Kale Quesadilla!!
-1 or 2 tortillas of your choice (I use Ezekiel sprouted grain tortillas)
-2 Tbsp. of roasted red pepper hummus
-1/2-1/4 cup of chopped green, red, or orange bell pepper
-black olives
-green olives
- 1 cup of kale chopped (organic)
- 2 Tbsp. Trader Joe corn salsa
-1/2 of a ripe avocado
Directions:
1. Spread the hummus on the tortillas then place your bottom tortilla in a tortilla maker or the bottom of a skillet (tight fitting to keep shape).
2. Next layer your veggies and place the top tortilla on top of layered vegetables. Cover with something heavy enough to seal the quesadilla together and hold while it cooks (if using a skillet). If using a tortilla maker close the top and cook until done.
3. When finished place tortilla on a plate or cutting board and cut with a pizza cutter. Serve with sliced avocado and corn salsa or any other toppings you like (If I could handle dairy I would also add greek yogurt instead of sour cream).
4. Enjoy!
Kale and Spinach Fruit Salad (it's funny I created this salad because I needed to use up my fruit before it went bad!!!)
-1 cup of spinach
-1 cup of kale
- A handful of strawberries sliced
-A handful of blueberries
-1 kiwi sliced
- Chopped yellow and orange bell peppers
-A handful of shredded carrots
-1/2 an avocado sliced
-1 Tbsp. Hemp hearts
-Strawberry dressing
Directions for strawberry dressing:
-1 cup of strawberries puree
-1 Tbsp. of maple syrup or sweetener of choice
-1/2 tsp. cinnamon (optional)
-1 tsp. balsamic vinegar (optional)
Mix all ingredients together in a blender and enjoy drizzled over your salad.
Beet Arugula Salad
-1 beet
-1 burdock root (skinned and chopped)
-1/2 of a ripe avocado
-2 carrots chopped
-1-2 cups of arugula or lettuce of your choice
-1 tsp. of ginger
-2 Tbsp. of coconut aminos
-1 tsp. of cinnamon
-1 Tbsp. of chickpea miso
-1/2 tsp. cumin
-1 cup of low sodium vegetable broth
-1 Tbsp. of hemp hearts
Directions:
1. Skin and chop the burdock root, cut up your carrots, beet and place in either a soup pot ,crock pot or pressure cooker (I used my electric pressure cooker and it only took 10 minutes)
2. Add all of the spices and coconut aminos and miso to the pot, crock pot, or pressure cooker along with vegetable broth. Cook until all vegetables are tender (you will need to let the beet cool and then peel the skin off and chop it), then drain the vegetables and let cool and then assemble.
3. Place the salad mixture on a plate and add the vegetables on top and then top with sliced avocado and your hemp seeds. I did not add any dressing the avocado was creamy enough when mixed in, but you can add whatever dressing you like. Enjoy!!
-1 beet
-1 burdock root (skinned and chopped)
-1/2 of a ripe avocado
-2 carrots chopped
-1-2 cups of arugula or lettuce of your choice
-1 tsp. of ginger
-2 Tbsp. of coconut aminos
-1 tsp. of cinnamon
-1 Tbsp. of chickpea miso
-1/2 tsp. cumin
-1 cup of low sodium vegetable broth
-1 Tbsp. of hemp hearts
Directions:
1. Skin and chop the burdock root, cut up your carrots, beet and place in either a soup pot ,crock pot or pressure cooker (I used my electric pressure cooker and it only took 10 minutes)
2. Add all of the spices and coconut aminos and miso to the pot, crock pot, or pressure cooker along with vegetable broth. Cook until all vegetables are tender (you will need to let the beet cool and then peel the skin off and chop it), then drain the vegetables and let cool and then assemble.
3. Place the salad mixture on a plate and add the vegetables on top and then top with sliced avocado and your hemp seeds. I did not add any dressing the avocado was creamy enough when mixed in, but you can add whatever dressing you like. Enjoy!!
