Slow Cooker Kale and Quinoa Minestrone Soup Ingredients: 1 Tbsp olive oil 4 cloves garlic, minced 1 medium yellow onion, chopped 2 stalks celery, chopped 2 carrots, peeled and chopped 1 – 28-oz can, low sodium diced tomatoes 2 cups frozen green beans 1 ½ teaspoons smoked paprika (optional for added depth of flavor) 1 tsp oregano (fresh or dried) 1 tsp… Read More
Spicy Lentil Power Bowl with Pickled Red Onions, Avocado, and Cilantro Ingredients For the Lentils 1 cup dried lentils (green or brown), rinsed 2 cups vegetable broth (or water) 1 tablespoon olive oil 1 small onion, diced 2 garlic cloves, minced 1 teaspoon ground cumin 1 teaspoon smoked paprika 1/2 teaspoon cayenne pepper (adjust for spice preference) Salt and black pepper to taste 1/4 cup tomato… Read More
Avocado Spinach Sandwich Elevate your lunch game with this simple and nutritious plant-based sandwich, which is packed with fiber, healthy fats, and vibrant veggies. Ingredients: 2 slices 100% whole grain or gluten-free bread 2 tablespoons hummus 1/4 cup avocado, sliced 1 tomato, sliced 1 cup fresh spinach 1/4 cup sliced red onion Instructions: Toast bread to your desired… Read More
Pom and Kale Salad Pomegranate, White Bean, and Kale Salad With POM Vinaigrette Salad recipe by POM Wonderful Prep Time: 15 Mins Total Time: 20 Mins Serves: 2 Difficulty: Easy Ingredients: Salad: 8 oz. organic chopped kale, tough stems removed Extra-virgin olive oil (for massaging kale) Kosher salt 3⁄4 cup white beans, drained and rinsed 1⁄2 cup POM Wonderful Pomegranate… Read More
Hormone-Balancing Breakfast Egg Bites Ingredients: 8 eggs ¼ cup unsweetened plant-based milk 1 cup baby spinach, chopped ½ cup diced sweet potato ½ cup crumbled goat cheese ¼ cup diced red bell pepper 2 tbsp chopped fresh parsley or cilantro 1 tsp turmeric powder ½ tsp Himalayan pink salt or sea salt ¼ tsp black pepper Instructions: Preheat your… Read More
Caramelized Onion, Goat Cheese, & Arugula Flatbread Recipe by: Healthy Family Project 1 tbsp unsalted butter 1 large RealSweet® onion, thinly sliced ⅛ tsp salt 1 tbsp veggie stock 1 premade thin-crust flatbread 2 tsp olive oil, divided 3 oz goat cheese 1 cup arugula 2 Tbsp balsamic glaze Directions: Preheat oven to 425°F. Heat butter in a skillet over medium-low heat.… Read More
Grilled Peach and Arugula Salad with Burrata Cheese: Ingredients: 4 ripe peaches, halved and pitted 2 tablespoons olive oil, divided 4 cups arugula 4 oz of burrata cheese 1/4 cup toasted pine nuts 2 – 3 tablespoons balsamic vinegar Salt and pepper to taste Fresh basil leaves for garnish Instructions: Preheat the grill to medium-high heat. Brush the peach halves with 1 tablespoon… Read More
Walnut, Pear, and Avocado Bowl Recipe by: California Walnuts Dressing 1/4 cup lime juice 1/4 cup loosely packed fresh cilantro leaves 2 tablespoons water 1 1/2 tablespoons canola oil 1 1/2 teaspoons garlic salt, or to taste ½ red pear, peeled and cubed ¼ avocado Freshly ground pepper to taste Bowl 3 cups pre-cooked chilled quinoa (1 lb 4 oz.)… Read More
Better-for-you Crunchwrap Recipe by: Pulses.org Ingredients 1 tbsp avocado oil or preferred oil ½ diced yellow onion 1 tsp chili powder 1 tsp ground cumin 1 tsp dried oregano 2 cups cooked black beans 1 ½ cups shredded jack cheese 1 ½ cups roasted butternut squash or veggie of choice 1 deseeded and finely diced jalapeno 1 sliced… Read More
Basil & Cherry Tomato Cannellini Basil & Cherry Tomato Cannellini Ingredients: 1 cup cherry tomatoes ½ red onion, diced 4 Tbsp extra virgin olive oil 1 bunch fresh basil, chopped 2 – 15 ounce cans of cannellini beans, drained Splash of white wine Salt and pepper to taste Directions: Heat oven to 350 F. Put tomatoes, onions, and olive oil… Read More