Lentil and Vegetable Curry

Try this veggie curry from Hot For Food for a delicious curry full of nutritious goodness

Ingredients:

  • 2 cup brown & wild rice mix (or basmati rice)
  • 3 1/2 cup water
  • 1 Tbsp vegan butter
  • 3 Tbsp coconut oil
  • 1 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp turmeric
  • 1 tsp chili flakes
  • 1 tsp garam masala
  • 3 garlic cloves, minced
  • 1 tsp fresh ginger
  • 1/2 cup onion, finely chopped
  • 6 cups of chopped veggies of your choice (red pepper, carrot, celery, cabbage, broccoli etc.)
  • 1 cup dried red lentils
  • 2 cupsvegetable stock
  • 1 can full fat coconut milk
  • 1 cup frozen shelled edamame or peas
  • 2 Tbsp lime juice
  • 1 tsp sea salt
  • 1 tsp ground pepper

garnish (optional):

  • coconut yogurt
  • chives, finely chopped

Directions:

  1. In a pot bring rice, water, and vegan butter to a boil. Then lower heat to a simmer, cover the pot with a lid and cook for 45 minutes.
  2. Meanwhile in a large, deep pan heated to medium add 2 Tablespoons of coconut oil and cumin seeds, coriander seeds, turmeric, chili flakes, and garam masala. Toast the spices for 6 minutes until fragrant. Lower the heat so the spices don’t burn and add minced garlic, ginger, and onions and cook for 2-3 minutes stirring frequently until the onions are translucent and soft.
  3. Add another tablespoon of coconut oil and all your veggies and cook for 8-10 minutes until they just start to get soft, but are still bright in colour. Then add lentils and stir frequently for another 5-6 minutes allowing the lentils to toast up and absorb some moisture. Then bring the heat back up to medium and gradually stir in vegetable stock. Bring to a simmer, reduce heat to low, and cover with a lid for 10 minutes.
  4. Then add coconut milk, lime juice, sea salt, ground pepper, and any frozen veggies you want to add. Stir well to combine. Cover with a lid and cook for another 20 minutes.
  5. Serve over rice and garnish with a dollop of coconut yogurt and finely chopped chives. Enjoy!

Vegetable Chili

This vegetable chili from Epicurious is amazing on it’s own but if you can’t live without meat, you can always add some to it.

Ingredients:

  • 1 Tbsp sunflower oil
  • 1 medium yellow onion, diced
  • 1 cup shredded carrots
  • 1-2 jalapeño peppers, stemmed, seeded, and minced
  • 3 garlic cloves, minced
  • 1/2 cup bulgur, rinsed
  • 2 Tbsp chili powder
  • 1 Tbsp ground cumin
  • 2 cups diced fresh tomatoes (about 2 medium or 6 plum tomatoes)
  • 1 1/2 cups tomato sauce
  • 1 (15-ounce) can kidney beans, drained and rinsed
  • 1 1/2 (15-ounce) cans black beans, drained and rinsed
  • 1 1/2 tsp kosher salt, or to taste
  • Chopped fresh cilantro (optional)

Directions:

  1. Heat the oil in a Dutch oven or large heavy pot over medium-high heat.
  2. Add the onion, carrots, and jalapeño and sauté, stirring often, until the onion is soft and translucent, about 5 minutes.
  3. Add the garlic and sauté for 1 minute.
  4. Add the bulgur, chili powder, and cumin and stir until well combined.
  5. Stir in the tomatoes, tomato sauce, and beans. Bring to a boil, then reduce the heat, cover, and simmer, stirring occasionally, until the beans are tender, about 1 hour. Season with salt to taste.
  6. Serve with a sprinkling of cilantro (optional) and enjoy!

Spicy California Shrimp Stack

Skinny Taste has sushi like stack recipe that looks yummy, and simple to make! Perfect as an appetizer or part of a healthy meal.

