Dinner

Healthy 20 Minute Pesto Sheet Pan Chicken Sausage and Veggies


Healthy 20 Minute Pesto Sheet Pan Chicken Sausage and Veggies


Ingredients

  • 1 pack of organic pre-cooked chicken sausage (I like Bilinksi’s or Applegate), cut into 1/4-inch rounds

  • 1 sweet potato, diced into bite sized pieces

  • 1 small red onion, diced

  • 1 large head of broccoli or 2 smaller, diced into bite sized florets

  • Your favorite jarred pesto (I used Trader Joe’s vegan cashew pesto)

Directions

  1. Preheat oven to 400 degrees.

  2. Spread veggies and chicken sausage out on baking sheet and toss everything with avocado oil, salt, pepper & garlic powder.

  3. Spread out evenly over the sheet pan and pop in the oven for 20-25 mins. Stir 1/2 way.

  4. Top with pesto before serving!

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The Best Healthy Stuffed Peppers

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The Best Healthy Stuffed Peppers

Makes about 4-6 halved peppers


Ingredients

  • 3 large bell peppers (preferably red)

  • 1 lb organic ground turkey

  • 2 zuchinni, diced

  • 1/2 small white onion, diced

  • 1 cup portobello mushrooms, roughly chopped

  • 1 can fire roasted diced tomatoes, drained

  • 1 cup cooked complex carbohydrate of choice (sweet potato, brown rice, quinoa, etc. - frozen/instant brown rice is an easy choice!)

  • 1 tsp dried Italian seasoning

  • 1/2 tsp garlic powder

  • Salt & pepper to taste

  • Optional: fresh basil + cheese for topping

Directions

  1. Preheat oven to 425 degrees.

  2. Halve bell peppers lengthwise and scoop out the insides/any seeds.

  3. Place bell peppers face down on a parchment lined baking sheet and roast for about 15 minutes. Pre-roasting them helps them to soften up and makes for a much better stuffed pepper!

  4. While the bell peppers are roasting, saute onion and zuchinni in 1 tsp olive oil for about 3 minutes.

  5. Add mushrooms and season well with salt and pepper. Saute for another 3-4 minutes until the veggies soften. Remove veggies from the pan and set aside.

  6. Saute the ground turkey in 2 tsp olive oil over medium heat. Season well with salt & pepper. Continually break up the ground turkey with a wooden spoon while it’s cooking to break it up into small crumbles/pieces.

  7. Add veggies back into the pan along with drained fire roasted tomatoes, cooked complex carbohydrate, Italian seasoning and garlic powder. Stir to combine.

  8. Remove tray of peppers from the oven.

  9. Stuff each pepper halve with the turkey/veggie filling and broil for 3-4 minutes until they start to brown a little bit.

  10. Top with fresh basil and cheese if desired and enjoy!

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Vegan Curried Chickpea Salad

This vegan curried chickpea salad is not your average salad! It’s loaded with crunchy veggies, creamy tahini, fresh cilantro and a little sweetness from red grapes. This makes for a super easy and budget friendly meal option.

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vegan curried chickpea salad

serves 4-6


Salad Ingredients

  • 2 cans chickpeas, drained and rinse

  • 2 large carrots, diced

  • 1 large red bell pepper, diced

  • 1 head of fresh cilantro, finely chopped

  • 2 cups red grapes, quartered (golden raisins work great too)

Dressing Ingredients

  • 1/2 cup tahini

  • Juice of 1 large lemon

  • 1 tablespoon curry powder

  • 1 tsp cumin

  • 1 large clove garlic, minced

  • 1-2 shakes of cayenne pepper (omit if you don’t like spice)

  • 1 tbsp honey or pure maple syrup

  • Water to thin out to desired consistency (I used about 1/3 cup)

  • A generous pinch of salt & pepper to taste

Directions

  1. Mix together salad ingredients in a large bowl.

  2. Whisk together dressing ingredients and add more liquid as needed.

  3. Mix everything together well. Serve with crackers, over greens or eat alone!

Notes:

  • You can easily use chicken or tuna if you prefer over chickpeas

  • If you don’t like tahini, you can use great yogurt for a non-vegan version

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Greek Chopped Chickpea Salad

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Easy lunch alert! Whipped up this Greek chickpea salad with crunchy veggies & avocado for lunch the other day and paired it with AngelicBakehouse 7-Sprouted Whole Grains Vibrant Beet Wraps. You guys know I'm a fan of these wraps for a number of reasons. They taste great & they're a fun + nutritious addition to meals. I also love that they are made with simple ingredients and high quality, non-GMO sprouted grains. Let’s look at some of the potential benefits of sprouted grains:

  • Sprouted grains have a lower glycemic index than their traditional counterparts. Glycemic index measures how quickly a food raises blood sugar.

  • The process of sprouting grains may increase the nutrient content including fiber, protein, folate antioxidants.

  • Sprouting grains decreases the antinutrient content of grains. Antinutrients are compounds naturally found in plants that may inhibit the absorption of some nutrients. The process of sprouting reduces the antinutrient content, which may make the nutrients in grains more available for absorption.

  • Sprouted grains may be easier for some people to digest since the starch is partially digested/broken down in the sprouting process.

