Smoky Chickpea Red Lentil and Vegetable Stew

Adapted from Once Upon a Chef: https://www.onceuponachef.com/recipes/smoky-chickpea-red-lentil-vegetable-soup.html

INGREDIENTS

  • 2 tablespoons olive oil

  • 1 medium yellow onion, finely chopped

  • 4 garlic cloves, minced

  • 2 large carrots, diced

  • Heaping 1/4 teaspoon smoked paprika

  • 3/4 teaspoon ground cumin

  • 4 cups low-sodium vegetable broth

  • 1 (14.5-ounce) can diced tomatoes

  • 1/3 cup red lentils

  • 1/2 teaspoon dried thyme

  • 2 bay leaves

  • 1 teaspoon salt

  • 1/4 teaspoon freshly ground black pepper

  • 1 (14.5-ounce) can chickpeas, drained and rinsed

  • 3 cups of spinach or kale, torn into bite size pieces
    INSTRUCTIONS

    1. In a large pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic, carrots, smoked paprika and cumin; cook, stirring frequently so the garlic doesn't brown, about 2 minutes more.

    2. Add the broth, diced tomatoes, red lentils, thyme, bay leaves, salt, and pepper and bring to a boil. Cover the pot and reduce the heat to a simmer; cook for ten minutes. Add the chickpeas, cover the pot and cook 10 minutes more. Fish out the bay leaves, then transfer 2 cups of the soup to a blender and purée until smooth (be sure to remove the center knob on the blender and cover with a dishtowel to avoid splatters). Add the puréed soup back to the pot and stir. Taste and adjust seasoning, if necessary; if you want the soup to be thicker, purée a bit more soup. Add the spinach and simmer until the soup is hot and the spinach is wilted.


SMART GOALS for 2022

Happy 2022. Can you believe we are entering our 3rd year of this crazy alternative universe, aka the Covid Pandemic? Many of us have made adaptations to our “new” way of living and learned a lot about ourselves, what makes us happy, what fulfills us, what our priorities are. The beginning of a new year always makes me reflective of the past year and entertain the possibilities of the new year. While I am not a person who makes resolutions, I do LOVE goals. I spent my little “staycation” these past three days setting my goals for this year. I have a few on my list, like running the NYC Half Marathon with my daughter in March and beginning to clean out the boxes and boxes of photos that I have stored away, organizing and tossing out bad or duplicate pictures. I have my training plan in place for the race and I have a goal of 1/2 a box every weekend from now until the end of April. Do you have any goals for this new year? I know you know this already, but when setting goals, make sure that they are SMART.

Our last half marathon, 3 years ago!

Specific.  Specific refers to what you are going to do.  Use action words such as exercise, eat, and coordinate.  Think about why you are choosing this particular goal.  A good idea of a SPECIFIC goal is: I am going to walk 3 miles in 45 minutes by March 1st.

Measurable.  If you can measure it, you can’t manage it.  Choose a goal with measurable progress.  You may have a long-term goal, but have smaller measurable steps along the way.  For example, if you want to run a 6-mile race in the spring, you should set your training program to build your mileage each week.  

Achievable.  Set goals that are achievable for YOU and you only.  Your friend may want to run a marathon in May.  This may not be important or attainable for you.  You may need to set a goal of running a 5k in September!

Realistic.  This does not mean easy.  It means Do-able.  Set the bar high enough to feel satisfied when you attain your goal, but not so high that the thought of your goal is overwhelming.  For example, rather than setting a goal not to eat sweets all month, it may be more realistic to set a goal to eat only one sweet per week.

Timely.  Set a time frame for your goal.  Next week, next month, by spring.  Putting a clear target in front of you gives you something to work toward and allows you start on it right away.  Remember though, if your time is more than a few weeks in the distance, set interim goals to get you there.

 I would love to hear from you about your goals for YOU in 2022. Good luck and let us know how we can help.

Habits, habit habits

If you haven’t read Tiny Habits by BJ Fogg or Atomic Habits by James Clear, I highly recommend both. The concepts in both books relate to all aspects of life. I am writing today about how a few big ones can relate to exercise, fitness and weight loss goals.

Most of us set goals with no clear plan of how we are going to achieve them. I know! I have done it myself (one of the reasons I read both of these books) It is often inspiring to set big goals, like run a marathon, bike 50 miles, do unassisted pull ups or lose 10 percent of your body weight. These are awesome ambitious goals but are meaningless if we don’t have a plan of how to achieve our goals.

If I want to run a marathon for the first time but I only run once a week and don’t do much else, things are not looking so good for me! If I want to run this marathon, I would need to make changes in my training, which would require me to build new habits and even perhaps shed old habits that are not working. This can be said for any goal, whether it is weight loss or fitness gains. Losing old habits and forming new ones need to be a part of your goal planning process.

Ah, but building new habits is hard work and anyone who says that isn’t so is lying. Around New Year’s people talk about a magic 21 days that it takes for our resolutions to stick. Truthfully, sometimes it takes LONGER than 21 days. Here are some things to keep in mind when trying to establish a new habit, whether it is eating more vegetables daily, exercising consistently or adding strength training.

