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Beauty Boosting Berry Smoothie

BERRIES…truly a wonder superfood! They are low in sugar, has anti-oxidants, is anti-inflammatory, inexpensive when in season (when not in season use frozen), and so so delicious in smoothies.

To boost your beauty and immune system from the inside out, keep this smoothie on repeat.

Shopping List:

¼ Cup of blueberries

¼ Cup of raspberries

¼ Piece of banana

¼ Cup of plant based yogurt (I like Silk and Kite Hill brand yogurt) or use regular yogurt

A shake of cinnamon

¼ Cup of unsweetened plant based or regular milk

Splash of water (add more if too thick)

Ice

Method:

In a high powdered blender add all ingredients in order. Blend until smooth.

 

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Curry Veggie Empanadas with Chimichurri dipping sauce

The perfect fun food to sit back relax and think about nothing.

Grab a pack of empanada wrap dough, along with your favorite veggies and get to cooking.

Shopping List:

Empanada dough:

1 Pack of empanada wraps (in the freezer section of the grocery store)

¼ Cup of plant based butter (I like Miyoko’s Creamery) or regular butter

The Filling:

1 Cup of plant based meat (Gardein or Beyond Meat brand), optional. Or ground turkey

1 Small onion, chopped

1 Small pepper, chopped (any color)

½ Cup frozen organic corn

½ Cup of black beans (low sodium)

3 Garlic cloves, minced

1 Tablespoon and ½ of curry powder

2 Pinches of salt

2 Pinches of onion powder

1 Tablespoon of expeller press oil

Chimichurri sauce (non-traditional):

½ Cup of spinach

¼ Cup of cilantro

¼ Cup of parsley

1 Lime, juiced

¼ Cup of plant based yogurt (I like Silk brand thick yogurt)

¼ Cup of good quality virgin olive oil

Method:

  1. In a mixer or blender combine all ingredients for the chimichurri sauce. Pulse until desired consistency. Adjust seasoning, pulse again. Pour in a serving bowl and set aside.
  2. In a big pan heat oil and sauté́ “meat” until almost brown. Add onion and garlic. Saute for 1 minute.

 

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Farro Spinach Salad with Candied Walnuts and Cranberries

This is an updated version of my Farro Greek style salad.

Like the Greek style salad, this is updated version is also one of my favorites. A hearty well balanced salad with protein and fiber from the farro, healthy fats from the olives and avocado, tanginess from the cranberries, sweet crunchiness from the walnuts, and lastly, the creaminess from the feta.

Not to mention the antioxidants, iron, and additional fiber from the leafy greens.

Serving: 2

Shopping List

For Farro:
½ Cup of farro, cook according to package

For Salad:
4 Cups of baby spinach

2 Cups of arugula

¼ Cup of feta, crumbled or cubed (vegan or regular)

¼ Cup of pitted olives, cut in half

¼ Cup of cucumbers, sliced and quartered

1 Small avocado, sliced in cubes

¼ Cup of Cranberries

For Candied Walnuts:
¼ Cup of walnuts

1 Tablespoon of maple syrup

For Vinaigrette:
2 Tablespoons of grated onion

1 Capful of Brag’s apple cider

½ Lime, squeezed

½ Teaspoon of Dijon

1 Teaspoon of quality honey or agave

3 Tablespoons of quality olive oil

2 Shakes of dry oregano or Italian seasoning

Sprinkle of s & p

Method:

  1. Heat oven to 350. Place walnuts on baking sheet and roast for 5 minutes. Remove from oven and add maple syrup, toss well, then place back in oven for another 5 minutes (be sure not to burn). Let cool.
  2. Place all vinaigrette ingredients in a bowl and whisk well. Taste and adjust seasoning. Set aside.
  3. Place all salad ingredients and desired amount of farro in a big bowl (any leftover farro put in fridge). Give vinaigrette another whisk and pour over the salad. Toss gently and transfer to a platter or serving bowls. Top with candied walnuts.

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Sun-Dried Tomato White Bean Hummus Dip with Root Veggie Chips

So fun, easy, and delicious. This is a crowd pleaser and very versatile. You can use any veggies you like on this platter and/or add chips, toasted pita bread, or pretzels.

This hummus is full of protein, healthy good fats, and excellent fiber. So, dig in!

Serves: 2

Shopping list:

For Dip:

1 Can of white navy beans, drained and rinsed

¼ Cup of sundried tomatoes, jarred in olive oil

2 Garlic cloves, roughly chopped

1 Teaspoon of raw tahini (found in the cooking oil section)

1 Tablespoon of extra virgin olive oil

Sprinkle of salt

2 shakes of coriander

1 shake of cumin (a little goes a long way)

1 shake of onion powder

Juice of 1 lime

2 Tablespoons of water

For Root Veggie Chips:

1 Small Sweet Potato, peeled (optional), cut thinly into round disks

1 Small Purple Potato, peeled (optional), cut thinly into round disks

Sea salt

Spray oil (I like avocado or grapeseed spray oil)

Kitchen Equipment:

High speed blender (Vitamix, Ninja, or Food Processor), platter, dipping bowls.

