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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Gluten free Cheesecake Factory Inspired Avocado Egg Rolls 

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I haven’t had the avocado eggs rolls from The Cheesecake Factory in years- but I remember they were to DIE for!! It makes me sad I can’t have them anymore because they aren’t gluten free…so obviously I do what I do best and make a gluten free version! I love attempting to make everything gluten free!
I don’t enjoy warm avocado much… but these were perfect! They are cooked short enough that the avocado doesn’t get too warm!
Ingredients:
Egg Rolls
8 rice paper wrappers
3 large avocados
4 sundried tomatoes
Handful of chopped cilantro
1/2 lime, juiced

1/4 c red onion, finely chopped

Salt & pepper to taste
Cilantro Dipping Sauce
3/4 C cilantro leaves packed
1/4 c Homemade Mayo
1/4 c coconut cream
1/2 Lime, juiced
1 clove garlic
dash of chipotle chili powder (more depending on how spicy you like things)
salt & pepper to taste
* add a bit of avocado if desired ( yes maybe a bit much…avocado dipped in avocado but I liked it!)
Directions:
1. Heat 1 c oil in frying pan
2. Mash avocado In a bowl- I like to leave it a bit chunky.
3. Chop all ingredients. And mix in with avocado. Add s&p to taste.
4. Soak rice paper wrappers till soft.
5. Fill rice wrappers with a heaping spoonful of avocado mixture.
6. In a mini chopper add all of the dipping sauce ingredients and mix together.
7. Place rolls in hot oil and fry till slightly browned on each side. Place on paper towel.Serve immediately!
These are also tasty served with salsa!
xo erin

Erin’s Dairy Free Cottage Cheese

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I made up a Whole 30/ dairy free cottage cheese replacement {for cooking!} that was so tasty if I do say so myself 🙂 Like to be honest I wouldn’t eat this with a bowl of fruit…. But it is perfect for cooking! Don’t expect it to have the same flavour as cottage cheese.. But it will give your dish that similar texture!

Ingredients: 2 c chopped cauliflower 1/4 c coconut cream 3 tbsp of nutritional yeast Directions: 1. Take your cauliflower head and pulse it in the food processor until it is in small chunks- you don’t want them to be too tiny.  (You can use left over cauliflower for cauliflower rice, stir fry’s- whatever you would like!) 2. Mix together chopped cauliflower, coconut cream and nutritional yeast. 3. Add cottage cheese to your dish that calls for cottage cheese- I wouldn’t recommend adding this to any baking- I think that would be nasty! It tastes great in Lasagna! xo erin


			

Happy Valentines day <3

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I celebrated Valentines day in Utah this year with 2 dates in 1 day. I have never had a valentine, so this was a big deal haha! The funniest part was that they were both named Jared…what are the chances?! But at least I didn’t have to get confused 🙂 Don’t be thinking I’m a player- I was set up on both of these dates… I guess that means you are getting old when you get set up on 2 dates in one day! All I will say is that they were both very entertaining- one was actually hilarious. If you would like to hear the story you can email me 😉

For breakfast I had sweet potato waffles with coconut whip cream topped with raspberries and a strawberry, orange & banana smoothie!

Ingredients:

Smoothie

1 handful of frozen strawberries

1 peeled  navel orange

1/2 frozen banana

3/4 c almond milk

Whip Cream

1/3 can coconut milk (thickened part)

1 heaping tsp maple syrup

1/3 tsp vanilla

Check out my previous post for how to make the waffles!

Directions:

Smoothie

1. Add all ingredients to the blender and mix till desired consistency. Add more almond milk if it is too thick.

Whipping Cream

1. Scoop out thickened coconut milk from can and place in a med sized bowl. (Don’t use the watery part)

2. Beat till it forms stiff peaks. Add maple syrup and vanilla and continue to beat.

3. Place in fridge till you are ready to serve.

4. Top waffles with whip cream & fresh raspberries. Add any other toppings you would like!

xo erin