Home

betterfoodguru

🌱Helping you eat more plants
🌈colorful easy, vegan recipes
🌍adventurous global cuisines
🔪Industry Pro 👶🏻 Mom of 3
❤️ sharing is caring
🛸Worcester, Ma

What fuels you? Do you need a pitcher of coffee to

What fuels you?
Do you need a pitcher of coffee to get through your day😂
This is me, the lady behind Betterfoodguru. Although my food is photo ready, my life and myself often are not! Like you, I am a busy human who has a list a mile long and is doing my best to keep some balance in my life.
Thanks for being along for the ride and for giving me fuel for my creative fire!. You guys are what makes this fun. Thanks for all your comments, messages and support and for trying my recipes and giving me feedback ❤️ Whether you have been with me since day one or just hit the follow button, I appreciate you🙏
Tell me what gets you through the day?

Are you living the soup life😂? I cannot get eno

Are you living the soup life😂?
I cannot get enough! The comfort factor paired with slow, bulk cooking is a real game changer during homeschooling. I gotta keep this stuff around to stave off the hangry Momster because as the meme says “you can have a good day OR teach your kid math” A hungry Mom is not a patient Mom.
👉LONG LIFE DAL AND BEAN STEW with copious beans and lentils, plus yams, potatoes, butternut squash, celery, carrots and onions. Served with rice, garden fresh tomatoes, ripe avocado and cilantro.
🤘Long Life Dal and Bean Stew
Prep:15 mins
Cook: 3 1/2 hours stove
Yield: 8-12
Ingredients: 1 pound mixed dried split peas/lentils/black beans/pintos, 1 can light unsweetened coconut milk, 1 can chick peas, 3 cloves garlic, 1 yellow onion, 3 inch nub fresh ginger, 2 yams, 3 small potatoes, 3 carrots, 1 cup chopped celery, 2 cups chopped butternut squash, 3 tbsp tomato paste, 2 tbsp turmeric, 1 tsp garam masala, 1 tsp cumin, 1 tsp coriander, 1 tsp smoked paprika, 1 pinch crushed red pepper, optional 1 tsp coconut oil to sauté salt and black pepper to taste
How to:
1. Check beans for rocks and debris, rinse several times then put in large pot with water to cover plus 3 inches above bean line and boil then wait and hour to start next steps.
2. Chop veggies in bite sized peices and reserve. Chop ginger, garlic and onion fine and reserve separately.
3. Check beans, stir and add more water, always have 3 inches above bean level. The split peas and the split lentils will be cooked way earlier than the black and pinto beans which is ok, they will break down and give the soup creamy and thick texture.
4. In a wok or a large pan heat 1 tsp coconut or neutral oil (if oil free is preferred use 2 tsp water instead) and add garlic, ginger and onion and cook until golden then add celery, carrots and butternut squash and cook until browning
5. Add to big pot with remaining veg, spices, chickpeas and coconut milk. Only add tomato paste once the pintos are soft, you may need to keep adding water until all beans are soft.
Finish with red onion, cilantro, black pepper and salt to taste.
Who wants a bowl?

