Thai Noodle Salad

This noodle salad can be served chilled or warm, plus you can add any veggies you have on hand!

 

Yield: 6-8 servings

 

Ingredients:

3 cups assorted veggies, sliced thin (I used cabbage, carrots, cucumbers, bell peppers, celery and snap peas)

1 pound spaghetti, cooked according to box instructions

1/4 cup sunflower seed butter (or peanut butter)

2 Tbsp rice vinegar

2 Tbsp olive oil

1 Tbsp honey

1 Tbsp soy sauce

1 tsp fresh or dried ginger

1/4 cup water

 

Directions:

  1. In a large bowl toss together the veggies and pasta until fully incorporated.
  2. In a blender or food processor, combine the rest of the ingredients until smooth. If the dressing is too thick, add more water to thin.
  3. Pour dressing over pasta and veggies. Toss to coat completely. Serve at room temperature, or place in the refrigerator for 1-2 hours and serve cold.

Vegetarian Sweet Potato Chili

Yield: 6-8 servings

 

Ingredients:

2 Tbsp olive oil

1 Tbsp garlic (or one clove, minced)

1 onion, diced

1/2 tsp salt

1/2 tsp pepper

1/2 packet taco seasoning (or add 1 tsp each: garlic powder, chili powder, cumin, paprika and oregano)

2 bell peppers, diced

1/2 cup carrot, diced

2 cup sweet potatoes, diced (about 1-2 large sweet potatoes)

1 can black beans, drained and rinsed (pinto and white beans work too)

1 can whole kernel corn, drained and rinsed (or 1 cup frozen corn)

1/2 jar salsa

1 (28 oz can) diced or crushed tomatoes

1 cup veggie broth (or water)

Optional toppings: Sour cream or Greek yogurt, diced scallions, tortilla chips, shredded cheese.

 

Directions:

  1. In a large pot, heat olive oil over medium heat. Add in the garlic and onion. Saute for 3-5 minutes or until lightly browned.
  2. Add in all of the seasonings and toast for 1-2 minutes or until fragrant.
  3. Add in the veggies (bell peppers, carrots, sweet potatoes, beans and corn). Stir until fully combined.
  4. Slowly add in the salsa, crushed tomatoes and broth and stir to combine. Turn heat to low and bring to a slight simmer.
  5. Stirring occasionally, cook for 45-50 minutes or until veggies are cooked through and chili has become reduced and thick.
  6. Top with desired toppings and enjoy!

 

Shaved Brussels Sprout & Sweet Potato Salad

A quick & easy 20-minute meal filled with nourishing ingredients. Perfect for a last minuteĀ Thanksgiving side dish or a speedy weeknight meal!

 

Yield: 3-4 servings

Ingredients:

1 pound sweet potatoes, diced

3 Tbsp olive oil

1/2 tsp cinnamon

1 pound brussels sprouts, thinly sliced (you can buy these pre-cut in the salad section of the grocery store)

2 Tbsp maple syrup

1 Tbsp mustard

1/4 cup dried cranberries

2 Tbsp sunflower seeds

Salt & Pepper, to taste

 

Directions:

  1. Preheat oven to 375 degrees. Arrange diced sweet potatoes on a prepared baking sheet and drizzle with olive oil. Sprinkle cinnamon and toss the potatoes to evenly coat. Bake for 15-20 minutes or until lightly browned and tender.
  2. In a large skillet, saute brussels sprouts in the maple syrup and mustard. Cook on medium-high heat for 5-8 minutes or until brusselsĀ sprouts are tender.
  3. Add in the diced sweet potato pieces, dried cranberries and sunflower seeds. Heat on low for 3-5 minutes until fully combined. Season with salt and pepper to taste. Serve immediately!

 

 

Greek Pasta Salad

For this recipe I used a plant-based pasta (Banza) that is made with only chickpeas. This product is filled with over 14 grams of plant protein per serving and has about 10% less carbs than regular pasta. While it can be a pricey alternative, this pasta tastes exactly like the real thing, while offering major health benefits.

