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vegetables

Recipes with Vegetables

Quinoa Gado-Gado Bowl

Add to ❤ Favorites A modern take on a classic Indonesian dish called Gado-Gado! Quinoa replaces rice for added protein, fresh and steamed veggies add plenty of nutrition and fiber, and it’s all topped with a spicy, 2-minute peanut sauce! Ingredients for 2 servings GADO-GADO 1/2 cup (92 g) white or red quinoa, well rinsed and drained Scant 1 cup (230 ml) water 1 cup (100 g) greens beans, trimmed 1/2 red bell pepper, thinly sliced 3/4 cup (25 g) mung bean sprouts 2/3 cup (46 g) thinly shredded red cabbage 2 whole carrots, thinly sliced with a knife or mandolin SPICY PEANUT SAUCE 1/3 cup (80 g) salted creamy peanut butter (or sub almond butter, cashew butter, or sunbutter) 1 Tbsp (15 ml) gluten-free tamari (or soy sauce if not GF) 2-3 Tbsp (30-45 ml) maple syrup (to taste) 3 Tbsp (45 ml) lime juice 1 tsp chili garlic sauce, 1 Thai red chili, minced, or 1/4 tsp red pepper flake (more to taste) Water to thin (3-4 Tbsp or 45-60 ml) FOR SERVING optional Cilantro Lime wedges Red pepper flake Read the Instructions here  

Chicken Cacciatore

Add to ❤ Favorites Ingredients for 6 servings 4-6 chicken breasts salt and pepper 1/4 cup flour of dredging 2 tbsp olive oil 1 yellow bell pepper, chopped 2 green bell pepper, chopped 1 onion, chopped 1 carrot, minced 3 cloves garlic, minced 1 cup mushrooms, sliced 1 tbsp fresh thyme, minced 1 tbsp fresh oregano, minced 1/4 cup white cooking wine 1/2 tsp dried rosemary 1 tsp salt 1 tsp pepper 1/4 tsp crushed red pepper 1 bay leaf 3 springs fresh thyme 1 28 ounce can crushed tomatoes 1 15 ounce can diced tomatoes 12 ounces linguine noodles, prepared according to package directions parmesan cheese for garnish Read the Instructions here  

Chickpea Noodle Soup

Add to ❤ Favorites Ingredients for 3 servings 1 tablespoon olive oil 1 large onion, diced 4 cloves garlic, minced 3 stalks celery, chopped 2 carrots, chopped 2 sprigs thyme 1 teaspoon ground coriander 1 teaspoon Italian seasoning 1/4 teaspoon ground turmeric 1 teaspoon nutritional yeast flakes, (optional) 1 14-ounce can of chickpeas, drained 4 cups water, or vegetable broth (I used water) 1/4 cup coconut milk 4 ounces gluten-free pasta, (I used Tinkyada Rice Pasta) 2 tablespoons fresh parsley chopped Read the Instructions here  

Slow Cooker Greek Lemon Chicken Soup

Add to ❤ Favorites Serve this lemon chicken soup on cold nights or just when you want to harness the immune-boosting benefits of the nutritious ingredients in it. Ingredients for 4-6 servings 8 cups low sodium chicken broth 4 cloves of garlic, minced 1 leek, diced 3 carrots, diced 1 sweet onion, diced 1 large lemon, zested and juiced 2 chicken boneless, skinless chicken breasts 1 teaspoon Kosher salt ½ teaspoon black pepper 2 egg yolks 1 cup cooked brown rice Chopped dill, for garnish Read the Instructions here  

Chinese inspired Chicken Noodle Soup

Add to ❤ Favorites Enjoy this brightly flavored Chinese inspired Chicken Noodle Soup, with a lovely hint of ginger and garlic! Ingredients for 3-4 servings 32 oz Chicken Broth 2 cloves Garlic, only smashed with a knife, not minced 1 inch fresh Ginger, peeled and cut into thick slices 2 Tbsp Soy Sauce 2 tsp Saki (or dry white wine), optional 1 tsp Sesame Oil + Plus extra to saute Mushrooms 1 lb Chicken breast, skinless, boneless (or about 1 cups shredded breast) 9 oz Noodles, I used Wide Lo Mein but Soba, Udon or your favorite can be used ½ lb Broccolini (Broccoli is good too), trimmed 3 – 4 oz Sugar Snap Peas 8 – 10 Oyster Mushrooms, Crimini or your favorite mushroom can be used if desired To Garnish: Red Chili Peppers, sliced Spring Onions, sliced Chives, tied together or diced to sprinkle over Crushed Red Chili Flakes Lime or Lemon Wedges Soy Sauce Read the Instructions here  

Easy Taco Soup

Add to ❤ Favorites Ingredients for 6 servings 1 pound lean ground beef 1 small onion, chopped 4-5 cloves garlic, minced 4 cups chicken broth 1 (15 oz) can corn, drained 1 (15 oz) can black beans, drained and rinsed 1 (15 oz) can chili beans in chili sauce 1 (14.5 oz) can diced tomatoes 1 (10 oz) can diced tomatoes and green chilies 1 tablespoon chili powder 2 teaspoons cumin 1 teaspoon dried oregano Salt and pepper to taste Toppings of choice: sour cream, avocado, shredded cheddar Read the Instructions here  

