Posts tagged ‘pumpkin enchilada’

January 20, 2011

I scream, You scream..

We all scream for Ice Cream! I screamed after I successfully made my first Dairy-Free Ice Cream 🙂 My employers received an Ice Cream maker when they got married 8 years ago and have NEVER used it. I can’t believe they hadn’t even attempted one recipe from the manual when they first got it…So i took it upon myself to break it in. I was having very important guests over for dinner (My mom and Grandma) and thought they would be the perfect guinea pigs.

It started out with this… Side Note: I also did some research and found that these are relatively cheap – I definitely recommend shelling out the $45 for one.

S’mores Dairy Free Vegan Ice Cream

Ingredients

  • 1 cup original coconut milk
  • 2 cup original soy milk
  • 1 tsp of vanilla extract
  • 6 packets of stevia
  • pinch of sea salt
  • 3/8 tsp Xanthan Gum
  • 1 cup of crushed vegan graham crackers
  • 3/4 cup of vegan chocolate chips
  • 1/2 cup of ricemellow creme

Directions

  • Place soy milk, coconut milk and stevia in a saucepan on Medium High heat until boiling.

  • Pour mixture into blender and add vanilla, xanthan gum and sea salt. (Be careful this will be very hot)
  • Blend for about 1 minute.
  • Pour into a covered bowl and chill in refrigerator
  • Add the mixture into frozen ice cream bowl.
  • Churn in Ice Cream maker for 20 minutes.

  • Add chocolate chips and crushed graham crackers – Let it churn for 5 more minutes.
  • Spoon in ricemellow creme.

  • Transfer to an airtight container and place saran wrap over top of ice cream so ice crystals wont form.
  • Freeze for an hour and a half

Mine had been sitting out a while when I finally snapped the picture. The consistency was great considering it was dairy free.

I stuck our ice cream in between graham crackers to make a smoreswich.

DEEEEEELICIOUS.

I have a lot of this left… I haven’t decided if that’s a good thing or a bad thing yet.

I feel ridiculous for saying this but it was a BEAUTIFUL day… 51 degrees out! It’s funny how our bodies adjust to the cold weather. When it was fall and 51 degrees I was completely bundled up. Now, I’m wearing my new workout capri pants, a long sleeve t-shirt and rolling down the windows like it’s in the 80s. Loving the new pants from target by the way…

Very comfy. It was a great day to run outside… So i did just that! 2 1/2 miles… and then did a 20 minute Jackie Warner video on demand.

Do any of you own the Reebok easy tone shoes? I wore mine yesterday and I definitely feel a difference in my legs today. I don’t have the opportunity to wear them for an entire day often but when I do, I love it!

and they’re orange…it doesn’t get much better than that 🙂

Meals for the day were a breakfast sammy

Egg whites w/ spinach, 2 pieces of candian bacon and organic light cheddar cheese melted on a whole wheat bagel thin. I haven’t had a breakfast sandwich in a while but Sophia had me craving one with her post!

Lunch was the last pumpkin enchilada 😦 I snacked on a protein granola bar, blueberries & some cinnamon almonds throughout the day.

Dinner was a Stacked Vegetable Lasagna that I prepared after my run. I had never made a lasagna without noodles so I was worried this wouldn’t turn out… I should stop doubting myself – it turned out perfect!

Stacked Vegetable Lasagna

Ingredients

  • 1 whole cauliflower trimmed and sliced through the diameter in thin slices
  • 1 whole eggplant trimmed and sliced lengthwise in thin slices
  • 2 medium zucchini trimmed and sliced lengthwise in thin slices
  • 4 large good quality high flavor tomatoes heirloom sliced into thick slices
  • 1 medium purple onion sliced and separated into rings
  • 3 Portobello mushrooms brushed clean and stems removed
  • 3 cups sauce
  • 1 1/2 cups low-fat mozzarella shredded
  • Sea salt to taste
  • Black pepper to taste

Preheat oven to 350 degrees.
Prepare lasagna dish by coating with light olive oil.
Arrange cauliflower on bottom of lasagna dish.

Arrange eggplant on top of cauliflower

and mushrooms on top of this. Distribute half of the onion rings on top of mushrooms.

Next add the zucchini slices.

Arrange tomatoes slices on top of this.

Pour sauce over top. Add pinch of sea salt and pepper. Repeat layering process ending with tomatoes. Sprinkle one cup of mozz on top and remainder sauce over cheese. Bake for 60 min until hot and bubbly.

Place the rest of the cheese on top and place under broiler for 10 min.

Let sit for 10 to 15 min before cutting. (Notice my pretty lasagna dish 🙂 )

I loved all of the flavors combined together and it was ALL veggies so we had plenty of room for dessert 🙂

I may have had more dessert than lasagna… It’s cool though.

