James and I are sandwich lovers, especially grilled sandwiches. Our favorite weekend meal is lunch because it means grilled sandwich, homemade potato chips and soup. We used to eat grilled avocado sandwiches, but since we’ve started eating locally, we don’t eat avocados. Sad. A few weeks ago, we were driving in the car talking about what we would eat for lunch when we got home and I randomly thought of a spinach, hummus and tomato grilled sandwich. The rest is history.
Seriously though, this sandwich is hands down the best I’ve ever made. We’ve had it at least three times since then. The best part? You can use any veggies you have on hand AND it’s all local!
Continue reading “Best Sandwich You’ll Ever Eat”
Yet another one of the staples in our house that I can’t believe I haven’t shared sooner. This is one of the easiest soups you could possibly make and goes with just about any sandwich, wrap or salad. I make this almost every weekend because it’s easy and is the perfect dipping sauce for our sandwiches! It also reheats well, so sometimes I make a double batch to heat up later in the week!
Continue reading “5 Minute Tomato Soup”
For all of my friends in the north, I thought it was only fitting to post a comforting, warm recipe such as chili. And actually, it’s pretty chilly down here in South Carolina today. In fact, as I’m typing this my mouth is watering thinking about this chili. You can eat it as a main course, or as a side. It goes great with cornbread!
There are two things that make this chili superior to most:
- It’s extremely easy. The only thing you have to pre-cook is the onion & garlic and quinoa. (Unless you use bagged beans like I do. But you can cook those days ahead! Quinoa can be cooked ahead too!)
- It is packed full of nutrients. It has black beans, kidney beans and quinoa. Not to mention all the spices; chili powder, cumin, paprika, etc.
1 large onion, chopped
4 cloves garlic, minced
2 (14.5 oz) cans fire roasted diced tomatoes
2 C crushed tomatoes
1 C cooked quinoa
1 C water
3 T chili powder
2 T cumin
1 t unsweetened cocoa powder
2 t paprika
2 (15 oz) cans kidney beans, drained and rinsed (or 4 C cooked beans)
1 (15 oz) can black beans, drained and rinsed (or 2 C cooked)
Salt & pepper to taste
1 C frozen corn (optional)
1. Add onion to a large frying pan. Cook for 5-7 minutes. Add water to keep from sticking to the pan. Add garlic and cook for 1-2 minutes.
2. Add all ingredients to a large stock pot. Stir until well combined. Cover and simmer for 30-40 minutes.
Note: If you want a more traditional chili leave out the corn. Otherwise the corn makes it more of a southwest dish. It's delicious either way, just depends on your preference!
In the spirit of Taco Tuesday, I thought I would post this recipe. The “meat” of this recipe is very versatile and can be used for many different recipes including nachos, enchiladas and quesadillas.
Continue reading “Lentil Tacos”
So, I have a new found obsession with lentils. Until I stopped eating meat I had only looked at lentils in the grocery store thinking they were something foreign. I hadn’t cooked with lentils until a few months ago. Not only are they delicious, but they’re SUPER versatile. And, not to mention, they have A LOT of health benefits.
Continue reading “Lentil Recipes: Sloppy Joes, Tacos & Meat Loaf”
I’m so so excited to share this with you! I have been working for a couple of days to finish this. The farmer’s market was rained out on Wednesday, so I decided to put myself to work! I created a 7 day meal plan! When working I realized James and I eat pretty much the same stuff over and over. So, I am only posting 7 days of recipes while James and I try new recipes to add. (I will never post any recipes until I have tried them myself!)
Continue reading “7 Day Meal Plan”