Thursday, February 27, 2014

Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce

Vegan Black Bean and Veggie Enchiladas with Nacho Cheese Sauce #Veganmexicanrecipes #Veganenchiladas #Vegetarianveganrecipes #Veganfoods #Vegancooking #Vegandishes #Veggierecipes #Veganmeals #Veganrecipesdinner #Vegandinnerrecipes #Pineapplefriedricerecipe #Veganrecipeseasy


  • The Enchiladas
  • 10 large corn or flour tortillas
  • 1 cup corn, fresh or thawed frozen
  • 1 red bell pepper, diced
  • 1/2 green bell pepper, diced
  • 1 small red onion, diced
  • 2 medium zucchini, diced
  • 3 cups cooked and drained black beans (or 2 15 oz cans)
  • 1 Tbs olive oil
  • 1 tsp cumin
  • 2 tsp chili powder
  • salt and pepper to taste
  • vegan Mexican or cheddar style shredded cheese (optional)
  • Easy Enchilada Sauce
  • 3 cups low sodium tomato sauce
  • 2 tsp chili powder
  • 1 tsp ground cumin
  • 1 tsp oregano
  • 1/2 tsp garlic powder
  • salt and black pepper to taste
  • Vegan Nacho Cheese Sauce
  • separate recipe here: Vegan Nacho Cheese Sauce


  1. Enchiladas
  2. Preheat the oven to 375 degrees
  3. Lightly oil a large skillet and sauté over medium to high heat the bell peppers, onions, corn, and zucchini until softened, approximately 5 minutes.
  4. Toss in the spices, black beans and salt and pepper until heated through and well combined. Remove from heat.
  5. Lightly oil a 9×13 pan.
  6. To fill tortillas, lay each flat on a work surface and fill with approximately 1/2 to 2/3 cups of the bean mixture, depending on the size of your tortilla.
  7. Sprinkle with a scant 1/4 cup of vegan cheese shreds, if using.
  8. Roll up tightly and place in prepared pan, seam side down.
  9. Repeat with remaining tortillas and place them side by side.
  10. Pour sauce over enchiladas and sprinkle with more cheese shreds if desired.
  11. Bake for 30 minutes until bubbly.
  12. Serve with Nacho Cheese Sauce and/or Sour Cream. Garnish with fresh chopped cilantro.
  13. Easy Enchilada Sauce
  14. Mix all ingredients and heat gently.
  15. Vegan Nacho Cheese Sauce
  16. Steam potatoes and carrots together until soft.
  17. Blend with remaining ingredients, except peppers, in blender until smooth and creamy. A Vitamix is excellent for this task – we depend on ours!
  18. Stir in peppers and enjoy

recipe adapted  >>>>>  here

Monday, February 24, 2014

Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler | #Thanksgivingrecipes #Fallfoodsforparty #Falldinnerideas #Thanksgivingdessertideas #Fallfoodrecipes #Thanksgivingdinnertable #Pecanpiebrownies #Fallsweets #Thanksgivingrecipes #Fallpies #Thanksgivingfoodideas #Fallpierecipes


  • For the Cobbler
  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla
  • For the Topping
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups very hot water


  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
  4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe adapted >>>>>  here

Sunday, February 23, 2014

Low-Carb Deconstructed Pizza Casserole

Low-Carb Deconstructed Pizza Casserole | #Nocarbdiets #Ketodietrecipes #Lowcarbeating #Ketogenicrecipes #Ketorecipeseasy #Lowcarbketo #Ketodinnerrecipes #Ketosnacks #Ketodietforbeginnersmealplan #Ketozucchinifries #Lowcarbrecipes #Ketobreakfast


  • 1 can (14.5 oz.) diced tomatoes (do not use petite dice)
  • 5 links (19.5 oz.) uncooked turkey or pork Italian sausage
  • 2 tsp. + 2 tsp. olive oil
  • 1/2 tsp. dried oregano
  • salt and fresh-ground pepper to taste (I didn’t use much salt.)
  • 8-12 oz. fresh mushrooms, washed and cut into thick slices (I used brown Cremini mushrooms.)
  • 1 1/2 cups grated Mozzarella cheese
  • 15 slices pepperoni, cut in half (I used regular pepperoni, but you can use turkey pepperoni if you prefer)


