Baked Sweet Potato Tacos — A healthy dinner recipe that uses sweet potato skins as the taco shell! High in fiber, protein, and vegan-friendly!
Hey hey, it’s Monday! People say we Monday around! We’re too busy singin’ to….oh damn it’s Monday.
But that’s okay cuz we’re living in the moment now, right?!
I am surprised to say however that the weekend went by enjoyably slow. Saturday was spent gearing up for the Grace Potter concert at L.L Bean up in Freeport, FO FREE. Now I see where the town gets it’s name. 😉
While she put on an awesome show, and it was free so I can’t complain, here’s me complaining. I spent the majority of the time trying not to step on the army of infants present, jumping up and down to see over jolly green giants on hills, and singing. All at once. No easy task.
Vegetarian Zucchini Noodle Stir Fry Recipe — A healthy main dish loaded with protein and flavor with a tangy sauce. Quick and easy for any weeknight dinner!
Happy hump day friends!
I’m finally settling back into the swing of things now that the whirlwind of weddings is behind me. It was a gorgeous weekend in VT, with the most beautiful weather for the most beautiful people. I am so glad I got to be a part of their day.
And now are you ready to laugh your face off? Make sure you don’t have any beverages in your mouth at the moment.
Loaded Vegan Nachos — A recipe made with a creamy walnut cheese sauce, homemade tortilla chips, and lentil taco meat.
We interrupt this regularly scheduled A Little Somethin’ Sunday post to bring you the latest and greatest creation from the Sinful Nutrition kitchen that is FREAKIN NUTS.
…like literally. There’s nuts all up in these nachos’ bid-ness.
This month’s Recipe Redux partner contest was with California Walnuts, meaning it was time to get extra nutty with my food puns and peculiar culinary concoctions.
I received free samples of California walnuts mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by the California Walnut Commission and am eligible to win prizes associated with the contest. I was not compensatedfor my time.
I have to be honest about a few things here. This is possibly ABSOLUTELY the most complicated recipe on the blog, and is one of the reasons I could never fully be vegan. It’s freakin hard. And like..because ice cream exists. Durr.
So if you’re on the fence about ditching the meat, you better be prepared to WERK.
Don’t get me wrong, it is totally possible, and I love experimenting with vegan recipes just to see what wonders you can make out of nuts and some veggies. Oh, and the recipes are abso-freakin-licious.
Now I’ve heard of the whole cashew craze, where errbody and their vegan third cousin is blending them into every creamy liquid dream. So I wanted to be an equal opportunity ally, and fully support how versatile walnuts can be for any kinda meal, and it’s desire to be transformed into a cheesy alternative.
Plus they’re loaded with fiber and omega-3’s, meaning they’re good for the tummy and the brain..which we all know is the fastest route to my heart. Haven’t you ever notices walnuts kinda look like a brain anyway?
And what goes better with cheese sauce than NACHOS?! Fully locked & loaded nachos at that. I’ll tell you what. MORE WALNUTS. They’re in the meat. They’re in the cheese. They’re in my mouth.
And please for the love of all things non-soggy, make your own tortilla chips. They hold up to #allthetoppings so much better than store bought. Just cut corn tortillas into six triangles, spray with oil, sprinkle with salt, and bake on a cookie sheet in a 400 degree oven for about 5-8 minutes. You and your non-soggy nachos will thank me.