The first one was just so dang good, I needed to make anotha one. This time getting a little more creative with new veggies. I’ve still got my ass intermittent fasting and eating healthy, but this salad doesn’t make me sad about being healthy, and it’s so filling. Thinking about putting a meal plan together if I can see a noticeable difference in a couple more weeks, got all this quarantine time!
2 c water
1 c quinoa
2 tbsp water
2 c shredded carrots
1 tsp cumin
1 tsp cayenne pepper
1 tsp chipotle powder
2 c frozen corn
1 red pepper, thinly sliced
4 c roughly chopped kale, with ribs removed (huge center stem)
2 15 oz cans of black beans, rinsed and drained
Start the quinoa, in a small saucepan boil 2 cups of water, add in quinoa and cook about 15 minutes until the water has been absorbed.
In a small frying pan, heat 2 tbsp water, add shredded carrots and corn, top with juice of 1 lime, and half the spices, stir. You’ll cook these for about 5-7 minutes until the water has absorbed and the carrots have softened.
Get a huge ass bowl, place the kale in, add quinoa, black beans, carrots and corn, red bell pepper, the other half of the spices, juice of 1 lime, and mix. Try to get everything jumbled together, and boom you have your tasty ass, healthy ass, kale salad. If you need more spices add them to taste.
Optional dressing w oil:
1 tbsp vegan mayo, 1 tbsp sriracha, 1 lime juiced. Combine all and mix, drizzle on top.
Who wants more potatoes?! Since they seem to make it into every breakfast I cook, here is another wonderful recipe with spuds b*tches. The ultimate breakfast burrito, mmm.
I made this a spicy burrito, but don’t worry, the weak ones can skip the hot sauce. (; Also, make sure you follow instructions on cooking the potatoes because if you stir too much they’ll get soggy, unless that’s your thing, follow along.
1 tbsp olive oil
1 tbsp minced garlic
1/4 red onion, diced
2 russet potatoes, diced
2 small sweet potatoes, diced
1 tsp black pepper
1 tbsp ground cumin
2 tsp ground chili pepper
1 tbsp tapatio *optional
1/4 c vegetable broth OR dash of salt *the veggie broth adds salt as well as keeps things from sticking without the extra oil… so if you use salt instead, add an extra tbsp oil*
1/2 15oz can of black beans, rinsed and drained
In a large pan, heat the olive oil over medium heat for about 30 seconds, add in the garlic and onion. Cook for about 1 minute or until onion is soft and fragrant.
Add in the potatoes, spices, and optional tapatio. Mix, then add in the veggie broth or the oil, mix once more, and let sit and cook for about 10 minutes. Flip the mixture a good amount of times and cook another 10 minutes without mixing. If the potatoes are still too hard, repeat this until crispier and soft.
Add in your beans and cook for about 2 minutes to heat them through. Then they are ready!
Heat up your tortilla, fill with the potatoes, add in avocado, cilantro, salsa, and whatever else your little heart desires. Enjoy that sh*t.
Ummmmmmmm these are bomb af… there isn’t much more to say. You will not be disappointed and won’t want to share. But there is definitely enough to feed everybody. Try these b*tches out.
P.S. I’m really stepping my food photography game up… these look fiyaaaaa (;
1 tbsp olive oil
1/2 red onion, diced
1 jalapeno, minced
3 red potatoes, diced size of dime
1 tsp pepper
1 tsp cumin
1 tsp chili powder
1 package of soyrizo
1/2-1 14.4 oz can of black beans, drained and rinsed
2 handfuls of spinach
4 tbsp sriracha
1/4c water to thin
Heat olive oil on medium-high heat in a large pan, once heated add onion and jalapeno, cooking until fragrant and soft. Add in potatoes and spices, stir and let cook 10 minutes without stirring, use a spatula and flip everything and cook another 10 minutes without stirring.
While the potatoes cook make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
Check your potatoes and see if they are tender by using a fork to pierce them. If not, do five minute increments of letting them cook and flipping with the spatula. Add in the soyrizo when the potatoes are ready, stir and cook about five minutes. Now for your spinach, fold it in until they’ve all wilted down about 30 seconds to a minute. It’s ready to stuff in some tortillas!
Heat your tortillas either on the pan or microwave, pile this deliciousness on and top with the saucy sauce. Add any other toppings you’d like!
This chili is a step above my others and is guaranteed to wow. Of course you can be the actual judge of that but like… for real. This sh*t is delicious.
1 tbsp olive oil
4 cloves garlic, minced
1/2 large red onion, diced
1/2 green bell pepper, diced
1 14.5 oz can of diced tomatoes
2 15 oz cans of black beans
2 tbsp chili powder
1 tbsp cumin
1/2 tsp paprika
1/2 tsp cayenne
1/2 package soyrizo
Sriracha Lime Crema
2 tbsp vegan cream cheese
1 tbsp sriracha (or more)
1 lime, juiced
add more lime or water if not thinned out enough
Heat the olive oil over medium heat, add the garlic and onion, cooking for a couple minutes until you can smell them and they’ve softened. Add the bell pepper and cook an additional minute, giving it a stir.
Add in the tomatoes, black beans (drain and rinse one of the cans), and spices. Give it a good stir and bring it to a boil. Add soyrizo, and let cook all together for about 10 minutes.
While it’s cooking, you can make the crema. You’ll add all the ingredients in a small bowl and mix into a smooth consistency, add water if you need to thin it out or add more sriracha if you want a bigger kick.
Serve the chili, spoon some of the crema on top, finish with cilantro and avocado if desired. Enjoy that sh*t!