https://www.insightwellness.coach/blog daily 0.75 2024-09-26 https://www.insightwellness.coach/blog/its-official-and-about-time monthly 0.5 2021-11-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635401457711-J60SBKP6U4IAD9DSMJ6C/IMG_7287.jpg Blog - It’s Official ! And about TIME https://www.insightwellness.coach/blog/quick-amp-easy-summer-marinade monthly 0.5 2021-05-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1622067999181-EFQSXA1NDZA8J9LHYVO1/Grilling+Season.png Blog - Quick &amp; Easy Summer Marinade! - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/blog/marching-on-with-insight monthly 0.5 2024-04-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1615951533836-YGB5K9V6PC5NDLE636MF/shamrock1.jpg Blog - Marching On With Insight https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1615946946431-GAIUEN3F254EMWM1OW5D/stpatty1.jpg Blog - Marching On With Insight https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1615951607268-PZ2GGCYXWY4ELS30Z3DN/shamrock1.jpg Blog - Marching On With Insight https://www.insightwellness.coach/blog/self-love-throughout-valentines-season monthly 0.5 2021-03-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1613439255310-YYQ420OPWT7RICWRMHIC/selflove.jpg Blog - Self Love Throughout Valentine’s Season https://www.insightwellness.coach/blog/89m2zb6fb4bd9zwx6sgu0fuj6rh3lw-ex8fm monthly 0.5 2021-01-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1604433682847-4PXRVCPEKRJZ9QE7NTFI/image-asset.jpeg Blog - Let it R.A.I.N: MINDFULNESS FOR DIFFICULT TIMES https://www.insightwellness.coach/blog/l7infnzn1burg4bo0ev9q3zrxxjvrm monthly 0.5 2021-01-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1611185125238-G247AIL6VYALZLKK7RLL/Homemade%2BGranola%2BRecipe%2BCard%2B1.jpg Blog - Homemade Granola Recipe COOK Granola LIVE with Sonya January 31st @ 1pm on her Instagram @SonyaInsightWell https://www.insightwellness.coach/blog/w4n9wh5rhifspakjxq7l4rqfvpyn5m monthly 0.5 2020-10-22 https://www.insightwellness.coach/blog/are-we-a-match monthly 0.5 2020-11-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1604675871919-WIYD2KXNWR43FCYMLW42/image-asset.jpeg Blog - Are We A MATCH? Coaching, Collaboration, Connection, Creativity, Patience = Change https://www.insightwellness.coach/blog/improve-your-work-posture monthly 0.5 2020-09-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594933252675-USL1FYVFG5G6WL1J6XNT/image-asset.jpeg Blog - Improve Your Work Posture Good Posture is a Daily Practice. https://www.insightwellness.coach/blog/ae2gi2juazkou7c060n7gxx7bqt2d1 monthly 0.5 2020-08-26 https://www.insightwellness.coach/blog/hnqwysci8zbs1fnxvvdp1skha6xvyp monthly 0.5 2020-08-26 https://www.insightwellness.coach/blog/hoarcmcaonipqw4m7yzyucuekpd1nc monthly 0.5 2020-11-06 https://www.insightwellness.coach/blog/kdyr3718zg67vzi8uk9m0l2fau6qxc monthly 0.5 2020-08-26 https://www.insightwellness.coach/blog/6-tips-for-easy-family-meal-planning monthly 0.5 2021-01-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594940253688-LSRIB6QMZGR8VQUF63EH/image-asset.jpeg Blog - 6 Tips for Easy Family Meal Planning https://www.insightwellness.coach/blog/satisfying-summer-salad monthly 0.5 2020-07-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594235123487-OMAPTQ3VWZ3PY96LQ8WW/IMG_4335.jpeg Blog - Sonya’s Satisfying Summer Salad I love making this beautiful Thai inspired salad at this time of year! It satisfies with a Crispy and crunchy texture and the zing of ginger, in sesame dressing. Sometimes we add a marinated grilled tofu or shrimp to it as well. Can you find the 2 Proteins, Healthy Fats, Antioxidants, Digestive Aids in the photo? https://www.insightwellness.coach/blog/6-ways-to-stop-a-bad-day-eating monthly 0.5 2021-09-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594238030416-VV18FNZV3LFAP267MNLA/image-asset.jpeg Blog - 6 Ways to stop a Bad Day from driving you to EAT! https://www.insightwellness.coach/cooking-with-sonya daily 0.75 2022-02-08 https://www.insightwellness.coach/cooking-with-sonya/5axk4je6ykjoo8twv3szoqgyor2vh9-aa5yn-dwa8t monthly 0.5 2022-02-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1643603693322-Z83OGCL6R5HZBG8XLKB7/food1.jpg Cooking with Sonya - February Soup-Her Cooking - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/cooking-with-sonya/5axk4je6ykjoo8twv3szoqgyor2vh9-aa5yn monthly 0.5 2022-01-31 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1636689881160-6G7555OPRQSE0LGRX7BO/Soup-HER+cooking+%286%29.png Cooking with Sonya - November Soup-Her Cooking - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/cooking-with-sonya/5axk4je6ykjoo8twv3szoqgyor2vh9 monthly 0.5 2021-11-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632979954032-IY6Q0PZXPJBKXM4Y3QCD/Soup-HER+cooking+%282%29.png Cooking with Sonya - October Soup-Her Cooking - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/cooking-with-sonya/cooking-with-sonya-homemade-miso-soup monthly 0.5 2021-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628569746929-89UL50JRHPBNQ0ZLWI9W/152888769_270109634637371_8416151563203741546_n+%281%29.jpg Cooking with Sonya - Cooking with Sonya: Homemade Miso Soup - Make it stand out EZ Homemade miso soup https://www.insightwellness.coach/cooking-with-sonya/cooking-with-sonya-granola monthly 0.5 2021-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628569292818-UVGAKNLZPBAUCYLYZZP9/141968504_251880529793615_5573247481353089345_n.png Cooking with Sonya - Cooking with Sonya: Granola - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/cooking-with-sonya/cooking-class-butternut-squash-soup monthly 0.5 2020-11-01 https://www.insightwellness.coach/cooking-with-sonya/cooking-class-fast-gluten-free-tabouleh monthly 0.5 2021-08-06 https://www.insightwellness.coach/cooking-with-sonya/yoga-with-sonya-6-11-2020 monthly 0.5 2021-08-05 https://www.insightwellness.coach/walk-for-change-people daily 0.75 2022-04-07 https://www.insightwellness.coach/walk-for-change-people/october-walk-for-change-3yx8j-5kapl-5zaz3-zadaz-kfp9a monthly 0.5 2022-03-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646267649566-76C3QHPPSA7QVU4S8ZFN/Walk+for+Change+%2813%29.png Walk for Change - May Walk for Change - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/october-walk-for-change-3yx8j-5kapl-5zaz3-zadaz monthly 0.5 2022-04-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649299892457-KTMM6JPCENY9NBJT7IOH/Walk+for+Change+%2817%29.png Walk for Change - April Walk for Change - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/october-walk-for-change-3yx8j-5kapl-5zaz3 monthly 0.5 2022-03-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646265073699-I1NOJYTNXK7B9MZAAZTR/Walk+for+Change+%288%29.png Walk for Change - March Walk for Change - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/october-walk-for-change-3yx8j-5kapl monthly 0.5 2022-03-02 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1643586167488-W8ZOIAQYXEN3UC05N26B/Walk+for+Change+%282%29.png Walk for Change - February Walk for Change - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/october-walk-for-change-3yx8j monthly 0.5 2022-01-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641274244611-I5STRACFVYEK5POBJUPA/Walk+for+Change+%2812%29.png Walk for Change - January Walk for Change - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/october-walk-for-change-2y5jh monthly 0.5 2021-11-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1636688740371-AIQ0K7PUX7MOLS6P7NP1/Walk+for+Change+%286%29.png Walk for Change - December Walk for Change - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/october-walk-for-change-hnlba monthly 0.5 2021-10-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635566567557-25T54BMPJY36CJX4U33M/Walk+for+Change+%284%29.png Walk for Change - November Walk for Change - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/october-walk-for-change monthly 0.5 2021-10-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632972770775-DTA3NIF73VJ6ZKQJLI9Z/Walk+for+Change.png Walk for Change - October Walk for Change - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/walk-4-change-1 monthly 0.5 2021-08-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628217582740-5MESNK14NXMKMYF61YBC/ss.jpg Walk for Change - Walk 4 Change: LCTA Changemakers - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/walk-for-change-100 monthly 0.5 2021-08-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628169982342-QRREHIQ2VXGN42LR5GDI/DSC_0002.jpg Walk for Change - WALK for CHANGE Day 100 - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/walk-for-change monthly 0.5 2021-08-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628167632261-QA84E2WCN67V70SB7SX1/DSC_0002.jpg Walk for Change - WALK for CHANGE - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/walk-for-change-100-t3j9a monthly 0.5 2021-08-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628166154199-F4NGXHMUME4FN051Z6S4/Walk%2Bfor%2BChange%2B%281%29.png Walk for Change - July WALK for CHANGE - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/walk-4-change monthly 0.5 2021-08-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628166660639-CA6TSXCZOZ2VB2F2SA15/Walk%2Bfor%2BChange%2B%281%29.png Walk for Change - <a href="https://insightwellness.squarespace.com/cooking-with-sonya/walk-4-change">Walk 4 Change</a> - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-for-change-people/walk-for-change-family-friends monthly 0.5 2021-08-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628162616676-PODXBMB1MYA83KCHXU3C/DSC_0002.jpg Walk for Change - Walk for Change: Family &amp; Friends - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/walk-4-change-people daily 0.75 2021-08-05 https://www.insightwellness.coach/walk-4-change-people/event-two-s5y8m monthly 0.5 2021-08-05 https://www.insightwellness.coach/free-community-yoga daily 0.75 2022-06-14 https://www.insightwellness.coach/free-community-yoga/kmhuzra3vyh3cypuzuw3j9fk9exyaw-sxc9t-xyf4w-d3x6t-wkxt5-b99n7-7s5xg-jcpgt monthly 0.5 2022-06-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655210205458-TMRV4DQK0PDFYG5L8YG8/Sonya+Social.jpg Free Community Yoga - June Free Online Yoga - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/kmhuzra3vyh3cypuzuw3j9fk9exyaw-sxc9t-xyf4w-d3x6t-wkxt5-b99n7-7s5xg monthly 0.5 2022-06-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649297830100-PN21P7QPRASNICSZRZPJ/FREE+YOGA+%2821%29.png Free Community Yoga - April Free Online Yoga (2nd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/kmhuzra3vyh3cypuzuw3j9fk9exyaw-sxc9t-xyf4w-d3x6t-wkxt5-b99n7 monthly 0.5 2022-04-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647263011036-WFAGTU0M4HBPA5B86BNO/FREE+YOGA+%2819%29.png Free Community Yoga - March Free Online Yoga (3rd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/kmhuzra3vyh3cypuzuw3j9fk9exyaw-sxc9t-xyf4w-d3x6t-wkxt5 monthly 0.5 2022-03-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1643603850745-B7YYXTUIFPQKBDVB3HME/pict.jpg Free Community Yoga - February Free Online Yoga (2nd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/kmhuzra3vyh3cypuzuw3j9fk9exyaw-sxc9t-xyf4w-d3x6t monthly 0.5 2022-01-31 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641554567967-GK4CQ5EJUU38MKURVO3W/FREE+YOGA+%2812%29.png Free Community Yoga - January Free Online Yoga (2nd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/kmhuzra3vyh3cypuzuw3j9fk9exyaw-sxc9t-xyf4w monthly 0.5 2022-01-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639014807312-UMTNON2M6KCKJPJU3BIP/FREE+YOGA+%284%29.png Free Community Yoga - December Free Online Yoga (2nd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/kmhuzra3vyh3cypuzuw3j9fk9exyaw-sxc9t monthly 0.5 2021-11-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1636689049917-VXP8ELQFL0XN4WBOWXMO/FREE+YOGA.png Free Community Yoga - November Free Online Yoga (2nd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/kmhuzra3vyh3cypuzuw3j9fk9exyaw monthly 0.5 2021-11-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633420575015-RZ0V4XWRSYMRGQ9YD2SG/img7.jpg Free Community Yoga - October Free Online Yoga (2nd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/free-online-yoga-september-2nd-week monthly 0.5 2021-09-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1631069878011-2UE2SLFA2F111KT1H0BO/23b0d1183dc84180700b207e5ecf7037660265fe_553bbb2244f203349d4d3b763ae283107c41aac1_facebook.jpg Free Community Yoga - September Free Online Yoga (2nd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/april-free-online-yoga-3rd-week monthly 0.5 2021-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628586726207-CMPDCGN3WVY5D886XSAE/4c1117c3-6fdb-486c-957e-7b70cb6ab34d.png Free Community Yoga - April Free Online Yoga (3rd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/april-free-online-yoga-5th-week monthly 0.5 2021-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628571479308-GCNTQYF5HI0HRYA0UYZ9/708c783e-fdfe-46a7-9482-a2af370ee3ac.png Free Community Yoga - April Free Online Yoga (5th week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/0kzhiqac0xyeh2itr07m9fue3jb1t8 monthly 0.5 2021-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628570969558-P7I8HXTBGI8SLL0OWNLT/8b8eea75-1eae-3736-fba0-c2dc2dc4f59c.jpg Free Community Yoga - May Free Online Yoga (1st week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/may-free-online-yoga-4th-week monthly 0.5 2021-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628217206231-1WSYJQAI5AB7KUZNKTXU/ss.jpg Free Community Yoga - May Free Online Yoga (4th week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/june-free-online-yoga-1st-week monthly 0.5 2021-08-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628216880822-FMSUMJ716NPX6L9I90JH/b03b5579-a5a5-1f07-1c74-f14007c92ace.png Free Community Yoga - June Free Online Yoga (1st week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/free-online-yoga-3rd-week monthly 0.5 2021-08-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628215859297-67BWOUDV14QYOJXH3ZP9/b03b5579-a5a5-1f07-1c74-f14007c92ace.png Free Community Yoga - June Free Online Yoga (3rd week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/june-free-online-yoga-4th-week monthly 0.5 2021-08-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628215548021-8OKQ77PS21N733STI0FB/ss.jpg Free Community Yoga - June Free Online Yoga (4th week) - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/july-free-online-yoga monthly 0.5 2021-08-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628215030511-NUZ41O171OF8GID2NREW/ss.jpg Free Community Yoga - July Free Online Yoga - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/augustfreeonlineyoga monthly 0.5 2021-08-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628171782864-LVANXOKZWNQ1IS18D31L/96e81f75f327f0778c6b983d8e4b7c3d37f10a49_daa05b7ae4c0bbab24a079ca4c5b4658aece3181_facebook.jpg Free Community Yoga - August Free Online Yoga - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/free-community-yoga/yoga-with-sonya-1 monthly 0.5 2021-08-05 https://www.insightwellness.coach/free-community-yoga/free-yoga-teachers-caregivers monthly 0.5 2021-08-05 https://www.insightwellness.coach/monthly-challenge daily 0.75 2021-12-09 https://www.insightwellness.coach/monthly-challenge/h879crf6oem2csox8gj2crb3x0yqew monthly 0.5 2021-08-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628173990384-QVQRPDY2X7I1G7HZV993/b03b5579-a5a5-1f07-1c74-f14007c92ace.png Wellness Challenges - July Push - Up Challenge - Completed - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/monthly-challenge/sunsalutationchallenge monthly 0.5 2021-12-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628173117374-P32KB91VPHMQ9UZHHPP2/a393a8d2-e496-9bdc-5db2-d43d11e839ac.png Wellness Challenges - August Sun Salutation Challenge - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628173012714-NS7C5SGLF4J3ONJ243FD/b03b5579-a5a5-1f07-1c74-f14007c92ace.png Wellness Challenges - August Sun Salutation Challenge - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/monthly-challenge/12daysoffitmas monthly 0.5 2021-12-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639015159595-XP3IFWC9W52WLF1S1TJV/12+Days+of+Fitmas+%2815%29.png Wellness Challenges - 12 Days of Fitmas - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628173012714-NS7C5SGLF4J3ONJ243FD/b03b5579-a5a5-1f07-1c74-f14007c92ace.png Wellness Challenges - 12 Days of Fitmas - Make it stand out Whatever it is, the way you tell your story online can make all the difference. https://www.insightwellness.coach/home daily 1.0 2026-03-31 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1591729098179-IF58GO33H60PX79Y7X1G/FB-Profile.jpg Home https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594246768515-4ELGPQWC6DAIWPSCVYV2/C10D9329-1590-4AD4-A3D0-CC4739A641E5.jpg Home https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1600197829158-DYZSVAG490LDI9S2C83S/IMG_7754.jpg Home https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594245772021-11O6CM7OEXEB4BJPHSUT/IMG_0973.jpg Home https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602271845511-GFE745WR6T9GYNMJJQC1/image-asset.jpeg Home Beth takes time to visit friends for her Piece of Peace. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602216759978-VLTKK2WTJZA98NF5ET0H/Tom.png Home Tom enjoys his Piece of Peace gardening. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602271979619-Y299ILDDE5HYRO5I2Q0P/Cathy+%26+Co..png Home - Cathy enjoys sharing her Piece of Peace with her daughter. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602687564174-A2Y55T26LBC28FQ8OYRD/Robert+%281%29.jpg Home Robert’s Piece of Peace is driving his new toy and traveling to Italy. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602687420029-VNLUPIOU07WT1M3965CP/Cathy+%26+Co.+%281%29.jpg Home Betsy’s Piece of Peace is playing her Oboe. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602687500037-WBW03EOM2K4YJ2ROQO4A/Copy+of+Tom.jpg Home Dave was thrilled to be able to paddle again! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1603144971937-0VZJCT8IVEZIRWNZ6P2D/Lloyd+%26+Cheryl.jpg Home LLoyd and Cheryl enjoy tennis and their 3 grown sons. https://www.insightwellness.coach/contact daily 0.75 2020-10-09 https://www.insightwellness.coach/services-overview daily 0.75 2020-11-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594246768515-4ELGPQWC6DAIWPSCVYV2/C10D9329-1590-4AD4-A3D0-CC4739A641E5.jpg Services Overview - Insight Yoga. PERSONALIZED for YOU. “Where your Attention Goes, Energy Flows”. A practice specific to you (or your group) to address your needs. Our yoga practice will center your intention, yoking breath and movement. Less Stress! More Energy! Relieve Daily tension and Chronically tight spots!. Slow and methodical or energetic and strong. :30-:60 classes by scheduled appointment. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594246377766-S818O0Z8M1BZ43QKK21S/2A7DA835-02A7-4A04-B25F-672996A17B83.jpg Services Overview - Insight Wellness Coaching Do the things you’ve always dreamed of while feeling Confident and Healthy in your Body! I teach my private clients the essential tools to make consistent progress. My clients stay on course with small cumulative habits that create positive change. I am here to support your unique journey, helping you make Informed decisions, that keep you going in the direction of your dreams. Understand challenges, and become comfortable with recalibration (rather than lose course completely) navigating to your destination! Get ready to live with Joy, Energy and Excitement as I guide you on your path to your best LIFE! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594245772021-11O6CM7OEXEB4BJPHSUT/IMG_0973.jpg Services Overview - Insight Nutrition I dont believe in “diets” or eliminating entire food groups unless its medically necessary. I do believe in customizing what works for my clients and their lifestyles. I’ll help you create a framework of healthy meals and grocery items you enjoy , that will work for your lifestyle, needs and goals. We will identify habits that no longer serve you and replace them with better choices. I employ similar techniques to NOOM, and Eat This Way, with one big difference - ME. I will coach you personally. Learn to ENJOY and CELEBRATE, and NEVER FEEL GUILTY! Wouldn’t it be great to feel amazing and know you can Have your Cake and Eat it too? You really CAN! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1594247241192-10YI5H6AFQC8UW4EVQXV/image-asset.jpeg Services Overview - Fitness Centers & Wellness If you believe your business productivity depends on your employees health and happiness we are aligned. Create an atmosphere of care and camaraderie. Insight Lunch Breaks can Entertain, Educate, get everyone Moving or Cooking. Specialty topics, and classes for your employees create a healthy buzz that brings the team together. Lead from the top and create the collaborative healthy office people love to work in. https://www.insightwellness.coach/testimonials daily 0.75 2021-08-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1603337992217-8GYK6YNJWCWNK0VIFWB1/BobBaldy.JPG Testimonials - Bob Baldassari My name is Bob Baldassari, I am a 69-year-old Accountant and as you might expect, I am detail-oriented and logical. I consider myself pretty fortunate, having recuperated, more than once, through some life-altering and severe medical issues in the past decade… https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1629368401610-W6JHKL2W3WPP9HXHQESS/abrim.jpg Testimonials - Medical Director - Sandy Ibrahim, MD Working with Sonya has been a valuable component of my patient’s health care journey. While I have provided the traditional medical care, she has supplemented with practical regimens to include an actionable change to their lifestyles, diets, & exercise routines. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1603340366713-DPJ2RNZRANQ0NL1CAL05/image-asset.jpeg Testimonials - Insight Family - Wall of Love Check out all the fantastic reviews, thanks, & praise we’ve gotten over the years. We can’t wait for you to be the next one to join the Insight Family ❤️ https://www.insightwellness.coach/sonya daily 0.75 2020-11-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1593539203905-U3ONSVDH6P0TWMDLE9LZ/sonya-paella.jpg Sonya https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1603338824760-RXXBV3BOP1C35ADZKWLP/IMG_7754.jpg Sonya https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1601498096660-FS05JHU5B1RPG8RX47JR/DSC_0008-2.jpg Sonya https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1591116535733-2J78MOWAO7B6K1DGR73A/image-asset.jpeg Sonya https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1593540606848-IRLFXAMU4FXLJ0AP3CY6/Certifications.png Sonya https://www.insightwellness.coach/signup daily 0.75 2026-03-30 https://www.insightwellness.coach/bob-baldassari daily 0.75 2020-10-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1603338404223-L8TXEIM62E77CSHUSVCS/image-asset.jpeg Bob Baldassari https://www.insightwellness.coach/testimonials-the-insight-family daily 0.75 2020-10-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602273959311-RGWNGIG7Y5SM3OSJWZ5W/IMG_6219.jpeg Testimonials - The Insight Family https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602273390660-OP60JVF45VQ0I21TSO9Z/Copy+of+Copy+of+Beth.png Testimonials - The Insight Family Beth has been a friend, colleague, & client for over 10 years! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602688043848-SJHWNIZEYESU3GXR02NQ/Sarah+Testimonial.png Testimonials - The Insight Family https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602687667547-N144QU879S0V5WALDDQQ/Copy+of+Copy+of+Melissa+Testimonial.png Testimonials - The Insight Family https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602687564174-A2Y55T26LBC28FQ8OYRD/Robert+%281%29.jpg Testimonials - The Insight Family https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602273876605-DA0JR6C8C9Z2GEGTX7YI/%E2%80%9CI+used+to+quit+a+few+months+in%E2%80%A6.png Testimonials - The Insight Family https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602271979619-Y299ILDDE5HYRO5I2Q0P/Cathy+%26+Co..png Testimonials - The Insight Family https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1602687420029-VNLUPIOU07WT1M3965CP/Cathy+%26+Co.+%281%29.jpg Testimonials - The Insight Family https://www.insightwellness.coach/testimonials-real-results daily 0.75 2020-10-22 https://www.insightwellness.coach/testimonials-dr-sandy-ibrahim daily 0.75 2020-10-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1603784988487-0LA87ESDJJQWQGO26CU8/sandy.png Testimonials - Dr. Sandy Ibrahim https://www.insightwellness.coach/testimonials-dave-spiegel daily 0.75 2020-10-27 https://www.insightwellness.coach/corporate-contact daily 0.75 2020-11-01 https://www.insightwellness.coach/wellness-coaching daily 0.75 2020-11-01 https://www.insightwellness.coach/corporate-health daily 0.75 2020-11-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1605128515094-2IA34VP1BUIDGL6KLUCI/Screen+Shot+2020-11-11+at+2.00.26+PM.png Corporate Health - Medical Director - Sandy Ibrahim, MD Working with Sonya has been a valuable component of my patient’s health care journey. While I have provided the traditional medical care, she has supplemented with practical regimens to include actionable change to their lifestyles, diets, & exercise routines. https://www.insightwellness.coach/yoga daily 0.75 2021-01-12 https://www.insightwellness.coach/nutrition daily 0.75 2021-06-17 https://www.insightwellness.coach/hhh daily 0.75 2020-11-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606181753045-L3IA4184WBRWBK6PRYG1/Screen-Shot-2020-11-07-at-8.35.54-AM.png Happy Healthy Holidays https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606182134037-7V1G8X3RS3AOLUS1IRTI/image-asset.png Happy Healthy Holidays https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606182191619-8EYHLV71353EU5SV80JI/part1.5.png Happy Healthy Holidays https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606182231467-1SDXGQQXDYCMOTEN40O6/part2.png Happy Healthy Holidays https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606182309424-X1N0R4W3M5TLRLQIX8P6/part2.5.png Happy Healthy Holidays https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606182337791-4SYPKNE440D0VLCH3YSD/part3.png Happy Healthy Holidays https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606182365618-KXN913WVF0LXXOAFI457/part31.png Happy Healthy Holidays https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606182382536-7ESWQI30IGJ0G9KCOK56/part32.png Happy Healthy Holidays https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606182407099-FO4XVVHAMVIVRDW4Z6JH/part33.png Happy Healthy Holidays https://www.insightwellness.coach/food-recipe-1 daily 0.75 2026-01-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649297625006-DQGM0G35NDUEO3OCCYD1/Buffer+Posting+III+%2896%29.png Curried Chicken Salad - Sharing a Protein Ball Recipe! A perfect grab and go snack! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/efabeb2c-caa1-49e4-a23b-5a58f86a4319/jan+%2883%29.png Curried Chicken Salad - Carrot Cake Baked Oatmeal with High Protein Icing Cake for breakfast? Yes please — especially when it's this good for you! Say hello to Carrot Cake Baked Oatmeal topped with high-protein icing Sweet, satisfying, and secretly packed with gains. Who’s in for a slice of the healthiest indulgence ever? Source: @that.veganbabe https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/33d0b07c-8bfd-4b99-b930-4e8b92c1285e/jan+%2874%29.png Curried Chicken Salad - 3 Ingredient Yogurt Cake This healthy, high-protein yogurt cake lands right between a flan and a Basque cheesecake. And guess what? It only takes three ingredients! Source: themodernnonna https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ce4eba37-42ca-4930-946a-239f5ebd27bf/jan+%2870%29.png Curried Chicken Salad - Blueberry Cucumber Salad IThis fresh blueberry salad is topped with my top-rated balsamic blueberry vinaigrette. It's ready in just 10 minutes, and you can pair it with a variety of proteins, such as tofu, chickpeas, and more! Source: liveeatlearn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/70552c40-b199-4601-8bc1-d74c31cf571e/jan+%2864%29.png Curried Chicken Salad - Adzuki Bean Salad With Creamy Peanut Dressing It’s savory, crunchy, hearty, and packed with protein and fiber. Can’t find adzuki beans? Use black beans instead. Source: food52 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/65802b4f-57c6-4e8f-80ca-cb40c1fc2bae/jan+%2858%29.png Curried Chicken Salad - Peach Salad This recipe is sweet, savory, tart, rich, crunchy, crispy, and creamy all at once. Source: thekitchn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/597a9dc1-e26f-433a-9a8e-efb325f7afed/jan+%2853%29.png Curried Chicken Salad - Easy Pesto Pasta Learn how to make pesto pasta with this quick and easy recipe! Bright, bold, and flavorful, it's one of our favorite weeknight dinners. Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/26f11815-c638-406d-aecd-b69955f28c95/jan+%2849%29.png Curried Chicken Salad - Cold Lentil Salad with Cucumbers and Olives Summer salads just hit different—especially with fresh Mediterranean stuff like olives and feta. Whip up this cold lentil salad for a super refreshing snack after a sunny day out. Source: thekitchn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6585b3b1-c37e-4120-b816-cf1c43a6c5cf/jan+%2844%29.png Curried Chicken Salad - Grilled Chopped Garden Veggies with Garlic Toast This is the most delicious way to get your recommended serving of vegetables. Flavorful grilled veggies served with garlic bread can be served as an appetizer or your main course! Source: howsweeteats https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5efc2ae1-219b-4325-8ef6-e4b6dc7014b2/jan+%2841%29.png Curried Chicken Salad - Shabbat Green Salad Fresh, healthy, and delicious green salad. Chop, slice, toss, and enjoy Source: veganmeal.recipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e54ac9e4-803e-4c81-8d79-cdfe362f0edc/jan+%2833%29.png Curried Chicken Salad - Greek Spinach and Feta Pie This Greek savory spinach pie, known as Spanakopita, makes a deliciously indulgent addition to any summer dinner menu. ☀️ It’s crispy and flaky on the outside, cheesy and tender on the inside. Source: theplantbasedschool https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f53fc1a6-b1c3-4bfc-aa41-b40699d06396/jan+%2829%29.png Curried Chicken Salad - Sweet Corn Salad with Peaches Loaded with summer favorites like sweet corn, juicy peaches, cilantro & avocado all tossed in a simple honey-lime vinaigrette! This corn salad with peaches is a MUST-MAKE for your next summer party! Source: kaleforniakravings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b6c3795f-a3bc-453a-8081-28f5eb98448b/jan+%2823%29.png Curried Chicken Salad - Sweet and Tangy Crunchy Salata Fresh, colorful, and packed with nutrients — this sweet and tangy crunchy salata is your guilt-free crunch fix! Source: veganmeals_plan https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8facd56-273e-44e4-80a3-69e1b9d39c3b/jan+%2815%29.png Curried Chicken Salad - Pillowy Mediterranean Zucchini with Garlic Feta Sauce Get you YUM - on! 
You haven’t had zucchini like this. Soft, pillowy, and infused with so much flavor. Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ea34d00f-d972-4331-8905-8f6ac9b34bc1/jan+%2814%29.png Curried Chicken Salad - Mango Shrimp Cucumber Roll If you’re looking for a ridiculously good high protein lunch, you’ve got to try this mango shrimp cucumber roll - its a a little sweet, a little salty, creamy, crunchy, and so good. Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/149c3b4c-1f4b-475c-941f-0a1346a31054/jan+%287%29.png Curried Chicken Salad - Spring Vegetable Pasta with Goat Cheese This vegetable stir fry recipe is a quick, easy, and delicious weeknight dinner! It's filled with colorful vegetables and cooked in a sweet and savory sauce. Use certified gluten-free low-sodium tamari to make this recipe gluten-free. Source: forkknifeswoon https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e3daa96f-45b4-4dd0-8bef-78753024b20f/jan+%283%29.png Curried Chicken Salad - Easy Veggie Stir Fry This easy stir fry recipe features colorful veggies in a delicious sweet and savory sauce. Ready in 20 minutes, it's a quick, healthy, and flavorful meal! Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/36b68e65-abd1-48b8-bc4a-a7979d7f7626/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-05-24T062235.122.jpg Curried Chicken Salad - Mediterranean Bean Salad This Mediterranean bean salad recipe is so fresh and colorful! It features kidney beans and chickpeas with lemon and fresh herbs. Delicious! Source: cookieandkate https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8f904912-acd3-4f9d-b101-0fb875c4e344/WE+DON%27T+CONTROL+%2836%29.jpg Curried Chicken Salad - Spring Frittata with Leeks, Asparagus, and Sweet Potato An easy, flavorful, and dairy-free frittata made with vibrant spring produce! Very versatile and only 9 ingredients required. Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e95fe4ed-b4df-485c-828e-d4cbbb725bda/WE+DON%27T+CONTROL+%2832%29.jpg Curried Chicken Salad - Farro Salad with Grilled Asparagus This bright grilled asparagus salad is the perfect side for a spring cookout. Prep the other ingredients ahead of time, toss the asparagus on the grill, and you'll have a beautiful salad in no time. Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e9a63c5d-e7bd-47b8-ab27-3423c620b7ce/WE+DON%27T+CONTROL+%2823%29.jpg Curried Chicken Salad - Crispy Pan Seared Salmon with Avocado Salsa This crispy pan seared salmon with avocado salsa is perfect for a quick weeknight dinner. The salmon is pan seared until crispy and then served with a fresh avocado salsa that will take you just minutes to make! Source: allthehealthythings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/77dd990e-8099-4473-8367-75bd31187ede/WE+DON%27T+CONTROL+%2826%29.jpg Curried Chicken Salad - Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad! Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. It’s best served right away, as the cucumbers tend to release water over time, which can dilute the vinaigrette. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8018770a-4834-4f9a-85b8-319c5670b71f/WE+DON%27T+CONTROL+%2816%29.jpg Curried Chicken Salad - Mediterranean Lemon-Garlic Haddock with Artichoke Hearts 20 minutes is all it takes to make this delicious haddock recipe, prepared Mediterranean-style in a garlic-lemon sauce with artichoke hearts, tomatoes and olives! Source: themediterraneandish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f7718bef-add1-46e2-8f4d-4e23779302c9/WE+DON%27T+CONTROL+%2812%29.jpg Curried Chicken Salad - The Best Chili Recipe It’s chili inside and outside.️️ A big pot of ground beef chili loaded with beef and beans is the perfect game day food! Source: spendwithpennies https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9d6f5e86-c546-4748-bcf8-4c85f28c13aa/WE+DON%27T+CONTROL+%284%29.jpg Curried Chicken Salad - Rainbow Peanut Noodles A cool protein and veggie-full Noodle Dish for our warm weather days ahead! ️ Source: knownwellhealth https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/aeb07db1-22f0-44b2-983d-8571bbf78e93/WE+DON%27T+CONTROL+%2856%29.png Curried Chicken Salad - Spinach & Feta Quiche with Sweet Potato Crust Brunch at my house Sunday. BYOB Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c2496926-8e1a-47c5-aaef-b9c6528a8c10/WE+DON%27T+CONTROL+%2852%29.png Curried Chicken Salad - Spinach & Feta Lentil Bread Now this looks fantastic! ✨ Agree? Or Disagree? Source: thyme_4_cooking https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6b4affcd-92b2-45c5-ae74-9986e570f465/WE+DON%27T+CONTROL+%2848%29.png Curried Chicken Salad - Zingy Peas and Butter Bean Bowl Who knew half a can of beans could be this delicious? Try this zingy peas & butter bean bowl today! Source: gigigoesvegan https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0e2910a1-dd7e-4f4c-a35d-a9ae37a920d6/WE+DON%27T+CONTROL+%2838%29.png Curried Chicken Salad - Sweet Potatoes with Egg Sweet potatoes & egg—next-level delicious! ✅ Quick & easy ✅ Super tasty ✅ Nutrient-packed Try it & thank me later! Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5f89a58a-1c21-4d9d-bedd-5c83349037a6/WE+DON%27T+CONTROL+%2833%29.png Curried Chicken Salad - Vegan Creamy Cucumber Salad This vegan creamy cucumber salad is refreshing, herby, and crunchy with a touch of spice. Ready in 15 minutes or less, it’s the perfect side salad or light lunch.✨ Source: plantyou https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4379db23-5c48-4853-8f78-51052ed8e13d/WE+DON%27T+CONTROL+%2827%29.png Curried Chicken Salad - Vegan Bean and Vegetable Soup This is the perfect weeknight dinner and leftovers make a delicious, protein-rich lunch! ✨ Source: cookingforpeanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/084d734e-9b86-4e38-ac6b-7570cd7d1f6a/WE+DON%27T+CONTROL+%2825%29.png Curried Chicken Salad - Fondant Potatoes Crispy on the outside and meltingly creamy within, Fondant Potatoes are a classic French side dish that’s restaurant-worthy but easy to make at home. Source: pinchandswirl https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3a2dadb1-b1d7-444e-ac86-3a325f0bc291/WE+DON%27T+CONTROL+%2817%29.png Curried Chicken Salad - Mediterranean Potato Tzatziki Bowl This bowl is packed with nourishing ingredients, incredibly easy to make, and delivers both flavor and nutrition. Source: plantbaes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bc19dee2-1b52-4cd4-95b9-14571d4ca951/WE+DON%27T+CONTROL+%2815%29.png Curried Chicken Salad - Warm Three Bean Salad Sharing a snippet from my NEW FAVORITE newsletter with Julia Turshen if you all…. Want more yum? And musings from a good Human and Cook ! You know what to do! JOIN already! here https://buff.ly/4gstp07 Not fancy, but endless & easy ideas to get your cook on! I also love her short musings that come along with recipes. Plus if you’re looking for New Reads and Creative Things to do Substack the platform (where Julia’s newsletter is ) is the place to be! BTW, It’s where I also found my 30-day - draw for :10min a day class. I’m really loving it! Source: juliaturshen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1cfae84-5312-4cd2-a732-5da68803db38/WE+DON%27T+CONTROL+%288%29.png Curried Chicken Salad - Creamy Spinach Avocado Dip This creamy spinach avocado dip is super easy and seriously tasty! Source: theblendergirl https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/72e3c58e-37bb-40e1-adfc-e6887baa9c7f/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-19T050513.870.jpg Curried Chicken Salad - Root Vegetable Salad Warm roasted vegetables, crisp massaged kale, and creamy tahini dressing. It’s quick, easy, delicious, and the perfect way to get in veggies. It can be served as a side salad or the main course with your choice of protein. Source: happybalancedwellness https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c6ab5154-5b71-43e5-b9c2-57047d88f994/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-13T015200.357.jpg Curried Chicken Salad - Blueberry Oatmeal Muffins These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here. Source: sallysbakingaddiction https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/eaff5258-5fd4-4eb4-9437-696a28f0143f/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-05T040351.430.jpg Curried Chicken Salad - Cranberry Pecan Goat Cheese Balls These 5-ingredient mini goat cheese balls are a flavorful blend of pecans, dried cranberries, fresh thyme, and honey. Bursting with rich taste and vibrant holiday colors, this easy-to-make party appetizer is both festive and convenient. This recipe is vegetarian, gluten-free, and baked, not fried! Source: walderwellness https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/22546792-f503-4f3b-8150-d02d902f9809/Copy+of+Nourishing+Homemade+Veggie+Soup+%2894%29.jpg Curried Chicken Salad - One Pot Three Bean Quinoa Chili High fiber , High protein, Great taste = How to maintain muscle, get the best nutrients, and be lean. Source: mastering diabetes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7891fe47-53fc-491d-9bd5-15ab5a51f17c/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2024-12-30T010656.180.jpg Curried Chicken Salad - Spiced Vegetable Pilaf with Lemon Yogurt Sauce Warm comforting rice and veggie dish! Perfect for potlucks or meal prep, this vibrant pilaf is easy, satisfying, and light enough to keep you energized all week long! Source: eatchofood https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/88840745-4d4a-4ee9-b6d7-055fa22b03a0/Copy+of+Nourishing+Homemade+Veggie+Soup+%2877%29.jpg Curried Chicken Salad - Turkey Cranberry Sandwich with Stuffing This turkey cranberry sandwich with stuffing is a classic post-Thanksgiving must. Slices of sturdy bread, mayo, cranberry sauce, turkey, stuffing, and gravy! Source: leitesculinaria https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/36d42d1b-a139-4429-8d53-4cef1dbd4f24/Copy+of+Nourishing+Homemade+Veggie+Soup+%2873%29.jpg Curried Chicken Salad - Fall Kale Salad with Apple This hearty fall-inspired kale salad is packed with crispy pancetta, crisp apple, red onion and topped with a cinnamon apple cider vinaigrette and sweet and spicy pecans. Source: holisticfoodie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/958406f0-a900-40bf-aea3-20693842fcc7/Copy+of+Nourishing+Homemade+Veggie+Soup+%2856%29.jpg Curried Chicken Salad - Spicy Cauliflower Tacos Vegan Tacos: Scrumptious and Simple ! What a FABULOUS BASE to start from to get a healthy meal that supports your gut health! Source: plantyou https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/76a6c6f1-55ef-4ad8-878e-f830086aa20c/Copy+of+Nourishing+Homemade+Veggie+Soup+%2850%29.jpg Curried Chicken Salad - Oven Roasted Chicken Shawarma This butternut squash and carrot recipe is a game-changer! It's a budget-friendly sheet pan meal that's ready in under an hour, making it the perfect fall and winter treat. Our friend Eric made this at Beach…. Super YUM! Packed with tender, marinated chicken, a punchy garlic sauce, and all bundled up in a soft pita wrap, this is the perfect recipe to satiate those international street food cravings right at home. Source: jocooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a5e5dbd1-b5e4-4c63-91f4-6d5fe4a8a23f/Copy+of+Nourishing+Homemade+Veggie+Soup+%2848%29.jpg Curried Chicken Salad - Butternut Squash Carrot Soup This butternut squash and carrot recipe is a game-changer! It's a budget-friendly sheet pan meal that's ready in under an hour, making it the perfect fall and winter treat. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/78d9ea6c-6914-48fa-8783-424299ad5f69/Copy+of+Nourishing+Homemade+Veggie+Soup+%2844%29.jpg Curried Chicken Salad - Kale, Edamame & Quinoa Salad This easy kale quinoa salad gets tossed with a light lemon basil vinaigrette for the perfect lunch or party side dish with over 13g of plant-based protein! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/efde00b7-498c-4c03-b466-f8dfe18796ad/Copy+of+Nourishing+Homemade+Veggie+Soup+%2833%29.jpg Curried Chicken Salad - One Pan Mediterranean Rice A flavor-packed, easy, and healthy weeknight Meal! Source: healthygirlkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8de26c7a-f4e7-486a-a709-e908edf39926/Copy+of+Nourishing+Homemade+Veggie+Soup+%2821%29.jpg Curried Chicken Salad - Garlic Mushrooms Cauliflower Skillet Feelin Fall ish? I don’t know why but the ‍ mushrooms make me feel warm and cozy without the stuffed to the brim feeling after. Pair it with chicken thighs or a lovely bit of pork chop. Source: ketosisguide https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6ce5f4c5-23af-4d05-b95d-e5ec9225fd20/Copy+of+Nourishing+Homemade+Veggie+Soup+%288%29.jpg Curried Chicken Salad - Chopped Egg Salad This is an easy, quick recipe that's perfect when you're craving something both tasty and healthy. Not a fan of lettuce as the base? Try using bell peppers or your favorite bread instead— toasted sourdough or a warm pita would work wonderfully. Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bcd96700-67b4-428b-9464-e2ac215975e0/Copy+of+Nourishing+Homemade+Veggie+Soup+%2819%29.jpg Curried Chicken Salad - Crispy Rice Salmon Cucumber Salad This one has all the things happening at once—the crispy rice, cucumbers, edamame, onions, and salmon for protein, and the dressing is so good, you’ll want to drink it! Source: kalejunkie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ae2e2a12-7fec-4e17-acad-a3e122c3b958/Copy+of+Nourishing+Homemade+Veggie+Soup+%281%29.jpg Curried Chicken Salad - Middle Eastern Chicken & Rice Bowl This simple herby quinoa and lentil salad is bursting with vibrant flavors! Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/72961e25-6d3a-49fc-bede-143f4e57766d/Copy+of+Nourishing+Homemade+Veggie+Soup+%283%29.jpg Curried Chicken Salad - Cottage Cheese Chocolate Pudding A tasty Dessert that packs protein ,fiber and tastes great, BUT THATS NOT ALL IT CAN DO! A simple ingredient swap can help reduce hot flushes, alzheimer's , diabetes, breast and colon cancers! Source: rachlmansfield https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fd758f8e-6701-4dae-babe-4c653265bd15/Copy+of+Nourishing+Homemade+Veggie+Soup+%2819%29.png Curried Chicken Salad - Herby Quinoa and Lentil Salad This simple herby quinoa and lentil salad is bursting with vibrant flavors! Source: thetastefulblonde https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/76ba4da5-a895-46fe-a324-2f5a6edaf7dd/Copy+of+Nourishing+Homemade+Veggie+Soup+%2830%29.png Curried Chicken Salad - Summer Arugula Chicken and Melon Salad Thank you Cheryl for sharing this perfect, last days of Summer kinda meal! I LOVE it when you all share a favorite meal. So I don't have to think, about what to make for dinner tonight! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3db2ede8-5671-4296-8d4b-ec331feedc1c/Copy+of+Nourishing+Homemade+Veggie+Soup+%281%29.png Curried Chicken Salad - Marry Me Chickpeas This one-pan recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal. Source: noracooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8939970-7314-41e4-b814-19176034a732/Copy+of+Nourishing+Homemade+Veggie+Soup+%2813%29.png Curried Chicken Salad - Mango Mama Salad This easy, fresh, vegan healthy salad takes 10 minutes to make. Store in the fridge up to 4 days. Source: healthygirlkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7f800067-606c-447e-8a3a-b00568c2de72/Nourishing+Homemade+Veggie+Soup+-+2024-07-28T024029.929.png Curried Chicken Salad - Eggplant Zucchini Lasagna This zucchini lasagna recipe is vegetarian, low carb, and perfect for summer entertaining. Source: dishingouthealth https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7baa4618-2a7b-4930-ba1b-b0f657492485/Nourishing+Homemade+Veggie+Soup+-+2024-07-21T060547.632.png Curried Chicken Salad - Chickpea Caesar Salad The 30-Minute Chickpea Caesar Salad with vibrant kale, tangy 5-minute Caesar dressing, crispy baked chickpeas, and so much flavor we can hardly contain ourselves! Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/58db2224-baaa-4cb4-94b0-c174d42a17be/Nourishing+Homemade+Veggie+Soup+-+2024-07-17T030426.159.png Curried Chicken Salad - Citrus Ginger Soba Noodle Salad A light and fresh citrus ginger soba noodle salad packed with edamame, purple cabbage, snap peas, orange slices, and a delicious citrus ginger dressing. Source: nourished by nutrition https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5045e0d4-f6bc-45b2-9274-b9cc9742d62f/Nourishing+Homemade+Veggie+Soup+-+2024-07-06T203134.816.png Curried Chicken Salad - White Beans on Toast This is Perfect for a hearty snack or for a light and satisfying dinner! ✨ Serve this simple sophisticated white bean with garlic, broccoli rabe, and parmesan cheese on crusty bread! Source: acouplecooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/40ad79f2-2f86-40f4-bf1f-b82da3222850/Nourishing+Homemade+Veggie+Soup+-+2024-07-03T030439.854.png Curried Chicken Salad - Sesame Soba Noodles With a bright sesame dressing, fresh mint, avocado, snap peas & radishes, these soba noodles are so tangy and delicious! Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d72e9254-bf33-466d-8715-7bd4f0fc9392/Nourishing+Homemade+Veggie+Soup+-+2024-06-21T070554.487.png Curried Chicken Salad - Sleep Tight Kiwi Chamomile Try this simple and sweet mocktail recipe made with kiwi, mint, chamomile, and pineapple to help you sleep tight! Source: avocadogreenmattress https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/53188731-7b52-445f-bb23-58db22a24727/Nourishing+Homemade+Veggie+Soup+-+2024-06-19T045812.166.png Curried Chicken Salad - Lemon Basil Orzo with Arugula, Peas, and Cucumber This is the most delicious pasta salad! Toss cooked gluten-free orzo with fresh baby arugula, peas, cucumber, sunflower seed parmesan cheese in an easy homemade Lemon Basil Tahini Dressing and serve this vegan dish warm or chilled! Source: healthylittlevittles https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5ce89b1b-8360-4545-b104-917d0de9e271/Nourishing+Homemade+Veggie+Soup+-+2024-06-11T231823.235.png Curried Chicken Salad - Quinoa Black Bean Salad Fresh, crunchy, versatile quinoa salad with corn, black beans, and a zippy lime vinaigrette. Simple, wholesome ingredients, ready in just 30 minutes, and perfect for everything from BBQs to meal prep! What is this begging to be paired with in your mind ???? Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/34e074bc-76d5-4c87-87c6-1449192fe3c0/Nourishing+Homemade+Veggie+Soup+-+2024-05-27T055821.196.png Curried Chicken Salad - Insalata di Patate Siciliana A truly tasty salad to enjoy anytime! Source: unpezzoditalia https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7a43ebae-fb45-4abc-abbf-e2e12fda050b/Nourishing+Homemade+Veggie+Soup+-+2024-05-22T034759.285.png Curried Chicken Salad - Spinach Blueberry Salad This spinach blueberry salad is loaded with veggies, fresh blueberries, chickpeas, raisins and roasted sunflower seeds all topped with a creamy blueberry tahini dressing. Source: eatingbirdfood https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/85190251-a9fb-42b0-a07d-99e3dd7b7d6b/Nourishing+Homemade+Veggie+Soup+-+2024-05-14T231148.990.png Curried Chicken Salad - Egg Salad with a Twist Time to Shake It Up a bit! Sneak some salted apple into your next egg salad sandwich! Will you try this one? Source: simplyrecipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/30b81fd4-98c4-4aac-b028-9974095eb4ec/Nourishing+Homemade+Veggie+Soup+-+2024-04-28T031637.083.png Curried Chicken Salad - Cherry Tomato Salad with Lentils 8-ingredient Cherry Tomato Salad with Lentils comes together in under 15 minutes. It's budget-friendly, flavorful, and rich in plant-based protein! Source: cookingforpeanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/603b4dd4-14eb-4fe4-b807-ee51510cf2d4/Nourishing+Homemade+Veggie+Soup+-+2024-04-30T043510.417.png Curried Chicken Salad - Lemon Feta Sheet Pan Chicken + Veggies This meal truly is so fresh, flavorful + light and will leave you scraping the pan for all of the zesty herbs and spices! Source: stokedathome https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/35e099f0-f5dd-4bb5-bcc0-73e9fc136505/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T212227.567.png Curried Chicken Salad - Tuna Nicoise Salad The ultimate fresh, feel-good meal! This colorful salad has a variety of crunchy veggies plus wholesome protein for lunch or dinner that’s as filling as it is beautiful. Source: feelgoodfoodie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/dcc14e9d-2893-4da4-bce9-c76e15652d6c/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T210154.497.png Curried Chicken Salad - Lemony Chicken-Feta Meatball Soup With Spinach The chicken meatballs, flavored with feta and fresh dill, float in a soothing, spinach-infused broth with a hint of lemon, providing a comforting and refreshing meal option suitable for both lunch and dinner! Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup! Source: cooking.nytimes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f51322eb-43c0-4c5d-ac36-e0b5d61d4cc5/Nourishing+Homemade+Veggie+Soup+%2890%29.png Curried Chicken Salad - Quinoa Lentil Salad Dig into Flavor! This hearty dish made me so happy! ✨ Personally, I'd double the quinoa, lentils, and sweet potato … and create something new with those other days of the week! Cook once but eat 2-3x by making extra! Source: theplantbasedschool https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/119cd2a1-3d8d-48c3-843b-7ebcb4a757c4/Nourishing+Homemade+Veggie+Soup+%2885%29.png Curried Chicken Salad - Herby Green Minestrone This is the ideal recipe to prepare as spring emerges, with lingering grey clouds and rain ☁️, offering a balance of freshness, lightness, and flavor, yet providing a cozy and comforting experience simultaneously! Source: sarahsveganrecipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/098de978-9689-4845-b955-f5f091067bc4/Nourishing+Homemade+Veggie+Soup+%2880%29.png Curried Chicken Salad - Cashew Thai Quinoa Salad with Peanut Ginger Sauce This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference. This Cashew Thai Quinoa Salad takes only 15 minutes and is a colourful vegan meal perfect for a light lunch or dinner! Loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce, it's crunchy and full of flavour. Source: jessicainthekitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6642ad71-55f7-4e58-b769-de78049b7644/Nourishing+Homemade+Veggie+Soup+%2873%29.png Curried Chicken Salad - Baked Sweet Potatoes Stuffed with Spiced Lentil Salad & Lemon Tahini Dressing This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference. Source: plantbasedrdblog https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/356e1933-e166-4182-8c2d-7d43e2ff8a64/Nourishing+Homemade+Veggie+Soup+%2865%29.png Curried Chicken Salad - Curry Roasted Cauliflower Salad A healthy, satisfying, protein-packed Curry Roasted Cauliflower Salad with chickpeas, sweet potato, and cashews, tossed in a creamy spiced dressing. Source: wellplated https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7cbc0d04-7759-46d3-a92e-18e385c1b9cc/Nourishing+Homemade+Veggie+Soup+%2854%29.png Curried Chicken Salad - Eat-the-Rainbow Chopped Salad with Basil & Mozzarella This fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a7586d57-13d6-42ff-9459-737fad3a2b84/Nourishing+Homemade+Veggie+Soup+%2860%29.png Curried Chicken Salad - Easy Peach Cucumber Salsa Fresh, sweet, crunchy peach salsa with cucumber, jalapeño, and cilantro. A versatile topping for tacos, bowls, and beyond! Just 15 minutes, 7 ingredients, and 1 bowl required. Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4a9fce77-d3f3-499c-8ff6-90add29cba91/Nourishing+Homemade+Veggie+Soup+%2847%29.png Curried Chicken Salad - Southwestern Salad Tostada THIS is good…. What makes me wanna eat my salads? A Grrrrrreat home-made dressing! Triple this recipe and have it on.. Anything grilled veggies, beans, and rice. Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/db485f03-a2f2-42a0-8489-c516ee399624/Nourishing+Homemade+Veggie+Soup+%2846%29.png Curried Chicken Salad - Sweet Potatoes with Spiced Mushrooms Every mouthful of these Loaded Sweet potatoes with Spiced Mushrooms, Herbed Yoghurt & Pickles hits you with flavor! ✨ Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bbcb95b2-9486-4745-8997-b295d267db82/Nourishing+Homemade+Veggie+Soup+%2824%29.png Curried Chicken Salad - Green Curry Cauliflower Soup (Vegan) Green Curry Cauliflower Soup is a nourishing, hearty one-pot meal that will warm you from the inside out. Enjoy this curried cauliflower soup for make-ahead lunches or easy weeknight dinner. ✨ Source: dishingouthealth https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6911098a-f44c-4760-aa27-419aeeccd3d4/Nourishing+Homemade+Veggie+Soup+%2819%29.png Curried Chicken Salad - Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a meal I could NEVER get sick of. Cozy & comforting, flavorful, and even better…super easy and hands-off! ✨ Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes (during which time you can tackle some other chores, or maybe just have a glass of wine & relax ) Source: crowdedkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/37c806e0-5d3d-46bf-8ad5-15679ef17d89/Nourishing+Homemade+Veggie+Soup+%2812%29.png Curried Chicken Salad - Red Lentil Soup with Vegetables and Herbs This Red Lentil Soup has great protein and fiber that makes it heart-healthy and a super support for your gut health! ✨ Tasty, inexpensive, and nutritious, this soup has tons of flavor from spices like cumin, garlic, and chili powder, with natural sweetness from sweet potatoes and carrots. The broth is INCREDIBLE, especially after stirring in some fresh lemon juice and herbs at the end! Source: bowlofdelicious https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/52391fb8-ae39-4536-b0a0-4d0aa9242ca3/Untitled+design+%281%29.png Curried Chicken Salad - Chicken Pot Pie Soup Healthy Chicken Pot Pie Soup is total comfort food! ✨ Made in your instant pot, crockpot or on the stove – this yummy soup is so easy & yummy! Easy to make and SO cozy – you’ll love how creamy and tasty this chicken pot pie soup is while being completely dairy free, paleo and Whole30 friendly! Source: thecleaneatingcouple https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/47891693-aff7-438e-8bdc-e6dac51b70d3/Sonya+Socials+-+May+%2843%29.jpg Curried Chicken Salad - Nourishing Homemade Veggie Soup Nourish your body with this delicious homemade veggie soup! Source: cleanfoodcrush https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/03a8b7a9-08cd-49f4-98d5-709118440940/Sonya+Socials+-+May+%2839%29.jpg Curried Chicken Salad - Green Goddess Soup This green goddess soup is no exception – it combines a beautiful creamy texture with explosive flavor! It utilizes broccoli stems and a ton of aromatic green vegetables! Source: plantyou https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4a1244b3-726a-47d6-aeb5-22f25d982cea/Sonya+Socials+-+May+%2835%29.jpg Curried Chicken Salad - Slow-Cooker Kale & Sausage Stew Turkey sausage gets transformed into this rich stew made with hearty winter vegetables like carrots, kale, and potatoes. Perfect for meal prep or family dinners, this stew comes together easily in the slow cooker. