Nutrition, Health, and Wellness

Archives: Recipes

Paleo Cacao No Bean Chili

Paleo Cacao No Bean Chili

Our diet is mostly plant-based. For over a year, we ate entirely vegan in our home, which worked great for us! Our toddler, however, refuses to eat any of the plant-based protein sources and so we’ve since added organic (and grass-fed when possible) meat and […]

Kid-Friendly Green (ish) Juice

Kid-Friendly Green (ish) Juice

My toddler, as I’m sure many kids around his age do, has suddenly become extremely picky. Want to know the truth of what he will eat that will expose that we are not always as healthy as we seem? His without-a-doubt-will-eat foods are: almond butter […]

Family Favorite Red Lentil Tacos

Family Favorite Red Lentil Tacos

I LOVE red lentils. They’re inexpensive and PACKED with nutrients like magnesium, zinc, potassium, iron, and B vitamins. They’re also full of protein, with one cup of cooked red lentils averaging around 18 grams. This makes them an awesome meat alternative for the nights you want to have vegetarian meals.

Tacos are one of our favorite ways to use red lentils. This is such a basic recipe, but we sometimes top them with with things like diced mango, tomato, and green onion. Tonight, we just dressed them up with my husband’s homemade guacamole, cilantro, salsa, lime wedges, and simple homemade, gluten-free corn tortillas.

Print Recipe
Family Favorite Red Lentil Tacos
These lentil tacos are delicious, plant-powered, vegan, and packed with flavor. They are also kid friendly because they turn out with a kind of re-fried bean texture; my toddler loves to roll his up like a "beeto" (burrito). Enjoy in a gluten-free tortilla or in a burrito bowl with brown rice and greens.
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Prep Time 5 minutes
Cook Time 20 minutes
Servings
people
Ingredients
Instructions
  1. Heat the olive oil in a pan over medium heat in a deep frying pan
  2. Add the onion and cook until they start to soften, about three minutes
  3. Add the minced garlic and spices and stir until fragrant, about one minute
  4. Add the lentils and the water or the stock and bring to a boil
  5. Bring down to a simmer and cook over low heat, partially covered, for 15-20 minutes until lentils have absorbed the liquid and softened
  6. Serve in warm corn tortillas with toppings of choice
(Actually Delicious) Quinoa Mango Black Bean Salad

(Actually Delicious) Quinoa Mango Black Bean Salad

While in Utah for Christmas, my husband’s cousin brought a bright and fresh quinoa salad to the family Christmas party. That spot of freshness in the midst of the heavy Christmas food was SO refreshing to me. It was like a bright spot in the […]

My “Go-To” Yellow Thai Curry

My “Go-To” Yellow Thai Curry

Print Recipe My “Go-To” Yellow Thai Curry This is a great, easy “beginners” curry. It’s warming and flavorful and packed full of veggies. I usually add the veggies listed here, but I’ve added whatever I have in my fridge: mushrooms are delicious in this, broccoli […]

Almond Butter Granola Bars

Almond Butter Granola Bars

I LOVE these granola bars. Even better? My toddler LOVES these granola bars. Plus, they are vegan and gluten-free! They are easy to make at the beginning of the week and then store in the fridge for a few days as an awesome, protein-and-omega-rich, magnesium-packed, unprocessed snack. They are super versatile and basically whatever you have in your fridge or pantry can be subbed in after you have your main base of oats and the wet ingredients.

Also, here’s a hack for you: when cutting these up, you inevitably have some crumbs and chunks fall off from the main bars. Boom! Bonus granola! I always save it in a bowl for the next morning and enjoy it with some unsweetened almond milk.

Two side notes: 1) I am getting a better camera soon, so I apologize for the low-quality images and 2) Don’t be afraid of the coconut oil in this recipe because of some of the fear-mongering news stories about the “evils” of coconut oil. Read more about the amazing benefits of coconut oil from the lovely Meghan Telpner here.

Print Recipe
Almond Butter Granola Bars
These granola bars are the best because once you have the base of the wet ingredients and the oats, you can sub in whatever nuts, seeds, or dried fruit you have on hand. So versatile and SO delicious.
Prep Time 15 minutes
Cook Time 20 minutes
Servings
bars
Ingredients
Prep Time 15 minutes
Cook Time 20 minutes
Servings
bars
Ingredients
Instructions
  1. Preheat your oven to 350-degrees. When heated, toast the oats and nuts/seeds by spreading them out on a baking sheet for 10-15 minutes until fragrant. Allow to cool.
  2. In a food processor, process the dates until it forms a gooey ball. If the dates seem too hard, you can soak them in warm water for about 10 minutes to soften them up.
  3. Combine date mixture with toasted oats and nuts in a large bowl and set aside
  4. On the stove or in the microwave, combine the coconut oil, almond butter, and honey or maple syrup and warm until melted and combined. Take off the heat and stir in the cinnamon.
  5. Pour oil, almond butter, and honey mixture into the bowl and stir thoroughly to combine with dry ingredients. Stir in the dried cranberries and any other add ins.
  6. Once mixed, transfer to an 8x8 baking dish lined with parchment paper. Press down firmly until flat. You really want to make sure the mixture is pressed down firmly so that they will hold together well.
  7. Cover the dish and pop it in the fridge or freezer for 20 minutes.
  8. Remove the bars by lifting out with the parchment paper and then chop them into even pieces. The recipe should make 8-10 depending on the size you cut them into. Store in an airtight container in the fridge for 4-5 days.
Recipe Notes

These are great with whatever add-ins you have on hand. I've used pecans, chia seeds, dairy-free chocolate chips, raisins, unsweetened coconut, sunflower seeds, etc. It's really whatever you have on hand!