Dinner Archives - Page 3 of 5 - Sole to Soul Coaching

August 27, 2020

Lemon Miso Pasta with Broccoli & Chile Pepita Parmesan

Lemon Miso Pasta with Broccoli & Chile Pepital Parmesan INGREDIENTS: 1/3 cup of cashews 1-2 lemons 1-2 garlic gloves 1 scallion 6 -12 oz broccoli florets 1/4 cup pepitas 1 tbsp nutritional yeast 1/2 tsp red chile flakes 1 tbs white miso paste 8 oz Banza rotini (or any chickpea pasta) Salt and pepper to

July 11, 2020

Southwestern Potato Bowl

SOUTHWESTERN POTATO BOWL INGREDIENTS: 4 large Yukon Gold Potatoes 1 (15 ounce) can pinto beans, drained, rinsed and mashed  1/2 to 1 cup Ro-Tel Diced Tomatoes and Green Chilies (look for no or low-salt) 8 ounces frozen corn (white corn if you want sweeter) 1 red bell pepper, diced 2 green onions, chopped 2-4 cups

July 10, 2020

Brown Rice Bowl

BROWN RICE BOWL: INGREDIENTS: 1 1/2 cups brown rice, uncooked 1 (15 oz can black beans, drained and rinsed) 1/2teaspoon ground cumin 1/2 teaspoon garlic powder 2 cups chopped romaine lettuce 3 to 4 green onions, chopped 1 cup cherry tomatoes, halved Hot Sauce 1/4 cup fresh cilantro, coarsely chopped (optional) Add your favorite toppings;

July 03, 2020

Vegetarian-Protein Bowl with Chili-Lime Dressing

Vegetarian-Protein Rice Bowl with Chili-Lime Sauce INGREDIENTS: 1 Cup of Jasmine or Brown Rice 1/ 2 Cup Lentils 12 tsp Paprika 12 tsp sea salt 1 TBSP Extra Virgin Olive Oil (or skip) 1Package of organic, non GMO Firm Tofu 1 bunch of Boy Choy and/or spinach chopped 2 TBSP Chives (finely chopped) 1 Stalk

June 29, 2020

Roasted Carrot and Pumpkin/Squash Soup

Roasted Carrot & Pumpkin/Squash Soup INGREDIENTS: 2 TBS Extra Virgin Oil (or water in an non-stick pot) 1-2 cups roasted pumpkin or squash (summer or winter) 4 cups of Vegetable Stock (vegetable —homemade or use lowFODMAP stock cubes 2 TBS garlic — minced 5 Carrots —peeled and chopped 1 TBS Mustard Seeds 2 tsp Sea

May 28, 2020

Sprouting Broccoli Salad

Sprouting Broccoli Salad INGREDIENTS: 3/4 cup farro 6 -8 Brussels Sprouts 2-4 mini sweet peppers 2 oz Castelvetrano olives 2 garlic gloves 1 lemon 1 cup broccoli florets  FOR THE DRESSING: 1/3 hemp seeds 1 tablespoon white miso paste 1/4 cup sunflower seeds 1/2-1 lemon PREPARATION: Add faro and a pinch of salt to a

May 28, 2020

Stuffed Portabella Mushrooms

Stuffed Portobello Mushrooms INGREDIENTS: 4-5 portabella mushrooms (less if 1-2 servings) 4-5 medium Yukon Gold Potatoes, peeled and chopped (sweet potatoes is an option) 1 medium onion, diced 2 medium red tomatoes or bell peppers, sliced 2 cups of baby spinach (any green you like) chopped 1/2 cup nutritional yeast 1 jalapeño pepper, deseeded finely

May 28, 2020

Wild Rice Stuffing with Apples

Wild Rice Stuffing with Apples: INGREDIENTS: 1 cup of finely chopped onion 1 cup of finely chopped celery 1 cup of finely chopped carrots 6 gloves of garlic, minced 1 cup of Italian parsley 1 teaspoon of mixed seasoning blend (poultry blend — chichis actually vegan) 4 cups of wild rice 2 cups of grated

May 25, 2020

Thai Coconut Tofu Soup

THAI COCONUT TOFU SOUP INGREDIENTS: 3 lemongrass stalks 1 16 oz can coconut milk 1 tablespoon red chili paste 1 1/2 cups mushrooms, chopped 1/2 small lime juice 1 package organic, non GMO tofu  (or 3 boneless chicken breasts) 8 cups of vegetable broth 1-2 inch ginger, chopped 1 red pepper, sliced 1/2 shallot, sliced

May 25, 2020

BEAUTY AND ENERGY BOOSTING SMOOTHIE

BEAUTY AND ENERGY BOOSTING SMOOTHIE INGREDIENTS: 1/2 cup of water 1/2 cup of coconut water 1 frozen banana 1 cup of mixed berries (raspberries — frozen or fresh) 1/2 pitted date (to cut the taste of the spiraling) 1/2 peeled cucumber (peel tastes bitter blended in a smoothie) 1/2 -1 cup of spinach 1/4 cup