Hey healthy bunnies!
I’ve posted another “what I eat in a day” video which features my vegetarian plant-based lifestyle and also what I do for fitness on a typical weekend day. https://youtu.be/am8eMyz0e68
I hope the video gives you new ideas for meals to make at home which are quick, easy, and inexpensive!
My latest mason jar salad for the series on my YouTube channel is a Mexican inspired quinoa and black bean salad. It’s got so much flavor with the peppers, cilantro, lime and more. The salad is vegetarian, yet still filling and hearty thanks to the black beans and quinoa which happens to be a complete protein!
You will need:
1 quart sized Mason jar
Red wine vinegar
1 red bell pepper, roughly chopped
Cooked black beans
Cilantro, roughly chopped
Whisk together 1 tbsp olive oil, 1/2 tbsp red wine vinegar, the juice of 1/2 lime, a dash of smoked paprika, oregano, and salt. Add to Mason jar first.
Add bell pepper. Next add 1/2 cup of cooked black beans.
Add 1 cup of quinoa which should be lightly salted.
Next add 2 tablespoons of roughly chopped cilantro followed by 2 to 3 tablespoons of fresh salsa.
Last, add 1/4 cup cubed avocado. You can add a dash of sea salt oregano and lime to add additional flavor before closing mason jar to store.
Breakfast is the most important meal of the day. When I start the morning with good choices, it is easier to follow throughout the day with more good choices. I’ve created 3 delicious and simple recipes that should suit you if you need something fast, or if you’ve got a little more time to treat yourself in the kitchen. Two out of the three recipes are completely vegan, and one includes eggs and leaves a lot of room for variation for your tastes.
I have created a mini frittata, smoothie, and avocado toast. I hope you will try out the recipes!
Everyone knows I love a good snack! I recently grabbed these large whole grain crisps from the Jewish food section of the grocery store. It is just 60 calories for two of them. There are so many possibilities for these versatile and hearty snacks. This time I used 1/4 mashed avocado and then followed up with lemon juice, roughly chopped cilantro and basil, sea salt, and smoked paprika.
Definitely give this a try! I hope you’re having a fantastic week!
Indian food has become one of my favorite types of cuisine over the years. I love the flavor and aroma of the common herbs and spices used, plus it is so filling to eat as a vegetarian! Lentils, chickpeas, and a colorful variety of vegetables leave me content and never bored. Chana masala is one which I order often at restaurants, but I’ve had the trouble quite a few times of it being far too spicy! Making it at home to accommodate my taste buds really alleviates this problem.
I’ve not only adapted this recipe to be less spicy, I’ve also come to make it a bit of a fusion dish and used the stew for tacos. This often happens when I make a stew and want to be more creative with the leftovers after a few days. This can still be served over rice, but I really think you’ll love the tacos!
2 tbsp flavorless oil of your choice
1 tbsp minced garlic
1 tbsp minced ginger
¼ minced white onion
¼ cup diced pepper (for more heat, use jalapeno- for less, use a green bell pepper)
two 16 oz cans of chickpeas (garbanzo beans)
One 16 oz can stewed tomatoes
1 tsp cumin
1 tsp paprika
sea salt to taste
1 tsp turmeric
1 tsp cayenne
1 cup shredded cabbage
1/2 cup fresh cilantro (coriander)
In a large pot, add tbsp oil and set heat to medium.
Once heated, add ginger, garlic and onions. Let simmer till onions appear translucent.
Add 2 cans of chick peas, the can of stewed tomatoes, diced pepper and spices. Roughly chop 2 to 3 tbsp fresh cilantro and add to the stew. Turn heat to low. Cover and cook for about 20-25 minutes until chick peas have become more tender and the stew becomes fragrant.
When stew is complete, add a few heaping spoonfuls to warmed tortillas followed by cabbage, cilantro, lime juice, and a sprinkle of paprika.
Sometimes I eat a salad because I’m in the mood for something refreshing and light, and other times its because I had French toast for breakfast and I figure I could use a little balance. I always grab some type of green when I grocery shop. Something that is versatile like spinach or kale because I can use it raw or cooked. As with all of my recipes, you can add more accessories to make it more filling or creative!
1.5 cups shredded raw kale
1 tbsp extra virgin olive oil
1 tbsp Balsamic vinegar
1/2 cup black beans (canned preferred)
1 tbsp jalapeño minced
Mix the shredded kale in a bowl with olive oil, balsamic, 1 to 2 tbsp lemon juice, sea salt to taste, and 1/4 tsp of paprika. Once mixed well, top with 1/4 cup cubed avocado, and 1 tbsp jalapeño. Simple and delicious!