  • Sprouting reduces the gluten content of gluten containing grains. This may be helpful for people with non-celiac gluten sensitivity. Sprouted grains still contain some gluten, so they are not safe for consumption if you have Celiac Disease.


Greek Chopped Chickpea Salad

Makes 2-3 servings


Ingredients

  • 1 - 15 ounce can chickpeas, drained and rinse

  • 1 yellow pepper, diced

  • 1 orange pepper, diced

  • 1/2 cup diced cherry tomatoes

  • 1 medium english cucumber, sliced and quartered

  • 1 ripe avocado, cubed

  • 1/2 cup finely chopped fresh parsley

  • 2 tbsp olive oil

  • Juice of 1 lemon

  • 1 tsp dried oregano

  • salt, pepper and garlic powder to taste

  • Optional add-ins: kalamata olives, feta

Directions

  1. Mixed all ingredients together in a large bowl.

  2. Enjoy in a wrap, over salad, or buy itself! Store in an airtight container for 2-3 days.

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The Best Greek Chopped Salad

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The Best Greek Chopped Salad


Salad Ingredients

*Feel free to use any combination of vegetables and protein that you enjoy!

  • Mixed greens or chopped romaine

  • Diced tomatoes

  • Diced cucumber

  • Diced red onion

  • Kalamata olives

  • Diced chicken

  • Crumbled feta cheese

  • Chickpeas (optional)

Dressing Ingredients

*Feel free to use a store bought Greek dressing with simple ingredients

  • 1/2 cup olive oil

  • 1/4 cup red wine vinegar

  • 1 heaping tbsp Dijon mustard

  • juice of 1/2 large lemon

  • 1 large tsp dried oregano

  • 1 tsp honey

  • 1/2 tsp garlic powder

  • salt & pepper to taste

Directions

  1. Whisk together salad dressing ingredients and set aside.

  2. Assemble Greek salad bowls

  3. Enjoy!

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Italian Tuna Salad

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Italian Tuna Salad

Serves about 4


Ingredients

  • 2 cans of tuna packed in water, drained

  • 1 can of artichoke hearts, drained and roughly chopped

  • 1 jar of sundried tomatoes, drained, rinsed and roughly chopped

  • 4 tbsp capers

  • 2 tbsp olive oil

  • Salt, pepper & garlic powder to taste

Directions

  1. Mix ingredients together in a large bowl & enjoy! Halve this recipe if you only want to make 1-2 servings.

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Sesame Soba Noodle Salad

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Cold Sesame Soba Noodle Salad

Serves 4-5


For the salad:

  • 8 ounces soba noodles

  • 12 ounce bag of broccoli slaw or shredded cabbage

  • 1 english cucumber, diced

  • 4 green onions, thinly sliced

  • 2-3 cups frozen, shelled edamame

For the dressing:

  • ½ cup rice vinegar

  • 4 tbsp low sodium soy sauce

  • 2 tbsp toasted sesame oil

  • 2 cloves garlic, minced

  • 1 tbsp grated/minced ginger

  • 1 tbsp maple syrup

  • Juice of 1 lime

Directions

1. Cook soba noodles according to package instruction.

2. While the noodles are cooking, mix together sauce ingredients in a small bowl.

3. Once the noodles are cooked, strain them and place them in a large bowl.

4. Add sauce, shredded cabbage/broccoli, cucumber, green onion and mix well. Eat right away or let cool in the fridge!

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Creamy Roasted Cauliflower Soup (Dairy-Free)

Creamy Roasted Cauliflower Soup (Dairy-Free)

This super creamy roasted cauliflower soup is dairy-free, simple to make and sneakily nutritious!

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Favorite Quinoa Salad with Lemon Goat Cheese and Dill

I know what you’re thinking: “ANOTHER quinoa salad recipe?!”. Here me out. Quinoa is a nutritional powerhouse (protein, fiber, vitamins & minerals helllooo!) but it also just makes killer base for allll the toppings and fun flavors.

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This quinoa salad is loaded with crunchy veggies along with fresh dill, lemon, goat cheese and sunflower seeds. The flavors in this meal are hands down some of my favorite. Make ahead on Sunday and enjoy for various meals throughout the week!


Favorite Quinoa Salad with Lemon Goat Cheese and Dill

Serves 4-6


Ingredients

  • 3/4 cup uncooked quinoa, cooked according to package instructions

  • 2 bell peppers, diced

  • 1 large English cucumber, diced

  • 1/4 red onion, finely diced

  • 3 handfuls of roughly chopped spinach

  • 1 cans of chickpeas, drained and rinsed

  • 1 large bunch of fresh dill, finely chopped

  • 1/2 cup roasted unsalted sunflower seeds + more for topping

  • 1/3-1/2 cup olive oil

  • Juice of 2 lemons (adjust to the amount of lemon you like! I added a little more at the end)

  • 6 ounces goat cheese, crumbled

  • Season liberally with garlic powder, salt & pepper to taste

Directions

  1. Mix ingredients together in a large bowl. Top with more sunflower seeds and enjoy!

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Vegetarian Thai Green Curry

Vegetarian Thai Green Curry

This super simple Vegetarian Thai Green Curry has become and absolute favorite around here recently. It’s quick enough that you could make it on a weeknight, and holds up super well for leftovers.

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