Get ready for healthy, easy meals delivered right to your screen! 30 mins and go!

I know sometimes I can get pretty fancy-smancy with my recipes and ya’ll are over there reading my posts, rolling your eyes being like “That’s amazing @heart-to-heart, now I’m hungry because it looks so good but I don’t have time to make that!”

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I get it, I hear you. This series is for you. If you don’t have much time but you’re trying to change up your diet, try a little meatless Monday, do the Veganuary challenge or even just participate in some of the contests going on here, I have you covered. These recipes are going to be fast, simple and delicious so you can come home after work and whip them up, no stress!

I’m starting with tacos because if you know me, I LOVE tacos. If I could eat tacos every day of my life, I would and never complain (I ate tacos basically every single day I lived in Central America so I would say definitely over 300 days of tacos!) That being said, it kills me that my stomach can’t stomach ;) (see what I did there?) flour and therefore flour tortillas are off the menu for me 😭Wahhh. Wambulance. 😭

Luckily, today there are tons of other options like the coconut wraps I'm using here!

Secrets to this recipe:

Half of healthy eating is prep. If you can make some of this all at once and save it for later/future meals, you're going to be super happy with yourself!

1. Boil your corn WHILE you're doing something else like throwing your ingredients in the processor for the cheeze! (Make extra for some of our other quick meals!)
2. Soak your beans the night before this, just throw them in a jar with water, drain when you wake up, rinse and you can use them! If you have more time/patience, let them sprout (but this may be asking too much so if you don't want to soak, just boil your beans for use or go with BPA free, organic cans if you need something faster!)
3. Make extra so you can have some for lunch!
4. Use a food processor to cut your veggies to stir fry in no time!

What you need:

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'Taco'

• 2 cobs of corn (boiled and cut)
• 1 cup of soaked beans (I used a mix of pinto and black)
• 1 package of mushrooms (I used white oyster)
• ½ head cauliflower (in place of rice)
• 1 green pepper
• 1 onion
• 3/4 tomatoes
• garlic
• nutritional yeast
• coconut oil
• pink Himalayan sea salt
• Cajun spice
• 1 lime
• gluten-free wraps (I used Thrive Market’s organic, coconut wraps which I am in love with!)

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'Cheeze'

½ cup almonds
½ lemon (only juice)
1-2 tbs coconut oil
1-2 tbs filtered water
1 clove garlic
Sprinkle pink Himalayan sea salt

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What to do:

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• Soak beans over-night (at least- different beans required different times for soaking, making them more digestible)
• Boil and cut your corn from the cob.
• Chop up veggies and throw the corn, cauliflower, pepper, onion, mushrooms and beans in a pan with coconut oil and Cajun seasoning, let fry together until your veggies are tender.
• Add in tomatoes at the end to have them saturate in the flavor, cover, turn off heat and set aside for now.
• Start preparing your cheese while your flavors are mingling.
• Put all of the cheese ingredients into a food processor until it turns into a thick paste.
• Lay out your wraps, layer with the stirfry, top with cheese and nutritional yeast. Decorate with lime,
• Bam! Healthy, vegan, gluten free tacos!
  

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MY biggest problem is that living in Bali, I have to get people to bring me my coveted coconut wraps SO, if you’re visiting Bali, let me know if you can fit like 20 packages in your bag for me <3

Listen my friends, as I was reading through this, I know it may seem intimidating but this meal took me no longer than 30 minutes. The wraps were pre-made, the veggies got chopped in no time in the food processor and I was doing plenty of other tasks while my veggies were simmering and corn boiling so, it's all about multi-tasking to get this delicious meal on the table in record time! Good luck and enjoy!

Sending you love through food today and every day!
XO,