  1. Preheat oven to 400F/200C.
  2. Spray an 8 inch x 11 inch glass casserole dish with non-stick spray or olive oil.
  3. Pour the diced tomatoes into a colander placed in the sink and rinse with cold water. Let tomatoes drain a minute or two, then spread them out on paper towels to dry (or blot dry with another paper towel on top.)
  4. While tomatoes dry, heat 2 tsp. olive oil in a large non-stick frying pan, squeeze the sausage out of the casing, and cook sausage over medium-high heat until it’s nicely browned, breaking it apart as it cooks. (I use an old-fashioned potato masher (affiliate link) to break the sausage apart.)
  5. While sausage cooks, wash mushrooms, pat dry, and slice into thick slices.
  6. When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.
  7. Season with dried oregano, salt, and fresh-ground black pepper. (I didn’t use much salt.)
  8. Rinse out the pan if needed, then heat the other 2 tsp. of olive oil over medium-high heat. When the pan is hot add the mushrooms and cook, stirring a few times, until all the liquid is released and the mushrooms are starting to brown.
  9. Layer the mushrooms over the sausage-tomato mixture.
  10. Cut pepperoni in half.
  11. Sprinkle the grated Mozzarella over the top of the casserole and lay the pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered with pepperoni.
  12. Bake about 25 minutes, or until the cheese is melted and starting to brown. Serve hot.

Recipe adapted >>>>>  here

Friday, February 21, 2014

Flourless Fudge Chunk Cookies

Flourless Fudge Chunk Cookies | #Glutenfreedesserts #Glutenfreepeanutbuttercookies #Glutenfreesnacks #Carbfreerecipes #Glutenfreecinnamonrollsrecipe #Glutenfreerecipesfordinner #Glutenfreerecipesfordinner #Glutenfreethanksgivingrecipes #Wheatfreerecipes #Gfpumpkinpie #Almondflourcookies #Glutenfreepumpkinpierecipe


  • 2/3 Cup Cocoa Powder
  • 3 Cups Powdered Sugar
  • 1/8 tsp salt
  • 1 tsp vanilla extract
  • 2-4 egg whites
  • 1 1/2 cup Semi Sweet Chocolate Chips
  • Equipment Needed
  • Cookie Scoop
  • Baking Pan
  • Parchment Paper


  1. Preheat your oven to 350 degrees F.
  2. Set aside two baking sheets with parchment paper.
  3. IN a large bowl whisk together the powdered sugar with the cocoa powder and salt.
  4. Whisk in vanilla and 2 egg whites.
  5. Beat just until the batter is moistened. You are looking for a brownie-like consistency in the batter. Add additional egg whites until you reach that consistency; I used all 4.
  6. Stir in chocolate chips.
  7. Scoop the batter by the tablespoonfuls onto the prepared baking sheets. Leave plenty of space for each cookie to spread.
  8. Bake for 12 - 14 minutes or until the tops are glossy and lightly cracked.
  9. Let the cookies cool completely on the baking sheet and then store in an airtight container for up to 3 days.
  10. Dairy Free
  11. Use Enjoy Life Dairy Free Chocolate Chips

Recipe adapted >>>>>  here

Rosemary Garlic Butter Pork Chops

Rosemary Garlic Butter Pork Chops | #Rosemary #Garlic #Butter #PorkChops #Groundturkeyrecipes #Cajunredbeansandricerecipe #Turkeypestoburgers #Cajunrecipeslouisiana #Cookingrecipes #Dinnerrecipes #Porkchoprecipesbaked #Ketoporkchoprecipes #Bbqporkchopsinoven #Bakedporkchoprecipes #Meatrecipes #Porkchoprecipes


  • 3 Boneless Pork Chops
  • 4 tbsp Butter
  • 3 cloves Garlic
  • 1 tsp Garlic Powder
  • 1 tsp Dried thyme
  • 1 tsp Dried Rosemary
  • Salt and pepper, to taste


  1. Start by seasoning the pork chops on either side with salt and place them into a medium non stick frying pan, and sear over medium to high heat. 
  2. Add in the butter, thyme, rosemary, garlic powder and baste the pork on each side cooking till no longer pink. 
  3. During the last minute of cooking add the minced garlic, saute for one minute till fragrant.
  4. Once the pork chops have fully cooked, place on a plate and allow them to set for 5 minutes before serving. Enjoy!

recipe adapted >>>>>  here

Thursday, February 20, 2014

Sticky Sesame Cauliflower

Sticky Sesame Cauliflower | #Spaghettisquashhashbrowns #Healthydinnerrecipes #Homemadenoodleseasy #Stickysesamecauliflower #Ketospaghettisquash #Vegetablesidedishes #Veganrecipeseasy #Vegetarianrecipesdinner #Vegetarianrecipeseasy #Plantbasedrecipeseasy #Easyveganmeals #Vegetarianburrito

