These enchiladas are by no means at all traditional. Traditional as in white flour tortillas and cheese and meat… blegh! Sounds like a mess of weight gain, and heart disease! Time for a neeeeeew recipe. This recipe has got kale, shrooms, quinoa, and all simple wholesome ingredients. Mmm what could possibly be more deliciously satisfying and nourishing.
Completing my master’s and dietetic internship in South Texas where cola, taki’s, breakfast tacos, and bacon fat laden pinto beans are unfortunately staples, the statistic that 3/4 of Americans are overweight or obese made sense to me. What’s crazy is that, a calorie dense, nutrient poor diet is actually quite common. Even where I live now in Los Angeles, California. I have a couple of clients who, prior to working with me, had never chopped a vegetable before. Gawd. I love my job. And these enchiladas. They’re not insanely overly stimulatingly like oh my gawd so f***ing good (if you’re comparing to something thats been salted, oiled, idk.. fried and oober processed) . Recalibrate your taste buds. And these will knock your socks off. 😛
Healthy AF Enchiladas
Adapted from Food52’s Wintry Mushroom Enchiladas
The Homemade Saucy Sauce
- 1 tablespoon water
- 1 cup onion, diced
- 3 sun-dried tomatoes
- 2 cloves garlic, minced
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 1/2-1 tsp dried thyme
- 1 14 oz can diced tomatoes (I like the Fire Roasted diced tomatoes from Muir Glen – no salt added)
- 1 teaspoon maple syrup (optional)
- 2 cloves garlic, minced
- 1 small yellow onion, chopped
- 3/4 pound baby bella or button mushrooms, chopped
- 1/2 cup diced jalapeño peppers (or for V mild version, use poblanos)
- 3 cups kale, chopped
- 1/2 teaspoon ground cumin
- 1/4 teaspoon sea salt (or to taste)
- 1 1/2 cups cooked black beans
- 1 1/2 cups cooked quinoa
- 1 1/2 cups corn kernels
- 10 6-inch organic corn tortillas (I used masienda brand – just corn, lime, water)
- 1/2 cup chopped cilantro
- avocado on avocado on avocado
- To make the enchilada sauce, heat water in a medium skillet or pot. Saute onion and garlic for 3-5 minutes
- Add the chili powder, cumin, thyme, tomatoes, and maple syrup
- Transfer sauce to a blender or food processor, and blend till smooth. Add a little water to adjust the consistency as you wish. Set sauce aside till you’re ready to use.
- Preheat oven to 350 degrees.
- In a large pot over medium heat, heat 1 tbsp water (have some handy to add if burns off). Saute onion and garlic till onion is translucent. Add mushrooms and cook until liquid has been released and evaporated.
- Add the chilis to the pot and give them a stir. Add the kale and allow it to wilt slightly. Add the cumin, sea salt (optional), black beans, corn, and quinoa. Continue heating mixture until it’s completely warm and well mixed.
- In the bottom of a casserole dish, spread a thin layer of the enchilada sauce. Place about a quarter cup mushroom and quinoa mixture in the center of a tortilla. Roll the tortilla up and place it into the dish. Repeat with the remaining tortillas. Cover them all with a layer of enchilada sauce and bake for 25 minutes. Top the enchiladas with chopped cilantro, avocado, and pumpkin seeds, and idk. More corn because noooom!!!
- Also, squeeze a lime on there and, call me crazy, but I put a little cinnamon on mine and it was off the charts
So.. why is this recipe so generally disease reversing?
- No Salt: although 0 calories, it is a super processed white powder (aka crack cocaine) that causes responses in the brain to make us not only want to eat more, but that makes wholesome food taste less flavorful. Cut the salt, and all of a sudden, celery, cilantro, avocado and lime dance on your tongue like a tap dancer in times square. Flavors so very exciting, no white powder added. Plus plus, high sodium intake has been shown to decrease calcium absorption / utilization. That ain’t good!!! Also also. Sodium is important. This is different than salt. Naturally occurring sodium is sufficiently found in wholesome plant foods like the veggies I mentioned a second ago. No stimulants needed. Excess sodium causes water retention, causing blood volume to increase, leading to high blood pressure, strokes, heart disease, etc.
- No Oil: Talk about caloric density. Not many foods are more calories per pound than oil… are any foods more calorie per pound?? Just a tiny bit of oil adds a lot of calories with not much benefit. All it really does is make you eat more calories than you’re designed to eat plus make you want to eat more. The fat from the avocado and pumpkin seeds is fantastic. You got fiber and zinc and fresh phytochemicals and antioxidants. Avocado oil and pumpkin oil?? Mmm I’ll pass.
