Vegan Enchiladas

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Vegan Enchiladas! 😋

One of the toughest parts of not eating cow cheese was giving up Traditional Cheese Enchiladas!

Thanks to tasty plantbased cheese, I still get my Mexican Comfort Food Fix.

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Contrary to what food marketers would have you believe — HEALTHY FAT is good for you!
Healthy Fat gives stable long-lasting energy and satiety without spiking your blood sugar.

But let be clear; not all fats are created equal. Industrial seed oils such as vegetable oil, canola oil, corn oil, and soybean oil that are often passed off as healthy fats are in fact not healthy at all.

These unhealthy fats are hydrogenated and cause oxidative stress to our bodies. Oxidation in the body leads to a whole host of health issues like inflammation, heart disease, stroke, obesity, high cholesterol, type 2 diabetes, and some forms of cancer.

As I have said before, Food Matters, so choose wisely!
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After dipping each gluten-free corn tortilla in my home-made enchilada sauce, I stuffed these yummy enchiladas with a huge helping of mashed Vegan Black Beans, Green Chili, Fresh Chopped Spinach and Spicy Vegan Jack Cheese!

I added more Cheese and Fresh Jalepenos on top, then roasted them in my mild Enchilada Sauce at 350 degrees for about 23 minutes…

My homemade red enchilada sauce has authentic Mexican flavor! It’s so good and easy, you’ll never go back to store-bought sauce again. This recipe yields about 2 cups (16 ounces) of sauce.

INGREDIENTS

  • 3 tablespoons Avocado Oil
  • 3 tablespoons Coconut Flour (all gluten-free flour blends work!)
  • 1 tablespoon Ground Chili Powder (less for less spicy or if kids are eating)
  • 1 teaspoon Organic Ground Cumin
  • ½ teaspoon Organic Garlic Powder
  • ¼ teaspoon Organic Dried Oregano
  • ¼ teaspoon Sea Salt, to taste
  • Pinch of Organic Cinnamon (optional)
  • 2 tablespoons Organic Tomato Paste
  • 2 cups Organic Vegetable Broth
  • 1 teaspoon Apple Cider Vinegar
  • Freshly ground black pepper, to taste

INSTRUCTIONS

  1. This sauce forms quickly, so pre-measure the dry ingredients (the coconut flour, chili powder, cumin, garlic powder, oregano, salt and optional cinnamon) into a small bowl and place it near the stove. Place the tomato paste and broth near the stove as well.
  2. In a medium-sized pot over medium heat, warm the Avocado oil until it’s it’s hot enough that a light sprinkle of the Coconut flour/spice mixture sizzles on contact.
  3. Once ready, pour in the flour and spice mixture. While whisking constantly, cook until fragrant and slightly deepened in color, about 1 minute. Whisk the tomato paste into the mixture, then slowly pour in the broth while whisking constantly to remove any lumps.
  4. Raise heat to medium-high and bring the mixture to a simmer, then reduce heat as necessary to maintain a gentle simmer. Cook, whisking often, for about 5 to 7 minutes, until the sauce has thickened to your liking. (The sauce will thicken some more as it cools.)
  5. Remove from heat, then whisk in the vinegar and season to taste with salt and freshly ground black pepper!

This sauce is full of authentic Mexican flavor, I know the Cinnamon is a twist, but you are going to love them!

After allowing the Enchiladas to cool for 8 minutes, I smeared some homemade Jalepeno & Cilantro sauce for one final kick!

Mmmmm… they were Yummy Yummy Baby!

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I made a separate Non-spicy batch of these for my youngling, he absolutely loves them!!!

For a non-spicy version, do not add the green chilis or the jalepenos on top. My little one loves his sprinkled with fresh chopped black olives, I just forgot to snap a pic! Ugh!

Whether Spicy or Mild, your family will say they are Yummy Yummy Baby!

Enjoy! 😋

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Decadent Chocolate Raspberry Pudding! Easy & Yummy Vegan Recipe!

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Oh my goodness… My entire family is in love with this “no-guilt” Vegan Chocolate Raspberry Pudding!

