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Spicy Spaghetti Squash (*or butternut squash) with Black Beans

 

Vegan, GF, lactose free 🙌🏼.

* 1 medium *spaghetti squash* (all available for me was butternut squash) halved lengthwise and seeded

* 1/2 cup chopped red onion

* 2 spicy peppers, *with seeds*, minced

* 1/2 cup red bell pepper, chopped

* 1 cup cooked black beans

* 1/3 cup fresh cilantro, finely chopped

* 1 lemon or lime, squeezed

* sea salt

 

What to do: 

1. Preheat the oven to 375°F. 

2. Put squash in a large baking dish, cut-sides down. Pour 1/2 cup water into the dish and bake until just tender, 30 to 35 minutes. 

3. Once cooked and tender: For spaghetti squash- Rake with a fork to remove flesh in strands. For butternut squash, do the same thing. The flesh will be just mush rather than strands. (Keep flesh AND shell) <— used in next set of steps.

4. For the filling, heat pan over medium heat.

5. Add onion, jalapeño and bell pepper and cook for 2 minutes or until soft. 

6. Add beans and stir in for 1 minute longer. 

7. Add cooked squash, cilantro, lime juice and salt, cook 1 minute until heated through.

8. Fill squash halves with filling, making big heaps for the center filling.

9. serve and enjoy! 

 
 
Cauliflower Pizza Crust (3 Ingredients)

- 445 g of cauliflower

- 10 g of almonds (crushed)

- 2 eggs

*sea salt, herbs, garlic powder

 

Toppings: *Anything you want!

I did chopped egg plant, zucchini, mushrooms, tomatoes, garlic and onion!

PS. I did no cheese, but you can easily add cheese here too. 

What to do:

Crust:

1. Preheat oven to 145 C

3. dice up cauliflower, and put into food processor or blender

4. Put crushed/grated cauliflower into big bowl

5. Add 2 eggs 

6. Add crushed almonds

7. *I added some sea salt/herbs and garlic powder

8. Stir with large spoon

9. Place and spread out on baking tray, lined with parchment paper

10. Put in oven for 15/20 minutes or until toasted

 

Toppings:

1.  Dice up all toppings you would like

2. * add more sea salt here

3.  After crust is cooked (above), add toppings and place back in oven until toppings are cooked! Mine took about 20 minutes 

GLUTEN FREE Black Bean Butternut Squash Enchilada Casserole.

👩‍🍳 a gluten free tortilla (addition of corn tortillas) spin on one of my old recipes 

INGREDIENTS:

- 1 medium sized butternut squash, peeled and diced (approx. 2 and 1/2 lbs)

*or buy it pre cubed 👌

- 1 yellow onion, sliced

- 1 poblano or green bell pepper, cored and sliced

- 6 corn tortillas ( in 4ths)

- 2 jalapenos, cored and sliced

- 2 teaspoons cumin powder

- salt & pepper

- 2 (15 ounce) can black beans, drained and rinsed

- 1/2 cup cilantro, chopped

- 3 cups fresh baby spinach leaves

- 3 cups canned organic salsa

- feta cheese or  shredded Mexican cheese** (this can be added in if you would like!)

 

DIRECTIONS:

1. Preheat the oven to 400°F 

2. place the diced butternut squash, sliced onion, jalapeno and poblano pepper in a 9 x 13” baking dish. 

3. Sprinkle with cumin, salt & pepper (to taste) then mix 

4. Roast vegetables in the oven for about 40 to 45 minutes, until the squash is tender. Remove from oven then lower temperature to 350°F.

5. Transfer the roasted vegetables to a large bowl along with 2 cups salsa (1 cup left over) drained and rinsed black beans and chopped cilantro. 

6. Using the same baking dish that you roasted the veggies in, prepare the casserole by putting a layer of corn tortillas at the bottom of the dish. 

7. Then continue by spreading a thin layer of the salsa ( 1/3 cup from the extra 1 cup) on top of the corn tortillas

8. then cover with 1/3 of the roasted vegetable mixture.

