Tex Mex couscous salad recipe

Tex-mex couscous salad

After the gym I needed some good carbs to soothe my yoga pains. Enter couscous and a ton of healthy Texmex flavor!  Check out this perfect stand alone or side dish tonight, you won't be disappointed!

Ingredients:

1 cup cooked couscous, Israeli or large grain
1\2 an avocado, slice
1\2 small tomato, sliced
1\4 cup each black beans & corn kernels
A few slices of onion
A black and green olive, pitted and chopped
A sprinkle of Natera Life Himalayan Sea salt hemp seeds
A sprinkle of Cayenne

Dressing:
Juice of half lemon
Drizzle of olive oil

Instructions:

In a small bowl combine ingredients and stir gently

Cover and refrigerate for 15 minutes before eating

Recipe yields two side or one entree serving

Prep time 5 minutes

Chick pea salad with sundried tomatoes and artichoke hearts

Spring has sprung so I thought it about time to introduce a new healthy easy to prepare salad recipe.  Introducing this new vegan chick pea salad with sundried tomatoes and artichoke hearts.  Loaded with flavor and light on your waistline.

Chick pea salad with sundried tomatoes and artichoke hearts recipe

Ingredients:

1 can chick peas (580ml or close)

4 sundried tomatoes, chopped

4 artichoke hearts, chopped

1 plum tomato, chopped

1 clove garlic, minced

Dressing:

2 tbsp. Balsamic vinegar

3 tbsp. Olive oil

2 tbsp. Olive from artichoke hearts

Instructions:

Combine dressing ingredients in bottom of a large bowl and whisk until combined

Add remaining ingredients and stir to combine

Refrigerate for an hour or two to allow for flavors to combine

Recipe yields 4 - 6 servings 

How to make vegan tacos!

Vegan tacos recipe

Tacos, one of man's greatest creations. The options are endless, unfortunately mostly for meat eaters. So I introduce you to my roasted butternut squash and potato tacos, easy to recreate even on the fussiest night of the week.

Oh and they are so delicious, you won't even miss the meat!

Ingredients:

2 cups chopped, peeled butternut squash
1 potato peeled and chopped
1 package Taco seasoning (as hipster friendly as possible)
1 tbsp. Oregano (preferably Mexican)
Some slices of onion (like a handful)
A pinch of salt and pepper
4 tbsp. Oil (coconut or olive)

Instructions:

Preheat oven to 375 degrees

Place the squash, potato and onion in an oven safe dish

Add the rest of the ingredients

Mix it up so everything is well coated

Place in oven and bake for 45 minutes or until brown around the edges

I served mine with guac and some lightly dressed zingy cabbage but you can add we whatever you like! Dairy fans would love some zesty vegan cheese :)

Enjoy!

Easy, Cheesy jalapeño cornbread muffins

Who doesn't want fresh, hot bread with their meal?  These easy, comforting little quick breads are ready in minutes and perfect anytime of day!

Ingredients:
1 cup cornmeal
1 cup all-purpose flour
2 tbsp. Brown sugar
1 tsp. Salt
1 tbsp. Baking powder
1 egg
1 1\2 cups milk
1\2 cup melted butter
1\4 cup grated cheddar cheese
1 tbsp. Finely chopped jalapeño

Instructions:

Preheat oven to 400 degrees

Combine dry ingredients (first 5) in a large bowl and stir until combined

Make a well in the center and add the egg, milk and butter.  Mix in the well until the egg is broken and then combine with dry ingredients.

Stir until well blended and then ntly stir in cheese and jalapeño

Scoop 1\3 of a cup batter into well oiled muffin tin

Bake for 15-20 minutes

Recipe yields 8 muffins

Homemade pita chips

Pita bread it's delicious and perfect for stuffing with just about anything. Unfortunately, after a few days it's not so plyable and becomes unappealing. The solution pita chips!

