Warm Citrus Quinoa Sweet Potato & Kale Salad

Hello everyone,

Welcome to……..

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I was looking to try out something light, yet filling. I’d been craving something with savory and citrus flavors. Since this craving would not leave my mind I had to get in the kitchen and create something to remedy it. Now you all know that my kid’s are SUPER PICKY…..so who know’s how this is going to go over with them. But hey every now and again I deserve for it to be about ME and my taste buds.

With that being said………let’s dive in.

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients

  • 1 large organic sweet potato
  • 1 cup organic quinoa
  • 1 tablespoon avocado oil
  • 1/2 teaspoons organic garlic powder, onion powder and black pepper
  • Juice of 2 organic limes
  • 3 teaspoons liquid amino
  • 2 cups of organic kale (cut into bite size pieces)

Method

  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper ( I am all about easy clean up.)
  2. Peel and chop the sweet potato in small, bite-sized pieces. Drizzle a teaspoon of your oil over the sweet potatoes. Toss to coat. Place your sweet potatoes on your baking sheet and roast for 20 – 25 minutes until tender, stirring half way through so as not to burn them.
  3. While my sweet potatoes are cooking, cook your quinoa according to package instructions.
  4. Once your sweet potatoes and quinoa are done just set aside and allow them to cool while we continue on.
  5. In a skillet over medium heat add your remaining oil, then kale, seasonings, and liquid amino. You’re going to sautee for 3-5 minutes until your kale is tender and fully incorporated with all your flavor’s.
  6. In a large bowl add your quinoa, kale, sweet potatoes, and lime juice. Gently toss to get everything evenly mixed and fully incorporated with all the flavor’s.

This recipe was surprisingly a big hit with my kid’s……who used say that they don’t like quinoa or sweet potatoes. Until now that is. I think it’s the savory and citrus flavor’s together that won them over. Whatever the reason I’m just happy that those picky taste buds enjoyed this as much as I did.

This recipe serves 4

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I hope you will give this recipe a try and enjoy it as much we did.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

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Easy Vegan Breakfast Burrito’s

Hello everyone,

Welcome to……….

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I enjoy variety. I don’t like eating the same old thing all the time. Since I have what I call “selective eaters” to feed I try to pick thing’s that incorporate things they already enjoy as well as thing I enjoy. You wanna talk about a tall order……lol. Let’s dive into this recipe and see just how I filled this tall order.

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

INGREDIENTS:
1 Tbsp avocado oil
(2) 13-15 oz. organic carton of pinto beans (DO NOT DRAIN)
1 tsp organic garlic & onion powder
1 tsp organic cumin
1 tsp smoked paprika
1/2 tsp sea salt & organic black pepper

TOPPINGS:

organic spring mix lettuce

organic salsa

organic guacamole

METHOD:

  1. Place your beans along with its liquid into a food processor next add all or your seasonings. Pulse until the mixture comes out mostly smooth.
  2. In a pan on medium heat add your oil. Once the pan is heated add the bean mixture. You’re essential going to stir this mixture like you would scrambled eggs. It will start to thicken up as you’re cooking. You will know that it is done when it has the consistency of refried beans or mashed potatoes.
  3. Lay a tortilla out flat, scoop a portion of your bean mixture on top. Top with lettuce, organic salsa, organic guacamole. Fold the tortilla around mixture and enjoy!

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I hope that you will give this recipe a try. It’s truly a great breakfast option anyone can enjoy!

 

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

Vegan Pad Thai

Hello everyone,

Welcome to……….

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I have been wanting to make Pad Thai for sooooooo long. I have to admit I was intimidated by the dish. So here’s how I overcame my intimidation…..a buddy of mine told me about a Pad Thai that he made after hearing him say how easy it was……I knew for sure I could do it. It was kind of one of those moments of if he could do it I can definitely do it better. So that is exactly what I set out to do…lol!

So let’s dive in and get started…….

