smoothies, broccoli-slaw and enchiladas oh my!

After our Father's Day weekend it was really nice to get back on track yesterday and fill my body with healthy goodness!  Started out the morning with my go to Green Smoothie. Thanks to my Vitamix it is the perfect way to start off the morning and super easy to make.  My little Cavalier iHop loves them too!

Go To Green Smoothie

Ingredients

1 Banana (or Avocado)
1/2" Piece of fresh Ginger
1/2 Cucumber pealed and sliced
1/2 cup of baby Carrots
1cup frozen fruit of your choice
2/3 cup of filtered water
1 cup of Spinach
2 T. Ground Flaxseed
1/2 cup Oats
Ice Cubes as needed

Place everything in Vitamix or blender in that order and blend on high until smooth.  Add ice if needed. Makes 2 servings.

Lunch is normally at my desk, so I like something quick and easy and out of a mason jar!  Today was Raw Broccoli-Slaw Pasta. This is a super easy, late for work, throw it together and go kind of lunch.  Perfect for a Monday (or any day!).

Raw Broccoli-Slaw Pasta

Ingredients

1/2 Zucchini, diced
1/2 Red Pepper, diced
1/4 cup Red Onion
1 cup of Broccoli-Slaw
1/3 cup of Pasta sauce (no salt)
1 t. Italian Seasoning

Put everything into a mason jar.  Heat or eat cold.  Add as many veggies as you would like!  Super easy!

After hitting the gym an working on my running my time in the kitchen was not over with yet.  I hardly EVER make the same dish twice as there are way too many options out there to eat!!  However, this is my husbands FAVORITE dish and I make often for him.  It also freezes up great for meals for J to take to work.

Vegan Red Sauce Enchiladas

 

For the sauce:

 

1-2 T. vegetable broth

1 small Onion, diced

2 cloves of Garlic, minced 

1 jalapeno pepper, seeded and diced (or small jar of diced)

2 t. Cumin

2 t. Chili Powder

8 oz. Tomato Sauce

3/4 cup water

 

In a small saucepan over medium heat, heat vegetable broth.  Add onions, garlic, and jalapeno pepper.  Sauté until onions are translucent, about 5 minutes.  Add seasoning.  Add water and tomato sauce and bring to a boil.  Cook on medium-low, stirring frequently, for about 15 minutes or until sauce is thickened.  

 

For the filling:  

 

1-2 T. vegetable broth

1 pound Extra Firm Tofu, drained and loosely crumbled

1 small Onion, diced

1 Red Bell Pepper, diced

2 cloves Garlic, minced

1 jalapeno pepper, seeded and diced (or small jar of diced)

1 cup coarsely chopped fresh cilantro

1 T. Red Pepper Flakes

2 t. Cumin

2 t. Chili Powder

2 T. Soy Sauce

10-12 Whole Wheat Flour or Corn Tortillas

 

Preheat oven to 375°.  In a medium skillet over medium heat,  heat vegetable broth.  Add crumbled tofu and seasoning and cook, stirring frequently and any liquid has evaporated, about 10-15 minutes.  

Add onion, red bell pepper, garlic and jalapeno.  Cook about 5 minutes or until the vegetables begin to soften.  Add cilantro and soy sauce.  Mix well. 

To assemble, in a shallow casserole dish large enough to hold the enchiladas in one layer, add about 1/3 of the sauce to coat the bottom of the dish.  Warm tortillas in microwave to soften and spread one side with the sauce, about a tablespoon.  Add a few spoons of the filling and roll the tortilla tightly.  Place seam side down in the casserole dish over the sauce.  Repeat with the remaining filling.  Pour remaining sauce over the top and bake uncovered for about 15 minutes.  Garnish with chopped green onions, avocado and black olives, if desired.  

 

I served mine with Black Beans that I slightly mashed and added jalapenos to.  Yes, we love the spice in our food, but you can omit as needed.

 

Enjoy your Tuesday!