  • 1 small head cauliflower, chopped (6 1/2 cups florets)
  • 1/3 cup low-sodium soy sauce
  • 1/4 cup pure maple syrup, honey, or agave
  • 1/4 cup rice vinegar
  • 1 tbsp minced garlic
  • 1 ½ tsp toasted sesame oil
  • ½ tsp powdered ginger
  • 1 1/2 tbsp cornstarch or arrowroot
  • 1/4 cup water
  • sesame seeds and scallions, for garnish

  1. Preheat your oven to 450 F. Grease a baking pan or line with parchment. 
  2. Cut cauliflower into florets, then slice so one side of each floret is flat. 
  3. Arrange in a single layer in the greased pan. 
  4. Bake 10 minutes on the center rack.
  5.  Meanwhile, whisk together the soy sauce, sweetener, vinegar, garlic, sesame oil, and ginger in a saucepan. Bring to a boil.
  6. While waiting, stir together the cornstarch and water until cornstarch dissolves fully, then slowly whisk this into the saucepan as soon as it boils. 
  7. Turn heat to medium and cook 2 minutes, stirring more frequently once it returns to a boil. Cook until thick. You can also make the sauce ahead of time if desired, and it thickens more as it sits in the fridge. 
  8. Flip cauliflower florets and bake 10 additional minutes. If desired, you can now move the pan to the top rack and broil 1-2 minutes. 
  9. Pour sauce over florets. Sprinkle sesame seeds and optional scallions on top, and serve.
Recipe Adapted : here

Wednesday, February 19, 2014


SWEET SPICY COCA-COLA CHICKEN WINGS RECIPE | #Smokedchickenwings #Chickenwingrecipes #Bbqchickenwings #Airfryerrecipes #Chickenwingsintheoven #Dryrubchickenwingsgrilled #Mangohabanerowings #Cookingrecipes #Chickendishes #Poultryrecipes #Chickendinner #Wingsauce


  • For the wings
  • 4 lbs chicken wings, drummettes and flats separated
  • 3 tablespoons olive oil
  • Kosher salt
  • Black pepper
  • For the sauce
  • 1 1/2 cups Coca-Cola
  • 3/4 cup dark brown sugar
  • 2/3 cup tomato paste
  • 5 garlic cloves, crushed
  • 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
  • 1 tablespoon smoked Spanish paprika
  • 1 teaspoon kosher salt


  1. Prepare the wings:
  2. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil.
  3. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides.
  4. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.)
  5. Make the sauce
  6. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired.
  7. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

recipe adapted >>>>>  here

Sunday, February 16, 2014


FAMOUS RED LOBSTER SHRIMP SCAMPI | #Redlobstershrimpscampirecipe #Healthyshrimpscampirecipe #Seafoodrecipes #Cookingrecipes #Fishrecipes #Seafooddishes #Chickencrockpotrecipes #Slowcookerchickentacos #Crockpotchickentacos #Dinnerrecipescrockpot #Gumborecipecrockpot #Chickenstreettacos


  • 1 lb medium shrimp, peeled and deveined
  • 1 tablespoon pure olive oil
  • 2 tablespoons garlic, finely chopped
  • 1 1⁄2 cups white wine, I use chardonnay
  • 1⁄2 fresh lemon, Juice only
  • 1 teaspoon italian seasoning
  • 1⁄2 cup softened butter
  • 1 tablespoon parsley
  • 1⁄2 cup grated parmesan cheese


  1. Heat cast iron skillet and add olive oil.
  2. Add shrimp and cook until tender and no longer translucent, reduce heat. Remove Shrimp and set aside.
  3. Add garlic and cook 2-3 minutes. Do not allow garlic to brown - it will make it bitter.
  4. Add white wine, and lemon juice.
  5. Cook until wine is reduced by half. After it is reduced, add Italian seasoning.
  6. Reduce heat to low, and add butter. If pan is too hot, the butter will separate.
  7. Add shrimp back into sauce, add parsley, and season to taste with salt and pepper.
  8. Sprinkle with grated Parmesan Cheese.

