Earthy, Vegetarian Breakfast Wrap

What makes this earthy? The “sprouted lentils” is certainly it. I accidentally stumbled upon sprouted lentils when I realized I hydrated too many dried lentils for another recipe. I left them in the fridge and next thing I knew there were sprouts! They’ve lasted a couple weeks now. To keep them sprouted, I spray a bit of water and toss them a bit. 

Sprouted Lentils

Since I have no idea what to do with all these I’ve been using them in a variety of recipes as a test. I’ve read that, once sprouted, they are easier to digest because the complex sugars break down. 

As for the breakfast wrap, it was pretty good. You be the judge. 

What you’ll need:

  • 1 egg
  • 1 tsp olive oil
  • 1 small soft taco shell
  • 1 Tbls hummus
  • A sprinkle of sprouted lentils
  • Black beans
  • Spinach
  • Hot sauce, optional

What to do:


Green Smoothie

What a great way to start your day! I Dalways say you should start your day off right and this is certainly something to add to your morning routine to make it happen!! 

This recipe yields 4 servings. 

What you’ll need:

  • 1 banana
  • 4 strawberries 
  • 1/2 cup blueberries 
  • Handfull grapes
  • Handfull spinach 
  • 2 tsp chia seeds
  • 2 tsp flax seeds
  • 2 Tbls hemp hearts
  • Handfull cashews 
  • 2 tsp spirulina 
  • 1 tsp wheat grass 
  • Unsweetened vanilla almond milk
  • Water
  • Lime wedges for garnish, optional 

What to do:

    1. Put everything in a blender and blend until smooth
    2. Add more almond milk or water to your liking depending how thick you like your smoothies. 
    3. Pour in a glass and garnish with a lime and straw. 

    Enjoy!

    Kale and Purple Cabbage Salad

    I’m on a mission to eat healthier. By healthier I mean increasing the amount of fruits and vegetables, decreasing dairy and decreasing animal protein. Where will I get my protein do you ask? The right kinds of veggies and superfoods. For example, I just started using spirulina (it’s not in this recipe but could have been now that I think of it!) Here’s some info on it if you’re interested. Spirulina info. It’s loaded with more than just protein. 

    Not only is this salad full of veggies and nutritional value, it’s all raw and looks so pretty. The key to eating raw kale and Cabbage, in my opinion, is time. Give it time to soak in however you decide to dress it. Two to three hours and tossing it every 1/2 hour is how I do it. They’re both tough and hearty so soaking them softens them. 

    What you’ll need: 

    • One bunch of kale, coarsley chopped
    • 1/2 head purple Cabbage, sliced thin
    • 1 carrot, shredded
    • 1/2 red pepper, sliced small and thin
    • 1/2 yellow pepper, sixes small and thin
    • 10 dried figs, sliced thin
    • 1/4 cup sliced raw almonds
    • 1/4 cup raw hemp hearts
    • 4 cloves garlic, minced
    • Juice of one lemon
    • 1/2 cup (or more depending how much you like) extra virgin olive oil
    • 1/4 cup apple cider vinegar
    • S & P

    What to do:

      1. Prepare and mix all ingredients in a large bowl. 
      2. Cover and refrigerate for a total of 2-3 hours minimum, tossing every 1/2 hour the first 3 hours. 

      Enjoy!

      Turkey and 3 Bean Chili

      This was a perfect meal for the weekend considering it was damp and “chilly” outside. Even if you don’t like my jokes I guarantee you’ll like my recipe. I always say to feel free and make it your own how you choose! 

      My goal is to stop eating canned goods. So, I use dried beans and a mix of fresh and jarred tomatoes for this recipe. 


      The only thing missing from the pic is my husbands homemade crusty bread. Yum…


      My very special spicy sauce is the white sauce you see here. It’s Greek yogurt based but feel free to use what you like i.e. Sour cream. The red is a Mexican hot chili sauce…wowza its spicy! I can’t even tell you how to make it; it’s my momma’s. 

      Here’s what you’ll need:

      • 2 1/2 cups dry black beans
      • 2 cups dry kidney beans
      • 1 1/2 cups dry great northern beans
      • 1/2 cup dry green lentils
      • 2 lbs ground turkey
      • 2 tbls olive oil
      • 2 1/2 sweet bell peppers, coarsley chopped
      • 1 red onion, chopped, plus more for topping
      • 1 carrot, chopped
      • 8-10 garlic cloves, minced
      • 24 oz Campari tomatoes, quartered
      • 24 oz strained tomatoes 
      • 4 tbls nutritional yeast 
      • 4 tbls cumin
      • 4 tbls coriander
      • 5 tbls chili powder
      • 4 dashes of franks hot sauce
      • 1/2 cup fresh cilantro, reserve some for topping
      • S & P

