Vegetables Archives | Page 3 of 9 | Strength and Sunshine

Grilled Chicken Shawarma with Yogurt Tahini Sauce & Marinated Veggies (Gluten-Free, Paleo)

June 26, 2017 by Rebecca @ Strength and Sunshine 2 Comments

A gluten-free and paleo grilled chicken shawarma recipe served with a dairy-free yogurt tahini sauce and marinated veggies. This Arabic meal packs in so much flavor and is guaranteed to be a showstopper dinner!

I am so excited to share this recipe for grilled chicken shawarma with you! Not only is the name super fun(ny), but it is out of this world delicious and flavor-packed! Remember that birthday of mine a few weeks ago? I had big plans of making this meal on my birthday, but the weather did not cooperate and I knew I wouldn’t be able to shoot (photos for this very blog post). I ended up having salmon and yucca instead. The following day, however, the sun was shining and it was the perfect day to make this amazing gluten-free feast! If you’ve never had chicken shawarma before, you are about to be introduced to something so insanely delicious, you won’t know what hit your tastebuds 😉Read More

Black Bean Chicken & Vegetables (Gluten-Free, Allergy-Free)

May 17, 2017 by Rebecca @ Strength and Sunshine 50 Comments

A healthy & easy recipe for Black Bean Chicken & Vegetables that’s gluten-free and allergy-free. A homemade black bean sauce, Asian vegetables, and chicken tenders guarantee a delicious crowd-pleasing weeknight dinner!

One of my favorite Chinese take-out orders used to be the chicken and veggies with that delicious black bean sauce. Of course, those “black beans” were soy beans, fermented soy beans, meaning a big no-no to that dish. Dreams shattered…but not quite! There’s always a way around these little food allergy dilemmas. Just a little swap with this, replacement with that, and presto! A healthy, gluten-free, soy-free, top 8 allergy-free black bean chicken and vegetable recipe!Read More

Mexican Spaghetti Squash Hash Browns (Gluten-Free, Vegan, Paleo)

April 12, 2017 by Rebecca @ Strength and Sunshine 62 Comments

A lighter take on the savory breakfast hash! This Mexican Spaghetti Squash Hash Browns recipe is gluten-free, vegan, paleo, allergy-friendly, and easy to whip up! A healthy and veggie-packed meal to start your day off right and with a little spice!

A gosh, guys! A savory breakfast! A little outside of the norm that you’re used to seeing over on Strength and Sunshine. I felt like digging up this little gem to give you a break from all the sweet (that won’t last long though…) Personally, would I actually eat this as breakfast? No. I ate it as a side dish for dinner…I just don’t think I could survive without my sweetness in the morning!Read More

Middle Eastern Twice-Baked Baby Eggplants

February 15, 2017 by Rebecca @ Strength and Sunshine 86 Comments

Flavorful Middle Eastern Twice-Baked Baby Eggplants make a delicious gluten-free, vegan, paleo, and allergy-free appetizer or side dish. An easy plant-based recipe that will wow the tastebuds with new exciting flavors!

Ah, those recipes where I get to be fancy with simple ingredients and flavors; I love them most! When we take the time to learn about other cuisines, we realize we had all the beautiful foods, spices, and herbs that we needed, just lacked the knowledge of how to make them work together. That’s where we tap into the beauty and wonder of cooking.Read More

Lentil Veggie Tacos

August 21, 2016 by Rebecca @ Strength and Sunshine Leave a Comment

An easy weeknight dinner recipe to satisfy your taco crazy in a healthy way! Gluten-Free and vegan Lentil Veggie Tacos are a great plant-based meal that will leave your feeling satisfied with the protein power of lentils!

Looking for a quick and easy taco recipe you can whip up in a flash? Why not some delicious Lentil Veggie Tacos! Plant-based protein and loaded with healthy veggies, you’ll be left feeling satisfied and energized!

Lentil Veggie Tacos

Lentil Veggie Tacos

Author: Rebecca Pytell
Yield: 6 1x
Category: Main
Cuisine: Mexican

Scale

Ingredients

1/2 Cup Uncooked Brown Lentils
1 Small Red Bell Pepper (chopped)
2 Celery Hearts (chopped)
1 1/2 Cups Baby Portobella Mushrooms (chopped)
1/2 Cup Shredded Carrots
3 Handfuls of Baby Spinach
1/2 TB Chili Powder
1/2 TB Dried Cilantro
1 Tsp Smoked Paprika
1/2 Tsp Cumin
1/2 Tsp Onion Powder
1/2 Tsp Garlic Powder
1/4 Tsp Cayenne
6 Small White Corn Tortillas

Instructions

Begin to cook the lentils according to package directions.
Meanwhile, chop the veggies.
After the lentils have been cooking for 15 minutes, mash them and add the prepped veggies and spices.
Cook the lentils and veggies together for the remainder of the cooking time or until all water is absorbed.
For the tortillas, warm in a preheated oven at 450°F for about 10 minutes.
To serve, spoon on the lentil veggie mixture to your liking and enjoy!