Make some noise if you like filling your body with some delicious a** good food, that will keep you healthy & happy?! This recipe will give you all the energy you need, while also stuffing you with veggies. It’s oil-free, full of essential nutrients, and tastes damn good.
Shout out to Nora for the amazing goddess dressing, from Nora Cooks.
1 c quinoa, cooked according to package
3 tbsp olive oil
4 c brussel sprouts, halved
dash of salt and pepper
dash of cumin
dash of paprika
dash of garlic powder
1 large sweet potato, diced
dash of salt and pepper
1 cauliflower, cut into small florets
dash of pepper
dash of curry powder
handful of spinach
1 1/2 c raw cashews
3/4 c water
3 tbsp fresh lime juice
1 tbsp pure maple syrup
1/2 tsp salt
1/2 c cilantro, lightly packed
1/2 c parsley, lightly packed
2 green onions, chopped
Preheat your oven to 400 degrees, and line 2 baking sheets with tinfoil. When I cooked this I did brussel sprouts on one, cauliflower and sweet potato on the other.
For the brussel sprouts, lay them out on the first baking sheet, drizzle with 1 tbsp olive oil, and top with salt and pepper, cumin, paprika, and garlic powder.
The sweet potatoes will be laid out on half of the other baking sheet, drizzled with 1 tbsp olive oil, and topped with salt and pepper.
Cauliflower will go on the other half of the second baking sheet, drizzle with 1 tbsp of olive oil, and sprinkle on curry powder.
Place both baking sheets in the oven for 15 minutes, remove flipping everything with a spatula, and returning to the oven cook for another 15 minutes.
While the veggies are roast you can make the Green Goddess dressing.
You will need a high powered blender such as a Vitamix for best results. First, soak the cashews in very hot water for at least 5 minutes, longer if desired. I do this by boiling water in my tea kettle and pouring it over the cashews in a bowl or measuring cup.
Drain and rinse the soaked cashews, then add them to your blender, along with the water, lime juice, maple syrup and salt. Blend until very smooth.
Add the fresh herbs and onions to the blender and pulse or blend to combine. I prefer to pulse it so you can still see some tiny flakes of the herbs, but you could blend it until very smooth as well.
You can serve immediately, or refrigerate for up to 5 days. It may thicken a bit in the refrigerator, so thin it with water if desired.
Plate your spinach, top with quinoa, veggies, and dressing. Enjoy that sh*t.
Please try this. I’m telling you, if you crave to feel comfort and love in a bite of food, you’ll be happy with this recipe. It’s so tasty and warm and full of flavor. I can’t EVEN. Serve with a side of buttered up garlic bread, omggggg.
This b*tch is oil free, less than 10 ingredients, and has that protein and fiber combo going for it. I think simple dishes should be more commonly sought after… not spice wise but for the sake of clean eating and weight control, it seems simpler recipes go a long way.
1 cup brown or white rice, cooked according to package
1 14 oz can kidney beans, drained and rinsed
1/4 tbsp garlic powder
1/2 tsp paprika
Avocado Lime Sauce
1 lime, juiced
1 tsp onion powder
1 tsp garlic powder
extra water as needed
Prepare avocado lime sauce, in a food processor combine avocado, lime, spices, and start with 1/4 c water, run the processor. See if it’s the consistency you want, if not add water as needed.
Plate the rice, add beans, add spices and mix it all together. Then top with avocado lime sauce! Super easy.
Nice lil salad for those days you want to eat light, but don’t think it isn’t satisfying and filling… because it is. I don’t usually eat salads like ever so that’s saying something.
spring salad mix
1 14.5 oz can of black beans drained and rinsed
1 tomato, diced
1/2 avocado, cut in cubes
frozen corn, pan fried dry until charred
4 tbsp sriracha
1/4c water to thin
Make that saucy sauce. In a food processor add all ingredients and blend. If it isn’t thin enough add water until it’s the consistency you want. What’s nice about this sauce is you can add whatever you need to fix it to your liking. Need more spice just add sriracha and mix, more lime, add it in.
Once your sauce is the taste and consistency you like, build your salad. Spring mix, black beans, top with your veggies and then finally your sauce/dressing!
Super simple, super easy breakfast idea for those on the go. Sometimes mornings can be hectic, but that doesn’t mean skip, eat yo breakfasts’. Plus, you won’t want to skip this one, it’s delicious. I made mine vegan, but you can use any yogurt.
plain coconut yogurt (or yogurt of choice, plain is best)
1/2 c blueberries
1/3 c granola
1 tsp ground flax
1 tsp chia seeds
optional: drizzle of honey
Start with a base of yogurt, 1 serving size is usually 1 cup, top with fruit, granola, ground flax, chia seeds, and honey if desired. Enjoy that sh*t.
Although it takes extra time to get it all done, it’ll be out of the way for the next week, and helps you to eat healthy without the “I’m too tired to prep and cook anything” after work thoughts that lead to Chinese take-out.
Start with picking a day! For me, it’s Sunday, I’ll hit the gym and on my way home stop and get groceries with the plan of prepping already set in my mind when I get home… no excuses!
I’ll start with my typical grocery list (for one):
1 head broccoli
1 head cauliflower
1 green bell pepper
1 container spinach (organic)
2 red onions
1 lb bag of carrots
1 lb bag of sweet potatoes
4 tomatoes on a vine
1 bag of grapes
1 bag of frozen blueberries
whole wheat bread (low sugar)
cereal (8 grams of sugar or less)
almond milk (original/unsweetened)
1 container hummus (I love red pepper hummus!!)
1 container salsa
2 14oz can black beans
2 14oz can chickpeas
*not pictured is the bread, soy milk, and cereal, I already had those!
** added cost would be $6.89
Prepare 2 cups of dried rice according to package, store in a Tupperware.
Cut the bell pepper into strips, store in a Ziploc or Tupperware.
Rinse and peel half the bag of carrots, cut them into strips (cut in half long-ways, and cut those in half) and store in Z or T.
Rinse half the bag of sweet potatoes, and dice into dime-sized pieces, store in a Z or T.
Cut the broccoli into florets and store in Z or T.
Cut the cauliflower into florets and store in Z or T.
Rinse off grapes and put in a bowl.
Rinse off apples (slice if you are going to eat one the next day)
Grab two tomatoes and dice, store. Grab another two and cut into slices, store.