Meal 1
Anything-You-Have Coconut Curry Soup
Coconut Curry Soup – this easy recipe can be made with almost ANY vegetables you have on hand! Silky-smooth and full of flavor. Vegetarian and vegan!
INGREDIENTS
1 tablespoon oil
1 onion, chopped
3 cloves garlic, smashed
1 knob of ginger, peeled and grated
1-2 tablespoons red curry paste
1-2 tablespoons turmeric
1 teaspoon salt
2 tablespoons sugar
12 baby yukon potatoes
2 14-ounce cans coconut milk
3 cups vegetable broth
24 ounces extra firm tofu
anything you have for fresh veggie toppings! see notes
INSTRUCTIONS
PREP: Start smushing the tofu in that nifty TOFU PRESS. It’s amazing. (Or rig up some kind of system to press the water out of the tofu while you prepare the soup.)
SIMMER SOUP: Heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and stir fry for a few minutes until fragrant. Don’t let the garlic burn or brown. Add the curry paste, turmeric, salt, and sugar. Stir fry for another few minutes. Add the potatoes, coconut milk, and broth. Simmer until the potatoes are soft.
BLEND SOUP: Allow to cool slightly (I can never wait very long…) then transfer to a blender and puree until smooth and silky. The soup should be rich and thick so that it coats the back of a spoon. Add in more water or broth (I think I ended up adding about 2-3 cups) to thin out the soup as needed.
FRY TOFU: Remove the tofu from the press and cut into small pieces. In the same pot, heat a little more oil and add the tofu, stir frying until light golden brown. Pour in a small amount of the pureed soup – it will sizzle and pop, and it will also give the tofu the most wonderful color and caramelized exterior. Remove from heat with the tofu is deep golden brown and crispy.
TOP AND SERVE: Top each serving of soup with fresh veggie toppings and crispy caramelized tofu and enjoy your luscious salad-meets-soup combo.
NOTES
Toppings: green onions, cilantro, basil, red or green cabbage, asparagus, baby kale, carrots, zucchini shreds, bell peppers, mushrooms, spinach, broccoli, snap peas, bean sprouts… ANYTHING YOU HAVE.
(There is a short list of things that don’t sound like they would be awesome in this recipe, like tomatoes… and… I can’t think of any more, so that might be all. Use your best curry judgement.)
Regular or light coconut milk will work! Nutrition info is for light coconut milk. But regular is so, so good.
In place of potatoes, you could also use sweet potatoes, carrots, or eggplant.
I’ve also done this with green curry paste and it’s still great.
Serves 8
Calories Per Serving: 429
% DAILY VALUE
26%
Total Fat 17.1g
0%
Cholesterol 0mg
24%
Sodium 567.2mg
19%
Total Carbohydrate 56.5g
Sugars 8.6g
31%
Protein 15.3g
1%
Vitamin A 20.5µg
88%
Vitamin C 52.9mg
https://pinchofyum.com/anything-you-have-coconut-curry-soup
Cucumber Bites - easy after school snack
Prep Time
15 mins
Total Time
15 mins
Servings: 30
Calories: 54 kcal
Ingredients
8 oz Sour Cream
1/2 packet Ranch Dressing Mix
6 Cucumbers
30 Carrot Sticks
30 Celery Sticks
Instructions
Mix together sour cream and ranch dip and set aside.
Wash cucumbers and, using a peeler, make stripes on cucumbers.
Cut cucumbers into 1 1/2" slices.
Use a melon baller to scoop out center of each to make a cup.
Fill with dip and insert a carrot and a celery stick.
Recipe Notes
This is an afternoon snack for your kiddos that is both fun and healthy!
