Vegan Blueberry Muffins

Ingredients:

  • 3 cups flour
  • 1 cup organic coconut sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 2 cups Unsweetened Almond Milk
  • 1/2 cup vegetable oil
  • 2 cups fresh blueberries

Directions:

  • Mix dry ingredients
  • Add in wet ingredients
  • Stir, but don’t over stir
  • Fold in blueberries
  • Bake 400 degrees for 12-15 minutes.
  • Makes 12 regular muffins and 18 mini’s

Homemade Enchilada Sauce

Homemade Enchilada Sauce

  • 6 tablespoons flour
  • 2 tablespoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ sea salt
  • ½ teaspoon cinnamon
  • 4 tablespoons tomato paste
  • 4 cups chicken (or vegetable) broth
  • 6 tablespoons olive oil
  • 2 teaspoon apple cider vinegar

Add oil to pan, then flour and spices whisking constantly, then add tomato paste.  Once fragrant, slowly add in broth, remove from heat and add in apple cider vinegar.

Sweet Potato Enchilada’s!

Roasted vegetables

  • 2 large sweet potatoes
  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • Salt/Pepper
  • Dice potatoes and cube bell pepper. Drizzle with olive oil, salt & pepper. Bake 350 degrees until tender.

Homemade Enchilada Sauce

  • 6 tablespoons flour
  • 2 tablespoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ sea salt
  • ½ teaspoon cinnamon
  • 4 tablespoons tomato paste
  • 4 cups chicken (or vegetable) broth
  • 6 tablespoons olive oil
  • 2 teaspoon apple cider vinegar

Add oil to pan, then flour and spices whisking constantly, then add tomato paste.  Once fragrant, slowly add in broth, remove from heat and add in apple cider vinegar.

Enchiladas

  • 2 cans of black beans rinsed
  • ½ cup sour cream
  • ½ teaspoons salt
  • Fresh pepper
  • 8 tortillas (8 inch)
  • 1 cup Monterey
  • ¼ cup pepitas
  • 1 avocado
  • Cilantro for garnish

To prepare enchiladas, in medium bowl combine black beans, sour cream and roasted vegetables.  Use this mixture and stuff inside tortillas.  Top with a little enchilada sauce and a sprinkle of cheese.  Roll, and top with remaining enchilada sauce, cheese and pepitas.

Hydrate in Style

I’ve talked about Water! before and it’s worth talking about over and over. Water helps with so many things, but here’s a few highlights.  Also, hydrating in style is an added bonus.  I love by Bamboo Straws so much, an all natural alternative to plastic (plastic that ends up in our waters)!  So, bottoms up and replace those plastic straws.

1. Balances body temperature
2. Helps in breathing
3. For metabolism
4. May help with osteoporosis
5. Helps releive pain (caused by dehydration)
6. Promotes cardiovascular health
7. Dissolves kidney stones
8. For arthritis
9. For nursing momma’s!!!!
10. Improves skin condition

Zucchini Enchiladas

This is easily one of my favorite recipes and with zucchini in abundance right now, eat up!!

Ingredients:

  • 3 cups chicken (I boil and shred or you could get a rotisserie chicken)
  • 2-3 cloves of garlic
  • 1 large sweet onion
  • 4 large zucchini
  • 1 bunch of cilantro
  • 2-3 teaspoons of cumin (a necessity)!
  • 2 cups Mexican cheese blend (or monterey/cheddar blend)
  • 1.5 cups  Homemade Enchilada Sauce

Directions:

Slice the zucchini in half, lengthwise. Spoon out the seeds.  Saute the onion until translucent.  Add the garlic for about one minute, then add the boiled chicken and cumin.  Season with salt & pepper to taste.  Stuff the zucchini with the chicken mixture.  Spoon desired amount of enchilada sauce on top of chicken, then sprinkle with cheese and bake 350 degrees until cheese is bubbly and zucchini slightly soft (about 20-25 minutes).  Note: top with more or less enchilada sauce based on preferences.

Top with your favorites; salsa, sour cream, cilantro, avocado, hot sauce, etc.

Crispy Zucchini Chips

Ingredients:

  • 1 1/2 cups zucchini
  • 1 teaspoon olive oil
  • 1/8 tsp sea salt 

Directions:
Preheat oven to 200 degrees. Line a large baking sheet or two small baking sheets with parchment paper. Spray lightly with cooking spray. Place zucchini slices in a single layer on parchment paper. Bake for 3 1/2 to 4 hours until desired crispness, turning zucchini slices occasionally.

Bon appetite!!

This recipe is from http://www.sandyskitchenadventures.com/.