California Chopped Kale Salad

California Chopped Kale Salad

by | Jul 28, 2021 | Recipes | 0 comments

California Chopped Kale Salad

California Chopped Kale Salad. Vegan, Gluten Free. Quinoa, kale and all the veggies, plus flaked coconut & juicy grapes with a champagne vinaigrette.

Servings

6

Calories:

336

Ready In:

25 min

Health Score:

9/10

Ingredients

  • 1 cup quinoa uncooked, or 3 cups
  • 3 cups kale de-stemmed, chopped
  • 1 bell pepper diced, any colour, i used green
  • 1 cup carrots finely shredded
  • 1 cup edamame or chickpeas
  • 1 cup grapes sliced
  • ½ cup sweet corn
  • ½ cup flaked unsweetened coconut
  • ½ cup pecans crushed

  • ¼ cup fresh cilantro chopped

  • ¼ cup water filtered

  • 2 ½ tablespoons champagne vinegar or wine vinegar

  • 1 tablespoon maple syrup

  • 3 teaspoons dijon mustard

  • 2 tablespoons shallot chopped

  • ¾ teaspoon sea salt

  • ½ teaspoon black pepper

Step by Step Instructions

Step 1

In a medium sized pot, combine 2 cups of water with 1 cup of quinoa and bring to a boil. Lower heat, cover and simmer for 15 minutes or until water is absorbed and quinoa is fluffy.

Step 2

In a large salad bowl, add the kale and chop it up with kitchen scissors.

Step 3

Next add your oats and almonds to your high powered blender. Pulse until a meal forms and resembles a grainy flour mixture.

Step 4

In a food processor, pulse the bell pepper and carrots until finely shredded. Add into the bowl of kale. Then add the rest of the salad ingredients and mix well. 

Step 5

Prepare the dressing by whisking all the dressing ingredients together in a small bowl, or blending them in a small food processor.

Step 6

Pour the dressing over the salad, mix and enjoy!

Hi! I’m Shannon, a Certified Hormone Specialist and plant based blogger living in Chicago. I help women heal their bodies bodies from the inside out and balance their hormones naturally through a plant based diet and lifestyle. Let me guide you through it, so you can glow from within and feel the best you’ve ever felt!
Shannon Leparski

Blog owner, The Glowing Fridge

Green Keto Smoothie

Green Keto Smoothie

by | Jul 23, 2021 | Recipes | 0 comments

Green Keto Smoothie

Low carb vegetables like kale, cucumber, and celery come together with delicious healthy fats like avocado and peanut butter to make this easy Green Keto Smoothie a nutritional powerhouse!

Servings

4

Calories:

127

Ready In:

5min

Health Score:

9.6/10

Ingredients

  • 60g kale leaves
  • 1 avocado – peeled and stone removed
  • 2 stick celery – chopped
  • 110g cucumber – peeled
  • 480ml unsweetened almond milk or regular milk
  • 2 Tbsp peanut butter you can use any nut butter you like
  • 4 Tbsp lemon juice freshly squeeze

Step by Step Instructions

Step 1

Add all of the ingredients to a high-speed blender.

Step 2

Pulse to combine, stopping to scrape down the sides if necessary.

Step 3

Serve immediately garnished with fresh mint or store in the fridge for later that day.

knowit.world

Christel is the founder of Diabetes Strong. She is a Certified Personal Trainer specializing in diabetes. As someone living with type 1 diabetes, Christel is particularly passionate about helping others with diabetes live active healthy lives. She’s a diabetes advocate, public speaker, and author of the popular diabetes book Fit With Diabetes.

Christel Oerum

Founder of Diabetes Strong, Diabetes Strong

Mediterranean Lentil Salad

Mediterranean Lentil Salad

by | Jul 22, 2021 | Recipes | 0 comments

Mediterranean Lentil Salad 

This Mediterranean lentil salad is packed with nutrients, tastes great and is ready in only 20 minutes. It is perfect for lunch as it is very satiating, delicious and full of nutritious ingredients.