Nutrition Facts
Cucumber Bites - easy after school snack
Amount Per Serving
Calories 54
Calories from Fat 9
% Daily Value*
Total Fat 1g
2%
Cholesterol 3mg
1%
Sodium 116mg
5%
Potassium 391mg
11%
Total Carbohydrates 8g
3%
Dietary Fiber 2g
8%
Sugars 4g
Protein 1g
2%
Vitamin A
209.2%
Vitamin C
8.3%
Calcium
5.3%
Iron
2.3%
* Percent Daily Values are based on a 2000 calorie diet.
https://www.eatingonadime.com/cucumber-bites/
HOMEMADE RANCH SEASONING MIX
TOTAL TIME: 5 MINS PREP TIME: 5 MINS COOK TIME: 0 MINS
INGREDIENTS:
1/3 cup dry powdered buttermilk (*see note below)
2 tablespoons dried parsley
1 1/2 teaspoons dried dill weed
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons dried onion flakes
1 teaspoon ground black pepper
1 teaspoon dried chives
1 teaspoon salt
DIRECTIONS:
Whisk all ingredients together until blended. If you want a more finely-ground seasoning mix, you can pulse the mixture in a food processor until it reaches your desired consistency.
Store in a sealed container (here is the jar I used) in the refrigerator for up to 3 months.
*3 Tablespoons of this mix = 1 packet of the store-bought seasoning mix
https://www.gimmesomeoven.com/homemade-ranch-seasoning-mix/
CONFETTI CHOPPED KALE, WALNUT AND BEET SALAD {GLUTEN-FREE, DAIRY-FREE, VEGAN}
Serves: 4
Raw, Paleo, Grain-Free, Gluten-Free, Dairy-Free, Vegan
Recipe type: Entree
INGREDIENTS
2 large fresh beets scrubbed and peeled
1/2 medium red onion thinly sliced
2 heads fresh kale very finely chopped
2 large carrots
4 Tbsp. walnut halves chopped
1 1/2 Tbsp. fresh tarragon finely chopped
2 1/2 Tbsp. balsamic vinegar
1 1/2 Tbsp. fresh lemon juice
2 Tbsp. olive oil
sea salt and pepper to taste
1/4 tsp. fresh lemon zest
INSTRUCTIONS
Place beets on a flat surface, suing a sharp knife, cut into matchsticks.
In a large bowl, combine beets, onion, kale, carrots, walnuts and tarragon.
In a small bowl, whisk vinegar, lemon juice, oil, sea salt, pepper and lemon zest; pour over kale salad and toss to combine.
Serve.
Nutrition Facts
Confetti Chopped Kale, Walnut and Beet Salad {Gluten-Free, Dairy-Free, Vegan}
Amount Per Serving
Calories 255
Percent Daily Values are based on a 2000 calorie diet
https://thehealthyapple.com/confetti-chopped-kale-walnut-and-beet-salad-raw-gluten-free-dairy-free-vegan/
Double Chocolate Paleo Beet Banana Bread
stuff
2 tablespoons flax meal
3 ripe bananas
1 medium cooked beet (or one more ripe banana)
1 teaspoon vanilla extract
3/4 cup almond flour
1/3 cup coconut flour
1/3 cup cocoa powder
1/2 tablespoon beet powder (optional)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ounces dark chocolate, chopped
meanderings
Preheat oven to 350 F. Spray an 8x8 pan with nonstick cooking spray of choice.
In a small bowl, combine 2 tablespoons flax meal with 5 tablespoons water. Allow to sit for 5 minutes.
In a blender, combine bananas, soaked flax seed, beet, and vanilla. Blend until smooth.
In a medium bowl, whisk together almond flour, coconut flour, cocoa powder, beet powder (if using), baking powder, baking soda, and salt. Add liquid ingredients to dry and mix until just combined. Add chopped dark chocolate, reserving a few chunks for the top and fold until combined.
Spread batter evenly into prepared pan and sprinkle remaining chocolate chunks on top. Bake for 18-23 minutes or until toothpick comes out clean. Once done baking, transfer pan to a wire rack to cool for 20 minutes before cutting into bars
http://www.thecuttingvegblog.com/double-chocolate-beet-banana-bread/
Meal 2
ROASTED SWEET POTATO, BEET, APPLE AND QUINOA SALAD
YIELD: 4 servings PREP TIME: 10 minutes COOK TIME: 25 minutes TOTAL TIME: 35 minutes
Ingredients:
1 medium sweet potato, peeled and chopped
1 teaspoon extra virgin olive oil
1/4 cup uncooked quinoa
3 ounces organicgirl SUPERGREENS!
