Healthy & Delicious Recipes

INGREDIENTS

• 10 cups sliced kale (about 1 bunch)
• 1 medium apple, thinly sliced
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup crumbled feta cheese
• 1/4 cup salted pumpkin seeds or pepitas

DIRECTIONS

• 1. Place kale in a large bowl. Massage kale until leaves become soft and darkened, 2-3 minutes; stir in apple.
• 2. In a small bowl, whisk oil, lemon juice, salt and pepper until blended. Drizzle over salad; toss to coat. Sprinkle with cheese and pumpkin seeds.

INGREDIENTS

• 2 cups canned chickpeas, rinsed and drained
• Bunch basil
• Bunch parsley
• 1 cup spinach
• 1 egg
• 1 carrot, grated
• ½ onion, chopped
• 2 garlic cloves, minced
• 1/3 tsp salt or to taste
• 1 tbsp paprika
• 1 tsp cumin
• 1 tsp black pepper
• oil for frying

INSTRUCTIONS

1. Mash chickpeas in a bowl & chop all other vegetables. Add all ingredients to the bowl, except the oil & mix until combined.
2. Form patties and fry in a non-stick pan on both sides at medium-high until golden-brown.
3. Take out and serve humus.

INGREDIENTS

• 2 carrots, diced
• 1/3 cup golden raisins
• 1/4 tsp ground cinnamon
• 1 tbsp chia seeds
• 1 tbsp pure maple syrup
• 1/2 tsp vanilla
• 1/2 cup plain greek yogurt
• 1/2 cup almond milk
• 1/2 cup rolled oats

INSTRUCTIONS

1. Add all the ingredients except for the oats to blender & blend till smooth.
2. Add the rolled oats & stir to combine. Do not blend.
3. Pour the mixture into the mason jar, close, and then place into the fridge overnight or for at least 4-6 hours.
4. Top with shredded carrots and golden raisins.

INGREDIENTS

• 8 oz. pkg pasta 
• 2 tbs vegan butter 
• 3 garlic cloves, minced
• 1/4 tsp red pepper flakes
• 2 – 3 lemons, juice of & some zest
• 1/4 cup parsley, chopped
• salt & pepper

INSTRUCTIONS

• Cook pasta according to package. Drain. Reserve 1/2 cup of pasta water. 
•  In the same pot, heat butter over medium heat, add garlic & red pepper flakes, saute for 30 seconds. 
• Add the cooked pasta & pasta water, heat until warm.
• Reduce heat to low, stir in the lemon juice,zest & parsley. Season to taste with salt & pepper.

INGREDIENTS

• 1/2 cup peanut butter 
• 1/3 cup pure maple syrup
• 1/4 cup almond milk
• 1/4 cup coconut oil
• 3 tbs cocoa 
• 1 tsp vanilla
• 2 cups old fashioned oats

INSTRUCTIONS

• Start by warming the peanut butter, coconut oil, maple syrup, almond milk, vanilla & coco powder over low heat, stirring constantly until warm & starting to thicken.
• Remove from heat& stir in the oatsand mix well to coat.
• Drop 2 rounded tbs of the mixture on a cookie sheet with parchment paper. 
• Place the in the refrigerator to chill. 

INGREDIENTS

• 1 cup driedquinoa, rinsed
• 1 1/2 – 1 3/4 cupswater
• generous pinch of mineral salt
• 1/2 teaspoongarlic powder, optional

INSTRUCTIONS

Rinse quinoa using a fine mesh strainer under cool running water.

• Place the quinoa, water, and any seasonings in the bottom of the Instant Pot insert. Attach lid, turning to the locked position.
• Set the valve to SEALING.
• Set to HIGH pressure and manually set to 1 minutecook time.
• Let natural release for 12 – 15 minutes.
• Fluff with a fork and let rest a few minutes.