January 7, 2019
While I know most of you are working on a fitness routine I know that food is equally important!
We are in the first full week of 2019 and I am so excited to get back in my routine. Before Thanksgiving I went on an Alkaline Diet which means I was eating Plant Based. If you missed that post you can read it, HERE.
How am I eating now? Well I don’t eat chicken, pork, red meat, milk, or eggs. I am still eating seafood here & there, cheese every now & then, lots of potatoes, lentils, beans, chickpeas, and of course veggies/fruit!
Of course my 3 lunch recipes will exclude most animal protein but you can adjust it according to your diet!
1. Chickpea Pasta
Chickpea Pasta
Ingredients
- 8 oz Chickpea Pasta
- 2 Potatoes
- 2 Mexican Squash
- 2 Bell Peppers
- 1 tbsp Avocado oil
- 1 tsp Garlic Powder
- 1 tsp Seasoned Salt
- Organic Pasta Sauce
Instructions
- Make Chickpea pasta according to packaging and set aside. 2. Dice potatoes, bell peppers, and squash! Sprinkle garlic powder and salt after. 3. Place potatoes & bell peppers in skillet with Avocado oil. Place lid over skillet to make sure potatoes cook all the way through. 4. Add squash and organic pasta sauce once potatoes are cooked. You can try a potato to make sure they are soft and cooked. 5. Add Cooked Pasta to the skillet and mix in with all other ingredients. 6. Serve & enjoy!This recipe can also be stored in a plastic container in the fridge and taste just as good!
I made this recipe for my friend once and we devoured it!!
2. Hearty Lentil Potato Soup
Hearty Lentil Potato Soup
Ingredients
- 1 cup Lentils
- 2 Potato
- 2 Carrots
- 2 stalks Celery
- 5 cups Vegetable Broth
- 1/4 diced Onion
- 3 cloves Garlic
- 1 tsp Salt
- 1sp Pepper
- Full Fat Coconut Milk
Instructions
- Saute minced garlic cloves and diced onion with Avocado oil in a soup pot. You can add salt & pepper as well. 2. Once onion is soft add lentils, carrots, potatoes, celery, and about 3 cups of vegetable broth. 3. Bring to a boil and vegetable broth as needed. Cook for 20-25 minutes!4. Once cooked, open a can of full fat coconut milk and add to the pot. Stir in the milk, serve, and enjoy!
I love soup because you can make so much and have it the whole week! And with this gloomy weather all I want is soup too!
3. Fiesta Bowl
Fiesta Bowl 💃
Ingredients
- 1 cup White Long Grain Rice
- 2 Tomatoes
- 1/2 Onion
- 1 bunch Cilantro
- 2 Limes
- 1 can Cooked Chickpeas
- 1 can Cooked Black Beans
- 1 tbsp Avocado Oil
- 1 Garlic Clove
- 1 can Tomato Paste
- 1 tbsp Vegetable Bouillon
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Oregano
- 1 Avocado
- 1 cup Tortilla chips/strips
Instructions
- Put 1 cup of rinsed/dry white rice in pot with 1 whole garlic clove, diced onion, and avocado oil! 2. Stir rice until fragrant and toasty brown. You must stir rice consistently on medium heat. 3. Add 2-3 cups of water as well as the tomato paste. Add bouillon and salt to taste too. Cover and let simmer. 4. Dice tomato, onions, and cilantro to make Pico De Gallo, Add salt, pepper, and oregano to taste. 5. Open canned chickpeas & canned black beans. Drain and rinse thoroughly. Set aside. 6. Constantly check on rice and add water if needed. Rice should be fluffy and all water should be absorbed. You can see when rice still looks uncooked because it hasn’t completely sprouted. 7. Once rice is done you are ready to make your Fiesta bowls! Add rice, chickpeas, black beans, & Pico De Gallo, 8. Top with sliced avocado, squeeze a lime, and add crushed tortilla chips for that extra crunch. Note: You can add any kind chicken, beef, or shrimp if you would like. You can also add some queso fresco or cotija cheese if that is in your diet!
Well guys I hope you enjoyed those 3 healthy lunch recipes!! All recipes are meal prep friendly, healthy, and plant-based!!
If you want to see more healthy recipes, please let me know!
As usual, thanks for stopping by!
It’s been real.
XOXO,
Liz-Laugh-Love
