Vegan Lentil Walnut Tacos

These vegan lentil walnut tacos are a delicious and satisfying alternative to traditional meat tacos. Packed with protein, fiber, and flavor, they are perfect for a Taco Cleanse meal!

Ingredients:

• 1 cup cooked lentils
• 1/2 cup chopped walnuts
• 1 tablespoon olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Salt and pepper to taste
• 8 small corn tortillas
• Toppings: shredded lettuce, diced tomatoes, avocado slices, salsa, lime wedges

Instructions:

Put olive oil in a pan and heat it over medium-low heat

Put in the minced garlic and diced onions and saut until the onions are soft

Add nuts, chili powder, cumin, salt, and pepper, along with the cooked lentils

Keep cooking for another 5 to 7 minutes, stirring every now and then, until the mixture is hot all the way through and the flavors are well mixed

You can warm up the corn tortillas in a separate pan or the microwave

Put some of the lentil and walnut mix on each tortilla

Diced tomatoes, avocado slices, salsa, and a squeeze of lime juice should be put on top

Serve right away and enjoy!

Vegan Baked Gingerbread Mini Donuts

These vegan baked gingerbread mini donuts are perfect for holiday gatherings or a cozy treat on a chilly day. They're soft, moist, and bursting with warm gingerbread flavor.

Ingredients:

• 1 cup all-purpose flour
• 1/2 cup brown sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp ground ginger
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp salt
• 1/2 cup unsweetened almond milk
• 1/4 cup molasses
• 1/4 cup melted coconut oil
• 1 tsp vanilla extract

Instructions:

Set the oven to 350F 175C and heat it up

Use coconut oil to grease a mini donut pan

Put the flour, brown sugar, baking powder, baking soda, ginger, cinnamon, nutmeg, and salt in a bowl and mix them together with a whisk

Put the molasses, vanilla extract, almond milk, and melted coconut oil in a different bowl

Add the wet ingredients to the dry ones and mix them together just until they are mixed

Fill up each mini donut pan cavity about three quarters of the way to the top with batter

Bake the donuts for 10 to 12 minutes, or until a toothpick stuck in one comes out clean

Take it out of the oven and let it cool in the pan for a few minutes

Then, move it to a wire rack and let it cool all the way down

Powdered sugar or a simple icing made from powdered sugar and almond milk can be used to sprinkle the donuts after they have cooled down

Quick Vegan Enchilada Sauce

One-minute vegan enchilada sauce that is quick and easy to make from scratch. Great for giving your favorite enchiladas or other Mexican-style dishes more flavor.

Ingredients:

• 2 tbsp olive oil
• 2 cloves garlic, minced
• 1 tbsp all-purpose flour
• 2 tbsp chili powder
• 1 tsp cumin powder
• 1/2 tsp dried oregano
• 1/4 tsp paprika
• 1/4 tsp ground cinnamon
• 1 can 15 oz tomato sauce
• 1 cup vegetable broth
• Salt to taste

Instructions:

In a saucepan, heat olive oil over medium heat

Add minced garlic and saut until fragrant, about 1 minute

Sprinkle flour over the garlic and whisk to combine, cooking for another minute

Stir in chili powder, cumin, oregano, paprika, and cinnamon until spices are fragrant, about 1 minute

Add tomato sauce and vegetable broth, whisking until smooth

Bring the mixture to a simmer and let it cook for about 5 minutes, stirring occasionally, until the sauce thickens

Season with salt to taste

Remove from heat and use immediately or store in an airtight container in the refrigerator for up to a week

Green Powerhouse Smoothie

This green smoothie is full of antioxidants and vitamins that will give you energy and make you feel good.

Ingredients:

• 1 cup spinach
• 1/2 cup kale
• 1 banana
• 1/2 cup pineapple chunks
• 1/2 cup Greek yogurt
• 1 tbsp honey
• 1 cup water

Instructions:

Combine all ingredients in a blender

Blend until smooth and creamy

Pour into a glass and enjoy!

Keto BLT Salad

The classic BLT sandwich is turned into this Keto BLT Salad, which is low in carbs. This salad tastes so much like the real thing! It has crunchy lettuce, tasty bacon, and juicy tomatoes all tossed in a creamy Dijon dressing.

Ingredients:

• 4 cups romaine lettuce, chopped
• 8 slices bacon, cooked and crumbled
• 1 cup cherry tomatoes, halved
• 1/4 cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon apple cider vinegar
• Salt and pepper to taste

Instructions:

Put chopped romaine lettuce, crumbled bacon, and cherry tomatoes in a large bowl

To make the dressing, mix the mayonnaise, Dijon mustard, and apple cider vinegar in a small bowl with a whisk

Give the salad a good stir after adding the dressing

Add pepper and salt to taste

Serve right away and enjoy!

