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Food

  • Food

    Veggie Tacos

    Veggie Tacos

    If you’re a huge fan of Taco Tuesday like myself, you are going to love these black bean and veggie tacos! These are another one of my favorite go-to meals, they make lots of left overs that you can easily turn into a bowl and eat with chips for lunch the next day…or go ahead and make more tacos! Let’s be honest, you can never have too many tacos! I also like to make taco bowls with this recipe and use brown rice instead of tortillas, so many options to switch this recipe up!

    Veggie Tacos recipe

    Veggie Tacos

    Veggie Tacos

    • 1 yellow onion, chopped
    • 3 zucchini, chopped
    • 1 bag of sweet baby peppers, chopped
    • 1/2 tsp. garlic salt
    • 1 tsp. cumin
    • 2 tsp. chili powder
    • 2 tablespoons olive oil
    • 1 bag or can of black beans
    • Flour or corn tortillas
    • Fresh cilantro
    • Romaine Lettuce
    • Your favorite guacamole & salsa
    Veggie Tacos recipe

    Veggie Tacos

    Instructions:
    Pre-heat oven to 400 degrees

    Chop up veggies and put in large bowl, toss in olive oil and seasonings until evenly coated

    Put veggies on baking sheet and cook 20-30 minutes, until soft

    Rinse & drain black beans, add to skillet, heat on medium for 3-5 minutes till heated through. Serve immediately

    Once the veggies are cooked and the beans are heated, now it’s time to make yourself the tastiest little taco, likely multiple tacos! Top with your favorite taco toppings and enjoy! I love to add cilantro, guacamole, salsa, lettuce and hot sauce to my tacos!

    Veggie Tacos

    Veggie Tacos

  • Food

    Chickpea Salad

    Chickpea salad lunch idea

    I get so many messages for this recipe when I share it on Instagram, so here it is ladies and gents! Your new favorite lunch! If you love chicken salad, you’re going to love this. I came up with this recipe when I was working on cutting down my meat consumption. Swapping out the chicken for chickpeas was a super easy swap to make and still equally delicious! This lunch is so easy to prep and an easy option to take to work. You can mix it up by eating it with crackers, on a croissant or with your favorite bread!

    Chickpea Salad lunch idea

    Chickpea Salad

    Chickpea Salad

    • 1 can of chickpeas (garbanzo beans)
    • 3 stalks of celery, diced
    • Seedless red grapes (I cut up the celery first and then do equal parts grapes)
    • 1 tablespoon yellow onion, minced
    • Mayonnaise or Vegenaise 1-2 tbsp.
    • Salt and pepper to taste

    Chickpea Salad lunch idea

    Chickpea Salad


    Chickpea Salad lunch idea

    Chickpea Salad


    Instructions:
    Rinse and drain chickpeas, put them in a large bowl and mash with a fork for texture.

    Dice up equal parts celery and grapes, add to bowl

    Mince onion, add to bowl. You can add more or less onion to taste, I prefer less onion in mine.

    Add mayonnaise or Vegenaise 1 tablespoon at a time till you reach desired amount. Start small, you can always add more but you can’t take it away.

    Salt and pepper to taste.

    Enjoy with crackers or make a sandwich with your favorite bread!

    You can easily make this into chicken salad, use 1-2 cups of cooked chicken. I try to make the grapes, celery and chickpeas or chicken about equal parts. You can adjust quantities based on how much you want to make! This recipe usually gets me through about 2-3 lunches! Easy make ahead item, it will stay good in the fridge for a few days.

    Chickpea salad lunch idea

    Chickpea Salad

  • Food

    Fiesta Bowl

    Healthy recipes, vegan, plant-based

    If I’m being totally honest, I just made up the name for this recipe on the spot. But it’s basically a party of deliciousness in your mouth, so I’m fine with it. I was inspired to create this recipe from an amazing dish I am totally obsessed with at Pulp Lifestyle Kitchen. I kept dreaming about their Sano bowl after I first had it and knew I had to figure out how to make it for myself. This recipe is an amazing meal prep recipe to make at the beginning of the week since it makes so much food! The toppings are also super easy to switch up so the flavor never gets old! The recipe below is the quantity I use to make my initial big batch, then it will make several days of leftovers to get me through the week!

    Fiesta Bowl

      Base:

    • 4 or 5 large sweet potatoes, roasted (Roasted Sweet Potato Recipe)
    • 1 bag mini sweet peppers, chopped
    • 1 large yellow onion, chopped
    • 1 tsp. Chili Powder
    • 1/2 tsp. Garlic Salt
    • 1/2 tsp. Cumin
    • 1 tbsp. Olive Oil
    • 2 cups dry brown rice
    • 1 can black beans (I usually buy a couple cans/boxes of black beans to get me through the week since this will be the first thing to run out)
    • Toppings:

    • Cherry tomatoes
    • Avocado
    • Cilantro
    • Pico de Gallo
    • Hot Sauce

    Instructions:
    Cook 2 cups of brown rice, following instructions on package. (takes about 40-45 minutes, start rice first)

    Chop and roast sweet potatoes in oven, click here for instructions. (30-35 minutes)

    While sweet potatoes start roasting, chop onions and peppers.
    Toss chopped onions and peppers in a bowl with olive oil, chili powder, garlic salt, and cumin. Once mixture is evenly covered, put on baking sheet and in the oven with sweet potatoes. (Roast about 20-30 minutes @ 450 degrees)

    While you wait for everything to finish cooking, prepare and chop any desired toppings

    Wait till the very end to rinse and drain black beans. Throw the beans in a skillet, cook on medium till heated through. (3-5 minutes)

    Now mix all this magic together, add desired toppings to create your own beautiful fiesta bowl! Enjoy!

