Happppy Thursdayyyy Friendsss! So, last week I re-ignited the "Living off the Land" series with two posts containing ingredients that were already in my kitchen. I have one more installment to share from last week's ingredients that I must share! The first meal I made last week was the buffalo chicken rice bowls and then I made the buffalo chicken quesadillas. Both meals used black beans, buffalo chicken, and a little bit of mozzarella. On Saturday, I used up the rest of the beans and mozzarella in this simple quinoa bowl that packed a whole lot of flavor!

NEED:
- 1 cup of quinoa
- 1/2 cup of black beans
- 3 carrots, shredded
- 3 celery stalks, chopped
- 2 tbs mozarella cheese
- 1/4 avocado (or more if you have it on hand)
For the dressing: Use the below ingredients, mix very well and set aside (I use a tiny immersion blender). Also, update amounts as you see fit to taste. This dressing will be creamy from the tahini.)
- 1 tbs tahini
- 2-3 tbs evoo
- 1/2 tbs mustard
- 1.5 tsp apple cider vinegar
- 1 tsp honey or maple syrup
- 1 tsp of liquid aminos (or soy sauce)
- crushed red pepper, garlic powder, and dry oregano to taste

Add beans, celery and carrots to a bowl.

Cook and toss in the quinoa.

This is what the dressing looks like, pre-blended.

Mix.

Mix well with the dressing.

Plate and serve as is or with a dreamy fried egg so that all that yellowy goodness drips onto the rest of the plate.

Enjoy!
This meal is PACKED with protein, vitamins, and healthy fats. The liquid aminos and the tahini really make the dressing come out incredibly flavorful. The crunch from the celery adds a nice touch while the optional fried egg just ties everything together.

I hope you enjoyed reading through these three meals! More to come from "Living off the Land" in the near future!

Have a FAB Thursday!

Goooood day my friends! I know, I've been a tad absent lately! This time of year at work is pretty bananas and so I haven't really had any down time. But alas, things are starting to steady so I'm hoping to get back into a more consistent blog rotation again. Cool?

I've had a craving for real fish tacos so I picked up some wild-caught frozen mahi over the weekend. Although fresh is typically best, stocking up on some wild-caught filets can really help keeping a healthy routine. Right? Right!

Let's be honest, what makes this dish is the simple and delightful avocado cream. (Can I put this on everything?) That and the combination of the Mahi with sautéed peppers and onions makes for a mouth watering (and healthy) taco.

NEED: (makes two servings or four tacos)
- Two Mahi filets (another firm white fish will work - try to stick with WILD caught fish)
- One red pepper, slivered
- 1/4 red onion, slivered
- 1 avocado
- Juice of 1 lime
- 4 GMO-free corn tortillas
- Evoo, salt, pepper, to taste

Start to sauté peppers and onions in a sauté pan with a bit of Evoo and salt.

Pat the fish dry and drizzle with Evoo, salt, and pepper. Broil on high until cooked through. (Always pat seafood with paper towels before cooking and seasoning. The extra water could end up boiling it and the taste and texture will be kind of awful.)

In a separate bowl, blend avocado, salt, and lime juice. I used a stick blender but if you don't have one just use a food processor.

Heat tortillas evenly and then stack the goods as you wish. I did put a couple dabs of sriracha on each tortilla for an extra zing but, it's not needed.

Plate and serve. Rob and I flipped over this taste combo. I've made avocado cream in the past but the recipe called for a few extra ingredients that ended up giving it a weird taste. Tonight, I kept it simple and it paid off.

There are so many healthy benefits to this meal including but not limited to: protein, healthy fats, vitamin c, fiber, quercetin, antioxidants, antinflammatory agents, b6, folate, and beta-carotene!

Enjoy and have an awesome Wednesday! Xo