Black bean-chicken-veggie enchiladas with Smoky red pepper sauce(dairy free,vegan option)

Black bean-chicken-veggie Enchiladas with smoky red pepper sauce 

You have got to make these! STAT. Hands down the best enchiladas I've made, and also the healthiest (but shhhh, nobody needs to know this). These can easily be a weeknight meal with a little prep work done ahead of time---the sauce can be quickly pulled together the morning of, if you soak your cashews overnight, and the veggies can be chopped/sautéed early, too. You can definitely shave some time by using leftover chicken or buy a roasted chicken, or skip the chicken all together and keep this a delicious vegan meal. You do not need to use the vegetables that I listed below, feel free to use whatever you have on hand… Sautéed spinach would make a great addition! The sauce is so simple to throw together (and craaAazy delish), just make sure you soak your cashews so they soften up before you blend them! 

Mission fantastic enchiladas: Accomplished 

Serves ~8

Ingredients:

10 large corn tortillas (I used La Tortilla Factory which had a corn-wheat blend but regular corn to stay gluten free. If you use an all corn tortillas, just microwave them before you make the enchiladas so they stay pliable)

1 can black beans, rinsed and drained

1 garlic clove, mashed

1/2 tsp cumin

1/2 tsp smoked paprika

1/4 tsp each chili powder, oregano, and coriander 

Pinch of salt

.75 lb chicken breast or thighs, cooked and shredded (you can use more if desired or skip this all together)

1 large zucchini, diced

1.5 cups chopped mushrooms

1 small onion, diced 

1/2 cup frozen corn kernels

1 garlic clove, mashed 

Salt and pepper to taste

2.5 cups salsa verde (or green enchilada sauce)

Toppings: cilantro, pepitas, olive slices

Sauce:

1 cup raw cashews, soaked in water for at least 2 hours or overnight

1.5 jars roasted red peppers (or roast your own, use 3)

~1/2 cup water

1 shallot

1 garlic clove

1 Tbsp lemon juice 

1 tsp salt 

1/2 tsp fresh cracked pepper

3/4 tsp smoked paprika (to taste)

Method:

Soak cashews in advance for about 2 hours minimum. To make sauce: add roasted red peppers, drained & soaked cashews, water, shallot, garlic, spices, and lemon juice to your high-powered blender. Purée for a couple of minutes until creamy and smooth. Add more water if the sauce is too thick. Taste for seasoning. Set aside. 

Cook your chicken, if using, or shred about 2 cups of pre-cooked chicken. 

In a large skillet, sauté the onion, zucchini, and mushrooms in a little bit of oil until soft, about 5-8 min. Season with a pinch of salt and pepper. Add the corn and garlic and mix well. Cook for a couple more minutes. Finally, add the cooked chicken (if using) to the vegetable mixture. Set aside to cool slightly.

Meanwhile, in a small bowl make your smoky beans. To your drained black beans, add the smoked paprika, garlic, cumin, chili powder, coriander, oregano and pinch of salt. Stir well. 

Add beans to the chicken-veggie mixture. Stir to combine. 

In a large 9x13 pan, place about 1/2 cup salsa verde or green enchilada sauce on the bottom of the pan (this is so they don't stick). Fill each tortilla and place them in the pan seam side down, packing them tightly so they don't unfold. Top enchiladas with the remaining salsa verde. **on two of the enchiladas I added a bit of cheese for kid-appeal but honestly you don't need any cheese for these!

Bake at 350 for about 25 minutes or until warmed through. 

Once out of the oven, pour a liberal amount of the warmed red pepper sauce over the enchiladas and garnish heavily with cilantro, pepitas, and any other toppings you desire. Enjoy!!

** I ended up having at least one cup of extra red pepper sauce. I froze part of it for another night. The rest I am using to drizzle on salads, roasted veggies, as a dip, and I think it would be delicious tossed with zucchini noodles!

*** just an idea... You could easily make these into soft tacos! I would just add a little bit of the salsa Verde with the filling and top it off with a tablespoon or so of the red pepper sauce. Maybe a little bit messy but oh so good.

****want a Paleo/grain free option? Just use the chicken veggie mixture (skip the beans if you are hard core) on top of salad greens for a delicious salad. Garnish with salsa Verde, red pepper sauce and all the trimmings.