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cd450b6e-3488-433d-98f6-fb88871f9a9a/Sonya+Socials+-+May+%2830%29.jpg Curried Chicken Salad - Lemony Garlic Chicken and Orzo Soup I'm BIG on soups this whole winter season for their warmth, ease, and ability to play with ingredients to customize them. Try the recipe as is full of lemon and garlic to boost your immunity as well as fill your home with a cozy aroma. Source: halfbakedharvest https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d3c902a2-16ec-4e27-91f6-15e58904d311/Sonya+Socials+-+May+%2823%29.jpg Curried Chicken Salad - Easy Wonton Soup This easy-to-make soup is perfect for any time of the year. The delicate wontons filled with savory ingredients float in a flavorful broth, creating a comforting and satisfying dish. Give it a try and enjoy a bowl of homemade wonton soup today! Source: healthyeatingfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/029d1129-8ef1-47bd-9cde-9b2421a909c6/Sonya+Socials+-+May+%2821%29.jpg Curried Chicken Salad - One Pot Carrot Lentil Soup This soup is packed with healthy veggies, lentils and tons of flavor! Source: hungryhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/17e3666a-f76c-4d49-bf48-d8a58de9c73f/Sonya+Socials+-+May+%2816%29.jpg Curried Chicken Salad - Citrus Avocado Salad with Pistachios and Mint This Citrus Avocado Salad with Pistachios and Mint is the perfect way to showcase all of the beautiful citrus has to offer! It’s the perfect light meal, fancy yet super easy appetizer, or side dish to serve alongside seared salmon or sautéed shrimp! Source: spicesinmydna https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7d939ceb-a6b9-484d-8222-e1f19fe02aed/Sonya+Socials+-+May+%287%29.jpg Curried Chicken Salad - Oven-Roasted Squash with Garlic & Parsley Discover buttercup, kabocha, or hubbard squash at your local farmers' market! Give them a try in your next side dish. Source: Eating Well https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f966a4c8-c4a3-4175-ab3a-d787da0f1616/Sonya+Socials+-+May+%2860%29.png Curried Chicken Salad - Wild Rice Stuffed Acorn Squash Thanksgiving is approaching and if you're looking for a vegetarian or vegan main dish, this Wild Rice Stuffed Acorn Squash is perfect. It is colorful, flavorful, full of texture, and just as delicious as it is beautiful. Source: budgetbytes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f7904cf0-934a-4657-aee1-a4be83b36a73/Sonya+Socials+-+May.jpg Curried Chicken Salad - Braised Chickpeas with Chard Another few-ingredient, scour-the-pantry recipe, coming in hot! Smoked paprika and jarred marinara sauce punch up a simple vegetarian dinner of tomato-y braised chickpeas with chard. ✨ Source: themodernproper https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1364013d-d919-4527-ac25-7954bb79a7b2/Sonya+Socials+-+May+-+2023-10-29T203140.768.png Curried Chicken Salad - Easy Green Cabbage Kimchi (Fermented) Do You Kimchi ??? ️ Fermented, kimchi is a great side dish for those nights when you don’t have time to make a salad, so having a jar on-hand is a timesaver for busy nights! ✨ Source: Attainable-sustainable https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a93129b3-c193-4fa3-b62a-128353947551/Sonya+Socials+-+May+-+2023-10-24T061040.884.png Curried Chicken Salad - Fall Hash Brown Breakfast Skillet This Fall Hash Brown Breakfast Skillet is the perfect hearty breakfast! It features baked eggs accompanied by crispy shreds of potato, squash, pepper, onion, and spinach all seasoned to perfection. Just 10 minutes of prep and one pan needed! Source: lexiscleankitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/581ae58d-f5ba-474d-8ca4-3b0bacb81751/Sonya+Socials+-+May+-+2023-10-17T052247.448.png Curried Chicken Salad - Butternut Squash Casserole This butternut squash casserole recipe is a veggie-fied version of favorite Thanksgiving food: stuffing! Roasted squash, leeks, and pearl onions fill it with texture and flavor. Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/20f72862-448f-4702-b508-7841460880b1/Sonya+Socials+-+May+-+2023-10-10T005518.165.png Curried Chicken Salad - Healthy Pumpkin Banana Bread (Paleo, Gluten Free) Moist, fluffy, and delicious gluten free pumpkin banana bread! It’s an easy recipe with wonderful Fall spices to elevate your regular old banana bread to the next level.! Source: Whatgreatgrandmaate https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/213b0b6f-7edd-4d8c-a701-9b47fb756c9d/Sonya+Socials+-+May+-+2023-10-02T025730.481.png Curried Chicken Salad - Fresh Fruit with Chocolate Quinoa Chocolate for Breakfast !? Try it you might like it! The chocolate in this diabetes-friendly recipe adds a treat-like flavor to this easy dish that can be eaten morning, noon, and night. ✅ This exquisite dish seamlessly blends the goodness of fresh fruits with the earthy allure of chocolate quinoa, offering a treat that not only satisfies your taste buds but also supports your journey toward better health! Source: Mastering Diabetes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0b505f3e-10c9-48cd-ba29-255281b7a355/Sonya+Socials+-+May+-+2023-09-26T041432.244.png Curried Chicken Salad - Pumpkin Zucchini Bread This pumpkin zucchini bread is the perfect marriage of classic pumpkin and zucchini breads. Zucchini helps keep the bread tender and moist while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice for a touch of fall. Source: Eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c91f91a5-639e-480b-8b77-d1c357484654/Sonya+Socials+-+May+%2896%29.png Curried Chicken Salad - Great Greek Grain Salad I bet you can't say this recipe five times fast. This grain salad is the perfect meal to add to your weekly rotation! SAVE this post so you can come back and use it. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7f6f8714-c6b8-4496-9248-6b1ac32a59d1/Sonya+Socials+-+May+%2889%29.png Curried Chicken Salad - Edamame Pesto Pasta DYK? Pesto originates from Genoa, a port city in the northwest corner of Italy. Its name is derived from the Italian word "pestare," which means "to pound." https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d56bda5b-eae3-423c-b032-2612ca6832a1/Sonya+Socials+-+May+%2881%29.png Curried Chicken Salad - Sonya's Tasty Merguez Sausage and Quinoa Salad From my kitchen to yours! What is something you love making? https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d6a14106-74a2-4aca-99cf-8599cb2bc12e/Sonya+Socials+-+May+%2875%29.png Curried Chicken Salad - Radish Greens as Pesto This pesto is made from radish greens rather than the more traditional basil. The peppery leaves of radish plants offer a spiciness that will wow your tastebuds! Source: attainable-sustainable https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ea44363f-57a9-4ba1-8532-ac6f3bfe84c4/Sonya+Socials+-+May+%2869%29.png Curried Chicken Salad - Zucchini & Roasted Pepper Egg Bites These high-protein, veggie-packed ZUCCHINI & ROASTED PEPPER EGG BITES are the perfect meal prep breakfast, lunch or snack! Source: erekav https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4426a796-4c51-4ced-9ae7-b070e9384860/Sonya+Socials+-+May+%2856%29.png Curried Chicken Salad - Jalapeno Peach Chicken Jalapeno Peach Chicken is seasoned chicken thighs pan-fried and then smothered in a peach glaze with jalapeno peppers and fresh peaches. It has so much flavor and a definite kick to each bite! Source: iamhomesteader https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d58ed188-6544-4774-afbf-87b960b9fa1f/Sonya+Socials+-+May+%2853%29.png Curried Chicken Salad - Butter-Less Alfredo with Peas A decadent no butter pasta that tastes great in :20minutes that feels special! Source: Minimalist Baker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a448cba7-cfc6-4fee-b1b0-c943982c3926/Sonya+Socials+-+May+%2850%29.png Curried Chicken Salad - Black Bean and Corn Salad This fresh and tasty Black Bean and Corn Salad is perfect as a hearty side dish or yummy dip and is so easy to make! Source: Allthehealthythings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/86d94384-7a1d-41cb-8019-c8e7f9635818/Sonya+Socials+-+May+%2843%29.png Curried Chicken Salad - Whipped Cottage Cheese Dip Hopping on the cottage cheese trend to bring you this ultra-creamy, high-protein whipped cottage cheese dip! Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/80cbe1c7-584d-4289-85d4-12f65f212231/Sonya+Socials+-+May+%2838%29.png Curried Chicken Salad - Summer Fruit Salad This gorgeous summer fruit salad is made with stone fruit like peaches, nectarines and cherries, fresh berries and a delicious lemon maple thyme dressing. The dressing elevates everything to a whole new level for a salad you won't be able to stop eating! Perfect as a light side dish, snack or even healthy dessert! Source: Crowded Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1b2d0cab-ebeb-4c3f-a0d6-a42d40bdc916/Sonya+Socials+-+May+%2834%29.png Curried Chicken Salad - Summer Roasted Vegetable Salad This salad is exactly what they had in mind when they came up with the phrase, “eat the rainbow.” The arugula is green because of the chlorophyll and other phytonutrients. The carrots are orange because of the powerful antioxidant beta carotene. The bell peppers have a red pigment because of the antioxidant capsanthin. And the squash is yellow as a result of the potent carotenoids. It really does not get any healthier than that! Source: Elissagoodman https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bbe8033d-d58e-4e6f-9c47-36ab466320a5/Sonya+Socials+-+May+%2827%29.png Curried Chicken Salad - Sweet & Savory Watermelon Skewers These skewers are the perfect option for a healthy snack, side, or appetizer. A simple combination of watermelon, tomatoes, cucumber ribbons, olives, and feta, makes a unique and colorful kebab! Source: Dr.Hyman https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7c6e8ae8-03b6-4f35-8244-29934a2789f2/Sonya+Socials+-+May+%2824%29.png Curried Chicken Salad - Instant Pot Lentil Curry, Potatoes & Zucchini Save time and feed the family something Healthy! The internet is full of Easy recipes for Insta-Pot meals you can put together in less than :20 and have done when you get home.. OR Cook Several on a Sunday and store in Freezer Bags for the Week ! Ta Da! Source: Soveryblessed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7ee9ef04-681e-4c2e-aa32-2caea41e6cc4/Sonya+Socials+-+May+%2822%29.png Curried Chicken Salad - Greek Yogurt Parfait Use a high protein low sugar Greek yogurt, add berries of choice, and tip with crunch nuts or granola of choice. Makes a great snack, breakfast, or dessert! Source: Foolproofliving https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cdec23c3-b2c0-4656-a0c8-ca3eeb7b3c78/Sonya+Socials+-+May+%2812%29.png Curried Chicken Salad - Vegan Stuffed Shells This easy-to-make stuffed shells recipe delivers big smiles and full bellies when served up for meals. It’s definitely a vegan baked pasta dish the whole family loves. Source: Plantbasedonabudget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f6820060-a98b-49fb-92ba-8df561a07ca3/Sonya+Socials+-+May+%289%29.png Curried Chicken Salad - Apple Cider Oatmeal This apple cider oatmeal tastes like a dessert for breakfast. Loaded with apples sautéed in apple cider, this is the perfect hearty bowl. Make a batch for now and save the other serving for later. Great to reheat and eat. Source: Plantbasedrdblog https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7ae8f4a8-0853-4002-9f2b-65148a1d3a25/Sonya+Socials+-+May+%288%29.png Curried Chicken Salad - Apple Kale Smoothie Sneak in your greens with a delicious and refreshing Apple Kale Smoothie. This tasty, icy drink is made with just an apple, some kale, a banana, and orange juice! Source: Liveeatlearn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/711ac895-42ee-4e0b-95ff-06f5dc199cf2/Untitled+design+%2816%29.png Curried Chicken Salad - Paleo Waldorf Salad Lettuce Wraps If you're not on the Paleo diet, feel free to trade out the lettuce wrap for a tortilla, egg wrap, cheese wrap, or any other wrap type. Source: Better Homes and Gardens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/96377f0f-7414-47fd-ab9d-3339bfcc91fc/Untitled+design+%2814%29.png Curried Chicken Salad - Strawberry Protein “Nice” Cream Cups Delicious Strawberry Ice Cream snack cups made with only fruit sugars + a punch of protein! Source: Clean Food Crush https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9e07c1a2-ecc1-4a33-aca8-aea61c1aa71c/Untitled+design+%2813%29.png Curried Chicken Salad - Vegetable plate-in-a-Jar There's nothing quite as cheerful as a bunch of freshly picked farm-stand vegetables marinated in a Mason jar. Source: Reese Witherspoon https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3a82d102-0d9a-44e8-abed-b42bdd3d55dd/Sonya+Social+-+2023-04-25T182430.814.jpg Curried Chicken Salad - Baked Sweet Potato Chips Baked sweet potato chips that are incredibly flavorful and crispy. Perfect alongside sandwiches, burgers, chili, and the like. Source: Minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d35e4ad3-1d41-44f2-97de-5ee81601f33e/Sonya+Social+-+2023-04-19T024436.224.jpg Curried Chicken Salad - BLT Egg Salad Wrap Feelin' like it’s time to Lighten’ Up? This is a simple recipe that makes a satisfying low-carb snack or lunch! Creamy egg salad, smoky bacon and juicy tomatoes in a deliciously crisp lettuce leaf. Source: Easylowcarb https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/726a5d3b-e688-4783-a680-9533deb300d2/Sonya+Social+-+2023-04-11T165105.156.jpg Curried Chicken Salad - Crispy Roasted Chickpeas Night-time snacks to try! Roasted chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for a crispy texture. Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/97642f4b-e5cf-43cc-ba43-d6ed53fa0125/Sonya+Social+-+2023-04-04T162023.218.jpg Curried Chicken Salad - Vegan Lemon-Garlic Mediterranean Quinoa (Salad OR Warm) Enjoy this pantry-friendly Greek/Mediterranean quinoa salad recipe warm or chilled. It's packed with protein, fiber, and lots of vegetables, including kale, white beans, tomatoes, and olives in a lemon-garlic quinoa dressing! Grain-free, gluten-free, dairy-free, vegan quinoa salad! Source: Plantbased on a Budget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c48fda3a-13a3-45bf-b6f8-6ad241ba1f7a/Sonya+Social+-+2023-03-23T035657.298.jpg Curried Chicken Salad - Vegan Coleslaw Recipe with Apple, Carrots and Corn This easy vegan coleslaw recipe is made without any mayo and a couple of added ingredients which makes it stand apart from other traditional coleslaws. A quick, three-ingredient dressing adds salty and sweet flavor for a dairy-free coleslaw everyone will love. Source: Plantbased on a Budget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c92534f7-c9f3-4398-9e7a-077c17ed91ee/lemon-ginger-tea-cubes-frozen.jpg Curried Chicken Salad - Lemon & Ginger Tea Immune-boosting Lemon & Ginger Tea ice cubes are a quick and easy way to pack in antioxidants, soothe an upset tummy, or help stave off nausea. Perfect for sick days. Take the cubes to work in a thermos and simply add hot water for serving. Source: Cooking for Peanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2ae56378-2074-41e0-8413-e11fab5ffb1b/Sonya+Social+-+2023-03-22T030257.652.jpg Curried Chicken Salad - Mango Ginger Kale Green Smoothie My NEW favorite green smoothie that requires just 5 ingredients! Tart and sweet thanks to kale, lemon, ginger, peaches, and mango! Super refreshing and antioxidant-packed. Source: Minimilist Baker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f34fb524-0aa3-4534-8de5-d6027fa35b36/Sonya+Social+-+2023-03-15T001912.665.jpg Curried Chicken Salad - Crispy Parmesan Potato Stacks Enjoyed as an appetiser or side, these crispy parmesan potato stacks pack a punch. You’ll need only 5 ingredients to whip up this quick and easy alternative to classic roast potatoes. Source: Culinary Cartel https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2f0f382f-4333-42d9-af03-5a5bd6844c3f/Sonya+Social+-+2023-03-12T163036.459.jpg Curried Chicken Salad - Vibrant Mango Beet Smoothie Aren’t smoothies the best?! Not only are they creamy, cooling, and quick, but they can secretly contain tons of veggies and antioxidants. This refreshing smoothie packs in three different veggies (but no one will know by tasting it!). Just 8 ingredients, 5 minutes, and 1 blender are required. Let’s do this! Source: Minimalist Baker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e7d3f630-de09-4f6e-8849-fea36feceada/Sonya+Social+-+2023-03-01T021324.277.jpg Curried Chicken Salad - Veggies in Hot Garlic Sauce Colorful and a bit of a kick! Perfect for our colder winter days! Lovers of takeaway-style sweet and sour Indo-Chinese dishes will love this vegan recipe. Source: Vegan Richa https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5e524f14-2944-4e42-9596-d7119fa56733/Sonya+Social+-+2023-02-23T050725.060.jpg Curried Chicken Salad - Peach Hand Pies These Peach Hand Pies are the perfect treat to whip up! You’ll adore this handheld dessert that comes together very easily; store-bought pie crust, a homemade peach filling and finished with a crust of warm cinnamon sugar. So cozy, so delicious! Source: Butterbeready https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/35089d93-1092-4e3d-8bcf-d26b589995c4/Sonya+Social+-+2023-02-07T204232.130.jpg Curried Chicken Salad - Roasted Parsnips and Onions with Sumac and Feta In this recipe, roasted parsnips’ earthy sweetness sings alongside salty feta and sharp onions. Take care not to overcook this lovely root, to best allow the ingredients’ distinct textures to play together in every bite. Source: Saveur https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cb169382-9134-4b3d-9ca3-9198a840fcfe/hhh.jpg Curried Chicken Salad - Pink Smoothie (Vegan and Protein Packed) Had to share this Beautiful Smoothie! Full of plant-based protein, for today and any day to give yourself some LOVE! Source: Plant You https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0270859d-452c-4a41-9ba8-a1534156720e/Sonya+Social+-+2023-02-05T022636.641.jpg Curried Chicken Salad - Pink Moon Milk {a dreamy sleep tonic} This soothing Pink Moon Milk is a dreamy sleep tonic, made with creamy almond milk, honey, and tart cherry juice. Tart cherries are a natural source of melatonin, which is responsible for the regulation of the body’s internal clock and sleep-wake cycle. It's the perfect bedtime drink, and you'll love the flavors of cherry and almond together. Source: Heart Beet Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/532e4ecc-1581-492c-b666-e5e67fbdba7e/325967627_899776354548554_397240815097039321_n.jpg Curried Chicken Salad - Zucchini Corn Fritters Love this healthy recipe! This recipe makes a great healthy breakfast or brunch option, cooked in the oven, which is super fluffy and packed full of flavor. Source: CookingwithAyeh https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/11b2c8ea-e994-49b0-b70b-019b38854c73/Sonya+Social+-+2023-01-25T031557.059.jpg Curried Chicken Salad - Mushroom “Fricassee” This one is so big on flavor! It’s a combo of savory, briny, sweet, and spicy which play off of each other deliciously with a great umami base. This is a great vegan main or side dish for all the ‘shroom lovers in your life and a proven crowd-pleaser for omnivores alike. Source: Feed the Swimmers https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fef80334-b502-40ca-bce2-ef87548cd07b/814bde02-6c3c-55fc-f586-bfd66059d0b1.jpg Curried Chicken Salad - Lemony Artichoke Angel Hair What a weeknight winner this recipe is! In less than 30 mins start to finish you have dinner on the table. This recipe can be made with legume-based pasta too if you prefer a gluten-free or grain-free option! Source: My New Roots Grow https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2f377738-b3de-472f-a727-b873ac723442/Sonya+Social+-+2023-01-06T224533.051.jpg Curried Chicken Salad - Easy Overnight Oats This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/00a67a3d-e0cc-4a6e-93a3-b4ec566cef6a/Sonya+Social+-+2022-12-31T011305.102.jpg Curried Chicken Salad - Golumpki - Stuffed Polish Cabbage (Gołąbki) Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning.! Source: Foodfolksandfun https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/50b430dc-b3ad-488c-a088-9c03e032a15b/Sonya+Social+-+2022-12-29T025744.431.jpg Curried Chicken Salad - Blueberry White Hot Chocolate This is the perfect way to warm up those chilly winter days! This creamy, indulgent treat blends the sweet-tart flavors of blueberries, honey and vanilla with smooth, rich white chocolate. Make your own whipped cream if you’re feeling fancy, or top it with store-bought to enjoy that much faster! *Dairy-milk alternatives such as oat or almond milk are equally delicious! Source: Blueberry.org https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/166d8a71-bd40-45e3-800f-635610969e08/Sonya+Social+-+2022-12-21T054118.511.jpg Curried Chicken Salad - Winter Abundance Bowl New Years' Eve Celebrations are around the corner how bout this Bowl full of gut-healthy veggies to reset between Holiday celebrations for lunch this *week?? THIS IS HOW to have your "cake" and eat well too! You can do this! *HINT 4x the Recipe TO HAVE IT ALL WEEK LONG! Source: My New Roots https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8e406c6f-4f11-4881-ae89-f565971be55e/aeb4dd9c-ed50-27f9-9812-d49fc59b34c8.jpg Curried Chicken Salad - Pea Soup with Sun-Dried Tomatoes Simple clean ingredients create a hearty soup that tastes even better the next day! Vegan and gluten-free. Source: Feasting at Home https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/de078896-4b11-4812-87b7-f1da62b9c032/Sonya+Social+-+2022-12-07T053002.216.jpg Curried Chicken Salad - Cranberry Orange Carrot Cookies Time for a healthy twist on a classic. This healthy cranberry orange carrot cookies recipe features fresh cranberries, whole grain flour, carrots, and a delicious glaze on top. Source: Cheerful Choices https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7f29adf0-a18d-45a1-a8dd-eb6a6916507b/Sonya+Social+-+2022-11-30T043720.593.jpg Curried Chicken Salad - Healthy Vegan Gingerbread Hot Chocolate Tis the season for hot chocolate! While hot cocoa is typically laden with dairy and refined sugar, this hot chocolate is a healthy food. Made with cacao powder and blackstrap molasses, it’s a hot chocolate you can feel good about. But thanks to a secret ingredient, it has a creamy, pudding-like texture! Source: Rainbow Plant Life https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0fc25d8b-e6fa-4356-98fe-eb5e478c4724/Sonya+Social+%2899%29.jpg Curried Chicken Salad - Skinny Slow Cooker Potato Soup This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up so you can have a guilt-free bowl! Source: The Chunky Chef https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2da6f65f-3ec2-47de-ae4f-bcfe274e1c98/Sonya+Social+-+2022-11-23T055655.189.jpg Curried Chicken Salad - Cheesy Miso Kale Chips A delicious little snack that will help increase your daily veg intake! Source: Whole Natural Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8866300-ee01-4997-a6df-cb99420736c3/Sonya+Social+-+2022-11-18T060845.623.jpg Curried Chicken Salad - Thanksgiving Egg Rolls Thanksgiving Egg Rolls are made with a combination of leftover mashed potatoes, stuffing, and turkey, and then served with a side of gravy for one of the most creative and delicious recipes using Thanksgiving leftovers! Source: A Mindfullmom https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1667388362913-P90U8FY9UTEYBP3P01JP/Sonya+Social+%2887%29.jpg Curried Chicken Salad - Heirloom Carrot Ginger Soup This delicious recipe made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegan soup recipe without all the gimmicks! Allow carrots to shine with the kick of ginger for a healthy spin on classic carrot ginger soup! Source: Healthy Maven https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1666763613294-MYZ5WYRO1N99E6PINYHX/Screenshot+2022-10-25+231001.jpg Curried Chicken Salad - Roasted Butternut Squash Carrot Soup Learn how to cut a butternut squash with confidence and make this deliciously easy, 100% made-from-scratch! It's thick and creamy, gluten-free, vegan, and loaded with plant-based nutrients! Source: Healthy Little Vines https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1666176072989-F3FK7YLBALFFJ97QRZ5H/Sonya+Social+%2885%29.jpg Curried Chicken Salad - Minestrone Soup This vegetarian minestrone soup recipe is my take on classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal! Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1665572215225-EC5SC9FTZLCVCEZJCXQG/Sonya+Social+%2879%29.png Curried Chicken Salad - Cozy Veggie Korma A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting! Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1665056734391-9MGIXM8IRJK9JHRQTOLT/Avocado-pasta-salad-with-queso-fresco-or-feta-cheese.jpg Curried Chicken Salad - Avocado Pasta Salad with Tomatoes and Feta cheese Recipe for a refreshing avocado pasta salad with tomatoes, feta cheese or queso fresco, red onions, basil, olive oil, lemon, and salt/pepper. Source: LaylitaRecipe https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1663842302890-TCQEBQT9U47SYC0D0RXP/Sonya+Social+%2858%29.png Curried Chicken Salad - Vegan Mushroom Stew over Mashed Potatoes Served with creamy roasted garlic and chive mashed potatoes, it's vegetarian comfort food at its finest! Source: crowdedkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1664372843300-K515F1KJ5MOA0552AAAC/Sonya+Social+%2868%29.png Curried Chicken Salad - Spinach, Lima Bean & Crispy Pancetta Pasta I opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor! Source: Eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1663150063719-J73ETMUSX79CCIWC18H6/Untitled+design+%287%29.png Curried Chicken Salad - Gnocchi Skillet with Green Beans and Asparagus This one-pan recipe is loaded with cauliflower gnocchi and crisp-tender veggies, all tossed in a lightly creamy sauce! Source: thekitchn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1662634724578-TEVSRMBN83HPK44ZRV6K/Sonya+Social+%2873%29.jpg Curried Chicken Salad - Autumn Wheat Berry + Butternut Squash Salad Wheat berries add heartiness and protein to the festive autumn salad. It will nourish and brighten your day! Source: Simple-Veganista https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1662033677113-907S5B0VR9DXAKXBWMBT/Sonya+Social+%2867%29.jpg Curried Chicken Salad - Chickpea and Kale Curry New friend and long-time vegetarian Darlene share this recipe with us! Embracing the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. Source: Cooking Light https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1661337115442-522R7KKKTGXKW2C3LVAY/Sonya+Social+%2862%29.jpg Curried Chicken Salad - Tortellini Salad Looking for a dish to pass at a cookout or picnic? This tortellini salad would be perfect! It's filled with fresh basil, juicy tomatoes, and a zingy dressing. Source: Love & Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1660739161121-NGSFCLMDYOS569OGOMD1/brownies-small-8.jpg Curried Chicken Salad - Black Bean Brownies This recipe is easy to make, fudgy, healthy, and completely flourless. All you need is a can of black beans and a blender! They’re also gluten-free! Source: Isabeleats https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1660128970248-JMGFWHMSUU9NRPOZMQ4Q/Sonya+Social+%2836%29.jpg Curried Chicken Salad - Black Bean & Corn Salad Looking for an easy summer salad? Try this recipe. Super refreshing, easy to make, and makes a great side dish! Source: Cook with Manali https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659939739432-6YSWSGNMFDT80QWZS9E7/Sonya+Social+%2853%29.jpg Curried Chicken Salad - Easy Berry Salad Recipe with Arugula and Burrata Simple berry salad recipe with arugula, shallots, and creamy burrata cheese. The perfect summer salad recipe! You can omit the burrata if you need to, or use a different cheese such as feta or baby mozzarella! Source: The Mediterranean Dish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659521422835-ZP94JQ2ERSWUW5OW9TFS/Sonya+Social+%2844%29.jpg Curried Chicken Salad - Mediterranean Roasted Vegetables Barley A super-food kinda day over here! This roasted vegetable barley recipe is prepared Mediterranean-style...chockful of flavor, texture, and goodness. Bonus, you can make this ahead as part of your meal-prep! Source: The Mediterranean Dish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1658920600947-BW6JTZLHVEP3V9Z7DPSD/Sonya+Social+%2832%29.jpg Curried Chicken Salad - Watermelon Salad with Mint Yogurt & Pickled Red Onions A simple summer pleasure - delicious, refreshing, and easy watermelon salad recipe. The play of salty-sweet-crunchy-cool-creamy is worthy of applause! Source: Yummy Beet https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1658312160709-QQ6L6LWJPJW7JQLVVNTI/Food+for+the+month+and+Recipes+%286%29.png Curried Chicken Salad - Super Clean Broccoli Salad with Creamy Almond Dressing Super clean broccoli salad CAN BE A REAL THING. No mayo, no bacon, and no missing flavor because this baby is packed with crunchy-creamy plant goodness! Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1657709571565-BEF5DVTACHGUJH2SWS0W/Sonya+Social+%2826%29.jpg Curried Chicken Salad - Grilled Potato Salad with Scallion Vinaigrette Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grilled, too. Source: Delish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1657110555677-OPE3Y4TH4G1133VNBMV8/Sonya+Social+%2827%29.jpg Curried Chicken Salad - Asparagus and Green Bean Salad Instead of salad greens, the base of this salad is blanched asparagus and green beans. For texture, we’ve got crunchy toasted almonds, juicy cherry tomatoes, and a creamy oil-free tahini dressing. It’s the perfect summer picnic salad! Source: Rainbow Plant Life https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1656514763131-2CZXVIPX6APRBQSMY0J4/Sonya+Social+%2822%29.jpg Curried Chicken Salad - Quinoa Crunch Salad with Peanut Dressing Quinoa Crunch Salad! Crunchy rainbow veggies, juicy fresh mango, fluffy quinoa, chili lime cashews, and some creamy peanut dressing Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655981415445-E8LTQEEUJAM8X10OD3OA/Sonya+Social+%2814%29.jpg Curried Chicken Salad - Summer Squash Pasta with Green Goddess Dressing This is what I want my summer dinners to be full of: healthy pasta with delicious sauce that makes me feel as light as a feather. Source: A Cozy Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655291038036-2H231L95BCI8IL5SRTGF/Sonya+Social+%282%29.jpg Curried Chicken Salad - Authentic Gazpacho Recipe – The Best Spanish Gazpacho The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt. Source: https://spanishsabores.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1654770142818-K13LCMP386BSM8A0PAJP/Sonya+Social+%2849%29.png Curried Chicken Salad - Couscous Summer Salad Spiced couscous, juicy nectarines, crunchy cucumber, avocado, chickpeas, cherries, sweet corn, and mint. It’s sunshine in a bowl! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1654048091837-V9GPYXFA8DFGNAKGPIGK/Sonya+Social+%2845%29.png Curried Chicken Salad - Watermelon Roasted Peach and Cobbed Corn Arugula Salad This combines some of my favorite summer flavors in one nutritious salad! Arugula gets tossed with watermelon, roasted peaches, avocado, corn, and red onion, and then topped with a simple lemon-olive oil dressing. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1652920994732-EOIINSGIS0LFJ0QIYSZ1/Mary+Ann+Qoutes+%284%29.png Curried Chicken Salad - Clementine Bread with Creamsicle Glaze This clementine cake is bright and fresh with a soft, tender crumb. Made with fresh clementine juice, it has a taste reminiscent of a creamsicle. The entire cake is topped with vanilla, and clementine to drive home that citrus flavor. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1651654040031-JA92E73DFWR4FD9CO8QG/Sonya+Social+%2826%29.png Curried Chicken Salad - Grain Bowls with Smoky Tofu & Pumpkin Seed Sauce A gluten-free and vegan bowl recipe with sweet potato, brown rice, kale, smoky tofu, and creamy lime pumpkin seed sauce. This naturally nutritious meal is appealing on all levels, and to all palates. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1651038740034-V3RN6I88IICNZCOHX7D0/Screenshot+2022-04-26+233758.png Curried Chicken Salad - Oven Roasted Rainbow Carrots It's all a perfect combo to make these veggies tender and flavorful. Topped with crunchy toasted walnuts, it's a stunner of a side dish fit for your table. Source: https://www.veggieinspired.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649645794615-3TO5VDW2WML9BE1D9J4Z/Food+for+the+month+and+Recipes+%2816%29.png Curried Chicken Salad - Crispy Smashed Potatoes with Ginger-Tahini Dressing The most perfect crispy smashed potatoes get drizzled with a tangy, slightly sweet, and nutty ginger-tahini dressing and then topped with fresh mint, cilantro, chili peppers, and roasted peanuts. An addictive blend of textures and gourmet Asian-inspired flavors. Source: https://rainbowplantlife.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1650244452515-RH6PSM5GLE30RPSG5JUM/Food+for+the+month+and+Recipes+%2817%29.png Curried Chicken Salad - Brie, Asparagus & Prosciutto Bundles In need of an easy appetizer? These asparagus bundles couldn’t be easier. Flaky, buttery puff pastry and brushed all over with salted honey butter to make it super addicting. Source: https://www.delish.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638239740178-0IUWNNVARS9SQH93531I/1.jpg Curried Chicken Salad - Balsamic-Glazed Salmon with Kale & Avocado Salad I love that we can get all these ingredients from the grocery store and just assemble for a super-fast meal! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623669419125-GQXL7RFSNC41OFI7D0SW/1.png Curried Chicken Salad - Whole30 Breakfast Casserole If you’re an eggs-and-sausage, savory breakfast person, you’ll love this make-ahead, perfect-for-Sunday-meal-prep Whole30 breakfast casserole that will keep you full for hours! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623672879624-FIWR1N2VB4E0OGBF4IZU/1.jpg Curried Chicken Salad - Shrimp Alfredo with Hearts of Palm Pasta This Shrimp Alfredo with Hearts of Palm Pasta goes from kitchen to table in just fifteen minutes. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623751894422-XN5F1DCIM6QT9MVILLIW/1.jpg Curried Chicken Salad - Taco Salad Who doesn’t love a taco salad? A forever favorite for good reason, today’s salad gets a customizable upgrade with sirloin steak, kale, and zesty Cilantro Lime. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623929935358-H9RLHNM916NRKYG0FZQM/1.jpg Curried Chicken Salad - Creamy Carrot Cake Smoothie Do you have a sweet tooth that just won’t quit? This smoothie is so rich and indulgent, I can hardly believe that it’s healthy. It’s dreamy, creamy, and made with just 7 wholesome ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624959186740-ZY1S4MKOOVZF8S5E4OXW/Untitled.png Curried Chicken Salad - Salsa This salsa recipe is an easy, flavorful way to get the veggies and fiber that your gut needs! It’s so versatile — add it to eggs, have it with chips as a snack, or spice up some chicken. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624449448334-XOYWYR5SJ6W1MAI9OUK5/Capture.JPG Curried Chicken Salad - Strawberry zucchini chia smoothie This keto smoothie has 9 grams of net carbs and combines zucchini with strawberries and chia seeds, which are high in healthu omega-3 fatty acids. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624959485372-M2IQ42P48AWLTVV4B4UH/Untitled.png Curried Chicken Salad - Favorite Quinoa Salad Everyone in the family will enjoy this one, even the meat heads and the little ones! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624960116981-1OYZ13TJ9JF93KDWKLUD/Untitled.png Curried Chicken Salad - Tomato & Basil Quinoa You won’t believe how simple and delicious this meal is! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1625048664509-NMAE2H7R2FOI5LGQUD2X/1.jpg Curried Chicken Salad - Roasted Broccoli with “Cheese” Sauce One of the best ways to coax flavor out of broccoli: Roast it. To level up oven-roasted broccoli: Make this no dairy roasted broccoli with cheese sauce. An easy side dish recipe for dinner! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1625049239211-8Y4I7TX47B74PXDDT96O/1.jpg Curried Chicken Salad - Mango Banana Shake A post-workout protein smoothie that tastes more like a treat while helping your body recover with all-natural ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638239621214-DO3W4A5KJ7VCBRENE3D8/1.jpg Curried Chicken Salad - Lemon Garlic Chicken and Asparagus Skillet Simple one-skillet meals, like this Lemon Garlic Chicken and Asparagus, are my weeknight workhorses! This recipe requires just a handful of real whole foods, one pan, and 30 minutes. It's simple and filling and it tastes awesome. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1626337291642-HV2ZT2XFBV481PTSV9WM/carrot+ginger+soup.png Curried Chicken Salad - Carrot Ginger Soup This easy to make one-pot soup is one of our favorites to prepare once, eat twice the second time chilled with fresh Basil leaves on top! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628069128347-G9TCOJ5ABZVIFIMGNYP9/summer-squash-recipe-818x1024.jpg Curried Chicken Salad - Lemony Summer Squash Orecchiette This lemony summer squash pasta is a great easy summer meal! If you don't have summer squash on hand, another seasonal vegetable would be equally delicious. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628587615424-7RWLN9HZYUHCLL3LBO7Q/vegetarian-tacos-846x846.jpg Curried Chicken Salad - Vegetarian Tacos with Avocado Sauce Looking for a fun dinner? Make vegetarian tacos! These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630317221105-AMUR66CMSYXTM3S9MLKV/Capture2.jpg Curried Chicken Salad - Quinoa Cucumber Salad with Feta, Dili & Mint This hearty vegetarian salad can double as a main dish. It gets a tzaziki vibe from cucumbers and dill combined with crunchy radish, kicky lemon garlic vinaigrette, fresh mint and feta. Easy and nourishing ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630318605583-C734CK3OVDW9XOGXGPPD/Capture2.jpg Curried Chicken Salad - Brothy Pinto beans with roasted Poblano Was it my trip to Southern California recently? My friend's mother-in-law's weekly pot of beans warm, and welcoming after a long day at work? Or my daughter (back to co-house with us) Covid cooking her weekly pot of beans from our vegetable trimmings weekly ? Either way..... beans have grown in my heart, signaling a welcoming warm simplicity and nourishment. I found this recipe in my Daily Good newsletter (I'm obsessed with) and thought I'd share it with you. ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630320697975-U31VBOCG36QBPVA69114/Capture2.jpg Curried Chicken Salad - Whole Roasted Cauliflower with Tahini Sauce The best, easiest, prettiest side dish ever ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630564898370-QJSU0JXXHSUB4HYB40FL/Capture2.jpg Curried Chicken Salad - Roasted Poblano Chiles Stuffed With Cheesy Butternut Squash Quinoa + Pepita Crema This recipe begins with roasted poblano peppers stuffed with cheesy quinoa, caramelized onions and butternut squash, and ends with a creamy pumpkin seed sauce kissed with lime and cumin ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630918010317-QGH0ZIMD4BHPDYRWLYD5/IMG_7284.jpg Curried Chicken Salad - Vegan Blueberry Power Smoothie One of my favorite Food Inspiration accounts .... I literally want to make everything she does (even if I already do) because it's all so beautiful - and of course healthy! Go Nuts people, share what you made! Source: https://www.mydarlinglemonthyme.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1631508404695-D2SAHB4J3ZKEOFV7OI0D/img4.jpg Curried Chicken Salad - Baked Sweet Potatoes with Spiced Lentil Salad & Lemon Tahini Dressing Another yummy recipe for our next cooler day! When making this dish, it’s important to cook the lentils just right; since all lentils cook differently, I like to taste them for doneness as they're cooking. The lentils should hold their shape well, but also be tender. Source: https://food52.com/recipes/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632708689228-KZCC98G4WLCHVRCOW8MJ/img6.jpg Curried Chicken Salad - Asparagus Polenta Bowls with Sautéed Greens and Ricotta This recipe lends itself to variation – sub in your favorite greens or sautéed vegetables or top with an egg or the protein of your choice Source: https://www.mydarlinglemonthyme.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633420754512-D3AZ71PNC6ZM7OTQKWK3/IMG_7284.jpg Curried Chicken Salad - A Vibrant Beet Caviar Perfect for slathering - the sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. Source: https://www.101cookbooks.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633921345227-LIVULMFXDGGCG98LZK0E/img+9.JPG Curried Chicken Salad - Creamy Pumpkin Spaghetti With Garlic Kale This is the craziest good combination! Spicy turkey, creamy pumpkin sauce, and pasta! Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1634605103189-UA8E3DE7MJDW1X9RBFA5/img6.jpg Curried Chicken Salad - Creamy Sweet Potatoes with Miso-Tahini Drizzle If you’re looking for a delicious guilt-free way to eat carbs, this is it!! It’s a bar snack that loves you back. Source: https://burrataandbhaturas.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635169079060-RJKXI33UPFTPXZDZ3Q3U/img5.jpg Curried Chicken Salad - Butternut Squash + Spinach Pasta This Butternut Squash Spinach Pasta is such an easy recipe and is so flavorful you’ll be adding it to your weekly dinner menu. With simple ingredients, you will have this gluten-free, vegan pasta dish on your table in just 25 minutes! Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635830578569-M6DV3LMFMOV0R68IC45D/IMG_7287.jpg Curried Chicken Salad - Acorn Squash Soup This acorn squash soup is the perfect answer to a cold fall night. It's smooth and creamy and served with a cheesy grilled cheese. Source: https://www.acozykitchen.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637064304896-KQY8WPUJG90IDH5D7IN4/acca51a4-99ec-90bc-12b3-bd6d911268b9.png Curried Chicken Salad - Kale Salad with Warm Apple Cinnamon Balsamic + Cranberry Walnut Clusters This recipe comes together, from massage to table, in just 15 minutes. Here’s a salute to this green leafy superfood, now go get your kale on! https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1636426044633-86S8CWHZCFB7GD5BZPW8/IMG_7287.jpg Curried Chicken Salad - Roasted Vegetable Bowls With Green Tahini Eating healthy food, easy and fast! Try this recipe! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce! Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637553757247-OIXN3AP6L0K1EXAII2DA/Mushroom-Bowls-2.jpg Curried Chicken Salad - Amazing Mushroom Bowls with Kale Pesto Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and a dollop of kale pesto, all served over rice. Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638238547299-2S7W2YGR7CEJR69FDD09/Screenshot+2021-11-29+185908.png Curried Chicken Salad - Eggplant and Zucchini Lasagna Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and a dollop of kale pesto, all served over rice. Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639009951444-KW5ZLXDVW7N8FUN6SX8Y/Food+for+the+month+and+Recipes+%2810%29.png Curried Chicken Salad - Harissa, Squash, and Chickpea Stew with Crispy Kale Chips This recipe, including the kale chips to garnish, comes together in under 30 minutes. It’s a complete-meal bowl that you’ll be able to enjoy on weeknights, weekends, and for lunch! Source: http://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639451500207-MP4RR8W75MGYBKKQCTPZ/Screenshot+2021-12-13+195253.png Curried Chicken Salad - Crispy Cauliflower Gnocchi with Parmesan Pea Purée This Crispy Cauliflower Gnocchi with Parmesan Pea Purée is vegan, gluten-free, and grain-free friendly. Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641278838014-FB0V9P77J0DZGYZO2L1S/aa.jpg Curried Chicken Salad - Brown Butter Soy Sauce Mushrooms The combination of brown butter and soy was incredible! You could even add other veggies to this, like asparagus or broccoli. Source: https://burrataandbhaturas.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641734801733-HS8H3NCJJ9YVKPDC8ALN/aa.jpg Curried Chicken Salad - Vegan Pie With Creamy Leeks and Mushrooms Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642394648970-A6S29C3JK1KTGHGVJ7YR/Screenshot+2022-01-16+213746.png Curried Chicken Salad - Vegetable Cabbage Soup This hearty soup is infinitely adaptable. Don't love white beans? Add chickpeas instead! Not into celery? Leeks would be great here, too. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642997555006-NJ83GII8H295TCRJJP2Q/Food+for+the+month+and+Recipes+%2814%29.png Curried Chicken Salad - Vegan Red Lentil Curry This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1643680972229-1WL3ET5DPEKXUQA8QBVV/Food+for+the+month+and+Recipes+%281%29.png Curried Chicken Salad - Sauteed Tenderstem with Garlic Mushrooms If you’re looking for a seriously tasty side dish for dinner, then you need to try this! It’s stress-free cooking and is ready in under 20 minutes, with minimal effort. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644290917274-APSCK8GABAUVL7E6UF21/Food+for+the+month+and+Recipes+%283%29.png Curried Chicken Salad - Mexi meal that takes 20 min. I keep refried beans, black beans and a ham steak ready for this quick fix meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644892608985-8IB0OEPDLLRDTSX7JK5M/Food+for+the+month+and+Recipes+%285%29.png Curried Chicken Salad - Eggplant Meatballs over Cauliflower Puree and Pesto! Serve this over cauliflower puree and pesto and it is the perfect healthy meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1645512381603-WMKB0XJLE3TUS3MAYP0V/Food+for+the+month+and+Recipes+%286%29.png Curried Chicken Salad - Creamy Lemon Asparagus Pasta This Creamy Lemon Asparagus Pasta is a vegan spin on Spaghetti al Limone. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (no cream or flour). Source: https://rainbowplantlife.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646129694121-9DBJQ2SGK6X4VPV1KM2W/Food+for+the+month+and+Recipes+%288%29.png Curried Chicken Salad - Maple Sriracha Cauliflower The perfect side dish! This Maple Sriracha Cauliflower has a sweet maple flavor and a little kick from the sriracha and secret ingredient bourbon! It's easy to make in just 30 minutes and is perfect all year round! Plant-based, vegan, gluten-free. Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646621457164-J0HD2XNS7G0KUCSO4Q1W/Food+for+the+month+and+Recipes+%2812%29.png Curried Chicken Salad - Tomato and Black Olive Ricotta Crostini An easy ricotta crostini recipe to enjoy as an appetizer or light lunch. Ricotta is mixed with black olives and spread on garlic toast; it’s all topped with tomatoes, arugula, and a balsamic glaze (1-ingredient recipe included). Source: https://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647302490139-EF3375ZB584HZ4QHX0CN/Food+for+the+month+and+Recipes+%2813%29.png Curried Chicken Salad - Brussels Sprouts Tacos Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647939263727-1X9ZTCSPD0UFWTH7GVVW/Food+for+the+month+and+Recipes+%2814%29.png Curried Chicken Salad - Mediterranean Pasta w/ Roasted Peppers & Artichokes A quick and easy pasta dish that uses staples you probably already have in your pantry. Flavorful and hearty without weighing you down! https://www.veggieinspired.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1648557257319-7YW07Q6T8T1FW5WMUJUQ/Food+for+the+month+and+Recipes+%2814%29.png Curried Chicken Salad - Miso Glazed Eggplant Definitely give this a shot, either as a stand-alone dish or alongside some garlic rice. https://burrataandbhaturas.com/ https://www.insightwellness.coach/balsamicglazed-salmon-with-kale-avocado-salad daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623328660780-20H59256CECOPUZ8AI5F/1.jpg Balsamic-Glazed Salmon with Kale & Avocado Salad - Balsamic-Glazed Salmon with Kale & Avocado Salad Ingredients: 6-ounce wild salmon fillet 1/4 teaspoon salt 1/8 teaspoon black pepper 2 tablespoons balsamic glaze made with Primal Kitchen Organic Balsamic Vinegar of Modena 4 cups kale 2 tablespoons carrots, shredded 1 tablespoon red cabbage, shredded 1 tablespoon pine nuts, toasted 1/2 avocado 1 large lemon wedge Instructions: Preheat the oven to 425ºF. Place a rack in the middle of the oven. Place salmon filet, skin side down, on a small baking sheet lined with parchment paper. Run your forefinger over the top of the salmon to feel for any small bones. If you find any, remove the bones with tweezers (eye brow tweezers even work here as long as they're clean!). Season the salmon with salt and pepper. Place the salmon on the middle rack of the oven, and bake for 12–15 minutes, or until the internal temperature of the salmon reaches 145ºF. Remove from the oven and set aside. Meanwhile, while the salmon is cooking, make the balsamic glaze. Place the kale in a large serving bowl. Add shredded carrots, cabbage, toasted pine nuts, and the avocado half on top. Add cooked salmon. Spoon balsamic glaze on top of the salmon and kale. Serve balsamic glazed salmon and the salad with a large wedge of lemon. https://www.insightwellness.coach/whole30breakfastcasserole daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623670071440-5A9BKMITK2LSGCEN8HQE/1.png Whole30 Breakfast Casserole - Whole30 Breakfast Casserole Ingredients: 1 large leek (or onion) 1 bunch kale 1 pound ground turkey 1 teaspoon dried Italian seasoning 1 teaspoon ground sage 1 teaspoon plus a pinch of sea salt 1 teaspoon black pepper 3 tablespoons Primal Kitchen Avocado Oil 1 dozen eggs ¼ cup nutritional yeast Primal Kitchen Avocado Oil Spray Primal Kitchen Unsweetened Ketchup or Whole30-approved hot sauce, if desired Instructions: Preheat oven to 350ºF. Trim the dark green part, as well as the root end, off the leek. Peel off the brittle outer layer, if desired. If your leek stalk is very large, you can cut the stalk in half. Slice the leek into ¼-inch pieces. Fill a large bowl with water (more than halfway up the sides). Drop your sliced leeks into the water, breaking up any pieces that are stuck together. Allow leeks to soak for about 10 minutes in the water. Remove the leeks from the water, scraping the very top of the surface of the water only (the sand and grit falls from the leeks to the bottom of the bowl, so you don’t want to pick up any of that when you remove the leeks). Allow the leeks to drain on a clean kitchen towel. Wash and dry the kale leaves. Cut the stem off of the leaves (or tear the leaves off of the stems). Chop kale into bite-sized pieces. In another large bowl, add ground turkey. Add Italian seasoning, sage, ½ teaspoon salt, and ½ teaspoon pepper. Mix well. Heat 2 tablespoons avocado oil in a large skillet over medium-high heat. Add ground turkey, and break up the meat with a wooden spoon. Cook until browned, about 8–10 minutes, stirring frequently. Remove turkey from the skillet and set aside. Place the same skillet back on medium-high heat. Heat 1 tablespoon avocado oil in skillet. Add leeks. Cook leeks for 3–4 minutes, stirring frequently. Add ½ teaspoon salt and ½ teaspoon black pepper. Add kale to the skillet on top of the leeks. Cook kale, stirring occasionally, just until it wilts. In a separate bowl or liquid glass measuring cup, crack 12 eggs. Add nutritional yeast and a pinch of salt. Whisk eggs until well beaten. Spray a baking dish with avocado oil. Place all of the cooked ground turkey in the bottom of the dish. Add cooked veggies on top of turkey. Pour the egg mixture on top. Using a wooden spoon, stir the mix gently so it’s even in the dish. Bake in a 350ºF oven for 45 minutes to 1 hour (cooking time will vary depending on the size of your baking dish, and your oven), or until the eggs are set completely. Remove the casserole from the oven and allow it to cool for 5 minutes before slicing into 6 portions. Serve with Primal Kitchen Unsweetened Ketchup (it’s Whole30!) or a Whole30-approved hot sauce, if desired. Wrap any uneaten portions in parchment paper, and refrigerate or freeze. The casserole should keep wrapped in the refrigerator for 4 days. SONYA'S TIP ** For a great ez side dish- BROIL a (not yet ripe)TOMATO with Italian Season & salt for :3-5min. https://www.insightwellness.coach/shrimpalfredopasta daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623673026209-F5OCKXTSV3507YYSJ5EF/1.jpg Shrimp Alfredo with Hearts of Palm Pasta - Shrimp Alfredo with Hearts of Palm Pasta Ingredients: 1/2 cup Primal Kitchen No-Dairy Garlic Alfredo Sauce or Alfredo Sauce 1 Tbsp. Primal Kitchen Avocado Oil 2 Packets of Palmini Angel Hair Pasta 1/2 pound of shrimp, shelled and deveined Salt & pepper to taste Handful of parsley to garnish1 large leek (or onion) Instructions: Add avocado oil to a medium sized saucepan on medium heat. Season the shrimp with salt and pepper. Add the shrimp to the hot pan and saute until bright pink and opaque, approximately 2-3 mins each side. Remove the shrimp and lower the heat to medium low. Allow the pan to cool. Strain 1-2 packets of Angel Hair Palmini to remove any excess liquid. Add the noodles, Garlic Alfredo Sauce and shrimp to the pan. Toss the ingredients together and cook just until heated. Garnish with parsley and serve immediately. Enjoy! https://www.insightwellness.coach/tacosalad daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623752166965-3E0GM1DLLOPH228OICOB/1.jpg Taco Salad - Fiesta Taco Salad Ingredients: 1 Folios Cheese Wrap 5 oz. sirloin steak, cubed or sliced 1/4 cup refried beans, canned 1 cup kale, shredded 3 cups romaine lettuce, chopped 1/4 cup salsa 1/4 cup shredded cheddar cheese, optional 1/4 avocado, diced 1 Tbsp. cilantro leaves 2 Tbsp. Primal Kitchen Cilantro Lime Dressing https://www.insightwellness.coach/creamycarrotcake daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623930125608-8G2701D54MN21ADTNUD1/1.jpg Creamy Carrot Cake - Creamy Carrot Cake Smoothie Ingredients: 1 frozen banana 1 carrot, chopped 1 pitted date (optional; soak if dry) 1/4 tsp ground cinnamon 1/2 tsp vanilla extract 1 tsp fresh minced or grated ginger (or 1/4 tsp ground ginger) 1 healthy pinch ground nutmeg 1/2 – 1 cup dairy-free milk Instructions: Add banana, carrot, date (optional), cinnamon, vanilla, ginger, nutmeg, and dairy-free milk (starting with the lesser amount) to a high-speed blender and blend until creamy and smooth. Add more dairy-free milk as needed to thin. Taste and adjust flavor as needed, adding more cinnamon for warmth, ginger for spice / kick, or date for sweetness. Best when fresh. Will keep in the freezer up to 1 month (thaw before enjoying). Top with shredded coconut, shredded carrots, or chopped walnut if you like. Throw in a scoop of protein powder for a filling post-workout treat. Yum! https://www.insightwellness.coach/salsa daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624017561114-3YK3OLX3ABJ9UZZX8WCQ/1.jpg Salsa - Salsa Ingredients: 1 can (15 ounces) diced fire-roasted tomatoes 1 clove garlic, chopped ½ cup chopped white onion ¼ cup fresh cilantro leaves ½ medium chopped jalapeño, seeds and ribs removed 1 tablespoon lime juice ½ teaspoon salt Instructions: Drain off about half of the tomato juice from the can and discard it. In a food processor, pulse the garlic to chop it more finely. Add the tomatoes and all of the remaining juice from the can. Add the onion, cilantro, jalapeño, lime juice, and salt. Process the mixture until it is mostly smooth and no big chunks of tomato or onion remain. Enjoy! https://www.insightwellness.coach/zucchinichia daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624449571024-TS9GRRXLI5LWVJYZI2IO/Capture.JPG Strawberry zucchini chia smoothie - Strawberry zucchini chia smoothie Ingredients: 1 cup (240 ml) of water 1/2 cup (110) grams) of frozen strawberries 1 cup (124 grams) of chopped zucchini, frozen or raw 3 tablespoons (41 grams) of chia seeds Nutrition Facts: One serving of strawberry zucchini chia smoothie provides: Calories: 219 Fat: 12 grams Carbs: 24 grams Fiber: 15 grams Protein: 7 grams https://www.insightwellness.coach/quinoa-salad daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624959741137-AO5FLGV56USJILL08S5Y/Untitled.png Quinoa Salad - Favorite Quinoa Salad Ingredients: 3 cups quinoa 1 can chickpeas 2 medium cucumbers 1 medium red bell pepper 1/2 purple onion Handful fresh cilantro Handful fresh parsley 3 cloves garlic 3 stalks green onion All the black pepper Dress with juice from 2 lemons & 3 tbsp red wine vinegar Enjoy https://www.insightwellness.coach/tomato-basil-quinoa daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624960201937-YYAEARCFHQUX7K8PY1MY/Untitled.png Tomato & Basil Quinoa - Tomato & Basil Quinoa Ingredients: 2 cups Cherry Tomatoes (cut in half) 1 cup Quinoa (uncooked) 2 cups Water 2 tbsp Thyme (chopped) 10 Basil Leaves 1 cup White Onion 4 cloves Garlic 1/4 cup Lemon Juice Instructions: Preheat the oven to 400°F and line a baking sheet with parchment paper. Cook for 10 minutes. Remove, flip the tomatoes and place back in the oven for 12 to 15 minutes. 2. Meanwhile, combine quinoa and water together in a saucepan. Place over high heat and bring to a boil. Once boiling, reduce heat to a simmer and cover with a lid. Let it simmer for 13 to 15 minutes or until the water is absorbed. 