Enchiladas for the win!

Enchiladas are classic yet so versatile and a great choice for week night dinners. Their fillings can use up must-go veggies & meats. Or you can plan ahead for your favorite combinations. Some of our favorites are chipotle chicken & cabbage, or vegetarian style black beans, kale & bell peppers. Recently, I made these because, it is what I had in the fridge and they were amazing!

General recipe:

Preheat oven to 350

1 onion, cut into half moons

2 cloves of garlic, chopped

4-6 oz shiitakes mushrooms, coarsely chopped

1/2 head of cabbage, thinly sliced

Choice seasoning: for these ones I used oregano, red pepper flakes, thyme, salt and pepper

In a medium sized skillet, warm 1 T choice cooking oil (I've been using sunflower a lot lately) over medium heat, toss in onions & garlic and saute for about 5 minutes until onions are tender. Next add seasoning, stir and coat the onions & garlic. Next, add the cabbage and mushrooms and ~1/4 cup of water or broth and cover. This speeds up the cooking process. Cook until veggies are tender about 10 minutes. 

Cashew cream sauce:

1/2 cup raw cashews, soaked in boiling water for ~15 minutes

Rinse and strain cashews, add to a blender along with:

1/4 cup water or broth

 2 T nutritional yeast, juice of half a lemon

 1/2 or whole avocado and blend on high until creamy.

You may need to add a bit more liquid for it to pour, it all depends on how long you soaked the cashews.

I've been using these wraps, as I can't do corn anymore :(

Quickly preheating wraps, either in the microwave or preheating oven makes them easier to work with. My trick is, heat them in the pre-heating oven for about 7 minutes, take them out, wrap them in a dish towel to further steam them and then take one out at a time and fill and gently roll them.

Once filling is cooked and sauce is made, spread a layer of sauce on the bottom of the pan and fill & roll the tortillas. Pack them into your baking pan and bake for 25-30 minutes. ENJOY!

I'm a HUGE fan of this pre-made enchilada sauce.




Kid approved green smoothie

Long weekends call for slow mornings. No doubt I am excited about the school year starting back up next week, but this morning I slept in until 8:30, got up made smoothies, then breakfast burritos/bowls and am finally sitting down to some work at 10:30.

Going with the flow feels so good on a Monday morning.

The structure and routine of school will be good for both my daughter and I to get back into. This summer, without as much structure, and lots of travel we tended to eat meals at different times, based on our sometimes loose, sometimes well planned days. As many of us have noticed, kids do like some structure, they like to know what to expect. It makes them feel safe while they are learning about EVERYTHING.

The expanding minds of our children need an array of whole foods to keep them grounded, growing and good. I get so frustrated when it seems like ALL my daughter wants is fruit and carbs, she does not want things mixed together and ketchup, she wants it on anything savory.

I have to remember that this is just a phase. We model good eating around her, and ask her to try stuff before she knocks it. Remembering back to the first 3 years of how well she ate, I gain a sense of relief.

Smoothies are a great vehicle to get some extra nutrition into ourselves and kids. I love smoothies because they are quick, easy and I can make them a proper meal with the addition of some protein, fat and fruit. I've been making smoothies for years and my family told me today that this is one of the best ever. So well worth sharing.


1 ripe mango

1 ripe banana

3 T Collagen (Hydrolysate)

1 t cardamom

1 1/2 cup of cashew milk

1 date

3 T chia seeds

5 leaves of kale

Pop everything into a blender and blend on high until smooth(ie). Add more liquid for desired consistency.