Tag Archives: corn

New School Routine… and Vegan Tacos :)

Hello! As you may have noticed, my blog posts have become a little sparse lately. That is because Fall is here and I am back in class and at cross country practice. I will still be blogging, just not as often and mostly pictures of the food I’m making with a short description. Please bear with me and I will deliver more detailed posts when time permits:) I also may share some of the fun things I am learning and experiencing in some of my nutrition classes. Classes related to my major that I am taking this semester include Food Systems Management, Advanced Food Science, and Medical Nutrition Therapy.

Today for lunch I made vegan tacos!



Fill two taco shells with spinach, black beans, avocado, corn, fresh cilantro, and the salsa of your choice. Nixing the meat and cheese greatly decreases calories and saturated fat, plus leaves more room for veggies! This simple swap makes this favorite meal a healthy one, while providing fiber, vitamins, and minerals.


Ideas for every meal today!

ImageI’ve mentioned it before, one of the top excuses for eating crappy food is a lack of time (aka poor planning). But did you realize that just like you can pick out your outfit for the upcoming day, you can also prepare your breakfast so that something healthy is waiting for you as you head out the door in the morning? You can… and you should! Here is a healthy idea for every meal of the day!


To make basic overnight oats mix 1/2 C oats with 1/2 C milk or yogurt. Then choose whatever add-ins you’d like. Try any kind of fruit (fresh or dried), cinnamon, vanilla, flax/ chia seeds, or nuts. I sprinkled goji berries on mine! Refrigerate overnight, and in the morning you can grab your healthy breakfast in a hurry.


I used my favorite Ezekiel bread, piled with spinach, turkey, & sliced avocado. I used a thin layer of plain nonfat greek yogurt on each slice of bread as a healthy spread.


Begin by rinsing quinoa in a fine strainer under cold water. In a saucepan, cook 1/2 C of quinoa with 1 C water. Bring to a boil then simmer until seeds become translucent and begin to spiral. 1/2 C dry will make about 2 C cooked. For this recipe I used Simple Truth Organic Quinoa, which can be found in the health food aisle of Kroger. Combine 1.5 C chopped kale, 1/2 C corn, 3/4 C peeled and sliced beets, and 1 C quinoa in a medium bowl.

Energizing Southwestern Breakfast Omelet

I love weekends because they involve sleeping in, slowing down, and more time to make yummy breakfasts like this one 🙂 After rolling out of bed this morning I whipped up this Mexican-cuisine inspired omelet.

IMG_0762Ingredients you’ll need:

  • 2 eggs
  • A dash of hot sauce
  • A dash of salt & pepper
  • 1/4 C corn
  • 1/4 C black beans
  • 1 tbsp cheese of choice
  • 1/2 avocado sliced
  • 1 tbsp plain non-fat greek yogurt

Whisk eggs with hot sauce, salt, and pepper, pour into heated skillet. Cook on medium heat for about 5 minutes. Sprinkle cheese over eggs, then add corn and beans to one half of omelet. Fold omelet in half over itself and press gently with a spatula. Remove from heat after 3-5 more minutes. Garnish with sliced avocado and dollop of plain nonfat greek yogurt instead of sour cream. Healthy and delish! Now go power through your Saturday!