Black Bean and Sweet Potato Tacos

IMG_0978.JPG

 

IMG_0977.JPG

 

If you know me…you know I LOVE me some tacos! The saddest part was that my avocados were nowhere near ripe….but I wanted these tacos so bad I couldn’t wait! Although avocado does makes everything better…am I right?! SO make sure you have some ripe avocados 🙂 Happy Taco Tuesday!

IMG_0963.JPG

IMG_0975.JPG

IMG_0974.JPG

ingredients

4 small sweet potatoes

black beans (540 ml can)

1 large garlic clove, minced

1/4 small onion

1/8 jalapeno

2 tsp cumin

1/2 tsp smoked paprika

sea salt and pepper to taste

1/4 red cabbage thinly sliced

2 carrots shaved with vegetable peeler

1/3 c cilantro

corn tortillas

lime (if you would like more juice on top of tacos)

1 large avocado

cream sauce

1/4 coconut cream

juice from 1/2 lime

1 tsp coriander

1 tsp parsley flakes

1 large garlic clove, minced

sea salt and pepper to taste

directions

  1. Cut sweet potatoes into big chunks and boil until tender ( about 20- 25 minutes)
  2. While sweet potatoes are boiling warm black beans on the stove.
  3. You can also make your cream sauce while you are waiting, add all ingredients to mini food processor and mix together.
  4. When sweet potatoes are done, mash with a potato masher. Add garlic, onion, cumin, jalapeño, smoked paprika and salt and pepper. Once combined, mix in black beans.
  5. Wrap corn tortillas in paper towel and warm in the microwave for 30 seconds…you may need to add more time depending on how many tortillas you have!
  6. Add sweet potato mixture to taco shells and top with cabbage, carrots, avocado, cream sauce, avocado and lime juice

*This made a lot, so you can have left overs for lunches during the week!

xo

IMG_0979.JPG

Paleo Mayo

yo

{ homemade mayo } for those of you who don’t like mayo… You should give this a try! It’s seriously good and super easy to make!

Ingredients:

1 egg, room temperature

juice 1/2 lemon

1/2 tsp sea salt

1/2 tsp dried mustard

1 c avocado oil

Directions:

In a mason jar add all ingredients. Place your immersion blender in your jar all the way to the bottom and mix together and your ingredients will start to thicken. Blend for about 2 minutes.

* I make my mayo in a mason jar so you can just pop on the lid and stick it in the fridge, less mess, less dishes and there you have it!

xo erin

Spaghetti Squash with Tomatoes, Spinach & Garlic

photo

Ingredients:

1 spaghetti squash

2 tbsp olive oil

3 garlic cloves, minced

1 c cherry tomatoes

1 bag of spinach

sea salt

Directions:

1. Pre heat your oven to 375F.

2. Place your spaghetti squash on a baking sheet and bake for about 1 hour. It is easier to cut of you cook your spaghetti squash whole rather than cut it and bake the two halves. Once it is cooked remove from the oven and discard the seeds.

3. Heat your olive oil in a pan on med heat. Add garlic and cook till fragrant- make sure it doesn’t burn. Add tomatoes and turn down heat to low. Cook for another 10 minutes then add spaghetti squash and spinach. Cook for another couple of minutes and then serve!

xo erin

Fried Egg & Mushrooms

photo (53)

Eggs from the Farmer’s Market are SO much better than regular store bought eggs….just sayin….

I like to cook my fried eggs with a runny yolk so I can dip my mushrooms into it! Is anyone else into that?

ALSO

What is your favorite way to eat your eggs?

xo erin

Veggies for Breakfast!

photo (49)

Ingredients:

1 zucchini, spiralized

1 tbsp lemon juice,

1.5 tbsp pesto

handful of cherry tomatoes

5 kalamata olives

1 egg, poached

salt & pepper

1 tbsp fresh basil, minced

Directions:

1. In a medium sized sauce pan with a bit of water cook your zucchini noodles on medium until they are soft, about 3-5 minutes. While your zucchini is cooking poach your egg.

2. Strain your noodles, coat in pesto. Place zucchini on your place, drizzle lemon juice on top and mix in olives, tomatoes, basil and add salt and pepper to taste. Place your poached egg on top and enjoy!

xo erin