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Fueled For Adventure

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A healthy vegan black bean and sweet potato quesadilla recipe that comes together with minimal effort. Lately I haven’t been going to the grocery store as often as I typically would so I’m trying to get creative with leftover ingredients. My refrigerator was looking pretty sparse and I wasn’t sure what to do with leftover refried beans. I happened to have an aging sweet potato and this recipe came together pretty easily. I just popped the sweet potato in the oven while I was working this morning as it does take a bit to cook. Other than baking the potato, this recipe is actually super quick and easy. It all comes together in less than 15 minutes once you’re actually preparing the food. My secret ingredient for this quesadilla is cinnamon. It sounds weird, but it really brings out the savory flavor of the sweet potato and compliments the other…

Dig into a healthy hearty, protein-packed salad with a creamy tahini -balsamic dressing that will keep you satiated all afternoon. Sad salads are the worst. I want to know whose idea it was to throw some iceberg lettuce in a bowl with carrot shreds and call it a day. Seriously, it gives salads a bad rap. And what’s worse is that so many restaurants claim to have a “vegan option” and then you find out that it’s some soggy lettuce with a bad vinegar dressing. I’m not here for it. What I can get on board with, especially now that the sun is making an appearance, is a hearty, protein-packed salad. There’s a bowl-making place in my town that I recently discovered and have had to restrain myself from going there every day. They have fresh produce, roasted veggies, protein options, and endless toppings. So good. It’s similar to the…

Spring is here! While we are mostly stuck at home due to the coronavirus, that doesn’t mean we can’t go outside! I have been finding myself needing to get outside and take in fresh air much more than usual, something I’m not unhappy about. Whether it’s a quick walk at lunch or a post-work bike ride, I’m consciously making the choice to get out there as much as possible. I think it’s the only thing keeping me sane! Now that the weather is getting better (for the most part), I have been craving some lighter food on the warm days. I love lettuce cups during this time of year. Typically, I would just go to one of my favorite local vegan restaurants called Tasty Harmony. With the social distancing, I’m trying to avoid dining out for the most part and make things at home. I found a recipe from Kirbie…

Like everyone in the world, I’m in the midst of grappling with the coronavirus and how to respond. I reside in Colorado and we have been told to practice social distancing and stay home as much as possible. Thankfully, we’re encouraged to walk, hike, bike, and get fresh air as long as we maintain distance. Unfortunately Colorado was hit with a snow storm yesterday and it’s forecasted to continue all day today as well. While I was pent up at home, I was craving something hearty and warm. I didn’t go crazy with stocking up on groceries, but certainly have more beans on hand than usual and was looking for a way to use them. Honestly this week I’ve been surviving off of snacks and bread, so it was nice to have something rich and savory to keep me satiated all afternoon. When I’ve gone to the grocery store, canned…

Last week I had zero plan on what to make for dinner. I had just gotten home from a spin class and was RAVENOUS. I’m talkin’, if-I-don’t-eat-something-soon-I’m-going-to-pass-out-on-the-floor, hungry. But I also didn’t feel like any of my staples or something bland. I thought about the flavor theme I wanted, herby Italian, and started pulling things off the shelves. I ended up with this unreal cream sauce to go over tofu and pasta. I was literally licking my bowl it was so good (v cute mental image). Oh, and you know how people are worried about vegans getting enough protein? Each serving of this dish (if made with a lentil pasta) has 42 GRAMS OF PROTEIN. That’s insane. Talk about a high-protein vegan meal. Anyways, this dish was amazing and made for great leftovers as well. It’s definitely going to be filed under “make it again ASAP” for me. I hope…

Honestly I feel weird even calling this a “recipe” because it is so easy and can be thrown together in 5 minutes, but here we are. When I’m going out of town or somewhere I don’t know the food options, I’ll throw a can of chickpeas, avocado, and bread in my bag. I go from zero to hangry pretty quick, so it’s important for me to have snacks on hand when hunger strikes. This humble sandwich has saved me in so many situations and can be as dressed up or as simple as you like. A few weeks ago I went on a ski retreat in the Colorado mountains and got stuck in a TINY town due to weather on the way up. The dining options were quite limited, especially for a vegan. Plus, I was with three strangers on this adventure and wasn’t trying to be a pain due…

I love cooking, but sometimes I’m just not feeling a lot of effort after a long day. When this happens, I typically pull out staples: rice, tofu, and veggies. These items are so versatile and work with anything in your fridge. Just throw together a quick sauce and you have endless combinations for your meals. This week I wanted to experiment with bok choy and decided to use it in my stir fry. I loved the crunch it brought to the dish and how it helped to break up the textures. I am certainly going to be incorporating it into more recipes moving forward! As an added bonus, it’s a truly beautiful vegetable and chock full of vitamins. I love this recipe because you can really use whatever vegetables you have on hand, but the sauce is what makes it stand out. This is a slightly spicy, slightly sweet, totally…

One of my favorite ways to cook is batch cooking. If I’m going to go through the ordeal of prepping ingredients, cooking, and cleaning, I want to get the best bang for my buck as possible! While I don’t necessarily want to eat lentil soup every day (although I could), I do like to have it as part of my rotation. The best way I have found to keep things interesting is to have a couple of batch dishes stored in the freezer. You can just pull out a pre-portioned dish and pop it in the microwave or in a pot on the stove and voila! you have a healthy, hearty meal in no time. By having a few different options on hand, it makes lunches a breeze. This lentil soup is a great recipe for the freezer rotation. It saves well and doesn’t get weird after reheating. To store,…

You know what’s worse than not having a vegan option for desserts? Bad vegan desserts. It gives us a bad rap! Fortunately for you, you won’t have that problem with these incredible chocolate chip cookies. I love giving these to people without telling them they are vegan, just to see their shocked look after revealing it. I bring these into the office to share, include them as gifts over the holidays, and snack on them year-round when my sweet tooth hits. Pro Tip: When you’re storing the cookies, add a slice of bread into the container. My grandma used to have a crunchy piece of bread in her cookie tin and I never understood why that would be helpful. I tried this for myself and found it keeps the cookies much more moist (sorry ’bout it) for much longer. Thanks for the tip grandma! ❤️

This vegan mac and cheese dish is my go-to potluck or event recipe. It’s super easy to make, feels decadent but is actually healthy, and is a crowd-pleaser for plant people and carnivores alike. People are often shocked to find out that this dish is actually plant-based. This weekend is the Super Bowl, but we all know the most important part of the day is the grub. Take this dish to your event and you’ll surely be the crowd favorite. I typically use broccoli for this dish, but that can be swapped for a variety of veggies. Cauliflower works very well and is great for sneaking in some hidden veggies. If you like it on the spicy side, try including some sliced jalapeños. The options are endless! Pro Tip: If you aren’t eating this immediately, just make the base to take with you. Throw the breadcrumbs on top and pop…