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Avocado Cucumber & Tomato Salad

Sometimes green leaf salads can get a little old , so instead I’ll throw whatever is in my fridge together for an avocado salad.  It’s so yummy and so easy!  You can experiment by adding or substituting in this dish, I personally don’t like green bell peppers so instead I added yellow and red peppers.  It also tastes great with a little spice, so you could add some diced jalapeno’s or hot sauce.  Have fun with it and enjoy!

Ingredients

  • 3 Small diced avocados
  • A large handful of cherry tomatoes diced (or 2 large Roma tomatoes)
  • 1 Cucumber diced
  • 2 small yellow and orange bell peppers diced
  • 1/2 an onion (sweet or purple)
  • Chopped cilantro (as much as you want)
  • 1 TSP Chopped fresh garlic
  • 1 TBSP Olive oil
  • 1 TBSP Lemon juice
  • 1 TSP Trader Joes everyday seasoning (or alternative
  • 1/2 TSP Himalayan salt

Instructions

Chop all your vegetables and put them in a large mixing bowl, top with garlic, olive oil, lemon juice, and seasonings..  Give it a good mix and your good to go, enjoy!

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Natures Flu Buster!

Flu Buster

 

It’s that time of year again, the dreaded flu season!  While most people are out getting their flu shots (I wont go into that controversial subject), I’ll be drinking this natural remedy to bust any flu out of my system!  The moment I feel any inkling of getting sick or if I’ve been associating with people who are sick, I drink this amazing remedy!  Its super easy, tastes really good (I do love ginger though), and will put up a good defense to any cold.

In addition, this remedy is great for travel, I usually bring a couple portions of this along with me on flights, and I request hot water from the flight attendant to seep my concoction.  Amazon sells these amazing disposable tea bags, that you can fill with the ginger and turmeric, bringing along some slices of lemon.  Next time your feeling a tinge of sickness, drink this tea at least twice a day until your all clear.  Check out the quick and easy recipe below!

Flu Buster ginger tonic

Recipe for one 16oz serving 

  • 2 TBSP of fresh chopped ginger (more is better)
  • 1 Large lemon Wedge (sometimes I use lime if I don’t have a lemon, but lemons better)
  • Manuka honey (or any all natural local honey)
  • 1 TBSP chopped turmeric (or 1 TSP powder)

Instructions

  • Chop ginger and turmeric and place in a large cup, pour boiling water over it and let seep for 15 minutes.  I like to take a fork and kinda smash the ginger against the cup, that way all the juices get out.
  • Strain out the ginger and turmeric, add squeezed lemon wedge and honey.  Enjoy!

Have you heard of Manuka Honey? Check out what it is, and the benefits and uses here!

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Seriously The Best Enchiladas!

 

I have been making these babies for years, and every time I do, they seriously get better and better!  My enchiladas are my husbands favorite, so I make them at least once a month.  In the past I would make them with shredded chicken, but slowly they morphed towards vegetarian.   Either way they taste delicious, but I encourage you to try it without the meat because it does not need it!   Also the home made sauce makes a huge difference in the taste, so don’t be lazy and use store bought sauce =).

Since I have made these enchiladas hundreds of times, I don’t really follow a recipe anymore, so I apologize if I’m not as precise in my descriptions.  Honestly, you can’t mess them up, so just eyeball the rice, beans, and cheese.  I love to hear from you, so let me know how you liked them in your comments below.

Sauce Ingredients:

  • 4 TBSP Vegetable oil
  • 4 TBSP Flour
  • 8 TBSP Chili Powder
  • 1 TSP Garlic Powder
  • 1/2 TSP Salt
  • 1/2 TSP Cumin
  • 1/2 TSP Oregano
  • 4 Cups chicken broth (or substitute Vegetable broth)

Instructions for the sauce:

  • Heat oil in a saucepan on medium heat,  add flour and stir.
  • Add remaining seasonings while continuously stirring.
  • Add chicken/Vegetable broth, then whisk all clumps out.
  • Reduce heat and let simmer for 10-15 minutes.

