Crockpot lentils

 

crockpotlentils

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

Quick & Healthy Breakfast Options

Overnight Oats

I either put these together while I’m fixing dinner or making my kids’ lunches. They’re ridiculously easy, delicious, and they keep in the fridge for up to 5 days.

overnight oatsBase: 1/3 c Old Fashioned Oats

1/2 c nut milk

Add-ins:(Just before serving)

1-2TB Cacao nibs

1-2 TB Almonds or Walnuts

1/2 tsp Vanilla extract

Few shakes cinnamon

Diced fresh fruit

 

Typically enjoyed cold, although could be warmed on stove (best) or in microwave (although I’m not a fan).

Chia Pudding

Again – mix it up at night & it’s ready in the morning when you are.

chia pudding

 

Base: 1/4 c Chia seeds

1 c Nut milk

1/4 tsp Vanilla extract

Shake/stir and store in fridge overnight in jar or covered bowl.

Add-ins: Fresh fruit

Cacao nibs

Almonds

Typically eaten cold.

Instant option:

Nature’s Path Organic Qi’a Creamy Coconut Gluten-Free Oatmeal

Superfood qia oatmealSuper clean superfood ingredients

(Chia, Buckwheat, Hemp, Coconut)

This makes a great breakfast or filling snack!

Again, add in sliced strawberries or your favorite fruit, cinnamon, cacao nibs or powder, drizzle of maple syrup, sliced banana & nut butter.

 

 

Multi-green Salad

This is my husband’s current favorite meal (I serve it with a side of lentils). It’s colorful, flavorful & super easy to throw together.  I haven’t purchased a salad dressing in a decade or more…and this one is great on salad, as a dip for veggies, and even good on pasta!

Salad:

  • 4 cups mixed kale & spinach
  • 1/3 c cherry tomatoes, halved
  • 6 small gold & purple potatoes (I use organic from Trader Joe’s) – boil, peel, cut in 1/4ths

Dressing:

  • 2 tablespoons olive oil
  • 1tsp salt
  • 1 cup water
  • Juice of 1/2 lemon
  • 1 cup fresh basil
  • 2 cloves garlic
  • 1 cup raw organic almonds (soak in cup of water for an hour, then drain & rinse)
  • 1 cup nutritional yeast

Blend in high-speed blender – store leftovers in a jar in the fridge for a few days.

Croutons:

  • 1 loaf ciabatta bread, cut into 1/2 in cubes, place in large bowl
  • Drizzle with olive oil to coat
  • Toss in 2tsp garlic powder, 1 TB rosemary, 1TB oregano, 1 tsp white pepper
  • Toss with hands to coat
  • Spread on baking sheet and bake at 400 degrees for 25 minutes, turning halfway through