  1. Make it NON negotiable. If you have a walk scheduled after breakfast, DO IT. If you have a strength training workout planned at 2pm that day, DO IT. Don’t let yourself push it to the next day or make an excuse for why you can’t do it. When we procrastinate, we allow ourselves to let the habit forming opportunities slide by. I am talking about those times when we just don’t really FEEL like doing it or when we prioritize something over that behavior we are trying to implement. (Not when we are legitimately sick). If you consider the behavior optional, it probably won’t happen.

  2. SOMETHING is better than nothing. If you have been my client for any period of time, you have probably heard me say this before. So, you hit the snooze button and have a long day of work ahead and only have time for 20 minutes of the scheduled workout. DO IT ANYWAY. You were supposed to run 3 miles that afternoon but you feel tired. Go walk at least 20 minutes. You will probably start to jog at some point, but even if you don’t you will have kept the commitment to yourself to MOVE. Say at breakfast you skipped that side of berries you had planned and instead stop at Starbucks for a latte and a scone. Put that behind you and eat the healthy lunch you packed. This reinforces the habit and moves you toward your goal. AND you will feel better for it.

  3. DON”T miss twice. You missed a workout or binged on the chips your coworker brought in. It happens. Don’t beat yourself up over it. But make sure the next day you don’t miss that workout and/or you get back on track with the food plan you have set out. Don’t let yourself slide on your habits two days in a row. The more you miss that workout and the more you let your eating plan slide, the more THAT negative behavior will be come the habit. And that’s not the habit we are going for.

Motivation will not always be there and if we only rely on motivation to reach your goals, we won’t be reaching many goals. When it is dark and 20 degrees out, motivation does not get me out the door for my run. It takes discipline and that discipline is created from building solid habits. So as you are reflecting on the year and looking in to goals for 2022, consider your habits and which ones you will need lose and which ones you will need to focus on to achieve your biggest goals. Then make a plan and make that goal happen. Reach out to me if you want helping building habits so you can reach the goals you have in mind.

PLANT BASED EATING MENU ONE

LOTS OF YUMMY VEGGIES~

LOTS OF YUMMY VEGGIES~

THE MENU

Tuesday

Breakfast: Simple Grain Granola with Plant Base Yogurt and Berries

Lunch: Vegetable Banh Mi 

Dinner: Taco Tuesday! Creamy Buffalo Cauli-Tacos 

Wednesday

Breakfast: Peanut Butter Overnight Oats and Berries

Lunch: Green & Things Sandwiches

Dinner: (Italian One Pot Buttery Tomato, White Beans and Farro

Thursday

 Breakfast: Breakfast Tostadas

Lunch: Farro Greek Salad

Dinner: Dreamy Peanut Butter Crunch Veggie Noodle Bowls

Friday

Breakfast: Potato Broccoli Mini Frittatas

Lunch: Lemony Lentil Soup 

Dinner: Black Bean Sweet Potato Burgers with Greek Kale Salad

THE RECIPES

Breakfast

https://minimalistbaker.com/simple-grain-free-granola/

https://minimalistbaker.com/peanut-butter-overnight-oats/

https://www.forksoverknives.com/recipes/vegan-breakfast/breakfast-tostadas/

https://www.forksoverknives.com/recipes/vegan-breakfast/potato-broccoli-mini-frittatas/

Lunch

https://www.allrecipes.com/recipe/268807/vegetable-banh-mi/

https://www.forksoverknives.com/recipes/vegan-burgers-wraps/greens-and-things-sandwiches/

https://www.arlingtonpersonalfitness.com/apfupdates/2021/6/10/greek-salad-with-farro

https://www.arlingtonpersonalfitness.com/apfupdates/2020/5/13/lemony-lentil-soup

Dinner

https://www.arlingtonpersonalfitness.com/apfupdates/2021/9/4/creamy-buffalo-cauli-tacos

https://www.arlingtonpersonalfitness.com/apfupdates/2021/2/1/dreamy-peanut-butter-crunch-veggie-noodle-bowls

https://www.arlingtonpersonalfitness.com/apfupdates/2021/2/2/italian-one-pot-buttery-tomato-white-beans-and-farro

https://www.arlingtonpersonalfitness.com/apfupdates/2021/2/22/sweet-potato-black-bean-burger

https://cookieandkate.com/greek-kale-salad-recipe/

THE GROCERY LIST

Fruits & Vegetables

  • 2 Jalapeno

  • 3 Yellow or VIdalia Onion s

  • 1 Red Onion

  • 1 Shallot

  • 2 bunches Green Onions

  • 1 Medium Tomato

  • 1 package grape tomatoes

  • 3 Limes

  • 2 Lemons

  • 3 large crowns Broccoli (or 1-2 bags of frozen)

  • 1 head Cauliflower

  • 2 Avocados

  • 1 bag Organic Carrots

  • 2 Cucumbers

  • 1 Jicama

  • 1/2 head or bag Red or Green Cabbage

  • Salad Greens or Romaine lettuce

  • 1 package baby spinach

  • 1 Bunch Kale

  • 4 oz baby Bella Mushrooms

  • 2 Portobello Mushrooms

  • 1 pint berries of your choice

  • 3 Red Bell Peppers

  • 6 oz Red Potatos

  • 1 Sweet Potato

  • 1 bunch Cilantro

  • 1. bunch Parsley

  • Fresh ginger

Dairy

  • Plant Base Yogurt (We like Siggi’s Plant Base Yogurt best!)

