Lunch Archives - Sole to Soul Coaching

September 26, 2023

Mushroom Soup

Ingredients: 6 tbsp unsalted butter1 tbsp olive oil1 leek, white and light green parts only, thinly sliced3 celery stalks, diced4 small shallots, thinly sliced4 garlic cloves, minced1 tbsp white miso paste4 tsp thyme leaves, chopped5 cups mushrooms, sliced (approximately 1 lb)½ cup white wine5 tbsp AP flour4 cups chicken or vegetable stock½ cup-1 cup heavy

July 30, 2023

Bloat Reducing Smoothie

This delicious anti-inflammatory, antioxidant-rich, belly-loving, and bloat-reducing smoothie is a fantastic way to start your day or replace any meal. Ingredients: 1 cup organic, unsweetened coconut water 2 cups (tightly packed) fresh, organic baby spinach 1 kirby cucumber, cut into chunks 1 stalk celery, chopped 1/2 cup pineapple chunks (fresh or frozen) 1 tsp freshly

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