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Some times there’s a discretion about what is for dinner in my house. My husband is Mexican so he would obviously prefer to eat Mexican food daily. While I also love Mexican food, I come from the Pacific Northwest which has very diverse options when […]
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. […]
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 […]
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…)
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 […]
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?
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.
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.
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 […]
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 […]
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.
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.
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!
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.
Hi I'm Shannon, the crazy behind Health-ish Foodie. I’m a small town girl from Sumner, Washington but have been living in Oaxaca, Mexico for the past three years. I’m an amateur cook, a wannabe chef and a veggie addict that’s only human. I love playing with my schnauzer Lucy, traveling with my hubby and all-you-can-eat sushi!
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.