WHERE HEALTHY MEETS DELISH

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4 Ingredient Mango Chipotle Dressing

4 Ingredient Mango Chipotle Dressing

We all know how important it is to eat as many vegetables as possible. “Eat your broccoli! It will make you big and strong”, they say. I don’t know about you but I’m not one for a big bowl of leafy greens on the daily. […]

Pad Thai Slaw with Peanut Dressing

Pad Thai Slaw with Peanut Dressing

I’m all for spicing things up and a sad ol’ coleslaw was in desperate need of some sprucing! This pad thai veggie slaw is similar to your traditional coleslaw with shredded carrots and cabbage but instead of a lifeless watered-down mayo dressing, I’ve added a […]

Double Chocolate Chickpea Cookies

Double Chocolate Chickpea Cookies

Late night snacks are my arch nemesis. They’re my dirty little secret and the thing I love to hate. Unfortunately what most people tend to grab for late night snacks are packed full of sugar, salt and calories. I had to find some kind of middle ground to get these munchies in check without overthrowing all the of the progress I had made in my workouts that day. Then I figured out how; double chocolate chickpea cookies! (more…)

5 Ingredient Oven Baked Falafels

5 Ingredient Oven Baked Falafels

New year, new me..right? So cliche but this is still the hard truth for everyone setting new years resolutions, me included.

Creamy Roasted Acorn Squash Soup

Creamy Roasted Acorn Squash Soup

I’m spending this holiday season in the Pacific Northwest and am so excited to soak up all the winter veggies! After spending a few years in Mexico, one thing that I always miss are the winter squashes. There are so many delicious, creamy squashes that […]

Vegan Roasted Poblano Pepper and Corn Chowder

Vegan Roasted Poblano Pepper and Corn Chowder

When most people talk about Mexico it’s usually to discuss their recent vacation in one of the AMAZING beaches and how they drank cocktails all day under the hot sun. However, certain times of year Mexico can get a little chilly, contrary to the stereotype.

I live in Oaxaca, Mexico where today it’s pretty dreary weather to be honest. It’s the kind of weather that makes you want to stay inside and curl up with some blankets and hot coco…or wine!..Just me?

Vegan Roasted Poblano and Corn Chowder
Vegan Roasted Poblano and Corn Chowder

Anyway….

This cold weather calls for something cozy. Soup, chowder, chili. Any of those would be EXCELLENT for today’s weather. So using local ingredients, I whipped up a poblano chowder, which could also easily be blended into cream of poblano.

It turned out so creamy with just the right amount of chunkiness. It’s vegan but my husband had no idea and scarfed down a huge bowl. To get him to eat vegetables is a win in itself right there!

I wanted the chowder to have a bit of a smoke so I roasted the poblano peppers in the oven for about ten minutes each side until they were good and chard all around. This process could also be done on a stove top, but I prefer just to stick it in the oven and forget about it while the other ingredients cook on the stove.

Vegan Roasted Poblano Pepper and Corn Chowder
Vegan Roasted Poblano Pepper and Corn Chowder

This tasty chowder took me about 20 minutes to make and was just what I needed for the gloomy weather.

Pair with warm tortillas or crispy tostadas for an extra crunch.

If you’re hungry for more poblano recipes check out my guest post for All She Cooks This 5 Ingredient Roasted Poblano Pepper Dip is perfect for parties or just a cozy night in.

5 INGREDIENT ROASTED POBLANO PEPPER DIP
5 INGREDIENT ROASTED POBLANO PEPPER DIP

Vegan Roasted Poblano and Corn Chowder

Indredients

  • 2 poblano peppers
  • 1 can corn
  • 2 potatoes diced
  • 1 onion diced
  • 2-3 cloves garlic minced
  • 2-3 stalks celery
  • 3 cups vegetable stock
  • salt and pepper to taste

Directions

  1. Preheat oven to 400 and roast peppers on a lined baking sheet for about 10 minutes each side or until they are chard on all sides.
  2. Meanwhile, in a large pot saute potato, onion, celery and garlic until soften and onions are translucent.
  3. Once peppers are roasted, place in a ziplock bag and let cook for a few minutes until the skin can easily be peeled off.
  4. Dice peppers and add to veggie mix along with vegetable stock. Bring to a boil and then lower to simmer.
  5. After about 3 minutes add about one third of the mixture to a blender and blend until smooth. Adjust the one third depending on how chunky you prefer.
  6. Return blended mixture to pot and let simmer for another 5-10 minutes. Salt and pepper to taste. Enjoy!
Vegan Roasted Poblano and Corn Chowder
Vegan Roasted Poblano and Corn Chowder
Sweet Potato and Black Bean Quesadillas

