Vegetarian Goddess Bowl

This latest dish was inspired by a local eatery, Earth Girl Goodies, designed as a complete protein that is completely delicious. This dish is completely vegetarian and can be made with vegan substitutes, if desired. The best part about this dish is that it is super nourishing and packed with flavor! Check out the recipe bellow to taste for yourself ❤

Ingredients

Quinoa

1 1/2 Cups of Quinoa, rinsed

2 tbsp Extra Virgin, Cold-Pressed Olive Oil

1 tsp of Himalayan Pink Salt

Tzatziki

16 oz Organic Greek Yogurt

2 Cucumbers

3 Cloves of Garlic

2 tbsp Olive Oil

1/2 of a Lemon

Himalayan Pink Salt

1 tbsp Mint

Toppings 

Falafel Mix

Avocado

Kalamata Olives

Hummus

Spinach

Red Onion

Cherry Tomatoes

Feta Cheese

 

To begin, bring 3 cups of water to boil, add quinoa, cover with a lid, and turn down to medium heat. Follow the instructions on your falafel mix. Most add several cups of water and ask you to let the mix soak for about 10-15 minutes. Once your quinoa is done, take off of heat, drizzle with olive oil and salt, then set aside.

Meanwhile, begin to prep your tzatziki by placing the yogurt into a medium size bowl. Then, peel and finely chop your cucumber and garlic. Add cucumber, garlic, salt, lemon, and olive oil into the yogurt and mix well.

Once the falafel mix has absorbed the water, begin to make 1/2″ thick patties. Fry in coconut oil over high heat for 2-3 minutes or follow instructions on the box.

To make your dish add quinoa, tzatziki, falafels, and your choice of toppings to your bowl   ( I highly suggest using all of them 😉 ).

Enjoy ❤

 

Red Pepper Dressing Vegan Dinner Bowl

I love this recipe! It is so delicious and good for you. I find garbanzo beans to be extremely delicious and filling. In my personal food choices, I have been moving towards more and more vegan dishes just because I always feel so energized and happy after a good vegan meal. ❤

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Ingredients:

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Garbanzo Beans

1 16 oz can Garbanzo Beans

1 tbsp Olive Oil

A pinch of Salt

A pinch of Pepper

1 tbsp Chili powder

1 tsp Paprika

Quinoa

1 Cup Quinoa

2 Cups Water

Dressing

1 tbsp Olive oil

1/4 Cup Cilantro

1 Red Bell Pepper

1 lemon

1 tsp salt

1 tsp Chili Powder

1 tsp paprika

1 tsp Cumin

1 tsp Tumeric

Toppings

Cilantro

Avocado

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Begin by setting the oven to 425 degrees Fahrenheit. In a small bowl mix strained garbanzo beans, olive oil, salt, pepper, chili powder, and paprika. Line a baking sheet with tin foil and evenly disperse the beans on top. Place them into the oven for 8-10 minutes.

In a small pot, bring 2 cups of water to boil. Once boiling, add rinsed quinoa to the pot, cover with a lid, and turn to medium heat.

Meanwhile, place diced bell pepper, Cilantro, Olive Oil, lemon, salt, pepper, cumin, chili powder, and turmeric into a blender. Blend until it becomes a saucy consistency. Add water if needed.

Once the quinoa is finished, you may want to drizzle some olive oil, salt, and pepper over it. Mix well.

In a bowl, add quinoa, garbanzo beans, sauce and toppings to make your vegan bowl!

 

Enjoy ❤

Cherry Chicken with Rosemary & Garlic Quinoa

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Ingredients

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Chicken

1 Chicken Breast

4 Cups 100% Cherry Juice

A Pinch of Salt

A pinch of Pepper

1 tbsp Rosemary

Quinoa

1/2 cup Quinoa

2 cloves Garlic

3 tbsp Olive Oil

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Take your cherry juice and put it in a slow cooker on medium heat for 3-4 hours or until finished. I used a regular pot and put it on low. Add your chicken If you are going the pan version, the chicken take about 30-40 minutes. Take the chicken out and strain. Add salt, pepper, and rosemary.

In another pot, take one cup of water and put it on high. Once boiling add in quinoa and turn down to medium heat for 10 minutes or until done. In a skillet take your olive oil and chopped garlic. Let it simmer on low for 1-2 minutes, add quinoa. Serve with chicken and greens (I Chose spinach). Eat and enjoy!

 

Kind Quinoa Kale Side Dish

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Hello hello!

I got another one for ya! I put this dish as a side, but the more veggies you add the more of a meal or filling snack it turns out to be! Here it goes:

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Ingredients

1 Cup Quinoa

1 Portabello Mushroom

1 Red Bell Pepper (optional)

3-4 Kale Leaves

2 cloves garlic

1-2 tbsp Olive Oil

3 tbsp Tamari

A pinch of Salt

A pinch of Pepper

Time: 10-15 min

Serves: 1-2

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Take two cups of water and place in a small or medium pot. Turn on high, when the water starts to boil, add quinoa and turn on medium/low heat. Take out a frying pan and put roughly 1-2 tbsp of olive oil in the pan. Finely chop garlic and add to pan and turn on medium heat. Continue to chop mushrooms, bell pepper, and kale making sure to take out the middle stem and adding only the leafy green. Add to pan, stir veggies, and add salt, pepper, and Tamari. Stir in seasoning and then turn to low heat for 1-2 minutes. Take off heat and serve.

