While attending Prepper Con, I bought my first loaf of Volker Bakery bread… the cranberry orange loaf. Holy-yumminess-Batman! Made fantastic french toast that was adult and kid approved! 👍👍👍
Well done – keep up the great work!
Month: April 2017
Recipe: New Green Smoothie
Start your week off with a nutrient packed green smoothie… You’ll feel awesome!
Today’s green smoothie recipe:
3 kale leaves
1 banana
10 baby carrots
1 apple
1 cup pineapple orange juice
1 cup water
2 cup ice
Blend in your Blendtec until smooth and enjoy a healthy way to start your week!
Avocados
I love avocados. LOVE might be a better way to express my deep infatuation with this delicious and nutrient rich food. Thank you, God, for creating this fruit!
A few of my favorite ways to enjoy avocado:
1. Spread slices on lightly toasted bread.
2. Garnish on every Mexican dish you can think of!
3. Add to mashed black beans and wrap up in lettuce leaves.
Any way you slice, mash or cube it, enjoy some avocado today!
Refried Beans Enchilada Casserole
Refried Beans Enchilada Casserole with pico de gallo salsa… Yummy dinner and leftovers.
Ingredients:
2-14oz cans of your favorite enchilada sauce
8 Large flour tortillas, cut in half
2-14oz cans of your favorite refried beans
1 large red bell pepper, diced
1 large white onion, diced
1 cup black olives, sliced
1-14oz can corn, drained
1-14oz can diced tomatoes, or 3 fresh roma tomatoes, diced
2 tablespoons cumin
1/4 teaspoon chile powder
Your favorite pico or other chunky salsa
Directions:
1. Preheat oven to 350 degrees.
2. Pour one can of enchilada sauce bottom of 9×13 glass baking dish.
3. On medium heat in pot, water saute onion, bell pepper, garlic for 5 minutes, then add refriedbeans, cumin, corn, tomatoes, chile powder and heat through- about 5 minutes
4. Place 4 tortilla halves with flat edge against sides of dish. Ladle 2 cups of bean mixture and spread over tortillas.
5. Repeat 3 times.
Note: For vegetarian option, sprinkle 1 cup Mexican cheese blend on top of bean mixture at each layer.
6. Add last layer of tortillas, then pour other can of enchilada sauce over top. Sprinkle #olives. Bake uncovered for 40 minutes.
Serve with heaping scoop of pico de gallo salsa or other garnish. Pairs well with greensalad and vinaigrette salad dressing. Makes great left overs too!
Optional garnishes:
- Sourcream
- Cilantro
- Guacamole
- Avocado slices
I’ll see you at the table!
Recipe: Stuffed Bell Pepper and Steamed Asparagus
Healthy veggie based meal: stuffed bell pepper and steamed asparagus.
Ingredients:
4 yellow bell peppers, tops cut out and seeds rinsed out
1 package of saffron rice, prepared per package directions
1 roma tomato, small dice
1 zucchini, small dice
1 small yellow onion, small dice
3 clove garlic, minced
1/4 cup fresh parsley, chopped
Olive oil
Directions:
1. Preheat oven to 375 degrees
2. Cook saffron rice per package directions
3. On medium heat, saute onion and zucchini in olive oil or water for 5 minutes, then add tomato and garlic and saute for 1 minute.
4. Add cooked rice, parsley to zucchini mixture and stir to combine. Using a tablespoon, scoop rice mixture into bell peppers.
Note: You can use other bell peppers, but I prefer the mild, sweeter flavor of yellow.
5. Place 4 stuffed bell peppers into 8×8 glass baking dish. Add water around the outside of peppers, 1/3 the way up the pepper.
Note: If you’re preparing ahead of time, store in refrigerator for up to 2 days, covered in plastic wrap. Add water when ready to bake.
6. Bake uncovered for 45 minutes, or until the skin of peppers begins to wrinkle. If your peppers are really thick, you may need 5-10 more minutes. Better to over bake than under bake.
7. Serve with steamed asparagus.
For a more robust meal, serve with crusty bread and large green salad.
I’ll see you at the table!