Recipe has been adapted from >>>>>  here

Rated 4.4/5 based on 763 customer reviews

Thursday, February 13, 2014

Sticky Bun Cake

Sticky Bun Cake | #Dessertrecipes #Cookingrecipes #Cakedesserts #Cupcakecakes #Cakecookies #Cakefrosting #Goodhumorstrawberryshortcaketrifle #Earthquakecake #Flourlessmarshmallowcrunchbrownies #Butterswimbiscuits #Blueberrycheesecakecrumbcake #Dessertrecipes


  • 24 oz cream cheese, 3 packages (675 g)
  • ½ cup powdered sugar (80 g)
  • ½ cup milk (120 mL)
  • 2 teaspoons vanilla extract, divided
  • 35 slices white bread
  • 3 sticks butter, divided
  • 1 tablespoon granulated sugar
  • 2 teaspoons cinnamon
  • 1 cup brown sugar, packed (220 g)
  • 1 teaspoon salt
  • ¼ cup honey (85 g)
  • 1 cup pecan (125 g)
  • vanilla ice cream, for serving


  1. Preheat the oven to 325˚F (165˚C).
  2. In a large bowl, add the cream cheese, powdered sugar, milk, and 1 teaspoon of vanilla. Mix with a whisk or hand mixer until smooth. Set aside until ready to use.
  3. On a cutting board, cut the crusts off the bread. Lay out 5 pieces of bread so they are slightly overlapping, then press the overlapping edges together to adhere. Repeat with the rest of the bread, you will have 7 strips of 5 pieces of bread.
  4. In a small bowl, melt ¾ cups of butter. Add the granulated sugar and cinnamon and stir to combine.
  5. Brush the cinnamon butter mixture on one of the strips of bread.
  6. Spread the cream cheese filling on the strip of bread. Repeat with the rest of the strips of bread.
  7. Roll up one of the strips of bread, take that roll and roll it on to another strip of bread. Repeat until all of the strips have been rolled up into one large roll.
  8. In a small saucepan over medium heat, mix together the remaining ¾ cup (170 g) butter, brown sugar, salt, remaining teaspoon vanilla, and honey until melted. Remove from heat.
  9. Pour ⅔ of the caramel mixture into an 8-inch (20 cm) round cake pan. Sprinkle the pecans on top of the caramel. Place the bread roll inside the pan on top of the caramel. Pour the rest of the caramel over the top of the roll.
  10. Bake for 40 minutes, until the top is crisp.
  11. Place a large plate over the top of the cake pan. Using oven mitts, invert the roll onto the plate, and remove the cake pan.
  12. Let cool for about 10 minutes before slicing.
  13. Serve immediately, with vanilla ice cream if desired!
  14. Enjoy!

Recipe adapted >>>>>  here

Monday, February 10, 2014

BLT Balsamic Chicken Avocado Salad

BLT Balsamic Chicken Avocado Salad | #Southwestchickensalad #Balsamicchickensalad #Chickenbltsalad #Healthysalads #Delicioussalads #Soupandsalad #Cajunbuttersteakbites #Cajunrecipes #Beefrecipes #Chickenbroccoliricecheesecasserole #Macaronisaladrecipe #Brocollirecipes


  • Balsamic Dressing / Marinade:
  • 1/3 cup balsamic vinegar
  • 1/4 cup olive oil
  • 2 tablespoons water (or more oil if you wish)
  • 2 teaspoons Italian seasoning
  • 2 teaspoons minced garlic
  • 1 teaspoon honey
  • 1/4-1/2 teaspoon salt (adjust to your tastes)
  • 4 skinless and boneless chicken thigh fillets (or breast fillets)
  • Salad:
  • 5 ounces |150g bacon , diced and trimmed of all fat
  • 8 cups mixed salad lettuce leaves (or Romaine | Cos lettuce leaves)
  • 2 tomatoes , chopped
  • 1 red onion , thinly sliced
  • 1 avocado , sliced
  • 1/4 cup crumbled feta cheese
  • extra Italian seasoning
  • salt and pepper , to taste


  1. Whisk balsamic dressing / marinade ingredients together until well combined. Pour 2-3 tablespoons into a shallow bowl. Add the chicken thighs and coat evenly. Season with salt and pepper; set aside for 10 minutes while the frying bacon.
  2. Fry bacon until crisp in a skillet over medium-high heat. Wipe pan over with paper towel.
  3. Cook chicken fillets until crisp and cooked through (about 7 minutes each side).
  4. Arrange all salad ingredients in a large bowl. Top with the bacon, chicken, avocado and sprinkle with feta, extra Italian seasoning and salt and pepper to your tastes. Drizzle with the remaining dressing, and serve.

recipe adapted >>>>>  here

Saturday, February 8, 2014

Ground Beef Empanadas (keto, low carb)