    Plant based, healthy, recipes

    Fiesta Bowl

  • Food

    Roasted Sweet Potatoes

    Roasted Sweet Potatoes

    Roasted sweet potatoes are my new guilty obsession. For years I literally would not touch sweet potatoes, for whatever insane reason I told myself and the world I didn’t like them?? What was wrong with me?! I have finally seen the light and understand how wrong I was for so many years. But the good news is, I have plenty of time to make up for all my wrong doings and eat all the sweet potatoes. When I finally decided I loved sweet potatoes and needed them in my life…I had no idea how to cook them!! So, here is my newly discovered and favorite way to indulge in all the sweet potato glory. Luckily, they are super easy to make! This recipe makes extra for meal prep, adjust accordingly.

    And if you’re at the store wondering is it a yam or a sweet potato…I got you. The grocery store I shop at has the sweet potatoes and yams miss labeled…everyone is confused on the topic.

    Sweet Potato VS Yam

    Sweet Potato VS Yam


    Thanks Colin Purrington for this awesome breakdown.

    Sweet Potato VS Yam

    Sweet Potato VS Yam

    Roasted Sweet Potatoes

    • 4-5 large sweet potatoes
    • 2-3 tbsp Olive Oil
    • Salt & Pepper

    Instructions:
    Heat oven to 450 degrees

    Chop sweet potatoes into small bite size pieces, the smaller they are the easier they are to cook. I don’t peel my potatoes, I think they roast better with the peel and we all could use more fiber in our life.

    Toss sweet potatoes in a bowl with olive oil, add desired amount of salt and pepper

    Once potatoes are coated evenly, spread on baking sheet. Depending how many potatoes you used, you may need two baking sheets. You don’t want the potatoes stacked on top of each other or they won’t roast properly.

    Roast in oven for 30-35 minutes, stirring every 10-15 minutes. Cook until soft and slightly browned.

    These potatoes can be used in so many ways, I love to eat them with eggs, in a fiesta bowl, or all by themselves! Enjoy!

    Sweet Potato Breakfast

    Sweet Potato Breakfast


    Plant based, healthy, recipes

    Fiesta Bowl

  • Braces, Food

    My Favorite Oatmeal Recipe

    Healthy Breakfast Oatmeal with fruit

    This has been a staple of my diet for so many years! I’m always surprised when people ask me for the recipe on Instagram, I always assumed everyone knew how to make this because it’s so easy! I used to be queen of buying the single serve instant oatmeal cups with the dried fruit and who knows what else is in there (look at the ingredients, it’s scary!) They are expensive, not that delicious and packed with sodium and sugar, so I started making my own and haven’t gone back since. This recipe is super versatile, I’m always switching up the dairy-free milk and fruit for a change of flavor so it never gets “old”. Feel free to add whatever you feel might be delicious, chances are you’ll be right!

    Since I wanted to share some recipes for easy to eat food as you start your adult braces journey or get an adjustment and your teeth are sore, I will post the exact recipe of the oatmeal I’ve been eating this first week of getting braces! I’ll share some of my other favorite combos below too!

    Coconut Banana Oatmeal

    • 1/2 – 3/4 cup rolled oats
    • 2-4 ounces coconut milk
    • 1 Banana
    • Honey (Optional)
    • Cinnamon (Optional)
    Coconut Banana Oatmeal Healthy Breakfast Recipe

    Coconut Banana Oatmeal

    Instructions:
    You can cook it stove top, but I’m usually on a time crunch so I put the rolled oats and dairy-free milk in the microwave for about 2 minutes. Add cinnamon and/or honey if desired, top with the fruit of your choice. Sometimes when I’m feeling fancy I will add some granola as well.

    My other go-to dairy free milk is Almond Milk, I’m loving the limited ingredients in the brand Milked Almonds these days! I always love topping this recipe with peaches and/or strawberries during the summer when they are in season. If you’re an apple fan, my top picks to use with this recipe are Granny Smith or honey crisp apples! Tag me on Instagram if you give this a go, let me know what you think! @kinzeyray

    Peaches & Cream Oatmeal, Healthy Breakfast Oatmeal with fruit

    Peaches & Cream Oatmeal

  • Braces, Food

    Fluffy Protein Waffles

    Emily Frisella Fluffy Protein Waffle Recipe

    This is hands down my favorite new meal, we have been eating waffles for breakfast, lunch and dinner since I bought Emily Frisella’s cookbook with this recipe. I thought I loved this recipe before, but since getting braces I love it even more now, it has been my go-to meal while I’m struggling to eat everything during this first week. So whether you’re looking for something easy to eat with braces or simply a huge waffle fan like myself, this recipe is for you!

