Healthy Food

Vegetarian “Fajitas”

In honor of writing a blog about nutrition/consuming AND simply to get into the right mindset, I am brewing a cup of tea right now. I worked out this evening, which is rarely something I do at night time. I am much more a morning worker-outer (???). Therefore, my brain is running circles and I can’t focus well. Hence, tea.

One of my many goals this year is to do more cooking. So this past week, I came up with vegetarian fajitas. They were not all my own creation, but more of a collaboration of various recipes I found online.


For the “MEAT”: Substitute Quinoa

  • Prepare 1 cups Quinoa, rinsed
  • Combine 1 cups Quinoa with 2 cups water in a pot
  • Bring to a boil
  • Cover and simmer, stirring occasionally until liquid is dissolved
  • Season with chili powder, cayenne pepper, garlic salt, onion powder and cumin to your liking–> at our house, we like food spicier, but it should have the general flavor of fajita meat

For the BEANS: 

  • You can prepare pinto beans, kidney beans, black beans, etc.
  • I prepared Green Lentils
  • In a saucepan, heat Coconut Oil
  • Add a small diced Onion and 2 cloves minced garlic; sautee until onions start turning clear
  • Add to saucepan: 2 Cups Water and 1 Cup lentils
  • Bring to a boil; reduce to simmer and over until water is absorbed–> stir occasionally
  • Season with Turmeric, Salt and Pepper


  • Prepare whatever veggies you prefer
  • I prepared: Onions, Red Pepper, Mushroom and Sweet Potato
  • To prepare: Slice Onions, Pepper and Mushroom/ Dice Sweet Potato in small cubes 
  • Heat Coconut Oil: Saute Onions and Sweet Potato
  • When Sweet Potato becomes soft, add mushrooms and Red Pepper until they begin cooking. They should still have some texture and crispness
  • Season with Chili powder, Cayenne, Salt and Pepper

Serve these items:

  • as a meal in and of themselves
  • with tortilla chips
  • on greens to make a salad
  • on corn tortilla shells

Use Condiments like: Avocado, Salsa or Beet/Apple/Carrot Slaw

Beet/Apple/Carrot Slaw

  • Dice or Julienne equal amounts of Carrot, Cooked Beet (I use LoveBeets) and Apple
  • Mix together and top with a Ginger-Lime Dressing
  • Dressing: Whisk 2-3 T. Olive Oil, Juice from 1-2 Limes or Lemons, 1 t. Raw Honey, 1 T. Grated Raw Ginger


Everyone in the family, including my 10-month old niece LOVED this meal. Filling, satisfying, healthy and full of protein!


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