Yummy Mummy Monday: Mexican Quinoa by Everything’s Better Sprouted

This last week Malika from Everything’s Better Sprouted & I did a post swap. I traded her a DIY project (see that here!) for one of her mouth- watering recipes and she didn’t disappoint! Healthy, tasty, and quick to make (and delicious as leftovers!), this recipe is a winner all around for busy week nights. This is one talented lady in the culinary department and she’s in training to become a health coach, so you know that she’s got some great ideas that pack a healthy punch. It’s been a lot of fun working with her and our family LOVED this dish! My family and I are big fans of Mexican food so whenever we find ourselves in Doral, FL, we are always sure to pay a visit to the Francisca restaurant. If you’re planning a visit, perhaps for an event or special occasion, be sure get in touch beforehand which you can do by following this link – www.franciscarestaurant.com/contact-us/.
A little intro about this recipe from Malika:
I love quinoa! It’s super
easy to cook and it takes on the flavour of any seasoning you want. Quinoa is
now on the list of “Super Foods” which might make it even more
appealing. 😉 Did you know that quinoa is full of fibre, iron, and zinc
and is also a complete protein?! I love its nutty flavour and it’s also a hit
with my 5 year old son. Plus it cooks in just 15 minutes! It’s great in a
cold salad or used as a side to complete a meal. If you haven’t tried
quinoa yet this recipe is sure to make you fall in love!
Yummy Mummy Recipe: Mexican Quinoa
Prep time
5 mins
Cook time
30 mins
Total time
35 mins
Author: Malika
Cuisine: Vegan,
Gluten Free
Serves: 4
INGREDIENTS
§ 1 cup of quinoa (rinsed)
§ 1 cup of organic corn (I used frozen)
§ 1 can of pureed organic tomatoes
§ 1 can of black beans (rinsed)
§ 1 cup of vegetable stock
§ ½ tsp cumin
§ 1 tsp olive oil
§ 1 clove of garlic, crushed
§ ½ tsp chill powder
§ ½ lemon or lime
§ 2 tbs freshly chopped cilantro
§ 1 ripe avocado
§ Optional: Goat cheese mozzarella or daiya
vegan cheese to garnish
INSTRUCTIONS
  1. In
    a large pot or pan sauté the garlic in the olive oil over medium heat for
    2 minutes.
  2. Now
    add your chill powder and cumin and cook for another minute.
  3. Add
    the tomatoes, stock, quinoa, corn and black beans, bring to a boil with
    the lid on and then turn the heat down to simmer for 25-30 minutes.
  4. Remove
    the quinoa form the stove, all the liquid should be absorbed. Add the
    cilantro, lemon juice and avocado.
  5. Sprinkle with cheese and enjoy!
(Tip: Use the leftovers as nacho topping!)

A huge thank you to Malika for this yummy recipe!
Make sure to check her out over on
Malika Smith is the
Blogger behind Everything’s Better Sprouted. A mother, foodie, and health coach in training, she’s passionate about eating real whole
food that tastes good! It’s hard to know what is and isn’t good for you with
all the fad diets these days, and Malika uses her blog to help guide and
inspire you to live your healthiest life. To learn more about Everything’s
Better Sprouted, hop over to the website & find
her blog on social media: Facebook, Twitter, Instagram, & Pinterest!
You can also contact Malika via email at: malika@everythingsbettersprouted.com.
Logo & photo courtesy of Malika Smith, Everything’s Better Sprouted

Yummy Mummy Recipe: Mexican Undone Omelettes

I LOVE breakfast! Working in the family restaurant in my teens & early 20s made me an addict of all things brekkie. Keeping busy with Ari means that my menu choices have changed- both for health reasons and to save time- but that doesn’t mean they don’t still taste great & satisfy.
I made this for brunch recently for some of my family and it was a hit! Easy, healthy, gluten free- and paleo friendly if you skip the cheese. You’ll look at omelettes differently from now on.

Yummy Mummy Recipe: Mexican Undone Omelettes
Serves 4


Ingredients:
3 Zucchini, washed & sliced lengthwise 1/8″ thick
2 Tomatoes, diced
1 Red onion, sliced into thin rings
1 Green pepper, sliced into thin strips
8 eggs (2 per person)
2 Avocados, diced
Cilantro, chopped for garnish
Cheese, grated (pick your favourite & grate as much as desired)
Optional toppings:
Salsa
Sour cream or plain Greek yogurt
Guacamole

Directions: 
1. Heat some olive oil in a pan; when hot, place zucchini on hot surface & cook until it starts to turn golden; flip & repeat. Cook all the zucchini this way and place 4- 5 strips in a row on a plate for each person
2. Toss tomatoes, red onion, and green pepper in pan and cook until soft; remove and distribute evenly on top of the zucchini on the plates
3. Crack eggs in pan & cook in your favourite style (I went with sunny side up); pile eggs on top of veggies
4. If using, garnish with cheese and cilantro & serve with your choice of toppings- I love mine with salsa and Greek yogurt

What’s your favourite healthy twist on a breakfast classic???

