Ingredients: 2-3 cups Romaine lettuce, chopped 1/2 English cucumber, diced 5 cherry tomatoes, halved 1/2 cup chickpeas, rinsed and drained 1 cup kalamata olives, chopped 1 oz. feta cheese, crumbled (use sheep milk cheese if intolerant to cow dairy) 1 oz. sunflower seeds (optional) Red wine vinaigrette made with olive oil/red wine vinegar (3:1 ratio) […]
Archive | Lunch
RSS feed for this section
Spiced Carrot Peanut Butter Soup
It’s yummy and full of beta-carotene! Ingredients: 1 tablespoon olive oil 1 large onion, thickly sliced (about 2 cups) 2 pounds carrots, peeled and thinly sliced (about 6 cups) 1 celery stalk, thinly sliced 1 teaspoon sea salt 1 teaspoon Chinese chili paste 6 cups water (you can use some stock if desired) 2 tablespoons […]
Lemony Quinoa with Vegetables
1 1/2 cups uncooked quinoa 1 red, yellow, and orange pepper, diced 1/4 cup olive oil 1/2 diced cucumber (unpeeled for added nutrients) 1 fresh jalapeno, seeded and minced 1/2 cup seeded and diced tomato 1/2 cup sliced green onions 1/4 cup chopped fresh cilantro 1/4 […]
Spinach, Avocado & Mango Salad
1 tablespoon red wine vinegar 2 tablespoons olive oil 1 teaspoon Dijon mustard 1 tsp of agave Sea salt & freshly ground pepper to taste 10 cups baby spinach leaves 1 ½ cups radicchio, torn into bite-sized pieces 8-12 small red radishes, sliced 1 small ripe […]
Butternut Apple Harvest Soup
There’s a lot of ingredients in this soup and a lot of chopping, but it is worth it. It makes a large pot and your whole family will eat it up. Feel free to freeze 1/2 and save for later. ¼ cup ghee (clarified butter) or coconut oil or butter 2 large leeks (white & […]
Butternut Squash and White Bean Soup
Butternut Squash and White Bean Soup 1 tblsp extra virgin olive oil 1 cup chopped onion 3/4 tsp ground cinnamon 1/2 tsp cumin 1 clove garlic 3 cups peeled, cubed (~1/2inch) butternut squash (~1.5lb) 1/8 tsp pepper 2 cans chicken broth (or vegetable broth) (10.5oz) 1 can Mexican style stewed tomatoes (14.5oz) undrained, chopped 1 […]
Green and Yellow Beans with Mushrooms
Green and Yellow Beans with Wild Mushrooms Ingredients 1 pound(s) green beans, trimmed 1 pound(s) yellow wax beans, trimmed 3 tablespoon(s) extra-virgin olive oil 2 clove(s) garlic, minced 8 ounce(s) wild mushrooms, such as chanterelle, oyster or porcini, trimmed and sliced (If you cant find wild mushrooms, use button or cremini mushrooms.) 1/2 teaspoon(s) sea […]
Vegetarian Chili
Ingredients: 2 tsp olive oil ¾ cup chopped onion (about 1 small) 3 cloves garlic, finely chopped ½ cup medium red or green bell pepper, diced ½ cup carrot, finely chopped 1 cup water 2 tbsp chili powder 1 ½ tsp ground cumin 1 (14 ½ ounce) can ready-cut tomatoes, undrained 1 (15 ounce) can […]
Chicken Tortilla Soup
Sick of Thanksgiving food.. here is the easiest recipe ever and so versatile. If you have a lot of turkey left over, feel free to substitute it for the chicken. I recently made it but was missing some ingredients so I made a vegetarian version with black beans added. As always, my recipes are made […]
Pumpkin Soup
Whether you use canned pumpkin puree or make your own, they both are rich in beta carotene (a powerful antioxidant). This super easy recipes are healthy and festive. Basic Pumpkin Soup 2 tablespoons coconut oil 1 small onion, finely chopped 2 (15 oz.) cans solid packed pumpkin or use your own puree 1 quart water […]