9. Layer 1 cup of baby spinach leaves on top of vegetables. * add some cheese

10. Repeat steps 6-9 two more times 

11. Bake in the oven for 20 minutes

 

SERVE AND ENJOY— can add some extra YUM with avocado, cilantro 

 
 
Vegetable Tomato Sauce with Banza (chickpea) pasta.

Ingredients:

- 1 cup diced eggplant

- 1 cup diced zucchini

- 1 cup diced broccoli - 3 fresh tomatoes

- 1 can of diced tomatoes

- 1 cup of sliced mushrooms

- 1 cup of chicken broth

- 1 diced large onion

- 2 diced garlic cloves 

What to do:

Place garlic, onion on pan over medium heat. Add broccoli, eggplant, zucchini, and mushrooms. Add canned tomato, fresh tomato, and chicken broth. Allow to cook and simmer over medium heat. Use salt and pepper to your liking.

Egg Veggie Casserole! 

Ingredients:

    Veggies:

- 220 g frozen broccoli - 215 g frozen spinach

- 320 g frozen cauliflower

- 375 g frozen green beans * you can really use any veggies you like and as much as you like*

- 3 medium eggs

- 250 g egg whites

- Salt and pepper to your liking

- possible add ons: cheese, hot sauce

What to do!

- Cut up your veggies. *I had these vegetables already in my home, so I just used these. But really, you can use any vegetables you want. 

- Cook veggies in a heated pan until semi cooked

- Preheat oven to 150 C

- Mix eggs and egg whites in a bowl.

- Place cooked veggies in a large skillet, then cover with egg mixture

- Cook for 45 minutes

 
 
Cauliflower Rice Chicken Stir-fry

What you need~

- Chicken breast sliced , salted and peppered

- Chopped veggies (peppers, carrots, snap peas, onions)

- Grated cauliflower head (in food processor)

- 3 eggs

*served three hungry people for dinner

 

What to do:

1. Added the breast to a large pan on medium heat

2. Added chopped onions to the pan

3. Added chopped carrots

4. Added chopped snap peas, peppers

5. Added cauliflower

6. Added three eggs

7. Mixed and combined

8. Topped it off with a little soy sauce 

So so satisfying!

Cauliflower Chunky Rice 

Tired of having rice? Want a lighter substitute? Here ya go! 

An easy, quick, yet DEELICIOUS meal! 

Total prep/cooking time: 15 min. 

What you need:

- 1 head cauliflower

- 1 small yellow onion, finely chopped

- few pinches of sea salt

- 1 lime juiced

- Few dashes of cumin

- 1/2 cup of chopped fresh cilantro 

How to do it:

1. Cut the cauliflower into quarters

2. Put cauliflower in a food processor. Pulse for a little bit. Bottom of the food processor will be more finely chopped. Top will be left as smaller pieces. This is GOOD for chunky cauliflower rice

3. Place chopped onion on heated pan, and heat until light brown

4. Add cauliflower “rice” and chunks into heated pan

5. Add lime, cilantro, salt, and cumin

6. Cook until cauliflower is crispy brown on outside, and tender on inside… around 10 min on medium fire.

 
 
🍃Vegetable Coconut Green Curry🥥

🍃Vegetable Ingredients:

- Broccoli, Cauliflower, Brocollini, Peas, Snap peas, Sweet peppers, Green beans, Brussle sprouts

🥥Curry Ingredients

- 1 can of organic light coconut milk

- 3 tablespoons of curry powder

- 1 teaspoon ginger

- 1 bunch of red chiles

 

🍃VEGGIE Cooking 🍃

1. Coat a large pan with a little bit of extra virgin olive oil

2. Add in veggies! The hardest ones first- cauliflower, Brussels spouts, broccoli, broccolini.. then peppers, peas, snap peas

3. Add salt and pepper

4. Allow to sit/steam on low/medium heat for 35 minutes!

 

🥥Green Curry Cooking🥥

1. Shake coconut milk can! 

2. Pour coconut milk into medium pot 

3. Add curry powder

4. Add ginger

5. Stir until it becomes paste like (on medium fire stove top) — and the pockets of curry powder dissolve

6. to add some spice, add CRUSHED chiles…to your desired tastebud liking!