Grilled Tomato and Spinach Sandwich with Roasted Red Pepper Hummus
-2 pieces of bread of your choice (I used my sprouted whole grain bread)
-1 tomato sliced thinly
-A handful of fresh organic spinach
-2 Tbsp. of roasted red pepper hummus
-1 tsp. of Earth Balance olive oil spread (soy-free)
Directions:
1. Slice your tomato into thin slices and then place on a paper plate with a paper towel and tae another paper towel and blot dry gently.
2. Take your bread and spread the earth balance on one side of each slice and face the buttered sides together.
3. Add a tablespoon of the hummus to the bottom and top layer of the sandwich, then spinach, and lastly the tomatoes on top.
4. Place in a skillet or frying pan and cover with a tight lid that will squish the sandwich a little (only a little not to much)
5. Cook on medium to high heat and watch closely;cook on each side about 3-5 minutes depending upon your stove top. Then microwave for about 30 seconds to 1 minute (again depending on your microwave wattage)You can add any other sauces you like to your sandwich.
6. Enjoy!!
-2 pieces of bread of your choice (I used my sprouted whole grain bread)
-1 tomato sliced thinly
-A handful of fresh organic spinach
-2 Tbsp. of roasted red pepper hummus
-1 tsp. of Earth Balance olive oil spread (soy-free)
Directions:
1. Slice your tomato into thin slices and then place on a paper plate with a paper towel and tae another paper towel and blot dry gently.
2. Take your bread and spread the earth balance on one side of each slice and face the buttered sides together.
3. Add a tablespoon of the hummus to the bottom and top layer of the sandwich, then spinach, and lastly the tomatoes on top.
4. Place in a skillet or frying pan and cover with a tight lid that will squish the sandwich a little (only a little not to much)
5. Cook on medium to high heat and watch closely;cook on each side about 3-5 minutes depending upon your stove top. Then microwave for about 30 seconds to 1 minute (again depending on your microwave wattage)You can add any other sauces you like to your sandwich.
6. Enjoy!!
Beet, Blueberry, and Carrot Salad with Orange Avocado Dressing
-1 medium beet
-1/2 cup blueberries
-a handful of shredded carrots
-2 cups of greens of your choice
- juice of 1-2 large oranges
- 1 ripe avocado
- 1/4 tsp ginger or cinnamon
Directions:
1. Prepare your lettuce on a plate.
2. Cut up your beet into chunks or shred them onto your salad, then add the blueberries, carrots, and any other fruit you might want to throw in.
3. Place your avocado, orange juice, and spices in your food processor blend just until you reach a thick creamy dressing. Pour over the salad and Enjoy!
-1 medium beet
-1/2 cup blueberries
-a handful of shredded carrots
-2 cups of greens of your choice
- juice of 1-2 large oranges
- 1 ripe avocado
- 1/4 tsp ginger or cinnamon
Directions:
1. Prepare your lettuce on a plate.
2. Cut up your beet into chunks or shred them onto your salad, then add the blueberries, carrots, and any other fruit you might want to throw in.
3. Place your avocado, orange juice, and spices in your food processor blend just until you reach a thick creamy dressing. Pour over the salad and Enjoy!
Another easy way to eat more greens use the leaves as taco shells! You would be surprised it tastes great!!
Taco Pizza
-1 cup dry pinto beans soaked overnight (or 1 15 oz.can of low-sodium pinto beans or refried beans)
-1/4-1/2 cup of water
-1 packet of Mrs. Dash Taco seasoning mix
-1 lemon (juiced)
-1 lettuce of your choice
-1 medium to large tomato
- Black and green olives (low sodium)
-Any other toppings you like on your taco pizza
-1 Ezekiel Sprouted Grain tortilla(brown rice for a gluten free option, or choice of pizza crust)
Directions
1. Preheat your oven to 400 degrees
2. Dump beans and water into your food processor (start with 1/4 cup and add more if needed), process until you have formed a a thick bean paste.
