Posts

Black Bean Patties

  Black Bean Patties

 Black_bean_cakes_LOGO

 

…aka Black Bean Love Cakes. 🙂 That’s right, we’re in love with these lil’ cakes and can’t wait for you to fall head over taste bud after them too. We’re not quite sure why it is that eating food in the shape of a patty or a muffin just makes it that much more fun. But it does—and when we were growing up when our mom would make her Black Bean patties, we loved eating the little cakes—and we loved our contribution to helping her make them—shaping them into the patties, even as small kids we remember loving this assignment she’s give us. And now we’ve cooked up a tasty and super-satisfying Black Bean Patty version, inspired by our mom’s!

Psst… looking for a few more recipes inspired by our wholesome, cook-it-from-scratch mom? Check these out!

One-Pot Quinoa Chickpea & Avocado Bowl

Coconut Quinoa Chicken Nuggets

One-Pot Black Bean Quinoa Chili with Avocado

Quinoa Breakfast Nibbles

Choco-nilla Oats & Quinoa Swirl

blackbean3

If you’re looking to have a few more meals that are great for Meatless Monday, this patty will hook you up. This clean and delicious alternative to a greasy burger leaves you fully fueled and satisfied, and provides an excellent sources of fiber to stabilize your blood sugar and nutrients like magnesium and potassium to help to relax your muscles and lower your blood pressure. You can top these patties with avocado and salsa for a Mexican twist, or eat them on a whole grain bun for more of a hands-on burger feel! Pair them up with a nice salad or steamed veggies and if you eat it bun-less, add some healthy carbs like these Roasted Tarragon Sweet Potato Fries. Grab a plate, and a patty and dig in! 😉

 

 

 

blackbean5Black Bean Patties (aka Black Bean Love Cakes 😉 ):

Serves 4

Ingredients:

  • 2 tsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper, to taste

 

  • 15oz black beans, rinsed and drained
  • ¾ cup cooked brown rice

 

  • ½ cup corn
  • ¼ cup cilantro, chopped
  • 4 ounce low fat swiss cheese, for melting on top

 

Directions

  1. Heat 1 tsp olive oil in a large soup pot.
  2. Saute the onion, bell pepper and garlic in the olive oil, until translucent.
  3. cumin, chili powder, salt, and pepper and stir to mix thoroughly.Cook for 2 minutes to allow the flavors to meld together.
  4. Add beans and rice, cooking for five more minutes over medium , stirring frequently.
  5. Remove pot from heat and empty rice and bean mixture into a bowl, stir in the corn, and let cool.
  6. Once cooled, add cilantro and mash the contents of the bowl until a near paste-like consistency is made.
  7. Divide into four portions and shape into a patty. Refrigerate patties for 15 minutes.
  8. Add 1 tsp olive oil to saute pan and heat over medium heat.
  9. Place each patty on the pan, and cook 4-5 minutes on each side until both sides have browned and place slice of cheese on top each patty and allow to melt.

 

Nutrition Information per serving (1 patty): 196 Calories, 5g Fat, 14g Protein, 21g Carbohydrates, 267mg Sodium, 7.5g Fiber

Black Bean Patties
 
Author:
Serves: 4
Ingredients
  • 2 tsp olive oil
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 1 tsp cumin
  • 1 tsp chili powder
  • salt and pepper, to taste
  • 15oz black beans, rinsed and drained
  • ¾ cup cooked brown rice
  • ½ cup corn
  • ¼ cup cilantro
  • 4 oz low fat swiss cheese, for melting on top
Instructions
  1. Heat 1 tsp olive oil in a large soup pot.
  2. Saute the onion, bell pepper and garlic in the olive oil, until translucent.
  3. cumin, chili powder, salt, and pepper and stir to mix thoroughly.Cook for 2 minutes to allow the flavors to meld together.
  4. Add beans and rice, cooking for five more minutes over medium , stirring frequently.
  5. Remove pot from heat and empty rice and bean mixture into a bowl, stir in the corn, and let cool.
  6. Once cooled, add cilantro and mash the contents of the bowl until a near paste-like consistency is made.
  7. Divide into four portions and shape into a patty. Refrigerate patties for 15 minutes.
  8. Add 1 tsp olive oil to saute pan and heat over medium heat.
  9. Place each patty on the pan, and cook 4-5 minutes on each side until both sides have browned and place slice of cheese on top each patty and allow to melt.
Nutrition Information
Serving size: 1 patties Calories: 196 Fat: 5 g Carbohydrates: 21 g Sodium: 267 mg Fiber: 7.5 g Protein: 14 g

