30 Day Update

I have to confess…I procrastinated on posting my update on my progress with the new health supplements I am using for weight management.  I did weigh myself at the beginning of the month though, so I will be posting those results.  I will admit, I was not sure what to expect because I did not consciously focus on increasing my exercise, or changing my food choices.  Partly due to June being my birthday month and allowing myself to do some indulging I do not usually do, but partly because I have seen so many supplements and weight loss products on the market that people talk about losing so much weight. Then when you read about it, you also find out that they completely amped up their exercise routine and went on a “diet.”  No shocker there….of course you are going to lose weight when you fully change your lifestyle, with or without supplements to help.  I wanted to see what would happen when I added some Slique products to my current lifestyle and go from there.   Continue reading 30 Day Update

Crockpot Refried Beans

A super simple delicious and nutritious vegan refried bean recipe.  Enjoy!

 

Ingredients:

3 cups dried pinto beans (rinsed)

8 cups water

1 large yellow onion (cut in quarters)

2 jalapenos with seeds (cut in thirds)

2 heaping tablespoons of minced garlic

5 teaspoons himalayan salt

1 teaspoon cumin

 

Directions:  Place all ingredients in large crockpot and cover. Cook on high for 6 hours, or until beans are soft.  Spoon off excess liquid, leaving enough to create a creamy texture when blended.  With an immersion blender, blend until creamy.  Serve with your favorite mexican food, or with chips and salsa. Enjoy!

  • This is also a tasty side dish to the Avocado Grilled Burritos with Tangy Cashew Cilantro Sauce recipe you will find in my Recipe folder on this blog.  

 

#vegetariandoneyummy

 

Avocado Grilled Burritos with Tangy Cashew Cilantro Sauce

This is a favorite vegan recipe in my house.  Enjoy!

 

Burrito Filling:  2 Servings, using 10 inch soft taco shells

2 large avocados, peeled, pitted, and mashed (or diced, depending on preference)

2 tablespoons chopped red, or yellow onion

4 tablespoons of sun-dried tomatoes, chopped

1/3 cup fresh cilantro, chopped

1/2 tsp sea salt

*Dipping Sauce:  

1/2 cup chopped salted cashews

1/2 cup avocado oil

8 teaspoons white vinegar

2 teaspoons balsamic vinegar

1/4 cup raw honey

1 1/3 cup fresh cilantro

1 tablespoon minced garlic

1/3 cup white onion

1/8 teaspoon turmeric

2 tablespoons sugar

2 teaspoons ground black pepper

3 teaspoons cumin

Directions:

Dipping Sauce:  Place cashews in blender and finely grind.  Add avocado oil, vinegars, honey, cilantro, garlic, onion, turmeric, sugar, black pepper, and cumin.  Blend until texture creates a smooth dipping sauce.  Set aside.

*If you have leftover dipping sauce, add 1/8 cup cashew milk to the blender with sauce and combine.  This creates a tasty salad dressing to add to your favorite green salad.  Refrigerate.  

Burritos:  Preheat griddle to 350 degrees.   In a bowl, mix together avocados, sun dried tomatoes, onion, cilantro, and sea salt.  Divide filling evening and place in the center of your tortilla. Pull the bottom half of the burrito over to meet the top half.  Pull the tortilla back, forming the avocado filling into a roll.  Fold one side in, and then the other side.  With both ends folded, tightly roll your tortilla into the perfect burrito.  Place burritos on the grill and heat both sides until brown to your liking.  Place on plate and add desired sauce.  Enjoy!!

  •  Suggested sides:  Spanish rice, refried beans (see my recipe for vegan crockpot refried beans in the recipe folder of this blog), or green salad (with the tangy cilantro sauce.

 

#vegetariandoneyummy