This decadent pudding is Creamy and Smooth, but it is so Healthy that even babies can enjoy this as a meal! ☺

The Avocado and Raw Cacao in this yummy recipe create a treat full of healthy protein and antioxidants! By adding Raspberries and Nibs on top, big kids like me can take this Chocolate Pudding to a super decadent level! 🍇

Chocolate Raspberry Pudding Ingredients:

🍘 2 Ripe Avocados (remove pits)
🍘 ¹/³ Cup Raw Cacao Powder (Or Cocoa powder)
🍘 2 Tbsp Coconut Nectar (or Maple syrup, Agave)
🍘 1 ½ Ripe Bananas (not too ripe)
🍘 ¹/8 teaspoon Sea Salt
🍘 ¼ teaspoon Ground Cinnamon
🍘 1 ½ teaspoons Vanilla extract
🍘  ¼ – ½ Cup Coconut Milk  (or Rice, Almond, Soy)

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5 Yummy Secret Tips:

* Cinnamon is optional, but so healthy & yummy!

* Milk is optional, omit or reduce for thicker pudding. Add more milk if too thick.

* For more Chocolate taste, use Vegan Chocolate Milk instead of plain vegan milk!

* Add 2-3 Medjool Dates if you want more sweetness! Nectar & Dates can be omitted for less sugar content.

* Tofu instead of Avocado is another option. (We like Avocado best 🙂

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3 Easy Instructions:

1) Place all ingredients in Food processor or Blender.

2) Blend/Process until it is all smooth & creamy.

3) Transfer to a bowl and allow to set in fridge for 1 hour +.

Chocolate Pudding Garnish:

🍇 Raspberries are a healthy & yummy topping!

🍇 Raw Cacao Nibs add a fun & healthy texture!

🍇 Rice Whipped Cream is a fun creamy twist!

🍊 Orange Zest in/on top is another Yummy idea with a punch!

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Raspberries are considered a Super-Fruit and really carry a lot of healing power in every little berry. Like Cacao, the Raspberry is filled with yummy but healthy antioxidants!

According to a study in the “Journal of Agricultural and Food Chemistry” published in 2003, antioxidants are especially concentrated in cocoa, a product of cacao beans.

In this study, researchers compared the antioxidant capacity of black tea, green tea, red wine and cocoa, concluding that cocoa has the highest antioxidant activity among the four products and the greatest potential for health benefits.

Woohoo!!! 😆☺☺☺

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Yay! This means you can enjoy this decadent treat for breakfast or dessert! Your entire family will love every yummy healthy bite! ☺

Let me know if you have any other interesting twists!

Sending you everlasting health and wellness, xoxox!

~Dr. Dee


Glazed Brussels Sprouts & Jasmine Rice Recipe: Babies 10 months +

Welcome back to Yummy Yummy Baby!

As promised, here is another recipe that’s Yummy, Easy and Baby-friendly. Great thing is, this recipe is also toddler-approved and something the entire family will enjoy!

I didn’t grow up eating Brussel Sprouts, in fact, I had never seen Brussel Sprouts anytime in my youth.

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Our family sure did miss out… Brussel Sprouts are so yummy and packed with Vitamins A, C and K.

Brussel Sprouts are also found to offer Cancer protection because of the Sprouts having a large amount of Glucosinolates.

Next time you want your family to have some cruciferous veggies, give these little Green Gems a try!

Glazed Brussel Sprouts & Jasmine Rice: 

🌱 Ingredients: 🌱
🌱 4 Cups Organic Brussel Sprouts (Serves 4).
🌱 1 Tablespoons Avocado Oil (oil of choice).
🌱 1-2 Tablespoons Coconut Nectar (or any sweet glaze, like agave).
🌱 1 pinch Sea Salt.
🌱 1 Tablespoon Coconut Aminos (Soy Sauce).

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🌱👶 Babies 10 months +

🌱 Cook Jasmine Rice according to package.

🌱 Slice & Steam Brussel Sprouts for 5-8 minutes on low to medium heat.

🌱 While steaming Sprouts, add Avocado oil & Coconut Nectar, Sea Salt, Coconut Aminos to a frying pan.

🌱 Sautee & Glaze Sprouts for 5 minutes, then transfer the babies portion of Rice & Brussel Sprouts to Food Processor and blend for 35 seconds.

🍀 Taste and add anything you want.

🍀 Remember babies taste buds are different, what is bland to us is yummy for babies.

