As the weather is getting warmer, I'm getting so excited for fresh vegetable salads on the regular. One of my absolute favorite ways to eat a Caesar salad is topped with all the veggies. This recipe includes a lot of Cruciferous vegetables (including broccoli sprouts) that contain Sulforaphane - a compound that supports your natural defenses in a variety of ways!
Ingredients: - organic romaine - organic spinach - organic shredded broccoli and carrot - organic broccoli sprouts - organic roasted brussel sprouts - organic cannellini beans (optional) - organic parmesan cheese - olive oil - pink himalayan salt - organic caesar dressing of choice Directions: 1. Preheat oven to 350 degrees. 2. Cut brussel sprouts in half length-wise and remove ends. Coat in a little olive oil and salt. Bake for 20-30 minutes. 3. Mix together lettuces and top with shredded broccoli and carrot, broccoli sprouts, roasted brussel sprouts, and parmesan cheese. 4. Top with desired caesar dressing and enjoy! Tailor the amounts to suit serving needs. Salads are pretty self-explanatory, ha! This recipe is gluten-free, nut-free, grain-free, vegetarian, paleo, low-carb, and is suitable for most plant-based diets.
0 Comments
Green smoothies are a great way to get a serving of veggies in at the top of your day, and make a great carrier for any liquid or powdered supplements you may be taking. Here's on of my favorites:
Ingredients: -1 medium organic banana (ripe) -1/2 cup frozen organic mango -1/2 cup frozen organic pineapple -1-2 cups of organic spinach -1 tsp Hawaiian spirulina -1 small chunk of ginger (thumb-print sized) -water to desired consistency Directions:
Serves 1 Tips: -Using frozen fruit instead of ice creates a very smooth texture, however, if you only have fresh fruit, just add 1 cup of ice to this recipe. -You can store and freeze all of the fruit ingredients together ahead of time to have a quick and easy, "just add water," meal or snack for on-the-go. This recipe is gluten-free, dairy-free, nut-free, grain-free, vegetarian, & vegan. It is suitable for most plant-based diets.
Spring roll salads are one of my favorite ways to get all the veggies. This combination of fruits and veggies will give you a great boost of folate and vitamin c, and plenty of healthy fats from avocado and almond.
Salad Ingredients: - 4-8oz organic spinach - 1 organic red peppers - 1 organic cucumber - 1 avocado - 1 cup broccoli (slaw/salad) - 1/4 cup shredded carrot - 1 cup mango - 1 cup organic garbanzo beans (optional) Sriracha Dressing Ingredients: - 1/2 cup almond butter - 1/8 to 1/4 cup organic gluten-free soy sauce - juice of 1 lime - Sriracha sauce to desired heat preference - Water or almond milk to desired consistency Directions:
Serves 2 to 4 (depending on if it's a meal or side salad) This recipe can be made gluten free, dairy free, vegetarian, & vegan. It is suitable for most plant based diets.  This is cold-weather comfort food at it's finest. This vegetarian recipe is packed with veggies and fiber, and only takes about 20-30 minutes to make. This recipe is a double batch and should serve about 10-12 people.
Ingredients: - 2 Tbsp organic extra virgin olive oil - 2 large organic yellow onions (chopped) - 16oz of organic baby bella mushrooms (slice) - 4 organic garlic cloves (minced) - 8oz organic spinach (chopped) - 2 cups organic peas - 2 cups organic grass fed whole milk (replace with plain nut or oat milk for DF or V version) - 2 cups chicken broth (replace with vegetable broth for V version) - 1/4 cup sprouted brown rice flour (organic corn starch or wheat flour is also an option) - 4oz organic parmesan cheese (omit for DF or V version) - 1-2 tsp pink Himalayan salt - 1 tsp cracked black pepper - 20oz pasta of choice (whole grain wheat, 100% chickpea, or brown rice noodles) Directions:
Servings: About 10 Tips: 1. Pairs great with a large Italian side-salad. 2. Choose 100% organic chickpea noodles to get a good dose of fiber and protein with this meal (pictured above). This recipe can be made gluten-free, dairy-free, nut-free, soy-free, vegetarian, & vegan. It is suitable for most plant-based diets.
Heading into fall means we'll be making a lot more soup in our household. This version of a taco soup provides all sorts of plant-based goodness for your body including beans, sprouted grains, sweet potato, and other veggies! Simple, delicious, and filling.