Is it cold where you live? Here in Massachusetts w

Is it cold where you live?
Here in Massachusetts we have all the hygge happenin. Chilly mornings and evenings, steaming mugs of coffee/soup and big ol bowls of comfort food. Gimme all the curry gravy pleaze.
👉MUSHROOM MATAR MASALA with cilantro and rice
🤘MUSHROOM MATAR MASALA RECIPE
Prep: 10 mins
Cook: 30 mins
Yield: 2-3 servings
Ingredients: 1 container button or cremini mushrooms, 1/2 onion, 3 cloves garlic, 2 inch finger of ginger, 1 tsp turmeric, 1 tsp garam masala, 1/4 tsp crushed red pepper flakes, 1 pinch cayenne, 3 cardamoms, 1 tomato, 1/2 cup frozen green peas, 1 1/2 cups plant milk, 2Tbsp tomato paste, 1 Tbsp vegan sour cream or yogurt, salt and pepper to taste. Cilantro for garnish.
How to:
1. Start with the regular trinity of 1/2 chopped onion, 3 chopped garlic cloves and 2 inch finger of fresh chopped ginger saute in oil until all is browned and toasty about 5 mins
2. Add 1 container of button or cremini mushrooms sliced and seasoned with salt and fry until browning about 5 mins
3. Add 1 heaping Tsp of turmeric spice, 1 tsp garam masala, 1/4 tsp crushed red pepper, pinch of cayenne and 3 cardamom pods and cook 2 mins with the shrooms then add 1 chopped tomato, 1/2 cup frozen peas and some black pepper and cook until tomatoes are releasing juices about 5 mins
4. Add 1 1/2 cups unsweetened plant milk plus 2T tomato paste and bring to a boil. Simmer for 5-10 mins until gravy is thickened and add 1T vegan sour cream or yogurt for extreme creaminess. Serve with rice, cilantro and naan.
I have a feeling comfort food will have a new meaning this year as it seems the world is in another surge of the Pandemic. Let’s try to stay positive and take it one day at a time. It’s a hell of alot easier with a full belly❤️✌️

Are you looking for a quick, hearty recipe that th

Are you looking for a quick, hearty recipe that the whole family will love? Enter this chili which is full of flavor and nutrition, yet the kids are oblivious of the “good for you” factor. Of course their presentation looked much different with tortilla chips and cheese but I feel ok about it since they got so many veggies in! Me and Dad loved our bowls.
👉4 BEAN VEGAN CHILI served with brown rice, seared zuchinni, quick pickled onions and chiles, avocado and cilantro
🤘 4 Bean Vegan Chili
Prep: 10 mins
Cook: 30 mins
Yield:5-8
Ingredients: 1 can pinto beans, 1 can black beans, 1 can white beans, 1 can chickpeas, 1 onion , 2 cloves garlic, 5 baby bell peppers, 2 carrots, 1/2 a butternut squash, 1 can crushed tomatoes, 1 cup water, 2 Tbsp chili powder, 1 tsp cumin, 1 tsp Smoked paprika, 1/2 cup frozen corn, 1 pinch crushed red pepper, 1 zuchinni, 1 tsp oil, salt and pepper
How to:
1. Start by putting all veggies (except corn) in a high speed blender or food processor and pulsing until kids won’t notice there are veggies in this. Just cut the harder veggies like butternut and carrots smaller so that they get chopped by blades easier
2. Sauté all the blended veggies in 1 tsp oil, stirring often until you can smell them about 5 mins
3. Add drained beans, water, tomatoes and spices and bring to a boil for 3-5 mins and add corn
4. Turn down to a simmer for 10-15 mins to let thicken and all flavors meld. Stir often to make sure nothing is burning on bottom Taste for salt.
The weekend is flying by. I am bout to buckle down and start my menu for the week, go grocery shopping and get the week prepped for homeschool. My head is spinning. Do you set yourself up for success on Sundays?

What are you having for breakfast? Try this one fo

What are you having for breakfast?
Try this one for optimum fuel to slay your day! We have all the power of the rainbow plus a good protein punch from the chickpeas and a little hemp seed superfood blast.
GOOD MORNING🌈

