Black Bean and Sweet Potato Tacos

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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!

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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

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BBQ Aprticot Wings

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Ingredients

4 pounds chicken wings
2 c BBQ sauce
1.5 C apricots, chopped
1 tsp ginger powder
1 TBS garlic powder
2 T gluten free tamari
Directions
  1. In a medium mixing bowl, combine all the sauces & spices. Remove about ½ cup of the mixture and refrigerate for later!
  2. Add the chicken wings to a large slow cooker, then cover with the sauce mixture. Stir until wings are well-coated. Cook on low for 6-8 hours.
  3. Once done, set oven to broil. Line a baking sheet with foil.
  4. Remove wings from slow cooker and place on the lined baking sheet. Drizzle with some of the slow cooker sauce if desired. Broil for approximately 2 minutes.
  5. Remove pan from oven, flip wings, and brush wings with the remaining sauce mixture that you saved out.
  6. Return to oven and broil for an additional 3-5 minutes, until sauce starts to caramelize.
  7. Remove from oven and serve!

xo erin

Back to the Grind

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I shared this blog post on The Dote Blog I wish I could say I came up with this BRILLIANT idea of salads in a jar….but I can share with you some awesome recipes! I woke up this morning (Monday) thinking to myself WHY didn’t I make my salads in a jar yesterday so I wouldn’t have to make lunches all week?! They are seriously a dream!  These make my life so much more convenient- not to mention ensures I have a healthy balanced lunch! Let’s all start the school year off in a healthy way!

Salad in a Jar 101

Rule #1: Dressing at the bottom, greens at the top. Make sure they are as FAR away from each other as possible so they stay crisp and fresh!

First things first (I’m the realest)


Add the dressing, vinaigrette or olive oil to your 1 pint mason jar. I use 1-3 tablespoons, depending on the dressing { If it’s oil-based, 1 tablespoon is enough } You’ll be keeping your jar upright and this will keep the dressing from touching the veggies and making them soggy.

 Chop chop!

Add your harder veggies and beans; like carrots, radishes, onions and chickpeas, jicama. Then layer your other veggies; like zucchini, cherry tomatoes, celery, bell pepper, mushrooms, bean sprouts, and cucumber.

On to the Next one…

Greens! This should take up about 1/2 of your jar. Make sure your greens are dry & pack them down tight so you can fit more in. Mix up your green choices for some variety {romaine, kale, arugula and spinach.}

Pack it up pack it in

Pack in the protein, now. Top the greens with your choice of protein. Some of my go to’s are: grilled or ground chicken or turkey, sauteed tofu, canned tuna, diced boiled egg, quinoa. You will also add your fats with the protein- these healthy fats will keep you satisfied throughout the day! Add some nuts, seeds, hummus & avocado. I like to take my avocado separate so it stays fresher and doesn’t brown. If you decide to add the avocado to your jar, top with a lime slice or some lemon juice.

Shake it ‘up’ Shake it ‘up’

When you’re ready to eat, shake it up! Eat your salad straight out of the jar or pour it into a big bowl. I pack things pretty tight with tons of veggies in my jar, but when I shake it up, the dressing is still able to coat all of the veggies. I prefer eating it out of a bowl so I can mix everything up rather than eating it in layers.

TIPS

  • Add your nuts & cheese last so they don’t get soggy
  • If I’m adding onions, I like to add them first. Soaking them in the dressing helps dilute the strong onion taste ( prevents onion breath at work…)
  • Another option is to add items that will soak up the dressing as your second layer- Cooked grains, tofu, meats, mushrooms—anything that is spongy and will soak up the dressing as the jar sits in the fridge.
  • The salads can last up to 10 days in the fridge!
  • Really jam-pack the jars to help keep things from shifting and moving around. It should almost pop out in your face when you open that jar!  BONUS: the less air in the jar- the longer it will stay fresh!
  • If the salad isn’t enough- bring another pint size jar of soup
  • Try to keep the ratio of each jar about half-and-half—half toppings, dressing, grains, proteins and half greens.
  • If I am worried my salad will have too much dressing- I bring a little bag of extra greens with me to soak it up.
  • If you are adding fruit, add it just before the greens

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Asian Chicken Salad

Use 2 tbsp. Carrot Ginger Dressing {from Costco}

Carrots, chopped or shredded (if shredded add in with the greens)

Cucumbers

Bean Sprouts

Red & green cabbage

Chicken with Chinese 5 Spice

Mandarin oranges

Slivered almonds

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Cobb Salad with Peach Infused Vinaigrette

Use 1 tbsp. Dressing {Peach infused white wine vinegar, avocado oil, sea salt}

Red, orange & yellow peppers

Zucchini

Red onions

Spinach

Boiled egg

Sunflower seeds

Avocado

Blueberries (optional)

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Fall Salad

Use 1.5 tbsp. Maple Dijon Vinaigrette {maple syrup, Dijon mustard, whole grain mustard, sea salt, }

Yellow & orange peppers

Cherry tomatoes

Kale

Baked Cubed Sweet potatoes

Quinoa

Roasted red peppers

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Pesto Besto

Use 1.5 tbsp. Pesto dressing { pesto, olive oil, }

Cherry tomatoes

Cucumbers

Spinach

Quinoa

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Cabbage Salad

Use 3 tbsp. Vinaigrette { 1/2 c olive oil, 1/4 c white vinegar, 1 tsp honey, 1 tbsp chicken stock, pepper to taste}

Green & red cabbage

Toasted sunflower seeds & almond slices

*if you aren’t gluten free you can add toasted ichiban noodles

xo erin

Creole Spiced Sausage & Red Beans

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Ingredients:

1 tbsp olive oil

1/2 c chopped onions

1/4 c chopped celery

1/4 cup chopped bell peppers

1.5 Spolumbo sausage

1/2 tbsp minced garlic

1 c chicken stock

2.5 c water

1/2 tbsp hot sauce

1 tsp creole seasoning

1 c red beans (canned)

salt and pepper to taste

Cooked rice to serve with beans

Creole Seasoning (makes 20 Tbsp- 1 1/4 C)

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons dried oregano

2 tablespoons dried basil

1 tablespoon dried thyme

1 tablespoon black pepper

1 tablespoon white pepper

1 tablespoon cayenne pepper

5 tablespoons paprika

3 tablespoons salt

Directions:

  1. In a large pot heat, olive oil over med heat.
  2. Add chopped onions, celery and bell peppers and cook until they behin to caramelize and tenderize.
  3. Next add in sausage. Cook until browned
  4. Add in minced garlic and cook for 2 minutes, make sure it doesn’t burn.
  5. Turn heat up to med high and add chicken stock, water, hot sauce and creole seasoning then stir in red beans.
  6. Season with salt and pepper to taste.
  7. Bring liquid to a boil then turn heat down to low, cover with lid and cook for 2-2.5 hours until beans are tender and liquid is thickened.
  8. Check flavor of beans and season with salt and pepper to taste. stir and turn off heat.
  9. Let cool for 15 mins and allow beans to continue to thicken.
  10. Serve with rice.

xo erin

Avocado Appi

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Ingredients:

Avocado

Balsamic vinegar

lemon juice

pink Himalayan sea salt

Directions:

1. Slice your avocado. Drizzle with balsamic vinegar, lemon juice and sprinkle with sea salt.

* it tastes better if you let it sit a while to marinate..but if you are like me I am usually too impatient:)

xo erin