- Nutrient Dense: Self explanatory. Every calorie is full of nutrition. Helping you to feel calm, balanced, satisfied, energized, clear headed.. not to mention beautiful bowel movements. Which is actually a huge fricken deal these days. If there’s a magazine rack in your bathroom… call me!!! You need help!!!
- Intact Grains: Ok, obvi the tortillas are made of corn flour, which is not intact. The quinoa tho- that’s good stuff. And the tortillas I used were just 3 ingredients: non-gmo corn, lime, and water. That’s all you need. No gums, oils, preservatives, or fortified etc etc. Keep it simple. The more whole the better.
- Beans: Resistant starch is liiife. Did you know that resistant starch in beans actually decreases the glycemic load of your next meal? Also, beans are such great sources of protein, iron, fiber. Eating them has been shown to help decrease risk of so many diseases and cancers. If you’re afraid of fartiness. Don’t fret. The resistant starches may take a couple of weeks for your gut to adjust to. Start with a little bit like 1/4 cup a day for a week and work your way up to ~1-3 cups or so / day. A healthy gut can process beans just fine. Little to no fartiness. If you’re used to eating a V low fiber diet. Warn your friends and family your increasing ahead of time hahaha.
- Greens: The most nutrition per pound possible. Everything you need. Just amazingness.
- Mushrooms: Should be eaten cooked. Mushrooms help decrease excess estrogen that may cause breast cancer- very well targeted, doesn’t cause low estrogen if you are healthy. Also, mushrooms contain lectins (ABLs) that recognize cancer cells and prevent them from growing and dividing. Also also, mushrooms upregulate IgA antibody secretion, helping the immune system. Also also also, they have beta glucans which also boost immune function. PLUS they make their own vitamin D if exposed to the sun!! Honestly. All plants are amazing. I just don’t have all day to tell you every magical component of everything gawd!
- Onions: Eaten raw the allinaise enzyme is active and is potent cancer fighter. Onions also help to blunt blood sugar spikes. Onions and garlic are antimicrobial and help the immune system to fight viruses and fend against cancers. Scallions are great too.
- Healthy Fat: Includes fiber 🙂 Necessary for healthy hormones, satiety, clarity, and overall optimal health. It doesn’t take much though. A little dab will do you.
- Peace of mind: Honestly, of course. A favorable health destiny is priceless. HOWEVER I say “generally” disease reversing because I do have clients with eating disorders, amenorrhea, and anemia, and athletes who aren’t getting in enough calories and wasting away, or frail adults, etc. Who, it is healthier for them to eat more refined foods. More calorically dense foods. More stimulating foods. These recommendations are for the general average American looking to lose weight, lower their cholesterol, blood pressure, have regular bowel movements, and reverse type 2 diabetes. Have your healthy AF enchiladas, and your vegan cookies too maybe. Ok? All depends on your goals and what you, you beautiful individual, need.
That is all. xoxo
Mmmm macaroni and cheese. …It always gave me a stomach ache. -_- I remember as a kid (my mother and sister are cheese hounds!) my mom would make this incredible baked gourmet mac n cheese. The kind with like 7 kinds of expensive cheese in it and the perfectly herbed bread crumbs on top. Oh ya.. and I remember it used to give me such a bad stomach ache that I would actually only give myself a portion if it was on top of a pile of mixed greens, just too decedent for me I guess. More power to you if you can stomach the stuff. If you’re like me and would like to try a healthier alternative that the entire family will love, I am confident that this recipe will not disappoint!
This was the most popular special ever at the organic vegan restaurant I work at in Boston, Organic Garden Cafe. I made it for a friend for their family Christmas party (huge family with lots of kiddos!). Toss your qualms of handing over two massive casserole dishes of cauliflower based “mac ‘n’ peas” out the window! This stuff is GOOD! Clean plate club, UNITE! (Just wait until after they tell you they love it to say each serving has 2 1/2 servings of vegetables 😀 )
Serves about 6:
- 1 cauliflower, rough chop into large florets
- 1 yellow onion, discard outer layer and chop into quarters
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons + 2 teaspoons olive oil
- 1/3 cup nutritional yeast
- 1-2 garlic cloves
- Juice of 1/4 lemon
- 12 oz dry elbow macaroni pasta (I like using brown rice pasta!)
