Recipe: ‘Nacho’ Average Nachos

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These nachos don’t follow the bell curve to the top. Oh no, they are at the tail end in the small, exceptional A+ pool. What makes them more amazing than ‘average’ nachos?

They are, perhaps surprisingly, dairy-free. They are also a good source of fiber, thanks to those black beans, AND they utilize cilantro, rather than more salt, to create a tasty and craveable meal. Ready to give it a try?

Prep time: 5 minutes
Cook time: 8 minutes
Servings: that’s up to you, it fills an entire sheet pan 😀

Disclosure: some of the links below are affiliate links or discount codes, meaning, at no additional cost to you, if you click through an affiliate link and make a purchase, we may make a commission

Ingredients

1/2 bag of organic tortilla chips

1 cup black beans, canned

1/2 cup of salsa

1/2 bag of Violife shredded cheddar

1/3 cup cilantro, chopped

1 tbsp jalapeño, diced (optional)

Instructions

Preheat oven to 400 degrees. Spread tortilla chips on baking pan and top with black beans and non-dairy cheese. Place in oven and bake until heated through and cheese has started to melt, about 6-7 minutes. Serve immediately with toppings of salsa, cilantro and other desired toppings such as diced jalapeño. Enjoy!

Recipe: Spicy Gazpacho Shooters

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Gazpacho is a quick, raw, and delicious soup that hails from southern Spain. It typically includes tomatoes, peppers, onion and garlic but unique versions include pickles, avocados, cucumbers and watermelon.

Did you know that gazpacho can also be used as a salad dressing or with pasta as a sauce?

This gazpacho recipe is gluten-free, dairy-free and good for the body. It’s a healthy snack that can also be served at lunch or dinner. Watch the video segment here.

Spicy Gazpacho

Ingredients

4 medium tomatoes, chopped
2 cucumbers, sliced into chunks
1 bell pepper, chopped
1/2 red onion, chopped
2 celery ribs, chopped
2 tbsp olive oil
2 tsp balsamic vinegar or red wine vinegar
1 cup cilantro, chopped for garnish
1/2 tsp cayenne pepper (optional)
Salt & pepper to taste

Instructions
Blend and serve chilled. Garnish with chopped cilantro, if desired. Enjoy!

Burgers & Frittatas: Five Star Foodies

fivestarveganburgers

A couple of months ago, as you may remember, we spoke about vegan grilling options. To our delight, the quest for finding a darn-near-perfect veggie burger was achieved when we found Five Star Foodies in the Kroger frozen food section.

In the past decade or so, food companies have been stepping up their game when it comes to their veggie burgers. No longer is the only option a frozen gray disc made of soy protein, gluten, and questionable flavorings.

We’ve been to local restaurants with great veggie burger options and made recipes from scratch; however, if you just want to run into your grocery store and secure yourself a delicious, easy dinner, this might be for you.

vegan burger

Why you might like the Five Star Foodie products:

You’re vegan or plant-based and want a delicious burger

A great variety of artichoke burgers beyond the original recipe include French Herb, Indian Tandoori, Thai Coconut, and Italian Herb. We recommend doubling the deliciousness by topping with one or more of these options: guacamole, mustard, crunchy lettuce, fresh parsley or cilantro, and salsa.

You’d like to secure your 3 burgers for less than $6

Beyond burgers, they have vegan frittatas that are soy & nut free, gluten-free, 70% organic and non-GMO. Our personal favorite is the Potato Parsley one and we recommend adding some salsa or hot sauce on top.

You have friends or family members who are vegan or gluten-free

You like an ingredients list that is pronounceable and easily identifiable as food items

Why you may NOT like these products:

You still believe that the word ‘vegan’ means tasteless or ‘only for vegans’

You’re a vampire.

Your name is Gaston; you’ve eaten between 4 and 5 dozen eggs a day for years now and stubbornly refuse to switch things up and try a vegan frittata.

We’re stretching our creativity here :D. There’s only one thing to do, try a food item and see if you like it!

