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
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.
Base: 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).
Again – mix it up at night & it’s ready in the morning when you are.
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
Typically eaten cold.
Nature’s Path Organic Qi’a Creamy Coconut Gluten-Free Oatmeal
Super 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.