I discovered this recipe via Pinterest. It is so yummy and the vegetables smell amazing while they are roasting!

ROASTED VEGETABLE TACOS with AVOCADO CREAM & FETA
Adapted from Naturally Ella

Vegetable Filling:
1 small zucchini, diced
1 small summer squash, diced
½ medium red onion, diced
1 ear sweet corn, removed from cob
1 cup cherry tomatoes, sliced in half
1 medium red pepper, diced
2 tablespoons olive oil
2 cloves garlic, minced
2 teaspoons cumin
¼ teaspoon salt

Beans:
1 tablespoon olive oil
1/2 small onion, finely diced
1 red bell pepper, finely diced
2 15oz cans black beans
1 tablespoon cumin
1/2 cup tomato sauce
1/2 teaspoon oregano
1/2 lime

Avocado Cream:
1 ripe avocado
⅓ cup plain yogurt
1 tablespoons lime juice

Everything Else:
Feta
4-6 hard taco shells

Preheat oven to 400˚.
Toss all of the veggies with olive oil, minced garlic, salt, and cumin.
Roast until tender and lightly browning.
While the veggies are roasting, heat the olive oil over medium heat. Add onions and peppers and sautee until they are soft.
Add black beans, cumin, tomato sauce, and oregano to onion and peppers.
Reduce heat to low and let beans simmer, until the roasting veggies are ready. Stir occasionally.
Whip together avocado, plain yogurt,and lime juice. Set aside.
Remove roasted veggies from oven.
Remove beans from heat. Add lime juice. Stir.
Toast tacos shells.
Serve beans and roasted veggies in the tacos shells with a dallop of the avocado cream and a sprinkling of feta.
Enjoy!

When we order Chinese food, Booli always goes for the Lo Mein. I decided to try making a healthier version for her at home. We all love this recipe. I recommend chopping the vegetables while the noodles are cooking to save on prep time. Once everything is ready, it takes only 5-10 minutes to cook in the wok.

LO MEIN (these have been dubbed "China Noodles" by my 2-year-old)
adapted from The Food Network

3 tablespoons vegetable oil, divided
1 block extra firm tofu, cubed
1 cup (2 handfuls) snow peas, halved on a diagonal
2 red bell peppers, seeded and cut into match stick size pieces
1/2 pound mushrooms, coarsely chopped, if necessary (I use whatever mushrooms look good that week.)
2 scallions, thinly sliced on a diagonal
2 inches fresh ginger root, minced or grated with hand grater
4 cloves garlic, crushed
1 pound spaghetti noodles, cooked to al dente and drained well (I use Barilla Protein Plus.)
1/2 cup low sodium tamari soy sauce
1 tablespoon toasted sesame oil, several drops

Heat 1 tablespoon vegetable oil in a skillet over medium heat.
Brown tofu in skillet. Set aside.
Heat a wok over high heat.
When pan is very hot, add remaining 2 tablespoons of vegetable oil, (it will smoke a bit) then, immediately add the snow peas, pepper, mushrooms, and scallions. Stir fry for 1 minute.
Next add the ginger, garlic and browned tofu. Stir-fry for 2 minutes.
Add the cooked noodles and toss to combine.
Add the soy sauce and toss the ingredients. Make sure noodles are coated evenly with sauce.
Drizzle with toasted sesame oil.
Serve.