Seasoning blend (you will not use all of this unless you want to): 1 tbsp kosher salt, 1 tbsp kosher pepper, ½ tbsp cumin, ½ tbsp ancho chili powder, 1 tsp New Mexico chili powder, 1 tsp smoked paprika, 1 tsp hot paprika, ½ tsp dried oregano.
Cilantro for garnish
Toppings of your choice
In a large pot or dutch oven, heat a few tbsp of olive oil over medium heat.
Once the oil has come to temperature, add in the garlic, onions, and diced peppers.
Season with the seasoning blend and cook until the onions become translucent.
Once the onions are translucent, add in the vegetable broth, crushed tomatoes, passata, and sweet potatoes.
Season as desired.
Bring the mixture to a boil.
Once boiling, add in the lentils and red kidney beans.
Cover with a lid, reduce the heat to a simmer, and allow the lentils to cook thoroughly, stirring occasionally for about 25 minutes.
After 20-25 minutes, remove the lid, add in the tomato paste. Stir to incorporate.
Taste and season according to your preference.
Add in the pinch of sugar to balance the flavors.
Let the chili thicken uncovered for a few minutes.
Serve while hot, garnished with your favorite toppings.
Strawberry milkshake 💕 I simply blended 2 frozen bananas with 1 cup of plant based milk and 1 cup of strawberries 🍓 so frothy and creamy 🍧
The weather has been so nice lately, I’ve been reading in the sun for 2 hours and it’s the best feeling to leave my coat at home and get those summer dresses of out hibernation ☀️
There are one million and one ways to make roasted sweet potatoes. They are one of the most versatile vegetables and can be dressed up in many ways ranging from savory to sweet. Here is just one way that I like to prepare these for meal prep.
2 large sweet potatoes, peeled and diced
Seasoning blend: 1 tsp kosher salt, 1 tsp black pepper, ½ tbsp lemon granules, 1 tsp cinnamon, ½ tsp freshly ground nutmeg, 1 tsp ancho chili powder, 1 ½ tsp Herbs de Provence, ½ tsp smoked paprika.
Preheat your oven to 400 degrees Fahrenheit.
On a baking sheet lined with parchment paper, arrange your sweet potatoes into a single layer.
Drizzle a layer of olive oil over the potatoes and then sprinkle over the seasoning blend (you may or may not use all of it – if you don’t, save the rest from chicken, it’s incredible).
Using your hands, toss the potatoes so that they are evenly coated.
Roast in the oven until the insides are tender when pierced with a toothpick.
NOTE: For meal prep, I tend to “under roast” my potatoes because I do not want them to become too soft after reheating for a meal.
Divide into meal prep containers after the potatoes have cooled.
Funny enough now that I’m on holidays I wake up at 7am (usually it’s 8-8:30am) but I haven’t lost the habit of making delicious breakfast 🍦
Pineapple nicecream 🍌🍍
2 frozen bananas
¼ cup frozen pineapple chunks
Toppings : raspberries, more pineapple, agave syrup, cacao nibs
Blend the ingredients in a high speed blender or food processor until smooth and serve right away !
Hey! I have missed all of you so much. Though I’m not returning with a full start to finish recipe, I did some cooking, and I definitely waned to share with all of you – especially since I brought my camera out. I also wanted to let all of you know that I regularly update my instagram. My profile is bakingwithbooks.
1.5 lb skin-on salmon cut into three portions
Seasoning blend for salmon: kosher salt, black pepper, Herbs de Provence, smoked paprika, hot paprika
One pint mixed (orange and red) cherry tomatoes, rinsed and stems removed
½ large shallot, sliced or roughly chopped
2 cloves garlic, roughly chopped
Fresh parsley, roughly chopped
Kosher salt and pepper
Strawberry balsamic dressing (found at Whole Foods)
In a large cast iron skillet over medium heat, drizzle a fair amount of olive oil and add in the shallots and garlic and let them sweat and infuse into the oil.
After about 1 minute, add in the tomatoes, season generously with salt and pepper and allow them to blister for about 3 minutes.
Remove tomatoes to a bowl.
Add a little more olive oil to the pan and place the salmon skin-side down into the pan, searing for about 2 minutes.
Flip and continue cooking for about 4-5 minutes.
Add back in the tomatoes and add in a small amount of strawberry balsamic.
Remove from heat when salmon is finished (should be moist and still slightly pink).
Vegan “Sour Cream”
Begin by heating olive oil in sauté pan over medium heat. Lightly toss lime juice, mushroom, bell pepper, and onion together. Sprinkle on taco seasoning. Transfer mixture to hot pan and lightly sauté for about 5 minutes. Serve on a warm tortilla topped with avocado, tomato, green onion, vegan “sour cream” or anything else you would like.