Super Simple Go-To Salad

Don’t get me wrong, I loveeeee my veggies, but I’m not a huge salad lover. I always feel like I need something a little more filling than salad but still try and find ways to get myself to eat my greens. this salad is SO simple and SO tasty. The lime juice as a dressing adds so much flavor and is completely fat-free. The hemp seeds and avocado help give the salad a “creamy” texture so you don’t feel like you’re missing out on cheese or dairy. This is great served as either a side salad, or feel free to add in extra avocado to eat it as a meal.

INGREDIENTS:

2 heads of romaine, chopped into thin shreds

1 Tomato, chopped

1/2 cucumber, peeled and sliced

1/2 avocado, diced

1 T. hemp seeds

Juice from 1/2 a lime

Coarse sea salt to taste

Black pepper to taste

 

Directions: Cut up all the vegetables and add to a bowl. Sprinkle the salad with hemp seeds (can add more if you want an even creamier texture). Squeeze 1/2 of a lime over the salad and add coarse sea salt and pepper to taste. Toss and enjoy!

Hearty Lentil Veggie Stew

This hearty soup is packed with plant-based vitamins, fiber and protein. It’s a quick, one-pot dish that you can even freeze to eat at a later date. The simple flavors are so delicious! I used an instant pot to make this one, but you can always make it in a regular pot on the stove. You can add in any other veggies you want or substitute depending what’s in your fridge. I’m not too precise with amounts of veggies in this recipes because the more the merrier. Get creative or use up leftovers and it will taste just as good!

Serves: 4-6

INGREDIENTS:

1 Yellow onion, chopped

3 cloves of garlic, chopped

2 large carrots, chopped

2 stalks of celery, chopped

2 heads of broccoli, chopped into florets

1/2 a small head of red cabbage

3/4 c. cherry tomatoes, cut in half

1 c. green lentils, rinsed

2 t. dried rosemary

1 t. salt

Black pepper to taste

4 c. vegetable broth

2 1/2 c. water

 

DIRECTIONS FOR A STOVE-TOP POT:

In a pot, add a splash of olive oil, onion and garlic. Saute until onions are clear. Add in carrots and celery, saute another 3-4 minutes. Add in broccoli, cabbage salt, pepper and rosemary. Saute 3-4 more minutes. Meanwhile, rinse lentils under the faucet and add lentils to the pot. Add in tomatoes, vegetable broth and water. Bring to a boil then to a simmer. Place a lid on the pot, tilted to let some air in and out. Simmer for 30-35 minutes until vegetables are tender and lentils are soft. Enjoy!

IN AN INSTANT POT:

Use the saute setting and add a splash of olive oil, onion and garlic to the pot. Saute for 3-4 minutes, until the onion is clear. Add in all other ingredients. Secure the lid and use the “chili” button to cook the stew. Once complete, release the steam through the pressure release valve. Take off the lid and enjoy!

 

 

 

Fettucine “Alfredo”

This dairy-free pasta is a hearty, and super fast (seriously, it took 30 minutes) meal that is loaded with protein. You can use any shape of noodle, or any type, I prefer red lentil spaghetti as it gives some extra protein, fiber and is gluten-free.

Serves: 4

INGREDIENTS:

3 medium Yukon gold potatoes, peeled and chopped

1 small yellow onion (or 1/2 of a large), chopped

3/4 c. baby carrots chopped in half

4 cloves of garlic

3/4 c. cashews

1/2 c. water veggies are boiled in

1/4 t. Turmeric

1 T. nutritional yeast

Salt to taste

1 box of pasta of choice (I use red lentil spaghetti)

 

DIRECTIONS: Boil water in a  large pot, and add  potatoes, onion, carrots and garlic until all veggies are soft. Once soft, strain vegetable and reserve 1/2 cup of the water they were boiled in. Add all veggies, cashews and water to a Vitamix of high speed blender. Blend until smooth and creamy.

Boil spaghetti noodles, or noodles of choice in a separate pot based on instructions on box. Strain and place in a serving bowl. Add the “cheese” mixture to noodles until thick coating is distributed evenly. Serve, and enjoy!