Recipes

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.

The best thing about curry dishes like this one is that they are SO versatile. Add whatever veggies you like and scope out what’s in season and on sale. You can’t go wrong! The ingredient list may seem long at first glance, but trust me - this recipe does not require a ton of effort! To cut down on time, consider buying pre-chopped veggies. This meal is loaded with fiber, healthy fats (coconut milk!) and plant protein for a super satisfying veggie filled meal.


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VEGETARIAN THAI GREEN CURRY

Serves 4-6


Ingredients

  • 1 small white onion, diced

  • 2 tbsp minced garlic (about 2-3 cloves)

  • 2 tbsp minced ginger

  • 2 large bell peppers, diced

  • 3 zucchini, diced

  • 3 large carrots, sliced into 1/2 inch coins

  • 12 ounce bag of trimmed green beans, chopped into 1 inch pieces

  • 3 tbsp thai green curry paste (I use this brand)

  • 1 can full fat coconut milk + 1 can water

  • 2 cans chickpeas, drained and rinse

  • juice of 2 limes

  • 2 tsp honey

  • salt & pepper

Directions

  1. Heat 1 tbsp coconut oil (or oil of choice) in a large dutch oven or deep pan.

  2. Add onion, garlic and ginger and and saute for 3-4 minutes to soften.

  3. Add peppers, carrots, green beans, zucchini and season well with salt and pepper. Saute for about 5-6 minutes until the veggies soften a little

  4. Mix in the green curry paste and stir to coat vegetables.

  5. Mix in coconut milk + water + chickpeas and bring to a boil. Simmer for 10-15 mins.

  6. Add lime juice and honey.

  7. Optional: mix in green to wild at the end!

  8. Serve with brown basmati rice, cilantro and red pepper flakes.

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Simple Vegetable Quinoa Salad with Lemon


Simple vegetable quinoa salad with lemon

Makes 5-6 servings


Ingredients

  • 1 cup uncooked quinoa, cooked according to package instructions

  • 3 small bell peppers, diced

  • 1 large English cucumber, diced

  • 1/2 red onion, finely diced

  • 2 cans chickpeas, drained and rinsed

  • 1 large bunch of flat leaf parsley, chopped

  • 1 cup sliced almonds

  • 3 cloves minced garlic

  • 1/3 cup olive oil

  • Juice of 2 lemons (add more if needed)

  • 3 tbsp red wine vinegar

  • 1 tsp red pepper flakes

  • Salt & pepper to taste

Directions

  1. Combine all ingredients in a large bowl. Stays fresh in the fridge for 5 days.

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Quinoa Salad with Chickpeas Fresh Dill and Goat Cheese

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quinoa salad with chickpeas fresh dill and goat cheese

Makes 6 Servings


Ingredients

  • 1 cup uncooked quinoa, cooked according to package instructions
  • 2 cans chickpeas, drained and rinsed
  • 2 bell peppers, diced
  • 1/2 red onion, finely diced
  • 1.5 english cucumbers, diced
  • 3-4 big handfuls of spinach, chopped well
  • 2 bunches of fresh dill, finely diced
  • 1/2 cup olive oil (liquid measure)
  • juice of 3 lemons
  • 1.5 tsp garlic powder
  • salt and pepper to taste
  • 6 ounces crumbled goat cheese

Directions

  1. Combine all ingredients in a large and mix well
  2. Let sit in the fridge for a couple hours or overnight and enjoy!
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Vegan Thai Red Curry

This super simple and hearty Thai red curry is packed with bright, fresh flavors for a satisfying, wholesome plant-based meal. It's a total crowd pleaser and holds up super well for make ahead lunches. Vegan and gluten-free friendly!

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Vegan Thai Red Curry

serves 4-6


Ingredients:

  • 1 white onion, sliced into strips
  • 2 large garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 2 large bell peppers, sliced intro strips
  • 2 large carrots, sliced diagonally into ovals
  • 2 cups green beans, diced
  • 1 small carton baby portobello mushrooms 
  • 3 tbsp thai red curry paste
  • 2  russet potatoes, diced
  • 2 cans full fat coconut milk
  • 2 big handfuls of spinach 
  • 1.5 cans water (use empty coconut milk can)
  • 2 tbsp liquid aminos (can also use low sodium soy sauce or coconut aminos)
  • juice of 2 limes
  • salt & pepper to tast

Directions

  1. Heat 1 tbsp coconut oil in a large dutch oven or deep pan
  2. Add onion and saute for 3-4 minutes to soften
  3. Add garlic and ginger, season with salt and pepper and stir for about 30 seconds
  4. Add peppers, carrots and green beans and saute for 5 minutes
  5. Add mushrooms and season with more salt and pepper
  6. Mix in the red curry pasta and stir to coat vegetables
  7. Mix in coconut milk + water and bring to a boil. Add potatoes and simmer for 10 minutes until the potatoes are cooked through
  8. Add liquid aminos, lime juice and spinach. Add additional liquid aminos if needed.

*Serve over brown basmati rice and enjoy!

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Spring Vegetable Rotini with Garlic Lemon and Goat Cheese

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Spring vegetable rotini with garlic lemon and goat cheese

serves 4


Ingredients

  • 1 box Banza chickpea rotini (I also love lentil pasta)
  • 1 head broccoli, cut into florets 
  • 1/4 sweet onion, finely diced 
  • 1 cup green peas 
  • 2 large cloves garlic
  • 1 can of artichoke hearts, drained and chopped 
  • 2 big handfuls of spinach
  • Juice of 1.5 lemons
  • 2-3 ounces goat cheese
  • 1 tsp ed pepper flakes 
  • Salt and pepper
  • Olive oil 
  • Optional: fresh parsley and red pepper flakes

Directions

  1. Cook pasta according to package instructions, drain and toss with olive oil to prevent sticking and set aside.
  2. Heat 2 tsp ghee or olive oil in a large pan over medium and add broccoli florets. Sauté  for 2-3 mins. 
  3. Add garlic, onion, salt and pepper and sauté for another 2-3 minutes until broccoli softens
  4. Add frozen green peas, spinach and artichokes to the pan. Saute until spinach wilts.
  5. Add pasta to the pan along with another drizzle of olive oil, lemon juice, goat cheese, salt pepper and red pepper flakes. 
  6. Top with fresh parsley and more red pepper flakes
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Black Bean and Corn Salad

I'll cut right to the chase here -- this zesty Black and Corn Salad full of crunchy veggies should makes it's way into your life ASAP. It's super easy to make (just a little chopping required) and it's full of fun and fresh flavors like cilantro, chili powder, cumin, garlic and fresh lime juice.

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You can eat it by itself like I did, use it to top grilled chicken or fish tacos, as a dip (give me allll the tortilla chips) or as a side dish to pretty much anything. Can you tell I really like this salad? 


black bean and corn salad

Serves 4


Ingredients

  • 2 cans black beans (look for no salt added and BPA free cans), drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 2 bell peppers, diced
  • 3-4 stalks of celery, diced
  • 1/4 red onion, finely diced
  • 2 cups baby tomatoes, quartered
  • 1 jalapeno, finely diced
  • 1 head of cilantro, chopped well
  • 1/4 cup olive oil
  • juice of 3-4 limes (depending on how juicy they are and how much you like)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/3 tsp garlic powder
  • salt and pepper to taste
  • 2 avocados, diced

Directions

  1. Combine all ingredients except avocado in a large bowl. Let it sit in the fridge for a couple hours to chill before eating. 
  2. Mix in cubed avocado prior to eating.
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Guacamole Greens Salad with a Jalapeno Lime Cilantro Dressing

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One of my favorite things to do in the kitchen is to recreate restaurant favorites at home. This is my copycat Sweet Green Guacamole Greens salad and I'm pretty sure I'll be making this on a weekly basis from now on. Sweet Green lovers you know the addiction is REAL.

This salad is significantly cheaper to make at home and I think my Jalapeno Cilantro Lime dressing might give Sweet Green a run for their money!

