This is probably my favorite go-to recipe when I don't know what to make for dinner.  I discovered Holly and her blog My Plant-based Family in 2012 when I was desperately searching for animal protein-free meals I could eat that would support my, then, new way of eating. 

I was officially diagnosed with discoid lupus in early 2012 and learned new ways of eating that would help me to kick the autoimmune challenge to the curb.  The first thing I really enjoyed about this recipe is that it taught me how to make my own taco seasoning, without all of the anti-caking agents and sodium found in boxed taco seasonings.  Learning how to mix spices to create amazing, from scratch, seasonings was fun and exciting for me!

On her website, Holly now offers an Insta-pot and a crock-pot version of this recipe, but when I discovered it there was only the oven version and that's the one I enjoy the most.  My children and my husband enjoy all three variants! I often add canned corn (fresh corn in the summer) for some extra color and I used one can of black beans and one can of kidney beans to mix up the texture and taste.  This becomes our "taco meat" or filling, if you will.  Our sides typically include lettuce, cheese, slices of avocado, tomatoes and/or salsa all with taco shells or tortilla chips as a taco salad.

Try it out and come up with your favorite way to prepare!

• 1 cup uncooked brown rice
• 2 1/2 cups water (3 cups for casserole version)
• 1 8 oz can of tomato sauce
• 1 tsp salt
• 1 tsp onion powder
• 1 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 2 cups cooked beans (or 1 can drained beans) I’ve used pinto and black beans.
• 1 cup corn (optional)

For Casserole Version

1. Preheat oven to 350°
2. Add all ingredients to a 9×15 casserole dish and stir gently.
3. Bake for 1 to 1 1/2 hours until rice is tender.

All three of my kiddos love this smoothie!  They are ages 8, 8 and 2.  While I own a Hurom Slow Juicer that I really like AND it's pretty easy to clean, I don't have much time to juice my carrots these days, so I buy mine already bottled.  To keep things simple I also use frozen and even canned pineapple.  Same for the lemon juice.  I typically use juice that is pre-bottled.

• 1 large ripe banana (previously peeled, sliced and frozen, use more for a sweeter smoothie)
  
• 1 cup frozen, canned, or if you've got it on hand, fresh pineapple
  
• 1/2 Tbsp fresh ginger, peeled
  
• 1/4 tsp ground turmeric
  
• 1/2 cup carrot juice
  
• 1 Tbsp lemon juice (1/2 small lemon yields ~1 Tbsp)
  
• 1 cup unsweetened almond milk

Two staples you should always have on hand are brown rice and lentils! 

Lentils come in a variety of colors and are rich in  complex carbohydrates - which means they boost your metabolism and help your body to burn fat!  I don't know about you, but I LIKE that!  Let's not forget that lentils are high in protein and  are terrific sources of fiber, folate, and magnesium!

I'm not exactly sure where my mom got this recipe, but for the purposes of giving credit where it is due, she is my source!  She hooked me up with this SUPER SIMPLE recipe when I was just starting out on my plant-based journey and to this day (7 years later) I'm still enjoying it and so does my family!  I'm not kidding!  The kids ask for seconds, even my 2 year old!! 

Try it out and let me know what you think!

• 1 tsp veg oil (or water in the bottom of the pan to water saute the veggies)
• 1 onion diced
• 1 carrot sliced 
• 4 cups vegetable broth
• 1 cup dry lentils
• 1/4 tsp pepper
• 1/4 tsp dried thyme
• 2 bay leaves
• dash of salt
• 1 tsp lemon juice

Saute carrots first and then add onions in vegetable oil or water for 3-5 minutes or until onions are clear.  Add broth, lentils, pepper, thyme, bay leaves, and salt.  Reduce heat to simmer.  Cover and cook until lentils are soft - about 45 minutes.  Remove bay leaves.  Add a little lemon juice to individual bowls before serving.