I love bagged please pita chips but they are over priced this 5 minute alternative can be easily and quickly prepared for your snack or party anytime!

Homemade Pita Chips Recipe

Ingredients:

Pita bread
Olive oil
Salt
Pepper


Instructions:

Preheat oven to 400 degrees

Rip pita bread into bite sized pieces

Drizzle with olive oil

Sprinkle with salt & pepper

Bake for 5 - 7 minutes or until the edges of the chips are golden brown

Takes less than 10 minutes total and you get these!

Homemade pita chips 

Five Dollar Friday! Spaghetti and meatballs for under $5!

Stumbled upon these awesome cheat meatballs in the grocery store and thought what and perfect weeknight dinner idea!

Not big into the texture of traditional frozen meatballs but these ones are fresh/frozen raw so it's the closet to homemade that I have seen.

Paired with some of my price matched pantry staples, dinner for the kids was ready in under 30 minutes and very well received.

Here's a photo of what I used to create this easy, delicious and budget friendly supper!

Five Dollar Spaghetti and Meatballs

Homemade Healthy Chocolate Bar Recipe

Every month I get a sharp pang in my sweet tooth begging for a dose of chocolate.  Lucky science gave us the wonderful news that dark chocolate is actually good for you, how exciting is it to think of chocolate as a healthy snack!

This quick and easy recipe will give you a sweet, delicious box full of healthy nutrients your mouth will totally accept as junk food.

Homemade Healthy Chocolate Bar

Ingredients:

1 cup dark chocolate melting wafers
5 slices candied ginger
5 Brazil nuts

Instructions:

Place chocolate in a microwave safe bowl and heat on high for one minute

Stir gently until smooth

Chop ginger in a small dice and Brazil nuts into small pieces

Arrange a sheet of foil on a flat surface and pour chocolate into center

Smooth gently until one centimeter thick

Sprinkle ginger and Brazil nuts over the chocolate

Fold foil in half so that all of the nuts are covered with chocolate

Place flat in  freezer for 30 minutes

Remove and peel back top layer of foil

Break into bite sized pieces and enjoy or pack up in a cute box for the perfect gift!


Check out some video instructions if you need:

Vegan Superbowl Menu

Click here for the deets!

Vegan Superbowl Menu

Roast Kabocha Squash Recipe by Fabulous Faith

If you haven't heard of Kabocha squash before you are in for a treat!  This sweet, fluffy Japanese squash is not only delicious but loaded with vitamins and nutrients.

The flavor and texture are a cross between yam and pumpkin making Kabocha squash perfect for soups, stews, desserts or as a stand alone super food side dish like:

Roast Kabocha Squash by Fabulous Faith

Roast Kabocha Squash

Ingredients:

1 Kabocha Squash

As required:
Raw Coconut Oil
Cinnamon
Sea Salt
Black Pepper


Instructions:

Preheat oven to 400 degrees

Cut the Kabocha squash in half and remove the seeds and discard

Cut into large wedges and place on a baking sheet

With the back of a spoon, schmear each segment with coconut oil

Sprinkle salt, pepper and cinnamon generously over the segments

Place the tray into the oven and bake for 30 - 45  minutes or until fork tender

Recipe yields 4 - 6 servings

Vegan Italian Pasta Salad Recipe - by Fabulous Faith

Vegan Pasta Salad Recipe

Ingredients:

1 - 375g package of whole wheat pasta shells, cooked as per package directions
2 Roma tomatoes, diced
1/2 cup diced cucumber
1/4 cup pitted, diced olives (kalamata or similar preferred)
1/8 cup diced onion
1 clove garlic, crushed
Bunch fresh basil, torn
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil
1 tsp. oregano
Freshly ground pepper, to taste

Instructions:

Combine warm pasta and remaining ingredients in large bowl

Allow to chill until cool in refrigerator

Serve when chilled or can be prepared up to 24 hours in advance

Recipe yields 4 - 6 servings