1 cup cooked beets, chopped
1 medium apple, peeled, cored and chopped
1/4 cup dried cranberries
1/4 cup crumbled goat cheese
2 tablespoons cinnamon spice pepitas
FOR THE DRESSING:
3 tablespoons extra virgin olive oil
2 tablespoons balsamic vinegar
2 teaspoons honey
1 teaspoon dijon mustard
salt and pepper
Directions:
Preheat oven to 425°F. Line a baking sheet with foil. Arrange sweet potato on baking sheet. Drizzle with olive oil and toss to coat. Bake for 25 minutes, or until tender.
While the sweet potato is baking, cook quinoa according to package instructions.
To make the dressing, whisk together the olive oil, balsamic vinegar, honey and dijon mustard. Season with salt and pepper, to taste.
In a large bowl, toss together cooked sweet potato, cooked quinoa, greens, beets, apple, cranberries, pepitas, and goat cheese. Drizzle with dressing and toss to coat. Enjoy!
https://www.spoonfulofflavor.com/2017/10/30/roasted-sweet-potato-beet-and-apple-salad/
Roasted Beets, Carrots, and Sweet Potatoes
These roasted veggies can dress up a salad, making it beautiful and nutritious, but they are also perfect when served warm alongside fish or your favorite protein.
Category Paleo, Side Dish, Vegetarian
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 30 minutes
Ingredients
1 large sweet potato skins on, cubed 1/2 inch x 1/2 inch
2 medium-sized beets peeled and cubed 1/4 inch x 1/4 inch
2 medium-sized carrots peeled and sliced 1/2 inch thick
1/2 tsp ground coriander
1 tsp dried thyme
1/2 tsp ground sage
1/2 tsp ground black pepper
1 tsp kosher or sea salt
2 tbsp extra virgin olive oil
Instructions
Preheat the oven to 375 degrees Fahrenheit.
Spread the vegetables out along a baking sheet.
Season with spices and olive oil. Toss with your hands until all the veggies are coated.
Spread the veggies back out on the baking sheet.
Bake for 30 minutes, or until your desired tenderness.
Serve hot, or cool in the fridge and add to your next salad.
https://www.wholelifechallenge.com/roasted-beets-carrots-and-sweet-potatoes/
Winter Kale Vegetable Soup
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
This soup is loaded with vegetables like kale, carrots and celery and packed with super savory herbs like rosemary, thyme and garlic. Perfect for the cold winter days.
Course: Soup
Cuisine: American
Servings: -8
Author: Isabel Eats
Ingredients
1 cups large or extra large onion chopped (about 2 )
1 lb carrots chopped
5 stalks celery chopped
5 cups kale chopped
2 tbsp butter or coconut oil
2 tbsp garlic minced
9 cups stock vegetable or chicken
1 tsp thyme dried
3 leaves bay
1/4 tsp rosemary dried
1 tbsp coarse sea salt
1 tsp black pepper ground
Instructions
Heat butter on medium heat in large pot.
When butter is melted, add onions and garlic.
Stir and cook until onions become translucent but before the garlic burns, about 2 minutes.
Add carrots and stir in with the onion and garlic.
Let cook for 5 minutes.
Add celery, kale, salt, pepper, rosemary and thyme.
Stir and let cook for 5 minutes.
Add chicken stock and bay leaves.
Stir and let cook, covered, for 30 minutes.
https://www.isabeleats.com/winter-kale-vegetable-soup/
Cantaloupe Banana Smoothies
Total Time Prep/Total Time: 10 min.
Makes 3 servings
Ingredients
1/2 cup fat-free plain yogurt
4-1/2 teaspoons orange juice concentrate
2 cups cubed cantaloupe
1 large firm banana, cut into 1-inch pieces and frozen
2 tablespoons nonfat dry milk powder
2 teaspoons honey
Directions
In a blender, combine all ingredients. Cover and process until blended. Pour into chilled glasses; serve immediately.