3. Add the quinoa to a large bowl along with the tomatoes, thyme, onion, basil and garlic. Add the lemon juice. Serve and enjoy! ⏰ Cook Time: 30 minutes https://www.insightwellness.coach/roasted-broccoli daily 0.75 2021-06-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1625048488616-Z9ZK6L9P30QPZHEUVX7Z/1.jpg Roasted Broccoli - Roasted Broccoli with “Cheese” Sauce Recipe Ingredients: 1 lb. broccoli florets 2 Tbsp. Primal Kitchen Avocado Oil 4 cloves garlic, minced 3 Tbsp. nutritional yeast Juice from ½ lemon Lemon slices Salt and pepper to taste Instructions: Preheat oven to 375ºF. Break crowns of broccoli into florets, then slice the florets in half vertically. Place the broccoli florets on a large baking sheet and toss with avocado oil, garlic, 2 tablespoons of nutritional yeast, lemon juice, and salt and pepper. Place the lemon slices on top of the broccoli florets. Roast the broccoli for 15 minutes. Remove from oven and add the remaining 1 tablespoon of nutritional yeast. Toss to combine. Roast the broccoli for an additional 10 minutes or until tender and golden. Nutrition info (per serving): Calories: 120 Carbs: 9 grams Fat: 7 grams Protein: 6 grams ⏰ Cook Time: 35 minutes https://www.insightwellness.coach/mango-banana-shake daily 0.75 2021-06-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1625049481981-WNN7KWGZZBFDHUJYVQ26/1.jpg Mango Banana Shake - Mango Banana Shake Ingredients: 1/2 frozen banana 1 raw carrot 1date ( pitted) 1/2 Mango Fresh ginger grated (to taste) 1/4 tsp Nutmeg 1/2 tsp Cinnamon 1 C Water or milk of choice ENJOY! https://www.insightwellness.coach/lemon-garlic-chicken daily 0.75 2021-06-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1625050442554-YA7X4RNWIDT2ENBCD28H/1.jpg LEMON GARLIC CHICKEN - Lemon Garlic Chicken and Asparagus Skillet Ingredients: 1.5 lb chicken breast, sliced into ¼" strips 3 tbsp olive oil, divided 2 tsp italian seasoning 1 tsp sea or kosher salt ½ tsp cracked black pepper ½ tsp onion powder 8 oz crimini mushrooms, sliced 4 cloves garlic, minced 1 lb asparagus, cut into 2" pieces 2 tbsp fresh lemon juice, from one 1 lemon ¼ c julienned fresh basil Instructions: Heat a 12" skillet over medium high heat. Add 1 tbsp olive oil and heat until it shimmers. Add the chicken, then sprinkle with the italian seasoning, salt, pepper, and garlic powder. Sautee the chicken, stirring frequently, until no longer pink, 6-7 minutes. Remove the chicken using a slotted spoon and set aside. Add a second tablespoon olive olive oil to the skillet and allow to heat. Add the mushrooms to the skillet, then toss to coat in the fat and residual spices. Sautee, stirring occasionally, and until the mushrooms have released their liquid, the pan is dry, and the mushrooms are browned and starting to crisp around the edges, 5-6 minutes. Push the mushrooms to the edges of the skillet. Add the third tbsp olive oil to the center of the pan, then add the garlic to the oil. Sautee the garlic for one minute. Add the asparagus to the olive oil and garlic. Sautee the asparagus with the garlic and mushrooms, stirring frequently, until the asparagus is tender but still bright green, about 3-5 minutes depending on thickness. Add the chicken back to the skillet, along with any juices it released onto the plate, then add the lemon juice. Toss all ingredients together, and sautee an additional 1-2 minutes, until the chicken is cooked through and the flavors have melded. Turn off the heat, add the basil, and toss. Taste for seasoning and add additional salt and pepper if needed. Portion into bowls and serve immediately. https://www.insightwellness.coach/carrogingersoup daily 0.75 2021-07-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1626336889326-PJZLR0W47I8WPFF9H1WH/carrot+ginger+soup.png Carrot Ginger Soup - Carrot Ginger Soup Ingredients: 1 ½ cups Yellow Onion 3 cups Fresh Carrot 3 cups Golden Potatoes 3 Garlic Cloves 2 tbsp Fresh Ginger 4 cups Vegetable Broth (low sodium) ½ cup Lite Coconut Milk 3 tbsp Lime Juice 2 tsp Shredded Lime Zest 4 tsp Fresh Chives/ or Basil Instructions: Heat a large pot over medium heat. While the pot warms up, roughly chop the onion, carrots, potatoes, garlic, and ginger. Put a small amount of vegetable broth into the instant pot and then add the onion, garlic, and ginger. Sauté until the onions become translucent and fragrant, about 5 minutes. Add the rest of the vegetable broth, carrots, and potatoes into the pot. Bring the soup to a simmer and cover. Cook the soup for 20 minutes or until the potatoes are fork-tender. Add in coconut milk, lime juice, and lime zest. Blend the soup in a blender until smooth. Garnish with chives or basil and enjoy! https://www.insightwellness.coach/lemonysquashorecchiette daily 0.75 2021-08-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628068988143-AO0N31ZL4456JBSNZVF4/summer-squash-recipe-818x1024.jpg Lemony Summer Squash Orecchiette - Lemony Summer Squash Orecchiette Ingredients: 3 small summer squash (or 2 medium) 8 ounces orecchiette pasta 1 tablespoon extra-virgin olive oil, more for drizzling 1 garlic clove, minced 1 teaspoon finely chopped rosemary 2 cups chopped spinach or (or chard or kale) Juice of ½ lemon, more to taste ⅓ cup feta cheese 2 tablespoons capers A few pinches red pepper flakes grated Parmesan cheese, optional Sea salt & fresh black pepper Instructions: Thinly slice squash, about ⅛ inch thick (on a mandoline if you have one). Lay squash slices on a towel and pat dry. Cook the pasta in a pot of salted boiling water until al dente. In a large skillet heat the oil over medium-low heat. Add the garlic and rosemary. Stir until fragrant, then add the sliced squash, salt and pepper. Stir, then let the squash cook on each side until lightly browned. Stir in the lemon juice, then add the spinach and toss. Add the pasta along with a bit of the starchy pasta cooking water. Stir in feta, capers and red pepper flakes. Season to taste and add Parmesan cheese, more lemon juice, and drizzles of olive oil, as desired. https://www.insightwellness.coach/vegetarian-tacos daily 0.75 2021-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628587349865-DZ11XYMWQHQ7W86BEZN8/vegetarian-tacos-846x846.jpg vegetarian tacos - Vegetarian Tacos with Avocado Sauce Ingredients: 1 small Japanese eggplant, chopped into 1-inch pieces 1 cup chopped summer squash 1 red bell pepper, chopped into 1-inch pieces 1 cup cherry tomatoes, sliced extra-virgin olive oil, for drizzling 6 tortillas 1 cup cooked black beans, drained and rinsed 1 avocados, diced chopped cilantro 1 serrano pepper, sliced, optional crumbled cotija cheese, optional sea salt and freshly ground black pepper Avocado Tomatillo Sauce 1/3 cup tomatillo salsa 1/4 cup pepitas 1/2 avocado handful of spinach 2 tablespoons extra-virgin olive oil lime juice, to taste sea salt and freshly ground black pepper Instructions: Preheat the oven to 400° F and line a baking sheet with parchment paper. Place the chopped eggplant, squash, red pepper and tomatoes onto the baking sheet. Drizzle with olive oil and pinches of salt and pepper and roast until golden brown around the edges 25-30 minutes. Meanwhile, make the sauce. In a food processor, blend together the tomatillo salsa, pepitas, avocado, spinach, olive oil, lime juice and pinches of salt and pepper, to taste. Chill until ready to use. Assemble the tacos with the black beans, roasted vegetables, diced avocado, cilantro, serrano, and cotija, if using, and generous scoops of sauce. Serve with extra sauce on the side. https://www.insightwellness.coach/quinoa-cucumber-salad daily 0.75 2021-08-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630316612054-CSWEYPSRNQU5AMDV6RST/Capture2.jpg QUINOA CUCUMBER SALAD - Quinoa Cucumber Salad with Feta, Dili & Mint Ingredients: 1 cup (185 g) uncooked white quinoa 1 ½ cups (350 ml) filtered water (plus more as needed) fine sea or kosher salt as needed 2 large garlic cloves, peeled and put through a press or minced ¼ cup (60 ml) flavorful olive oil, plus extra for drizzling 3 tablespoons (45 ml) fresh, strained lemon juice 1 tablespoon (15 ml) champagne or white wine vinegar ¼ teaspoon freshly ground black pepper 2-3 medium-sized cucumbers 1 small bunch radishes 1/4 cup chopped mint leaves (more to taste) 1/4 cup chopped dill (more to taste) 4 ounces (110 g) feta (I like French sheep feta), sliced or crumbled (or vegan feta such as Violife brand) flaky salt Instructions: Place the quinoa in a very fine mesh strainer and place the strainer in a bowl. Fill the bowl with enough cool water to cover the quinoa and soak for 5-10 minutes, swishing the quinoa occasionally with your fingers. Rinse until the water runs clear and drain well. Place the rinsed quinoa in a large saucepan with the 1 ½ cups water and ½ teaspoon salt. Bring the quinoa to a simmer, then cover and reduce the heat to low. Cook until all the water is absorbed and the quinoa is tender with a hint of bite, about 15 minutes. If the quinoa isn’t yet cooked by the time the water is absorbed, sprinkle with a splash of water and continue cooking. Let stand 5 minutes, then fluff gently with a fork. Transfer to a large bowl and let cool to room temperature, or cover and chill for up to 3 days. In a small measuring pitcher, whisk together the pressed garlic, olive oil, lemon juice, vinegar, ¼ teaspoon salt, and the pepper. Taste, adding more salt if you feel the dressing needs it. Set aside. If your cucumbers are wider than an inch or so across, cut them in half lengthwise. Slice the cucumbers into 1/8″ thick rounds or half moons and add to the quinoa. Trim the radishes and slice them thinly. Add to the quinoa. Pour the dressing over the salad and toss well. Toss in the mint and dill and taste, adding more lemon, vinegar, salt, or pepper if you feel the salad needs it. The flavors will become more subtle as the salad sits. Scatter the feta over the top. Serve the salad topped with an extra drizzle of super flavorful olive oil and a big pinch of flaky salt. It’s best eaten within an hour or two, while the mint is fresh and green, but leftovers can be refrigerated for 1 or 2 days. As the salad sits, the quinoa will absorb flavor and moisture, so you’ll want to taste it again before serving, adding more of the vinaigrette components to boost the flavors if needed. https://www.insightwellness.coach/brothy-pinto-beans daily 0.75 2021-08-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630318208874-LIE9F98BSO1CIQ53CRQ5/Capture2.jpg Brothy pinto beans - Brothy pinto beans with Roasted Poblano Ingredients: Beans 1 pound dried pinto beans Pinch fine sea salt plus 2 teaspoons, divided Pinch baking soda 2 poblano peppers 1 quart rich vegetable broth 2 large shallots 2 bay leaves 1 teaspoon chipotle chili powder or chili powder of your choice ½ teaspoon fresh ground cumin seed To serve ½ cup crumbled Cotija cheese ½ cup grated Monterey Jack cheese ½ cup chopped cilantro 1 lime, cut into wedges 12 6- inch flour tortillas Instructions: Pick over beans and discard shriveled beans or any stones. Rinse beans several times. Set beans in a 4-quart pot and cover with cold water by 2 or 3-inches, add a pinch each sea salt and baking soda. If you have 12 hours or more, just let the beans sit overnight. If you’re short on time, bring mixture to a boil with the lid on, remove from heat and let the beans sit for as long as you have with the lid still on. When it’s time to cook the beans, if cooking on the stovetop, add the broth, shallots, bay, chili powder, and cumin to the pot. Bring to a boil, add the remaining 2 teaspoons sea salt, and continue boiling for 10 minutes. Turn heat down to a bubbly but gentle simmer, add the poblanos, and cook 45 minutes - 2 hours, until beans are tender. Stir often and add more hot water as needed. Test a few beans at a time and make sure they are all tender and creamy. Add more sea salt if needed. While the beans are boiling, roast the poblanos on a foil lined tray under your broiler, turning every few minutes until poblanos are charred all over. Remove the skins under cold running water, and chop into 2-inch sections. To make beans in your Instant Pot, soak or quick soak as outlined above, then use a slotted spoon to set beans in the Instant Pot. Add 2 cups bean soaking liquid, plus a quart of broth, roasted poblanos, shallots, bay, chili powder, cumin, and sea salt to the pot. Add lid and switch valve to sealing. Cook on high pressure for 28 - 31 minutes, depending on how much soaking time you had. (I’ve gone straight from a quick soak to the Instant Pot, so don’t worry if you didn’t have time.) Let the pressure release naturally, for about 20 minutes, then serve. Just before serving, set a cast iron skillet over medium/medium-high heat. Warm the tortillas for 1 - 2 minutes per side, until they’re a little charred. Cover warm tortillas with a towel. To serve, ladle beans and lots of broth into bowls. Top with a sprinkle of Jack and Cotija cheese, a tablespoon of cilantro, sliced avocado, lime, and hot sauce. Serve skillet-toasted flour tortillas on the side. https://www.insightwellness.coach/whole-roasted-cauliflower daily 0.75 2021-08-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630320446547-002XQPC5C55HK7FHAMZA/Capture2.jpg Whole Roasted Cauliflower - Whole Roasted Cauliflower with Tahini Sauce Ingredients: 1 large head cauliflower 1/2 cup olive oil 3 tablespoons water 2 teaspoons paprika 1 teaspoon salt 1/2 teaspoon black pepper 1/4 teaspoon dried oregano 1/4 teaspoon dried basil 1/4 teaspoon dried parsley 1/4 teaspoon garlic powder 1/4 teaspoon cumin 1/8 teaspoon cayenne pepper Tahini Dressing: 3 hints to change it up: 1. Double quantity of dressing for a great fresh Kale salad later in week! 2. Bake Cauli as above and enjoy (still super tasty) no dressing needed. 3. Simply bake a head of cauliflower with olive oil, and Salt then add dressing.) 1/4 cup olive oil 3 tablespoons tahini 1 tablespoon white vinegar*2 teaspoons lemon juice Salt + black pepper, to taste Fresh parsley, for garnishing Instructions: Preheat oven to 400 F. Line a baking sheet with parchment paper. Wash and dry cauliflower. Cut off bottom stalk of cauliflower while leaving head intact. Peel off the green leaves. Place upside down on baking sheet. Whisk together the olive oil, water, and spices. Pour 2/3rds of oil mixture into crevices of upside down cauliflower. Flip right side up and brush the top evenly with remaining oil. Bake until fork pierces cauliflower easily, 35-55 minutes, or until desired texture. While cauliflower is roasting, whisk together all the tahini sauce ingredients until smooth. Chop up some fresh parsley. Pour tahini sauce over cauliflower, garnish with fresh parsley, and serve warm. https://www.insightwellness.coach/roasted-poblano-chiles daily 0.75 2021-09-02 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630564421788-CI989U3SSP4V8P86F4TL/Capture2.jpg Roasted Poblano Chiles - Roasted Poblano Chiles Stuffed With Cheesy Butternut Squash Quinoa + Pepita Crema Ingredients: For the Quinona: 1/2 cup quinoa (white or multi), soaked 1 hour in cool water, rinsed well, and drained 3/4 cup water 1/4 teaspoon fine sea salt For the Peppers and Stuffing: 6 medium-sized, meaty poblano chiles (or other sweet or mildly spicy peppers, such as bell or Anaheim/Hatch) 1 medium yellow onion, peeled, halved, and diced 1 tablespoon olive oil 1/2 teaspoon fine sea salt 3 cups peeled, cubed butternut squash 1/4 cup water 1 cup crumbled fresh goat cheese (4 ounces / 115 grams) 1 cup grated dry jack cheese (or other tasty melting cheese such as sharp cheddar) (3 ounces / 85 grams) cilantro leaves, extra goat cheese and pepitas, lime wedges, and avocado slices for garnish (optional) For the Pepita Crema: 1 cup pepitas, raw or lightly toasted, soaked 4-12 hours in cool water and drained 1/4 teaspoons cumin seeds juice of 1-2 limes 1/2 teaspoon fine sea salt 1 large garlic clove 1 1/4 cups water Instructions: COOK THE QUINOA: In a medium saucepan, combine the soaked and drained quinoa, water, and salt. Bring to a boil, then immediately decrease the heat to very low, cover, and let steam until all the water is absorbed, 10-15 minutes. Let stand 5 minutes, then fluff with a fork. The quinoa should be cooked through but still a little bit firm. If it is too crunchy, sprinkle in a few more tablespoons of water and continue cooking. PREPARE THE PEPPERS: Preheat the broiler. Place the whole peppers on a baking sheet and broil on each side until the skin is blackened and blistered in places, a few minutes per side. Ideally, the pepper is softened, but firm enough to hold its shape. The roasting process will take about 10 minutes in total. Remove the peppers from the broiler and let them cool completely. When cool, gently peel away as much skin as will come off easily. Cut a slit down the center of each pepper, leaving them connected at the top and bottom. Working carefully in order to keep the pepper in one piece, remove the seeds and ribs; I found my fingers worked best, but do wash your hands and under your nails thoroughly with soap afterwards to remove the oils which can burn your skin (or wear gloves as you work). MAKE THE FILLING: Heat the oil in a wide skillet over a medium flame until it shimmers. Add the onions and salt and cook, stirring frequently, until the onion is tender and beginning to color. Add the squash and water, cover, and simmer until the squash is tender but still holding its shape, about 10 minutes. Let the squash mixture cool slightly, then place it in a large bowl with the quinoa. Add the cheeses and fold gently to combine. STUFF AND BAKE THE PEPPERS: Preheat the oven to 350ºF. Carefully stuff the filling into the peppers, filling them all the way and pressing them back into shape if need be. Place the peppers in a baking dish and bake until heated through, 20 minutes. MAKE THE PEPITA CREMA: Toast the cumin seeds in a small, dry skillet over a medium flame, shaking frequently, until they smell nutty, 1-2 minutes. In the bowl of a blender, combine the soaked and drained pepitas, toasted cumin seeds, juice of 1 lime, salt, garlic, and half of the water. Blend to a paste, slowly adding the rest of the water to make a thick sauce. Blend on high until very smooth, 3-5 minutes. Taste, adding more salt or lime if you feel it needs it. The crema will keep refrigerated for up to 1 week. SERVE THE PEPPERS: Place each pepper on a plate in a puddle of crema. Drizzle a little extra crema over the peppers and garnish with goat cheese, cilantro, and pepitas if you like, adding avocado slices and lime wedges to the plates. Extra peppers can be made ahead and refrigerated until ready to serve for up to a few days. https://www.insightwellness.coach/vegan-blueberry daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630917875785-TRMAFNGK2YNU61W19S5F/IMG_7284.jpg VEGAN BLUEBERRY - Vegan Blueberry Power Smoothie Ingredients: Per serve… 1 tablespoon chia seeds (either color) mixed with 3 tablespoons almond milk, mixed to combine + left 30 minutes until gel-like.1 cup almond milk (preferably homemade) 1 frozen banana, chopped into chunks 1/2 cup frozen blueberries (preferably locally grown or organic) 1-2 heaped tablespoons vanilla pea protein powder 4 Brazil nuts 1/2 teaspoon ground cinnamon Whizz everything in your blender until smooth and creamy and serve right away. Makes approx. 600ml. https://www.insightwellness.coach/baked-sweet-potatoes daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1631508110777-B12R8UU8QAQJZG4DE6YK/img4.jpg Baked Sweet Potatoes - Baked Sweet Potatoes with Spiced Lentil Salad & Lemon Tahini Dressing Ingredients: For the sweet potatoes: 4 medium sweet potatoes, scrubbed 1 cup (200 grams) dried brown or pardina lentils, rinsed 1 tablespoon olive oil 1 teaspoon cumin seeds 1 small white or yellow onion, diced 3 cloves garlic, finely minced 2 tomatoes, chopped, or 1 (14.5-ounce) can diced tomatoes, drained 1 tablespoon finely grated or minced fresh ginger 1/4 teaspoon ground cinnamon 1/2 teaspoon sweet paprika 1 tablespoon harissa paste (or 1 teaspoon ground chili powder) 1/2 teaspoon salt 4 cups firmly packed baby spinach 2 tablespoons pomegranate molasses (optional) 1/2 cup lemon tahini dressing (below) Optional toppings: chopped fresh parsley, chopped fresh cilantro, snipped fresh chives, or chopped scallions For the lemon tahini dressing: 1/4 cup tahini 1 clove garlic, finely minced or grated 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon agave nectar or maple syrup 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: 1. Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork-tender. 2. Meanwhile, cook the lentils according to their package instructions. Drain well. 3. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. 4. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup if needed to prevent sticking. Stir in the pomegranate molasses. Taste and adjust seasonings if desired. 5. Cut each sweet potato in half and use a fork to coarsely mash the flesh, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini dressing and the optional fresh herbs. For the lemon tahini dressing: 1. Combine all the ingredients, plus 1/4 cup warm water, in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.) https://www.insightwellness.coach/lacinato-kale daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632206771625-S3UCX81HQ69ZOVV77LGN/img7.jpg Lacinato Kale - Lacinato Kale & Mint Salad With Spicy Peanut Dressing Ingredients: For the Lacinato kale and fresh mint salad: 1 bunch (large) lacinato kale, chopped very small, almost minced 1 cup fresh mint, minced 1 cup walnuts, chopped For the spicy peanut dressing: 3 tablespoons smooth natural peanut butter 3 tablespoons warm water 3 tablespoons rice wine vinegar 1 tablespoon pomegranate molasses 1 tablespoon soy sauce 1 teaspoon fresh garlic, minced 2 teaspoons fresh ginger, peeled and minced 1 teaspoon sesame oil 1 teaspoon dried red chili flakes Instructions: 1. Toss the chopped kale, chopped mint and the walnuts together. If you haven't made the dressing yet, do that next. 2. Put the peanut butter, warm water, garlic, rice wine vinegar, pomegranate molasses, soy sauce, minced ginger, sesame oil and red chili flakes into a blender and whirl away at high speed until everything is smooth. 3. Toss the dressing with the salad. Maybe not all at one time. Pour and toss about half of the dressing and then decide if it needs more. https://www.insightwellness.coach/asparagus-polenta daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632708056426-EXXR8CO5AOK8R4LIQN3U/img+9.JPG Asparagus Polenta - Asparagus Polenta Bowls with Sautéed Greens and Ricotta Ingredients: Polenta: 4 cups water, plus 1 cup more as needed 1 cup dry polenta (also known as corn grits) 1/2 teaspoon sea salt 2 tablespoons butter ☘️ Vegetables: 1 pound asparagus, woody ends snapped and well rinsed Sea salt 1/2 pound broccoli rabe 2 cups arugula, kale, or greens of choice 4 tablespoons extra virgin olive oil 4 cloves garlic, smashed, peeled, and minced 3/4 teaspoon red pepper flakes, or to taste Zest of 1 lemon plus a squeeze of juice ✨ Toppings: 1 cup ricotta cheese Fresh ground pepper Sea salt Red pepper flakes Extra virgin olive oil Radish slices, sprinkled with a squeeze of lemon and sea salt Instructions: 1. In a 2-quart pot, bring 4 cups cold water to a boil. Add 1/2 teaspoon sea salt and then whisk in polenta. Bring to a boil, then turn down to a low simmer. Cook, stirring often, about 40 minutes, or until polenta is tender and creamy. If needed or desired, add up to 1 cup more water. Add sea salt to taste. 2. Meanwhile, thoroughly rinse vegetables and arrange them on a towel to dry. 3. Preheat oven to 200 degrees F. 4. Bring a big pot of cold water to a boil. Blanche asparagus 1 - 2 minutes, remove from boiling water with tongs and set under cold running water. Repeat for the broccoli rabe. Pat vegetables dry with a clean towel. 5. Set a 9 or 10-inch skillet over medium/medium-high heat (hot, but not so hot the oil smokes). Add 1 tablespoon olive oil and half the asparagus. Sprinkle with sea salt. Sauté 2 minutes, or just until golden and slightly blistered. Remove to a large platter and set in the warm oven. Repeat for remaining asparagus. To the same skillet, add another tablespoon olive oil, broccoli rabe, and a pinch sea salt, and sauté for about 4 minutes. Remove to warm platter. Remove skillet from heat briefly. 6. Once the skillet has cooled slightly, lower heat to medium, and add the remaining 2 tablespoons of olive oil. Add red pepper flakes and garlic and cook for 1 minute. Add arugula or kale, and sauté just until wilted. Sprinkle with sea salt. Spoon mixture over rabe and asparagus. Add sea salt to taste. Top with lemon zest and a squeeze of lemon juice. 7. Spoon ricotta into a small bowl and add a pinch for each sea salt, pepper, and red pepper flake. Drizzle with olive oil. 8. To serve, spoon polenta into shallow bowls, pile with cooked vegetables, and dot with ricotta mixture. Garnish with radishes and red pepper flakes to taste. https://www.insightwellness.coach/a-vibrant-beet daily 0.75 2021-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633420183140-QY2LG1JIIY8QZUSZ2WAF/IMG_7284.jpg A Vibrant Beet - A Vibrant Beet Caviar Ingredients: 4 medium beets, washed and trimmed 5 plump dates, pitted and chopped 2 tablespoons cognac (bourbon, or vodka) 4 garlic cloves, peeled and smashed 2 tablespoons lemon juice, plus more to taste 1/2 cup chopped toasted walnuts 3/4 teaspoon fine grain sea salt 3 tablespoons creme fraiche, plain yogurt, or sour cream lots of freshly chopped chives Instructions: 1. Preheat the oven to 400F with a rack in the center. Puncture the beets with a fork a few times, and roast for an hour, or until the beets are completely tender when you test by cutting into the center with a knife. 2. In the meantime, gently heat the cognac in a small saucepan. Place the dates in a glass bowl, and, when just hot, pour the alcohol over the dates. Jostle around a bit, and soak for at least 10 minutes. 3. When the beets are cooked and cool enough to peel, remove the skins and chop into cubes. Place in a food processor with the dates, cognac, and garlic. Puree until the texture is to your liking. 4. Transfer to a serving bowl before adding the lemon juice, walnuts, and salt. Taste, and adjust the seasoning if needed. Serve swirled with the creme fraiche, and finished with chives. https://www.insightwellness.coach/creamy-pumpkin-spaghetti daily 0.75 2021-10-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1634175551368-G71WAJ612D9WH8DPXHS8/img7.jpg Creamy Pumpkin Spaghetti - Creamy Pumpkin Spaghetti With Garlic Kale Ingredients: For the Pumpkin Sauce: 1 cup sun-dried tomatoes packed in oil 1 onion, chopped 2 cloves garlic, minced 3 sage leaves, minced 1 1/2 cups pumpkin puree 1 cup tomato puree or tomato sauce 4 cups chicken broth 1 teaspoon dried basil plain yogurt teeny tiny pinch of cinnamon For the Pasta: 8 ounces bucatini, perciatelli, or spaghetti 1 lb. lean ground turkey 1 onion, thinly sliced 1 tablespoon chili powder 1 teaspoon garlic powder For the Garlic Kale: 2 tablespoons garlic-infused olive oil 1 bunch kale, stems removed, leaves chopped Manchego or Parmesan cheese for topping Instructions: 1. Sauce: In a large pot over medium-high heat, add the sun-dried tomatoes and a few tablespoons of the oil. Add the onion, garlic, and sage with the sun-dried tomatoes and saute until soft and fragrant. Add the pumpkin puree, tomato puree, chicken broth, basil, and cinnamon. Simmer for 15 minutes or so, adding more water or broth as needed to keep the sauce from getting too thick. Puree in a blender or with an immersion blender directly in the pot until mostly smooth. Stir in cream and season to taste with salt, pepper, and red pepper flakes for heat. 2. Pasta: Boil the pasta according to package directions. While the pasta is boiling, brown the turkey in a large skillet with the onion, chili powder, and garlic powder. Add a few tablespoons of water if necessary to keep everything moist. 3. Kale: Heat the olive oil over medium heat. Add the kale and saute until wilted. Toss the turkey, sauce, and pasta together. Serve with kale. Top everything with cheese. https://www.insightwellness.coach/crispy-sweet-potatoes daily 0.75 2021-10-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1634604872104-5HMBLJSOB5KBH0QHL7DB/img6.jpg Crispy Sweet Potatoes - Creamy Sweet Potatoes with Miso-Tahini Drizzle Ingredients: For Potatoes: 4 large sweet potatoes, sliced into 1/2 – 3/4 inch thick rounds 1 teaspoon salt 1 teaspoon baking soda 3 tablespoons olive oil For Sauce & garnish: 2 tablespoons tahini 2 tablespoons white miso paste 3 tablespoons rice vinegar 1 tablespoon sesame oil 6 tablespoons hot water 1 tablespoon sesame seeds, lightly pan-toasted 3 tablespoons green onions, finely chopped Instructions: Preheat oven to 450 degrees Fahrenheit. Add water, potatoes, salt and baking soda to a 3-quart saucepan. Bring to a boil. Boil potatoes for 10 minutes or until fork-tender. Drain and cool for 5 minutes. Toss potatoes in olive oil. Arrange on silicone-lined baking tray and bake for 40 minutes, turning each potato over about halfway through. Meanwhile, make your sauce by whisking tahini, miso, sesame oil, vinegar, and hot water in a small microwaveable bowl. If lumpy, feel free to put your sauce in the microwave for 10-15 seconds at a time. Remove your potatoes from the oven and let stand for 5 minutes. Drizzle miso-tahini sauce on top and sprinkle on sesame seeds and green onions. Serve. https://www.insightwellness.coach/butternut-squash daily 0.75 2021-10-25 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635168799019-6MG5NCEDTYZQ114C0F2H/img5.jpg BUTTERNUT SQUASH - Butternut Squash + Spinach Pasta Ingredients: 3-4 cups butternut squash, cubed (may purchase pre-cut for ease) 2 tablespoons olive oil 1 tablespoon minced garlic 8 ounces gluten-free pasta 1 onion, diced 5 oz fresh, organic spinach 1/2 cup vegetarian no-chicken broth/vegetable broth 1/4 cup + more for topping vegan parmesan cheese red pepper flakes, to taste salt, to taste pepper, to taste toasted pine nuts, for garnishing Instructions: Preheat the oven to 400 degrees. Arrange the cubed butternut squash pieces on a baking sheet and drizzle with olive oil and sprinkle with salt and pepper. Roast in the oven until the squash starts to turn golden, about 15-20 minutes. Meanwhile, cook the pasta according to package directions. In a large skillet, heat 2 tablespoons of olive oil, minced garlic, and salt over medium heat. Add the diced onion and saute until translucent. Next, add the broth, vegan parmesan cheese, and red pepper flakes. Simmer over low heat to combine the flavors. ** VEGAN PARMESAN "CHEESE" 1 1/2 cup raw cashews 6 tablespoons nutritional yeast 1 1/2 teaspoon salt 1/2 teaspoon garlic powder Blend all ingredients together until well combined and obtain a parmesan cheese consistency. Drain the pasta, then add it to the skillet. Finally add the butternut squash and spinach to the skillet, cooking for a few more minutes until the spinach begins to wilt. Serve with more vegan parmesan cheese, toasted pine nuts and red pepper flakes if desired! https://www.insightwellness.coach/acorn-squash-soup daily 0.75 2021-11-02 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635830287104-QYWV0UNX7IB8KDLNZPMC/IMG_7287.jpg ACORN SQUASH SOUP - Acorn Squash Soup Ingredients: FOR THE SOUP 1 yellow onion trimmed and halved (not peeled) head garlic cut in half, lengthwise (not peeled) 2 small carrots wash and trimmed 4 sprigs of fresh thyme Olive oil Kosher Salt freshly ground black pepper 1 1/2 pounds acorn squash halved 1 pound kabocha squash 4 cups vegetable or chicken stock divided 2 tablespoons sour cream or créme fraîche Instructions: TO MAKE THE SOUP: Preheat your oven to 350 degrees F. Line a baking sheet with parchment. Add the yellow onion and garlic, cut side up, along with the carrots and thyme. Drizzle everything with about a tablespoon of olive oil and add a few pinches of salt and rounds of pepper. Flip the onion and garlic over so the cut side down hits the baking sheet. This will make it so they steam and roast slowly versus burn. Add the acorn squash and kabocha squash, cut side down, to the baking sheet. Transfer to the oven to bake until tender, about 45 minutes. Remove the baking sheet from the oven and place it on the counter to chill for about 10 minutes. You really just want it to cool until you can handle it. Peel the onion and discard the skins. To a blender, add half of the vegetable stock or chicken stock. Scoop out the flesh of the acorn and kabocha squash and add it to the blender. And then add the removed thyme leaves, carrots, peeled onion and squeeze in the roasted garlic cloves. Lastly, add the sour cream or créme fraîche and a few pinches of salt and a few rounds of black pepper. Blend until very smooth, being sure to allow some of the steam out, along the way. Continue until very smooth. Add the remaining stock and blend it up once again. Give it a taste and adjust the salt and pepper to taste. If you want it creamier, feel free to add a tablespoon or two more of sour cream or créme fraîche. If the soup is cold, feel free to add it to a pot or saucepan and warm it up until hot. Divide it amongst bowls and drizzle with créme fraîche, crispy sage and a drizzle of good olive oil. TIPS AND TRICKS: Use whatever combo you want for the squash! If you don’t kabocha squash, feel free to use butternut or sugar pumpkin puree! This soup freezes really well. Allow it to come down to room temperature and then transfer it to a freezer-safe container. https://www.insightwellness.coach/roasted-vegetable-bowls-with-green-tahini daily 0.75 2021-11-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1636425769388-TMAQKSE03IWXKIG62O47/IMG_7287.jpg Roasted Vegetable Bowls With Green Tahini - Roasted Vegetable Bowls With Green Tahini Ingredients: Roasted Vegetables 8 large carrots, peeled and chopped 3 golden potatoes, chopped 1 head of broccoli, cut into florets 1 head of cauliflower, cut into florets olive oil and salt Green Tahini 1/2 cup olive oil (mild tasting) 1/2 cup water 1/4 cup tahini a big bunch of cilantro and/or parsley 1 clove garlic a squeeze of half a lemon (about 2 tablespoons) 1/2 teaspoon salt (more to taste – I like 3/4 teaspoon) Optional Extras: hard-boiled eggs avocados chicken, tofu, any other protein Instructions: Prep: Preheat the oven to 425 degrees. Roasted Vegetables: Arrange your vegetables onto a few baking sheets lined with parchment (I keep each vegetable in its own little section). Toss with olive oil and salt. Roast for 25-30 minutes. Sauce: While the veggies are roasting, blitz up your sauce in the food processor or blender. Finish: Voila! Portion and save for the week! Serve with avocado or hard-boiled eggs or… anything else that would make your lunch life amazing. https://www.insightwellness.coach/kale-salad-with-warm-apple daily 0.75 2021-11-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637064528187-FZMQ39NWWFY1DQFY8RP5/acca51a4-99ec-90bc-12b3-bd6d911268b9.png Kale Salad with Warm Apple - Kale Salad with Warm Apple Cinnamon Balsamic + Cranberry Walnut Clusters Ingredients: 2 bunches kale, (curly kale works best) 2 apples, (sliced or diced) cranberry walnut clusters, Apple Cinnamon Balsamic Dressing: 1 tbsp balsamic vinegar 2 tbsp apple cider vinegar 3 tbsp oil (walnut, olive, grapeseed, avocado) 3 tbsp maple syrup 1/4 tsp + pinch cinnamon pinch salt Cranberry Walnut Toppings: 1/2 cup dried cranberries (or cherry's) 1/2 cup walnuts 1/4 tsp cinnamon Optional: Goat Cheese Crumbles on the very top :) Instructions: Wash your kale and tear the leaves from the stem into medium-sized pieces. Place in a large bowl Blend all your dressing ingredients together. You can either warm it in a small saucepan or in a microwave-safe bowl Cranberry Walnut Clusters: In a medium skillet, melt the sugar over medium heat ** NOTE: be careful as it could burn quickly Once the sugar starts to liquefy, add the cranberries and walnuts, remove from heat, and stir to coat them with the sugar. Salad: Pour the dressing over the kale and with your hands massage the kale with the dressing until the leaves turn soft and a dark green hue (about 3-5 minutes) **NOTE: remember you warmed it up, so be careful not to burn yourself! Top the salad with the sliced/diced apples + cranberry walnut clusters https://www.insightwellness.coach/mushroom-bowls daily 0.75 2021-11-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637553334560-N6PVEMUP1JVT7U9LBLFF/Mushroom-Bowls-2.jpg Mushroom Bowls - Amazing Mushroom Bowls With Kale Pesto Ingredients: Smoky-Sweet Marinade 1/4 cup olive oil 1/4 cup maple syrup 1/4 cup soy sauce 1 teaspoon smoked paprika 1/2 teaspoon cumin 1/2 teaspoon Italian seasoning 1/2 teaspoon onion powder 1/2 teaspoon garlic powder salt and black pepper (to taste) Bowls 16 ounces fresh mushrooms, washed and cut into thick-ish slices 2 cups fresh pineapple chunks 2–3 bell peppers rice or cauliflower rice kale pesto, magic green sauce, or any other yummy sauce Instructions: Whisk or shake the marinate in a jar until combined. Place mushrooms in a shallow bowl. Cover with enough marinade to get some flavor on each of the mushroom pieces (you might have some marinade left – that’s okay, you can use it later in this recipe, or save for next week’s bowls). Preheat oven to 450 degrees. Let the mushrooms rest for 20-30 minutes while you prep other ingredients, including your sauce! Place peppers, pineapple, and mushrooms with marinade each on their own sheet pans. Bake for 20-or-so minutes, rotating pans as needed, until you get some nice browning on everything (peppers will roast a few minutes faster). You can use the broiler to help with the browning as needed. https://www.insightwellness.coach/eggplant-and-zucchini daily 0.75 2021-11-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638238002809-K8GT5XR2W34EGZ1VJNSV/Screenshot+2021-11-29+185908.png Eggplant and Zucchini - Eggplant and Zucchini Lasagna Ingredients: 3 teaspoons sea salt 2 large eggplants Olive oil 3 zucchini 12 ounces frozen chopped spinach 16 ounces whole milk ricotta cheese 8 ounces grated Quattro formaggi cheese (can sub fontina or provolone) 24 ounces marinara sauce (I recommend Rao’s; it’s a simple list of ingredients with no added sugar) Chopped basil leaves for garnish Instructions: Preheat oven to 400 degrees Fahrenheit. Cut eggplant into long 1/2 inch thick slices, slicing lengthwise. Cut zucchini lengthwise into 1/4 inch thick slices. Salt eggplant and zucchini. Let sit for 20 minutes. Drain excess liquid using a colander, then wipe off any remaining water and salt using a paper towel. Brush each slice of eggplant with olive oil, covering both sides. Arrange on 2 large baking trays and bake for 20 minutes. Remove from oven and let cool. Repeat previous step with zucchini, but this time, bake for 10 minutes instead of 20. Remove from oven and let cool. In the meantime, prep your filling. Defrost your spinach in the microwave, then squeeze out any extra water. Stir spinach and ricotta together. Assemble your lasagna in a 9×13 pan. Place half your tomato sauce in the pan and spread it out so the bottom is coated evenly. Layer half your zucchini and eggplant slices over the sauce (overlaps are okay), then top with all your spinach and ricotta mixture. Layer on your remaining eggplant and zucchini, top with remaining sauce, then sprinkle grated cheese on top. Bake lasagna for 30 minutes, then broil for 2 minutes until the cheese is nice and bubbly. https://www.insightwellness.coach/harissa-squash-and-chickpea daily 0.75 2021-12-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639009768336-5R8AX9RCZ0OQXJMBCS0D/Food+for+the+month+and+Recipes+%2810%29.png Green Bean Casserole - Harissa, Squash, and Chickpea Stew with Crispy Kale Chips Ingredients: Stew 2 Tbsp extra-virgin olive oil 3 Tbsp harissa paste 1 (2–3 pound) creamy-fleshed pumpkin such as kabocha or red kuri or buttercup (NOT butternut, which is too stringy for this recipe), seeded, peeled, and cut into 1⁄2-inch cubes 1 onion, diced 2 cloves garlic, minced 2 cups cooked chickpeas (from 1 (19 oz.) can) 2 to 3 cups water 1/2 cup orange juice salt, to taste Kale Chips 1/2 bunch (4 cups) curly kale, de-stemmed and torn 1 tsp extra-virgin olive oil salt, to taste Instructions: Preheat oven to 425ºF. In a large pot, heat oil and harissa over medium heat. Once fragrant, add squash, onion and garlic; sauté for 8 minutes. Add chickpeas, 2 cups water, orange juice and season with salt. Bring to a boil, reduce to a simmer, cover and cook, stirring once or twice, for 15 minutes, until squash is tender. Add additional water if a thinner consistency is desired. Adjust seasoning. Meanwhile, on a large rimmed baking sheet or two medium baking sheets, massage kale with oil and salt. Spread into a single layer (no layering or they will not crisp). Roast for 5 minutes, toss, roast for 5 more minutes, toss, and roast for an additional 5 to 10 minutes, or until all chips are fully crisped. Turn off the oven and leave the oven door ajar with kale chips up to 15 minutes (optional; this ensures they’re very dry if making ahead). To serve, ladle stew into bowls and garnish with a mound of kale chips. Enjoy immediately. https://www.insightwellness.coach/crispy-cauliflower-gnocchi daily 0.75 2021-12-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639451134622-BNCS7V48CONV9KTLRNLM/Screenshot+2021-12-13+195253.png Crispy Cauliflower Gnocchi - Crispy Cauliflower Gnocchi with Parmesan Pea Purée Ingredients: Gnocchi 1 head cauliflower, washed and chopped 1 large russet potato, peeled and chopped 1 tablespoon minced garlic 1/3 cup vegan parmesan cheese 2 cups cassava flour salt & pepper, to taste olive oil (for roasting the potato and cauliflower) 1-2 tablespoons coconut oil (for crisping the gnocchi) Parmesan Pea Purée 2 cups frozen peas 1/4 cup vegan parmesan cheese 1 teaspoon minced garlic 1/4 teaspoon salt 1 tablespoon vegan/plant butter 1 tablespoon non-dairy yogurt (or you can use plant milk) 1 tablespoon diced mint leaves Garnishes toasted pine nuts mint leaves parmesan cheese Vegan Parmesan Cheese 1 cup raw pumpkin seeds 1/4 cup hemp seeds 1/4 cup nutritional yeast 1/2 teaspoon garlic powder 1 teaspoon salt Instructions: Heat oven to 425° F. Add the chopped cauliflower and potato to a baking sheet and drizzle with olive oil and sprinkle with salt and black pepper. Sprinkle on the minced garlic. Place in oven and roast until vegetables are pierced easily with a fork, about 20 minutes. Remove from oven and let cool. While those are roasting, make your Vegan Parmesan Cheese. In your food processor/blender, blend all ingredients until you have a fine, Parmesan Cheese-like texture. Store in an airtight container in the fridge. Now make your parmesan pea puree. Pour 2 cups of peas into a glass measuring cup/glass bowl and cover the peas with water. Microwave the peas for 2 minutes, strain and then place the peas into your food processor/blender. Add the remaining pea purée ingredients to the food processor/blender and blend on high until very smooth. Cover and set aside while you make your gnocchi. Using your stand mixer, beat the cauliflower and potato together with the flat beater, then add the garlic and 1/3 cup vegan parmesan cheese (If you don't have a stand mixer, you may use a hand beater). Gradually add the flour, ¼ cup at a time, until dough holds together and is almost smooth. Add more flour, 1 tablespoon at a time if the dough is sticky. Turn dough onto a lightly floured surface and knead gently a few times. Divide into 6 equal pieces. Roll each portion of dough into a ½-inch thick rope. Cut the rope into 1-inch pieces. Transfer to parchment-lined baking sheet and repeat with remaining dough. Optional: roll each gnocchi piece down the back of a fork to achieve the texture shown in these photos. Bring a large pot of water to a boil over high heat. Cook gnocchi in batches for 5-7 minutes. Stir occasionally to keep gnocchi from sticking to the bottom of the pan. Gnocchi is cooked when it floats to the surface. Remove the gnocchi with a slotted spoon and transfer to a baking sheet in a single layer. Repeat with remaining gnocchi. I cooked all the gnocchi in 2-3 batches. Melt 1 tablespoon of coconut oil in large skillet over medium heat until melted, then add the gnocchi to the pan. Saute the gnocchi until it starts to turn golden and crispy, tossing frequently to crisp on all sides. Serve immediately with Parmesan Pea Purée, toasted pine nuts, mint leaves and more vegan Parmesan cheese. https://www.insightwellness.coach/brown-butter-soy-sauce-mushrooms daily 0.75 2022-01-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641278726045-R5YZHQRKFJYXV4L5ERCF/aa.jpg Brown Butter Soy Sauce Mushrooms - Brown Butter Soy Sauce Mushrooms Ingredients: 3 tablespoons butter 2 teaspoons minced garlic 2 tablespoons low sodium soy sauce 1 tablespoon minced scallions plus more for garnish 1 tablespoon neutral cooking oil 1 pound (16 ounces) matsutake or cremini mushrooms Salt and pepper to taste Instructions: In a small saucepan, heat butter over medium-low heat until it starts to brown. Remove from heat. Whisk in soy sauce and minced scallions. Set aside. In a medium saucepan, heat oil over medium low heat for 1 minute. Add garlic and cook for 2 minutes. Add mushrooms and cook for 5-6 min or until just tender. Add butter-soy sauce to the mushrooms and cook for 2 more min. Season with salt and pepper to taste. Garnish with more scallions and serve mushrooms immediately, either on their own as an appetizer or over rice. https://www.insightwellness.coach/vegan-pie-with-creamy-leeks daily 0.75 2022-01-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641734518634-KF1P3GY9V6FJPBRY27GX/aa.jpg Vegan Pie With Creamy Leeks - Vegan Pie With Creamy Leeks and Mushrooms Ingredients: 1 tbsp olive oil 2 medium leeks, trimmed and sliced into discs 3 cloves garlic, minced 500 g button mushrooms, sliced 1 tsp dried mixed herbs A pinch of salt and pepper FOR THE SAUCE 1 tbsp dairy-free butter 2 tbsp flour 350 ml dairy-free milk ⅛ tsp ground nutmeg A pinch of salt and pepper FOR THE PASTRY 1 roll vegan puff pastry 4 tbsp aquafaba (liquid from a tin chickpeas or other legume), or just 4 tbsp dairy-free milk, for glazing Instructions: Add the olive oil to a large saucepan on a medium heat. Fry the leeks and garlic for 2 minutes, to soften. Add the mushrooms, herbs, salt and pepper and stir for a minute. Place the lid on top and cook for 8 minutes Meanwhile, in a small saucepan, melt the dairy-free butter on medium heat. Add the flour and stir until combined. Slowly add in the milk, a tablespoon at a time and whisk, until you have a smooth thick mixture. Stir in the nutmeg and season with salt and pepper Combine the cooked leeks and mushrooms with the sauce and leave to cool completely Make sure your puff pastry is at room temperature (if using frozen, leave at room temperature overnight) and preheat the oven to 200C. Add the leek and mushroom mixture to a pie dish and top with the puff pastry, cutting off any excess pastry around the edges. Crimp the edges using a fork and score a criss-cross pattern on the top with a sharp knife. Finally, dip a pastry brush in the aquafaba (or a little dairy-free milk) and brush the top of the pie, to help it brown, plus secure the edge of the pie crust to the dish. Cook for 25 minutes until golden brown. Serve straight away. https://www.insightwellness.coach/vegetable-cabbage daily 0.75 2022-01-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642394264110-CRFSFKURHHEJKJG1FBFD/Screenshot+2022-01-16+213746.png Vegetable Cabbage - Vegetable Cabbage Soup Ingredients: 2 tbsp. extra-virgin olive oil 1 large onion, chopped 2 carrots, chopped 2 stalks celery, minced 1/2 tsp. chili powder Kosher salt Freshly ground black pepper 1 (15-oz.) can white beans, drained and rinsed 2 cloves garlic, minced 1 tsp. thyme leaves 4 c. low-sodium chicken (or vegetable) broth 2 c. water 1/2 large head cabbage, chopped 1 (15-oz.) can be chopped fire-roasted tomatoes Pinch red pepper flakes 2 tbsp. freshly chopped parsley, plus more for garnish Instructions: In a large pot (or dutch oven) over medium heat, heat olive oil. Add onion, carrots, and celery, and season with salt, pepper, and chili powder. Cook, stirring often, until vegetables are soft, 5 to 6 minutes. Stir in beans, garlic, and thyme and cook until garlic is fragrant, about 30 seconds. Add broth and water, and bring to a simmer. Stir in tomatoes and cabbage and simmer until cabbage is wilted, about 6 minutes. Remove from heat and stir in red pepper flakes, and parsley. Season to taste with salt and pepper. Garnish with more parsley, if using. https://www.insightwellness.coach/vegan-red-lentil daily 0.75 2022-01-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642997065584-10BMMHIBRAHOAU0U8HN3/Food+for+the+month+and+Recipes+%2814%29.png Vegan Red Lentil - Vegan Red Lentil Curry Ingredients: 1 tablespoon refined or virgin coconut oil, or a neutral-flavored oil 4 cloves garlic, minced 2 inch piece of fresh ginger, peeled and minced or grated 1 tablespoon minced fresh turmeric, or 1 teaspoon ground turmeric 1-2 serrano peppers, diced (see recipe note below on spice level) 1 teaspoon ground cumin 1/2 teaspoon ground coriander 1/2 teaspoon Indian red chili powder (if you only have regular chili powder, which is a blend, use 1 teaspoon) 2 teaspoons curry powder 1 teaspoon garam masala Kosher salt or sea salt to taste (I use about 1 tsp kosher salt, and add more at the end) Freshly cracked black pepper to taste 1 cup (180-190g) red lentils, or split red lentils (the split variety will cook a bit quicker) 2 cups (480 mL) low-sodium vegetable broth 1 (14-ounce / 400g) can crushed tomatoes (or half of a 28-ounce can) 1 (13.5-ounce/400 mL) can full-fat coconut milk 3 tablespoons unsweetened creamy almond butter 1/2 a small lemon, juiced 1/2 cup (~8g) fresh cilantro, roughly chopped For serving: Basmati or Jasmine rice and Indian flatbread such as roti, paratha, or naan Instructions: Rinse the lentils in cold water until the water runs clear. Heat a large, deep skillet or large saucepan over medium-high heat and add the coconut oil. Once the oil is shimmering, add the garlic, ginger, fresh turmeric (if using), and Serrano pepper and cook for 2 minutes, stirring frequently to prevent garlic from burning. Add the cumin, coriander, chili powder, curry powder, garam masala, salt, and black pepper to taste, and cook for 30 to 60 seconds until fragrant, tossing frequently to prevent burning. If using ground turmeric instead of fresh turmeric, add the ground turmeric now, along the the rest of the spices. Pour in the vegetable broth, and use a wooden spoon or spatula to scrape up any browned bits on the bottom of the pot. Add in the lentils and the crushed tomatoes and mix well. Reduce the heat to low and cover the pan with a lid. Simmer for 20 to 25 minutes, or until the lentils are cooked through and have mostly softened. If you find that the lentils are not quite soft after 25 minutes, add a few spoons more of broth or water and cook for another 5 minutes. Remove the lid and stir in the coconut milk, almond butter, along with salt and pepper to taste Continue cooking on low heat, uncovered for 5 to 8 minutes, until the curry has thickened and is creamy. Finally, stir in the lemon juice and cilantro, and turn off the heat. If you want your lentils to even creamier and more on the puréed side, use an immersion blender to lightly purée the curry. Serve the curry with rice and/or Indian flatbread and garnish with additional cilantro. Store leftovers in the fridge for 3-4 days. NOTES If you can’t tolerate spicy food whatsoever, you can omit the chili peppers. If you can handle a little heat, use one Serrano pepper (remove the seeds) or one jalapeño pepper (with the seeds), and if you really like things on the spicy side, use two Serrano peppers (with seeds intact). https://www.insightwellness.coach/sauted-tenderstem daily 0.75 2022-02-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1643680907802-UDGZRC5TWUC6AV0L28UG/Food+for+the+month+and+Recipes+%281%29.png SAUTÉED TENDERSTEM - Sauteed Tenderstem with Garlic Mushrooms Ingredients: 200 g Tenderstem 200 g chestnut mushrooms, sliced 2 tsbp vegetable oil, (such as light olive oil or coconut oil) FOR THE BALSAMIC SAUCE: 2 tbsp soy sauce, (or tamari /coconut aminos for gluten-free version) 2 tbsp balsamic vinegar 3 garlic cloves, minced salt and pepper, to taste Instructions: TO MAKE THE SAUCE In a small bowl or jug, mix together all the sauce ingredients. Taste and adjust, if needed and set aside. TO COOK THE MUSHROOMS & TENDERSTEM Add the oil to a large sauté pan (with a lid but leave it off for now) on medium-high heat. Add the sliced mushrooms and cook for 5 minutes, shaking or stirring them every now and then. Add in the sauce and stir to coat the mushrooms. Add the tender stem, put on the lid and cook for 5 minutes. Serve and enjoy! This makes a wonderful side dish but can also be made into a main meal too. https://www.insightwellness.coach/mexi-meal daily 0.75 2022-02-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644290151664-XVEKO47T0ITGB09Q24RD/Food+for+the+month+and+Recipes+%283%29.png Mexi meal - Mexi meal that takes 20 min. Ingredients/Instructions: Vege Refried beans Sautee 1/2 chop onion 1 Lime juice 1 can green chilies 1/2 tsp Cumin 1/4 tsp garlic powder Sautee In a second saucepan 1/2 Onion chopped 1 Chopped ham steak 1 can Black beans Chopped colorful pepper Sautee Add chopped cilantro Place on lettuce Add chopped tomato Fresh ripe avocado A few corn tortillas And pepper flakes https://www.insightwellness.coach/loveyourself daily 0.75 2022-02-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644456419586-7SZGU5UAOW2500X7VG0V/Buffer+Posting+III+%2856%29.png Landing Page https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644407783281-UNR2CC8QPIP72DA2U14X/LEARN+TO+LOVE+YOURSELF+%284%29.png Landing Page - Make it stand out JOIN ME FOR THE 5-Day Learn to Love Yourself Challenge Our goal for this challenge is to be able to stand in front of a mirror, look at yourself and genuinely say I LOVE YOU and feel that love for yourself. You spend every single second of every single day with your body, so it’s super important to love it, to love who you are. If you don’t love or like yourself, you are filling your body with negative energy that makes you feel even worse. When you love yourself, your energy flows freer and supports you – You feel so much better. https://www.insightwellness.coach/eggplant-meatballs-over-cauliflower daily 0.75 2022-02-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1645512257996-H36SVA901C46X9QPFSXT/Food+for+the+month+and+Recipes+%286%29.png Eggplant Meatballs over Cauliflower - Eggplant Meatballs over Cauliflower Puree and Pesto! Ingredients: EGGPLANT MEATBALLS: 1 tablespoon olive oil 1 unpeeled eggplant cut into 1-inch cubes Salt 1/4 cup water 2 garlic cloves minced 1 shallot or 1/4 yellow onion peeled and minced 1/4 teaspoon crushed red pepper 1 teaspoon dried oregano 3/4 teaspoon salt 2 tablespoons minced basil 2 tablespoons minced Italian parsley 3/4 cup Italian seasoned breadcrumbs 1/4 cup finely grated Parmesan-Reggiano cheese 1 large egg beaten CAULIFLOWER PUREE: 1/2 head of cauliflower 2 tablespoon unsalted butter 2 tablespoons creme fraiche Salt EASY EVERYDAY PESTO: 1 cup fresh basil 1/2 cup Italian parsley leaves 1/4 cup finely grated Parmesan-Reggiano cheese 1 tablespoon pistachios 1/2 cup olive oil Salt Instructions: TO MAKE THE MEATBALLS: In a large saute pan, set over medium-low heat, add the olive oil. When the oil is warmed, add the eggplant, a few pinches of salt and water. Cover the pan and cook for about 5 minutes, until softened. Give it a good mix and then add the garlic and shallot or onion. Cook for an additional 5 minutes. Transfer to a food processor and pulse until mostly smooth. Transfer to a bowl, along with the crushed red pepper, oregano, 1/2 teaspoon salt, basil, Italian parsley, bread crumbs, cheese and beaten egg. Mix until combined. Cover with plastic wrap and transfer to the fridge to chill for about 20 to 30 minutes. This will make it easier to scoop. TO MAKE THE PUREE: Meanwhile, make the cauliflower puree. Bring a pot of salted water to a boil. Add the cauliflower florets and cook until softened about 5 to 7 minutes. Remove about 1/2 cup of the cauliflower water and set aside. Drain the cauliflower and transfer to a high-powered blender. Add the butter and creme fraiche (or yogurt) and a splash or two of the cauliflower broth. Pulse until smooth, scraping down the sides as needed. Give it a taste and add salt. I added about 1/2 teaspoon. You may need to give it a stir just before serving. TO MAKE THE PESTO: To a blender, add all of the pesto ingredients and pulse until smooth, scraping down the sides of the blender as needed. Salt to taste. I added about 1/2 teaspoon of salt. TO COOK THE MEATBALLS AND ASSEMBLE: In a non-stick skillet or medium skillet, set over medium heat, add a teaspoon or two of oil. Using a cookie scoop or tablespoon, scoop out meatballs, dropping them on the warm skillet. Repeat until you’ve filled up with the skillet. Cook on each side for abut 2 to 3 minutes, until seared on two sides. Remove from skillet and set aside and repeat with the remaining mixture. Divide the puree amongst bowls. https://www.insightwellness.coach/creamy-lemon-asparagus daily 0.75 2022-02-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1645512600593-1B7UMP9V3G5H5ZFJ2N3R/Food+for+the+month+and+Recipes+%286%29.png Creamy Lemon Asparagus - Creamy Lemon Asparagus Pasta Ingredients: 10 to 12 ounces of spaghetti, bucatini, linguine, or fettuccine 2 medium-large lemons* Extra virgin olive oil Kosher salt Freshly cracked black pepper 1 teaspoon Dijon mustard 2 medium shallots, thinly sliced 4 garlic cloves, thinly sliced ¼ teaspoon red pepper flakes (optional) 1 bunch of asparagus (about 14 ounces), sliced thinly on the diagonal into 1-inch pieces** ½ cup (60g) toasted or roasted walnuts***, finely crushed 3 tablespoons nutritional yeast ½ cup (6-7g) Italian flat-leaf parsley, (leaves and tender stems), chopped ½ cup (7-8g) fresh basil leaves, slivered 2 tablespoons capers, drained ¼ cup (30g) Castelvetrano olives, sliced in half (7 to 9 olives)**** 1 can of navy beans or other white beans rinsed and drained (optional) Instructions: Bring a large pot of water to a boil for the pasta. Tip: Don’t use too much water, otherwise the pasta water won’t be very starchy. I recommend about 9 cups (~2.1 L) of water for 10 to 12 ounces of pasta. Once the water is nearly boiling, add a generous amount of salt (2 to 3 teaspoons of kosher salt). Add the pasta and once it returns to a boil, cook according to the package directions, stirring occasionally, until just al dente. Drain the pasta, reserving 1 cup of the pasta cooking liquid. Zest the lemons and divide the zest into two piles (you'll get about 1 tablespoon zest per lemon). Set aside. Meanwhile, make the Lemon Sauce. Add the juice from both lemons (about 6 tablespoons) to a mason jar. Add ¼ cup (56g) extra virgin olive oil, Dijon mustard, and season with 1 teaspoon kosher salt and black pepper to taste. Shake until emulsified. No jar? Just whisk all the ingredients in a bowl until emulsified. Cook the asparagus. Meanwhile, heat 1 ½ tablespoons extra virgin olive oil in a 12-inch sauté pan or Dutch oven over medium heat. Once warmed, add the shallots and garlic. Cook for 2-3 minutes, until the garlic is just golden, stirring frequently to prevent burning. Add the red pepper flakes (if using) and cook for 30 seconds. Add the asparagus pieces and one half of the lemon zest. Season with a few pinches of salt and pepper. Cook for 3 minutes until the asparagus is crisp-tender. Remove from heat and set the pan aside until the pasta is done. Add the hot cooked pasta and the Lemon Sauce to the asparagus mixture, along with the crushed walnuts and nutritional yeast. Add ½ cup (120 mL) of the reserved pasta water. Return the pan to medium-high heat. Use tongs to vigorously toss everything together, shaking the pan as you go, adding more pasta water as needed, until the sauce is emulsified and clings to the pasta. Add the remaining half of the lemon zest, basil, parsley, capers, olives, and white beans (if using). Toss again and briefly cook for 1 minute. Sprinkle with a final pinch or two of salt and black pepper before serving. Serve warm. https://www.insightwellness.coach/maple-sriracha-cauliflower daily 0.75 2022-03-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646129498085-YBABASPBK6A6JY56KWNX/Food+for+the+month+and+Recipes+%288%29.png Maple Sriracha Cauliflower - Maple Sriracha Cauliflower Ingredients: 1 head white cauliflower 1 head of purple cauliflower 2 medium sweet potatoes 1 lime 1/2 cup coconut aminos (or tamari soy sauce/liquid aminios) 1/3 cup + 2 tablespoons maple syrup 1 teaspoon sriracha hot sauce 2 tablespoons bourbon 1 tablespoon arrowroot/tapioa flour 3 tablespoons sesame oil microgreens, for garnishing sesame seeds, for garnishing red pepper flakes, for garnishing (optional) Instructions: Preheat your oven to 450 degrees. Chop the washed cauliflower into medium-sized pieces. Chop the washed sweet potatoes, skins on, into medium-sized pieces. Place the cauliflower and sweet potatoes on a large parchment-lined baking sheet and drizzle generously with sesame oil and roast for 15-20 minutes, tossing occasionally. Meanwhile, in a medium saucepan, whisk together the coconut aminos (soy-free soy sauce or you can use regular gluten-free soy sauce), maple syrup, and sriracha. In a small bowl, stir together the arrowroot/tapioca flour and bourbon until the flour is dissolved and then whisk it into the maple sriracha mixture. Bring the mixture to a boil and then reduce the heat to low and simmer it until the cauliflower and sweet potatoes are roasted and soft. Remove the cauliflower and sweet potatoes from the oven, and turn your oven up to broil. Pour the maple sriracha sauce over and then lightly toss. Place back in the oven and broil for about 10 minutes, tossing frequently, watching carefully not to burn it. Remove from oven, serve into bowls/plates and squeeze lime juice over top, then garnish with microgreens, sesame seeds, and red pepper flakes (optional). Enjoy! https://www.insightwellness.coach/tomato-and-black-olive daily 0.75 2022-03-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646620950412-1UQ6BRKVOPTYZJ016QGW/Food+for+the+month+and+Recipes+%2812%29.png Tomato and Black Olive - Tomato and Black Olive Ricotta Crostini Ingredients: 4 (¼-inch) slices whole-grain sourdough bread or rustic bread of choice 1 clove garlic, halved crosswise 1 tablespoon extra-virgin olive oil ½ cup whole milk ricotta cheese 8 oily black olives, such as Ponentine, Gaeta, or Kalamata, pitted and chopped Ground black pepper, to taste 1 large or 2 small field tomatoes, sliced 1 cup loosely packed arugula 2 teaspoons Balsamic Reduction (recipe in Notes below) or aged balsamic vinegar Sea salt, to taste Instructions: Toast bread under broiler or on a grill, flipping once, or in batches in a toaster until very crunchy and deeply browned. Rub one-half of bread with garlic (save the leftover for another recipe) and drizzle with oil. Place on serving plate. In a small bowl, combine ricotta, olives, and pepper; evenly spread over one-half of bread. Top each slice with a fan of tomatoes, scattering of arugula, drizzle of balsamic, and sprinkle of salt. Slice in half if desired and serve immediately. NOTES: How to Make Balsamic Reduction (Balsamic Glaze): Bring 1 cup of balsamic vinegar to a boil (put your vent hood on and stand back to avoid inhaling the sharp vinegar fumes). Keep boiling over high/medium-high until reduced to 1/4 cup. Store in a glass jar in the pantry for up to 1 year. https://www.insightwellness.coach/brussels-sprouts-tacos daily 0.75 2022-03-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647302170598-2NPYPXHOPTJMZ7IBJAMU/Food+for+the+month+and+Recipes+%2813%29.png Brussels