06 Apr
14 Notes

Simple Taquitos

Mexican doesn’t get much easier than this-

  • 6 corn tortillas
  • 1 can refried beans (I like the kind with chiles)
  • salsa
  • guacamole

Spoon refried beans on the tortilla, and roll up using the beans as glue to keep them shut. Lay taquitos in a casserole dish and bake at 350, flipping every 5 minutes until crispy. Usually takes 15-20 minutes. Top with salsa and guac, and enjoy!

04 Mar
11 Notes

Buffalo Chickpeas

  • 1 can chickpeas, drained and rinsed
  • 1T olive oil
  • 1/4C and 1T buffalo sauce, separated

1) Toss the chickpeas in olive oil and either roast in the over at 425 for 15 minutes, or heat in a skillet for 15 minutes stirring constantly. We want them to get a little crispy.
2) Stir the chickpeas in a hot skillet with 2T of the buffalo sauce. Once it’s been absorbed, stir in the other two and heat for 5 more minutes.
3) Divide into two servings and drizzle remaining buffalo sauce over the chickpeas.

Enjoy!

16 Sep
115 Notes
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Chickpea Avocado Salad Sandwich
I adapted this from Two Peas recipe, using dill instead of cilantro. Makes 2-3 servings.

  • 1 avocado
  • 1 can of chickpeas, drained and rinsed
  • juice of 1 lime
  • 1T dried dill
  • 2 slices ezekial bread
  • spinach

Blend together avocado, chickpeas, lime juice and dill. Spread on your bread, top with spinach and enjoy!

04 May
13 Notes
Three Bean Summer Salad 2 apples, chopped 3 stalks of celery, chopped 3 cans of beans (I used pinto, black eyed and kidney) For the Sauce 1/2 c. cider vinegar 1/4 c. olive oil 1 TB agave syrup 2 tsp dijon mustard chopped garlic 1/4 tsp black pepper 1/4 tsp cayenne pepper Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set. This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein. Three Bean Summer Salad 2 apples, chopped 3 stalks of celery, chopped 3 cans of beans (I used pinto, black eyed and kidney) For the Sauce 1/2 c. cider vinegar 1/4 c. olive oil 1 TB agave syrup 2 tsp dijon mustard chopped garlic 1/4 tsp black pepper 1/4 tsp cayenne pepper Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set. This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein.

Three Bean Summer Salad

  • 2 apples, chopped
  • 3 stalks of celery, chopped
  • 3 cans of beans (I used pinto, black eyed and kidney)

For the Sauce

  • 1/2 c. cider vinegar
  • 1/4 c. olive oil
  • 1 TB agave syrup
  • 2 tsp dijon mustard
  • chopped garlic
  • 1/4 tsp black pepper
  • 1/4 tsp cayenne pepper
Rinse all chopped ingredients and mix together thoroughly. Mix sauce ingredients in a separate bowl, and slowly pour over bean mixture. Toss until combined. Best if chilled in the fridge for a few hours so the flavors can set.
This recipe can be used infinite ways. Eat salad by itself, top over kale or mixed greens, pack in a pita pocket, use as burrito stuffing, with tortilla chips, or serve over rice and quinoa- whatever you want! Makes about 6 cups, and each 1 cup has about 300 calories with 11g fiber and 13g protein.
29 Apr
10 Notes
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Cashew Butterbean Cookies
Adapted from The Happy Herbivore 

  • 1C rolled oats
  • 1C whole wheat pastry flour
  • 1t baking powder
  • 1/2t baking soda
  • 1/4t cinnamon
  • 1/2C white beans
  • 1/2C raw sugar
  • 1/4C applesauce
  • 1/2t vanilla
  • 1/2C cashews

1) Sift dry ingredients in one bowl
2) Run beans, vanilla and apple sauce through a food processor until smooth
3) Stir to combine, then scoop tablespoons onto a greased cookie sheet
4) Bake at 350 for 15 minutes, and enjoy!
5) Each cookie is only 70 calories with 2g of protein and 2g of fiber! 

03 Apr
42 Notes
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Mexican Lentil Protein Bowl
(Makes 2-4 servings depending on how starving you are.)

  • 1/2 cup brown rice
  • 1 cup red lentils
  • 1 can refried beans (I used low fat Trader Joe’s with jalapeno) 
  • 1/2 cup salsa
  • avocado, to garnish

1) Cook your brown rice in one cup water (bring to boil, then simmer 45 minutes)
2) Cook your lentils (bring 2-3 cups of water to boil, then simmer 20 minutes)
3) Reheat your refried beans in a large skillet on medium high heat, then stir in your salsa, keeping it warm.
4) Pour your cooked lentils in with the bean/salsa mixture, stir to combine.
5) Add one cup cooked rice to a bowl, top with bean/salsa/lentil mixture and top with avocado slices.

I worked out for two hours tonight, so I ate half my recipe. For 600 calories I got 35g of protein and 39g of fiber and ONLY 2g of fat. Boom.