Taco Recipe

Happy Taco Tuesday! That's a thing in this household and after documenting it through photographic proof through my social media platforms the last while, I've had a few requests for a taco recipe.. so here it is! This recipe is obviously vegetarian, but not really; it's the spice mix that is really what it's all about it... so feel free to use it with whatever you fancy, whether it is chickpeas (like this recipe), black beans, ground beef, ground turkey, whatever... it's flexible, just like eating should be :)

This recipe makes about 4 servings, but I like to make a big batch of the spice mix (like 10x the recipe) and keep in a container, so I don't have to make it again every time.

Taco Recipe

Ingredients;

• 1 (14oz) can chickpeas
• 1/4 c. frozen corn
• 1 bell pepper, diced 
• 1 small onion, diced
• 1 Tbsp. avocado oil

Spice Mix;

• 1 Tbsp. chili powder
• 1/2 tsp. garlic powder
• 1/2 tsp. cumin
• 1/4 tsp. paprika
• 1/4 tsp. cayenne pepper
• S & P to taste 
• 2 Tbsp. water

Directions;

• Saute onion, bell pepper, and corn in avocado oil until cooked.
• Add chickpeas (drained and rinsed well first), spices, and water. Simmer for a few mins until all the water is absorbed.
• Serve on a tortilla, bed of rice, or wrap in a lettuce leaf. 
• Serve with fresh veggies, such as; greens, fresh tomato, and green onions. 
• Top with condiments, such as guac (my fave!!), salsa, and organic sour cream.  

Vanilla Chai Walnut Smoothie

I almost always take a smoothie with me when I leave the house to start my work day. I load it with healthy fats and protein pow to help keep my blood sugar levels stable, which prevents cravings and feeling hangry. Fats and protein are key ingredients to making a satisfying smoothie. I often hear of people adding a ton of fruit, sweetened yogurt, and then filled up with juice.. that my friend is just setting yourself up for blood sugar roller coaster!! My usual go-to protein is the Vega protein + greens (this is not a paid endorsement, I just really like their product and I think you should know about it). I love it because I can get my greens in me without getting them in my teeth as well! I've been obsessing over this smoothie for the past 2 weeks, making it almost every day!

Vanilla Chai & Walnut Smoothie

Ingredients;

• 1 banana, frozen
• 1/4 c. walnuts
• 1 c. nut milk (I use almond)
• 1 scoop vanilla protein pow 
• 1/2 tsp. cinnamon
• 1/4 tsp. ginger
• 1/4 tsp. cardamom 

Tips;

• Top with some crushed up walnuts for some extra crunch.
• Keep your walnuts in the fridge or freezer, otherwise they will oxidize and go rancid pretty fast. For that reason you also should not buy them in bulk (exposed to the air) unless they are stored in a fridge.

Health Benefits of Garlic

Health benefits of Garlic

Since the cold and flu season seams to be in full force, I've been adding extra garlic to my foods. It's supports the immune system with it's antimicrobial, antibacterial, and antiviral benefits that come from it's anti-inflammatory and anti-oxidant compounds, as well as the sulfur containing compounds, most notably; allin, allicin, and allixin.
Oh, the benefits don't stop there, there are so many more. Here's some good ones;

• May help kill the overgrowth of H. pylori; which if left untreated causes stomach ulcers and contributes to symptoms of GERD.
• Fights against yeast over growth, candida albicans
• Contains diallyl sulfides, which have been shown to help increase ferroportin, a protein involved in iron stores and availability.
• May help with the absorption of iron. 
• Good source of selenium, which is an antioxidant great for inflammation.
• Anti-cancer protection, from the sulfur-containing compounds.
• Sulfur-containing molecules in garlic help our cardiovascular systems by expanding our blood vessels.
• Has been shown to help decrease overall cholesterol and triglycerides, by protecting the body from oxidative damage and blood vessel damage. 
• The sulfur-containing compounds in garlic are responsible for most of the cardiovascular and cholesterol lowering benefits.

Tips;

• Once chopped, allow it to sit for at least 5 minutes (10 for optimal retaining of the nutrients) before cooking. It’s been shown to increase the health benefits. 

• Read my post Fight the First Signs of the Cold/Flu for more nutritional and self-care information.

 

Butternut Squash Arugula Salad

I realize that I haven't blogged in a few months. Since then, I have finished my advanced Diploma in Nutritional Counseling, secondary to the Holistic Nutrition Certificate. I wrote my last exam last week and am excited to receive my credentials in the mail soon so that I can get to some serious work! What kind of work, you might be wondering?.. I am going to be starting up a private practice, I am in the process of writing my first e-book (more on that later!), I'll be accepting some clients to work with very soon, and from there see what other opportunities I can seek (or seek me!). Exciting!!

So, there's a little bit of an update on me. What I really wanted to share with everyone is this amazing salad recipe that I whipped up tonight. It's the perfect Winter salad, with seasonal squash and loaded with healthy plant sources of fat to help with stabilizing energy and mood levels... for those short, dark, cold days that sometimes make it difficult. The recipe is vegan (so dairy free too, of course) and gluten free!

 

Butternut Squash Arugula Salad with Tahini Maple Dressing 

Salad Ingredients;

• Arugula
• Roasted butternut squash, cubed (I buy the frozen cubes and just pop them in the oven at 400f with some avocado oil and rock salt until they are starting the brown on the edges)
• Avocado, cubed
• Dried cranberries
• Walnuts, crushed

Dressing Ingredients;

• 1 Tbsp. Extra virgin olive oil
• 1 Tbsp. Apple cider vinegar
• 1 Tbsp. Tahini
• 1 Tbsp. Pure maple syrup

Directions;

• Roast the butternut squash at 400f until cooked. I buy the frozen variety, already cubed and roast with drizzled avocado oil and rock salt.
• Throw all the salad ingredients in a bowl.
• For the dressing, blend together well with a blender or food processor and then drizzle on top.
• Mix everything together.