My Recipes
Banana Bread
An American classic with pure plant based ingredients that is oh so good. Sweetened with just some maple syrup and made smooth with apple sauce instead of butter, you can feel good about indulging in this whole food treat.
2 cups organic cracked whole wheat flour ( I use Bobs Red Mill)
1 tsp. baking soda
1/2 tsp cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
1/2 cup unsweetened apple sauce
3/4 cup pure maple syrup
2 beaten eggs (go plant based and make a flax egg. Mix 1 tbsp flaxseed meal with 3 tbsp water. Let set in frig for 10 minutes)
3 very ripe bananas
1/4 cup walnuts
Chocolate chips are amazing in this too. Go big and use 1/2 cup : )
In a bowl mix all dry ingredients together and set aside. Mash bananas and add to mixer or food processor and mix together with all wet ingredients. Then pour wet ingredients to dry ingredients and blend with a spoon just till blended. Add walnuts and chocolate chips. Pour into greased loaf pan and bake at 350 for 55 to 60 minutes.
Freeze or refrigerate for longer lasting bread. Slice and enjoy!
An American classic with pure plant based ingredients that is oh so good. Sweetened with just some maple syrup and made smooth with apple sauce instead of butter, you can feel good about indulging in this whole food treat.
2 cups organic cracked whole wheat flour ( I use Bobs Red Mill)
1 tsp. baking soda
1/2 tsp cinnamon
1/8 tsp. nutmeg
1/4 tsp. salt
1/2 cup unsweetened apple sauce
3/4 cup pure maple syrup
2 beaten eggs (go plant based and make a flax egg. Mix 1 tbsp flaxseed meal with 3 tbsp water. Let set in frig for 10 minutes)
3 very ripe bananas
1/4 cup walnuts
Chocolate chips are amazing in this too. Go big and use 1/2 cup : )
In a bowl mix all dry ingredients together and set aside. Mash bananas and add to mixer or food processor and mix together with all wet ingredients. Then pour wet ingredients to dry ingredients and blend with a spoon just till blended. Add walnuts and chocolate chips. Pour into greased loaf pan and bake at 350 for 55 to 60 minutes.
Freeze or refrigerate for longer lasting bread. Slice and enjoy!
Curried Potato and Lentil Soup
Hearty, comforting curry lentil soup with potatoes and kale! Big curry flavor in this 1-pot soup that comes together in less than 45 minutes.
~ 1 Tbsp. coconut oil (or sub a neutral oil such as avocado)
~ 1 cup diced yellow or white onion
~ 1 tsp minced ginger (fresh is best)
~ 2 whole carrots peeled and chopped
~ Pinch of sea salt
~ 4 cloves garlic, minced ( 2 Tbsp. )
~ 3 cups diced potatoes (I use 1/2 peeled sweet, 1/2 unpeeled baby yellow or red potato)
~ 1 1/2 Tbsp. curry powder
~ 5 -6 cups organic vegetable broth
~ 1 cup green lentils, thoroughly rinsed and drained
~ option: 1 Tbsp. coconut sugar, plus more to taste
~ 4 cups chopped green or purple kale
~ Heat a large pot over medium heat. Once hot, add oil, onion, ginger and carrots. Season with a pinch of salt and black pepper and stir. Cook for 3 to 5 minutes, stirring frequently, until onions are soft and fragrant.
~ Add garlic and potatoes and stir. Cook for 3 to 4 minutes to brown slightly, and the add curry powder. Stir to coat. Cook 2 minutes more.
~ Add 5 cups vegetable broth and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
~ Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.
~ If the soup has thickened too much, add remaining 1 cup broth, stir, and cook until warmed through.
~ In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant and green ~ about 2 - 3 minutes.
~ Serve immediately as is or with cilantro and lemon juice (optional).
Hearty, comforting curry lentil soup with potatoes and kale! Big curry flavor in this 1-pot soup that comes together in less than 45 minutes.
