Happy October

Hi there! It's October!

October is one of my favorite months! Pumpkin EVERYWHERE! (I love me some pumpkin!)

Unfortunately I am currently without pumpkin, which is very sad, but made something delicious, which is very yummy! It's also extremely easy to make

Easy Mexican Style Grilled Sammiches

Ingredients:
Refried Beans
Sliced Tomatoes
Daiya Cheddar
Corn Tortillas
Chili Flakes
Cumin
Salt and Pepper

Ingredients:
Mix the refried  beans with some chili flakes, cumin, salt and pepper to taste. Spread over a corn tortilla.
Top with a tomato, and then some Daiya. Add another corn tortilla.
Heat a skillet on med-high with some oil or cooking spray.
Once hot, add the sandwich. Cook, flipping every so often to prevent burning, until the cheese is melty and the sammich is hot throughout.
Eat and Enjoy!

This is also exceptionally good with Guacamole or avocados in it, as well as salsa, corn, and various other veggies added! It's super delicious!

Heat for the cold Nights

Montreal has been pretty frosty lately. We had a few days of heavy snowfall, and then it got cold. Very cold.

And today it's supposed to snow again! We've really gone into winter mode up here! So I needed to make something warm and filling to keep me from turning into a popsicle!

Super Easy Crock Pot Chili
(Made for a small crockpot)


Ingredients:
1 medium sized can diced tomatoes, drained
1 can pinto beans, drained and rinsed
1 smallish medium onion, diced
1 small can corn, drained and rinsed
1 yellow pepper, diced
1 cup vegetable broth
2-4 tbsp chili spice (I got mine in a spice packet in the taco section of my grocery store! Check to make sure the spice packets are vegan!)
1 tbsp oil

Directions:
dump all ingredients into a crock pot. Mix together.
If you want  to eat in a few hours, put your crock pot on high. If you're making this in the morning, put the crock pot on low.
Eat when it's piping hot over some rice!

Nom!

The Best Taco I've ever eaten

I don't use terms like "The Best <food item> I've ever had" Lightly. I reserve it for something truly special.

This taco is something special. I don't know why, but the flavors just blended together perfectly, AND it's healthy! It had just the right amount of spice, just the perfect blend of spice and sweet. It was... divine. This recipe makes enough for 2 delicious tacos!

Black Bean Tacos

Ingredients

2 taco shells

1/2 cup Daiya Cheddar

1/2 cup Black beans

1 tbsp taco seasoning mixed into 1/8 cup water

1 handful baby spinach

1/3 cup Salsa (I used peach mango salsa- I recommend!)

Directions

Turn on the Broiler. 

Spread the Daiya across one side of the taco shells, and place that side down on a baking sheet with parchment paper on it. Pop into the oven and bake until the cheese is bubbly. 

Meanwhile, in a small non-stick frying pan, combine the taco seasoning and beans, cooking on medium-high and stirring often, until the water is dissolved. 

Finally, take the taco shells, and fill them with the baby spinach, salsa (divided in two) and beans. 

Eat, and enjoy the magic in your mouth!

A sneaky guest and some beans for breakfast

I had a very sneaky guest in my lightbox this morning!

Very Sneaky Fluffernutter Sandwich! Mind you, I should be used to her getting all up into anything I don't want her to be a part of. She just loves covering everything I own in her long white hairs!

Little Jerk!

However, she's so cute that I have to let it go, because she just looks up at me with those innocent little eyes, as though she's saying "Who me? I'm not doing anything!" And then yawns and goes back to sleep, completely unaffected by my frustrations at her.

aren't cats wonderful?

I am not really huge on breakfast foods, I prefer eating lunch for breakfast, and today was no exception with this bean salad I threw together quickly last night for eating this morning. (I also have to work late tonight, so I needed to leave something for matthew to eat or he'd starve, I'm sure! All he knows how to make is rice, so this with some rice, maybe some sliced pepper, he should be good!)

Super Simple Bean Salad
Ingredients:
1 Can Chickpeas
1 Can Red Beans or White beans (whatever kind you like will work!)
1/2 cup frozen peas, thawed.
1/4 cup olive oil
1/4 cup balsamic vinegar
1 tbsp Dijon Mustard.

Directions:
Combine the oil, vinegar, and mustard in a bowl, stirring voraciously to combine. (Or put it in a container with a lid and shake to combine)

In a bowl, combine the chickpeas, beans, and frozen peas. Toss with olive oil mixture.

Eat and Enjoy!

Fluffernutter was, as usual, unimpressed by my bean eating ways.