Blueberry & Peach Smoothie

Ingredients: 

• 1 cup frozen blueberries

• 1/2 cup frozen peaches

• 1 medium ripe banana, peeled

• 1 cup of unsweetened plant-based milk (almond milk, soy, coconut, etc.)

• 1/4 teaspoon cinnamon

• 1 teaspoon agave nectar or honey (optional)

Instructions:

Add all ingredients into a blender and blend until smooth.

Note: If you don't have a high-powered blender, add more milk to get everything moving.

Enjoy!

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Queso Recipe | Plant-Based Dairy Free

Like most people, I'm always looking for ways to save time and money when it comes to meal planning and cooking....especially time. 

I made macaroni & cheese the other night and decided to double the cheese sauce to save for nachos.

I placed the leftover cheese in a container and warmed it on the stove the next day with cumin, chili powder and a little more salt & garlic.

Since the original cheese sauce called for a lot more ingredients than what I wanted to use next time, I spent the last couple of days modifying it.

The result: A simple & delicious queso that your family will not question. Guaranteed!

Ingredients (Serves 6)

• 1 1/4 cups of water

• 1 medium yellow or red potato, peeled & chopped

• 1 medium carrot, chopped

• 1/4 cup red onion, chopped

• 2 garlic cloves

• 1/2 cup raw cashews, soaked for 2 hours in water

• 1/2 cup salsa

• 1 teaspoon cumin

• 1 teaspoon chili powder

• 1/2 teaspoon salt

• 1/8 teaspoon cayenne

Instructions

In a saucepan, bring water, potato, carrot and onion to a boil.

Cover and reduce heat to medium, cooking until vegetables are soft (about 10-12 mins).

Transfer the potato mixture (including the remaining liquid) to a blender and add in all the remaining ingredients.

Blend together until smooth.

Season to taste.

Serve with chips or raw veggies.

What's on the nachos? I used Alton Brown's guacamole recipe, canned black beans, tomato, green onion & cilantro

Let me know what you think once you try this recipe!

How do you eat your nachos?

Coconut Lentil Soup Recipe | Great Weeknight Meal

Ingredients: 

1 tablespoon vegetable oil or broth

1 medium onion, chopped

2 garlic cloves, minced

2 teaspoons cumin

1 teaspoon coriander

1/4 teaspoon cayenne

1 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons of ginger root, minced

1 1/2 cups of lentils, rinsed

4 cups of vegetable broth

14 oz can of coconut milk

Juice of half a lemon

Serve this soup with rice and garnish with cilantro

Instructions:

1. In a large pot, sauté onion and garlic for 7 minutes on medium heat.

2. Mix in cumin, coriander, cayenne, salt, black pepper and ginger.

3. Continue cooking for 1 minute.

4. Add lentils, vegetable broth and coconut milk.

5. Bring soup to boil.

6. Reduce heat to med-low, cover and simmer for 20-25 minutes or until the lentils are soft.

7. Mix in lemon juice.

8. Serve with rice and cilantro.

9. Add salt to taste, if necessary.

Recipe adapted from Kris Carr's Crazy Sexy Kitchen

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