Oil-Free Chile Relleno Bake

It’s been a while since I have even looked at this blog, a long while. Sorry about that! I’ve been hopping around this beautiful state exploring, growing, learning, and, of course, eating all the delicious vegan food. Maybe I’ll write a post giving a mini food tour of the state.

I recently moved to the Hill Country here in Texas and there are so many gorgeous outdoor spots around here. I cannot wait to float the river next summer! That being said, I also want to rock my cute camo bikini so it’s time to cut back on the calories. The best way to do that is to eliminate calorie-dense foods, so basically fat. I adopted a new way of eating about three weeks ago and I’m really digging it so far! I’ve been researching the findings of Dr. John Mcdougall and Dr. Caldwell Esselstyn along with slowly incorporating dishes into my routine that don’t have added fats, carry a lower sodium content, and pack a punch in the nutrition department. Here is Dr. McDougall’s site https://www.drmcdougall.com. There is a ton of useful info on there. Please give it a look when you get a chance. He explains how you can reverse many major diseases and get off of meds for diabetes, hypertension, high cholesterol. You can bounce back from obesity by changing what you eat and incorporating minimal exercise, like walking a few times a week. It’s all free and just waiting there for you to take advantage of!

I was very skeptical about cutting out oils because we need certain fats to help our bodies absorb certain vitamins, for proper hormone function, and for healthy brain function. I still get my essential fatty acids from flax meal and nuts, but it really doesn’t take much to hit your daily requirement, a tablespoon of flax meal or about five walnuts per day is enough.

This has definitely challenged me to become more creative with meals as I also am limiting bread, nut butters, pasta. I don’t own a scale so I’m not sure what’s happening with my waistline. It seems to be getting smaller already though! I’ll weigh myself at the end of the month and see. Regardless of my weight, I’m enjoying the new challenge and want to share what I’ve been creating with y’all.

Today I really wanted chile rellenos and, well, this is the result: roasted poblanos stuffed with sweet potato and squash, smothered in cornbread batter, and baked until golden brown. Then top it off with a flavorful sauce or two and that’s it! I hope you enjoy it as much as I do.




Red sauce

2 tablespoons of tomato paste

3 cloves of garlic, peeled

1/3 of a white onion

1.5 cups of vegetable broth

Cumin, to taste

Salt and pepper


4 poblano peppers, roasted and skin removed

Half of a steamed sweet potato

One yellow squash, diced

2 cloves of garlic, minced

1/3 of a white onion, diced

1/2 teaspoon cumin

One chipotle chile in adobo, chopped


1 cup of corn meal

1 cup of whole wheat flour

1 cup of soy milk

Half a lime

1 teaspoon baking powder

1 tablespoon flax meal

1/2 teaspoon salt

1 tablespoon organic sugar

1/2 cup Oil-Free Cheese Sauce



Preheat the oven to 375 degrees Fahrenheit.

Cook your squash and onion in an air fryer or water saute in a pan until it’s cooked.

Mash the sweet potato with the garlic, chipotle, and seasonings. Gently mix in the onion and squash. Adjust seasonings to taste.

Cut a slit down one side of the peppers and stuff them with the filling.



Next, prepare the cornbread mix by squeezing the juice of half a lime into your soy milk. In a separate dish, mix the flax meal with 3 tablespoons of water. Let that sit while you mix the dry ingredients, including sugar, together. Add your milk mixture and flax mixture and stir until it’s just combined. If it’s looking dry, add a little water. You want it pourable but not runny. Let this sit for about 10 minutes before pouring over the peppers.

After 10 minutes, pour the cornbread mixture over the peppers and bake for 25-30 minutes or until a toothpick inserted comes out clean.


While that’s baking, toss the sauce ingredients into your blender and blend until smooth. Transfer the mixture to a sauce pan and simmer until it reduces a bit, stirring often.


To serve, top with the red sauce and cilantro or green onion.


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