Want to learn more? Check out Five Star Foodies products and more.

*This post was not sponsored (but we’d certainly not mind if it were *nom nom nom*).

Fiesta Egg Frittata

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Aaah, the freshness and promise of the back-to-school season. Even those of us not in school still seem to embody the spirit of excitement of learning and accomplishing goals. As every probably knows by now, a healthy breakfast is a key part in providing us with proper energy and focus. Enter the Fiesta Egg Frittata – these little muffins are colorful, easy to make, nutritious AND delicious. So many wins in such a small package!

Fiesta Egg Frittatas
Total Time: 30 minutes
Servings: 6

Ingredients
10 organic eggs
1 cups chopped bell peppers
1 cup chopped spinach (or baby kale)
1/2 cup chopped cilantro
1/2 cup chopped onion
I cup diced mushrooms
1 tsp chili powder
½ tsp cumin
½ tsp sea salt
½ tsp black pepper

Instructions
Preheat oven to 350°F. Lightly coat (12-compartment) muffin tin with non-stick cooking spray or use baking cups. Heat 1 tbsp olive oil in pan and add onion, mushrooms, and bell peppers; sauté for about 3 minutes. Add spinach and cook an additional 2 minutes. Place about 2 Tbsp of veggies into each muffin cup. Whisk eggs in medium-size bowl with chili powder, cumin, salt and pepper. Pour egg mixture over veggies in the muffin tin until about 80% full. Cook for about 25 minutes, until inserted butter knife comes out clean. If not using baking cups, take knife around the edges of the muffin tin to remove egg frittatas.

These breakfast treats are best enjoyed hot but can be kept in air-tight container in fridge for up to 5 days. Grab 1 or 2 on your way to school or work!

Recipe: Spicy Cowgirl Salsa

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Hot and spicy foods can kick winter’s coldness to the curb as well as help with weight loss endeavors and provide health benefits. In this Spicy Cowgirl Salsa, you will feel the heat of the jalapeño and enjoy the freshness of the avocado, lime, cilantro and other ingredients. Olé!

For other hot & spicy food demos, check out our WBNS 10tv news segment!

Ingredients

1 red onion, diced
1/2 bunch of cilantro, chopped
1 jalapeño, finely chopped
1 can of black beans, rinsed
1 jar or 16oz of salsa (unless you want to double the heat of the jalapeño, stick with mild)
1 tsp cumin
1 slice of lime, juiced
(Optional) Slices of avocado

Instructions

Combine all ingredients into a medium bowl and mix until combined. Feel free to top with slices of avocado and enjoy with some organic blue corn chips. For a tasty meal, consider topping brown rice with the salsa mix.

Cashew & Chickpea Korma

navrattan korma obw

Our favorite Indian food delivery service stopped. Rather than languish, cry, and starve, we  put on our big kid pants and decided to channel our inner Indian cooking guru. The result? Almost unbelievable but it’s way better than what has been arriving at our door steps.

This is a quick prep but slow cook meal (the longer you can wait, the better!). If you don’t know us by now, let us explain that we are pretty experimental in the kitchen, rarely is anything measured before we add it, but we’ll recount the end result in the recipe below. May your autumnal evenings grow warmer and your taste buds do a dance of joy!

Prep time: 20 minutes

Serves 4

Ingredients

1 cup cashews
1 can chickpeas
1/2 tbsp olive oil
1 jar tomato sauce (we used fire-roasted tomato sauce)
1 red bell pepper
1 carrot
1 baby bok choy
1 onion, chopped

Herbs & Spices
1″ ginger
1″ tumeric
1/3 bunch of cilantro
1 tsp coriander
2 tsp cumin
2 tsp harissa
1 tbsp garam masala

Instructions

Heat cashews and chickpeas in a pan with olive oil for about 10 minutes, stirring often. Prep other vegetables – chop carrot, red pepper, cilantro, and bok choy. Transfer chickpeas and cashews to a pot to rest and now heat the vegetables in the pan with jar of tomato sauce for 10 minutes. Add vegetable mix to pot with the nuts and chickpeas along with spices and 1/2 liter of water. Simmer for as long as you can stand or about 45-60 minutes. Serve with blend of wild rice if desired.

