Taco ingredients 2 large portobello mushroom caps, cleaned and diced 2 tablespoons organic tamari 1 tablespoon olive oil 1 green pepper, diced 1/2 small red onion, diced 1/4
cup organic corn (fresh, canned or frozen) Cilantro cream sauce (recipe above) 12 four - inch corn tortillas (organic if available) 1/2 bunch of cilantro, coarsely chopped Pico de gallo
Not exact matches
* 2
cups uncooked quinoa, soaked for 2 - 3 hours (optional) and then rinsed thoroughly in a fine - mesh strainer * 4
cups water * 2
cups fresh
corn (cut from from approximately 2 ears) or
organic frozen
corn * 1 very small red onion, diced * juice of 2 plump limes * two 15 - ounce cans (or one 28 - ounce can) of
organic black beans, drained and rinsed (or soak and then cook an equivalent amount of dried beans) * 2 tablespoons minced jalapeño chile, or to taste * 1 ripe avocado, diced * 1 large bell pepper (I used a red one), diced * 1 bunch fresh cilantro, chopped * 6 tablespoons avocado oil or extra-virgin olive oil * Coarse sea salt and finely ground black pepper
Tonight I made quinoa tacos by using 1
cup quinoa, 1
cup corn, 1
cup organic vegetable stock, 1/2 of a jalapeno, diced onion, 3 garlic cloves, 1 can
organic black beans, 1 can fire roasted tomatoes, and cumin / chili powder / salt / pepper / turmeric to taste.
2
organic corn tortillas 1/2
cup organic beans, black or pinto, cooked & mashed 1 radish, sliced 1/4 tomato, diced 1/2 avocado 1/2
cup kale, diced
Tacos: Butter, lard, duck fat, or refined, expeller pressed coconut oil (2 - 3 TBS)-- where to buy coconut oil Cumin (1 tsp) Cayenne pepper (1/4 tsp) Oregano, dried (1 tsp) Brisket, grass - fed (3 lbs)-- where to buy brisket Sea salt Black pepper, freshly ground — where to buy black pepper Beef or chicken stock, ideally homemade, or store bought
organic (4
cups)-- click here for my beef stock recipe; click here for my chicken stock recipe Arrowroot or
corn starch (2 - 3 TBS)-- where to buy cornstach Sprouted
corn tortillas,
organic, homemade or store bought (1 package) Cheese, grass - fed,
organic (4 oz)-- where to buy cheese Sour cream, grass - fed,
organic (1 container)
• 1.5 scoop Labrada LeanPro 8 protein • 1
cup cornmeal • 1/2
cup corn flour (or oat flour, created by blending oatmeal) • 1 tsp baking soda • 2 tsp baking powder • 1 egg • 1
cup Greek yogurt • 2 tbsp
organic, raw honey • 1/2
cup corn (drained, not creamed) • 1 tbsp vanilla extract • 3 tbsp pepitas (raw, unsalted, or you can add your favorite seasonal nut) ** • dried cranberries (for topping) **
7 to 8
organic apples 1/4 — 1/2
cup sugar (evaporated cane juice) 1/4
cup water 2 Tablespoons potato or
corn starch Gluten - Free Pie Crust Dough for 2 crusts Preheat oven to 350oF Core...
extra virgin olive oil 2 cloves garlic, minced 2
cups Chardonnay wine 1
cup vegetable broth (low sodium) 1
cup light coconut milk (almond milk will also work) 2
cups organic pumpkin puree (not pie mix) 1 can cannellini beans, drained and rinsed 1
cup corn kernels (frozen or fresh) 1
cup shredded carrots 1 tsp all spice 1/2 tsp ground ginger Salt and pepper to taste Optional 4 - 5 ″ mini pumpkins to use as a serving bowl Directions: Place extra virgin olive oil in a large soup pot on medium heat.
Yukon Gold potatoes, or other waxy type potatoes, peeled, rough diced * 1 1/2
cups carrots (about 5 small carrots), chopped (I left mine in fairly large pieces) * 3 1/2
cups onion (about 4 medium onions), chopped * 2
cups fresh
corn kernels, cut from the cob (I used frozen
corn from last summer's garden) * 3
cups butterbeans / lima beans preferably fresh (1 1/4 lbs) or defrosted frozen (I used frozen
organic peas instead) * one 35 oz.