- 2/3 cup frozen peas
- Steam onion and cauliflower until soft and translucent (about 15 minutes)
- Combine steamed vegetables with salt, pepper, olive oil, and nutritional yeast in a food processor S blade or high speed blender and blend until smooth
- Boil macaroni according to manufacture’s instructions and mix with peas. Pour sauce over macaroni and peas and mix well. Transfer to casserole dish for serving
- Top with rawmesan:
- 2/3 cup cashew
- 2 teaspoons salt (or to taste)
- 1 very small garlic clove (or 2/3 of a medium one)
- Paprika to garnish
- Grind in blender to parmesan consistency
- Sprinkle on top of macaroni n peas
- Garnish with paprika and extra love ❤
|1 Serving Mac N Peas with Rawmesan (based on 6 servings)
||76 grams (5 CHO exchanges)
When I come home from school, mom knows I’ll be asking for her chili and cornbread. Yesterday, I had fun helping her make it. When my dad got home from work, he started stirring the pot, too. A memory I will never forget. A bowl of chili is more than a bowl of chili, it is comfort, love, and a healthy meal for strength and vitality. Enjoy ❤
Mom’s Vegan Chili
Level: Easy Prep: 25 minutes Cook: 30 minutes Serves: 6-8 servings,
Adapted from Emeril Lagasse’s Vegetarian Chili
- Large Pot
- Large Knife and Large Cutting Board (or use the food processor S blade for quicker rough chop)
Ingredients: Feel free to chop as finely or as roughly as you prefer. I like big chunks of mushrooms and veggies, but a more fine chop will give a delicious meaty texture as well.
- 2 Tbsp vegetable oil (we used safflower)
- 1 1/2 cups chopped yellow onions (learn to chop an onion)
- 1 cup chopped red bell pepper
- 2 Tbsp minced garlic
- 1 medium zucchini, stem ends trimmed and cut into small dice
- 2 cups corn kernels (we used frozen)
- 1 1/2 pounds portobello mushrooms (about 5 large), stemmed, wiped clean, and cubed
- 2 Tbsp chili powder
- 1 Tbsp ground cumin
- 1/4 tsp salt
- 1/4 tsp cayenne
- 2 14.5oz cans of diced tomatoes (Muir Glen Fire Roasted – No Salt Added)
- 3 cups canned black beans (drained and rinsed)
- 1 15oz can tomato sauce
- 1 cup low sodium vegetable broth/stock
- diced avocado and chopped green onion, garnish
- In a large pot, heat the oil over medium-high heat. Add the onions, bell peppers, and garlic, stirring until soft, about 3 minutes.
- Add zucchini, corn, and mushrooms, and cook, stirring, until soft and the vegetables give off their liquid and start to brown around the edges, about 6 minutes.
- Add the chili powder, cumin, salt, and cayenne, and cook, stirring, until fragrant, about 30 seconds.
- Add the tomatoes and stir well. Add the beans, tomato sauce, and vegetable stock, stir well, and bring to a boil.
- Reduce the heat to medium-low and simmer, stirring occasionally, for about 20 minutes.
- Remove from heat and adjust seasoning to taste.
Rough Nutrient Estimate Per Serving (Based on 6 Servings):
- 311 Calories
- 7g Fat
- 13g Protein
- 51g Carbohydrate
- 12g Fiber
- 0g Cholesterol
Mom’s Incredible Cornbread
- 1 C all purpose flour
- 1 C cornmeal
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1/2 C sugar
- <1/2 C oil
- 3/4 C non-dairy milk
- 3 Tbsp apple sauce
- 1 tsp vanilla
- 1/4-1/2 tsp fine grated lemon zest
- Preheat oven to 400 degrees F and spray 8 x 8 inch square pan
- Combine and mix dry ingredients and wet ingredients in separate bowls
- Fold wet into dry ingredients (do not over-mix, mixing flour too much with wet ingredients will create proteins that will form a tough product)
- Pour into 8 x 8 inch pan and sprinkle a little sugar over the top
- Bake for about 18 minutes or until desired texture. No worries about undercooked eggs. Share with those you love most ❤ 🙂
