Irish Nachos With Loads of Toppings

Fully Loaded Irish Nachos

So if you have been following my blog for a while, you know I’m kind of obsessed with nachos. 🙂 I just couldn’t help but share with you another nacho recipe! This time I used potatoes and corn chips, they are definitely filling. They take a bit of prep work because you have to pre-cook the potatoes but I think that they’re worth it. If you need instructions on cooking the potatoes, you can use the link here.  The recipe for the cashew cream I used on top is here, it was leftover from the Mexican corn I made. I’m sad to say that my nacho days might be over for the next few months. I think it’s important to be real with my readers and share with you that I have been having some personal health issues with my crohn’s disease the last few months. I’ve decided that in the next few weeks I will be staring a total body reset and elimination diet yet again to see what is triggering my symptoms. I hope that I can still find some great recipes to share with you along the way. 😉

xx Malika

Potato and corn nachos

Irish Nachos With Loads of Toppings
Recipe type: Nachos
Cuisine: Vegetarian
Serves: 2
  • 3 cups of organic corn chips
  • 1 large russet potato
  • ½ cup of organic corn kernels
  • 2 tbs fresh cilantro
  • 1 cup of grated cheese (I used goat cheese mozzarella)
  • ½ cup of spicy cashew cream (recipe link in blog post)
  • ¼ cup fresh salsa
  • ½ cup of black beans
  • 1 tbs olive oil
  1. First off peel the potato, then follow the instructions in the link in my blog post on how to thinly slice and cook the potato. Use the olive oil to line your muffin tin and skip the thyme and garlic.
  2. Once the potatoes are cooked you can start layering your nachos.
  3. On a baking sheet lay out the corn chips then the potato slices and the cheese.
  4. Then add the corn and beans.
  5. Bake in the oven at 425 for 8-10 minutes. The cheese should be nice and bubbly.
  6. Drizzle over the cashew cream and the salsa and top with fresh cilantro.
  7. Serve and enjoy!

 Loaded Veggie Nachos

By | Aug 21st, 2015|Nachos|0 Comments

Fully Loaded Mexican Quinoa Nachos

Insane nachos

I love quinoa…..I also love nachos! 🙂 This may be one of the best recipes of my life……….just saying. 😉 I’m guest blogging over at The Pampered Baby today, and sharing the recipe for Mexican quinoa. When I created this recipe last week, I had some leftovers. I got the craving for nachos and decided to make the nachos more filling and healthy by adding this quinoa. It was a great idea, these are soooo delicious! I don’t eat nachos that often, but when I do, I do them up right. I hope you all have an amazing Monday. 🙂 If you have any recipes or foods you would like to see me post, please leave a comment below. I’d love to hear your feedback.

xx Malika

Quinoa Recipe


5.0 from 3 reviews
Fully Loaded Mexican Quinoa Nachos
Recipe type: Snack
Cuisine: Vegetarian, Gluten Free
Serves: 2
  • 1 cup Mexican quinoa (recipe link in post above)
  • ½ bag of organic tortilla chips
  • 1 cup of grated goat cheese mozzarella
  • ½ cup of fresh salsa
  • 1 ripe avocado (cubed)
  1. Turn you oven up to broil. Spread out the tortilla chips out on a baking sheet.
  2. Now every spread out the quinoa on top.
  3. Then layer the cheese and salsa.
  4. Bake in the oven for 5-7 minutes, watching closely that the chips don't burn, you want the cheese nice and bubbly.
  5. Take the tray out and scatter over sliced up avocado.
  6. Serve and enjoy!

Quinoa Nachos


By | Feb 23rd, 2015|Nachos|14 Comments

Dairy Free Deliciously Healthified Nachos


Hey it’s Superbowl time again, I am guessing that some of you are going to a game day party or watching it at home. I myself am not a big football fan, but will attend a party if invited just to enjoy my friends company and have some good eats. 😉 I love nachos! I don’t know too many people that don’t enjoy a good plate of cheesy, stacked nachos. Since regular cheese is not on my menu plan these days, I decided to try something different. I love the internet, I typed in vegan nachos and I got at least 20 different types of vegan nacho recipes. I decided to try the creamy vegan cheese sauce I found on Hot For Food‘s blog. I of course changed some of the ingredients and measurements as I always do, but I never would have thought to put carrots and potato in my cheese sauce!! So sneaky……I almost don’t feel guilty about eating half this tray….It’s mostly veggies right?!  These nachos are also loaded with protein, not only are black beans a good source of protein they contain lots of fibre as well.  If you love sour cream but what to skip the dairy then cashew cream is for you, cashews are a great source of protein and contain good healthy fats as well as magnesium and zinc.  You can find the recipe for cilantro cashew cream here. I hope you all have a great Sunday! 🙂

