Yam Chips!

For a light healthy snack, I made yam chips....

The Ingredients:

Yams, fresh rosemary, oregano, salt, pepper, and olive oil

The Process:

 Cut yams into thin slices

 Mix together yams, rosemary, oregano, olive oil, a splash of salt and pepper

Spread flat on a cooking sheet

Pre-heat oven to 450 degrees and cook yams for 10 minutes on each side

The Final Product:

I added a side salad with my yam chips, but they taste great on their own. Enjoy!

Vegan Tacos with Squash Salad

 

 

The Ingredients:

The Process:

The Final Product:

Well that was easy!

Breakfast for Dinner

I had a late night at work so I made something quick and easy. Plus, who doesn't like having breakfast for dinner?!

The Ingredients:

Gluten free, vegan butter!

The Process:

 

The Final Product:

 

 

Butternut Squash and Spinach Enchiladas

The Ingredients:

Corn tortillas and enchilada sauce making stuff

 Butternut Squash
 

 

The Process:

Heat up the sauce

 Mash the butternut squash

 

Combine spinach and butternut squash inside the corn tortillas then top with sauce

The Final Product:

 Cook for 25 min at 350 degrees

 Serve and Enjoy!

**I used my own homemade gluten free enchilada sauce, but ya'll can use whatever you like for the sauce. Mix it up and have some fun with it!

I would give you my sauce recipe, but it's kind of a secret....

Gluten Free, Vegan Pasta

Corn Pasta with White Wine Sauce

The Ingredients:

The Process:

The Final Product:

Instructions:

1. Heat up white wine with olive oil, black pepper, Italian seasoning, and fresh minced garlic

2. Add broccoli, cherry tomatoes, and spinach

3. Let simmer for 10-15 minutes while the pasta noodles are cooking (in a separate pot)

4. When the noodles are done, drain and add to sauce

5. Stir

6. All done, enjoy!