Sprouts Tacos - Brussels Sprouts Tacos Ingredients: Brussels Sprouts 16 ounces brussels sprouts, shredded 1 tablespoon taco seasoning salt and olive oil Corn 8 ounces frozen corn 1 jalapeño, minced lime juice, salt, and olive oil Cilantro Chimichurri 1 packed cup each cilantro and parsley 1/4 cup each water and olive oil 1/4 cup cashews or sunflower seeds 1 clove garlic 1/2 teaspoon salt juice of 2 limes Other Add-Ins red onion for pickling (see notes!) tortillas, black beans, corn, avocado, cotija cheese Instructions: Red Onions: Optional, but yum. Start on these first – see notes. Chimichurri: Hit up the food processor or blender and pulse it all together until smooth. Like we do. Brussels Sprouts: Saute the brussels sprouts and taco seasoning with a little olive oil and salt until softened and yummy. Corn: Saute the corn and jalapeño with some salt, olive oil, and lime juice. Let the corn sit in the hot pan, undisturbed, for a few minutes to get that roasty, charred thing going on. Tacos: Assemble and devour! NOTES: Shredding the brussels: You can buy them shredded (fast and easy) or you can shred/thinly slice them yourself with a mandoline (superior texture). I’ve done it both ways! Leftovers: Each element will keep for a few days in the fridge, so you’re all set! Pickled red onions: In a jar, combine half a thinly sliced red onion, 1/2 cup rice vinegar, and a pinch of salt and sugar. Add water to cover if needed. Set aside while you’re prepping and they’ll be good to go in about an hour. These will keep for a while, but I think they’re best within the first week. Sauce Alternative: These would also be great with magic green sauce. How to make this vegan: Skip the cotjia cheese. https://www.insightwellness.coach/mediterranean-pasta daily 0.75 2022-03-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647939061131-1GQ2C9HL2AV2UXOEOHAT/Food+for+the+month+and+Recipes+%2814%29.png Mediterranean Pasta - Mediterranean Pasta w/ Roasted Peppers & Artichokes Ingredients: 16 oz penne pasta (or pasta of choice) (gluten-free, if desired) 12 oz jar roasted red peppers (drained and chopped) 12 oz jar artichoke hearts (drained and chopped) 1-pint cherry tomatoes (halved) 2 tbsp extra virgin olive oil 2 garlic cloves (minced) juice and zest of 1 medium lemon 1 tbsp dried oregano salt and pepper to taste ¼ cup sliced pitted Greek olives (optional) Instructions: Cook penne according to package directions. Meanwhile, heat the olive oil in a large skillet over medium heat. Add the garlic and cook for 1 minute until fragrant. Add the peppers, artichokes and tomatoes and cook, stirring frequently, until veggies start to give off some liquid. About 15 minutes. Add the lemon juice, lemon zest, olives (if using), oregano, salt and pepper and stir. Cook for 1-2 minutes to combine the flavors. When penne is done, drain and add to the vegetables. Toss well to combine. Taste and adjust seasoning, if necessary. Add another squeeze of lemon, extra dash of salt, or perhaps a drizzle of olive oil, if desired. Serve with some crusty bread of course! https://www.insightwellness.coach/miso-glazed-eggplant daily 0.75 2022-03-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1648557127050-N3IG552K5Z7CQ0XBR9P1/Food+for+the+month+and+Recipes+%2814%29.png Miso Glazed Eggplant - Miso Glazed Eggplant Ingredients: 2 large regular eggplants or 4 Japanese eggplants, sliced into 1 1/2 inch thick slices Neutral cooking oil, such as canola or grapeseed oil, for brushing 1/4 cup miso paste (I used brown) 1 tablespoon sesame oil 1 tablespoon rice vinegar 1 tablespoon fresh minced ginger 1 tablespoon sugar 1 teaspoon low sodium soy sauce 1 teaspoon water 2 teaspoons sesame seeds, divided 1 tablespoon chopped scallions Instructions: Preheat your oven to 425 degrees Fahrenheit. Slice eggplant into 1 1/2 inch thick slices. Using a knife, score eggplants with criss-cross lines, taking care not to cut all the way through. Using a pastry brush, brush each slice with grape seed oil on both sides. Bake eggplant slices on the foil-lined sheet for 15 minutes, scored side down. In the meantime, make your glaze. Whisk together miso paste, sesame oil, rice vinegar, ginger, sugar, soy sauce, 1 teaspoon of your sesame seeds, and water. Remove eggplant from the oven and coat each slice with a layer of miso glaze. Return the tray to the oven and broil your eggplant on high for 5 minutes. Remove eggplant, sprinkle on remaining sesame and scallions, and serve! https://www.insightwellness.coach/protein-ball daily 0.75 2022-04-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649297486181-BCLXBFV54NW4CUAQD5KX/Buffer+Posting+III+%2896%29.png Protein Ball - Sharing a Protein Ball Recipe! Ingredients: /4C raw oatmeal 1/2C almonds 1/4 C raisins 8 pitted dates 1/4C Raw Sunflower Seeds 2 scoop protein powder (i used @arbonne coffee flavor ) 1/2 tsp vanilla 1Tbsp cocoa honey to taste Instructions: Blend everything in a food processor and keep them in your fridge up to 2 weeks and ENJOY https://www.insightwellness.coach/crispy-smashed-potatoes daily 0.75 2022-04-11 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649645685130-J95H69D7T3MC7W4TH74V/Food+for+the+month+and+Recipes+%2816%29.png Crispy Smashed Potatoes - Crispy Smashed Potatoes with Ginger-Tahini Dressing Ingredients: Potatoes 3 pounds (1.4 kg) baby or mini golden/yellow potatoes* 4 tablespoons Diamond Crystal kosher salt** or 2 tablespoons sea salt, plus more to season 4 to 5 tablespoons extra virgin olive oil*** Ginger-Tahini Sauce 2 tablespoons freshly squeezed lime juice 1 ½ tablespoons toasted sesame oil ¼ cup (56g) tahini 1 tablespoon tamari or soy sauce 2 teaspoons maple syrup 1- inch piece ginger, grated 3 garlic cloves, crushed with a press or finely minced 2 tablespoons ice water Toppings 2 scallions (top 1 inch trimmed), sliced thinly on a bias 1 serrano pepper, sliced thinly on a bias (use jalapeño for less heat) ¼ cup (4g) fresh mint leaves or Thai basil leaves, torn ½ cup (6g) cilantro leaves and tender stems, chopped ¼ cup (28g) roasted peanuts, chopped Instructions: Preheat the oven to 450ºF/232ºC. Parboil the potatoes. Add the potatoes to a large saucepan. Cover with cold water and season with the kosher salt or sea salt. Bring to a boil, then reduce the heat to maintain a decent simmer for 12 to 15 minutes, dependent on size, until just fork tender but not too soft. Drain the potatoes in a colander and pat dry if there’s any water clinging to them. Smash the potatoes. Transfer potatoes to two rimmed baking sheets. Use the bottom of a glass, measuring cup, or mug to firmly smush down on the potatoes (but not too firmly, you don’t want them to fall apart into a bunch of pieces). Roast the potatoes. Drizzle some of the olive oil on top of the potatoes and coat the top side; gently flip, add more oil, and coat the other side of the potatoes. If the potatoes feel dry, add a bit more oil Note: you can also pour the oil into a small bowl and use a pastry brush to coat the oil onto the potatoes. This technique allows you to use a bit less oil and also ensures a more even coating of oil, but is a bit more time consuming. Season the potatoes with some kosher salt or sea salt. Roast in the preheated oven for 30 minutes, switching the pans’ location in the oven halfway through (but do not flip the potatoes), or until the potatoes are crispy and browned. Meanwhile, make the Ginger-Tahini Sauce. In a food processor, combine the lime juice, sesame oil, tahini, tamari, maple syrup, ginger, and garlic until well combined and relatively smooth. Add the ice water and blend again until the sauce is thick but pourable. Season with a pinch of salt as needed. Pile the warm potatoes on a serving platter. Drizzle some sauce on top. Scatter the scallions, sliced serrano pepper, mint or Thai basil leaves, chopped cilantro, and peanuts on top of the potatoes. Serve remaining sauce on the side for dipping. https://www.insightwellness.coach/sonyas-equipment-picks-for-best-body-workouts daily 0.75 2022-08-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659666816607-R51RWPRLSEU70HUZ1J1A/daeb0eba689251e329749bbd786a565f5d4572ca_83db1575366e117bd2d5ae73d560c446f52c42f7_instagram.jpg https://www.insightwellness.coach/brie-asparagus daily 0.75 2022-04-18 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1650244330255-J3HQ0EK9FY6TP26QU5UO/Food+for+the+month+and+Recipes+%2817%29.png Brie, Asparagus - Brie, Asparagus & Prosciutto Bundles Ingredients: 6 tbsp. butter, melted 1 tbsp. honey 1/4 tsp. kosher salt 1 bunch pencil asparagus, ends trimmed 1 tbsp. extra-virgin olive oil All-purpose flour, for surface 2 sheets puff pastry, thawed according to package directions 12 slices prosciutto 8 oz. wheel brie, cut into 12 pieces Egg wash Freshly ground black pepper Instructions: Preheat oven to 400° and line two large baking sheets with parchment paper. In a small bowl, combine melted butter, honey, and salt. In a medium bowl, toss asparagus in oil. On a lightly floured surface, working one at a time, roll out puff pastry to a 15”-x-10” rectangle. Cut each into 6 squares for a total of 12 squares. Rotate square into a diamond shape and brush with butter mixture. Top with a slice of prosciutto, folding as needed to fit inside square. Top with a few pieces of asparagus and slice of brie. Fold left side over top and brush with egg wash. Fold right side over and brush top and sides with more egg wash. Top with pepper. Place on baking sheet and repeat with remaining puff pastry. Bake until golden and brie is melted, about 15 minutes. Brush with more butter mixture before serving. https://www.insightwellness.coach/oven-roasted-rainbow daily 0.75 2022-04-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1651038267877-YC6CO8P1WVC7NT0G0Y2R/Mary+Ann+Qoutes.png Oven Roasted Rainbow - Oven Roasted Rainbow Carrots Ingredients: 2 pounds long rainbow carrots peeled, if desired; thicker ones halved lengthwise 2 tablespoons high-heat oil olive oil or grapeseed oil work well 1 ½ teaspoons chopped fresh thyme leaves plus extra for garnish, if desired ¾ teaspoon ground cumin ½ teaspoon salt ¼ teaspoon black pepper juice of ½ naval orange 3 tablespoons pure maple syrup ½ cup raw walnuts Instructions: Preheat the oven to 425 degrees Fahrenheit. Line a rimmed baking sheet with parchment paper. Place the carrots on the prepared baking sheet. Drizzle the oil over the carrots and sprinkle on the thyme, cumin, salt, and pepper. Toss the carrots well so they are evenly coated. Spread them out into one even layer with space between each carrot. Roast for 15 minutes. Meanwhile, whisk together the orange juice and maple syrup. After the carrots have roasted for 15 minutes, pour the orange maple mixture over the carrots, toss well, and spread back out evenly in one even layer. Roast for another 5 to 10 minutes until the carrots start to brown and caramelize and are tender when pierced with a fork or knife. While the carrots are roasting for the final time, toast the walnuts. Heat a dry skillet over medium-high heat. Add the walnuts and toast, stirring frequently to prevent burning, until fragrant and starting to darken. This should take about 3 to 5 minutes. Watch them closely so they don't burn. Once toasted, pour them out onto a plate in one even layer to cool down. They will continue to crisp up as they sit. To serve, place the carrots on a plate or platter, sprinkle over the toasted walnuts and extra thyme, if desired. Notes ~Parchment paper makes for easy clean up, especially with the sticky maple syrup. ~Oregano, rosemary, or marjoram can be used instead of thyme. ~Wait to add the maple syrup and orange juice until the last 5 to 10 minutes of roasting. Don’t be tempted to add it with the other spices at the start. The high sugar content of these ingredients can burn easily if you add them too soon. ~Don’t crowd the pan! Not enough space in between will steam the veggies and make them soggy instead of roasting them to caramelized perfection. Use two pans if necessary. ~ Oil-free? Use a splash of veggie broth instead to help the spices stick to the carrots and line the baking sheet with parchment paper to prevent sticking. They may take a bit longer to get those perfect char marks, but they will eventually brown nicely. ~Store any leftovers in an air-tight container in the fridge for 3 to 4 days. I do not recommend freezing these roasted carrots. https://www.insightwellness.coach/grain-bowls-with-smoky-tofu daily 0.75 2022-05-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1651653834926-2IOK5YQMNXS9LAC2P368/Sonya+Social+%2826%29.png Grain Bowls with Smoky Tofu - Grain Bowls with Smoky Tofu & Pumpkin Seed Sauce Ingredients: Bowls 2 large sweet potatoes, unpeeled or peeled and sliced into 1/2-inch rounds 1 cup uncooked short-grain brown rice 1 3/4 cups water 1 pkg extra-firm tofu, pressed to remove excess water 1 tsp smoked paprika 1 bunch (4 to 5 cups) de-stemmed kale, roughly torn (leave some water clinging after washing) Creamy Pumpkin Seed Sauce 1/3 cup unsalted raw pumpkin seeds, sunflower seeds, or a mixture 1/2 cup plus 2 Tbsp recently boiled water Zest of 1 lime 2 Tbsp lime juice 1 Tbsp flaxseed oil or extra-virgin olive oil 2 tsp maple syrup 1 tsp ground cumin 1/2 tsp salt 1/2 clove garlic Instructions: For the bowls, arrange over racks to accommodate two trays and preheat oven to 375°F. Place the sweet potato rounds in a large piece of parchment-lined aluminum foil and make a package, securing edges. Roast on top rack for 45 minutes to 1 hour 30 minutes, until tender. Meanwhile, add the brown rice and water to a medium saucepan, bring to a boil, reduce to a simmer, cover, and cook for 45 minutes to 1 hour, until tender. In the last 15 minutes of the sweet potatoes’ cooking time, add tofu to a parchment-lined baking sheet and toss with the smoked paprika until evenly covered. Move sweet potatoes to the bottom rack and place tofu on the top rack, and bake for 15 minutes, until puffed and hot. Remove tofu from oven, and then place kale on top of tofu and bake for an addition 2 minutes, until wilted and dark green. For the sauce, add all sauce ingredients to a blender and puree until smooth. To serve, in four bowls, divide rice, sweet potato, kale, and tofu, and then top with a generous drizzle of sauce. https://www.insightwellness.coach/green-bean-potato-salad daily 0.75 2022-05-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1652148450124-EATZE94MNBCULOI1P0SA/Mary+Ann+Qoutes+%283%29.png Green Bean Potato Salad - Green Bean Potato Salad Ingredients: 4 heaping cups fresh green beans, washed 2 cups petite purple potatoes (or regular), washed and chopped 1 can (13.4 oz) butter beans 1 cup peas, frozen and thawed 1-2 cucumbers, peeled and sliced/spiralized 1/2 cup toasted almonds salt + pepper, to taste Dressing 1/3 cup olive oil (I used Carapelli) 1/2 tablespoon dijon mustard 1 tablespoon maple/agave syrup 1 tablespoon lemon juice 2 tablespoons apple cider vinegar 1/4 teaspoon salt 1/4 teaspoon pepper Garnishing 1/2 cup fresh mint leaves, whole chia seeds Instructions: First, blanch the green beans by bringing a medium pot of water to a boil, boil for 3 minutes and then immediately place the green beans into an ice water bath. Be sure to have a separate bowl filled with ice water ready to go. Keep the water boiling after all of the green beans are removed and add the potatoes. Cook until tender about 15-20 minutes, then drain and rinse with cold water. If your peas are still frozen, add them to a microwave-safe bowl, cover them with water and microwave for 2 minutes. Drain and set aside. In your salad bowl, combine the potatoes, green beans, butter beans, peas, cucumber, and mint leaves and toss to combine. In a large bowl, whisk together all of the dressing ingredients and then pour over top of the green bean salad. Toss. Season with more salt and pepper if needed, to taste. Right before serving, toss in the toasted almonds and chia seeds. Best if eaten fresh, but leftovers may be stored in the fridge and enjoyed within the next day or so. https://www.insightwellness.coach/clementine-bread-with-creamsicle-glaze daily 0.75 2022-05-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1652780499225-15TTSQGV9XMQC019DN4M/Mary+Ann+Qoutes+%284%29.png Clementine Bread with Creamsicle Glaze - Clementine Bread with Creamsicle Glaze Ingredients: Clementine Cake 4 Tablespoons Softened butter 1/2 Cup Sugar 1 Egg Yolk 2 1/2 Tablespoons Clementine juice 1 Teaspoon Vanilla 1/4 Cup Sour cream 1 Cup Flour 1 Teaspoon Baking powder 1/4 Teaspoon Baking soda 1/4 Teaspoon Salt Creamsicle Glaze 1/2 Cup Powdered sugar Zest of 1/2 a clementine (1 Tablespoon) Juice of 1/2 clementine (1-2 Tablespoonss) 1/4 Teaspoon Vanilla Instructions: Clementine Cake Preheat oven to 350 and grease a mini loaf pan Cream together butter and sugar until light and fluffy Add in the egg, zest, juice, vanilla, and sour cream, and continue to mix In a separate bowl, whisk together dry ingredients Gently fold dry ingredients into the wet, careful not to overmix Pour the batter (it will be thick!) into the greased loaf pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean Allow the loaf to cool in the pan for 15 minutes before turning it out Let cool completely before glazing Creamsicle Glaze Whisk all ingredients together in a small bowl and drizzle over top of the cooled cake Notes Use oranges or other citrus in place of clementine Substitute the sour cream for yogurt to make it a little lighter You can double this recipe and bake it in a 9×5 loaf pan for 50-55 minutes https://www.insightwellness.coach/sonyas-summer-salad-1 daily 0.75 2022-05-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1653532845353-FB6XWMJTG740SZYH1IFL/BayFirst_Northwest+Mortgage.jpg Sonya's  Summer Salad #1  - Sonya's Summer Salad #1 Our Family's favorite dressing Mama Vieja's Dressing: Lemon Juice Olive Oil Fresh Smashed Garlic and Salt, - YUM! https://www.insightwellness.coach/watermelon-roasted-peach-and-cobbed-corn-arugula daily 0.75 2022-06-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1654047845144-MRFZF2YN34OASZR5GMZ0/Sonya+Social+%2845%29.png Watermelon Roasted Peach and Cobbed Corn Arugula - Watermelon Roasted Peach and Cobbed Corn Arugula Ingredients: 5 ounces (141 g) arugula 3 cups spring mix lettuce 1 cobb of corn 2 cups watermelon, cubed 2 large peaches, sliced and roasted with 1 tablespoon Pompeian Organic Olive Oil 1/4 red onion, sliced thin 1 avocado, sliced salt & pepper, to taste Dressing 1/3 cup Pompeian Organic Olive Oil 2 tablespoons lemon juice 1/2 teaspoon salt 1/4 teaspoon pepper Instructions: Preheat your oven to 400 degrees F. Boil a pot of water. Shuck the corn and place into boiling water and boil for about 10-15 minutes, until tender. Add the peach slices to an oiled baking sheet and then drizzle with more olive oil and sprinkle with salt. Roast for 15 minutes. While the corn and peaches are cooking, add the arugula and spring mix lettuce to a large bowl. Blend the dressing ingredients together and then pour over the lettuce. Toss. Add the sliced red onion and watermelon. Toss. Remove the peaches from the oven, and toss them into the salad. Cut the corn from the cobb (will be hot!) and then toss into the salad. Leave some larger chunks of corn. Sprinkle with more salt and pepper if desired and then garnish with avocado slices. NOTES: ** This salad is best if it's enjoyed immediately as the dressing is already mixed in. If you prefer to have leftover salad, just serve the dressing on the side and skip that step. https://www.insightwellness.coach/couscous-summer-salad daily 0.75 2022-06-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1654769749214-DYEQ4E3K4LK7ACHXX7ZM/Sonya+Social+%2849%29.png Couscous Summer Salad - Couscous Summer Salad Ingredients: Couscous Salad Base: 1 cup couscous (uncooked) 1/2 cup dried cherries 1 teaspoon ground cumin 1 teaspoon ground coriander 1 1/4 cups chicken or veggie broth, warm salt and pepper Toss-Ins 1 can chickpeas, rinsed and drained 2 pieces of fresh sweet corn, kernels cut off the cob 2 nectarines or peaches, diced 1 cucumber, diced 1 avocado, cut into chunks 1/4 red onion, finely diced 1/2 cup pepitas, sunflower seeds, or something crunchy 2 cups arugula or spinach parsley / mint / basil / any herbs, really lemon juice, honey, olive oil for dressing Instructions: Combine couscous, cherries, cumin, coriander, and salt and pepper in a bowl. Pour warm broth over everything and let stand until the couscous is cooked, about 5 minutes. Let it cool. Toss everything together and season to taste! NOTES This keeps for about a day as leftovers, although keep in mind that the leftovers will be softer than the day before, obviously. If you want to take this farther in advance for meal prep or something like that, just prep all the elements separately and toss them together just before serving. https://www.insightwellness.coach/authentic-gazpacho-recipe daily 0.75 2022-06-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655290760185-9DTIUAHFK52LO9LD8W2X/Sonya+Social+%282%29.jpg Authentic Gazpacho Recipe - Authentic Gazpacho Recipe – The Best Spanish Gazpacho Ingredients: 6-7 medium tomatoes the quality of the tomatoes is one of the most important factors in the taste, use vine-ripened when possible, and don’t use the green salad tomatoes! 1 green Italian pepper the long type, not a bell pepper 1 cucumber ½ of a small white onion 1 clove of garlic not too big 1/4 cup Extra Virgin Olive Oil (60 ml) again, quality is important A splash of Sherry vinegar Vinagre de Jerez, although red or white wine vinegar can be substituted A pinch or two of salt Optional toppings For ex: diced green apple, diced onion, diced pepper, croutons, & hard-boiled eggs Instructions: Wash and dry all of the vegetables very well—if you prefer to peel the tomatoes you can, although I usually leave the skin on. Cut the tomatoes into 4 slices (leaving the core behind) and put into your blender. Halve, core, and de-seed the pepper. Cut it into a few slices and add to the blender. Peel the garlic and slice it in half. Remove the core (which often results in bitterness when not cooked). Cut the onion into a few slices and add it to the blender too. Peel the cucumber and cut it in half. Add half to the blender and save the other half for a topping. Blend the vegetables at a high speed until it is completely pureed. Add the salt and vinegar and, while blending on a slow speed, slowly add the olive oil. Taste and adjust salt and vinegar. If the texture is too thick for your liking add some cold water. Refrigerate and serve VERY cold! Add as many (or as few) toppings as you like. NOTES For a very cold gazpacho, refrigerate for a few hours before serving. You can also add ice instead of water if you prefer a quick fix! If you want your gazpacho to be completely smooth, make sure to strain it through a fine-mesh strainer or chinois strainer. Don’t worry if the gazpacho separates when in the fridge. This is normal and you get need to give it a good stir or shake before serving. https://www.insightwellness.coach/summer-squash-pasta daily 0.75 2022-06-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655981029639-XK0X7BD97DOWSNHBJ41A/Sonya+Social+%2811%29.jpg Summer Squash Pasta - Summer Squash Pasta with Green Goddess Dressing Ingredients: 2 pounds mixed summer squash yellow squash and zucchini 1 teaspoon fine sea salt plus additional for serving 1/2 cup plain whole milk Greek yogurt 2 tablespoons extra-virgin olive oil 2 tablespoons freshly squeezed lemon juice 1 tablespoon red wine vinegar 1/4 cup chopped fresh basil plus more for garnish 2 tablespoons chopped fresh flat-leaf parsley 2 tablespoons chopped fresh chives 2 tablespoons chopped fresh tarragon 1 small garlic clove minced 1 anchovy minced 1/4 cup shaved Parmesan cheese 1/4 cup raw pine nuts I subbed in chopped walnuts because I'm bad at writing grocery lists Freshly ground black pepper Instructions: There are a few ways to make noodles. You can use a spiralizer, which I used. I looove it! Or you can cut the squash into very thin strips using a julienne slicer. Alternatively, you can use a vegetable peeler or mandolin to make long ribbons. Sprinkle the squash with salt, toss gently, and place in a colander over a bowl for 20 minutes, allowing the excess liquid in the squash to drain. Carefully squeeze the squash over the colander. Pat with a clean, absorbent kitchen towel to dry. Combine the yogurt, olive oil, lemon juice, wine vinegar, basil, parsley, chives, tarragon, garlic, and anchovy in a food processor. Blend until smooth and creamy. Using your hands, gently toss the squash with about three-quarters of the dressing. Add the Parmesan and pine nuts (or in my case, walnuts) and toss again. If needed, add the remaining dressing; store any remaining dressing in the fridge for another use. Season to taste with salt and pepper and garnish with small leaves of basil. This dish is best served immediately. https://www.insightwellness.coach/quinoa-crunch-salad daily 0.75 2022-06-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1656509428916-JN4DU5RKTY4FH4EMYU9V/Sonya+Social+%2822%29.jpg Quinoa Crunch Salad - Quinoa Crunch Salad with Peanut Dressing Ingredients: Quinoa Salad: 2–3 cups shelled edamame 2 cups Simply Nature Organic Quinoa 1 cucumber, diced 1–2 bell peppers, diced 2 ripe mangoes, diced 3 carrots, shredded half a head of purple cabbage, shredded sliced almonds, peanuts, cashews, etc. (I used the addicting Southern Grove Chili Lime Cashews from ALDI) Peanut Dressing: 1/2 cup Simply Nature Creamy Peanut Butter 1/3 cup soy sauce 1/3 cup vinegar (white distilled or rice vinegar) 1/4 cup sesame oil 1–2 tablespoons chili paste-like sambal oelek 2 tablespoons honey 1 clove garlic 1 knob of fresh ginger, peeled Instructions: Cooked stuff: Cook the quinoa and edamame according to package directions. Veggies: Chop everything up. It will take a little while. Put on some good music and light a candle and a glass of wine wouldn’t hurt. Dressing: Give it all a whirl in the food processor or blender. Serve: Assemble individual salads, or toss it all together. https://www.insightwellness.coach/asparagus-and-green-bean daily 0.75 2022-07-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1657110264836-KHHGP6ECRQ8P3GMPLGO4/Sonya+Social+%2827%29.jpg Asparagus and Green Bean - Asparagus and Green Bean Salad Ingredients: Salad Base: 8 ounces (227g) asparagus woody stems trimmed 8 ounces (227g) green beans, trimmed Vegetables: 1/2 pint (150g) cherry or grape tomatoes 1 small shallot Protein: 1 to 2 cups cooked chickpeas (or one 15-ounce can) Add-ons: 1/4 cup roasted almonds 2 to 4 tablespoons hemp seeds 1 handful of flat-leaf parsley, finely chopped 1 handful of fresh dill, finely chopped 1 handful of fresh basil, slivered Easy Tahini Dressing: 1/4 cup (56g) tahini A few sprinkles of lemon zest 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon maple syrup 1/4 1to 1/2 teaspoon kosher salt 2 to 3 tablespoons ice water Instructions: Blanch the green beans and asparagus. Bring an inch or two of water to boil in a large saucepan. Once boiling, add the green beans; cover the pan and cook for 2 minutes. Add the asparagus and cook for 1-3 more minutes (1-2 minutes if asparagus are skinny). Immediately drain the vegetables into an ice bath (large bowl of ice water). Once the vegetables are cool, drain on clean towels to dry completely. Slice the vegetables. Once the green beans and asparagus are dried, slice them into 2-inch pieces at an angle. Peel the shallot and slice it crosswise, as thinly as possible. Slice the cherry tomatoes in half. Toast the almonds. Heat a skillet over medium heat. Add almonds in a single layer, stir frequently, until browned and fragrant, about 5 minutes. Once cool, chop the almonds. Make the dressing. In a bowl, whisk together the tahini, lemon zest, lemon juice, maple syrup, and salt. Stream in the ice water, 1 tablespoon at a time, and whisk until creamy, fluffy, and desired consistency. Assemble the Salad: Layer sliced green beans and asparagus into a salad bowl or serving bowl. Top with sliced cherry tomatoes, shallots, chickpeas, chopped almonds, hemp seeds, and chopped herbs. Add the Tahini Dressing and toss well to coat. https://www.insightwellness.coach/grilled-potato-salad daily 0.75 2022-07-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1657709407787-ICW80R34AV1MV40SM2XA/Sonya+Social+%2826%29.jpg Grilled Potato Salad - Grilled Potato Salad with Scallion Vinaigrette Ingredients: 1 1/2 lb. fingerling potatoes kosher salt 10 scallions c. extra-virgin olive oil ground black pepper 2 tbsp. rice vinegar 2 tsp. lemon juice piment d'Espelette 1 small jalapeño Instructions: In a large saucepan, cover the potatoes with water and bring to a boil. Add a generous pinch of salt and simmer over moderate heat until just tender, about 15 minutes. Drain and let cool slightly, then halve lengthwise. Meanwhile, light a grill or preheat a grill pan. Brush the scallions with oil and season with salt and black pepper. Grill over high heat, turning, until lightly charred, about 2 minutes. Transfer to a plate, cover with plastic wrap and let steam for 10 minutes. Cut the scallions into 1-inch lengths. Brush the potatoes with oil and season with salt and pepper. Grill cut side down over high heat until lightly charred, 3 to 5 minutes. Transfer to a plate. In a large bowl, whisk the 1/3 cup of olive oil with the vinegar and lemon juice. Add the scallions and potatoes and toss well. Season with salt and piment d'Espelette and toss again. Scatter the jalapeño slices on top, garnish with a large pinch of piment d'Espelette and serve warm or at room temperature. https://www.insightwellness.coach/super-clean-broccoli-salad daily 0.75 2022-07-20 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1658312061188-4NY5UWPKHB3OX6N7ZCF4/Food+for+the+month+and+Recipes+%286%29.png Super Clean Broccoli Salad - Super Clean Broccoli Salad with Creamy Almond Dressing Ingredients: For the Salad: 2 heads broccoli, cut into small florets 2 cups chopped purple cabbage 1/2 cup golden raisins 1/2 cup slivered almonds 1/2 cup chopped green onions For the Miso Orange Dressing 2/3 cup Simply Orange Low Acid 2 tablespoons miso 2 tablespoons almond butter 1 shallot 2 tablespoons canola oil Instructions: Toss all the salad ingredients together in a bowl. Pulse the dressing ingredients in a food processor until smooth. Pour over the salad ingredients and toss to combine. Serve immediately! Add more orange juice to add more moisture as needed. Notes: Miso Substitute: We’ve subbed in soy sauce for the miso and it works great! If you like salads with a lot of dressing, be sure to double up on the dressing for this one. Also, if you don’t have access to miso, you could just use almond butter in place of the miso but be sure to compensate with additional salt to taste. https://www.insightwellness.coach/watermelon-salad-with-mint daily 0.75 2022-07-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1658918151050-4CYD1C2SS6DX2L02JLA1/Sonya+Social+%2832%29.jpg Watermelon Salad with Mint - Watermelon Salad with Mint Yogurt & Pickled Red Onions Ingredients: 1 red onion, thinly sliced into half-moons ½ cup apple cider vinegar ½ cup water 1 tablespoon honey ¼ teaspoon salt 1 cup fridge-cold full-fat plain Greek yogurt (a very thick variety works best) 2 tablespoon finely chopped fresh mint, more to garnish ½ fridge-cold seedless watermelon, skin removed, cut into large cubes 8 kalamata olives, pitted, roughly chopped coarsely ground black pepper, to taste flaky sea salt, to taste extra-virgin olive oil, to taste Instructions: Add red onion to a 1 L capacity heatproof glass jar. In a small saucepan, bring vinegar, water, honey and salt to a boil. Remove from heat and immediately pour over onions, pressing down to ensure all are submerged in liquid. Seal and set aside for at least 30 minutes, or cool and refrigerate airtight up to 1 month. Right before serving, in a medium bowl, combine yogurt with mint and thickly spread onto the base of a platter or inside of a shallow serving bowl. Top yogurt mixture with watermelon cubes in a single layer and sprinkle with olives, additional mint, pepper and salt, to taste. Scatter over strands of red onion (about ¼ cup worth), drizzle with olive oil and serve. https://www.insightwellness.coach/mediterranean-roasted-vegetables-barley daily 0.75 2022-08-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659521126284-9ZLYYQ5B1PDTG9ZQTY95/Sonya+Social+%2844%29.jpg Mediterranean Roasted Vegetables Barley - Mediterranean Roasted Vegetables Barley Ingredients: 1 cup/163 g dry pearl barley, washed water 2 whole zucchini squash, diced 1 red bell pepper, cored, diced 1 yellow bell pepper, cored, diced 1 medium red onion, diced salt and pepper 2 tsp/ 3.9 g harissa spice, divided ¾ tsp/ 1.95 g smoked paprika, divided Early Harvest Greek extra virgin olive oil 2 scallions (green onions), trimmed and chopped (both whites and greens) 1 garlic clove, minced 2 oz / 56 g chopped fresh parsley 2 tbsp/30 ml fresh squeezed lemon juice Feta cheese, to taste (optional) Toasted pine nuts, to taste (optional) Instructions: Preheat oven to 425 degrees F. Place pearl barley and 2 ½ cups water in a saucepan. Bring to a boil, then turn heat down to low. Cover and cook anywhere from 30 to 45 minutes or until the barley is cooked through (should be tender but maintains some chew.) While barley is cooking, place diced vegetables (zucchini, bell peppers, and red onion) on a large baking sheet. Season with salt, pepper, 1 ½ teaspoon harissa spice, and ½ teaspoon smoked paprika. Drizzle with extra virgin olive oil. Toss to coat. Spread evenly in one layer on the baking sheet. Roast in heated oven for 25 minutes or so. When barley is ready, drain any excess water. Season with salt, pepper, ½ teaspoon harissa spice and ¼ teaspoon smoked paprika. Toss to combine. Transfer cooked barley to a large mixing bowl. Add roasted veggies. Add chopped scallions, garlic, and fresh parsley. Dress with lemon juice and a good drizzle of Early Harvest extra virgin olive oil. Toss. If you like, top with crumbled feta and toasted pine nuts. Serve warm, at room temperature, or cold! Enjoy. https://www.insightwellness.coach/easy-berry-salad-recipe-with-arugula-and-burrata daily 0.75 2022-08-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659939381478-K6TU0XQN2HAE3CWHQIJA/Sonya+Social+%2852%29.jpg Easy Berry Salad Recipe with Arugula and Burrata - Easy Berry Salad Recipe with Arugula and Burrata Ingredients: 6 oz baby arugula 1 small shallot halved and sliced 6 oz fresh blackberries 6 oz fresh raspberries 6 oz fresh strawberries 4 oz Burrata cheese For Dressing 3 tablespoon extra virgin olive oil 1 large lemon, juice of kosher salt and black pepper Instructions: Make the dressing. Place extra virgin olive oil, lemon juice, salt and pepper in a small bowl. Whisk to combine. In a large mixing bowl, add the arugula, shallots, and berries (all three berry varieties). Pour the dressing on top and gently toss. Transfer the berry salad to a serving platter and arrange burrrata cheese on top. Enjoy! Notes: Prepare ahead instructions: This salad is best enjoyed right away, but you can arrange it a little bit ahead and keep it covered in the fridge. Do not dress the salad and do not add the burrata cheese until ready to serve. To add chicken: cook my easy lemon chicken recipe or Mediterranean grilled chicken thighs then thinly slice the chicken and add it on top of the composed salad. https://www.insightwellness.coach/black-bean-corn-salad daily 0.75 2022-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1660128699373-IG40QK0LD7X9AV4NHFWB/Sonya+Social+%2836%29.jpg Black Bean & Corn Salad - Black Bean & Corn Salad Ingredients: 15 oz can black beans 1 cup sweet corn fresh or frozen, if frozen thaw them, if fresh cook them before using in the recipe 1 small red onion diced 1 jalapeno seeded and diced 1/4 cup chopped cilantro 1 tablespoon olive oil 1/2 tablespoon maple syrup adjust to taste 2 small limes juice of salt to taste black pepper to taste 1 avocado diced Instructions: In a large bowl toss together black beans, sweet corn, diced red onion, diced jalapeno and chopped cilantro. Whisk olive oil with maple syrup, salt and pepper. Add the dressing to the salad bowl and mix well. Cover the bowl with a cling wrap and refrigerate for 30 minutes for the flavors to mix in. Stir in the diced avocados just before serving. https://www.insightwellness.coach/black-bean-brownies daily 0.75 2022-08-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1660739739301-X22PF5YTP1A43KWJ1J4V/brownies-small-8.jpg Black Bean Brownies - Black Bean Brownies Ingredients: 1 15-ounce can black beans, drained and rinsed 3 large eggs 3/4 cup granulated sugar 1/2 cup unsweetened cocoa powder 1/4 cup unsalted butter, melted 1 tablespoon ground cinnamon 1 teaspoon baking powder 1 teaspoon vanilla extract 1/4 teaspoon table salt 1/2 cup chocolate chips Instructions: Preheat oven to 350°F. Place parchment paper in 8×8 baking dish and set aside. Place all ingredients except chocolate chips in blender and blend until smooth. Pour and scrape batter evenly into the baking dish. Top batter with chocolate chips. Bake in oven for 25 to 30 minutes. Let cool for 30 minutes before slicing and serving. https://www.insightwellness.coach/tortellini-salad daily 0.75 2022-08-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1661336838310-JGJICNA3II6TDWCCCJYM/Sonya+Social+%2862%29.jpg Tortellini Salad - Tortellini Salad Ingredients: 18 ounces cheese tortellini or vegan tortellini* Italian Dressing 2 cups halved cherry tomatoes 1 14-ounce can artichoke hearts, drained and chopped 1 cup cooked white beans, drained and rinsed ½ cup thinly sliced red onion 5 pepperoncini, stemmed and chopped 2 cups fresh arugula 1 cup fresh basil, torn, plus more for garnish Parmesan or pecorino cheese, optional Red pepper flakes, optional Instructions: Cook the tortellini according to the package directions until al dente. Drain and let cool. Prepare the dressing. In a large bowl, combine the tortellini, tomatoes, artichokes, beans, onion, pepperoncini, and the dressing and toss to combine. Add the arugula and basil and toss again. Season to taste, and add Parmesan and red pepper flakes, if desired. Garnish with more fresh basil. Serve right away or store in the fridge for up to 4 days. https://www.insightwellness.coach/chickpea-and-kale-curry daily 0.75 2022-09-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1662033197974-UYJMMQFN0M2ADV9953KW/Sonya+Social+%2867%29.jpg Chickpea and Kale Curry - Chickpea and Kale Curry Ingredients: 2 teaspoons olive oil 1/2 cup chopped red bell pepper 1/3 cup chopped yellow onion 3 cups chopped lacinato kale 2 teaspoons minced garlic 1 teaspoon curry powder 1/2 teaspoon ground ginger 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 tablespoon creamy natural peanut butter 1 1/2 cups unsweetened refrigerated coconut milk (such as Silk) 1 cup canned unsalted chickpeas, rinsed and drained 1 tablespoon fresh lime juice 1 cup cooked quinoa 2 tablespoons cilantro sprigs Instructions: Heat oil in a large nonstick skillet over medium. Add bell pepper and onion; cook, stirring occasionally until softened, about 5 minutes. Add kale and garlic; cook, stirring often until kale is softened, about 2 minutes. Stir in curry powder, ginger, salt, and pepper. Add peanut butter; cook, stirring constantly, for 30 seconds. Stir in coconut milk and chickpeas, and cook, stirring occasionally, until sauce starts to thicken slightly, 12 to 14 minutes. Remove from heat; stir in lime juice. Place 1/2 cup cooked quinoa in a bowl. Top with 1 cup curry mixture and cilantro sprigs. Refrigerate or freeze the remaining quinoa and curry for later use. https://www.insightwellness.coach/autumn-wheat-berry-butternut-squash-salad daily 0.75 2022-09-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1662634257690-SPKNNKE5SFFFZV9KR3PJ/Sonya+Social+%2873%29.jpg Autumn Wheat Berry + Butternut Squash Salad - Autumn Wheat Berry + Butternut Squash Salad Ingredients: 1 butternut squash, diced (about 4 cups) 2 tablespoons olive oil, divided 2 cups wheat berries 5 cups water 1 bunch tuscan kale, stems removed and chopped 1/2 red onion, diced 3/4 cup pomegranate seeds mineral salt & fresh cracked pepper, to taste 1/4 cup chopped parsley, optional Apple Cider Vinaigrette 1/4 cup apple cider vinegar 1 tablespoon dijon or whole grain mustard 1 tablespoon olive oil fresh cracked pepper pinch of salt Instructions: Butternut squash: Preheat oven to 400 degrees F. Line a rimmed baking sheet with parchment paper, a silpat or lightly greased with oil. Place butternut squash on baking sheet, drizzle with 1 tablespoon oil, and mix well to coat. Add a sprinkle of salt and pepper over top. Place in oven on the middle rack and cook for 25 – 30 minutes, stirring after 15 minutes. Remove from oven, set aside. Wheat berries + kale: In a medium size pot, add water, wheat berries and a pinch of salt, bring to boil, cover, reduce heat to low so water is at a gentle boil, and cook for 45 minutes, or until wheat berries are tender. Add kale to the wheat berries and give a good stir, let set for 5 minutes, or until kale softens and wilts. Drain wheat berries and kale. Onion: In a small skillet or pan, heat 1 tablespoon olive oil over medium heat, add onion and cook 5 minutes, until softened. Dressing: In a small bowl, combine the apple cider, dijon mustard, olive oil, pepper and salt, and mix well to combine. Mix it all together: In a large serving/mixing bowl, combine the kale, wheat berries, butternut squash, onion, pomegranates, optional parsley and dressing, toss well to combine. Add extra salt and pepper to taste. Serve warm, at room temperature or chilled. Tastes great with a slice of freshly cut crusty bread. Enjoy! https://www.insightwellness.coach/gnocchi-skillet-with-green-beans-and-asparagus daily 0.75 2022-09-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1663149818625-UGZI3XI3X254787WCCSW/Untitled+design+%287%29.png Gnocchi Skillet with Green Beans and Asparagus - Gnocchi Skillet with Green Beans and Asparagus Ingredients: 2 medium shallots 5 cloves garlic 8 ounces green beans 1/2 bunch asparagus (6 to 8 ounces) 4 tablespoons olive oil, divided 1 teaspoon kosher salt, plus more for seasoning 4 tablespoons unsalted butter, divided 1 cup vegetable broth (not low-sodium), divided 1 medium lemon 2 tablespoons fresh parsley leaves, plus more for garnish Red pepper flakes Freshly ground black pepper 1 (12-ounce) bag Trader Joe’s or other brand frozen cauliflower or potato gnocchi 1/4 cup grated Parmesan cheese (about 3/4 ounce), plus more for garnish Instructions: Dice 2 medium shallots (about 1 cup). Thinly slice 5 garlic cloves (about 2 tablespoons). Trim 8 ounces green beans and 1/2 bunch asparagus, then cut crosswise into 1-inch-wide pieces. Place the garlic and 2 tablespoons of the olive oil in a large nonstick frying pan and cook over medium-high heat, stirring frequently, until the garlic is browned and fragrant, about 2 minutes. Add the shallots, season with kosher salt, and sauté until softened and browned, about 5 minutes. Add 2 tablespoons of unsalted butter and 1/2 cup of vegetable broth. Cook, stirring occasionally until the sauce reduces and begins to thicken about 2 minutes. Add the asparagus and green beans, season with 1 teaspoon kosher salt, and cook until the vegetables just begin to soften about 5 minutes. Meanwhile, finely grate the zest from 1 medium lemon, then cut the lemon into wedges. Coarsely chop until you have 2 tablespoons of fresh parsley leaves, plus more for garnish. Taste the vegetable mixture and season with kosher salt, black pepper, and red pepper flakes as needed. Transfer to a bowl. Wipe out the pan with paper towels. Add the remaining 2 tablespoons olive oil to the pan and heat over medium-high heat until shimmering. Add 1 bag of frozen gnocchi and cook until heated through and browned, about 3 minutes per side. Return the vegetables to the pan. Add the remaining 2 tablespoons unsalted butter, remaining 1/2 cup vegetable broth, and 1/4 cup grated Parmesan cheese. Cook and toss until combined and a creamy sauce forms. Sprinkle with the lemon zest and parsley and toss to combine. Garnish with more parsley and Parmesan, and serve with lemon wedges. https://www.insightwellness.coach/vegan-mushroom-stew-over-mashed-potatoes daily 0.75 2022-09-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1663841807043-YACQBKFRK793QDT7G1A5/Sonya+Social+%2858%29.png Vegan Mushroom Stew over Mashed Potatoes - Vegan Mushroom Stew over Mashed Potatoes Ingredients: Mushroom Stew: 5 tbsp olive oil, divided 1 yellow onion, diced 1 ½ tbsp minced garlic 4 cups vegetable broth, divided 5 tbsp gluten-free all-purpose flour 2 carrots, diced 1 ½ cup Yukon gold or russet potatoes, cubed 20 oz button or cremini mushrooms, stems removed 1 cup green beans (fresh or frozen) 1 cup peas (fresh or frozen) ⅓ cup fresh parsley 2 ½ tbsp fresh thyme 1 ½ tbsp tomato paste 1 ½ teaspoon salt ¾ teaspoon pepper ½ teaspoon paprika 1- 1 ½ cups red wine Mashed Potatoes: 4-5 cups yukon gold (or similar) potatoes, peeled and cubed 4 tbsp vegan butter ⅓ cup vegetable broth or non-dairy milk 1 ¼ tsp salt 4 cloves roasted garlic 2 tbsp chopped chives Instructions: Stew: Heat 2 tablespoons of oil in a large pot over medium heat. Add onions and sauté for 7-8 minutes, stirring frequently. Add garlic and cook another 2-3 minutes. While onions are cooking, add the remaining 3 tablespoons of olive oil to a smaller pot over medium-low heat. Add flour and whisk until no lumps remain. Slowly whisk in 2 cups of vegetable broth and whisk until smooth. Once onions and garlic are softened, add carrots, potatoes, mushrooms, green beans, peas, herbs, tomato paste, salt, pepper, and paprika to pot and stir well. Add red wine and let simmer for a minute or two before adding in broth + flour mixture + remaining two cups of broth. Cover and simmer over low heat for 1 ½-2 hours, stirring occasionally. Taste and adjust seasoning as needed. Mashed Potatoes: Preheat the oven to 400 F. Turn an entire head of garlic on its side and slice the top off, just enough to expose the cloves. Drizzle with a bit of olive oil, salt, and pepper, wrap in aluminum foil, and roast for 30-35 minutes, until golden brown and tender. Wash, peel, and cube potatoes. Add to a large pot of boiling water, salted with 1 tablespoon kosher salt. Boil until tender - 15-20 minutes. Drain water from potatoes and add to a large bowl. Mash well. Stir in butter, broth or milk, salt, roasted garlic, and chives. Taste and adjust salt + butter as needed. Serve stew over mashed potatoes and garnish with fresh parsley. Enjoy! https://www.insightwellness.coach/your-destination-postcard daily 0.75 2022-09-27 https://www.insightwellness.coach/spinach-lima-bean-crispy-pancetta-pasta daily 0.75 2022-09-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1664372686235-XOU7Y70FMKHJEMWW5L5I/Sonya+Social+%2868%29.png Spinach, Lima Bean & Crispy Pancetta Pasta - Spinach, Lima Bean & Crispy Pancetta Pasta Ingredients: 1 (9 ounce) package fresh spinach pasta 1 tablespoon extra-virgin olive oil 4 ounces diced pancetta 1 (16 ounce) package frozen baby lima beans, thawed 1 cup sliced shallots 2 cloves garlic, minced ½ teaspoon dried rosemary 4 cups baby spinach 3 tablespoons lemon juice ¾ cup grated pecorino cheese, divided Instructions: Bring a medium saucepan of water to a boil over high heat. Add pasta and cook according to package directions. Reserve 1 cup of water, then drain the pasta. Meanwhile, heat oil in a large skillet over medium-high heat. Add pancetta and cook, stirring occasionally, until crispy, 6 to 8 minutes. Remove with a slotted spoon to a plate. Add lima beans and shallots to the pan. Cook, stirring occasionally, until the shallots are tender, about 3 minutes. Stir in garlic and rosemary; cook, stirring, until fragrant, about 1 minute. Add spinach and cook until wilted, about 2 minutes. Add the pasta and the reserved water to the pan. Cook, stirring, until the sauce is thickened, about 1 minute. Stir in lemon juice, the pancetta and half the pecorino. Serve the pasta topped with the remaining pecorino. https://www.insightwellness.coach/avocado-pasta-salad-with-tomatoes-and-feta-cheese daily 0.75 2022-10-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1665056512520-ESAO0MDBT1A8W4EKYFHU/Avocado-pasta-salad-with-queso-fresco-or-feta-cheese.jpg Avocado Pasta Salad with Tomatoes and Feta cheese - Avocado Pasta Salad with Tomatoes and Feta cheese Ingredients: 1 lb pack of short pasta 450-500grams 12 ounces of tomatoes chopped – or halved if using cherry tomatoes ½ red onion diced 2 avocados pits removed and peeled, diced ½-1 lemon juiced 4 ounces of feta cheese or queso fresco crumbled – add more to taste 1/4 cup of basil leaves, whole or chopped – can also use whole basil parsley/dill/cilantro 4 tablespoons of olive oil add more to taste Salt and pepper to taste Instructions: Cook the pasta according to the package instructions in a large pot of salted water. Drain the pasta and let it cool down. Drizzle the lemon juice on the diced avocados and on the diced red onions. You can also drizzle a little bit of olive oil on the avocado. Place all the ingredients in a large bowl and mix well. Taste and adjust salt/pepper if needed. Serve immediately. If you want to make it ahead of time you can mix all the ingredients except the avocado and add it right before serving https://www.insightwellness.coach/cozy-veggie-korma daily 0.75 2022-10-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1665571705300-VY3ZNI58ZIHZ2PWKNKNU/Veggie-Korma-2-960x1440.jpg Cozy Veggie Korma - Cozy Veggie Korma Ingredients: The Base: 4 tablespoons butter 1 small onion, thinly sliced 2 large garlic cloves, thinly sliced one 1-inch piece ginger, thinly sliced 6 cardamom pods 1 tablespoon ground coriander 1 teaspoon each turmeric and cumin 1/2 teaspoon red pepper flakes 1/8 teaspoon ground cinnamon The Veggies: 2 gold potatoes, peeled and cubed (about 3 cups) 1 cup water 2 cups green beans, cut into 1-inch pieces 1–2 red bell pepper, cut into 1-inch pieces 2 cups cubed paneer (optional) The Sauce: 1/2 cup heavy cream 1/2 cup plain full-fat yogurt 1 1/2 teaspoons salt 1/2 teaspoon garam masala 1/2 cup of water (if needed) cilantro to garnish rice for serving Instructions: Cook aromatics: Melt the butter in a large soup pot or skillet over medium heat. Add onions, garlic, and ginger; sauté 5-7 minutes until softened. Add spices: Add cardamom, coriander, turmeric, cumin, red pepper flakes, and cinnamon; sauté 2-3 minutes until fragrant. Simmer the veggies: Add potatoes and water; cover and simmer for 8-10 minutes. Add green beans and bell peppers; simmer uncovered for 3-5 minutes until all vegetables are tender. Add paneer (optional). Make it creamy: Bring the heat down to avoid curdling. When cooled slightly, add cream, yogurt, salt, and garam masala. Add the extra water if necessary to loosen it up. Prepare to feast: Season with salt and pepper, serve over rice, and top with cilantro. Creamy, comforting, and heavenly. https://www.insightwellness.coach/minestrone-soup daily 0.75 2022-10-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1666175925278-ZDZIGNQJQZD85926HWJ9/Sonya+Social+%2885%29.jpg Minestrone Soup - Minestrone Soup Ingredients: 2 tablespoons extra-virgin olive oil 1 medium yellow onion, diced 2 medium carrots, chopped 2 celery ribs, thinly sliced 1 teaspoon sea salt, plus more to taste Freshly ground black pepper 3 garlic cloves, grated 1 (28-ounce) can diced tomatoes 1 1/2 cups white beans or kidney beans, cooked, drained, and rinsed 1 cup chopped green beans 4 cups vegetable broth 2 bay leaves 1 teaspoon dried oregano 1 teaspoon dried thyme 3/4 cup small pasta, elbows, shells, orecchiette ½ cup chopped fresh parsley Pinches of red pepper flakes Grated Parmesan cheese, optional, for serving Instructions: Heat the oil in a large pot over medium heat. Add the onion, carrots, celery, salt, and several grinds of black pepper, and cook, stirring occasionally, for 8 minutes, until the vegetables begin to soften. Add the garlic, tomatoes, beans, green beans, broth, bay leaves, oregano, and thyme. Cover and simmer for 20 minutes. Stir in the pasta and cook, uncovered, for 10 more minutes, until the pasta is cooked through. Season to taste and serve with parsley, red pepper flakes, and parmesan, if desired. https://www.insightwellness.coach/roasted-butternut-squash-carrot-soup daily 0.75 2022-10-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1666763359945-QW557XRU02P6850CPMTZ/Roasted+Butternut+Squash+Carrot+Soup Roasted Butternut Squash Carrot Soup - Roasted Butternut Squash Carrot Soup Ingredients: 1 medium butternut squash (approximately 4 cups) 3 large carrots 1/2 large onion 4 cloves of garlic 3 tablespoons avocado/olive oil 2 teaspoons salt, more to taste 1 teaspoon pepper, more to taste 1/2 teaspoon ground cumin 2 + 1/2 cups vegetable broth 1 cup plant milk Garnishings dairy-free yogurt, for drizzling roasted almond slices crispy sage (sage leaves sautéed in olive/avocado oil) toasted pumpkin seeds maple syrup (optional) Instructions: Preheat the oven to 450 degrees F. Wash and peel the carrots, then peel and chop the butternut squash into cubes. Chop the onion into chunks and peel the garlic cloves. Place everything on a baking sheet and drizzle with avocado/olive oil, then sprinkle salt and pepper. Roast in the oven for 25-30 minutes, until the butternut squash can be easily pierced with a fork. Meanwhile, place the vegetable broth, plant milk, and cumin in a blender. Add the roasted veggies when they are done and blend on high until smooth and creamy. Add more salt and pepper to tasted if desired. With the oven off, add 1/2 cup sliced almonds to a baking sheet and place in the oven to roast for about 3-5 minutes, watching very carefully so they don't burn. Remove from the oven and place in a bowl. Heat a small skillet over medium heat. Add 1/2-1 tablespoon olive/avocado oil and then add about 12 sage leaves. Toss in the oil and allow them to crisp up. When they start to turn brown place them onto a plate. Spoon the soup into bowls, then garnish as desired and serve! If using dairy-free yogurt (which I recommend!) you can water it down to be able to drizzle or just dollop some in the center and then top with other garnishes. Refrigerate leftovers and eat within 2 days or freeze for another meal later on! https://www.insightwellness.coach/heirloom-carrot-ginger-soup daily 0.75 2022-11-02 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1667388117124-10JNT3TBSDN4NNF2MZTQ/Heirloom+Carrot+Ginger+Soup Heirloom Carrot Ginger Soup - Heirloom Carrot Ginger Soup Ingredients: 12 lbs heirloom carrots (regular carrots work fine too!) 3 tbsp olive oil (divided) 1 tsp + 1/2 tsp sea salt 1 tsp dried rosemary (or 1 tbsp of fresh) 1 large onion, diced 2 small garlic cloves, minced 2 tbsp freshly grated ginger 6 cups vegetable stock 1/4 tsp freshly ground pepper optional: 1/2 cup full-fat coconut milk, red pepper flakes for a kick Instructions: Preheat oven to 400 degrees F. Place carrots on a baking sheet and drizzle with 2 tbsp olive oil. Sprinkle with 1/2 tsp sea salt and rosemary. Roast for 30 minutes. Remove from oven and set aside. Add the remaining 1 tbsp of olive oil to a large soup pot on medium-high heat and add onions. Saute for 5 minutes or until translucent. Add in garlic and ginger and cook for 1 more minute. Chop carrots into bite-sized pieces and add to soup along with the vegetable stock. Stir in 1 tsp sea salt and ground pepper and bring the soup to a boil. Once boiling lower the heat to a simmer and let simmer for 30 minutes. Turn off the stovetop and remove it from the heat. Allow soup to cool until manageable to blend. Using an immersion blender or in batches with a regular blender, blend soup until smooth. Stir in coconut milk if using. Serve warm sprinkled with red pepper flakes if desired. Store in the fridge for up to 1 week. Freezes well. https://www.insightwellness.coach/skinny-slow-cooker-potato-soup daily 0.75 2022-11-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/def7efa0-8530-4860-8784-483871aeaad6/Sonya+Social+%2899%29.jpg Skinny Slow Cooker Potato Soup - Skinny Slow Cooker Potato Soup Ingredients: 6 - 8 slices of cooked turkey bacon, diced 2 lbs Yukon gold potatoes, peeled and diced into 1/2 inch pieces 1 yellow onion, peeled and diced 4 cups reduced-sodium chicken stock 12 oz can low fat-evaporated milk 2 Tbsp cornstarch 4 oz reduced-fat cream cheese, softened 1 cup cheddar cheese, shredded 1 tsp kosher salt 1/2 tsp black pepper pinch ground celery seed sliced green onions or chives, for garnish additional shredded cheese, for garnish additional bacon, for garnish Instructions: To a 4 quart or larger slow cooker, add bacon, potatoes, onion and chicken stock and stir to combine. Cover and cook on LOW for 6-8 hours, or HIGH for 3-4 hours, until potatoes are very tender. Combine evaporated milk and cornstarch, whisking to combine until no lumps remain. The last 30 minutes of cooking, add cream cheese, cornstarch/milk mixture, shredded cheddar, salt, pepper and celery seed. Stir to combine, cover and continue cooking 30 minutes. Remove lid and mash about half of the potatoes with a potato masher to thicken the soup up even more. Serve garnished with any of the toppings. Leftovers can be refrigerated in an airtight container for 3-4 days. Stovetop Instructions: Add a slight drizzle of olive oil or butter to a dutch oven or large heavy-bottomed pot. Add onions and cook 2-4 minutes. Add in diced bacon, diced potatoes and pour in chicken stock. Bring to a boil, then reduce heat to a high simmer and cook for 15 minutes, or until potatoes are tender. Whisk cornstarch into evaporated milk until no lumps remain. Add mixture to the pot along with the cream cheese, shredded cheddar, salt, pepper, and celery seed. Stir to combine and simmer 5 minutes or so, until slightly thickened. Mash about half the potatoes with a potato masher, then serve with desired garnishes. https://www.insightwellness.coach/your-boundaries-worksheet daily 0.75 2022-11-17 https://www.insightwellness.coach/thanksgiving-egg-rolls daily 0.75 2022-11-18 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7a050a3e-444c-458f-9875-a9dd721eae52/Sonya+Social+-+2022-11-18T060845.623.jpg Thanksgiving Egg Rolls - Thanksgiving Egg Rolls Ingredients: 2 ½ cups mashed potatoes 1 ½ cups stuffing 1 ½ cups chopped turkey 20 egg roll wrappers 1 egg Instructions: Preheat oven to 400 degrees F. Spread 2 tablespoons of mashed potatoes in the center of an egg roll wrapper. Top the mashed potatoes with 1 tablespoon of crumbled stuffing and 1 to 2 tablespoons of chopped turkey. Roll up egg roll like an envelope by folding the bottom up over the filling. Fold the 2 sides of the egg roll wrapper into the center, and then roll the egg roll up. Place the egg rolls onto a baking sheet. Whisk the egg with 1 tablespoon of water and brush evenly over the egg rolls. Bake for 20 minutes, flipping over after 12 minutes. Serve with leftover gravy or cranberry sauce for dipping. https://www.insightwellness.coach/cheesy-miso-kale-chips daily 0.75 2022-11-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b7f21e20-ef8b-4b3e-8d7d-853a2b05387d/Sonya+Social+-+2022-11-23T055655.189.jpg Cheesy Miso Kale Chips - Cheesy Miso Kale Chips Ingredients: 1 small bunch of kale, washed 1 Tbsp garlic-infused miso (20ml). White/shiro miso is also fine to use. 4 Tbsp hulled tahini (80ml) 4 Tbsp water (80ml) 1/3 cup nutritional yeast Instructions: Preheat the oven to 50 degrees Celsius (120 F) and line two baking trays with baking paper Wash the kale then cut the leaves away from the thick stems, leaving you with two leaves per stem. I then cut bigger leaves in half again but left the smaller ones as is. The stems can go into the compost Mix the garlic-infused miso (or white/Shiro miso), tahini, water, and nutritional yeast into a slightly runny paste Rub the paste all over the kale leaves and put them on the lined baking sheets in a single row, not overlapping each other Bake for 60 minutes (see notes below), turn the chips over, and bake for another 15 minutes. Allow cooling slightly before digging in! Notes: The cooking time is going to vary greatly depending on how thick your layer of paste is. I would check at 30 minutes and flip them if they’re starting to feel crisp. Continue to check every 10 minutes thereafter. You want the paste to be dry and the chips to be crisp. If you have any paste left over you can keep it in the fridge and use it to make more kale chips within the week. You might just want to add a little more water to it before re-using it as it can thicken up when chilled. https://www.insightwellness.coach/healthy-vegan-gingerbread-hot-chocolate daily 0.75 2022-11-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e8ebb6aa-41f9-42e4-81ef-155f83a93962/Sonya+Social+-+2022-11-30T043720.593.jpg Healthy Vegan Gingerbread Hot Chocolate - Healthy Vegan Gingerbread Hot Chocolate Ingredients: 1 1/2 cups (12 ounces or 360 mL) plant-based milk*, divided 3/4 teaspoon ground ginger 1/4 teaspoon ground cinnamon Scant 1/4 teaspoon nutmeg Scant 1/8 teaspoon allspice 2 ½ tablespoons (15-20g) raw cacao powder 1 tablespoon pure maple syrup** 1/2 tablespoon blackstrap molasses 1 tablespoon arrowroot powder*** Instructions: Pour 1 cup (8 ounces or 240 mL) of the plant-based milk into a small or medium saucepan. Add the ginger, cinnamon, nutmeg, allspice, cacao powder, maple syrup, and molasses. Bring to a rapid simmer over medium heat, whisking occasionally to incorporate the cacao powder and spices into the milk. Meanwhile, whisk together the remaining 1/2 cup (4 ounces or 120 mL) of the plant-based milk with the arrowroot powder in a bowl until no clumps remain. Once the hot chocolate is at a rapid simmer, pour the arrowroot slurry into the hot chocolate, whisking constantly until the mixture thickens, just 30-45 seconds. If you double the recipe, it will take a bit longer for the hot chocolate to thicken. Remove from heat and serve warm. Notes: Feek free to use oat milk or carton coconut milk, but any plant-based milk will work. https://www.insightwellness.coach/get-your-12-days-of-fitmas-calendar-here daily 0.75 2022-12-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fb90b808-1f74-4a99-8bfb-baa1ac2f99c7/6c1efec1c3eb4520656685586f5b93b8688e1d47_31ea2adfbe725b1447e332176b886e65b19e7af9_instagram.jpg https://www.insightwellness.coach/cranberry-orange-carrot-cookies daily 0.75 2022-12-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0eff59c0-ec7a-4961-b71c-b4a2f9304abd/Sonya+Social+-+2022-12-07T053002.216.jpg Cranberry Orange Carrot Cookies - Cranberry Orange Carrot Cookies Ingredients: 1/2 cup whole milk greek yogurt or butter 1 cup brown sugar 2 large eggs 1 teaspoon orange zest 2 tablespoons freshly squeezed orange juice 1 teaspoon pure vanilla extract 1/2 cup finely grated carrots, patted dry 2 cups whole wheat flour or almond flour* 1/2 teaspoon baking soda 3/4 teaspoon salt 2 teaspoons cinnamon 1/2 teaspoon nutmeg 1 cup dried cranberries or fresh cranberries, roughly chopped Orange Glaze 1 cup powdered sugar 2-3 tablespoons freshly squeezed orange juice 1 teaspoon orange zest Instructions: Preheat the oven to 350 degrees F. Line a cookie sheet with a baking mat or parchment paper. In a large mixing bowl, mix together the greek yogurt and sugar until fluffy. Beat in the eggs one at a time, then add in the orange zest, orange juice, and vanilla extract. Stir in the grated carrots. In a separate bowl, stir together the whole wheat flour, baking soda, salt, cinnamon, and nutmeg. Add mixture to the wet ingredients, then mix gently, just until the flour disappears. Fold in the cranberries. Drop by rounded tablespoons onto the prepared cookie sheets. Bake for 8-10 minutes, until slightly firm to the touch. Once cooked, transfer to a wire rack to cool completely. While the cookies are in the oven, prepare the orange glaze by whisking together powdered sugar, orange juice, and orange zest. Lightly drizzle glaze over cooled cookies. Store cookies in a sealed plastic container for up to one week. https://www.insightwellness.coach/pea-soup-with-sundried-tomatoes daily 0.75 2022-12-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4203a766-afc0-4f6f-8d3d-89fb7498ee98/aeb4dd9c-ed50-27f9-9812-d49fc59b34c8.jpg Pea Soup with Sun-Dried Tomatoes - Pea Soup with Sun-Dried Tomatoes Ingredients: 1 1/2 cups split green peas, sorted and rinsed 4 cups (1 quart) water 3 tablespoons olive oil 1 large onion, chopped 2 medium carrots, 1 1/2 cups, chopped 4 garlic cloves, finely chopped 6 cups (1 1/2 quarts) vegetable broth 1/2 cup packed sun-dried tomatoes, cut in small pieces (dry, not in oil) 1 tablespoon fresh rosemary, finely chopped 2 bay leaves 1/2 teaspoon dried thyme 1 teaspoon dried marjoram 1 teaspoon smoked paprika 1 teaspoon sea salt 1/2 teaspoon black pepper 2 teaspoons dijon mustard 1/4 cup chopped parsley a squeeze of lemon to serve Instructions: Rinse off split peas and add to a pot with 1 quart of unsalted water bring to a boil and simmer for 30 minutes. In a separate soup pot, sauté onion in olive oil for 10 minutes over medium heat, the onion will get brown edges and start to caramelize. Add the garlic and the carrots, sauté 5 minutes more. Add veggie broth, sun-dried tomatoes, rosemary, bay leaves, thyme, marjoram, smoked paprika, sea salt, black pepper, and dijon. Drain split peas and add in. Simmer gently over medium-low heat, 30 minutes, with a lid-vented, stirring occasionally. Cook until peas are soft and broken down. Add in fresh parsley just before serving and a squeeze of lemon. Adjust to taste with salt and pepper. https://www.insightwellness.coach/winter-abundance-bowl daily 0.75 2022-12-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/64b9630f-a55f-48e5-9b10-84f22ab94f69/Sonya+Social+-+2022-12-21T054118.511.jpg Winter Abundance Bowl - Winter Abundance Bowl Ingredients: 2/3 cup brown rice 1/3 cup green lentils ¼ – ½ tsp. sea salt 1 head broccoli 1 medium sweet potato (leave the skin on if it’s organic!) 