Cilantro Cashew Cream

Game Day Nachos

Dairy Free Deliciously Healthified Nachos
Recipe type: Nachos
Cuisine: Vegan
Serves: 4
  • 1 bag organic tortilla chips
  • 1 ripe avocado, cut into chunks
  • ½ cup of fresh salsa
  • 2 tbs fresh chopped cilantro
  • 1 can of black beans, drained and rinsed
  • 1 small tin of black olives
  • ½ cup of cilantro cashew cream (recipe in blog link)
  • Cheese Sauce:
  • 1 cup of chunky cooked potatoes
  • ½ cup sliced cooked carrot
  • 2 tbs olive oil
  • ½ cup of almond milk
  • 1 lemon juiced
  • 1½ tsp corn starch
  • 1 tsp onion powder
  • 2 tbsp nutritional yeast
  • ½ tsp sea salt
  • 1-2 shot glasses of water
  1. First make the "cheese" sauce, blend all of the cheese sauce ingredients in your blender until sooth. If you want to thin it out a bit, add more water. Heat the sauce in a pot on the stove on medium to low heat for 3-5 minutes.
  2. You can make one layered tray of nachos or spread the chips out over 2 baking sheets, next add the cheese sauce, then beans, salsa and olives. Bake on Broil for 4-5 minutes. Make sure the rack is in the middle and watch that the chips are not burning.
  3. Take the tray out and garnish with fresh avocado chunks, cilantro cream and cilantro.
  4. Serve and enjoy!

Vegan Cheese sauce

By | Feb 1st, 2015|Nachos|1 Comment

Black Bean and Sweet Potato Enchiladas


I have said it before and Ill say it again…I lOVE Mexican food. 🙂  I also love finding ways to make it vegetarian and healthier then your favourite restaurant makes it.  I used to make a tasty chicken enchilada, now that I no longer eat chicken I have found that replacing the filling with a hearty vegetable like sweet potatoes gives this dish a new twist. If you want this to be even more filling you could add some cooked brown rice inside as well. My boyfriend loves his meat, but he happily gobbled 4 of these up for dinner. 😉 This is my first time making this cilantro guacamole sauce to add on top and it really took the dish to a new level. Yumm! You can use what ever cheese you have on hand or prefer but as always I stuck with the goat variety and the goat cheese mozzarella was amazing. I hope you try this recipe and leave me a comment on how it tasted and if your family loved it as much as mine did. 🙂 Happy cooking.

enchilada ingredients

Black Bean and Sweet Potato Enchiladas
Recipe type: Mexican
Serves: 4
  • 1 can of black beans (drained)
  • 1 tbs olive oil
  • ½ a yellow onion (chopped)
  • 2 tbsp chopped cilantro
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 clove of garlic crushed
  • 1 sweet potato peeled chopped and steamed
  • 1 tbs lime juice
  • 10 corn tortillas
  • 1 jar of enchilada sauce
  • 1½ cups of grated goat cheese mozzarella
  • Ingredients for Cilantro Guacamole Cream Sauce
  • 1 ripe avocado
  • ½ lime juiced
  • ½ tsp cumin
  • 1 tsp chopped cilantro
  • 1 shot glass of water
  • salt and pepper to tast
  1. First turn your oven onto 400 degrees. Then pan fry the onion and garlic in olive oil until the onions are translucent. Now add the spices, black beans, sweet potato and lime juice. Let cook over medium meat for a few more minutes.
  2. Next grease a baking pan with olive oil, then pour half of the enchilada sauce over the bottom of the pan. Heat up the corn tortillas in the microwave in a tea towel for 1 minute so they are soft and easy to roll up the filling in.
  3. Now fill each tortilla with filling and a little bit of cheese and place with the seams facing the bottom of the baking dish. You should leave about 1 cup of cheese to sprinkle over the top.
  4. Continue filling all of the tortillas until the pan is full. Spread the other half of the enchilada sauce over the top and top with cheese.
  5. Bake in the oven for 20 minutes.
  6. Let stand for 5 minutes, then serve and enjoy with my cilantro guacamole cream sauce.
  7. To make the guacamole sauce blend all of the ingredients in a food processor for 3 minutes, if its too thick add a bit more water. Serve on the enchiladas.

