Mexican Lasagna / Layer Cake / Tamale Pie / Polenta Casserole?


Mexican Lasagna / Layer Cake / Tamale Pie / Polenta Casserole?

Sometimes naming a dish gets really hard. I consider myself fairly good at creating new dishes, even better at eating them, but pathetically helpless when it comes time to name them. If I were to have kids I’m sure they’d either have some new age hippie name that makes people roll their eyes when they turn away, or just number them out to reduce the pressure.

This recipe is gluten free and can easily be vegan (replace cheese with nutritional yeast, skip the turkey).

1 cup polenta corn meal
2 cups vegetable broth
1 tbs minced garlic
1 tspn black pepper

1/2 onion, diced
5 white button mushrooms, diced
1 pound of ground turkey
1 bell pepper, diced
1 jalapeno, diced

1 tablespoon chilli powder
2 teaspoons cumin
1 tspn onion powder
1 tspn garlic powder
1/2 tspn salt
1 tspn pepper

1 can black beans
1/2 cup grated cheddar cheese
2 avocados, sliced
1 tomato diced (or I had cherried tomatos, whatever your pleasure)
1 bunch cilantro, diced
2 limes

Directions: Boil your polenta with the vegetable broth, adding in garlic and pepper until it is a thick but moist mixture. Because you are going to bake this again, you may want to add a little extra broth so your polenta is on the creamier side – coconut milk can help too. In a skillet with olive oil, cook the ground turkey, adding in the veggies to very lightly saute them. Then, add your spice mixture (essentially a taco seasoning, if you’re feeling lazy just add taco seasoning). Once the polenta is down, pour it down in an 8 x 8 baking dish, and then add the meat and veggie mixture on top. Then, drain your can of black beans and add that on top. Spread cheese on top of the beans, then adding the sliced avocado and tomatoes on top. Place the casserole into the oven to heat for 20 minutes on 350. When the baking is done, add cilantro and lime on top for flavor. Dig in!


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Smoothie in a jar, and a note on my dream business…


Smoothie in a jar, and a note on my dream business...

While I love what I do for a living, my true dream job is an imaginary business called “Mocktail.” I would really love to open Mocktail, however everyone consistently tells me that it is an absolutely horrible and useless idea, and I can’t disagree. Mocktail (in my dreams) is a bar, that stays open late, plays great music, has awesome bar stools, but does not serve alcohol. A place to hang out at night without the pressure to drink or negatively affect your health.

“Um…you want to open a bar…without alcohol? I don’t think that would work here. That’s just a bad idea.” (says every person I’ve ever told about this).

Fine. Fair game. Whatever.

…But if Mocktail opened, I would totally sell this smoothie.

Vanilla coconut yogurt, organic berries, coconut water, banana, almond butter and last but not least, chia seeds. Chia seeds are filled with fiber and protein and I swear every time I eat them I want to run a few miles, climb something hard, and then go tell someone how awesome chia seeds are.


I never thought of smoothies as a make now eat later kind of food, but they really are. Keep them in a mason jar in the refrigerator and enjoy it whenever you want! This one is vegan and gluten free.

I mean, come on, I’ve had worse ideas.

Baked Sweet potato smothered in fresh Almond butter


DSCN0978Baked Sweet potato smothered in fresh Almond butter

Sounds weird right? But it is sweet and delicious and excellent for recovery. Sweet potato is loaded with beta carotene (which boosts your immune system), and that beta carotene is best absorbed when paired with fat, for example, nut butter. Sweet potatoes are also full of magnesium and potassium, boosting nerve function.

Vegan, gluten free, paleo, probably makes you fly.

Post work out, this meal is packed with iron, carbohydrate, natural sugars that don’t spike your glycemic index, and healthy fats and proteins. This is great recovery food filled with lots of awesome. Don’t miss out.