Homemade Chipotle Burrito Bowl
On Sunday’s I like to take a couple of hours and prep some lunches and snacks to make the week a little easier. This recipe for a homemade chipotle burrito bowl is made using brown rice and beefless tips. This recipe is easy, healthy, delicious, and vegan. From start to finish this process should take you just under an hour, because the brown rice takes a little bit to cook, which leaves plenty of time for everything else you’d rather be doing on a Sunday.
3 cups brown rice
3 ½ cups water
2 tbs avocado oil
2 packs Gardein Beefless Tips
2 Red onions
2 Red peppers
½ cup lemon juice
Store bought salsa
2 chopped head of Romaine
Combine rice, water, and oil in rice cooker and turn on correct setting. You could also do this on a stovetop. While the rice is cooking dice the onion and peppers. Using a nonstick skillet cook the onion and peppers on medium heat, adding the lemon juice to keep them from sticking. Once the onion and peppers have cooked down a little (approximately 10 minutes) add the beefless tips. Continue to cook until the beefless tips are done (approximately 10 minutes). Scoop 1 cup of brown rice into your Tupperware, and top with the beefless tips, peppers, and onions. Top with salsa, avocado, and chopped romaine. As a side note I usually add the avocado and chopped romaine to this right before I’m about to eat it for freshness.
To me nothing says “weekend” like a delicious burger. This recipe was inspired by whatever I had leftover in my fridge at the end of the week and could be adapted to add whatever you may have on hand. You could try with black beans if you don’t have chickpeas, or brown rice if you don’t have lentils…I mean the options are endless. This recipe is really easy to throw together on a relaxing weekend evening. I hope you enjoy.
Lentil Chickpea Burger
1 medium yellow onion
2 cloves garlic
3 Tbs Whole Wheat Flour
Combine in food processor
1 cup cooked lentils
1 can (15oz) drained and rinsed chickpeas
Avocado oil (optional)
Chao original sliced tofu cheese
In a food processor add the onion, cut into fours, the garlic cloves, and the shallot and pulse until chopped. Next add the lentils and chickpeas and pulse until combined to your likeness. Next, add the salt, smoked paprika, whole wheat flour, vegan Worcestershire, and tamari to the mixture and stir to combine.
You can cook these on the stove top by adding the avocado oil to a pan and cooking over medium heat until each side is golden brown, about 10 minutes a side. Or you can preheat your oven to 425 °F and place patties on a lined baking sheet cooking for 30 minutes and flipping halfway.
I had mine on a toasted bun topped with a slice of Chao original tofu cheese, tomato, red onion, lettuce and BBQ sauce with a side of homemade sweet potato chips. But my family also enjoys these burgers with potato puffs or fries.
Vegan Food for Picky Toddlers
This post is about what I feed my toddler on a typical day. Like many toddlers, she is a very picky eater and makes an audible disgusted sound when I present a salad to her. When I decided to become a vegan I knew I wanted to transition Sloan to a vegan diet as well, but also to let her make this decision for herself. I started to look for foods that were similar to what she ate before, hoping to make the transition as seamless as possible. Honestly, if my toddler eats at all I feel like a winner, and there are days where she is a great eater. But there are also days where I can’t get her to eat a thing. Hopefully this post will help any parent who has transitioned to veganism after they have already had a child.
In an Instagram post I made yesterday I explained that a year ago our pediatrician told us our toddler was iron deficient. Anemia runs in my family, so I was not surprised; however, at this time Sloan was a meat eater as was I. Instead of starting her on supplements I gave her this green juice below. This juice contains spinach and alkaline greens that I purchase from tropeka. I also put orange juice and a banana in it, to up the vitamin C and help her body absorb the iron. I am happy to say that by giving her this juice and trying to increase her lentil intake has corrected her iron deficiency.
Green Juice and Oatmeal
Sloan usually starts her day with a green juice, and her favorite “oaties”.
- 1 cup almond milk
- ½ cup oats ( I use Love Grown Super Oats)
- ½ cup chopped strawberries
- 1 spoonful of peanut butter
- 2 tbs maple syrup
Bring the almond milk to a boil, and add the oats stirring occasionally for 5 minutes. Once the oats are cooked, add them to a bowl and top with strawberries peanut butter, and maple syrup.
- 1 large handful of spinach
- 1 tsp Tropeka Alkaline Greens
- ½ a frozen banana
- 1 cup fresh OJ, or store bought
Place all ingredients in a blender and blend until very smooth, I mean that spinach can’t be noticeable or your toddler may throw their cup across the room.
Peanut Butter and Jelly toast and an apple
- 2 slices of Dave’s Killer Sprouted Whole Grain Bread
- 2 tbs peanut butter
- 2 tbs jelly (just make sure the brand is vegan)
- 1 apple
Toast the bread, and while the bread is toasting chop the apple up. Once the bread is toasted spread peanut butter on one side, and jelly on the other and hope that your toddler doesn’t flip the plate because “today they don’t like pb&j”.
