Ok, so for this week, mid-January (😳 how is it mid-January already??) I chose two breakfast ideas, two Mexican recipes, and one Tex-Mex.
This sweet potato black bean chili is the perfect recipe to have in the fridge during the week. It keeps pretty good in a fridge container, and every time you reheat, it has more flavor. Serve it with a dollop of vegan Mexican crema, salsa, and crushed tortilla chips.
This oatmeal with caramelized bananas recipe is for cool days when it is harder to get out of bed. Just know that this delicious, restaurant worth meal is waiting for you; I promise you’ll jump out of bed.
These little vegan meatballs are Mexican albóndigas covered in a tomato-chipotle sauce that I could eat every single day of my life. It is absolutely out of this world.
This day is for the days that we need a quick, flavorful meal. These tofu a la Mexicana tacos (Mexican tofu scramble) is the perfect bite for breakfast, lunch, or dinner. A meal that is comforting, healthy, special, and so delicious, we feel we are sitting down at our abuelitas kitchen table.
Because on Fridays, we need a special dinner for a date night, share with a friend, or treat ourselves to some magical and delicious food, this orange tofu is for any of those occasions.
This perfect açaí and other berries smoothie is precisely what you need to feel energized to exercise or finish up all the weekend chores that pile up during the week.