Chipotle Pumpkin Vegan Chorizo Enchiladas

14 Nov

Happy winter running season! It might only be November, but the race season is over, the temps have dropped drastically, and I’m already planning next year’s race schedule.

Chipotle Pumpkin Vegan Chorizo Enchiladas |

But there is so much running to do over the next few months, and that calls for a comforting, protein-packed meal to carry us through.

Chipotle Pumpkin Vegan Chorizo Enchiladas |

New shoes! Instantly in love with these Brooks Launch 4 kicks.

These enchiladas are full of flavor and nutrients. Wrapped in Toufayan’s whole wheat wraps, they combine freshly-roasted pumpkin with spiced soy chorizo for a hearty meal that will heat you up after any chilly run. The chipotle enchilada sauce is a breeze to make and elevates these to another level entirely.

Chipotle Pumpkin Vegan Chorizo Enchiladas |

Chipotle Pumpkin Vegan Chorizo Enchiladas

Serves 5

  • 1 tbsp coconut oil
  • 1 medium onion, diced
  • 1 bell pepper, diced
  • 2 C cooked, cubed pumpkin
  • 1 package soy chorizo (I like Trader Joe’s brand)
  • 5 large sprouted grain wraps or tortillas
  • Raw or roasted pepitas

Enchilada Sauce

  • 1 15 oz can diced tomatoes
  • 1/2 tbsp olive oil
  • 2 tbsp hot water
  • 3 chipotle peppers in adobo sauce + 2 tbsp of the adobo sauce
  • 1 tbsp paprika
  • 1 tsp oregano
  • 1 tsp fresh black pepper
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp sea salt

Preheat oven to 350. Grease a 9×13 glass baking dish and set aside.

Heat coconut oil in a saute pan and cook the onion, pepper, and pumpkin 5-7 minutes. Add in the soy chorizo and cook another 5 minutes.

To make the sauce, use your blender to puree all sauce ingredients together until completely smooth.

To assemble the enchiladas, spoon about 1/4 cup of the sauce over the bottom of the greased glass dish. Scoop 1/5th of the cooked veggies into the center of a tortilla. Wrap up and place seam-side down into the dish. Repeat with the remaining veggies and tortillas. Pour the rest of the sauce over the enchiladas.

Cover with foil and bake at 350 for 10 minutes. Remove foil and return the dish to the oven for another 5 minutes.

Chipotle Pumpkin Vegan Chorizo Enchiladas |


Coconut Curry Roasted Pumpkin and Veggies

6 Nov

Last week marked the five-year anniversary of this blog! I recently re-read my first blog post, which laid out the expectation that over time, I’d figure out the focus of my posts. And while that has consistently been around recipes, the types of recipes have changed drastically overtime, just like I have.

A lot has changed in my life during the last five years. Currently, I’m a single lady loving life and diving fully into my work, friendships, and hobbies. I love cooking and baking, homebrewing, running and racing, salsa dancing, and all of the nerdy fandoms I’m a part of. I love the creative outlets I have designed in life, and will continue to use this blog as one of them.

So, without further ado, please enjoy this simple yet flavorful vegan Coconut Curry Roasted Pumpkin and Veggie bowl. It’s packed with all the goodness of autumn and all the nutrients you could want. It’s warming, comforting, and will leave you feeling satisfied.

Coconut Curry

Coconut Curry Roasted Pumpkin and Veggies

Serves 3-4

  • 2 tbsp avocado oil
  • 2 C cubed, cooked sugar pumpkin or other squash
  • 1 medium onion, chopped
  • 1 zucchini, chopped
  • 1 bell pepper, chopped
  • 4 stalks celery, chopped
  • 1 tbsp curry powder
  • 1 tsp garam masala
  • sea salt and black pepper, to taste
  • 1/2 C + 4 tbsp canned coconut milk, divided
  • 1 tsp cayenne powder
  • Hot sauce, to taste
  • Large whole grain tortillas or cooked grain of choice

Preheat oven to 375. Line a large, rimmed baking sheet with parchment paper or a silpat mat and set aside.

In a large bowl, combine the cooked pumpkin and chopped raw veggies. Toss with oil, curry powder, garam masala, salt, and pepper. Spread out onto the prepared baking sheet and roast for 20 minutes at 375.

If you want to serve this over grains, now is the time to cook them. Quinoa, brown rice, farro, or any other grain would pair well here. You can also serve these as a burrito in a large wrap of choice.

Once the veggies are roasted, transfer them back to the bowl you used earlier and stir in the coconut milk and cayenne powder. Spoon atop cooked grains in a bowl, or into a warmed tortilla. Use hot sauce as desired, and enjoy!