Are you team mushroom? In my home, theres only two

Are you team mushroom?
In my home, theres only two of us who love the fungus🤪 Everyone else thinks they nasty. 😂 I never met a shroom I didn’t like, and these king oysters are really the King of the mushrooms with an amazing texture and flavor to boot.
👉KING OYSTER MUSHROOM AND BROCCOLI RABE FUSILLI PASTA with brussells sprouts, toasted garlic, red peppers and vegan butter all dusted with copious fresh ground pepper
🤘King Oyster Mushroom and Broccoli Rabe Fusilli Recipe
Prep time: 10 mins
Cook time: 12 mins
Yield: 3-5
How to:
1. Put on pasta water to boil and cook according to directions drain and reserve while cooking the rest
2. Cook 4 cloves chopped garlic in 1T olive oil until turning golden- about 2 mins on med heat then add 1 small pinch crushed red pepper(skip if you don’t like any heat) and 1 lb sliced king oyster mushrooms and salt lightly, then cook for 2 mins until browning
3. Add 1/2 bunch broccoli rabe chopped small in 2 inch peices and about 8 brussels sprouts halved plus 3 baby red bells cut in 1/4s and salt again. Let cook about 5 minutes stirring or flipping depending on skill level then add 2T vegan butter.
4. Add cooked pasta to the pan plus about 3T water to finish steaming the veggies and meld all the flavors together and serve immediately piping hot and stud with black pepper.
This is my dream meal. It is tasty, filling and quick to put on the table on a bustling October evening. Happy Thursday🌈

Are you a salsa verde fan? Chile Verde is usually

Are you a salsa verde fan?
Chile Verde is usually made with pork or chicken in a green sauce, but my jackfruit version is just as tasty and cruelty free!
👉CHILE VERDE JACKFRUIT AND GARBANZOS with cilantro rice, heirloom tomato pico, guacamole, nopales and cilantro
🤘Chile Verde Jackfruit and Garbanzos
Prep:10 mins
Cook: 15 min in instantpot or 25 mins stovetop
Yield: 5 servings
Ingredients: 1 can young jackfruit drained and shredded with fingers, 1 can garbanzo beans drained, 3 cloves garlic chopped, 1 onion small dice, 6 tomatillos peeled, 1/2 bunch cilantro, 2 hatch chiles, salt to taste
How to:
1. Saute garlic and onion in instantpot on medium or in big pot on stove until fragrant and browning 3-5 min
2. Add 1 hatch chile rustic chop and shredded jackfruit and salt lightly, cook for 2 minutes
3. Blend tomatillos, 1 hatch chile and the bottom stems of the cilantro with 1/4 cup water and a pinch of salt in high speed blender until smooth then add to pot
4. Add garbanzos and another pinch of salt. If using instantpot- pressure cook for 7 minutes. If using a regular stovetop, bring to a boil and then simmer for 15 minutes stirring occasionally
5. Taste for salt, add more roughly chopped cilantro and serve with rice or tortillas
Chile verde has a wow worthy smell while cooking that brings everyone sniffing around. Served with all the fixins, this bowl transported us to Mexico.
When my hombre says that it tastes “almost”😂 like his Mom’s food, I know its a winner.
Have a great Wednesday guys and eat something delicious😘

Have you tried my coconut curry yet? It is one of

Have you tried my coconut curry yet? It is one of my most popular and my most shared recipes on the internet. Since I have delicata squash up the wazoo right now (thanks instacart😂) I made a newer version which adds in my favorite squash of the moment and really makes it pop!
👉COCONUT CURRY CHICKPEAS WITH DELICATA SQUASH, CAULIFLOWER AND PEAS served with rice, and cilantro
🤘Coconut Curry Chickpeas with cauliflower, delicata squash and peas Recipe
Prep: 10 mins
Cook: 30 mins
Yield: 4-6
Ingredients: 2 cans chickpeas or 1 quart cooked from dry chickpeas, 1/2 head cauliflower, 1/2 onion diced, 1/2 delicata squash deseeded and chopped, 3 cloves garlic chopped and a 2 inch finger ginger chopped, 1 can unsweetened light coconut milk, 1 cup crushed tomatoes, 1/2 cup frozen peas, 1 tbsp turmeric, 1 tsp garam masala, 1/2 tsp ground cumin, 1/2 tsp ground coriander, 1 pinch ground cinnamon, 1 pinch cayenne, salt and black pepper to your liking
How to:
1. Sauté garlic/ginger and onion in 1tsp oil for 5 min until super fragrant then add cauliflower and delicata and salt lightly
2. Cook for 5 mins until cauliflower and squash are getting some color then push to one side of the pan to add the spices. Cooking the dry spices briefly in the pan this way will intensify their flavor and bring out an intoxicating aroma. When the smell intensifies distribute into the vegetable mixture then add in the chickpeas and 1 cup water
3. Add the tomatoes and the coconut milk and bring to a boil stirring frequently. Then simmer for 15 minutes more and watch the coconut curry gravy thicken and tantalize you with its colour and odor. Add the peas last to preserve their green hue.
4 serve with rice and garnish with copious cilantro, chili flakes and black pepper.
Are you a curry lover? I love it in all its forms. The spicy, warming flavors and smells intoxicate me and I love the sunshiny hue of magical turmeric.
Hope your Tuesday was as delicious as my dinner😃