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Pad Thai 

  • 8 ounces organic brown rice Pad Thai noodles
  • 2  organic zucchini’s (sliced)
  • 1/2 cup organic tri- colored peppers (sliced)
  • half of a medium organic white onion (sliced)
  • 1/2 cup organic mushrooms (sliced)
  • 1 tablespoons avocado oil (or oil of choice)
  • 1 cup peanuts, chopped
  • 2 cups organic bean sprouts
  • ½ cup fresh organic spinach and green onions (chopped)

Pad Thai Sauce

  • 3 tablespoon liquid aminos
  • 1 tablespoon sriracha
  • 2 tablespoons organic lime juice
  • 1 tablespoons avocado oil
  • 1 tablespoon organic toasted sesame oil
  • 2 tablespoons organic brown sugar ( DIY here )
  • 1 tablespoon organic cane sugar
  • 2 tablespoon organic peanut butter
  • 1/2 tsp organic garlic, ginger, and onion powder

Method

  1. Cook your noodles according to package instructions and set aside.
  2. Whisk together all of the ingredients for your sauce and set aside.
  3. In a wok or large and deep non-stick skillet over medium-high heat, add your oil.
  4. Add mushrooms, bell peppers, onions, zucchini and saute 1 – 2 minutes then add spinach, and bean sprouts saute 1 minute longer.
  5. Add in noodles and sauce and toss everything together and cook 1 – 2 minutes.
  6. Serve warm topped with green onions and  peanuts.

This dish serves 4

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I hope that you will give this recipe a try and enjoy it as much as my family and I do!

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

 

Vegan Tuna Salad Sandwich

Hello everyone,

Welcome to…….

 

Ok…..I know this recipe might seem totally strange but bear with me I promise it’s good and you’re going to love it. You have my word!

In an effort to change my eating lifestyle I’ve given up a lot of things I used to love for one reason or another. So I have to find unique ways of replacing some of the thing’s I used to enjoy. This recipe is just that!

Let’s get into it……….

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

Ingredients:

3 C organic cooked and drained chickpeas

1/2 C organic tri-colored peppers (diced)

1/4 C organic green onion (finely chopped)

1-1/2 C  Vegenaise

Seasoning:

1-1/2 Tbsp organic sea kelp seasoning ( this is a must)

1 Tbsp organic dried parsley and dill

1 tsp organic garlic, onion powder, and black pepper

1/2 tsp sea salt

Method:

  1.  In a food processor add your chickpeas and pulse for 30-60 seconds. It should have the appearance of crushed peanuts.
  2. Add your peppers and onions and pulse for 10-20 seconds.
  3. Transfer the mixture to a large bowl. Add the seasonings and Vegenaise, mix together to evenly combine everything.

 

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Serve over lettuce or bread such as spelt which I just so happen to have a recipe for…lol.

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My family and I were totally surprised by just how much this taste like traditional tuna salad. If you’re looking a meatless option I highly recommend giving this recipe a try and hopefully you will be just as pleasantly surprised.

Thank you so much for taking the time to stop by, I greatly appreciate it.

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Until Next Time,

Sewloveable

 

Easy Breezy Veggie Lo Mein

Hello everyone,

Welcome to………….

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I was chatting with a friend of mine and they were making veggie lo mein at home. After hearing all of the deliciousness going into the dish…….I had a serious craving for some myself.  So the next day I got right in the kitchen to satisfy that craving.

Let’s get started and see how this comes together……..

(*This post contains affiliate links, which means I may receive compensation if you make a purchase using the links.)

INGREDIENTS:

1 pound organic rice noodles
3 tablespoon liquid amino (or low sodium soy sauce)
1 tablespoon sesame oil
1 tablespoon organic hoisin sauce
2 teaspoon organic cane sugar
pinch organic of five spice powder
1/2 teaspoon organic garlic and onion powder
1 tablespoon avocado oil (or oil of choice)
1 cup organic sliced mushrooms (shiitakes, button mushrooms, or anything you like)
1 organic scallion (finely sliced)
1  organic red, orange, or yellow bell pepper, julienned
a handful of organic leafy greens (bok choy and spinach)
1/2 cup of organic bean sprouts
METHOD:
1. Cook your noodles al dente according to package instructions. Drain, rinse with cold water and set aside.
2. In a small bowl, combine the soy sauces, sesame oil, sugar, garlic powder, onion powder and five spice powder. Heat oil in a wok over high heat and add the mushrooms. Stir-fry for 30 seconds next add the peppers. Make sure your wok is searing hot. Stir fry for another minute.
3. Next, add the leafy greens and bean sprouts to the wok and cook until the greens are just wilted. Then add your noodles. Make sure that before you add them to the pan, they’re somewhat loose and not all clumped together (you can rinse them in warm water to loosen them up before adding them to the pan).

4. Pour your sauce mixture over the noodles and stir-fry until the color of the noodles are uniform.Once everything is well-combined, your dish is ready to be served.

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I hope you will give this dish a try and enjoy it as much as my family and I did.
 Thank you so much for taking the time to stop by, I greatly appreciate it.

Instagram // Pinterest // Twitter

Until Next Time,

Sewloveable