1 package (16 oz) frozen
corn or 3
cups corn kernels 2 medium onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut in small cubes (peel if not
organic) 1 carrot, cut in small chunks...
6 medium
organic sweet potatoes (diced) 1 large
organic onion (diced) 1
cup frozen
organic corn 1 Tablespoon minced
organic garlic 1 teaspoon paprika 1 teaspoon whole fennel seed (coarsely ground) 1 teaspoon whole caraway seed (coarsely ground) 1/2 teaspoon ground black pepper 1/4 teaspoon ground cloves salt to taste (optional)
Then, with the leftovers, I made a quick and easy hash by combining 1
cup of chopped
corned beef with 1/2
cup chopped red onion, 1
cup of chopped cooked potatoes, and a couple of handfuls of
organic baby spinach in my cast - iron skillet.
What's in it: 1 can black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove garlic, minced * 1/4
cup finely chopped onion * Hot sauce to taste * 4
corn tortillas 4 large
organic eggs 1/2
cup ranchero sauce or non-chunky salsa optional: 1/4
cup low fat shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro
sugar, preferably
organic * 1 1/2 teaspoons ground cinnamon * 2 1/4
cups fresh pumpkin puree or canned pumpkin * 6 tablespoons whipping cream, preferably
organic * 1 1/2 teaspoon ground allspice * 6 large eggs, preferably
organic and free - range * 2
cups sugar, preferably
organic * 2 tablespoons
corn syrup (I used agave syrup instead) * 1/2
cup water * 1
cup heavy cream, preferably
organic * 2 oz.
1 16 oz bag of Wild caught bay scallops 1 16 oz bag of 26 count shrimp, peeled and deveined 7 oz cooked lobster meat (optional) 1 sweet
organic onion sliced 1/2 package Mini
corn — I cut mine into smaller bite size pieces on angle A handful of Snow peas sliced on diagonal 1 1/2 oz Beech mushrooms (or your favorite light mushroom) 1 celery stalk sliced very thin 1 carrot sliced very thin 2 baby bok choy, whites chopped and greens sliced 1/2 — 1
cup white wine (Chardonnay worked well.
biscuits 1
cup spelt flour (light or whole) 1/4
cup organic yellow
corn flour 1/2 teaspoon baking soda 1 teaspoon sea salt 2 tablespoons fresh sage leaves, finely chopped 1 garlic clove, grated (or 1/4 teaspoon garlic powder) 1/4
cup quality olive oil 1/4
cup plain plant milk 1 teaspoon apple cider vinegar
1 can
organic black beans, rinsed Equivalent amount of frozen or fresh
corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Salt and pepper to taste Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
1 can
organic black beans, rinsed or 1 1/2
cups cooked beans from dried Equivalent amount of frozen or fresh
corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red quinoa Handful fresh chopped cilantro 1 tsp Epazote 1 tsp ground cumin Celtic Sea Salt and pepper to taste Juice of 1 large lime 1/3
cup Organic unrefined and unfiltered extra virgin olive oil
1 can
organic black beans, rinsed Equivalent amount of frozen or fresh
corn 1 red pepper chopped 1 pablano pepper chopped 1 large jalapeno pepper chopped (membrane and seeds removed, more you keep the hotter the spice) 1/2 red onion diced 2 green onions sliced (white and green parts) 1
cup cooked red quinoa Handful -LSB-...]
master stir fry sauce, from The Clever Cookbook 1/3
cup tamari (I use
organic + low sodium) 1
cup vegetable broth 2 tablespoons honey (or brown rice syrup) 3 teaspoons
organic corn starch (I used arrowroot)
Coconut flour egg, bacon & cheese muffins Popcorn (popped in coconut oil and topped with melted butter)-- we make popcorn for the movie theater, too Coconut flour blueberry muffins Grass - fed cheese Homemade
corn tortilla chips Soaked and dried nuts Homemade sprouted flour crackers Whole, raw milk (in a sippy
cup; sometimes I even bring two)-- it's impossible to get ANY kind of milk on most airplanes these days; many airlines only have non-dairy creamer available Scrambled eggs — I put them in a Thermos container Bananas, oranges, apples, grapes —
organic if possible Homemade shortbread cookies — it's a great idea to pack a few cookies for those extra-tough times while traveling Raisins —
organic if possible Grass - fed whole milk yogurt mixed with a little fruit - sweetened jam or honey — I put it in a Thermos Homemade soaked granola -LSB-...]