Nori Veggie Wraps

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We are about to blow your minds: nori isn’t just for making sushi. In fact this seaweed can be used to make what is arguably one of the best wraps. Ever. Someone here loves this so much she ate it for lunch every single day last week and then again today. There is something about the blending of all these flavors and yet still being able to taste them separately that drives our taste buds wild. Hopefully it does the same for you.

Prep time: 15 minutes
Serves: 4  (or two hungry people)

Ingredients
4 sheets of dried nori (typically found in the ethnic section of the grocery, or pick some up at your local Asian market)
4 big romaine or red leaf lettuce leaves
1.5 cups mung bean sprouts (we advise against canned; go for the fresh ones- we found some at Raisin Rack)
1 red bell pepper, chopped
4 radishes, sliced
1/2 bunch of cilantro, chopped
1/2 cucumber sliced
1 tomato, diced
1 avocado, sliced
1 cup peanuts (optional)
Dressing:
2 Tbsp tamari (gluten-free soy sauce, or use regular if you’re not gluten-sensitive)
2 Tbsp apple cider vinegar
3 tsp toasted sesame seed oil

Instructions

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Chop all your veggies. Put each leaf of lettuce on a place and place nori sheet on top before filling with all the vegetables listed. For your dressing, mix the tamari, apple cider vineger, and toasted sesame seed oil all together in a small container and then pour over each open-faced veggie pile. Keep as-is to eat or roll up into a wrap. Caution: it’s a bit messy (mainly because we were devouring it) so keep a napkin or paper towel handy.

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This is before we put even more veggies in!

Recipe: Tilapia with Avocado-Pineapple Salsa and Quinoa

photo source: kristineskitchenblog.com

photo source: kristineskitchenblog.com

Time: 20 min
Yield: 2 servings

Ingredients

  • 1 avocado, diced
  • 1 cup pineapple, diced (or use canned pineapple chunks)
  • 1 jalapeno, minced (for a bit of spice/heat!)
  • 1/2 red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 lime, juiced
  • salt & pepper
  • 2 tilapia fillets (substitute halibut or most fish, if desired)
  • 1 cup quinoa, cooked
  • 2 cups fresh baby spinach

Preheat broiler. In a medium bowl, combine avocado, pineapple, jalapeno pepper, onion, cilantro, lime juice with salt and pepper to taste.

Coat a rimmed baking sheet with cooking spray or use coconut oil.  Season fish on both sides with salt and pepper and place on the baking sheet and broil until all areas are opaque, about 6-7 minutes. Fish will flake easily with a fork when ready – don’t over cook it!

Meanwhile, cook the quinoa until done (little ‘tail’ will emerge). Season with salt and/or butter, if desired. Add in baby spinach so it wilts. Serve fish with the salsa on top and add as side of the quinoa with spinach for a delicious & healthy dinner!

Recipe: Sweet Potatoes with Lime and Cilantro

Ingredients

2 pounds sweet potatoes
3-4 Tbsp olive oil
Kosher salt

Dressing:

1/4 cup finely chopped fresh cilantro (including tender stems)
1 teaspoon of lime zest or lemon zest
2 tablespoons of fresh lime or lemon juice
1/4 cup olive oil
pinch of salt

Instructions

Turn on your grill and let it heat up
Peel the sweet potatoes (feel free to leave some skin on if desired) and cut lengthwise into ¼ inch thick pieces
Coat the sweet potato slices with olive oil and add salt to taste
Combine all the dressing ingredients into a bowl
Once the grill is hot, put the sweet potato slices on the grill
Cover, and let cook for about 3-6 minutes on each side
Mix the sweet potatoes in the bowl with the dressing
Enjoy!