Morning! I have to first apologize for not being consistant this Summer with my blog posts. I promise I will get better. :) This Summer has proved to be quite busy for us, and last week we had the awesome opportunity to play at VBS…me and my two little monkeys. What a fun week it was to worship our God!
Now I am back, and ready to share some healty, tasty recipes. We are trying to eat cleaner, and healthier around our household, so I wanted to share some good ideas with you today!
Most of these are from my Pinterest board…Do you LOVE Pinterest as much as I do?? Follow along with us!
Roasted Veggie and Black Bean Baked Burritos
Recipe from Aggie’s Kitchen
2 sweet potatoes, peeled and cubed (small)
1 red pepper, cubed (small)
1 red onion cubed (small)
2 jalapenos, diced (if you want less heat sub another red pepper)
1tsp cumin 1tsp chili powder salt and pepper 2 tsp olive oil
can black beans, rinsed handful chopped cilantro squeeze lime shredded cheddar
Whole Wheat Tortillas or Wraps (burrito size – I used Ezekiel Sprouted Grain Tortillas) nonstick olive oil spray
In a bowl, toss veggies in olive oil and season with spices. Place in large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway in between.
Let cool. Add to a bowl of rinsed black beans. Add cilantro and squirt of lime juice. Combine gently. At this point, mixture can be stored for later use. Warm wraps in microwave according to directions on package. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Top with shredded cheese. Fold over, fold in sides and continue to roll. Place on baking dish, seam side down and spray with nonstick spray or olive oil spray. Bake in 375 degree oven for about 15 minutes or until golden brown. Baking this way will make tortilla wrap crisp. For a softer burrito, spray burrito with nonstick spray, then wrap in aluminum foil and bake for same amount of time.
Makes about 6 burritos.
Tip: Premake your burritos and wrap in aluminum foil. Keep in refrigerator for 3-4 days for a quick lunch or dinner!
-1 (12 ounce) package frozen shelled edamame (green soybeans)
1 tablespoon olive oil
1/4 cup grated Parmesan cheese
salt and pepper to taste. 15 min. in a 400 oven!
Spicy Prawns with Zesty Avocado Spread
|1 tbsp||olive oil||15 mL|
|20||large prawns, shelled||20|
|1 tbsp||chilli garlic paste||15 mL|
|1/4 cup||chopped fresh cilantro||50 mL|
|2||avocados from Mexico, finely diced||2|
|1||green onion, sliced||1|
|1||lemon, juice and zest||1|
|20||sesame rice crackers||20|
In a sauté pan over medium-high heat, add olive oil and shrimp. Cook shrimp for 2 to 4 minutes per side until they turn orange/red in colour and opaque. Add chili garlic paste and stir to coat, continuing to cook for 30 seconds. Remove from heat and set aside for later use.
In a medium-sized bowl, combine cilantro, avocados, green onion, lemon juice and zest. Top each cracker with 1 tsp (5mL) avocado spread and 1 prawn. Garnish with a cilantro leaf.
Yield: 20 pieces
Nutritional Information: Per Serving ( 2 pieces) : about 99 cal, 3 g pro, 7 g total fat (1 g sat fat), 7 g carb, 3 g fibre, 21 mg chol, 92 mg sodium. %RDI: iron 5%, calcium 1%, vit A 2%, vit C 12%.
lemons & limes
pumpkin or squash
nuts and peanuts
yogurt and skim milk
salmon and shrimps
How is THAT for a list of awesome foods and yummy recipes! Please let me know if you try any of these. I would <3 to hear!