Onceamonthmeals. Creamy Dairy Free Potato Soup with Kale ~ Veggie Inspired. Dynamite Plant Power Sushi Bowls. Quinoa Enchilada Casserole. A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness.
And the leftovers taste even better! I think it’s safe to say that I have somewhat of a love affair with Mexican food. Whether it’s fish tacos, cheesy enchiladas or a giant burrito the size of my forearm, I could honestly live off of all of these for the rest of my life. So when Old El Paso asked me to be their brand ambassador for the next year, well, how could I say no? It just gives me an excuse to make even more of my favorite Mexican-inspired dishes to share with you all! Now this is a super easy enchilada bake with quinoa instead of tortilla.
After you let this bake through, you’ll have the most amazing cheesy enchilada bake! Quinoa Enchilada Casserole A lightened-up, healthy enchilada bake that you can enjoy guilt-free, chockfull of quinoa, black beans and cheesy goodness. Ingredients Instructions Nutrition Facts Serving Size Servings Per Container 6 % Daily Value* Lentil Vegetable Barley Soup (Crock pot) Hello all!
Last semester I loved Tuesdays, and this time it’s Wednesdays. I just love having late mornings–I can sleep in (’til eight), catch up on our budgeting, clean, and still have time to set up dinner in the crock pot before I have class. Now that is just amazing. So here’s the latest and greatest from that lovely little invention known to we mortals as a slow cooker: (update: some reviews on this recipe have been mixed. Lentil Vegetable and Barley Soup 1/2 large onion or one small onion, diced1 green bell pepper, diced2 medium summer squash (or zucchini), halved lengthwise and sliced thinly1 C carrots, thinly sliced1/2 C red lentils1/2 C yellow split peas1/2 C barley1 can diced tomatoes3 C vegetable broth (or chicken or beef), plus ~2 C extra water1/2 t salt1/2 t sugar1/4 t black pepperfresh or dried basil to top (optional)
Easy Sweet Potato Veggie Burgers! With Avocado. Crave a veggie burger.
One with Panko-crusted edges - infused with tender sweet potato and creamy, rustic white beans. Tall stacked on a toasted grain bun - crisp romaine leaves sprawling out the sides. Lime green avocado. Dijon. Pepper. Southwestern Quinoa and Black Bean Casserole. Black Bean Quesadillas. Quinoa and Spinach Patties. Happy Monday!
These quinoa patties are a delicious meatless dish, they almost make me think I'm eating a chicken cutlet or meatball, without the meat of course yet they are packed with protein and nutrients from quinoa and spinach. I'm really excited about this recipe adapted from Heidi Swanson's cookbook Super Natural Every Day. Her original recipe calls for kale, but since I made them on a whim, all I had was spinach and that worked out just fine. My (meat-loving) husband even thought they were great. These actually made enough for several meals, so I had one topped mine with a poached egg for breakfast which was super yummy, and the rest I served as a main course for dinner with a big avocado salad and quite felt satisfied. Quinoa and Spinach PattiesSkinnytaste.com Servings: 7 • Serving Size: 2 patties • Old Points: 5 pts • Points+: 6 pts Calories: 236.2 • Fat: 7.4 g • Protein: 11.4 g • Carb: 30.5 g • Fiber: 3.2 g • Sugar: 1.9 g Sodium: 429.5 • Cholesterol: 110.0 mg Ingredients:
Creamy Squash Curry Quinoa. This was the year I fell in love with squash.
From the first day of this blog I’ve been a squash liker, but for some weirdos (ahem) it takes moving to the Philippines to become a full on squash l-o-v-e-r. If we’re being honest, I’m actually more of a second photo creamy squash sauce lover, but it’s all the same anyways. Squash. Vegetable. Healthy. Since we’ve moved to the Philippines I’ve posted more about squash than any other vegetable, hands down, unless you count lentils as a vegetable. We’ve had squash soup, squash pasta with turkey and spinach, walnut-squash macaroni and cheese, squash lentil curry, 30 minute squash coconut curry, thai basil coconut lentils (with squash), and so on and so on and so on. Colorful, versatile, healthy, widely available in the Philippines, and delicately, sweetly flavored? But this right here is not really my thing: QUINOA. I know it. Something strange happened in our hot little apartment last week.