2 cups shredded red cabbage juice of ½ lemon or lime drizzle of cold-pressed olive oil Garlic-Ginger Pumpkin Seed Sauce 1 cup/150g pumpkin seeds 3 cloves garlic knob of fresh ginger 1 Tbsp. maple syrup 3 Tbsp. olive oil 1 Tbsp. apple cider vinegar 3 Tbsp. lemon juice ¾ -1 cup /175- 250 ml water ¾ tsp. fine grain sea salt ¼ tsp. cracked black pepper cayenne pepper to taste Instructions: Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not). While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy. Garlic-Ginger Pumpkin Seed Sauce In a dry skillet over medium heat, toast pumpkin seeds, stirring every so often, until they begin to pop. Remove from heat and set aside to cool. In a food processor, pulse to mince garlic and ginger. Add cooled pumpkin seeds and blend on high until sand-textured. Add remaining ingredients (start with ¾ cup water) and blend, scraping down the sides periodically. Add remaining water as needed to suit your desired consistency. Season to taste. Store in an airtight glass container in the refrigerator for up to five days. This recipe makes quite a lot of sauce, but as it keeps for five days it’s a wonderful thing to have on hand to dress salads, roast veggies and cooked whole grains. You can easily make half the amount if you know you won’t eat it all in before it spoils. You can also make a raw version of this sauce. To do so, soak the pumpkin seeds for 8 hours, or overnight. Drain and rinse well. Skip step 1 in the instructions and carry on with the others. Enjoy! https://www.insightwellness.coach/blueberry-white-hot-chocolate daily 0.75 2022-12-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e44a7508-fde2-4ab6-97b4-7a8b6a07c818/Sonya+Social+-+2022-12-29T025744.431.jpg Blueberry White Hot Chocolate - Blueberry White Hot Chocolate Ingredients: 4 cups whole milk 2 1⁄2 cups fresh blueberries, divided 1⁄4 cup honey 1 teaspoon vanilla extract 1 cup of good-quality white chocolate chips 8 tablespoons canned whipped cream Instructions: In a blender, add milk, 2 cups of blueberries, honey, and vanilla and blend until puréed. Over medium heat, combine the blueberry mixture and white chocolate in a saucepan. Heat, stirring frequently, for 5 to 8 minutes, or until the white chocolate is melted and the mixture is steaming. Divide equally between 4 mugs. Garnish each mug with 2 tablespoons of whipped cream and 2 tablespoons of fresh blueberries. Recipe Tip Whipped cream and fresh blueberries for garnish are optional. Neither were included in nutritional analysis. https://www.insightwellness.coach/winter-abundance-bowl-2 daily 0.75 2022-12-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/64b9630f-a55f-48e5-9b10-84f22ab94f69/Sonya+Social+-+2022-12-21T054118.511.jpg Winter Abundance Bowl (Copy) - Winter Abundance Bowl Ingredients: 2/3 cup brown rice 1/3 cup green lentils ¼ – ½ tsp. sea salt 1 head broccoli 1 medium sweet potato (leave the skin on if it’s organic!) 2 cups shredded red cabbage juice of ½ lemon or lime drizzle of cold-pressed olive oil Garlic-Ginger Pumpkin Seed Sauce 1 cup/150g pumpkin seeds 3 cloves garlic knob of fresh ginger 1 Tbsp. maple syrup 3 Tbsp. olive oil 1 Tbsp. apple cider vinegar 3 Tbsp. lemon juice ¾ -1 cup /175- 250 ml water ¾ tsp. fine grain sea salt ¼ tsp. cracked black pepper cayenne pepper to taste Instructions: Combine rice and lentils in a medium bowl, cover with water and wash well, rubbing grains and legumes together. Drain and repeat until water is clear. Cover with water again and soak overnight / for up to 8 hours, if possible. Drain and rinse. In a medium saucepan place the rice and lentils, plus 1½ cups water (if soaked – add 2 cups water if un-soaked), and sea salt. Bring to a boil, reduce to simmer and cook covered until water has been absorbed and rice and lentils are cooked through (about 30-45 minutes depending on if you soaked the grain or not). While the rice and lentils are cooking, chop the broccoli into florets and the sweet potato into bite-sized cubes. About ten minutes before the grains have cooked (check the water level before adding veggies – if it’s dry, add a little more liquid), add the sweet potato. After five minutes, add the broccoli on top of the sweet potato. While the rice and lentils are cooking you can also blend together the sauce (see below) and prepare the cabbage: Shred cabbage using a mandoline or sharp knife. Toss with a squeeze of lemon or lime juice, a drizzle of olive oil and some salt. Toss to combine. To assemble the bowl, simply spoon in the cooked rice and lentils with the steamed veggies, add the cabbage on the side and pour sauce over. Give thanks for the abundance and enjoy. Garlic-Ginger Pumpkin Seed Sauce In a dry skillet over medium heat, toast pumpkin seeds, stirring every so often, until they begin to pop. Remove from heat and set aside to cool. In a food processor, pulse to mince garlic and ginger. Add cooled pumpkin seeds and blend on high until sand-textured. Add remaining ingredients (start with ¾ cup water) and blend, scraping down the sides periodically. Add remaining water as needed to suit your desired consistency. Season to taste. Store in an airtight glass container in the refrigerator for up to five days. This recipe makes quite a lot of sauce, but as it keeps for five days it’s a wonderful thing to have on hand to dress salads, roast veggies and cooked whole grains. You can easily make half the amount if you know you won’t eat it all in before it spoils. You can also make a raw version of this sauce. To do so, soak the pumpkin seeds for 8 hours, or overnight. Drain and rinse well. Skip step 1 in the instructions and carry on with the others. Enjoy! https://www.insightwellness.coach/golumpki-stuffed-polish-cabbage-gobki daily 0.75 2022-12-31 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1acabf8a-d825-4e36-b1ba-b5ee973b35a0/Sonya+Social+-+2022-12-31T011305.102.jpg Golumpki - Stuffed Polish Cabbage (Gołąbki) - Golumpki - Stuffed Polish Cabbage (Gołąbki) Ingredients: 1 large green cabbage GOLUMPKI FILLING: 1 pound lean ground beef ½ pound ground pork ½ small yellow onion grated 4 large garlic cloves grated 1 teaspoon grated lemon peel from 1 lemon 1 large egg beaten 2 cups cooked rice TOMATO SAUCE: 1 Tablespoon extra virgin olive oil ½ small yellow onion grated 3 large garlic cloves grated 28 ounces crushed tomatoes ½ cup water 1 teaspoon salt ¼ teaspoon black pepper Instructions: BOIL CABBAGE: Remove the stalk from the bottom of the cabbage head. Place the cabbage in a large pot filled with 12 cups of water. Cover and place over high heat. Boil the cabbage until it is bright green and pliable. Bring to a boil and then reduce the heat to medium. Continue to cook until the cabbage leaves become bright green and pliable, about 3-5 minutes. The leaves should not be limp, they should hold their shape. Remove cabbage from water and place on a cutting board until it’s cool enough to handle. Place the cabbage head on a cutting board to cool. MAKE FILLING: In a large bowl combine ground beef, pork, onion, garlic, grated lemon peel, egg, and rice. Place in refrigerator until ready to use. Mix all of the filling ingredients together. MAKE TOMATO SAUCE: In a medium pot over medium heat add oil. Once simmering, stir in grated onion and cook, stirring frequently, for 2 minutes. Then, add garlic and cook until fragrant, about 30-60 seconds. Pour in crushed tomatoes, water, salt, and pepper and increase heat to high. Once bubbling, reduce heat to low and simmer tomatoes for 15 minutes. Cook the sauce until it has reduced and thickened. PREPARE CABBAGE LEAVES: Once the cabbage has cooled, remove the leaves from the cabbage head. Remove the leaves from the cabbage head. Using a paring knife, cut the thick stem or membrane from the back of each leaf. Be careful not to cut through the leaf. Discard the stem. PREP OVEN AND BAKING DISHES: Move oven racks to upper-middle and lower-middle positions. Preheat oven to 350 degrees F. You will need a 9x13-inch baking dish and a smaller, 2-quart baking dish for this recipe. Spread ¾ cup of sauce in the bottom of a 9x13-inch dish and ½ cup sauce in the bottom of the 2-quart baking dish. STUFF & ROLL CABBAGE LEAVES: Place 2 tablespoons of filling on the bottom half of a cabbage leaf. Place 2 Tablespoons of the filling on the bottom half of the cabbage leaf. Fold up the bottom part of the cabbage leaf. Fold the bottom of the leaf up over the filling. Then, fold in the sides. Process shot of how to make Golumpki Stuffed Polish Cabbage Next, roll forward until the cabbage leaf completely covers the filling. Repeat with remaining cabbage leaves and filling. Keep rolling the leaf until ithe filling is completely covered. Place the stuffed cabbage leaves into prepared pans in neat rows. Pour the remaining sauce evenly over the cabbage rolls. Lay the rolled cabbage leaves neatly in the prepared baking dishes. BAKE: Bake for 50-60 minutes, rotating pans halfway through baking. Place pans on a wire rack and cool for 10 minutes. Sprinkle with chopped fresh dill (optional) and serve. Cover the cabbage rolls with the remaining sauce and bake for 50-60 minutes. https://www.insightwellness.coach/easy-overnight-oats daily 0.75 2023-01-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/550ab0e4-baf0-434e-943c-8f6a26794b9c/Sonya+Social+-+2023-01-06T224533.051.jpg Easy Overnight Oats - Easy Overnight Oats Ingredients: 1/4 C oats 1/4 C almond milk 1/4 chopped apple 1/4 C plain yogurt Top with 1 Tbsp raisins 1/2tsp ground flax 1//2 tsp hemp seed Top with ground Cinnamon to taste Instructions: Place all ingredients into a large glass container and mix until combined. Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving. Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired. https://www.insightwellness.coach/lemony-artichoke-angel-hair daily 0.75 2023-01-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8a0a11cc-127c-428f-99ef-75ace455a6c9/814bde02-6c3c-55fc-f586-bfd66059d0b1.jpg Lemony Artichoke Angel Hair - Lemony Artichoke Angel Hair Ingredients: 150 g / 5.3 oz Solspring angel hair pasta 1 Tbsp. butter ghee or expeller-pressed coconut oil 3 shallots diced ¼ tsp. Solspring fine salt 3 cloves garlic minced zest of 1 lemon preferably organic 1 can artichoke quarters drained and roughly chopped 3 Tbsp. capers drained freshly cracked black pepper as desired 1 cup / 250ml pasta water 1 cup / 40g loosely packed finely chopped parsley, plus more for garnish 2 Tbsp. Solspring olive oil plus more for garnish Instructions: Add the lemon zest, artichokes, capers and black pepper. Stir well and let cook about 5 minutes, then add the pasta water and bring to a gentle simmer. Cook the pasta until al dente. https://www.insightwellness.coach/simple-exercises daily 0.75 2023-01-18 https://www.insightwellness.coach/zucchini-corn-fritters daily 0.75 2023-01-18 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/66214010-a3e0-4d60-b843-e5e4831038f2/325967627_899776354548554_397240815097039321_n.jpg Zucchini Corn Fritters - Zucchini Corn Fritters Ingredients: 3 medium zucchini 1 cup corn kernels, they can be fresh/canned or frozen and thawed ½ red onion diced into small cubes 2 eggs ½ cup flour (I've used chickpea flour) 1 teaspoon baking powder ¼ cup parmesan cheese Handful of chopped coriander/cilantro or parsley Salt and pepper to taste Olive oil Yoghurt Herb Dip 5 tablespoons plain Greek yoghurt Good pinch of dried dill Salt and pepper to taste Instructions: Preheat oven to 220°C /425°F and line an oven tray with baking paper Place a clean tea towel in a bowl, using a box grater, grate zucchini into the towel and leave aside for 10 minutes In a separate large bowl, add the corn, onion, herbs, eggs, parmesan cheese and season. Now back to the shredded zucchini, hold the tea towel up, and squeeze out the excess liquid from the grated zucchini. You want to remove as much of the liquid as you can Add zucchini to the other ingredients, add the flour and baking powder and mix together well. Spoon some of the mixtures, and using your hands, roll it into balls and place on a tray lined with baking paper. If the mixture is too wet, you can add a little more flour Once the mixture is finished, with your fingers, gently flatten the balls slightly to resemble a round disk. With a kitchen brush, brush olive oil to the tops then place the tray into the oven to cook After 20 minutes or when slightly golden they are done! Let them rest for a few minutes on a cooling rack, stack them up and serve with a good spoon of the yoghurt dip! Yoghurt Herb Dip Mix yoghurt herb dip ingredients in a bowl and serve. https://www.insightwellness.coach/mushroom-fricassee daily 0.75 2023-01-25 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8c042404-9bda-418e-8e75-b266e2b174e3/Sonya+Social+-+2023-01-25T031557.059.jpg Mushroom “Fricassee” - Mushroom “Fricassee” Ingredients: 2 lbs assorted mushrooms (shiitake, portobello, oyster, cremini) cleaned, prepped and sliced to varying thickness Olive oil 1 medium sweet onion, chopped, caramelized 1 med carrot, diced 2-3 stalks celery, diced 1/2-1 tsp chili pepper flakes (to taste) 2 Tbs Sherry vinegar 6 pitted prunes, chopped 18+ castelvetrano olives, coarsely chopped A few sprigs of fresh thyme 1 Tbs tomato paste Splash of soy sauce 1 heaping Tbs raw almond butter (yes) Kosher or flaky sea salt Fresh ground pepper Instructions: In a preheated heavy bottomed skillet or braising pan, salt and caramelize onion over low heat, about 30 minutes. Low and slow wins the race to maximize sweetness and flavor. Raise heat to medium and add carrot, celery and chili pepper flakes and continue about 3 more minutes. Adjust seasoning and remove from pan. Add two handfuls of mushroom (don’t crowd the pan and don’t salt yet) and sauté until edges crisp. Add remaining mushrooms and mirepoix, adjust seasoning and stir until mushroom sweat. Add sherry vinegar and deglaze pan while continuing to stir mushrooms. Add prunes, olives, thyme, tomato paste and soy sauce and stir until fully combined. Add almond butter and stir to coat. Turn off heat and cover until ready to serve. Enjoy! https://www.insightwellness.coach/pink-moon-milk daily 0.75 2023-02-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c0bf6c03-2c13-4e91-9704-c1e27cb6af5d/Sonya+Social+-+2023-02-05T022636.641.jpg Pink Moon Milk - Pink Moon Milk {a dreamy sleep tonic} Ingredients: 6 ounces almond milk preferably homemade, storebought tends to separate when heated. But store-bought oat milk works great and is delicious! 4 ounces unsweetened Montmorency tart cherry juice 1 tablespoon honey or maple syrup 1/2 teaspoon ashwagandha powder dried culinary rose petals for garnish Instructions: Heat almond milk and tart cherry juice over low heat in a small pot. Remove from heat, and whisk in honey and ashwagandha. (If you want to make it really frothy, you can add it to a blender). Top with rose petals and drink warm. https://www.insightwellness.coach/roasted-parsnips-and-onions-with-sumac-and-feta daily 0.75 2023-02-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/35950ece-d2e4-4d3b-9812-5469f15734ba/Sonya+Social+-+2023-02-07T204232.130.jpg Roasted Parsnips and Onions with Sumac and Feta - Roasted Parsnips and Onions with Sumac and Feta Ingredients: 1½ lb. parsnips, peeled and cut crosswise into 1½-in. pieces 3 Tbsp. extra-virgin olive oil ½ tsp. ground cumin ½ tsp. kosher salt ½ small red onion, thinly sliced 2 Tbsp. fresh lemon juice, plus more to taste 1 tsp. ground sumac ½ cup (2 oz.) crumbled feta 2 Tbsp. finely chopped parsley, for garnish Instructions: Position a rack in the center of the oven and preheat to 375ºF. Line a large-rimmed baking sheet with aluminum foil and add the parsnips. Drizzle over the oil, then add the cumin and salt and toss well to coat. Transfer to the oven and roast, stirring occasionally, until the parsnips are beginning to brown and are tender when pierced with a knife, 15–20 minutes. Cool slightly on the baking sheet, then transfer to a large platter. In a small bowl, toss together the onion, lemon juice, and sumac, and spread on top of the parsnips. Top with crumbled feta. Add more lemon juice as needed. Sprinkle parsley to garnish. https://www.insightwellness.coach/pink-smoothie daily 0.75 2023-02-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/eb6afa26-988e-4693-bb73-44e148a2fa0e/hhh.jpg Pink Smoothie - Pink Smoothie (Vegan and Protein Packed) Ingredients: 1 ½ cups frozen strawberries ½ cup frozen mango, or frozen banana 1 tsp hemp hearts 1 tsp flax seeds 1 tsp chia seeds ¾ cup vegan yogurt ¾ cup non dairy milk Equipment: Blender Instructions: Combine all ingredients in a blender until smooth. Serve with yogurt and melted peanut butter on top, if desired. https://www.insightwellness.coach/peach-hand-pies daily 0.75 2023-02-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b7fe1c0b-e056-454b-9c8f-18fb54e26cdb/Sonya+Social+-+2023-02-23T050725.060.jpg Peach Hand Pies - Peach Hand Pies Ingredients: 1 package store-bought refrigerated pie crust (2-count) 16-ounce (1 lb) bag frozen sliced peaches 2 tablespoons unsalted butter 1/4 cup packed light or dark brown sugar 1 teaspoon vanilla bean paste or 2 teaspoons vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cardamom 1 tablespoon freshly squeezed lemon juice pinch of salt 1 teaspoon cornstarch, mixed with 1 tablespoon water vanilla bean ice cream, for serving- optional For the hand pie assembly: 1 large egg, mixed with 1 tablespoon water (egg wash) 1/4 cup granulated sugar 1 teaspoon ground cinnamon Instructions: Preheat the oven to 400°F. Position the oven rack into the center of the oven. Then line a large baking sheet with parchment paper, foil, or a silpat liner and set the baking sheet aside. Take the pie crust out of the refrigerator and rest on the counter to come up to room temperature while you prepare the peach filling. In a medium-sized saucepan over medium heat, add in the frozen peaches. Toss the peaches together, every so often, until they begin to release their juices, about 5-6 minutes. Add in the butter and continue cooking/stirring until the butter has melted through, about 2-3 minutes. Then sprinkle in the brown sugar, vanilla bean paste/extract, cinnamon, nutmeg, cardamom, lemon juice, and salt. Stir the peach mixture together to fully combine and continue cooking, stirring often, until the peaches are soft and tender, about 10-15 minutes. Use a potato masher (or similar vessel) to gently mash the sliced peaches into a finer consistency. Careful not to over-mash, just enough to break down any remaining large chunks of peaches. The peach filling mixture should be very juicy. Add in the cornstarch slurry and stir together to combine with the filling- let stand for another 1-2 minutes over the heat. Then remove the saucepan from heat to cool down, the peach filling should be thickened at this point. On a lightly floured surface or on top of a piece of parchment paper, roll out the pie crust. If needed, smooth out the crusts with a rolling pin. Then use a 3.5-inch round cutter to cut out circles. You should be able to cut out about 8-10 circles per sheet of pie crust dough- scraps can be collected and then re-rolled to make more. Place the first round of dough circles onto the prepared baking sheet. Use a knife to cut a slit(s) into the center of the second round of circles (these will be used for the top pieces), then set aside. Gather a tablespoon of the cool filling and place on top of each circle of pie crust. Brush the outer border of each one with a bit of the egg wash. Then place the top, slit pieces of pie crust directly on top. Carefully press/stretch the top pieces snuggly on to sandwich the hand pies together. Then use a fork to crimp the edges and brush the entire top surface with the egg wash. Repeat the process until all the hand pies have been assembled with the peach filling and brushed with the egg wash. In a small bowl, whisk the granulated sugar and cinnamon together. Evenly sprinkle the cinnamon sugar over the tops of each hand pie, be as generous or light with it as you’d like. Bake the hand pies for 12-15 minutes. Let the hand pies cool down for about 5 minutes. Then serve the peach hand pies immediately- with vanilla ice cream, if desired. Enjoy! https://www.insightwellness.coach/veggies-in-hot-garlic-sauce daily 0.75 2023-03-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a1315033-1815-4ba0-b1de-de8775c5bea3/Sonya+Social+-+2023-03-01T021324.277.jpg Veggies in Hot Garlic Sauce - Veggies in Hot Garlic Sauce Ingredients: 2 teaspoons sesame oil 2 dried red chilis such as cayenne, use California red for less heat, or use 1/4 teaspoon pepper flakes 6 cloves garlic minced 2 teaspoon minced ginger 1/2 cup thinly sliced carrots 1 cup thinly sliced mushroom 1 cup onion chopped into 1-inch slices 1/2 green bell pepper chopped into 1 inch slices 1/2 to 1 red bell pepper, chopped into 1 inch slices 1/2 cup brocollini or thinly sliced green beans 1/4 teaspoon salt For the sauce: 3 tablespoons soy sauce or use tamari for gluten-free 1 tablespoon sambal oelek, sriracha or Asian chile sauce or use Gochujang for variation 1 tablespoon white vinegar or rice vinegar 1 tablespoon finely minced green chili such as serrano or Indian 2 tablespoons ketchup 1/2 teaspoon pepper flakes 1 teaspoon brown sugar For thickening: 1 tablespoon cornstarch mixed in 1 1/2 cups of water For topping: 2 tablespoons chopped green onion 2 tablespoons crushed roasted peanuts or cashews Instructions: Heat the sesame oil in a large skillet over medium high heat. Add the garlic and red chilies and cook until the garlic is starting to turn golden on some edges. Then add in the ginger, carrots, and mushroom and cook until the mushroom is starting to get golden on some of the edges. Add the onion, bell peppers, other vegetables (1/2 to 1 cup) if you're planning to use and salt and toss well. Cook for another 1-2 minutes. Then add all of the sauce ingredients and mix really well. Bring to a good boil. Mix the cornstarch in the water and then add that to the skillet and bring to a boil. Let the sauce to start to simmer evenly and thicken a little bit. You can add more water at this point if you want it saucier. About 1/2- 1 cup more then continue to cook to thicken it for another minute or 2. Then switch off heat. Taste and adjust salt and flavor carefully Top with green onions and roasted peanuts and serve over rice or noodles. Notes For nut-free, just omit the peanuts. You can add any variety of vegetables such as bok choy, bean sprouts, cauliflower florets, sliced celery, baby corn or whatever you like. Add a cup of cooked chickpeas or cubed crisped tofu for added protein https://www.insightwellness.coach/vibrant-mango-beet-smoothie daily 0.75 2023-03-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3cf4c5a8-c993-4c9a-9691-47ee3084e0a8/Sonya+Social+-+2023-03-12T163036.459.jpg Vibrant Mango Beet Smoothie - Vibrant Mango Beet Smoothie Ingredients: 1 ½ cups frozen mango 3/4 cup frozen raspberries (or sub-mixed berries) 1/2 cup steamed and frozen beet* (or sub more carrot) 1 small carrot, chopped (1 small carrot yields ~1/4 cup) 1 (1-2 inch) piece fresh ginger, peeling optional 1 large handful of fresh spinach 2 Tbsp lime juice (1 small lime yields ~2 Tbsp or 30 ml) 6-7 leaves of fresh mint 1-2 cups water (or sub-coconut water for sweetness and electrolytes) Instructions: Add all ingredients (starting with the lesser amount of water) to a high-speed blender and blend on high until creamy and smooth, scraping down sides as needed. If it has trouble blending, add more water. Taste and adjust as needed, adding more mango for sweetness or lime juice for brightness! Best when fresh. Leftovers can be stored in the refrigerator for up to 24 hours, or frozen into ice cubes or popsicle molds, and stored in the freezer for 1 month. https://www.insightwellness.coach/crispy-parmesan-potato-stacks daily 0.75 2023-03-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/72b3d3f9-a599-416f-ad78-d2a18903d956/Sonya+Social+-+2023-03-15T001912.665.jpg Crispy Parmesan Potato Stacks - Crispy Parmesan Potato Stacks Ingredients: 1/4 cup (60g) Butter, melted (You can use a plant-based alternative to replace the butter) 1/4 cup olive oil 1/3 cup (15g) Finely grated Parmesan (Try nutritional yeast instead of parmesan to get that cheesy flavour) 4g Fresh Thyme or 1 1/2 tbsp picked thyme leaves 1 Clove garlic 4 Large Floury Potatoes (800-880g roughly)* 1 tsp Flaked salt Black pepper Instructions: Preheat your oven to 170°C on convection and coat your 12-cup muffin tray with non-stick cooking spray. Peel the potatoes. Slice them into thin, 1mm thick slices using a knife or mandoline. In a large bowl, combine the melted butter, oil, thyme, garlic, parmesan, and a large pinch of salt and pepper. Add the potato slices and toss in the butter and oil mixture until well coated. Layer the potato slices evenly in the muffin tin, until they just reach above the surface. The potatoes will shrink once cooked. Cover the muffin tray with foil and transfer to the oven. Roast the covered potatoes at 170°C for 20 minutes, then remove the foil. Lower the heat slightly to 165°C, and cook for a further 50 minutes or until deeply golden and crispy. Chefs Tip: For even compact stacks, remove the stacks from the oven once softened, and press them down gently with the back of a spoon. This will press the layers together aiding the presentation If the stacks are getting golden on top but are pale on the bottom, use a silicone spatula to flip them over to aid with even browning If you like your potatoes extra crispy; keep them in the oven for a bit longer until they turn deep golden brown. Remove the potato stacks from the muffin tray and enjoy! https://www.insightwellness.coach/mango-ginger-kale-green-smoothie daily 0.75 2023-03-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/763a21c5-1eda-4140-b581-2102705c79ff/Sonya+Social+-+2023-03-22T030257.652.jpg Mango Ginger Kale Green Smoothie - Mango Ginger Kale Green Smoothie Ingredients: 1 cup ice (optional) 2 cups packed kale (fresh or frozen // organic when possible) 1 cup ripe frozen mango cubes (organic when possible) 1 cup ripe frozen peaches (organic when possible) 1 Tbsp minced fresh ginger 1 ½ – 2 lemons or limes, juiced (1 ½ – 2 lemons yield ~1/4 cup or 60 ml juice) 1 ½ – 2 cups filtered water 1 Tbsp maple syrup (optional // depending on sweetness of fruit) Instructions: Add ice to the blender first and crush. Then add kale, mango, peaches, ginger, lemon juice (starting with 1 lemon (2 Tbsp or 30 ml juice) and working your way up) and 1 cup water (240 ml) to start. The amount of water will depend on how many of your ingredients are frozen. Blend until smooth, only adding water a little at a time as needed, and scraping down the sides/mixing as needed. Once well blended, taste and adjust seasonings as needed. If too tart, add more fruit or a little maple syrup (optional). For more zing, add ginger. And for more acidity, add more lemon juice. To make it thicker/colder, add more ice. Blend as needed. Divide between two serving glasses and enjoy immediately. Best when fresh, though leftovers will keep covered in the refrigerator for 24 hours. https://www.insightwellness.coach/vegan-coleslaw-recipe-with-apple-carrots-and-corn daily 0.75 2023-03-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/953e91f9-02d9-406e-9db4-37e21575f684/Sonya+Social+-+2023-03-23T035657.298.jpg Vegan Coleslaw Recipe with Apple, Carrots and Corn - Vegan Coleslaw Recipe with Apple, Carrots and Corn Ingredients: 1 teaspoon of oil 1 sweet onion diced 3 handfuls of shredded purple cabbage or green cabbage 3 handfuls of grated carrots ¾ of a large apple cut into sticks 1 can of sweet corn drained 1 ½ teaspoons of brown sugar ¼ cup of soy sauce Instructions: In a small pan over medium-high heat, heat oil. Saute onion until caramelized, about 4 to 5 minutes. In a large bowl, toss together cabbage, carrots, apple, and corn. Dissolve sugar in soy sauce then toss into veggies along with the onion. https://www.insightwellness.coach/lemon-ginger-tea daily 0.75 2023-03-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a997ae81-1d09-4c2d-8694-ddcddf9b2051/lemon-ginger-tea-cubes-frozen.jpg Lemon & Ginger Tea - Lemon & Ginger Tea Ingredients: 4 tablespoons grated ginger (about one 4-inch piece, peeled, and grated on the largest holes of a coarse box grater) 1 large lemon sliced into thin rounds, then cut into 8 small triangles per round Agave or maple syrup to taste Instructions: Simmer and steep ginger: Place the grated ginger into a small saucepan with 3 cups water. Bring to a simmer. Reduce the heat to low and simmer for 10 minutes uncovered. Remove from the heat and let sit for 5 minutes. Strain the water using a tea strainer. Transfer to ice cube trays. Add about 5 lemon triangles to each cube. Freeze overnight. Good for up to 3 months. For serving: Add one to two cubes to a mug or an insulated bottle with the desired amount of hot water. Enjoy warm or chilled. https://www.insightwellness.coach/vegan-lemon-garlic-mediterranean-quinoa-salad-or-warm daily 0.75 2023-04-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cb0775e3-ee27-4ff6-b964-0e941def2230/Sonya+Social+-+2023-04-04T162023.218.jpg Vegan Lemon-Garlic Mediterranean Quinoa (Salad OR Warm) - Vegan Lemon-Garlic Mediterranean Quinoa (Salad OR Warm) Ingredients: 1 ½ cups of uncooked quinoa 6 cups of vegetable broth 1 ½ cups of thinly sliced Kale leaves, packed ⅛ cup of extra virgin olive oil 3 cloves garlic pressed 1 (15-ounce) can of white beans 2 roma tomatoes diced ½ cup of kalamata olives sliced 2-3 Tablespoons of fresh lemon juice Sea salt and black pepper to taste Instructions: In a small stockpot, bring the vegetable broth to a boil. Add quinoa and boil for 14 minutes, adding sliced kale during the last 5 minutes. Drain well in a fine-mesh strainer and transfer to a large bowl. In a small saucepan, heat the olive oil over medium heat. Once hot, add garlic and cook, stirring frequently for 1 minute. Pour this over the warm quinoa and mix well. Add remaining ingredients and toss to combine. Serve hot. https://www.insightwellness.coach/crispy-roasted-chickpeas daily 0.75 2023-04-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0a83e0a0-a52a-48fd-956f-235273531209/Sonya+Social+-+2023-04-11T165105.156.jpg Crispy Roasted Chickpeas - Crispy Roasted Chickpeas Ingredients: 1 1/2 cups cooked chickpeas, drained and rinsed Extra-virgin olive oil, for drizzling Sea salt Paprika, curry powder, or other spices (optional) Instructions: Preheat the oven to 425°F and line a large baking sheet with parchment paper. Spread the chickpeas on a kitchen towel and pat them dry. Remove any loose skins. Transfer the dried chickpeas to the baking sheet and toss them with a drizzle of olive oil and generous pinches of salt. Roast the chickpeas for 20 to 30 minutes, or until golden brown and crisp. Ovens can vary, if your chickpeas are not crispy enough, keep going until they are! Remove from the oven and, while the chickpeas are still warm, toss with pinches of your favorite spices, if using. Store roasted chickpeas in a loosely-covered container at room temperature. They are best used within two days. https://www.insightwellness.coach/blt-egg-salad-wrap daily 0.75 2023-04-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1ac38f38-d0f1-48ac-b4a0-081ea276feae/Sonya+Social+-+2023-04-19T024436.224.jpg BLT Egg Salad Wrap - BLT Egg Salad Wrap Ingredients: 6 eggs hard boiled 2 green onions thinly sliced ⅓ cup mayonnaise seasoning salt & black pepper to taste 12 romaine heart leaves 12 slices crisp bacon 24 grape tomatoes Instructions: Shred hard-boiled eggs using a large cheese grater (or chop with a knife). Combine eggs, mayonnaise, green onion, seasoning salt & pepper. Slice grape tomatoes in half. Place 1 slice of bacon in each lettuce leaf. Divide egg mixture over romaine leaves. Top with tomatoes and additional salt & pepper if desired. https://www.insightwellness.coach/baked-sweet-potato-chips daily 0.75 2023-04-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c9ac48ce-a9b2-468b-8d59-4f380c58470f/Sonya+Social+-+2023-04-25T182430.814.jpg Baked Sweet Potato Chips - Baked Sweet Potato Chips Ingredients: 2 organic (~150 g each) sweet potatoes 2 Tbsp olive oil 1/4 tsp sea salt (optional) Instructions: Preheat oven to 250 degrees F (121 C) and position oven rack in the center of the oven. Rinse and dry your sweet potatoes thoroughly and slice them as uniformly thin as possible (~1/8-1/16 inch thick slices). If you have a mandolin, use it. Otherwise, use a very sharp knife to get these uniformly thin. Know that chips that are too thick in parts won't crisp up all the way. Still delicious, just not "chip" crispiness. Toss slices in a touch of olive oil to lightly coat, then sprinkle with salt. Lay out in a single layer on a parchment-lined baking sheet and bake for about 1 hour 30 minutes to 1 hour 45 minutes, flipping chips once at halfway point to ensure even cooking. I also rotated mine for more even cooking (optional but recommended). Note: thickness of slices will impact cooking time. Check at ~10 minute intervals during the second hour of cooking to ensure they aren't burning. Remove once crisp and golden brown. Some may feel a little tender in the middle but take them out and let them rest for 10 minutes or so to crisp up before sampling. Serve immediately. https://www.insightwellness.coach/vegetable-plate-in-a-jar daily 0.75 2023-05-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/75046365-65ad-478e-b564-52f73c1b5db8/Untitled+design+%2813%29.png Vegetable plate-in-a-Jar - Vegetable plate-in-a-Jar Ingredients: For the Vinaigrette: 1 small shallote, minced Pinched of kosher salt Freshly ground black pepper 3 tablespoons red wine vinegar 1/3 cup olive oil 1 tablespoon chopped fresh basil For the Salad: 2 cups shredded romaine hearts 1 cup diced yellow bell pepper 1 cup halved cherry tomatoes 1 cup cooked peas (English, lady, pink-eyed, or crowded) 1 cup diced celery 1/2 cup sliced celery 1/2 cup sliced scallions 1/2 cup feta cheese, crumbled Instructions: Combine the shallot, salt, pepper, and vinegar in a small jar. Set aside for 10 minutes to allow the shallots to soften and flavor the vinegar. Add the oil and basil. Place the lid on the jar and shake vigorously to emulsify the dressing. Set aside. Prepare the layered salads by dividing the ingredients evenly among 4 pint-sized jars. Place 1/2 cup lettuce in each jar and top with bell peppers, tomatoes, peas, celery, scallions, and feta. Drizzle 2 tablespoons of the vinaigrette over the ingredients in each jar. Top with a tight-fitting lid and gently turn each jar over a few times to distribute the dressing without displacing the layers. Refrigerate up to 2 hours before serving. https://www.insightwellness.coach/strawberry-protein-nice-cream-cups daily 0.75 2023-05-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0beb984e-5667-460c-8c58-70e53254d3f9/Untitled+design+%2814%29.png Strawberry Protein “Nice” Cream Cups - Strawberry Protein “Nice” Cream Cups Ingredients: 2 frozen bananas 2 Tbsps unsweetened almond or coconut milk 1 cup frozen, organic strawberries 1 tsp vanilla extract 1 scoop vanilla protein powder of choice 1/4 cup fresh chopped organic strawberries to garnish (optional) Instructions: Add all ingredients to a food processor, or high-speed blender and blend until smooth. Fill a silicone cupcake mold with this mixture, then top each cup with fresh strawberries as shown. Freeze for about 2 hours. Remove from molds. Enjoy! https://www.insightwellness.coach/paleo-waldorf-salad-lettuce-wraps daily 0.75 2023-05-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cc1462f6-6db3-46c3-b891-eb5ad2753983/Untitled+design+%2816%29.png Paleo Waldorf Salad Lettuce Wraps - Paleo Waldorf Salad Lettuce Wraps Ingredients: 1 cup thin bite-size strips apple 1 cup chopped celery ¾ cup chopped cauliflower florets ½ cup seedless red grapes, halved or quartered ½ cup chopped walnuts, toasted ½ cup Paleo Mayonnaise 1 tablespoon cider vinegar 1 tablespoon honey ¾ teaspoon sea salt ½ teaspoon celery seeds ¼ teaspoon black pepper 8 bibb lettuce leaves Paleo Mayonnaise: 1 pasteurized egg 1 tablespoon lemon juice ½ teaspoon sea salt ½ teaspoon dry mustard ⅛ teaspoon cayenne pepper or 1/4 tsp. white pepper 1 cup avocado or walnut oil, or extra-light tasting olive oil Instructions: In a large bowl combine the first five ingredients (through walnuts). For dressing, in a small bowl stir together Paleo Mayonnaise, vinegar, honey, salt, celery seeds, and pepper. Pour dressing over apple mixture; toss gently to coat. Apple filling can be made up to 1 hour in advance. To serve, spoon apple filling onto lettuce leaves and roll up. Paleo Mayonnaise: In a wide-mouth pint jar or 2-cup liquid measuring cup combine the first five ingredients (through cayenne pepper). Slowly add oil. If necessary, let stand until oil separates from egg mixture. Using an immersion blender, hold blender against the bottom of the jar and blend 20 to 30 seconds. When the mixture is nearly combined and thickened, move the blender up and down while blending to incorporate any remaining oil. (Or in a medium bowl whisk together first five ingredients [through cayenne pepper]. Slowly add oil in a thin, steady stream, whisking constantly until combined and thickened.) Cover jar or transfer the mayonnaise to an airtight container. Store in the refrigerator 3 to 5 days. https://www.insightwellness.coach/apple-kale-smoothie daily 0.75 2023-05-31 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9c99c990-1db6-4227-a26a-f2e4753059cb/Sonya+Socials+-+May+%288%29.png Apple Kale Smoothie - Apple Kale Smoothie Ingredients: 1 cup chopped kale about a handful 1 apple any variety 1 banana previously sliced and frozen 1 cup orange juice 236 mL Instructions: Blitz all ingredients in a blender until smooth. Serve immediately. https://www.insightwellness.coach/apple-cider-oatmeal daily 0.75 2023-06-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c83a92a9-e3be-4bbc-8341-b5f9d4fb8ded/Sonya+Socials+-+May+%289%29.png Apple Cider Oatmeal - Apple Cider Oatmeal Ingredients: Sauteed Apples: 2 apples (diced) 1/4 cup apple cider or apple juice Pinch of salt 1 tbsp maple syrup 1/4 tsp apple pie spice or cinnamon Apple Oatmeal: 1 cup rolled oats 1/4 tsp salt 1 tsp apple pie spice or cinnamon 1/2 cup apple cider 1 3/4 cups unsweetened almond milk or soy milk 1 tbsp ground flax seed Instructions: In a sauce pan add diced apples and sauté for about 2 minutes. Add cider, spice, maple syrup and pinch of salt and sauté until softened. Reserve some apples here to top your bowl. Add in remaining oatmeal ingredients and stir then bring to a simmer and allow to cook for 3-5 minutes, stirring regularly until oats are cooked. https://www.insightwellness.coach/vegan-stuffed-shells daily 0.75 2023-06-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/004fcd55-545c-4473-a236-19c434a49458/Sonya+Socials+-+May+%2812%29.png Vegan Stuffed Shells - Vegan Stuffed Shells Ingredients: 1 (12-ounce) package of jumbo pasta shells 1 (16-ounce) block of extra-firm tofu pressed 1 medium yellow onion roughly chopped 5 garlic cloves ¼ cup of packed fresh basil leaves 2 teaspoons of dried oregano 2 teaspoons of salt ¾ teaspoon of ground black pepper ¼ teaspoon of red chili pepper flakes optional 2 Tablespoons of nutritional yeast Juice of 1 of a medium lemon 1 cup of packed spinach leaves 1 (25-ounce) jar of flavorful marinara sauce ½ cup of vegan cheese shreds optional Fresh basil leaves, for garnish optional Instructions: In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside. Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricotta­like. Do not overpulse or your ricotta will turn green! Preheat the oven to 375 degrees F (190 degrees C). Pour half of the marinara sauce into a 9 × 13 ­inch baking dish, spreading to evenly coat the bottom of the dish. One by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place in the prepared baking dish. Continue until the tofu mixture is gone and the baking dish is filled. Sprinkle the vegan cheese (if using) on top. Drizzle the remaining marinara sauce over the stuffed shells. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until the vegan cheese (if using) is melted and the edges of the shells are lightly browned. Garnish with the basil leaves (if using). Serve immediately and enjoy hot. https://www.insightwellness.coach/vegan-stuffed-shells-1 daily 0.75 2023-06-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/004fcd55-545c-4473-a236-19c434a49458/Sonya+Socials+-+May+%2812%29.png Vegan Stuffed Shells (Copy) - Vegan Stuffed Shells Ingredients: 1 (12-ounce) package of jumbo pasta shells 1 (16-ounce) block of extra-firm tofu pressed 1 medium yellow onion roughly chopped 5 garlic cloves ¼ cup of packed fresh basil leaves 2 teaspoons of dried oregano 2 teaspoons of salt ¾ teaspoon of ground black pepper ¼ teaspoon of red chili pepper flakes optional 2 Tablespoons of nutritional yeast Juice of 1 of a medium lemon 1 cup of packed spinach leaves 1 (25-ounce) jar of flavorful marinara sauce ½ cup of vegan cheese shreds optional Fresh basil leaves, for garnish optional Instructions: In a large pot of boiling water, cook the jumbo pasta shells according to the prebake cooking directions on the package. Then drain, rinse with cold water to prevent sticking, and set aside. Meanwhile, in the bowl of a food processor, combine the tofu, onion, garlic, basil, oregano, salt, black pepper, red chili pepper flakes (if using), nutritional yeast, and lemon juice. Pulse 15 times or until partially mixed. Add the spinach and pulse just a few more times until combined. The resulting texture should be ricotta­like. Do not overpulse or your ricotta will turn green! Preheat the oven to 375 degrees F (190 degrees C). Pour half of the marinara sauce into a 9 × 13 ­inch baking dish, spreading to evenly coat the bottom of the dish. One by one, fill each cooked shell with a generous spoonful of the tofu ricotta filling and place in the prepared baking dish. Continue until the tofu mixture is gone and the baking dish is filled. Sprinkle the vegan cheese (if using) on top. Drizzle the remaining marinara sauce over the stuffed shells. Cover the pan with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 20 minutes or until the vegan cheese (if using) is melted and the edges of the shells are lightly browned. Garnish with the basil leaves (if using). Serve immediately and enjoy hot. https://www.insightwellness.coach/greek-yogurt-parfait daily 0.75 2023-06-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ae442d8e-bdc0-4c27-982a-226ee11ccfdc/Sonya+Socials+-+May+%2822%29.png Greek Yogurt Parfait - Greek Yogurt Parfait Ingredients: 1 tablespoon honey or maple syrup optional – more as a drizzle ¾ cup plain Greek yogurt ¼ cup berries or any other fruit cut into small 1-inch chunks ¼ cup homemade granola or store bought granola Instructions: If using a sweetener, mix it with greek yogurt in a small bowl until fully combined. To layer the yogurt parfait, place half of the yogurt at the bottom of a mason jar or a bowl. Top it off with half of the fruit and half of the granola. Cover them with the rest of the yogurt and top it off with the rest of the fruit and granola. If preferred, finish it off with a drizzle of honey. Serve immediately. https://www.insightwellness.coach/instant-pot-lentil-curry-potatoes-zucchini daily 0.75 2023-06-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1606f454-f0fc-47d3-8708-4d89f26882f2/Sonya+Socials+-+May+%2824%29.png Instant Pot Lentil Curry, Potatoes & Zucchini - Instant Pot Lentil Curry, Potatoes & Zucchini Ingredients 1 cup chicken (or vegetable) broth 1 yellow onion, diced 1 1/2 cups green lentils 1 Tbs minced garlic 1 Tbs curry powder 1 tsp ground ginger 1 tsp turmeric 1/2 tsp cumin 1/4 tsp coriander 1 tsp salt 1/4-1/2 tsp cayenne (depending on how spicy you prefer) 4 cups Yukon gold potatoes 1 (13.5oz) can coconut milk 1 can (14.5oz) petite diced tomatoes 6 cups diced zucchini (~2 large) Instructions Pour all ingredients EXCEPT for zucchini into your Instant Pot in the order listed. Don't stir. Put the lid Instant Pot on your Instant Pot, making sure the valve is set to “Sealing”. Cook on manual (high) pressure for 15 minutes. Remember, it will take time for your pot to come to pressure before the timer will begin counting down. When the cooking time is completely, allow the pressure to naturally release for 10 minutes. Open the valve to release any remaining pressure. Stir in the diced zucchini, then replace the lid for about 15 minutes, or until zucchini is your desired texture. Serve. https://www.insightwellness.coach/sweet-savory-watermelon-skewers daily 0.75 2023-07-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cfab546d-ff25-46da-817f-a59e1e103595/Sonya+Socials+-+May+%2827%29.png Sweet & Savory Watermelon Skewers - Sweet & Savory Watermelon Skewers Ingredients 2 cups watermelon, cubed 16 cherry tomatoes 3 large Persian cucumbers 16 black olives, pitted 4 ounces sheep or goat feta ¼ small red onion, thinly sliced ¼ serrano pepper, thinly sliced 1 tablespoon extra virgin olive oil 4 mint leaves, thinly sliced 1 tablespoon za'atar seasoning Instructions Prepare all of the skewers ingredients. Cut the watermelon into 2-inch cubes. The cherry tomatoes will remain whole. Using a vegetable peeler, make ribbons out of the cucumber. Cut the feta into 2-inch cubes, and thinly slice the onions and serrano pepper. Assemble the skewers by threading a watermelon cube, followed by a cucumber ribbon, then cherry tomato, an olive, and lastly a feta cube. Repeat the process again then begin a new skewer, until you have 8 in total. When all of the skewers are ready, garnish with the onions and peppers, then drizzle with olive oil. Sprinkle them with mint leaves and za’atar and enjoy! https://www.insightwellness.coach/sweet-savory-watermelon-skewers-1 daily 0.75 2023-07-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cfab546d-ff25-46da-817f-a59e1e103595/Sonya+Socials+-+May+%2827%29.png Sweet & Savory Watermelon Skewers (Copy) - Sweet & Savory Watermelon Skewers Ingredients 2 cups watermelon, cubed 16 cherry tomatoes 3 large Persian cucumbers 16 black olives, pitted 4 ounces sheep or goat feta ¼ small red onion, thinly sliced ¼ serrano pepper, thinly sliced 1 tablespoon extra virgin olive oil 4 mint leaves, thinly sliced 1 tablespoon za'atar seasoning Instructions Prepare all of the skewers ingredients. Cut the watermelon into 2-inch cubes. The cherry tomatoes will remain whole. Using a vegetable peeler, make ribbons out of the cucumber. Cut the feta into 2-inch cubes, and thinly slice the onions and serrano pepper. Assemble the skewers by threading a watermelon cube, followed by a cucumber ribbon, then cherry tomato, an olive, and lastly a feta cube. Repeat the process again then begin a new skewer, until you have 8 in total. When all of the skewers are ready, garnish with the onions and peppers, then drizzle with olive oil. Sprinkle them with mint leaves and za’atar and enjoy! https://www.insightwellness.coach/summer-roasted-vegetable-salad daily 0.75 2023-07-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/59e075f9-93c0-4200-b50d-c42d08cfdf2c/Sonya+Socials+-+May+%2834%29.png Summer Roasted Vegetable Salad - Summer Roasted Vegetable Salad Ingredients 4 cups of arugula 2 cup of lentils mixed with raw red onion and raw carrots 1 cup zucchini, diced 1 cup yellow squash, diced 1 cup bell peppers, diced 4 T toasted pine nuts French Vinaigrette Dressing 1/2 shallot, minced 1/2 tablespoon Dijon mustard Generous pinch of herbamare 2 tablespoons lemon juice 1-2 tablespoons red-wine vinegar 1/2 cup extra-virgin olive oil Salt and pepper to taste Instructions Combine all the ingredients in a large bowl. Mix together the shallots, dijon mustard, salt, lemon juice, and red-wine vinegar. Whisk together to combine well. Slowly whisk in the olive oil then season with herbamare and pepper to taste. Preheat your oven to 400 degrees. Then cook your lentils as the packaging says. Line a sheet tray with parchment paper then put your zucchini, squash, and bell peppers in the oven. Roast the vegetables for 20-25 minutes until they’re tender. Once the lentils and vegetables are done cooking, set to the side and cool down before assembling your salad. Then mix together the red onion and carrots with the lentils. In a large bowl mix the arugula, lentils, roasted zucchini, squash and bell peppers. Top with the toasted pine nuts and French vinaigrette. Enjoy! https://www.insightwellness.coach/summer-fruit-salad daily 0.75 2023-07-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9e842f74-99da-45e1-a87f-8bdce0f124b3/Sonya+Socials+-+May+%2838%29.png Summer Fruit Salad - Summer Fruit Salad Ingredients 4-6 cups sliced stone fruit of choice* (cherries, peaches, plums, apricots, nectarines, etc) 2 cups blueberries 2 cups blackberries 2 tbsp lemon juice 2 tbsp maple syrup ½ tsp vanilla extract ¼ tsp cinnamon Pinch of salt 1 tsp fresh thyme, finely chopped Instructions Prepare all stone fruit by slicing thinly. If using cherries, be sure to remove pits. Add all fruit to a large mixing bowl. In a separate small bowl, whisk together the lemon juice, maple syrup, vanilla, cinnamon, salt and thyme until well combined. Pour dressing over fruit and toss gently to coat. Enjoy right away or chill for 1 hour in the refrigerator before enjoying. https://www.insightwellness.coach/whipped-cottage-cheese-dip daily 0.75 2023-07-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fc3058b9-dca6-4454-a357-f37df1caaa68/Sonya+Socials+-+May+%2843%29.png Whipped Cottage Cheese Dip - Whipped Cottage Cheese Dip Ingredients For the dip: 16 ounces cottage cheese 2 tablespoons extra-virgin olive oil 1 tablespoon fresh lemon juice 1 small garlic clove 1/4 teaspoon sea salt For topping & serving: chili oil* honey chopped pistachios red pepper flakes lemon zest pita chips & veggies, for serving Instructions In a food processor, place the cottage cheese, olive oil, lemon juice, garlic, and salt. Pulse until creamy. Transfer to a serving dish and top with a drizzle of chile oil, honey, and sprinkle with pistachios, red pepper flakes, and lemon zest. Make your own chili oil by heating extra-virgin olive oil with pinches of chili flakes over low heat for 30 seconds, or until fragrant. Let cool before using. https://www.insightwellness.coach/black-bean-and-corn-salad daily 0.75 2023-08-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4e9b67cb-0bbb-4279-ae9b-051172b0e929/Sonya+Socials+-+May+%2850%29.png Black Bean and Corn Salad - Black Bean and Corn Salad Ingredients Salad: 2 – 15 oz can black beans, drained and rinsed 1 1/2 cups fresh corn (uncooked) 1/3 cup finely diced red onion 1 small red bell pepper, diced 1 large hass avocado, pitted and diced 1 jalapeno, seeds removed and finely diced For the dressing: 1/3 cup chopped fresh cilantro 2 cloves garlic, finely minced 1/3 cup olive oil 1/4 cup lime juice 2 teaspoons maple syrup or honey 1 teaspoon lime zest 1/2 teaspoon salt (plus more to taste) 1/2 teaspoon cumin Instructions Assemble the Salad: Add the black beans, fresh corn, diced red onion, red bell pepper, avocado, and jalapeño to a large mixing bowl. Make the dressing: Add the cilantro, garlic, olive oil, lime juice, maple syrup, lime zest, salt, and cumin to a small mixing bowl and whisk until well combined. Pour the dressing over the salad and toss until well combined. Serve and enjoy! https://www.insightwellness.coach/butter-less-alfredo-with-peas daily 0.75 2023-08-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0b460cb2-7ffe-485c-99dd-c2f3cc23eb84/Sonya+Socials+-+May+%2853%29.png Butter-Less Alfredo with Peas - Butter-Less Alfredo with Peas Ingredients 2 Tbsp extra virgin olive oil 3 cloves garlic (minced) 2-4 Tbsp all-purpose flour 3/4 cup 2% milk 1 cup vegetable stock (DIY or store-bought) 1 Tbsp. pesto any kind (I used basil) 1/4 tsp each salt and pepper (plus more for additional seasoning) 1/2 cup freshly grated Parmesan cheese 1 cup green peas (if frozen, set out an hour before to thaw slightly) 3/4 box box whole grain pasta (such as linguine) Instructions Cook pasta according to package instructions. Meanwhile, heat a large saucepan over medium heat. Once hot, add olive oil and garlic, stirring quickly to ensure it doesn’t burn. Next, reduce heat slightly and add flour (starting with lower end of range // 2 Tbsp as original recipe is written) and whisk to combine. Cook for about a minute and then add veggie stock and milk and use a flat spatula to mash the flour into the liquid. Add salt, pepper, pesto, grated parmesan cheese and stir. Cook on medium heat until it bubbles, and then reduce heat to low-medium heat and cook until thickened. Taste and adjust seasonings as needed – I usually add a bit more salt and pepper toward the end. If you notice the sauce is too thick, add a little more milk or broth. If too thin, add a little more flour and whisk to combine. Alternatively, you can thicken with more parmesan cheese. Once the sauce is ready, add the peas and stir. Then add the drained cooked pasta and toss to combine, adding more salt and pepper if needed. Serve immediately with additional parmesan cheese on top. Garlic bread and steamed broccoli or peas are excellent additions to this simple dish. https://www.insightwellness.coach/jalapeno-peach-chicken daily 0.75 2023-08-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/26d29663-2844-4a08-a8ed-cdaae059f49e/Sonya+Socials+-+May+%2856%29.png Jalapeno Peach Chicken - Jalapeno Peach Chicken Ingredients: Peaches 2 yellow peaches, pitted, sliced Peach Glaze ½ cup (160 g) peach preserves 1 tablespoon extra virgin olive oil 1 teaspoon soy sauce 1 teaspoon apple cider vinegar 1 teaspoon Dijon mustard ½ teaspoon garlic, minced ½ teaspoon kosher salt ⅛ teaspoon black pepper ⅛ teaspoon red pepper flakes Chicken 2 pounds boneless, skinless chicken thighs 1 teaspoon kosher salt ½ teaspoon black pepper ½ teaspoon chili powder 2 tablespoons extra virgin olive oil 1 medium jalapeno pepper, thinly sliced Instructions: Peach Glaze To a medium bowl, add the glaze ingredients. Mix until incorporated. Set aside. Chicken Pat chicken dry. In a small bowl, combine salt, black pepper, and chili powder. Apply the seasoning mixture to the chicken. To a large nonstick skillet over medium heat, add oil. Once hot, add chicken thighs. (Depending on the size of the skillet, you may have to work in batches.) Cook chicken for 5 minutes. Then, flip over the chicken, reduce heat to medium-low, and cook for an additional 5 minutes, or until the chicken reaches an internal temperature of 165°F. Remove from heat. Transfer the chicken to a plate. Tent to keep warm. To the same skillet and raising the heat back up to medium, add jalapeno peppers. Cook for 3 minutes. Then, add the peaches in with the jalapenos. Cook for an additional 3 minutes, or until the peaches have softened. Pour peach glaze into the skillet with the peaches and jalapenos. Stir to make sure every jalapeno and peach is evenly coated in the peach glaze. Add chicken back to the skillet. Spoon glaze over the top of the chicken and cook for 1-2 minutes, or until the chicken is hot again. Serve warm. https://www.insightwellness.coach/zucchini-roasted-pepper-egg-bites daily 0.75 2023-08-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b4f685b6-66a8-48ed-b1be-240980302ce2/Sonya+Socials+-+May+%2869%29.png Zucchini & Roasted Pepper Egg Bites - Zucchini & Roasted Pepper Egg Bites Ingredients: 4 zucchini sliced into 24 thin pieces 1, 16 ounce jar of roasted peppers 7 eggs 1/2 tsp salt 1/4 tsp pepper 1/2 tsp paprika 1/2 tsp onion powder 1/4 cup grated parmigiano reggiano Instructions: Preheat oven to 350F Grease one cupcake tray with non-stick spray. Drain the jar of peppers and cut into long thin slices. Overlap 2 pieces of zucchini followed by 2 pieces of roasted peppers. Roll and place into a cupcake mold. Add eggs, salt, pepper, paprika, and grated Parmigiano Reggiano to a large liquid measuring cup. Pour egg mixture into the center and around. Bake for 20 minutes or until the eggs have fully set and are cooked through. https://www.insightwellness.coach/radish-greens-as-pesto daily 0.75 2023-08-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4c1d3616-9aa6-4fc6-ab62-ace3840ed910/Sonya+Socials+-+May+%2875%29.png Radish Greens as Pesto - Radish Greens as Pesto Ingredients: 3 cups Radish greens (about two bunches) 2-3 cloves garlic 1/4 cup extra virgin olive oil 1/3 cup shredded Pecorino Romano cheese small handful of fresh cilantro leaves, optional pinch sea salt Instructions: Thoroughly wash and dry radish greens. Remove woody stems and put in blender or food processor with remaining ingredients. Blend until smooth, scraping down the sides as necessary. https://www.insightwellness.coach/sonyas-tasty-merguez-sausage-and-quinoa-salad daily 0.75 2023-09-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bc1f03e2-66b2-4fa7-8b16-fcc2c7529bb6/Sonya+Socials+-+May+%2881%29.png Sonya's Tasty Merguez Sausage and Quinoa Salad - Sonya's Tasty Merguez Sausage and Quinoa Salad Ingredients: 2 carrots 1 small zucchini 1 small yellow squash 1/2 red onion 1C Eggplant 4 garlic pieces olive oil oregano salt tomato Merguez spicy lamb sausage Quinoa lemon juice feta cheese fresh mint Instructions: Cut veggies about 1/4 inch thick : 2 carrots 1 small zucchini 1 small yellow squash 1/2 red onion 1C Eggplant 4 garlic pieces cut in half Place it all on a Baking sheet Drizzle with olive oil, oregano, and Salt, bake @ 400 for :25 min Cut 1 large ripe tomato in half, and place on a separate baking sheet. Cover with Italian spices (broil on top rack of oven for about :5) so this step as soon as other veggies are finished. Place Merguez spicy lamb sausage in pan to start cooking while tomatoes are in the oven and you’re cooking Quinoa. While veggies bake or broil in the oven, cook Quinoa: 1 3/4C. water or beef stock. 