Hey! I hope your week is going well!
I'm working on unplugging from the Internet to focus on living more in the moment. It's a challenge since I always feel like I'm "missing something" when I unplug, but I know it will improve my productivity and connection with the ones I love. :-)
Anywho, last week I did another video for What We Ate Today. I recorded what we ate for breakfast, lunch, dinner and snack over the course of one day. I hope you enjoy the video and recipes.
If you try any of these recipes, please let me know what you think. :-)
Also, don't forget to subscribe to my YouTube channel for more recipes and vlogs.
BREAKFAST:
Breakfast Cookies & Strawberries
*I skipped the ground almond and used all oat flour instead
*I also skipped the chocolate chips
Recipe adapted from Minimalist Baker
LUNCH:
French Bread Pizza
*I used Italian bread since my bakery was out of French
*I veganized this recipe by using Daiya vegan cheese and Earth Balance vegan margarine.
Recipe adapted from Divas Can Cook
SNACK:
Avocado, Tomato & Black Bean Dip
Avocado, Tomato & Black Bean Dip
Ingredients
- 1 teaspoon olive oil
- ½ onion, finely chopped
- 1 garlic clove, minced
- 1 large tomato, chopped small
- 1 (15 oz) can of black beans, rinsed & drained
- ¼ cup salsa
- 1 tbsp lime juice
- ¼ cup cilantro, chopped
- ½ teaspoon cumin
- ¼ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ½ avocado, diced
- ¼ cup vegetable broth
- Bag of tortilla chips
Instructions
Heat a large skillet on medium heat and cook garlic and onion for 5 minutes with oil. Add tomato and cook for about 5 more minutes. Add in black beans, salsa, lime juice, cilantro, cumin, chili powder, salt and pepper and cook for about 8 minutes, stirring occasionally.
Remove from heat and pour the mixture into a blender (allow it to cool if you don't have a blender with a vent on top). Add in vegetable broth and avocado and blend until smooth. Serve with chips.
DINNER:
Black Bean Burgers with Mango-Avocado Salsa on Pita
I veganized this recipe from "The Yummy Mummy Kitchen" cookbook
Black Bean Burgers with Mango-Avocado Salsa on Pita
Keywords: bake bread side entree sandwich vegan vegetarian
Ingredients (Makes 6 burgers)
- 1 medium mango, peeled & diced
- 1 small shallot, diced
- Juice of 1 lime
- 1 avocado, peeled, pitted & diced
- 1 garlic clove, minced
- 3/4 cup fresh chopped cilantro
- 2 (15 oz) cans of black beans, drained and rinsed
- ¼ cup breadcrumbs
- 2 teaspoons cumin
- 1 teaspoon oregano
- ½ teaspoon salt
- 1 vegan egg (1 tablespoon ground flax seed & 3 tablespoons of water)
- 6 pita pockets
- 6 green leaf lettuce leaves
Instructions
Mix flaxseed and water in a tiny bowl with a fork. Allow to sit for about 5 minutes.
Preheat oven at 400º
For the burgers, in a medium bowl mash the beans with the back of a fork until all beans are broken and able to stick together, but still chunky. Stir in ½ cup cilantro, breadcrumbs, cumin, oregano, salt and flaxseed mixture. Form into 6 patties and back for 15 minutes, turning over after 10 minutes.
While the burgers are cooking, mix together the ingredients for the salsa.
In a bowl, combine mango, shallot, lime, avocado, garlic & ¼ cup cilantro.
Place lettuce in the pita pocket, then burger and finally top with avocado-mango salsa.