*NO need to bring curry to a boil

 

COMBINE Curry and VEGGIES.

⭐️ Scrambled OatEggs ⭐️

 

I had no idea what I was doing, nor had any basis for a recipe, but I i just combined two of my favorite, easy making foods: oatmeal and eggs. I didn’t just want to make the usual separate meals, so i experimented by putting them together. NO mistake. One of the best ideas I’ve had in a while 😛. Even the doggie was eyeing it down 🐶.

1. Cook Oatmeal on the stove top (use stove top to make more dry and toasty (don’t use too much water either)).

2. Add oatmeal to heated pan
3. Crack open one egg in pan
4. Add 1/3 cup egg whites 
5. Mix and stir together using wooden spoon 
6. Add sea salt
6. Enjoy with cinnamon & fruit

 
 
Steak/Beef Fajitas!

Ingredients:
- Steak cubes
- Green and red sweet peppers sliced
- White onion sliced
- Garlic powder
- Sea salt
- Valentina Hot Sauce*** must must (^) use as much of the above ingredients as you would like— depending on amount of people you will be serving and the ratio of veggies to meat you want!

What to do:
*I used a my MasterChef slow cooker, but you can easily make this on the stove op as well.
Slow Cooker➡️
- Menu option: grill; Comida option: meat
OR cook on stove top in pan.

- 1. Placed steak cubes in pot.
- 2. While cooking, cut and slice up red and green peppers, and onion.
- 3. Add veggies into pot and mix - 4. Add garlic powder and sea salt
- 5. Allow to continue to cook for a total of 30 minutes (in this setting), mixing and stiring every 5-10 minutes
- 6. Add Valentina hot sauce 5 minutes before done cooking!

 


 Ingredients
* 10-12 medium sized russet potatoes with skin
* 3 tbsp sea salt
* 12 finely minced garlic cloves
* 2 cup plain unsweetened plant milk (I used almond milk)
* 1/4 cup of reserved water from cooked potatoes
* 1 cup roughly chopped fresh cilantro + a little more to top

Instructions
* Fill a large pot with enough water to cover potatoes. Bring to a boil with sea salt. In the meantime, chop potatoes into evenly sized pieces * While the potatoes are cooking, heat a saucepan to medium heat and add the garlic and cook until girl Can go into them (30 sec-1 min). Set aside.
* Once the potatoes are fork tender (about 20 min), reserve a 1/2 cup of the water . Drain the remaining water and add the potatoes back to the pot off the heat.
* Combine garlic, reserved water, and milk, to the potatoes. Using a potato masher, mash until the potatoes are fluffy and smooth. Then stir in the chopped cilantro.
* Top with additional cilantro, serve, and enjoy!
Serves 6-8 people

 
Garlic/Cilantro Mashed Potatoes
 
Carrot Dill Soup

On a cold day in winter, nothing beats a nice warm and vegetable hearty soup!

What to do: - Around 6 large carrots, pealed and cut (in large Chucks)
- Around 6 celery stalks, washed and cut into big pieces
- Put carrots and celery in a pot with 10 cups of water.
- Add two chicken cubes - Bring to boil and then let on low simmer until carrots are soft
- Add fresh dill to the soup (no need to cut so much) towards end when carrots start to soften. ** a lot of dill!
- Add salt and pepper to taste - Cool soup and blend (we use our kitchen aid food blender)
- Reheat and serve

These portions are just estimations! But youll need celery, carrots, chicken cubes, and dill. You can adjust water amount and vegetable amount to your liking (depending on how thick you want the soup).

Cauliflower Leek Soup
 

What an awesome and intense color. All from nature ☀️😌.

