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

 

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

 

Curry Noodle Soup with Chickpeas & Kale

As I have mentioned before, I LOVE anything with curry. It is a true comfort food for me. This soup is one of my favorite meals to make for my fiancé and I. This creamy noodle soup is spiced with curry and filled with wholesome ingredients such as chickpeas, kale, and tomatoes. I hope you enjoy this as much as I do!

Makes about 4-5 servings

Ingredients:

• 1-2 Tbsp of olive oil
• 1 white or yellow onion, chopped
• 1 Tbsp of curry powder
• dash of salt
• 1 tsp of minced garlic
• 1 Tbsp of soy sauce
• 1/4 tsp of paprika
• 4 cups of vegetable broth
• 1 14.5 oz can of diced tomatoes (juices included)
• 180 g of udon noodles
• 2 cans of chickpeas, drained
• 1 can of lite coconut milk
• juice of 1 lime
• 2 green onions, chopped
• 1/4 cup of fresh chopped cilantro
• a few handfuls of chopped kale
• roasted cashews

Instructions:

1. In a large pot, sauté the onions on medium-high heat in the olive oil until they are translucent. Then add the curry powder, salt, garlic, soy sauce and paprika. Stir everything together until it’s evenly combined.
2. Add the diced tomatoes and vegetable broth to the pot. Cover the pot, turn the heat to low-medium, and simmer for 10 minutes.
3. During that time, prepare the noodles according to the package. Set them aside until later.
4. After the 10 minutes, add the chickpeas, coconut milk, lime juice, green onion, cilantro, and kale. Stir everything to evenly combine. Cover the pot again and simmer for 10 more minutes.
5. Finally add the noodles to the pot and mix them into the soup.
6. When you are ready to serve, spoon the soup into bowls and top with some fresh green onion and roasted cashews.

Benefits of this recipe:

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

-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.

-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

 

Lentil Dahl with Cucumber-Dill Yogurt Sauce

Lentil dahl is one of my all time favorite meals. It is so satisfying and nourishing to the body. The cucumber-dill yogurt sauce complements this dish by bringing a tangy and refreshing element to the meal. Enjoy!

Makes about 4 servings

Ingredients for the lentil dahl:

• 1 Tbsp of coconut oil
• 1/2 of a yellow onion, chopped
• 1/2 tsp of minced garlic
• 2 roma tomatoes, diced
• 2 carrots, chopped
• 2 tsp of curry powder
• 1/2 tsp of turmeric
• 1 tsp of cumin
• 1 tsp of chili flakes
• 2 tsp of paprika
• dash of black pepper
• 1 1/4 cup of green lentils
• 2 cans of coconut milk
• 1 Tbsp of soy sauce
• a few handfuls of spinach

Ingredients for cucumber-dill yogurt sauce:

• 3/4 cup of plain unsweetened dairy-free yogurt (I use the Forager yogurt brand here)
• juice of 1/2 of a lemon
• 2 Tbsp of fresh chopped dill
• dash of salt and pepper
• 1/4 tsp of minced garlic
• 1/4 cup of chopped english cucumber

Instructions:

1. In a large pot, heat the coconut oil on medium-high. Sauté the onion in the oil until it becomes soft. Then, add the garlic, tomatoes, and carrots. Keep stirring the vegetables around in the pot the cook.
2. After 4-5 minutes, add the curry, turmeric, cumin, chili flakes, paprika, and black pepper. Stir to fully incorporate all of the spices into the vegetables.
3. Next add the lentils, coconut milk, and soy sauce. Bring to a boil. Once boiled, put the lid on the pot, turn down the heat to low, and simmer for 35 minutes. Make sure to stir the pot every 7-8 minutes.
4. After 35 minutes, add the spinach and continue to cook for a few minutes until the spinach is fully wilted.
5. Now make the yogurt sauce. Combine all of the ingredients together in a small bowl. Set aside in the fridge until ready to serve.
6. Serve each bowl with a scoop of lentil dahl, a scoop of rice, and top everything with a dollop of the yogurt sauce.

Benefits of this recipe:

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

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

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

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

Lemon-Dill Grain Salad with Peas & Carrots

Summertime is the perfect season to enjoy fresh and nourishing grain salads, like this lemon-dill grain salad with peas & carrots. I personally love the fragrant and delicious flavor of fresh dill, which gives this recipe its superstar flavor profile. Enjoy!

Ingredients:

• 1 cup of farro (uncooked)
• 1 1/4 cups of shredded carrots
• 1 1/2 cups of frozen peas
• 3 Tbsp of lemon juice
• 2 Tbsp of olive oil
• 3 Tbsp of fresh dill, chopped
• 3 Tbsp of chives, chopped
• 1/4 tsp of minced garlic
• large dash of salt and pepper

Instructions:

1. Boil 2.5 cups of water on the stove top. Add the farro to the water and turn it to low heat. Put the lid on and simmer until fully cooked (about 20 minutes). Set aside to cool.
2. Next, place the frozen peas in a microwaveable container with water covering the peas. Microwave for about 1-2 minutes until the peas are defrosted. Drain the water from the peas. Set aside to cool.
3. Make the dressing. Whisk together the lemon juice, olive oil, dill, chives, garlic, and salt & pepper in a small container.
4. In a large bowl, combine the farro, carrots, peas, and dressing. Stir until everything is evenly incorporated. Store in the fridge until you are ready to eat. Serve cold.

Benefits of this recipe:

-Peas are an excellent source of plant-based protein, high in fiber, and they support healthy blood sugar control.

-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.

-Farro is an excellent source of plant-based protein, high in fiber, and it contains a wide range of antioxidants.