    Since I have switched to a gluten-free and dairy-free diet, this recipe is a match made in heaven for me, it only requires a couple swaps to make it 100% dairy-free! I’ve looked at the ingredients of the gluten-free and dairy-free frozen waffles at the store and it’s horrifying, I can’t pronounce half of the ingredients in them. This recipe has limited ingredients, I am in full control of what they are made with, and it’s 5000x better than any store bought waffle!

    I can’t recommend her cookbook enough, there are so many easy, healthy and flavorful recipes to choose from, these incredible protein waffles being one of them! Click here to get your copy of her cookbook on Amazon, but while you wait for it to arrive, give this recipe a go!

    Fluffy Protein Waffles by Emily Frisella

    • 1 cup gluten-free baking mix
    • 1/3 cup cinnamon toast protein powder (I have been using Orgain vanilla bean plant-based protein)
    • 1 1/2 cups unsweetened coconut milk
    • 1 egg
    • 1 tablespoon calorie-free white sugar substitute
    • 2 tablespoons melted butter (I use Earth Balance dairy-free, soy-free butter)
    • 1/2 teaspoon vanilla extract

    Instructions:
    Mix all items in a bowl until well blended.
    Heat waffle iron on high. Once, heated, pour half of the mixture onto iron. Close and allow to cook 4-5 minutes or until desired color is achieved. Repeat for second waffle. Serve immediately.
    These are great make-ahead items that freeze wonderfully and can fit in the toaster to warm and crisp for a quick on-the-go breakfast.

    These are great to top with honey, coconut oil, fruit, jam, almond butter, or whatever else you can think of! Mixing honey + coconut oil is my favorite syrup alternative! Lately I’ve been living for my mom’s homemade apricot jam, so that’s been my go-to topper for these fluffy protein waffles lately!

    Huge thanks to Emily Frisella for this amazing recipe, go give her a follow on Instagram @emilyfrisella – I’m anxiously awaiting the launch of her second cookbook coming next month!

    We bought a new waffle maker just to make these waffles! Click here for the one we purchased and we are totally loving it, 10/10 recommend!

  • Braces, Food

    Tomato Basil Bisque

    Plant Based, Vegan, Tomato Basil Bisque Soup

    This is one of my all time favorite recipes to make!! It is out of the Chloe’s Kitchen Cookbook that I’m totally obsessed with, 10/10 recommend. I love the limited ingredients, simplicity, and explosion of flavor in this recipe. I always post about this on my Instagram story every time I make it and I get bombarded with messages asking for the recipe, so here it is! Enjoy!

    Tomato Basil Bisque

    • 2 to 2.5 pounds tomatoes, quartered
    • 5 cloves garlic, peeled and left whole
    • 2 onions, sliced
    • 1/4 cup olive oil
    • Sea salt
    • Freshly ground black pepper
    • 2 cups vegetable broth
    • 1/2 cup fresh basil, chopped
    • 2 tablespoons brown sugar
    • 1 teaspoon lemon juice
    • 1 avocado (optional)

    Plant Based, Vegan, Tomato Bisque Soup

    Simple ingredients, my favorite!


    -Preheat oven to 450 degrees
    -Spread tomatoes, garlic, and onions on a large rimmed baking sheet and drizzle with olive oil. Generously season with salt and pepper, then roast for 30-35 minutes, or until tomatoes are lightly browned and caramelized.
    -Transfer roasted vegetables to a large pot and add broth. Bring to a boil, then simmer for 10 minutes. Transfer the soup in small batches to a blender and add basil. Your blender should never be more than half full. You could use an immersion blender if you prefer. Puree until very smooth.
    -Return soup to the pot and mix in brown sugar and lemon juice.
    -Add more salt and pepper to taste.
    -Top with avocado and serve with bread of choice!
    Plant Based, Vegan, Tomato Bisque Soup

    Tomato Basil Soup


    Plant Based, Vegan, Tomato Bisque Soup

    Tomato Basil Soup


    Plant Based, Vegan, Tomato Bisque Soup

    Tomato Basil Soup


    A few things I’ve learned since making this several times:
    1. I use 1 tablespoon lemon juice instead of a teaspoon. It happened on accident one time and I love it! haha!
    2. I have a Ninja blender that has the fancy locking lid. If you have that blender, you’re in luck! This entire soup will fit in that blender without having to do batches. I usually let it blend on high for 3+ minutes.
  • 3. Sourdough bread is definitely my choice of bread to pair with this soup! Here is how I prepare my sourdough bread to perfection:
    I drizzle a little olive oil on the bread, sprinkle with a TINY bit of garlic salt, and toast in the oven!
    Broil for about 3-5 min, till golden brown.

    Plant Based, Vegan, Tomato Basil Bisque Soup

    Tomato Basil Soup