Savory tips, ingredients, and steps: * “this soups gets its creaminess from cauliflower instead of dairy. Even better, using cauliflower rice means zero chopping. “

*PREP: 10 min

*COOK: 20 min *Ready in 30 minutes, Servings 8!

Ingredients:

- 2 medium leeks

- 3 cloves garlic

- 1 cup fresh or frozen cauliflower rice

- 1 cup water

- 1 container of reduced sodium chicken or vegetable broth (32 oz)

- (1lb) bag of frozen peas thawed

- 2 tbs lemon juice

 

What to do:

Step 1: trim roots and darkest green from the leeks. Thinly slice leeks and submerge in large bowl or water. Swish and separate rings to release grit. Drain and then submerge and swish in water again. Drain well. Thinly slice the garlic

Step 2: in a large pot, heat, and add leeks and garlic. Cook 10 min, stirring often. Add the cauliflower rice, water, and broth. Heat to a boil on high. Reduce heat and simmer 7 min. Add the peas and continue simmer 7 min. Add the peas and continue simmering 203 min, until peas are hot and cauliflower is tender.

Step 3: in batches in blender or with immersion blender puree soup until smooth. add lemon juice and season with salt and pepper to taste. 

 
Crock Pot Coconut Lentil Curry

{vegetarian + vegan + gluten-free }

 

Featured in theendlessmeal.com:

* Prep Time: 10 mins

* Cook Time: 4 hours

* Yield: 6 servings

* Cuisine: Indian “Throw everything into your pot, set the timer, and come home to a tasty vegetarian (and vegan!) dinner. You will LOVE it!”

INGREDIENTS

* 1 1/2 cups dried brown lentils

* 2 tablespoons ginger, chopped

* 1 tablespoon each: cumin, coriander, turmeric

* Optional: 1-2 teaspoons cayenne powder

* 1 – 28-ounce can of crushed tomatoes

* 1 head of garlic, chopped

* 1/2 an onion, finely minced

* 1 – 15-ounce can light coconut milk

* 2-3 teaspoons sea salt

* 1 cup chopped cilantro

* A few handfuls of cherry tomatoes

* Optional: cooked rice for serving

 

INSTRUCTIONS

1. Add the dried brown lentils, ginger, cumin, coriander, turmeric, if using the cayenne, crushed tomatoes, garlic, onion, and 3 cups of water in your crock pot. Put the lid on and set the timer for 4 hours on high or 8 hours on low.

2. Stir the coconut milk, 2 teaspoons of sea salt, cilantro and cherry tomatoes into the curry. Taste and add extra salt to taste.

3. Serve on its own or over a bed of rice.

[gf, lactose free]

 

Ingredients

- One medium zucchini sliced (wide long slices)

- One medium eggplant sliced (wide long slices)

- One large can of crushed tomatoes, blended

- Your choice of cheese ( I used “queso batido”)

- Herbs, sea salt, spices, garlic powder

- 2 cups of broccoli and spinach blended up

 

1. Gather ingredients. Tomato sauce, sliced eggplant and zucchini (in wide strips), spices and herbs, crushed broccoli and spinach

2. preheat oven to 325 F

3. Place some tomatoes sauce (1/3 batch) on bottom of oven dish. Add some sea salt and herbs and garlic powder

4. Place layer of sliced medium eggplant and zucchini over tomato sauce

5. Add 1/2 of crushed broccoli and spinach

6. Add goblets of “cheese” of preference

7. Add more herbs and seasoning

8. Repeat steps 3-8

9. Finish with layer of tomatoes sauce and seasoning

10. Put in oven for 1 hour

Vegetarian Lasagna
 
 
Mushroom/Veggie Fried Rice

Ingredients

  • 3/4 cup diced onions

  • 1/2 (16 oz) pkg shiitake mushrooms

  • 1 (12 oz) pkg organic cauliflower rice

  • 1 cup frozen shelled edamame, thawed

  • 1 1/2 cup frozen peas, thawed

  • 1 (8.8 oz) pkg nature’s promise whole grain brown rice

  • 1 tbsp reduced-sodium soy sauce (try to get gluten free)

