tonyanese
Tonya. 21. MI.
music. books. movies. foods. starbucks. random stuff.
tonyanese
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fuckyeahveganlife:

samuel l. jackson. vegan.
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leevesandberries:

Another kale recipe? Really? Yes, really. But, I promise that these tacos will leave even the pickiest eater satisfied. Actually, thats a proven fact. I made these for my husband and a friend of his (Hey Doug!) and while I thought I was a fastidious eater Doug takes the hat as the pickiest eater I know. With that said, he loved them and so will you. 
I’ve cited it a few times below but just in case you miss it you can find the recipe to the Chipotle Pecan Pesto thats used in this recipe here.
In other news, I’ve been reading this book by Ray Bradbury. It’s got some eerie stories in it but I am enjoying it so far. Andrew Birds more recent album Hand’s of Glory has definitely earned its own playlist on my Spotify. It’s a little different from his earlier stuff but I love the variety on it. For other Wes Anderson and color enthusiasts out there go check out this tumblr, I’m kind of in love with it. 
For taco makin tunes check out the album Reflekor by Arcade Fire.
Chipotle Sweet Potato & Kale Tacos
Ingredients: Makes 4 tacos
1 sweet potato, peeled and cut into 1 inch cubes
1 bunch of kale, washed and leaves torn from the stem
1 large yellow onion, sliced into strips
1 tbsp of bacon fat, olive oil or pastured butter
4 tbsp of chipotle pecan pesto
1 avocado, diced
fresh cilantro (optional)
sour cream (optional but highly recommended) 
tortillas, we used sprouted tortillas but corn will work just as well
olive oil
Method:
Preheat your oven to 400 F.
Toss your diced sweet potatoes with 1 tsp of olive oil and a pinch of  sea salt, spread out in one layer on a baking sheet then roast in the oven for 30-40 minutes or until tender and slightly browned. 
While the sweet potatoes are cooking, caramelize your onions in the tbsp of bacon fat/olive oil/butter. 
Once the onions are tender and browned, stir in the kale until it is dark green and wilted. Place in a bowl and set aside. 
Once the potatoes are finished cooking, remove them from the oven and put in a medium sized bowl. Stir in the 4 tbsp of chipotle pecan pesto until there is an even coat over all the sweet potatoes. 
Heat your tortillas in the oven or on a skillet then assemble your tacos by first layering the kale and onions, then the sweet potatoes, avocado, cilantro and finally sour cream. 
Enjoy immediately. 
leevesandberries:

Another kale recipe? Really? Yes, really. But, I promise that these tacos will leave even the pickiest eater satisfied. Actually, thats a proven fact. I made these for my husband and a friend of his (Hey Doug!) and while I thought I was a fastidious eater Doug takes the hat as the pickiest eater I know. With that said, he loved them and so will you. 
I’ve cited it a few times below but just in case you miss it you can find the recipe to the Chipotle Pecan Pesto thats used in this recipe here.
In other news, I’ve been reading this book by Ray Bradbury. It’s got some eerie stories in it but I am enjoying it so far. Andrew Birds more recent album Hand’s of Glory has definitely earned its own playlist on my Spotify. It’s a little different from his earlier stuff but I love the variety on it. For other Wes Anderson and color enthusiasts out there go check out this tumblr, I’m kind of in love with it. 
For taco makin tunes check out the album Reflekor by Arcade Fire.
Chipotle Sweet Potato & Kale Tacos
Ingredients: Makes 4 tacos
1 sweet potato, peeled and cut into 1 inch cubes
1 bunch of kale, washed and leaves torn from the stem
1 large yellow onion, sliced into strips
1 tbsp of bacon fat, olive oil or pastured butter
4 tbsp of chipotle pecan pesto
1 avocado, diced
fresh cilantro (optional)
sour cream (optional but highly recommended) 
tortillas, we used sprouted tortillas but corn will work just as well
olive oil
Method:
Preheat your oven to 400 F.
Toss your diced sweet potatoes with 1 tsp of olive oil and a pinch of  sea salt, spread out in one layer on a baking sheet then roast in the oven for 30-40 minutes or until tender and slightly browned. 
While the sweet potatoes are cooking, caramelize your onions in the tbsp of bacon fat/olive oil/butter. 
Once the onions are tender and browned, stir in the kale until it is dark green and wilted. Place in a bowl and set aside. 
Once the potatoes are finished cooking, remove them from the oven and put in a medium sized bowl. Stir in the 4 tbsp of chipotle pecan pesto until there is an even coat over all the sweet potatoes. 
Heat your tortillas in the oven or on a skillet then assemble your tacos by first layering the kale and onions, then the sweet potatoes, avocado, cilantro and finally sour cream. 
Enjoy immediately. 
leevesandberries:

Another kale recipe? Really? Yes, really. But, I promise that these tacos will leave even the pickiest eater satisfied. Actually, thats a proven fact. I made these for my husband and a friend of his (Hey Doug!) and while I thought I was a fastidious eater Doug takes the hat as the pickiest eater I know. With that said, he loved them and so will you. 
I’ve cited it a few times below but just in case you miss it you can find the recipe to the Chipotle Pecan Pesto thats used in this recipe here.
In other news, I’ve been reading this book by Ray Bradbury. It’s got some eerie stories in it but I am enjoying it so far. Andrew Birds more recent album Hand’s of Glory has definitely earned its own playlist on my Spotify. It’s a little different from his earlier stuff but I love the variety on it. For other Wes Anderson and color enthusiasts out there go check out this tumblr, I’m kind of in love with it. 
For taco makin tunes check out the album Reflekor by Arcade Fire.
Chipotle Sweet Potato & Kale Tacos
Ingredients: Makes 4 tacos
1 sweet potato, peeled and cut into 1 inch cubes
1 bunch of kale, washed and leaves torn from the stem
1 large yellow onion, sliced into strips
1 tbsp of bacon fat, olive oil or pastured butter
4 tbsp of chipotle pecan pesto
1 avocado, diced
fresh cilantro (optional)
sour cream (optional but highly recommended) 
tortillas, we used sprouted tortillas but corn will work just as well
olive oil
Method:
Preheat your oven to 400 F.
Toss your diced sweet potatoes with 1 tsp of olive oil and a pinch of  sea salt, spread out in one layer on a baking sheet then roast in the oven for 30-40 minutes or until tender and slightly browned. 
While the sweet potatoes are cooking, caramelize your onions in the tbsp of bacon fat/olive oil/butter. 
Once the onions are tender and browned, stir in the kale until it is dark green and wilted. Place in a bowl and set aside. 
Once the potatoes are finished cooking, remove them from the oven and put in a medium sized bowl. Stir in the 4 tbsp of chipotle pecan pesto until there is an even coat over all the sweet potatoes. 
Heat your tortillas in the oven or on a skillet then assemble your tacos by first layering the kale and onions, then the sweet potatoes, avocado, cilantro and finally sour cream. 
Enjoy immediately. 
leevesandberries:

Another kale recipe? Really? Yes, really. But, I promise that these tacos will leave even the pickiest eater satisfied. Actually, thats a proven fact. I made these for my husband and a friend of his (Hey Doug!) and while I thought I was a fastidious eater Doug takes the hat as the pickiest eater I know. With that said, he loved them and so will you. 
I’ve cited it a few times below but just in case you miss it you can find the recipe to the Chipotle Pecan Pesto thats used in this recipe here.
In other news, I’ve been reading this book by Ray Bradbury. It’s got some eerie stories in it but I am enjoying it so far. Andrew Birds more recent album Hand’s of Glory has definitely earned its own playlist on my Spotify. It’s a little different from his earlier stuff but I love the variety on it. For other Wes Anderson and color enthusiasts out there go check out this tumblr, I’m kind of in love with it. 
For taco makin tunes check out the album Reflekor by Arcade Fire.
Chipotle Sweet Potato & Kale Tacos
Ingredients: Makes 4 tacos
1 sweet potato, peeled and cut into 1 inch cubes
1 bunch of kale, washed and leaves torn from the stem
1 large yellow onion, sliced into strips
1 tbsp of bacon fat, olive oil or pastured butter
4 tbsp of chipotle pecan pesto
1 avocado, diced
fresh cilantro (optional)
sour cream (optional but highly recommended) 
tortillas, we used sprouted tortillas but corn will work just as well
olive oil
Method:
Preheat your oven to 400 F.
Toss your diced sweet potatoes with 1 tsp of olive oil and a pinch of  sea salt, spread out in one layer on a baking sheet then roast in the oven for 30-40 minutes or until tender and slightly browned. 
While the sweet potatoes are cooking, caramelize your onions in the tbsp of bacon fat/olive oil/butter. 
Once the onions are tender and browned, stir in the kale until it is dark green and wilted. Place in a bowl and set aside. 
Once the potatoes are finished cooking, remove them from the oven and put in a medium sized bowl. Stir in the 4 tbsp of chipotle pecan pesto until there is an even coat over all the sweet potatoes. 
Heat your tortillas in the oven or on a skillet then assemble your tacos by first layering the kale and onions, then the sweet potatoes, avocado, cilantro and finally sour cream. 
Enjoy immediately. 
leevesandberries:

