Winter is also soup season for me and many others and this Blackened Chicken Fajita is sure to warm you up on those frigid winter nights. This soup is basically a fajita turned soup. The flavor you get from this is undeniable and is so delicious!
I peeled, seeded and chopped 1 butternut squash and tossed it with ½ tbsp. coconut oil, ½ tsp. salt and pepper + 1 tsp. sage. Roasted it with 5 (unpeeled cloves of garlic) for about 40 minutes at 400 degrees Fahrenheit.
Once cooled, I blended the squash, garlic (discard peel) + 1 cup soy milk until creamy and tossed it with freshly cooked corn spaghetti. Delicious.
30 days of Happiness | 8. An smoothie a day will keep the doctor away. Enjoy all the good things that mother nature offers. 💚 #vegan #plantbased #breakfast #eatclean #fitspo #inspiration #health #motivation #vegetarian #eattherainbow #plantstrong #forkoverknives #hclf #healthy #yoga #fit #hungry #food52 #veganfoodshare #withapinch #workout #feedfeed #rawfood #raw #fullyraw
1 head cauliflower, cleaned and chopped into bite-size piece ½ cup dairy-free milk ½ cup water 1 cup flour 2 tsp nutritional yeast 1 tsp paprika, cumin, garlic powder 1 tsp minced garlic, sautéed ½ cup BBQ sauce 2 tbsp Frank’s Red Hot sauce
1) Preheat oven to 425F. In a bowl, mix milk, water, flour, and seasonings. 2) Coat cauliflower in batter, shake off excessive. 3) Line a cookie sheet with tin foil and coat with oil. Place cauliflower on pan and put in oven for 20-25 minutes. Turn the cauliflower over halfway through. 4) Meanwhile, mix garlic, BBQ sauce, and hot sauce. 5) When cauliflower is done cooking (batter should be a medium brown), coat in the BBQ sauce mix.
Corn pasta with homemade marinara, sautéed peppers & mushrooms + cilantro (cuz I put cilantro on errrrythang).
Corn Pasta with Marinara:
2-3 garlic cloves, minced
¼ onion, chopped
1 bay leaf
½ tsp. red chili flakes
1-14 oz. can of chopped tomatoes
7 white mushrooms, sliced
½ red pepper, chopped
2 tbsp. olive oil
Salt and pepper to taste
Cook pasta according to the instructions on the package.
In a pan over medium heat sauté the garlic and onions in 1 tbsp. olive oil for about 2 minutes. Add chopped tomatoes, chili flakes and bay leaf and simmer for about 20 minutes then season with salt and pepper to taste and remove from heat. Transfer marinara to a blender.
While marinara simmers quickly sauté mushrooms and red peppers in 1 tbsp. olive oil in a separate pot until fragrant. Set aside.
Pour marinara over cooked pasta, top with mushrooms, peppers and cilantro. Easy peasy.
Soba noodle sundays❤ I’m going👉 “raw til I get back home from school” all this week 😂 Anyone down to join me? I get back home from school basically at 8-9pm where I’ll have soba noodles waiting for meh 💁My face is breaking out like craaazy and the sudden LA heat isn’t helping 😴. I’m hoping to reach the status of being #rawtilsexy ASAP so you have no choice but to join me😉 Wishing you a wanderlustical Sunday ❤❤ #buzzfeast #feedfeed #food52