Lentil Asparagus Tacos

tacos, lentils, asparagus, brown rice, food photography, recipes, healthy living, healthy eating

Lentil Asparagus Tacos Background Story

Last week, we had our first surprise snow. Of course, no one was prepared for it. There were several jokes going around on social media due to the fact that the snow, along with the temperatures that trailed soon after were replicating that of what would be going on in the month of January. Surprisingly, even with all the snow and cold temps, I still had about ten kids to come to the door for candy.

Last week, I made another concoction. It turned out good, and the best part about this particular one is that it left you feeling energized and overall in good spirits after eating it. I hope that you enjoy it as well. Have a blessed weekend in the Lord!

tacos, lentils, asparagus, brown rice, food photography, recipes, healthy living, healthy eating
Photo by Katina Horton

Total Cooking and Prepping Time:

1 hour

Ingredients:

  • 1 bag of French lentils
  • 1 1/2 cups of brown rice
  • 1/2 cup of red quinoa
  • 2 bunches of asparagus
  • 2 cans of fire roasted diced tomatoes
  • 4 tablespoons of nutritional yeast
  • 1 pack of tortillas
  • 1/2 cup of olive oil
  • 1/2 bag of frozen cut-leaf spinach
  • Optional: 1 bag of cheese (vegan or non-vegan)
  • chili powder, garlic powder, cumin, onion powder, curry, turmeric, parsley, (5 tablespoons of each)
tacos, lentils, asparagus, brown rice, food photography, recipes, healthy living, healthy eating
Photo by Katina Horton

Directions for Lentil Asparagus Tacos:

  • Boil one bag of French lentils.
  • While the lentils are boiling, boil the brown rice and quinoa.
  • Also, while the lentils are boiling, saute the diced tomatoes, asparagus, and spinach in a skillet with olive oil.
  • Add 1/3 cup of olive to the boiling lentils.
  • Once all the ingredients are fully cooked, dump all of them into a separate large-sized pot, adding the nutritional yeast, and all of the seasonings.
  • Heat up your tortilla and add the mixture to the inside.
  • Optional: top it with cheese.
tacos, lentils, asparagus, brown rice, food photography, recipes, healthy living, healthy eating
Photo by Katina Horton

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Oatmeal Raisin Pecan Cookies

oatmeal raisin pecan cookies, recipes, healthy eating. lifestyle, food photography,food, katina horton, blogger, food blogger, simple functional grace-filled living

Last week, I had a sweet tooth for cookies. And so, on Friday I purchased some pecans, and got to making this desire a reality on Sunday after church. I was surprised that they came out pretty good since it was my first time trying out the oatmeal raisin cookie combination.

I will definitely have to make these cookies again. If you are feeling adventurous enough to try them out, send me an email and a picture letting me know what you think. Have a blessed week!

oatmeal raisin pecan cookies, recipes, healthy eating. lifestyle, food photography,food, katina horton, blogger, food blogger, simple functional grace-filled living
Photo by Katina Horton

Total Prepping and Cooking Time

35 minutes

Ingredients

  • oatmeal- 1 1/2 cups
  • raisins- 1/2 cup
  • almond milk – 1 cup
  • chopped or whole pecans – 1/2 cup
  • sugar – 1/2 cup
  • almond flour – 1 1/2 cups
  • flaxseed meal – 3 tablespoons

Directions

  • Mix all of the above ingredients in a large bowl using a whisk or wooden spoon.
  • Using a cookie scoop, grab one scoop at a time, making sure that you press against the side of the bowl to rid of any excess liquid.
  • Place the scoops on a cookie sheet lined with parchment paper.
  • Bake on 350 degrees for 25 minutes.
  • Enjoy!