Center Aisles

  • 1 package Corn tortillas

  • 6 cups Veggie Broth

  • 1.5 cups Red Lentils

  • 2 cans Chickpeas

  • 1 can Black Beans

  • 1 can white navy beans

  • 1 package Farro

  • 1 package Soba Noodles

  • 1 jar Sun Dried Tomatoes in Oil

  • Kalamata Olives

  • 1 jar Marinara Sauce (or make your own: https://minimalistbaker.com/easy-1-pot-marinara-sauce/

  • 1 Jar Pepperoncini Peppers

Freezer Section

  • 1 bag frozen edamame

Bakery

  • Hoagie Rolls (preferably Whole Grain)

  • MultiGrain Bread

  • Whole Grain Buns

PANTRY STAPLES

Things I always keep on hand!

Pantry Staples

  • Unsweetened coconut flakes

  • Raw almonds

  • Raw pecans

  • Raw cashews

  • Peanuts (roasted & unsalted)

  • Sunflower seeds (roasted & unsalted)

  • Pepitas (roasted and unsalted)

  • Chia seeds

  • Flax meal

  • Some type of dried fruits

  • Almond flour or whole wheat flour

  • Baking powder

  • Cane sugar

  • Maple syrup

  • Long cooking oatmeal

  • Nutritional yeast

  • Tahini

  • EVOO

  • Sesame Oil

  • Low sodium tamara or coconut aminos

  • Rice Vinegar

  • Balsamic Vinegar

  • Red Wine Vinegar

  • Veggie broth OR my favorite: https://www.penzeys.com/online-catalog/vegetable-soup-base/c-24/p-1635/pd-s

  • Sriracha

  • Fish sauce

  • All natural peanut butter

  • Brown Rice

  • Soba or Udon Noodles

Refrigerator Basics

  • Plant milk

  • Fresh lemon juice

  • Fresh lime juice

  • Chopped garlic

  • Dijon Mustard

Spices (I buy all my spices at Penzey’s!)

  • Salt

  • Pepper

  • Cinnamon

  • Tumeric

  • Chinese 5 spice

  • garlic powder

  • dill

  • red pepper flakes

  • Italian seasoning

  • vanilla

  • cumin


Creamy Buffalo Cauli Tacos

IMG_2343.jpg

Adapted from https://ohsheglows.com/

INGREDIENTS

For the Creamy Buffalo Sauce:

  • 1 cup raw cashews

  • 1-2 TBL sriracha

  • 1/2 cup water

  • 3/4 tsp fine sea salt

For the Cauliflower:

  • 1 large head cauliflower cut into 1 1/2 inch florets

  • Fine sea salt and freshly ground black pepper

To Assemble:

  • 8 soft corn taco tortillas

  • 1 ripe avocado, pitted and sliced

  • 1 cup shredded cabbage or lettuce

  • salsa or pico de gallo

    METHOD

  • Preheat oven to 425 F and line an extra large baking sheet with parchment paper.

  • Make Creamy Buffalo Sauce: Place cashews in a small bowl and add boiling water to cover. Soak for 1 hour, then drain. Transfer cashews to a high speed blender and add sriracha, water and salt. Blend on high until super smooth.

  • Place the florets in a large bowl and add the Creamy Buffalo Sauce. Massage until fully coated. (no white showing!). Spread the cauliflower on the baking sheet in a single layer with no pieces touching. Sprinkle with black pepper. Roast for 15-25 minutes until fork tender and lightly golden on the bottom. Be sure not to over cook. We don’t want mushy cauliflower!

  • Meanwhile, heat tortillas on a hot non-stick pan about 1-2 minutes per side. They should be warm but still foldable.

  • Add cauli to tortillas and top with your favorite stuff!!!

Plant Forward/Whole Foods Lifestyle

As you know, Paulo and I have been following our Plant Forward/Whole Food Lifestyle since September of 2017. (To read more about that decision: https://www.arlingtonpersonalfitness.com/apfupdates/2017/9/28/why-paulo-i-dipped-our-toes-into-plant-based-eating)

We believe that turning to a plant forward/whole food diet is one of the best steps you can take to improve your health, boost energy levels, and prevent chronic disease. Science shows changing your nutrition is a powerful way to live longer, help the environment, and reduce your risk of getting sick.

