Archives

Tasty

Baked Kale Chilaquiles

February 1, 2016

IMG_5263

Thanks to The Table (and my affinity for all things Mexican food), chilaquiles has quickly soared up my “favorite breakfast foods” list.  The crunchy chips, with avocado, a yummy sauce and a runny yolk are pretty much the best way to start the day as far as I’m concerned.

Sadly, it isn’t the healthiest breakfast option out there… BUT when I came across this version from The Bojon Gourmet that added kale to it, I instantly felt better (funny how that works right?).

IMG_5271

Baked Chilaquiles with Black Beans and Kale
Print Recipe
Servings
4-6 people
Servings
4-6 people
Baked Chilaquiles with Black Beans and Kale
Print Recipe
Servings
4-6 people
Servings
4-6 people
Ingredients
Servings: people
Instructions
Chips
  1. Preheat oven to 400 degrees.
  2. Place tortilla triangles onto a foil lined baking sheet and toss with a heavy drizzle of olive oil. Sprinkle with Maldon sea salt and freshly ground pepper.
  3. Bake until crisp 10-15 minutes.
Chilaquiles
  1. Heat a tablespoon of olive oil in a skillet over medium heat. Add onion and stir for 5 minutes (until tender).
  2. Add kale to onion mixture (along with a splash of water) and stir until wilted.
  3. In a separate skillet (preferably at the same time you are making your veggie mixture), cook your chorizo according to the package's directions.
  4. Once chips have had a minute or two to cool, transfer them to a large bowl and use your hands to toss them with enchilada sauce.
  5. Fold in kale/onion, black beans and chorizo.
  6. Oil a large baking dish and transfer chip mixture (along with any remaining sauce) and bake for 10 minutes or until chips have begun to crisp.
  7. Remove dish from oven and sprinkle with jack cheese.
  8. Gently make 4-6 divots in the chip mixture and carefully crack an egg inside each one.
  9. Return to the oven and bake until eggs have set (around 10 minutes).
  10. Garnish and/or serve with cilantro, sour cream, avocado, salsa, cotija, and lime wedges
Share this Recipe
Powered byWP Ultimate Recipe

IMG_5205 IMG_5213 IMG_5225 Tossing Chips IMG_5240 Kale Casserole IMG_5257

Not only is it super tasty, but it was surprisingly easy to whip up – so no excuses on a lazy Sunday morning to not whip this guy up!

IMG_5266

 

Tasty

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing

July 13, 2015

IMG_3307

I’m trying this new “be really healthy Sunday night through Friday morning” routine and that basically means a lot of salads.  Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements – and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn’t choose a salad as his first choice) loved it!

IMG_3306

Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Mango Avocado Salad with Crunchy Chickpeas and Creamy Coconut Dressing
Print Recipe
I'm trying this new "be really healthy Sunday night through Friday morning" routine and that basically means a lot of salads. Sadly, my balsamic vinaigrette can get a little stale, so I have been on the hunt for some tasty replacements - and this 10th Kitchen recipe fits the bill! Even my dad (who wouldn't choose a salad as his first choice) loved it!
Servings
2 people
Servings
2 people
Ingredients
For dressing
For roasted spicy chickpeas
For salad
Servings: people
Instructions
  1. Preheat oven to 400 degrees. Toss chickpeas, olive oil, and curry powder on a cookie sheet lined with aluminum foil.
  2. Roast chickpeas for 30-40 minutes until crunchy. Remove from oven and let cool.
  3. Make dressing by combining all ingredients in a blender or food processor and process until smooth.
  4. Divide spinach and cabbage between two big plates, and top with carrot ribbons, roasted chickpeas, mango, avocado and cilantro.
  5. Drizzle with dressing and toss to combine.
Recipe Notes

IMG_3294 IMG_3307 IMG_3306 IMG_3297

 

 

 

 

 

 

 

 

 

 

 

 

Share this Recipe
Powered byWP Ultimate Recipe

IMG_3294

IMG_3302

IMG_3314

Tasty

Sriracha Lime Veggie Bowl

June 17, 2015

IMG_2751

As the temperature heats up I find myself wanting to be in the kitchen less and less.  Sadly this doesn’t correlate with my appetite, and I still have to feed myself throughout the day. Luckily I picked up a copy of The Sprouted Kitchen’s Bowl + Spoon and my outlook on whipping up a quick meal has totally changed.  I often associate quick  meals with unhealthy or unsatisfying options, but this whole “bowl” concept is THE BEST.  While Sprouted Kitchen has so many healthy recipes, I was inspired to create one of my own… I love it so much I’ve been eating it for lunch and dinner multiple times a week (for the last couple of months).  The fact I’m STILL not sick of it just confirms how tasty it is!

IMG_2945

Sriracha Lime Veggie Bowl
Print Recipe
Sriracha Lime Veggie Bowl
Print Recipe
Instructions
  1. Cook rice according to recipe and stir in 2 tablespoons of coconut milk at the end (keep it covered for an additional minute or so to allow the rice to soak in the coconut milk).
  2. While rice is cooking, dice veggies to desired size (I peel the carrots for long strands and shave the cabbage into thin strands - this could also be a fun dish to bust out the Spiralizer!)
  3. Sprinkle shredded coconut into rice/coconut milk mixture and stir. Top with juice of 1/2 a lime.
  4. Portion into a serving bowl and top with assorted veggies (use as much or as little as you like of everything).
  5. Drizzle juice of remaining half of lime and Sriracha, as well as sesame seeds.
  6. Garnish with cilantro (I love cilantro so I use a ton) and enjoy!
  7. Be sure to make a bowl for lunch using the leftovers!
Share this Recipe
 
Powered byWP Ultimate Recipe

IMG_2949

IMG_2728

IMG_2726

IMG_2739

IMG_2741

IMG_2759

IMG_2763

Do you have any easy weekday meals you like to whip up?!

IMG_2776