Food GroupsAmount Per PortionGrains0 ounce(s)Whole Grains0 ounce(s)Refined Grains0 ounce(s)Vegetables4¼ cup(s)Dark Green0 cup(s)Red & Orange1 cup(s)Beans & Peas1¾ cup(s)Starchy¼ cup(s)Other1¼ cup(s)Fruits0 cup(s)Fruit Juice0 cup(s)Whole Fruit0 cup(s)Dairy0 cup(s)Milk & Yogurt0 cup(s)Cheese0 cup(s)Protein Foods0 ounce(s)Seafood0 ounce(s)Meat, Poultry & Eggs0 ounce(s)Nuts, Seeds & Soy0 ounce(s)Oils1 teaspoonLimitsAmount Per PortionTotal Calories232 CaloriesEmpty Calories*38 CaloriesSolid Fats22 CaloriesAdded Sugars16 Calories*Calories from food components such as added sugars and solid fats that provide little nutritional value.Empty Calories are part of Total Calories.NutrientsAmount Per PortionProtein10 gCarbohydrate38 gDietary Fiber10 gTotal Sugars14 gAdded Sugars4 gTotal Fat6 gSaturated Fat1 gMonounsaturated Fat 1 gPolyunsaturated Fat3 gLinoleic Acid1 gα-Linolenic Acid0.1 gOmega 3 – EPA0 mgOmega 3 – DHA0 mgCholesterol1 mgMineralsAmount Per PortionCalcium98 mgPotassium1158 mgSodium255 mgCopper509 µgIron4 mgMagnesium78 mgPhosphorus256 mgSelenium14 µgZinc1 mgVitaminsAmount Per PortionVitamin A67 µg RAEVitamin B60.6 mgVitamin B120.0 µgVitamin C52 mgVitamin D6 µgVitamin E3 mg ATVitamin K23 µgFolate122 µg DFEThiamin0.3 mgRiboflavin0.4 mgNiacin8 mgCholine63 mg
I know, Black Bean Brownies?! EW Right?! I was honestly really nervous about these but they ended up being WAY BETTER than ANY BROWNIE EVER!
I just had an incredible gluten free vegan dinner date with three of the sweetest dietetics students! They LOVED these brownies that Chef AJ inspired me to make. Want delicious food that you can eat eat eat and still be slim and feel amazing after? Well Chef AJ and Registered Dietitian Julieanna Hever have got the recipes you need! These are so decadent and moist. I recommend serving with cold banana nice cream. Fresh brownies out the oven, fresh frozen bananas on top. OOoo baby you gotta try this!!
These brownies are REAL FOOD! None of this refined flours, sugars or oils making you go crazy. These are virtually fat free with a great source of omega-3 essential fatty acids from the flax. I love the stable blood sugar keeping me fueled with carbs that are mixed with vitamins, minerals, and fiber. Black beans- great source of protein and iron. Oatmeal is basically the cholesterol sucker. Dates- the potassium and fiber filled candy. And antioxidant rich cocoa?! Heck- I’ll eat the whole &^%^& pan!!!
Unprocessed Black Bean Brownies and Chocolate Soft Serve– gluten free, sugar free, dairy free, flour free, almost fat-free, nutrient dense ❤
- 1 can black beans (drained)
- 1 1/2 cup dates, pitted
- 1/2 cup cacao or carob powder
- 2 Tbs flax ground
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 Tbs vanilla
- 3/4 cup quick oats
- optional: 1/3 cup vegan gluten free chocolate or carob chips, or chopped nuts!
(I just threw all of the ingredients into my friends Ninja food processor, but I’m sure doing it this way would work well to ensure smoothness)
- Grind oatmeal in a food processor until smooth
- Add dates and black beans until smooth, adding in water or non-dairy milk if necessary to create a smooth, well blended consistency
- Add in the ground oats and the rest of the ingredients except optional topping and blend until smooth
- EAT ENTIRE BOWL OF BROWNIE BATTER
- ..just kidding..well, you could! Haha for brownies though: Spread brownie batter into a parchment paper lined, or sprayed with cooking spray, brownie pan and sprinkle chocolate chips or nuts on top. Nuts would have also been really good folded throughout the batter for a nice crunch
- Bake at 350 F until desired ooeyness ❤
- Serve with Monica’s Chocolate Banana Soft Serve:
- 1-2 frozen bananas
- 2-3 Tbs unsweetened almond milk
- 2-3 Tbs cocoa powder
- optional 1 Tbs flax or walnuts or more chocolate chips!
- Blend in food processor or Vitamix until smooth!
Yuuumm!! Want something smooth, creamy, sweet, tangy, spicy, cool, filling, and refreshing? Something low fat, gluten free, nutrient dense, cancer curing, heart disease reversing, and blood pressure lowering? Something that will smooth up your skin and slow the aging process?!
