Joanna Anastasia

dinner

Vegan beet hearty stew

January is always a month when everyone wants to eat healthier- after the holiday over the top eating habits we all feel like it’s time for more wholesome foods and better everyday routine. But usually, February hits and resolutions fade away, and we come back to our usual way of cooking, am I right?

Well, I’m all about small steps that end up forming new habits- so last year I challenged our family to one vegan meal a week- or at least two vegetarian meals every week. It was not about becoming vegan now, but about eating more vegetables, less meat and thinking more about nutrition value. Now, I’m also a mom of three young kids, and to be honest this last year was also very challenging for me – I don’t have that much time nor energy as I had before. So I subscribed our family to one of the meal boxes and made choosing vegan/vegetarian meals a priority.

But along the way I got used to cooking more and more veggies mixed with beans or grains, and finally last week I came up with my very own invention- this vegan beet stew, with white beans, kale, and ditalini pasta.

And what I love the most about this dish are all the mixed textures and spices. They make it so comforting and interesting- and the mix of cumin seeds, garlic and fresh dill make it somehow similar to a Polish Borsch, but with much more of a kick.

What you’ll need


Diced Beets 

  • Olive oil
  • pinch of coriander seeds diced
  • 3 garlic cloves
  • pinch of cumin
  • salt & pepper
  • 1 1/2 cup diced beets
  • White beans- 1 can 
  • Small pasta – 1 cup
  • Kale – 1 cup diced
  • Onions 1/2 cup
  • 1 cup vegetable bullion 
  • Fresh dill 

Heat olive oil and cook onions and spices until translucent then add garlic. 

Cook for a minute, and add a cup of hot bouillon , diced beets and a cup of ( uncooked) pasta. Let it all simmer around 6-7 min, then add beans and kale. Cook 5-7 more minutes. Serve and enjoy!


The best watermelon salsa chicken tacos

Watermelon salsa chicken tacos

If you’re looking for new summer recipes, look no further, because this really is the best watermelon salsa chicken tacos ever! With the home made chicken marinade ( really simple) and refreshing watermelon, these healthy tacos will become your new summer favourites !

And isn’t the juicy watermelon with fresh chilies and cilantro the very quintessence of summer? Paired with freshly grilled chicken and ( if you’re as lucky as me here ) fresh salad from the garden, it’s really amazing!

[bctt tweet=”Isn’t the juicy watermelon with fresh chilies and cilantro the very quintessence of summer? “]

So, let’s get started. First, the marinade. If you’re like me, and you’re usually buying the ready made marinades, then I won’t judge you. We’ve all been there. But since I started marinating my meat at home, I see it’s really easy, and my meat has more taste and much less added sugar and salt ( check the ingredient list on the bottle.. Scary right? )

Watermelon salsa chicken tacos

Cilantro lime chicken marinade

This is for 4 chicken breast.

1 cup olive oil
Juice from 2 limes
1 tablespoon maple syrup
1 cup fresh cilantro
1 tablespoon fresh jalapeño pepper ( cut in tiny pieces)
A pinch of salt & pepper

Mix it all together, pour over chicken breast, and let marinate for at least 4 hours.

Grill your meat on the grill, and cut in stripes for the tacos.

While the chicken is on the grill, you can prepare your watermelon salsa.

Watermelon salsa

Watermelon salsa:

1 cup of small watermelon cubes
1/4 cup of fresh cilantro
1/2 tablespoon of fresh jalapeño ( cut in tiny pieces)

Mix it all up and set aside for a bit ( 10 minutes will do).

Watermelon salsa chicken tacos

When the chicken is grilled, and the salsa is ready, just add some fresh lettuce and your favourite shredded cheese, and enjoy!

Watermelon salsa chicken tacos

And what is your favourite summer taco recipe?