Black_Bean_Patties3_collage

Vegan Quinoa & Kale Power Protein Bowl

Vegan-chickpea-quinoa-kale-zucchini-UPCLOSE…and the quinoa-palooza has officially begun!  🙂 These twin sister, registered dietitians and personal trainers are fans of this healthy comfort food and we’ve gotta give a girl (and a guy!) some carbs!  Yup, we’re all for healthy carbs (phew! ) like quinoa –a wholesome, high protein, high fiber, healthy carb that prevents your energy from dipping, preventing sugar cravings!  The truth is, if you have a moderate portion (about 1/2 -3/4 cup cooked of a wholesome carb (hello quinoa!)  you’ll avoid the nasty cravings for the unhealthy carbs because you’ll give your brain and muscles carbohydrates, the fuel they need, so you won’t crave energy!  That means you won’t be looking for an energy boost or a quick pick-me-up—buh bye sugar cravings!

0005_NutritionTwins-chickpea-quinoa-kale-zucchini-garlic-paprika-tumeric-cumin_logo

 

Not only have you been requesting lots of recipes with quinoa, (that’s why we’ve given you lil’ numbers like our:

One-Pot Quinoa Chickpea & Avocado Bowl

Coconut Quinoa Chicken Nuggets

One-Pot Black Bean Quinoa Chili with Avocado

Quinoa Breakfast Nibbles

Choco-nilla Oats & Quinoa Swirl

Vegan_Quinoa_Kale_Collage

…but we knew it was time to make some more since the clamoring has continued! Quinoa is warm comfort food in the winter—and makes cool, comfort food in the summer.

And since summer days beg for a cool dish,, this spiced summer bowl filled with summery greens like zucchini and kale and protein packed heroes like quinoa and chickpeas can be made ahead of time and only gets better as it waits. What more could you ask for!? Oh except that you can prepare this without the added olive oil for an even lighter meal with even fewer calories for the same great taste!

0002_NutritionTwins-chickpea-quinoa-kale-zucchini-garlic-paprika-tumeric-cumin_logo

 

Vegan Quinoa & Kale Power Protein Bowl

Have one delicious serving as a side to grilled fish or chicken and veggies, or make a whole meal of it by having three servings.  

Makes 5 servings (approximately 1/2 cup each)

Ingredients

Dressing: (2 tbsp added 48 calories/ serving)

1/2 Tbsp extra virgin olive oil

1/4 tsp cumin

1/4 tsp turmeric

1/4 tsp paprika

small pinch of red pepper flakes (optional)

2 tsp minced garlic, plus ½ tsp for oil dressing (you may want to add more garlic if you’re a garlic lover!)

sea salt to taste

Salad:

½ cup quinoa, cooked (we used a mix of red and white just for fun!)

1 cup canned chickpeas, drained

1 medium zucchini, cut into evenly sized, small chunks

1 cup curly kale, leaves chopped into small pieces, stems removed (measure 1 cup of chopped kale leaves)

 

This dish can be made without any oil for a lower fat meal. (See below)

 

0006_NutritionTwins-chickpea-quinoa-kale-zucchini-garlic-paprika-tumeric-cumin_logoDirections with oil.