Ground Beef Empanadas (keto, low carb) | #Ketodinnerrecipes #Ketodessertrecipes #Ketogenicdiet #Lowcarbsnacks #Lowcarbrecipes #Lowcarbmozzarellasticks #Ketorecipeseasy #Nocarbdiets #Ketodietrecipes #Lowcarbketo #Ketogenicdiet #Lowcarbketorecipes


  • Dough:
  • 1½ cups mozzarella
  • 3 oz cream cheese
  • 1¼ cup almond flour
  • 1 egg
  • Filling:
  • 1 lb ground beef
  • ½ cup chopped onion
  • ¼ cup chopped green olives (if desired)
  • 1 tsp each: chile powder, cumin, smoked paprika
  • 1 tbsp olive oil
  • ⅓ cup salsa of choice


  1. Preheat oven to 425 degrees.
  2. In a pan over medium heat, cook onions in 1-2 tbsp olive oil until slightly softened. Add in ground beef and break up with a spatula. Season meat mixture with chile powder, cumin and smoked paprika. Cook until browned. Add in salsa of choice and olives if using. Set aside.
  3. While meat is cooking, add mozzarella and cream cheese to a bowl and microwave for one minute. Take out and stir well, then put back in the microwave for another minute. Stir well.
  4. Add egg to mozzarella and cream cheese mixture and mix well. Then add in the almond flour and combine well again.
  5. Roll the dough flat with a rolling pin or with a piece of plastic wrap on top and use a wine bottles. Once you've rolled it flat, about ¼" thick, use a bowl to cut circle shapes.
  6. For excess dough, form into a ball then roll out again and repeat the process until all the dough has been used.
  7. Lay on a lightly greased cooking sheet, parchment paper or a silicone baking mat.
  8. Place a couple spoonfuls of meat mixture into each circle on one half and then fold the other half over. Make sure to press down firmly on the edges. You can also slightly roll the edges to make sure they're together well or use a fork to gently push down the edges.
  9. Once you've made all the empanadas, cook at 425 degrees for 12 minutes until starting to turn golden brown.
Recipe adapted >>>>>  here

Friday, February 7, 2014

The Best Chile-Lime Fish Taco Bowls with Citrus Crema

The Best Chile-Lime Fish Taco Bowls with Citrus Crema | #Whole30recipes #Wholefoodrecipes #Healthyrecipes #Realfoodrecipes #Cookingrecipes #Whole30diet #Powerbowls #Shrimptacobowl #Paleorecipes #Whole30recipes #Wholefoodrecipes #Cookingrecipes 


  • For the fish:
  • 1 1/2-2 pounds firm white fish, like cod, rockfish, or halibut
  • 1/3 cup freshly squeezed lime juice (from 2-3 limes)
  • 1/2-1 teaspoon dried chipotle chowder
  • 1 teaspoon sea salt
  • For the crema:
  • 1/2 cup paleo-friendly mayonnaise
  • 1-2 Tablespoons freshly squeezed lime juice (1/2 lime)
  • 2-3 Tablespoons freshly squeezed orange juice (1/2 orange)
  • 1/4 teaspoon sea salt
  • 1/8-1/4 teaspoon dried chipotle powder
  • For the salad
  • 1 small head of cabbage (red or green or half of each)
  • Guacamole or diced avocados
  • 2 limes, cut into wedges
  • Toasted pumpkin seeds (pepitas), optional
  • Pico de gallo or either of the pineapple salsa recipes linked in the post


  1. Place the fish in a large shallow dish or ziptop bag.
  2. Combine the lime juice, dried chipotle powder (more if you'd like it spicier), and sea salt. Pour it over the fish. Chill the fish and let it marinate for at least 2 hours and up to 6 hours.
  3. Combine all of the ingredients for the crema and chill until ready to serve.
  4. Shred the cabbage and prep the guac and salsa (if needed).
  5. Cook the fish by grilling it over medium-high heat in a greased grill pan or in a skillet over medium-high heat in a little coconut oil.
  6. To assemble bowls, put a bed of shredded cabbage in each bowl. Top with a couple pieces of fish, a couple scoops of salsa, guac, and a sprinkle of pepitas. Serve with lime wedges and a drizzle of crema.

