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  <title>wholesome influence - Recipes</title>
  <updated>2019-09-06T16:57:00-04:00</updated>
  <author>
    <name>wholesome influence</name>
  </author>
  <entry>
    <id>https://www.maddielymburner.com/blogs/recipes/hashbrown-omelette-vegan-oil-free-gluten-free</id>
    <published>2018-02-23T12:17:00-05:00</published>
    <updated>2018-02-23T12:26:54-05:00</updated>
    <link rel="alternate" type="text/html" href="https://www.maddielymburner.com/blogs/recipes/hashbrown-omelette-vegan-oil-free-gluten-free"/>
    <title>Hashbrown Omelette (Vegan, Oil Free + Gluten Free)</title>
    <author>
      <name>Maddie Lymburner</name>
    </author>
    <summary type="html">
      <![CDATA[<meta charset="utf-8"><strong>Since being in LA and discovering the super cheap, frozen, shredded potatoes... we have been having hashbrowns nearly every single day! It's definitely become a new staple of ours for breakfast or even for lunch when we're craving something a little more savory. Today I decided to whip up what I call the "Hashbrown Omelette". Tons of delicious veggies encased in an oil-free hashbrown, drizzled with some delicious spicy tahini sauce and topped with avocado!</strong><p><a class="read-more" href="https://www.maddielymburner.com/blogs/recipes/hashbrown-omelette-vegan-oil-free-gluten-free">More</a></p>]]>
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      <![CDATA[<meta charset="utf-8">
<div style="text-align: center;"><strong>Since being in LA and discovering the super cheap, frozen, shredded potatoes... we have been having hashbrowns nearly every single day! It's definitely become a new staple of ours for breakfast or even for lunch when we're craving something a little more savory. Today I decided to whip up what I call the "Hashbrown Omelette". Tons of delicious veggies encased in an oil-free hashbrown, drizzled with some delicious spicy tahini sauce and topped with avocado!</strong></div>
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<p><strong><img src="//cdn.shopify.com/s/files/1/2535/2274/files/hasbrownblogpost_large.png?v=1519403295" alt="" style="display: block; margin-left: auto; margin-right: auto;"></strong></p>
<p><strong>Ingredients:</strong></p>
<p><strong>(makes 2 omelets)</strong></p>
<p><span>✘ 1 bag of frozen, shredded, oil-free potatoes (1lb)</span></p>
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<p><span>✘ 8 cremini mushrooms (diced)</span></p>
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<p><span>✘ 10 cherry tomatoes (sliced)</span></p>
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<p><span>✘ 1 can of rinsed and drained black beans</span></p>
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<p><span>✘ 1 cup of frozen corn</span></p>
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<p><span>✘ 1/2 an avocado</span></p>
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<p><span>✘ greens of your choice (baby spinach, lettuce, shredded kale)<br></span></p>
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<p><span>✘ 1 tbsp nutritional yeast</span></p>
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<p><span>✘ 1/2 tsp chili powder</span></p>
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<p><span>✘ 1 tsp cumin powder</span></p>
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<p><span>✘ 1 tbsp tahini</span></p>
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<p><span>✘ 1/2 tsp sriracha</span></p>
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<p><span>✘ 1-2 tbsp water (to thin the sauce)</span></p>
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<p style="text-align: left;"><strong>Instructions:</strong></p>
<p style="text-align: left;">1. To a preheated non-stick pan over medium-low heat, add half the bag of shredded potatoes and form into a circle. Allow to cook for approx. 10-13 minutes (the underside should be golden brown and the hashbrown should easily lift off the pan without breaking). <span>Press the hashbrown into the pan to make the potatoes stick together a little bit more. T</span>hen flip and cook an additional 10-13 minutes. After the first hashbrown is cooked, cook the next one using the rest of the bag.</p>
<p style="text-align: left;">2. In a separate non-stick pan over medium-high heat, whilst the hashbrown is cooking add together the mushrooms and frozen corn. Cook for 3-5 minutes (or until mushrooms have started to release water), then add the nutritional yeast, chilli powder, and cumin. Turn heat to low.</p>
<p style="text-align: left;">3. Next make the tahini sauce by combining the tahini, sriracha (or chilli sauce) and water in a small bowl and whisking until your desired consistency/taste (add more sriracha for more spice/add more tahini for less spice).</p>
<p style="text-align: left;">4. Add about 1 tbsp of the tahini sauce to the mushroom/corn mixture and stir to combine. Then add the black beans and sliced cherry tomatoes.</p>
<p style="text-align: left;">5. After the hashbrowns are both cooked, add the vegetable mixture, and a handful of greens to 1 half of each of the circles. Fold the hashbrowns over to make an omelet shape. Top with sliced avocado, drizzled tahini sauce, and extra sriracha.</p>
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<div style="text-align: center;">Enjoy!</div>
<div style="text-align: center;">For the video tutorial see video below (YouTube: Maddie Lymburner):</div>