  1. Place olive oil in a small bowl and mix the cumin, turmeric, paprika, red pepper flakes (optional), ½ tsp minced garlic and a pinch of salt into the olive oil, set aside to marinate.
  1. Before cooking the quinoa according to the package, we toasted ours slightly for 1 minute by lightly spritzing olive oil in a spray jar in a pan to bring out more flavor. You can omit the olive oil and toast briefly, too, just stirring over the heat for 1 minute.. After toasting, cook the quinoa according to package directions.
  1. Next spritz the same pan you toasted the quinoa in with a little olive oil and sauté over medium heat for 2 to 3 minutes, the 2 tsp minced garlic, chickpeas, zucchini and kale. Just until the garlic releases it aroma and the zucchini begins to sweat. Remove from heat. Season with salt to taste.
  1. Toss sautéed vegetables and chickpeas with quinoa. Let sit for a few minutes, the heat will further soften the kale.
  1. Give the oil and spice mix a stir, drizzle over the entire bowl and stir. . . Salt to taste.

This can be eaten immediately and also tastes great chilled– and if you put it covered, in the fridge for a little while to chill, the flavor’s will also mingle and increase!

 

Directions without oil.

Mix cumin, turmeric, paprika, optional red pepper flakes, ½ tsp garlic and salt together, dry.

Skip step 1 and begin with Step 2.

After Step 4, sprinkle sparingly, mixing and tasting, the dry spice mix over combined quinoa, chickpea and vegetable bowl until the flavor suits you.

 

Nutrition Facts Per Serving (With Olive Oil):

Nutrition Facts Per Serving: 106 Calories, 3 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 21 mg Sodium, 16 g Carbohydrate, 4 g Fiber, 2 g Sugar, 5 g Protein

 

Nutrition Facts Per Serving (Without Olive Oil)

Nutrition Facts Per Serving: 94 Calories, 1 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 21 mg Sodium, 16 g Carbohydrate, 4 g Fiber, 2 g Sugar, 5 g Protein

0003_NutritionTwins-chickpea-quinoa-kale-zucchini-garlic-paprika-tumeric-cumin_logo

Vegan Quinoa & Kale Power Protein Bowl
 
Author:
Recipe type: Main
Ingredients
  • ½ Tbsp extra virgin olive oil
  • ¼ tsp cumin
  • ¼ tsp turmeric
  • ¼ tsp paprika
  • small pinch of red pepper flakes (optional)
  • 2 tsp minced garlic, plus ½ tsp for oil dressing (you may want to add more garlic if you’re a garlic lover!)
  • sea salt to taste
  • ½ cup quinoa, cooked (we used a mix of red and white just for fun!)
  • 1 cup canned chickpeas, drained
  • 1 medium zucchini, cut into evenly sized, small chunks
  • 1 cup curly kale, leaves chopped into small pieces, stems removed (measure 1 cup of chopped kale leaves)
Instructions
  1. Directions with oil.
  2. Place olive oil in a small bowl and mix the cumin, turmeric, paprika, red pepper flakes (optional), ½ tsp minced garlic and a pinch of salt into the olive oil, set aside to marinate.
  3. Before cooking the quinoa according to the package, we toasted ours slightly for 1 minute by lightly spritzing olive oil in a spray jar in a pan to bring out more flavor. You can omit the olive oil and toast briefly, too, just stirring over the heat for 1 minute.. After toasting, cook the quinoa according to package directions.
  4. Next spritz the same pan you toasted the quinoa in with a little olive oil and sauté over medium heat for 2 to 3 minutes, the 2 tsp minced garlic, chickpeas, zucchini and kale, Just until the garlic releases it aroma and the zucchini begins to sweat. Remove from heat. Season with salt to taste.
  5. Toss sautéed vegetables and chickpeas with quinoa. Let sit for a few minutes, the heat will further soften the kale.
  6. Give the oil and spice mix a stir, drizzle over the entire bowl and stir. . . Salt to taste.
  7. This can be eaten immediately and also tastes great chilled-- and if you put it covered, in the fridge for a little while to chill, the flavor’s will also mingle and increase!
  8. Directions without oil.
  9. Mix cumin, turmeric, paprika, optional red pepper flakes, ½ tsp garlic and salt together, dry.
  10. Skip step 1 and begin with Step 2.
  11. After Step 4, sprinkle sparingly, mixing and tasting, the dry spice mix over combined quinoa, chickpea and vegetable bowl until the flavor suits you.
Notes
*Nutrition shown for recipe using oil, see blog for nutrition facts without oil.
Nutrition Information
Serving size: ½ cup Calories: 106 Fat: 3 g Saturated fat: 0 g Carbohydrates: 16 g Sugar: 2 g Sodium: 21 mg Fiber: 4 g Protein: 5 g Cholesterol: 0 mg