Excellent scientific evidence exists that many chronic diseases can be prevented, controlled, or even reversed with a whole-food, plant-based diet. Scientific research highlighted in the Forks Over Knives movie and The China Study book (among many other sources) shows that a plant-based diet can reduce the risk of type-2 diabetes, heart disease ,certain types of cancer and other major illnesses. Many people also report better fitness, more energy, reduced inflammation and better health outcomes at the doctors after making the switch to a plant forward diet.

Science also shows that one of the biggest obstacles to the adoption of a plant forward/whole food lifestyle is KNOWING what it means and HOW to implement it.

What it means is simple if you look at this list:

  1. Meat & Poultry: Minimize or Avoid

  2. Seafood: Minimize or Avoid

  3. Eggs & Dairy: Minimize or Avoid

  4. Oils: Minimize

  5. Highly Processed Food: Minimize or Avoid

  6. Whole Grains: YES

  7. Fruits, Veggies, Starchy Veggies: YES

  8. Legumes: YES

What is harder is implementing this into our daily lives. GOOD NEWS! We are here to help. Starting September 6th (after all, September is the new January) I will offer one week of a full plant forward meal plan for any one interested. The plan will include 3 meals per day, plus snacks options, plus your shopping list. All YOU have to do is shop and cook. Sounds intriguing right? An easy way to be healthier without having to work too hard. If you are interested after the first week, I will continue to offer the program for $10 per week for the remainder of the month. Let me know if you are interested in the trial period!

After all the work you put into your fitness, your nutrition is just as important!

Spicy Lentil Tacos (WHAT?! Yes, MORE TACOS!)

Adapted from https://www.forksoverknives.com

INGREDIENTS

  • 1 cup uncooked lentils, rinsed and drained

  • 2 large onions, diced (about 2 cups)

  • 2 tablespoons minced garlic

  • ½ jalapeño, diced, seeds removed

  • 3 TBL Penzey’s Bold Taco Seasoning

  • 3 cups vegetable broth

  • 10 (6-inch) corn tortillas

METHOD

  1. I cook my lentils in my Instapot. Cook one cup lentils in 3 cups of vegetable broth. 12 minutes on high and 15 minute slow release. This can be done ahead of time,

  2. Saute the onions, garlic, and jalapeño in a saucepan over medium heat, stirring frequently, until the onions start to turn brown and translucent, about 8 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep the vegetables from sticking to the pan. (using my new pan from https://fromourplace.com/products/always-essential-cooking-pan there is NO sticking involved)

  3. Add the cooked lentils and taco seasoning to the saucepan.

  4. Mix well. Reduce the heat to low, cover, and simmer for 5 to 7 minutes.

  5. Heat corn tortillas in nonstick pan on high for 1-2 minutes each side.

TOPPINGS

  • shredded lettuce

  • diced avocado

  • pico de gallo

  • shredded jicama


Breathe!

OIP.jpg

Many years ago, I watched a Ted Talk called Shut Your Mouth and Change Your Life by Patrick McKeown. (https://www.youtube.com/watch?v=mBqGS-vEIs0 ) I started thinking more about breath, mouth breathing and I practiced some of the techniques he mentioned. Last summer during my Covid reading spree I read Breath: The New Science of a Lost Art by James Nestor. ( https://www.mrjamesnestor.com/breath/ ) Shortly after that, there was a series of articles in the NYT about breath which included breathing techniques and exercises. I may have sent these articles out to you (James Nestor is mentioned in these articles). All of this attention to breath sparked my interest in breathing (before then I didn’t breathe) and how it relates to stress, exercise and over all health.

Of course, we know that BREATH is life, but what a lot of us don’t realize is how breath affects our life. According to Dana Santas, (CNN Health Contributor whose article I have linked to this blog) , “Breathing plays a vital role in how you think, feel, rest and recover, and it even impacts your posture and movement.” How we breathe affects us at a cellular level. Changing the way we breathe can influence weight, athletic performance, allergies, asthma, snoring, mood, stress, and focus to name a few. Proper breathing is a key in weight training and cardiovascular conditioning, as well as yoga. In Dana’s article she talks about how she works with high level athletes whose performance is improved through better breathing techniques. Good breathing technique can assist in stress relief the same way improper breathing can create more stress in our body.

The first step in good breathing is to close your mouth. Breathing in and out of the nose filters and warms the air. It helps us takes fuller, deeper breaths. If you suffer from nasal congestion (almost 40 percent of people do) the first step is to clear that congestion. Neti pots, some essential oils and saline sprays can be helpful in clearing congestion. And of course, there are nose clearing techniques!

Take some DEEP breaths. The average person only uses 10 percent of the diaphragm. Shallow breathing puts stress into our neck and shoulders and can even keep us in a constant state of low level stress. Lie on your back, place one hand on your belly and the other on your chest. Breathe deeply in and out. Feel the belly rise and fall. Your chest should barely move. Practice this lying down until you feel comfortable and then move to sitting and standing.

Stand Up Straight. Poor posture restricts the diaphragm. Regularly stretch your chest muscles, upper back muscles and neck muscles regularly to improve your posture. We have pictures of these stretches on our website, but ALWAYS check with your trainer about how to stretch to improve your posture and breath.

