Lunch Archives - Sole to Soul Coaching

January 30, 2023

Quinoa-Stuffed Sweet Potatoes

Quinoa-Sweet Potatoes Ingredients:  cup quinoa, rinsed 2 cups water ½ cup pepitas or pine nuts ⅓ teaspoon plus 3 tablespoons extra  Virgin oil 1 can (15 ounces) chickpeas rinsed and drained.  Or 1 ½ cups cooked chickpeas  ½ cup chopped green onion ½ cup of chopped fresh flat leaf parsley 2 gloves of garlic, pressed

January 20, 2023

Cheesy Broccoli Soup

Cheesy Broccoli Soup Ingredients: 1 medium carrot, diced 1 lb peeled + diced Yukon gold potatoes 4 to 5 tbsp nutritional yeast 3 to 4 tsp lemon juice 2 tbsp water or olive oil ¼ to ½ tsp smoked paprika ½ to 1 tsp salt, plus more to taste 2 tsp garlic-infused olive oil 1

December 19, 2022

Pumpkin, Pomegranate & Quinoa Salad

Ingredients: cup squash, cubed 1 tbs olive oil ½ tsp salt ½ tsp pepper ¼ cup quinoa ½ cup vegetable stock 2 cups shredded kale leaves 2 scallions, sliced 1 pomegranate, seeds only 4 tbsp pine nuts, toasted Dressing: 1 tbs olive oil 1 tbs white wine vinegar 1 tsp wholegrain mustard Salt and pepper,

August 29, 2022

Harvest Bowl

Ingredients; 3-5 Sweet Potatoes (depends on size) or about 3 cups pre cut. 1 cup Farro (uncooked) 1 tsp olive or avocado oil or spray Handful of arugula 1-2 tbsp almond slices 1-2 tbsp pumpkin seeds  1-2 tbsp pumpkin 1-2 tbsp pine nuts (optional) 1-2 tbsp cranberries or crasin-berries Add protein of choice (tofu, chicken…): 

March 11, 2022

Buffalo Chick’n Wrap

Buffalo Chicken Wrap Ingredients ½ cup unsweetened almond milk ½ cup vegan panko bread crumbs 8 ounces extra-firm tofu, pressed 6 tablespoons hot sauce (or less for less hot) ¼ cup hummus or other dressing of choice 2 whole wheat tortillas 1 cup shredded iceberg lettuce or shredded cabbage 1 red onion, diced 1 carrot,

March 01, 2022

Nourishing Plant Based Tacos

Ingredients ½ cup + 2 tbsp walnuts 2 cups of mushrooms (variety is best) 2 tsp cider vinegar 2 ½ tbsp tamari soy sauce 1 ¼ tsp ground cumin ¾ tsp chili powder 8  corn tortillas Salt to taste Note: Refrigerate mushroom/cauliflower in airtight containers for up to 3 days. Toppings: Chopped Roma tomatoes, avocado,

May 16, 2021

Baked Salmon with Cabbage, Kale and Dressing

BAKED SALMON WITH CABBAGE, KALE AND DRESSING INGREDIENTS: 6 cups Green Cabbage (roughly chopped) 4 cups of Kale Leaves (roughly chopped) 2 TBS of Avocado Oil or 1 TBS + Avocado oil spray 2 x 8ozs of salmon or 2 x 4 oz Sea Salt & Black Pepper (to taste) 1/4 cup Fresh Dill (finely

March 18, 2021

Christine’s Loaded Potato with Cauliflower Popcorn +

Christine’s Loaded Potato with Cauliflower Popcorn INGREDIENTS: 2 Sweet Potatoes 2-3 TBS Coconut Oil  1/4-1  pound of cauliflower 1 can of canola beans/chick peas Salt, pepper and any seasoning you like to taste. PREPARATION: Preheat the oven to 350.  Clean the sweet potatoes and pierce them with a fork a few times.  Bake 30-45 minutes

March 12, 2021

LIVER Green LOVE Tonic

LIVER Green LOVE Tonic INGREDIENTS: 4 cups of filtered water 1/2 cup dandelion greens or mixed greens 2-inch peeled piece of fresh ginger, peels and sliced 1 lemon, juiced 3-4 sprigs, fresh parsley 8-10 fresh mint leaves OR 2-3 drops doTerra Peppermint Essential Oil 1/8 tsp cinnamon  PREPARATION: Combine water, dandelion greens ginger, lemon juice,

February 23, 2021

Lemon Braised Chickpeas with Rosemary & Cashew Cheese

LEMON BRAISED CHICKPEAS WITH ROSEMARY & CASHEW CHEESE INGREDIENTS: 1 onion 2 garlic gloves 1/4 oz fresh rosemary 1/4 cup Kalamata olives 13.4 oz chickpeas 8 oz red bliss potatoes 2 TBS capers 4 oz or more of curly kale 2 lemons 2 oz cashew cheese (brand: Treeline Soft French-Style  PREPARATION:  Preheat the oven to