Super Easy Cilantro-Lime Hummus

Hummus and crackers is one of my all time favorite snacks. So, I am always trying to create new hummus flavors. My new favorite is this super easy & quick cilantro-lime hummus. This tastes great simply paired with crackers or try it as a spread inside your sandwich or wrap. Enjoy!

Ingredients:

• 1 15 oz. can of chickpeas, drained 
• juice of 1 lime
• 1 Tbsp of tahini
• 1 big handful of fresh cilantro leaves
• 1 Tbsp of olive oil
• 1 tsp of minced garlic
• desired amount of salt and pepper

Instructions:

1. Place all of the ingredients into a food processor or blender.
2. Blend until smooth and creamy.
3. Transfer the hummus into a sealable container and refrigerate until you are ready to serve.

Benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Cilantro detoxes the body of heavy metals, lowers blood sugar levels, prevents urinary tract infections, settle digestive upset, and supports healthy menstrual function.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Vegan & Gluten Free Banana Bread

Banana bread is one of my personal favorite treats. This recipe is made with healthy and guilt free ingredients! It is vegan, gluten free, and refined sugar free. I like to have a slice of this as a tasty breakfast or as an afternoon snack paired with some tea. You can cook along with me with the video below. Enjoy!

Makes 1 whole loaf of banana bread

 

Ingredients:

• 2 cups of gluten free oats (regular oats may be used as well)
• 3 very ripe bananas
• 1/3 cup of melted coconut oil
• 1/3 cup of almond milk
• 1 Tbsp of almond butter
• 2 Tbsp of maple syrup or honey
• 2 Tbsp of chia seeds
• 1/2 cup of coconut sugar
• 1/2 tsp of salt
• 1 Tbsp of cinnamon
• 1 tsp of baking soda
• 1/2 tsp of baking powder
• handful of pumpkin seeds or any topping of your liking

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Blend 2 cups of oats in a blender into a fine powder. Set aside for now.
3. In a mixing bowl. mash the bananas. Then stir in the coconut oil, almond milk, almond butter, and honey. Mix everything together using a whisk.
4. Now add the dry ingredients: the chia seeds, oat flour, sugar, salt, cinnamon, baking soda, and baking powder. Mix all of the ingredients together until the batter is consistent.
5. Grease a loaf pan with coconut oil. Pour the batter into the pan. Smoothe the batter so that the level is even. Top with the pumpkin seeds.
6. Pop the pan into the oven and bake for 50  mins. When fully cooked, remove the banana bread from the oven and let it sit for 5 mins in the loaf pan. Transfer to a cooling rack or plate and cool it in the fridge for 25 mins before cutting and serving.
7. I recommend storing the banana bread in the fridge to keep it fresh.

Benefits of this recipe:

-Bananas boost energy, are high in potassium, improves digestive health, and is a good source of brain, skin, and bone health-boosting manganese.

-Oats are high in fiber, reduces heart disease risk, and lowers cholesterol.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

 

 

Irish Vegetable Stew with Guinness

Tomorrow is St. Patrick’s Day, which is why I am sharing with you my favorite recipe for Irish Vegetable Stew! This hearty stew is full of fresh vegetables and savory herbs, and the Guinness gives it a rich and robust flavor. Enjoy!

Makes about 6 servings

Ingredients:

• 1 leek, chopped
• 230 g of white mushrooms, chopped
• 1 Tbsp of olive oil
• 3 russet potatoes, peeled and cubed
• 3 carrots, peeled and chopped
• 2 stalks of celery, chopped
• 1 tsp of minced garlic
• 1/4 of a head of green cabbage, chopped
• 1 bottle of Guinness (15 fl oz) or any dark stout
• 4 cups of vegetable broth
• 2 sprigs of fresh rosemary, chopped
• handful of fresh parsley, chopped
• 1/2 tsp of paprika
• 1 Tbsp of soy sauce
• dash of salt & pepper
• 3 Tbsp of tomato paste
• 2 bay leaves

Instructions:

1. In a large pot, sauté the chopped leeks and mushrooms in the olive oil for 3-4 minutes.
2. Then add the garlic, potatoes, carrots, and celery. Cook on medium-high for an additional 5 mins. Now add the cabbage and mix it into the vegetables.
3. Next add the Guinness, vegetable broth, rosemary, parsley, paprika, soy sauce, and desired amount of salt & pepper. Cook on medium-high heat for 5 minutes to let the cabbage wilt.
4. Add the tomato paste into the stew and thoroughly stir it around into the broth. 
5. Pop the bay leafs into the stew. Bring to a boil. Turn down to a simmer and cook with the lid on for 1 hour. You may remove the lid to stir the stew every 15 minutes.

