Easy Chicken Burritos | The Family Kitchen
Chicken Burritos I made a roasted chicken over the weekend, and after enjoying it on the first day, I’ve been trying to come up with a more innovative recipe than just a simple sandwich. When I spotted some leftover tortillas in the fridge, I instantly thought of finally making my own homemade burritos. One of my embarrassing, guilty pleasures are those cheap, frozen burritos. I don’t know what it is about them, besides the fact they are loaded with fat, but I have loved them for years. Easy Chicken Burritos Ingredients 2 cups cooked shredded chicken 1 -15 oz can re-fried beans, I used vegetarian 1 cup salsa 1 – 4 oz can green chilies 1 medium onion, diced 1 clove garlic, diced fine 1/2 teaspoon dried oregano 1/2 teaspoon dried cilantro 1/2 teaspoon cumin 1/4 teaspoon coriander 1/4- 1/2 teaspoon chile powder 1 tablespoon olive oil toppings chopped lettuce chopped tomato shredded cheddar cheese large flour tortillas sour cream guacamole additional salsa Method 1. 2.
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Gluten-free, Egg-free and Dairy-free Recipes | Allyson Kramer | Gluten-Free Vegan Recipes | Food Photography
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Mexican Green Rice Salad
Mexican Green Rice Salad This is just about the easiest little salad ever. I told you earlier in the week how infatuated I was last summer with rice salads, and now that the weather has warmed up, I can’t get them out of my head. I’ve been dreaming about all type of ways to reinvent a rice salad. This was my latest creation I made for Cinco de Mayo. It’s loaded with spinach and cilantro for a brilliant color and unique taste. Happy Mother’s Day Ladies! Get Grillin’ with Family Fresh Cooking and Cookin’ Canuck, sponsored by Ile de France Cheese, Rösle, Emile Henry, Rouxbe and ManPans. Mexican Green Rice Salad Ingredients:3 cups cooked rice 1 - 9 oz package fresh spinach 1 small bunch fresh cilantro the juice of one lime 3 tablespoons olive oil 1 medium onion, diced 1 jalapeno, diced very fine (optional)Directions:Take fresh spinach, in batches, and pulse in food processor until finely chopped.
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Immunity Soup Recipe
This soup is built on a monster white pepper broth. White pepper with jolts of ginger, and stabs of garlic. I like it just shy of scalding, racing down my throat, sweeping through my sinuses in one boisterous, fragrant swoop. This is a soup I make often, particularly when I need a boost. A couple words of wisdom here. - More Mushroom Recipes - - More Tofu Recipes - - More Soup Recipes - Treat the broth seasonally - if it's summer, toss some corn in. 1 tablespoon extra virgin olive oil 1 medium onion, quartered and thinly sliced 3 celery stalks, thinly sliced 1 medium carrot, thinly sliced 8 medium garlic cloves, very thinly sliced 2 tablespoons grated ginger, peeled 3/4 teaspoon finely ground white pepper, plus more to taste 1 1/2 cups mushrooms, trimmed 8 ounces firm tofu, sliced into thin slabs 2 1/2 teaspoons fine grain sea salt to serve: lots of chopped green onions, sliced watermelon radish, and/or pea shoots Serves 4-6. Prep time: 15 min - Cook time: 20 min Print Recipe
About
Hi, I’m Angela. Welcome to Oh She Glows – an award-winning recipe blog featuring over 500 healthy recipes (and growing)! For the past 6 years, I’ve shared energizing, plant-based recipes that my family and I enjoy on a daily basis. My goal is to inspire you to embrace more plant-based foods in your diet without feeling the least bit deprived. My first cookbook, The Oh She Glows Cookbook (released March 4, 2014) is a New York Times Bestseller. Note: The parfait cover is the Canadian cover and the carrot cover is the US cover. My Story: On October 31st 2008, I started Oh She Glows to write about my recovery from an eating disorder, my journey to health, and the amazing transformation that food can make in our lives. As my relationship with food improved, I focused on creating healthy plant-based recipes that would win over my husband’s approval. In 2011, I was approached by an editor from a major publishing house and offered to write a cookbook. [interview in The Writer Magazine] Angela
Beef and Broccoli Stir Fry
Beef and Broccoli Stir Fry Of all the Americanized Chinese stir fries, beef and broccoli has to be one of the most popular. It’s so simple, and so good. This recipe is an adaptation of my mom’s very Americanized version of the classic stir fry. Her secret ingredient to an irresistible beef and broccoli stir fry is cheddar cheese. Beef and Broccoli Stir Fry Ingredients:1 1/2 lbs top sirloin, sliced thin 1 tablespoon rice wine vinegar 3 tablespoons soy sauce 1/2 teaspoon freshly cracked black pepper the florets from 2 heads of broccoli 2 tablespoons oyster sauce 1/4 cup shredded cheddar cheeseSteamed white riceDirections:1.
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All our nutrients | The Vegan Society
How to thrive on a plant-based diet Well-planned vegan diets contain all the nutrients we need to remain strong and healthy. Plus people often automatically adopt healthier habits when they begin following a vegan diet; for example eating more fruit and vegetables and enjoying meals higher in fibre and lower in saturated fats. Here are some useful tips and tricks to ensure you’re getting everything you need from your plant-strong diet: Value variety Eat lots of different plants, the more colourful the better! Watch your weight Vegans, like everyone else, need to pay attention to their weight if they want to enjoy good health. Fat Choose good fats containing Omega-3 (like walnuts, flax seeds, rapeseed oil), yet eat these in moderation. Sugar Limit your intake of refined sugar. Salt Limit salt (sodium) consumption from all sources. Iron Great sources of iron include beans, legumes, green vegetables, nuts and seeds. Fortified foods Smart supplements The key to being a healthy, happy vegan
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Sesame Chicken
Sesame Chicken Oh how I love sesame chicken, let me count the ways. It makes me feel like a little kid again everytime I eat it. It’s not very spicy, it’s a little sweet, and there’s those little sauce drenched chicken nuggets. For this recipe, I used boneless, skinless thighs, but you can substitute breasts if you like. Sesame Chicken Ingredients:For the Chicken2 lbs boneless skinless breasts or thighs, cut in bite size pieces 6 tablespoons soy sauce 2 tablespoons sesame seed oil 1 cup or more cornstarch (for breading) oil for deep frying (several cups)For the Sauce2 cups chicken stock 1/4 cup corn starch 1/4 cup water 1/4 cup rice wine vinegar 1/4 cup brown sugar 2 cloves garlic, grated 1 teaspoon ginger, grated 1 tablespoon Sriracha 3 tablespoons sesame seed oilSesame seeds to garnish Steamed broccoli Cooked white riceDirections:Combine chopped chicken, soy sauce and sesame seed oil in a large bowl.
what the hell _does_ a vegan eat anyway?
