Recipes Archives - Page 7 of 13 - Sole to Soul Coaching

July 10, 2020

Easy Blueberry Oatmeal

Easy Blueberry Oatmeal: Engine 2 INGREDIENTS: 2 Cups of water 1 Cup old-fashioned oats (I like GF Trader Joe’s) 1 Tablespoon chia seeds or ground flax seed (or both!) 1 banana, peeled and sliced 1/2 cup blueberries (fresh or frozen) PREPARATION: Cook the oatmeal as instructed.  When oatmeal is the desired texture, heap the oatmeal

July 03, 2020

Chili-Lime No Oil Sauce

INGREDIENTS: For the Chili-Lime Sauce: Rinse 3/4 white beans (cannelli or northern beans) 1-2 limes — juiced  1 tsp chili powder 1/4 water 1/2 tsp cayenne pepper 1.2 tsp paprika 1 tsp garlic minced *add more lime is you like a more lime sauce PREPARATION: Put all ingredients in a blender and blend. Modified From:

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

June 28, 2020

Low FODMAP Energy Bar

Low FODMAP Energy Bar INGREDIENTS: 2/3 cup Almonds (roasted or to chopped) 2/3 cup Natural no salt or sugar Peanut Butter 1 1/4 cup Rolled Oats 2/3 Cup Maple Syrup 1/3 Cup Dried Unsweetened Cranberries 1/3 cup Dried Banana 2/3 cup Quinoa Flakes 2/3 cup Puffed Brown rRce 1 1/4 TBS Chia Seeds 1 1/4

June 16, 2020

BREAKFAST SALAD BOWL

BREAKFAST SALAD BOWL INGREDIENTS: 2 slices bread of choice 2 handfuls salad leaves per bowl 2 baby cucumbers, sliced 2.6 oz. (75g) feta cheese, cubed   2.6 oz. (75g) blueberries 2 tbsp. pumpkin seeds 1 tbsp. olive oil 2 tsp. honey ½ lemon, juiced PREPARATION: Toast the bread and tear into small pieces.  Assemble the salad

June 16, 2020

AVOCADO, FETA & POMEGRANATE TOAST

AVOCADO, FETA & POMEGRANATE TOAST (or Vegan Cheese) NGREDIENTS: 2 slices wholemeal bread 1 avocado ¼ cup (50g) feta cheese, crumbled or Vegan Cheese (like cashew) ¼ pomegranate, seeds mint leaves, to garnish  PREPARATION: Toast the bread to your liking. Remove the avocado flesh and mash it up with a fork, season with salt &

June 16, 2020

Peanut Butter and Jelly Smoothie

PEANUT BUTTER AND JELLY SMOOTHIE INGREDIENTS: 1 small banana (frozen or fresh) 1TBS peanut butter 3/4 cups frozen raspberries (or raspberry/strawberry combo) 1 to 1 1/2 cups almond milk, unsweetened (I use water and top with almond milk) Add Plant Based Vanilla Protein powder (optional) 1 -2 TBS fiber powder or ground flax seed Ice

May 28, 2020

Cashew Cream

INGREDIENTS: 1/2 cup raw, unsalted cashews 3 tablespoons of 100 % maple syrup 2 teaspoons vanilla extract WaterPREPARATION: Using a food processor or grinder, grind nuts to a fine meal. Add ground cashews, maple syrup, and vanilla into a blender. With blender running, slowly add water until you achieved desired creamy consistency. Add a dollop

May 28, 2020

MEXICAN CHOCOLATE SAUCE

INGREDIENTS: 3/4 cup almond milk 1/4 cup of dried dates, chopped 1 teaspoon vanilla extract 1 teaspoon cinnamon PREPARATION; In a small pot, combine  almond milk, dates, vanilla, cinnamon, and chipotle powder. Bring to a boil, and then promptly reduce heat to a simmer for 2 minutes. Transfer to blender and blend with cocoa powder