Stuffed Sweet Potatoes

It’s Tasty Tuesday!!

Ask my mom and my husband…8 years ago, I could barely scramble eggs. Really all I could make was oodles of noodles and spaghetti with canned sauce. I’ve come a LONG WAY since then. Growing up my grandma always told me she moved in with my grandpa and didn’t know how to scramble eggs. She taught herself everything! I remember admiring her for that but never once did I want to sit in the kitchen with her and watch her or help her cook, instead I enjoyed doing my own thing and eating her delicious foods. I’d love to have some of her cooking and instruction right now! My mom also tried getting me into the kitchen, but I always had other pressing matters, boys or dancing! Ahh the teenage years.
Fast forward and I realize I need to learn to cook something if I am going to survive in adulthood 😂My husband & other family members have been so helpful in showing me a thing or two over the years! Lately I’ve been tackling more plant based recipes and Monday it was Stuffed Sweet Potatoes! They are so good. Do I say that about every recipe I post?? Yeah. It’s true though. It’s always sooooo good!! This recipe serves 4 as a main entree, but you’ll want to include a side or two.
Ingredients: (use organic when possible)
4 small sweet potatoes

2 cups Kale

1 15 oz can black beans
1 avocado

Juice of 1 lime

Lime zest of 1 lime

1 bunch of cilantro

Sea Salt & pepper to taste


Preheat oven to 375 degrees Fahrenheit. Poke sweet potatoes with a fork a few times at the top & place on a cookie sheet with parchment or aluminum foil. Bake for 45-60 minutes.

While that is cooking, put an avocado, cilantro, lime juice, lime zest, salt & pepper into a blender or food processor. This is your yummy sauce! Heat up the blacks beans on your stove and sautée the kale after removing the stems. I chose to sautée the kale in a small amount of water and forgo the oil because I already had enough oil in my diet that day but feel free to use it. Once the sweet potatoes are soft, cut the top and layer with black beans, kale & avocado sauce. If you have left over avocado sauce it is quite delicious on many other things, chips, sandwiches, wraps!! Mmm!
Can you tell our cilantro is growing like crazy?? That’s why I keep making these avocado lime cilantro sauces! Plus I love the combo.

Our 3 year old enjoyed these too!

He was quite upset I didn’t make him a “sweet potato boat”. Lesson learned! 



Zoodles with Avocado, Basil Pesto

We love our spirilizer. We use it for zucchini noodles. Do you have one? What do you make with it?

We eat this about once a week. Sometimes we eat it with marinara instead of vegan pesto. Either way, it’s a huge hit.
Ingredients: {organic when possible}

1 large zucchini 

1 avocado

2 cups basil

6 cloves garlic

1/4 cup olive oil

1/2 cup water

Salt and pepper

1/2 a lime zest

1 lime juiced

SO EASY AND SO QUICK. Make your zoodles. This is from one large zucchini. They make more noodles than you think possible…

Combine all other ingredients into a food processor or blender and there you have it! Your blender/processor may need more water, add small amounts until you reach your desired texture.

I love this recipe because it’s raw, yet, it TRULY doesn’t taste raw or like vegetables. The first time we had it with marinara and I really thought it tasted like regular pasta and noodles!


Vegan Creamy Tomato Soup

My husband brought some creamy tomato soup home from Costco a few weeks ago without thinking about the word, creamy. I pointed out that likely meant milk, cow milk. Indeed, it is the first ingredient. 😭So I thought in that moment, I’m sure I can make it with coconut milk. And Monday I finally got around to it! Boy am I glad I did! 🙂

This is mine and my husbands favorite meal now. I thought we’d have a ton left over. We barely have left overs 😩😭but, fear not, folks. We have 4.5 cups of beans soaking for vegan chili, Ha!
Ingredients: {again, if possible, use organic & glass containers rather than cans. I’ll make this with fresh tomatoes one day!}

2 14.5 oz cans organic diced tomatoes {we get ours from Costco which sometimes means odd oz. Make sure you have close to 28-32 oz)

1 6 oz can organic tomato paste

1 can organic coconut milk (can, NOT the milk in the refrigerated section)

1 onion, chopped

4 cloves of garlic, smashed and minced

2 tablespoons of olive oil, or oil of your choice

2 teaspoons red chili powder

1 teaspoon red pepper flakes

I would have used San Marzano fire roasted tomatoes if I had any left. If you come across those, pick those babies up. If not, plain ole diced tomatoes work really well, to my surprise!
Blend (yes the nutribullet works quite well) the first 3 ingredients (tomatoes, coconut milk and tomato paste) together in a blender or nutribullet until it reaches your preferred consistency.  Mince up your onion, throw some oil on a sautée pan. Once the oil is hot throw the onions in. Smash and chop your garlic now, add that in when the onions are mostly translucent. Let that go for a few seconds after a good stir. Throw the blended soup in the pan if you have one with sides! If not, get out a sauce pan and combine the blended ingredients with the sautéed ingredients. Add your spices in and give it a nice stir.

Enjoy! 🍅🍅🍅🍅🍅


Yellow Curry Quinoa

I love quinoa. I love curry. So I thought, why not??

I thought wrong. The boys didn’t care for it. Except the 1 year old. He loves everything.

If you like the two, you’ll probably like this recipe. My husband doesn’t like curry so I figured he wouldn’t like it but he gave it a try at least.


1 cup cooked organic quinoa {follow directions on your package, for flavoring I’d highly suggest you salt & pepper it as well as adding .5 tablespoon of yellow curry while the quinoa is cooking. Quinoa will absorb the flavors you cook it with}

1/2 of an onion

3 cloves of garlic

2 tablespoons olive oil

.5-1 tablespoon yellow curry, use .5 tablespoon if you’ve already cooked your quinoa with curry, 1 tablespoon if you haven’t.

1 cup broccoli

I love easy. This one is EASY. Like I said earlier, cook your quinoa, mine takes about 15 minutes and I HIGHLY prefer to cook it with spices as mentioned above! While that is cooking get to chopping. Chop up that broccoli into small bite size pieces. Next, smash and mince 3 garlic cloves 😋😋 then cut your onion in half. Did you know to prevent crying you’re supposed to use the top of the onion first, leaving the root last?!? It works 90% of the time for me! So, once you’ve cut your onion in half, chop it up to your liking. (The other day I used the mandoline. It worked so well and again, way easier! Ha! And my husband doesn’t have a heart attack watching my knife skills. Or lack there of…) Heat your olive oil in a sauté pan, once the oil is heated, add the onions and sautée until translucent. Add the garlic cloves and sautée for another 30 seconds or so. Throw in the broccoli. Sprinkle the rest of your curry powder on top and sautée until the broccoli is BRIGHT green. Do not cook it all the way through as you will loose the nutrients of these miracle trees!! If you wanna be fancy you can deglaze with some water or wine. Took me years to figure out when you’re supposed to do that…when the pan and its contents are really really hot and there’s no liquid left 😂. Adds some yummy liquid gold if you’re up to it…Go ahead and take a drink too. No one is watching.

Throw in the quinoa at the end (if you deglazed wait until that liquid is mostly absorbed) and mix up. Then hope your family likes it and eats it. If not, I’m just a phone call away 😉😉😉