Lentil, Kale & Quinoa Stew (Vegan)

A hearty (and affordable!) vegan stew that's perfect for a packed lunch or weeknight meal.
·         1 tablespoon coconut oil
·         1 yellow onion
·         3 carrots
·         3 celery stalks
·         4 cloves garlic
·         1½ teaspoon ground cumin
·         ½ teaspoon ground ginger
·         ½ teaspoon ground turmeric
·         2 teaspoon salt, plus more to taste
·         1 cup red lentils
·         ½ cup dry quinoa
·         5 cups water
·         26.5 oz box of chopped tomatoes
·         2 cups chopped kale
1.   Melt the coconut oil in a large pot over medium heat and sauté the onions, carrots, and celery until tender, about 8 minutes.
2.   Add in the minced garlic and sauté another minute, just until fragrant.
3.   Add in the cumin, ginger, turmeric, salt, lentils, quinoa, water, and tomatoes and bring the soup to a boil. Once boiling, lower the heat and cover the pot to let everything simmer until the lentils are tender, about 20 minutes.
4.   Once the lentils and vegetables are very tender, stir in the chopped kale and cook until it's wilted, just a few minutes. Season with additional salt, if desired, (I added a ½ teaspoon myself) and serve warm.
5.   Leftovers can be stored in the fridge for up to 4 days, and I think this would make a great packed lunch in a thermos for the week, too!

Easy Lentil, Sweet Potato & Coconut Curry (Vegan)

An easy and filing vegetarian curry dish, featuring lentils and sweet potato.
·         1½ tablespoons coconut oil
·         1 cup diced onion
·         1 cup dried red lentils (<--i also="" green="" lentils="" o:p="" used="" which="" worked="">
·         1 medium sweet potato, cut into 1-inch cubes
·         1 large carrot, sliced lengthwise and chopped
·         ½ teaspoon ground turmeric
·         1 tablespoon mild curry powder
·         1 teaspoon ginger powder
·         ½ teaspoon sea salt
·         Freshly ground black pepper
·         3½ cups vegetable broth or water
·         ½ cup coconut milk
1.   Heat the oil in a large pot over medium heat. Saute the onion until it's turning a little golden. Add the lentils, potato, carrot, and spices/seasonings, and stir to combine everything.
2.   Add the water or broth and bring to a boil. Reduce the heat to a simmer and cook for 25 minutes, or until the lentils and sweet potato are tender. Stir in the ½ cup of coconut milk. Serve.
3.   Curry will keep for up to 4 days in the fridge. Leftovers can be frozen.

 Roasted Tomato Soup (Dairy-free)
Prep time:  40 mins
Cook time:  20 mins
Total time:  1 hour

This rustic tomato soup is the ultimate comfort food, perfect for a chilly evening.
·         4 pounds ripe tomatoes, quartered
·         ¼ cup balsamic vinegar
·         12 large garlic cloves, chopped
·         6 tablespoons organic extra-virgin olive oil, divided
·         Fine sea salt, to taste
·         Freshly ground pepper, to taste
·         2 medium-size red onions, diced
·         ¼ cup chopped fresh basil
·         2 tablespoons finely chopped fresh flat-leaf parsley
·         4½ teaspoons finely chopped fresh sage
1.   Preheat the oven to 500F. In a large bowl, combine the tomatoes, vinegar, garlic, ¼ cup of the olive oil, and a generous sprinkle of salt and peppers. Transfer the mixture, along with any accumulated juices, to a large rimmed baking sheet. Arrange the tomatoes in a single layer, skin side down, and roast until charred on the edges, about 40 minutes. Set aside and cool slightly, then slip the skins off the tomatoes.
2.   In a large saucepan or small stockpot over medium heat, heat the remaining 2 tablespoons of olive oil. Add the onions and cook, stirring often, until very soft, about 10 minutes. Add the basil, parsley, and sage and cook, stirring occasionally, for about 1 minute. Stir in the roasted tomatoes, along with any accumulated juices, and 5 cups of water. Bring to a boil, lower the heat to a simmer, and cook gently to allow the flavors to blend, about 8 minutes. Add more salt and pepper to taste. Serve hot.

