A lot more time being spent at home may also mean a lot more meals being prepared at home.

Sooo . . . why not have a recipe share?

Below are some recipes from Kasa del Kersh (Jai’s fam) and the Fletcher Household (Fletch’s fam).

Jai’s Favorite Breakfast Smoothie:

This is my favorite way to start weekday mornings. Here is the recipe I use, but feel free to adjust to make it your own. Blend 1/2 C of unsweet almond milk with 2 scoops collagen protein powder, 1 T chia seeds, 1 T ground flaxseed, and 1 C spinach until blended . . . Then add 1/2 frozen banana and blend more . . . Then blend in 1/2 C frozen pineapple . . . Followed by blending in 1/2 frozen blueberries . . . Lastly, add 1/4 C frozen dragon fruit. Feel free to add a little Agave Nectar or raw local honey to sweeten things up if that’s your thing (I don’t add anything because I don’t like things to be too sweet).

Jai’s Tuna-less Salad Sandwich (I use mayo, which means my recipe is not vegan):

Empty a 15 oz can of Garbanzo Beans into a food processor (or blender or mash them yourself) . . . Then put them in a bowl with cut up pickles (I use 6 pickle halves because I LOVE PICKLES!) and mix . . . add yellow mustard to taste (I use about 1-1 1/2 T yellow mustard) and mayo to taste (I use 1 t mayo) — if you want a vegan spin, use mashed up avocado in place of mayo, or get something like Vegenaise). Add the mixture to a pita, with sliced tomato, cucumber and some arugula inside. SOOO GOOD!!!

Jai’s Turkey Tacos: It all starts with Jai’s special blend of homemade taco seasoning (I make enough to store in my spice cabinet and grab as needed) — 4 T Chili powder (I use 1 T Chili Powder, 1 T Six Chili Powder, 1 T Mexican Chili Powder, and 1 T Ancho Chili Powder), 1.5 T Cumin, 1 T Paprika, 1/2 T Onion powder 1 T Oregano, 1/2 T Cayenne — I don’t add garlic powder because I use fresh garlic when I cook, and you won’t find salt or pepper in my taco seasoning because I typically add those separately to my recipes as I cook as well.

Turkey Tacos – Put some chipotle olive oil in a pan on medium heat, add chopped up garlic and raw ground turkey, toss some salt and pepper on the ground turkey and cook fully.  Once the ground turkey has been cooked, add 2 heaping T of the taco seasoning to the ground turkey with 1/3 C water, mix and turn to high heat until liquid is boiling, then let boil for 1 full minute. Take heat to low and cover with a lid, and let simmer for 45 minutes. Just before serving, I like to sautee some sliced bell peppers and onions with oil and garlic (even a dash of taco seasoning) to give my tacos a fajita flair. Add ground turkey taco mixture to taco shells (I use soft, but hard works as well, or put over a bed of lettuce), along with the peppers and onion, some chopped up avocado, cotija cheese and a squeeze of lime juice . . . oh and a little bit of sour cream, because YUMMMM! Jai’s taco seasoning is also used in my Elotes Off the Cob (Street Corn), Guac Salad, and Shut Your Face Salsa recipes. Over the next couple weeks, she will be sharing those those as well!

Now, for a recipe from the Fletcher Household!

Ruthanna’s Instant Pot Mexican Quinoa (From CookWithManali.com): Mexican Quinoa flavored with cumin, smoked paprika and chili powder. This easy one pot meal is made in the Instant Pot and is the perfect meal for those busy days. Vegan & gluten-free.

• 1 tablespoon olive oil
• 1 small red onion, chopped
• 3 garlic cloves, chopped
• 1 jalapeno, chopped, de-seed for less heat
• 14.5 oz can fire roasted tomatoes
• 3/4 cup corn kernels, I used frozen and added them to warm water for 5 minutes
• 15 oz can black beans, drained and rinsed
• 1/2 teaspoon cumin powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon red chili powder, or to taste
• 3/4 teaspoon salt, or to taste
• 1/8 teaspoon black pepper
• 1 cup quinoa, uncooked, 180 grams, rinsed well, I usually rinse quinoa for 1-2 minutes
• 1-1.25 cups water or vegetable broth, use 1 cup if you want quinoa grains more separated
• 2-3 tablespoons chopped cilantro
• 1 lime, juice of 1 lime
• 1 avocado, diced

Instructions

    1.    Press the saute button on the Instant Pot. Once it displays hot, add oil to it and then add the chopped onion, garlic and jalapeño. Saute for 2 minutes until the onion is softened.

    2.    Add the black beans, fire-roasted crushed tomatoes and corn kernels. Mix well. I used frozen corn kernels and put them in warm water for 5 minutes before adding to the pot. [Please note if your IP has the problems of getting BURN message, do not add tomatoes at this point. Add everything else and add tomatoes at the very end. Do not stir after adding the tomatoes].

    3.    Add the spices – cumin, smoked paprika, chili powder. Also add the salt and black pepper and mix.

    4.    Add the quinoa and toss until well combined. Then add the water or vegetable broth and mix.

    5.    Close the pot with its lid. Press the manual or pressure cook button and cook on high pressure for 1 minute with the pressure valve in the sealing position. Let the pressure release naturally.

    6.    Open the pot, fluff the quinoa with a fork. Add cilantro and lime juice.

    7.    Add in the diced avocados and serve Mexican Quinoa immediately. You may also top it with guacamole, salsa or some sour cream!

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