Healthy Vegan Veggie (and bean) Salad

Been craving a tex-mex all veggie salad this week and I finally got around to making it! This beauty is beyond simple to make and is the epitome of freshness. I didn’t follow any particular recipe for this because many that I looked at were slightly funky and included ingredients that I don’t necessarily love (for example: one called for a can of green chiles??) not really my jam, so I stuck with the basics. Shout out to my mom also because she used to make this dish a TON during the summer 🙂 It’s definitely a family favorite.

I like to grill up a chicken breast to serve alongside the salad, but if you are vegetarian or vegan, or just simply don’t want meat, this salad is quite filling due to the amount of veggies and beans it contains! Plus, isn’t it just beautiful? Eat your colors people.

Healthy Veggie Salad

Ingredients:

  • 1 15oz can black beans (rinsed/drained)
  • 1 15oz can garbanzo beans (rinsed/drained)
  • 1 15oz can corn (rinsed/drained)
  • 1 Green Bell Pepper (diced into small pieces)
  • 1 pkg of Cherry Tomatoes
  • 1/4 cup Cilantro
  • 1 Red Onion (chopped into small pieces)
  • Juice of 2 Limes
  • 1/4 cup Extra Virgin Olive Oil
  • Salt and Pepper (add as you’d like)
  • Avocado slices

Directions:

  1. Mix all ingredients (EXCEPT avocado) into a large bowl.
    1. I like to make the salad a few hours before I am ready to eat it. That way it allows the flavors to blend together and the lime to soak into the veggies even more!)
  2. Garnish with avocado when ready to eat!
  3. Enjoy!

xox
jt

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Stuffed Bell Peppers

Check out this delicious vegetarian recipe for Stuffed Bell Peppers! These are super simple to make, require minimal prep time, and are filled with nutrient dense ingredients.

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Calzones

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Tonight I made calzones for dinner! We used to just enjoy our Italian night of the week in the form of a greasy takeout pizza, but who doesn’t love a homemade calzone? My boyfriend and I have created various concoctions, but this one is definitely a crowd pleaser!

Ingredients:

  • Trader Joes Garlic Herb Pizza Dough
  • Trader Joes Tomato Basil Marinara Sauce
  • 1 cup Mozzarella Cheese (makes 2 calzones)
  • 3 Trader Joes Garlic Herb Chicken Sausage
  • Fresh Basil
  • 1/2 Red Onion

Putting the Calzone Together:

  1. Take the pizza dough out of the refrigerator, place on a lightly floured baking sheet, and allow to rise for 30 minutes.
  2. Roll out the dough and cut into two halves (as shown above) – Preheat oven to 475°
  3. Use a spoon to ladle as much marinara sauce as you’d like onto the dough
  4. Place the fresh basil leaves on top of the sauce
  5. Slice the chicken sausage into medallions, mince the onion, and sauté over medium heat for 5-10 minutes
  6. Add the shredded mozzarella cheese, chicken sausage and onions atop the basil and sauce
  7. Fold one side of the calzone over the other
  8. Use water to press and seal the edges of the calzones. Use a fork to press the edges firmly shut.
  9. Whisk an egg white to coat the top of the calzone (for a browned surface) -optional
  10. Bake for 10 minutes
  11. Enjoy with salad – tonight we had caesar salad!

Quinoa, Black Bean, Sweet Potato Chili

THIS CHILI WAS AMAZING TO SAY THE LEAST. I HAD NEVER MADE A CHILI WITH QUINOA AND SWEET POTATOES BEFORE, BUT I AM SO GLAD I DID! THIS MEAL WAS GUILT FREE, TASTY, AND VERY INEXPENSIVE TO MAKE. ALSO, IF YOU ARE VEGAN OR VEGETARIAN ALL YOU NEED TO DO IS TAKE OUT THE GROUND TURKEY! QUICK FIX! WE WILL DEFINITELY BE MAKING THIS AGAIN IN OUR HOME. IT ISN’T THE TYPICAL BEEF CHILI, BUT IF YOU ASK ME, IT WAS BETTER.

SLOW COOKER TURKEY QUINOA CHILI WITH SWEET POTATOES AND BLACK BEANS

A healthy and hearty slow cooker turkey quinoa chili with sweet potatoes, black beans, and warm spices. Easy to make, great leftover, and healthy too!
YIELD: Serves 6
PREP TIME: 10 minutes
COOK TIME: 3-4 hours (on high); 4-6 hours (on low)
TOTAL TIME: 3-4 hours (on high); 4-6 hours (on low)

Ingredients:

1 tablespoon extra virgin olive oil
1 pound lean ground turkey
1 large yellow onion, chopped
1 teaspoon kosher salt
1 teaspoon garlic powder
1/2 teaspoon black pepper
1 tablespoon chili powder
2 teaspoons chipotle chili pepper
2 teaspoons cumin
3 small or 2 large sweet potatoes, peeled and diced (about 1 pound)
1 cup uncooked quinoa
1, 28-ounce can crushed tomatoes
1, 15-ounce can black beans, rinsed and drained
1, 12-ounce beer (I used PBR- so classy)
2 – 3 cups low-sodium chicken stock
For serving: cilantro, avocado, shredded cheese, tortilla chips, and sour cream or plain Greek yogurt

Directions:

  1. Heat the olive oil in a large skillet on medium high heat. Add the turkey, onion, salt, garlic powder, and black pepper. Cook and stir, breaking up the turkey as you go, until the turkey is no longer pink, about 5 minutes. Stir in the chili powder, chipotle chili powder, and cumin, then transfer to the bottom a large slow cooker.
  2. To the slow cooker, add the chopped sweet potatoes, quinoa, beer, 2 cups chicken stock, crushed tomatoes, and black beans. Cover and cook on high for 3-4 hours or low for 5-6 hours, until the potatoes are tender. Stir in additional chicken stock if the chili is thicker than you would like (I added about 1/2 cup extra). Serve warm with desired toppings.