Honey-Lime Roasted Sheet Pan Salmon and Vegetables

Add to ❤ Favorites Quick and simple meal with tons of flavor & healthy ingredients! Ingredients for 6 servings For The Honey Soy Lime Glaze: 1/4 cup honey 3 tablespoons fresh lime juice 1/4 cup Tamari sauce (or soy sauce) 3 cloves garlic, minced 4 teaspoons Dijon mustard For The Bok Choy “Marinade”: 2 tablespoons fresh lime juice 2 tablespoons canola oil 3 cloves garlic, minced 1/2 teaspoon salt & pepper zest from one lime For The Sheet Pan Dinner: 12-14 baby bok choy 1 red bell pepper 1 yellow bell pepper 2 pound side of salmon (or salmon filets) 1/2 teaspoon Fresh cracked pepper 3 green onions, sliced on the diagonal toasted sesame seeds lime wedges Read the Instructions here  

Honey Roasted Beets

Add to ❤ Favorites It’s just as delicious as an appetizer served alongside some toasted pita chips, or part of a large mezze platter. Ingredients for 4 servings For the Beets and Goat Yogurt Dip: 2 medium or 3 small beets, peeled and sliced thinly into quarters 2 teaspoons/10ml extra virgin olive oil (plus more for serving) 2 teaspoons/10ml honey (plus more for serving) ¼ teaspoon sea salt A few grinds of black pepper 8oz/227g Greek goat yogurt (or drained regular yogurt) 2oz/56g fresh goat cheese Grain-free pita chips for serving For the Dukkah: 2 Tablespoons/14g toasted shelled pistachios 1 Tablespoon/7g sesame seeds 1 teaspoon coriander seeds ½ teaspoon cumin seeds ¼ teaspoon fennel seeds 1/8th teaspoon salt 1/8th teaspoon peppercorns ¼ teaspoon dried mint Read the Instructions here  

Homemade Chicken Noodle Soup

Add to ❤ Favorites Ingredients for 6 servings 1.25 lbs. boneless, skinless chicken thigh meat*, cubed 4 to 5 carrots, peeled and chopped 4 ribs of celery, chopped 1 onion, chopped 3 cloves of garlic, minced or finely diced 8 to 9 cups of water + more if needed 2 bay leaves 2 to 3 sprigs of fresh thyme Salt and pepper ½ lb. rotini pasta fresh parsley for garnish Read the Instructions here  

Veggie Loaded Black Beans and Rice

Add to ❤ Favorites A quick, easy, healthy, and delicious beans and rice recipe the entire family will love. Ingredients for 2 servings 1 (15 ounce) can, or 1 and ½ cups of prepared dry black or red beans 1 ½ cups vegetable broth 1 cup dry quick cooking brown rice 1 tablespoon plus 1 teaspoon chili powder – divided 1 ½ teaspoons cumin – divided 1 teaspoon turmeric 2 teaspoons ground sea salt – divided (add more or less as desired) ½ teaspoon of ground black pepper (add more or less as desired) 1 medium onion – chopped 1 red bell pepper – removed and chopped 3 cups spinach 1 teaspoon of avocado or extra virgin-olive oil or 2 tablespoons of vegetable broth ½ cup of chopped cilantro (optional) Lime wedges (optional) Read the Instructions here  

Sheet Pan Roasted Chicken with Root Vegetables

Add to ❤ Favorites Ingredients for 4 servings 12 ounces Brussels sprouts, trimmed and halved 12 ounces red potatoes, unpeeled, cut into 1-inch pieces 8 shallots, peeled and halved lengthwise (I only used 6) 4 medium carrots, peeled and cut into 2-inch lengths, thick ends halved lengthwise 6 garlic cloves, peeled 1 Tbsp vegetable oil 4 tsp minced fresh thyme or 1 1/2 tsp dried, divided 2 tsp minced fresh rosemary or 3/4 tsp dried, divided 1 tsp sugar (I omitted this) Salt and pepper 2 Tbsp unsalted butter, melted 3 1/2 lbs bone-inch chicken pieces (2 split breasts cut in half crosswise, 2 drumsticks, and 2 thighs), trimmed* Read the Instructions here  

Easy Chicken and Rice Soup

Add to ❤ Favorites The perfect soup for a cold day or if you have a cold! It also makes a great weeknight meal. Ingredients for 4 servings 1 tablespoon extra-virgin olive oil 1 medium yellow onion, chopped 2 garlic cloves, minced 2 medium carrots, chopped 2 celery ribs, cut into 1/2-inch-thick slices 4 fresh thyme sprigs 1 bay leaf 2 quarts chicken stock or broth (we use low sodium) 1 cup of water 1 cup long grain white rice 2 cups shredded cooked chicken (can use rotisserie chicken) Kosher salt and freshly ground black pepper, to taste Read the Instructions here