Herbed Chickpea Salad
-
Servings: 2
-
Meal Tags: Lunch, Make-ahead, Salad
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 3 tbsp olive oil
- 2 tbsp white wine vinegar
- 1/2 lemon, juice
- 1 tsp Dijon mustard
- 1 15-oz can chickpeas, drained and rinsed
- 2 celery ribs, diced
- 2 green onions, sliced
- 1 tbsp chopped fresh parsley
- 1 tbsp chopped fresh dill
- Salt and freshly ground black pepper
Preparation
In a small bowl, whisk together the olive oil, white wine vinegar, lemon juice, and Dijon mustard. Season with salt and pepper to taste.
In a large bowl, combine the chickpeas, celery, green onion, parsley, and dill. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.
Rainbow Fried Rice
-
Servings: 4
-
Meal Tags: Dinner, One-pot
-
Dietary Tags: Dairy-free, Egg-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 tbsp oil
- 1 yellow onion, diced
- 1 red bell pepper, diced
- 1 cup frozen peas and carrots
- 1/2 cup frozen corn kernels
- 1/2 cup shredded red cabbage
- 2 garlic cloves, minced
- 1 tsp grated fresh ginger
- 4 cups cooked rice, chilled
- 1/4 cup soy sauce
- 2 green onions, sliced
Preparation
In a large nonstick skillet, heat the oil over medium-high heat. Add the onion and red bell pepper and cook, stirring occasionally, until they begin to soften, about 2 to 3 minutes. Stir in the frozen peas, carrots, and corn. Cook, stirring, until they soften, about 1 minute. Stir in the red cabbage, garlic, and ginger. Continue to cook, stirring, until they become fragrant, about 30 seconds to 1 minute. Add the rice and soy sauce. Continue to cook, stirring, until the rice is hot, about 2 to 3 minutes.
Serve immediately topped with the green onions or store in the refrigerator for up to 5 days.
Crunchy Thai Quinoa
-
Servings: 4
-
Meal Tags: Dinner, Lunch, Salad
-
Dietary Tags: Dairy-free, Egg-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1/4 cup smooth natural peanut butter
- 3 tbsp soy sauce
- 1 tbsp agave syrup
- 1 lime, juice
- 1 tsp sesame oil
- 1 tsp grated fresh ginger
- 1 garlic clove, grated
- 3 cups cooked quinoa, cooled
- 1 cup shredded red cabbage
- 2 carrots, shredded
- 1 cup chopped snap peas
- 4 green onions, sliced
- 1/4 cup chopped roasted peanuts
Preparation
In a small bowl, whisk together the peanut butter, soy sauce, agave, and lime juice. Stir in the sesame oil, ginger, and garlic. If the dressing is a little too thick, stir in a little bit of warm water. Set it aside.
In a large bowl, combine the quinoa, red cabbage, carrots, snap peas, and green onion. Pour the dressing over the salad and mix well.
Serve immediately topped with the peanuts or store in the refrigerator for up to 5 days.
Peanut Butter & Banana Chia Pudding
-
Servings: 1
-
Calories: 535
-
Meal Tags: Breakfast, Brunch, Make-ahead
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 cup unsweetened vanilla almond milk
- 1 ripe banana, mashed
- 3 tbsp chia seeds
- 1 tbsp smooth natural peanut butter
- 1 tbsp maple syrup
- 2 tbsp chopped peanuts
Preparation
In an airtight container, mix together the almond milk, mashed banana, chia seeds, peanut butter, and maple syrup. Refrigerate until the chia seeds have absorbed all of the liquid, about 4 hours, overnight if possible.
Serve immediately topped with peanuts or store in the refrigerator for up to 5 days.
Southwestern Bean Salad
-
Servings: 8
-
Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 15-oz can black eyed peas, drained and rinsed
- 1 15-oz can black beans, drained and rinsed
- 1 cup corn kernels
- 1 green bell pepper, finely diced
- 1 red bell pepper, finely diced
- 1/4 red onion, finely diced
- 2 tbsp chopped fresh cilantro
- 2 limes, juice
- 2 tbsp avocado oil
- 1 tbsp agave syrup
- 1 tsp chili powder
- 1 tsp ground cumin
- Salt and freshly ground black pepper
Preparation
In a large bowl, combine the black eyed peas, black beans, corn, green bell pepper, red bell pepper, and red onion. Stir in the cilantro, lime juice, oil, agave, chili powder, and ground cumin. Season with salt and pepper to taste. Mix well.
Serve immediately or store in the refrigerator for up to 5 days.
Superfood Trail Mix
-
Servings: 16
-
Meal Tags: Make-ahead, Snack
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 2 cups almonds
- 1 cup walnuts
- 1/4 cup pumpkin seeds
- 1/4 cup dried goji berries
- 1/4 cup dried cherries
- 1/4 cup dried blueberries
- 1/4 cup dark chocolate (vegan)
Preparation
In a large bowl, combine the almonds, walnuts, pumpkin seeds, dried goji berries, dried cherries, dried blueberries, and chocolate chunks.
Serve immediately or store in an airtight container for up to 2 weeks.
Sweet Island Trail Mix
-
Servings: 16
-
Meal Tags: Make-ahead, Snack
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 1 cup cashews
- 1/2 cup macadamia nuts
- 1/2 cup dried pineapple
- 1/2 cup dried mango
- 1/2 cup banana chips
- 1/2 cup dried coconut
Preparation
In a large bowl, combine the cashews, macadamia nuts, pineapple, mango, banana chips, and dried coconut.
Serve immediately or store in an airtight container for up to 2 weeks.
Asian Crunch Trail Mix
-
Servings: 16
-
Meal Tags: Make-ahead, Snack
-
Dietary Tags: Dairy-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 2 cups tamari almonds
- 1 cup cashews
- 1 cup wasabi peas
- 1 cup sesame snaps
- 1/2 cup corn nuts
Preparation
In a large bowl, combine the tamari almonds, cashews, wasabi peas, sesame snaps, and corn nuts.
Serve immediately or store in an airtight container for up to 2 weeks.
Fresh Three Bean Salad
-
Servings: 8
-
Meal Tags: Dinner, Lunch, Make-ahead, Salad, Side
-
Dietary Tags: Dairy-free, Egg-free, Gluten-free, Nut-free, Pescatarian, Vegan, Vegetarian
Ingredients
- 3 tbsp avocado oil
- 3 tbsp apple cider vinegar
- 2 tsp Dijon mustard
- 1 15-oz can chickpeas, drained and rinsed
- 1 15-oz can red kidney beans, drained and rinsed
- 1 15-oz can cannellini beans, drained and rinsed
- 3 celery ribs, sliced
- 1/4 red onion, finely diced
- 2 tbsp chopped fresh parsley
- Salt and freshly ground black pepper
Preparation
In a small bowl, whisk together the avocado oil, apple cider vinegar, and Dijon mustard. Season with salt and pepper to taste. Set it aside.
In a large bowl, toss together the chickpeas, kidney beans, cannellini beans, celery, red onion, and parsley. Pour the dressing over the salad and mix well.
Serve immediately or store in the refrigerator for up to 5 days.