Pumpkin Pie Green Protein Smoothie

30 Oct

Disclaimer: I received free product from Nuzest USA to create recipes. All opinions are my own; I was not compensated for my time.

Last weekend, I ran half marathon #6. In fact, I ran a 5k AND a half marathon in the same weekend, completing the Haunted Hustle Spooky Duo in Madison, WI! The Halloween theme meant that participants dressed in all sorts of costumes, and the medals are Mexican Sugar Skull-themed.

Pumpkin Pie Green Protein Smoothie |

Pumpkin Pie Green Protein Smoothie |

Two medals that match up, a cool tech shirt, and a 1/4 zip hoodie…which all GLOW IN THE DARK!

The 5k on Saturday had amazingly warm weather. It was around 77 and sunny, albeit windy. I had been training specifically to run a shorter distance the day before my long run days, so doing a 5k before the big race wasn’t a big deal. I didn’t push myself too hard, but still finished with a pretty good time. And of course, the finish line had a cold craft beer waiting for me!

Pumpkin Pie Green Protein Smoothie |

I ran the 5k as the TARDIS from Doctor Who!

After showering, I went out for (vegan) pizza and a beer – perfect carb-loading the night before the half marathon. Overnight, the temps outside dropped significantly, and rain rolled in on top of some high-speed winds. I woke up plenty early on race morning and was thankful for bringing a long-sleeve shirt to wear under my Darth Vader dress costume. I ate two of my vegan energy muffins and then headed back to the race start line.

The forecast said there’d be rain, wind, and cold temperatures for the entire day. Luckily, we could wait around and stretch indoors. But soon enough, we had to corral outside and start running. 13.1 miles is a far distance in nice weather. But in that crap, it felt a LOT further. The first 5 miles were good – I was on time and feeling pretty good. Miles 6-8 were extra difficult, as the rain and wind had picked up around then. I couldn’t feel my hands, I was soaking wet from head to toe, and I could hear the squeak of my water-logged shoes over the sound of my running music. It was hard. And then the water station at mile 9 came up, along with a Powerbar gel. I know we’re not supposed to eat anything new on a run that we haven’t tested out during training, but I was hungry and desperate – the snacks I had packed in my running belt just weren’t doing the trick. Thankfully, the gel helped rather than hindered me, and I was back in the game, as it were. The final three miles of the course were identical to the 5k course the day before, so I felt a sense of familiarity once I got that far. The rain was off and on, but I pushed through, drank water and Gatorade at all the stops, and finally finished.

Pumpkin Pie Green Protein Smoothie |

All smiles as I crossed the finish line!

The best part? My parents came out to see me cross the finish line! I saw my mom first, in her yellow raincoat, snapping a bunch of pictures of me. My dad was just behind the finish line, waiting to greet me as I crossed. I had been smiling for most of the race, but seeing them (and the end) put an extra wide smile on my face! I finished, got my medal and a heat sheet wrapped around me, and was ushered inside where it was warm. Oh, and where there was another beer waiting for me 🙂

Pumpkin Pie Green Protein Smoothie |

Love my parents!

Pumpkin Pie Green Protein Smoothie |

You can’t tell, but I’m SOAKING wet in this photo!

After taking a SUPER hot shower, and enjoying some coffee, my parents and I went out for a well-deserved lunch (and another beer for me), before heading back home.

Oh, I forgot to mention that I PR’d!!!! Yep, despite the awful weather, I beat my personal record, which was totally unexpected. Maybe the cold motivated me to go faster? I’ll have to test that theory this winter.

But until then, enjoy this high-protein beautifully green, creamy pumpkin pie smoothie. It’s a great way to refuel from a long run (or race!) and is much healthier than taking a fork to a pumpkin pie (though I won’t judge).

Pumpkin Pie Green Protein Smoothie |

Pumpkin Pie Green Protein Smoothie

Serves 1

  • 1 C cold water
  • 1/4 C nondairy milk
  • 1 handful fresh spinach
  • 1/2 C pumpkin puree (not the sweetened kind)
  • 1 serving (2 scoops) Nuzest Smooth Vanilla Clean Lean Protein powder
  • 1 tsp spirulina
  • 1 tbsp raw pepitas
  • 1 tbsp hulled hemp seeds
  • 1 tsp blackstrap molasses
  • 1/4 tsp pumpkin pie spice

Blend until smooth and creamy in the jug of your blender. Use less water for a smoothie bowl, and add more water if you like to sip a thinner smoothie.

Don’t forget that you can take 15% off your next order of Nuzest USA products using my code “behealthy” at checkout! These protein powders really are clean and lean – they’re vegan, too, and taste amazing on their own, or blended into smoothies and baked goods!

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