I made this for the first time this week and it was a hit!  One of my 8 year-olds went back for multiple helpings and my two year-old preferred only eating the black and pinto beans!  This recipe is adapted from the FIXATE cookbook and is definitely a keeper! 

Four reasons you must make this salad:
- it's extremely colorful which catches the eye
- it's protein packed; thanks to the quinoa and beans
- it's plant-based - great for plant-based eaters and those who institute meatless Mondays
- it's a terrific salad for any time of year, but especially a great dish to take to a summer BBQ 

I shared pictures of this on social media and got several requests to share the recipe.  I modified the recipe slightly by using two different types of beans (I just didn't have two cans of black beans on hand), less salt, and little to no oil.   I'm trying my best to get back to my no salt, sugar, or oil way of eating in order to crush any inflammation present in my body.  You can find the complete original recipe in FIXATE.

1/3 cup fresh lime juice
1 Tbsp. ground cumin
1 Tbsp. sea salt (or Himalayan salt) - I used about half the amount
1/3 cup olive oil - a used a small drizzle
1 can black beans (15 oz drained, rinsed)
1 can pinto beans (15 oz drained, rinsed)
4 1/2 tsp red wine vinegar
 ground black pepper to taste; optional
4 cups water
2 cups dry quinoa, rinsed
1 medium red bell pepper, finely chopped
1 medium orange bell pepper, finely chopped
1 medium yellow bell pepper, finely chopped
1 (10 oz) bag frozen corn, thawed
1 bunch fresh cilantro, finely chopped​

- combine line juice, cumin, and salt in a medium bowl; whisk to blend
- slowly add oil, while whisking constantly, set aside
- combine beans, vinegar, and pepper in medium bowl, mix well, set aside
- bring water to a boil in medium sauce pan over high heat
- add quinoa, reduce heat to medium-low, cook covered for 10 to 12 minutes or until all water has been absorbed, remove from heat, cool for 15 to 30 minute, set aside
- place cooled quinoa in a large bowl, fluff with fork
- add bell peppers, corn, cilantro, bean mixture, and dressing, toss gently to blend
* most delicious when eaten immediately; keeps well for 2 to 3 days refrigerated

Enjoy!  What did you think? Would love to hear how you and your guests or family enjoyed this colorful salad.

Took some time to read today (sadly, I don’t read nearly enough- I have lofty goals, but it usually ends up with me reading the 1st chapter of something, getting distracted or falling asleep never to return to the book)....I really wanted to close my eyes for a few minutes while Jordan was napping, but decided to keep reading because I was really enjoying You've Got This Momma!

Lead author, Sabrina Greer, does an outstanding job as do the collection of author’s she’s brought together to provide support and encouragement to other mommas simply by sharing their own stories!

Several of these authors stepped out of comfort zones and their everyday roles as moms and more to co-author this book! Talk about Living their Dimensions!! Co-authoring a book! They certainly did!

​3 Ideas/Thoughts That Are Speaking to Me as I Read this Book:

* Building a community filled with human connection when most people these days are so quick to google the answers to their questions or concerns.🤔...how to do it and why “google it” is usually the go to solution...

* What would I have written about had I said, “Yes!” and signed up for this particular project? What would YOU write about? What experiences about motherhood would you share to encourage other mommas and remind them that they DO have a superhero cape that’s been pushed to the back of their closet?

* Thinking back to how I cried the day Brynn and Piper started Kindergarten and I was at home by myself all day. And to think I was looking forward to the time to myself...my sorrow lasted about a week before I adjusted ;-).

​​​I'm glad that our server had a good sense of humor. S​he commented how she's actually never tried the calamari because she's vegan. She told us how people order it all the time and really enjoy it. At one point I told her I think it would be ok if she tried some because, "If I'm not mistaken, rubber is a plant." She got a kick out of that. I was laughing so hard I could hardly stand it. Tears rolling down my eyes I was cracking up all over the place! Kirsten tried to stop me from saying anything initially, but she knows me and naturally she began laughing pretty hard too!