~ 1 Tbsp. coconut oil (or sub a neutral oil such as avocado)
~ 1 cup diced yellow or white onion
~ 1 tsp minced ginger (fresh is best)
~ 2 whole carrots peeled and chopped
~ Pinch of sea salt
~ 4 cloves garlic, minced ( 2 Tbsp. )
~ 3 cups diced potatoes (I use 1/2 peeled sweet, 1/2 unpeeled baby yellow or red potato)
~ 1 1/2 Tbsp. curry powder
~ 5 -6 cups organic vegetable broth
~ 1 cup green lentils, thoroughly rinsed and drained
~ option: 1 Tbsp. coconut sugar, plus more to taste
~ 4 cups chopped green or purple kale
~ Heat a large pot over medium heat. Once hot, add oil, onion, ginger and carrots. Season with a pinch of salt and black pepper and stir. Cook for 3 to 5 minutes, stirring frequently, until onions are soft and fragrant.
~ Add garlic and potatoes and stir. Cook for 3 to 4 minutes to brown slightly, and the add curry powder. Stir to coat. Cook 2 minutes more.
~ Add 5 cups vegetable broth and increase heat to medium-high. Once at a low boil, add lentils, stir, and reduce heat to low. Simmer for 20-25 minutes, uncovered, or until lentils and potatoes are tender.
~ Taste and adjust seasonings, adding coconut sugar for a little sweetness (optional), more curry powder for intense curry flavor, or sea salt and pepper for more balance. I added more of each.
~ If the soup has thickened too much, add remaining 1 cup broth, stir, and cook until warmed through.
~ In the last few minutes of cooking, add the kale and cover to steam until tender but still vibrant and green ~ about 2 - 3 minutes.
~ Serve immediately as is or with cilantro and lemon juice (optional).
Teriyaki Salmon with Quinoa and Veggies
If you're looking for some flavor, tanginess and some good omega 3's with lots of veggies, this is the bowl for you. This bowl packs a punch in the best way. Flavor, protein, omegas 3's, vitamins, minerals, this meal is a powerhouse in nutrition. For my vegan friends, you can substitute tofu for the fish.
Ingredients:
~ Wild caught Salmon (1 large filet or 4 six ounce fillets)
~ broccoli ( 2 large heads)
~ 2 or 3 red peppers
~ 2 or 3 orange peppers
~ 1 large yellow onion
~ 2 or 3 large carrots
~ 1 to 2 zucchini
~ teriyaki sauce (recipe below)
~ salt and pepper
~ prepared quinoa (cook according to package)
Teriyaki Sauce Ingredients:
~ 1 cup water
~ 1/4 cup coco aminos or tamari sauce
~ 2 tsp. minced garlic
~ 1/4 tsp. ground ginger
~ 1/4 cup coconut sugar
~ 2 Tbsp. honey
~ 1/4 cup cold water
~ 1 Tbsp. non gmo cornstarch
~ 2 tsp. sesame seeds (optional)
Preheat oven to 400
Grease a baking sheet. Cut up veggies and toss in a little oil (I use grapeseed oil)
Whisk together all the ingredients for the teriyaki sauce except the cold water and cornstarch. Bring to a boil over medium high heat. Stir cold water and cornstarch together and add to teriyaki ingredients. Remove from heat. You could add 2 tsp. sesame seeds if desired.
Place salmon on center of greased baking sheet and put veggies all around the sides of the salmon. Pour about half to 2/3 of the teriyaki over salmon and veggies. Bake for 15 to 20 minutes or until salmon flakes with a fork. Prepare quinoa. Mix desired amount of quinoa approximately 1/2 cup with cooked veggies and place salmon fillet on top. If eating right away drizzle with remaining teriyaki sauce.
* Note - If you're anything like my family, you'll want extra teriyaki sauce. I recommend doubling the teriyaki recipe for extra drizzle and for leftovers.