 

Fresh Tomato Salsa

Growing up, every night, like clock work, at 6:00 pm, you could find our Mom whipping up one of her nourishing, home-cooked meals. We rarely went out to dinner except occasionally, for a treat.

We distinctly remember after our piano competition when we were 11 years old, we were allowed to pick the restaurant of our choice.  We picked Chi-Chi’s, a Mexican restaurant. We loved the crispy chips that they served before the meals and the amazing salsa for dipping—our mouths still water for it! We always ordered the taco salad and poured the salsa all over it.  (We also were crazy about the fried ice cream that came out with sparklers! Who wouldn’t be? 🙂 ).  And when Chi-Chi’s started selling their salsa at the grocery store, the great news blew our 11-year old-minds–we couldn’t believe we could actually get the stuff without dining out and we begged our Mom to buy it so we could have it at our disposal.

Now, as registered dietitians, we appreciate a good salsa even more as it’s a great way to keep calories down when compared to traditional creamy veggie dip and we always suggest making this swap to our clients who want to lose weight!) and we make our own salsa, but we always try to recreate that flavor we love from Chi-Chi’s!

Fresh Tomato Salsa from The Nutrition Twins

Psst… looking for more healthy recipes?  Please feel free to search this site! And here are a few to try…

We’re obsessed with this salsa and we couldn’t wait to share the recipe with you!  Sweet tomatoes, crispy bell peppers, tart lime juice, and a touch of heat from jalepenos makes for the perfect sweet, savory and spicy combo.  Yep, it’s the perfect salad topper, chip or veggie dip and it’s delish over most proteins, and we confess—it’s so good that you may even catch us eating it with a spoon on  its own!

 

Fresh Tomato Salsa from The Nutrition Twins

 

Plus, it’s packed with vitamins.  The peppers, tomatoes and lime juice all add boost of vitamin C to help keep your immunity up, while also laying the foundation for healthy, beautiful skin (vitamin C plays an important role in collagen formation)—so hello, soft, supple and youthful skin!

And the olive oil acts as a nutrient booster and helps absorb the beta carotene from the tomatoes and peppers. This means that the olive oil enhances beta carotene’s sun protective (beta carotene acts as a natural sunblock!) and anti-inflammatory qualities, helping to keep you even healthier!

Fresh Tomato Salsa from The Nutrition TwinsFresh Tomato Salsa

Makes 4 servings

Ingredients:

1 cup cherry tomatoes, quartered

1 cup red bell pepper, chopped

1 jalepeno, seeds removed, finely chopped

1 Tbsp lime juice

1 Tbsp extra virgin olive oil

¼ tsp salt

1/8 tsp black pepper

Directions

Combine all ingredients in a large bowl.

Stir to combine, and enjoy!

Store in the fridge for 3-4 days.

Nutrition Information per serving (about 1/2 cup servings):

Calories: 47 Fat:  4 g Cholesterol:  0 mg Sodium:  149 mg Potassium:  62 mg Carbohydrates: 4 g Fiber: 1 g Sugar:  1 g Protein:  1 g

Fresh Tomato Salsa
 
Prep time
Total time
 
A fresh and easy tomato salsa full of vitamins and nutrients. It's perfect with your favorite dipper!
Author:
Serves: 4 servings
Ingredients
  • 1 cup cherry tomatoes, quartered
  • 1 cup red bell pepper, chopped
  • 1 jalepeno, seeds removed, finely chopped
  • 1 Tbsp lime juice
  • 1 Tbsp extra virgin olive oil
  • ¼ tsp salt
  • ⅛ tsp black pepper
Instructions
  1. Combine all ingredients in a large bowl.
  2. Stir to combine, and enjoy!
  3. Store in the fridge for 3-4 days.
Nutrition Information
Serving size: ¼ of recipe Calories: 47 Fat: 4 g Carbohydrates: 4 g Sugar: 1 g Sodium: 149 mg Fiber: 1 g Protein: 1 g Cholesterol: 0 mg

