Hands down this was the best day ever! I’m already thinking about more enchiladas.
This was my first time making a fruit smoothie bowl / nice cream with this level tropical fruit. I pretty much always go the way of chocolate banana or on the rare occasion agave with cinnamon. I LOVED this! I will totally make this again. The dragon fruit was not cheap, actually the whole thing wasn’t cheap but I still have left over mango and dragon fruit in the freezer.
I was completely moved by the color of the pitaya fruit. I can’t explain the feeling I had other than to say I was mesmerized by the beauty. I wasn’t expecting that by any stretch. I guess I’m ready to go to the Rainbow Gathering now.
1.5 frozen large bananas chopped up (120 grams), 1 fresh banana (106 grams), 170 grams frozen dragon fruit, 140 grams frozen mango, 2 TB agave + chia seeds & pomegranate seeds for garnish
- Chop the fresh banana up and set aside
- Put frozen banana and mango in a food processor. Add in 1 TB of agave and a dash of cold water. Process til smoothie like ice cream.
- Pour most of mango banana ice cream into a bowl. Leave some in the food processor and add dragon fruit and 1 TB of agave. Process til smoothie.
- Pour both flavors into a bowl. Add sliced fresh bananas, pomegranate and chia seeds on top. ENJOY
Oh My God – This was insanely good. At first I was disappointed that I didn’t make my own enchilada sauce (recipe here). Homemade sauce is cheap and easy to make. The trader joes sauce I used a bit thinner than expected but in the end I’m lazy and it tasted fine.
2 flour tortillas (shocked to find out ALL mission tortillas are vegan), 2 servings of rice (90 grams), 4 TB green salsa, 1/2 can refried beans, sliced olives, bottle of enchilada sauce, 316 grams of squash/zucchini, 1 ts oil, 1 lime, handful cilantro, salt + pico or salsa & hot sauce (optional)
- Cook rice. After rice is cooked add 1 ts oil, salt and chopped cilantro.
- Cook yellow squash and zucchini. I used the foreman!
- Divide 1/2 a can of refried beans between 2 flour tortillas. Add green salsa and sliced olives to the beans. Roll tortillas and coat with enchilada sauce. Bake 15 minutes at 375 degrees.
- Once enchiladas are cooked top with hot sauce and pico de gallo. Plate with rice and veggies. ENJOY
I loved these. Crunchy tacos and crunchy potato taquitos with fresh pico de gallo and guacamole. This is fo sho the greatest Mexican (tex-mex?) dish ever. Mexican dishes should be eaten in lunch/dinner unison.
6 taco shells, 4 corn tortillas, 244 grams chopped potatoes, 1/2 can beans, 1/2 can black beans, 2 TB oil, 2 avocados (144 grams), shredded lettuce, couple spoons of pico de gallo, salt & spray oil
- Mash guacamole then mix in pico de gallo
- Chop potatoes and cook. I coated mine in spray oil and fries salt. I cooked mine in the foreman!
- Once potatoes are done add them to 4 corn tortillas. Be sure to warm corn tortillas in a wet paper towel in the microwave. Coat the corn tortillas in oil and sprinkle with salt. Bake for 15 minutes at 400 degrees (or until crispy).
- Put refried beans and black beans in each of the 6 taco shells. Bake in the oven for 10 minutes at 400. Remove tacos from oven and top with lettuce and pico de gallo (or salsa)
- Plate your tacos with huge taquitos, salsa and guac. ENJOY
Here’s more of my What I Eat In A Day posts. Video of todays feast below.