Easy Slow Cooker Pot Roast Tacos

These Easy Slow Cooker Pot Roast Tacos are a tasty change from regular tacos. The beef chuck roast is cooked slowly in a tasty broth that has taco seasoning, onions, bell peppers, and salsa in it. This makes the meat tender and juicy, perfect for tacos.

Ingredients:

• 2 lb beef chuck roast
• 1 packet taco seasoning mix
• 1 cup beef broth
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 cup salsa
• Taco toppings of your choice cheese, lettuce, tomatoes, sour cream, etc
• Taco shells or tortillas

Instructions:

Place beef chuck roast in the slow cooker

Sprinkle taco seasoning over the roast

Pour beef broth around the roast

Add chopped onion and bell pepper on top of the roast

Pour salsa over the vegetables

Cover and cook on low for 8 hours or until beef is tender and easily shreds with a fork

Once cooked, shred the beef using two forks

Serve the shredded beef in taco shells or tortillas, topped with your favorite taco toppings

Jibarito Sandwich with Flank Steak and Aioli

For the best Jibarito sandwich experience, put toasted buns around a juicy grilled flank steak, caramelized plantains, creamy aioli, and melted Swiss cheese.

Ingredients:

• 1 lb flank steak
• 2 ripe plantains, peeled and sliced lengthwise
• 2 cloves garlic, minced
• 1/4 cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1/4 cup fresh cilantro leaves
• 4 slices Swiss cheese
• 4 sandwich buns, toasted

Instructions:

Preheat grill to medium-high heat

Season flank steak with salt, pepper, and minced garlic

Grill steak for 4-5 minutes per side for medium-rare, or until desired doneness

Meanwhile, in a small bowl, mix together mayonnaise and lime juice to make aioli

Set aside

Brush plantain slices with olive oil and grill for 2-3 minutes per side, until tender and grill marks appear

Once steak is done, let it rest for a few minutes before slicing thinly against the grain

To assemble sandwiches, spread aioli on toasted buns, then layer with grilled plantains, sliced flank steak, Swiss cheese, and cilantro leaves

Serve immediately and enjoy!

Black Beans and Rice con Pollo

Black beans, rice, and flavorful chicken are combined in this delicious and filling dish. Ideal for a hearty and filling dinner.

Ingredients:

• 1 cup black beans, soaked overnight
• 2 cups white rice
• 1 pound chicken thighs, boneless and skinless
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 bell pepper, diced
• 1 can diced tomatoes
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 4 cups chicken broth
• Cilantro for garnish

Instructions:

Warm up the olive oil in a big pot on medium heat

Add the bell pepper, chopped onions, and garlic

Saut onions until they become transparent

After adding, brown the chicken thighs on both sides

Add the oregano, cumin, paprika, salt, and pepper and stir

Add the rice, chicken broth, diced tomatoes, and soaked black beans

After bringing to a boil, lower heat to a simmer, cover, and cook for 20 to 25 minutes, or until rice is done and beans are soft

If necessary, check and adjust the seasoning

Garnish with chopped cilantro and serve hot

Sweet Potato Cauliflower Dahl Curry

This Sweet Potato Cauliflower Dahl Curry is a hearty and flavorful vegan dish that's packed with protein and nutrients. The combination of red lentils, sweet potatoes, and cauliflower simmered in coconut milk creates a creamy and satisfying curry. It's perfect for a cozy weeknight dinner or meal prep.

Ingredients:

• 1 cup red lentils
• 2 cups vegetable broth
• 1 medium sweet potato, diced
• 1 small cauliflower, chopped
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, grated
• 1 can 14 oz coconut milk
• 2 tbsp curry powder
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp paprika
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh cilantro, for garnish

Instructions:

Run cold water over the red lentils until the water is clear

Put olive oil in a big pot and heat it over medium-low heat

Put in the ginger, garlic, and onions

Cook the onions until they are soft and clear

Put in the paprika, cumin, coriander, turmeric, and curry powder

Mix things together well

Put in coconut milk, sweet potatoes, cauliflower, red lentils, and vegetable broth

Add pepper and salt

Once the mixture starts to boil, turn down the heat

Leave the lid off and let it simmer for 20 to 25 minutes, or until the lentils and vegetables are soft

If necessary, change the seasoning

Serve hot with fresh cilantro on top

Have fun with your tasty Dahl Curry with sweet potatoes and cauliflower