Fresh Tomato Salsa from The Nutrition Twins

Strawberry Banana Chia Pudding

About a year ago, we were preparing chia pudding on set for one of our TV appearances and we poured the chia seeds out of the container and into a bowl and added a little bit of almond milk.  A few minutes later, the food stylist who had purchased the chia seeds for our nutrition segment came over to us and was in a panic—she thought that the chia seeds disappeared.  She had never seen how chia seeds swell when you add liquid and at first she looked horrified by unidentifiable the gelatinous mixture in front of her, but when we explained that what she was looking at was the chia seeds and their benefits her face quickly changed as she became fascinated with the mighty little seeds, and with good reason.!  As registered dietitians, a lot of our clients ask about chia and wonder why we recommend it.

Strawberry Banana chia Pudding | The Nutrition Twins

So, why is chia so cool?

For starters, they absorb about 10 times their weight in water (wowzers!), so they turn into a thick gel-like texture, which is perfect for pudding making—not to mention, this is also perfect for helping you to feel satisfied.  Think…that same thing happens in your stomach—the seeds swell and fill you up!

They’re also rich in Omega 3 fatty acids– and also in fiber and protein which is the magical combination when it comes to providing satiety.  And chia seeds are packed with antioxidants to prevent cell damage from free-radicals that can lead to diseases like cancer.

Strawberry Banana chia Pudding | The Nutrition Twins

In honor of our love of chia seeds as well as our cravings for a little something sweet, we created this Strawberry Banana Chia Pudding.  This pudding is hits the spot–it’s deliciously sweet and packs in nutrients.  Add a hard-boiled egg and you have the perfect grab and go breakfast!

Strawberry Banana chia Pudding | The Nutrition Twins

(Pssst… looking for more healthy recipes?  Please feel free to search this site!  And here are a few to start:

This strawberry banana chia pudding is so simple to make.  Toss all of the ingredients into a food processor or blender, allow to chill overnight, top with a few banana slices, more berries or enjoy the pudding toppingless and voila!  If you’re like us and sometimes want a touch of something sweet after dinner, take a few bites of this! We keep it in our fridge and take a few bites if we get a sweet craving—it works like a charm!

Strawberry Banana chia Pudding | The Nutrition TwinsStrawberry Banana Chia Pudding

Makes 3 Servings

Ingredients:

  • 2 ripe bananas, peeled
  • 2 cups fresh or thawed (if frozen) strawberries
  • 2 Tbsp almond milk
  • 2 Tbsp chia seeds
  • 1 Tbsp maple syrup (or sweeten to taste)
  • 1 Tbsp flax meal
  • 1/8 tsp ground cinnamon

Directions:

  • Put the bananas, strawberries, and almond milk in a food processor and mix until combined. If you don’t have a food processor, you can use a blender and blend until smooth. Add the maple syrup and adjust sweetness if desired.
  • Add the chia seeds, flax meal and cinnamon and pulse until combined.
  • Place the chia pudding into 3 or 4 serving dishes and chill for at least 2 hours or overnight before serving.  Garnish with more berries and a few banana slices.

Nutrition Information per serving

  • Calories 170, Total Fat 3.5 g, Cholesterol: 0 mg, Sodium 9 mg, Potassium 506 mg, Carbohydrates 33 g, Fiber 8.3 g, Sugar 19 g, Protein 4 g