Ingredients: -1lb organic, grass-fed, ground beef (OPTIONAL) -4 organic tomatoes, diced -2 organic onions, diced -1 organic green pepper, diced -1 organic jalapeño pepper, diced -1 bag of frozen sweet corn (I use Whole Foods organic 365 brand) -3 large organic sweet potatoes (bake ahead of time and take the skins off) -2 cans of black beans (15oz each) -1C of sprouted rice -1 1/2 Tbsp of Himalayan sea salt -1 Tbsp organic garlic powder -1 Tbsp organic chili powder -2 Tbsp organic cumin Directions:
Servings: About 10 This recipe is gluten-free, dairy-free, nut-free, soy-free, and can be made vegetarian, & vegan. It is suitable for most plant-based diets.
What do you do when your berries start to turn in the fridge? I don't know about you, but I get so frustrated with how quickly organic berries can turn- it can create so much food waste without a back-up plan. This recipe is how I save my berries before they become indigestible. Here's what you'll need:
Ingredients: -Berries (I had about half a quart of organic strawberries right before they turned) -Juice of 1 organic lemon -Organic Sweetener (I usually use maple syrup, honey, or blue agave). Directions:
Servings: Varies- I had about 6! This recipe is gluten-free, dairy-free, grain-free, nut-free, soy-free, vegetarian, & vegan. It is suitable for most plant-based diets. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
I'll let this beautiful smoothie bowl speak mostly for itself... with a dose of Hawaiian Spirulina, it's packed with phytonutrients to provide antioxidants, aid in lowering inflammation, and even help lower bad cholesterol (and SO much more- for curious minds, read here), . What you'll need:
Ingredients: -1 medium organic banana (ripe) -1 dragonfruit -1 organic kiwi -1 large handful organic spinach -1/3 cup organic frozen wild blueberries -1/3 cup organic frozen pineapple -1/3 cup organic frozen mango -1 tablespoon almond butter -1 tablespoon organic chia seeds -1 teaspoon Hawaiian Spirulina (I use this one) Directions:
Serves 1 This recipe is gluten-free, dairy-free, grain-free, vegetarian, & vegan. It is suitable for most plant-based diets. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
Ever find yourself craving or reminiscing on old candies you used to eat as a kid? I was always a sucker for anything sweet and tangy, which is probably why I love this smoothie so much. This smoothie is boosted with beet root powder, which supplies the nutrient betaine to support your liver. Here's what you'll need.
Ingredients: -1 medium organic banana (ripe) -1/2 cup frozen organic red raspberries (this adds a little bit of that tangy flavor) -1 tablespoon organic beetroot powder (I use this one) -1 tablespoon organic pitaya (dragonfruit) powder (I use this one) -water to desired consistency Directions:
Serves 1 Tips: -Using frozen fruit instead of ice creates a very smooth texture, however, if you only have fresh fruit, just add 1 cup of ice to this recipe. -You can store and freeze all of the fruit ingredients together ahead of time to have a quick and easy, "just add water," meal or snack for on-the-go. This recipe is gluten-free, dairy-free, nut-free, grain-free, vegetarian, & vegan.
It can be hard to get a lot of variety in our diet... but we all know it's "the more the merrier" when it comes to getting our veggies. This salad has a variety of 9 different vegetables packed with nutrients to help fuel your day. Here's what you'll need:
Ingredients: -4 cups organic spinach -2 organic plum tomatoes -1/2 organic English cucumber -1-2 organic sweet potatoes (depending on size) -1-2 organic gold potatoes (depending on size) -1/2 cup organic carrots -1/2 cup organic asparagus -1 red pepper -1 green pepper -1 tablespoon organic olive oil -4 organic omega-3 eggs -desired dressing (I made a homemade orange ginger dressing) Directions:
Serves 2 Tips: -Make multiple batches of veggies and meal prep lunches for the week. Keep the roasted veggies separate so you can reheat them so it's almost like you made it fresh! This recipe is gluten-free, dairy-free, soy-free, and nut free. It is suitable for people who are vegetarian or follow a plant-based diet. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to Amazon.com and affiliated sites.
Sometimes sipping your morning meal just doesn't cut it- in those moments I love to thicken up a smoothie, throw it into a bowl, and top it with all sorts of yummies. This smoothie bowl is packed with antioxidants, and supplies a good dose of plant-based omega-3 when topped with organic chia seeds. Here's what you need:
Ingredients: -1 organic banana -1 cup frozen organic wild blueberries -2 handfuls of frozen organic dark cherries -water to desired consistency (no more than 1/4 of a cup usually to keep it on the thicker side) -desired toppings (I used another 1/2 banana, some blueberries and cherries, and 1 tablespoon of organic chia seeds) Directions:
Serves 1 Tips: -Throw in a 1/2 of an avocado to make it extra creamy and a bit more filling. This recipe is gluten-free, dairy-free, soy-free, and nut free. It is suitable for people on a vegetarian, vegan, or other plant-based diet. |
Archives
March 2020
Categories |
RSS Feed