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

 

 

Nectarine Tartines with Cashew Herb Spread & Sweet Basil-Balsamic Dressing

Summer is finally here and I could not be more excited! This recipe is the perfect appetizer to bring to a summer bbq or for a light sunday brunch. These tartines have a base of fresh bread, covered in a homemade, cashew herb spread. It is topped with fresh nectarine slices, a drizzle of honey balsamic dressing, and fresh chopped basil. Enjoy!

Ingredients:

• 2 cups of unsalted cashews
• juice of 1 lemon
• 3 Tbsp of apple cider vinegar
• 1 tsp of salt
• dash of black pepper
• 1/4 cup of nutritional yeast
• 1 Tbsp of olive oil
• 3 Tbsp of water
• 4 green onions, chopped
• 2 tsp of minced garlic
• 1 tsp of dried dill
• 1/3 cup fresh parsley
• 4 Tbsp honey
• 4 Tbsp balsamic vinegar
• Sliced baguette or any kind of bakery bread
• 1-2 nectarines, sliced thin
• fresh basil, chopped (about 1/2 cup-1 cup)

Instructions:

1. First, make the cashew herb spread. In a food processor, purée the cashews, lemon, apple cider vinegar, salt, pepper, nutritional yeast, olive oil, and water. Once it is smooth and creamy, add the green onions, minced garlic, dried dill and fresh parsley.  Purée until smooth. Tip: do not purée the green onions and parsley completely. There should still be some texture from the herbs.
2. Next, make the sweet balsamic dressing. Combine the honey and balsamic vinegar in a small bowl and whisk it together. Set aside.
3. Toast the slices of baguette. You can toast as many slices as you wish to serve. You are now ready to assemble the bruschetta. Lay out all the pieces of toast on a tray. Spread the cashew herb spread on top of each piece of toast. Then add the sliced nectarines. Next, drizzle the honey balsamic dressing over each bruschetta. Top each one with a sprinkle of fresh chopped basil and cracked black pepper.

Tip: You may have extra cashew herb spread remaining. This works great as a tasty dip for chips!

Benefits of this recipe:

-Cashews protect bone health and promote heart health. They also contain many important proteins and minerals such as calcium, magnesium, iron, zinc, and B vitamins.

-Nectarines are high in antioxidants, promotes better digestion, enhances eye health, stabilizes blood sugar, and improves heart health.

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

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

Roasted Cauliflower with Creamy Green Herb Sauce

This roasted cauliflower dish is coated in a creamy herb sauce with zesty hints of lemon, topped with a crunch of slivered almonds. This recipe makes about 5 servings. Enjoy!

Ingredients:

• 1 head of cauliflower, chopped into bite size pieces
• A drizzle of olive oil
• 1/2 cup packed fresh cilantro
• 3/4 cup packed fresh parsley
• 1 avocado
• juice of 1/2 a lemon
• 1/2 tsp of minced garlic
• 1/4 cup of olive oil
• 1/2 cup of chopped white onion
• 1/4 cup of water
• salt & pepper
• slivered almonds

Instructions:

1. Preheat the oven to 425 degrees Fahrenheit.
2. Place the chopped cauliflower onto a baking pan. Drizzle with olive oil. Bake for 25-30 minutes until the cauliflower is cooked and slightly golden.
3. In the meantime, make the herb sauce by blending the cilantro, parsley, avocado, lemon juice, garlic, olive oil, onion, water, and desired amount of salt & pepper together in a food processor.
4. Once the cauliflower is done cooking, remove from the oven and transfer to a large bowl. Pour the herb sauce on top and mix until everything is evenly coated. Top each serving with slivered almonds.

Benefits of this recipe:

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

-Avocado protects heart health, aids in better digestive health, protects from diabetes, balances hormones naturally, and boosts your mood. It is also great for keeping your hair, skin, and eyes healthy.

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

 

Broccoli & Potato Leek Soup

This thick and creamy potato leek soup includes broccoli and carrots, with subtle hints of ginger and lemon. Devour this soup as a light dinner with a side of fresh bread. Bon Appétit!

Ingredients:

• 2 Tbsp of olive oil
• 2 leeks, chopped
• 2 russet potatoes, peeled & chopped into small bites
• 3 carrots, peeled & chopped
• 2 stalks of celery, chopped
• 6 cups of broccoli
• 1/2 tsp of minced garlic
• 1/2 tsp of minced ginger
• 1 Tbsp of fresh or dried chopped thyme
• 1 tsp of fresh or dried dill
• salt and pepper
• 1 can of coconut milk
• 3 cups of vegetable broth
• juice of 1/2 a lemon

Instructions:

1. Heat the oil in a large soup pot. Add the leeks, potato, carrots, celery, and broccoli. Sauté on medium-high heat for 10-12 minutes until the vegetables are tender. Add more oil if needed.
2. Add the garlic, ginger, thyme, dill, and desired amount of salt and pepper. Continue to cook for 3-4 minutes.
3. Add the coconut milk and vegetable broth to the pot. Bring to a rolling boil. Once boiled, turn down to low heat, put the lid on, and simmer for 20-25 minutes.
4. Add the fresh lemon juice to the pot. Stir to evenly incorporate.
5. Remove 4 cups of the soup from the pot and transfer into a food processor. Pureé until smooth. Return the pureéd soup back into the pot and stir to combine.
6. Serve in soup bowls. Enjoy!

Benefits of this recipe:

-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.

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

-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.

-Ginger relieves nausea, treats cold and flu symptoms, aids in digestion, removes excess gas, reduces arthritis pain, detoxifies the body, prevents menstrual cramps, and prevents infection in the body.

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