Strawberry Banana Chia Pudding
 
Author:
Recipe type: breakfast, dessert, gluten free, dairy free, grain free, vegan
Serves: 3 servings
Ingredients
  • 2 ripe bananas, peeled
  • 2 cups fresh or thawed (if frozen) strawberries
  • 2 Tbsp almond milk
  • 2 Tbsp chia seeds
  • 1 Tbsp maple syrup (or sweeten to taste)
  • 1 Tbsp flax meal
  • ⅛ tsp ground cinnamon
Instructions
  1. Put the bananas, strawberries, and almond milk in a food processor and mix until combined. If you don’t have a food processor, you can use a blender and blend until smooth. Add the maple syrup and adjust sweetness if desired.
  2. Add the chia seeds, flax meal and cinnamon and pulse until combined.
  3. Place the chia pudding into 3 or 4 serving dishes and chill for at least 2 hours or overnight before serving. Garnish with more berries and a few banana slices.
Nutrition Information
Calories: 170 Fat: 3.5 g Carbohydrates: 33 g Sugar: 19 g Sodium: 9 mg Fiber: 8.3 g Protein: 4 g Cholesterol: 0 mg

Strawberry Chia Pudding Collage

Coconut Honey Almonds

As girls who love healthy food, at the same time we love food that packs a satisfying punch. And really, who doesn’t?! 🙂 Most of us can appreciate those foods that are so satisfying that we don’t have to eat mounds of it to feel satiated?

A lot of our clients love nuts for this reason– they are super satisfying snacks, with a great crunch to boot. We love that nuts are packed with good-for-you fats, fiber, and phytonutrients and although they add up quickly in calories, they can be a healthy snack that tides you over for hours. Here is a delish recipe that feels like an indulgent splurge yet is healthy—and it quickly takes that edge off hunger within a couple crunches. So this is a great snack when you want something a little different that really cuts the hunger. Just be sure to stick to the portion as like all nuts the calories add up. We suggest having it with a warm cup of tea to really satiate and pacify you and really taking your time to savor the great flavor and crunch and enjoy it.

Psst… looking for more healthy snacks?  Please feel free to search this site!  And here are a few that are similar to this…

Lemon Sage Chickpea Bursts

Sweet Barbeque Chickpea Bursts

Spicy Roasted Chickpeas with Almonds

coco nuts with logo

Coconut Honey Almonds

Serving: a handful, approximately 1/8 cup or 12 almonds

Ingredients:
1/2 c. whole raw almonds (unsalted)

1/2 T. honey

1/8 t. salt

2 t. unsweetened cocoa powder (We use raw chocolate Cacao powder since it’s unprocessed, so you reap all of phytonutrient and healthy circulation benefits)

Directions:

1) Preheat oven or toaster oven to 350F.

2) In a small bowl, mix together almonds, honey, and salt.

3) Place tin foil on a cooking sheet and pour almond mixture onto the pan.

4) Place the pan in the oven and allow nuts to bake for 10-12min.

5) Once done, take the pan out of the oven and immediately pour the nuts back into the small bowl.

6) Add cocoa powder to the bowl and mix the nuts until the cocoa powder evenly covers all of the nuts.

*Best served immediately and eaten when warm. They tend to harden and clump as they cool.

Nutrition Facts (per serving): 110 Calories, 9g Fat, 0g Saturated Fat, 7g Carbohydrate, Protein 4g, 3g Fiber, 78mg Sodium, 0mg Cholesterol

 

Coconut Honey Almonds
 
Nutrition Facts (per serving): 110 Calories, 9g Fat, 0g Saturated Fat, 7g Carbohydrate, Protein 4g, 3g Fiber, 78mg Sodium, 0mg Cholesterol
Author:
Ingredients
  • ½ c. whole raw almonds (unsalted)
  • ½ T. honey
  • ⅛ t. salt
  • 2 t. unsweetened cocoa powder (We use raw chocolate Cacao powder since it’s unprocessed, so you reap all of phytonutrient and healthy circulation benefits)
Instructions
  1. ) Preheat oven or toaster oven to 350F.
  2. ) In a small bowl, mix together almonds, honey, and salt.
  3. ) Place tin foil on a cooking sheet and pour almond mixture onto the pan.
  4. ) Place the pan in the oven and allow nuts to bake for 10-12min.
  5. ) Once done, take the pan out of the oven and immediately pour the nuts back into the small bowl.
  6. ) Add cocoa powder to the bowl and mix the nuts until the cocoa powder evenly covers all of the nuts.
  7. *Best served immediately and eaten when warm. They tend to harden and clump as they cool.