Today the girls aren’t feeling well so we are going to lounge around and watch movies! We are expecting more snow later – Yipee! If it doesn’t hit by 6 I’ll be attending Happy Hour with some girlfriends 🙂 Hope everyone is having a great Thursday – it’s almost the weekend!

January 18, 2011

Mondaze

Happy Tuesday everyone! Glad you enjoyed my pumpkin chocolate chip bread recipe… I’m wishing I still had some leftover 😦

I was lazy allll day until 4pm when I decided to make my first trip to Trader Joe’s! Yes, you read that correctly – I had never been until yesterday. I was a Trader Joe’s virgin. I LOVED it. It was definitely smaller than Whole Foods but a lottt cheaper. I’ve been getting ripped off! But now that I know of TJ’s (we’re already on a nickname basis) I’ll be visiting again soon. Here are some of my favorite buys.

It’s just like the gnocchi I attempted to make last Monday…only A LOT prettier.

Biggest container of blueberries EVER. $5! I saw some at Whole Foods 1/4 of this size and it was the same price. Expect to see these all week.

FINALLY I found this…and now I forget what I needed it for… Oh well, I’m sure I’ll think of something!

Clearly I bought these and some more better n peanut butter. I’m not sure how I survived since last Thursday.

Something I’m not so happy about purchasing..

Pumpkin Pie Mix!!! Instead of Puree.. and it was $4 a can. UGH! I’ll have to figure out something to make with this one since I already opened it… Hopefully they will take the other ones back.

My Meatless Monday meals were

Whole Wheat English muffin toasted, spread with Goat Cheese and drizzled with Agave and a side of grapes.

Strawberry, Peach and Banana protein smoothie with a Double Chocolate VitaMuffin

Pumpkin Enchiladas w/ a side of greek yogurt! Yum. I also had a handful of vegan chocolate chips and some blueberry flax granola for dessert. I can’t get enough of either of those!

I got the idea for the pumpkin enchiladas from Julie and was excited to get started on these!

Pumpkin Enchiladas

Ingredients:

  • 1/2 yellow onion, diced
  • 2 cloves garlic, minced
  • 10 oz can of red Enchilada Sauce
  • 2 cups pure pumpkin
  • 3/4 cups of black beans
  • 1/2 cup of brown rice
  • 1 1/2 tbsp. cumin
  • 1 tsp. chili powder
  • 1/2 cup shredded organic white cheddar cheese
  • 4 large whole wheat tortillas

Directions:

  • Preheat oven to 400 degrees
  • Sauté onion and garlic in a pan sprayed with cooking spray
  • Pour a thin layer of enchilada sauce into 8×8 pan
  • Add the rest of the enchilada sauce to onion and garlic
  • Add pumpkin and stir until combined
  • Add rice & beans
  • Add cilantro, cumin and chili powder. Combine
  • Fill tortillas with an even amount of sauce and beans
  • Roll tortillas and place in the pan with the folded edges facing down to keep them closed
  • Top with remaining sauce and sprinkle with cheese
  • Bake for 10 minutes or until cheese melts (I also stuck mine under the broiler)
  • Serve with a dollop of plain Greek yogurt or sour cream if desired
  • ENJOY!

I’ll admit I was skeptical when first trying these out… But they didn’t disappoint!

I’m going to enjoy another one for lunch today!

As i promised – here is another recipe from my cousin’s birthday party. Thanks Jessica 🙂 I didn’t change anything because…well, it looked perfect as is. I might use lighter ingredients if I wasn’t bringing it to a party full of growing boys.

Bacon Spinach Artichoke and Cheese Dip

Ingredients:

16 oz of softened regular cream cheese

1/2 cup sour cream

1/2 cup mayonaise

1 cup shredded parmesan cheese

1 cup shredded smoked mozzarella cheese

2 tablespoons olive oil

1-6 oz bag of fresh spinach

2 garlic cloves, minced

1/2 shallot, chopped

8 slices of bacon, fried and crumbled

1-12 oz can of marinated artichokes, drained

Preheat oven to 400.

Heat a skillet on medium heat, and add olive oil. Add spinach, garlic and shallots, stirring until spinach is wilted and cooked down. Set aside.

In a large bowl, combine cream cheese, mayonnaise, and sour cream. Beat with an electric hand mixer until smooth. Fold in 1/2 cup parmesan cheese, 1/2 cup mozzarella cheese, spinach, artichokes, and crumbled bacon. Pour into a baking dish and top with remaining cheese.

Bake at 400 for 20 minutes. Serve with pita chips, veggies and pretzels.

After consuming this entire dish you should probably go ahead and buy yourself a pair of these.

Tomorrow I will post the cake recipe 🙂 I also baked a couple of cakes last night which I will be turning into something fun for my little cousin to take to school for his Birthday. Everyone stay safe on the roads…They are icy!