Benefits of this recipe:

-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Potatoes help to reduce inflammation in the body, lower blood pressure, stimulates brain function, prevents formation of kidney stones, relieves high blood pressure, prevents heart diseases, and facilitates digestion.

-Cabbage boosts the immune system, fights inflammation and arthritis, reduces osteoporosis risk, and promotes a healthy gut.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Lentils & Roasted Veggies in White Wine Sauce over Mashed Potatoes

This tasty dish consists of a bed of mashed potatoes, topped with lentils and roasted vegetables, and engulfed in a lemony white wine sauce. This meal is wholesome, satisfying, and super nutritious. Enjoy!

Makes about 4 servings

Ingredients:

• 1/2 cup of uncooked green lentils
• 4 carrots, chopped
• 1 zucchini, chopped
• 10 oz of cremini mushrooms, chopped
• olive oil
• salt and pepper
• 1/2 of a white onion, thinly sliced
• 1/2 tsp of minced garlic
• juice of 1 lemon
• 3/4 cup of dry white wine
• 1 cup of vegetable broth
• 2 Tbsp of fresh chopped parsley
• mashed potatoes: use my recipe here

Instructions:

1. Cook the lentils according to the package. Set aside once cooked.
2. Preheat the oven to 375 degrees Fahrenheit. Line a baking sheet with foil. Place the carrots, zucchini, and mushrooms on the baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 35 minutes.
3. In the meantime, make the mashed potatoes using my Classic Vegan Mashed Potatoes recipe. Set aside until you are ready to serve.
4. Now make the white wine sauce. Heat 1 Tbsp of olive oil in a medium sized pot on medium/high heat. Sauté the onion until it is soft and starts to get golden on the edges. Add the garlic and season with salt and pepper. Next, add all of the lemon juice, white wine, vegetable broth, and parsley. Bring to a boil. Once boiled, put the lid on, turn the heat down to to low, and simmer for 10 minutes to cook off the wine.
5. It is now time to prepare your meal! Put a large scoop of mashed potatoes on a plate or bowl. Top it with a scoop of the roasted vegetables and a scoop of lentils. Finally, top everything with a generous scoop of the white wine sauce.

Benefits of this recipe:

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Potatoes help to reduce inflammation in the body, lower blood pressure, stimulates brain function, prevents formation of kidney stones, relieves high blood pressure, prevents heart diseases, and facilitates digestion.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Thai Vegetable & Tofu Curry

A classic curry is one of my all time favorite meals- it is flavorful, filling, and nutritious. This Thai cuisine-inspired curry is packed with tasty vegetables, tofu, and aromatic spices.  Enjoy!

Makes 4-5 servings

Ingredients:

• 1 14 oz block of firm tofu
• 2 Tbsp of olive oil, divided
• salt and pepper
• 1 yellow onion, chopped
• 1 zucchini, chopped
• 1 russet potato, peeled + cubed
• 1/2 of a red bell pepper, chopped
• 2 cups of chopped broccoli
• 1.5 Tbsp of yellow curry paste (if you are sensitive to spicy, only use 1 Tbsp)
• 1/2 tsp of turmeric
• 2 cans of coconut milk
• 1 Tbsp of soy sauce
• 1 Tbsp of honey
• Juice of 1/2 a lime
• 1/4 cup of chopped fresh cilantro
• Optional toppings: chopped cashews and fresh cilantro

Instructions:

1. In a large wok, fry the tofu in 1 Tbsp of olive oil. Add some salt and pepper for flavor. Once it is cooked and golden, remove the tofu from the wok and set aside in a separate container.
2. In the same wok, sauté the onion in 1 Tbsp of olive oil. After 3-4 minutes, add the zucchini, potatoes, red pepper, and broccoli. Cook for about 7 minutes until the vegetables are tender.
3. Add the curry paste until it is evenly distributed into the veggies. Then add the coconut milk, cilantro, turmeric, soy sauce, lime juice, and honey.
4. Bring to a boil. Once boiled, cover and simmer for 10 minutes.
5. Add the tofu to the wok. Simmer for an additional 10 minutes.
6. Serve this curry on top of some basmati rice and top it with freshly chopped cilantro and chopped cashews.

Benefits of this recipe:

-Tofu contains a very small amount of fat, but a large amount of protein. Tofu lowers cholesterol levels, is beneficial for kidney health, and has an excellent source of iron. It also helps in strengthening bones and improves metabolic rate.

-Broccoli aids in digestion, prevents chronic diseases, protects liver health, boosts brain health, reduces allergies, contains anti-aging properties, and improves metabolism.

-Bell pepper can help reduce the risk of cancer and heart disease, supports healthy eyes, improves immunity, helps maintain good mental health, and keeps your skin glowing and healthy.

