Perfect as a main course or a side dish, this salad is both vegan and gluten-free, offering a healthy option that doesn't compromise on taste. It's a versatile choice for lunch, dinner, or meal prep, and it's sure to become a staple in your recipe rotation.
Ingredients:
1 1/2 cups Chickpeas (cooked, rinsed)
1 Apple (finely chopped)
2 stalks Celery (finely chopped)
2 tbsps Tahini
2 tbsps Water
3 tbsps Lemon Juice
1/2 tsp Sea Salt
1 Garlic (clove, small, minced)
1 Apple (finely chopped)
2 stalks Celery (finely chopped)
2 tbsps Tahini
2 tbsps Water
3 tbsps Lemon Juice
1/2 tsp Sea Salt
1 Garlic (clove, small, minced)
Instructions:
- In a mixing bowl, mash the chickpeas with a fork until a fine crumb texture forms. If you'd like more texture, leave some chickpeas whole. Add in the apple and celery.
- In a second small mixing bowl, make the dressing. Combine the tahini and water and stir to combine. Then stir in the lemon juice, salt and garlic.
- Add the dressing to the chickpea mixture and stir to combine. Season with additional salt or lemon if needed. Enjoy!
This recipe is great to add flavor to grilled dishes, tacos, or Asian-inspired meals; it's always a hit! Plus, it's easy to prepare and can be made ahead of time for stress-free entertaining.
Ingredients:
1/4 cup Kimchi
2 tsps Water
1 tbsp Rice Vinegar
1 tsp Fish Sauce
1 tsp Sesame Oil (toasted)
2 tbsps Avocado Oil
4 cups Napa Cabbage (thinly sliced)
1 cup Daikon (julienned)
2 Carrot (shredded)
2 tsps Water
1 tbsp Rice Vinegar
1 tsp Fish Sauce
1 tsp Sesame Oil (toasted)
2 tbsps Avocado Oil
4 cups Napa Cabbage (thinly sliced)
1 cup Daikon (julienned)
2 Carrot (shredded)
Instructions:
- In a blender combine the kimchi, water, rice vinegar, fish sauce, sesame oil, and avocado oil. Blend until smooth.
- In a large bowl, combine the cabbage, daikon, and carrot. Pour the dressing over top and toss until well coated. Serve and enjoy!
I get asked a lot of different questions when it comes to how to eat healthy during pregnancy, or when trying to conceive. One of my favorite recipes to really, not only enjoy for its taste but for its nutritional value is this Charred Kale and Tahini salad!
Ingredients:
- 2 tbsps Lime Juice
- 2 tbsps Tahini
- 1/4 cup Extra Virgin Olive Oil (divided)
- 1/2 cup Cilantro (roughly chopped)
- 1/4 tsp Sea Salt
- 1 tbsp Water
- 4 cups Kale Leaves (stem removed, roughly torn)
- 2 tsps Sesame Seeds (toasted)
- 1 Blood Orange (peeled, roughly chopped into segments)
- 2 tbsps Pumpkin Seeds (optional)
Instructions:
- In a blender or food processor, add the lime juice, tahini, 3/4 of the oil, cilantro, salt and water. Blend until smooth and creamy and the sauce is a nice pale green color.
- Heat a cast-iron pan over medium heat. Once the pan is hot, add the remaining oil and half the kale. Let it cook undisturbed for about 1 minute. Continue cooking while tossing the kale around until it is lightly charred. Remove and repeat the process until all of the kale is lightly charred.
- Add the kale to a plate and drizzle with the tahini dressing, top with sesame seeds, orange segments and pumpkin seeds, if using. Enjoy!
Sometimes you just need to have a little treat! And these are DELICIOUS!!
Ingredients:
- 1 cup Organic peanut butter without any sugar or palm oil
- 1 cup Maple Syrup
- 3 cups Rice Puffs Cereal
- 1 1/4 cups Vanilla Protein Powder
- 1 1/2 cups Dark Chocolate Chips
Instructions:
- Line a pan with parchment paper and set aside.
- In a large bowl, add the peanut butter and maple syrup and mix well to combine. Add the cereal and protein powder and mix well with a spatula until thoroughly combined.
- Transfer the cereal mixture into the prepared pan, pressing down to create an even layer.
- Add water to a double boiler or fill a small pot halfway with water and place a heat-safe bowl on top. Bring the water to a boil and add the chocolate chips to the bowl. Melt the chocolate, stirring often. Alternatively, you can melt the chocolate chips in the microwave on 30-second intervals.
- Pour the melted chocolate over the cereal, spreading it out to create an even layer. Transfer to the fridge until the chocolate has completely set, about 45 minutes, or overnight.
- Remove the cereal bars and slice into rectangular pieces. Enjoy!
This is a delicious weeknight dinner that is super easy to throw together and it has a little kick to it, which I love!
Ingredients:
- 2 tsps Extra Virgin Olive Oil
- 1/4 cup Shallot (chopped)
- 3 1/2 cups Water
- 2 cups Canned Coconut Milk
- 1 tbsp Thai Red Curry Paste
- 2 cups Brown Rice Penne
- 1/3 cup Dry Red Lentils (rinsed)
- 2 cups Broccoli (cut into florets)
- 1/2 Lemon (juiced)
- 2 cups Baby Spinach
Instructions:
- Add the oil to a large pot over medium heat. Once hot, add the shallots. Sauté until fragrant.
- Add the water and coconut milk and whisk in the red curry paste to combine it well. Then, add the penne, red lentils, and broccoli. Bring to a boil and then reduce to a low simmer. Simmer, uncovered, for about 10 minutes, or until the pasta is al dente.
- Stir in the lemon juice and baby spinach. Serve and enjoy!
Notes: this red curry paste is one that doesn’t have too many ‘bad’ ingredients, a lot of the ones in stores are NO. If you can’t find one that doesn’t have a bunch of added sugar you can do chili powder, turmeric, cumin, coriander, garlic salt and some paprika - with a little bit of gluten-free soy sauce (TamarI).