How about a harvest rainbow salad to keep your Oct

How about a harvest rainbow salad to keep your October fresh?
This loaded veggie and grain bowl was made possible by stellar food prepping. We are entering week 4 of having all meals planned at my house and it has been so helpful for making great food choices and has reduced the mealtime drama from kids which is a major perk.
👉AUTUMN HARVEST RAINBOW SALAD with quinoa, roasted delicata squash, cauliflower and broccoli, local apples, garden fresh tomatoes, persian cucumbers, organic spring mix, local corn off the cobb, pecans and pumpkin seeds with an apple cider/maple and pomegranite molasses vinaigrette and tahini drizzle
👉Apple Cider/Maple/Pomegranite Vinaigrette
Yield: 3-5 salads
Ingredients: 2 tsp apple cider vinegar, 1/2 tsp maple syrup, 1/2 tsp pomegranate molasses, 2 tsp olive oil, pinch chili flakes, pinch salt and pepper
How to: put in small bowl and whisk with a fork.
If you haven’t cooked quinoa before and you want to learn, follow the link in my bio to my blog for a great tutorial on quinoa.
Happy Monday🌈

How many of you are passing these Delicata by in t

How many of you are passing these Delicata by in the market?
Next time you see the giant display of winter squashes, grab one of these beauties and bring her home! She is amazing simply roasted or in stews and curries. The best thing about this squash is there’s no peeling involved since the skin is edible also.
Here’s how to prep a delicata squash in 15 seconds. No frills baby. 🤘

Have you tried delicata squash? I always thought

Have you tried delicata squash? I always thought it was an ornamental gourd until I saw it on Instagram two years ago and was inspired to buy and try this pretty vegetable. Since then it has become one of my favorite fall crops along with butternut, kabocha squash and sugarpie pumpkins. I love adding them to soups and curries to produce a depth of flavor that is unmatched.
🤘Autumn Lentil Soup Recipe
Prep:10 mins
Cook: 60 mins
Yield:6-10 servings
Ingredients: 1lb lentils, 1 onion, 3 cloves garlic, 3 celery stalks, 3 carrots, 1 sweet potatoes, 1/2 butternut squash, 1 zucchini, 1 delicata squash, 1 small can crushed tomatoes, 1 cinnamon stick, 1 tsp italian seasoning, 1tsp umami seasoning, salt and black pepper
How to:
1. Boil lentils with cinnamon stick in a large pot covered with water plus 3 inches above lentil line for 35 minutes stirring occasionally and adding water when the level goes too low.
2. In a sauté pan cook chopped garlic and chopped onions in 1 tsp neutral oil until toasty and fragrant about 5 mins, then add chopped celery, peeled and cut carrots, sweet potatoes, delicata and butternut squash. You may sub potatoes or any other starchy vegetable you have for the squash. Salt lightly and cook until there is some color on veggies and they are getting tender. About 10 mins total.
3. Add some water to the sauté pan to loosen any of the flavor from caramelizing and then pour it into the pot of boiling lentils
4. If lentils are soft add can of tomatoes..if not, check every 5 minutes until they are then add tomatoes and spices and herbs to pot. Simmer an additional 10 mins then taste for salt and adjust accordingly.
The real surprise hit in this soup was the cinnamon it really fortified the soup with a depth and warmth that delighted the crew.
I am super siked for the long weekend guys, this lady needs a break. Happy Friday🌈

