What I Cooked: Pt. One
I posted earlier this week about the Veganuary initiative that is happening this month, encouraging people to focus on eating more Plant Based. No matter what your personal feelings or beliefs are towards eating meat and animal products, the facts are you need to eat more plants!
To help make it easier, I thought I would start a new series called “What I cooked this week”, where I can give a brief run down of what I cooked for our family this week and link to any recipes (if there is one, I tend to be a ‘wing' it’ type of cook). My hope is to provide a little bit of meal and health inspiration to you!
This is not the actual recipe I used but the closest thing to it I could find. Bottom line, its super easy and so tasty! Combined with lentil pasta (for added protein and nutrition), zucchini and mushrooms and topped with hemp hearts and nutritional yeast.
Another super simple staple in our house, easily customized to what you have on hand. I used left over roasted veggies from our earlier wraps, roasted sweet potato, quinoa and shredded butter leaf lettuce. Topped with hummus, hemp hearts and balsamic glaze.
Taco night is an absolute favorite in our house. Whether it is Tuesday or not, when tacos are announced in this house, you will always find someone yelling “Taco Tuesday! Yeeaaaahhhh!”
Our favorite are walnut “meat” tacos with all of the toppings: chopped tomatoes, lettuce, sauted peppers & corn, avocado, shredded cheez(this week was Daiya), salsa and hot sauce.
Roasted Veggie Wraps with Air Fried Potato Wedges
This is quick and easy meal that can be customized to absolutely anything you have on hand. This night our wraps comprised of roasted broccoli, cauliflower and carrots, chopped heirloom tomatoes, butter leaf lettuce, hummus, mustard and hemp hearts. We like to crisp up our wraps in our panini press, but this step can be skipped and it will still be tasty! Served up with an delicious and healthy air fried potato wedge.