Sweet Potato and Black Bean Quesadillas

Fall has got to be my favorite time of the year. The leaves change and it’s beautiful! It’s the perfect time to get cozy with a blanket and hot beverage on the couch. It’s pumpkin spice season and it is delicious! (Haters gonna hate!) I […]

Spicy White Bean Soup

Spicy White Bean Soup

A few weeks ago a rare occasion happened in Oaxaca: my husband and I had the SAME afternoon free with absolutely NO obligations!! WOOHOO!! That happens about once in a million years. So we decided to have lunch at a casual place downtown where they […]

BBQ Chickpea Wrap

BBQ Chickpea Wrap

The secret to eating healthy is planning ahead. PLAN. PLAN. PLAN. I do admit it can be challenging and I STILL struggle with planning out my meals but when I do everything runs SO much smoother and I’m unbelievably more productive. However, sometimes it’s just not gonna happen. On those days I like to stick to easy quick recipes that won’t take out hours of of my day to make. One of my favorite go-to’s is BBQ chickpea wraps.

BBQ Chickpea Wraps
BBQ Chickpea Wraps

Chickpeas? I know so surprising I’m eating these AGAIN (so good I can’t help myself!) but they really are a lifesaver. Personally I prefer to make them in my crockpot (more on that here!) because it’s so convenient and much cheaper than cans. But as long as they’re cook they’ll work for this recipe. Cooking them in a crockpot allows me to make a bunch at one time and use them for whatever throughout the week.

I recently posted these BBQ babies in a FB group because I just had to share how delicious and complete they made my dinner that night and I had so many responses I HAD to share them with my foodies.

BBQ Chickpea Wraps
BBQ Chickpea Wraps

Also I may have forgotten to mention but this is a TWO (yep 2!) ingredient recipe. All the extras are just whatever you prefer to add to your wrap, but only two required: chickpeas and BBQ sauce.

If you’re not a fan of BBQ feel free to add any other kind of sauce. I’m personally a BBQ addict and live for BBQ’s so anything with BBQ sauce has got me hooked.

In my post above I just ate them plain Jane with veggies and quinoa and it was still AMAZING. Honestly you can’t really screw up the simplicity of mother nature. Just douse your chickpeas in BBQ sauce and eat them however you want!

 

BBQ Chickpea Wraps

Ingredients

  • 1 cup cooked chickpeas (I prefer this method)
  • 1/4 cup BBQ sauce (or any other preferred sauce)
  • Tortilla
  • lettuce
  • tomato sliced
  • cucumber sliced
  • red onion sliced

Directions

  1. In a medium sauce pan roast chickpeas until lightly toasted on all sides. Be sure to move around every few minutes so they do not burn.
  2. Once chickpeas are toasted, stir in BBQ sauce until evenly coated.
  3. Assemble your wrap! Add chickpeas and all other veggies to wrap and enjoy! Tip: I prefer to wait a few minutes until the chickpeas have cooled so not to wilt the vegetables.
BBQ Chickpea Wraps
BBQ Chickpea Wraps
Bean Stuffed Entomatadas

Bean Stuffed Entomatadas

All Mexican food is essentially the same four ingredients rearranged and called something different. Quesadilla? Tortilla, cheese, salsa. Tacos? Tortilla, meat, salsa. Tostada? Fried tortilla, meat, salsa. Essentially they are all the same thing. But despite it’s simplicity, one of my favorite Mexican breakfasts is entomatadas.


Words From the Foodie

What do you mean health-ish?

What do you mean health-ish?




Most people would agree that it’s important to be healthy. That means taking care of yourself and going to the dentist and doctor on a regular basis for check-ups, taking medicine with you get sick and taking a mental break every now and then to keep yourself sane. I totally agree with all that, but being healthy also consists of taking preventative measures so that you don’t even get sick in the first place.

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