Potato chalupas!

I used to love Picadillo, the traditional version has potatoes, meat, onion, tomatoes and sometimes corn and bell peppers. Omit the meat and you still have a delicious filling for tacos, chalupas or even to eat by itself. This recipe requires no oil and is very simple and quick. If you follow me on Instagram you have seen these kind of potatoes in many of my photos they are by far my favorite way to cook potatoes. 

1 serving 

Ingredients: 

4 teaspoons total of chili powder 

3 teaspoons of garlic powder 

2 teaspoons of ground cumin 

2 teaspoons of paprika 

1-2 russet potatoes, peeled and diced small (the smaller the quicker they cook, and less water you need) 

1/2 a bell pepper sliced and diced small (roughly 1/2 a cup) 

1/4 a cup of yellow onion diced 

1 cup or 1/2 a cup of corn (I used frozen) 

Directions: 

(In a small bowl add all of seasonings and mix well, you will use 1/2 in the first part of the recipe and the rest towards the end) 

1. Add in all chopped veggies into a non stick pan, add enough water to cover veggies (see picture) 

2. Cook on medium heat until mixture starts to boil, turn heat to medium low. Add in 1/2 the seasonings and Mix well 

3. Mix every couple minutes, when you notice the water is starting to evaporate, and potatoes are getting soft, add in corn. Mix and add in the rest of the seasonings. 

4. Mix and cook until the majority of the water is gone. Remove from heat and let sit for 3-4 minutes before using!! 

5. For chalupas spoon 1 tablespoon of refried beans onto a baked chalupa shell, add potato mixture then your choice of veggies! I use 1/2 an avocado diced, 1 tomato diced and 3 tablespoons of chopped onion for 3 chalupas!! So delicious. (Make sure to use fat free chalupas and beans) 

(Note if potatoes start to stick before they are nice and soft just add in more water in tablespoon amounts) 

Simple butternut squash soup!!

2 hearty servings (plus leftovers with rice) 

Ingredients: 

1 organic butternut squash  (cubed, skin cut off) 

1/2 cup of carrots (diced or matchstick) 

1 shallot (diced, sub white or yellow onion 1/4 a cup) 

1 tsp or ground curry powder (optional, add 1 tablespoon for a spicy soup) 

2-3 cups of vegetable broth (3 cups for a thinner soup) 

1 garlic clove minced or (1/8 a tsp or garlic powder) 

Directions: 

1. Heat veggie broth, seasonings, onion and garlic in a large soup pot with a lid. Bring to boil on medium high heat

2. Add in veggies and reduce head to low 

3. Cook for 30 minutes or until all veggies are tender 

4. Blend until desired consistency is reached. I use the purée setting on my blender and blend for 30 seconds 

5. Serve warm with white rice for a filling meal!! 

Enjoy! 

Caldo

1 serving if your eating the whole soup, or 2 if you serve with white rice! I like to eat this kind of soup with a corn tortillas! The broth is great for dipping. Works when doubled or with different veggies. 

Ingredients: 

1 cup of sliced cabbage 

1/2 a cup of matchstick carrots 

1 ear of corn cut in half 

1/2 a can of organic diced tomatoes (in juices) 

1 cup of broccoli 

1/4 a cup of sliced celery 

2 broiler onions (1/4 a cup sliced, any kind works) 

1 cup of diced potatoes (I used Yukon gold) 

3 cups of veggie broth (bouillon cubes work as well) 

1 tablespoon of cumin & chili powder (plus a couple shakes) 

2 tsp of garlic & black pepper 

1 clove of garlic, minced or cut small as you can 

Directions: 

Throw all the ingredients in a pot and bring to a boil! Cover and turn heat to medium low. Cook for 30 minutes!! Serve with cooked white rice for a filling meal 

Psssss add in 1 tablespoon of your favorite hot sauce while cooking for a real spicy treat 

Curry spiced sweet potato soup!

I think I am starting to fall in love with curry, seriously. I have been putting it in my veggies, in my salads, in my rice and soups, everything, curry all day everyday. I am currently using the sprouts brand organic curry mix, it is so delicious and suits this soup very nicely! Enjoy and please tag me if you use my recipes, I would like to see how they turn out. 

Ingredients: 

1 large sweet potato (around 3 cups) 

1 shallot (diced or sliced) 

1 cup of peeled carrots (diced) 

2 tsp of curry powder (less if you don't like it spicy) 

1/4 a tsp of ginger 

2 cups of veggie broth (low sodium, or made from bouillon) 

1 cup of distilled water 

Directions: 

1. Bring all of the ingredients to a boil, cover and let cook for 30-40 minutes. Take off heat and let sit for 5 minutes. Pour mixture into a high speed blender until well pureed. Enjoy hot! Tastes even better the next day (lunch for 2 days, double mixture for more) 

Apple cider vinegar cole slaw

If you like a sweet cole slaw than this recipe is for you! the smell is a little pungent from the apple cider vinegar but it tastes oh so good! especially with the potato packs from the post before. I was searching for an oil free cole slaw recipe and I could not find one that sounded like it would work. Spur of the moment decisions make great recipes! Apple cider vinegar has tons of health benefits so I try and sneak it into recipes all the time! so good

Ingredients:
4 tablespoons of coconut sugar
2 tablespoons of apple cider vinegar
2 tsp of black pepper
2 tsp of chili powder
1/4 a tsp of garlic power (optional)
1/4 a cup of chopped cilantro (diced small)
1/4 a cup of matchstick carrots
4 cups of cole slaw mixture ( I used pre-made) 
 Sub 2 cups of chopped green and red cabbage and carrots.

Directions:
1. Mix seasonings before you add veggies in a large bowl.
2. Add veggies and mix until well coated (If you want more dressing add 1 more tablespoon of apple cider vinegar and 2 more tablespoons of coconut sugar as well as adding a little more of the seasonings to taste.

Fat Free BBQ potato packs (oven recipe)

Ingredients:

4  small organic yellow potatoes (what I had handy) 

1/4 a quarter of a yellow onion sliced

1/4-1/2 a cup of diced bell pepper 

1/4 a cup of matchstick carrots 

1 ear of corn 

2-3 tablespoons of Organic BBQ sauce (I used Annie's Brand) or really any fat free kind you have handy 

2-3 teaspoons of Bragg's liquid aminos 

1/8 a tsp of liquid smoke (optional tastes great with or without) 

1 tsp of garlic powder 

1 tsp of chili powder 

1 tablespoon of water 

Directions: 

1. Pre-heat oven to 450

2. Pour all ingredients in a non-stick bread loaf pan, cover pan with aluminum foil so no steam can escape pan. (If you have a pan with a top that can be in the oven you may use this if you prefer not to use foil. I am still in the market for a dutch oven or similar pot for the oven. (You can double this recipe for a larger pan to save some for lunch, tastes great the next day).

3. Cook for 60 minutes (until potatoes are soft try not to check so that steam does not escape!)

Serve with fat free bbq beans, or eat as a meal! Your choice, also goes great with toasted vegan bread, or cornbread! I ate mine with a apple cider vinegar cole slaw! recipe in next blog