Are you a bean lover? You need my foolproof recipe

Are you a bean lover?
You need my foolproof recipe for black beans with only 4 ingredients that pair well with anything. Before I met my husband (who is from Mexico) I used to put all the things in the beans. Until he showed me that it is unnecessary 😂 Beans don’t need a ton of spices to mask their flavor, they are most delicious when cooked and seasoned simply.
👉AUTUMN BUDDHA BURRITO BOWL With black beans, brown rice, roasted delicata squash, steamed broccoli, cucumbers, cilantro, onions, avocado and chile de arbol salsa
🤘Black Beans Recipe
Prep:2 minutes
Cook: 55 minutes instant pot, or 4 hours stovetop, or 7 hours crockpot
Yield: 7-10 servings
Ingredients: 1 lb dry black beans, 1 yellow onion peeled and cut in half, 3 cloves garlic whole but peeled, water to cover plus 2 inches above bean line, salt to taste
How to: put all ingredients in vessel of choice and cook for prescribed time. Salt at the end only once they are cooked. You may fish out the whole onions and garlic if you like.
This recipe is so simple, yet so delicious. My kids literally eat these beans like candy. I dress them up with accoutrements like salsa and cilantro for myself but they are perfect in quesadillas, tacos and bowls and the flavor doesn’t overwhelm the rest of the dish like the usual gringo beans that are cumin laden and heavy on other spices.
Get ready for lots of squash recipes because my instacart shopper gave me 20 delicata squashes instead of two, but I aint mad about it🤪

Do you like eggplant? Most people either love it o

Do you like eggplant?
Most people either love it or hate it. I am of the LOVE variety🍆
Today’s killer recipe is inspired by one of my favorite Indian dishes Baingan Bharta.
👉CURRIED EGGPLANT WITH CAULIFLOWER in a rich tomato and ginger laced curry with rice and cilantro
🤘Curried Eggplant with Cauliflower Recipe
Prep time: 10 mins
Cook Time: 45 mins
Yield: 3-5 servings
Ingredients: 2 large eggplants, 1/2 head cauliflower, 5 tomatoes, 4 cloves garlic, 3 inch nub ginger, 2 inch nub fresh turmeric, 1/2 yellow onion, 2 cups water, 2 Tbsp tomato paste, 1 tsp garam masala, 1/2 tsp coriander, 1/2 tsp cumin, pinch cayenne, crushed red pepper flakes, salt and black pepper to your liking
How to:
1. Half two large eggplants, score with crosshatch pattern, sprinkle with sea salt and smoked paprika put on lightly oiled sheet pan in 400 oven skin up for 20 mins.
2. On same sheet pan, I roasted 1/2 head of cauliflower cut in florets. Flip both at half time
3. Let eggplant cool slightly,peel skin off and roughly chop it will be more of a mush and reserve
3. saute 4 cloves chopped garlic, 1/2 a yellow onion, 2 inch nub of fresh chopped ginger and 1 inch nub of fresh turmeric in evoo until toasty and translucent season with sea salt then add cauliflower and cook for 3 mins
4. Push veggies to the side and add a little oil to temper the dry spices- 1tsp garam masala, 1/2 tsp cumin, 1/2 tsp coriander and cook 2 mins and then mix into veggie mixture
5. add 5 chopped garden fresh tomatoes season with sea salt and ground black pepper and cook for 4 mins until tomatoes are releasing juices and making a Rich sauce.
6. then add eggplant, water and tomato paste, bring to a boil and simmer for 10 minutes to incorporate all flavors. taste for salt
6.garnish with fresh cilantro, black pepper and chili flakes and serve with rice
This meal was nothing short of magnificent. The silky, smoky eggplant pairs so well with the rich and fragrant tomatoes and ginger studded curry.
Every Tuesday I post a new recipe along with @fuel_my_smile.dds to celebrate the medicinal, golden hued spice turmeric. Are you eating your turmeric today?

