#low calorie

Black Bean, Mushroom & Sweet Potato Quesadillas

Ingredients 

1 can black beans, rinsed 

1 large sweet potato, peeled and chopped into small cubes 

½ carton baby bella or white mushrooms, finely chopped (or processed) 

½ medium yellow onion, finely chopped (or processed) 

Seasoning blend: 1 tsp cumin, 1 tsp smoked paprika, ½ tsp kosher salt, ½ tsp ground black pepper, 1 tsp granulated onion, 1 tsp granulated onion, ½ tsp ancho chili powder (or 1 tsp plain chili powder), ½ tsp ground oregano. 

Mexican cheese blend (or your favorite shredded cheese) 

Flour tortillas 

Toppings, optional: guacamole, sour cream, sliced tomatoes, salsa 

Fresh cilantro and lime juice for garnish 

Directions 

Preheat your oven to 380 degrees Fahrenheit. 

In a microwave-safe bowl, add the sweet potato cubes and cover the bowl with plastic wrap. 

Par-cook [partially cook] your sweet potatoes for 5 minutes in the microwave.

While your sweet potatoes are in the microwave, heat a medium-large pan with a few tbsp of olive oil over medium heat. 

Once the oil has come to temperature, add in the onion and the mushrooms. 

Season with a small pinch of salt and cook until the onion begins to become translucent. 

Once the onion has become translucent, add in the black beans. 

Once the sweet potatoes have finished, carefully add them to the vegetable mixture. 

Season generously and cook until the black beans are warmed through and soft. 

To assemble your quesadilla, lay down a layer of cheese on one side of the tortilla, add filling and fold over. Repeat until you have made your desired number of quesadillas.

Cook the quesadillas in the oven until the tortillas are golden brown and the cheese has melted.

Top, garnish, and serve.

Enjoy! 

Blueberry Banana Bread 

Ingredients

2 cups all-purpose flour

5 tbsp melted butter

2 eggs, room temperature

¾ cup sugar

4 ripe bananas, mashed (or blended in a food processor)

1 pint blueberries, separated into halves 

1 tsp baking powder

1 tsp cinnamon

Dash vanila extract

Pinch of salt

Directions

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.

In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.

Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and ½ of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.

Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread.

Enjoy!

Blueberry Banana Bread 

Ingredients

2 cups all-purpose flour

5 tbsp melted butter

2 eggs, room temperature

¾ cup sugar

4 ripe bananas, mashed (or blended in a food processor)

1 pint blueberries, separated into halves 

1 tsp baking powder

1 tsp cinnamon

Dash vanila extract

Pinch of salt

Directions

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray.

In a small bowl, take one half of the blueberries and toss them with a few tsp of flour and set aside.

Using a blender or food processor, use the remaining half of blueberries to make a puree. I usually combine this step with mashing the bananas. I process them both together in the processor until they are nice and smooth.

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and ½ of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients, including the blueberries that were previously tossed in flour.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles.

Bake for approximately 55 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread.

Enjoy!

My Favorite Banana Bread 

Ingredients 

1 ¾ cup all-purpose flour 

5 tbsp melted butter 

2 eggs, room temperature 

¾ cup sugar 

3 ½ ripe bananas, mashed 

1 tsp baking powder

1 tsp cinnamon 

Dash vanila extract 

Pinch of salt 

Directions 

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray. 

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and ½ of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles. 

Bake for approximately 50 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread. 

Enjoy! 

My Favorite Banana Bread 

Ingredients 

1 ¾ cup all-purpose flour 

5 tbsp melted butter 

2 eggs, room temperature 

¾ cup sugar 

3 ½ ripe bananas, mashed 

1 tsp baking powder

1 tsp cinnamon 

Dash vanila extract 

Pinch of salt 

Directions 

Preheat your oven to 350 degrees Fahrenheit and spray a loaf pan with non-stick spray. 

In a large bowl, combine the sugar, butter, and eggs and mix until fully incorporated.

Add in the vanilla and ½ of the mashed bananas and the vanilla.

Blend in half of the dry ingredients. Add in the remaining half of the mashed bananas, followed by the remaining half of the dry ingredients.

Pour the batter into the loaf pan and tap on the counter to get rid of any air bubbles. 

Bake for approximately 50 minutes or until the bread is moist with few crumbs when stuck with a toothpick.

Let cool before cutting.

Serve with your favorite spread. 

Enjoy! 

Lemon & Herb Wild Salmon Burger 

With wild arugula, tomato, and a sweet chili & roasted red pepper aioli. Recipe coming soon! 

Lemon & Herb Wild Salmon Burger 

With wild arugula, tomato, and a sweet chili & roasted red pepper aioli. Recipe coming soon! 

Cabbage, carrot, spring onion + egg stir fried in coconut oil, with ginger, kelp flakes, coconut aminos + cilantro

Spaghetti squash with carbonara sauce (made with cauliflower, garlic, parmesan, bacon + mushrooms)