If you're looking for some flavor, tanginess and some good omega 3's with lots of veggies, this is the bowl for you. This bowl packs a punch in the best way. Flavor, protein, omegas 3's, vitamins, minerals, this meal is a powerhouse in nutrition. For my vegan friends, you can substitute tofu for the fish.
Ingredients:
~ Wild caught Salmon (1 large filet or 4 six ounce fillets)
~ broccoli ( 2 large heads)
~ 2 or 3 red peppers
~ 2 or 3 orange peppers
~ 1 large yellow onion
~ 2 or 3 large carrots
~ 1 to 2 zucchini
~ teriyaki sauce (recipe below)
~ salt and pepper
~ prepared quinoa (cook according to package)
Teriyaki Sauce Ingredients:
~ 1 cup water
~ 1/4 cup coco aminos or tamari sauce
~ 2 tsp. minced garlic
~ 1/4 tsp. ground ginger
~ 1/4 cup coconut sugar
~ 2 Tbsp. honey
~ 1/4 cup cold water
~ 1 Tbsp. non gmo cornstarch
~ 2 tsp. sesame seeds (optional)
Preheat oven to 400
Grease a baking sheet. Cut up veggies and toss in a little oil (I use grapeseed oil)
Whisk together all the ingredients for the teriyaki sauce except the cold water and cornstarch. Bring to a boil over medium high heat. Stir cold water and cornstarch together and add to teriyaki ingredients. Remove from heat. You could add 2 tsp. sesame seeds if desired.
Place salmon on center of greased baking sheet and put veggies all around the sides of the salmon. Pour about half to 2/3 of the teriyaki over salmon and veggies. Bake for 15 to 20 minutes or until salmon flakes with a fork. Prepare quinoa. Mix desired amount of quinoa approximately 1/2 cup with cooked veggies and place salmon fillet on top. If eating right away drizzle with remaining teriyaki sauce.
* Note - If you're anything like my family, you'll want extra teriyaki sauce. I recommend doubling the teriyaki recipe for extra drizzle and for leftovers.
Chocolate Chip Granola Bars
Nutrient dense, chewy, and delicious, these little fellas are made with whole ingredients, so fresh and so good. This is a whole food plant based version of a standard granola bar that we all love. With this recipe you lose the harmful, artificial ingredients without losing great taste! Think store bought Chips Ahoy chocolate chip cookie verses a homemade, fresh chocolate chip cookie. Once you have the homemade you'll never want store bought again. Enjoy friends!
Ingredients:
~ 2 1/2 cups old fashioned oats
~ 1/2 cup almonds finely chopped or whatever nut you love
~ 1/3 cup honey
~ 1/2 cup coconut oil ( sometimes I substitute with almond butter for a version lower in saturated fat)
~ 1/4 cup coconut sugar (coconut sugar is lower glycemic, full of minerals, and a great option that doesn't sacrifice taste
~ 1/2 tsp. pure vanilla extract
~ 1/4 tsp. salt
~ 1/2 cup mini chocolate chips (I use Enjoy life brand which is vegan, has fewer ingredients and tastes better in my opinion)
~ 1/2 cup natural puffed rice cereal
~ 1 heaping tablespoon of almond butter
Place oats and chopped almonds on baking sheet and bake at 350 for 10 to 15 minutes just lightly toasted and a little golden
Melt coconut oil, honey, coconut sugar, salt, vanilla, almond butter in sauce pan.
In large bowl blend oats and almonds with melted mix with a spoon. Add rice cereal and 1/2 of the chocolate chips. Place in greased or parchment paper lined 8x8 pan
Press mixture in pan very well. Sprinkle the remaining chocolate chips on top and press in. Refrigerate 1 hour. Remove from frig, cut into bars and enjoy.