🍀 I would only give one small Brussel Sprout to test for allergies and to ensure baby doesn’t have painful gas reaction to sulfur content.

🍀 Make sure to ALWAYS pre-test for allergies for EVERY new food given to a baby or child.

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🍀 For older kids and adults, add minced Garlic, Onion, Pepper to the Sautee Pan… Your family is going to love these Yummy Green Gems!

The above pic displays the Glazed Brussel Sprouts over Jasmine Rice, Vegan Chicken, Strawberry Salad… Deelish!

Stay tuned for next week’s Green Sperfood Recipe for babies 6 months +.

Sending you thoughts of everlasting health and wellness! Xoxo

~ Dr.Dee

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Vegan Baby Food Recipe! Popeye Mashed Potatoes!

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Hey there Amigos!

I’ve been asked for more Healthy & Vegan baby food recipes… So here is one of three more of my Baby Vegan’s favorites.

This first one derived from me looking for another Yummy way to sneak in those essential greens…

The idea came to me while staying at the Wynn Hotel in Vegas! The hotel had this huge, beautiful and shiny statue of Popeye that our toddler became totally fascinated with.

Your little ones will be sure to be strong to the finish while eating up this Yummy dish! 😉

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Popeye Mashed Potatoes! 🌱🌱🌱

🍀2 Cups Organic Fingerling Potatoes
🍀1 Cup Organic Spring Mixed Greens
🍀1 ½Tablespoons Coconut Butter
🍀1 Pinch Sea Salt (Optional)

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🌿 Peel & Steam Potatoes until tender.
🌿 Place Potatoes in Food Processor.
🌿 Add Greens to Food Processor.
🌿 Add Coconut Butter & Salt.
🌿 Blend for about 1 minute or less.
🌿 Best if served while warm!

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🌿 Optional twist: Add fresh Cinnamon Powder or Cinnamon Coconut Butter…

Besides being really easy, the best part of this recipe is that the older kids and adults will love this dish too! It’s super Yummy Yummy Baby!

See you next week for another Yummy Baby Recipe!

Sending you hugs and everlasting health and wellness! Xoxo

~Dr.Dee
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Homemade Strawberry Coconut Yogurt Recipe! Vegan & Gluten-Free!

Yummy Strawberry-Coconut Yogurt!

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Hey there amigos and welcome back!

I’ve shared a Yogurt Recipe before, but not one like this… This Strawberry Sauce took this Yummy Coconut Yogurt to a whole new level! Mmm mmm!

Prep time: 10 mins Cook time:  24 hours Makes: 1 quart Ingredients:

Strawberry Sauce:

🍓1 Basket of Organic Strawberries
🍓1 Organic Lemon Juiced & Strained
🍓8 Organic Raspberries  (Optional)
🍓High-speed Blender

Blend all three ingredients together and voila… Yummy Yummy Strawberry Sauce!

wpid-screenshot_2015-02-27-10-17-39-1.pngCoconut Yogurt Recipe:

🌱11 ounces of Homemade Coconut Milk or 2 cans full-fat Organic Coconut Milk.

🌱2 Vegan Probiotic Capsules.

Instructions:

🌱Blend coconut milk with contents of Vegan Probiotic capsules.

🌱Transfer to a 1 quart glass jar with a tight-fitting lid.

🌱Store somewhere warm, like an oven or a window sill.

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🌱After 24-48 hours, it should smell like yogurt. It may be runny, more like kefir than yogurt. If you prefer, leave it out longer.

🌱After 48-72 hours, it should be thick and have a more tangy flavor.
*Store in the refrigerator for up to 7 days.

🌱Use an oven light to help create more warmth.

🍓If you want a sweeter yogurt, swirl in this Awesome Strawberry Sauce and Bammm! You are in Yummy Food Heaven!

🍓Please remember to use Vegan Probiotics, also remember some thicken better than others. Please experiment.

🍓The homemade coconut milk doesn’t work as well as Canned Coconut milk, but it is healthier and BPA Free.

The more you make this, the better you will get at it! Best of all, you and the kids will get your healthy Probiotics without having to eat all those additives and preservatives from store bought yogurt.

Have fun making this Yummy Yummy treat! Xoxo

🌞 ~ Dr. Dee

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