TROPICAL SALAD INGREDIENTS: 1 avocado diced 8 pineapple slices, cubed 1 papaya or mango, cubed 1/2 cup celery, diced PREPARATION: Toss all ingredients and enJOY. Adapted from: The Metagenics Detox
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Lunch
January 10, 2021
Vegetarinan Chili
Vegetarian Chili INGREDIENTS: 1 TBS Olive Oil 1 medium onion chopped 2-4 whole carrots, diced 4 gloves of garlic, minced 1 sweet red bell pepper, chopped 1 green bell pepper, chopped 1 jalapeno pepper, chopped (optional) 2 TBS chili powder 1 tsp cumin 1 can low sodium, organic kidney beans (rinsed or keep liquid) 1
January 09, 2021
Smokey Bean Tacos
Smokey Bean Tacos INGREDIENTS: 15 oz can of no salt added fire roasted tomatoes (I could not find fire roasted tomatoes so I added about a tablespoon of Liquid Smoke 1 cup diced onion 1 cup diced seeded poblano pepper 1 TBS minced garlic 1 TBS fresh oregano or 1 tsp dried 1 tsp ground
January 02, 2021
Spinach and Mushroom Lasagna from “UNDO IT!”
Spinach and Mushroom Lasagna from “UNDO IT!” INGREDIENTS: 32 tunes frozen chopped spinach, thawed 16 ounces cremini and/or button mushrooms 1/4 tea fine sea salt, divided 1/4 freshly ground black pepper 2/3 cup Roasted Garlic,puree 24 ounces tofu, blotted dry and finely crumbled 1/4 cup nutritional yeast 1/2 cup finely packed basil leaves, finely chopped
December 27, 2020
“Om” Oatmeal
“OM” OATMEAL INGREDIENTS: 1 cup rolled oats 2 TBS Hemp Hearts 1/4 dried dates 1 TBS ground flaxseed Filtered Water Pumpkin and/or sunflower seeds to garnish PREPARATION: Combine first four ingredients into a stainless steel pot. Fill with filtered water to just cover the oat mixture. Cook on low-medium heat until water is absorbed; about
December 26, 2020
Restorative Strawberry-Banana Smoothie
Restorative Strawberry-Banana Smoothie INGREDIENTS: 1 1/2 cups water 2 bananas (frozen works best) 12 frozen strawberries 20 raw walnuts PREPARATION: Combine all ingredients except the walnuts in blender. Blend for one minute or until smooth. Pour into two tall glasses, and top with walnuts. FROM: “Happy Healthy Gut” Jennifer Browne
November 05, 2020
Wild Mushroom, Ginger and Minted Brussels PHO SHOW
WILD MUSHROOM, GINGER and MINTED BRUSSELS PHO SHOW INGREDIENTS: 1 TBS olive oil or spray oil 1/2-1 onion diced 1 pound Brussels s sprouts trimmed 4 cups low-sodium vegetable broth 1 TBS fresh grated ginger 4 ounces wild mushrooms (mix them up) 1 large or 2-3 small portobellos mushrooms, cubed 8 ounces white button mushrooms,
November 01, 2020
Wild Mushroom, Ginger and Minted Brussels Pho Show
Wild Mushroom, Ginger and Minted Brussels Pho Show INGREDIENTS: 1 TBS olive oil or spray oil 1/2-1 onion diced 1 pound Brussels s sprouts trimmed 4 cups low-sodium vegetable broth 1 TBS fresh grated ginger 4 ounces wild mushrooms (mix them up) 1 large or 2-3 small portobellos mushrooms, cubed 8 ounces white button mushrooms,
October 19, 2020
Italian Cannellini Bean Stew
Italian Cannellini Bean Stew INGREDIENTS: 1 onion 2 garlic gloves 1-3 carrot(s) 1-3 celery stalk(s) 4 oz mustard greens 1 lemon 13.4 oz cannellini beans 2-4 veganItalian Sausages (or any vegan sausages) 1 tsp herbs de Provence (or Italian herbs) 2 cups of vegetable broth 1-2 TBS soy-free vegan parmesan or Nutritional Yeast PREPARATION: Peel
October 17, 2020
Coconut & Red Lentil Soup
Coconut and Red Lentil Soup INGREDIENTS: 1 1/2 TBS cumin seeds 1 TBS coriander seeds 1/2 TBS Black Pepper 2 TBS Olive Oil 1 Small Onion – diced 1 1/2 cups red lentils 4 to 5 cups vegetable stock (or water) One 12-ounce can coconut milk 2 TBS minced or grated (not zested) fresh ginger