*Note- when I omit the coconut oil and substitute with almond butter I am very generous with the amount of almond butter and usually add a dash or two of water for added creaminess and desired texture to avoid making dry granola bars
Nutrient dense, chewy, and delicious, these little fellas are made with whole ingredients, so fresh and so good. This is a whole food plant based version of a standard granola bar that we all love. With this recipe you lose the harmful, artificial ingredients without losing great taste! Think store bought Chips Ahoy chocolate chip cookie verses a homemade, fresh chocolate chip cookie. Once you have the homemade you'll never want store bought again. Enjoy friends!
Ingredients:
~ 2 1/2 cups old fashioned oats
~ 1/2 cup almonds finely chopped or whatever nut you love
~ 1/3 cup honey
~ 1/2 cup coconut oil ( sometimes I substitute with almond butter for a version lower in saturated fat)
~ 1/4 cup coconut sugar (coconut sugar is lower glycemic, full of minerals, and a great option that doesn't sacrifice taste
~ 1/2 tsp. pure vanilla extract
~ 1/4 tsp. salt
~ 1/2 cup mini chocolate chips (I use Enjoy life brand which is vegan, has fewer ingredients and tastes better in my opinion)
~ 1/2 cup natural puffed rice cereal
~ 1 heaping tablespoon of almond butter
Place oats and chopped almonds on baking sheet and bake at 350 for 10 to 15 minutes just lightly toasted and a little golden
Melt coconut oil, honey, coconut sugar, salt, vanilla, almond butter in sauce pan.
In large bowl blend oats and almonds with melted mix with a spoon. Add rice cereal and 1/2 of the chocolate chips. Place in greased or parchment paper lined 8x8 pan
Press mixture in pan very well. Sprinkle the remaining chocolate chips on top and press in. Refrigerate 1 hour. Remove from frig, cut into bars and enjoy.
*Note- when I omit the coconut oil and substitute with almond butter I am very generous with the amount of almond butter and usually add a dash or two of water for added creaminess and desired texture to avoid making dry granola bars
Homemade Salsa
A family favorite and the best condiment known to man, haha! Salsa just makes life a little better don't ya think? Everyone needs a solid, homemade salsa recipe and this one is a winner. Fresh, easy, versatile and good for ya to boot! This recipe is literally a legend in my family. My Mom passed it to us and we all drink it on a regular basis, haha : ) From my family to yours, enjoy!
Ingredients:
~ 1 - 28 oz. can of Organic Muir Glen Whole or diced tomatoes (for some reason canned works better than fresh. I usually always go fresh but for this one, canned works better)
~ 2 garlic cloves (sometimes do 3 or 4 depending on size plus garlic is so good for you why not)
~ 1 jalapeno (I buy diced jalapeno in a jar and use about 4 to 5 slices. If you like hotter salsa then use more)
~ 1 1/2 tsp. salt
~ a dash of garlic powder
~ 1 bunch of organic cilantro finely chopped
~ 1 bunch of organic green onions finely chopped
Put tomatoes, garlic, jalapenos, salt and garlic in blender or food processor and blend until smooth. Stir in cilantro and green onions with a spoon. There ya have it. Super easy, super good.
A family favorite and the best condiment known to man, haha! Salsa just makes life a little better don't ya think? Everyone needs a solid, homemade salsa recipe and this one is a winner. Fresh, easy, versatile and good for ya to boot! This recipe is literally a legend in my family. My Mom passed it to us and we all drink it on a regular basis, haha : ) From my family to yours, enjoy!
Ingredients:
~ 1 - 28 oz. can of Organic Muir Glen Whole or diced tomatoes (for some reason canned works better than fresh. I usually always go fresh but for this one, canned works better)
~ 2 garlic cloves (sometimes do 3 or 4 depending on size plus garlic is so good for you why not)
~ 1 jalapeno (I buy diced jalapeno in a jar and use about 4 to 5 slices. If you like hotter salsa then use more)
~ 1 1/2 tsp. salt
~ a dash of garlic powder
~ 1 bunch of organic cilantro finely chopped
~ 1 bunch of organic green onions finely chopped
Put tomatoes, garlic, jalapenos, salt and garlic in blender or food processor and blend until smooth. Stir in cilantro and green onions with a spoon. There ya have it. Super easy, super good.