Avocado & Lentil Vegan Tacos

As registered dietitians and personal trainers if there’s one thing that we’ve learned from our clients, it’s the same thing that life’s taught us, too –there’s nothing more valuable than having a few healthy, satisfying, weeknight meals that you can turn to that can be tossed together in less than 30 minutes.  Who’s got time to slave over the stove after a long day?  Not us–and not you! So we’ve got your watch, your healthy heart and little waist-line with this meal! 😉 We’ve been loving the satisfying combo of fiber and protein from lentils and we knew we had to test out this meal.  We weren’t disappointed–in fact, we fell tongue over lentil for it! 🙂  Give these tacos a whirl, you may just call these dinner –a few nights a week!

 

Avo_Lentil_Vegan_Taco_smcropLOG 

Easy—ready to eat in less than 30 minutes!

Hello Meatless Monday that’s so delish even meat lovers won’t miss the beef!

Pssst… if you’re serving these and looking for some sides or other dishes, you may enjoy these:

Skinny Avocado “Fries”

Egg & Veggie Stuffed Bread

Skinny Potato Skins

Sweet Potato Chips with Sea Salt & Dark Chocolate Drizzle

Skinny Guacamole

Skinny Chocolate Chunk Cookies

Chocolate Drizzled Granola Balls

Creamy Vanilla Coconut Coffee

Avo_Lentil_Vegan_Taco2_logoAvocado & Lentil Vegan Tacos

Get ready to dive into these yumsters–you’ll never look back–and you’ll never feel better! 😉

Make 4 servings
Ingredients:
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon chili powder
¼ teaspoon cayenne powder
Fresh ground black pepper to taste
2½ cups pre-cooked lentils (we used Trader Joe’s Ready-to-Eat Steamed Lentils}
¼ cup water
8 whole grain corn tortillas, ideally organic or Non-GMO
1 avocado
1 large tomato

Directions:
1. Heat oil a large pan over medium-low heat. Once oil is warm, add cumin, chili powder and cayenne and stir until fragrant.
2. Add lentils and water and stir. Season with cracked pepper. Allow mixture to heat over low heat to simmer for several minutes until heated through.
3. Meanwhile slice avocado and tomato and place 2 tortillas on 4 plates.
4. Add salt to the lentil mixture if using, and stir in. Adding it last will help you to need less salt.
5. Add about ¼ cup of lentils in a row down the middle of each tortilla. Top with tomato and avocado. Flip the tortalla in half and serve, enjoy!

Nutrition Facts Per 2 Tacos: 405 Calories,  9 g fat, 61 g carbohydrate, 20 g protein, 500 mg sodium, 14 g fiber

Avocado & Lentil Vegan Tacos
 
Author:
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne powder
  • Fresh ground black pepper to taste
  • 2½ cups pre-cooked lentils (we used Trader Joe's Ready-to-Eat Steamed Lentils}
  • ¼ cup water
  • 8 whole grain corn tortillas, ideally organic or Non-GMO
  • 1 avocado
  • 1 large tomato
Instructions
  1. Directions:
  2. Heat oil a large pan over medium-low heat. Once oil is warm, add cumin, chili powder and cayenne and stir until fragrant.
  3. Add lentils and water and stir. Season with cracked pepper. Allow mixture to heat over low heat to simmer for several minutes until heated through.
  4. Meanwhile slice avocado and tomato and place 2 tortillas on 4 plates.
  5. Add salt to the lentil mixture if using, and stir in. Adding it last will help you to need less salt.
  6. Add about ¼ cup of lentils in a row down the middle of each tortilla. Top with tomato and avocado. Flip the tortalla in half and serve, enjoy!
Nutrition Information
Serving size: 2 tacos Calories: 405 Fat: 9 g Carbohydrates: 61 g Sodium: 500 mg Fiber: 14 g Protein: 20 g

Avocado Lentil Tacos_collage