Slow Cooker Smoky Sweet Potato Soup

Smoky Sweet Potato Soup.  Fall is my favorite time of year and sweet potatoes are one of my favorite veggies.  So of course I had to make this healthy slow cooker soup recipe for you.

 

Smoky Sweet Potato Soup

 

You can make this healthy soup in the slow cooker when you are not even home!  Plus, you will not heat up the kitchen.  If you prefer to make this on the stove, that is an option too.  Just bring to a boil and then cover, turn down and simmer until everything is soft.  Then just blast it with the immersion blender.

Read More

Chickpea Fajita Bowls (Vegan, Gluten Free)

Chickpea Fajita Bowls.  I know it’s been awhile since I posted a savory recipe.  So today I am bringing you this healthy fajita bowl recipe.  It’s naturally vegan and gluten free.  Super simple and you can really add any veggies you like.

 

Chickpea Fajita Bowls

 

I love this dinner idea because any veggies will work.  So you can use up leftovers in the fridge.  I served mine over cooked quinoa, but you can eat it plain too.  Serving over brown rice is another option if you want to stretch the meal out more.

If you like a little more heat, you can add a jalapeno at the same time you add the bell peppers.

 

Chickpea Fajita Bowls

 

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.  Enjoy the recipe!

Looking for more healthy dinner ideas?

 

Chickpea Fajita Bowls

Yields 4 servings

Chickpea Fajita Bowls (Vegan, Gluten Free)

Super easy Chickpea Fajita Bowls. Vegan and gluten free!

10 minPrep Time

15 minCook Time

25 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 2 cups cooked chickpeas
  • 1 yellow onion, diced
  • 3 cloves of garlic, minced
  • 1/2 red bell pepper, thinly sliced
  • 1/2 yellow bell pepper, thinly sliced
  • 1/2 green bell pepper, thinly sliced
  • 8-10 baby bella mushrooms, thinly sliced
  • 1 T homemade fajita seasoning
  • 1/2 T avocado oil
  • sea salt to taste
  • Juice of 1 lime

Instructions

  1. In a large saute pan , on medium heat add the oil, onions and garlic. Cover and cook for 3 minutes.
  2. Then add in the peppers and mushrooms and cook for another 5 minutes.
  3. Lastly, add in the fajita seasoning, chickpeas and sea salt. Cook for another 2-3 minutes.
  4. When ready to serve, squeeze the lime juice over the top. You can serve over quinoa or brown rice.
Cuisine: Vegan, Gluten Free | Recipe Type: Entree, Main Dish

Notes

We topped ours with avocado. This should keep for 5 days in the fridge. Enjoy!

7.6.2
1490
https://mywholefoodlife.com/2017/09/17/chickpea-fajita-bowls-vegan-gluten-free/

chickpea fajita bowls

Peanut Butter Cookies (No Added Sugar)

Peanut Butter Cookies with no added sugar.  I wanted to make my flourless peanut butter cookies the other day, but I was out of maple syrup.

I did have some dates on hand, so I decided to make a date paste and use that. It worked great! So of course I wanted to share the recipe with you all as well.

 

peanut butter cookies

 

These healthy peanut butter flourless cookies, vegan, gluten free and contain no added sugar. You can literally whip them up in just a few minutes.

Read More

Raspberry Vanilla Protein Popsicles

Disclaimer:  This post is sponsored by REBBL, but all opinions are my own.  Thanks for supporting the brands that I love!

Summertime is in full swing and it’s HOT here in Texas!  So these Raspberry Vanilla Protein Popsicles are the perfect treat to help you cool off.

 

Raspberry Vanilla Protein Popsicles

 

I used REBBL’s Vanilla Spice Protein Coconut Milk Elixir in these tasty pops.  Each bottle contains 16 grams of plant based protein.  The organic protein blend is sourced from peas, pumpkin and sunflower.  So you know you are getting whole food protein vs processed stuff in so many other protein drinks.

REBBL coconut milk elixirs contain real ingredients, are vegan, gluten free, fair trade and they contain super herbs.

Read More