Ingredients

1 box pasta, cooked (according to package instructions) and cooled

1/2 cup cucumber, diced

1/2 cup cherry tomatoes, halved

1/4 cup red onion, minced

1/4 cup kalamata olives, halved

1/4 cup feta cheese, crumbled

 

Dressing- whisk together

1/3 cup olive oil

2 Tablespoons apple cider vinegar

1 teaspoon dijon mustard

1 teaspoon dried oregano

salt + pepper to taste

 

Directions

  1. Toss the pasta, veggies, olives and cheese in a large bowl.
  2. In a separate bowl, whisk together the dressing ingredients until fully incorporated.
  3. Pour dressing over pasta mixture and toss to coat evenly.
  4. Refrigerate for 30 minutes before serving.

 

 

 

Kale Salad with Chickpeas & Avocado

 

Yield: 4-5 cups of salad (enough for 2-3 servings)

Ingredients:

1 can chickpeas, drained and rinsed

2 Tablespoon olive oil

1/2 teaspoon salt

1/2 teaspoon garlic powder

 

4-5 cups fresh kale, stems removed, chopped in small pieces

2 Tablespoons olive oil

1 lemon, juiced and zested

1/4 teaspoon each: salt + pepper

1 avocado, pitted & cubed

 

Directions:

  1. Preheat oven to 400 degrees F. Place drained chickpeas on a baking sheet and coat with olive oil, salt and garlic powder. Toss to evenly coat.
  2. Bake chickpeas for 30-35 minutes or until they are dark brown and crispy. Leave to cool.
  3. Place the kale in a medium bowl and add oil, lemon zest, lemon juice, salt and pepper.
  4. Massage the oil into the kale for 2-3 minutes (it should get vibrant green).
  5. Let the kale sit for about 5 minutes before adding the avocado cubes and cooled chickpeas. Toss to incorporate and serve!

If you like your salads heavily dressed, add 1-2 more teaspoons of olive before serving!

 

 

 

 

Barley Salad Stuffed Squash

Yield: 4 servings (1/2 a squash each)

Ingredients:

2 acorn squash, halved and seeds removed (or the globe of a butternut squash)

2 Tablespoons olive oil

1/3 cup celery, diced

1/3 cup carrots, diced

1/2 cup apple, diced (skin on- for extra fiber)

1/2 an onion, diced

1 1/2 cups barley (cooked according to package instructions)

1 Tablespoon maple syrup

1/2 Tablespoon mustard

1/4 cup dried cranberries

1/4 cup toasted sunflower seeds

Sprinkle of salt & pepper

Optional: top with 1/4 cup crumbled goat cheese before serving

 

Directions:

  1. Roast the squash halves at 375 for 45 minutes with a brush of olive oil and a sprinkle of salt and pepper.
  2. In a saute pan, add the olive oil, celery, carrots, apples and onions and saute on medium heat for 10 minutes or until veggies are softened.
  3. Once vegetables are ready, add the barley and stir until well combined.
  4. Stir in the maple syrup, mustard, cranberries, sunflower seeds, salt & pepper. Mix to combine.
  5. Once squash is out of the oven, scoop in barley mixture and serve! Optional: crumble 1/2 Tablespoon goat cheese over each serving.

Hearty Chicken & Vegetable Soup

Yield: about 4 servings

Ingredients:

2 Tablespoons olive oil

1 small onion, diced

1/2 cup carrots, diced

1/2 cup celery, diced

2 small potatoes, diced

1 teaspoon salt

1 teaspoon pepper

1 teaspoon Italian seasoning (oregano, parsley, basil)

2 bay leaves

1 quart chicken broth

3 cups packed spinach (or 1/2 cup frozen and thawed)

1 large chicken breast, cooked and shredded

Optional toppings: fresh grated Parmesan cheese, oyster crackers, fresh bread

 

Directions:

  1. In a large pot heat the olive oil over medium heat.
  2. Add the onion, carrots, celery and potatoes and cook on medium-low heat for 8-10 minutes or until the vegetables begin to soften. Stir occasionally.
  3. Season with salt, pepper and Italian seasoning, stirring to combine.
  4. Add the bay leaves and broth and cook on medium heat until boiling.
  5. Once at a boil, add the chicken and spinach, stirring to combine.
  6. Cook on low heat for 20 minutes or until spinach is wilted and vegetables are softened.

Keep refrigerated for up to one week!