Enchilada Ingredients

  • Flour tortillas (I prefer Tortilla Land uncooked tortillas, there the bomb!)
  • Black beans (1 can)
  • Pinto beans (1 can)
  • Organic corn (1 can)
  • Small onion (chopped)
  • Red pepper (chopped)
  • Diced Garlic (1 TBSP)
  • Cheddar cheese (vegan cheese if needed)
  • Sour cream (optional)
  • Cilantro (optional)
  • Sliced Avocado (optional)
  • Brown rice (I prefer Jasmine Brown Rice, if you haven’t tried it, its amazing)
  • Quinoa

Instructions for the enchiladas:

  • Preheat oven to 375º
  • Make a batch of brown rice and quinoa in your rice cooker, or on the stove top and set aside.
  • Dice the onions and peppers and sautee them in a little olive oil, add the garlic and let simmer for 3 minutes.  Add black beans, pinto beans, and corn,  and cook till heated.
  • If your using uncooked tortillas, make sure to lightly cook before stuffing them.  Add a couple spoon fulls of enchilada sauce to the bottom of a caserole dish so the enchiladas don’t stick to the bottom.
  • Take a flour tortilla and add about 1/2 a cup of the bean mixture, and 1/4 cup of the rice, and top with a sprinkle of cheese.  Fold the tortilla and layer in a caserole dish.  Do this until you have filled the whole dish, or you run out of ingredients.
  • Generously spoon the enchilada sauce all over the enchiladas.  Top with a sprinkling of cheese.  Bake for about 25 minutes.
  • Carefully remove the dish from the oven, top each serving with a dollop of sour cream, sliced avocado and cilantro.

Enjoy!

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Protein Balls!

Do you want a quick bite that packs a powerful protein punch?  These protein balls will do the trick!  They are quick and easy to make and are the perfect “after workout” protein snack.  There is a ton of good stuff in these protein balls and as a bonus there gluten free, vegan, whole grain and dairy free.  Give them a try and let me know in the comments below how you like them!

Ingredients:

  • 1 Cup organic peanut butter
  • 1/4 Cup honey (or brown rice syrup for vegans)
  • 2 TSP vanilla extract
  • 1 1/2 Cups rolled oats (gluten free if needed)
  • 1/4 Cup pumpkin seeds (optional)
  • 1 TBSP Hemp hearts
  • 1 Serving collagen powder (optional)
  • 1/2 cup unsweetened shredded coconut
  • Dash of salt
  • 1/4 Cup dark chocolate chips (use vegan chips if needed)
  • 2-4 TBSP water

Directions:

  • In a mixing bowl, stir together all the ingredients except the water.
  • If the mixture isn’t sticking together, slowly add in a TBSP of water at a time until the mixture holds together well.
  • When the desired consistency is reached, form 1″ balls.
  •  Store at room temperature for up to 3 days or refrigerate for 1 week.

Enjoy!

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Lemon & Roasted Garlic Hummus!

 

I LOVE hummus, I mean who doesn’t right?  This mediterranean dish is popular all over the world and we all know why, its delicious!  Hummus is packed with protein, heart-healthy fats, and fiber.  Its a staple in my fridge, and perfect for substituting mayo, and as a dip for fresh cut veggies.  Instead of store bought hummus, check out this simple recipe you can whip up in minutes.

Roasted Garlic:

Preheat the oven to 400ºF (a toaster oven works just as good).  Peel and discard the extra papery outer part of the garlic, and slice 1/4 inch off the top of the head. Drizzle a little olive oil over the tops of the head and wrap the garlic tight in a piece of tin foil.  Bake for 30-40 minutes.  You know the garlic is done when the garlic is soft to the touch (please use oven mitts, its hot).  Let it cool, then use your fingers to squeeze the garlic cloves from there skins.

Ingredients

  • 2 Cups canned chickpeas
  • 2 Tbsp Tahini
  • 4+ Tbsp Olive oil
  • Roasted garlic –
  • 1 lemon juiced
  • 1 tsp salt & pepper
  • Paprika (sprinkle)
  • 2 ice cubes

Instructions

Add all ingredients (except paprika) to a food processor or blender.  Blend until desired consistency, I prefer a smooth texture.  After you have reached desired consistency, place hummus in a serving bowl, sprinkle with paprika and enjoy.