Vegetarian Burrito Bowl

I could seriously eat all the burrito bowls! And I, finally, managed to make one at home – I buy a lot of them, so this is a big cost-saver for me.


Here is my super easy vegetarian burrito bowl “recipe”:

Rice
Prepare rice however you usually do, but add:
1/2 lime juice
Cilantro (at the end)

Vegetables
In a frying pan, saute:
Red/white onion
Bell peppers
Zucchini
Any other veggies you like

Beans
In a frying pan, combine
1 can black beans (rinsed)
1 can/cob corn
2 Tbsp tomato paste
Taco seasoning – to taste (I used a store bought one by Simply Organic, but I will, eventually, make one)

Toppings
Lettuce
Avocado/Guacamole
Cucumber
Cilantro
Let your creativity run here!

Layer or divide in a bowl and nom, nom, nom!

I packed this up for lunch with the rice, beans and veggies in one container and the toppings in a separate one. I then heated up the rice container before adding the toppings.

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Cashew Alfredo

Sometimes I get so excited about healthy food that I get overwhelmed and end up ordering take-out…not tonight!

After a morning of sweaty fun (hiked up Grouse Grind then went to a flow yoga class), I was about to drag myself off to Whole Foods to stock-up for dinner when I realized I actually had everything I needed to try Cashew Alfredo on quinoa pasta (I love GoGo Quinoa) with broccoli! Woohoo!

Cashew Alfredo with Broccoli

Cashew Alfredo
1C Raw Cashews
1/2C Water (I used some water and some soy milk)
1tsp Nutritional Yeast
3 Garlic Cloves (mine were small cloves)
1Tbs Lemon Juice
Dash Nutmeg
Dash Chili Flakes
Salt & Pepper to taste

Place all ingredients in food processor (or blender) and blend until smooth.
Cook pasta. I throw the broccoli in a few mins before the pasta is cooked. Drain, return to pot, and mix in Alfredo.

Cashew Alfredo

Kale & Beet Salad

Sometimes (most of the time), I’m a bad grocery shopper. I love grocery shopping so much, I’ll actually “window shop” at the grocery store! Anyway, the other day I was on my way home from visiting my grandma and found myself at Whole Foods (aka my favourite store). It was actually time to stock up for the week, but I found myself unprepared, as in, I had no idea what I wanted to be eating for lunches this week, never mind breakfast and dinner! As I stared, bright-eyed, at the produce, I thought: “BEETS! Oooh, and KALE!” Ok, I had a path… “Oh, and goat feta!” Done!

Image

Kale & Beet Salad
1 Bunch Kale
3 Medium Beets (roasted)
Quinoa
Goat Feta
Lemon Juice
Apple Cider Vinegar (optional)

*I learned how to strip kale from its icky (and wonderful, life-giving) stalk this weekend: hold the stem in one hand and the base of the green leaves with the other hand, pull the hand holding the green leaves away from the hand holding the stalk and voila! let there be stalk-less kale leaves!

Once my kale was stripped, I chopped it up and put it into a bowl. Instead of massaging each piece (like I’ve done for kale chips), I grabbed handfuls and squished it (like balling dough).

I roasted my beets (with their skins and stems) in a 450 degree oven, covered, for about 1 hour, rotating every 15 minutes or so or until I could poke them with a chopstick. After letting the beets cool, I peeled the skins off and chopped them up.

I made quinoa (with avocado, cucumber and Spike, wrapped in nori sheets) for dinner so it was an afterthought addition to the salad.

I mixed the kale and beets with a little lemon juice then added some quinoa, apple cider vinegar, and the goat feta in the morning; shake-shake-shake and yum!