This fresh, flavorful, and colorful salad is perfect for summer! It’s filling from the quinoa and beans, and makes you feel like you’re eating the rainbow. There’s so many delicious ingredients in one bowl for the perfect dinner salad and I made a light and low calorie dressing to match. The dressing is made of lime juice, cilantro, and seasonings that combine to make a great match for this salad. I love how the mango adds sweetness and the avocado adds creaminess! It’s healthy, and eating something that looks so pretty makes it that much more appealing. Better than Skittles!
Fiesta Mango Black Bean Salad
1 head of romaine, chopped
2/3 bag of spring mix
1/2 bag spinach
1/2 cup shredded carrots
1 can black beans, drained and rinsed
1/2 tsp garlic powder and cumin
1 orange bell pepper, diced
1 avocado, diced
1.5 cups Quinoa
1 Persian cucumber, diced
1 mango, diced
Chili Lime Dressing
3-4 tbsp lime juice
1 tbsp cilantro
1 tsp agave
1 tbsp Dijon mustard
Sprinkle of chili powder, garlic powder, and cumin
Salt and pepper to taste
1. Well this one should be easy. Heat beans with the garlic powder and cumin.
2. Add all of the salad ingredients to a large bowl.
3. Combine dressing ingredients to a small bowl and whisk.
4. Dress salad and toss to mix.
Since I had leftover falafel last night, I thought I would write a post giving you some insider views of what I usually have in our house food-wise. This was taken right when I got back from Trader Joe’s so it was stocked for the week and I had enough for 6 meals. This is what I usually have in our fridge in the beginning of the week, and as the week goes on we have a lot more Tupperware piled with leftovers as well. In our fridge I stockpile fruits and veggies in the bottom drawers like lettuce, green onions, carrots, mushrooms, cucumbers, spinach or kale, and apples. I have leftover vegetable broth and I always keep some sparkling water like La Croix or Trader Joe’s brand, kombucha (they finally got mango back at TJ’s!), and of course some prosecco. There’s some rice and leftovers on middle shelf, and dates, berries, tomatoes, and salsa, marinara and guacamole as well on the top. I have tons of different sauces, garlic, and bouillon jars in the door and have a Brita of lemon water in the door as well. My mom will probably wonder why I’m showing you my disorganized fridge, so I’m definitely not showing a picture of my packed pantry!
In my freezer I keep frozen berries, bananas, corn, edamame, leftovers, veggie gyozas, garlic, and veggies.
On top of my pantry I use my old trifle dish to hold my onions and peppers, then a bag of potatoes hides up there as well.
I always have a bunch of bananas on the counter and a bowl full of fruit. Lately I have grapefruit, avocados, lemons, limes, and nectarines. These are great grab and go snacks so I always have them on hand.
I won’t show a picture of my pantry, but I’ll tell you some things I always have stocked. I keep lentils, canned beans, flax and chia seeds,extra sauces, pretzels and rice crackers, rice, pasta, quinoa, nuts, nutritional yeast, almond meal, rice cakes, dried mango, McDougall soup cups, baking stuff, dark chocolate, a full rack of spices,and Lara bars.
These are things I usually have in my house at all times and you can pretty much make anything from these ingredients. Keeping a vegan stockpile isn’t hard to do, and all of these ingredients are very affordable and your grocery bill will thank you. Some people don’t know where to start or what food to keep in your house when going plant based vegan, so this might help with a reference of what my fridge actually looks like. It’s not organized in matching Tupperware or glass jars, it’s not overflowing with greens, it’s just what my reality really is.
And here’s my simple fruit and tea breakfast I’ve been enjoying and my leftover falafel pita with High Carb Hannah’s tzaziki sauce.
Summer thunderstorm blowing outside and a big bowl of tasty noodles in my lap… and now waiting for Bachelorette to come on! Pretty good for a Monday night, huh? I found a recipe for a vegan chickenless pad Thai on Pinterest that used vegan chick’n, but since I try not to eat much mock meat these days I created a veggie version. I changed up the sauce, and it ended up being delightful! It’s a light and bright sauce from the lime juice, but still savory from the soy and brown sugar. It’s a balanced sauce covering brown rice noodles, broccoli, and mushrooms and I topped it with green onions and a few crushed cashews. It could have been two big servings, but I tried to have some form of self control so I made it into 3.
Veggie Pad-Oh My!