Ingredients (makes 1 stack):

  • 1 1/3 cups cooked short-grain brown rice (from 1/2 cup uncooked)
  • 2 Tbsp rice vinegar
  • 1 tsp olive oil
  • 8 ounces cooked shrimp, peeled and tails removed
  • 1 cup diced cucumber (about 1 small)
  • 1 tsp chopped fresh chives
  • 1/2 cup mashed avocado (about 1 medium)
  • 4 tsp Furikake (such as Eden Shake or use sesame seeds)
  • 4 tsp reduced-sodium soy sauce (or gluten-free)
  • 4 tsp mayonnaise
  • 1 tsp sriracha sauce

Directions:

  1. Cook rice according to package directions, omitting salt and oil. When rice is done, add rice vinegar and stir. Evenly spread rice on a sheet pan to cool.
  2. Cut shrimp into 1-inch cubes. In a small bowl, combine cucumber and chives. In another small bowl, combine mayonnaise and sriracha sauce.
  3. Using a 1 cup dry measuring cup, layer ¼ cup cucumber, then 2 tablespoon of avocado, then ¼ of the shrimp, and 1/3 cup rice. Carefully turn the cup upside down to turn the stack out onto a plate, lightly tapping the bottom of the cup if necessary. Sprinkle with Furikake and drizzle with 1 teaspoon soy sauce and sriracha mayonnaise. Repeat with remaining ingredients.
  4. Serve and enjoy!

One Pot Paleo Mexican Stir Fry

Sweet C’s Design has a quick and easy stir fry recipe that is perfect for 2, and great on busy nights. If you prefer, you can sub steak or shrimp (careful not to overcook the shrimp), or you could even add more veggies and leave out the meat all together!

Ingredients (2 servings):

  • 1 tsp olive oil
  • 2 skinless chicken breasts, fat trimmed off and diced into 2″ chunks
  • 2 bell peppers
  • 1½ cups broccoli florets
  • 1 tsp cumin
  • ½ tsp cayenne pepper
  • ½ tsp smoked paprika
  • optional: ½ tsp chili powder

Directions:

  1. Heat a large pan on medium high heat.
  2. Add oil and heat until shimmery, about 20 seconds.
  3. Add diced chicken, stir occasionally until lightly browned on all sides- about 5 minutes.
  4. Add peppers and broccoli and continue to cook until veggies are slightly browned and softened- about 10 minutes.
  5. Add spices and a little water to help coat the stir fry with the spices (about 2 tbsp- adjust as needed).
  6. Cook until water is completely absorbed.
  7. Remove and enjoy!

Slow Cooker Black Bean Soup

It’s getting to be soup season, and Making Thyme for Health has an easy recipe for black bean soup. You could serve this alone, as an appetizer, or as part of a larger meal.

Ingredients:

  • 2 cups or 1 pound dried black beans, soaked overnight and rinsed*
  • 1 (14.5 ounce) can crushed fire roasted tomatoes (such as Muir Glen)
  • 1 bell pepper, cored and diced
  • 2 jalapenos, cored and diced
  • 1 yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tsp oregano
  • 3 tsp chili powder
  • 3 tsp cumin
  • 3 tsp chipotle chili powder*
  • 1 Tbsp vegan Worcestershire (such as Annie’s)
  • 2 bay leaves
  • 4 cups vegetable broth (orignal recommend Better Than Bouillon for the best flavor. If you’re not vegan then you can use chicken or beef broth)
  • suggestions toppings: diced avocado, chopped cilantro, diced green onions

INSTRUCTIONS

  1. Place all ingredients into the slow cooker, stir together, and cook on high for 8-10 hours. Remove bay leaves at end of cooking.
  2. Scoop out several cups of the soup into a bowl or large measuring cup and blend with an immersion blender until pureed. Alternatively, you can blend it in a regular blender but be sure to allow it to cool beforehand. Once it’s pureed, add it back to the slow cooker and stir together.
  3. Serve warm in separate bowls and top with avocado, cilantro, and green onions.

Notes:
*If you want to skip soaking the beans, be sure to rinse them and add an additional 2 cups water to the slow cooker prior to cooking.
*You could also use 2 Tbsp adobo sauce (from a can of chilis in adobo sauce).

Sweet Potato and Leek Hash With Fried Eggs

In Sonnet’s Kitchen has something a little different for your breakfast. This makes 2-4 servings and takes less than 20 minutes to prepare and cook.