Sweet potato enchiladas


By | Sep 15th, 2014|Nachos|0 Comments

Mexican Tortilla Pie

Tortilla Pie Slice

Happy Saturday!! 🙂 I haven’t been posting much this week as I have been busy with the end of the summer activities and I have a wedding to go to tomorrow. I did however manage to make this delicious Mexican pie for me and my hubby tonight, its kind of our one year anniversary. 😉 He loved it! I used to make this recipe with shredded chicken and if you eat chicken by all means make it with chicken but since I don’t eat chicken any more I made it with a vegetarian faux meat called veggie ground round. It was delicious and filling and it tasted great in place of meat! This pie will feed 4 people and you could serve it with a side of spanish rice if you are extra hungry. 😉 This recipe could be used for your next meatless monday or for anyone who is cutting out meat. My man loves his meat but he didn’t miss it tonight with this flavourful dish.

On a side note: have you guys read the ingredient labels on a grocery store tortilla package lately?! Its horrifying the nasty stuff they are using to preserve the shelf life and make them taste better. I can’t buy those brands any more, I go to my local organic grocery store now and buy wraps that are more than double the price. But these organic whole wheat wraps only have the kind of ingredient you would find in your cupboard instead of a factory. I know it’s hard to spend more money on food these days but I just don’t want those nasty ingredients in me and my family’s bodies.

Mexican Tortilla Pie ingredients

Mexican Tortilla Pie
Serves: 4
  • 3 whole wheat flour tortillas
  • ½ cup of organic cherry tomoates
  • 1 block of goat cheese cheddar (or monterey jack cheese)
  • 1 package of Yves veggie ground round
  • 1 jar of Newman's Black bean and corn salsa
  1. First grate the cheese, then mix the salsa and veggie ground round together in a bowl.
  2. Layer the first tortilla on a baking sheet or a deep pie dish. First spread on the salsa and veggie ground round mix (1/3 of it) then layer a third of the tomatoes (halved) and then t1/3 of the cheese. Continue these steps again to build the second and third layers.
  3. Bake in the even for 15 min at 450 degrees.
  4. Seve with sliced avocado, enjoy!

Mexican Toritilla Pie

By | Aug 31st, 2014|Nachos|0 Comments

Smokey Shrimp Tacos with Cilantro Lime Cashew Cream

shrimp tacos

Happy weekend everyone! 🙂 I had some very special dinner guests last night so I decided to go all out and make these shrimp tacos and a chocolate cream pie for dessert, I will post the dessert soon. I must admit I don’t cook seafood very often at home anymore, I mostly make vegetarian and vegan meals. I know that my guests all eat meat so I thought making seafood would be a nice compromise. 😉 I love fish tacos! I wasn’t sure that my guests would love fish so I made shrimp tacos instead and they tasted pretty darn good. If you are gluten and dairy sensitive this recipe is perfect. If you prep the shrimp and cashew cream in advance, this meal is super simple to make. I haven’t bought shrimp in some time and I wanted to make sure that I wasn’t buying farmed shrimp from Asia. I went to my local grocery store and ended up finding some very expensive prawns that were caught in the wild….but I know that they were worth it! 😉

taco filling

Smokey Shrimp Tacos with Cilantro Lime Cashew Cream
Recipe type: Tacos
Cuisine: Paleo, Gluten Free, Dairy Free
Serves: 2-3
  • 1 package of corn tortillas
  • 1 ripe avocado
  • ¼ of a purple cabbage thinly diced
  • ¼ cup cilantro
  • 1 lime
  • 3 lb. of large shrimp or prawns
  • 2 tbs coconut oil
  • For the Cilantro Lime Cashew Cream:
  • 1 cup soaked cashews (min 2 hours)
  • ½ cup water
  • 1 teaspoon grated lime zest
  • 1 tbs lime juice
  • 2 cloves garlic, minced
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon salt
  • 2 tablespoons finely chopped cilantro
  • For the Shrimp Seasoning:
  • ¼ cup fresh lime juice
  • 1 teaspoon smoked paprika
  • 1 teaspoon cumin
  • ½ teaspoon cayenne pepper
  • 3 cloves garlic, minced
  • ½ teaspoon salt
  1. First make the cashew cream in your magic bullet or food processor. Blend the soaked cashews with the other ingredients until it is a creamy consistency like yogurt or sour cream. Refrigerate until your ready to make the tacos.
  2. Next marinate the shrimp (tails off) in the seasoning. Leave in the fridge for at least 30 minutes so that they soak up all of the flavour.
  3. Cook the shrimp in a pan over medium to high heat in the coconut oil. You don't want to overcook them so watch them carefully.
  4. To assemble to tacos, heat each tortilla in a pan for a min or two. spread the smashed avocado over the bottom then layer the shrimp, cabbage and cashew cream and sprinkle with chopped cilantro.
  5. Serve and enjoy!

side tacos

By | Aug 10th, 2014|Nachos|0 Comments