Yummy Mummy Recipe: Slow Cooker Salsa Chicken

This is the second in my series of snappy  Yummy Mummy recipes for busy moms & families- test driven and recommended to me by some of my friends who have gone back to work and looking for delicious meal ideas they can whip up over the course of a busy work week. 
I’m excited about these recipes because I know they’ve passed the test for flavour & convenience and still hold up for nutrition. I’m so grateful to my amazing friends who have sent these recipes my way to try out. Since it was Cinco De Mayo last week, I thought I’d try out this recipe with a Mexican twist. This is a great option if you want to break out your slow cooker and come home to dinner pretty much ready to serve. Major bonus: this is a perfect warm/ hot weather dinner idea, when you’re craving lighter options that leave you feeling satisfied. Thanks to my friend Jill for sending this one my way.
Yummy Mummy Recipe: Slow Cooker Salsa Chicken
Adapted from Skinny Taste’s Embarrassingly Easy Crock Pot Salsa Chicken
Ingredients: 
Boneless/ skinless chicken breasts or thighs
1 cup salsa
2 cloves garlic, crushed
3/4 tsp ground cumin
1/2 tsp ground chipotle pepper
1 tsp chilli powder (optional)
1/2- 1 tsp cayennes (optional- to taste)
1 cup chicken stock (optional- see step 3, below)
Serve with tacos or as a taco salad with some or all of the following:
Tostadas or taco shells
Shredded lettuce
Grated cheese
Grilled corn 
Diced tomatoes
Diced onions
Diced green peppers
Diced avocados
Sour cream or Greek yogurt
Extra salsa

Directions:
1. If you want, pre- prepare your toppings such as the cheese, diced veggies & grilled corn & store in the fridge so they’re ready to go
2. Pour the salsa into the bottom of the slow cooker, followed by the chicken & season as desired
3. Cook on low for 4 hours (or add the chicken stock & cook on low for 8 hours if it’s a work day)
4. When ready, remove chicken & dice or shred & serve with your choice of toppings
This would be a great item to bring along for a pot luck lunch or picnic- just cook the chicken over night & wake up to your dish ready to go!
Image Source: Skinny Taste
May posts sponsored by Noah’s Ark Hypnotherapy

Yummy Mummy Recipe: Mexican Casserole

This week I accidentally made 2 Mexican dishes back to back. I usually try to have a variety, but the Hubby was happy with the menu options, so it wasn’t such a bad mistake to make. 😉

The first was my slow cooker veggie chilli, which I ended up using the next night as part of this recipe- I was quite impressed with myself. As per my usual routine, I checked out my Food & Recipe board on Pinterest for inspiration. I’d pinned this lil beauty from The Kitchen of a Navy Wife a while ago and was glad to have the chance to try it out. I’d say this was definitely a success- and major bonus: SUPER EASY.

Image Source: http://www.navywifecook.com/2013/01/mexican-casserole.html

Yummy Mummy Recipe: Mexican Casserole
Serves: 6

Ingredients:

1½ cup tortilla chips, crushed

½ pound ground beef
1½ cups salsa
1 can chili (with beans)- or use your own! 😉
8 oz sour cream
¾ cup canned diced tomatoes, drained (I skipped these)
Black olives (skipped these too- but could swap for jalapenos for an added kick)
½ cup cheddar cheese, shredded
Directions:
Preheat oven to 350.
Spread tortillas along base of baking dish.
Brown ground beef in pan. When cooked, add salsa & chilli; mix well.
Spread beef mixture over tortilla chips.
If using canned tomatoes, add on top of beef mixture.
Spread sour cream over top. Add olives and/ or jalapenos. Sprinkle with cheese.
Cook for 20- 30 minutes, or until cheese is nice & bubbly.
Serve with corn bread (recipe here) or tortilla chips. Ole!

Yummy Mummy Recipe: Slow Cooker Veggie Chilli & Cornbread

This recipe involves 2 things I love: slow cookers and veggies! My sister in law gave me this recipe and I’m so grateful for it now that Summer is fading away. Because it’s good for our bodies & wallets, we try to eat vegetarian 2- 3 nights a week. Since I used to be vegetarian I find this quite easy to incorporate into our meal planning, and Will likes the variety in meals. However, I have to make sure the vegetarian meals have enough substance to them so that you’re not left feeling hungry in 20 minutes. Chilli is great because the beans pack a hearty punch; toss in the carbs from the corn bread and your appetite shouldn’t be disappointed.

Yummy Mummy Recipe: Slow Cooker Veggie Chilli

2 medium onions, diced
5 cloves garlic, minced
1/2 tsp olive oil
1 green pepper, diced
1 red pepper, diced
2 stocks celery, chopped
6 roma tomatoes, chopped
2* 15 oz kidney beans, drained & rinsed (and/ or black beans)
(you could also add a can of baked beans if you like)
1 6 oz can tomato paste
8 oz frozen corn
1 tsp salt
3 tsp chilli powder
1/2 tsp black pepper
1 tsp cumin
1 tsp ground coriander
1 tsp cayenne pepper
1 tsp dried oregano
1 1/2 cups chicken or veggie broth

Saute onion & garlic in oil until onion is cooked/ soft.
Prep veggies and add to slow cooker.
Add all other ingredients & mix well.

Cook on low for 6- 8 hours or on high for 3- 4 hours. Mix occasionally.
(I had to help break the tomato paste down because it’s so thick).

Bread Maker Cornbread (2 lb loaf) from Bread Machine Diva
My bread maker instructs to pour in liquids first; follow the instructions for your specific bread maker.

1 cup cornmeal
1 – 1/4 cup flour
4 teaspoons baking powder
1/4 cup sugar
1 teaspoon salt
1 teaspoon vanilla
2 eggs – lightly beaten
1 cup milk
1/4 cup melted butter or oil
I used the cake/ sweet setting & selected the light crust option

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