Another kale recipe? Really? Yes, really. But, I promise that these tacos will leave even the pickiest eater satisfied. Actually, thats a proven fact. I made these for my husband and a friend of his (Hey Doug!) and while I thought I was a fastidious eater Doug takes the hat as the pickiest eater I know. With that said, he loved them and so will you. 
I’ve cited it a few times below but just in case you miss it you can find the recipe to the Chipotle Pecan Pesto thats used in this recipe here.
In other news, I’ve been reading this book by Ray Bradbury. It’s got some eerie stories in it but I am enjoying it so far. Andrew Birds more recent album Hand’s of Glory has definitely earned its own playlist on my Spotify. It’s a little different from his earlier stuff but I love the variety on it. For other Wes Anderson and color enthusiasts out there go check out this tumblr, I’m kind of in love with it. 
For taco makin tunes check out the album Reflekor by Arcade Fire.
Chipotle Sweet Potato & Kale Tacos
Ingredients: Makes 4 tacos
1 sweet potato, peeled and cut into 1 inch cubes
1 bunch of kale, washed and leaves torn from the stem
1 large yellow onion, sliced into strips
1 tbsp of bacon fat, olive oil or pastured butter
4 tbsp of chipotle pecan pesto
1 avocado, diced
fresh cilantro (optional)
sour cream (optional but highly recommended) 
tortillas, we used sprouted tortillas but corn will work just as well
olive oil
Method:
Preheat your oven to 400 F.
Toss your diced sweet potatoes with 1 tsp of olive oil and a pinch of  sea salt, spread out in one layer on a baking sheet then roast in the oven for 30-40 minutes or until tender and slightly browned. 
While the sweet potatoes are cooking, caramelize your onions in the tbsp of bacon fat/olive oil/butter. 
Once the onions are tender and browned, stir in the kale until it is dark green and wilted. Place in a bowl and set aside. 
Once the potatoes are finished cooking, remove them from the oven and put in a medium sized bowl. Stir in the 4 tbsp of chipotle pecan pesto until there is an even coat over all the sweet potatoes. 
Heat your tortillas in the oven or on a skillet then assemble your tacos by first layering the kale and onions, then the sweet potatoes, avocado, cilantro and finally sour cream. 
Enjoy immediately. 
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capitalveg:

Thought I’d share my salad from Instagram since I’m busy with school. It’s spiralized carrot, zucchini, cucumber with cabbage, mango, tomato, red pepper, snow peas, broccoli sprouts on top of 1 head of romaine.The dressing is mango, cilantro, hot chili, tomato and lime!
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veganfoody:

Zucchini Spaghetti with Sun-Dried Tomatoes and Basil
http://fuckingrecipes.tumblr.com/post/80798792628/have-you-traveled-across-half-a-world-to-throw-a
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fit-for-all-seasons:

No Bake Cranberry Pistachio Energy Bites
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beautifulpicturesofhealthyfood:

Zucchini fettuccine with rosemary butternut creme sauce…RECIPE
beautifulpicturesofhealthyfood:

Zucchini fettuccine with rosemary butternut creme sauce…RECIPE
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skinnyfitvegan:

Afternoon snack. Soy yogurt, frozen berries, and walnuts.
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