The information on the benefits of the ingredients was researched from http://www.draxe.com and http://www.organicfacts.net

 

Tomato-Cabbage Soup with Chickpeas

This tomato-cabbage soup is simple and light, but still so satisfying. Serve this soup with a side of toasted bread and some white wine. Enjoy!

Ingredients:

• 1 white or yellow onion, chopped
• 1 Tbsp of olive oil
• 1/4 tsp of minced garlic
• 1 zucchini, chopped
• 1/2 of a head of cabbage, chopped
• 2 14.5 oz cans of diced tomatoes (with the juices included)
• 1/4 cup of chopped fresh parsley
• 5 cups of vegetable broth
• 2 cans of chickpeas, drained
• 1 Tbsp of lemon juice
• Desired amount of salt and pepper

Instructions:

1. In a large pot, sauté the onions in the olive oil. Once they start to soften, add the garlic and zucchini. Continue to sauté the vegetables for 2-3 more minutes.
2. Now add the cabbage, tomatoes, parsley, and vegetable broth. Bring the pot to a boil. Cover and simmer for 10-12 minutes to let the cabbage wilt.
3. Finally, add the chickpeas, lemon juice, and salt & pepper. Cover again and simmer for an additional 25 minutes.
4. Serve in soup bowls and top with some more fresh parsley as garnish.

A few of the many benefits of this recipe:

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

-Cabbage boosts the immune system, fights inflammation and arthritis, reduces osteoporosis risk, and promotes a healthy gut.

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

Spanish Rice & Black Bean Stuffed Peppers

These stuffed peppers are a tasty fusion of Spanish flavors, combining the richness of cumin and garlic with the freshness of lime and cilantro. This recipe makes 6 stuffed peppers. If you are preparing this meal for guests, serve the stuffed peppers with a green salad and a sangria on the side. Enjoy!

Ingredients:

• 5 green onions, chopped
• 1/4 tsp of minced garlic
• 1 Tbsp of olive oil
• 4 oz can of chopped green chiles
• 1 14.5 oz can of chopped tomatoes
• 1 1/2 cups of vegetable broth
• salt and pepper
• 1 tsp of cumin
• 1 cup of uncooked white rice
• 1 can of corn, drained
• 1 can of black beans, drained
• juice of 1/2 a lime
• 1/4 cup of fresh chopped cilantro
• 3 whole bell peppers, any color

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit.
2. Heat the olive oil on medium heat in a pot. Sauté the green onions, green chiles, and garlic for about 2 minutes. Now add the canned tomato (including the juices), vegetable broth, cumin, and a dash of salt and pepper.
3. Turn the pot up to a boil. Once it’s boiling, add the rice. Immediately turn the pot down to low. Cook for about 20 minutes with the lid on until the rice is fully cooked.
4. Once the rice is cooked add the cilantro, lime juice, corn, and black beans. Turn the pot to medium heat for about 5 minutes to let the flavors soak in. Set aside.
5. Cut the 3 bell peppers in half lengthwise, giving you 6 halved peppers. Remove the stem and seeds.Generously stuff them with the rice/bean mixture.
6. Lightly brush the bottom of a dish with some olive oil to prevent the peppers from sticking to the bottom. Place the stuffed peppers in the dish. Cover with foil. Bake for 35 minutes. Remove the dish from the oven, take the foil off and stick the peppers back into the oven for 10 more minutes.
7. Top with fresh cilantro and serve.

Benefits of this recipe:

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Beans are high in protein and fiber. They are filled with many valuable vitamins and minerals such as iron, magnesium, potassium, vitamin B1 thiamine, etc. These vitamins and minerals improve cardiovascular health, protects against cancer, maintains digestive health, provides long lasting energy, and keeps blood sugar stable.

-Bell peppers are high in antioxidants, they improve eye health, and prevent anemia.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

 

Lentil Bolognese with Spaghetti

This dish is a tasty, vegetarian alternative to a classic beef bolognese sauce. The recipe for this sauce is thick and creamy due to the texture of the red lentils. It is rich in flavor and simply fresh from the savory basil, thyme, and oregano. Enjoy!