Gluten Free Banana Chocolate Chip Oatmeal Breakfast Bars
A nutritious, healthy breakfast in a bar. A great grab and go snack or simple, quick breakfast.
Wet ingredients:
~ 1 medium banana, ripened
~ 1/4 cup natural, unsalted creamy peanut butter
~ 1 Tbsp. pure maple syrup
~ 1 Tbsp. melted coconut oil
~ 1 egg ( to make this 100% plant based substitute with 1 flax egg ~ mix 1 Tbsp. flax meal with 3 Tbsp water. Refrigerate for 15 minutes )
~ 1/2 tsp. pure vanilla extract
Dry Ingredients:
~ 1 1/2 cups gluten free rolled oats (or regular old fashioned oats if you're not needing gluten free)
~ 1/4 tsp. baking powder
~ 1/4 tsp. baking soda
Add-in ingredients:
~ 1/3 cup vegan chocolate chips (I use the brand Enjoy Life but any chocolate chip will work
~ 1/4 cup raisins (optional) I do not like raisins but for those that do this is a nice add in.
~ 1/4 cup walnuts, finely chopped (any nut of choice will do)
Instructions:
1. Preheat oven to 350. Line an 8-inch square baking pan with parchment paper or grease foil. Set aside
2. In a large bowl, add peeled banana. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, ample syrup, coconut oil, egg, and vanilla. Whisk until well incorporated.
3. Add the dry ingredients: oats, baking powder, baking soda. Using a rubber spatula, stir and fold until well incorporated. Fold in chocolate chips, raisin, and walnuts.
4. Pour this mixture into the prepared pan. Using the rubber spatula, smooth into an even layer.
5. Bake for 12-18 minutes, until lightly golden around the edges. Mine takes 15 minutes. Cool for about 1 hour. Slice into bars. Enjoy!
Store in air tight container at room temperature for 1 week.
A nutritious, healthy breakfast in a bar. A great grab and go snack or simple, quick breakfast.
Wet ingredients:
~ 1 medium banana, ripened
~ 1/4 cup natural, unsalted creamy peanut butter
~ 1 Tbsp. pure maple syrup
~ 1 Tbsp. melted coconut oil
~ 1 egg ( to make this 100% plant based substitute with 1 flax egg ~ mix 1 Tbsp. flax meal with 3 Tbsp water. Refrigerate for 15 minutes )
~ 1/2 tsp. pure vanilla extract
Dry Ingredients:
~ 1 1/2 cups gluten free rolled oats (or regular old fashioned oats if you're not needing gluten free)
~ 1/4 tsp. baking powder
~ 1/4 tsp. baking soda
Add-in ingredients:
~ 1/3 cup vegan chocolate chips (I use the brand Enjoy Life but any chocolate chip will work
~ 1/4 cup raisins (optional) I do not like raisins but for those that do this is a nice add in.
~ 1/4 cup walnuts, finely chopped (any nut of choice will do)
Instructions:
1. Preheat oven to 350. Line an 8-inch square baking pan with parchment paper or grease foil. Set aside
2. In a large bowl, add peeled banana. Using a sturdy whisk or fork, mash until smooth. Add the remaining wet ingredients: peanut butter, ample syrup, coconut oil, egg, and vanilla. Whisk until well incorporated.
3. Add the dry ingredients: oats, baking powder, baking soda. Using a rubber spatula, stir and fold until well incorporated. Fold in chocolate chips, raisin, and walnuts.
4. Pour this mixture into the prepared pan. Using the rubber spatula, smooth into an even layer.
5. Bake for 12-18 minutes, until lightly golden around the edges. Mine takes 15 minutes. Cool for about 1 hour. Slice into bars. Enjoy!
Store in air tight container at room temperature for 1 week.
Quinoa Power Bowl Maple Chipotle Brussels and Smokey Butternut Squash
This super savory bowl is sure to please your taste buds! There are lots of ways to add and/or substitute in this bowl. The flavors are smoky and sweet and oh so good.
