Cowboy Caviar

This is great as a topping for tacos, but we also love it as a dip with chips!

Ingredients:

1/3 cup red onion, diced

1 15 oz can black beans, rinsed and drained

1 15 oz can black eyed peas, rinsed and drained3 Roma tomatoes

1 1/2 cups frozen sweet corn

1 bell pepper (any color), diced

3 Roma tomatoes, diced

2 ripe avocados, diced

1/3 cup cilantro, finely chopped

optional - 1 jalapeno pepper, seeds removed and diced

1/3 cup olive oil

2 TBSP fresh lime juice

2 TBSP red wine vinegar

1/2 tsp sugar

1/2 tsp salt

1/2 tsp pepper

1/4 tsp garlic powder

Directions:

1. Combine red onion, black beans, black eyed peas, sweet corn, bell pepper, Roma tomatoes, avocados, cilantro, and jalapeno in a large bowl. Stir until well combined.
2. In a separate bowl whisk together the olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder.
3. Pour the liquid ingredients over the other ingredients in the big bowl and stir until well combined.
4. Serve over tacos or with chips.
5. Keep refrigerated.

Banana Chia Chocolate Chip Muffins

We really wanted a healthy muffin that was also delicious so we adapted these muffins from a recipe we found online. They add a yummy burst of power to your morning! Makes about 18 muffins.

Ingredients

2 cups rolled oats
1 TBSP sugar
1 tsp baking powder
1/2 tsp baking soda
1 generous TBSP chia seeds
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla
3 very ripe bananas
2/3 cup mini chocolate chips (raisins, blueberries, or dried cranberries)

Directions

1. Preheat the oven to 350 degrees. Generously grease a muffin tin or use paper liners. 
2. Pour the oats into a blender and puree until smooth. Pour the oat flour into a medium sized bowl. Add the sugar, baking powder, baking soda, and chia seeds.
3. In the same blender pour in the vegetable oil, eggs, vanilla, and bananas. Blend until smooth.
4. Pour the liquid mixture from the blender into the dry ingredients in the bowl and gently stir until just combined. Then, gently stir in the chocolate chips.
5. Fill each muffin cup 3/4 full and bake for 15 minutes or until a skewer inserted into the muffins comes out clean. 
6. Cool muffins on a wire rack. Recipe makes about 18 muffins.

Tofu Edamame Buddha Bowl

This is one of my favorite healthy dishes! It's yummy, healthy, high in protein and very versatile with the vegetable options. It can be prepared individually in bowls, or served (like in the pictures) on the table and piled on your plate. These bowls can be prepared ahead of time (without the sauce on it) and stored for up to 4 days in the fridge. Serves 4.

Ingredients

Nasoya Extra Firm Organic Tofu

1 tsp teriyaki sauce

2 tsp Everything But the Bagel Seasoning

2 TBSP olive oil

1/2 red cabbage, thinly sliced

2 cups julienned carrots

2 cups broccoli florets

1 cup red pepper, thinly sliced

1 large sweet potato, peeled and chopped into small cubes

2 cups cooked and shelled Edamame

2 cups cooked tri-color quinoa or brown rice

For the Sauce:

1 cup lite coconut milk

2 TBSP sweet chili sauce

3 TBSP lite soy sauce

Directions:

Pre-heat the oven to 400 degrees.

To make the tofu: Prepare a baking sheet by lining it with either parchment paper or a silicone baking mat. Cube the tofu, place it on the pan, and toss with the teriyaki sauce and the Everything But the Bagel seasoning. Bake for 30-40 minutes, flipping once halfway through.

To make the *roasted vegetables: Prepare a baking sheet by pouring 2 TBSP olive oil on the pan. Place the cabbage, carrots, broccoli, red pepper, and sweet potato on the baking sheet and toss with the oil. Sprinkle with salt and pepper and roast in the oven for 30-40 minutes until starting to brown and crisp. 

To make the sauce: In a small bowl whisk the coconut milk, chili sauce, and soy sauce together until smooth and creamy.

To serve: Place the quinoa on a plate or bowl, top with vegetables, tofu, the edamame, and the sauce. Enjoy!

*Other roasted vegetable options:

pickled red onion

raw, grated, or roasted beet

olives

tempeh

steamed kale or spinach

olives