Chopped ingredients 1/2 lb brussels sprouts, shaved 4 stalks of celery, thinly sliced 1 apple, cored & thinly sliced 1/2 small red onion, sliced into little slivers salt + pepper 2 cups of grapes, halved 1/4 cup of sesame seeds 1/4 dried cranberries, diced
Orange Tahini Dressing 1/3 cup raw tahini 1 orange, juiced 1/2 lemon, juiced 1 clove of garlic, minced 1/2 tsp cumin (optional) 1 tsp grainy mustard braw honey/maple syrup/agave nectar to taste 2-3 tbsp grapeseed oil salt + pepper
1 cup of quinoa 1 cup vegetable broth (or water if no broth available) 1 can black beans -drained and rinsed in a colander 1 cup fresh or frozen corn (prefer white shopeg corn if buying frozen) 2-3 cloves garlic, minced 1/4 cup onion, diced 1 cup tomatoes or canned tomatoes, chopped
1-2 tsp chili powder 1/2 tsp cummin salt and pepper to taste juice of 1 lime half bunch of cilantro, diced for sauté and for garnish 1-2 jalepenos, sliced in circles and added as garnish 1/2 jalepeno, diced and added to saute salt and pepper to taste
Cook/Prep Instructions prepare quinoa with 1:1 ratio water or broth – set aside
saute garlic, onion, and diced jalapeño. add broth, tomatoes, qunioa, and spices to saute pan. add black beans, cilantro for flavor. simmer everything for about 5 minutes let cool just a bit and stir in garnish of cilantro and fresh jalapeño
NOTE: serve with sides of cilantro avocado dressing
This is an easy and beautiful way to make up breakfast or snacks for the week or for a gathering. They look bright and beautiful and the mason jars work so well to keep things fresh and easy to serve.
Use your favorite plant-centric yogurt on the bottom if you would like to skip the traditional dairy yogurt. This is kite hill yogurt, and there are many brands of plain or vanilla yogurt made from nut milks these days. Coconut, and almond milk are some of our favorite plant based yogurts. Maybe you will want to be creative and use flavored yogurts as the base.
The toppings we used here are a bit unique. Have you ever tried sprinkling quinoa in overnight yogurt bowls. It softens but still gives a light crunch. Chia seeds are a natural option. Coconut flakes, pecans, walnuts, and of course berries are favorites as well. What do you like to put on your yogurt bowls? Have you ever tried making them up ahead and storing in the fridge in mason jars?
• 1/4c. Oats(Old Fashioned) • 1 Banana, sliced • 1tsp. Cinnamon, ground • 1 pinch Himalayan Salt • Sweetener of choice(Honey, Stevia, Monk, Brown Sugar)
Slice banana and place on non-stick tray in Airfryer or Broiler on low until soft and brown, about 10 minutes. Cook oatmeal to box specifications, Add Cinnamon and Himalayan while cooking. Once oatmeal is done, plate and place cooked banana on top. Sprinkle with Cinnamon and sweetener of choice.
• 1c. Almond Milk Ricotta (Kite Hill brand) • 2c. Tomatoes (any kind) • 1 Tb. oil of your choice • 1c. Roasted Red Peppers, chopped • 1 bx. Pasta(shells) • Salt/Pepper, to taste • Crushed Red Pepper, to taste • 2 Jalapeños, sliced • 1 1/2 cup water (as needed)
Pre-cook pasta to directions on box and set aside. In a sauté pan, heat oil. Add tomatoes and stir while cooking until they start to pop. Add roasted red peppers and sauté for 2 minutes. Stir in ricotta. If needed, add a 1/2 cup water to desired creamy consistency. Once combined, add cooked pasta. Add salt, pepper and crushed red pepper to taste. Move to a serving dish and garnish with jalapeños, if you like it hot and spicy.
This dish reheats well! If you would like, transfer to a baking dish to heat up in the oven another day! Serving: 6
Cold winter days are made warmer by soup. Yet, who has time to make soup in the middle of the day when lunch hunger kicks in? This soup base can turn into several different kinds of soup throughout the week, just by heating and adding a few new ingredients… rice, noodles, fresh veggies, mushroom. This base once cooked up on Sunday afternoon, goes into mason jars to make soup the rest of the week in the winter.
Variation one : Vegetable Noodle : when reheating on the stove, add in more fresh celery, mushrooms, noodles and chopped chixen. A little chopped cilantro on top is bonus deliciousness.
Variation two : Hot Chixen : when its cold outside we get to turn the heat up twice with hot soup that is spicy. For extra green veggies we added green peas. For extra spice… hot sauce on top.
• 1-2 heads of cauliflower depending on size • Olive oil or coconut oil • 1/2 cup onion diced • 2-3 cloves of garlic • 1/2 cup fresh thyme chopped up for flavor • 1/4 cup fresh rosemary chopped for flavor • 1 can of coconut milk • 2 boxes of vegetable or chicken broth or 2 large jars of homemade stock • Salt and pepper generous
Cook/Prep Instructions Wash cauliflower and cut into small pieces. Toss in melted coconut/olive oil, salt and pepper. Roast at 400 in the oven until golden brown and starting to char just a bit on the edges (20-30 minutes)
In Saucepan :sauté garlic and onions add in fresh spices, add in cauliflower, coconut milk, broth and simmer for 5 minutes or so to let all the flavors meld together. Blend in Vitamix :let the soup cool add to vitamix and blend until creamy Servings: 8-10 short jars of soup
Fresh vegetables are so BEAUTIFUL. Smiling today I effortless create food art while laying out all the fresh veggies on the table for cooking day. Sunday’s are often grocery and food prep days around here… what about you?