James Nestor and the NYT article both include more techniques to enhance better breathing. Dana Santas from CNN will be writing a four part article on Breath.

I have attached the NYT article here, as well as the CNN newsletter. Don’t take your breathing for granted!

https://www.nytimes.com/2020/07/18/at-home/coronavirus-breathing-exercises.html

https://www.cnn.com/2021/06/16/health/breathing-better-training-wellness/index.html?utm_source=Six+Minute+Mile&utm_campaign=ff19bee771-EMAIL_CAMPAIGN_2020_07_28_03_29_COPY_01&utm_medium=email&utm_term=0_6e5b2f993e-ff19bee771-12246186

Greek Salad with Farro

Adapted from Raising the Salad Bar by Catherine Walthers


Ingredients

  • 1 cup farro

  • 1 can chickpeas, rinsed and drained

  • 1 cucumber, peeled, seeded and diced

  • 1 red bell pepper, cored and diced

  • 1 cup grape tomatoes, halved

  • 1/4 cup minced red onioin

  • 1/2 cup black olives, halved

  • 1/4 cup minced fresh dill or parsley

  • 1/4 cup chopped fresh mint

  • 1 cup crumbled feta (optional)

Red Wine Vinaigrette

  • 1/4 cup red wine vinegar

  • 1 clove garlic, finely minced

  • 1/4 tsp kosher salt

  • 1/4 cup olive oil

Method

  1. Cook farro according to package directions. I like to leave my slightly al dente because I don’t like mushy grains. Drain well and set aside to cool.

  2. In a large serving bowl, combine farro and all ingredients except feta

  3. Whisk dressing together in a small bowl

  4. Toss salad gently with dressing and top with feta if desired.

Veggie & Ricotta Galette

IMG_3423.jpg

Adapted from https://www.prouditaliancook.com

Ingredients

DOUGH

  • 1 cup of all purpose flour, I use King Arthur’s White Whole Wheat

  • ½ cup of polenta or fine yellow cornmeal

  • ½ teaspoon salt

  • 6 tablespoons cold unsalted butter, cut into pieces (I used Earth Balance Vegan Butter)

  • ¼ to ⅓ cup of ice water

  • a pinch of black pepper

FILLING

  • 1 cup or so each of asparagus, zucchini, red pepper, or other veggies of your choice, cut into bite size pieces

  • 1/2 red onion, diced

  • a handful of curly kale or baby spinach

  • 1 garlic clove, finely minced

  • a pinch of thyme

RICOTTA MIXTURE

  • 1 cup of ricotta, drained of moisture

  • 1 egg beaten, reserve a little for brushing dough

  • ½ cup of grated parmesan or romano cheese

  • a pinch of red pepper flakes

  • salt and pepper to taste

Instructions

  1. Prepare your dough in a food processor by pulsing the flour, polenta salt and pepper together. Add the butter and process until combined. then while it's running add the ice water down the tube a little at a time until the dough starts to come together into a ball. Wrap in plastic and refrigerate for half an hour.

  2. Preheat oven to 400F

  3. For the filling, drizzle olive oil into a skillet add the onion and garlic and cook til it starts to soften and lightly brown. Add the rest of the chopped veggies and sauté until just tender. Mix in kale until tender. Do not over cook.

  4. In a bowl add ricotta, egg, grated cheese, thyme and salt and pepper and red pepper flakes to taste, mix til incorporated, then fold in the sautéed veggies.

  5. Remove the dough from the fridge, let it sit for 10 minutes at room temp then on a sheet of parchment roll it out to about 14 inches in diameter, don't worry if it's not perfect, just take your time. Place it onto a rimmed baking sheet.

  6. Spread the ricotta and veggie mixture onto the dough leaving a 2 inch border all around. Fold the edges up and pleat where needed to seal in good.

  7. Brush the crust with the remaining beaten egg.

  8. Sprinkle crust with grated cheese and ground pepper.

  9. Drizzle the top with olive oil.

  10. Bake for 35 to 40 minutes or until crust is deep golden brown and ricotta is set.

Black Bean and Sweet Potato Tacos

It’s almost TACO Tuesday….I find that simple ideas like Meatless Monday and Taco Tuesday make meal planning just a tad bit easier. This is adapted from https://www.cookingclassy.com

sweet-potato-tacos-1.jpg

Ingredients

Instructions

  • Preheat oven to 450 degrees. Mix sweet potatoes with 3 TBL olive oil and 2-3 TBL of Penzey’s BOLD TACO and toss to evenly coat. (Conversely, you can make your own seasoning:
    1 tsp cumin, 1 tsp paprika,1/2 tsp ground coriander ,1/4 tsp cayenne pepper (optional) , salt and freshly ground black pepper) Line a baking sheet with parchment and spread sweet potatoes so they roast consistently. Bake in preheated oven 15 - 20 minutes until tender, removing from oven and tossing once halfway through baking.