Snap Pea Salad

Oh Snap! Have I got a recipe for you…

The other night night we had dinner with (awesome) friends and they brought this amazing salad to the table as a side dish. Since I'm the self-appointed Queen of salad, I wasn't expecting to be wow'd, but holy smokes, this salad is divine, and cured my recent salad boredom. I don't think I've ever looked forward to a salad like I do this one. It's perfectly timed because snap peas are in season until fall, but you can always pick up a handy bag at Trader Joe's year round. 

I'm loving how this salad has every shade of green imaginable, and combines so many amazing flavors and textures. Trust mama Mission Delicious here, you're going to be a big deal if you serve this bad boy at your next summer BBQ, promise. 

Mission Shades of Green Salad: Accomplished

Snap Pea Salad
serves 5 as a side (and 3 as a main course)
adapted from Pepper Plate
Take about 20 minutes to pull together. 


Ingredients:

Salad 2 cups snap peas 1.5 cups garden peas (I used fresh English peas from TJ's and boiled them for 3 minutes) 5 cups arugula 2 cups baby kale 1 1/2 to 2 avocados, cubed 1/4 cup lemon vinagrette

               ~1/2-2/3 cup shaved parmesan  

Pepitas for garnish Dressing 1/4 cup red wine vinegar 2 tablespoons Dijon mustard 1 teaspoon dried oregano 1 clove garlic, minced 1/2 teaspoon kosher salt 1/4 teaspoon ground black pepper 1/2 cup olive oil 2 tablespoons fresh lemon juice INSTRUCTIONS Salad 1. Bring a pot of water to a boil. Meanwhile, prepare an ice bath. 2. Wash the sugar snap peas and de-string them if necessary, snapping the tip and removing the fibrous strand running lengthwise. If the snap peas are young, you won’t have to do this. Drop the sugar snap peas into the pot of boiling water. Cook for 2 minutes, then strain out and drop them into an ice bath. (Put the water back on the stove for the garden peas). Once snap peas are cooled, strain. Next, in the same water, boil the garden/English peas for 2-3 minutes (or you can microwave them for a few minutes in a bit of water if you are using frozen peas), drain them and set aside. 3. Combine arugula and kale in a serving bowl. 4. Add snap peas, garden peas, avocado, parmesan and dressing and mix well. 5. Top with pepitas, salt and any additional toppings (chopped cherry tomatoes, asparagus tips, etc.) Dressing 1. Whisk red wine vinegar, Dijon mustard, oregano, garlic, salt, and black pepper together in a small bowl. Slowly stream olive oil into the vinegar mixture while whisking briskly. Beat lemon juice into the mixture. 2. Pour dressing into a sealable jar or bottle, seal, and shake until emulsified.

Easy Roasted Red Pepper & Tomato Soup

This month I'm developing recipes for my good friends at Barre3 Danville for their month-long Summer Challenge. It's clean eating without the neuroticism…just what we need to stay motivated this summer but still enjoy some treats now and then.  Regardless of your eating plan this summer, you must try this soup. It's absolutely fan-friggin-tastic. So filling and rich (thanks to full fat coconut milk), and bursting with bright, naturally sweet yumminess. I would without hesitation serve this at a summer gathering-- it can be made ahead of time, and looks super impressive. It would be an awesome starter course to some grilled halibut and zucchini, but honestly, it makes a perfectly good dinner on its own. 

I wanted to make this soup as easy as possible for you busy people, but feel free to use fresh summer tomatoes and peppers. You'll need to core them, and roast them with a little olive oil and S&P, but that's  not a big deal. I also chose to use full-fat coconut milk in the recipe. The suppressed calorie counter in me wanted to use light coconut milk, but the foodie in me opted for the real deal. I am so glad I did because the result was a soup that is decadent but still healthy, and promises to fill you up, and keep you full. And hey, if you snack less in between meals, you can afford a little extra with meals, right?? Either way, you should really make this soup. 

Mission Summer Soup: Accomplished 

ROASTED RED PEPPER AND TOMATO SOUP
adapted from Food Network 

Ingredients:
1 tablespoon coconut oil
1 container Trader Joe's mirepoix (mix of chopped onion, carrot, celery)
3 cloves garlic (I used the frozen cubes from TJs)
Kosher salt and freshly ground black pepper
2 tablespoons tomato paste
1 (14.5-ounce) can diced tomatoes with juice 
1 (12-ounce) jar roasted red/yellow peppers, drained and chopped
1 1/2 cups chicken broth
1 cup full-fat canned coconut milk
1/2 cup chopped fresh basil, plus more for garnish
Trader Joe's Quinoa Pesto (by the olive oil section)

Method:
Heat 1 tablespoon coconut oil in a 2-quart saucepan over medium-high heat. Add the mirepoix and saute until tender, about 5 minutes. Add garlic and saute until just fragrant. Season with salt and pepper. Add tomato paste and cook until toasted, just 1 more minute.

