Mexican cuisine is one of my favorites. I try to add green veggies to all of my meals to make it as nutrient dense as possible and these Kale and Sweet Potato Burritos do just the trick. I try and use fresh beans and soak ahead of time but if you are in a rush just used canned but make sure the can is BPA free. These are a great Sunday batch cooking recipe to use and save for meals all week. Just freeze the leftovers and you are ready for the week ahead!
Avocado Chocolate Mousse →
I love making this when its Avocado season and I have a bunch of ripe avocados ready to go! I make my own almond milk (4 C water to 1 C almonds in the vitamix) and add a little cinnamon and fresh fruit on top. Give it a try and let me know what you think. This is the perfect dessert to keep you blood sugar low while satisfying your sweet tooth.
Roasted Red Bell Pepper Pasta →
This recipe was super simple and tasted great. Instead of the almond milk I used light coconut milk which gave it a great creamy texture. Simple, easy, and low cost!