1 C quinoa in a pan. Bring to boil, reduce heat to simmer and cover to cook :30 min. Take off the heat and keep covered for :10min more. When Quinoa is finished place it in a large bowl, and add the baked mixed vegetables. Then, zest of 1 lemon rind on top and squeeze 1/2 lemon juice, Mix and crumble about 4 oz or 1/2C of feta cheese in a bowl along with plenty of fresh mint whole or cut. Then mix it all Together. Add 1C of your Quinoa vegetable mixture into each bowl, top with 1/4 sliced avocado, and place 2 sausages in each bowl. https://www.insightwellness.coach/edamame-pesto-pasta daily 0.75 2023-09-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b1430d24-4861-44e8-9e7e-1d50abf3aa61/Sonya+Socials+-+May+%2889%29.png Edamame Pesto Pasta  - Edamame Pesto Pasta Ingredients: 12 ounces whole wheat/legume-based/gluten-free pasta, rotini, or penne 1½ cups cooked edamame 2 cups packed fresh basil, plus ½ cup torn basil for garnish 2 cups packed fresh spinach leaves 1 tablespoon nutritional yeast 1 to 2 tablespoons freshly squeezed lemon juice 2 tablespoons garlic-infused olive oil or Low FODMAP Biome Broth ½ teaspoon salt Instructions: Bring a large pot of water to a boil. Add the pasta and cook until al dente according to the package directions. Drain, reserving ½ cup of the pasta water. Set aside in a large bowl. Add ¾ cup of the edamame to the base of a food processor and pulse 10 to 15 times until roughly chopped. Add in the 2 cups basil, the spinach leaves, and nutritional yeast and pulse another 10 times, until well combined. With the motor running, add in the lemon juice and olive oil until well combined. Add in the salt and season to taste. With the motor running, slowly add in the pasta water, I tablespoon at a time, until the desired consistency is reached (I usually end up using ⅓ cup). Toss the edamame pesto and remaining edamame with the cooked pasta, adding in 1 tablespoon or so of reserved pasta water as needed to thin. Add the torn basil leaves and toss with the pasta. Stir in the additional supercharged toppings of choice. https://www.insightwellness.coach/great-greek-grain-salad daily 0.75 2023-09-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e2802209-fbd6-4ef2-b987-2545f27e8965/Sonya+Socials+-+May+%2896%29.png Great Greek Grain Salad - Great Greek Grain Salad Ingredients: 2 cups cooked quinoa ¼ cup hulled hemp seeds 1 cup diced cucumbers ½ cup sliced pitted black or Kalamata olives ½ cup thinly sliced green scallion tops 1 medium red bell pepper, chopped ½ cup finely chopped fresh basil ½ cup finely chopped fresh flat-leaf parsley 2 tablespoons freshly squeezed lemon juice Salt and freshly ground black pepper Extra-virgin olive oil (optional) ¼ cup canned chickpeas (optional) Homemade Tofu Feta (optional) Instructions: In a large bowl, toss together the quinoa, hemp seeds, cucumbers, olives, scallions, bell pepper, basil, and parsley. Add the lemon juice and toss again, then season to taste as needed with salt and pepper. If desired, drizzle on olive oil and toss once more. Enjoy as is, or with canned chickpeas or Homemade Tofu Feta https://www.insightwellness.coach/pumpkin-zucchini-bread daily 0.75 2023-09-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fd469bee-c291-41a1-bd99-8d026cd2e6eb/Sonya+Socials+-+May+-+2023-09-26T041432.244.png Pumpkin Zucchini Bread - Pumpkin Zucchini Bread Ingredients: ½ cup unseasoned pumpkin puree ½ cup canola oil ½ cup granulated sugar 2 large eggs 2 teaspoons vanilla extract 1 ¾ cups packed grated zucchini 1 cup all-purpose flour ¾ cup whole-wheat pastry flour 1 tablespoon pumpkin pie spice 1 teaspoon baking soda 1 teaspoon baking powder ½ teaspoon salt Chopped pecans or pepitas (optional) Instructions: Preheat oven to 350°F. Coat a 9-by-5-inch loaf pan with cooking spray. Whisk pumpkin, oil, sugar, eggs and vanilla together in a medium bowl. Fold in zucchini. Fold in all-purpose flour, pastry flour, pumpkin pie spice, baking soda, baking powder and salt just until combined. Pour the batter into the prepared pan. Sprinkle with pecans (or pepitas), if desired. Bake until a wooden pick inserted in the center comes out clean, 1 hour to 1 hour 10 minutes. Let cool in the pan on a wire rack for 10 minutes. Run a knife along the edges of the pan to remove the loaf; place on the rack to cool completely, about 1 hour. https://www.insightwellness.coach/fresh-fruit-with-chocolate-quinoa daily 0.75 2023-10-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c80c452d-2441-48d8-b3e6-9054efcaf767/Sonya+Socials+-+May+-+2023-10-02T025730.481.png Fresh Fruit with Chocolate Quinoa - Fresh Fruit with Chocolate Quinoa Ingredients: 1 cup cooked quinoa 1 tbsp cacao powder 1 cup mixed spring greens 1/2 banana sliced 1/2 mango sliced 1/4 cup blueberries 1/4 cup raspberries 1/2 cup strawberries cut in half 1/2 tbsp maple syrup optional Instructions: Stir the cacao powder into the cooked quinoa and mix well. On a plate spread out the mixed greens and top with chocolate quinoa. Add the fruit and top with maple syrup if using. https://www.insightwellness.coach/healthy-pumpkin-banana-bread-paleo-gluten-free daily 0.75 2023-10-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8a03feae-9116-436e-9602-46b303cb077e/Sonya+Socials+-+May+-+2023-10-10T005518.165.png Healthy Pumpkin Banana Bread (Paleo, Gluten Free) - Healthy Pumpkin Banana Bread (Paleo, Gluten Free) Ingredients: 2 large ripe bananas 1 cup pumpkin puree 1/2 cup almond butter 3 eggs 1/2 cup almond flour 3 tbsp coconut flour 1 tsp baking soda 4 tsp pumpkin pie spice 1/4 tsp sea salt 2 tbsp coconut sugar or 4 tbsp for sweeter Optional Add-Ins 1/2 cup chocolate chips, pecans, and/or walnuts 1 ripe banana, sliced lengthwise to top Instructions: Preheat oven to 375 degrees F. Line a 9×5 loaf pan with parchment paper and grease the sides that aren't covered. Peel the bananas and add to a large mixing bowl. Use a fork to mash well. Add pumpkin puree, almond butter, and eggs. Use a hand mixer or a stand mixer to whisk together until smooth. Add almond flour, coconut flour, baking soda, pumpkin pie spice, sea salt, and coconut sugar. Mix until just combined. OPTIONAL: Fold in chocolate chips and/or nuts. Pour the batter into the prepared loaf pan. OPTIONAL: Halve a banana lengthwise and place on top of the batter cut side up. Gently press down. You can also top with more chocolate chip and/or nuts if you like. Bake in the center rack of the oven for 40-45 minutes until a toothpick inserted into the center comes out clean. Cool for 15-20 minutes, then remove from the pan to cool completely. Slice, and enjoy! https://www.insightwellness.coach/healthy-pumpkin-banana-bread-paleo-gluten-free-1 daily 0.75 2023-10-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8a03feae-9116-436e-9602-46b303cb077e/Sonya+Socials+-+May+-+2023-10-10T005518.165.png Healthy Pumpkin Banana Bread (Paleo, Gluten Free) (Copy) - Healthy Pumpkin Banana Bread (Paleo, Gluten Free) Ingredients: 2 large ripe bananas 1 cup pumpkin puree 1/2 cup almond butter 3 eggs 1/2 cup almond flour 3 tbsp coconut flour 1 tsp baking soda 4 tsp pumpkin pie spice 1/4 tsp sea salt 2 tbsp coconut sugar or 4 tbsp for sweeter Optional Add-Ins 1/2 cup chocolate chips, pecans, and/or walnuts 1 ripe banana, sliced lengthwise to top Instructions: Preheat oven to 375 degrees F. Line a 9×5 loaf pan with parchment paper and grease the sides that aren't covered. Peel the bananas and add to a large mixing bowl. Use a fork to mash well. Add pumpkin puree, almond butter, and eggs. Use a hand mixer or a stand mixer to whisk together until smooth. Add almond flour, coconut flour, baking soda, pumpkin pie spice, sea salt, and coconut sugar. Mix until just combined. OPTIONAL: Fold in chocolate chips and/or nuts. Pour the batter into the prepared loaf pan. OPTIONAL: Halve a banana lengthwise and place on top of the batter cut side up. Gently press down. You can also top with more chocolate chip and/or nuts if you like. Bake in the center rack of the oven for 40-45 minutes until a toothpick inserted into the center comes out clean. Cool for 15-20 minutes, then remove from the pan to cool completely. Slice, and enjoy! https://www.insightwellness.coach/butternut-squash-casserole daily 0.75 2023-10-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/66a65ffe-1ed5-47a7-a168-69e0c552a2f4/Sonya+Socials+-+May+-+2023-10-17T052247.448.png Butternut Squash Casserole - Butternut Squash Casserole Ingredients: 2 cups cubed butternut squash 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 heaping cup chopped leeks, white and light green parts, rinsed well 2 celery stalks, chopped ¼ cup dry white wine 3 garlic cloves, minced (or 5 cloves roasted garlic from this recipe, minced) Heaping ¼ cup chopped fresh sage, plus about 12 small leaves 2 teaspoons minced fresh rosemary Heaping 5 cups cubed sourdough bread (1-inch cubes) 1½ cups vegetable broth, more if needed 8 tiny pearl onions, peeled and sliced in half ¼ cup dried cranberries ¼ cup chopped fresh parsley sea salt and freshly ground black pepper Instructions: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the butternut squash cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt and freshly ground black pepper. Roast 25 minutes or until tender. Reduce the oven heat to 350°F and lightly grease or spray a 7.5x10-inch (or similar) pan with olive oil. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks, celery, and generous pinches of salt and pepper and cook until translucent, about 5 to 7 minutes. Add the garlic, chopped sage, and rosemary and stir. Add the wine, stir, and cook for 30 seconds. Stir in the bread, then 1 cup of the broth, and gently toss until the bread cubes are evenly coated. Transfer to a baking dish and drizzle on the remaining ½ cup of broth, especially over areas that may seem dry. Evenly distribute the butternut squash, pearl onions, and sage leaves through the spaces between the bread. Drizzle 1 tablespoon of olive oil on top along with a few more pinches of salt and pepper. Bake for 20 to 25 minutes or until the bread is golden brown on top. Sprinkle on the cranberries and chopped parsley, and serve. https://www.insightwellness.coach/butternut-squash-casserole-1 daily 0.75 2023-10-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/66a65ffe-1ed5-47a7-a168-69e0c552a2f4/Sonya+Socials+-+May+-+2023-10-17T052247.448.png Butternut Squash Casserole (Copy) - Butternut Squash Casserole Ingredients: 2 cups cubed butternut squash 2 tablespoons extra-virgin olive oil, divided, plus more for drizzling 1 heaping cup chopped leeks, white and light green parts, rinsed well 2 celery stalks, chopped ¼ cup dry white wine 3 garlic cloves, minced (or 5 cloves roasted garlic from this recipe, minced) Heaping ¼ cup chopped fresh sage, plus about 12 small leaves 2 teaspoons minced fresh rosemary Heaping 5 cups cubed sourdough bread (1-inch cubes) 1½ cups vegetable broth, more if needed 8 tiny pearl onions, peeled and sliced in half ¼ cup dried cranberries ¼ cup chopped fresh parsley sea salt and freshly ground black pepper Instructions: Preheat the oven to 400°F and line a baking sheet with parchment paper. Place the butternut squash cubes on the pan and toss with a drizzle of olive oil and generous pinches of salt and freshly ground black pepper. Roast 25 minutes or until tender. Reduce the oven heat to 350°F and lightly grease or spray a 7.5x10-inch (or similar) pan with olive oil. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the leeks, celery, and generous pinches of salt and pepper and cook until translucent, about 5 to 7 minutes. Add the garlic, chopped sage, and rosemary and stir. Add the wine, stir, and cook for 30 seconds. Stir in the bread, then 1 cup of the broth, and gently toss until the bread cubes are evenly coated. Transfer to a baking dish and drizzle on the remaining ½ cup of broth, especially over areas that may seem dry. Evenly distribute the butternut squash, pearl onions, and sage leaves through the spaces between the bread. Drizzle 1 tablespoon of olive oil on top along with a few more pinches of salt and pepper. Bake for 20 to 25 minutes or until the bread is golden brown on top. Sprinkle on the cranberries and chopped parsley, and serve. https://www.insightwellness.coach/fall-hash-brown-breakfast-skillet daily 0.75 2023-10-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fbe7facc-25c1-473e-b77a-99e898cc849b/Sonya+Socials+-+May+-+2023-10-24T061040.884.png Fall Hash Brown Breakfast Skillet - Fall Hash Brown Breakfast Skillet Ingredients: 3 tablespoons grass-fed butter or extra-virgin olive oil 1 large squash any type, we used butternut and celebration squash, medium dice 2 cups shredded potato about 4 potatoes 1 red or yellow pepper diced 1 small onion diced 2 garlic cloves minced 2 cups of loosely packed spinach 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon paprika 1 teaspoon fine sea salt 1/2 teaspoon black pepper Pinch red pepper flakes 3 or 4 eggs Instructions: Preheat oven to 350°F. In a large skillet over medium heat, heat butter and add garlic, onion, squash, shredded potato, and red or yellow pepper. Cook for 4 minutes, until veggies start to soften. Add in garlic powder, onion powder, paprika, salt and pepper, and a pinch of red pepper flakes. Cook until squash is tender, about 10 minutes. Make space for eggs with a spatula then crack eggs into the spaces, place in oven for 15 minutes until egg whites are firm. https://www.insightwellness.coach/easy-green-cabbage-kimchi daily 0.75 2023-11-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b7f21538-34e8-459f-9296-a3276b2f72f5/Sonya+Socials+-+May+-+2023-10-29T203140.768.png Easy Green Cabbage Kimchi - Easy Green Cabbage Kimchi Ingredients: 1 head green cabbage 3 small bunches bok choy 3 green onions, sliced 1 cup daikon, julienned or shredded 1 cup carrots, julienned or shredded 1 1/2 tablespoons salt (non-iodized) 8-10 cloves garlic 1-inch piece of fresh ginger 1-3 tablespoons red pepper flakes 1 tablespoon sesame seeds, optional Instructions: Prepare the kimchi Reserve one outer leaf of cabbage. Chop the remaining cabbage, bok choy, and green onions coarsely and put in large bowl. Mix in daikon, carrot, and salt. Work the ingredients with your hands. This step helps the cabbage release its juices. The bulk of the greens will reduce by about half as you work it. Set greens aside; mince the garlic and ginger and stir into the cabbage along with the pepper flakes. Transfer mixture to a half gallon jar (or two quart jars). Push the greens down until they’re covered by juices. Place the retained cabbage leaf over the top of the kimchi to help keep the small bits under liquid. Place one or two glass weights on top of cabbage. If the solid ingredients are not entirely covered by juices, top it off with a bit of filtered water. It’s essential that the ingredients for this kimchi recipe are completely submerged. Fermenting the kimchi recipe Let sit at room temperature for a several days or a week, then refrigerate or store in a cool, dry place. It will not look like you have much juice, initially. When you press the ingredients for this kimchi recipe down into the jar, you’ll be surprised. https://www.insightwellness.coach/braised-chickpeas-with-chard daily 0.75 2023-11-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/58d8e3cd-e7a7-4758-9957-0cda75627303/Sonya+Socials+-+May.jpg Braised Chickpeas with Chard - Braised Chickpeas with Chard Ingredients: 1 15 oz. can chickpeas, rinsed and drained (about 1.5 cups) 4 tbsp olive oil (or butter) 4 garlic cloves, thinly sliced 1 28-32 oz jar favorite marinara sauce 2 tsp smoked paprika (optional) 2 cups finely chopped chard or kale Instructions: In a large skillet, heat four tablespoons of olive oil or butter over medium heat. Add the drained chickpeas and cook until butter just begins to brown. Add the garlic and paprika and stir until fragrant, about 2 minutes. Pour in the jarred marinara sauce and simmer until the sauce begins to thicken, about 10 minutes. Add the greens and stir until they're just wilted. Serve warm over crusty bread or crispy potatoes. If you feel like it, top it with your favorite cheese like Parmesan, burrata, sharp cheddar or even brie! https://www.insightwellness.coach/wild-rice-stuffed-acorn-squash daily 0.75 2023-11-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/05faae19-fa8d-44ab-b031-781f8da20ad2/Sonya+Socials+-+May+%2860%29.png Wild Rice Stuffed Acorn Squash - Wild Rice Stuffed Acorn Squash Ingredients: Roasted Acorn Squash 2 acorn squash ⅛ tsp salt ⅛ tsp pepper Wild Rice Stuffing ½ cup wild rice blend (uncooked) 1 cup vegetable broth 2 Tbsp butter* 1 yellow onion 3 ribs celery 1 apple ½ tsp dried sage ½ tsp dried thyme ¼ tsp salt ¼ tsp pepper ¼ cup chopped walnuts ¼ cup dried cranberries 1 Tbsp chopped fresh parsley Instructions: Combine the wild rice blend and vegetable broth in a pot. Place a lid on the pot and bring the broth up to a boil over high heat. Once it reaches a boil, reduce the heat to low, and let the rice simmer for 45 minutes. Preheat the oven to 400ºF. Cut each acorn squash in half lengthwise and scoop out the seeds. Season the cut side of each squash with a pinch of salt and pepper. Place the squash on a parchment lined baking sheet, cut side down. Bake in the preheated oven for 20 minutes. While the rice is cooking and squash is baking, begin the rest of the filling. Dice an onion and add it to a deep skillet with the butter. Sauté the onion over medium heat until soft. While the onion is sautéing, finely chop the celery. Add the celery to the skillet and continue to sauté for a few minutes more. Core and dice the apple, then add it to the skillet, along with the sage, thyme, salt, and pepper. Continue to sauté for a few minutes more, or just until the apple is slightly softened. When the wild rice is finished cooking, add it to the skillet with the onion, celery, and apples. Also add the walnuts, cranberries, and chopped parsley. Stir to combine. Turn the acorn squash over so the cut side is facing up (you can either leave them on the baking sheet or place them in a casserole dish). Fill the cavities in the squash with the wild rice mixture. Return the stuffed squash to the oven and bake for an additional 20 minutes. Serve hot. https://www.insightwellness.coach/oven-roasted-squash-with-garlic-parsley daily 0.75 2023-11-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/43968c4e-7a5a-4a4c-81be-959e43154d85/Sonya+Socials+-+May+%287%29.jpg Oven-Roasted Squash with Garlic & Parsley - Oven-Roasted Squash with Garlic & Parsley Ingredients: 5 pounds winter squash (such as butternut, buttercup, kabocha or hubbard), peeled, seeded and cut into 1-inch chunks 2 tablespoons extra-virgin olive oil, divided 1 ½ teaspoons salt ¼ teaspoon freshly ground pepper, divided 3 cloves garlic, minced 2 tablespoons chopped Italian parsley Instructions: Preheat oven to 375 degrees F. Toss squash with 4 teaspoons oil, salt and 1/4 teaspoon pepper. Spread evenly on a large baking sheet. Roast, stirring occasionally, until tender throughout and lightly browned, 30 to 45 minutes (depending on the variety of squash). Heat the remaining 2 teaspoons oil in a small skillet over medium heat. Add garlic and cook, stirring, until fragrant but not brown, 30 seconds to 1 minute. Toss the roasted squash with the garlic and parsley. Taste, adjust the seasoning and serve. https://www.insightwellness.coach/citrus-avocado-salad-with-pistachios-and-mint daily 0.75 2023-11-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a46460c1-d222-451b-ac62-349dfb371e27/Sonya+Socials+-+May+%2816%29.jpg Citrus Avocado Salad with Pistachios and Mint - Citrus Avocado Salad with Pistachios and Mint Ingredients: For the salad 2 blood oranges, peeled and sliced 2 cara cara oranges, peeled and sliced 1 tangelo, peeled and sliced 1 grapefruit, peeled and sliced 2 avocados, peeled, pittled, and thinly sliced 2 tablespoons roasted salted pistachios, coarsely chopped small handful fresh mint leaves flaky sea salt, for serving For the vinaigrette zest of 1/2 a navel orange juice of 1 navel orange juice of 1 lemon 1 tablespoon finely chopped shallot 1 tablespoon champagne vinegar 2 teaspoons honey 1/2 teaspoon dijon mustard 1/4 teaspoon salt pinch of black pepper 1/4 cup extra virgin olive oil Instructions: Begin by making the vinaigrette. In a medium mixing bowl, combine the orange zest, orange juice, lemon juice, shallot, champagne vinegar, honey, dijon mustard, salt, and pepper. Whisk to combine. Slowly stream in the olive oil and whisk until smooth and combined. Season to taste with additional salt and pepper if desired. Arrange the sliced citrus and avocado on a large plate or serving platter. Drizzle with several tablespoons of the vinaigrette (you will have some leftover). Sprinkle with torn mint leaves, and finish with chopped pistachios. Sprinkle with a couple pinches of flaky sea salt and a few turns of freshly cracked black pepper. Serve immediately. https://www.insightwellness.coach/one-pot-carrot-lentil-soup daily 0.75 2023-12-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/520458b2-f292-4395-a523-09fc89743471/Sonya+Socials+-+May+%2821%29.jpg One Pot Carrot Lentil Soup - One Pot Carrot Lentil Soup Ingredients: 4 tbs butter or olive oil 1 large white onion, diced 3 cloves garlic, sliced 1 tbs ginger paste (or fresh grated) 1 lb carrots, peeled + diced 1½ lbs sweet potatoes, peeled + diced 1 cup red lentils, rinsed 8 cups low sodium chicken broth (or vegetable broth) salt to taste 1 apple (Fuji or Honey crisp) 2 tbs honey (or maple syrup) Optional Garnishes paprika, cayenne pepper, honey drizzle + chopped fresh parsley Instructions: In one pot, melt your butter (or heat your olive oil) on medium. Add in the onions and saute until transluscent – about 4 minutes. Stir in the garlic and ginger for 30 seconds. Add in the carrots, sweet potatoes and toss all to coat. Add in the lentils, broth and salt to taste and raise heat to bring to a boil. Once boiling, lower the heat to a simmer and cover the pot for 20-25 minutes (until the potatoes are fork tender). Add in the apple and honey and proceed to use a hand emersion blender to puree the soup. If you dont have a had immersion blender simply use a food processor or regular blender to puree the soup in batches. Garnish with more honey, paprika, parsley and cayenne if using. https://www.insightwellness.coach/easy-wonton-soup daily 0.75 2023-12-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d649f092-26ad-4d15-853a-9c547bd88cbd/Sonya+Socials+-+May+%2823%29.jpg Easy Wonton Soup - Easy Wonton Soup Ingredients: 1 tsp Olive Oil 1" Piece Ginger (~1 Tbsp), sliced in thin strips 2 Cloves Garlic, minced 3 Scallions, sliced 8 Cups Chicken Broth 5 Shiitake Mushrooms, sliced 1 x 8 oz. Can Sliced Water Chestnuts, drained 1 x 8 oz. Can Bamboo Shoots, drained 2 Tbsp Soy Sauce 1 Tbsp Sesame Oil 1+1/2 - 2 tsp Kosher Salt (to taste) 1/4 tsp Pepper 2-3 Baby Bok Choy, cut in quarters 2 Tbsp Cornstarch 1/2 lb. Shrimp, peeled and tail removed, cut in half 1 Package Trader Joe's Chicken Cilantro Mini Wontons Instructions: In a large pot, sauté the ginger, garlic, and scallions in olive oil until fragrant (2-3 min) Add the chicken broth, shiitake mushrooms, water chestnuts, bamboo shoots, soy sauce, sesame oil, salt, pepper, and baby bok choy; bring to a boil and then turn heat to low and simmer for ~5 mins Add the shrimp and corn starch mixed with 1/4 cup water (this will thicken the broth slightly) and bring back to a boil Add the wontons and boil for ~4 min until heated through; taste and add more salt, pepper, or soy sauce if the broth needs more flavor - enjoy! ⏲10 minute prep time + 20 minute cook time https://www.insightwellness.coach/lemony-garlic-chicken-and-orzo-soup daily 0.75 2023-12-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/634b84f5-365f-42ad-9666-a2b46ac438f9/Sonya+Socials+-+May+%2830%29.jpg Lemony Garlic Chicken and Orzo Soup - Lemony Garlic Chicken and Orzo Soup Ingredients: 2 chicken breasts (about 1 pound) kosher salt and black pepper 1/4 cup extra virgin olive oil 8-12 large cloves of garlic, smashed (use to your taste) 6 carrots, chopped 1 tablespoon chopped fresh sage 1 tablespoon fresh thyme leaves kosher salt and pepper 8 cups low sodium chicken broth 1 bay leaf 1 parmesan rind, plus grated parmesan, for serving 1 pinch crushed red pepper flakes 1 bunch Tuscan kale, roughly chopped 1 tablespoon fresh chopped dill, plus more for serving juice of 2 lemons (or to taste) 1 pound orzo pasta Instructions: STOVE-TOP Season the chicken all over with salt and pepper. Heat the olive oil in a large pot over high heat. When the oil shimmers, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Reduce the heat to low, add the smashed garlic cloves and cook another 3-5 minutes, until golden. Add the carrots, sage, thyme, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, parmesan rind, and a pinch of red pepper flakes. Simmer over medium heat for 15-20 minutes or up to 4-6 hours over low heat. Remove the chicken and shred. Stir the kale, dill, and lemon juice into the soup, cooking another 5 minutes. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain. Divide the orzo among bowls and pour the soup over top. Top each bowl with fresh dill and a squeeze of lemon, if desired. CROCKPOT In the bowl of your crockpot, combine the olive oil, chicken, garlic cloves, carrots, sage, thyme, broth, parmesan rind, and a pinch of red pepper flakes. Season the salt and pepper. Cover and cook on low for 5-6 hours or high for 4-5 hours. Once done cooking, remove the chicken and shred. Stir the kale, dill, and lemon juice into the soup, cooking another 10 minutes. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain. Divide the orzo among bowls and pour the soup over top. Top each bowl with fresh dill and a squeeze of lemon, if desired. INSTANT POT Season the chicken all over with salt and pepper. Set Instant Pot to sauté and add the olive oil. Once hot, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Stir in the smashed garlic cloves and cook another 3-5 minutes, until golden. Add the carrots, sage, thyme, and a pinch each of salt and pepper. Add the broth, parmesan rind, and a pinch of red pepper flakes. Cover and cook on high pressure for 8 minutes. Remove the chicken and shred. Set Instant Pot to sauté. Stir the orzo, kale, dill, and lemon juice, cooking another 8 minutes, until the orzo is al dente. Remove the parmesan rind and bay leaf. Stir back in the shredded chicken. Taste and season with salt and pepper. Divide the soup among bowls. Top each bowl with fresh dill and a squeeze of lemon, if desired. https://www.insightwellness.coach/slow-cooker-kale-sausage-stew daily 0.75 2023-12-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/941200cb-415d-45aa-8611-7ea3f66b997f/Sonya+Socials+-+May+%2835%29.jpg Slow-Cooker Kale & Sausage Stew - Slow-Cooker Kale & Sausage Stew Ingredients: 1 (28 ounce) can no-salt-added diced tomatoes 13 ounces turkey kielbasa, sliced (1/4-inch) 2 medium carrots, thinly sliced (1/8-inch) 2 medium potatoes, scrubbed and cubed (1-inch) ½ medium onion, diced ½ cup low-sodium chicken broth 2 cloves garlic, minced 2 tablespoons extra-virgin olive oil 2 tablespoons tomato paste ½ teaspoon dried oregano ½ teaspoon smoked paprika ¼ teaspoon ground cumin 4 cups chopped Tuscan kale Juice of 1/2 lemon ¼ cup finely chopped fresh flat-leaf parsley Instructions: Combine tomatoes, sausage, carrots, potatoes, onion, broth, garlic, oil, tomato paste, oregano, paprika and cumin in a 3 1/2-quart slow cooker. Cover and cook on High for 4 hours. Stir in kale. Cover and cook until the kale is tender, 10 to 15 minutes. Stir in lemon juice and top with parsley. Equipment: 3 1/2-quart slow cooker https://www.insightwellness.coach/green-goddess-soup daily 0.75 2023-12-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/90a7895f-21c2-4caa-960f-ca97f7ac2490/Sonya+Socials+-+May+%2839%29.jpg Green Goddess Soup - Green Goddess Soup Ingredients: 2 broccoli stems, chopped 1 green bell pepper, chopped 1 zucchini, chopped 1 red onion, chopped 1 broccoli, head, broken into florets 1 head garlic ¼ cup nutritional yeast 4 cups salted vegetable broth 3 handfuls spinach ½ cup coconut milk 1 tsp lemon juice Instructions: Preheat the oven to 375F. On a parchment lined baking sheet or cast iron pan, add the broccoli stems, bell pepper, zucchini, onion and head of broccoli. Drizzle with olive oil and add the nutritional yeast and some freshly cracked sea salt and black pepper. Slice the top off your head of garlic and drizzle with olive oil. Cover in foil. Bake both for 35 minutes, until the vegetables are cooked through. Transfer all ingredients listed to a pot or high speed blender, squeezing out the garlic into the pot or blender and discarding of the skin. Either using an immersion blender or your countertop blender, combine the ingredients until a smooth soup is formed. Taste and adjust salt as needed. https://www.insightwellness.coach/nourishing-homemade-veggie-soup daily 0.75 2024-01-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1034be7e-46da-4911-97a4-45fea8c6f7cf/Sonya+Socials+-+May+%2843%29.jpg Nourishing Homemade Veggie Soup - Nourishing Homemade Veggie Soup Ingredients: 1 Tbsp olive, or avocado oil 1 yellow onion, diced 3 carrots, peeled and diced 3 celery stalks, diced 4 cloves fresh garlic, minced 1 red bell pepper, diced 3 medium potatoes, diced into 1/2 inch cubes 6 cups low-sodium chicken, vegetable, or beef broth/stock (I used beef bone broth to increase the protein content) 1 (14.5 oz) jar diced tomatoes, with juice 2 bay leaves 1.5 cups chopped frozen or fresh green beans, chopped into bite-sized pieces 1 cup frozen organic peas sea salt and freshly ground black pepper a handful of fresh parsley leaves, chopped Instructions: Heat oil in a large stock pot or dutch oven, over medium heat. Add your onions, carrots, and celery, garlic, and bell peppers then sauté for about 4 minutes. Add in broth, diced tomatoes in juice, potatoes, bay leaves, and bring to a boil. Lower the heat, cover and simmer until potatoes are tender about 20 minutes, then add in your green beans and peas and simmer an additional 5 minutes. Taste test and adjust seasoning with sea salt and pepper to your preference. Remove bay leaves. Garnish with fresh chopped parsley and serve while hot. This soup stays great in the fridge for 5 days, so double the recipe for future meals too! https://www.insightwellness.coach/chicken-pot-pie-soup daily 0.75 2024-01-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f54cd269-5ebf-4013-8720-016105f6279b/Untitled+design+%281%29.png Chicken Pot Pie Soup - Chicken Pot Pie Soup Ingredients: 2 tablespoons olive oil 1 lb boneless, skinless chicken breasts about 2 larger breasts 1 cup celery diced 1 cup carrot cut in 1/4 inch thick small circles 1 cup onion finely chopped 1/2 tablespoon garlic finely minced 2 cups yukon gold potatoes peeled+ cut into 1 inch pieces 1 cup yukon gold potatoes peeled+ cut into quarters so that you can remove them at the end 1/4 teaspoon pepper 1/4 teaspoon salt 1/4 teaspoon dried parsley 3 cups chicken broth or bone broth- low sodium! 1/4 teaspoon dried basil 1/4 teaspoon dried rosemary 1 tablespoon fresh parsley for garnish 1/2 cup milk of choice almond milk, whole milk, any milk will work Instructions: Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. Add in small cut potatoes + stir. Lay the chicken breasts on top of the vegetable/small potato mixture. Add large potato quarters on top of chicken. Pour in chicken broth. Turn the Instant Pot to High Pressure (manual on older models), sealing and cook for 9 minutes. Once the soup cooks, allow it to natural release for 5 minutes. Manually release the rest of the pressure after 5 minutes. Remove the large potato pieces + chicken. Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot, Place chicken on a cutting board and shred. Put the chicken back into the pot. Stir together until combined and smooth. Garnish with parsley and serve. Crockpot Instructions Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and parsley. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!) Layer raw chicken, cooked vegetables, and potatoes in the crockpot. Add chicken broth. Cover + set to low for 6 hours. Once cooked, remove the large potato pieces + chicken breasts. Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot. Place chicken on a cutting board and shred. Put the chicken back into the pot. Stir everything together until combined and smooth. Garnish with parsley and serve. Stovetop Instructions Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper, parsley, basil and rosemary. Sauté for 2 minutes or until slightly translucent. Add raw chicken, potatoes and chicken broth in the pot. Bring to a boil. Once boiling, lower heat to a simmer and cook on medium heat for 30 minutes Once cooked, remove the large potato pieces + chicken breasts. Place large potato quarters, milk + 1/2 cup of broth *from the pot* (a few ladels full!) into a blender until smooth. Add back into the pot. Place chicken on a cutting board and shred. Put the chicken back into the pot. Stir everything together until combined and smooth. Garnish with parsley and serve. https://www.insightwellness.coach/red-lentil-soup-with-vegetables-and-herbs daily 0.75 2024-01-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/79261547-a4b7-40f2-a568-4e34fa16eb15/Nourishing+Homemade+Veggie+Soup+%2812%29.png Red Lentil Soup with Vegetables and Herbs - Red Lentil Soup with Vegetables and Herbs Ingredients: 2 tablespoons extra-virgin olive oil 1 large yellow onion diced 2 cloves garlic minced 1 teaspoon ground cumin ½ teaspoon chili powder 15 oz. canned diced tomatoes 6 cups chicken or vegetable broth (see notes) 1 large sweet potato peeled and diced (about ½-inch pieces) 2 large carrots peeled and diced (about ¼-inch pieces) 8 oz. red lentils sorted through and rinsed (about 1 heaping cup, see notes) kosher salt and black pepper to taste ¼ cup fresh herbs (dill, mint, oregano, parsley, chives, basil, and/or cilantro, see notes) juice of one lemon about 2 tablespoons more olive oil, Greek yogurt, red pepper flakes, lemon wedges, and/or extra herbs for topping (optional) Instructions: Heat the olive oil (2 tablespoons) in a large heavy pot with a lid, such as a Dutch oven, over medium-high heat. Sauté the onions until softened and starting to brown, about 5 minutes. Add the minced garlic (2 cloves), cumin (1 teaspoon), and chili powder (½ teaspoon). Stir to coat the onions in the spices and continue heating for 30 seconds to one minute, until fragrant. Add the rinsed red lentils (8 oz.). Stir to coat. Pour in the chicken broth (6 cups) and add the diced sweet potato, the diced carrots, and the canned diced tomatoes (15 oz.). Bring to a boil, turn the heat to low, cover, and simmer for 20 minutes, or until lentils, sweet potatoes, and carrots are tender. Turn off the heat. Stir in the lemon juice (about 2 tablespoons) and fresh chopped herbs (¼ cup). Serve, with optional extra olive oil, herbs, Greek yogurt, red pepper flakes, and/or lemon wedges. https://www.insightwellness.coach/sheet-pan-roasted-red-pepper-soup daily 0.75 2024-01-31 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/86a93a13-d02b-49e5-ac5c-ca8d305d61da/Nourishing+Homemade+Veggie+Soup+%2819%29.png Sheet Pan Roasted Red Pepper Soup - Sheet Pan Roasted Red Pepper Soup Ingredients: 1 head of garlic 3 red bell peppers, halved and deseeded 10 oz carrots, cut into 1-inch pieces ½ of a small head of cauliflower, roughly chopped 3 small tomatoes, quartered 1 small yellow onion, cut into wedges 2 tbsp olive oil 1 ½ tsp kosher salt, divided 1 tsp smoked paprika ⅛ tsp cayenne ¼ tsp cumin 2 ½ cups chicken or vegetable broth Juice from 1 lemon Instructions: .Preheat oven to 400˚F. Slice off the top of the head of garlic. Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a sheet pan. Drizzle with olive oil & spices. Roast for 40-45 minutes, until all vegetables are fork tender. About 10 minutes before the vegetables are done, heat the broth. Add everything (only add half of the garlic cloves) to a blender and blend until smooth. Taste and add remaining 1/2 tsp salt if needed (this depends on the broth you used) Grilled cheese recipe on our site! https://www.insightwellness.coach/green-curry-cauliflower-soup daily 0.75 2024-02-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e0bbbfd9-8c9c-4b45-a525-34f5360dbbd4/Nourishing+Homemade+Veggie+Soup+%2824%29.png Green Curry Cauliflower Soup - Green Curry Cauliflower Soup Ingredients: 2 Tbsp. olive oil 1 medium yellow onion, finely chopped 2 Tbsp. fresh minced garlic (3 to 4 cloves) 2 Tbsp. finely chopped fresh ginger (~2-inch piece) 2 Tbsp. Green Curry Paste (I use Thai Kitchen brand) 1 Tbsp. Lemongrass Paste 1 medium head of cauliflower (about 2 lb.), broken into small florets 4 cups (1 quart) vegetable broth (sub chicken broth if not making vegan) ½ tsp. kosher salt ¾ cup canned coconut milk 2 Tbsp. fresh lime juice (from 1 lime) Optional Garnishes Crispy chickpeas (homemade or store-bought) Fresh cilantro or basil leaves Instructions: .In a large stock pot or Dutch oven, heat olive oil over medium-high. Once hot, add onion; cook 7 to 8 minutes, until soft. Stir in garlic, ginger, green curry paste, and lemongrass paste; cook 3 minutes, until aromatic. Add cauliflower florets and stir well to combine. Cook 3 to 4 minutes, stirring often, allowing florets to pick up some color. Make sure it's well coated in the curry and lemongrass paste. Add broth and salt, and use a wooden spoon to release any browned bits stuck to the bottom of the pan. Bring soup to a simmer, cover, and cook 20 minutes, or until the cauliflower is fork-tender. Use a ladle to carefully transfer cauliflower soup to a blender. (Alternatively, leave soup in pot, add coconut milk, and use an immersion blender to blend until smooth). Add coconut milk and remove center piece of blender lid. Secure lid on blender, and place a clean kitchen towel over opening in lid (to avoid splatter). Process the soup until completely smooth, about 1 minute. Transfer cauliflower soup back to pot and stir in lime juice. Ladle soup into bowls and top with garnishes of choice. https://www.insightwellness.coach/sweet-potatoes-with-spiced-mushrooms daily 0.75 2024-02-25 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b2dfbddb-4698-440a-bb09-1004b5953043/Nourishing+Homemade+Veggie+Soup+%2846%29.png Sweet Potatoes with Spiced Mushrooms - Sweet Potatoes with Spiced Mushrooms Ingredients: 4 medium sweet potato 3 tbsp olive oil Salt, pepper 1 small brown onion, diced 2 clove garlic, sliced 300g button mushrooms, halved 300g Swiss Brown mushrooms, thickly sliced 1 tsp each ground cumin & smokey paprika 2 tbsp unsalted butter 200g baby spinach 1 cup natural yoghurt 2 tbsp each finely chopped mint & dill Zest & juice 1 lemon 1 small red onion, finely sliced 2 large dill pickles, finely sliced into rounds Handful of mint, parsley, and dill leaves Pinch sumac, optional Lemon wedges to serve Instructions: .Preheat the oven to 210C. Prick the potatoes a few times with a fork and rub with 1 tbsp of olive oil and some salt. Place on a baking tray and roast for 45-50 minutes, until soft. Meanwhile, combine the yogurt, herbs, lemon, and a little seasoning in a small bowl and set aside. When the potatoes are close, place a large pan over medium-high heat and add the remaining olive oil the onion, garlic, mushrooms, spices and a little salt. Cook, stirring often to begin cooking the mushrooms, approx. 2 minutes then add the butter and continue to cook for another minute before adding the spinach to just wilt through. Combine the onions, pickles, herbs and sumac in a bowl. Place the potatoes onto serving plates, split open the potatoes with a knife and gently break the flesh with a fork. Spoon over the mushrooms and some yogurt and scatter over the pickle salad. Serve with lemon wedges. https://www.insightwellness.coach/easy-peach-cucumber-salsa daily 0.75 2024-03-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5275dc6b-5fe9-4191-8252-1374e604fecf/Nourishing+Homemade+Veggie+Soup+%2860%29.png Easy Peach Cucumber Salsa - Easy Peach Cucumber Salsa Ingredients: 3/4 cup finely chopped yellow peaches (1 large peach yields ~3/4 cup or 130 g) 1/2 cup finely chopped cucumber (we prefer English cucumber) 2 Tbsp finely chopped shallot (or red onion) 2-3 Tbsp finely chopped jalapeño 1/4 cup finely chopped cilantro (omit if you don't like cilantro) 1 Tbsp lime juice 1 pinch each sea salt and black pepper Instructions: .In a small bowl, toss together all of the ingredients (peach, cucumber, shallot, jalapeño, cilantro, lime juice, and salt and pepper). Taste and adjust flavors as needed, adding more salt for overall flavor, lime for brightness, jalapeño for heat, or peach for sweetness. Serve with tortilla chips, in burrito bowls, on tacos or salads, or just eat it straight with a spoon! Best when fresh. Leftovers will keep in a sealed container in the refrigerator for up to 3 days. Not freezer friendly. https://www.insightwellness.coach/eat-the-rainbow-chopped-salad-with-basil-mozzarella daily 0.75 2024-02-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/166e708d-6720-4b27-9fd9-424460973154/Nourishing+Homemade+Veggie+Soup+%2854%29.png Eat-the-Rainbow Chopped Salad with Basil & Mozzarella - Eat-the-Rainbow Chopped Salad with Basil & Mozzarella Ingredients: ¼ cup white balsamic vinegar ¼ cup extra-virgin olive oil ½ teaspoon salt ¼ teaspoon ground pepper 2 large carrots, diced 1 large yellow bell pepper, diced 2 cups chopped kale 1 ¼ cups chopped red cabbage 1 cup quartered grape tomatoes 1 cup mozzarella pearls ½ cup thinly sliced fresh basil 2 scallions, sliced Instructions: Whisk vinegar, oil, salt and pepper in a large bowl. Add carrots, bell pepper, kale, cabbage, tomatoes, mozzarella, basil and scallions. Toss to coat. https://www.insightwellness.coach/baked-sweet-potatoes-stuffed-with-spiced-lentil-salad-lemon-tahini-dressing daily 0.75 2024-03-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/81b51174-02e4-4f5f-91d4-71edc03accb8/Nourishing+Homemade+Veggie+Soup+%2873%29.png Baked Sweet Potatoes Stuffed with Spiced Lentil Salad & Lemon Tahini Dressing - Baked Sweet Potatoes Stuffed with Spiced Lentil Salad & Lemon Tahini Dressing Ingredients: For the sweet potatoes: 4 medium sweet potatoes, scrubbed 1 cup (200 grams) dried brown or pardina lentils, rinsed 1 tablespoon olive oil 1 teaspoon cumin seeds 1 small white or yellow onion, diced 3 cloves garlic, finely minced 2 tomatoes, chopped, or 1 (14.5-ounce) can diced tomatoes, drained 1 tablespoon finely grated or minced fresh ginger 1/4 teaspoon ground cinnamon 1/2 teaspoon sweet paprika 1 tablespoon harissa paste (or 1 teaspoon ground chili powder) 1/2 teaspoon salt 4 cups firmly packed baby spinach 2 tablespoons pomegranate molasses (optional) 1/2 cup lemon tahini dressing (below) Optional toppings: chopped fresh parsley, chopped fresh cilantro, snipped fresh chives, or chopped scallions For the lemon tahini dressing: 1/4 cup tahini 1 clove garlic, finely minced or grated 2 tablespoons freshly squeezed lemon juice 1/2 teaspoon agave nectar or maple syrup 1/4 teaspoon salt 1/8 teaspoon freshly ground black pepper Instructions: Preheat the oven to 400° F and line a rimmed baking sheet with parchment paper. Put the sweet potatoes on the lined baking sheet and prick each several times with a fork. Bake for 45 to 60 minutes, until fork-tender. Meanwhile, cook the lentils according to their package instructions. Drain well. Heat the oil in a large skillet over medium heat. Add the cumin seeds and cook, stirring constantly, for 1 to 2 minutes, until the seeds start to pop. Add the onion and cook, stirring occasionally, for 5 to 7 minutes, until tender and translucent. Add the garlic and tomatoes and cook, stirring frequently, for 1 to 2 minutes, until the garlic is fragrant. Decrease the heat to low and stir in the lentils, ginger, cinnamon, paprika, harissa, and salt, then stir in the spinach. Cook, stirring frequently, until the spinach has wilted, adding water by the 1⁄4 cup if needed to prevent sticking. Stir in the pomegranate molasses. Taste and adjust seasonings if desired. Cut each sweet potato in half and use a fork to coarsely mash the flesh, still in the skin. Place two halves on each serving plate and top them with a generous scoop of the lentils. Serve right away, with a drizzle of the tahini dressing and the optional fresh herbs. For the lemon tahini dressing: Combine all the ingredients, plus 1/4 cup warm water, in a small bowl or measuring cup and whisk until evenly blended. If the dressing is thicker than you’d like, whisk in water by the tablespoonful to achieve the desired consistency. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.) https://www.insightwellness.coach/curry-roasted-cauliflower-salad daily 0.75 2024-03-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a16bfcc5-7881-4f4c-8c6c-704c6551a69d/Nourishing+Homemade+Veggie+Soup+%2865%29.png Curry Roasted Cauliflower Salad - Curry Roasted Cauliflower Salad Ingredients: FOR THE SALAD 1/2 cup raw cashews 1 (15-ounce) can low-sodium chickpeas 1 head cauliflower cut into florets, about 6 cups 1 large sweet potato cut into 1/2-inch pieces, about 3 cups 1/4 cup extra-virgin olive oil 1 tablespoon curry powder 2 teaspoons ground chili powder 1 1/2 teaspoons kosher salt 1/2 teaspoon ground turmeric 1/2 cup raisins or golden raisins 1/4 cup loosely packed cilantro leaves FOR THE DRESSING 1/2 cup plain nonfat Greek yogurt 3 tablespoons freshly squeezed lemon juice 1 teaspoon pure maple syrup or honey 1 teaspoon curry powder 1/2 teaspoon kosher salt 1/2 teaspoon ground cumin 1/4 teaspoon garlic powder 1/8 teaspoon ground chili powder plus additional to taste Instructions: Place a rack in the center of your oven and preheat the oven to 400 degrees F. Spread the cashews onto an ungreased baking sheet. Place in the oven and toast until the cashews are golden and fragrant and the centers are golden-tan when broken in half, about 8 to 10 minutes. Do not walk away during the last few minutes of baking and set a timer. Nuts love to go from almost done to burned when you stop paying attention. Set aside to cool. Move the oven racks to the upper and lower thirds of the oven and leave the oven preheated. Meanwhile, rinse and drain the chickpeas, then spread them onto a double layer of paper towels. Place a second towel on top and pat dry. Rub the towel lightly over the chickpeas to dry them and remove any skins that come loose (but don’t stress above removing them all). Transfer the chickpeas to a very large mixing bowl. To the bowl, add the cauliflower, sweet potato, olive oil, curry powder, chili powder, salt, and turmeric. Toss to coat the vegetables until the oil and spices are as evenly distributed as possible. Lightly coat two large rimmed baking sheets with nonstick spray. Divide the vegetables between the two sheets, spreading them into an even layer. Place the pans in the upper and lower thirds of the oven. Roast for 15 minutes, then remove the pans from the oven. With a large spatula, carefully toss the vegetables, then spread them back into an even layer. Return the pans to the oven, switching their positions on the upper and lower racks. Continue baking until the vegetables are tender and the chickpeas are golden and crisp, about 10 to 15 additional minutes. While the vegetables bake, make the dressing. Stir together the Greek yogurt, lemon juice, maple syrup, curry powder, salt, cumin, garlic powder, and chili powder. Assemble the salad: Either in a large bowl (or directly on the baking sheets), stir the roasted vegetables together with the raisins, cashews, and cilantro. Pile onto a serving plate and drizzle with the desired amount of dressing. Enjoy warm or at room temperature. https://www.insightwellness.coach/herby-green-minestrone daily 0.75 2024-04-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8e01a2c9-dc20-4152-8294-583cab4dda7f/Nourishing+Homemade+Veggie+Soup+%2885%29.png Herby Green Minestrone - Herby Green Minestrone Ingredients: FOR THE MINESTRONE 1 tbsp extra virgin olive oil 2 celery sticks, finely diced 1 medium leek, finely sliced 1 large eschalion shallot or small onion, finely diced 3 garlic cloves, minced 1 1/2 400g tins of cannellini beans, drained 1 litre vegetable stock, plus a little extra 75g dried pasta 1 heaped tbsp chopped fresh parsley 1 heaped tbsp chopped fresh dill 100g frozen peas 200g asparagus, ends removed and sliced into pieces Zest of 1 lemon GARNISH Lemon zest Chilli flakes Chopped herbs Evoo Pesto (see below) FOR THE PESTO: 30g fresh basil leaves 1 tbsp extra virgin olive oil 1 tbsp water 1 tsp nutritional yeast 1 tsp lemon 1 small garlic clove Pinch of salt Instructions: Add the oil to a large pan and put onto a medium heat. Add the celery, leeks and shallot and sauté for 10-15 minutes until soft. Add the garlic for the last couple of minutes. Don’t rush this part, it’s where the flavour comes from! Add the beans and season with salt and pepper. Mix well. Pour in the stock and bring to a simmer. Simmer for 5 minutes and then add the pasta. Mix well and cover with a lid. Leave to cook for around 10 mins or until the pasta is al dente, stirring now and again. Season to taste with salt and pepper. Add the peas, asparagus, parsley and dill and stir. Cook for a few minutes until the veg is tender. Stir in the lemon zest and then serve in bowls topped with pesto, herbs, chilli flakes and a drizzle of olive oil. Enjoy! https://www.insightwellness.coach/cashew-thai-quinoa-salad-with-peanut-ginger-sauce daily 0.75 2024-03-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6b372d72-ad12-4fd3-9001-53afb8eb1791/Nourishing+Homemade+Veggie+Soup+%2880%29.png Cashew Thai Quinoa Salad with Peanut Ginger Sauce - Cashew Thai Quinoa Salad with Peanut Ginger Sauce Ingredients: THAI QUINOA SALAD: 1 large carrot, julienned 2 cups cooked quinoa 3 cups sliced Red Cabbage, (200g) 1 cup chopped Red bell pepper, (104g) 1 cup chopped green bell pepper, (104g) 2 cups kale, removed from stems, washed, dried and chopped 1/4 cup cashews, chopped 1/2 small lime PEANUT GINGER SAUCE 1/2 teaspoon ground ginger 1 tablespoon maple syrup 2 tablespoons tamari or liquid aminos, or (gluten-free if needed) low sodium soy sauce 1 teaspoon distilled white vinegar 1/2 teaspoon sesame seeds 1/3 cup natural peanut butter 1/4 cup warm water 1/4 teaspoon crushed red pepper flakes Instructions: PEANUT GINGER SAUCE Whisk all the ingredients together in a deep bowl until combined. Set aside until ready to use. THAI QUINOA SALAD Add all the ingredients together in a bowl. Squeeze half a lime over it if desired to add a touch of brightness. Drizzle the sauce over the salad and mix everything in to combine. Serve and enjoy! https://www.insightwellness.coach/lentil-quinoa-salad daily 0.75 2024-04-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/086a0c27-c79e-43bd-9dbd-51406b9b876d/Nourishing+Homemade+Veggie+Soup+%2890%29.png Lentil Quinoa Salad - Lentil Quinoa Salad Ingredients: 1½ pounds (900 grams) sweet potatoes peeled and cut into 1-inch cubes 1 can (15 ounces) (230 grams) lentils or 1 ⅓ cup cooked or ⅔ cup dry lentils ⅓ cup (60 grams) quinoa, uncooked, or 1 cup/150 grams cooked 4 tablespoons (25 grams) parsley chopped 2 ounces (60 grams) feta or non-dairy feta, optional BAKE sweet potatoes at 400°F or 200°C for 20 to 30 minutes or until fork tender. FOR THE DRESSING 3 tablespoons extra virgin olive oil 2 tablespoons fresh lemon juice or more to taste 1½ tablespoons mustard American or Dijon 1 small clove garlic grated 1 teaspoon cumin ground 1 teaspoon paprika ½ teaspoon salt or more to taste ⅛ teaspoon black pepper Instructions: SWEET POTATOES: Preheat oven to 400°F or 200°C. Peel and chop 1½ pounds sweet potatoes into 1-inch (2.5 cm) cubes and add them to a baking tray. Toss with a drizzle of olive oil, 2 pinches of salt, and a pinch of black pepper and bake for 20 to 30 minutes or until fork tender. QUINOA: Rinse and boil ⅓ cup quinoa as per package instructions. LENTILS: Drain and rinse 1 can (15 ounces) lentils, or cook ⅔ cup dry lentils in lightly salted boiling water for 15 to 30 minutes or until tender. Hands holding a sift with cooked quinoa DRESSING: In a small bowl, whisk 3 tablespoons extra virgin olive oil, 2 tablespoons fresh lemon juice, 1½ tablespoons mustard, 1 small clove garlic (grated), 1 teaspoon cumin, 1 teaspoon paprika, ½ teaspoon salt, and ⅛ teaspoon black pepper until well combined. Hands mixing an orange dressing for a lentil quinoa salad SALAD: To a large bowl, add roasted sweet potatoes, lentils, quinoa, dressing, 4 tablespoons parsley, and toss until combined. Taste and adjust for salt before serving. Optionally, add 2 ounces feta crumbled on top. Hands mixing lentil and quinoa salad in a white bowl MAKE IT A MEAL: Turn quinoa lentil salad into a delicious meal by serving it on lettuce or watercress leaves, topped with a dollop of yogurt tahini sauce, and with a side of warm pita bread. https://www.insightwellness.coach/lemony-chicken-feta-meatball-soup-with-spinach daily 0.75 2024-04-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0bd452d1-0790-4a90-a995-da5da9363eb4/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T210154.497.png Lemony Chicken-Feta Meatball Soup With Spinach - Lemony Chicken-Feta Meatball Soup With Spinach Ingredients: 1pound ground chicken or turkey, preferably dark meat ½cup crumbled feta ¾cup old-fashioned rolled oats 1small red onion, halved (½ diced, and ½ grated, then squeezed with a paper towel to remove excess liquid) ⅓packed cup fresh dill leaves and fine stems, finely chopped 1tablespoon ground cumin ½teaspoon plus 1 tablespoon ground turmeric Kosher salt and black pepper 3tablespoons olive oil ½teaspoon red-pepper flakes, plus more for serving 4cups low-sodium chicken broth or water 4packed cups baby spinach (about 5 ounces) 2lemons (1 juiced and 1 cut into wedges for serving) Instructions: In a medium bowl, add the chicken, feta, ¼ cup oats, the grated onion, most of the dill (reserve about 2 tablespoons for garnish), the cumin, ½ teaspoon turmeric and 1 teaspoon salt. Gently combine without squeezing too hard or overworking the meat. Lightly wet your palms and shape the meat into small balls, a little smaller than the size of a golf ball, about 1½ inches. (You will have approximately 25 balls. Heat the oil in a large Dutch oven or wide pot over medium until shimmering. Add the diced onion, season with salt, and cook until it begins to soften, about 2 minutes, stirring occasionally. Add the remaining 1 tablespoon turmeric and the red-pepper flakes, and stir until fragrant, about 30 seconds. Push the onions to the sides as best you can, then add the meatballs. (They will be close together, and that’s OK.) Cook until browned on two sides, 5 to 7 minutes total. Pour in the broth and remaining ½ cup oats, then gently tilt the pot to the right and left to distribute the oats and broth without disturbing the meatballs. Bring to a gentle boil, then immediately reduce the heat to maintain an active simmer. Season with salt. Cook, gently stirring occasionally to make sure nothing is sticking to the bottom, until the oats have softened and the meatballs are cooked through, about 4 minutes more. Stir in the spinach and lemon juice until the spinach is wilted, about 2 minutes more. Adjust the seasoning to taste. Spoon into bowls, top with pepper and the remaining dill. Serve with lemon wedges. https://www.insightwellness.coach/tuna-nicoise-salad daily 0.75 2024-04-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/70926807-9534-40f1-9626-01ff228222c7/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T212227.567.png Tuna Nicoise Salad - Tuna Nicoise Salad Ingredients: 1 shallot thinly sliced ¼ cup red wine vinegar 1 pound baby potatoes washed, halved ½ lemon juiced ½ pound green beans trimmed 2 teaspoons Dijon mustard 4 eggs at room temperature ¼ teaspoon herbs de Provence ¼ teaspoon salt plus more to taste ¼ teaspoon black pepper plus more to taste ¼ cup olive oil 1 (4-ounce) container mixed greens 1 tomato on the vine diced 5 