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Guacamole Greens salad with a jalapeno lime cilantro dressing

Makes enough dressing for about 6 servings


Dressing ingredients

  • 1 bunch cilantro (stems are fine! cut off the long pieces at the end)
  • 1/2 cup olive oil
  • juice of 3 limes
  • 1 large clove garlic
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 tsp cumin
  • 1 jalapeno, seeds removed (use less if you don't like spice!)
  • 1/4 tsp salt
  • black pepper to taste

Salad Ingredients

  • Mixed greens
  • thinly sliced red onion
  • baked or chicken breast, diced
  • cherry tomatoes, halved
  • sliced cucumber
  • avocado 
  • corn tortilla chips

Directions

  1. Combine dressing ingredients in a food processor and blend until smooth. Set aside.
  2. Combine salad ingredients in desired amounts. 
  3. Toss salad with dressing and enjoy!
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Crunchy Thai Quinoa Salad with a Spicy Almond Butter Sauce

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If you're looking for a fun, flavorful and veggie packed meal to spice up your weekday lunches, I GOTCHU. I'm super excited to share this recipe with you guys because it's quick to make (30 mins or less...I promise!), it's loaded with fiber from the crunchy veggies, quinoa and chickpeas, and the sauce is made with some of my favorite flavors including ginger, garlic, sesame oil, almond butter and a little heat.

This is a great meal to batch prep ahead of time for a couple days, since it holds up super well in the fridge (aka it stays nice and crunchy).

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Crunchy Thai Quinoa Salad with a Spicy Almond Butter Sauce

Serves 4-5


Salad Ingredients

  • 1/2 small head shredded purple cabbage
  • 3 cups shredded or spiralized carrots
  • 1.5 cucumbers, seeds scooped out and thinly sliced
  • 1 bell pepper, thinly sliced
  • 1/2 cup UNCOOKED quinoa, cooked according to package instructions
  • 2 cans chickpeas, drained and rinsed
  • 1 head of cilantro, chopped

Sauce Ingredients

  • 2/3 cup unsalted almond butter
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 inch piece of ginger, minced
  • 2 small cloves of garlic, minced
  • juice of 2 limes
  • 1-2 teaspoons red pepper flakes
  • 1-2 teaspoons pure maple syrup
  • 3-4 tablespoons warm water

Directions

  1. Cook quinoa according to package instructions
  2. Make sauce and set aside. Adjust water and spice to your liking.
  3. Chop veggies and combine in a large bowl with sauce
  4. Optional toppings: sesame seeds, cilantro, sriracha

 

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Spicy Peanut Soba Noodle Salad

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spicy peanut soba noodle salad

serves 4-6


Salad Ingredients

  • 8 oz box of buckwheat soba noodles
  • 3 cups of carrot noodles or shredded carrots
  • 2 bell peppers, thinly sliced
  • 1 cucumber, seeded and thinly sliced 
  • 1 bunch cilantro, finely chopped
  • 1 bunch green onions, diced
  • Optional: 2 cups shredded chicken

Spicy Peanut Sauce Ingredients

  • 2/3 cup unsalted smooth peanut butter*
  • 3 tablespoons low sodium soy sauce
  • 2-3 teaspoons toasted sesame oil 
  • 2 inch piece ginger, minced
  • 2 cloves garlic, minced
  • 2 limes, juiced
  • 1 jalapeño or 1-2 teaspoons red pepper flakes (omit if you don't like spice)
  • 2 teaspoons pure maple syrup 
  • 3-4 tablespoons warm water

Directions

  1. Whisk together dressing ingredients in a large bowl or blend in a food processor/blender and set aside. Add an additional 1-2 tablespoons of water if needed to reach desired consistency.
  2. Cook noodles according to package instructions.
  3. In a large bowl. Mix together salad ingredients and dressing. 
  4. Top with more cilantro and toasted sesame seeds

*You can substitute almond butter or sunflower seed for peanut butter

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Mexican Quinoa Salad

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Mexican Quinoa Salad

Serves 4


Ingredients

Salad

  • 1.5 cups COOKED quinoa
  • 1 cucumber, diced
  • 1 can black beans, drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 1 small container baby tomatoes, quartered
  • 1/4 cup finely diced red onion
  • 1 bell pepper, diced
  • 1 head of cilantro finely chopped
  • Optional: cotija cheese for topping

Dressing

  • 1/4 cup olive oil
  • Juice of 2-3 limes
  • 2 tsp cumin
  • 1/3 tsp garlic powder
  • 2 tsp honey
  • Salt and pepper to taste

Directions

  1. Cook quinoa according to package instructions
  2. Whisk together dressing ingredients and set aside
  3. Combine salad and dressing ingredients together in a large bowl. Adjust salt, pepper and lime juice to taste.
  4. Enjoy!
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