Short On Time? Here are 3 of My Favorite Go-To Recipes

Easy Peasy Mexican Casserole

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.

Image and Recipe Credit: MyPlantBasedFamily.com

​Turn Down the Inflammation Turmeric, Carrot, Ginger, and Banana Smoothie

All three of my kiddos love this smoothie!  I found this recipe on the Minimalist Baker's site and have just given it a name that I think fits it well! 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

Image and Recipe Credit: minimalistbaker.com

Quick, Easy, and Tasty
​Lentil & Carrot Soup

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.

Recipe Credit: My Mom https://www.facebook.com/harriett.rowe Photo Credit: Pixabay