radishes thinly sliced ½ cup kalamata olives or olives of choice 1 (5-ounce) can albacore tuna 1 (6.5-ounce jar) marinated artichoke hearts drained Instructions: In a small bowl, combine the shallot and red wine vinegar and let sit for about 30 minutes while you prepare the remaining ingredients. Add the baby potatoes to a medium saucepan and cover with cold water by 1-inch. Season with a pinch of salt. Place over medium heat and bring to a boil. Once boiling, reduce to a simmer and cook until the potatoes are fork tender, about 5 to 7 minutes. Drain and set aside in a medium bowl. Drizzle lemon juice on top and season with a pinch of salt and pepper. Bring a medium pot of water to a boil and set up an ice bath. Once the water is boiling, add green beans and cook for 2 to 3 minutes or until bright green and tender. Remove with a slotted spoon and place in the ice bath for 30 seconds to stop cooking. Drain and set aside. Return the pot of water to a gentle boil and delicately drop the eggs in and cook for 6 ½ minutes (for jammy yolks) or 8 to 10 minutes if you prefer hard-boiled eggs. Remove from the pot with a slotted spoon and set in the ice bath to stop the cooking. When cool enough to handle, peel eggs then slice in half. Remove the shallots from the vinegar (reserving the vinegar) and set aside. Add the vinegar to a mixing bowl and whisk in Dijon, herbs de provence, salt and pepper and mix until smooth. Slowly stream in olive oil and whisk until emulsified. To serve, scatter greens on a large platter and top with cooked potatoes, green beans, shallots, eggs, tomatoes, radishes, olives, tuna and artichoke hearts. Drizzle dressing on top and serve. https://www.insightwellness.coach/lemon-feta-sheet-pan-chicken-veggies daily 0.75 2024-04-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d95b80ba-009e-4a54-9f4b-d8515cbbcea9/Nourishing+Homemade+Veggie+Soup+-+2024-04-30T043510.417.png Lemon Feta Sheet Pan Chicken + Veggies - Lemon Feta Sheet Pan Chicken + Veggies Ingredients: 3 chicken breast 1 lb baby potatoes sliced down the middle 2 zucchni chopped 1 squash chopped 1 1/2 cups cherry tomatoes 3/4 cup feta cheese 1/4 cup olive oil 3 tbsp lemon juice 1-2 lemons 1/2 tsp salt + more for the veggies 1/4 tsp pepper + more for the veggies 1/2 tsp garlic powder 3 tbsp chopped basil 2 tbsp chopped fresh parsley 1 tbsp minced garlic Instructions: Preheat the oven to 425℉ After chopping all of the veggies, lay the chicken on the baking pan. Using a sharp knife score the chicken breast in a grid pattern, making sure you don't cut all the way through. I highly suggest tenderizing the chicken, by pounding it out on each side. Layer the potatoes and veggies all around the chicken. Season everything really well with salt, pepper and garlic powder to taste. In a small bowl, mix together the feta, olive oil, lemon juice, garlic, basil + parsley. Spread the feta mixture all over the chicken + veggies. Top with a few lemon slices. Drizzle the veggies with olive oil. Roast for 25-30 minutes or until the chicken has reached an internal temperature of 165℉ with a thermometer. You may want to broil for the last 5 minutes to get a nice crust on the chicken + veggies. Serve with fresh basil + more feta cheese on top! Enjoy! https://www.insightwellness.coach/cherry-tomato-salad-with-lentils daily 0.75 2024-05-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/502135fe-a8e7-4e5a-9caa-7cdf36e98821/Nourishing+Homemade+Veggie+Soup+-+2024-04-28T031637.083.png Cherry Tomato Salad with Lentils - Cherry Tomato Salad with Lentils Ingredients: 3 tablespoons extra-virgin olive oil 3 tablespoons fresh lemon juice (about 1 large lemon) 1 large garlic clove pressed or minced Salt and freshly ground black pepper to taste Dash of crushed red pepper flakes (optional) 10 ounces grape or cherry tomatoes halved 1 cup cooked French lentils or green or brown lentils ½ medium red onion thinly sliced ¼ cup chopped basil or cilantro, or both 1 medium avocado Instructions: Whisk the olive oil, lemon juice, garlic, salt, pepper, and crushed red pepper in a small bowl. Set aside. Transfer the tomatoes, lentils, and red onion to a salad mixing bowl. Add the dressing, and fresh herbs and toss to combine. Add avocado for serving and mix to incorporate. Notes: Cook the lentils until al dente. Do not overcook them or the salad with be watery. Or use pre-cooked lentil to save time. Rinse and drain them before using. Store cherry and grape tomatoes on the counter until fully ripe. You can refrigerate fully ripe tomatoes to preserve their shelf life, but bring them back to room temperature before making this cherry tomato salad. To reduce the sharpness of the red onion, soak the cut onion in water for 10 minutes before adding it to the salad. Storage: Refrigerate any remaining Cherry Tomato Salad with Lentils for up to 3 days. Add avocado for serving. https://www.insightwellness.coach/egg-salad-with-a-twist daily 0.75 2024-05-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/98237d46-079e-406c-8bd0-b099244cc99a/Nourishing+Homemade+Veggie+Soup+-+2024-05-14T231148.990.png Egg Salad with a Twist - Egg Salad with a Twist Ingredients: egg diced apples salt Instructions: You're going to make a salt water bath using a ratio of one teaspoon of kosher salt for every cup of water. For a large apple, you'll need one cup of salt water. Then, peel the apple and cut it into 1/4-inch cubes. Add the diced apples to the salt water to soak for about 10 minutes, drain well, and mix into your favorite egg salad recipe. If you have leftovers, store it tightly covered and refrigerated for up to five days. https://www.insightwellness.coach/spinach-blueberry-salad daily 0.75 2024-05-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/11c7d5f3-43ef-4bb8-b731-e542e356a8d1/Nourishing+Homemade+Veggie+Soup+-+2024-05-22T034759.285.png Spinach Blueberry Salad - Spinach Blueberry Salad Ingredients: 4 cups baby spinach ½ cup cucumbers, chopped ½ cup cooked chickpeas ¼ cup red cabbage, shredded ¼ cup fresh blueberries 2 Tablespoons red onion, chopped ½ avocado, chopped 2 Tablespoons golden raisins 2 Tablespoons raw or roasted sunflower seeds BLUEBERRY TAHINI DRESSING ½ cup fresh blueberries ¼ cup lemon juice 2 Tablespoons olive oil 2 Tablespoons tahini 1 teaspoon maple syrup ¼ teaspoon sea salt, to taste 1 Tablespoons water, if needed to thin Instructions: Place all ingredients for the dressing into a blender and blend until creamy and smooth. The dressing should be a bit thick, but if the texture is too thick to drizzle, add a little water (starting with 1-2 Tablespoons). Prepare two salads by starting with a bed of baby spinach and adding the toppings in the order listed. Drizzle dressing over both salads and enjoy! https://www.insightwellness.coach/insalata-di-patate-siciliana daily 0.75 2024-05-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/60d839e1-5073-465c-b684-798c36f0596f/Nourishing+Homemade+Veggie+Soup+-+2024-05-27T055821.196.png Insalata di Patate Siciliana - Insalata di Patate Siciliana Ingredients: 2 lb. Potatoes (I used Yukon gold) 1 cup cherry tomatoes 1/3 pound fresh green beans 1/2 large red onion 1/2 cup olives 2 tbsp capers 1 tbsp Sicilian oregano Salt and pepper to taste 1/4 cup olive oil 3 tbsp white wine vinegar Instructions: Boil the potatoes with their skins on, then peel and cube them after cooling under cold water. Cook the green beans briefly and add them to the potatoes. Throw in cherry tomatoes, sliced red onions, olives, and capers. Season with salt, pepper, and Sicilian oregano. Finish with a drizzle of olive oil and white wine vinegar, mix well! Tip: this can be made ahead of time and kept cool in the refrigerator until serving! https://www.insightwellness.coach/lemon-basil-orzo-with-arugula-peas-and-cucumber daily 0.75 2024-06-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5d873ee0-a6d7-40ed-be9d-d305e1031b50/Nourishing+Homemade+Veggie+Soup+-+2024-06-19T045812.166.png Lemon Basil Orzo with Arugula, Peas, and Cucumber - Lemon Basil Orzo with Arugula, Peas, and Cucumber Ingredients: 8 ounces gluten-free orzo pasta 2 cups fresh baby arugula (or regular arugula) 1 cup frozen peas 1 cup sliced cucumbers (about 2-3 mini cucumbers) 1 tablespoon chopped basil leaves 1/3 cup vegan parmesan cheese 1 tablespoon lemon zest (about 1 large lemon) 1 teaspoon salt 1/4 teaspoon pepper Lemon Basil Tahini Dressing ¼ cup avocado oil ¼ cup lemon juice ¼ cup fresh basil leaves, packed 1 tablespoon agave syrup 1 teaspoon minced garlic ¼ cup tahini water to thin Instructions: Cook the orzo according to package directions. While the orzo is cooking, blend together all of the dressing ingredients until smooth. In a bowl or measuring up, add the frozen peas and cover with water. Microwave the peas for about 2 minutes and let them sit in the water while you prepare the rest. Slice the cucumbers. Drain and rise the orzo and add it to a large bowl. Add the arugula, drained peas, cucumber slices, lemon zest, parmesan cheese, salt and pepper, and half of the dressing to the bowl and toss to combine, adding more dressing as needed. Enjoy right away or cover and serve up to 2 hours later. Reserve some dressing if serving later in case it soaks up. https://www.insightwellness.coach/quinoa-black-bean-salad-1 daily 0.75 2024-06-19 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6a5ed6c4-2eb9-4a37-8ab9-d51d30be0c38/Nourishing+Homemade+Veggie+Soup+-+2024-06-11T231823.235.png Quinoa Black Bean Salad (Copy) - Quinoa Black Bean Salad Ingredients: 2 ½ cups cooked and cooled quinoa (3/4 cup or 138 g dry quinoa yields ~2 ½ cups or 460 g cooked) 2 cups cherry tomatoes, quartered (1 pint yields ~2 cups or 315 g) 1 cup orange or red bell pepper, finely diced (1 medium bell pepper yields ~ 1 cup or 115 g) 1/3 cup finely diced red onion (1/2 small onion yields ~1/3 cup or 50 g) 1 (15-oz) can black beans, drained and rinsed (or ~1 ½ cups homemade) 3 ears fresh corn*, kernels removed (3 ears yield ~1 ½ cups or 225 g corn kernels // or sub 1 ½ cups frozen corn, thawed) 1/2 cup finely chopped cilantro 4-5 Tbsp lime juice (2-3 limes yield ~4-5 Tbsp or 60 75 ml juice, depending on how juicy they are) 2 Tbsp olive oil 2 tsp maple syrup (or honey if not vegan) 1 ¼ tsp sea salt (adjust to taste) FOR SERVING optional 1 medium avocado, finely diced 1/4 cup pepitas (or our Chili Lime Roasted Pepitas!) Instructions: If you don’t already have cooked quinoa, prepare it at this time. In a small saucepan, combine 3/4 cup (138 g) dry quinoa and 1 ½ cups (360 ml) water (this will make ~2 ½ cups cooked quinoa — adjust amounts if altering default number of servings). Bring to a boil over medium-high heat. Once boiling, reduce heat to a simmer, cover, and continue cooking for ~12-15 minutes until the water is absorbed and the quinoa is fluffy and has expanded. Remove from the heat, stir, and set aside (covered). The quinoa will get even fluffier as it sits! In a large mixing bowl, combine the cherry tomatoes, bell pepper, red onion, drained and rinsed black beans, corn, and cilantro. Toss to combine. Add the cooked and cooled quinoa (it’s okay if it’s not completely cooled) along with the lime juice, olive oil, maple syrup, and salt and mix well. Taste and adjust as needed, adding more salt for overall flavor, lime juice for brightness, olive oil for richness, maple syrup for sweetness, or cilantro for herbiness. Serve at room temperature or chilled. Optionally, garnish individual servings with diced avocado and pepitas. Leftover salad (without avocado/pepitas) keeps well in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly. https://www.insightwellness.coach/sleep-tight-kiwi-chamomile daily 0.75 2024-06-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e4fdbd24-22ce-4538-9ded-90e323eea795/Nourishing+Homemade+Veggie+Soup+-+2024-06-21T070554.487.png Sleep Tight Kiwi Chamomile - Sleep Tight Kiwi Chamomile Ingredients: 1 whole kiwi fruit, chopped 6 mint leaves 1 chamomile teabag 1 teaspoon honey 2 oz (60 ml) pineapple juice Kiwi fruit slice and mint to garnish Instructions: Brew the chamomile tea in a mug or small jug according to packet or loose leaf instructions. Remove the teabag or strain after the specified time and add the honey while the tea is still warm. Stir until combined and place in the fridge to chill. *Tip: Do this in the morning to save yourself time in the evening. Muddle the kiwi fruit in the bottom of a medium sized tumbler Clap the mint together in your hands a few times. This helps to release the oils, resulting in a strong mint flavor. Add the mint to your glass and press down on gently with your muddler a few times. Fill your glass with ice and add the pineapple juice and chamomile tea. Stir gently, then garnish with some extra kiwi fruit and mint. https://www.insightwellness.coach/sesame-soba-noodles daily 0.75 2024-07-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/17af2f97-9f81-42d5-910b-c4546dde5b31/Nourishing+Homemade+Veggie+Soup+-+2024-07-03T030439.854.png Sesame Soba Noodles - Sesame Soba Noodles Ingredients: Sesame Dressing ¼ cup rice vinegar 2 tablespoons tamari, plus more for serving ½ teaspoon toasted sesame oil, plus more for serving 1 teaspoon grated fresh ginger 1 garlic clove, grated ½ teaspoon maple syrup or honey For the Soba Noodles 6 ounces soba noodles* Lemon wedge, for squeezing 2 avocados, sliced 2 cups blanched snap peas ¼ cup edamame 1 watermelon radish, or 2 red radishes, very thinly sliced ¼ cup fresh mint leaves Sesame seeds Instructions: Make the dressing: In a small bowl, whisk together the vinegar, tamari, sesame oil, ginger, garlic, and maple syrup. Set aside. Bring an unsalted pot of water to a boil and cook the soba noodles according to the package directions. Drain and rinse well in cold water. This helps to remove starches that cause clumping. Toss the noodles with the dressing and divide into 2 to 4 bowls. Squeeze fresh lemon juice onto the avocado slices and add to the bowls along with the snap peas, edamame, radish, mint, and a sprinkle of sesame seeds. Drizzle with more tamari or sesame oil, if desired. https://www.insightwellness.coach/white-beans-on-toast daily 0.75 2024-07-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6bdea3bb-bb95-4f0f-95f4-3c5dd52f9cfc/Nourishing+Homemade+Veggie+Soup+-+2024-07-06T203134.816.png White Beans on Toast - White Beans on Toast Ingredients: 2 cups dried great Northern beans (may substitute navy, cannellini, or other white beans), soaked overnight and drained* Water 1 onion, peeled and studded with 12 whole cloves 2 large carrots 1 (3 by 5-inch) strip kombu (dried seaweed) 3 bay leaves 3 tablespoons extra-virgin olive oil 1 large bunch of broccoli rabe, cut into 1-inch pieces (or substitute 3 to 4 cups broccolini or broccoli florets or roughly chopped Tuscan kale) 6 garlic cloves, finely chopped 1 teaspoon kosher salt, plus more to taste ¼ teaspoon freshly ground black pepper 6 thick slices rustic sourdough bread, lightly toasted 1 tablespoon chile oil (optional) ¼ cup vegan or traditional Parmesan, grated or shaved Instructions: Make sure to soak your beans overnight (or at least 4 hours), covered in room temperature water. Combine the beans in a large pot with enough water to cover by 2 inches. Add the onion, carrots, kombu, and bay leaves, turn the heat to medium-high, and bring the beans to a boil. Let then boil for 5 minutes, then reduce the heat so the beans are at a bare simmer, cover, and cook until the beans are very tender, about 1 hour. (Alternatively, you can cook the beans, water, and aromatic vegetables in a stovetop or electric pressure cooker: Bring to high pressure and cook for 17 minutes if using a stovetop model or 20 minutes for electric. Let the pressure release naturally, then open.) Discard the onion, carrots, kombu, and bay leaves and strain the beans, reserving all of the cooking liquid. In a deep skillet, heat the olive oil over medium heat until it shimmers. Stir in the broccoli rabe and sauté until very tender, about 8 minutes. Stir in the garlic and cook until it starts to soften, about 2 minutes. Stir in the drained beans, 1 ½ cups of the reserved cooking liquid, and the salt. Cook just until the beans are hot and the flavors have melded, 2 to 3 minutes. Stir in the pepper, taste, and add more salt if needed. (Here we added about ¾ teaspoon extra salt until the flavor popped.) Divide the toast among shallow serving bowls. Drizzle with the chile oil, if desired, and spoon the bean mixture and broth on top of the toast (use the broth as a sauce to flavor the toast). Finish with the Parm and serve hot. https://www.insightwellness.coach/citrus-ginger-soba-noodle-salad daily 0.75 2024-07-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5b202cfc-942e-48a6-b033-1950cff8207c/Nourishing+Homemade+Veggie+Soup+-+2024-07-17T030426.159.png Citrus Ginger Soba Noodle Salad - Citrus Ginger Soba Noodle Salad Ingredients: 6 oz soba noodles 1 cup frozen shelled edamame* 2 oranges, peeled and cut into segments 1 cup shredded red cabbage 1 cup sugar snap peas 1/4 cup thinly sliced green onions 2 teaspoons sesame seeds For the dressing: ¼ cup freshly squeezed orange 1 tablespoon lime juice 2 tablespoons tamari (or coconut aminos) 1 tablespoon toasted sesame oil 2 teaspoons finely grated ginger 1 teaspoon minced garlic Instructions: Make the citrus ginger dressing: In a sealable jar, combine the orange juice, lime juice, tamari, toasted sesame oil, ginger, and minced garlic. Tightly close the lid on the jar and shake vigorously to combine. Set aside. Prepare the noodles according to package directions. For most soba noodles, heat a pot of unsalted water over high heat. Once boiling, add the noodles. Turn the heat to medium and let boil for 5-7 minutes. It’s best to cook them for a shorter amount of time to avoid them getting sticky. Immediately drain the noodles and rinse to cold water. Let noodles come to room temperature and place them into a large bowl. To prepare the edamame and snap peas, place 3 cups of water in a medium saucepan and bring to a boil. Add the frozen shelled edamame. Let boil for 3 minutes then add in the snap peas. Let boil for another 1-2 minutes. Strain and rinse with cold water. Remove the snap peas and cut in half on a diagonal. You can also just add these to the boiling pasta water, if you want to forgo the additional pan. Once the noodles have cooled to room temperature, toss them with the edamame, shredded cabbage, snap peas, orange segments, and dressing. Taste the salad for seasoning and adjust if necessary (more orange juice, lime juice, tamari, or even a splash of rice vinegar!). Add the chopped green onions and sesame seeds. Serve the soba noodle salad with additional chopped green onions and a sprinkle of sesame seeds. Store the salad in an airtight container in the fridge for up to 3 days. https://www.insightwellness.coach/chickpea-caesar-salad daily 0.75 2024-07-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/44767d9f-d722-4e21-b70f-08280d8160cb/Nourishing+Homemade+Veggie+Soup+-+2024-07-21T060547.632.png Chickpea Caesar Salad - Chickpea Caesar Salad Ingredients: SALAD 1 batch Tandoori Spiced Chickpeas (or store-bought crispy chickpeas) 2 large bundles lacinato or curly kale, chopped or torn (2 large bundles equals ~16 ounces | 554 g) 1 Tbsp olive oil 1 Tbsp lemon juice 1/4 cup vegan parmesan cheese (optional) 2 Tbsp hemp seeds (optional) DRESSING 1 cup raw cashews (option to soak overnight in cool water, or in hot water for 1 hour) 1 tsp dijon mustard 1/2 tsp each sea salt and black pepper, plus more to taste 8-12 medium cloves fresh garlic, chopped 4 tsp capers in brine 2 tsp brine juice from capers 6 Tbsp lemon juice (2 large lemons yield ~6 Tbsp or 90 ml) 3-4 Tbsp olive oil 1/2 cup hot water (plus more to thin) 1 tsp chickpea (or soy) miso paste 1 tsp pure maple syrup (or sub Stevia to taste) Instructions: If serving with crispy chickpeas, prepare at this time. To prepare dressing, add raw cashews, dijon mustard, salt, pepper, garlic, capers, brine juice (from capers), lemon juice, olive oil, hot water, miso paste, and maple syrup to a small or high-speed blender. Blend until creamy and smooth, scraping down sides as needed. Add enough water to thin until pourable. Taste and adjust seasonings as needed, adding more lemon or mustard for zing, salt or capers for saltiness, olive oil for creaminess, maple syrup to sweeten, or miso for more depth of flavor. Set aside. Add kale to a large mixing bowl. Drizzle with 1 Tbsp (15 ml) each olive oil and lemon juice as recipe is written. Massage by hand to remove some of the bitterness and soften the texture. Add desired amount of dressing, plus vegan parmesan cheese and hemp seeds (both optional). Toss to coat and top with crispy chickpeas. Serve immediately. There may be leftover dressing, which will keep covered in the refrigerator for up to 7-10 days. Not freezer friendly. https://www.insightwellness.coach/eggplant-zucchini-lasagna daily 0.75 2024-07-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/934d90d0-fdcb-41df-9bc2-062fd57f9da7/Nourishing+Homemade+Veggie+Soup+-+2024-07-28T024029.929.png Eggplant Zucchini Lasagna - Eggplant Zucchini Lasagna Ingredients: 1 large globe eggplant (or 2 medium) 2 large zucchinis 4 Tbsp. extra-virgin olive oil, divided 1 pint cherry tomatoes Cooking spray kosher salt and black pepper 1 cup whole-milk ricotta cheese (or cottage cheese) 1/2 cup prepared pesto (I use DeLallo brand) 1/2 tsp. crushed red pepper flakes 1 cup grated mozzarella cheese 1/3 cup panko breadcrumbs 1/2 tsp. garlic powder Fresh basil for garnish Instructions: Preheat oven to 450ºF. Rub 1 Tbsp. olive oil on each of two baking sheets; set aside. Cut eggplant and zucchinis crosswise into 1/2-inch think slices. Arrange eggplant slices in a single layer on one of the prepared baking sheets, avoiding any overlap. Place zucchini slices on other baking sheet, and add tomatoes to any open space that remains. Lightly coat all vegetables in cooking spray (or lightly drizzle with olive oil), and season evenly with salt and black pepper. Place pan with eggplant on lower rack and pan with zucchini on upper rack and roast until eggplant is browned and tomatoes are lightly blistered, about 26 to 30 minutes, flipping eggplant and zucchini once halfway through. Meanwhile, place ricotta, pesto, and red pepper flakes in a small bowl; stir to combine. Drizzle 1 Tbsp. oil in a shallow 2-qt. baking dish. Arrange one half of zucchini and eggplant slices in a single layer (there should be some overlap). Scatter one half of blistered tomatoes over top, then dollop half of ricotta mixture over tomatoes. Repeat with remaining vegetables and ricotta to form another layer. Sprinkle mozzarella cheese overtop. In a small bowl, combine panko, garlic powder, and remaining 1 Tbsp. olive oil. Use your fingers to rub the oil into the panko until combined. Scatter panko mixture over mozzarella, and lightly drizzle lasagna with olive oil (about 2 to 3 tsp.) Transfer lasagna to the oven, and bake at 450ºF until mozzarella is melted and browned in spots, about 20 minutes. If desired, broil during final 1 to 2 minutes for extra browning. Remove lasagna from oven and let rest 5 minutes. Garnish with fresh basil and serve. https://www.insightwellness.coach/crispy-rice-salmon-cucumber-salad daily 0.75 2024-09-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d8549ee5-8488-433a-90dd-14aafd4907a5/Copy+of+Nourishing+Homemade+Veggie+Soup+%2819%29.jpg Crispy Rice Salmon Cucumber Salad - Crispy Rice Salmon Cucumber Salad Ingredients: 2 cups cooked rice, cooled (I used jasmine rice)⁣ 2 tsp soy sauce⁣ 2 tb chili crisp/crunch (Trader Joe’s makes a good one, I used Momofuku this time!)⁣ 1 tb sesame oil⁣ 8oz salmon⁣ Pinch garlic powder, salt & pepper⁣ 5 Persian cucumbers, thinly sliced (or 1 large English cucumber)⁣ 1 cup edamame, shelled⁣ 1 bunch green onions, thinly sliced (3/4 cup)⁣ 1 avocado, diced⁣ ⁣Creamy Asian Dressing⁣ 1/4 cup olive oil⁣ 1/4 cup toasted sesame oil⁣ 3 tb soy sauce (or coconut aminos)⁣ 3 tb rice vinegar⁣ 2 tb honey⁣ 1 1/2 tsp ground ginger⁣ 1/2 tsp kosher salt⁣ Instructions: First, prepare the crispy rice topping. Preheat oven to 400F. Line a baking sheet with parchment paper. Add cooked and cooled rice to the baking sheet. Toss well with the soy sauce, chili crisp and sesame oil. Bake for 30-35 minutes, tossing half way through (just watch to make sure it doesn’t burn). While the rice is in the oven, season salmon and place it on a baking sheet. Add to the oven (with the crispy rice) and let bake for 13-14 minutes, or until desired doneness. Remove the rice the oven and set aside. Remove the salmon try from the oven, shred into smaller pieces and set aside. Next, chop/slice all of the ingredients for the salad and add to a large bowl. Add the shredded salmon and crispy rice on top. Last, make the dressing. Whisk to together all of the ingredients for the dressing. Taste and adjust seasonings as needed. Pour dressing over the salad. Toss & enjoy! ⁣ https://www.insightwellness.coach/mango-mama-salad daily 0.75 2024-08-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3508744f-28f4-4672-9856-c7f83dcfb9d5/Copy+of+Nourishing+Homemade+Veggie+Soup+%2813%29.png Mango Mama Salad - Mango Mama Salad Ingredients: 2 cups chopped kale 2 cups cubed mango 1 cup diced avocado 2 cups diced cucumber 1/2 cup diced red onion 1 cup diced bell pepper 1 cup corn Creamy Cilantro Dressing 1/2 cup raw cashews 1/3 cup avocado oil 1 head cilantro 1/4 cup lime juice 3 tbsp water 1 tsp salt 1 tsp garlic Instructions: Chop + dice all veggies and mango. Use frozen or fresh corn and steam in microwave for 3 minutes. Add all veggies into a large salad bowl. Dressing: Blend all dressing ingredients in high-speed blender until smooth. Pour over salad, toss and enjoy! https://www.insightwellness.coach/herby-quinoa-and-lentil-salad daily 0.75 2024-08-18 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8be218b1-46d0-4388-8db4-e9d0202cfe67/Copy+of+Nourishing+Homemade+Veggie+Soup+%2819%29.png Herby Quinoa and Lentil Salad - Herby Quinoa and Lentil Salad Ingredients: Salad Base 1/2 cup green lentils (cook according to package) 1/2 cup tricolor quinoa (cook according to package) 1/4 cup finely chopped parsley 1/4 cup finely chopped mint 1/4 cup chopped roasted pistachios 1 cup cooked beets chopped *for extra flavor I love cooking my lentils and quinoa in broth or add a tbsp of bullion to the water while it boils* Dressing 3 tbsp extra virgin olive oil 2 tbsp pure maple syrup dash of cumin to taste dash of coriander to taste 1/2 lemon juice 1 lemon zest 1 tsp Dijon mustard salt to taste Instructions: Cook your quinoa and lentils separately according to box. I love to cook them in broth or add a tbsp of bullion to the water while it boils for extra flavor! One cooked, add to a bowl and add your finely chopped herbs (mint and parsley), pistachios, and beets. Toss everything with your dressing and enjoy! https://www.insightwellness.coach/summer-arugula-chicken-and-melon-salad daily 0.75 2024-08-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a9db3aca-9a3e-42ae-ad7d-c131657a95e3/Copy+of+Nourishing+Homemade+Veggie+Soup+%2830%29.png Summer Arugula Chicken and Melon Salad - Summer Arugula Chicken and Melon Salad Ingredients: 1/4 cup lemon juice 1 tsp ground sumac 1 tsp honey 1 clove garlic, grated 1/4 tsp salt 1/4 cup extra-virgin olive oil 5 ounces baby arugula (8cups) 2 cups shredded cooked chicken breast (about 12 ounces) 2 cups cantaloupe balls (from 1 small melon) 4 ounces feta cheese, preferably sheep's-milk, crumbled 1 cup fresh mint leaves torn 1/4 cup pine nuts, toasted Instructions: Whisk lemon juice, sumac, honey, garlic and salt in a large bowl. Gradually whisk in oil until combined. Add arugula, chicken, melon, feta and mint. Toss to coat with the dressing. Sprinkle with pine nuts and garnish with additional sumac, if desired. https://www.insightwellness.coach/middle-eastern-chicken-rice-bowl daily 0.75 2024-09-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fb4852c5-47c2-415d-9c22-1a70e9493696/Copy+of+Nourishing+Homemade+Veggie+Soup+%281%29.jpg Middle Eastern Chicken & Rice Bowl - Middle Eastern Chicken & Rice Bowl Ingredients: Chicken thighs olive oil garlic powder thyme Aleppo pepper cinnamon red onion cherry tomatoes parsley lemon Kaizen lowcarb rice cucumbers Instructions: Add 2lb chicken thighs to a bowl. Drizzle with 1.5 tbsp olive oil & season with 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsb thyme, 1/2 tbsp Aleppo pepper or chili flakes, 1/2 tsp cumin, 1/4 tsp cinnamon, a few pinches of salt and ground pepper along with 2 tbsp plain yogurt and juice of 1 lemon. Mix well, then ideally let this marinate for 2-10 hrs, but if you want to make it right away go ahead. When you’re ready to eat, bring a pan to medium heat, add 1 tbsp oil, add the chicken (brought up to room temp before cooking), and cook it through on medium heat. I used a cast iron pan & cooked on the 1st side for 4 mins, flipped for 4 mins, then cooked on each side for about 1-2 mins again. This takes about 10-12 mins depending on thickness of chicken. Make the salad by thinly slicing a large red onion, a small handful cherry tomatoes, a large handful of fresh flat parsley. Add to a bowl, sprinkle with 2-3 pinches salt, 2 tbsp of sumac, & juice of 1 large lemon. Mix well, then let it sit for about 10 mins, stirring it a couple of times. Make the white sauce by mixing 1/4 cup plain yogurt, 3 tbsp mayo, 1/8 cup pickle juice, 2 tbsp fresh dill, a small pinch of salt, & lots of fresh cracked pepper. Mix well, taste, and adjust. Finally, get your base ready. I used my Kaizen lowcarb rice (just 6 net carbs + 20g protein per serving), but you can use rice, cauli rice, quinoa, or whatever you like. When rice is cooked, add a serving to the bowl, some chicken, then pile high with the salad, some sliced Persian cucumbers, fresh herbs, and drizzle it up with some of the white sauce. https://www.insightwellness.coach/cottage-cheese-chocolate-pudding daily 0.75 2024-09-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4db537c4-b992-4493-8c34-8a68eb7420d2/Copy+of+Nourishing+Homemade+Veggie+Soup+%283%29.jpg Cottage cheese chocolate pudding - Cottage Cheese Chocolate Pudding Ingredients: 1 cup cottage cheese 2 Tbs. maple syrup (or more) 2 Tbs. cacao powder (or cocoa powder) 1 ripe banana 1 scoop chocolate protein powder, optional Chocolate chips, melted, optional Instructions: Add all ingredients to a blender and blend until smooth and creamy. Pour pudding into a bowl or container of choice, then add a layer of melted chocolate chips on top, if desired. Place in the fridge to set until thick and the chocolate layer hardens (this usually takes at least 1 hour). https://www.insightwellness.coach/chopped-egg-salad daily 0.75 2024-09-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/22dfdcb0-513b-4707-8ac1-dfb5f1000eee/Copy+of+Nourishing+Homemade+Veggie+Soup+%288%29.jpg Chopped Egg Salad - Chopped Egg Salad Ingredients: avocado boiled eggs pickles shallot cottage cheese mayo fresh herbs Instructions: Let’s get chopping on a cutting board - so grab your favorite one. If you want, you can also use a bowl! Grab a medium-sized avocado, cut it in half, and scoop out the pit. Add the avocado. Make your eggs. I medium-boiled 4 eggs for about 9 mins. I just remove them from the fridge, carefully drop them in boiling water for 9 mins and 20 seconds, rinse them under cold water when done, and peel them. Cut in half, & add to your board along with the avocado. Toss in 1 dill pickle, sliced (about 1/4 cup), 1 small shallot or 1/4 red onion, 1 to 2 tbsp of your favorite mustard (I like German), 1 to 2 heaping tablespoon cottage cheese, a small handful of fresh dill, a small handful of cilantro, 1 to 2 tablespoon mayo, a pinch of salt, pepper. Chop everything up with a knife. If you want it creamier, keep chopping, but if you like it chunkier, don’t chop too much so you keep some texture. Then just give it a taste and adjust. Pop these on top of your favorite serving vessel and top with everything bagel and Chile lime seasoning. ENJOY! https://www.insightwellness.coach/one-pan-mediterranean-rice daily 0.75 2024-10-07 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8749dbdb-0844-4c6f-9ae0-00d0eef2da80/Copy+of+Nourishing+Homemade+Veggie+Soup+%2832%29.jpg Summer Arugula Chicken and Melon Salad (Copy) - One Pan Mediterranean Rice Ingredients: 1 cup rice 1 can butter beans rinsed and drained 1 tbsp minced garlic 1 cup sliced italian olives 1 cup sliced cherry tomatoes 1 cup chopped sundried tomatoes 2 cups chopped spinach 1 10oz jar marinated artichoke hearts Parsley for garnish 1/2 lemon juiced 1/2 cup coconut milk 2.5-3 cups water 1 tsp salt 1/4 tsp pepper Garnish: vegan feta + parsley Instructions: Mix all together in a casserole dish making sure the rice is covered well. Bake for 40 min or until rice is cooked at 400 F. Garnish with vegan feta and parsley! https://www.insightwellness.coach/garlic-mushrooms-cauliflower-skillet daily 0.75 2024-09-25 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/87eba536-9a7a-4102-8666-d0e611447632/Copy+of+Nourishing+Homemade+Veggie+Soup+%2821%29.jpg Garlic Mushrooms Cauliflower Skillet - Garlic Mushrooms Cauliflower Skillet Ingredients: 1 medium head of cauliflower, cut into small florets 2 tablespoons olive oil (or any preferred vegan oil) 1 small onion, finely chopped 3 garlic cloves, minced 8 ounces (225g) mushrooms, sliced (such as white button, cremini, or shiitake) 1 teaspoon dried thyme 1 teaspoon dried rosemary Salt and pepper to taste 1/4 cup vegetable broth 2 tablespoons nutritional yeast (optional, for a cheesy flavor) Fresh parsley, for garnish (optional) Instructions: Step 1: Prepare the Cauliflower Steam or blanch the cauliflower florets for 3-4 minutes until slightly tender. Drain and set aside. Step 2: Sauté the Aromatics Heat olive oil in a large skillet over medium heat. Add the chopped onion and garlic, cooking for 2-3 minutes until softened and fragrant. Step 3: Cook the Mushrooms Add the sliced mushrooms to the skillet. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become golden brown. Step 4: Add Herbs and Seasonings Season the mushrooms with thyme, rosemary, salt, and pepper. Stir well to coat the mushrooms in the fragrant herbs. Step 5: Deglaze the Skillet Pour the vegetable broth into the skillet, stirring to deglaze and scrape up any flavorful bits from the bottom. Let it simmer for 1-2 minutes. Step 6: Add Cauliflower Toss the steamed cauliflower into the skillet, stirring to combine with the mushrooms and herbs. Cook for another 5-7 minutes, allowing the flavors to meld. Step 7: Optional Nutritional Yeast For a cheesy, savory note, sprinkle in the nutritional yeast and stir well to incorporate. Step 8: Adjust Seasoning Taste the dish and adjust salt and pepper as needed. Step 9: Garnish and Serve Finish with a sprinkle of fresh parsley for a burst of color and freshness. Serve hot as a main course or side dish. Variations: Swap mushrooms for other varieties like cremini, portobello, or shiitake. Add a pinch of red pepper flakes for heat. Try fresh herbs like thyme or rosemary for a brighter flavor. https://www.insightwellness.coach/kale-edamame-quinoa-salad daily 0.75 2024-10-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f396858f-684f-4980-aa2e-36110d12772c/Copy+of+Nourishing+Homemade+Veggie+Soup+%2844%29.jpg Kale, Edamame & Quinoa Salad - Kale, Edamame & Quinoa Salad Ingredients: ¾ cup uncooked quinoa 1 ½ cups water 1 ½ cup frozen edamame, thawed 1 bunch kale, stems removed and very finely diced 1 cup sliced grape tomatoes ⅓ cup diced red onion 1 large mango, pitted and diced 1 avocado, sliced For lemon basil vinaigrette: ¼ cup freshly squeezed lemon juice ¼ cup olive oil 1 garlic clove, minced 1 teaspoon dijon mustard 1 teaspoon honey (or agave nectar) 4-6 large basil leaves, very finely diced Freshly ground salt and black pepper, to taste To garnish: ¼ cup toasted sliced almonds Instructions: First, cook your quinoa: Add quinoa and water to a medium pot and place over high heat; bring to a boil, then cover, reduce heat to low and cook for 15 minutes. After 15 minutes, remove from heat, fluff quinoa with a fork and transfer quinoa to a large bowl to cool down. To make dressing: place olive oil, lemon juice, garlic, dijon, honey (or agave), basil, and salt and pepper in blender. Pulse for 10-15 seconds; set aside. You can also whisk in a small bowl if you don't have a blender (just make sure your basil is very finely chopped.) In large bowl add your kale and pour half of the dressing over. Use clean hands to massage the kale for about 3 minutes or until it breaks down. This allows the kale to take on the dressing flavors. Next add in quinoa, edamame, diced onion, and remaining lemon vinaigrette; toss so that the salad is fully coated. Before serving, toss salad again and add tomatoes, mango and avocado. Sprinkle toasted sliced almonds over the top. Serves 4. Great for meal prep, picnics or parties! https://www.insightwellness.coach/butternut-squash-carrot-soup daily 0.75 2024-10-21 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c7acfde5-81f9-46e7-a21f-0c8741792988/Copy+of+Nourishing+Homemade+Veggie+Soup+%2848%29.jpg Butternut Squash Carrot Soup - Butternut Squash Carrot Soup Ingredients: 1 butternut squash, small, sliced in half and seeded 2 carrots, large, peeled and roughly chopped 3 vine ripe tomatoes, halved 1 yellow onion, roughly chopped 1 head garlic, top sliced off ½ inch ginger, optional, minced 2 cups vegetable broth, or water salt and pepper, to taste, generously Garnish Coconut milk Red pepper flakes Fresh herbs Olive oil Garnish: vegan feta + parsley Instructions: Preheat the oven to 400F. On a sheet pan, lay out all listed ingredients apart from the vegetable broth. Sprinkle it with salt and pepper. Place in the preheated oven, and roast for 40 minutes, until the squash is soft. When safe to handle, carefully transfer the contents of the sheet pan to a high speed blender, along with two cups of vegetable broth of water. Combine until a smooth soup is formed. Pour into bowls, and garnish with coconut milk, red pepper flakes and olive oil, as desired. https://www.insightwellness.coach/oven-roasted-chicken-shawarma daily 0.75 2024-10-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/25538357-3b0d-4140-b866-b3f464172b8a/Copy+of+Nourishing+Homemade+Veggie+Soup+%2850%29.jpg Oven Roasted Chicken Shawarma - Oven Roasted Chicken Shawarma Ingredients: Chicken Shawarma 4 tablespoons lemon juice (freshly squeezed) ½ cup olive oil 1 teaspoon salt 2 teaspoons cumin (ground) 2 teaspoons black pepper (ground) 2 teaspoons smoked paprika ½ teaspoon turmeric 1 teaspoon red pepper flakes ½ teaspoon cinnamon 4 cloves garlic (minced) 3 chicken breasts (boneless and skinless) 1 large onion (sliced) 2 tablespoons parsley (fresh, for garnish) Garlic Sauce 1 cup vegetable oil ⅓ cup lemon juice 6 cloves garlic (peeled) 1 egg white (*) 1 teaspoon salt Chicken Shawarma Wraps hummus tabbouleh salad garlic sauce pita wraps Instructions: In a large bowl add the lemon juice, olive oil, salt, cumin, black pepper, paprika, turmeric, red pepper flakes, cinnamon, garlic, and whisk well. Add the chicken and toss making sure the chicken is well coated in the marinade. Cover with plastic wrap or foil and refrigerate for at least an hour. The longer the meat marinates the more flavour you’ll have. Preheat oven to 425°F degrees. Add sliced onion to bowl with chicken and toss well so that the onion is fully coated in the marinade. Add everything to a 9×13-baking dish. I didn’t have much marinade leftover since the chicken absorbed most of it, so that’s why I added everything to the baking dish. Spread everything evenly over the baking dish. Bake in the oven until the chicken is browned and crisp on the edges, for about 40 to 45 minutes. If you want the chicken crispier on top, turn the broiler on to high and broil for 3 minutes until nice and crispy on the outside. Let the chicken rest for about 5 minutes, then slice it into bits. Garlic Sauce Add all the ingredients to a blender (or an immersion blender) and blend until smooth, it should take 1 to 2 minutes. This recipe will make about 1½ cups of sauce, refrigerate leftover sauce. Chicken Shawarma Wraps To make the chicken shawarma wraps, warm up the wraps first in the microwave for about 30 seconds, then spread some hummus over each wrap, spoon about 2 or 3 tbsp of tabbouleh salad, add chicken shawarma, and drizzle with garlic sauce and serve. https://www.insightwellness.coach/spicy-cauliflower-tacos daily 0.75 2024-11-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4b58bf89-690c-4ab1-9c98-7a0cd5dbbab8/Copy+of+Nourishing+Homemade+Veggie+Soup+%2856%29.jpg Spicy Cauliflower Tacos - Spicy Cauliflower Tacos Ingredients: 1 head cauliflower, small, cut or broken into florets 2 chipotle peppers, in adobo sauce 2 tbsp adobo sauce ½ cup vegan yogurt, unsweetened 1 clove garlic 1 tbsp maple syrup 1 tsp salt 1 tsp paprika Avocado crema 2 avocados, ripe, peeled and pitted ½ cup vegan yogurt, unsweetened ¼ cup cilantro, chopped 2 limes, juiced 1 clove garlic, peeled and minced ½ tsp salt To assemble 12 tortillas, up to 15 pickled onions fresh cilantro, chopped jalapeños , fresh or pickled, chopped Instructions: Preheat the oven to 400F. In a blender, combine the adobo sauce, peppers, yogurt, garlic, syrup, salt and paprika until a smooth sauce is formed. Add the cauliflower to a large bowl, pour the sauce over top and toss until covered. Place onto a baking sheet, and roast for 40 minutes, tossing halfway through, until the cauliflower is slightly charred. While the cauliflower bakes, make your avocado crema. Add the avocado to a bowl, and smash with a fork until smooth. Stir in the rest of the listed ingredients. Prepare the tacos. To tortillas, add the avocado crema, chipotle cauliflower, followed by the pickled onions and cilantro, if desired. Enjoy immediately. https://www.insightwellness.coach/fall-kale-salad-with-apple daily 0.75 2024-11-18 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e719d8d5-2f5b-45b1-a61a-3fde913c8fb3/Copy+of+Nourishing+Homemade+Veggie+Soup+%2873%29.jpg Fall Kale Salad with Apple - Fall Kale Salad with Apple Ingredients: For the pecans 1 cup pecans 2 tbsps maple syrup 1 tsp Aleppo pepper (or chili flakes) pinch of chili powder pinch of cinnamon For the kale salad: 6 oz pancetta, cubed 1 bunch lacinato kale (finely shredded) 1/4 red onion (small, sliced thin) 1 large honeycrisp apple (sliced into matchsticks) 1 1/2 oz parmigiano reggiano, freshly grated, for garnish (about 1/2 cup) For the dressing: 1/3 cup extra virgin olive oil 2 tbsps lemon juice (fresh) 1 tbsp raw apple cider vinegar 1 tsp dijon mustard 1 tbsp maple syrup 1/4 tsp cinnamon 1/2 tsp kosher salt Instructions: For the pecans: Combine the pecans, maple syrup, Aleppo pepper, chili powder and cinnamon in a skillet and mix together. Turn on the stove to medium heat. Cook for about four to six minutes, stirring often until bubbly and toasted. Adjust the heat as needed to avoid burning. During the last minute, drizzle with a little bit of extra virgin olive oil and a pinch of salt and turn off the heat. Let them cool out of the skillet and on a plate. Roughly chop or leave them whole and set them aside. For the kale salad: Heat a large skillet over medium-low. Add the pancetta and cook until crispy, about seven to ten minutes, adjusting the heat to low to avoid burning. Stir fairly often to ensure all pieces get cooked through without any burning. Remove the pancetta and set aside on a paper towel lined plated. Place the kale in a large salad bowl. Toss with some of the dressing and mix very well with your hands to massage the dressing into the kale, until softened. Add the onion, apple and pancetta and drizzle with a bit more dressing. Gently toss to combine. Top with the parmesan and pecans. Serve and enjoy! For the dressing: Combine all ingredients in the standing container for your immersion blender (or add all ingredients to a blender). Use your immersion blender to process until smooth and creamy (or blend in a blender until smooth). Season with the salt and a pinch of black pepper. https://www.insightwellness.coach/turkey-cranberry-sandwich-with-stuffing daily 0.75 2024-11-25 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7d8fbdb2-110b-4847-82ad-2bd38f40bbcf/Copy+of+Nourishing+Homemade+Veggie+Soup+%2877%29.jpg Turkey Cranberry Sandwich with Stuffing - Turkey Cranberry Sandwich with Stuffing Ingredients: 4 slices sturdy white bread Olive oil, mayonnaise, or unsalted butter 1/2 cup leftover cranberry sauce or cranberry relish About 6 ounces leftover roast turkey 1/2 cup leftover stuffing, warm or cold 1/4 cup gravy, warm Instructions: Slather 1 side of each slice of bread with the oil, mayonnaise, or butter. Divide the cranberry sauce among all 4 bread slices, spreading it almost all the way to the edge of the bread. Top the cranberry sauce with the turkey, spreading it all the way to the edge of the bread. Add the stuffing and gravy, dividing them evenly between 2 of the bread slices. Stack the remaining bread slices on top, cranberry sauce side down. Cut each sandwich in half and demolish without delay. https://www.insightwellness.coach/one-pot-three-bean-quinoa-chili daily 0.75 2024-12-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8c8ff360-78b3-4520-a517-47b5fad17754/Copy+of+Nourishing+Homemade+Veggie+Soup+%2894%29.jpg One Pot Three Bean Quinoa Chili - One Pot Three Bean Quinoa Chili Ingredients: 1 1/2 cups veggie broth, no oil/low sodium (divided) 1/2 cup Red Onion (finely chopped) 4 Garlic (clove, minced) 2/3 cup Diced Tomatoes (from the can with juices) 1 1/3 tbsps Tomato Paste 1/2 cup Quinoa (dry) 1/2 cup Red Kidney Beans (from the can, rinsed well) 1/2 cup Pinto Beans 1/2 cup Chickpeas 1 1/3 tbsps Chili Powder 1/2 tsp Black Pepper 1 tsp Cumin 1 tsp Garlic Powder Instructions: In a pot, heat 3 Tbsp vegetable broth over medium-high heat, and then sauté the onion and garlic until soft. Add the remaining vegetable broth, diced tomatoes, and tomato paste, and bring to a boil. Add the quinoa and cook at a simmer for 15 minutes. Add the kidney beans, pinto beans, and chickpeas, then stir in the chili powder, black pepper, cumin, and garlic powder. Continue cooking until all the ingredients are heated, about 5 to 8 minutes. Transfer to a bowl and enjoy! Tip: If you want even more punch to this dish, add some peppers or other dried herbs and spices to taste, like coriander, oregano, red pepper flakes, and/or cayenne pepper. ️ https://www.insightwellness.coach/spiced-vegetable-pilaf-with-lemon-yogurt-sauce daily 0.75 2024-12-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/68d54f20-f6a0-43e2-8ff1-c72eadb9ad56/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2024-12-30T010656.180.jpg Spiced Vegetable Pilaf with Lemon Yogurt Sauce - Spiced Vegetable Pilaf with Lemon Yogurt Sauce Ingredients: Pilaf 1 cup basmati rice 1/3 cup orzo 3 cups chicken stock 1/2 tsp turmeric powder 2 tsp garlic powder 1 Tbsp salt 1 tsp black pepper 1/4 cup chopped parsley + more for garnish Vegetables 1 bunch of carrots (6-9 medium carrots) 1/4 cup honey 1 Tbsp brown sugar 2 tsp cinnamon 1 tsp sumac 1/2 head of cauliflower 2 tsp turmeric 1 tsp garam masala 1 tsp cumin olive oil salt and pepper Lemon Yogurt Sauce: 1/2 cup plain Greek yogurt 1 tbsp water juice of 1/2 lemon 1/2 tsp salt 1/2 tsp pepper 1/2 tsp sumac Instructions: Start by making your rice pilaf. Add chicken stock, turmeric powder, garlic powder, salt, and black pepper to a pot. Mix to combine and bring to a boil. Add rice and orzo to the stock and lower heat to a simmer. Cover with a lid and allow to simmer for 20 mins. Remove pot from heat and allow to sit covered for another 10 mins. Fluff with a fork, mix in parsley, and set aside. Preheat oven to 400 degrees. Peel the carrots and cut into 1/2" thick slices at an angle. Toss carrot slices in a medium bowl with a heavy drizzle of olive oil, honey, brown sugar, cinnamon, sumac, and a generous seasoning of salt and pepper. Arrange carrot slices on half of a foil lined baking sheet. Cut the cauliflower into medium sized pieces, about 1/2" thick floret slices. Toss cauliflower in a medium bowl with a heavy drizzle of olive oil, turmeric, garam masala, cumin, and a generous seasoning of salt and pepper. Arrange cauliflower on the other half of the baking tray. Make sure the vegetables are in a single layer for optimal roasting! Roast in the oven for 25-30 minutes, until tender and getting slightly crispy on the edges. Make the lemon yogurt sauce by mixing greek yogurt, water, lemon juice, salt, pepper, and sumac. Adjust thickness by adding more or less water or yogurt. Assembly the pilaf by adding a big scoop of rice to a plate or bowl, top with spiced vegetables, and then drizzle the lemon yogurt sauce over it. You could also make one big platter of this to share! https://www.insightwellness.coach/cranberry-pecan-goat-cheese-balls daily 0.75 2025-01-05 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0763052d-c23e-4dff-81b6-c83188f3e0da/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-05T040351.430.jpg Cranberry Pecan Goat Cheese Balls - Cranberry Pecan Goat Cheese Balls Ingredients: Goat cheese: used a regular (unflavoured) goat cheese log for this recipe. Dried cranberries: You can use any type of dried cranberry for this, looking for an unsweetened variety if you can find it. Pecans: used raw, unsalted pecan halves for this. As goat cheese is salty enough, I recommend steering away from salted varieties. If preferred, you could also try this with walnuts or pistachios. Fresh thyme: Thyme is my FAVOURITE herb to pair with goat cheese – it’s a festive winter herb that has SO much flavor. Plus, the green adds to the festive colors of this appetizer! Honey: A drizzle of honey is added before serving. While optional, honey pairs so well with goat cheese and really rounds out the flavors. Instructions: You’ll want to start this recipe by chopping the pecans into very small pieces. Then, chop up your dried cranberries into small pieces as well. Next, remove thyme leaves from their woody stems. I like to do this by holding the top end of the stem in one hand, then gliding my other hand down the stem so that the leaves come off in one fell swoop! Place the chopped pecans, dried cranberries, and thyme leaves on a baking sheet (or plate/bowl). Toss together to combine and distribute the ingredients. Next, you’ll want to scoop the goat cheese into your hands. You can use a regular spoon OR a cookie scoop (if you have one). Aim for the balls to be about 2 teaspoons in side. Roll the goat cheese into balls using your hands. Then, roll the goat cheese ball into the pecan-cranberry mixture, pressing the ingredients into the cheese until they stick. When done, place each ball on a lined baking sheet. Repeat until each of the balls are coated, then pop the balls in the fridge for at least 30 minutes to let them firm up a bit. https://www.insightwellness.coach/blueberry-oatmeal-muffins daily 0.75 2025-01-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9d8d6cde-5209-43f4-8e04-82ceea5ca24b/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-13T015200.357.jpg Blueberry Oatmeal Muffins - Blueberry Oatmeal Muffins Ingredients: 1 cup (240ml) milk 1 cup (85g) old-fashioned whole rolled oats 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled) 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 1/2 cup (8 Tbsp; 113g) unsalted butter, melted and slightly cooled 1/2 cup (170g) honey 1 large egg, at room temperature 1 teaspoon pure vanilla extract 1 cup (140g) fresh or frozen blueberries Instructions: Combine milk and oats. Set aside for 20 minutes so the oats puff up and soak up some moisture. This is crucial to the recipe! (I usually melt the butter now so it has a few minutes to cool.) Don’t do this the night before as that’s too long for soaking. If you find the oats haven’t soaked up any moisture after 20 minutes, give it a stir and wait 10 more minutes. Preheat oven to 425°F (218°C). Spray a 12-count muffin pan with nonstick spray or use cupcake liners. Whisk the flour, baking powder, baking soda, cinnamon, and salt together in a large bowl until combined. Set aside. Whisk the melted butter, honey, egg, and vanilla extract together in a medium bowl until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the soaked oats (milk included, do not drain) and blueberries. Fold everything together gently just until combined. Spoon the batter into liners, filling them all the way to the top. Top with oats and a light sprinkle of coconut sugar, if desired. Bake for 5 minutes at 425 then, keeping the muffins in the oven, reduce the oven temperature to 350°F (177°C). Bake for an additional 16-17 minutes or until a toothpick inserted in the center comes out clean. The total time these muffins take in the oven is about 22-23 minutes, give or take. (For mini muffins, bake 11-13 minutes at 350°F (177°C).) Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling. Muffins stay fresh covered at room temperature for a few days, then transfer to the fridge for up to 1 week. https://www.insightwellness.coach/root-vegetable-salad daily 0.75 2025-01-20 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e6dce21b-4744-4507-b65b-1c3d1c6e5118/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-19T050513.870.jpg Root Vegetable Salad - Root Vegetable Salad Ingredients: 2 tbsp extra virgin olive oil 3 cups kale, finely chopped 1 belgian endive, chopped 1-2 medium beets, peeled and roughly chopped 2-3 carrots, peeled and roughly chopped ½ head cauliflower, cut into florets 1 small sweet potato, cut into 1 inch pieces ¼ cup tahini ½ tbsp lemon juice 1 clove garlic, minced 1 tsp turmeric powder ½ tsp cayenne pepper salt and pepper, to taste Instructions: Season & roast veggies. Preheat the oven to 425. Season the vegetables for the root vegetable salad with olive oil, salt, turmeric, and a dash of cayenne. Bake for about 20-25 minutes, tossing halfway through. Prep veggies for the salad. Finely chop the kale and endive. Massage kale with olive oil and some salt. Make the dressing. Add all dressing ingredients to a bowl and combine until smooth. Slowly add in room temp water to thin to desired consistency. Assemble the salad. Start by adding kale and endive to a large bowl. Then add root vegetables. Add some dressing and toss to combine. Serve & enjoy! Top with more dressing, fresh herbs, and some hemp seeds. Enjoy! https://www.insightwellness.coach/creamy-spinach-avocado-dip daily 0.75 2025-01-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/732c3811-1005-4cb5-a3c7-85bdd2150b8a/WE+DON%27T+CONTROL+%288%29.png Creamy Spinach Avocado Dip - Creamy Spinach Avocado Dip Ingredients: 3 to 4 ounces baby spinach (or arugula) 1 large avocado, peeled and diced 1/3 cup (80g) tahini 2 tablespoons (30ml) fresh lemon juice, plus more to taste 1/2 teaspoon (1g) ground cumin, plus more to taste 2 tablespoons (4g) finely chopped cilantro (or flat-leaf parsley) 1/2 teaspoon (3g) Celtic sea salt, plus more to taste 1/8 teaspoon (0.25g) red pepper flakes, plus more to taste Instructions: Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted. Remove from the heat. Place the wilted greens and remaining ingredients into a food processor fitted with the s blade, and process until well combined. Add 1/4 cup water, as needed, to achieve a medium-thick consistency. Serve with raw veggies, tortilla chips, or slather on sandwiches or wraps. https://www.insightwellness.coach/mediterranean-potato-tzatziki-bowl daily 0.75 2025-02-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2780491a-231e-4e89-9cf8-2a6620ef33e2/WE+DON%27T+CONTROL+%2817%29.png Mediterranean Potato Tzatziki Bowl - Mediterranean Potato Tzatziki Bowl Ingredients: Roasted Veggies 21 oz (600 g) potatoes - I like small cocktail potatoes with the skin on 1 lemon zest 1 tsp (1 g) dry thyme 1 tsp (1 g) dried oregano 1 tsp (2 g) onion flakes ¼ tsp sea salt flakes - divided 1 tbsp (15 ml) olive oil - divided 2 tsp (10 g) harissa paste 2 tsp (10 ml) maple syrup 1 tsp (2 g) ground cumin 1 cup (165 g) chickpeas - cooked 1 broccoli - head chopped into florets Tzatziki 1 small cucumber 1 cup (240 g) thick dairy-free yogurt - I used soy ¼ cup (12 g) fresh dill - finely chopped 1 garlic cloves - minced 2 tbsp (30 ml) lemon juice salt and pepper to taste Toppings ½ cup (75 g) cherry tomatoes - chopped in half 10 almonds - roughly chopped Instructions: Prepare the roasted veggies: Preheat the oven to 400°F (200°C). Wash the potatoes thoroughly with the skin on (for a more nutrient-dense option!) and chop them into wedges shape. In a large bowl, mix together the diced potatoes, lemon zest, thyme, oregano, onion flakes, a pinch of salt, plus 1½ teaspoons (8 ml) of the olive oil. Ensure the potatoes are well coated. Spread the potatoes on a baking tray and bake in the preheated oven for 20 minutes. In the same large mixing bowl, combine the harissa, maple syrup, cumin, the remaining half of the olive oil, and a pinch of salt. Add the chickpeas and broccoli florets, mixing well to coat them thoroughly. Add the chickpeas and broccoli to the baking tray with the potatoes and continue to bake for an additional 20 minutes. While the vegetables are roasting, place the almonds in an oven-safe dish and bake for 7 minutes. Once done, remove from the oven and chop roughly. Alternatively you can use pre-roasted almonds. Prepare the tzatziki: Grate the cucumber and use a clean cloth to squeeze out any excess water. In a medium-sized bowl, mix together the soy yogurt, grated cucumber, dill, garlic and lemon juice, and season with salt and pepper to taste. To serve, spread the tzatziki in a bowl. Add the roasted vegetables on top, followed by the tomatoes and almonds. Enjoy! https://www.insightwellness.coach/creamy-spinach-avocado-dip-1 daily 0.75 2025-02-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/732c3811-1005-4cb5-a3c7-85bdd2150b8a/WE+DON%27T+CONTROL+%288%29.png Creamy Spinach Avocado Dip (Copy) - Creamy Spinach Avocado Dip Ingredients: 3 to 4 ounces baby spinach (or arugula) 1 large avocado, peeled and diced 1/3 cup (80g) tahini 2 tablespoons (30ml) fresh lemon juice, plus more to taste 1/2 teaspoon (1g) ground cumin, plus more to taste 2 tablespoons (4g) finely chopped cilantro (or flat-leaf parsley) 1/2 teaspoon (3g) Celtic sea salt, plus more to taste 1/8 teaspoon (0.25g) red pepper flakes, plus more to taste Instructions: Rinse the greens and place them in a large skillet or saucepan. With just the water clinging to the leaves, cook the greens until just wilted. Remove from the heat. Place the wilted greens and remaining ingredients into a food processor fitted with the s blade, and process until well combined. Add 1/4 cup water, as needed, to achieve a medium-thick consistency. Serve with raw veggies, tortilla chips, or slather on sandwiches or wraps. https://www.insightwellness.coach/fondant-potatoes daily 0.75 2025-02-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b1a5c59a-50d8-42c3-bed1-87b0037e059e/WE+DON%27T+CONTROL+%2825%29.png Fondant Potatoes - Fondant Potatoes Ingredients: 4 medium Yukon Gold Potatoes about 1 1/2 pounds 2 tablespoons avocado oil or other high heat oil kosher salt to taste freshly ground black pepper to taste 4 tablespoons butter cut into small pieces 3 sprigs fresh rosemary 3 sprigs fresh thyme plus fresh thyme leaves for garnish (optional) 4 large garlic cloves lightly smashed and peeled 2/3 cup chicken broth or vegetable broth Instructions: Preheat oven to 400˚F. Slice ends off of potatoes and peel. Cut each potato crosswise into ~2-inch cylinders. Heat avocado oil in a large cast iron skillet (or other oven safe skillet) over medium heat until hot and shimmering. Add potatoes in a single layer, leaving a little room between each one and season with salt and pepper. Let cook until golden brown on one side, 5-6 minutes (check at 4 minutes and reduce heat if potatoes are browning too quickly). With tongs, flip each potato, season with salt and pepper and cook until golden brown on the other side, 5-6 minutes more. Scatter butter pieces around potatoes and gently swirl pan to distribute as it melts and foams. Add chicken broth and sprigs of rosemary and thyme along with smashed garlic cloves to pan; bring to boil. Spoon broth mixture over potatoes. Transfer skillet to preheated oven and bake until tender, 30 to 35 minutes. Serve hot in skillet or transfer to serving platter. Spoon pan sauce over potatoes and garnish with fresh thyme leaves if desired. https://www.insightwellness.coach/vegan-bean-and-vegetable-soup daily 0.75 2025-02-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a6322bfe-38be-4a44-8b9f-6269e05c933d/WE+DON%27T+CONTROL+%2827%29.png Vegan Bean and Vegetable Soup - Vegan Bean and Vegetable Soup Ingredients: Drizzle of vegetable broth or olive oil 6 cloves garlic minced 2 cups dried white beans or 4 (15-ounce) cans (cannellini, Great Northern, navy, or baby lima) 2 medium carrots peeled, end trimmed 1 large tomato 1 medium onion skin peeled (white or yellow) 4 bay leaves 1 large red bell pepper cored 1 large lemon juice to taste Optional flavorings: 1 tablespoon mellow miso dissolved in 1 tablespoon water 1 tablespoon tahini 1 tablespoon sriracha 1 tablespoon nutritional yeast Salt or salt substitute to taste Instructions: For canned beans: Drain and rinse them using a fine mesh strainer. For dried beans: 1. Overnight Soak - Rinse the Beans: Place the dried beans in a large bowl and rinse thoroughly to remove dirt and debris. Add Water: Cover the beans with 3–4 cups of water per cup of beans. The beans will expand as they soak, so use a large enough bowl. Soak: Let the beans soak at room temperature for 8–12 hours. For convenience, do this before going to bed. Drain and Rinse: After soaking, drain the beans and rinse them with fresh water. 