Good Morning Everyone!
Saturday’s Rock! I have a meeting to go to this morning and I am really excited about it because we are meeting at Starbucks! And you all know I hold a very special spot in my heart for Starbucks and especially Christmas Starbucks! I heart the red cups
Yesterday was such a great day and I had the most wonderful chat with my ma’ma……it made me realize a few things – are we all living our life to the fullest? Do we love every single day we wake up? If you could do anything with your life what would you do, career wise? I admire everyone out there right now actually thinking about this and those who are truly living their dream life! I am on my way and am loving the processes that goes along with it!
Last night was a very chillaxing evening – we made dinner, rented GI Joe (not my idea) and I baked some cookies (my idea). I think we almost ate them all!?! Hmmm good thing the workout routine starts on Monday! Tony please whip me back into shape!
When Ryan and I first started dating we would every Friday night go to this little hole in the wall Mexican restaurant, it was delish, cheap and fun! We have now been eating vegan, so we tend to stay home more for our meals and last night my Friday Night Mexican craving crept back in so I decided to concoct my own vegan taco salad It was pretty darn tasty!
Kris’ Mexican Taco Salad
2 cup Mung Beans
4 cups water
2 vegan Bouillons
1/2 tsp sea salt
1 tsp (or more) Organic Mexican Seasoning or Chili Powder
You could also add garlic if you would like to the meat….I didn’t have any so I didn’t.
Rinse Mung Beans in strainer for a few minutes – Place mung beans, water and bouillon in pot, cover and bring to a boil. Reduce heat and let simmer for 20 – 30 min. Keep checking to make sure there is still water in the pot and the beans aren’t burning. You might need to add water as the cooking goes along. Once the beans are done cooking add all the spices and mix – I also added my spinach here when the beans were being seasoned.
2 ripe Avocados
1 tsp Organic Ground Cumin
1/2 tsp Sea Salt
1/2 tsp Pepper
1 med diced Tomato (you can omit)
*Garlic if desired
Mix all the above ingredients and Mash Up! YUM!
Make The Taco Salad! – I added chopped tomatoes, peppers and guac to make up the taco salad!
This is a super easy meal, full of protein and nutrients – Plus I have left overs for tonight! – Mmmmmmm You could always make some Fresh Salsa and add a spoonful of that on top! Delish
After dins came the cookies!! I found this recipe from balanceisbeauty.ca – I read that Krissy made these yesterday and I knew I had all the ingredients so I whipped these bad girls up!
I did have to alter the recipe a tad and used Oat and Almond Flour instead of spelt, coconut oil instead of canola oil, and Agave instead of Maple Syrup……but they still turned out amazingly! You can find the recipe here.
Almond flour is the best way for me to bake (almost everything) without using Wheat and I am so grateful that a friend of ours owns a bistro here in Vancouver and she can get me Organic Almonds at wholesale! I whip all my baking up with these nuts….Hudson loves them so I always “drop” one or two on the floor for him……what can I say I am a sucker for brown eyes
How did you spend your Friday night? Do you have a Friday Night Ritual??
1 MORE DAY for the Zazubean Chocolate Give Away! Enter NOW!!!