Roasted Veggie Tacos

A meatless version of the classic!

Ingredients:

-2 sweet potatoes, peeled and diced
-2 zucchini squash, diced into half moons
-1 jalapeño, seeded and diced
-2 red bell peppers, seeded and diced
-1/2 large white onion, diced
-1/2 red onion, diced
-2 cloves garlic, minced
-pinch of cumin
-1 teaspoon dried oregano
-1 tablespoon fresh thyme, chopped
-1 teaspoon red pepper flakes
-Olive oil
-Salt and pepper to taste
-Whole wheat tortillas

Garnish:
-Black beans, drained and rinsed
-Chopped avocado
-Chopped cilantro
-Crumbled Cotija cheese
-Sour cream

Directions:

Preheat the oven to 400 degrees. Coat the diced veggies with olive oil, cumin, oregano, thyme, pepper flakes, salt and pepper. Place them on a baking sheet lined with parchment paper. Roast for 40 minutes until the sweet potatoes are soft. Heat the tortillas in the microwave for 10 seconds. Place the veggie mixture in the tortilla. Top with the black beans, cheese, cilantro, avocado, and sour cream.

Chicken Salad with Almonds and Dried Cranberries

Chicken salad sandwiches, tried and tested. This recipe has been tweaked several times since I first tried it and I finally am confident in posting it :) Enjoy!

Ingredients:

-2 chicken breasts

-3 celery stalks, diced

-4 green onions, diced

-1/3 cup slivered almonds and dried cranberry salad toppings

-3/4 cup mayonnaise 

-2 tablespoons dijon mustard 

-1 tablespoon dried dill weed

-1 tablespoon herb seasoning (I used dried shallot, tarragon, chive and basil blend)

- Salt and pepper to taste

-Butter croissants 

-Arugula for garnish 

Directions:

Preheat the oven to 425 degrees. Season the chicken breasts with olive oil, salt and pepper. Bake for 25 minutes, then cool. Once the chicken breasts are cool, dice them and place them in a large bowl. Add the celery, green onion, almonds, cranberries, mayonnaise, mustard, dried herbs, salt and pepper. Mix the ingredients until they are well incorporated. Add the chicken salad mixture to the croissants and top with arugula. Keeps well for a quick lunch throughout the week. 

Asian Salad with Noodles

I have been making this recipe for lunch a lot lately. I have added marinated grilled steak or baked salmon before to make this a more substantial meal.  

Ingredients:

-Dark Salad Greens (I used a mix of baby kale, baby spinach, and spring mix)
-2 cups Nappa Cabbage, chopped
-2 cups Whole wheat spaghetti noodles
-1/2 cup red bell pepper, chopped
-1/2 cup of carrots, chopped
-1 avocado, chopped
-1/2 cup cherry tomatoes, halved
-1/3 cup mushrooms, roughly chopped
-1/3 cup frozen, shelled edamame 
- 3 tablespoons sesame ginger salad dressing (I used Newmann's Own) 

Directions:

Place salad greens, nappa cabbage, red bell, carrots, avocado  cherry tomatoes, and mushrooms in a large bowl. Mix the ingredients to evenly distribute. Bring water to a boil and cook the noodles according to package directions. Add the frozen edamame to the boiling water 2-3 minutes before the noodles are finished cooking. Drain both and rinse with cold water. Pat the noodles and edamame dry with paper towels and add to the salad. Add the dressing last and enjoy!