3. In a medium size bowl empty your beans and stir in the taco seasoning, and lemon juice.
4. Spread the refried bean mixture onto your crust and place in the oven for 10-15 minutes. If you can have dairy add about 1/4-1/3 cup of cheddar cheese on top of bean topping.
5. Take pizza out of the oven and add all of your toppings, lettuce, tomatoes, olives, and any other toppings you prefer. I used my own cheese sauce to cover the top of the pizza Homemade Nacho Cheese Recipe
6. Enjoy!!!
-1 cup dry pinto beans soaked overnight (or 1 15 oz.can of low-sodium pinto beans or refried beans)
-1/4-1/2 cup of water
-1 packet of Mrs. Dash Taco seasoning mix
-1 lemon (juiced)
-1 lettuce of your choice
-1 medium to large tomato
- Black and green olives (low sodium)
-Any other toppings you like on your taco pizza
-1 Ezekiel Sprouted Grain tortilla(brown rice for a gluten free option, or choice of pizza crust)
Directions
1. Preheat your oven to 400 degrees
2. Dump beans and water into your food processor (start with 1/4 cup and add more if needed), process until you have formed a a thick bean paste.
3. In a medium size bowl empty your beans and stir in the taco seasoning, and lemon juice.
4. Spread the refried bean mixture onto your crust and place in the oven for 10-15 minutes. If you can have dairy add about 1/4-1/3 cup of cheddar cheese on top of bean topping.
5. Take pizza out of the oven and add all of your toppings, lettuce, tomatoes, olives, and any other toppings you prefer. I used my own cheese sauce to cover the top of the pizza Homemade Nacho Cheese Recipe
6. Enjoy!!!
Quinoa Chili and Cheddar (nondairy) Pizza Recipe to come!!
-1 Ezekiel sprouted grain tortilla shell (gluten free brown rice or other flatbread or small pizza crust of your choice)
-1-2 Tbsp of roasted red pepper hummus (made without oil)
-1-1 1/2 cups of quinoa chili
-4 low sodium green(4) and (4)black olives (chopped)
-1 cup of cheese sauce for the top (or cheddar cheese if you can have dairy)
Directions:
1. Preheat oven to 400 degrees
2. Place your tortilla on your pizza pan and spread the roasted red pepper hummus to coat the tortilla
3. Drain the quinoa chili through a strainer to get rid of any access liquid
4. Spread the chili carefully over the hummus just enough to coat, not to thick of a layer
5. Sprinkle the olives over the top of chili layer
6. Place in the oven and cook for 10-15 minutes (I always check after 10 minutes, but it is usually a nice crispy crust after 15 minutes)
7. Take out of the oven (if you can not digest dairy use the cheese sauce I used) You will need to heat up a cup of it in the microwave for 30 seconds to 1 minute. Then drizzle over the pizza to your liking. Cut up your pizza with a pizza cutter and enjoy!
Nacho Cheese Sauce Link
Spinach and Hummus Quesadilla ( a quick lunch or dinner! I made the other night when I didn't feel like really cooking)
-1-2 Ezekiel sprouted grain tortillas (or brown rice if you need gluten free)
- 2 cups of fresh organic spinach
-2-3 Tbsp. roasted red pepper hummus
-If you can handle dairy cheese of your choice 1/3 of a cup
1. Place tortilla out and spread the hummus covering entire tortilla
2. Add spinach, cheese, or any other ingredients you want to add
3. If using one tortilla fold over and place in a tortilla maker, griddle, or pan
4. If you are using two tortillas put the second one on top
5. Press down on the quesadilla until it acquires its shape and stays together
6. Cook until everything looks like it is cooked or the button on your quesadilla shows it is done (you may want to flip from side to side frequently if not using a quesadilla maker)
