Caprese Pasta

I love cooking at home, but sometimes it is difficult when you have a busy schedule and a lot of recipes can be quite complicated to fit in your time schedule.  This recipe is super simple yet delicious! This caprese pasta was incredibly flavorful yet light and was so easy to make even my husband could have done it (hehe-sorry Jon).  I used this recipe but I served it warm and added marinated artichoke hearts in order to give it a little extra flavor. YUM!

{Veggie} Stuffed Tri-Colored Bell Peppers

Last week, I made stuffed bell peppers for my husband and I.  They turned out super yummy!!!  I used the Tri-Colored Peppers from Trader Joes, Beef-less "Meat" with Mexican seasoning, canned tomatoes with green chiles, and cheese.  I served them with spinach tossed in olive oil, lemon, salt and pepper.  **If you're not vegetarian, use ground turkey instead for a healthy meal**

An easy, but delicious recipe!

Cut off the tops and remove all seeds

Get water to a boil and submerge peppers for 3-4 minutes
(or until their color gets brighter) to soften

While water is boiling, cook "meat" with cumin and cayenne
pepper, then add tomatoes without the juice

Place the bell peppers in a container to cook them in the oven
and stuff them with "meat" mixture

Add cheese and bake for 45 minutes at 350

Lemon Garlic Cod

On Tuesday night, I made my first non-vegetarian item at home (we eat mostly vegetarian, but are not strict about it) and it was sooooooo good!!! My husband said it was the best thing I have made so far (yay)! =)  I made a lemon garlic thyme sauce and baked cod in it, served with spinach and chive linguini and steamed broccoli.  Super healthy yet super delicious!

p.s. I left a little sauce simmering in the pot while the fish was baking and added chopped red-bell peppers, then drizzled remainder of the sauce on the linguini!

{Veggie} Enchiladas

Mexican food is my absolute favorite!!!  I like it if is Authentic, Tex-Mex, Americanized, I like it all.  When I'm in Orange County, I always go to El Torito with my family-it is good, consistent and the servers know us by name.  I recreated their Spinach Enchiladas at home and made it my own and it turned out sooooo good...and healthy.  I used 100% whole wheat tortillas and served it with shredded kale, pico de gallo and quinoa. Delish!!!

Everything I used

I sautéed the veggies in olive oil with cumin and cayenne pepper.
Then added the black beans  

Rolled the mix in tortillas with sauce and cheese.
Then baked for 25 min! So easy =)

Homemade Tortilla Chips and Vegan Posole

I love chips! They are probably hands down my favorite thing to eat. The crunch, mixed with the salt and the fact you can eat them with anything makes them the ultimate food item.  I decided to make my favorite food at home with the whole wheat/corn tortillas from Trader Joes.  I made some crunchy and some chewy (if you have ever eaten at Malo/Mas Malo you will know the amazingness of chewy chips)!

Heat some Canola Oil in a saucepan on med-low while
you cut tortillas in eighths.

Place them in the oil and let cook for 2-3 min each
side (only 1-2 min for chewy). Then set on paper towels
to absorb extra oil and sprinkle them with sea salt.

Eat plain, with salsa or a dish you like.

I ate mine with Vegan Posole (my favorite soup)! I used this recipe as a base and altered mine with what I had/liked. I garnished it with onions, cilantro, shredded kale and lime!  Muy Delicioso!