  • Meanwhile, in a large skillet, heat remaining 1 Tbsp olive oil over medium-high heat. Once hot add onion and saute until caramelized (golden brown on edges and tender), about 5 - 6 minutes, adding in garlic during last 30 seconds of sauteing. Now, if I am feeling really harried I have been known to toss the onion, garlic, corn and black beans along with the sweet potato and do a sheet pan version. When they are done roasting, I toss with honey and lime and then serve.

  • Reduce heat to medium-low, add in drained black beans, corn, honey and lime juice. Heat until warmed through. Toss in roasted sweet potatoes and cilantro. Serve over warm tortillas with desired toppings.

The best way to heat your tortillas: Heat a nonstick skillet over high heat. Place each tortilla and warm on each side about 2 minutes. It also works well to do this on an 375 – 400 degree preheated electric griddle when making a bunch at once.

Crispy Sheet Pan Gnocchi and Veggies

INGREDIENTS

  • 1 pound fresh, shelf-stable, or frozen potato gnocchi  ( I prefer the sweet potato gnocchi found at Harris Teeter or the fresh potato gnocchi at the https://www.italianstore.com)

  • 1 (12-ounce) bag mixed baby bell peppers (or 2 medium bell peppers), cut into 1-inch chunks 

  • 1 pint grape or cherry tomatoes

  • 1 small red onion, cut into 1-inch chunks

  • 4 cloves garlic, smashed

  • 1 teaspoon coarsely chopped fresh rosemary leaves

  • 1/4 teaspoon kosher salt

  • Freshly ground black pepper

  • 2 tablespoons olive oil

  • 2 tablespoons coarsely chopped fresh basil leaves

  • Grated Pecorino Romano or Parmesan cheese, for serving (Optional)

  • OPTIONAL: 1 lb Beyond Meat Italian Sausage cut into chunks


INSTRUCTIONS

  1. Arrange a rack in the middle of the oven and heat to 450°F. Line a rimmed baking sheet with parchment paper.

  2. Place the gnocchi, peppers, tomatoes, onion, garlic, rosemary, salt, and a few generous grinds of black pepper in a large bowl. If using Vegan Sausage, add here as well. Drizzle with the oil and gently toss to combine. Spread the gnocchi mixture out evenly on the prepared baking sheet.

  3. Roast, stirring halfway through, until the gnocchi are plump and the vegetables are tender and caramelized, 18 to 20 minutes total.

  4. To serve, spoon the gnocchi and vegetable mixture into individual bowls and garnish each bowl with the basil and grated cheese.

Sweet Potato Black Bean Burger

Adapted from the Blue Zone Cookbook

I get all my spices at https://www.penzeys.com

The Patty: Ingredients

  • 1 flax egg

  • 1 1/2 cup rolled oats

  • 1 cup peeled, mashed, cooked sweet potato

  • 1 cup mashed black beans

  • 1/2 tsp salt

  • 2 tsp onion powder

  • 1 tsp cumin

  • 1 tsp smoked paprika

  • 1/2 tsp black pepper

  • 1/2 chipotle powder

  • oil for cooking

Whole Wheat Burger Buns

The Sauce:

  • 1/4 toasted pepitas

  • 1/4 cup salsa verde

Optional Toppings:

  • avocado

  • kale

  • pickled or thinly sliced red onion

METHOD

  1. Make your flax egg: combine 3 TBL flax meal with 1/4 cup water. Set aside.

  2. Pulse the rolled oats in a food processor until coarsely ground and set aside.

  3. Combine the sweet potato, black beans, salt and spices, then incorporate the ground oats and flax egg. Let sit for about 5 minutes so the flavors can marry.

  4. Form the mixture into 4 patties. In a skillet heat a thin layer of oil over medium heat. Add the patties and cook on each side until crisped, about 4 minutes per side.

  5. To make the sauce, puree the pepitas and salsa in a food processor until smooth.

  6. Build YOUR BURGER!

IMG_1372.jpg

Roasted Vegetable Tomato Pasta with Sautéed Chard

Roasted Vegetable Sauce

INGREDIENTS

  • 1 medium yellow or green squash

  • 1 medium onion

  • 2 large red bell peppers, seeded

  • 2 medium carrots, peeled

  • 5 garlic cloves

  • 3 TBL extra virgin olive oil

  • salt & pepper, to taste

  • 1 28 oz can fire roasted tomatoes

  • Basil leaves & grated parmesan cheese for garnish

  • 16 oz dry pasta (my favorite is linguine)

METHOD

  1. Preheat oven to 425 degrees. Line a large baking sheet with parchment paper (I get mine from Grove: https://www.grove.co/catalog/product/parchment-baking-paper/?v=1182&attrsrc=18&attrpg=catalog&attrpos=0 Iam obsessed with Grove. Check it out if you haven’t!)