What is your fave quick weeknight meal? You know,

What is your fave quick weeknight meal? You know, the one that is on the table in 20 minutes and everyone eats with no drama?
In our house, asian inspired noodle dishes are king. Super versatile, easy to execute, and tasty af is the name of this game.
👉EASY SEARED TOFU AND VEGGIE RAMEN NOODLE WOK FRY WITH BASIC SESAME/GARLIC/SOY SAUCE, SESAME SEEDS AND RED PEPPER FLAKES
👉Tofu and Noodle Wok Fry Recipe
Prep:10 mins
Cook:15 mins
Ingredients: 1 lb dry ramen noodles, 1 lb extra firm tofu, 1/2 onion in slices, 4 baby bell peppers sliced long, 3 cloves garlic chopped, 1 cup red cabbage diced, 1 cup baby spinach, 1/2 cup frozen peas, 1/2 cup frozen corn, 2 tbsp sesame seeds, 1tsp sesame oil, 1 tsp dark soy sauce, 2 tsp light sodium soy sauce, 1 tbsp pure maple syrup, red pepper flakes to taste
How to:
1. Cook noodles and reserve for last step
2. fry onion and garlic in hot wok until browning slightly, move to one side then add tofu and cook for five minutes without flipping tofu to get a good sear
2. After flipping add in bell peppers and cabbage and cook for 5 mins
3. Add in frozen veggies and maple syrup and cook for about 3 minutes to let the maple caramelize a bit then add in the two soy sauces.
4. Add in the noodles, sesame seeds and baby spinach and toss a couple times to distribute all the flavor and turn off before soy sauce burns. Then garnish with chili flakes if you like it hot.
This recipe is my basic, go-to flavor combo that I reach for whenever we need food on the table fast. It works well even with spaghetti or soba noodles, really any noodle you have in house tastes heavenly with these salty, sweet and garlicky flavors.
These days a quick, easily customizable meal is clutch. Do you want to see more of these?

Are you a meal planner? With everything on our pro

Are you a meal planner?
With everything on our proverbial plates right now, it is essential to plan out meals. This keeps mealtimes healthy, fresh, fun and affordable. Planning instead of winging it helps maximize vegetable consumption and also helps stave off hangries😀 Here is an awesome recipe that will make a great fam dinner or keep you fed for several days with just a quick heat up.
👉CREAMY COCONUT DAL WITH CAULIFLOWER AND PEAS SERVED WITH BROWN RICE
🤘Creamy Coconut Dal with Cauliflower and Peas
Prep:10 mins
Cook: 45 mins
Yield: 5-8 servings
How to:
1. In large pot add 1lb of cleaned split red lentils with water to cover plus an extra 3 inches, boil and then simmer 25 mins
2. Sauté in 1tsp oil 4 cloves chopped garlic, 1 onion chopped and a 3 inch nub of ginger chopped until golden and fragrant then add 1 head cauliflower cut in florets and a pinch of salt and cook for 5 minutes
2. Add 4 small chopped fresh tomatoes a sprinkle salt and pepper and cook for 3-4 mins until tomatoes release juices
3. Push to the side of pan to temper spices..add a couple drops of oil to the pan then add 1 tbsp turmeric, 1Tsp garam masala, 1/2 tsp coriander, 1/2 tsp cumin, 1/4 tsp cayenne and a pinch of crushed red pepper. If you have no arsenal of Indian spices, sub the dry spices for 3-4 Tbsp curry powder instead plus the crushed red pepper.
Toast the spices for 3-4 mins until they are fragrant then mix into the cauliflower, tomato and onion
4. Check the lentils. They cook really fast like within 25-30 mins they should be pretty soft. If they’re soft, add the cooked mixture to the pot plus 1 cup frozen peas, 2 tbsp of tomato paste, 1 can unsweetened coconut milk, 1tsp salt and black pepper. Bring to a boil then turn down to a simmer to really infuse those lentils with flavor. Eat alone or with rice and garnish with crushed red pepper for heat.
I was all out of cilantro when I made this one but it was still absolutely scrumptious and bowl licking good.
I have a bunch of new recipes coming atcha this week, I hope you are hungry!😘

