Lentil Energy Bites
Ingredients:
1/2 cup rolled oats
1/2 cup split lentils
2 tbsp peanut butter
1 1/2 tbsp mini dark chocolate chips
1/2 tsp Vanilla extract
2 tbsp Honey
1/4 cup coconut flakes ; optional
Preparation:
Step 1. Combine all ingredients in a mixing bowl. Mix until well blended and the mixture reaches a moldable consistency.
Step 2. Using a one inch melon baller (or your hands, form into eight balls. Roll in coconut if desired.
Step 3.Place onto a parchment-lined plate.
Step 4. Chill in refrigerator for at least 15 minutes prior to eating.
Tuna Salad With Crispy Chickpeas (aka Garbanzo beans)
Ingredients:
5 Tbsp. extra-virgin olive oil, divided
1 15-oz. can chickpeas, rinsed, patted dry
Kosher salt
1 small shallot, finely chopped (onion)
2 Tbsp. mayonnaise
1 Tbsp. Dijon mustard
1 Tbsp. red wine vinegar
Freshly ground black pepper
1 5-oz. can water-packed tuna, drained
3 red or other endive, halved crosswise, leaves separated
½ cup parsley leaves
2 Tbsp. (heaping) sliced pickled chilies
½ lemon
Preparation:
Step 1
Heat 3 Tbsp. oil in a large skillet over medium-high. Cook chickpeas, tossing occasionally, until crisp and golden brown, 6–8 minutes. Season with salt and let cool.
Step 2
Whisk shallot, mayonnaise, mustard, and vinegar in a large bowl; season dressing with salt and pepper. Mix in tuna, breaking up with a fork. Add chickpeas, endive, parsley, and pickled chiles. Finely grate zest from lemon over, then squeeze in juice. Pour in remaining 2 Tbsp. oil and toss to combine. Taste and season with more salt if needed.
You may substitute green onions for shallots.
Split Pea Soup
Ingredients:
2 ¼ cups dried split peas
2 quarts cold water, plus more as needed
1 ½ pounds ham bone
2 onions, thinly sliced
½ teaspoon salt
¼ teaspoon ground black pepper
1 pinch dried marjoram
3 stalks celery, chopped
3 carrots, chopped
1 potato, diced
Preparation:
Step 1
Place peas in a large stockpot and cover with several inches of cold water; let soak, 8 hours to overnight. Drain, rinse, and return peas to the pot.
Step 2
Add 2 quarts of cold water, ham bone, onion, salt, pepper, and marjoram to the stockpot. Cover, bring to a boil, and simmer for 1 ½ hours, stirring occasionally.
Step 3
Remove ham bone; cut off meat, dice, and return meat to soup. Add celery, carrots, and potatoes. Cook slowly, uncovered, until vegetables are tender, about 30 to 40 minutes.
Note:
You need not purchase a ham to get the bone, most stores sell ham bones on their own.
Easy Homemade Chili
Ingredients:
1 pound ground beef
1 onion, chopped
1 (15 ounce) can tomato sauce
1 (15 ounce) can kidney beans
1 (14.5 ounce) can stewed tomatoes
1 ½ cups water, or as needed (Optional)
1 teaspoon chili powder, or more to taste
1 pinch garlic powder
salt and pepper to taste
Directions:
Step 1.
Place ground beef and onion in a large saucepan over medium heat; cook and stir until meat is browned and onion is tender, about 5 to 7 minutes.
Step 2.
Stir in tomato sauce, kidney beans, and stewed tomatoes with juice. If you prefer a thinner consistency, you can add water. Season with chili powder, garlic powder, salt, and black pepper. Bring to a boil, reduce heat to low, cover and let simmer for 15 minutes.
Easy 20 minute one pot Lentils
Ingredients:
Brown lentils - you can easily substitute with other varieties of this pantry staple bean such as green lentils, red lentils, or black lentils.
Olive oil - vegetable oil, avocado oil, or coconut oil will also work if you have either of them on hand.
Onion - yellow onion or white onions will work well here.
Garlic - fresh garlic yields the best flavor, but you can also use 1 teaspoon of garlic paste or minced garlic for each clove called for in the recipe.
