This slightly smokey sauce is chocked full of vegetable protein and good for you fiber. You can adjust the heat by controlling how many Chipotle peppers you add.
2 cups of cooked brown rice (or riced cauliflower or other preferred riced veggie)
1 28 ounce can of crushed tomatoes
1 small can of Chipotle peppers in adobe sauce
1 medium Vidalia/sweet onion, roughly chopped
1 tsp of minced garlic
1 package of Gimme Lean brand ground beef style (or 1lb ground beef for Paleo option)
Vegetable broth or water for sautéing
Line a sauté pan with vegetable broth or water.
Sauté onion, garlic and gimme lean over medium high heat until gimme lean is cooked through and the onion is transparent (if using ground beef brown and drain the beef during this step)
Add in 1/2 can of crushed tomatoes to start
Now to add the heat: start with just the adobe sauce and then add 1 Chipotle pepper at a time - diced.
I add the whole can, but this is a very subjective seasoning, and always better to err on the side of less is more.
If you add too many Chipotle peppers or sauce, add in more crushed tomatoes.
Heat the sauce all the way through and serve over brown rice or riced veggies.
To make this dish more plant strong, serve with a side salad or serve the whole rice dish over a bed of raw baby spinach leaves. This also helps temper the heat while providing many additional nutrients!
I top with a fair sprinkling of nutritional yeast for an additional boost!
One of the first recipes that I created myself was a rosemary and chocolate vegan cookie. I had a surplus of the herb and as I was muddling it I realized that this must be wonderful when paired with chocolate, so to the Labs I ran! After some playing around this is what I came out with and I to this day love the warm and comforting aroma of this cookie. It is not too sweet and with rosemary is the perfect seasonal addition making these cookies fit right in this Holiday season!
- 2 1/4 cup of flour (you can use whole wheat or all-purpose) I used Whole Wheat
- 1 TBS rosemary, ground. I used a molcajete however you can use any method to grind
- 1 cup of flax meal
- 2 tsp baking powder
- 1 tsp baking soda
- 1 tsp of sea salt (I used Himalayan Pink)
- 1/2 cup of raw sugar (I used dark raw in the recipe originally but coconut sugar would be a wonderful substitute as well)
- 2 tsp of unsweetened cocoa powder
- 1 TBS sipping chocolate powder or hot cocoa mix
- 2/3 cup of maple syrup
- 1/2 cup of black strap molasses (unsulphured)
Pre- heat oven to 350*
Mix all dry ingredients together in a large mixing bowl.
Mix all wet ingredients together in a separate mixing bowl then combine both bowls together by creating a well in the middle of the dry ingredients to pour the wet ingredients into
Add a little water if and as needed to get to fully combine
Roll into balls and then top with more ground rosemary (I stamped each ball onto a sprinkling of COURSELY ground rosemary.)
Place balls ~ 2" apart onto a cookie sheet with parchment paper or silicon baking sheet and bake for 11-15 minutes or longer if needed.
The rosemary on top really sets off the fine rosemary taste in the cookie itself so do not be afraid to dust it liberally!
Here is a quick and easy recipe for a single serving of a warming quinoa flake breakfast that is both fast and nourishing in these chilly wintry days.
Add to 1 cup of boiling water 1/3 cup of quinoa flakes, 2 tsp maple syrup and 1 Tbs of sipping chocolate powder or cocoa powder Mix and let cook for 60-90 seconds.
Add a palmful of raisins and a palmful of crushed pecans. Enjoy!
I have a killer sweet tooth and I love pumpkin/sweet potato pies and candied yams around the holidays. I remember my mother opening up that can of Bruce's candied yams and that was the first thing that I went for every Holiday meal!
As an adult I continued on the tradition even buying the exact same brand as it reminded me of family times spent together over a hot meal being grateful for one another and the life around us.
As part of my mission to pack a powerful nutritional punch in everything that I eat and serve my loved ones, I wanted to share these too-easy to believe but better than candied yam recipes.
Guess what - a baked garnet yam tastes just like pie without any of the guilt or added sugars and if you decide to go full on dessert - a little Brulee action or stuffing with candied pecans and walnuts turns this tuber into something SPECTACULAR!
Yams have lots of antioxidants and Vitamin A -
Garnet Yams 1 for each person
For brulee: Coconut sugar
For stuffed: 1/4 C walnuts or pecans plus 1 Tbs pure maple syrup per person,
Poke each yam with a fork to allow steam to escape, and bake at 425° for 50-60 minutes. Remove from oven and allow to cool to the touch.
Once cooled, cut each in half length-wise and open it, cut side facing up.
Sprinkle each with coconut sugar, then take brulee torch or place under the broiler (watch them!) until the sugar caramelizes and bubbles.
Mix the nuts with the maple syrup until well incorporated. You can spice the candied nut mixture if you would like - this is optional. Add in a little cayenne if you like a sweet heat or some cinnamon and cloves if you like a more traditional spice.
Open the yams like you would a baked potato and scoop in equal amounts of the candied nuts into each and serve immediately.
Alternatively, you can eat them right from the oven with a dollop of vanilla infused ghee, or right from the fridge the next day as a snack to power through any cravings.
Just sayin', yams don't have to be candied to be amazing!
Here you will find all my creations and interesting recipes that will fit into even the most specialized dietary needs!