1 box Annie Chun brown rice stir fry noodles
2 browns of broccoli, chopped
10 oz button mushrooms, sliced
2 tsp minced garlic
4 green onions, diced
1 tbsp tomato paste
2 tbsp brown sugar
~1/2 cup low sodium soy sauce
1 tbsp apple cider vinegar
1 tsp Vegetarian Better than Bouillon Chicken flavor
Juice of one lime
I didn’t have peanuts on hand, so I crushed a few raw cashews to top.
Chopped green onions
Slice of lime
Well this is the cleanest picture I could get of this ah-mazing burrito! I had to make this one a little smaller for a picture because the first two were so messy when I attempted to roll them up, I might need bigger tortillas? These are the perfect quick dinner idea that can fill you up and it’s an all in one meal. They were seriously SO good, and after Josh ate two of them he said “extreme success!”
I used the whole grain flour tortillas with rolled oats and flax seeds from Trader Joe’s for the first time and they were really good. They’re pretty thin and about 130 calories, but still had some oil because I couldn’t find any there that didn’t. However, their fat free refried beans are oil free and so good. I used leftover rice in the fridge and heated it up with a squeeze of lime, and it was a great way to reuse leftovers in a new way. I sautéed onions and bell peppers with some spices for extra flavor and added them to the burritos with all of the toppings we love: lettuce, cucumber, pico, guac, and salsa. This might be a weekly meal, so you should definitely try it out.
Refried Bean and Rice Burritos
Serving for 5 burritos
2.5 cups leftover brown rice
5 large whole grain tortillas
1 can fat free refried beans (TJ’s)
1 onion, sliced
1/2 tbsp cumin
1/4 tbsp chili powder
1/4 tbsp garlic powder
Salt to taste
2 bell peppers, sliced, I used red and yellow
2 cups chopped lettuce
3/4 cup pico de gallo
5 oz guacamole
2 Persian cucumbers, diced
1. In a skillet, add peppers and onions to sauté and add the spices and stir. Cook down until tender.
2. In separate bowls, heat up the beans and the rice with a squeeze of half a lime.
3. Wrap tortillas in a towel and heat in the microwave to warm, about 20-30 seconds.
4. On each tortillas, spread about 1/4 cup of refried beans and then add 1/4-1/2 cup rice.
5. Top with peppers and onions, then add lettuce, cucumber, pico, and guacamole.
6. Attempt to roll it up, fold outside sides in about 1/4 way in and then roll the burrito up away from you.
I made this Sesame Tofu and Broccoli the other night and didn’t include the sesame oil, and I didn’t coat the tofu because I baked it instead of frying it until crunchy. It was okay, but wasn’t fantastic. I’m not sure if it was just from the missing oil, but it tasted too tangy like the rice vinegar in it and I couldn’t balance it out with a little maple syrup and soy. Feel free to try it here- https://www.budgetbytes.com/pan-fried-sesame-tofu-with-
Original Recipe: http://thymeandlove.com/vegan-mushroom-and-eggplant-sloppy-joes/
I love the lentil sloppy joe recipes I’ve tried so far, so when I found this one on Pinterest, it looked like a winner! It’s made with mushrooms and eggplant instead of legumes so it’s lower in calories, but it still has a good amount of protein. It’s filling but feels on the lighter side which is a good alternative to sloppy joes for summer time when you don’t want to feel too full. They’re made with mostly stuff I already had in my pantry so it’s a nice week night meal (who cares what day it is, I’m on summer!) and I always top my sloppy joes on TJ’s toasted ciabatta rolls and served it with a side salad to keep it light.
The salad dressing I threw together tasted exactly like Chickfila sauce, so if you like that, you would love this dressing! I mixed together 1 tbsp dijon mustard, 1 tbsp yellow mustard, 1-2 tsp maple syrup, and 1-2 tsp BBQ sauce with some water to thin and it was delish!
I followed the above recipe mostly, but didn’t use any oil in my mixture and it works fine. I used tomato sauce instead of the crushed tomatoes, and I didn’t have any beer on hand so I used vegetable stock. Also, I like chopping my vegetables while I’m cooking so that I can add the veggies that take longer to cook though first and then while they cook, I dice the next one. I keep adding and stirring, then chopping the rest of the ingredients. This way everything has the proper amount of time to cook through and you don’t have to chop everything at once.
It was also really good leftover today for lunch, anything in a sauce is always better the next day. Hope you all are having a good one!