Spicy Red Curry, Lentil, and Zucchini Noodle Soup

Spicy soup again! I just can’t get enough this time of year. Usually I would make this soup with rice noodles but now that I have a Veggetti, I’m going to make zucchini noodles instead!

Dinner

Ingredients:

  • 3 medium zucchinis, Noodled
  • 1 can coconut milk
  • 6 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 cups snow peas, chopped
  • 1/3 cup red lentils
  • 3 tbsp red curry powder or paste
  • 1/4 cup soy sauce
  • handful of bean sprouts
  • handful of thai basil
  • splash sesame oil

Instructions:

  1. Heat the oil in soup pot. Add the onion and garlic, cook until softened.
  2. Toss in the carrots, snow peas and curry powder. Give it a good stir.
  3. Pour in the coconut milk, vegetable broth, lentils and soy sauce.
  4. Bring to a boil then lower the heat to a simmer for an hour.
  5. Place the zucchini noodles in a bowl. Pour in the soup. Top with the bean sprouts and thai basil.
  6. Enjoy!

Chickpea Avocado Salad on Toast

I usually make this as a sandwich for lunch on trips. I thought it would make an excellent breakfast!

Breakfast

Serves 2

Ingredients:

  • 4 slices Ezekiel 4:9 Bread
  • 1/2 an avocado
  • 1 cup cooked chickpeas
  • 1 tbsp mustard of choice
  • salt and pepper to taste

Instructions:

  1. Toast the bread.
  2. Put the rest of the ingredients in a food process and process until it reaches your desired consistency.
  3. Divide the mixture amongst the 4 slices of toast.
  4. Enjoy!

 

Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

I didn’t eat super nutritious this weekend because of the snow and being ill so, I was really excited to make this salad. I’m currently obsessed with parsnips and they help boost your immune system!

Dinner

Ingredients:

  • a couple handfuls of baby kale
  • 1 parsnip, chopped
  • 1/2 cup farro
  • 1 cup water
  • 1/4 cup walnuts, chopped
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 3 cloves garlic, roasted
  • 2 tbsp fresh rosemary, chopped
  • salt and pepper to taste

Instructions:

  1. Preheat your oven to 400F. Place the parsnips on a baking sheet and top with the rosemary, salt and pepper. Bake for 20 minutes.
  2. Pour the water and farro into a pan. Bring it up to a boil then cover and reduce the heat. Cook for 20 minutes.
  3. Put the olive oil, lemon juice, mustard, garlic, salt and pepper in a blender and blend until smooth.
  4. Toss the roasted parsnips, farro, walnuts and baby kale in a bowl. Drizzle the dressing over the salad. Toss it around then put the salad on a plate.
  5. Enjoy!

 

Savory Mexican Style Steel Cut Oats

Sometimes I just want a spicy, savory bowl of oatmeal in the morning.

Breakfast

Serves 3

Ingredients:

  • 1 onion, chopped
  • 1 clove garlic, minced
  • 1 bell pepper, chopped
  • 1 jalapeno, chopped
  • 1/2 cup cooked black beans
  • 1/2 cup frozen corn
  • 1/2 cup steel cut oats
  • 1/4 cup nutritional yeast
  • 1 tsp chili powder
  • 1 tsp cumin
  • 1 bay leaf
  • 1 veggie sausage
  • salt and pepper to taste
  • 3 cups water
  • splash olive oil

Instructions:

  1. Heat olive oil in a large pan. Add the onion, garlic, jalapeno, corn, veggie sausage, beans and bell pepper. Let cook for 5 minutes.
  2. Toss in the steel cut oats, chili powder, cumin, salt and pepper, bay leaves, and water. Bring to a boil.
  3. Add the nutritional yeast, cover and turn the heat down to a simmer.
  4. Let simmer for 20 minutes or until the oats are cooked and the sauce has thickened.
  5. Pour into a bowl and enjoy with salsa or any other topping you’d like!

Spicy Tofu, Mushroom and Kimchi Soup

I’m feeling a little under the weather today, so I decided it is a perfect day to make this soup. I made the vegetable broth with lemongrass to give it a medicinal boost. Lemongrass has many health benefits, but today I’m mostly interested in how it helps heal colds. I highly recommend incorporating kimchi in your diet. It has many health benefits, including digestive aid and immunity boosting, two assets I can really use today.

Dinner

Ingredients:

  • 6 cups vegetable broth (I make my own but store bought works too)
  • 1 package extra firm tofu, drained, pressed and cubed
  • 3 cups mushrooms of choice, I used shitake and baby bella, chopped
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 1 large carrot, chopped
  • 1 jar kimchi
  • 1 tbsp soy sauce
  • 1 tbsp Red Pepper, Nice Tasty(Korean Red Pepper Powder)
  • black pepper to taste
  • Splash sesame oil

Instructions:

  1. Heat the sesame oil in a soup pot. Add the onion and garlic and let them cook until they are soft.
  2. Add the carrots and mushrooms. Let cook for a few minutes so the mushrooms release their juices.
  3. Add the soy sauce, black pepper and Red Pepper, Nice Tasty, make sure to stir it around real good.
  4. Wait a few minutes then add the vegetable broth, tofu and kimchi. Let simmer for at least an hour.
  5. Enjoy!

January 25th to January 30th Meal Plan

It snowed, a lot! I still managed to make it to the grocery store today. It was kind of fun to walk there and carry everything home in back packs. I’m glad I don’t have to do that every week, though.  Feel free to check out my Pinterest to see recipes I am inspired by!

