Cowboy Caviar

This is the best chip dip ever! I make it like once every other week or so. It's pretty healthy so I don't feel bad eating the majority of it all by myself, although Mark surely eats his share. And it's SUPER simple. I made it for a game night with friends and they downed it in minutes. THey all wanted the recipe and have already made it for themselves a time or two. Yes, this recipe is a winner and its vegan too! I usually half the recipe when I make it for just us at home.

2 avocados, chopped
2-3 tomatoes, chopped
15 oz can black beans, drained and rinsed
6 green onions, chopped - only green part
half a bunch cilantro, chopped
1 1/2 cup frozen corn, thawed
1/4 cup white distilled vinegar
1 packet dry Italian Dressing
Tortilla chipst

Mix and voila!

Beet and Citrus Quinoa Salad

 

       You can find the real recipe here!

       I did it a little differently though. I went to three grocery stores and none of them had blood oranges or kumquats....so I just used regular oranges and tangerines. It still tasted excellent though! I also added feta cheese which isn't in the recipe, but was an excellent addition. Set aside some time to cook the beets though. Those suckers really take time. Basic gist though...avocado, beets, orange-like fruit, quinoa, and a yummy dressing mixed in. Verrrry tasty!

Veggie Pancakes

From 100 Days of Real Food

These were yummy! Tyler ate 3 and Mark had just as many and probably would have had more, but they were all gone. I made them as a side when we were having pancakes for dinner. (I needed to add something of nutritional value). It probably made about 8 pancakes. 

Ingredients

• 2 cups shredded veggies (I like to use a mix including things like sweet potatoes, zucchini, yellow squash and/or carrots…whatever you have on hand)
• 2 eggs
• 1 tablespoon whole-wheat flour
• ¼ teaspoon salt
• Olive oil for cooking
• I added some salt, pepper, onion powder, and garlic powder to give it some flavor.

Directions

1. Combine the shredded veggies with the eggs, flour, and salt. Mix thoroughly.
2. Heat a thin layer of olive oil in a sauté pan over medium heat. It is important that the heat is the right temperature because you want the pancakes to cook all the way through the middle by the time they are brown on the outside.
3. Once the oil has heated up add pancake size dollops of the veggie mixture into the pan. Cook for several minutes until the bottom starts to brown. Then flip and repeat.
4. Transfer cooked pancakes to a plate lined with paper towels.

Cumin-Lime Dressing Quinoa

Quinoa Salad with Black Beans, Avocado and Cumin-Lime Dressing

From Eating For England

This was really yummy! Mark liked it and he had sworn off quinoa. Next time I make it I'll take a picture.  I feel bad taking another person's picture - copyright and all.  

serves 4-6

Ingredients

• 1 cup dry quinoa, rinsed
• 1 tbsp olive oil or coconut oil
• 1 3/4 cup water
• 1 can black beans, drained and rinsed
• 1 avocado, chopped into chunks
• handful cherry tomatoes, quartered (I just chopped up a roma tomato) 
• 1/2 red onion, diced
• 1 small clove garlic, minced
• 1 red bell pepper, chopped into chunks
• small handful cilantro, diced
• 1 limes, juiced
• 1/2 tsp cumin
• 1/2 tbsp olive oil
• salt, to taste

Directions

1. Warm the olive/coconut oil in a medium saucepan over medium heat. Once it’s hot add the rinsed quinoa and toast for about 2-3 minutes until it starts smelling nutty and lovely. Add water, stir once, cover, and simmer with a lid on for 20 minutes.
2. While the quinoa is cooking, prepare all other ingredients. Prepare the dressing by combining the lime juice, oil, cumin, and salt. Whisk it aggressively. Adjust seasoning as necessary.
3. When the quinoa has finished cooking, remove it from heat and fluff with a fork. Add black beans and toss to warm them through.
4. Let the quinoa cool for about five minutes and then add all the remaining ingredients, including the dressing, and mix. Adjust seasoning if necessary. 

Sweet and Savory Coconut Rice

Coconut Rice

From ourbestbites.com

(I halved the recipe and it still made enough for Mark, Tyler, and me with a little leftover)

2 c. white or Jasmine rice (I used basmati, cuz that's what I had)

1 can coconut milk

2 c. water

1 tsp. Kosher salt

Splash of white vinegar (optional, but it helps with the texture) (I didn't do this. I was too chicken)

2-3 tsp. white sugar

Handful of chopped green onions, plus chopped green onion tops for garnish (we're using the whole animal here...)

Black pepper to taste

Combine rice, coconut milk, water, salt, vinegar, and sugar in a saucepan and bring to a boil  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow to stand 5 minutes.  Add green onions, black pepper (if desired), and additional salt if necessary.  Serve with any Asian or tropical-inspired food.