I feel like I’ve been gone for so long! 10 days without a blog post? Crazy. But I just couldn’t. It was NYFW – New York Fashion Week for those of you who aren’t fashion obsessed – and one of the busiest times of year for my job. And after that ended, and I dug myself out of the work that piled up, I just needed a few days to lay around, and do nothing. Joe and I hung out, we cleaned the apartment (ugh), went out to eat. It was a much needed break and now I’m back to share SO much yumminess with you!
First up? This Shepherd’s Pie. I’ve been obsessed with it for a few years now, and it’s perfect for Meatless Monday, (aka, today!) and makes a really filling, yummy dinner, with plenty of great leftovers. It has all my favorite things – guac, corn, quinoa, sweet potatoes. (And Ps, with all those sweet potatoes in the house I’ve started experimenting with a new smoothie breakfast bowl for you!).
This dinner is basically like taco multi-layer dip – without all the unhealthy layers. I’m in heaven when I eat it! So let’s talk layers.
So I cannot tell a lie – I was so tired when I was making this (right in the middle of fashion week insanity – that I totally layered it wrong. In the end, it really doesn’t matter (I mash it all up in my plate anyway) but for serving purposes it works better to do your quinoa / tomato/ mushroom layer, then a layer of guac, then corn and black beans, and then the sweet potato mash. It just holds together better when you serve it.
Personally, I love this dinner as is. It’s got plenty of fiber and protein, and the times I want to add more texture to it, I mix in some finely chopped, toasted walnuts to the quinoa mixture to replicate meat. But for those of you who aren’t meatless, you can definitely add beef, shrimp or chicken to the bottom layer and reduce the amount of quinoa. Me? I prefer to double the avocados!
Fall is finally here, and I couldn’t be more disappointed. (I think I’m the only person who hates fall). But I’m going to fill these chilly days with tons of cooking, and even though the sunlight is starting to wane, I’m going to kick my #100DaysOfFallFit in high gear. (I’ll admit, the first week of it has been kind of a dud. But that’s why I have 100 whole days!)
Plus, wedding planning is about to get kicked into high gear! So, follow me on Facebook, Twitter, Instagram and Pinterest to see what I’m up to and what I’m cooking and what I’m eating! (And share with me what you are making and doing too!)
- 1 cup Quinoa
- 2 cups Water
- 2 teaspoons Cumin
- 1/2 tablespoon Cinnamon
- 1/2 teaspoon Salt
- 1 cup Mushrooms, chopped
- 1 cup Tomato, diced
- 2 cups Corn
- 3 cup, Beans
- 1/2 cup Cilantro
- 1 Lime
- 1 tablespoon Olive OIl
- 2 Avocado
- 1.5 pounds Sweet potato
- 1/2 cup Soy Milk 9 (or any milk of your choice)
- Preheat oven to 400.
- Place quinoa, water, cumin and 1/2 teaspoon salt and bring to a boil. for 5 minutes, then reduce the heat to medium and cook for 10-15, or until all water is absorbed an quinoa is fluffy. Add tomatoes and mushrooms and cook for another 5 minutes on low.
- In a small bowl, mix avocado, lime juice, cilantro, olive oil and 1/2 teaspoons salt until soft and blended.
- Pour quinoa mixture into the bottom of casserole dish. Add beans, then avocado mixture, and corn.
- Place sweet potatoes in the microwave and cook for 10 - 15 minutes. Mash with milk and cinnamon and spread over corn. Bake for 30 minutes, and serve warm.