Huevos Rancheros

A friend of mine said she had been making homemade corn tortillas on the regular and I was like whattttttt. I need to learn about this. I love tortillas but never really thought about making them homemade. She lent me her press and let me tell you, 100% worth it! Shockingly simple and so freaking yum. Perfect for HUEVOS RANCHEROS WOO HOOOOO

To see the how-to on these tortillas check out my most recent IGTV vid!

• Place a layer of tortillas down. As many as you want really

• Drain a can of black beans, place in a skillet with some olive oil, fresh garlic, 1/2 onion chopped, and 1/2 chopped bell pepper. Add in 1 Tbs cumin, and 2 tsp chili powder, salt, pepper. Add 3/4 cup water. Saute for 10 minutes

• Top the tortillas with the black beans

• Fry some eggs, leaving them runny on the inside

• Top the beans with the eggs and then finish with fresh avocado, cherry tomatoes, and chopped scallions

Serve on a huge platter with all the fixings. Salsa, cheese, guac, sour cream.

Broccoli and Pea Curry

I have been on a huge Indian food kick lately. The pungent spice mixes, the endless combinations of veggies, and I mean how delicious is Basmati rice. I’m all about whole grain everything but Basmati is good, like realllll good! I always feel so good after eating Indian. I don’t know what it is. I feel the turmeric just healing my body from the inside out. Ahhhh I love it. This dish is so easy. I based it off a recipe I found in a favorite Ayurvedic cookbook of mine. For the spice mix search “spice” in my recipe box tab!

Saute 2 Tbs Indian Spice mix in 1/4 cup olive oil

Once the spices are fragrant add in:

1 head of broccoli cut into florets

1/2 head cauliflower cut into florets

1 cup frozen peas

2 peeled, cubed, and par cooked potatoes

Saute for a few minutes. Add in 1/4 cup of water and cover to allow the vegetables to soften. Add in 1 can of drained chickpeas.

To finish add in 1 Tbs Ghee or butter. Salt and pepper to taste. Serve with Basmati rice. It’s really that easy!

Vegetable Curry

I LOVE Indian take out but sometimes it's wayyyyy to salty. This is my fav at home version that keeps the salt in check but packs a ton of flavor👌🏼 vegetarian, gluten free, vegan!

2 Tbs. olive oil

1/2 onion

1/2 bell pepper

3 cloves garlic

4 whole carrots, sliced into coins

3 celery stalks, chopped

1 cup long grain brown rice

1 cup cauliflower florets

1/4 cup apple cider vinegar

2- 15 oz cans chickpeas, drained

1- 15 oz can fire roasted tomatoes

2 Tbs. mild or spicy curry powder

30 oz water

Directions:

In a large soup pot add olive oil and all vegetables except the cauliflower. Sprinkle with 1/2 tsp. salt, 1 tsp. pepper, and 2 Tbs. curry powder. Sauté for 5-7 minutes. Add in 1/4 cup apple cider vinegar. Next add in rice, beans, tomatoes, cauliflower, and water. Mix to combine. Bring to a boil and simmer with top on until rice is tender. About 15 minutes. Top with light sour cream and feta!

------------------------------------------

#glutenfree #vegan #veganfood #veganfoodshare #vegetarian #nutrition #food #recipe #dinner #health #healthyfood #healthyliving #healthyeating #yoga #dietitian #diet #fitness #instafood #instahealth #chef #cheflife #foodie #nomnom #foodporn #vscofood #vsco #vscocam