I tried to be as authentic as possible in making Mexican food tonight. I slow-cooked the black beans with bell pepper, onion cumin and garlic. I made an enchilada sauce starting with oil and flour, lots of chili powder, onion powder, garlic powder, and cumin, then slowly added vegetable broth and stirred until thickened. The Mexican rice is made from brown rice, but I tried to imitate the real deal other than that. I toasted the rice first, added fresh tomato sauce, tomato boullion, garlic, peas, carrots and a whole jalapeño for added flavor. All the cheeses and tortillas were from the Mexican grocery store down the street. The enchiladas were filled with kale, green onion and avocado, which I realize isn’t very Mexican, but I worked with what I had. I topped them with fresh cilantro and green onion. #mexicanfood #sundaydinner #sundaysupper #supportlocal #eatwholefood #eatrealfood #nashvillenights
I made a big pot of superfood soup tonight because I’m embracing fall, even if it isn’t embracing us. Sweet potatoes, onion, farro, red curry paste, turmeric, water, kale, chickpeas…that’s it. I served it with a piece of crusty (broiled) @dutchkuntry sourdough that my family has been inhaling since I brought it home from @cropshopnash. Soups are another one of my favorites because pretty much anything goes and there’s nearly always leftovers. (Recipe adapted from @cookieandkate.) #soupseason #realfood #wholefood #feedthemwell #supportlocal #supportfarmers
We’ve been traveling nonstop for 15 days and I couldn’t wait to get us home and eating whole again. On the way home from yoga this morning, I stopped by @cropshopnash to grab a few brunch essentials. We had a frittata with red bell pepper, kale, green onion and basil + roasted cauliflower with an easy lemon caper sauce + mixed greens with lemon juice and olive oil. I cook my frittatas about 80% stovetop and broil in the oven for the last little bit. They’re a brunch go-to for me because they’re low maintenance and so versatile when it comes to ingredients. I also love to save the rest for breakfast the next couple mornings. #saturdaybrunch #familybrunch #weekendbrunch #realfood #wholefood #eatlocal #feedthemwell