gluten free, recipes, Uncategorized, vegan

Mexican “Beef” and Beans

I love Mexican food! I never met a guacamole I didn’t like, and I’ve been known to eat my body weight in rice and beans!

My friends and I from my last job always hit up this great Mexican place in Philly for lunch, and I’ve been fortunate to find another fabulous Mexican restaurant here at the beach.

Since money is tight, I don’t go out to eat very much. Also, I find that since I don’t eat meat, my choices can be a little limited when I dine out.

Over the weekend, I was really in the mood for Mexican food. After a quick trip to the grocery store, and just a few short minutes in the kitchen, I whipped up this amazing dish.

I hope you’ll try it, and I hope you enjoy it! If you make it, leave a comment below and let me know what you thought.

Mexican “Beef” and Beans

1 package of veggie crumbles (I use the Gardein version)
1 small white or yellow onion, diced
2 teaspoons of minced garlic
1 can of light kidney beans, drained and rinsed (you can also use dark kidneys, or even black beans)
2 cups of brown rice
2 teaspoons of olive oil
Dash of hot sauce (optional)
Topping choices – Guacamole, sour cream, tortilla chips, (optional)

1. In a large skillet heat the olive oil. Cook the garlic and onions for about 5 minutes, or until the onions are translucent.
2. Add the veggie crumbles and cook per the package directions.
3. Add in the kidney beans and about a half a cup of water and cook until beans are heated through.
4. Add a little splash of hot sauce (if desired).
5. Cook brown rice (I usually just toss mine in the microwave; follow the package directions).
6. Assemble dish by putting a layer of brown rice on the bottom. Top with the “beef” and bean mixture and top with topping of your choice. As you can see, I used a whopping serving of guacamole.

In all, the dish took me less than 10 minutes to make! The recipe yielded enough for almost a week of meals and I switched up the toppings throughout the week to make it a little different each time.

There you have it!

Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out.

Karen

Are you a busy professional? Stressed out? No time to cook? No time to exercise? No time to take care of yourself or your family? STOP…I can help! Email me today at karen@thecaringcoachingcenter.com for your free health consultation. I work with busy professionals who are trying to take care of themselves and their families. I change people’s lives by introducing them to little changes that yield BIG results. Don’t delay, reach out today!

Karen Ann Kennedy’s commitment to wellness and service is at the heart of her life and career. As a black belt in Tae Kwon Do, a decorated United States Army veteran, and a longtime Human Resources Director, it is only natural that Karen would launch The Caring Coaching Center, to support others in reaching their health, fitness, and lifestyle goals. As the company’s President, CEO, and “Coach in Chief,” Karen provides individual, group, and corporate health and wellness coaching that is flexible, fun, and free of denial. As Karen likes to say: “Little changes. BIG results!”

Thanks to her studies at The Institute for Integrative Nutrition, the world’s largest nutrition school, Karen is well versed in the importance of nutrition and healthy living. Karen also has extensive experience in compassionately coaching and counseling others through her work in human resources and volunteer management, having worked in this industry for over 20 years.

Karen shares her knowledge and passion for healthy living as a regular contributor to The Huffington Post. Known for her bright smile, boundless energy, and approachability, Karen is an in-demand speaker who has presented training programs for many prestigious organizations and schools in the Philadelphia area, including The National Constitution Center, The Urban League of Philadelphia, Constitution High School, Planned Parenthood of New Jersey, The Penn Museum of Archeology and Anthropology, City Year of Greater Philadelphia, and the Upper Darby School District.

Karen is also a decorated veteran of the United States Army, serving her country for eight years including a tour of duty in Saudi Arabia during Operation Desert Storm.

Born and raised in Philadelphia, and now residing in Ocean City, New Jersey, Karen offers Caring Coaching to clients nationwide. In addition to coaching, she loves cooking, marathon running, and writing her blog, Carrots Don’t Scream When You Boil Them.

Karen is also the author of Your Best Year Yet! 365 Days of Little Changes that Add Up to Big Results! Available on www.amazon.com.

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breakfast, gluten free, recipes, vegan

Creamy Quinoa

If you’re looking for a gluten free, vegan, hearty, healthy, and delicious hot breakfast, look no further!

This fabulous recipe that will warm your belly on those chilly fall mornings.

I love that the recipe is so versatile. Add in peaches, blueberries, strawberries, or blackberries. Bananas and cinnamon one day, pumpkin puree the next! This recipe can be customized to meet your tastes.

Creamy Quinoa
1 cup of quinoa – make sure you rinse it really well
2 cups of water
1 cup coconut milk, or milk of your choice
1 teaspoon of ground cinnamon
1 teaspoon of ground cardamom
Dash of salt
1 ½ cups blueberries, peaches, strawberries, or other fruit of your choice

1. Combine quinoa and water in a medium saucepan and bring to a boil.
2. Reduce heat, cover, and simmer for 10 – 15 minutes.
3. Stir in milk, spices, and fruit; warm through.
4. Top with brown sugar, chopped pecans or walnuts, or hemp seeds, if desired.

That’s it! Quick, easy, and delicious!

If you make this recipe at home, leave a comment and let me know what you put in to make it your own.

Take care of yourself, be nice to yourself, and be well. And until next time – veg in, don’t veg out!

Karen

Did you get your copy of Your Best Year Yet! October is all about cooking, so get your copy TODAY at http://www.amazon.com.

Karen Ann Kennedy’s commitment to wellness and service is at the heart of her life and career. As a black belt in Tae Kwon Do, a decorated United States Army veteran, and a longtime Human Resources Director, it is only natural that Karen would launch The Caring Coaching Center, to support others in reaching their health, fitness, and lifestyle goals. As the company’s President, CEO, and “Coach in Chief,” Karen provides individual, group, and corporate health and wellness coaching that is flexible, fun, and free of denial. As Karen likes to say: “Little changes. BIG results!”

Thanks to her studies at The Institute for Integrative Nutrition, the world’s largest nutrition school, Karen is well versed in the importance of nutrition and healthy living. Karen also has extensive experience in compassionately coaching and counseling others through her work in human resources and volunteer management, having worked in this industry for over 20 years.

Karen shares her knowledge and passion for healthy living as a regular contributor to The Huffington Post. Known for her bright smile, boundless energy, and approachability, Karen is an in-demand speaker who has presented training programs for many prestigious organizations and schools in the Philadelphia area, including The National Constitution Center, The Urban League of Philadelphia, Constitution High School, Planned Parenthood of New Jersey, The Penn Museum of Archeology and Anthropology, City Year of Greater Philadelphia, and the Upper Darby School District.

Karen is also a decorated veteran of the United States Army, serving her country for eight years including a tour of duty in Saudi Arabia during Operation Desert Storm.

Born and raised in Philadelphia, and now residing in Ocean City, New Jersey, Karen offers Caring Coaching to clients nationwide. In addition to coaching, she loves cooking, marathon running, and writing her blog, Carrots Don’t Scream When You Boil Them.

Karen is also the author of Your Best Year Yet! 365 Days of Little Changes that Add Up to Big Results! Available on http://www.amazon.com.

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