Lately, I’ve been feeling something stirring inside me — a reawakening of sorts. Life has a funny way of shifting our focus. For years, my kitchen — once the heart of my adult life — took a backseat to the beautiful chaos of raising young kids. And while that season brought its own magic, I’ve found myself, lately, back in the kitchen with renewed energy and joy. It feels like coming home to an old, beloved part of myself.

Recently, I slipped back into my old food-coaching hat — dusty but still familiar — and was reminded how deeply I love creating nourishing meals for others. It sparked something powerful within me: it’s not just about the food itself, but the care, the healing, and the love that goes into every dish.

Yesterday, I whipped up a big batch of what I’m calling my Immunity-Boosting, Fiber-Packed, Flavor-Bursting Enchiladas — one tray for my cousin and one for us. These plant-based beauties are inspired by Dr. Fuhrman’s GBOMBS (Greens, Beans, Onions, Mushrooms, Berries, and Seeds/Nuts) — the ultimate immune-boosting, anti-inflammatory food protocol. This dish is loaded with all the good stuff, and (bonus!) no one misses the cheese. It’s a hearty, comforting meal that works for all eaters — plant-based or not.

Here’s how you can make them too:

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🌱 GBOMBS Enchiladas (Plant-Based + Flavor-Loaded)

Serves: 6-8
Prep Time: 25 minutes
Cook Time: 45-50 minutes

Ingredients:

Veggie Filling:

• 1 cup mushrooms, finely chopped or crushed with bare hands (my preferred method)
• 1 cup kale, chopped
• 1/2 cup zucchini, chopped
• 1 cup carrots, shredded
• 1 cup red or purple cabbage, chopped
• 1 small onion (red or yellow), chopped
• 2 cups cooked beans (such as black, pinto, or a mix)
• 1/4 cup pecans, chopped
• 1/4 cup walnuts, chopped

Seasonings:

• 1 tbsp balsamic vinegar
• 1 tsp cumin
• 1 tsp garlic salt (or to taste)
• 1 tsp chili powder
• 1 tbsp soy sauce or tamari
• 1 tsp paprika
• 2 tbsp nutritional yeast (“nooch”)
• Juice of 1/2 lime

Assembly:

• 1 large jar (about 24 oz) mild enchilada sauce
• 8-12 soft tortillas (depending on pan size)
• 1/2 cup fresh salsa (for layering inside)
• 1/2 cup vegan shredded cheese (optional – for visual appeal)
• Extra nutritional yeast, for topping
• Remaining bits of filling, for color and texture on top

To Serve:

• Fresh guacamole (just mashed avocado with lemon/lime juice + salt)
• Extra salsa on the side
• A side of fresh berries (blueberries, raspberries, or strawberries work beautifully) — to round out the GBOMBS power and add a sweet, antioxidant-rich finish to the meal

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Instructions:

1. Prep the Filling:
   In a large bowl, combine the mushrooms, kale, zucc, carrots, cabbage, onion, and beans. Add chopped pecans and walnuts. Toss with balsamic, soy sauce, lime juice, and all seasonings including nutritional yeast. Mix thoroughly.
2. Sauté for Flavor:
   Heat a large pan over medium heat and sauté the filling for about 5 minutes. This helps “program” the flavors and softens the vegetables slightly.
3. Prepare to Assemble:
   Preheat your oven to 385°F (195°C).
   Lightly coat the bottom of a large Pyrex or baking dish with enchilada sauce.
4. Assemble the Enchiladas:
   Lay out your tortillas. In each one, spread a spoonful of enchilada sauce, add a generous heap of the filling, and a spoonful of fresh salsa. Roll up and place seam-side down in the baking dish.
5. Top It Off:
   Once all tortillas are in the pan, cover them with the remaining enchilada sauce. Sprinkle with vegan cheese if using, more nutritional yeast, and any leftover filling bits for visual flair.
6. Bake:
   Cover with foil and bake for 35 minutes. Remove foil and bake uncovered for another 10-15 minutes, or until bubbling and golden on the edges.
7. Serve:
   Serve warm with a dollop of guacamole and extra salsa on the side. Enjoy the nourishment, the comfort, and the connection this meal brings.

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This recipe, like the experience that inspired it, is all about nourishment — for body and spirit. Whether you’re supporting someone you love or just craving a wholesome, flavorful dinner, these enchiladas — paired with a simple side of berries — have your back. It’s a full-spectrum GBOMBS meal that nourishes deeply and tastes incredible.

Thanks for being here with me as I find my groove again. I hope this recipe brings as much joy to your kitchen as it did to mine. 💚