Method:

  1. Heat oven to 400, then place potato disks on a parchment lined baking sheet. Spray liberally with spray oil on both sides. Roast for 10 minutes or until brown and sides are crispy. Feel free to place under the broiler for the last 1 minute of cooking to get potatoes extra toasty.
  2. Meanwhile, make the hummus by placing the beans in the food processor (or other high-powered blender) and pulse a couple of times. Open lid scrap down the bowl then add all other ingredients for the hummus. Press the mix button and let is rip for a couple of seconds. Open lid again, scrap sides of bowl, adjust seasoning, add a little bit more water if needed, then mix again until nice and creamy. Hummus should be medium thick and very creamy.
  3. Remove potatoes from oven, hit it with a little sea salt and arrange on a platter with other veggies of choice. Scoop hummus into small dipping bowls and add to platter.

 

Let the eating begin!

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Quinoa Burrito Bowl

Food should be fun, health inspired, and delicious. This burrito bowl is all three. Feel free to mix in added veggies or grilled chicken. It’s very versatile and feeds a crowd. Don’t forget your organic chips for scooping.

Serves 2
Shopping List:

1 and ½ Cups of cooked quinoa
1 Can of black beans, drained and rinsed
½ Cup of red cabbage, sliced thin and chopped
¼ Red onion, sliced
1 Small avocado, cut into cubes
1 Small jalapeno, thinly cut into rings
¼ Cup green olives, slice
Cherry tomatoes, cut in half
Sprinkle of sea salt
Dry seasoning of choice (I like oregano and garlic powder)
Parsley, chopped for garnish

Method:
1. Cook quinoa according to package.
2. Meantime, place red cabbage, onion, and cherry tomatoes on a lined baking sheet. Spray with a little oil of choice and roast for 10 minutes on 375. The cabbage will still be crunchy, and tomatoes wilted and sweet.
3. Heat black beans in a small sauce pan and add a splash of water, sea salt and dry seasoning.
4. Fill 2 bowls with cooked quinoa, then top with black beans, cabbage, onion, avocado, jalapeno, tomatoes, and olives.
5. Finish with chopped parsley and organic chips for scooping.

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Quick Kale and Seed Farm Salad

The easiest salad you will ever make. Although, just a few ingredients, this salad is a power house with antioxidant and anti-inflammatory properties, fiber, zinc, iron, protein, crunch and sweetness. Don’t forget to make extra for lunch, just keep the dressing separate until ready to eat.

Serves 2
Shopping List:

4 Cups of kale, cut and rinsed
2 Cups of red cabbage, cut and rinsed
2 Teaspoons of hemp seeds for topping, divided between 2 bowls
¼ Cup of raw sunflower seeds
¼ cup of dried cranberries

Dressing:
1 Heaping teaspoon of Dijon
½ Orange, squeezed
Capful of champagne vinegar (optional)
2 Tablespoons of quality olive oil
1 Teaspoon of real maple syrup
Sprinkle of sea salt

Method:

1. Combine all salad ingredients, except hemp seeds in a large bowl.
2. Mix all ingredients for the dressing. Taste and adjust seasoning.
3. Pour dressing over salad, toss gently, and divide between 2 salad bowls.
4. Top with hemp seeds and a few seeded gluten free crackers or a whole grain roll.

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Black Bean and Corn Wonton Cups

Simplicity and ease are the perfect words for this yummy appetizer. A few ingredients, a saucepan and a muffin tin are all you need to get this on the snack table quickly. Everyone with love it!

Shopping List:
Serves 4

2 Cans of low sodium black beans, rinsed and drained
1 Bag of frozen organic corn, thawed
½ Red pepper, chopped
¼ Cup of onion, chopped
2 Garlic cloves, minced
½ Cup of feta cheese, crumbled (vegan or regular)
I package of small wonton wrappers
Hand full of parsley, chopped
Onion powder
Garlic powder
Sea salt

Yogurt Dip:
1 small container of thick plain yogurt (vegan or regular)
1 tablespoon of mayo (vegan or regular)
Squeeze of lime
Capful of apple cider vinegar
1 Shake of garlic powder
2 shakes of hot sauce (optional)
Put all ingredients in a bowl and whisk together.

Method:
1. In a large sauce pan heat 2 tablespoons of oil on medium. Add onion and sauté for 2 minutes.

2. Add garlic, sauté for 30 seconds.

3. Add black beans, corn, and red pepper. Sauté until heated through.

4. Add a pinch of sea salt and 2 shakes of onion and garlic powder. Gently mix together.

5. Turn off and set aside to cool.

6. Heat oven to 350 and spray a muffin pan with oil.

7. Place a wonton wrapper over each muffin hole and push down gently in the middle. The middle of the wonton wrapper should be touching the bottom of the muffin holes, while the sides are sticking up. Give each a light spray (this will help it to brown).

8. Take a tablespoon and fill each wonton wrapper muffin with the black bean and corn mixture.

9. Sprinkle the top with the crumbled feta.

10. Bake in oven for 10 minutes or until the wonton tips are brown and golden.

11. Place on a plate with dip and garnish with chopped parsley. Enjoy.

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