Boiling water
Seasoning – you can use a combination of turmeric, ground cumin, Italian seasoning, salt, and black pepper. You could substitute the Italian seasoning with fresh herbs like thyme and oregano.
Cilantro - this is optional, for serving.
Preparation:
Step 1
Soak briefly. Add lentils into a large mixing bowl and sort out any debris, then rinse and drain. Pour in some boiling water on top, enough to cover the lentils, and let it sit for 10 minutes. Set aside. Drain the lentils that have been soaking in water, then rinse and drain again.
Step 2
Sauté aromatics. Meanwhile, in a large pot or 4 quart Dutch oven, heat oil over medium heat. Add onions, garlic, and turmeric. Sauté until the onions are soft and translucent, about 2-3 minutes. Pour in 1 cup of boiling water into the pot and stir together.
Step 3
Stir in lentils. Stir the lentils into the pot along with the remaining 2 cups boiling water, cumin, Italian seasoning, salt, and pepper. Turn the heat up to high and bring to a boil. Then, turn to low and simmer covered for 15 minutes.
Step 4
Serve. Season with more salt and pepper to taste.
Serving Suggestion:
Rice: brown or Steamed White Rice, Coconut Rice, or a Rice Pilaf with a sprinkle of fresh cilantro on top.
Roasted Red Pepper Hummus
Ingrcdicnts
I red pepper, halved and seeded
1 15-oz can chickpeas, rinsed
1 small clove garlic, finely chopped
l/4 c. tahini
2 Tbsp. fresh lemon juice
1/2 tsp. smoked paprika
1/4 tsp. ground cumin
Kosher salt and pepper
Fresh dill, for sprinkling
Crackers and veĀgetables, for serving
Preparation
Step 1
Heat broiler. Place pepper cut sides down, on a rimmed baking sheet and broil until
charred, 4 to 5 minutes. Transfer to a bowl, cover and let sit until cool enough to
handle. Peel off and discard skin.
Step 2
Transfer peppers to a food processor along with chickpeas, garlic, tahini, lemon
juice, paprika, cumin, and. 1/4 tsp each salt and pepper and puree until smooth.
Sprinkle with dill and serve with crackers and vegetables for dipping.
Super Easy Refried Bean Dip
lngredients
. 2 cups homemade refried beans or 1 (16 oz. can) store bought
. 2/3 cup salsa
. 4 oz. cream cheese
. 1/2 cup sour cream (or Greek yogurt)
. thinly sliced green onions (optional)
Preparation
1. Add ingredients in a microwave-safe bowl. Heat on high for 1 minute.
2. Stir, then continue heating in increments of 30 seconds until you are able to
completely combine the ingredients.
3. lf desired, top with green onions.
4. Serve warm with tortilla chips.
Notes
Store in an airtight container in the fridge for up to 1 week.
Cabbage Stir Fry
Ingredients:
1 Large onion, thinly sliced
1 to 2 cloves of garlic, finely minced
1 small head (about 11/4 pounds) green cabbage, shredded
1 tablespoon of soy sauce
Preparation:
1. In a sprayed non-stick skillet or wok on medium high heat, cook and stir onion and garlic for 2 minutes or until onion is tender.
2. Add shredded cabbage, soy sauce and 1 tablespoon of water. Cook and stir 4 minutes or until cabbage is crisp tender.
3. Serve immediately.
Fried Cabbage
Ingredients:
5-6 thick bacon strips Cut into small pieces
(you may substitute sausage instead of bacon)
1/3 cup onion Finely chopped
1/2 head green cabbage shredded or roughly chopped
1 tablespoon brown sugar Optional
Salt To taste
Pepper To taste
1/4 tsp Smoked paprika
Preparation:
1.Cook bacon (or sausage) in a non-stick pan over medium heat until crisp. Use a slotted spatula to remove the bacon and place it on plate. Do not discard the bacon grease and drippings!
2.In the same pan, add onion and cook until translucent.
3.Add cabbage, salt, pepper, paprika and mix everything together. Cook for about 7 minutes or until cabbage is tender.
4. Add bacon (or sausage) back into the pan and mix it together with the cabbage and serve warm.
