Baked Burrito with Black Beans and Sweet Potato


This is quite the burrito!  It is sweet and spicy and totally satisfying.  It is quickly becoming a favorite in my house.  I got the recipe out of a book by a local nutritionist:  The Delicious Detox, 30 Day Challenge; A step by step guide to safely and easily detoxify your body and achieve optimal health.  By:  Jessi McLennan NNCP and Wendy Howarth RHN.  Here is a link to Jessi’s wed site  I think you can order the book on the web site and it is quite cheep.


Backed Burrito with Black Beans and Sweet Potato
Serves 2-4

2 sweet potatoes
1 16 oz can black beans, drained and rinced
1 cup onion, diced
1 cup red pepper, diced
2 large cloves garlic, minced
1 teaspoon oil
1 1/2 teaspoon cumin
1 teaspoon chili powder
1 1/2 teaspoons coriander
1/4 cup cilantro, chopped
salt and pepper to taste
wraps of your choice

1. Preheat oven to 400F.
2. Peel sweet potato and cup into quarters. Wrap it in tin foil and bake for 45 min or until tender all the way through. Turn oven down to 350F when you take the sweet potato out.
3. While the sweet potato is cooking saute onions in oil until transparent (about 3-4 min), then add garlic, red pepper, cumin, chili, and coriander. Cook for a 3 more minutes and then remove from heat.
4. In a food processor add roasted sweet potato, onions, and beans. Process until smooth. Stir in cilantro.
5. Fill tortillas and then roll into burritos. Bake at 350 for 20 minutes.
6. Optional: Before baking put sliced tomato and cheese on top. Serves with guacamole and salsa if desired.


If you are a freezer sort of person like I am then you can make a big batch of these ahead of time and freeze them in tin foil.  They work great for nights when you are too tired to cook.  Just fill your tortilla, fold into a burrito, rap in tin foil, fill a bag with these, and then freeze.  When you are ready to eat them:  Preheat your oven to 350F, place tin foil wrapped burritos in the oven for 45 min, and enjoy!  If you want to put toppings on them then take then out of the tin foil and place them in a baking dish, back for 20 min before putting the toppings on, and then 20 minutes after.  Finish with a quick broil if needed.



Roasted Portobello and Kale

This was one of my favorite recipes from a cleanse that tried last year.  When I was on the cleanse this meal left me very hungry, but on a normal day it is a great light lunch.


Roasted portobellos are the best!!!  The marinade for the mushrooms is so good and the bit of spice from the chilli flakes really make this recipe.  I have made this on quite a few occasions and it always turns out so well.  Here is a link to where I got it from:


Roasted Portobello and Kale
Serves 2

1/4 cup apple cider vinegar
1 tablespoon honey
4 cloves garlic
2 tablespoons olive oil
salt and pepper
4 stemmed portobello mushrooms
1/2 thinly sliced red onion
pinch red pepper flakes
6 cups thinly sliced kale

1. Combine vinegar, honey, 2 chopped cloves garlic, and 1 Tbsp olive oil in a bowl. Season with salt and pepper. Arrange mushrooms in a baking dish. Drizzle with vinaigrette, cover, and marinate, turning occasionally, at room temperature for at least 30 minutes (or overnight in the refrigerator).
2. Meanwhile, heat 1 Tbsp oil in a large skillet over medium heat. Add onion, 2 thinly sliced cloves garlic, and a pinch red pepper flakes and cook, stirring, until softened, about 5 minutes. Add kale, season with salt, and cook, covered, until bright green and soft, about 4 minutes.
3. Heat oven to 400 degrees. Roast mushrooms, flipping once, until tender, about 30 minutes. Serve topped with kale.


Bean and Nut Loaf Dinner


The best part of my job is that I get to pick the brains of my co workers. These co workers are: Therapists, nutritionists, acupuncturists, chiefs, message therapists, art therapists, psych nurses, and Ayurveda practitioners. I get so much great information from all of them. This next recipe came from Colleen, one of our chiefs. I have expanded on it and made it into a wonderful meal.  I made two loafs and then cut them up and froze them.  I just pull a piece out for each meal and heat it up in the oven.


I usually make a simple salad:  Arugula, tomatoes, and a simple dressing is great.  Then I roast some veggies and heat up the loaf at the same time.  Avocado is essential, either in the salad or just on the side to eat with the loaf.


Bean and Nut Loaf
makes 2 loaves

1 cup soaked cashews (soak for at least 1/2 and hour in warm water)
2 16 oz cans beans or 2 cups cooked beans (any bean works, except maybe garbanzo beans)
4 cups cooked barley
4 cloves garlic
1 medium onion
1 cup shredded carrot
2 teaspoons cumin powder
salt and pepper to taste
4 eggs
1/2-1 cup flour
1 tsp baking powder

Preheat oven to 350 and grease 2 loaf pans.

Saute onions until they start to become translucent. Then add the garlic and carrot and cook for another 3 minutes. Put cashews, beans, barley, sauteed veggies, cumin, salt, and pepper in a food processor and process to desired consistency. I like it a bit chunky, but you can do whatever you want. Stir in eggs, flour, and baking powder and then put mixture in loaf pans.

Bake for 1/2 an hour with tinfoil over the top. Remove tinfoil and bake for another 1/2 hour. Let cool and then cut and freeze on a cookie trey. Store in a airtight bag in the freezer.

Simple Salad

Greens – spinach, arugula, or a spring mix

1 tablespoon olive oil
1 tablespoon lemon juice
1 garlic clove
salt and pepper to taste

Combine in a jar and shake.

Roasted Veggies

Cherry tomatoes
or and other veggies you like…
Olive oil
Salt and pepper

Toss veggies with oil, salt, and pepper.  Roast in a 350 oven for 1/2 an hour or until tender.

I love this meal because of the mixture of raw and cooked components and because I can make myself a huge plate without feeling stuffed when I am done.  Because of how much I like eating this is a huge plus!