Chicken Nugs and Corn
- 3 Gardein Chicken Tenders
- ½ cup frozen organic corn
- 1 tbs BBQ Sauce
Follow the instructions on the back of the Gardein bag for the chicken tenders. I cook mine in the oven to give them a crispy outside. Microwave the frozen corn for about a minute. Put both on your child’s favorite plate with some BBQ sauce (make sure it’s vegan).
These are the best vegan chocolate chip cookies…EVER.
The holidays are upon us, and to me holidays like Christmas are synonymous with chocolate chip cookies. I vividly remember spending time in the kitchen with my mom making chocolate chip cookies for the holidays, and I always thought her cookies were the absolute best. I also thought that she had some secret family recipe, although I would later come to find out that the recipe came from the back of Nestle Toll House chocolate chips.
Now that I have a daughter, it is important to me to make those memories with her too. I now realize that helping my mom early on in the kitchen is what fostered my love for cooking and creating recipes. This recipe is for the best vegan chocolate chip cookies. For this recipe I used cashew butter, but you could also use almond butter or peanut butter. The only requirement is that it’s the runny kind of nut butter.
Vegan Cashew Chocolate Chip Cookies
- 1 cup Cashew Butter
- ½ cup Maple Syrup
- 6 Tbs coconut oil (soft)
- 1 tsp vanilla extract, or vanilla powder
- 1 cup Old Fashioned Oats**
- ½ cup Oat Flour
- ½ cup King Arthur White Whole Wheat Flour**
- ½ cup Arrowroot Flour
- 1 tsp baking soda
- 1 tsp salt
- 1 ½ packs Enjoy Life Chocolate Chunks
Preheat your oven to 350 °F, and line a large baking sheet with parchment paper. Next, combine all of the wet ingredients into a bowl. This includes the cashew butter, maple syrup. Coconut oil, and vanilla extract. Then add your dry ingredients and mix. Finally, add the chocolate chips.
**If you are gluten intolerant make sure that you use gluten free rolled oats. Also, instead of whole wheat flour you would use almond flour.
I don’t know about you, but when I was younger my mom could only get me to eat a salad if it was topped with ranch dressing. Something about the tangy saltiness of ranch dressing makes almost anything delectable. Usually the ranch dressing you buy at the store, or the packets of dried seasoning you can buy, not only contain artificial ingredients they also contain buttermilk. My version not only doesn’t contain a bunch of icky artificial ingredients, it derives its tangy flavor from apple cider vinegar instead of buttermilk so you can feel good when you dump a huge portion of this on your salad. Hemp seeds are the base of this recipe. I use Manitoba Hemp Hearts, but any brand will do.
Hemp seeds are a great source of healthy fats, vitamin E, potassium, iron, and calcium. Pair them with some water and seasoning, and you have a creamy delicious ranch dressing that any non-vegan will be fooled by.
- 1 cup of hemp hearts (shelled hemp seeds)
- 1 cup of filtered water
- 2 tsp onion powder
- 2 tsp garlic powder
- 2 tsp apple cider vinegar
- 1 tsp salt
- 1 tsp parsley (dried)
- 1 tsp dill (dried)
Combine all of the above mentioned ingredients into a high speed blender, and blend until completely smooth. You may have to scrape down the sides of your blender a few times, and you may need to adjust the salt (I usually always add more because I love salt). You can store this in an airtight container in the fridge for up to 4 days, just make sure to shake before you use. I also topped my salad with my roasted chickpeas.
- Packed with protein
- Loaded with fiber
- Most importantly Delicious
One cup of chickpeas contains 14.5 grams of protein and 12.5 grams of fiber. Protein is important because it helps your body build and repair tissue, fuels your muscles, and helps to support healthy bones. And fiber, well we all know what fiber will help you do….and that’s doo doo.
When I became a vegan I was searching for ways to incorporate protein into my diet, and I assure you that you can get more than enough protein from legumes, beans, and other plant powered sources. I started making these roasted chickpeas, and adding them to my salads and wraps to get an extra dose of protein, and because they are delicious. Let me know if you like this recipe, and other ways your incorporate chickpeas into your diet.
- 2 cans (15 oz) chickpeas
- 2 Tbs avocado oil
- 1 tsp salt
- 2 tsp garlic powder
- 1 ½ tsp paprika
- 1 tsp cumin
Preheat your oven to 425 °F. While your oven is warming up drain and rinse your chickpeas, and spread them evenly on a kitchen towel to dry. While your chickpeas are drying line a large baking sheet with parchment paper or a silpat mat. Spread the chickpeas evenly on your baking sheet and drizzle on the avocado oil. Next sprinkle the spices onto the chickpeas coating them evenly. You could also do this in a bowl, but I prefer washing as few dishes as possible. Roast your chickpeas for 25 minutes if you like them slightly softer, or 35-40 minutes if you like them crunchy. Let the chickpeas cool completely before storing in an air tight container for use during the week.