Ingredients:

  • 3 Tbsp coconut oil, divided
  • 2 medium sweet potatoes or yams, diced
  • Sea salt
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • 1 medium leek, diced
  • 2 garlic cloves, minced
  • 4 eggs
  • Black pepper to taste

Directions:

  1. Add 2 Tbsp of coconut oil to a skillet over medium-high heat. Add the sweet potatoes (or yams), along with a generous pinch of salt, cumin, and paprika. Cover the skillet with a tight-fitting lid and cook for about 5 minutes, tossing and flipping occasionally to ensure that all sides of the potatoes are browning and getting crisp.
  2. Add the leeks and garlic and cook for an additional 5 minutes, covered, tossing and flipping occasionally. The hash is done when the potatoes are cooked and crisp and leeks are soft.
  3. Meanwhile, in a separate pan over medium heat, add the remaining tablespoon of coconut oil and crack the eggs directly into the pan. Cover the pan with a tight-fitting lid and cook 1 – 2 minutes, until the whites are set and the outer edges are just starting to curl up.
  4. Divide the hash between four plates and top with a fried egg. Add black pepper to taste, along with additional salt if desired, and serve hot.
  5. Enjoy!

 

Easy Lo Mein (Vegan)

Damn Delicious has a crazy easy recipe for a quick lo mein. If you are not vegan/vegetarian, you can add some meat to this as well.

Ingredients:

  • 8 ounces lo mein egg noodles (for vegan use spaghetti noodles)
  • 1 Tbsp olive oil
  • 2 cloves garlic, minced
  • 2 cups cremini mushrooms, sliced
  • 1 red bell pepper, julienned
  • 1 carrot, julienned
  • 1/2 cup snow peas
  • 3 cups baby spinach

For the sauce:

  • 2 Tbsp reduced sodium soy sauce, or more, to taste
  • 2 tsp sugar
  • 1 tsp sesame oil
  • 1/2 tsp ground ginger
  • 1/2 tsp Sriracha, or more, to taste

Directions:

  1. In a small bowl, whisk together soy sauce, sugar, sesame oil, ginger and Sriracha; set aside.
  2. In a large pot of boiling water, cook lo mein egg noodles according to package instructions; drain well.
  3. Heat olive oil in a large skillet or wok over medium high heat. Add garlic, mushrooms, bell pepper and carrot. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in snow peas and spinach until the spinach has wilted, about 2-3 minutes.
  4. Stir in egg noodles and soy sauce mixture, and gently toss to combine.
  5. Serve immediately and enjoy!

Low Fat Shrimp Scampi over Pesto Couscous

I am on a journey transitioning to pesco-veganism (no animals or animal products other than fish/some seafood), so this week I will be sharing some recipes that are pesco-vegan or pecso-vegetarian. This light scampi recipe from Healthy Tastes Good is full of taste, but not full of butter. Even better? The whole dish, including the homemade pesto, can be ready in under 30 minutes!

Ingredients:

For the scampi

  • 1 lb of jumbo shrimp, shelled and deveined
  • 2 tsp minced garlic
  • 1/4 cup of dry white wine
  • 1 tbs freshly squeezed lemon juice
  • 2 tsp of finely chopped italian parsley
  • 1/2 tsp grated lemon zest
  • 1 Tbsp of olive oil
  • Salt and pepper to taste

For the couscous

  • 1 cup of dry Israeli couscous
  • 1 1/4 cup of water
  • Salt
  • Pesto to taste (skinny pesto recipe here or you can use store bought)

Directions:

  1. Place the shrimp on a large plate and pat them completely dry with a paper towel. Season them with salt and pepper.
  2. Add 1 1/4 cup of boiling water to 1 cup of Israeli couscous, cover the pot and let it simmer for 8-10 minutes stirring occasionally. Add salt and pepper to taste. Once they are done add pesto to taste (original blogger used about 2 Tbsp).
  3. Heat olive oil in a large skillet over medium heat. When the oil is hot raise the heat to high and dump the plate of shrimp over the pan. Cook the shrimp, without moving them, for 1 minute. Add the garlic and cook for 1 minute. Turn the shrimp over and cook for 1 minute more. Transfer the shrimp to a bowl.
  4. Return the skillet to the heat and pour in the wine and lemon juice. Boil the liquid until slightly thickened, about 30 seconds. Scrape up any browned bits from the bottom of the pan with a wooden spoon. Stir the zest and parsley into the sauce. Return the shrimp to the skillet, season with salt and pepper to taste and toss to combine. Your skinny shrimp scampi are done!
  5. Divide into four portions and serve them in a bowl over the pesto couscous.
  6. Serve and enjoy!