Ingredients: 1/4
cup quinoa 1/2 roasted butternut squash 1/3 cashew sauce (cilantro - chipotle flavor) 1/4
cup cilantro 1 green onion 1/4
cup edamame 1/2 avocado 3
organic, non-GMO sprouted
corn tortillas (I like Food for Life brand)
Ingredients: 1 package (8 ounces)
organic tempeh 1 onion 1 teaspoon cumin 1/2 teaspoon turmeric 1/2 teaspoon medium - hot chipotle chili powder (optional) 1 teaspoon parsley flakes 1
cup water 1 can (15 ounces) diced,
organic tomatoes, no - salt - added 1
cup frozen
organic corn salt to taste (I don't add salt)
For the crust 1/2
cup (65 g) gluten - free oat flour (buy or simply ground rolled oats in a mortar or food processor) 1/3
cup (45 g) ground almond flour 2 tbsp
corn starch 1/2 tsp sea salt 3 tbsp cold - pressed coconut oil or
organic butter 3 tbsp ice - cold water
1/2
cup brown sugar 1/2
cup corn syrup 1 Tbsp butter 1/2
cup peanut butter 2
cup gluten free Koala Crisp cereal 1
cup peanuts (I used small
organic Spanish peanuts) 1 tsp vanilla Pinch salt
2 - 3
cups chopped romaine lettuce 1/4
cup cooked quinoa (feel free to substitute freekeh or other grain if you have it on hand) 1/4
cup black beans (cooked and drained, or canned and drained) 1/4
cup chopped
organic mango (fresh preferred, or frozen is fine) 1 fresh tomato, diced 1 green onion, sliced on the bias 10
organic blue
corn chips, crushed 1/2
organic avocado, diced 1/4
cup chopped cilantro 2 tablespoons fresh salsa
Black Bean + Sweet Potato Tacos Serves 4 Ingredients 8
corn tortillas 2 15 - ounce cans
organic black beans (look for cans that are BPA - free) or 1 1/2
cups...
Pumpkin Tacos Ingredients: (2)
Organic corn tortillas
Organic pumpkin 1/2 of an avocado 1/4
cup chopped
organic romaine 1/4
cup shredded
organic purple cabbage (1) grated
organic carrot 2 TBS fresh pico 4 TBS Vegenaise (vegan mayonnaise) 1 TBS Nutritional Yeast Flakes Preparation: Pre-heat oven to 375 degrees.
1 package (16 oz) frozen
corn or 3
cups corn kernels 2 medium onions, chopped 2 cloves garlic, minced 2 medium potatoes, cut in small cubes (peel if not
organic) 1 carrot, cut in small chunks...
2 stalks celery, chopped 1/2 onion, chopped 2 cloves garlic, minced or pressed 10 ounces firm tofu, drained 1/4
cup walnuts, finely ground 1 1/2
cups cooked brown lentils 1 1/4
cups quick - cooking gluten - free oats 3 tablespoons Bragg's Liquid Aminos 2 tablespoons
organic ketchup (avoid Heinz or other big name brands because of high fructose
corn syrup and GMOs) 1 tablespoon Dijon mustard 2 teaspoons dried parsley 1/2 teaspoon each thyme, sage, and rosemary
Organic Ketchup, to taste
Some additions that work well are 1
cup fresh or frozen
organic corn, diced carrot, celery.
7 to 8
organic apples 1/4 — 1/2
cup sugar (evaporated cane juice) 1/4
cup water 2 Tablespoons potato or
corn starch Gluten - Free Pie Crust Dough for 2 crusts Preheat oven to 350oF Core...
● 4 chicken breasts, ideally USDA
organic & pasture - raised ● 2 large sweet potatoes, peeled & diced ● 5 tablespoons avocado oil ● 2 bell peppers, sliced ● 1 red onion, sliced ● 1 head cauliflower ● 1
cup frozen fire roasted
corn ● Juice of one fresh lime ● 1 jalapeno, seeds removed & diced ● 1/2
cup chopped cilantro ● 2 avocados, sliced for topping ● No sugar added salsa, topping ● Dash of mustard seed powder ● Siete Foods grain - free tortilla chips
organic skinless, boneless chicken breasts 3
cups frozen
corn kernels 1/3
cup fresh lime juice 1/2
cup chopped fresh cilantro 1
cup heavy cream 2 1/2 teaspoons salt Cooking spray