Do you love creamy pasta sauces? This one is perfe

Do you love creamy pasta sauces?
This one is perfect for a relaxed weekend dinner with your crew. It’s the ideal meal to convince your people that eating vegan is not about settling for bland food or missing out on flavors you love.
👉LEMON AND CASHEW CREAM VEGGIE PASTA with my fave long fusilli pasta, mixed veggies and vegan parmesan cheese
🤘Lemon and Cashew Cream Veggie Pasta Recipe
Prep: 15 mins
Cook: 15 mins
Yield: 3-5
Ingredients: 1 cup cashews,1/4 cup lemon juice, 4 cloves garlic, 3 cups mixed vegetables ( I used asparagus, zucchini, baby bell peppers and 6 cherry tomatoes all cut in varied shapes), 2 tbsp olive oil, 1 Tbsp tapioca or cornstarch, salt and pepper to taste. Optional crushed red peppers
How to:
1. Start by boiling your cashews for 10 minutes to soften them. Drain them then add to a high speed blender with 1.5 cups water and a pinch of salt and blend until smooth
2. Meanwhile, sauté 4 cloves chopped garlic in olive oil until golden then add your mixed chopped veggies and season with salt and pepper. Cook until fork tender
3. Add your cashew cream that you have blended to veggies and bring to a quick boil
4. Make a slurry by mixing the tapioca flour and 1 cup cold water and add to the pan and stir constantly until sauce is thick and creamy.
5. Last add the lemon juice and stir well to distribute then mix cooked pasta in and taste for salt and pepper.
6. Garnish with crushed red pepper flakes and vegan parmesan.
We are into October now so brace yourself for the home stretch of 2020. I have a feeling this train is speeding into the station without the use of its breaks🤪
Put on your seatbelts✌️
Happy Saturday❤️

Do you like a loaded salad? This baby has everythi

Do you like a loaded salad?
This baby has everything you need:
🤘WARM CHICKPEA AND BRUSSELS SPROUT ISRAELI COUS COUS SALAD with ripe avocado, romaine, orange sugar bomb tomatoes, baby sweet bell peppers, Persian cucumbers, red cabbage, mandarin oranges, fresh mint, olive oil, salt and black pepper
🤘Warm chickpea and Brussels sprout israeli cous cous Recipe
Prep time: 10 mins
Cook time: 15 mins
Yield: 3-5 servings
How to:
1. Trim the “butt” off about 8-10 brussels sprouts and cut in half
2. In a sauté pan sear the brussells in 1 tsp evoo for 2-3 minutes without moving
3. Add 1 cup israeli cous cous to the pan to toast for a minute or two then add 1 cup water plus a few xtra tablespoons. Since I dont cover the cous cous in this method, I add a little xtra liquid for the evaporation factor.
3. Add 1 can drained chickpeas plus a couple pinches salt, 1/4 tsp garlic powder, 1/4 tsp onion powder and a pinch of turmeric. Boil on medium heat until water is absorbed then squeeze half a lemon over it.
Serve over a salad that is varied in texture. Simply dress the salad with drizzle of olive oil, lemon wedges, salt and pepper. This one is perfection with the sweetness of the mandarins and bell peppers mixed with the tart lemon, and buttery avocado.
TGIF guys..this week was another doozy but tbh aren’t they all🤪