  2. Chop the squash, onion and bell peppers into 1/2 inch pieces and slice the carrots crosswise into 1/4 “ thick coins. (It is important to cut the vegetables into the appropriate sizes so they roast evenly). Toss the veggies with 2 TBL of the olive oil and sprinkle with salt and pepper to taste. Spread them evenly on the parchment . Place the garlic cloves on a square of aluminum foil and drizzle with 1 teaspoon of olive oil and fold the the foil to completely enclose the garlic. Place this with the veggies on the parchment.

  3. Roast the veggies and garlic for 40-45 minutes until the veggies are lightly charred and fork tender. After cooking, remove the garlic from the foil.

  4. Add the veggies, the fire roasted tomatoes with their juices and the garlic to a high speed blender, along with the last TBL of oil. Blend on medium until smooth. The sauce will be creamy and thick. (Alternatively, I do this in a 4 quart pot with my immersion blender if I am serving immediately. That way I keep it warm!)

  5. Cook the pasta according to the directions and top with desired amount of sauce, basil and parmesan if desired.

Sauteed Swiss Chard

adapted from https://www.healthyseasonalrecipes.com/simple-sauteed-swiss-chard/

INGREDIENTS

  • 2 large bunches Swiss chard, or rainbow chard

  • 2 tablespoons extra-virgin olive oil

  • 3 cloves garlic, finely chopped

  • 1 large onion, diced

  • ½ teaspoon salt

  • pinch each dry thyme, nutmeg & roasted red pepper flakes

  • Freshly ground pepper to taste

  • 2 teaspoons balsamic vinegar, optional

METHOD

  1. Chop and clean Swiss Chard: Stack several pieces of Swiss chard on work surface. Remove stems and set aside. Roughly cut leaves into pieces about 2-inch square. Repeat with the remaining swiss chard. Transfer the chopped leaves to a salad spinner filled with water. Drain, repeat washing if necessary, and spin dry. Rinse and chop the Swiss chard stems (about the same size as the diced onion.)

  2. Cook The Swiss Chard: Heat oil in a large heavy skillet over medium high heat. Add chopped chard stems, garlic, onion, salt, thyme, nutmeg and pepper and cook, stirring often until the onions are starting to brown, 6 to 8 minutes. Add chopped cleaned Swiss chard leaves, 2 tablespoons water and cover. Let wilt, 2 to 4 minutes. Remove lid and continue cooking, stirring occasionally until the Swiss chard is completely wilted and softened, 1 to 3 minutes. Remove from the heat and drizzle with balsamic vinegar if using. Serve hot.

Butternut Squash Stuffed Shells

Ingredients

  • 1½ cups cubed butternut squash

  • Extra virgin olive oil, for drizzling

  • 16 jumbo shells

Filling

  • 4 cups fresh baby spinach

  • 1 teaspoon dried oregano

  • 1/2 teaspoon lemon zest

  • pinch of red pepper flakes

  • 1 cup cashew cream, from the recipe above

  • Sea salt and freshly ground pepper

Cashew Cream

  • 1½ cups raw cashews*, see note

  • 1 cup fresh water

  • 1 garlic clove

  • 3½ tablespoons fresh lemon juice

  • 1/2 teaspoon sea salt

  • freshly ground pepper

Instructions

  • Preheat the oven to 350°F and line a baking sheet with parchment paper. Toss the butternut squash with a drizzle of olive oil and a few generous pinches of salt and pepper. Roast until golden brown, 20 to 25 minutes.

  • Make the cashew cream: Pour boiling water over cashews, just enough to cover and let sit for one hour. Blend together the drained raw cashews, fresh water, garlic, lemon juice, 1/2 teaspoon salt and pepper.*

  • Make the filling: Mix the cooled squash, spinach, and 1 cup of cashew cream with the lemon zest, oregano and red pepper flakes.

  • Bring a large pot of salted water to a boil. Add the shells and cook according to the package directions until al dente. Drain.

  • Assemble the shells. Spray the bottom of an 11x7-inch baking dish with olive oil. Fill each cooked shell with some of the filling and place into the baking dish. Drizzle a little olive oil over the shells, cover with foil, and bake for 15 minutes, or until heated through. Remove from the oven and serve with the remaining cashew cream. **

*If you are not going vegan, you can substitute 8 oz of skim ricotta cheese for the cashew cream.

**Feel free to drizzle fresh marinara over the shells before you bake

Speedy 8-Ingredient Pantry Dal

Adapted from https://ohsheglows.com/book/

Ingredients

  • 1 heaping tablespoon virgin coconut oil or olive oil

  • 4 cups peeled (if necessary) and diced veggies*

  • 1 cup uncooked red lentils

  • 1 cup water, plus more if needed

  • 1 (14-ounce) can diced tomatoes

  • 1 (14-ounce) can light coconut milk

  • 1 1/2 teaspoons garlic powder

  • 1 1/2 teaspoons minced onion**

  • 1 heaping tablespoon red curry paste, to taste

  • ¾ to 1 teaspoon fine sea salt, to taste

  • Freshly ground black pepper, to taste

Serving suggestions:

  • Cooked basmati rice or grain of choice

  • Fresh chopped cilantro leaves

  • Fresh lime juice

  • unsweetened coconut

Directions:

  1. In a large pot, melt the coconut oil over low-medium heat.

  2. Peel (if necessary) and dice the veggies into 1/2-inch pieces. Add them into the pot and stir until combined. Increase heat to medium.

