KL's ORGANIC RED QUINOA AND SLOW-COOKED GREENS

Here's a recipe pic that I posted on my Instagram but didn't post on the blog... probably because I "move too fast!"

It's slow cooked kale and mustard greens with yellow onions seasoned with coconut oil, cayenne pepper, onion powder and sea salt along with organic red quinoa next to a sliced tomato.

The red quinoa cooks up so fluffy in under 20 minutes and it tastes so good plain or when I add a dash of sea salt and pepper (I usually mix the quinoa into the greens as I eat).

The big fresh-cut vine ripe tomato was dashed with fresh herbs to compliment the tender slow-cooked greens!

SoOoO Delicious!

KL's CHICK-IN SPELT SOFT TACO

If you've never had chickpeas, you better get hip real FAST!

It's the main ingredient in "hummus" and it's a great source of protein and fiber for those who lack it in their daily nutrition.

The spelt wraps were purchased at Whole Foods Market and contain all natural ingredients and no corn syrup or additives!

Ingredients:
Chickpeas (garbanzo beans)
Baby Bella mushrooms
Yellow onion
Roma tomato
Red Leaf lettuce
Spelt flour wrap (organic)
Chives
Basil
Cayenne pepper
Sea salt

Prep:
The chickpeas were slow cooked with yellow onion and bay leaves for 2 hours.

Next, in a small saucepan, the chickpeas and [well-rinsed] mushrooms were heated together for 5 minutes with the flavorful seasonings (chives, basil, cayenne, onion powder, sea salt) to create the "meat" of the taco/burrito/wrap (which ever you prefer to make). 

Strain any excess liquid so that it doesn't make your taco messy as you're eating it, or mash it up a little with a spoon our fork to make the "meat" easier to handle... if you're a rookie!

The spelt wrap was warmed on the open gas range for 30 seconds, constantly flipped every 5 or so seconds to prevent over cooking or burning.

Fresh cut vegetables for toppings of your choice makes this meal more memorable as I chose red leaf lettuce and Roma tomato for my CHICK N taco, whoooooo!

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