Delicious and easy!!
4 servings of soba or brown rice noodles, uncooked
3 cups vegetable broth
3 cups water
1 cup julienned carrot
1 cup julienned zucchini
1 cup thinly sliced shiitake mushrooms
1 cup broccoli florets
3 Tbsp miso paste
1 (14-ounce) package firm tofu, cut into 1-inch cubes (optional)
¼ cup chopped green onions
1 sheet roasted nori seaweed, broken into pieces
- Prepare the noodles according to the instructions on the package. Set them aside.
- 2 In a medium saucepan over high heat, bring the vegetable broth and water to a boil. Add the carrot, zucchini, mushrooms, and broccoli, reduce the heat, and simmer for 5 minutes.
- 3 Use a ladle to transfer 1 cup of broth to a small bowl. Use a fork to dissolve the miso paste into the broth, then return it to the pot. Add the tofu, green onions, and cooked noodles, then simmer for 1 more minute, until everything is warm.
- 4 Transfer to bowls and top with the nori seaweed.
Recipe Source: T. Colin Campbell Center For Nutrition Studies
Buddha bowls: how to!
- whole grain
- ex: rice, oats, barley, quinoa, spelt, bulgur, farro, teff, couscous, freekeh, amaranth, kasha, pasta, wheat berry, sorghum
- leafy greens
- ex: kale, spinach, chard, microgreens, cabbage, beet greens, collard greens, watercress, arugula, endive, bok choy,
- ex: tempeh, tofu, beans, lentils quinoa, chia seeds, spinach, chickpeas
- healthy fat
- ex: avocado, nuts, nut cheese, olive oil, egg
- cooked veggies
- sweet potato, beets, broccoli, carrots, brussels sprouts, peas, asparagus,
- something fermented
- ex: sauerkraut, pickles, tempeh, kimchi
- sauce, dip or drizzle
- ex: tahini, tamari, sesame seeds, fresh herb
- ex: citrus fruits, sprouts,
Celebrate #spring today with seasonal meatless recipes!
This year we’re headed to family for our Thanksgiving feast. My part of the cooking duties is desert, not pies though. My Mother-In-Law is the amazing pie maker of the family! So I’ve been scouring the web seeking out recipes because at the moment I’m not taking the time to whip up my own and give a test run or two. So I thought I’d share some fabulous vegetarian and vegan recipes that I’ve stumbled across in hopes you may be inspired to try something different and make a new tradition of a kinder, gentler holiday! Enjoy browsing the recipes and let me know if you tried one or two and how it turned out!
Here are my picks for my part of the holiday feast baking!
Arbonne Truffles (No Bake)
Mix 3 cups of oats, 2 1/4 cups Arbonne Protein Mix, 2 cups Almond butter, and 1 3/4 cup honey or agave (low glycemic). After mixing ingredients, roll into 1″ balls. Microwave Wilton’s Candy Melts (try 1/3 of a bag) at 30 second intervals. With a fork dip each ball into the chocolate and tap off excess. Sprinkle with topping!
Keep scrolling for more delicious recipe ideas!
Hefty enough for a main course – Roasted Sweet Potato, Kale & Farro Salad
Sides & Soups
Breads & Appetizers
Desert & Beverages
Squash and Pear Soup with Spiced Coconut Milk
Serves 6 to 8
1 (3-pound) acorn or butternut squash
2 tablespoons coconut oil, plus more for brushing
1/4 cup chopped yellow onion
1 stalk celery, chopped
2 pears, peeled, seeded, and chopped sea salt to taste
4 cups vegetable stock
1/2 cup full-fat canned coconut milk
1/4 cup maple syrup
1 teaspoon peeled and minced fresh ginger
1 teaspoon ground cinnamon 1 pinch ground nutmeg teaspoons vanilla extract
3 tablespoons chopped raw pecans
Directions Found @ Women’s Running
Chipotle Chicken Sweet Potato Skins!
Preheat your oven to 350 degrees. Wash your sweet potatoes and prick all over with a fork. Place in the oven and bake for 50-60 minutes or until fork tender.
Place your *chicken in a baking dish and rub with a tablespoon of olive oil, salt and pepper. Place in the oven with the potatoes and bake for 25 minutes.
Allow to cool and shred the chicken with a fork or your hands. When the sweet potatoes are done cut in half and allow to cool for 5-10 minutes.
In a medium size bowl combine the olive oil, lime juice, garlic, chipotle peppers, oregano, cumin, chili powder, salt and pepper. Set aside.
Heat a small skillet over medium heat and wilt the spinach (this can also be done in the microwave). Toss the spinach and shredded chicken together, set aside and keep warm.
Turn the oven up to 400 degrees. Scrape the sweet potato out of the peel, leaving a medium size layer of flesh inside with the peel so that it can stand up on its own (I reserved the remaining flesh, for another use) and place in a baking dish.
Brush the skins with with a little of the chipotle sauce and bake for 5-10 muntes until nice and crisp. While the skins bake mix the spinach, chicken and chipotle sauce together. Remove the skins and top with Chicken mixture..
Save your sweet potato for use in protein shakes ( with a little cinnamon in vanilla shake mix it tastes like pumpkin pie) or other recipes.
* vegetarians and vegans replace the chicken with chickpeas or beans
**make sure to use organic spices. Spices can be hidden with a lot of yeast and chemical additives.