Pesto Pasta

A great lunch or dinner option. We love to use chickpea or lentil pasta for added protein. Our favorite is Tolerant.

Cook the pasta and drain. While the pasta is still warm add in your pesto and mix. YUM!

Chicken Salad

This recipe is a hard one for me to share exact measurements. It really depends on the amount of cooked chicken you have and how much mayo you like.

ingredients:

• cooked and chopped chicken

• 3 celery sticks chopped

• 1/2 cup of mayo (more or less depending on how much chicken you have)

• 2 tbs of seed or dijon mustard

• cornichons - I like A LOT - chop them up

• salt and pepper to taste

directions:

After everything is chopped, mix it all together. Sometimes I like to add some cornichon juice. A tablespoon or so. Remember that the amount everything you put is personal preference, Start off small and you can always add more if it looks too dry. I like to add in a lot of celery and cornichons because I like the crunch!

Ground Taco Meat

This meat can be stuffed into a taco shell with lettuce, tomatoes, avocado and cheese OR deconstructed in a lunch with a side of tortilla chips, side of tomatoes, and a side of cheese!

ingredients:

• 1lb ground beef or turkey

• Taco seasoning I use siete mild taco seasoning. You could also make your own.  I also like to add in taco sauce Red Duck mild taco sauce or enchilada sauce so that it’s not so dry.

Instructions

Chop half an onion and sauté with avocado or olive oil until translucent. 

Add in ground beef or turkey and spices. Cook down and break up the meat. If you are using the taco sauce add in after the meat is almost fully cooked. Cook down a bit more.

Savory Oats

Ingredients:

• Steel cut oats

• Chicken or vegetable broth (we like to use bone broth!)

• Shallots or onion

• garlic

• Salt

• Pepper

• Turmeric

• Egg for a little extra something

And as many veggies as you’d like. A great time to clean out the fridge:

• carrots

• Zucchini

• Frozen peas/broccoli

• Mushrooms

Our favorite combo is shallot, garlic,  broccoli and peas. We use frozen broccoli and peas. They thaw out and cook right in the oatmeal!

Instructions:

Make steel-cut oats according to the package. I add a lot of broth! If you don’t have chicken or veggie broth water is fine.

• the steel-cut oats absorb a lot of water. So keep adding broth and mixing.

• add black pepper, salt and turmeric to the oats while they are cooking. Hence why they look yellow.

On the side in a frying pan:

• sauté shallots or onions until soft

• add crushed garlic

• add in all or any: carrots, zucchini, frozen peas, frozen broccoli, mushrooms etc.

• *TIP: Start cooking the harder veggies like carrots and end with the frozen stuff. Mix.

If I have roasted sweet potatoes in the fridge I’ll add that in at the very end. SOMETIMES if I get crazy I’ll add in 2 eggs and mix into the oats until it gets cooked. You can’t taste it but adds a little more protein and nutritional oomph.

After the oats are cooked:

• add in the veggies. Mix it all up. Ta-da you have a rockin’ dish.

This is a great way to use the veggies in your fridge. The steel-cut oats take a while to cook so be patient. I make a lot and the leftovers are always delicious. Can be eaten for breakfast, lunch, or dinner.

Mushroom, Garlic and Roasted Red Pepper Cous Cous

I don’t consider myself a recipe creator. I do, however, love food and appreciate how it can fuel our bodies. The magic that happens when you mix different flavors and textures is the added bonus.

I get inspiration from things I’ve eaten, or recipes I’ve read.

Don’t be intimidated when you read below. There is a lot of different things happening (in the stove and on top) but I promise it’s easy and all comes together beautifully.

Ingredients:

1 box of plain cous cous

1 roasted red pepper cut in half

1 whole garlic head

1 container of Baby Bell Mushrooms 

1 onion chopped 

1 whole cauliflower cut into bite sized pieces  

Juice from 1 lemon 

2 tbs tahini 

1 tbs almond butter

Broth 

EVOO

Salt

Pepper

Cumin

Parsley 

IN THE OVEN:

Roasted Red Pepper Sauce:

•Cut a red pepper in half - take out the insides put some olive oil on it and roast for about 20 minutes in the oven at 350.
•At the same time roast a whole garlic clove: Cut off the top of the garlic as to expose the cloves, add some olive oil on the top and wrap it in tinfoil. Cook for about 30 minutes Also at 350.
•cauliflower: roast a whole cauliflower with evoo- salt- pepper- pop in the oven with the pepper and garlic

ON STOVE TOP:

While things are cooking in the oven…

•Cook cous cous according to directions while cous cous cooks .....

•sauté onions, after slightly brown, add mushrooms - cook until mushrooms have released their juices - you really can’t overcook mushrooms

Tahini sauce: (this will go on the side or on top of the dish)

• 2 tbs tahini

• 1tbs almond butter

• Juice of 1 lemon

• Salt

• Cumin

• Some broth to bring to desired consistency

Roasted Red pepper and garlic sauce:

• After red peppers and garlic have cooked and cooled: blend the whole garlic clove (squeeze or pick out softened cloves) and roasted red pepper together. Add some broth some salt, pepper and olive oil and some cumin.

Assembly:

To the cooked cous cous add the roasted red pepper garlic sauce and the mushrooms/onions. Mix. Top off the couscous mixture with roasted cauliflower, tahini sauce and fresh parsley. Enjoy!