Servings

4

Calories:

348

Ready In:

20 min

Health Score:

9.1/10

Ingredients

Salad

  • 1 cup green lentils – or brown uncooked
  • 1 ½ cup cherry tomatoes – halved
  • ½ cucumber – diced
  • ½ red onion – finely diced
  • 2 handfuls baby spinach – chopped
  • ½ cup Kalamata olives – halved or sliced
  • ½ cup feta cheese crumbled
  • ⅔ cup parsley – chopped

    Dressing

    • 1 garlic clove – small, minced
    • ¼ tsp red pepper flakes
    • 4 tbsp lemon juice
    • 2 tbsp extra virgin olive oil
    • 1 tsp Dijon mustard (optional)
    • salt and pepper to taste

    Step by Step Instructions

    Step 1

    Cook the lentils according to package instructions. Cook them until tender. Don’t overcook, as they get mushy very quickly!

    Step 2

    While the lentils cook, prepare the salad ingredients and the dressing. Add the salad ingredients to a large bowl and prepare the dressing in a small bowl or jar.

    Step 3

    When the lentils are cooked, let them cool. Then, add the lentils and the dressing to the salad ingredients and mix everything. Add more salt, pepper or red pepper flakes as needed.

    Notes:
    • Vegan: Just skip the feta cheese to make this salad vegan.
    • Meal prep: You can prepare multiple servings in advance. Simply store the dressing and salad separately, so the salad doesn’t get soggy.
    • Dressing: You can add more lemon juice or red pepper flakes to taste. Skip the Dijon mustard if you don’t like it.

    I’m Beri, the one behind the recipes you can find on Bites of Beri. I have a huge love for recipes that are healthy, simple and incredibly delicious. What I love even more: sharing them with you! I am sure you will enjoy browsing through my space in the internet that is all about healthy and tasty foods

    Berivan Kul

    Food Blog, Bites of beri

    Sweet Potato Chickpea Buddha Bowl

    Sweet Potato Chickpea Buddha Bowl

    by | Jul 21, 2021 | Recipes | 0 comments

    Sweet Potato Chickpea Buddha Bowl 

    Flavourful, filling, 30-minute Buddha Bowl with roasted sweet potatoes, onion, kale, crispy chickpeas, and an AMAZING tahini-maple sauce! A healthy, satisfying plant-based meal.

    Servings

    3

    Calories:

    416

    Ready In:

    30 min

    Health Score:

    9.6/10

    Ingredients

    • 2 Tbsp olive – melted coconut, or avocado oil
    • 0.5 red onion – medium, sliced in wedges
    • 2 sweet potatoes – small, halved
    • 1 bundle broccolini – large stems removed, chopped
    • 2 handfuls kale – big, larger stems removed
    • ¼ tsp salt
    • ¼ tsp pepper
    • 430g chickpeas – drained, rinsed + patted dry
    • 1 tsp cumin
    • ¾ tsp chili powder
      • ¾ tsp garlic powder
      • ¼ tsp salt
      • ¼ tsp pepper
      • ½ tsp oregano – optional
      • ¼ tsp turmeric – optional
      • ¼ cup tahini
      • 1 Tbsp maple syrup
      • 0.5 lemon – medium, juiced
      • 2 Tbsp water – hot, to thin

      Step by Step Instructions

      Step 1

      Preheat oven to 200 C degrees and arrange sweet potatoes and onions on a bare baking sheet. Drizzle both with a bit of oil, making sure the flesh of the sweet potatoes are well coated and placed skin side down on the sheet.

      Step 2

      Bake for 10 minutes, then remove from oven flip sweet potatoes and add broccolini. Drizzle broccolini with a bit of oil and season with a pinch each salt and pepper.

      Step 3

      Bake for another 8-10 minutes, then remove from oven and add kale. Drizzle kale with a touch more oil and season with a pinch each salt and pepper. Bake for another 4-5 minutes then set aside.

      Step 4

      While vegetables are roasting, heat a large skillet over medium heat and add chickpeas to a mixing bowl and toss with seasonings.

      Step 5

      Once hot, add 1 Tbsp oil (amount as original recipe is written / use half of total amount if altering batch size) and chickpeas and sauté, stirring frequently. If they’re browning too quickly, turn down heat. If there isn’t much browning going on, increase heat. I found 10 minutes total at slightly over medium heat was perfect.

      Step 6

      Once the chickpeas are browned and fragrant, remove from heat and set aside.

      Step 7

      Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.

      Step 8

      Prepare sauce by adding tahini, maple syrup and lemon juice to a mixing bowl and whisking to combine. Add hot water until a pourable sauce is formed. Set aside.

      If you don’t have fancy ingredients, expensive equipment, or hours to cook meals every night, you’re in the right place. We hope Minimalist Baker is a useful resource for people who love delicious, simple food.

