Feel like you have no time to make a healthy lunch?
Think again! Try this quick and easy healthy lunch trick!
This recipe is quick, easy and filling.
No need for cooking, just grab go!
This recipe is also great for last minute dinner idea or an easy snack.
- 1 heaping handful of spinach, washed and cut
- 1 cup cooked lentils
- 1/2 cup bruschetta
Place ingredients in bowl. Mix together, enjoy!
Could it be any easier?
Cauliflower can be such a plain veggie. Growing up I ate it raw only if covered in Ranch dressing or steamed only when lathered in butter, neither of these methods being even remotely healthy.
The Cauli Facts-
The nutrients in this brainy looking veggie help support the body’s detox system, antioxidant system, and anti-inflammatory system. These three systems help the body function optimally and protect the body from illness and even cancer. The nutrients in Cauli have been linked to warding off such cancers as bladder, breast, colon, prostate, and ovarian!*
Cauliflower is somewhat taste-less on its own and will take on whatever seasonings you use. The fun about that is it is a blank canvas for you to play on!
I served this Roasty-Toasty Cauli with a big juicy burger so I wanted it to explode with flavor!
- 1 head of cauliflower
- garlic powder
- pink sea salt
- cayenne pepper
- 1 lemon
- olive oil
- Rinse cauliflower very well. Shake dry. Break into pieces then set on paper towels to fully dry. Slice the larger chunks of cauliflower for even baking.
- Preaheat oven to 400 degrees.
- Spread foil on baking sheet. Drizzle with olive oil.
- Spread cauliflower evenly on baking sheet.
- Season evenly with garlic, sea salt, cayenne (to your spice desires), paprika, tumeric, and drizzle with olive oil.
- Bake 20 minutes. Flip and stir cauliflower.
- Baked another 20 minutes.
- Check for done-ness by by poking a large chunk of cauliflower with a fork- should go in smoothly. If not done stir and return to oven, checking every 5 minutes.
- Remove cauliflower from oven and top with fresh squeezed lemon juice.
- Serve with your choice of protein, I picked this burger-
*Check out more Cauli Facts here: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=13
I was never ever a fan of meatloaf. My mom would make it occasionally and I would eat about half a piece then lie (shh… don’t tell Mom) that I was full.
Recently, this past year I have tried adding organic free range red meat to my diet (I’m slightly anemic). The hot plate makes some great burgers and meatballs but I needed a new way to get my iron fix. So I attempted my own version of meatloaf and it made a meatloaf lover out of me!
It is super easy and crazy good! Try it here…
Homemade soup is one way to steal my heart! However I can’t stand the canned stuff. Any of you agree? I always thought soup required that “slaving all day” situation, until I discovered this delish Kale White Bean Chicken Soup!
My quick tip? Make extras of this soup and freeze for a quickie dinner 🙂 Check out the recipe here…
Kale White Bean Chicken Soup
Cinco De Mayo is a week from today! How will you be celebrating? Hopefully with some tasty Mexican food :). Any time I went to a Mexican restaurant I always ordered a tostada… the crispy shell bowl… the blend of rice and beans… delicious salsa and guac layered throughout… my mouth is watering already.
Unfortunately many of these restaurant style tostada salads are full of empty calories and unhealthy fats. True, a salad can actually be not so good for you! Fortunately the salad can be “health-ified” with some tasty changes! The Mexican Salad is the perfect party pleaser, main or side dish, most people will have no idea it is good for you!
This salad is how I get my tostada fix without the stomach ache!
The Mexican Salad is gluten free, dairy free, and vegan. This tasty meal is a perfect complex combination of carbs, fiber, protein and healthy fats to keep you fuller longer. If you are a carnivore you can also add grilled chicken, fish, or lean steak to top this salad.
Serves– 4-6 people
- 1 bag Trader Joe’s Spinach Lettuce
- 1 red bell pepper, chopped
- 1 can black beans, rinsed
- 2-3 green onion stalks, chopped
- 3-4 stalks of celery, chopped
- 1 bag Trader Joe’s Frozen Rice
- 1 jar/container of salsa
- 1 lemon, juice
- ½ c + 1 tbsp olive oil
- Black pepper
- 1-2 tsp + 1 tsp dried or minced garlic
- ½ c Pepitas
- Blue Corn Chips
- 1/8 c chopped cilantro (optional)
- Prepare rice as described on package. Removed from package place in bowl.