<iframe width="560" height="315" src="https://www.youtube.com/embed/YBLJdUzTXRU" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen=""></iframe>
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  </entry>
  <entry>
    <id>https://www.maddielymburner.com/blogs/recipes/one-pot-mexican-quinoa-chili-vegan-gluten-free-budget-meal-prep-friendly</id>
    <published>2017-12-20T07:30:00-05:00</published>
    <updated>2017-12-20T07:34:31-05:00</updated>
    <link rel="alternate" type="text/html" href="https://www.maddielymburner.com/blogs/recipes/one-pot-mexican-quinoa-chili-vegan-gluten-free-budget-meal-prep-friendly"/>
    <title>One Pot Mexican Quinoa Chili (Vegan &amp; Gluten Free) - Budget/Meal Prep Friendly</title>
    <author>
      <name>Maddie Lymburner</name>
    </author>
    <summary type="html">
      <![CDATA[<meta charset="utf-8"><strong>This is DEFINITELY one of my new staple meals. This took about 30 minutes total (prep &amp; cook time) to make, and you can just throw all the ingredients into 1 pot... no mess! Perfect for students, or just the average joe who's too busy to make dinner each night. This is the perfect meal to have prepped or even freeze!</strong><p><a class="read-more" href="https://www.maddielymburner.com/blogs/recipes/one-pot-mexican-quinoa-chili-vegan-gluten-free-budget-meal-prep-friendly">More</a></p>]]>
    </summary>
    <content type="html">
      <![CDATA[<meta charset="utf-8">
<p style="text-align: center;"><strong>This is DEFINITELY one of my new staple meals. This took about 30 minutes total (prep &amp; cook time) to make, and you can just throw all the ingredients into 1 pot... no mess! Perfect for students, or just the average joe who's too busy to make dinner each night. This is the perfect meal to have prepped or even freeze!</strong></p>
<p style="text-align: center;"><strong><img src="//cdn.shopify.com/s/files/1/2535/2274/files/IMG_0778_large.PNG?v=1513738531" alt=""></strong></p>
<p> </p>
<p><strong>Ingredients:</strong></p>
<p><strong>(approx. 4 servings)</strong></p>
<p><span>✘ 1.5 tsp chili powder</span></p>
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<p><span>✘ 1/2 tsp smoked paprika</span></p>
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<p><span>✘ 1/2 tsp cumin</span></p>
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<p><span>✘ 1/2 tsp black pepper</span></p>
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<p><span>✘ 1 tsp salt</span></p>
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<p><span>✘  1 tbsp agave/maple syrup (optional)</span></p>
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<p><span>✘ 1 medium onion (diced)</span></p>
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<p><span>✘  3 cloves of garlic (minced)</span></p>
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<p><span>✘  1 small jalapeno (finely diced) </span></p>
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<p><span>✘  3 small tomatoes (diced)</span></p>
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<p><span>✘ 1 large red bell pepper (finely diced)</span></p>
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<p><span>✘ 5 large white mushrooms (finely chopped)</span></p>
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<p><span>✘ 1 + 1/4 cup tomato sauce</span></p>
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<p><span>✘ 2 cups vegetable broth</span></p>
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<p><span>✘ 1.5 cups dry quinoa</span></p>
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<p><span>✘  2 cups cooked black beans (or 1 15oz. can)</span></p>
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<p><span>✘ 1.5 cups frozen or fresh corn</span></p>
<p><strong>TOPPINGS:</strong></p>
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<p><span>✘ 1 large avocado</span></p>
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<p><span>✘ 1/4 cup chopped green onion</span></p>
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<p><span>✘ 2 tbsp finely chopped parsley</span></p>
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<p><span>✘ lime juice</span></p>
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<p> <strong>Instructions:</strong></p>
<p>1. In a large non-stick pot over medium/high heat, add onion, garlic, and jalapeno (add splashes of water every so often so nothing sticks). Cook for about 5 minutes. Then add all the spices and cook for another 2 minutes.</p>
<p>2. Add red pepper, tomatoes, and mushrooms. Cook for another 2-3 minutes or until the mushrooms have started to release water. Add tomato sauce and agave/maple syrup.</p>
<p>3. Add quinoa, black beans, corn, and vegetable broth. Stir to combine well. Bring to a simmer, then cover and allow to cook for 15-20 minutes (or until quinoa is cooked).</p>
<p>4. Once cooked, stir in parsley, and 1/2 the green onion. Top with diced avocado,  a squeeze of lime, and the rest of the green onion.</p>
<p>5. I LOVE this served with oil-free tostadas (corn chips)!</p>
<div style="text-align: center;">Enjoy!</div>
<div style="text-align: center;">For the video tutorial see video below (YouTube: Maddie Lymburner):</div>
<div style="text-align: center;"><iframe width="560" height="315" src="https://www.youtube.com/embed/ByoR9ZiJw-4" frameborder="0" gesture="media" allow="encrypted-media" allowfullscreen=""></iframe></div>]]>
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  </entry>
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