My meals tend to stay pretty simple most of the time but I still have fun cooking fancier things for my ladyfriend. I had a few scoops of the enchilada filling tonight in my dish tonight and it was incredibly flavorful delicious, even with no cheese or oil! I’m thinking of trying an all veggie version of this with strips of zucchini to replace the denser corn tortillas but in the meantime, here is a hearty version of this delectable enchilada dinner.
1 package sprouted corn tortillas
1 tsp onion powder
1 tsp garlic powder
3 medium sweet potatoes
1 roasted red pepper
1 4 oz can diced hatch chiles
1 jar Frontera enchilada sauce
avocado chunks (optional)
Peel and chop sweet potatoes. Add to a large pot, cover with veggie broth, toss in garlic and onion powder and cook until soft. In a baking dish, layer in corn tortillas, sweet potato mash, chiles, peppers, and enchilada sauce a couple of times. Bake at 350 until warmed all the way through. Top with cilantro and avocado (optional).
I have to admit, Winter is a time when juicing loses a lot of it’s appeal (and I’m about to do another juice feast?? 😉 ) and hot soups really hit the spot. I’ve been craving and eating so much corn lately so this dish really did it for me. Not to mention I made it more than once which almost never happens in my kitchen!
Serves 2 as a meal or 4 as a side.
4 cups vegetable broth
1 small onion, chopped
1 jalapeno, seeded and chopped
2 cloves garlic, minced
2 Tbsp cumin
4 Tbsp organic corn flour
1 lb frozen corn
1 cup frozen bell peppers
sea salt and pepper, to taste
cilantro, for garnish
a squeeze of lemon
In a soup pot, saute onion, jalapeño, and garlic in a few tablespoons of broth until soft. Add broth, frozen corn, peppers, and corn flour and bring to a boil, stirring as you go. Once veggies are soft and soup has thickened, transfer half to the blender (carefully) and blend completely. Add the blended mixture back to the soup. Season to taste, transfer to bowls and garnish with cilantro and a squeeze of lemon.
These aren’t quite dessert but they do add a nice sweet component to round out the dishes from earlier this week. I like dry roasting veggies with a pan of water beneath them, this allows me to forgo the oil but keep the wedges from getting too dry. If you want to crisp them up a bit, just spritz on some coconut oil spray before tossing with the cinnamon. The sauce really is done to taste, it can be smokier or spicier to your liking.
1 small squash (kabocha is really nice for this because of the natural sweetness)
1 cup maple syrup
sea salt (optional)
Preheat oven to 400. Peel squash, de-seed, and slice into wedges. Fill one baking pan halfway with water and put it on the bottom shelf of the oven. Toss the squash wedges with a bit of cinnamon and place them in a baking pan above the water. Bake for 30 minutes. Pour maple syrup in a small bowl and add a pinch of each spice until it’s flavored to your liking.
This dish is a little lighter than mashed potatoes and a little denser than mashed cauliflower. You could also substitute any of the roots for yucca to give it some extra creaminess.
4 Russet potatoes
2 Tbsp minced rosemary
2 Tbsp fresh thyme
salt and pepper, to taste
1-2 Tbsp cold-pressed olive oil (optional)
Peel potatoes, parsnips, and rutabagas and chop into chunks. Boil chunks until soft, mash with a potato masher, add herbs and season to taste.
I love sweet potatoes all year round but especially during Autumn. These are syrupy sweet and oil free but you could also do a sugarless version by spritzing them with coconut oil spray and massaging in a sprinkling of stevia and a splash of maple extract.
2 medium sweet potatoes
3 Tbsp maple syrup
1/2 tsp chipotle powder
Preheat oven to 425. Slice sweet potatoes into fry shaped wedges. Coat with maple syrup and chipotle powder, massage with your hands to get them evenly coated. Spray a baking pan with coconut oil or line with parchment paper, add the sweet potatoes and bake for 20 minutes.
A little bit sweet and a little bit savory, this is a simple dish has great holiday flavor.
1 head cauliflower
1 small pie pumpkin, baked
1 Tbsp maple syrup
1 Tbsp cumin
2 tsp cinnamon
1/4 tsp cayenne
sea salt, to taste
Break cauliflower into pieces and pulse in food processor to a rice like consistency. Scoop out flesh from pumpkin (throw away the seeds or save for baking) and blend with remaining ingredients. Pour the creamy sauce over cauliflower “rice”.
Ahhh it’s so good to be back to normal days like this…
Yesterday I went in search of a thermos to bring on the airplane with me so I have hot tea all morning long. I had success with this one, opening it hours later, my lemon gingerade was still steaming!
Breakfast was Cinnamon Ginger Green Juice.
Lunch was carrot/romaine/fennel juice blended with avocado, raw sweet potato, maca, cocoa powder and stevia.
Dinner was the roasted sweet potatoes you see below wrapped in romaine leaves with a side of homemade marinara and delicious olives.
Dessert! I rarely splurge on these Omega Truffles as they are quite expensive but I do love the treat once in a while.