This quick, easy & delish summer salad was a hit at the last 2 (outdoor, socially distanced) potlucks I’ve attended. Try it at your next gathering or meal prep it & you’ve got lunch covered for the week!
Warming & hearty – this healthy soup is quick to prepare and delicious!
- 1 TB olive oil
- 1/2 yellow onion, diced
- 2 celery stalks, diced
- 2 carrots, peeled and diced
- 2 garlic cloves, minced
- 1 tsp Herbamare or salt
- 1/2 tsp pepper
- 1 box / 4 cups vegetable broth
- 1 TB miso paste (white or yellow)
- 1 can cannellini beans-drain and rinse
- 1 can chickpeas-drain and rinse
- 1 can diced tomatoes with green chiles
- 1 can fire roasted tomatoes
- 1/2 cup quinoa (dry)
- 2 cups collard greens – remove stems and chop
- 2 cups spinach
- 2 cups kale
- juice of 1/2 lime
Heat oil in large stockpot, add onion and saute until transparent. Add celery and carrot, saute until tender. Add garlic, Herbamare/salt, pepper and miso – saute, stirring constantly 1 more minute. Add beans, tomatoes, quinoe, broth and bring to a boil. Reduce heat and simmer 15 minutes. Add lime juice followed by greens and stir until wilted, then serve.
Just eat whole, unprocessed, real food is the best advice I can give for someone wanting to get healthy and/or lose weight. Avoiding processed food and drinks, and including as many fruits (no, you’re not going to gain weight from eating fruit!) and vegetables is the best way to fuel your body & promote health.
Sadly, I usually eat lunch at my desk or in a meeting, so a smoothie is the best/easiest way for me personally to make sure I have a healthy mid-day meal (I also have some raw cut up veggies and bring a piece of fruit with me -usually an organic apple – for a 3pm snack).
Here’s the basic recipe, but you can adjust according to your preferences:
In a high speed blender (I love my Vitamix!)
- 3/4 c coconut water
- 3/4 c water
- 1/4 avocado
- 1 TB chia seeds
- Juice of 1/2 lime
- 1 scoop vegan protein powder (flavored for newbies/unflavored hemp also fine)
- 2 c organic greens (I like the Taylor Farms mixes)
- 1/4-1/2 frozen banana
- 1 tsp camu camu
- 1 inch piece of ginger
- 1 tsp matcha powder
~10 g fat; 50 g carbs, 31g protein, 410 calories; searchable on MyFitnessPal as “Goal Fit Method Smoothie
As requested, here’s a typical weekday’s food. Workout-wise, I did 30/35 min of fasted cardio before work.
5:15am: 32 oz warm lemon water, plus more water during workout
7:45am: Organic coffee with Foursigmatic Cordyceps Elixir and a few shakes of cinnamon while driving to work
9:30am: 17oz Hydroflask filled with warm water, lemon & ~1TB apple cider vinegar
12:00pm: “Health Insurance” Smoothie: I drink some iteration of this most days at work as I eat at my desk. Today’s included PlantFusion chocolate protein powder, ~2 c organic power greens (spinach, chard, kale & mizuna), 1/2 avocado; 1/3 frozen banana; 1/2 c organic wild blueberries, 1 TB chia seeds, few shakes turmeric. Also: 2 chopped carrots, 1 c celery, 1 c jicama with 6TB Trader Joe’s Sauerkraut with Pickled Persian Cucumber.
2:30pm: Organic Fuji apple, ~1/2 to 3/4 packet Justin’s almond butter
4:30pm: 25 oz S’well bottle with water & 2 drops lemon essential oil
5:30pm: 1c Butternut Squash soup & salad (2c mixed greens, 1/2c chickpeas, 1/3 c edamame, cherry tomatoes, red peppers, cucumber, 1/4 c quinoa, ~2TB homemade citrus dressing.
8:00pm: Hot cacao – 2TB Navitas Cacao with hot water & pumpkin pie spice, frozen banana with light smear of peanut butter & sprinkle cinnamon
9:30pm: Reishi mushroom elixir (switching up from my usual Natural Calm).
These lentils are on regular rotation around here, frequently as taco ‘meat’ or with brown rice & Brussels sprouts, just swap out the Mexican seasoning for allspice…
Into the crockpot, set on low for 6 hours:
- 2 c lentils, rinsed & drained
- 1 onion, chopped
- 2 zucchini, chopped
- 1/2 red pepper, chopped
- 2 carrots, chopped
- 2 ribs celery, chopped
- 1 can diced tomatoes with liquid
- 3c veggie broth
- 1c water
- 1 jar salsa (I like the Newman’s Own Mild Salsa)
- 1 TB cumin
- 2 tsp chipotle chili poweder
- 2 tsp oregano
Serve in lettuce wraps (or organic blue corn taco shells), topped with pico/salsa, avocado & sriracha