Ingredients:
~ 1 lb. brussel sprouts, trimmed and halved
~ 3 cups butternut squash, peeled and cubed - approximately 1 small squash ( if you don't like squash substitute carrots or potatoes)
~ 1 cup quinoa, rinsed
~ 2 cups organic vegetable broth
~ 2 cups chopped kale
~ 1 Tbsp. adobe sauce (from a can of chipotle peppers)
~ 1 Tbsp. maple syrup
~ 3 tsp. coconut oil divided
~ 1/2 tsp. smoked paprika
~ 1/2 tsp. sea salt
~ Optional toppings: chipotle pepper, avocado, hemp seeds, pine nuts
Honey Dijon Vinaigrette:
~ 2 Tbsp. dijon mustard
~ 2 Tbsp. extra virgin olive oil
~ 2 tsp. honey
Instructions:
1. Preheat oven to 425. Prepare two baking sheets.
2. Toss brussels in adobe sauce, maple syrup and 1 tsp. coconut oil. Spread evenly on one baking sheet.
3. Toss butternut squash in smoked paprika, garlic powder and 2 tsp. coconut oil. Spread evenly on separate baking sheet. Place both baking sheets in the oven and roast for 20-25 minutes, stirring once halfway through.
4. In the meantime, prepare quinoa and vegetable broth in a medium sized saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes, or until all broth is absorbed. Mix in chopped kale.
5. Prepare vinaigrette by combining ingredients in a small bowl and whisking until well-combined.
6. Prepare bowls by adding quinoa/kale mix and roasted vegetables in a bowl or on a plate. Drizzle contents with vinaigrette and add additional toppings if desired. Great served hot or cold.
This super savory bowl is sure to please your taste buds! There are lots of ways to add and/or substitute in this bowl. The flavors are smoky and sweet and oh so good.
Ingredients:
~ 1 lb. brussel sprouts, trimmed and halved
~ 3 cups butternut squash, peeled and cubed - approximately 1 small squash ( if you don't like squash substitute carrots or potatoes)
~ 1 cup quinoa, rinsed
~ 2 cups organic vegetable broth
~ 2 cups chopped kale
~ 1 Tbsp. adobe sauce (from a can of chipotle peppers)
~ 1 Tbsp. maple syrup
~ 3 tsp. coconut oil divided
~ 1/2 tsp. smoked paprika
~ 1/2 tsp. sea salt
~ Optional toppings: chipotle pepper, avocado, hemp seeds, pine nuts
Honey Dijon Vinaigrette:
~ 2 Tbsp. dijon mustard
~ 2 Tbsp. extra virgin olive oil
~ 2 tsp. honey
Instructions:
1. Preheat oven to 425. Prepare two baking sheets.
2. Toss brussels in adobe sauce, maple syrup and 1 tsp. coconut oil. Spread evenly on one baking sheet.
3. Toss butternut squash in smoked paprika, garlic powder and 2 tsp. coconut oil. Spread evenly on separate baking sheet. Place both baking sheets in the oven and roast for 20-25 minutes, stirring once halfway through.
4. In the meantime, prepare quinoa and vegetable broth in a medium sized saucepan. Bring to a boil, reduce heat to low, cover and cook 15 minutes, or until all broth is absorbed. Mix in chopped kale.
5. Prepare vinaigrette by combining ingredients in a small bowl and whisking until well-combined.
6. Prepare bowls by adding quinoa/kale mix and roasted vegetables in a bowl or on a plate. Drizzle contents with vinaigrette and add additional toppings if desired. Great served hot or cold.
