Tasty lil fiesta.

I've been a busy little bee, so my recipes just haven't found their way to the site yet.  I've really been trying to find a balance with my full time work schedule, yoga, Derek's gigs and cooking, so bare with me if it takes me a bit to get used to all of this.   This past weekend was lovely, and it's always my time to catch up on sleep, cooking, meditating, and hanging with the beau.  It's usually my time to cook yummies in bulk for the coming week, and to my extra time to get cookin'. Here's some of the yummy stuff I got to chow down on.

Tasty Tostadas
- 2 Corn Tortillas
-2 Tbsp Brown Rice
-2 Tbsp Black Beans
-1 Tbsp Salsa
-1 Tbsp Tofutti Sour Cream
-1/4 Avocado
-Small bunch of Sprouts or lettuce greens

Preheat oven to 350F.  Cook 1 cup brown rice to 1.5 cups water.  Heat beans, add to rice, and stir well. Stick tortillas on a nonstick pan and bake in oven for 5-10 minutes.  (I used to fry the tortillas with olive oil, but I prefer baking them because it makes them nice and crispy!) Once the tortillas are browned and crispy, add all ingredients and enjoy, you terrifically tasty tostada, you!





Remember when I told you Derek was a tuna monster?  Well, the only thing that I can think wins him over more than that is peanut butter so what better way to win his heart than some Peanut Butter Coconut Ice Cream.  My life is blessed with an electronic ice cream maker, and if yours isn't, you must add this to your wishlist. 

PB Coconut Ice Cream
-1 Can Coconut Cream
-3/4 Cup Sugar
-1/2 Cup Peanut Butter

Mix all ingredients in blender.  Add to freezer bowl and start mixer.  Allow to mix until liquid thickens. Add a banana, vegan chocolate syrup, and a cherry on top and it's a wonderful Fun day sundae!

(Ah!laska makes a great vegan chocolate syrup!)