Shredded Potato Tacos

Instead of using ground beef or shredded meat in our tacos (along with romaine greens(use as the tortilla wrap or just inside the tortilla), black beans, tomatoes, avocados/guacamole, cashew white sauce (we use in the place of cheese for lots of recipes), and homemade salsa….

….a friend gave me the idea to use grated red or gold potatoes seasoned with choice (homemade) taco seasoning and a little avocado oil or olive oil in it’s place! We tried it and it was super yum, the flavors were still there, but the health benefits greatly multiplied! Definitely a keeper recipe in this home. :) Mr. J Squared even liked it too! Hooray for a success on the home front! =D

Carrot/Rutabaga/Garlic Dressing

Grind sesame seeds, garlic, sauerkraut juice (with a little water added as well)

Add avocado/beet/carrot/cauliflower and blend.  Use as a salad dressing. =D

 

I used sesame seeds, ground them in a blender, added maybe 2 T of garlic, and about 1/4 c. sauerkraut juice with a few shreds of the cabbage too.  Then, I added maybe 2-3 large carrots, and 1/2 of a rutabaga. 

It was delightfully wholesome tasting with some original flavor and its all very good for us! yay! Fermented veggies in our intestines is much better at breaking down food particles and allowing for nutrient uptake and moves along more efficiently than other putrefactive food forms =D.  Yay for trying something totally and completely different! I also roasted rutabaga and sweet potatoes this week trying to make homemade chips, and they actually came out super soft…lame…I’ll have to get some pointers on that whole effort…but the rutabaga actually tasted quite yummy, to my surprise.  Sweet potatoes are always so wonderful too.  Hooray for new healthy experiments in the kitchen and new things to try out!

Millet Refried Beans

If you watch the fusion grain show on the BYU channel you will learn from a grain expert that millet is very good for you. I would like to share with you one of his homemade millet refried bean recipes. We just had it tonight for dinner and the boys asked for seconds. We had it with tortillas to make into burritos but you can just eat it as a side or even over chips and make it into a mexican salad. This is super healthy, clean, and easy.

3 cups of dried pinto or black beans (super cheap at Walmart)
1/4 cup uncooked millet   (got mine at sprouts)
9 cups of water
1 tsp. salt
1 T. olive oil

Place beans, millet, and water in a crock pot on high for 6 hours. After the beans are soft mash or blend them in the pot to make into however chuncky or smooth you want. Then add oil and salt.

Curry Over Quinoa or Rice

 

3 large sweet potatoes, cut into small cubes

5-6 red potatoes, cut into small cubes/pieces

1/2 red onion, chopped in long slices

2 large carrots, chopped into small slices

Roast assorted veggies, adding any other you would like, in oven at about 375* for about 25 minutes.

 

Then, prepare and warm the curry ingredients below in a saucepan while veggies are roasting.

2 cans light coconut milk

2 t. curry powder (got mine from Trader Joes, and it was yummy, but different brands might yield different flavors)

 

Add roasted veggies to the curry sauce and pour over quinoa or rice prepared in a rice cooker. 

Sesame Cabbage, Carrot & Cucumber Salad

half head of red cabbage, cut into small pieces (or shredded in a blender)
two large carrots, grated (or shredded up in a blender)
one large cucumber, grated
Toss together in a medium bowl.

1/2 cup sesame seeds & 1 T. hemp or chia seeds
1/4 cup (or a little more, based on dired consistency) water----> blend these into a paste
1/4 c. toasted sesame oil
dash of salt
dash of pepper
Bend together then drizzle over salad.

Yummy flavorful bites off veggie goodness!

Peanut butter banana quinoa muffins!

Here's the recipe: Peanut Butter Banana Quinoa Muffins

Ingredients:

1 cup quinoa, rinsed
1 cup water
1 and 1/2 whole wheat flour
1/2 cup all-purpose flour
3/4 cup packed dark brown sugar
1and 1/2 teaspoons baking powder
1 teaspoon salt
1/4 cup coconut oil ( or vegetable oil)
1 generous cup peanut butter
1 cup skim milk
1 large egg
2 overripe bananas
1 teaspoon pure vanilla extract

Instructions

The day before making the muffins:

In a medium saucepan, bring quinoa and the water to boil. Reduce heat to low and simmer, covered, and cook until water has been absorbed and quinoa is tender, about 10 minutes or so. Leave to stand over night so quinoa becomes tender.

On the day you make the muffins:

1. Preheat oven to 350 degrees and line a muffin pan with paper lins.

2. In a medium bowl, whisk together the flours, sugar, baking powder, salt and 2 cups cooked quinoa.

3. In the bowl of your standing mixer fitted with the paddle attachment, combine the coconut oil (its ok if your coconut oil is still solid. You may warm it in the microwave for 10 seconds if you desire), peanut butter, milk, egg, bananas and vanilla. Mix on medium speed until thoroughly combined.

4. Reduce the mixer speed to low and slowly add the flour mixture, mixing until combined.

5. Divide the batter among the prepared muffin cups.

6. Bake until a toothpick inserted into the centre of a muffin comes out clean, about 20-25 minutes.

Enjoy!

Larabars

Hey ladies, Fred Meyer has Larabars on sale for 1 dollar. Great way to get a sweet snack. Does anyone have any ideas for quick good things to take to work for snacks?