Creamy Chipotle Tacos
This is the closest I could get to replicating Rubios tacos. The seasoning can be used on chicken, fish or tofu. It's the chipotle cream sauce that makes this dish an A+. It's dairy free too
Creamy Chipotle Sauce:
~ 1 cup avocado mayo (you can use any mayo you like. The avocado is a healthier version that is dairy free)
~ 1/2 tsp. garlic salt
~ juice from one lime
~ 3 Tbsp. chopped fresh cilantro
~ 1 Tbsp. of adobe sauce from a can of chipotle peppers in adobe sauce (I've also used 1 Tbsp. chipotle powder but adobe is best)
~ 2 Tbsp. of almond milk (you can use any kind of milk)
*Whisk together and serve over tacos
Seasoning for Chicken or Fish:
~ 4 chicken breasts or fish fillets like mahi mahi or cod
~ 1 tsp. garlic powder
~ 1 tsp. onion powder
~ 1 tsp. cumin
~ 1 tsp. seasoned salt
~ 1 tsp. chili powder
~ 1/2 tsp. chipotle powder
~ juice from two limes
*Combine all ingredients in a bowl. Place chicken or fish in bowl and coat well with seasoning. Can put in frig to marinate for 30 minutes if so desired but not necessary. I'm never that ahead ; ) Bake at 350 for 25 minutes or place on the grill on medium-high heat and cook through. Your choice. Seriously so good guys! Enjoy
*For tofu- coat tofu with seasoning and pan fry
Taco Toppings:
~ corn tortillas or lettuce cups (use romaine leaves)
~ cabbage
~ lettuce
~ tomato
~ salsa or pico
~ avocado or guacamole
*For grain free option make a burrito bowl. Just add beans, rice, meat or tofu, avocado, salsa, lettuce, cabbage, tomatoes, and drizzle with the chipotle cream sauce.
This is the closest I could get to replicating Rubios tacos. The seasoning can be used on chicken, fish or tofu. It's the chipotle cream sauce that makes this dish an A+. It's dairy free too
Creamy Chipotle Sauce:
~ 1 cup avocado mayo (you can use any mayo you like. The avocado is a healthier version that is dairy free)
~ 1/2 tsp. garlic salt
~ juice from one lime
~ 3 Tbsp. chopped fresh cilantro
~ 1 Tbsp. of adobe sauce from a can of chipotle peppers in adobe sauce (I've also used 1 Tbsp. chipotle powder but adobe is best)
~ 2 Tbsp. of almond milk (you can use any kind of milk)
*Whisk together and serve over tacos
Seasoning for Chicken or Fish:
~ 4 chicken breasts or fish fillets like mahi mahi or cod
~ 1 tsp. garlic powder
~ 1 tsp. onion powder
~ 1 tsp. cumin
~ 1 tsp. seasoned salt
~ 1 tsp. chili powder
~ 1/2 tsp. chipotle powder
~ juice from two limes
*Combine all ingredients in a bowl. Place chicken or fish in bowl and coat well with seasoning. Can put in frig to marinate for 30 minutes if so desired but not necessary. I'm never that ahead ; ) Bake at 350 for 25 minutes or place on the grill on medium-high heat and cook through. Your choice. Seriously so good guys! Enjoy
*For tofu- coat tofu with seasoning and pan fry
Taco Toppings:
~ corn tortillas or lettuce cups (use romaine leaves)
~ cabbage
~ lettuce
~ tomato
~ salsa or pico
~ avocado or guacamole
*For grain free option make a burrito bowl. Just add beans, rice, meat or tofu, avocado, salsa, lettuce, cabbage, tomatoes, and drizzle with the chipotle cream sauce.
Chipotle's Not So Secret Guacamole Recipe
-2 ripe Haas avocados
-2 tsp. lime juice
-2 tbsp cilantro (chopped)
-1/4 cup red onion (finely chopped)
- 1/2 jalapeno (finely chopped)
- 1/4 tsp. salt
Blend and chow down
-2 ripe Haas avocados
-2 tsp. lime juice
-2 tbsp cilantro (chopped)
-1/4 cup red onion (finely chopped)
- 1/2 jalapeno (finely chopped)
- 1/4 tsp. salt
Blend and chow down