Add tomatoes, red peppers, and chicken broth and let simmer for about 20 minutes, until the vegetables are tender and the flavors have melded together. Taste for seasoning and add more salt, pepper. Add the coconut milk and basil, and puree using a hand held immersion blender or VitaMix until smooth.

Serve in soup bowls with a generous sprinkle of fresh basil on top and a Tablespoon of quinoa pesto.

Zucchini- Basil Soup with Corn "Croutons"

Things have been a little nutty around here lately, but I wanted to quickly post one of my new favorite recipes. Perfect for all the zucchini that's starting to pop up at the Farmer's Market.  You can definitely eat this on its own for a light dinner, or serve it up with grilled shrimp or tofu. Yum!

This one is easy, flavorful, and really beautiful (and I love saying corn croutons because they sound way more interesting than corn kernels, right?). Enjoy!  xo, Katie

Mission Summer Soup: Accomplished

Zucchini-basil soup with Corn Croutons +side of grilled tofu

So amazingly good! I’d serve this with a side of grilled tofu or shrimp

serves 6-8

Ingredients:

SOUP:

1 Tbsp olive oil (or coconut oil)

1/2 large yellow onion, roughly chopped

3 garlic cloves, minced (I used the frozen garlic cubes from TJs)

4 large zucchini (about 1.5 lbs), chopped

3 cups chicken broth

1/2 large jalapeno, seeded chopped

1/2 generous cup cashews (soaked in water for about 1 hour)

2/3 cup fresh basil leaves + extra for garnish

juice of 1/2 lemon (more if needed)

1 tsp nutritional yeast, optional

salt and pepper

1 ear of corn, cooked, kernels removed from cob (big chunks are gooood)

~16-18 oz tofu for grilling (seasoned with salt and pepper and lemon juice)

Method:

Soak cashews in water for about an hour before starting, if possible, although a high-powered blender will do the job just fine even if they aren’t soaked.

Preheat grill for tofu/shrimp (if using).

You can cook the ear of corn by wrapping it in a very wet paper towel and microwaving for 4 minutes, or boil for 3 minutes until. Remove kernels from the ear and set aside for garnish. 

Next, heat the oil in a large pot over medium heat. Add the onion and saute until they start to brown slightly, about 5-8 minutes, stirring occasionally.  Add the garlic and jalapeno and continue cooking for about 1-2 minutes. Add the zucchini and cook for another 2 minutes, stirring as you go. Add the broth next -  make sure you have enough to submerge the zucchini (3 cups should do it, but feel free to add 4 if you need to). Cover and bring to a boil. Once boiling, reduce heat to low, and simmer for about 10 minutes.  Remove from heat and let cool for about 10-15 minutes. 

Meanwhile, in your blender, place the cashews (drained from the water), about 1 cup water, basil leaves, lemon juice, and nutritional yeast. Process everything until very smooth and creamy. Season with salt and pepper. Leave the basil sauce in your blender, and to it, add about 1/2 of the slightly cooled zucchini soup. Puree until smooth. Set aside in a large bowl/container.  Puree the last 1/2 of the soup. Combine it with the 1st half and stir the soup well. Season with salt and pepper as needed; add more lemon juice if you want more spunk. 

Grill tofu for about 4 minutes per side, just until grill marks are present. Or cook shrimp until pink. 

To serve, garnish the soup with corn kernels and chopped basil. Soup can be served warm or chilled with side of protein. 

St. Patty's Day Pancakes (AKA Spinach-Banana Bread pancakes)

Here's the perfect St. Patty's Day breakfast for you and your lucky babes…quick and delicious, I promise. And they will never know what makes them green. Blame the leprechauns!

St. Patty's Day Pancakes
Serves 2

Ingredients:

1 large ripe banana, peeled

1 tsp melted coconut oil

2 tsp lemon juice (approx from 1/2 lemon), optional*

2 eggs

1/3 cup unsweetened vanilla almond milk

1 cup oats 

1/2 tsp baking soda

1/2 tsp salt

1/2 tsp cinnamon

heavy pinch of nutmeg

1/4 tsp vanilla 

2 large handfuls spinach

Method:

Add all the ingredients to your high-speed blender and mix until smooth. 