Paleo Cilantro Lime Fajita Chicken Salad and

My Natural Family’s  Paleo Fajita Chicken Salad is great for supper or lunch!

Ingredients (serves 4):
For the vinaigrette:

  • 2 limes, juiced
  • ⅔ cup cilantro
  • 2 garlic cloves
  • 2 Tbsp honey
  • ½ cup light olive oil (do not use extra virgin)
  • 2 Tbsp white vinegar
  • 1 tsp real salt

For the marinade:

  • ½ cup cilantro
  • 2 limes, juiced
  • 2 tsp coarse real salt
  • 2 garlic cloves
  • 1 tsp cumin
  • 1 tsp chili powder
  • ¼ cup olive oil

For the salad:

  • 4 chicken breasts, cut into strips
  • 1 large yellow onion, peeled and sliced
  • 1 large yellow bell pepper, seeds removed, cut into strips
  • 2-3 heads Romaine hearts, cut into bit sized pieces
  • 1 avocado, sliced
  • ¾ cup cherry tomatoes, halved

Directions:
Make the vinaigrette:

    1. Place all ingredients in a food processor or blender and blend together until the garlic is well chopped and ingredients have emulsified.
    2. Refrigerate dressing.

Make the marinade:

  1. Using the same blender or processor that the vinaigrette was made in (you don’t need to wash it out), place all ingredients for the marinade inside and puree until garlic is finely chopped.
  2. Pour ½ of the marinade into a bowl or Ziploc bag and add chicken to the marinade.
  3. Pour the other half of the marinade into another bag or bowl and add the sliced onion and peppers to it. Let marinate overnight or for several hours, if possible. (You can also skip letting it marinade and use it immediately.)
  4. Prepare salad plates (or a large bowl) by placing lettuce, avocado sliced, and cherry tomatoes on each plate or bowl.
  5. Heat a large sauté pan or wok to high. Add the vegetables (do not add the marinade) to the hot pan and cook quickly, tossing with tongs or a spatula until the veggies are still crisp, but golden brown in spots. Remove from pan and keep warm.
  6. In the same pan on high heat, add the chicken and marinade to the pan and cook for 2-3 minutes, or until chicken is fully cooked and slightly caramelized. Toss with the vegetables.
  7. Top salads with the hot chicken and vegetables. Drizzle with the cilantro lime vinaigrette.
  8. Serve and enjoy!

Sloppy Joes (Paleo, Whole30, GF)

Jay’s Baking Me Crazy has a recipe for healthy sloppy joes that can be made in about 30 minutes. If you aren’t avoiding breads, you can always serve these on sandwich buns. These are sure to be a hit with the whole family!

Ingredients (4-6 servings):

  • 2 Tablespoons coconut oil
  • 1 red pepper, or orange/green/yellow
  • 1 large onion
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1 pound grass­fed beef
  • ¾ cup Paleo Whole30 Ketchup (or ketchup of choice if not following Whole30)
  • ¼ cup coconut aminos (or soy sauce if not following Whole30)
  • 2 Tablespoons tomato paste

Directions:

  1. Place the coconut oil in a large skillet.
  2. Dice up the red pepper and onion and sauté in the coconut oil over medium heat. Cook for about 5 minutes,
  3. until they start to soften and onions start to become translucent.
  4. Sprinkle with salt and garlic powder and stir in.
  5. Add the beef and break it up with a spatula. Cook until browned.
  6. Add ketchup, coconut aminos, and tomato paste and stir to combine.
  7. Let cook on low for at least 10 minutes. The longer it cooks the more the flavors will develop.
  8. Serve over zucchini noodles, a sweet potato, or just eat it out of a bowl!