Taco Salad Wraps

As mentioned during the taco seasoning post, I have a favorite meal that I make, quite often, using the seasoning mix.

Sorry for the lack of pictures.  I thought I had some, but it was a different lettuce wrap.  I will add them next time I make this recipe. :-)


Taco Salad Wraps

2 tablespoons Olive Oil

1 package of Quorn Grounds

1 medium onion, chopped

3-4 Tablespoons Taco Seasoning (from the 6/23 post)

1/2 cup water

1 large head of Boston Bibb or Romaine Lettuce (whatever you like, that is sturdy enough to use as a wrap)

1 Avocado, chopped

1-2 Tomatoes, chopped (Romas are usually meatier and don't have as much seed goop in the middle)


Peel the larger leaves from your lettuce, wash well, and allow plenty of time to drain/dry.

In a skillet, heat the olive oil over medium to med-low heat (if you know what setting is usually adequate to cook the onions, but not burn them, use that).  Add the chopped onion to the skillet, and sautee for 5-10 minutes, until soft and transparent, stirring often.  Add Quorn Grounds to the skillet, and continue to sautee for 2 or 3 minutes.

Add 3-4 tablespoons of taco seasoning, and 1/2 cup of water, stir, and allow to simmer for about 10 minutes, until the grounds are cooked through and the water has cooked off. 

The amount of seasoning, of course, can always be adjusted to your personal taste.

Place 2 or 3 Lettuce leaves on your plate,  fill with the Grounds (not too much!  You still need the leaf to close, and hold everything in), and top with chopped avocado and tomato.  The avocado adds the creamy texture you would miss from the sour cream, and it's a good fat!

Dig in!  And have napkins on hand...trust me.

Let me know what you think!

Taco/Chili Seasoning

As requested by my roommate, Sarah Jane!

Taco Seasoning - NOT from a Packet!! (Yes, it works that way!)

1 tablespoon chili powder

1/4 teaspoon garlic powder (I use granulated garlic)

1/4 teaspoon onion powder (or dried, minced onion)

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt (optional...to me, anyway)

1 teaspoon black pepper

Put it all together in a jar, and mix it up!  This recipe only makes about 2 Tablespoons worth of seasoning, and I usually use 3 or 4 Tablespoons per 12 oz. package of Quorn Grounds.  So, double...triple...quadruple the recipe for feeding a family, or just to keep on hand.  It keeps just like the rest of your spices.  Just throw it into a dry, well sealed jar.  You know you have an empty almond butter or coconut oil jar hanging around in your cupboards, somewhere.  Right?

I will follow up, tomorrow, with a post about my favorite way to use this seasoning mix.  It works great for chili, too!

Let me know what you think!

The Perfect Post Workout Meal

This is for Karen.  Enjoy!!

Sweet Potato Egg Casserole

This is a simple casserole that works as a GREAT Post Workout Meal (PWOM).  And, it reminds me of really well done french toast (Pain Perdu), which should be thick and custard-like.

You will need:

1-2 teaspoons Coconut Oil (to grease the pan)

3-4 large Sweet Potatoes (you should have about 3 cups of sweet potatoes, once roasted an mashed)

12 Eggs

2 Tablespoons of Cinnamon or Pumpkin Pie Spice for a sweeter version
  -or-
1 T Cinnamon
1 T Paprika
1/2 teaspoon Cayenne  for a savory, slightly spicy version

This casserole can be seasoned many ways, depending on how you usually like your Sweet Potatoes.  Play with it, and find what best suits your palate.

Bake the Sweet Potatoes, at 350 degrees, for 45-60 minutes, until soft.  I wrap them in foil during the baking, to keep the moisture in.  They tend to slide right out of the skin, this way.  Let them cool slightly, so that you can peel them without burning yourself.

