Serves: 4 Prep time: 5-7 minutes Cook time: ~35 minutes Ingredients 1 c. uncooked rice & 2 c. water 1 14.5 oz. can black beans, drained and rinsed 1 14.5 oz. can diced tomatoes 1 small sweet potato, diced 1 small yellow onion, diced 1/2 …
Stay warm and healthy during the Winter season with this potato & lentil soup. This recipe is also packed with vegetables to really pump up the nutrition. This recipe serves 4-6 people and leftovers can be stored in the refrigerator for up to 5 days …
Serves: 2-3 Prep time: 10 minutes Cook time: 15 minutes
Ingredients
2 packs instant ramen
1/2 yellow onion, diced
1/2 red bell pepper, sliced
1 c. bok choy, chopped
1/2 c. broccoli, chopped
2 garlic cloves, minced
1 carrot, thinly sliced
1 quart vegetable stock
1 Tbsp sesame oil
1 Tbsp soy sauce
1 tsp ground ginger
1 tsp cumin
Optional: Tofu/Tempeh, soft boiled egg, sriracha, sesame seeds, lime juice, cilantro, chopped roasted peanuts
Directions
If you’re on a tight budget but are tired of bland meals, this recipe turns a 13 cent ramen pack into a decadent bowl of delight! Plus you can turn it into a healthier option by packing it with nutritious vegetables and proteins such as tofu or tempeh.
Ingredients 3 c cauliflower, chopped 1 Tbsp olive oil 1 tsp curry powder ½ tsp turmeric powder ½ tsp garlic powder 1 Tbsp apple cider vinegar 1 tsp salt & black pepper 1 c. uncooked quinoa 1 c. chopped kale ½ cucumber, diced ¼ c …
Serves: 1 Prep time: 5 minutes Ingredients 1/2 c. old-fashioned oats* 1/2 c. non-dairy milk 1/2 tsp pure maple syrup or honey 1/4 tsp pure vanilla extract For serving, optional: fresh fruit, sliced or slivered almonds, other nuts or nut butter, etc. **Substitute for gluten-free …
Ingredients
2 Tbsp olive oil
½ yellow onion, diced
3 cloves garlic, minced
1/2 red pepper, diced
1 1/2 tsp cumin
1 tsp chili powder
1 1/2 cups spicy salsa
4 cups vegetable stock
1 Tbsp brown sugar or maple syrup (to taste)
2 15-ounce black beans, drained
1 15.25-ounce whole kernel corn, drained
For Serving: optional
Lime juice
Fresh cilantro, minced
Red onion, diced
Tortilla chips
Ripe avocado
Hot sauce
Directions
Serves: 3-4 Prep time: 15 minutes Cook time: 30-35 minutes Ingredients 1 c. uncooked rice & 2 c. water 1/2 large yellow onion, diced 1 red bell pepper, diced 1 carrot, diced 1 c. broccoli, chopped 1 zucchini, diced 1 c. bok choy or kale, …
Ingredients 6-7 roma tomatoes 1 large yellow onion ½ bunch of cilantro 2 garlic cloves ½ cumin Salt to taste 1 can of El Pato Salsa de Chile Fresco (found in Latinx grocery stores or international aisle at your regular grocery store) 1 lime Tortilla …
Ingredients
1 yellow/brown onion, diced
4 carrots, chopped
4 celery stalks, chopped
1 large zucchini, chopped
2 cloves of garlic, minced
1/4 small cabbage, chopped
1 (28 oz) can of diced tomatoes
1 (15 oz.) can chickpeas or white beans
1 Tbs vegetable or olive oil
10 c. water or vegetable broth
2 tsp. kosher salt
Black pepper to taste
2 c. pasta
***If you don’t have zucchini or cabbage you can substitute with peas or greens beans and kale
Optional: Pasta, toasted bread, crackers
Directions
Leftovers can be stored in the refrigerator for up to 3 days, or you can freeze some of the soup for up to two weeks and reheat it in a pot for later enjoyment. **If your protein sources come from meat, some chicken wings or a leg can be added to the soup instead of beans. Add the chicken with the vegetables during the first hour of simmering. Remove the chicken before adding the pasta. Remove the chicken skin & bones, shred the meat and return to the soup after the pasta has cooked.
NOTE: If you’re not adding the pasta, only use 7-8 cups of water.
Yields: More than expected!
Ingredients 1 lb. fresh brussel sprouts, halved 4 garlic cloves, peeled, chopped 10 oz. petite cherry tomatoes 1 tbsp. Olive oil 2 tbsp. Balsamic vinegar 1 tsp salt 1 tsp black pepper Directions Preheat the oven to 400 degrees F. Prepare vegetables and place them …
