Dinner tonight: Summer tomato tart with fontina and Parmesan cheese served with herb roasted vegetables: potatoes, mushrooms, baby zucchini, broccolini and sweet onions. Simple and delicious.
Tag: healthy
My breakfast this morning:
Steel cut oatmeal with grade A Maple Syrup (sorry Aunt Jemima, you just don’t cut it. Besides, you’re not REAL maple syrup. I like the real stuff tapped from the tree. YUM!) and fresh blueberries.Â
I must admit this was amazing and by far some of the best oatmeal I’ve ever had. I’ll definitely make it again, just more thick.Â
If you’re looking for a great brand you can find at most grocery stores look for: McCann’s Irish Oatmeal!Â
Vegetarian Tacos:
What you need:
Whole Grain Corn Taco Shells (or soft tortillas-(whatever your preference)Â
1 can of pink/red/black beans (your choice, just rinse and drain the beans first)
Cheddar/Jack Cheese, shredded (you can use any cheese you like!)Â
1 red bell pepper, diced
1 orange bell pepper, diced
2 red onions, diced (one for the beans, one for the guac!)
6 cloves of garlic, smashed and chopped well (3 for the beans, 3 for the guac)
2 tablespoons of cilantro, chopped (half for beans, half for guac)
2 hass avocados (not a fan of the big ones), cubed and removed from the skin
1 lime (you need the juice of the lime!)
1 jalapeno (seeded if you like- I like it nice and spicy!), diced finelyÂ
2 tomatoes, diced (1 for guac and…well you know the rest)Â
2 teaspoons of freshly ground cumin
Salt, pepper to taste
How you make it:Â
1. Gather all guac ingredients (avocados, tomatoes, onion, garlic, jalapeno, cilantro and lime) and mix well. Make it as chunky (or not) as you’d like. Season to taste with salt and pepper. **Hint: to add more flavor add a dash of ground cumin and the zest of the lime you just used the juice of!**
2. In a skillet add some good extra virgin olive oil. Let heat up over medium-high heat and toss in onions. Add pinch of salt and let onions soften. Add garlic and stir.Â
3. Toss in bell peppers and tomatoes, season with cumin and salt, pepper. Add tomatoes and beans. Let cook for 5-10 minutes. Season more if necessary. Once beans are cooked, toss in the cilantro.
4. Build your tacos!
Just typing this recipe made me hungry!
I hope you enjoy readers! Think about tomorrow’s dinner today and save the stress.Â
Peace, love & no beef!
G
A simple yet tasty salad (without lettuce!). Yes, salads are much more than the usual lettuce, tomatoes, cucumbers, and dressing. Getting creative with salad not only makes it delicious, it makes it fun! I love concocting something random and tweaking it. Then again, I do that with everything I eat. I am familiar with flavors I like and am learning to pair things that compliment one another.Â
My amazing Aunt Lisa sends me recipes quite often and this particular salad happened to be one of them. Once you see how simple this recipe is, I promise you’ll make it your go-to summer time salad.Â
What you need:Â
1 ear of corn, roasted (you can do this over a flame if you don’t have a grill)
2 avocados, diced into cubes
1 yellow/orange tomato, diced
1 red vipe ripened tomato, diced
1 can of organic black beans, drained and rinsed
2 tablespoons of finely chopped cilantro
Juice of 1 lime
Salt, pepper, garlic powder & chili powder (a teaspoon of chili powder gives it a kick)Â
How to make it:Â
1. Combine in a bowl. Toss gently. Season with salt, pepper, garlic powder and chili powder.Â
2. Eat!
If you’re an avocado fan (like I am) this is the perfect salad for you! Avocados are loaded with nearly 20 essential nutrients, like fiber, potassium, Vitamin E, B-vitamins and folic acid! Tasty and good for you? What a fabulous combination!
That’s all for now veggie lovers!
Peace, love and no beef!
GuramritÂ
No Beef Here 