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 ūüôā 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, jalape√Īo, 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

Advertisements

Chicken Tacos

photo 5

Who doesn’t love a good taco?! These plantain shells are my new addiction! They add such great flavor!

These were super simple….

Plantain taco shell

Chicken

Red cabbage

Guacamole

Cherry tomatoes

Cilantro for garnish (and because I LOVE tons of it!)

What are your favorite taco toppings?

xo erin

Cherry Ice cream

photo 1

It might be tricky to make this now because cherries aren’t in season….. but if you are able to get your hands on some:) Or you might just have to wait till next season!

Using this dairy free vanilla ice cream as your base, cut up cherries into halves or quarters and mix them into your churned ice cream before placing it in the freezer to harden.

** Note: the ice cream doesn’t harden completely!

xo erin

Back to the Grind

photo (49)

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‚ÄĒanything 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‚ÄĒhalf 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

photo 2 (7)

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

photo 1 (8)

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)

photo 3 (4)

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

photo 4 (3)

Pesto Besto

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

Cherry tomatoes

Cucumbers

Spinach

Quinoa

photo 5 (2)

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

Dairy Free Vanilla Bean Ice Cream

photo 2 (2) photo 1 (3)

Ingredients:

1 avocado (4.5 oz)
1‚ĀĄ2 plantain (2.5 oz)
34 oz coconut milk
2.5 cups agave
1/2 c vanilla
2 vanilla beans
Directions:
1. Make base by combining avocado, plantain, coconut milk & agave in food processor
2. Stir in vanilla beans and extract and whisk vigorously to break up beans. Process.
in
For the easiest Ice Cream Sandwiches….
Fill a Dixie cup with your slightly melted ice cream, place in the freezer over night. When you are ready for dessert- remove the Dixie cups from the freezer peel away the Dixie cup and cut your frozen chunk of ice cream into thick slices! I use Udi’s Salted caramel cashew cookies (not healthy) but delicious!
xo erin
photo 4