Monday, May 29, 2017

Stuffed Sweet Potatoes

I got this recipe from Epicurious-- find the original here.

I modified it to the below for my family.

Makes 8 servings


    • 4 medium sweet potatoes 
    • 2 tablespoons avocado oil
    • 1/2 teaspoon cayenne pepper
    • 1 teaspoon ground cumin, divided
    • 1/2 cup red onion, coarsely chopped
    • 2 garlic cloves, finely chopped
    • 2 cans black beans, rinsed, drained
    • 1.5 cups water + 1 vegan bullion cube
    • 2 ripe avocados, mashed
    • 3 tablespoons chopped cilantro, divided
    • Juice of 1 lime
    • 2 cups baby spinach, chopped
    • 1 cup feta
    • Tortilla chips (optional; for serving)


    1. Preheat oven to 400°F. Cut potatoes in half lengthwise. Brush with avocado oil, roast for 60 min
    2. Meanwhile, heat remaining 1 Tbsp. oil in a medium skillet over medium. Add onion and half of garlic and cook, stirring, until onion starts to release moisture and turns translucent, 2–3 minutes. Add beans, broth, spices, and cook until liquid is reduced and beans soften, about 10 minutes.
    3. Meanwhile, mash avocado and lime juice, add salt to taste 
    4. Using the back of a spoon, gently push down in center of potato halves to create a divot. Spoon bean mixture into potato halves, then top evenly with  avocado mixture, feta, cilantro and spinach.

Saturday, May 6, 2017

Cabbage Crunch Jr.

Whole Foods has this item on the salad bar I LOVE.
It's called Cabbage Crunch.
It is delicious.
Sometimes they don't have it, so I took a stab at replicating it.  It is almost as good.

1 head green organic cabbage, shredded
1/4 cup apple cider vinegar (Bragg's)
1/8 cup black sesame seeds
1 cup sliced almonds
1/8 cup avocado oil
Real Salt to taste

Mix it all in a  bowl and refrigerate!

Good for 5-7 days-- this picture is on day 6 and still tasted great.