Nutrition Bowl

nutrition bowl

Make this meal for a quick and easy lunch or dinner. This meal is filling and oh so so good for you!

Ingredients:

1 cup Quinoa

1 Sweet Potato

2-3 Carrots

1 head of Broccoli

1 cup of Spinach

1 Avocado

Coconut Oil/Olive Oil

1 tsp Cumin

1 tsp Chili Powder

A pinch of Salt

A pinch of Pepper

Toppings: Salad dressing of choice (I used Annie’s Goddess Dressing) and nutritional yeast

Serves: 2 

Cooking Time: 20-25 min.

Begin with a medium and a small pot. Put 2 cups of water in the small pot and fill the medium pot with 3/4 of the way. Put both on high heat and wait for them to boil. While waiting, measure out 1 cup of quinoa as well as peel and cut your sweet potato into small pieces, no larger than 1/2 inch thick. Once both waters are boiling, place the quinoa in the small pot, cover with a lid, and place on medium/low heat. Place the sweet potato into the medium pot, cover with a lid, and place of medium/high heat. While those cook, take out a frying pan and place either coconut oil or olive oil into the pan. Put in enough to spread evenly across the bottom. Cut up Broccoli and Carrots, place in the pan on medium/high heat. dd in cumin, chili powder, salt and pepper. Stir and then cover with a lid and turn the heat on medium/low. As the vegetables steam, check our quinoa. If all the water as evaporated, taste and make sure the grain is soft. If not, add another cup of water and place the lid so that it creates a vent between the lid and the pot. Let steam for another 5 minutes. If it is ready, take off heat. Check sweet potatoes with a fork. Once they are soft and easy fall apart, strain them and place into the pan with vegetables. Stir around until the oil and seasonings evenly coat all the vegetables. Take off of heat. Place quinoa and veggies in a serving bowl, add spinach and avocado. Add salad dressing and nutritional yeast.

Enjoy ❤

Scramble Your Way to a Better Breakfast: Feta Scramble Recipe

scramble

Good morning!

Here’s a good way to start your day. It’s my favorite smoothie alternative breakfast.

Ingredients:

2 eggs

Hangful of spinach

Pinch of salt

Pinch of pepper

3 tbsp milk or almond milk or coconut milk

1/4 cup feta

Kale

Garlic

Coconut oil

Nutritional yeast

Tamari or braggs soy sauce

To begin, crack your eggs into a small bowl. Add salt, pepper, feta, and milk of choice. Stir it up! Butter a frying pan, put on medium/high heat and begin to scramble, adding In the handful of spinach. During or after the eggs are done cut up some kale and garlic. Place coconut oil in another frying pan. Add garlic and let cook on low heat for one minute. Add kale, soy sauce, nutritional yeast, salt and pepper. Place a lid on top and let steam on medium heat for a few minutes. Add extra feta on your scramble if you’d like, take the kale off heat once it has softened. And now you have yourself a hardy, delicious and nutritious breakfast!

❤️ Love Aama


As always, feel free to leave a comment below! Let me know if you try it, if you like it, or if there’s something you think I should change!

Chilly seasons means it’s Chili Season

chili chili2

Well folks, we’re getting into that time of year again. The weather is getting a bit colder, the leaves are changing, and the sun greets the ridgeline a little earlier than it used to. I notice a huge shift in my palate when we first come into fall. I say goodbye to my frequent salads and smoothies to welcome warm, earthy foods. The recipe I am going to share with you is my mothers. Growing up I loved this Chili recipe and I still use it today, as you can see! It’s another easy piece and makes enough for a whole family. Or, if you’re me, you get to enjoy a lot of leftovers and the joy of sharing it with friends! This recipe is vegetarian. Feel free to add a meat if you’d like, but you might want to try it this way just once, ’cause it is just so good!

Ingredients:

2 15 oz cans Black Beans

2 15 oz cans Kidney Beans

1 15 oz can Garbanzo Beans

1 15 oz can Pinto Beans

1 15 oz can of 100% Pumpkin

1 28oz can of Fire Roasted Tomatoes

1 15 oz can of Hatch Red Enchilada Sauce

4 Tbsp Tamari

Salt

Pepper

Spike Seasoning

Tabasco

Cheese

Basically, the hardest part of this recipe is just getting all the cans open. Get out a big pot, put in 3 or 4 of the cans and turn the heat on medium. Adjust the heat as needed so that the beans don’t stick to the bottom. I like to strain the beans before putting them into the pot so that it isn’t too watery. Every 3-4 cans add a sprinkle of salt and pepper. Once you have all the cans opened and the contents has been poured into the pot, give it a good stir, add Tamari, Tabasco, and Spike or just another layer of Salt and Pepper. Season to your liking. I like to under-do the seasoning in the pot and then season each bowl to my liking. Grade Cheese, if you’d like, I recommend Sharp Cheddar or Pepperjack or add crackers.