      Here’s what to do:

      1. Hydrate the beans and lentils according to their instructions. If you’re not using dried, canned are fine too just skip this step and rinse them all clean. 
      2. Heat the Dutch oven on medium heat with some olive oil and, once hot, brown the turkey. Season it with S & P and some cumin. 
      3. Set aside and add some more oil to the Dutch oven. 
      4. Add the onions and sautée for 2 minutes. Add the peppers and carrots, more S & P and sautée another 5 minutes stirring occasionally until soft. 
      5. Add the garlic and stir continuously for 1 minute. Add the Campari tomatoes and stir to combine. 
      6. Add the strained toms plus a little water that I used to rinse out the jar. 
      7. Add all the spices, nutritional yeast, cilantro, S &P and stir to combine. 
      8. Let the pot reduce a bit and then add in the browned turkey and beans. 
      9. Summer on low for an hour stirring occasionally. 
      10. Top with fresh cilantro, red onion, and/or any of your favorite toppings. 

      Enjoy!!

      Late Night Snack

      No words except, yum! The toddler was away and we didn’t feel like eating dinner, so this was our snack when we got hungry last night. 

      When you want to sit back, relax and watch a movie, this is where’s it at. The lights were a little dim so it looks gray in scale. The bread was homemade by my hubby. He MASTERED bread making after watching a Netflix series about the origins of cooking. The cheeses are two different kinds. On the left is a French cheese called Isigny Ste Mere: Mimolette Semi Vieille. It was amazing with the bread and my favorite combo. The one on the right was a mild NY cheddar. 

      It’s good to take a break and do something easy for a change!

      Coconut Curry Chicken

      If you’re not sure if you like curry or if you’ve tried it and on the fence, this is a good dish to start experimenting on. It’s lightly flavored with curry but combined with other Indian and Asian spices that blend nicely. Give it a try!!

      First prep the chicken and season it with salt, pepper and brown rice flower. If you don’t have brown rice flour, feel free to use whatever kind you have in your pantry. Sear the things skin side down in coconut oil until they become brown and crispy in a Dutch oven. Flip and repeat on the other side. 

      Prep the veggies and sautee them in the same pot as the chicken. I used a whole white onion, red bell pepper and king oyster mushrooms. Again, feel free to use what you like if you don’t want these exact ingredients. Half way through add two stalls of lemongrass, fresh ginger and fresh garlic. 


      Add coconut milk, curry paste, sambal oelek (or any chili garlic sauce), a good amount of curry powder, ground turmeric and S & P. Bring to a simmer. 

      Nestle the chicken breasts back in and bake in the ove with the lid on at 275 for 2 hours. 

      Yum!! 

      What you’ll need:

      • 4 bone in chicken thighs
      • 8 oz king oyster mushrooms, chopped
      • 1 medium sweet onion, chopped
      • 1 red bell pepper, chopped
      • 2 stalks lemongrass
      • 2 tsp fresh ginger, grated
      • 3 cloves garlic, diced small
      • 2 Tbls brown rice flour
      • 2 Tbls Coconut oil
      • 1 can coconut milk
      • 2 Tbls Curry powder
      • 2 Tbls turmeric 
      • 1 Tbl Curry paste
      • 1 Tbls Sambal oelek and more for topping (optional)
      • 2 cups dry jasmine rice
      • Cilantro, chopped for topping (optional)
      • Green onion, chopped for topping (optional)

      Put everything over some rice, I prefer jasmine rice, and top with fresh cilantro, green onions and/or chili garlic sauce for an extra kick. 
      Enjoy!!

      Breakfast!!! Whole Wheat Toast with Avocado Cream topped with a Poached Egg

      Start the day off right with this easy, DELICIOUS breakfast. I just love breakfast…I really do. If I had to choose I’d say it’s my favorite meal of the day. This breakfast takes 5 minutes to make and is super easy. Don’t be  afraid of poaching an egg. Just simmer some water, add a tablespoon of vinegar, stir the water and gently place the egg in. Cook 2 – 3 minutes depending on how easy or hard boiled you like them. 

      Start by making the avocado cream and mash a ripe avocado in a small bowl:


      Add Greek yogurt and a dash of your favorite hot sauce, garlic powder and salt:


      Mix it all together and put it on your toast:


      Poach your egg and put it on top:


      Enjoy!

      Portland, OR

      I visited Portland for the second time this past September. The first time was a little over a year ago. Although the city itself has changed slightly in regards to its infrastructure, my experience was far better than the first. The reason? There are several. 

      No. 1 – I met my beautiful niece for the first time 😍 She made me an aunt!! #WednesdayFiona Isn’t she cute?!?!