RECIPE ADAPTED  >>>>>  here

Tuesday, February 4, 2014


SPICED VEGAN LENTIL SOUP RECIPE | #Instapotminestronesoup #Lentilsoupinstantpot #Palakpaneerrecipe #Vegansoupcrockpot #Veganminestronesoup #Instantpotvegansoup #Cookingrecipes #Soupsandstews #Soupandsalad #Vegetarianrecipes #Delicioussoup #Healthyrecipes

  • ¼ cup extra virgin olive oil
  • 1 medium yellow or white onion, chopped
  • 2 carrots, peeled and chopped
  • 4 garlic cloves, pressed or minced
  • 2 teaspoons ground cumin
  • 1 teaspoon curry powder
  • ½ teaspoon dried thyme
  • 1 large can (28 ounces) diced tomatoes, drained
  • 1 cup brown or green lentils, picked over and rinsed
  • 4 cups vegetable broth
  • 2 cups water
  • 1 teaspoon salt, more to taste
  • Pinch red pepper flakes
  • Freshly ground black pepper
  • 1 cup chopped fresh collard greens or kale, tough ribs removed
  • Juice of ½ to 1 medium lemon, to taste

  1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
  2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
  3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape.
  4. Transfer 2 cups of the soup to a blender. Protect your hand from steam with a tea towel placed over the lid and purée the soup until smooth. Pour the puréed soup back into the pot and add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
  5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).

Recipe Adapted : here

Monday, February 3, 2014

The Best Crockpot Beef Stew

The Best Crockpot Beef Stew | #Crockpotchilieasy #Potroastcrockpotrecipesbest #Chilibeansrecipecrockpot #Cookingrecipes #Crockpotcooking #Crockpotdinner #Beefstewmeatrecipes #Soupsandstews #Chuckroastcrockpotrecipes #Roastbeefcrockpotrecipes #Crockpotmeals #Potroastcrockpotrecipeseasy


  • 2 pounds beef stew meat (cut into bite-sized pieces)
  • 1 tsp Salt
  • 1 tsp pepper
  • 1 medium onion finely chopped
  • 2 celery ribs sliced
  • 2-3 cloves of garlic minced
  • 6 oz can tomato paste
  • 32 oz beef broth
  • 2 Tablespoons Worcestershire sauce
  • 2 cups baby carrots carrots
  • 4-5 small red potatoes cut into bite-sized pieces (about 3 cups)
  • 1 tablespoon dried parsley
  • 1 teaspoon oregano
  • 1 cups frozen peas
  • 1 cup frozen corn
  • 1/4 cup flour
  • 1/4 cup water


  1. Combine beef, celery, carrots, red onion, potatoes, salt, pepper, garlic, parsley, oregano, Worcestershire sauce, beef broth, and tomato paste in the crock pot. I used a 6 qt crockpot for this stew. Cook on LOW for 10 hours or on HIGH for 6-7 hours.
  2. About 30 minutes before serving, mix the flour and the water together in a small dish and pour into the crockpot. Mix until well combines. This will add a nice thickness to the stew. Next add in your frozen peas and corn. Continue cooking covered for 30 minutes.

recipe click >>>>>  here

Sunday, February 2, 2014

Mexican Quinoa Stuffed Peppers

Mexican Quinoa Stuffed Peppers | #Healthydinnerrecipesvegetarian #Stuffedsweetpotatorecipes #Veggiestuffedpeppers #Vegetarianmealshealthy #Meatlessstuffedpeppers #Veganstuffedpeppers #Veganchilieasy #Mealpreponabudgetfamilies #Bestveganchili #Individualfreezermeals #Healthyfreezermealsonabudget #Quinoastuffedpeppers


  • 2 cups cooked quinoa
  • 1 can black beans drained & rinsed
  • 1 cup frozen sweet corn thawed
  • 2 medium tomatoes diced
  • 1/2 cup diced red onion about 1/2 a medium onion
  • 1/4 - 1/2 cup chopped cilantro
  • Juice of 2 limes
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 6 sweet bell peppers
  • to serve
  • 1 avocado sliced
  • 1/2 cup vegan sour cream
  • Cilantro


  1. Preheat the oven to 350ºF.
  2. In a large mixing bowl, stir together quinoa, black beans, corn, tomatoes, onion and cilantro. Squeeze lime juice over the quinoa mixture and season with spices. Stir to combine.
  3. Cut a circle around the tops of the peppers, and using the stem, pull out the seeds. Remove any remaining seeds and white parts with your fingers.
  4. Stuff each pepper with the quinoa mixture and transfer to a baking dish. Add a splash of water to the dish (about 1/8" high) and bake on the center rack for 40 minutes. Remove and serve immediately with avocado, sour cream and cilantro!

RECIPE ADAPTED >>>>>  here