Hi hi hi! I’m alive! This Friday past I started to feel under the weather which turned out to be a full blown body ache fever chills combo. On Monday, I started to feel much better and even had an appetite again, but I had to fast for a medical procedure on Tuesday. A very low blood pressure and two IV bags of fluids later (due to dehydration) I’m back in action! All went well with my procedure and I’m back to feeling like a human again. I’ve also missed four days at the gym. In the past, if I’m being honest, that would have made me insane. Nowadays, I can appreciate taking the time so that my body can recover.
I’ve been steadily trying to declutter our lives since I’m been stuck at home. I can honestly say that there’s nothing that makes me more excited than being aggressively organized. Part of my organizing is also to eliminate the extra. I’ve donated bags of clothing, re homed some furniture, reorganized and cleaned out the pantry etc. Next up is my office and getting everything ready for tax season (less fun).
Here’s an awesome little recipe I whipped up last night for dinner. It’s packed with protein and absolutely delish! Since going completely plant based, I’ve been having the MOST fun in the kitchen and it has totally reignited my motivation and passion to develop recipes. 🙂
Here’s the recipe below. I hope you all enjoy!
- 1 cup quinoa (rinsed and drained)
- 2 1/2 cups vegetable stock
- 1 yellow onion (diced)
- 3 T tomato paste
- taco seasoning*
- 1 can of black beans (drained and rinsed)
- juice of 2 limes
- hot sauce (optional)
- 2 T water
- 1 T chili powder
- 1/2 t paprika
- 1 1/2 t cumin
- 1 t salt
- 1 t pepper
- 1/4 t oregano
- 1/4 t garlic powder
- 1/4 t onion powder
In a large pan with a lid, add water and onion and cook on low heat until translucent. Add taco seasoning (hot sauce, if you’re into it) and tomato paste and cook for 2 minutes until fragrant. Add veggie stock, stir until well mixed with seasoning mixture. Bring stock to a boil and add quinoa and black beans. Reduce to a simmer and cover with lid. Simmer until quinoa is fully cooked (15-20 mins). Remove lid, add lime juice to taste.
Fill a taco shell or tortilla with mixture and top with your faves. I made a simple guac, added tomato, salsa, lettuce,cilantro, extra lime and vegan sour cream. My fave tortillas are Siete Foods cassava flour tortillas and their taco shells! I purchase mine online from www.naturamarket.ca as they aren’t available here in NL. Enjoy!