Hey Guys!
Happy Sunday...or Super Bowl Sunday! I hope you all had a wonderful day spent with loved ones, relaxing or being outside in the beautiful weather. It was a gorgeous day in Orange County, California with blue skies and a warm sun - 80 degree F. Today was a pretty mellow day for us. We took our dog, Coco, on a nice walk this morning, sat outside in our backyard in the sun, ran to the grocery store and relaxed at the house. We are not that into mainstream TV or football but I decided to make a new recipe for dinner tonight. If you are a fan of football or any type of sports, this recipe is one that you can make when you have people over to watch a game or if you are going over to a friend's house to watch a game. Similar to all of my other recipes, this recipe is 100% plant-based and free of any oils.
Appetizer: Guacamole Dip
Ingredients:
2 ripe Avocados
1 freshly squeezed lemon or lime
Directions:
In a small mixing bowl, scoop the ripe avocado meat into the bowl. Then, mash and whip with a fork. Next, squeeze a fresh lemon or lime into the avocado mash and whip until throughly mixed together. Serve with your favorite Corn Tortilla Chips.
Entre: Mushroom and Broccolini Tacos with Pinto Beans and Cilantro Lime Rice
Ingredients:
1 box of Crimini Mushrooms
1/2 small Yellow Onion
1 pack of Baby Broccolini
1 can Pinto Beans
3 cups Thai Jasmine Rice
2 fresh Limes
1 fresh Lemon
1/2 bunch of fresh Cilantro
5 large pieces of Romaine Lettuce
Fresh Ground Pepper, to taste
Fresh Pink Himalayan Sea Salt, to taste
1 pack small Flour Tortillas (or whichever you prefer)
Directions:
Cilantro Lime Rice
Start by thoroughly rinsing your 3 cups of dry rice in a strainer. After letting the rice sit and drain, place into your rice cooker. Make the rice as usual. While the rice is cooking, wash the Cilantro leaves and cut into small pieces. I also washed and cut 5 pieces of Romaine Lettuce to place into our tacos once they are complete. After the rice is ready, mix in the freshly cut Cilantro and freshly squeezed juice from 2 Limes.
Pinto Beans
This part of the recipe is simple, because I used canned Pinto Beans and did not make the beans from scratch. All I had to do was heat up the Pinto Beans on the stove for about 5-7 minutes or until warm and ready to serve.
Baby Broccolini
First start by preheating the oven to 400 degrees F. While the oven is preheating, place foil on a small baking pan and cut the Baby Broccolini from it's stems. Place the Baby Broccolini on the foil of the pan and squeeze one fresh lemon all over. Next, sprinkle some freshly Ground Pepper and Pink Himalayan Sea Salt over the top. Bake in the oven for 7-10 minutes or until fully cooked through. You do not want the broccoli to be burnt, just lightly toasted.
Before
After
Sautéed Crimini Mushrooms
Finely chop 1/2 of a small Yellow Onion and place into a sautéing pan. Next, thinly slice the Crimini Mushrooms. Turn the burner of your stove top to high heat and sauté the onions until translucent. Add water if needed. Next, add in the Crimini Mushrooms and sauté until fully cooked through on Medium heat. Add water if needed to help the cooking process. Sprinkle some freshly Ground Pepper and Pink Himalayan Sea Salt over the top.
Flour Tortillas
Lastly, heat up your small Flour, or whichever you prefer, Tortillas on the stove top. Place them into a bowl with a hand towel over top to keep your Tortillas warm while eating.
Enjoy! Assemble your tacos together with all of your ingredients and a little bit of Salsa or Hot Sauce to give it a kick of spice.
I hope you enjoyed this recipe and give it a try the next time you want to try something new!! Please take a moment to follow me here 
You are beautiful.
With love and happiness,
Bri