Sweet Potato Quesadillas


I have made sweet potato and black bean burritos a million times and when I went to go make them this time around they turned into delicious quesadillas. Packed full of veggies, one quesadilla is sure to be enough! There is a little bit of prep work involved in this recipe but rest assure if you double or triple the recipe they freeze well and make a quick healthy meal! Taste great with Daiya Cheese!

1 1/2 cup cooked beans (I used black)
1 1/2 cup cooked rice or quiona
2 bell peppers, your choice, finely diced
2 cooked sweet potatoes, skins removed or not
1 cup corn
2 large bunches kale or leafy green veggie, chopped
1 cup corn
1 zucchini, diced
1 tsp cumin
1 tsp onion powder
1 tsp fresh lime juice
1 tsp creole seasoning
Sea salt and pepper, to taste
2 tsp olive oil
8 whole wheat tortillas


In the large skillet heat up 1 tsp oil on medium heat. saute peppers, corn, & zucchini until brown. Remove from heat and pour in large bowl. Mix in the beans, cumin, onion powder and creole seasoning and lime juice, mix well. Set aside.

In the same skillet add remaining 1 tsp oil, heat skillet on medium and add in the kale sauteing for 7 minutes. Remove from heat place in your bowl that already has your veggies in it and mix well. Season with salt and pepper to taste.

Preheat oven to 350F. Take 1 tortilla and spread a thin layer of sweet potatoes. Next add your veggie mix on top. Take another tortilla and spread a thin layer of sweet potatoes on it and place on top of the other making a quesadilla! Do this for the other 6 tortillas making 3 more quesadillas! Place on a non-stick cookie sheet and bake for 10 minutes.

Dairy and Egg Free Buttermilk Bread Recipe


This is MY go to bread... This recipe is AMAZING, soft on the inside with a thin slightly crunchy outside layer! YUM! I make it at least once a week and it is so easy!


1 1/4 cups of plain soymilk
1 tablespoon + 1 teaspoon of lemon juice OR vinegar
1 1/2 tablespoons vegan buttery spread
2 tablespoons sugar
1 teaspoon salt
2-2/3 cups white bread flour
1/3 cup whole wheat flour
1 pkg. (2 to 3 teaspoons) dry yeast
1 tbsp vital wheat gluten (my addition)


Put all ingredients into your bread pan and choose the "dough" setting and press start.

Let the bread machine go through half a cycle or the full cycle if you choose. Take the bread out and put into a lightly oiled bread pan and allow to rise again for about 45 minutes.

After the bread has risen bake at 400 degrees for 20 minutes.

All credit goes to Heterotechno!

Baked Eggless Meatballs


Homemade meatballs seem like such a special treat so when ground turkey goes on sale I buy bulk amounts and make food to freeze for later. This recipe is super easy and the ingredients can be kept the same or you could add some oregano for an Italian flavor or creole for a Cajun flair. The whole point of this recipe is they are free from eggs and can be seasoned to your liking!


2 lbs 90/10 ground turkey
2 tsp onion powder
2 tsp garlic powder
2 tsp dried parsley or oregano


Preheat oven to 350F. Mix all ingredients well and roll into golf sized balls. Place meatballs on non-stick baking sheet and bake for 20 minutes. 

After 20 minutes open oven and roll all the meatballs over so all will be browned evenly. Bake another 12 minutes. Insert meat thermometer and to ensure internal temperature is 160F and they are done!

Place on paper towels to drain a little. Serve immediately or freeze for later!

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