-
Banana Açaí Bowl
I used to make smoothie bowls before to boost my immune system and make sure I was eating enough fruits and or vegetables. Now I make them to not only boost my immune system, but also my energy levels! Having everyone at home these days has been a little exhausting, since our days are now very busy and the nights are still rough with a 5 month old not sleeping through the night. I feel so much better when I make on of these açaí bowls! You can find frozen açaí packets in the freezer section of your grocery store. I blend them with bananas, or any other frozen fruit.…
-
Quinoa Sweet Potato Tacos
It wasn’t until fairly recently that I started experimenting with vegetables in my tacos. One time we ordered vegetarian tacos from a local restaurant, and they blew me away. They were so flavorful and tasty! I was always a chicken taco lover, but have come a long way since then after discovering how delicious veggies can be in tacos too. Quinoa is an excellent source of protein, and sweet potatoes are packed with fiber and vitamins. In this vegetarian taco recipe, I add chopped chard into the quinoa when I cook it to add some healthy greens. Some toppings you can add are: corn, red onion, fresh cilantro, guacamole or…
-
Moroccan Chickpea Bowl
Moroccan dishes are known for their intricate combination of spices and sweet and savory flavors! Couscous is also a well known Moroccan staple, and it goes so well with many vegetarian or meat-based dishes. I found this Moroccan bowl recipe on the Cookidoo® app and modified it into a vegetarian version using chickpeas instead of chicken. I wasn’t sure how it would turn out without the chicken, but in the end it was so amazing I just had to share the recipe. There are so many flavors going on in this bowl, your tastebuds will love it. The red onion gives the yogurt-based sauce a little kick, while the apricots…
-
Marinara Spaghetti Squash
Some days, I am in the mood for something very simple to eat. The hardest part about this spaghetti squash recipe is cutting open the spaghetti squash! It took me like 10 minutes to cut the thing open. Any tips?? After that, it was smooth sailing. Just rub some olive oil on the cut squash, sprinkle a little salt, and roast them “face down” on a baking pan in the oven for about 25 to 30 minutes. Once they start browning, you know they are done. If you have never made spaghetti squash before, it is really easy and fun to scrape the “noodles” out of the squash. Once they…
-
Sautéd Kale with Garlic
Kale sautéd in a skillet with a bit of olive oil and some minced garlic is one of my favorite sides. Why? It is really quick and easy to prepare, it is flavorful, and my toddler loves it because in the end some of the kale turns into crunchy “kale chips.” Some people don’t like kale because of its bitter taste. Although I have not tried the massage method to take away some of the bitterness, with this recipe it does not need it. The garlic flavor is very powerful, and if you love garlic you will love this kale recipe! Kale is known as a super green, because it…