What’s in your bowl? I am obsessed with eating b

What’s in your bowl?
I am obsessed with eating bowls. The ingredients are so versatile, perfect for bulk meal preps and easily adapted for jazz cooking.
👉DECONSTRUCTED BURRITO BOWL WITH SPINACH and MUSHROOM QUINOA, BLACK BEANS, ROASTED ROOT VEGGIES, FRESH SLAW AND AVOCADO
🤘DECONSTRUCTED BURRITO BOWL HOW-TO
Prep:15 min
Cook: 30 mins
Assemble: 5 mins
yield: 3-5 bowls
1. Cook 1 cup quinoa according to package adding a pinch of salt, a drizzle of evoo and a cup of baby spinach at the end so it just wilts. I sautéed mushrooms separately and added them in since my Mister hates em.
2. Cut up root vegetables I used chiogga beets, delicata squash, yams, and Brussels sprout roasted on a sheet pan with olive oil and garlic salt for 25 mins at 400 turning halfway
3. Open 2 cans black beans do not drain and heat with 1tsp garlic salt And 1tsp onion power. I threw them in a cast iron skillet and into the oven to make it super easy.
3. Make slaw using 4 cups shredded kale and cabbage, 1/2 a red onion and 6 halved cherry tomatoes with 1 squeezed lime, 1 tsp olive oil, salt and pepper to taste
4. Pan sear tofu with sesame oil, low sodium soy sauce, smoked paprika and pure maple syrup
5. Assemble in bowl with sliced avocado and a squeeze of lime.
This is a remake of an oldie but goodie recipe And I am so happy with how it came out!
Hope your day is slaying🤘

Are you having a week? It’s okay to feel shellsh

Are you having a week?
It’s okay to feel shellshocked from current events. I am tryin to stay positive over here but I am feeling pretty anxious about the coming election. I want to go on a tirade but I know Insta aint the place. Maybe I will jump on Twitter🤣
Also I had a day or two of self doubt over homeschooling but I think I am back on track now.
Parenting is HARD. It’s even harder in a Pandemic. How many of you had actually ever really considered this happening in your lifetime? It sure took me by surprise🤪
Hey at least there is curry (and wine)! For the formal recipe check yesterdays post..
Seriously how is your week?

Have you ever tried fresh turmeric root? The flavo

Have you ever tried fresh turmeric root?
The flavor is pretty remarkable, a little citrusy and very pungent. It is hard to describe but the flavor is distinct and unforgettable. I was able to include the fresh root in this autumn curry and it was warming, potent and delicious.
👉AUTUMN CURRY
With yams, butternut squash, peas and collard greens in a spicy, creamy curry served with rice and cilantro
🤘Autumn Curry Recipe
Prep: 10 minutes
Cook: 30 mins
Yield: 3-5
Ingredients: 1 sweet potato peeled and cubed, 1/4 butternut squash peeled and cubed, 3 compari tomatoes diced, 1/2 yellow onion, 3 cloves garlic, 2 inch nub fresh ginger peeled and diced, 1 inch nub fresh turmeric root peeled and diced, 1 bunch collard greens washed and diced, 2 TBSP tomato paste, 1/4 tsp coriander, 1/2 tsp cumin, 1 tsp garam masala, 1 tsp turmeric powder, 2 cups water, 1 cup plant milk, salt, black pepper and cayenne to taste, 3 tbsp fresh cilantro
How to:
1. In large pot or wok sauté yams and butternut for 5 minutes in 1 tsp oil until starting to cook then add garlic, onion, ginger and turmeric and cook until fragrant and browning 5-8 minutes
2. Move all to side to toast the dry spices one by one then stir into veggies mix then add tomatoes and tomato paste and cook for 3-5 minutes until tomatoes are releasing juices and tomato paste is darkening in color
3. Add collard greens and water and bring to a boil for 10 mins stirring often to make sure it is not sticking on the bottom
4. Add peas, plant milk, cilantro and pinch of cayenne and cook until all is for tender. Check that sweet potato and butternut are fork tender. Check taste for salt and adjust if needed
5. Serve with rice and cilantro
Is it just me or is this Fall feeling a little hectic already? Sending you cozy curry vibes to ease you into this busy week❤️

Load More... Follow on Instagram