green enchiladas with avocado cream

Spring Green Enchiladas with Avocado Cream for a family friendly meatless Monday meal!

Green Enchiladas with Avocado Cream, Kale, Sweet Potato, and Black Beans ~vegan~

These green enchiladas are loaded with sautéed kale, roasted sweet potatoes and black beans sending the fiber and protein content sky-high making for a hearty meal that any meat-eater can appreciate!  Plus, they are ready in under an hour, which makes for an easy “whip-together” weeknight meal!  You can even prepare the filling the day before or in the morning for an even faster cook time!

Green Enchiladas with Avocado Cream, Kale, Sweet Potatoes and Black Beans ~vegan~

I used corn tortillas from Whole Foods, which are not gluten-free.  Make sure to buy pure corn tortillas for a gluten-free option, if needed.  I also used a jarred green enchilada sauce from Whole Foods, which contained minimal ingredients.  I used store-bought sauce because a) tomatillos are impossible to find on Cape Cod right now and b) I didn’t have the time to make my own sauce!  However, if you’re feeling adventurous, can find the ingredients and have the free time, go ahead make your own!  This recipe looks delicious!

Recipe adapted from Two Peas and their Pod

green enchiladas with avocado cream
 
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Makes 4 servings (2 enchiladas per serving)
Author:
Recipe type: Main
Cuisine: Vegan
Serves: 4
Ingredients
  • 2 cups sweet potato, peeled and diced
  • 1 tablespoon extra virgin olive oil (plus a little extra for roasting sweet potatoes)
  • 1 cup white onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • sea salt to taste
  • ¼ teaspoon chili powder
  • 2 cups kale, destemmed and chopped
  • 1 can black beans (drained and rinsed)
  • 8 corn tortillas
  • 1 (15 oz) can green enchilada sauce
  • scallions and cilantro for topping
  • Avocado Cream:
  • 1 avocado
  • 1 clove garlic
  • 1 tablespoon olive oil
  • ½ lime, juiced
  • 1-2 tablespoons water
  • 2 tablespoons fresh cilantro
  • sea salt to taste
Instructions
  1. Drizzle diced sweet potatoes with a little olive oil and roast on 450 for 15 minutes or until tender.
  2. In a large pan heat olive oil over medium heat. Add onion and sauté until translucent, add garlic and sauté another 2-3 minutes.
  3. Add cumin, sea salt and chili powder.
  4. Add kale and sauté until wilted. Add beans and roasted sweet potatoes. Taste and adjust seasoning as needed.
  5. Preheat oven to 350 degrees. Lightly oil or spray a cooking dish.
  6. Place a scoop of sautéed kale/sweet potato/black bean mixture into the center of a corn tortilla. Roll up and transfer to cooking dish. Repeat until all 8 enchiladas are stuffed.
  7. Pour green enchilada sauce on top and bake for 15 minutes.
  8. Top with chopped scallions, cilantro and avocado cream. Enjoy!
  9. To make Avocado Cream:
  10. Place all ingredients into a food processor and blend until creamy. Add 1 tablespoon of water at a time to get desired consistency.
Nutrition Information
Serving size: 2 enchiladas Calories: 450 Fat: 19 Carbohydrates: 58 Fiber: 16 Protein: 11

 Green Enchiladas with Avocado Cream, Kale, Sweet Potato and Black Beans ~vegan~

brown rice crispy treat easter eggs

Get ready for a whole week of Easter Treats!  First up, Brown Rice Crispy Treat Easter Eggs, both gluten-free and vegan!

Aren’t they cute!?!

Brown Rice Crispy Easter Eggs ~vegan, gluten free~

Somehow Easter has surpassed Christmas in our house.  Noah is obsessed with the easter bunny and all easter brings.  I don’t know about you, but the Easter bunny creeps me out a bit!  Last year I kept my distance, but Noah couldn’t keep his eyes off the guy!

Easter can be tricky to manage nutritionally, sugar laden, artificially dyed candy by the boat loads!  I’m not a mom who is overly restrictive with myself or my family, but I try my hardest to keep the holidays healthier.  Our easter bunny brings a lot of dark chocolate, little toys and books…and this year he’s bringing these decorative brown rice crispy treat easter eggs!

Brown Rice Crispy Easter Eggs ~vegan, gluten free~

I found the recipe at Eating Bird Food, a beautiful and inspirational blog on healthy eating.  I altered the original recipe just slightly and changed the form of the traditional rice crispy treat into an easter egg by using a plastic egg as a mold.  A little messy, but incredibly easy to do!  I saw the original idea on The Pioneer Woman blog, so creative!