7. I added avocado and salsa to mine!!!
8. Enjoy!!!
-1-2 Ezekiel sprouted grain tortillas (or brown rice if you need gluten free)
- 2 cups of fresh organic spinach
-2-3 Tbsp. roasted red pepper hummus
-If you can handle dairy cheese of your choice 1/3 of a cup
1. Place tortilla out and spread the hummus covering entire tortilla
2. Add spinach, cheese, or any other ingredients you want to add
3. If using one tortilla fold over and place in a tortilla maker, griddle, or pan
4. If you are using two tortillas put the second one on top
5. Press down on the quesadilla until it acquires its shape and stays together
6. Cook until everything looks like it is cooked or the button on your quesadilla shows it is done (you may want to flip from side to side frequently if not using a quesadilla maker)
7. I added avocado and salsa to mine!!!
8. Enjoy!!!
Chickpea salad sandwich
-1 can low sodium Garbanzo beans (chickpeas)
-1/2 chopped red bell pepper
-1-2 Tbsp dill seasoning
-1 tsp Dijon mustard
-2 Tbsp Olive oil Earth Balance mindful Mayo (egg, dairy, and soy free) or one ripe avocado
-pepper to taste
-sprinkle lightly with sea salt (I use pink Himalayan)
1. Drain and rinse the can of chickpeas
2. Mash up with a fork, but leave a chunky texture like chicken salad texture
3. Add all other ingredients and mix together (add and taste to your liking each seasoning)
4. I use romaine lettuce leaves for my bread with this recipe, but you can use your own bread also.
5. Enjoy
-1 can low sodium Garbanzo beans (chickpeas)
-1/2 chopped red bell pepper
-1-2 Tbsp dill seasoning
-1 tsp Dijon mustard
-2 Tbsp Olive oil Earth Balance mindful Mayo (egg, dairy, and soy free) or one ripe avocado
-pepper to taste
-sprinkle lightly with sea salt (I use pink Himalayan)
1. Drain and rinse the can of chickpeas
2. Mash up with a fork, but leave a chunky texture like chicken salad texture
3. Add all other ingredients and mix together (add and taste to your liking each seasoning)
4. I use romaine lettuce leaves for my bread with this recipe, but you can use your own bread also.
5. Enjoy
Mushroom Quinoa Stir Fry
1/2 cup of quinoa
1 8 oz. package of small portabella mushrooms
2 carrots (shredded)
2 red peppers (sliced)
head of broccoli
1 cup of vegetable broth
2 cloves of garlic
2 tsp. ginger
2 Tbs. coconut aminos
2 tsp. maple syrup
2 tsp. arrowroot or cornstarch
toasted sesame seeds to top
First, cook quinoa in 1 1/2 cups of water then in a wok sautee the mushrooms, garlic, and ginger for about 5 minutes then add add 3/4 cup of vegetable broth, coconut aminos, and maple syrup. Cover and cook for 5 minutes stirring occasionally. Mix the arrowroot or cornstarch with the remaining 1/4 cup of broth into the stir fry mixture until desired thickness. Serve over the quinoa and sprinkle with toasted sesame seeds.
1/2 cup of quinoa
1 8 oz. package of small portabella mushrooms
2 carrots (shredded)
2 red peppers (sliced)
head of broccoli
1 cup of vegetable broth
2 cloves of garlic
2 tsp. ginger
2 Tbs. coconut aminos
2 tsp. maple syrup
2 tsp. arrowroot or cornstarch
toasted sesame seeds to top
First, cook quinoa in 1 1/2 cups of water then in a wok sautee the mushrooms, garlic, and ginger for about 5 minutes then add add 3/4 cup of vegetable broth, coconut aminos, and maple syrup. Cover and cook for 5 minutes stirring occasionally. Mix the arrowroot or cornstarch with the remaining 1/4 cup of broth into the stir fry mixture until desired thickness. Serve over the quinoa and sprinkle with toasted sesame seeds.