Lunch Archives - Page 4 of 6 - Sole to Soul Coaching

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

May 25, 2020

STIR FRY VEGGIE WRAPS

INGREDIENTS: 1 head of romaine lettuce 2 cups of baby spinach 2 cups of kale 2 cups of mushrooms, chopped 1 cup of broccoli florets 1/4 yellow onion finely diced 2 medium zucchinis, chopped 2 cups of brown rice 1 tablespoon of olive oil (or water in a non-stick pan) 3 tablespoons of gluten free

May 17, 2020

Super-Hydrating Smoothie

SUPER-HYDRATING SMOOTHIE INGREDIENTS: 6-8 ounces of chills coconut water, unsweetened 1/2 cup frozen strawberries 1/2 cup frozen pineapple chunks 1/2 banana, fresh or frozen 1/4 cup fresh mint leaves 1 inch fresh ginger, grated 1 scoop of high quality vegan protein powder of choice, unsweetened 1 tablespoon chia or ground flaxseeds Ice if needed PREPARATION:Put

May 15, 2020

Bloat Reducing pH Power Broth

Bloat Reducing pH Power Broth INGREDIENTS: 4 stalks of celery cut into 2” pieces 6 asparagus spears cut into 2” pieces 1 fennel bulb, chopped 1 bunch of parsley 3 carrots cut into 2” pieces 1 large onion, cut in 1/2 2 garlic gloves, cut in 1/2 1 cup spinach leaves 6 red skinned unpeeled

May 14, 2020

SPLIT PEA VEGETABLE SOUP

INGREDIENTS: 2 Cups of split peas 1 large onion, chopped 3 ribs of celery, chopped 2 cups of fingerling potatoes 2 gloves of garlic, crushed or minced 2 tablespoons parsley 2 bay leaves 1 teaspoon mustard powder 1/2 teaspoon smoked paprika Freshly ground white pepper 1 large tomato, cut into 1/2 cubes 1/2 cup coarsely

May 13, 2020

McDougall Veggie Burgers

INGREDIENTS: 20 ounces of firm tofu, well drained 1 package of silken tofu drained in a fine mesh strainer 1 package (10 ounces) frozen chopped spinach, thawed, drained and squeezed dry 1 large onion, chopped 3 gloves of garlic, crushed or minced 2 tablespoons regular or reduced-sodium soy sauce 2 tablespoons vegetarian Worcestershire sauce 2