Chipotle Pumpkin Black Bean Chili Servings: 4-6 2 tbsp vegetable oil 1 onion, chopped 1 rib celery, chopped 2 jalapeños, seeded and chopped 3 cloves garlic, minced 1 tsp ground cumin 1 tsp dried oregano ¼ tsp ground pepper 2 tbsp tomato paste 1 can no-salt added canned diced tomatoes 1 cup canned pureed pumpkin 1 cup no-salt added canned… Read More
Salmon with Roasted Red Pepper Quinoa Salad Ingredients: 2 tablespoons extra-virgin olive oil, divided 1.25 pounds skin-on salmon ½ teaspoon salt, divided ½ teaspoon ground pepper, divided 2 tablespoons red-wine vinegar 1 clove garlic, grated 2 cups mixed salad greens ½ cup chopped tomatoes 1 cup chopped roasted red bell peppers (from a 12-ounce jar), rinsed 2 cups cooked quinoa (see tip)… Read More
Kale Avocado Salad with Roasted Carrots Recipe serves 6, 1 serving = 2 cups • 1 pound bag baby carrots • 1 tablespoon olive oil • ½ teaspoon salt • ¼ teaspoon pepper • 1 (15.5 ounces) can chickpeas, drained • ⅓ cup coarsely chopped walnuts • One large bunch kale (about 1 pound), stalks removed, leaves coarsely chopped • 2… Read More
Chickpea and Cauliflower Curry Ingredients • 3 tbsp canola oil • 1 small onion, chopped • 2 cloves garlic, minced • 2 tbsp curry powder • 1 tsp cinnamon • 1 tsp paprika • 1/2 tsp cayenne pepper • 1 bay leaf • 1/2 tsp granulated sugar • 1/4 tsp salt • 1-19 oz can of chickpeas, rinsed and… Read More
Salmon Strawberry Spinach Salad Makes 4 Servings Ingredients: One tablespoon avocado or grapeseed oil Four (4 ounce) salmon filets Salt and pepper to taste Six cups baby spinach (or other green) Two cups cooked and cooled quinoa One cup strawberries, sliced ½ cup pecans, chopped Balsamic Vinaigrette ½ cup balsamic vinegar ½ cup extra virgin olive oil… Read More