Classic Chicken & Vegetable Soup
Prep time:  15 mins
Cook time:  25 mins
Total time:  40 mins
Serves: 4-6

A comforting soup, featuring fresh vegetables, herbs and organic chicken. Feel free to use any seasonal vegetables and herbs you have on hand-- it's a great way to get rid of anything that's starting to wilt in your fridge! I'd recommend making a big batch over the weekend, and storing the extras for a quick evening meal during the week. It stores well in the fridge or freezer.
·         1 tablespoon butter, or coconut oil
·         ½ a yellow onion, chopped
·         2 large carrots, chopped (about 1 cup)
·         3 celery stalks, chopped (about 1 cup)
·         2 garlic cloves, minced
·         1 cup fresh green beans, chopped into 1-inch pieces
·         4 sprigs of fresh thyme
·         1 pound organic chicken breasts, cut into 1-inch chunks
·         5-6 cups of water, as needed to cover
·         1½ teaspoons fine sea salt, plus more to taste
·         black pepper
1.   In a large stockpot, melt the butter over medium heat and gently saute the onion, garlic and chicken for about 5 minutes, until the onion is tender.
2.   Add the carrots, celery and green beans, thyme leaves, and enough water to just cover the vegetables (about 5-6 cups). Bring the water to a boil, then reduce heat and allow to simmer for 20 minutes.
3.   Season with salt and pepper to taste, and serve piping hot!
*For those of you who would rather avoid chicken, try using cubed squash or sweet potatoes instead!
Healthy Creole-Style Cauliflower Jambalaya
Healthy Creole-Style Cauliflower Jambalaya

A quick and easy way to cook with cauliflower rice, with a spicy kick! This recipe is vegan, paleo, and entirely vegetable-based as written, but you can add beans or meat to bulk it up with more protein.
·         1 tablespoon coconut oil
·         1 yellow onion, chopped
·         1 green bell pepper, chopped
·         4 celery stalks, chopped 3 cloves garlic, minced
·         1⁄2 jalapeño chile, seeded and finely chopped
·         2 large tomatoes, chopped
·         11⁄2 teaspoons paprika
·         1 teaspoon garlic powder
·         1⁄4 teaspoon cayenne pepper
·         1⁄2 teaspoon dried oregano
·         1 head of cauliflower (about 2 pounds), cut into florets
·         11⁄2 teaspoons fine sea salt
·         1⁄4 cup tomato paste
·         1 teaspoon tamari (gluten-free soy sauce)
·         1½ cups cooked beans, or 1 (15-ounce) can beans, rinsed and drained (optional)
1.   In a large 5.5-quart Dutch oven, melt the coconut oil over medium heat and sauté the onion, bell pepper, and celery until they start to soften, about 5 minutes. Add the garlic, jalapeño, tomatoes, paprika, garlic powder, cayenne, and oregano and sauté until the tomatoes release their juices and cook down, about 5 minutes more.
2.   While the veggies are cooking, pulse the cauliflower florets in a food processor until a rice like texture is achieved. Add the cauliflower rice to the sautéed vegetables, along with the salt, tomato paste and tamari and sauté until tender, about 10 minutes more. Add the beans, if using. Stir occasionally while cooking to prevent sticking.
3.   Once all of the vegetables are tender and any added protein is cooked thoroughly, taste and adjust the seasonings. Serve warm. Store leftovers in an airtight container in the refrigerator for up to 3 days.

Spiralized Sweet Potato Pizza Skillet

An easy skillet meal that tastes like pizza-- without the need for crust!
·         1 tablespoon extra-virgin olive oil
·         3 medium sweet potatoes, peeled, spiralized with
·         1 teaspoon garlic powder
·         Salt and black pepper
·         1 ½ cups marinara sauce
·         ½ teaspoon dried oregano
·         1¼ cups shredded mozzarella cheese
·         ¼ cup sliced black olives
·         ½ small red onion, thinly sliced
·         1 small green bell pepper, thinly sliced
·         2 tablespoons chopped fresh basil, for garnish
·         1 tablespoon grated Parmesan cheese, for garnish
1.   Preheat the oven to 425 degrees.
2.   Heat the olive oil in a 10-inch skillet over medium-high heat. When the oil is shimmering, add the sweet potato noodles and season with the garlic powder, salt, and black pepper. Cook for about 5 minutes or until beginning to soften.
3.   Pour the marinara sauce over the noodles, sprinkle with the oregano, then layer the mozzarella on top. Top with the olives, onion, and bell pepper.
4.   Bake for 20 to 25 minutes or until the cheese is melted and golden.
5.   Garnish with the basil and Parmesan and serve warm.


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