To go along with my YouTube video about what I eat in a day (see the video below), here are the recipes I mentioned. In the video, I showed what I ate over the course of THREE days! I hope you enjoy the recipes.
Click here for the Overnight Quinoa
Berry Smoothie
1 1/2 cups water
2 cups spinach or kale
1 banana
2 cups frozen berries
If
you have a Nutribullet, put everything in and blend it up. If you are
using a regular blender, blend the water and greens first. Then add the
fruit and blend again. (This helps the greens to break down better.)
I like to mix in a tablespoon of Chia seeds or Hemp Hearts before drinking.
Salad with Artichoke Hearts and Potatoes (serves 2)
Ingredients
1 can artichoke hearts (drained and halved)
2 Yukon gold potatoes (peeled and cut into 1/2" cubes)
1/2 cup cherry tomatoes (cut in half)
1 oz green olives (sliced)
one head of romaine lettuce (torn in bite-size pieces)
sliced almonds
1/2 cup crumbled feta cheese (optional)
Dressing Ingredients
2 T mayo (I use vegan mayo)
1 T white wine vinegar
a pinch of minced garlic
a pinch of chipotle powder
Directions:
1. Saute potatoes at medium-high in a bit of olive oil until browned (about 8 minutes). Place on a paper towel and toss with salt and pepper.
2. Saute artichokes for 5 minutes until browned.
3. Mix salad ingredients together and season with salt an pepper.
4. Place potatoes, artichokes, and tomatoes on a bed of romaine. Top with almonds and feta and drizzle with dressing.
Corn and Black Bean Tostadas (serves 2–3)
Ingredients
3/4 cups corn
1 can black beans (rinsed and drained)
shallot (finely chopped)
1 T chopped cilantro
6 corn tortillas
cheddar cheese for garnish (optional)
salsa
Directions:
1. Saute shallots for 3 minutes in a tsp of olive oil. Season with salt and pepper. Add corn.
2. Mash black beans with a potato masher and add to the pan with and 2 T of water. Cook until heated (just a few minutes).
3. Stir in cilantro.
4. Toast corn tortillas slightly and then top with black bean mixture and a sprinkle of cheddar cheese (optional). Toast or broil just until cheese melts.
5. Top with salsa.
Quinoa and Salad Sandwich
Put cooked quinoa, greens, and salad veggies in a whole wheat pita and drizzle with dressing. I used balsamic vinaigrette.
Israeli Couscous with Chickpeas and Roasted Vegetables (serves 2)
Ingredients
zucchini (cut into 1/2" cubes)
cherry tomatoes (halved)
thyme
garlic
smoked paprika
2 green onions (thinly sliced)
lemon juice
1/2 can chickpeas (rinsed and drained)
3/4 c Israeli couscous
1 1/2 c vegetable broth
1//2 c feta cheese (optional)
Directions
1. Preheat oven to 425. Drizzle zucchini and tomatoes with a small amount of olive oil. Toss with salt, pepper, and thyme. Place on a baking sheet and roast in the middle of the oven for 20 minutes.
2. Drizzle chickpeas with oil and toss with a tsp of paprika, salt, and pepper. Place on a baking sheet and roast on the top rack of the oven for 20 minutes.
3. Heat a small amount of oil in a pot. Cook garlic and the white pieces of the green onions over medium-high for a minute. Add couscous, thyme, salt, and pepper and cooking (stirring) for 2-3 minutes.
4. Add 1 1/2 cups vegetable broth and bring to a boil. Reduce to a simmer and cook for 10 minutes or so. Stir in half of the veggies, half of the feta, and a splash of lemon juice.
5. To serve, divide couscous between two bowls. Top each with remaining veggies, chickpeas, green onions, and feta.
Click here for the Chocolate Banana "Ice Cream"
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