Yes, please! I am BEYOND GRATEFUL that this guy came and surprised me with an amazing raw vegan dinner- made in my lil dorm room 🙂 Thank you SamWise!
- 3 zucchinis, peeled with a potato peeler to make thick noodles, or if you’ve got a spiralizer, use that!
- Schiffinade iceberg lettuce
Dressing: adjust ingredient quantities as desired. Blend in high speed blender until smooth.
- Organic Mango Juice
- Sugar Plum Cherry Tomatoes
- Lime Juice
- Bell Pepper
- Brazil Nuts
- Organic Frontier Thai Curry Powder
- Lil jalapeno
Hope you love this easy, healthy, and yuummmmmmy recipe as much as I did! Enjoy and reap good health! ❤
Cherry Garcia Banana Pancakes?! MMMMMMMMMMmmmmm HMMMmmmm !!!!! 😛
I made these with my friend James Wallace (meat loving runner 😉 ) and he thought they were pretty impressive! We are both so lazy and cheap (as are all college students, honestly) and it was awesome that we could make something so yummy for dinner with cooking and clean up taking less than like, what 10-15 minutes?
Here’s what I used:
- 2 ripe bananas
- 2 cups Namaste gluten free waffle/pancake mix
- about 3/4 +ish cups of water
- one 10 oz bag of frozen cherries
- about 1/4 cup carob powder (add more to taste)
- Let cherries thaw out and mash bananas in a large bowl until smooth and combine and mash cherries to desired chunky consistency.
- Stir in water, pancake mix, and carob
- Set flat top skillet to about 300 and using a 1/4 cup measure, make them pancakes sizzle! No oil necessary! Feel free to eat slightly undercooked if you want, no eggs to worry about!
- Savor in good health 🙂
(the brilliant gourmet food always from scratch 100% necessary organic plant based goodness genius)
has been flooding my email with recipes from Food52. And the site is right, this recipe is easy! It is filling! And oh boy it is inexpensive!
I know this ingredients list looks long, but don’t worry, it’s mostly from the spice cabinet 🙂 I just had to buy some lentils (cheap in bulk section) an onion, a bell pepper, and a couple cheap cans of organic tomatoes/ tomato paste!
- 1cup brown or green lentils, soaked for a few hours (or overnight) and rinsed
- 2 to 3cups water
- 2tablespoons olive oil
- 1cup white or yellow onion, chopped
- 1green or red bell pepper, chopped (about 3/4 to 1 cup)
- 1clove garlic, minced
- 2teaspoons chili powder
- 1/2teaspoon smoked paprika
- 1teaspoon mustard powder, dried
- One15-ounce can crushed, fire-roasted tomatoes (I like the Muir Glen brand)
- 3tablespoons tomato paste
- 1tablespoon organic brown sugar or maple syrup (I didn’t add any sweetener)
- 1tablespoon apple cider vinegar (I didn’t add vinegar)
- 1/4 to 1/2teaspoon sea salt (adjust according to taste; how much is needed will also depend on the tomatoes and tomato paste you use) (I didn’t add any salt)
- 1/4teaspoon black pepper (or to taste)
- 1/2cup vegetable broth (or more as needed) (I didn’t add any)
- 6sprouted grain buns
- Toppings of choice (Tabasco sauce, sriracha, pickles, onions, sauerkraut, coleslaw, avocado slices, etc.)
- Place lentils in a large pot, and cover with water (enough so that there’s at least a full inch or two of water above the lentils). Bring to a boil and reduce to a simmer. Cook for 15 to 20 minutes, or until the lentils are chewable, but still have some firmness to them. Drain them and set aside.
- Heat olive oil in a large pot over medium heat. Add the onion and pepper, and cook for 5 to 8 minutes, or until the onion is soft and clear, stirring frequently. Add the garlic, chili, paprika, and mustard, and continue cooking for another minute or two, until the garlic is quite fragrant.
- Add the lentils, fire-roasted tomatoes, tomato paste, brown sugar or maple syrup, apple cider vinegar, salt, and pepper. Bring the mixture to a simmer. Add more broth as needed. Simmer until the mixture has thickened to your liking, about 15 to 20 minutes (I like thick sloppy joes, but if you like ’em sloppier, that’s fine, too!).
- Remove mixture from heat and allow to cool for a few minutes. Divide sloppy joes onto the buns and top with toppings of choice, including some Tabasco or sriracha for heat, if desired. Serve.
Doable and delicious! I added a sweet potato, chopped into little cubes and steamed, have fun making messes with this recipe!