      Minimalist Baker

      Food Blog, Minimalist Baker

      Healthy Crispy Vegetable Patties

      Healthy Crispy Vegetable Patties

      by | Jul 20, 2021 | Recipes | 0 comments

      Healthy Crispy Vegetable Patties

      Super crispy Vegetable Patties that are perfect as appetizers or in burger!

      Servings

      12

      Calories:

      87

      Ready In:

      70 min

      Health Score:

      9.1/10

      Ingredients

      • 3 cups cabbage – chopped 

      • 1 ½ cup cauliflower – chopped

      • ⅜ cup carrot – chopped

      • 3 potatoes – medium size 

      • ⅜ cup cilantro – chopped 

      • ¾ tsp cumin seed powder

        • 1 ½ tsp red chillies powder – or paprika

        • ¾ tsp salt – or as needed

        • 3 Tbsp corn starch

        • 4 ½ Tbsp chickpea flour

        • ¾ cup bread crumbs

        Step by Step Instructions

        Step 1

        Boil potatoes in a sauce pan or in microwave. Don’t need mashed potato texture but need to be cooked soft.

        Step 2

        Finely chop Cabbage, cauliflower and carrot. Food processor is perfect to get desired size.

        Step 3

        In a large frying pan, add all chopped vegetables ( except potato ) and saute for 15 mins on medium flame. Do not add salt at this step as vegetables will release water and it will be hard to mold later.

        Step 4

        When vegetables are lightly cooked, turn off flame and let cool.

        Step 5

        When cool enough to handle add boiled potatoes, salt, red chillies powder, cumin seeds powder, cilantro, corn starch and mix together by hand. If mixture is not thick enough to mold, add 2 tbsp more of corn starch.

        Step 6

        Place a wide mouth pan on medium to high flame with oil sufficient for deep fry.

        Step 7

        In a small bowl add chickpea flour, 2 tbsp of water and mix without any lumps. Keep it aside.

        Step 8

        In another plate or bowl add bread crumbs and keep aside.

        Step 9

        Make medium size patties by hand, dip in chickpea flour batter then in bread crumbs and carefully fry in hot oil. Fry till patties turn golden brown in colour.

        Step 10

        Serve warm with tomato ketchup or use as patties in burger!

        Step 11

        Pan-Fried Patties: In a non-stick pan, add 3-4 tbsp of oil. When oil is hot add breaded patties and cook on both sides till patties turn golden brown in colour.

        Step 12

        Baked Patties: Pre-heat oven to 350 F. In a parchment lined baking tray, add breaded patties and bake for 15 mins. Flip the patties and bake for another 10 mins. Drizzle oil on patties before baking if needed.

        I’m Beri, the one behind the recipes you can find on Bites of Beri. I have a huge love for recipes that are healthy, simple and incredibly delicious. What I love even more: sharing them with you! I am sure you will enjoy browsing through my space in the internet that is all about healthy and tasty foods

        Test

        Food Blog, Bites of beri

        Mexican Zucchini Burrito Boats

        Mexican Zucchini Burrito Boats

        by | Jul 17, 2021 | Recipes | 0 comments

        Zucchini Burrito Boats

        A simple meatless and gluten-free meal that’s packed full of Mexican flavour!

        Servings

        8

        Calories:

        185

        Ready In:

        55 min

        Health Score:

        8.8/10

        Ingredients

        • 4 zucchini – large
        • 430g can black beans – drained and rinsed
        • 1 cup brown rice cooked
        • 1 cup salsa – use your preferred level of spiciness
        • 1 red bell pepper – cored and finely chopped
        • 0.5 red onion – large, finely chopped
        • ½ cup corn kernels

          • 1 jalapeno – or poblano pepper, cored and diced

          • 1 tablespoon olive oil + 1 teaspoon 

          • 2 teaspoons cumin 

          • 1 teaspoon chili powder 

          • ½ cup fresh Coriander – finely chopped

          •  salt to taste

          • 1 cup shredded cheddar cheese 

          Step by Step Instructions

          Step 1

          Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.

          Step 2
          Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.
          Step 3

          Preheat the oven to 200°C and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.

          Step 4

          Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

          I’m Sarah and click anywhere in this block to go to my blog. This is where I share my journey creating simple and seasonal plant-based recipes. I love cooking with whole foods that give me the energy to keep up with an active lifestyle.

          Sarah

          Blog Owner of Making Thyme for Health, Making Thyme for Health