  3. Add in the rest of the ingredients (lentils, water, diced tomatoes [with juices], coconut milk, all the spices, salt, and pepper). Stir until combined.

  4. Increase heat to high and bring to a low boil. Reduce heat to medium and cook, uncovered, for 18 to 30 minutes, until the veggies and lentils are tender; the cook time will depend on the types of veggies you use, and their size. Stir the dal frequently while cooking, and reduce the heat if necessary to prevent it from sticking to the pot. (If you’re using potatoes, I suggest covering the pot while cooking since they don’t contain as much water to “cook off”. You may need to add more water to thin the mixture.)

  5. If desired, serve over rice, and garnish with cilantro, lime and or unsweetened coconut (it’s still great without these additions, though!).

* You can use any veggies you like! I use it as a way to clean out the vegetable drawer in the fridge! Here I used broccoli, yellow squash, onion, grape tomato and spinach.

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Italian One-Pot Buttery Tomato, White Beans and Farro

Ingredients:

  • 3 TBL extra-virgin olive oil

  • 2 cups diced onion (1 large)

  • 3 gloves garlic, minced

  • 1 TBL Penzeys Italian Seasoning

  • 1 tsp Penzeys red pepper flakes

  • 1 cup, dry quick cooking farro, rinsed and drained

  • 2 1/4 cup water

  • 1 1/4 cup low sodium marinara sauce (I make my own)

  • 1 can low sodium white beans, rinsed and drained

  • 1/3 cup oil packed unsalted sun-dried tomatoes, drained and minced

  • 1/2 tsp fine sea salt, to taste

  • Freshly ground black pepper

  • 1/2 to 1 1/2 tsp fresh lemon juice, to taste

  • 4 cups fresh baby spinach

  • 3/4 cup fresh basil leaves for garnish

Method

  1. In a large pot, heat oil over medium heat. Add onion and garlic and saute, reducing heat as necessary to prevent burning, 7-9 minutes, until the onion is soft.

  2. Stir in Italian seasoning and red pepper. Cook for 1 minute or until fragrant.

  3. Add farro to pot, stir and cook for another minute.

  4. Add water, marinara, drained beans, sun-dried tomatoes and a dash of salt and pepper. Stir to combine.

  5. Incase heat to high and bring to low boil. Immediately reduce the heat to medium. Simmer rapidly, uncovered, stirring frequently for 18-23 minutes, then check farro. Add the spinach when the farro is tender and sauce is thickening. Allow spinach to wilt. Squeeze in fresh lemon juice. Taste and add salt, pepper and red pepper flakes if desired. Plate and top with fresh basil and parmesan if desired.

Dreamy Peanut Butter Crunch Veggie Noodle Bowls

Adapted from https://ohsheglows.com/categories/recipes-2/

Ingredients:

  • 4 oz soba noodles

  • 1 TBL extra virgin olive oil

  • 1 medium red bell pepper, seeded and thinly sliced (2 cups)

  • 3 heaping cups thinly sliced red or green cabbage (1/2 small)

  • 1 crown of broccoli cut into bit size pieces (1 cup)

  • 1 cup frozen shelled edamame

  • 2 TBL coconut aminos (soy free and low sodium seasoning sauce)

  • 2 medium carrots, peeled and julienned (1 3/4 cups)

  • 4 large green onions, thinly sliced (1 cup)

  • 1/2 cup lightly packed fresh cilantro

  • fine sea salt

  • lime wedges for serving

  • chopped peanuts for serving

Method:

  1. Prepare the peanut butter sauce (see below)

  2. Cook noodles according to directions, drain and rinse with water

  3. In a large wok, place oil, bell pepper and cabbage. Saute, uncovered over medium high heat for 5 minutes until slightly softened (al dente, tender but with some firmness)

  4. Add edamame and coconut aminos. Saute for 3 minutes until edamame is thawed and heated through.

  5. Add carrots and green onions. Cook for one minute or so.

  6. Turn off heat and stir in cilantro and drained noodles. Taste and season with salt and lime juice. Reheat over low if necessary.

  7. Plate the mixture (using tongs makes it easy!) Add a generous drizzle of peanut butter sauce, garnish with lime juice and and handful of chopped peanuts.

Dreamy Peanut Butter Sauce

  • 1 glove garlic

  • 1 tsp grated ginger (I use a microplane)

  • 3-4 TBL Water

  • 5 TBL smooth natural peanut butter

  • 3 TBL fresh lime juice

  • 2 TBL sesame oil

  • 1 TBL low sodium tamari

  • 2 tsp natural maple syrup

  • 1 TBL chili garlic sauce or siracha, to taste

In food processor, process garlic until minced. Add the rest of the ingredients and process until smooth. If the sauce is too thick, add a little more water. Season to taste with salt, pepper and chili garlic sauce or siracha!

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