In a large mixing bowl, mash the sweet potatoes with a masher, electric mixer or a large whisk, until fairly smooth.  A few lumps won't hurt anything.  Then mix in the seasoning.  I like to season them at this point, because I can taste them as I go, without worrying about the raw egg.  Remember, the seasoning should be strong, as it will be diluted once you add the eggs.

Mix in all 12 eggs, until well blended.  The mixture should be thick, but still more liquid than paste.

Pour into a well oiled 9x9" baking pan, and bake at 350 degrees for 30 minutes, or until just set in the middle. 

Let cool, and cut into 6 servings.  It will keep for a week in the fridge, or you can freeze it.  If you do freeze, wrap them individually, or place a piece of waxed paper between each piece.

I eat the casserole cold, but it is also great warmed up in the microwave for about 1:30 to 2 minutes, on 80% power.

The texture can be tweaked by changing the ratio of sweet potatoes to eggs; more eggs will give you more of a quiche texture; more sweet potatoes will make it more dense and slightly spongy.  I also like to 'over bake' mine, until the edges are pretty dark, and this also gives a slightly spongier texture.

Let me know what you think!

Getting Started: Things to have on hand.

I have always been in love with food.  It is never simply fuel, to me.  I need flavor and excitement, and I want to enjoy my food when I eat it.  One of the easiest ways to accomplish this goal, is to know what you are working with and to make the most of your available options.


That being said:  the more options you have available, the more opportunities you have to enjoy your food.


These are just a few of the items that I always keep stocked in my kitchen:


1 - Every herb and spice that I can get my hands on.


  This is the contents of my spice cabinet:

My poor roommate gave up LONG ago on keeping anything of hers in the cabinet (but, yes, she can use anything that she wants).  Half of a shelf full of the basics, turned into layers of stacked containers of everything I could find at the local Farmers Market and specialty stores in the area.  Some of my favorites: Garam Masala (for my curries), paprika, cinnamon, three varieties of curry powder, cumin seeds, tumeric and an Ethiopian Berbere blend.  And I CANNOT live without my McCormick Garlic Pepper Seasoning Grinder.  That thing is a Godsend.


   This is my collection of fresh herbs, which reside on the balcony of my apartment:

Here, we have Thyme (my all time favorite herb), Oregano, Cilantro (Coriander), Thai Basil, Purple Basil, Green Basil, Flat-leaf Parsley, Dill, Chives and Mint (Ginger Mint, actually).  I also have access to the large herb garden that has been incorporated into the vegetable garden that was once half of my dad's yard.  There, I can find all of the above, plus Sage, Rosemary, Tarragon, Lemongrass, Lovage and two other types of Parsley.  We take herbs seriously in this family.  Always have.


2 - Eggs.  I go through at least 4 dozen each week...if not 5 or 6.  I hope you love eggs if you are trying to Paleo-fy a vegetarian diet!!


3 - Quorn Grounds and Chik'n Tenders.  They aren't Paleo.  I repeat:  Quorn products are not Paleo.  But, compared to other meat alternatives that are filled with Soy and dairy and things you can't pronounce, these are the better option.  Quorn products are made from a nutritional fungus (I know...I hate mushrooms, too!  But, I like this stuff!) called mycoprotein.  It was developed in the UK, and made it's way to the US in 2002.


Visit their site here.  Do some research.  Decide for yourself.  If you can't live with this option, most of my recipes won't do you any good.  But, I find there are lines to be drawn, and battles that are best lost, in order to win the war.

4- Onions and Garlic, of all varieties.  I always have a few heads of garlic and at least 2 or 3 yellow or red onions in my pantry.

5 - Lemons and Limes.  I hate adding salt to anything, and you should too.  But, adding acid is, more times than not, a good alternative.

6 - Olive and Coconut Oil.  These are considered 'Good Fats.'  And, are great in moderation.

7 - A food processor and/or a good blender.  Can't live without mine.  Period.

This is the short list.  But, I use these the most often.  I'll share more as I go along.

That's enough for now.