Meal Plan

Dinners:

Monday: Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

Tuesday: Spicy Red Curry, Lentil, and Zucchini Noodle Soup

Wednesday: Sweet Potato Nachos with Spicy Lentils

Thursday: Split Pea Soup

Friday: Roasted Garlic, Mushroom, Tempeh Bacon, and Parsnip Noodles

Saturday: Mexican Quinoa Chili

Breakfasts:

Monday: Savory Mexican Style Steel Cut Oats

Tuesday: Peanut Butter, Banana, Chia Seed Toast

Wednesday: Sweet Potato Hash with Veggie Sausage

Thursday: Mexican Chickpea Scramble

Friday: Avocado and Tempeh Bacon Toast

Saturday: Savory Steel Cut Oats

Blueberry, Vanilla, Chia, Overnight Oats

 

It’s oats again!

 

 

Breakfast

Serves 2

Ingredients:

  • 1 banana
  • 1 cup unsweetened almond milk
  • 1/2 cup frozen blueberries
  • 2 tbsp chia seeds, divided
  • 1/3 steel cut oats for each jar( 2 1/3 cups of steel cut oats)
  • 1 tsp cinnamon
  • 1 tsp vanilla extract

Instructions:

  1. Place the banana, almond milk, blueberries, cinnamon and vanilla extract in a blender and blend until smooth.
  2. Put 1 tbsp chia seeds and 1/3 cup steel cut oats in a jar, and then put the other tbsp chia seeds and 1/3 cup steel cut oats in the other jar.
  3. Divide the smoothie between the two jars.
  4. Give each a healthy shake and refrigerate overnight.
  5. In the morning you can eat the oats cold or heat them up in the microwave. Top with your favorite toppings!

Roasted Garlic, Parsnip and White Bean Soup

 

Soup’s on! I just want to watch tv and eat soup! Soup is like a big, warm hug, for your tongue!

 

Dinner

Ingredients:

  • 6 cloves garlic, roasted
  • 3 large parsnips, chopped
  • 1 onion, chopped
  • splash olive oil
  • fresh rosemary, chopped
  • salt and pepper, to taste
  • 1 cup white beans, cooked or canned
  • 2 cups mushrooms, chopped
  • 6 cups vegetable stock
  • 1 tbsp lemon juice (½ lemon)
  • 1 parmesan rind, leave out to make it vegan

Instructions:

  1. Toss the parsnips, olive oil, rosemary, salt and pepper in a bowl. Dump out on a baking sheet and bake in a 400F oven for 40 minutes. I recently bought an Olive Oil Mister so I can use less olive oil when roasting vegetables.
  2. Heat some olive oil up in a soup pot.
  3. Add the onion and cook until soft. While the onion cooks, place 3 cups broth, all the garlic,lemon juice, and 3/4 of the beans to and blender and blend until smooth.
  4. Dump in the mushrooms and let cook for 2 minutes. Then add in the blended broth, the parmesan rind, salt and pepper, and the rest of the broth and white beans.
  5. Add the parsnips when they are done roasting. Let simmer for at least an hour.
  6. Enjoy!

Roasted Broccoli and Brussel Sprout Farro, Spinach Salad with a Mustard Dressing

 

I love adding roasted vegetables to a salad in the winter. A funky bleu cheese would be a perfect addition to this salad!

 

Dinner

Ingredients:

  • 1 crown broccoli, chopped
  • 5 cups brussels sprouts, quartered
  • 3 tbsp mustard of choice, I used stone ground mustard
  • 1 tbsp olive oil
  • 1 cup farro
  • 2 cups water
  • 2 tsp cumin
  • salt and pepper
  • a couple handfuls of spinach, or arugula, baby kale, etc.

Instructions:

  1. Bring the farro, water, and cumin to a boil.
  2. Cover with a lid and let simmer for 20 minutes.
  3. Turn off the heat but keep the lid on for a few minutes.
  4. Mix the broccoli, brussels sprouts, oil, salt, pepper and mustard in a bowl.
  5. Pour out onto a baking sheet and bake in a 400F oven in 30 minutes.
  6. Place a handful of the greens on a plate, next add a scoop of farro and then top with some of the roasted vegetables.
  7. Enjoy!

Spicy Cabbage Soup

It’s so cold out today! I still can’t believe it snowed yesterday, weird! I kid but I really wanted to make a spicy, filling, low calorie soup today. I went out last night for dinner and ate way to much!

Dinner

Ingredients:

  • 1 onion, chopped
  • 4 cloves garlic, minced
  • 2 jalapeños, chopped
  • 6 small carrots, chopped
  • 3/4 a head of cabbage, chopped
  • 1/4 cup yellow split peas
  • 1 tbsp turmeric powder
  • 2 tbsp cumin
  • 1/2 cup apple cider vinegar
  • 2 tbsp tomato paste
  • 12 cups vegetable broth
  • 2 bay leaves
  • salt, pepper, cayenne, red pepper flakes to taste
  • splash olive oil

Instructions:

  1. Heat a splash of olive oil in a soup pot.
  2. Saute the onions, garlic and jalapeños until fragrant.
  3. Add the turmeric, cumin, tomato paste, apple cider vinegar, salt, pepper, cayenne and red pepper flakes. Give it a good stir.
  4. Toss in the carrots and cabbage. stir it around, making sure to coat the cabbage and carrots in the seasoning.
  5. Pour in the rest of the ingredients and bring it to a boil. Turn down the heat and let it simmer for at least an hour.