      No. 2 – The Pearl. I fell in love. The district is full of life with shopping, food, breweries, coffee, parks and more right out your front door. 

      Check out that delicious, fall off the bone lamb shank from Deschutes!! Wow was it amazing! This was their special that day. My husband got the Elk Burger, which was excellent as well. 

      And the parks!

      No. 3 – The lifestyle. The housing and apartment we stayed in was beautiful. We rented a 2 bedroom/2 bathroom apartment on Hoyt Street in the district. It’s owned by a company called Stay Alfred. They own several properties across the US and I will vouch for this one. Also, everything in Portland is family friendly.  A lot is pet friendly too. 

      We like our craft beer!! Although Deschutes was my favorite all around when considering both food and brew, Rogue is a must try as well as 10 Barrel and Fat Heads close behind when in the immediate area. 

      One final thing I’ll say about the lifestyle is the city’s and it’s residents commitment to the environment. Great job Portland!!

      No. 4 – Culture. There’s a little bit of everything and a true melting pot. My favorite melting pot is, no surprise, the shear number of food trucks you will find that literally took over a whole city block. If the group can’t decide what type of food they all want…Portland’s food truck alley has the solution…Thai, Chinese, Iraqi, Mediterranean, African, Israeli, Mexican, Vietnamese to name a few. There’s a host of vegan, vegetarian, organic, gluten free, paleo and other options available as well. 

      I could not write this post without talking about Pok Pok. I’m salivating at the very thought of their chicken wings. OMG. 5 stars. This is a must when visiting and I will go here each time I’m in the city. 

      Back to culture…this Chinese garden we found…

      We ended our trip by relaxing on our roof top terrace the last night…of course with an adult beverage in hand…grilled some chicken to put on top our organic salad and called it a week. And what a week it was.

      My husband and brother in law put the cherry on top by buying a gigantic box of Voodoo Doughnuts (balancing out the organic salad). This is one more thing you have to do/eat/visit while you’re here. Holy crap! I’ll miss you Portland and hope I’ll be back soon!

      Cast Iron Vegan Chili

      I made this for all my vegan and vegetarian friends and family. Not all meals have to have meat and some taste even better without it. If you are a carnivore, just give this a try and you’ll realize what I mean.  Look at the vibrant colors! You see onions and red, yellow and purple bell peppers. 

      Add the carrots for some orange…

      Put everything together…

      I’m really enjoying a local farm stand this summer that’s right down the road from me. All ingredients came from there and I believe one of the reasons this dish tasted so delicious. The fresher the better! 

      Serves 8

      What you’ll need:

      • 1 cup each dry black and pinto beans, rehydrated according to the instructions (or use canned beans and will equal about 3 cups total after draining)
      • 2 ears corn (or 1 can of corn)
      • 2 carrots, diced
      • 1 onion, diced
      • 3 large garlic cloves, chopped small
      • 3 bell peppers, largely diced 
      • 3 fresh tomatoes, diced
      • 13 oz can of diced tomatoes
      • 3 oz Tom paste
      • 28oz can tomato sauce
      • 1 tsp coriander
      • 1 tsp cinnamon
      • 1 bay leaf
      • 1 tsp ground mustard
      • 2 tsp cumin
      • 2 tsp chili powder
      • 1/2 cup nutritional yeast
      • 2 Tbls olive oil
      • Pink Himalayan Salt
      • Fresh ground black pepper
      • 2 jalapeños, roasted and diced small for garnish
      • red onion, diced small for garnish
      • cilantro or parsley, for garnish

      What to do:

      1. If you’re using the dried beans like I did, you’ll need to start this the night before or follow the instructions for the quick cook. 
      2. In a large cast iron Dutch oven, heat the olive oil on medium. 
      3. Sautée the onions and bell peppers with some salt and pepper about 5 minutes until slightly soft. 
      4. Reduce the heat to medium low and add the the carrots and garlic. Sautée another 5 minutes stirring frequently. 
      5. Add the fresh tomatoes, a little more salt and pepper, stir and simmer until you see the liquid expel from the tomatoes. 
      6. Boil the corn, let cool, slice off with a knife and add to the pot. 
      7. Add the tomato sauce, diced tomatoes and paste, stir until combined and add all the spices and nutritional yeast. Reduce the heat to low and stir again. 
      8. Simmer on the lowest heat for an hour to hour and a half stirring occasionally. 
      9. Serve in a bowl with the garnishes listed or whatever you choose. Feel free to add some hot sauce for some heat if you don’t do the jalapeños 😉

      Side note: You can roast your own jalapeños directly on your stove top. Be sure to char all sides, let cool, peel the char and diced away. Very simple and can be done with any kind of peppers. 

      Enjoy!