Persimmons & Quinoa: Breakfast From Heaven

persimmonspersimmon breakfast

Have you ever had a persimmon? To me, they taste like the cross between a mango and a papaya. Needless to say, they are a fruit from the cosmos and this is the time of the year to get ’em fresh! Not to mention, they are loaded with Vitamin C, A, various B vitamins, Fiber, Potassium, and many other nutrient/health benefits.

So here is the breakfast of your life time that is gluten free, sugar free, and dairy free. And you never would have guessed unless I told you. So eat up!

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Ingredients

1/4 cup Quinoa

1-2 Persimmons

1/4 cup Almond Milk

A Pinch of Salt

1 tbsp Cinnamon

1 tbsp Cardamon

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Take your quinoa and rinse it thoroughly through a fine mesh strainer. Then, take out a small pot and fill it with 1/2 cup of water and put on high heat. Once boiling, add quinoa and turn the heat to a medium/low, then cover with lid. Let cook for about 8-10 minutes.

Meanwhile, skin and dice the persimmons, place in a frying pan with about 1/4 cup of water and added spices. Let simmer until the water has absorbed fully and add almond milk and stir. Turn off heat and place cooked quinoa and persimmon sauce in a bowl and serve. Add more Cinnamon and cardamon, if needed. ❤

Note: If you can’t find persimmons in your local health food store or it’s not persimmons season, you can easily substitute peaches or your favorite fruit instead.

Gluten Free Gringa Fajitas

fajitas

Here’s a recipe out there for ya that I discovered on my Candida Diet! So good. I bit hard to take in meat since it’s been a while, but it sure made my gut feel good 🙂 I recently developed an allergy to gluten and corn as well so this recipes is nice for giving you an alternative to some of the ingredients that can trigger common allergies.

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Ingredients

1 lb Chicken

1 Yellow Bell Pepper

1 Red Bell Pepper

1/2 White Onion

1/2 Cup Quinoa

1/2 cup Spinach

1/2 tsp Cumin

1/2 tsp Paprika

1 tsp Chili Powder

Salt

Pepper

Coconut Oil

Toppings:

Cilantro

Avocado

Juice from a Lemon

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Start this dish off by taking a dollop of coconut oil and placing it in a frying pan. Cut up chicken into bite sized bits and place it in the pan on medium heat. Stir occasionally.

Take 1 cup of water and place in a small pot. Turn on high. Once water boils, add quinoa. Turn heat to low and cover with a lid.

Begin to cut up bell peppers and onion. Place in pan with chicken. Continuing to stir so that chicken doesn’t stick to pan. Be generous with your coconut oil. If it dish needs more, by all means, add more. You don’t want it to be soupy with oil, but well lubricated 😉 Add in cumin, paprika, chili powder; salt and pepper to taste. Stir pan, evenly coating chicken and veggies.

Once quinoa and fajita fillings are fully cooked. Prepare your plate by adding quinoa, spinach, fajitas fillings. Top with cilantro, lemon juice, and avocado. ❤

Quinoa Chili for the Soul

Quinoa Chili

My hole life I have made the same chili recipe, but I have decided to branch out and try something new. This one is completely different that the other chili recipe I usually make, click here to check it out. But it is so good I can’t tell which one I like best! So here it goes, folks! Hope you enjoy ❤

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Ingredients 

1/2 cup Quinoa

1 large Sweet Potato

1 tbsp Olive Oil

1 15oz can Black Beans

1 yellow Onion

1 15oz can Fire Roasted Tomatoes

3-4 cloves garlic

2 cups Veggie Broth

1 tbsp Cumin

1 tbsp Chili Powder

1 tsp Salt

1 tsp Pepper

1 lime

Toppings

Avocado

Pepperjack or Cheddar Cheese

Cilantro

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Start out with a small pot and bring 1 cup of water to boil. Once boiling add quinoa and turn down to medium heat. Do the same in a medium pot, filling it half way with water, peel and chop sweet potato into bite sized pieces, add to water, and cover with a lid. Allow for the water to boil for 10-15 minutes or until potato is soft. In a large pot add in olive oil, chopped onion, black beans, garlic and diced tomatoes. Turn heat to medium/high and let simmer. Once onion is transparent, add veggie broth, cumin, chili powder, salt and pepper. Check on both your quinoa and sweet potato, once they are finished, add them to the large pot. Stir and allow the contents to warm on medium heat for 5-7 minutes. Once appropriately warm to eat, dish out your bowls and add the toppings of your choice.

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 ❤