Try Some of my Favorite Recipes:
Also: Healthy Recipes from Integrative Nutrition
Quinoa Veggie Soup
Ingredients:
- 1 tablespoon vegetable oil
- 2/3 cup quinoa
- 1 cup carrot, diced
- 1 stalk celery, diced
- 1/2 onion, finely chopped
- 1/2 green bell pepper, seeded and chopped
- 2 cloves garlic, crushed
- 2 (15 ounce) cans organic vegetable broth
- 3 1/2 cups water
- 2 large tomatoes, finely chopped
- 1/4 cup spinach leaves, chopped
- salt and pepper to taste
- 1/4 cup chopped fresh parsley, for garnish
Directions:
Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
Pour in the chicken broth, water, tomatoes, and spinach. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.
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Wholesome Butternut Chowder
Ingredients:
- 1 pkg of fresh cut butternut squash
- 1/4 cup onion, diced
- 16oz. vegetable broth
- 16oz can of organic corn
- 1/2 tsp cinnamon
- 2 tsp of raw sugar
- 1.5 cups & 2 tsp of skim milk
- 2 tbs pumpkin butter or applesauce
- salt & pepper to taste
Directions:
Heat the vegetable oil in a large pot on medium-high heat. Stir in the quinoa, carrot, celery, onion, bell pepper, and garlic. Cook for a few minutes, until lightly browned, stirring frequently.
Pour in the chicken broth, water, tomatoes, and spinach. Increase heat to high and bring to a boil. Reduce heat to medium and simmer until the quinoa and vegetables are tender, about 10 minutes. Season to taste with salt and pepper. Garnish with parsley before servings.
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Wholesome Lentil Soup
Ingredients:
- 1 cup of lentils, picked over and rinsed
- 1 tbsp of extra-virgin olive oil
- 1 small onion, chopped
- 2 tsp of chopped garlic
- 1 cup of carrots, chopped
- 1 cup of sweet potato, chopped
- 1 (28-ounce) can crushed-tomatoes
- 1 cup of water
- 3 cups of vegetable broth
- 1 tsp of sea salt
- Salt, pepper, and crushed red pepper to
Directions:
Heat oil in soup pot over medium heat, and then add onion and sauté until tender, about 3 minutes. Stir in sweet potatoes, carrots, and tomatoes and cook for another 10 minutes.
Add water, broth, lentils and spices and bring to boil. Once water is boiling, lower heat and simmer until lentils are tender and soup thickens.
Serve with brown rice pasta or alone.
Enjoy!
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Wholesome Whole Wheat Applesauce/Banana Muffins
Ingredients:
- 1 pkg of Hodgson Mill Whole Wheat Muffin Mix
- 1 tbsp of vanilla yogurt
- 1 egg
- 3/4 cup apple sauce
- 1 banana mashed
- 1/2 tsp cinnamon
- 1/2 tsp vanilla
Directions:
Preheat oven to 400 degrees. Grease one muffin cup pan or two mini muffin pans
Place contents of package in mixing bowl, add all ingredients, and mix just until blended.
Spoon batter into greased muffin cups (batter will be thick). Bake 15 minutes. (12 minutes for mini muffins.
Enjoy!
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Vegetable Paella with Tofu
Ingredients:
- 2 tbs olive oil
- 2 - 7 oz pkgs of firm tofu, diced
- 8 oz. cremini mushrooms, sliced
- 2 large carrots, diced (1 cup)
- 1 cup of fresh corn kernels
- 1 14-oz can chopped tomatoes, drained
- 4 cloves garlic, minced (4 tsp.)
- 1 cup short-grain brown rice
- 1/8 tsp. saffron, crumbled
- 1 cup fresh peas
- 1/4 cup lemon juice
- 3 green onions, sliced thin, for garnish
Directions:
Heat olive oil over medium-high heat in wok or deep pan. Add tofu and season with sea salt and crushed red pepper. Saute 10 minutes, or until tofu is browned, stir occasionally.
Add mushrooms, saute 4-5 minutes, or until mushrooms release water and begin to brown.
Stir in carrots, corn, tomatoes, and garlic, and saute 2 minutes. Stir in rice, 2 1/4 cups of water, and saffron. Bring paella to a boil.
Reduce heat to medium-low, cover with lid, and simmer for 40 minutes, or until liquid is absorbed. Add peas on surface (do not stir in), cover, and allow peas to steam 1 to 2 minutes.
Remove pan from heat, stir in lemon juice and green onions. Season with salt and pepper.
Enjoy!
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Wholesome Arugula Walnut Salad
Ingredients:
- 2 tbs toasted walnuts
- 2 bunches arugula leaves
- 2 cups shredded radicchio
- 1 yellow pepper sliced into thin strips
- 3 tbs extra virgin olive oil
- 2 tbs minced red onion
- 1/2 tsp sea salt
- 1 tbs minced fresh parsley
- 2 tbs balsamic vinegar
- 1/4 cup fresh squeezed OJ
Directions:
Clean arugula and tear into bite size pieces. Place in medium-size bowl.
Add raddichio, pepper, and walnuts to arugula and toss. Set aside while preparing dressing.
In skillet, heat 1 tsp olive oil, add red onion, and saute 5 minutes or until soft. Sprinkle salt over red onion and add parsley. Stir.
Just before serving, add remaining olive oil and balsamic vinegar and heat. Remove from heat and add OJ. Pour over salad, toss gently, and serve immediately.
Enjoy!
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