Nutrition Facts
1 cup: 141 calories, 1g fat (0 saturated fat), 2mg cholesterol, 60mg sodium, 32g carbohydrate (26g sugars, 2g fiber), 5g protein. Diabetic Exchanges: 1 starch, 1 fruit.
https://www.tasteofhome.com/recipes/cantaloupe-banana-smoothies/
Meal 3
Cucumber Tuna Sub
Prep Time
30 mins
Total Time
30 mins
Servings: 6 servings
Calories: 185 kcal
Ingredients
10 ounces tuna drained (2 cans)
1/4 cup mayonnaise , or more depending on how creamy you want it to be
1 large stalk celery , diced
2 Tablespoons sweet relish or diced dill pickles
2 Tablespoons minced red onion
2 teaspoons mustard
2 teaspoons minced parsley
salt , to taste
fresh cracked black pepper , to taste
1/2 teaspoon dried dill , or 1 teaspoon (5ml minced fresh dill) - (optional)
1/2 teaspoon hot sauce or Sriracha sauce - optional
freshly squeezed lemon juice to taste - (optional)
3-4 Cucumbers
Directions
Make Tuna Mixture:
Add drained tuna to bowl and gently break up large chunks.
Add mayonnaise, celery, relish or pickles, red onion, mustard, parsley, salt, pepper and/or optional dill, hot sauce, and lemon juice
Gently stir everything together and chill in the fridge.
Make Cucumber Tuna Sub:
Peel the cucumbers. Cut the cucumbers in half lengthwise. Using a small spoon, gently scoop out all the seeds.
Fill the tuna mixture in the middle of each hollowed out cucumber. Lay two cucumber halves together to form the cucumber log and cut into bite size pieces. For storing, just wrap each cucumber log with plastic wrap and take into work for lunch
https://bestrecipebox.com/cucumber-tuna-subs/
Waldorf Salad Recipe
Prep time: 15 minutes Yield: Serves 4
If using yogurt, omit the lemon juice. You may also want to add a little honey to balance the tartness of the yogurt.
INGREDIENTS
6 Tbsp mayonnaise (or plain yogurt)
1 Tbsp lemon juice
1/2 teaspoon salt
Pinch of freshly ground black pepper
2 sweet apples, cored and chopped
1 cup red seedless grapes, sliced in half (or 1/4 cup of raisins)
1 cup celery, thinly sliced
1 cup chopped, slightly toasted walnuts
Lettuce
METHOD
In a medium sized bowl, whisk together the mayonnaise (or yogurt), lemon juice, salt and pepper. Stir in the apple, celery, grapes, and walnuts. Serve on a bed of fresh lettuce.
https://www.simplyrecipes.com/recipes/waldorf_salad/
Homemade Roasted Beet Hummus
DESCRIPTION
This Roasted Beet Hummus is quick and easy, made with just 7 ingredients, and can be made with golden or red beets! Both equally addicting – vegan and gluten-free.
INGREDIENTS
1 large or 2 medium roasted red beets or golden beets (about 3oz) Instant Pot recipe
14oz canned chickpeas (low sodium), drained and rinsed
2 large cloves fresh garlic, minced (highly recommend fresh here!)
3 TBSP tahini (ground sesame seeds)
1/4 cup extra virgin olive oil
juice of medium lemon (about 3 TBSP)
1/2 tsp salt, to taste
1/4 tsp paprika for red beet hummus
1/4 turmeric for golden beet hummus
Veggies such as carrots, celery, bell peppers, radishes, etc. for dipping
Crackers, pretzels, pita chips, etc. for dipping
INSTRUCTIONS
Chop red or golden beets into quarters and add to small blender or food processor; pulse until beets are processed into tiny pieces.
Add the rest of your ingredients – drained chickpeas, minced garlic, tahini, olive oil, lemon juice, salt, and paprika if using red beets or turmeric if using golden beets.
Process mixture until smooth, scraping down the sides of the bowl/cup as needed.
Transfer beet hummus into bowl, serve with favorite veggies, crackers, chips or spread on toast. Enjoy!
NOTES
I prepared my beets in the instant pot but you can also roast them – Cover beets in foil; bake at 375ºF for 45-50 minutes, depending on size of beets. Rinse under cold water and rub skin off. Or I like the pre-packaged Love Beets brand.
Beet Hummus should keep covered in fridge for 5-7 days.
https://www.fitmittenkitchen.com/roasted-beet-hummus/
Apple Banana Carrot Bread
yield: 2 LOAVES prep time: 10 MINUTES cook time: 60 MINUTES
INGREDIENTS:
FOR THE BREAD: