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
- 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!