Makes 4 servings

Ingredients:

• 1 cup of uncooked red lentils
• 1 8 oz package of spaghetti
• 1-2 Tbsp of olive oil
• 1/2 of a white or yellow onion, diced
• 1 red bell pepper, chopped
• 2 carrots, chopped
• 1/2 tsp of garlic
• 2 1/2 cups of mushrooms, finely chopped
• 2 Tbsp of freshly chopped basil
• 1 tsp of dried oregano
• 1 tsp of dried thyme
• salt and pepper
• 2 cups of jarred marinara sauce
• salt and pepper

Instructions:

1. Cook the lentils according to the package. Once cooked, set them aside.
2. Simultaneously, cook the spaghetti according to the package. Once cooked, set aside.
3. In a large skillet, heat the olive oil. Sauté the onions for 2-3 minutes until they become translucent. Then add the garlic, bell pepper, carrots, and mushrooms.
4. Once the vegetables start to get tender, add in the basil, oregano, thyme, and desired amount of salt and pepper.
5. Once the lentils are fully cooked, add them and the marinara sauce to the vegetables. Stir to combine. Put the lid on, turn the heat down to low, and simmer for 12-13 minutes.
6. Serve by placing the spaghetti on the bottom of a bowl with the bolognese layered on top. Add fresh basil on top for garnish.

Benefits of this recipe:

-Mushrooms are a great source of protein, fiber, antioxidants, and high in B vitamins.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Bell peppers are high in antioxidants, they improve eye health, and prevent anemia.

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

 

Vegetable Risotto

This recipe is creamy and delicious, packed with healthy vegetables and exploding with savory Italian flavor. I like to enjoy this dish with a side of vegan sausage for some extra protein. Enjoy!

Preparation + Cook time=  40 minutes

Makes 5-6 servings

Ingredients:

• 1 shallot, diced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1.5 cups of broccolini, chopped
• 1 carrot, chopped
• 3 Tbsp of olive oil
• 1/4 tsp of minced garlic
• 1 Tbsp of balsamic vinegar
• 1 14.5 oz can of diced tomatoes
• 2 cups of arborio rice
• 4 cups of low sodium vegetable broth
• 1/4 cup of fresh chopped basil
• 1/4 cup of fresh chopped Italian parsley
• salt and pepper

Instructions:

1. Sauté the shallot and garlic in 2 Tbsp of olive oil in a large pot until they are soft and slightly browned.
2. Keeping the pot on high heat, add the red bell pepper, zucchini, broccolini, and carrot to the pot with 1 Tbsp of olive oil and 1 Tbsp of balsamic vinegar. Stir the veggies around in the pot for several minutes.
3. Add the can of diced tomatoes, including the juice. 
4. Now add the rice and mix thoroughly into the veggies.
5. Slowly add the vegetable broth to the pot and stir. Bring the pot to a boil.
6. Cover the pot and turn the heat to low, as the pot simmers for 15 minutes.
7. Remove the lid and stir in the basil and parsley. Add salt and pepper as needed. Serve up!

Benefits of this recipe:

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Carrots are very high in Vitamin A, which protects eye health and vision. They are high in antioxidants, can help lower cholesterol, help protect against cancer, improve immunity, boosts skin health, and helps improve brain function.

-Zucchini is a good source of energizing B vitamins, has anti-inflammatory properties that can benefit heart health, can help control diabetes, helps improve digestion, and help can balance the thyroid.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

 

Honeycrisp Apple Salad with Candied Walnuts & Dates

This delicious kale salad is seasoned with a simple vinaigrette dressing, topped with sweet honeycrisp apple, chopped dates, and candied walnuts. This is a great salad to pair with a autumn meal. Enjoy!

Preparation + Cook time=  20 minutes

Makes 6 servings

Salad Ingredients:

• 1 cup of candied walnuts (recipe below)
• vinaigrette dressing (recipe below)
• 1 bunch of kale, chopped
• 1 honeycrisp apple, chopped
• 7 dates, chopped
• 1/4 cup of chopped red onion

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Ingredients for the candied walnuts:

• 1 cup of roughly chopped walnuts
• 2 Tbsp of maple syrup or honey
• 1 Tbsp of coconut oil
• 1 tsp of cinnamon
• 1/4 tsp of salt

Instructions for the candied walnuts:

1. Preheat the oven to 350 degrees Fahrenheit.
2. In a bowl, mix together all of the ingredients.
3. Line a baking tray with parchment paper. Put the walnut mixture on the baking tray.
4. Bake for 8 minutes. Take the tray out of the oven and shake the walnuts around. Bake for another 5 minutes.
5. Take the tray out of the oven and let the walnuts cool down for at least 20 minutes.

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Ingredients for the dressing:

• 1/4 cup of apple cider vinegar
• 1/4 cup of olive oil
• 2 tsp of honey mustard
• 1 Tbsp of honey or maple syrup
• dash of salt and pepper

Instructions for the dressing:

1. Whisk together all of the ingredients in a jar.
2. Set aside.

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To prepare the salad:

1. Put the chopped kale in a large salad bowl.
2. Pour in the dressing and massage into the kale until it is evenly mixed in.
3. Add the candied walnuts, apple, dates, and red onion. Toss. Serve up!