Brown Rice Crispy Easter Eggs ~vegan, gluten free~

This was the first time I have tried using brown rice syrup in a recipe.  It is super sticky (which makes this recipe work so well) and mildly sweet.  I will definitely be trying it out in other recipes soon!  Puffed or crispy brown rice cereal (similar to Kellog’s Rice Crispy Cereal, but made with brown rice) can be found at Whole Foods or your local health food store, other brands that make it are Erewhon and Barbara’s.

Brown Rice Crispy Easter Eggs ~vegan, gluten free~

brown rice crispy treat easter eggs
 
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Makes 18 Easter Eggs
Author:
Recipe type: Dessert
Cuisine: Vegan
Serves: 18
Ingredients
  • ⅔ cup brown rice syrup
  • ¼ cup all-natural creamy peanut butter
  • 1 tablespoon coconut oil
  • ½ teaspoon vanilla extract
  • 4 cups crispy brown rice cereal
  • all-natural cooking spray
  • ½ cup enjoy life dark chocolate chips
  • naturally dyed sprinkles
Instructions
  1. Line a baking sheet with parchment paper and set aside.
  2. In a medium sauce pan over very low heat, melt together brown rice syrup, peanut butter, coconut oil and vanilla extract until creamy and pourable.
  3. In a large bowl add brown rice cereal and pour in brown rice and peanut butter mixture. Stir until well combined.
  4. Spray a small plastic easter egg with all-natural cooking spray. Scoop mixture into easter egg and close firmly, molding rice crispy treats into an egg shape. Place on parchment paper and store in a cool area to harden. Let set for at least an hour.
  5. Once eggs are hardened, melt chocolate in a double boiler. Dip rice crispy eggs into chocolate and return to parchment paper. Add sprinkles and let chocolate set.
  6. Enjoy!
Nutrition Information
Serving size: 1 egg Calories: 115 Fat: 5 Carbohydrates: 17 Sugar: 9 Fiber: 1 Protein: 2

 Brown Rice Crispy Treat Easter Eggs ~vegan, gluten free~

chia seed breakfast pudding

Try making this Chia Seed Breakfast Pudding the night before for a ready-to-go breakfast the next morning!

Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

I forgot how much I love chia seed pudding!  Warm oatmeal usually replaces chia seed pudding during the cold winter months and even though the mornings are still freezing, I’m bringing it back! (wishful thinking that warmer weather is on its way!)

The other reason I am incorporating chia seed pudding into my day is for the added nutrition needed now that I’m well into my third trimester.  During the third trimester calcium needs increase due to rapid fetal bone development. If calcium intake is not adequate, the mother’s body will pull calcium from her own body to accommodate for the baby’s needs.  Which is pretty cool, but leaves mom depleted and at risk for osteoporosis later down the road.

One dairy free solution to high calcium needs is chia seed pudding!

 When made with soy milk, this one meal will provide around 35% of my calcium needs!  It also provides 20 grams of protein and 18 grams of fiber, which is a much-needed hefty dose especially during pregnancy!

Not only do chia seeds contain ample amounts of calcium, they are omega 3 fatty acid powerhouses!  Omega 3’s are essential for baby’s brain and eye development, which is at its fastest growth spurt during the last trimester.  Omega 3 fatty acids are also shown to prevent depression during pregnancy as well as postpartum.

Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

chia seed breakfast parfaits
 
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Makes 1 large portion. Nutrition facts calculated with using soy milk. Fruit not included in nutrition facts.
Author:
Recipe type: Breakfast
Cuisine: Vegan
Serves: 1
Ingredients
  • 3 tablespoons chia seeds
  • 1 cup milk of your choice (I used soy milk)
  • 1 tablespoon pure maple syrup
  • ⅛ teaspoon pure vanilla extract
Instructions
  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
  2. Eat as is or serve with fresh fruit or granola, enjoy!
Nutrition Information
Serving size: 1 Calories: 360 Fat: 14 Carbohydrates: 41 Sugar: 13 Fiber: 18 Protein: 20

 Chia Seed Breakfast Parfaits ~vegan, gluten free~ Loaded with calcium, protein and fiber!

For a sweet treat dessert option try adding cacao nibs and coconut whip cream :)

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chia seed breakfast pudding

Ingredients

  • 3 tablespoons chia seeds
  • 1 cup milk of your choice (I used soy milk)
  • 1 tablespoon pure maple syrup
  • 1/8 teaspoon pure vanilla extract

Instructions

  1. Add all ingredients to a small bowl and whisk. Let it sit for a few minutes and whisk again to prevent clumping. Repeat 1-2 more times, cover and place in the refrigerator overnight.
  2. Eat as is or serve with fresh fruit or granola, enjoy!
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