Let the batter rest for 10 minutes (it will get puffy). If batter is too thick, you can gently incoporate more almond milk at this point.

Drop batter on an oiled griddle and cook each side for about 2 minutes, or until golden and cooked through.

Serve as desired- with maple syrup (although they are plenty sweet as-is), almond butter, jam, or fresh berries.They are also perfect on their own. 

Crazy-good Granola

I'm pretty sure you will love this (gluten-free) recipe for granola. It's addicting, like in a good-but-baaaad way. Not to worry, this one is made without refined sugar and loaded with protein, fiber, and good-for-you fat to keep you satisfied for a long time. Way better choice than those Oreos that keep calling your name.

I already have a granola recipe posted on here that's delicious - but this one is different. It makes those delicious clusters and tastes so light and perfectly crunchy. I just can't get enough - and I'm pretty sure you have most of the ingredients on hand, so get cooking!

This is a perfect breakfast (think 1/3 cup atop a homemade acai bowl) or afternoon snack with Greek yogurt or by the handful, let's be real here. However you do it, you'll love it!

Mission granola with crunchy clusters: Accomplished

Ingredients:

1 cup chopped nuts of choice (I like a mix of almonds and cashews or pecans)

1 cup oats (gluten free, optional)

1/2 cup quinoa flakes

3/4 cup almond meal (or oat flour)

Pinch of salt 

1 cup seeds (I like a mix of pumpkin and sunflower)

2 Tbsp ground flax

1 Tbsp sesame seeds

1 tsp cinnamon 

1/3 cup coconut oil, melted

1/3 cup maple syrup 

1 Tbsp vanilla 

3/4 cup dried fruit (I use a mix of mulberries, cherries and cranberries)

Method:

Preheat oven to 275. 

Melt coconut oil. Set aside.

In a large bowl, combine chopped nuts, oats, quinoa flakes, almond meal, salt, flax, seeds, and cinnamon. Stir.

Add the oil, maple syrup, and vanilla. Stir well. 

Pour granola into a rimmed baking pan . Bake for about 40- 45 minutes, until toasted and crunchy. Do not stir while baking. Remove from oven, and do not stir until fully cooked (to encourage clumps to stick around).

Once cooled, add dried fruit and place granola is Tupperware. I keep half in the freezer and it will hold for months. 

Xoxo

Protein powder recommendation

I wanted to share with you all a fantastic protein powder I discovered on a recent trip to San Diego. It's made by a health company called Beaming - and if you are ever in the San Diego or LA area, you should definitely stop by for some yumminess- organic smoothies, acai bowls, delicious baked goodies, and to-go salads. I ordered their Rockstar smoothie and it blew my mind!! I also ordered a gluten free carrot muffin that was crazy good. And I love that they use homemade sprouted almond milk in their drinks! They also sell some incredible products in their retail corner. 

One of my favorites is their vegan organic superfood protein powder with added greens ($38.50). I'm very picky about my protein powders and I always scrutinize the ingredient list. This one is impressive and tastes awesome!! The protein comes from a blend of brown rice, pea, and hemp. It also contains chia, maca, chlorella, blue green algae, Jerusalem artichoke, and spirulina. It's sweetened with a blend of coconut sugar, lucuma, and stevia and rolls in at only 2 g of sugar per serving. It has a great vanilla-cinnamon flavor that I love in my smoothies and oatmeal. I even sprinkle it on plain yogurt or use it as a base to make protein pancakes. I've tried so many brands out there and this is definitely my favorite (Although I also love Philosophie products - check them out if you haven't heard of them). 

Anyway, my suggestion is to always read your ingredient labels and choose foods you could make at home. If you can't readily find, say, sugar alcohol at your store, you're better off skipping it.

Here's a simple, delicious smoothie recipe for you:

1/2 large ripe banana (frozen) 

1/2 cup frozen mixed berries and cherries (Trader Joe's sells a mix that's Great)

1/2 Apple

2 cups spinach

Handful of baby carrots

1/4 small cucumber 

1 Tbsp flax meal

1 tsp almond butter 

2-3 Tbsp Beaming Superfood Protein +Greens 

1.5 cups liquid (almond/cashew/coconut milk or coconut water or plain water)

Ice

method:

Blend all ingredients in a vitamix or high powered blender. Enjoy!!

You can find out more about their products and order them from www.livebeaming.com