- Mix 1 tsp minced garlic, 1 tbsp olive oil, and if desired cilantro into cooked rice. Set in fridge or freeze to cool to room temp.
- In a large salad bowl mix spinach, bell pepper, celery, green onion, and black beans.
- In a small bowl mix ½ c olive oil, 1-2 tsp garlic (depending on your taste buds), black pepper (depending on your taste buds), juice a lemon thoroughly. This is your dressing.
- Remove rice from fridge and mix into the large salad bowl with the veggies.
- Top with fresh made dressing (step 4)
- Top salad with pepitas and a few handfuls of crushed blue corn chips.
- Serve with fresh or jarred salsa on the side for each guest to top their individual salad.
Happy Monday! It’s time for a new delicious recipe!
Last Friday I had a bunch of quinoa that I had pre-made earlier in the week but did not get a chance to use. Rather than tossing it I decided to put it to good use! I grabbed all the veggies I had in the fridge and created this simple-hearty vegan Baked Veggie Quinoa Bowl.
This randomly thrown together dinner has turned into one of my favs! The Baked Veggie Quinoa Bowl is also a great on the go lunch; heated or eaten chilled!
- 1 bunch of asparagus; bases cut
- 3 c cooked quinoa
- 1 c sliced cherry tomatoes
- 1 sliced shallot
- 2 c sliced mushrooms
- 2 tsp garlic powder
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp red pepper flakes
- 1 tbsp Grapeseed oil
- 1 tsp truffle oil (optional)
- olive oil
- cracked black pepper
- pink Himalayan sea salt
- Preheat toasted oven to 400 degrees. Line two baking sheets with foil. Lightly drizzle each baking sheet with olive oil.
- On one baking sheet distribute asparagus and shallot; top with black pepper, sea salt, and a drizzle of olive oil. On the other baking sheet lay out mushrooms and cherry tomatoes; top with black pepper, sea salt, and a drizzle of olive oil.
- Place both sheets in oven and bake 20- 25 minutes, until veggies are fully roasted. Check on veggies about halfway through and rotate if necessary.
- In a microwave safe bowl mix quinoa, garlic powder, basil, oregano, red pepper flakes, Grapeseed oil and truffle oil.
- Remove veggies from the oven.
- Heat quinoa mix in microwave for 2 minutes or until fully heated.
- Chop baked asparagus.
- Remove quinoa mix from the microwave and add in chopped asparagus, tomatoes, shallot, and mushroom. Mix thoroughly.
- Plate up and enjoy!
The spicy chicken fiesta bowl is the most delectable comfort food. If you are looking for that rub your belly feeling this spicy chicken fiesta bowl is your ticket! This dish is not one of those light summer salad meals that keep you running on your long summer nights. This spicy chicken fiesta bowl is the dish that warms your body from the inside out and makes you want to snuggle up by the fire. Yes warning this dish may make you a tad lazy; however, the spicy chicken fiesta bowl is packed full of hearty vitamins, minerals, protein, and healthy complex carbohydrates and will leave your body energized for tomorrow!
Why else do I love this spicy chicken fiesta bowl? It’s an easy one pot meal! Oh and the leftovers are almost better than the first batch as the flavors set up over night.
Here’s the magic…
- 2 tbsp olive oil
- 1 tbsp minced garlic
- 2 tsp cayenne pepper
- 1/2 c chopped fire roasted red bell pepper
- 6 oz salsa
- 1 can rinsed white beans
- 2 tsp paprika
- 1/2 c diced cilantro + extra cilantro leaves as topping
- 1 diced shallot
- 2 c chopped broccoli
- 2 c chopped kale
- 1 yellow squash, chopped
- 1 c chopped cherry tomatoes
- 1 c cooked brown rice
- 2 organic chicken breasts, chopped
- Optional- goat manchego cheese sliced thin
- Heat a large pot to medium.