 

Steps:

  1. In a deep 12- inch nonstick skillet, add onions, and cooked or 5 min, until golden, stirring often. Add in kale in batches, stirring until wilted. Add mushrooms and cook 5 min. Season with salt

  2. Step 2: to same skillet, add cauliflower rice. Cook 2 min, stirring often. Stir in edamame, and peas. Cook 4 min, until warm 

  3. Break up brown rice in the bag and add to skillet, along with the soy sauce. Cook 2 min, stirring often

Tomato Soup

Ingredients
* 2 stalks celery
* 1 medium sweet onion
* 2 cloves garlic
* 2 tbsp olive oil
* 1 tbsp fennel seeds
* 1 cup low-sodium chicken or vegetable broth
* 2 (28 oz) cans no-salt-added whole peeled tomatoes
* 3/4 cup light coconut milk

Steps
1. Finely chop the celery, onion, and garlic
2. In a 4-quart saucepan, heat the oil on medium-high. Add celery, onion, and fennel seeds. Season with salt and pepper. Cook 6 min., until onion is golden, stirring occasionally. Add garlic and cook 1 min.
3. Stir in the broth, tomatoes. Heat to a boil on high. Reduce heat and simmer 15 min., until vegetables are tender and bread has fallen apart, stirring occasionally. Stir in the coconut milk and remove from heat.
4. In a blender in batches or with an immersion blender, purée soup until smooth. Season with salt to taste.

 

 
 
Probiotic Rich Salad

 

Ingredients:

-Saukeraut, shredded carrots, shredded apple (with peel), shredded fermented tofu, chopped cashews, yogurt, and olive oil. There was an option to top off the salad with “levadura de cerveza” too.

Pasta and Shrimp

 

Ingredients:
Garlic (peeled and chopped), sea salt, pasta, fresh dill , shrimp (peeled and cleaned).

What to do:
1. Peel/clean shrimp 
2. Add chopped garlic to a heated pan. Sauté shrimp. Add in some salt
3. Boil pasta of choice
4. Add in shrimp and then dill! 

 
 
Probiotic Rich Salad

Ingredients:
Canned Saukeraut, shaved cabbage salad, shredded carrots, shredded apple (with peel), shredded fermented tofu, chopped cashews, yogurt, and olive oil. 

What to do:
Combine all ingredients in a large bowl and enjoy!

 
Arroz a la Cubana

Ingredients:
Boiled white rice or brown rice, Sunny Side Up egg

Arroz Cubano (Arroz a la Cubana) is a dish from Spain consisting of rice, tomato sauce, and a fried egg. 

 
Sardine PRE/PROBIOTIC salad

What’s inside:
- sardines (canned sardines in olive oil)
*incredible source of essential poly unsaturated healthy fat...Omega 3 , which are great ANTI inflammatory fats
- cucumber, tomatoes, red bell peppers *fresh, crisp, crunchy salad veggies. By the way , the vegetables here in spain are incredible. I literally eat tomatoes as I would eat my usual fruits now😅
- avocado *amazing source of mono unsaturated healthy fats
- lemon and red wine vinegar *makes for awesome dressing to salad
- sauerkraut *PROBIOTIC AND PREBIOTIC rich - sea salt •

Vegetable Quinoa Curry Stirfry!

Ingredients:
- 1 Cup quinoa (dry)
- Mixed vegetables (check out the veggies I used as you swipe through the pictures - brocolli, cauliflower, carrots, onion, pepper, zuchinni, peas, and seaweed)
- Curry powder, cumin powder, seasalt
- Coconut milk (3/4 can)

 

What to do?
1. Boil quinoa in 3 cups water 
2. Cook vegetables in large pot 
3. Add in coconut milk and spices and salt
4. Mix in cooked quinoa

 

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