Potato Salad

Ingredients:
1/2 white onion
3 medium potatoes
1 bell pepper (any color)
1 medium tomato
1 carrot
1 cup corn
2 tortillas
1/2 avocado

Seasonings:
1/2 teaspoon chile ancho powder
1/2 teaspoon cumin
1/2 teaspoon garlic powder
Small bunch of fresh cilantro
Salt and pepper

Method:

1. Chop the onion and cilantro. Dice the potatoes, bell pepper, and tomatoes. Shred or dice the carrot.
2. Saute the onion with some water (not oil). Once they begin browning, add the potatoes, bell pepper, corn, and tomato. Stir well.
3. Cover and cook for 20-25 minutes on medium heat, checking and stirring every five minutes.
4. Add the seasonings and raw carrots. Mix well.
5. Serve the potato salad on tortillas and top with avocado. Yum!

Asian-Style Fried Rice

Ingredients:
1 cup brown rice
1 green onion
2 cups broccoli
2 carrots
1 garlic clove
1 teaspoon sesame seeds
Small bunch of fresh cilantro

Dressing:
1 tablespoon peanut butter
3 tablespoons tamari
Juice of 1 lime
1/2 teaspoon garlic powder
1/4 teaspoon ginger powder

Method:

1. Dice the onion and broccoli, shred the carrots, mince the garlic, and chop the cilantro.
2. Saute the rice for a few minutes until it begins to brown, using 1/4 cup water instead of oil.
3. Add the green onion, broccoli, carrots, garlic clove, sesame seeds, and cilantro to the pot. Add 2 cups water, stir well, cover, and cook for about 20 minutes or until the rice absorbs the liquid.
4. While the rice cooks, mix all the dressing ingredients together well. When the rice is done, stir the dressing into the rice and enjoy!

Mexican Quinoa

Ingredients:
1 small onion cup diced onion
1 chopped serrano pepper
1 medium-large tomato
1/2 red bell pepper
1 garlic clove
Small bunch of fresh cilantro
1/2 cup quinoa
1/2 cup corn
1 cup black beans
1 lime
1/2 teaspoon cumin powder
salt and pepper to taste

Method:

1. Dice the onion, chop the serrano pepper, tomato, and bell pepper, and mince the garlic and cilantro.
2. Saute the onions in a pan, using a little bit of water instead of oil, until they begin to brown. Add the serrano pepper, garlic, quinoa, and 1 cup of water.
3. Cover and cook for five minutes. Add the following ingredients: tomato, bell pepper, half of the cilantro, corn, black beans, cumin powder, and salt and pepper to taste. Stir well to combine.
4. Cover the pot and cook for 20 more minutes. When the mixture is ready, squeeze the lime’s juice over it and garnish with the remaining cilantro. This goes great with some tortillas!

Want to see how yummy these look when they’re done? Check out my video for these recipes! Once you’ve tried them, don’t forget to let me know which one is your favorite. Since each of these recipes serves two, I recommend either sharing with a loved one or making the recipe, eating half, and saving the rest for lunch or dinner the next day. You will be so grateful to yourself for having made meals in advance!

Love you! ❤️

Yovana