Basil Chickpea Balls

Fall seems to have officially arrived in Colorado – the air is crisp in the morning and remains cooler throughout the days. I love it! I’ve already pulled out my pumpkin decorations and bought my Jack O’ Lantern at Costco.

Fall calls for savory meals, so for lunch the other day, I made a cous-cous dish with the loads of garden tomatoes that are popping up, adding these simple, full of protein basil chickpea balls for some extra heartiness. I altered the recipe from thecrunchychronicles.com, using fresh basil and panko flakes.

Ingredients

2 Tablespoons Flax Seed Meal
6 Tablespoons of water
1/2 cup of Panko flakes
1 can of chickpeas (reserve about a tablespoon of the water they are in)
A handful of fresh, chopped basil
Pinch of Salt
Pepper
1/2 teaspoon of garlic Powder
1/2 teaspoon of oregano
Red Pepper Flakes to taste

  1. Mix your flax seed egg – meal & water – and let sit for 10 minutes (in the fridge)
  2. Get a food processor out and mix your chickpeas & flax egg (once ready) to a smooth paste (some lumps are ok)
  3. Add remaining ingredients (I did this is a bigger bowl)
  4. Roll the balls into small rounds with your hands
  5. Bake at 450 for 20-25 minutes

I sauteed garden peppers, garlic, coconut oil and kale to top my cous cous & paired it all with these delicious treats, adding garden tomatoes as a topper. It was filling and full of plant goodness!

Enjoy!

Mountain Fuel

This weekend, we aren’t heading up to the mountains until tomorrow, Saturday, so it leaves a whole night to meal prep. Our Silverthorne Condo is a gem and while the dated bathrooms and carpet EVERYWHERE doesn’t bother me in the slightest, the kitchen leaves little to be desired. Not ideal to cook in.

Ski COndo

And it’s certainly not in the same ball park as our kitchen. (The picture above shows our tiny ski condo kitchen compared to ours, below.)

gourmet kitchen

 

So, while Mike works late on this Friday night, I will meal prep some mountain fuel to bring up for our weekend of adventure! When planning what food to make, I consider two things. One, what will  be easy to re-heat in our kitchen (with 10 of our friends, plus their guests, it can be a tight squeeze). Two, it needs to be delicious, nutrient packed, and filling. We burn a lot of calories on those slopes!

Mountain Meals

Kidney Bean, Mushrooms & Sweet Potato Enchiladas

Ingredients

  1. 1/2 white onion
  2. 8-10 button mushrooms
  3. 1 tblsp Coconut Oil
  4. 1 tblsp cumin
  5. 1 tblsp chili powder
  6. 1/2 tblsp tumeric
  7. 4 garlic cloves

Sweet potato

Directions

  1. Slice white onion.
  2. Dice Sweet potato.
  3. Heat coconut oil, garlic, onions & sweet potatoes and saute for 5-7 minutes.
  4. Add spices and cover with a lid for 8 minutes, stirring every 2 minutes.
  5. While you wait, slice mushrooms and open can of kidney beans.
  6. Add mushrooms. Saute for 1-2 minutes. Add kidney beans. Stir and saute for another 5-8 minutes.
  7. Scoop into tortilla shells

enchiladas

 

Carrot & Quinoa Breakfast Casserole 

Ingredients

  1. 6 carrots, shredded in cuisine art
  2. 1/2 white onion diced
  3. 1/2 tblsp coconut oil
  4. 1 cup of cooked quinoa
  5. 2 flax eggs
  6. 1/2 tsp of garlic powder
  7. Pepper & salt to taste
  8. 1/2 cup of panko flakes
  9. 5 dried dates, diced

Panko flakes

Directions

  1. Make flax seed egg. Put in fridge for 10 minutes.
  2. Heat oil in a small pan. Add minced onions and saute for 5-8 minutes.
  3. Add mushrooms to pan and saute for another 3-5 minutes.
  4. Put quinoa in a large bowl and add carrots, garlic powder, pepper and salt to taste.
  5. Add dates, flax egg & panko flakes.
  6. Add mushroom & onion mix to the quinoa mixture and stir.
  7. Get a 9×9 baking pan and line with parchment paper that’s been sprayed.
  8. Cook at 400 for 10 minutes.

Enjoy your adventures!

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Meatless Monday: Cauliflower Fried Rice

Welcome to Day 1 of the #Forward21 challenge & the first Meatless Monday of the challenge.

Incorporating more whole foods & veggies into your meals not only boosts you nutritionally (whole foods have vitamins, minerals, live enzymes needed for your health) but helps lesson the carbon footprint we leave. Consuming a plant-based lifestyle takes less water, less land, and less resources overall.

So, today’s Meatless Meal features loads of veggies, good fat and a plant-based protein: Watch my YouTube Video showing you how to make it!

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Ingredients

1 cup of kale
1 small onion, minced
1 cup of carrots
1 cup of frozen peas
1/2 block of tofu, drained & cut into cubes
1-2 handfuls of brussel sprouts, cleaned & cut in half
1 head of cauliflower, chopped
1 tablespoons of coconut oil
2 tablespoons of amino acids
1/2 tablespoon of toasted sesame seed oil
2 cloves of garlic minced
Sriracha (to taste)

Cut head of cauliflower into smaller chunks & put into a food processor and pulse until it’s as fine as rice.

Heat coconut oil in a wok on medium low heat. Add garlic & onions & saute for 3-5 minutes.

Stir and add tofu & saute for another 3-5.Tofu should be browned on one side.

Stir again, then add brussel sprouts and carrots, turning up heat to medium for 2 minutes.

Stir then add cauliflower along with a tablespoon of amino acids. Cover, turn down heat, and let sit for 3-5 minutes to let veggies simmer.

Let simmer, stir again, add the peas along with another tablespoon of amino acids for a minute or two, stirring under medium low heat. Add the sesame seed oil then top with kale and saute another minute.

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Scoop & enjoy (I put a bit of sriracha on mine)!

Happy Monday!