- Add olive oil, garlic, cayenne, paprika, and shallot to pot. Stir evenly. Cook uncovered 2-3 minutes.
- Add chicken and broccoli. Stir consistently allowing ingredients to brown slightly, 3-5 minutes.
- Add kale, squash, and tomatoes. Stir consistently allowing ingredients to soften, 3-5 minutes.
- Add fire roasted red bell, white beans, rice, cilantro, and salsa. Lower to low heat. Cover and cook 15-20 minutes. Stir every 3-5 minutes. If mixture starts to bowl lower heat.
- Serve up and top with cilantro, salsa, hot sauce, and/or manchego cheese.
What’s for dinner tonight? Are you sick of the same old grilled chicken? This recipe gives you that juicy moist flavor that tastes like it should be bad for you- but is not! And even better, this recipe is super easy and perfect for a quick and easy week night dinner. I love to pair this baked chicken with my Cheezy Vegan Roasted Broccoli and Delicious Vegan Roasted Yellow Squash.
Try this amazing baked chicken recipe for your family tonight!
- 2 large organic chicken breasts or 4 organic chicken breast tenderloins
- 2 c kale
- 1 c sliced tomatoes
- 1 c sliced mushrooms
- 1 tbsp garlic powder
- 1/2 tbsp basil
- black pepper (as desired)
- olive oil
- Preheat toaster oven to 325.
- Line a baking sheet with foil and layer with olive oil.
- Spread kale at bottom of baking sheet. Place chicken breast on top.
- Layer with mushrooms, tomatoes, garlic, basil, black pepper, and drizzle of olive oil. Cover with foil.
- Bake for 15-25 minutes (depending on the thickness of your chicken) until chicken is cooked thru.
- Remove from oven and rest for 2-3 minutes.
- Serve with your favorite sides! Like my Cheezy Vegan Roasted Broccoli and Delicious Vegan Roasted Yellow Squash.
Yellow squash is so very versatile. It can be prepared so many ways! One of my favorite ways to prepare this fabulous gift from the ground is baking it! Baked yellow squash becomes soo incredibly juicy and takes on whatever seasonings you decide to glitter it with! This baked yellow squash is the perfect side dish to any protein! Leftovers of this baked yellow squash also are great on top of a cold salad.
The ingredients and preparation may look simple… that’s because they are but they surely come together deliciously!
- 2 yellow squash, sliced length wise
- black pepper
- olive oil
- Preheat toaster oven to 400.
- Line a baking sheet with foil and coat with olive oil.
- Lay Squash on baking sheet. Top with garlic, black pepper, and basil (as much or as little as you want). Drizzle squash with olive oil.
- Bake for 20 minutes until squash has softened and ends are a touch brown.
- Cool a few minutes before serving.
I cannot remember the last time I had broccoli covered in melty cheddar cheese. I have been cow’s milk free for over a decade. I honestly never really missed it… broccoli is so delicious on its own! But then I found Nary Dairy… this delicious treat is 100% cashew cheese. I first came across Nary Dairy at the Studio City Farmer’s Market. Nary Dairy cheezes come in a variety of fabulous flavors and are great used in dishes or as a quick pick me up snack. These stuff is so much better than the other non-dairy cheeses I have tried because of its texture and flavor. It melts perfectly and spreads like a champ!
Try this cheezy fabulousness and you will never be able to live without it!
Serves: 2-3 people
- 3 c chopped broccoli
- 1 tbsp walnut oil
- 1 tsp dried garlic
- 1 tsp black pepper
- 1 tbsp Nary Dairy Beddar Cheddar
- Preheat oven to 400 degrees.
- Spread broccoli on foil lined baking sheet. Top with walnut oil, garlic, and black pepper.
- Bake for 10 minutes. Remove and stir broccoli.
- Cook an additional 5-10 minutes until broccoli is crisp and a touch light brown.
- Add the secret ingredient.
- Mix thoroughly.
- Serve & Enjoy.
Check out Nary Dairy’s website to immerse yourself in this delicious treat: http://narydairy.com/