2. Quick Soak - Rinse the Beans: Place the dried beans in a large pot and rinse them thoroughly to remove any dirt or debris. Add Water: Cover the beans with water, using about 3 cups of water for every cup of beans. Boil: Bring the water to a boil over high heat. Let the beans boil for 2–3 minutes. Soak: Turn off the heat, cover the pot with a lid, and let the beans soak for 1 hour. Drain and Rinse: After an hour, drain the beans and rinse them under cold water. Cook the garlic: Heat the broth or oil in a large saucepan over medium heat. Cook the garlic for about 2 minutes, or until golden. Add the beans and cook them in the garlic for one minute, stirring continuously. Add the veggies: Place the carrots, tomato, onion, bell pepper, and bay leaves over the beans. Pour water or broth to cover the beans by about one-half inch. Cook the beans: Bring the liquid to a simmer over high heat. Reduce the heat to low and cover. Cook covered for about 45 minutes or until the beans are softened, adding more liquid as needed to keep the beans covered. (If using canned beans, cook the vegetables and beans for 30 minutes.) Blend: Remove the bay leaves. Transfer the carrots, tomato, onion, and bell pepper to a bowl with approximately one-half cup of beans. Blend until smooth. Add more beans for a thicker soup. (If there’s too much liquid in the saucepan, remove some at this point.) Cook: Return the blended mixture to the saucepan with the remaining beans. Continue cooking until heated through. Season: Add lemon juice to taste, and the miso, tahini, sriracha, and/or nutritional yeast as desired. Season with. Salt or salt substitute. https://www.insightwellness.coach/vegan-creamy-cucumber-salad daily 0.75 2025-03-02 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2dbe28fa-8e45-4ab3-9f0d-d6c09d513f5d/WE+DON%27T+CONTROL+%2833%29.png Vegan Creamy Cucumber Salad - Vegan Creamy Cucumber Salad Ingredients: 2 English cucumbers, sliced ½ red onion, thinly sliced 1 handful fresh dill, finely diced 1 handful fresh mint, finely diced 2 green onions, diced 2 tbsp vegan yogurt, unsweetened, thick ½ cup vegan feta 1 lemon, juiced ½ tsp Korean chili flakes, or regular chili flakes ½ cup pistachios, crushed ½ tsp salt black pepper Instructions: In a bowl or jar, combine the cucumber, red onion, fresh dill and mint. Add the yogurt, vegan feta, lemon juice, chili flakes, pistachios, salt and pepper. Add the lid to the jar and shake until everything is combined. Alternatively, stir in the bowl until completely combined. Enjoy immediately, or store in the fridge with the lemon juice, feta and yogurt separate until you’re ready to combine. https://www.insightwellness.coach/sweet-potatoes-with-egg daily 0.75 2025-03-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/65cee24b-77f8-46cb-a0ac-126d1a0dac07/WE+DON%27T+CONTROL+%2838%29.png Sweet Potatoes with Egg - Sweet Potatoes with Egg Ingredients: 2 large sweet potatoes 2 eggs 1/4 cup milk 1 spring onion, chopped 1/2 red pepper, finely chopped Handful of feta cheese Instructions: Preheat oven to 200c Wash and dry your sweet potatoes. Prick them all over, and brush with some oil. Bake for 45-50 minutes until soft/air fry for 25 minutes/microwave. Remove from oven and let them cool Beat 2 eggs and mix with the milk Slice sweet potatoes in half, and gently mash the potato and form a well. Season with salt and pepper. Then add your desired veggies. Pour in the egg mixture and top with feta. Bake or air fry for a further 15-20 minutes https://www.insightwellness.coach/zingy-peas-and-butter-bean-bowl daily 0.75 2025-03-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/74e331b0-f9b0-4761-8033-02c355fb24f9/WE+DON%27T+CONTROL+%2848%29.png Zingy Peas and Butter Bean Bowl - Zingy Peas and Butter Bean Bowl Ingredients: 1/2 thumb-sized piece ginger, minced 3 garlic cloves, minced 1 medium leek, diced 200g (7 oz) baby spinach 300g (10.5 oz) frozen petit pois 120g(1/2 cup) soy milk 150g (2/3 cup) vegetable stock 570g/20oz jar (400g/14oz drained weight) butter beans, drained 3 Tbsp nutritional yeast 1 Tbsp white miso paste juice 1/2 lemon olive oil, salt, pepper serve : quinoa, brown rice, seeded sourdough Instructions: Heat a glug of oil in a non-stick pan over medium heat. Add ginger, garlic, and leek, cooking until the leek softens. Stir in spinach, frozen peas, vegetable stock, and soy milk. Let cook until the peas are tender and the spinach is fully wilted. Add the butter beans and stir well. Turn off the heat and mix in the miso paste, nutritional yeast, and lemon juice. Season to taste with salt and pepper, then drizzle with olive oil. Serve with quinoa, brown rice, or seeded sourdough. https://www.insightwellness.coach/spinach-feta-lentil-bread daily 0.75 2025-03-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2189203e-7060-4bc2-a3a0-d24cad7c4d41/WE+DON%27T+CONTROL+%2852%29.png Spinach & Feta Lentil Bread - Spinach & Feta Lentil Bread Ingredients: 200 g lentils (soaked in water for 2 h) 2 eggs 2 tablespoons yoghurt 2 spring onions, chopped 100g feta, crumbled 1 tablespoon fresh dill, finely chopped 1 teaspoon salt pepper 1 teaspoon baking powder 50g fresh spinach, chopped 1 tablespoon extra virgin olive oil sesame seeds for topping Instructions: Preheat your oven to 180°C (356°F). Add the soaked lentils, eggs and yoghurt to a blender or food processor. Blend until smooth. Transfer the mixture to a large bowl. Add in the rest of the ingredients and give it a mix. Line a loaf pan with parchment paper and pour in the batter, smoothing the top with a spatula. Sprinkle some sesame seeds. Bake for 55-60 minutes, or until the bread has risen and a toothpick comes out clean. Allow to cool completely before serving. Enjoy! https://www.insightwellness.coach/spinach-feta-quiche-with-sweet-potato-crust daily 0.75 2025-03-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6c249912-7730-4d5a-b898-cfe07eb288c0/WE+DON%27T+CONTROL+%2856%29.png Spinach & Feta Quiche with Sweet Potato Crust - Spinach & Feta Quiche with Sweet Potato Crust Ingredients: 2 medium sweet potatoes, peeled and cut into 1/8-in.-thick slices 1 teaspoon canola oil ½ cup sliced onion 1 (5 ounce) bag fresh baby spinach ½ cup 1% low-fat milk ¼ teaspoon kosher salt ¼ teaspoon freshly ground black pepper ¼ teaspoon crushed red pepper 4 large eggs 2 large egg whites 1 ½ ounces feta cheese, crumbled (about 1/3 cup) Instructions: Preheat oven to 350°F. Coat a 9-inch pie plate with cooking spray. Layer sweet potatoes in slightly overlapping concentric circles on bottom and upsides of plate, cutting slices in half to fit (rounded side up) around the sides. Coat potatoes with cooking spray. Bake in preheated oven for 20 minutes or until potatoes are slightly tender. Place pan on a wire rack. Increase oven temperature to 375°F. Heat a large nonstick skillet over medium. Add oil and onion; saute 3 minutes. Add spinach; saute 3 minutes. remove from head; cool. Combine milk, salt, black pepper, crushed red pepper, eggs and egg whites in a medium bowl; stir with a whisk. Arrange spinach mixture in crust; pour egg mixture over spinach. Sprinkle with feta. Bake at 375°F for 35 minutes or until egg mixture is set. Let stand 5 minutes; cut into 8 wedges https://www.insightwellness.coach/rainbow-peanut-noodles daily 0.75 2025-04-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d51eafe8-c5ec-49bc-bbc5-d47ac1ad8695/WE+DON%27T+CONTROL+%284%29.jpg Rainbow Peanut Noodles - Rainbow Peanut Noodles Ingredients: 1 cup spinach 1 cup shredded red cabbage 1 cup carrots 1 cup red pepper 2 cups edamame 1/2 box protein noodles (I used barilla protein spaghetti to get the extra protein) To me the dressing is the best part! 1/2 cup pb 4 tbsp soy sauce 3 tbsp rice vinegar 1 tbsp sesame oil 1/4 cup water 1 tsp garlic Instructions: Mix all together and enjoy! https://www.insightwellness.coach/mediterranean-lemon-garlic-haddock-with-artichoke-hearts daily 0.75 2025-04-20 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4dd7e317-3c2c-4dd2-ae79-60d8458d7e05/WE+DON%27T+CONTROL+%2816%29.jpg Mediterranean Lemon-Garlic Haddock with Artichoke Hearts - Mediterranean Lemon-Garlic Haddock with Artichoke Hearts Ingredients: 1 teaspoon dried oregano 1 teaspoon Aleppo pepper 1 teaspoon coriander 1/2 teaspoon paprika 4 fillets haddock (thawed if previously frozen, 6 ounces each) Black pepper 1/4 cup extra virgin olive oil 1 tablespoon butter 3 cloves garlic (minced) 1 shallot (minced) Kosher salt 1/2 cup white wine 1 lemon (juice of) 15 ounces artichoke hearts (rinsed and drained) 1 roma tomato (chopped) 1/4 cup fresh parsley (chopped) 1/4 cup fresh dill (chopped) 1/2 cup green olives (pitted) Instructions: In a small bowl, combine the oregano, Aleppo pepper, coriander, and paprika. Stir to mix. Pat the fish dry and season with kosher salt and black pepper on both sides, then rub the spice mixture all over the fish. Set aside for now. In a large cast iron skillet, heat the olive oil and butter over medium heat. Add the garlic and shallot and cook for 3 to 5 minutes, stirring occasionally until softened (manage your heat so the garlic does not burn) Add the white wine, lemon juice, and artichoke hearts and cook for another 5 minutes until the liquid is slightly reduced. Add the fish to the skillet and turn the heat down to medium-low. Cover and cook for 4 to 5 minutes, or until the fish is flakey and fully cooked through. When the fish is ready, remove it from the heat and finish with the Roma tomato, fresh herbs, and olives. Serve immediately! https://www.insightwellness.coach/mango-shrimp-cucumber-roll daily 0.75 2025-06-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b2794e7a-b9bb-43f3-824d-aca395120567/jan+%2814%29.png Mango Shrimp Cucumber Roll - Mango Shrimp Cucumber Roll Here is how to make the shrimp salad: In a mixing bowl mix 3 tbsp mayo, 1 tbsp sriracha, juice of half a small lime, a pinch of salt, ¼ tsp garlic powder, ¼ tsp onion powder, & ¼ tsp chipotle powder. Add a generous pinch of salt, mix well, taste, & adjust. Save 1 tbsp of sauce for later. Grab ½ lb cooked, peeled & deveined shrimp. Roughly chop into ¼ inch pieces. Add it to the bowl. Add 2 tbsp super finely diced shallot or red onion, 2 tbsp finely diced chives, Mix well. You can eat this on its own, in bread, a lettuce wrap—or roll it up in cucumbers like I did. Here is how to roll it up: Thinly slice a large English cucumber using a peeler. Lay slices on parchment paper, slightly overlapping by about 1/3. Pat the cucumber dry with a paper towel. Add 3-4oz of the shrimp salad about 2 inches from the bottom, leaving space on all sides. Top with thin mango slices, super thinly shredded cabbage, & fresh chives. Spread leftover sauce at the top. Roll it up nice and tight. Start from the bottom, fold over the toppings, and continue to roll carefully, pressing down to pack it nice and tight. Slice the roll with a sharp knife, then top with everything bagel seasoning and serve with more sauce if you like. https://www.insightwellness.coach/crispy-pan-seared-salmon-with-avocado-salsa daily 0.75 2025-04-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cc7f77f6-d423-4c2d-9db5-a7de3365f16a/WE+DON%27T+CONTROL+%2823%29.jpg Crispy Pan Seared Salmon with Avocado Salsa - Crispy Pan Seared Salmon with Avocado Salsa Ingredients: Avocado Salsa 3 ripe avocados, peeled and diced 1 cup cherry tomatoes, halved 1/2 cup finely diced red onion 1/2 a jalapeño, seeded and finely diced 1 clove garlic, finely minced 1/3 cup finely chopped cilantro 3 tablespoons lime juice 1 teaspoon lime zest 1/2 teaspoon salt, plus more to taste Salmon 1 pound salmon, cut into 4oz pieces and skin removed salt pepper 1/2 tablespoon avocado or coconut oil (plus more if needed) Instructions: Make the Avocado Salsa: Make the salsa by adding all of the ingredients to a mixing bowl and stirring until well combined. Cover and place in fridge. Make the Salmon: Pat the salmon dry with a paper towel and then season liberally with salt and pepper. Heat a large pan over medium-high heat. Once hot, add 1/2 tablespoon of avocado or olive oil. Cook the salmon 4-5 minutes per side until golden brown, crisp, and cooked through. Add more oil if necessary. Finish the salmon by topping it with the avocado salsa. Serve immediately and enjoy! https://www.insightwellness.coach/cucumber-tomato-avocado-salad-with-lemon-shallot-vinaigrette daily 0.75 2025-05-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4d66ac73-ade2-4aeb-baca-9727fb8dc7b5/WE+DON%27T+CONTROL+%2826%29.jpg Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette - Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette Ingredients: ¼ cup extra-virgin olive oil 2 tablespoons finely chopped shallot 2 tablespoons lemon juice 1½ teaspoons rice vinegar ½ teaspoon salt ¼ teaspoon ground pepper 1 medium cucumber, diced 1 (10-ounce) package grape or cherry tomatoes, halved 1 medium avocado, diced 3 tablespoons chopped fresh herbs, such as parsley, basil or cilantro Instructions: Whisk ¼ cup oil, 2 tablespoons shallot, 2 tablespoons lemon juice, 1½ teaspoons vinegar, ½ teaspoon salt and ¼ teaspoon pepper together in a large bowl. Add diced cucumber, halved tomatoes, diced avocado and 3 tablespoons herbs; toss to coat. https://www.insightwellness.coach/farro-salad-with-grilled-asparagus daily 0.75 2025-05-11 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4c8b45d6-7f4e-41ba-b8be-857867cb6062/WE+DON%27T+CONTROL+%2832%29.jpg Farro Salad with Grilled Asparagus - Farro Salad with Grilled Asparagus Ingredients: 1 cup uncooked farro (about 2 cups cooked) Extra-virgin olive oil, for drizzling 1 bunch asparagus, tender parts 1 lemon, halved ½ cup frozen edamame, thawed 2 tablespoons crumbled ricotta salata or feta, optional 2 teaspoons capers 2 radishes, sliced raw or quick pickled* handful of pea shoots or micro greens, chopped ¼ cup chopped pistachios dressing: (you may have extra) 2 tablespoons Extra-virgin olive oil 1 tablespoon white wine vinegar 1 teaspoon Dijon mustard 1 teaspoon fresh thyme leaves ¼ teaspoon pure maple syrup ¼ teaspoon sea salt freshly ground black pepper 2 tablespoons water Instructions: Bring a medium pot of water to a boil and cook the farro and until tender but not mushy, 15 to 25 minutes, depending on the farro. (They vary, so check the packaging for a more specific time range). Drain and spread on a plate to dry and drizzle with a tiny bit of olive oil to keep it from sticking. Chill until ready to use. The farro can be made ahead. Make the dressing: In a small bowl, whisk together the olive oil, white wine vinegar, mustard, thyme leaves, maple syrup, salt, several grinds of pepper, and the water. Set aside. Prep all salad ingredients before grilling the asparagus. Toss the farro with half of the dressing and a pinch of salt and set aside. Preheat the grill to medium. Drizzle the asparagus and lemon halves lightly with olive oil, salt, and pepper. Grill for 6 to 8 minutes, or until charred but still bright green, flipping or rolling once. Grill the lemons cut-side down without flipping. Remove the asparagus and lemons from the grill. Assemble the salad with the dressed farro, the asparagus, edamame, cheese, capers, radishes, pea shoots, and pistachios. Drizzle with more dressing, as desired, and squeeze the grilled lemon over the salad. Season with more salt and pepper, as desired. https://www.insightwellness.coach/spring-frittata-with-leeks-asparagus-and-sweet-potato daily 0.75 2025-05-25 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/107d74e1-9067-4843-8186-78ca291e0621/WE+DON%27T+CONTROL+%2836%29.jpg Spring Frittata with Leeks, Asparagus, and Sweet Potato - Spring Frittata with Leeks, Asparagus, and Sweet Potato Ingredients: EGGS 10 large eggs (organic, pasture-raised when possible) 1/3 cup dairy-free milk (we prefer unsweetened plain almond milk) 1/2 tsp each sea salt and black pepper VEGGIES 2 Tbsp avocado oil (or other neutral oil with high smoke point, such as refined coconut) 1 small sweet potato, cubed (skin on // ~ 1 ½ cups potato as recipe is written) 1 cup sliced leek or shallot 1 cup trimmed and chopped asparagus 1/4 cup chopped dill (or sub 1/2 this amount in dried dill // or use other herb of choice) 1/4 cup macadamia nut cheese (or sub store-bought soft dairy-free cheese FOR SERVING optional: Ripe avocado, sliced Microgreens / fresh herbs Hot sauce Instructions Preheat oven to 375 F (190 C) Instructions: Heat a large (12-inch) skillet over medium heat (we prefer cast iron or nonstick // stainless steel tends to stick // if adjusting serving size, adjust size of cooking pan as needed). Once hot, add the oil and swirl to coat. Make sure the sides of the pan are coated as well so the eggs don’t stick when added later on. Add the sweet potato and leek and season with a bit of salt and pepper. Stir to coat. Sauté for 2-3 minutes, stirring occasionally. Then shake into an even layer. Bake in the preheated oven for ~10 minutes. The sweet potatoes should be just fork tender and the leeks will be slightly crispy. Carefully remove from the oven (using an oven mitt). In the meantime, crack eggs and add to a medium mixing bowl. Whisk to combine and season with dairy-free milk, salt, and pepper. Add chopped asparagus and dill and stir to combine. Add the egg mixture over top the sweet potatoes and spread to ensure vegetables are evenly dispersed. Then top with 2 tsp amounts of dairy-free cheese (see photo). Return to oven and bake until eggs are cooked through and fluffy / golden brown — about 10-12 minutes. Be careful not to overbake or the frittata can get tough. Enjoy fresh. Garnish with additional dill, ripe avocado, microgreens, and/or other fresh herbs (all optional). Delicious as is or served with hot sauce, GF toast, or socca bread for a grain-free option (all optional). Store cooled leftovers covered in the refrigerator up to 2-3 days. Reheat in the microwave or oven, or on the stovetop until hot. Best when fresh. Not freezer friendly. https://www.insightwellness.coach/mediterranean-bean-salad daily 0.75 2025-05-25 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/eeaa7704-a50f-4c71-88b3-0d31541b6578/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-05-24T062235.122.jpg Mediterranean Bean salad - Mediterranean Bean Salad Ingredients: 2 cans red kidney beans (15 ounces each), rinsed and drained, or 3 cups cooked kidney beans 1 can chickpeas (15 ounces), rinsed and drained, or 1 ½ cups cooked chickpeas 1 small red onion, diced (about 1 cup) 2 stalks celery, sliced in half or thirds lengthwise and chopped (about ¾ cup) 1 medium cucumber, peeled, seeded and diced ¾ cup chopped fresh parsley 2 tablespoons chopped fresh dill or mint ¼ cup extra-virgin olive oil ¼ cup lemon juice (about 1 ½ lemons) 3 cloves garlic, pressed or minced ¾ teaspoon fine salt Small pinch red pepper flakes Instructions: In a serving bowl, combine the prepared kidney beans, chickpeas, onion, celery, cucumber, parsley and dill. Make the lemon dressing: In a small bowl, whisk together the olive oil, lemon juice, garlic, salt and pepper flakes until well blended. Pour the dressing over the salad and stir until combined. Serve immediately for the most flavor, or let it marinate in the refrigerator, covered, for a couple of hours or longer. Leftovers will keep well, covered and refrigerated, for up to 4 days. If necessary, wake up leftovers with a little sprinkle of salt or drizzle of lemon juice. https://www.insightwellness.coach/easy-veggie-stir-fry daily 0.75 2025-06-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/00a2f852-4396-4a3c-a70f-3cb7587c4f5a/jan+%283%29.png Easy Veggie Stir Fry - Easy Veggie Stir Fry Ingredients: 2 tablespoons extra-virgin olive oil 1 red bell pepper, stemmed, seeded, and sliced 1 yellow bell pepper, stemmed, seeded, and sliced 8 ounces cremini mushrooms, stemmed and sliced 3 cups small broccoli florets 1 cup sugar snap peas 1 cup thinly sliced carrots 3 green onions, thinly sliced Sesame seeds, for garnish Stir Fry Sauce ½ cup water ⅓ cup low-sodium soy sauce 1 tablespoon honey or brown sugar 1 tablespoon rice vinegar 2 teaspoons toasted sesame oil 2 garlic cloves, grated 2 teaspoons grated fresh ginger 1 tablespoon cornstarch ½ teaspoon red pepper flakes, optional Instructions: Make the stir fry sauce: In a medium bowl, whisk together the water, soy sauce, honey, rice vinegar, sesame oil, garlic, ginger, cornstarch, and red pepper flakes, if using. Make the stir fry. Heat the olive oil in a large skillet or wok over high heat. Add the red and yellow peppers, mushrooms, broccoli, snap peas, and carrots and toss. Cook, stirring occasionally, for 3 to 4 minutes, or until the vegetables soften slightly. Reduce the heat to medium and pour in the stir fry sauce. Stir and cook for 1 to 2 minutes, or until the sauce thickens and the vegetables are crisp-tender. Season to taste. Top with the green onions and sesame seeds and serve. https://www.insightwellness.coach/spring-vegetable-pasta-with-goat-cheese daily 0.75 2025-06-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/870eb02a-0759-4697-b29e-611ac0468ef1/jan+%287%29.png Spring Vegetable Pasta with Goat Cheese - Spring Vegetable Pasta with Goat Cheese Ingredients: 1/2 lb penne pasta 1 Tbsp olive oil 3 Tbsp unsalted butter 1 tsp fresh garlic, minced 1 cup asparagus, cut into bite-sized pieces 1/2 cup fresh English or snap peas, shelled 1–2 cups (packed) baby arugula small handful of pea shoots (optional) half of one small lemon, juiced and zested ² 3 oz goat cheese, crumbled 1/4 cup Parmesan cheese, plus more for serving 1 Tbsp flat leaf Italian parsley, minced 1 Tbsp chives, minced kosher salt and freshly-ground black pepper, to taste Instructions: Bring a large pot of salted water to a boil. Cook the pasta al dente, according to package directions, about 8-10 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat until shimmering. Add the butter, and when it melts, add the garlic, and cook until golden and fragrant, 1-2 minutes. Add the asparagus, and cook, stirring often, for 2-3 minutes, until just beginning to soften. Add the peas, arugula, and pea shoots, if using. Sauté for another 1-2 minutes, until the vegetables are tender but still vibrantly green. Season with salt and pepper, to taste. Add the lemon juice and zest, and stir to combine. Add the cooked pasta to the vegetables, and stir to combine. Top with the goat cheese, parmesan, and herbs, and divide between bowls. Serve with more parmesan, to taste. Enjoy!! https://www.insightwellness.coach/slow-cooker-white-chicken-chili daily 0.75 2025-09-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9b3e9e2c-4f4d-47e2-98f5-cd6318f7851b/jan+%2892%29.png Slow Cooker White Chicken Chili - Slow Cooker White Chicken Chili Ingredients: 1 ½ lbs boneless, skinless chicken breasts or thighs 1 tablespoon avocado oil or olive oil (for stovetop and Instant Pot versions only) 1 medium yellow onion, diced 1 medium bell pepper (any color), diced 1 small jalapeno, seeds and membranes removed, finely diced 6 garlic cloves, minced 2 ½ teaspoons ground cumin 1 teaspoon dried oregano 1 tablespoon chili powder 1 teaspoon fine salt, plus more to taste ½ teaspoon black pepper 1 ½–2 cups chicken broth (purchased broth or homemade bone broth) 1 (14-ounce) can full-fat coconut milk* Juice of ½ lime* ½ cup chopped fresh cilantro Fresh cilantro and lime wedges for garnish, optional Optional: 1 (14-ounce) can white beans, drained and rinsed Instructions: Add the onion, peppers, garlic, and spices (cumin, oregano, chili powder, salt, and black pepper)to the bottom of a slow cooker. Arrange the chicken on top of the vegetables in a single layer. Add the broth and place the lid on the slow cooker. Set heat to LOW and cook 5-6 hours or until the chicken is done and the vegetables are tender. Remove the chicken from the slow cooker and shred it with two forks. Return the shredded chicken to the slow cooker. Turn the heat to HIGH. Add the coconut milk and stir. Add the beans, if using. Replace the lid and continue heating for an additional 15 minutes. Stir in the lime juice and fresh cilantro. Taste and adjust seasonings as desired. Serve garnished with chopped cilantro and lime wedges, if desired. Nutrition Information Serving Size: About 1 ½ cupsCalories: 327Fat: 17 g(Sat Fat: 4 g)Sodium: 676 mgCarbohydrate: 6 g(Fiber: 2 gSugar: 3 g)Protein: 28 gCholesterol: 58 mg https://www.insightwellness.coach/pillowy-mediterranean-zucchini-with-garlic-feta-sauce daily 0.75 2025-06-23 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7397aea4-490c-451b-8e7e-f5ef43e042c7/jan+%2815%29.png Pillowy Mediterranean Zucchini with Garlic Feta Sauce - Pillowy Mediterranean Zucchini with Garlic Feta Sauce Here is how to make it: Rinse 2 medium zucchini and slice them in half lengthwise. Use a sharp knife to score the cut side in a crosshatch pattern. Sprinkle with salt and let sit for 20-30 mins to release moisture. Dab dry with a paper towel. Preheat your oven to 450°F. While the zucchini rests, make the garlic feta sauce. In a food processor, blend 3 tbsp Greek yogurt, 1 oz crumbled feta, 1 garlic clove, a handful of fresh mint, 1/4 cup lemon juice, the zest of a lemon, a couple pinches of salt and pepper. Heat 4 tbsp avocado oil in a cast-iron or stainless pan over medium-high heat. Add zucchini cut-side down and sear for 4 to 5 minutes until golden. Transfer the pan to the oven. Roast for 5 minutes, flip the zucchini, and roast another 5 minutes. Spoon the sauce onto a plate, lay the zucchini on top (cut-side up), and finish with more crumbled feta, fresh chopped mint, crushed pistachios, lemon zest, and sumac. https://www.insightwellness.coach/sweet-and-tangy-crunchy-salata daily 0.75 2025-06-30 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2d312301-5bf6-43e9-b2f2-c08aa1eaea64/jan+%2823%29.png Sweet and Tangy Crunchy Salata - Sweet and Tangy Crunchy Salata Ingredients: 250g red cabbage, finely diced 1/2 English cucumber (deseeded) / 2 medium middle-eastern cucumbers (deseeded), finely diced 1 large red Romano pepper / kapya biber, finely diced 2 spring onions, finely sliced 50g fresh coriander, very finely chopped (stalks and leaves) 200g pomegranate seeds 3 tbsp extra virgin olive oil 2 tbsp freshly squeezed orange juice 1 tbsp white wine vinegar 2 tsp dried mint 1 tsp maple syrup 2 tbsp pomegranate molasses 1/2 tsp sea salt flakes (or more to taste) https://www.insightwellness.coach/sweet-corn-salad-with-peaches daily 0.75 2025-07-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9d0450a7-3786-4233-90bf-8e7a21946653/jan+%2829%29.png Sweet Corn Salad with Peaches - Sweet Corn Salad with Peaches Ingredients: 4 ears of corn 2 peaches, sliced or diced ¼ cup red onion, finely chopped 3 Tbsp cilantro, chopped 1 medium jalapeño, deseeded & thinly sliced or diced 1-2 large avocados, diced 3 Tbsp lime juice 3 tsp honey Salt & black pepper, to taste Instructions: Prepare the corn. Cook your corn cobs using your favorite method and let them cool completely. Once cooled, cut the kernels off and add them to a large bowl. Make the vinaigrette. Whisk the lime juice and honey together until the honey dissolves. Then add your cracked black pepper to taste. Toss and chill. Add your peaches, red onion, cilantro and jalapeño to the bowl with your corn. Then gently toss in the vinaigrette until the salad is fully coated. Season the salad with salt to taste and toss it again. Cover and keep it chilled in the refrigerator for 10-20 minutes. Serve. Top each individual bowl with avocado and serve immediately. (Or mix the avocado into the entire salad right before serving.) https://www.insightwellness.coach/greek-spinach-and-feta-pie daily 0.75 2025-07-20 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/70cbc76b-40f3-4d69-9f33-4420953f4a11/jan+%2833%29.png Greek Spinach and Feta Pie - Greek Spinach and Feta Pie Ingredients: 11 ounces phyllo dough 16 sheets – fresh is easiest, frozen must be thawed overnight in the fridge in its sealed package before use. 2 pounds fresh spinach substitute frozen 2 tablespoons olive oil extra virgin 3 green onions 1 leek ½ cup parsley fresh ¼ cup dill fresh ¼ cup mint fresh 1 pound feta cheese 2 large eggs ½ teaspoon salt ⅛ teaspoon black pepper Instructions: In a large skillet, sauté 1 leek and 3 green onions (finely chopped) in 2 tablespoons olive oil for 5 minutes or until soft. Add 2 pounds fresh spinach, season with ½ teaspoon salt and ⅛ teaspoon black pepper, and cook for a few minutes until most of the water in the skillet has evaporated. MAKE FILLING: Transfer to a bowl and let cool down for 10 minutes, then add 1 pound feta cheese (crumbled), 2 large eggs (beaten), ½ cup parsley, ¼ cup dill, and ¼ cup mint (finely chopped). Mix well and set aside. FILL PIE: Oil you baking pan and cover it with 8 sheets of phyllo dough. Leave a bit of dough hanging over the edges. Add a drizzle of olive oil in between each sheet. Let the dough crinkled so that the hot air flows through the cracks and the base cooks better. Add the spinach filling and spread it flat and even. TOP AND TUCK IN: Cover with 8 more layers, arranging them like before, and drizzling oil in between each layer. Tuck overhanging dough in the pan, creating a rim. Brush top with oil, including the rim. Cut top layers into squares. Don’t cut all the way through the bottom. BAKE AND SERVE: Bake in a preheated oven at 340°F or 170°C for 1 hour until golden brown and crisp. Let cool down 10 minutes before cutting squares and enjoy. https://www.insightwellness.coach/shabbat-green-salad daily 0.75 2025-07-20 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1f311328-f62e-4197-9791-d09764bdb103/jan+%2841%29.png Shabbat Green Salad - Shabbat Green Salad Ingredients: 1/2 green cabbage shredded 1 fennel bulb sliced thin 4 celery ribs chopped (leaves included if available) 3 green onions chopped 1 green apple sliced thinly and into strips optional for a kick 2 Serrano chilies with seeds 1/2 bunch chopped fresh mint 1/2 bunch chopped fresh cilantro 1/3 cup olive oil 1/3 cup fresh lemon juice 1 tbsp. salt Instructions: Chop, slice, toss, and enjoy https://www.insightwellness.coach/grilled-chopped-garden-veggies-with-garlic-toast daily 0.75 2025-07-26 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a888f76b-4ec8-43ad-9477-9345d811449e/jan+%2844%29.png Grilled Chopped Garden Veggies with Garlic Toast - Grilled Chopped Garden Veggies with Garlic Toast Ingredients: 1 red pepper pepper 1 orange bell pepper 1 green bell pepper 1 zucchini squash 1 red onion 1 2 ounces baby portobello mushroom s pinch of salt pinch of pepper 1 loaf of sourdough bread sliced 3 tablespoons olive oil 4 garlic cloves minced fresh basil and oregano for topping fresh basil vinaigrette 3 tablespoons red wine vinegar 1/4 cup chopped fresh basil 2 garlic cloves minced or pressed 1 1/2 tablespoons honey 1 teaspoon dijon mustard 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon red pepper flakes 1/3 cup olive oil Instructions: Preheat your grilled to the highest setting. Once the bread is sliced, stir together the olive oil and garlic and brush it on the bread slices. While the grill is heating, I like to cut the vegetables into large pieces - ones that are manageable on the grill and won't fall through the grates (if you're not using a grill pan!) - but remember that we will chopped them after they are grilled! Sprinkle the veggies with the salt and pepper. Once the grill is hot, place the vegetables on the grates and grill for about 5 to 6 minutes, tossing often and monitoring the veggies the entire time. Remove the veggies from the grill and place them on a sheet pan. To grill the bread, place it on the grill and grill about 1 to 2 minutes per side. Keep an eye on it as the grill time will depend on where it is placed and how hot the grill is! Once the bread is finished, chop the veggies so they are mostly even in size and place them all in a bowl. Drizzle the basil vinaigrette on the veggies and toss well. Top with a handful of fresh basil and oregano. Serve the whole mess with the grilled bread and devour it! basil vinaigrette In a bowl, whisk together the vinegar, basil, garlic, honey, mustard, salt, pepper and pepper flakes. Whisk in the olive oil until the dressing is emulsified. This stays great in the fridge! https://www.insightwellness.coach/cold-lentil-salad-with-cucumbers-and-olives daily 0.75 2025-07-31 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0d38436b-b1ce-472e-a807-311a958e66e0/jan+%2849%29.png Cold Lentil Salad with Cucumbers and Olives - Cold Lentil Salad with Cucumbers and Olives Ingredients: 2 cups French lentils 2 cloves garlic, smashed 2 bay leaves 1/2 tablespoon whole-grain mustard 1/2 teaspoon salt 2 tablespoons sherry vinegar 6 tablespoons extra-virgin olive oil 2 medium cucumbers, chopped into 1/2-inch pieces 1 cup pitted kalamata olives, roughly chopped 3/4 cup loosely packed fresh mint, roughly chopped 1 cup ricotta or feta cheese Instructions: Combine the lentils, garlic, and bay leaves in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then reduce to a simmer and cook until just tender, about 15 minutes. Drain the water and pull out the garlic and bay leaves. Refrigerate until cold. While the lentil are chilling, make the vinaigrette. In a small bowl, whisk together the mustard, salt, and vinegar. Drizzle in the olive oil, whisking constantly until the dressing has emulsified. Combine the lentils, cucumbers, olives, and mint in a large bowl. Pour over the vinaigrette and toss to evenly coat. Dot with ricotta or crumbled feta just before serving. https://www.insightwellness.coach/easy-pesto-pasta daily 0.75 2025-08-10 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c63d6ee9-1eda-4b6a-9573-019602325be5/jan+%2853%29.png Easy Pesto Pasta - Easy Pesto Pasta Ingredients: 1 recipe homemade basil pesto, prepared with ⅓ cup olive oil, 12 ounces spaghetti pasta Freshly grated Parmesan cheese, for serving Fresh basil leaves, for garnish Sea salt and freshly ground black pepper Instructions: Prepare the pesto according to this recipe, using ⅓ cup olive oil. Bring a large pot of salted water to a boil. Prepare the spaghetti according to the package instructions, cooking until al dente. Reserve 1 cup of the pasta cooking water, then drain. Transfer the pasta to a large skillet. Add the pesto and ½ cup*** of the starchy pasta water and toss to coat, adding more pasta water as needed to coat the pasta in a lightly creamy sauce. If desired, gently warm the pasta over low heat. Season to taste and serve topped with freshly grated Parmesan and lots of basil. Notes: Store-bought vs. homemade pesto: For 12 ounces of spaghetti, I use my full pesto recipe, about 1 cup. If you're using store-bought pesto, you'll likely need less. Start with 1/3 cup and add more to taste. https://www.insightwellness.coach/peach-salad daily 0.75 2025-08-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f0e2c8d7-c050-42a5-8306-54cabb56e14e/jan+%2858%29.png Peach Salad - Peach Salad Ingredients: For the vinaigrette: 2 tablespoons freshly squeezed lemon juice (1/2 medium lemon) 1 teaspoon whole grain or Dijon mustard 1 teaspoon honey 1/4 cup extra-virgin olive oil Kosher salt Freshly ground black pepper For the salad: 4 medium peaches (preferably freestone, about 1 1/2 pounds), pitted and thinly sliced (about 4 cups) 1 cup cherry or grape tomatoes, halved 1 small red onion, halved and thinly sliced (about 1 cup) 1/3 cup toasted walnuts, coarsely chopped, divided 1 loosely packed cup fresh basil leaves, torn if large, divided 1 (8-ounce) burrata cheese, drained Instructions: Whisk 2 tablespoons lemon juice, 1 teaspoon whole grain mustard, and 1 teaspoon honey together in a large bowl. While whisking constantly, slowly pour in 1/4 cup extra-virgin olive oil and whisk until all of the oil is incorporated. Taste and season with kosher salt and pepper as needed. Add 4 sliced medium peaches, 1 cup halved cherry tomatoes, and 1 small thinly sliced red onion to the bowl and toss to coat. Transfer half of the peach mixture to a serving platter or wide bowl and arrange in an even layer. Top with 1/4 cup chopped toasted walnuts and 1/2 loosely packed cup fresh basil leaves. Tear half of 1 (8-ounce) burrata cheese into bite-size pieces and scatter over the salad. Repeat layering the remaining peach mixture and remaining 4 ounces burrata cheese. Sprinkle with the remaining 2 tablespoons chopped walnuts and 1/2 cup loosely packed fresh basil leaves. Finish with a few grinds of black pepper. https://www.insightwellness.coach/adzuki-bean-salad-with-creamy-peanut-dressing daily 0.75 2025-08-24 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1ec3d6e8-7907-4e78-8c8c-8b406794a7fe/jan+%2864%29.png Adzuki Bean Salad With Creamy Peanut Dressing - Adzuki Bean Salad With Creamy Peanut Dressing Instructions: 1 large sweet potato, peeled and cubed 2 tablespoon olive oil or avocado oil Salt, to taste Pepper, to taste 1 cup diced purple cabbage 3 cup cooked farro (1 cup dry) 1 (15 oz / 425g) can adzuki beans, rinsed and drained 1 cup shredded carrots 1 cup edamame, deshelled and steamed 1/3 cup chopped roasted cashews 1/2 cup chopped cilantro 1/3 cup sliced green onions Creamy Dreamy Peanut Dressing 1/2 cup natural peanut butter 3 tablespoon coconut aminos 1 tablespoon soy sauce 2 tablespoon rice vinegar 2 tablespoon sriracha 1/2 teaspoon garlic powder 1/4 teaspoon ginger powder 1 tablespoon toasted sesame oil 1/4 teaspoon salt 1/2 cup water Ingredients: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. To the lined baking sheet, add the sweet potato cubes, then drizzle with olive oil and mix to evenly coat. Season with salt and pepper to taste. Roast in the oven for 25 minutes or until the sweet potatoes are golden and fork-tender. Make the farro according to the bag instructions. To a large bowl, add all the cabbage, cooked farro, beans, carrots, edamame, cashews, cilantro, and the dressing. Toss the salad. Top with sliced green onions as garnish, and enjoy! Creamy Dreamy Peanut Dressing To a bowl, add all the ingredients and ½ cup water. Whisk together until well combined. Enjoy! Note: Store extra dressing in an airtight container in the fridge for up to 2 weeks. https://www.insightwellness.coach/blueberry-cucumber-salad daily 0.75 2025-08-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5867830a-9e17-4119-8c0c-372889a15881/jan+%2870%29.png Blueberry Cucumber Salad - Blueberry Cucumber Salad Ingredients: Blueberry Dressing 1 cup blueberries, 100 g ¼ cup balsamic vinegar, 60 mL 2 Tbsp honey, 30 g 1 Tbsp lemon juice, 15 mL Pinch of salt and pepper ½ cup olive oil, 120 mL Blueberry Cucumber Salad 8 cups fresh spinach 4 mini seedless cucumber, sliced 4 green onion, sliced 1 avocado, diced 1 cup blueberries, 100 g ½ cup sliced almonds Instructions: Dressing: Blend all dressing ingredients until creamy, about 30 seconds. Blueberry vinaigrette in a blender. Salad: Chop all salad ingredients as directed, adding everything into a bowl or large serving platter. Drizzle with dressing just before serving, tossing to combine. Notes: Any leftover salad will keep in the fridge for up to 2 days in an airtight container. When stored with the dressing, it does start to get soggy. https://www.insightwellness.coach/3-ingredient-yogurt-cake daily 0.75 2025-09-08 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4e289557-4f26-472a-9663-e65709146aba/jan+%2874%29.png 3 Ingredient Yogurt Cake - 3 Ingredient Yogurt Cake Ingredients: yogurt eggs pure vanilla extract and cornstarch Instructions: In a bowl, mix the yogurt and eggs until well combined. Add pure vanilla extract and cornstarch to the mixture and whisk until smooth. Pour the batter into a loaf pan lined with parchment paper. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool, then top with fresh berries, maple syrup, or honey before serving. https://www.insightwellness.coach/carrot-cake-baked-oatmeal-with-high-protein-icing daily 0.75 2025-09-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/750e27f5-321b-42bb-9ba3-bcb1eeb776c9/jan+%2883%29.png Carrot Cake Baked Oatmeal with High Protein Icing - Carrot Cake Baked Oatmeal with High Protein Icing Ingredients: For the Baked Oatmeal 2 cups Rolled Oats 2 cups Plant Milk I used almond, but any will work ¼ cup Almond Butter 2 tbsp Maple Syrup 2 tsp Vanilla 1 Large Grated Carrot 2 tbsp Chia Seeds ¼ cup Dried Cranberries ¼ cup Chopped Walnuts 1 tsp Baking Powder 2 tsp Cinnamon ½ tsp Nutmeg Pinch of Salt For the High Protein Icing 300g Silken Tofu see notes if using extra firm tofu 2½ scoops Vegan Vanilla Protein Powder ½ cup Water Instructions: Pick a baking dish for your oats. Mine was a 7x10 but you can use an 8x8 dish as well. Grate your carrot and add all of the ingredients into your baking dish. Mix well to combine then pop your dish into the oven at 400f and cook for 35-40 minutes. While your oats are cooking make the protein icing. Add the silken tofu, water and protein powder into a blender and blend until smooth. Add more protein if you prefer a sweeter icing. Use water as needed to thin and protein powder as needed to make it thicker to achieve an icing-like consistency. Spread your icing on top of the cooked baked oats using a spoon, spatula or with a squeezy bottle or piping bag. Top with extra shredded carrots and walnuts and enjoy! You can store it in the fridge for up to 5 days and it tastes AMAZING cold right out of the fridge! https://www.insightwellness.coach/breakfast-brunch daily 0.75 2025-09-16 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649297625006-DQGM0G35NDUEO3OCCYD1/Buffer+Posting+III+%2896%29.png Breakfast & Brunch - Sharing a Protein Ball Recipe! A perfect grab and go snack! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/efabeb2c-caa1-49e4-a23b-5a58f86a4319/jan+%2883%29.png Breakfast & Brunch - Carrot Cake Baked Oatmeal with High Protein Icing Cake for breakfast? Yes please — especially when it's this good for you! Say hello to Carrot Cake Baked Oatmeal topped with high-protein icing Sweet, satisfying, and secretly packed with gains. Who’s in for a slice of the healthiest indulgence ever? Source: @that.veganbabe https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/33d0b07c-8bfd-4b99-b930-4e8b92c1285e/jan+%2874%29.png Breakfast & Brunch - 3 Ingredient Yogurt Cake This healthy, high-protein yogurt cake lands right between a flan and a Basque cheesecake. And guess what? It only takes three ingredients! Source: themodernnonna https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ce4eba37-42ca-4930-946a-239f5ebd27bf/jan+%2870%29.png Breakfast & Brunch - Blueberry Cucumber Salad IThis fresh blueberry salad is topped with my top-rated balsamic blueberry vinaigrette. It's ready in just 10 minutes, and you can pair it with a variety of proteins, such as tofu, chickpeas, and more! Source: liveeatlearn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/70552c40-b199-4601-8bc1-d74c31cf571e/jan+%2864%29.png Breakfast & Brunch - Adzuki Bean Salad With Creamy Peanut Dressing It’s savory, crunchy, hearty, and packed with protein and fiber. Can’t find adzuki beans? Use black beans instead. Source: food52 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/65802b4f-57c6-4e8f-80ca-cb40c1fc2bae/jan+%2858%29.png Breakfast & Brunch - Peach Salad This recipe is sweet, savory, tart, rich, crunchy, crispy, and creamy all at once. Source: thekitchn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/597a9dc1-e26f-433a-9a8e-efb325f7afed/jan+%2853%29.png Breakfast & Brunch - Easy Pesto Pasta Learn how to make pesto pasta with this quick and easy recipe! Bright, bold, and flavorful, it's one of our favorite weeknight dinners. Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/26f11815-c638-406d-aecd-b69955f28c95/jan+%2849%29.png Breakfast & Brunch - Cold Lentil Salad with Cucumbers and Olives Summer salads just hit different—especially with fresh Mediterranean stuff like olives and feta. Whip up this cold lentil salad for a super refreshing snack after a sunny day out. Source: thekitchn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6585b3b1-c37e-4120-b816-cf1c43a6c5cf/jan+%2844%29.png Breakfast & Brunch - Grilled Chopped Garden Veggies with Garlic Toast This is the most delicious way to get your recommended serving of vegetables. Flavorful grilled veggies served with garlic bread can be served as an appetizer or your main course! Source: howsweeteats https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5efc2ae1-219b-4325-8ef6-e4b6dc7014b2/jan+%2841%29.png Breakfast & Brunch - Shabbat Green Salad Fresh, healthy, and delicious green salad. Chop, slice, toss, and enjoy Source: veganmeal.recipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e54ac9e4-803e-4c81-8d79-cdfe362f0edc/jan+%2833%29.png Breakfast & Brunch - Greek Spinach and Feta Pie This Greek savory spinach pie, known as Spanakopita, makes a deliciously indulgent addition to any summer dinner menu. ☀️ It’s crispy and flaky on the outside, cheesy and tender on the inside. Source: theplantbasedschool https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f53fc1a6-b1c3-4bfc-aa41-b40699d06396/jan+%2829%29.png Breakfast & Brunch - Sweet Corn Salad with Peaches Loaded with summer favorites like sweet corn, juicy peaches, cilantro & avocado all tossed in a simple honey-lime vinaigrette! This corn salad with peaches is a MUST-MAKE for your next summer party! Source: kaleforniakravings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b6c3795f-a3bc-453a-8081-28f5eb98448b/jan+%2823%29.png Breakfast & Brunch - Sweet and Tangy Crunchy Salata Fresh, colorful, and packed with nutrients — this sweet and tangy crunchy salata is your guilt-free crunch fix! Source: veganmeals_plan https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8facd56-273e-44e4-80a3-69e1b9d39c3b/jan+%2815%29.png Breakfast & Brunch - Pillowy Mediterranean Zucchini with Garlic Feta Sauce Get you YUM - on! 
You haven’t had zucchini like this. Soft, pillowy, and infused with so much flavor. Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ea34d00f-d972-4331-8905-8f6ac9b34bc1/jan+%2814%29.png Breakfast & Brunch - Mango Shrimp Cucumber Roll If you’re looking for a ridiculously good high protein lunch, you’ve got to try this mango shrimp cucumber roll - its a a little sweet, a little salty, creamy, crunchy, and so good. Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/149c3b4c-1f4b-475c-941f-0a1346a31054/jan+%287%29.png Breakfast & Brunch - Spring Vegetable Pasta with Goat Cheese This vegetable stir fry recipe is a quick, easy, and delicious weeknight dinner! It's filled with colorful vegetables and cooked in a sweet and savory sauce. Use certified gluten-free low-sodium tamari to make this recipe gluten-free. Source: forkknifeswoon https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e3daa96f-45b4-4dd0-8bef-78753024b20f/jan+%283%29.png Breakfast & Brunch - Easy Veggie Stir Fry This easy stir fry recipe features colorful veggies in a delicious sweet and savory sauce. Ready in 20 minutes, it's a quick, healthy, and flavorful meal! Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/36b68e65-abd1-48b8-bc4a-a7979d7f7626/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-05-24T062235.122.jpg Breakfast & Brunch - Mediterranean Bean Salad This Mediterranean bean salad recipe is so fresh and colorful! It features kidney beans and chickpeas with lemon and fresh herbs. Delicious! Source: cookieandkate https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8f904912-acd3-4f9d-b101-0fb875c4e344/WE+DON%27T+CONTROL+%2836%29.jpg Breakfast & Brunch - Spring Frittata with Leeks, Asparagus, and Sweet Potato An easy, flavorful, and dairy-free frittata made with vibrant spring produce! Very versatile and only 9 ingredients required. Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e95fe4ed-b4df-485c-828e-d4cbbb725bda/WE+DON%27T+CONTROL+%2832%29.jpg Breakfast & Brunch - Farro Salad with Grilled Asparagus This bright grilled asparagus salad is the perfect side for a spring cookout. Prep the other ingredients ahead of time, toss the asparagus on the grill, and you'll have a beautiful salad in no time. Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e9a63c5d-e7bd-47b8-ab27-3423c620b7ce/WE+DON%27T+CONTROL+%2823%29.jpg Breakfast & Brunch - Crispy Pan Seared Salmon with Avocado Salsa This crispy pan seared salmon with avocado salsa is perfect for a quick weeknight dinner. The salmon is pan seared until crispy and then served with a fresh avocado salsa that will take you just minutes to make! Source: allthehealthythings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/77dd990e-8099-4473-8367-75bd31187ede/WE+DON%27T+CONTROL+%2826%29.jpg Breakfast & Brunch - Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad! Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. It’s best served right away, as the cucumbers tend to release water over time, which can dilute the vinaigrette. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8018770a-4834-4f9a-85b8-319c5670b71f/WE+DON%27T+CONTROL+%2816%29.jpg Breakfast & Brunch - Mediterranean Lemon-Garlic Haddock with Artichoke Hearts 20 minutes is all it takes to make this delicious haddock recipe, prepared Mediterranean-style in a garlic-lemon sauce with artichoke hearts, tomatoes and olives! Source: themediterraneandish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f7718bef-add1-46e2-8f4d-4e23779302c9/WE+DON%27T+CONTROL+%2812%29.jpg Breakfast & Brunch - The Best Chili Recipe It’s chili inside and outside.️️ A big pot of ground beef chili loaded with beef and beans is the perfect game day food! Source: spendwithpennies https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9d6f5e86-c546-4748-bcf8-4c85f28c13aa/WE+DON%27T+CONTROL+%284%29.jpg Breakfast & Brunch - Rainbow Peanut Noodles A cool protein and veggie-full Noodle Dish for our warm weather days ahead! ️ Source: knownwellhealth https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/aeb07db1-22f0-44b2-983d-8571bbf78e93/WE+DON%27T+CONTROL+%2856%29.png Breakfast & Brunch - Spinach & Feta Quiche with Sweet Potato Crust Brunch at my house Sunday. BYOB Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c2496926-8e1a-47c5-aaef-b9c6528a8c10/WE+DON%27T+CONTROL+%2852%29.png Breakfast & Brunch - Spinach & Feta Lentil Bread Now this looks fantastic! ✨ Agree? Or Disagree? Source: thyme_4_cooking https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6b4affcd-92b2-45c5-ae74-9986e570f465/WE+DON%27T+CONTROL+%2848%29.png Breakfast & Brunch - Zingy Peas and Butter Bean Bowl Who knew half a can of beans could be this delicious? Try this zingy peas & butter bean bowl today! Source: gigigoesvegan https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0e2910a1-dd7e-4f4c-a35d-a9ae37a920d6/WE+DON%27T+CONTROL+%2838%29.png Breakfast & Brunch - Sweet Potatoes with Egg Sweet potatoes & egg—next-level delicious! ✅ Quick & easy ✅ Super tasty ✅ Nutrient-packed Try it & thank me later! Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5f89a58a-1c21-4d9d-bedd-5c83349037a6/WE+DON%27T+CONTROL+%2833%29.png Breakfast & Brunch - Vegan Creamy Cucumber Salad This vegan creamy cucumber salad is refreshing, herby, and crunchy with a touch of spice. Ready in 15 minutes or less, it’s the perfect side salad or light lunch.✨ Source: plantyou https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4379db23-5c48-4853-8f78-51052ed8e13d/WE+DON%27T+CONTROL+%2827%29.png Breakfast & Brunch - Vegan Bean and Vegetable Soup This is the perfect weeknight dinner and leftovers make a delicious, protein-rich lunch! ✨ Source: cookingforpeanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/084d734e-9b86-4e38-ac6b-7570cd7d1f6a/WE+DON%27T+CONTROL+%2825%29.png Breakfast & Brunch - Fondant Potatoes Crispy on the outside and meltingly creamy within, Fondant Potatoes are a classic French side dish that’s restaurant-worthy but easy to make at home. Source: pinchandswirl https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3a2dadb1-b1d7-444e-ac86-3a325f0bc291/WE+DON%27T+CONTROL+%2817%29.png Breakfast & Brunch - Mediterranean Potato Tzatziki Bowl This bowl is packed with nourishing ingredients, incredibly easy to make, and delivers both flavor and nutrition. Source: plantbaes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bc19dee2-1b52-4cd4-95b9-14571d4ca951/WE+DON%27T+CONTROL+%2815%29.png Breakfast & Brunch - Warm Three Bean Salad Sharing a snippet from my NEW FAVORITE newsletter with Julia Turshen if you all…. Want more yum? And musings from a good Human and Cook ! You know what to do! JOIN already! here https://buff.ly/4gstp07 Not fancy, but endless & easy ideas to get your cook on! I also love her short musings that come along with recipes. Plus if you’re looking for New Reads and Creative Things to do Substack the platform (where Julia’s newsletter is ) is the place to be! BTW, It’s where I also found my 30-day - draw for :10min a day class. I’m really loving it! Source: juliaturshen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1cfae84-5312-4cd2-a732-5da68803db38/WE+DON%27T+CONTROL+%288%29.png Breakfast & Brunch - Creamy Spinach Avocado Dip This creamy spinach avocado dip is super easy and seriously tasty! Source: theblendergirl https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/72e3c58e-37bb-40e1-adfc-e6887baa9c7f/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-19T050513.870.jpg Breakfast & Brunch - Root Vegetable Salad Warm roasted vegetables, crisp massaged kale, and creamy tahini dressing. It’s quick, easy, delicious, and the perfect way to get in veggies. It can be served as a side salad or the main course with your choice of protein. Source: happybalancedwellness https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c6ab5154-5b71-43e5-b9c2-57047d88f994/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-13T015200.357.jpg Breakfast & Brunch - Blueberry Oatmeal Muffins These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here. Source: sallysbakingaddiction https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/eaff5258-5fd4-4eb4-9437-696a28f0143f/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-05T040351.430.jpg Breakfast & Brunch - Cranberry Pecan Goat Cheese Balls These 5-ingredient mini goat cheese balls are a flavorful blend of pecans, dried cranberries, fresh thyme, and honey. Bursting with rich taste and vibrant holiday colors, this easy-to-make party appetizer is both festive and convenient. This recipe is vegetarian, gluten-free, and baked, not fried! Source: walderwellness https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/22546792-f503-4f3b-8150-d02d902f9809/Copy+of+Nourishing+Homemade+Veggie+Soup+%2894%29.jpg Breakfast & Brunch - One Pot Three Bean Quinoa Chili High fiber , High protein, Great taste = How to maintain muscle, get the best nutrients, and be lean. Source: mastering diabetes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7891fe47-53fc-491d-9bd5-15ab5a51f17c/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2024-12-30T010656.180.jpg Breakfast & Brunch - Spiced Vegetable Pilaf with Lemon Yogurt Sauce Warm comforting rice and veggie dish! Perfect for potlucks or meal prep, this vibrant pilaf is easy, satisfying, and light enough to keep you energized all week long! Source: eatchofood https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/88840745-4d4a-4ee9-b6d7-055fa22b03a0/Copy+of+Nourishing+Homemade+Veggie+Soup+%2877%29.jpg Breakfast & Brunch - Turkey Cranberry Sandwich with Stuffing This turkey cranberry sandwich with stuffing is a classic post-Thanksgiving must. Slices of sturdy bread, mayo, cranberry sauce, turkey, stuffing, and gravy! Source: leitesculinaria https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/36d42d1b-a139-4429-8d53-4cef1dbd4f24/Copy+of+Nourishing+Homemade+Veggie+Soup+%2873%29.jpg Breakfast & Brunch - Fall Kale Salad with Apple This hearty fall-inspired kale salad is packed with crispy pancetta, crisp apple, red onion and topped with a cinnamon apple cider vinaigrette and sweet and spicy pecans. Source: holisticfoodie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/958406f0-a900-40bf-aea3-20693842fcc7/Copy+of+Nourishing+Homemade+Veggie+Soup+%2856%29.jpg Breakfast & Brunch - Spicy Cauliflower Tacos Vegan Tacos: Scrumptious and Simple ! What a FABULOUS BASE to start from to get a healthy meal that supports your gut health! Source: plantyou https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/76a6c6f1-55ef-4ad8-878e-f830086aa20c/Copy+of+Nourishing+Homemade+Veggie+Soup+%2850%29.jpg Breakfast & Brunch - Oven Roasted Chicken Shawarma This butternut squash and carrot recipe is a game-changer! It's a budget-friendly sheet pan meal that's ready in under an hour, making it the perfect fall and winter treat. Our friend Eric made this at Beach…. Super YUM! Packed with tender, marinated chicken, a punchy garlic sauce, and all bundled up in a soft pita wrap, this is the perfect recipe to satiate those international street food cravings right at home. Source: jocooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a5e5dbd1-b5e4-4c63-91f4-6d5fe4a8a23f/Copy+of+Nourishing+Homemade+Veggie+Soup+%2848%29.jpg Breakfast & Brunch - Butternut Squash Carrot Soup This butternut squash and carrot recipe is a game-changer! It's a budget-friendly sheet pan meal that's ready in under an hour, making it the perfect fall and winter treat. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/78d9ea6c-6914-48fa-8783-424299ad5f69/Copy+of+Nourishing+Homemade+Veggie+Soup+%2844%29.jpg Breakfast & Brunch - Kale, Edamame & Quinoa Salad This easy kale quinoa salad gets tossed with a light lemon basil vinaigrette for the perfect lunch or party side dish with over 13g of plant-based protein! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/efde00b7-498c-4c03-b466-f8dfe18796ad/Copy+of+Nourishing+Homemade+Veggie+Soup+%2833%29.jpg Breakfast & Brunch - One Pan Mediterranean Rice A flavor-packed, easy, and healthy weeknight Meal! Source: healthygirlkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8de26c7a-f4e7-486a-a709-e908edf39926/Copy+of+Nourishing+Homemade+Veggie+Soup+%2821%29.jpg Breakfast & Brunch - Garlic Mushrooms Cauliflower Skillet Feelin Fall ish? I don’t know why but the ‍ mushrooms make me feel warm and cozy without the stuffed to the brim feeling after. Pair it with chicken thighs or a lovely bit of pork chop. Source: ketosisguide https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6ce5f4c5-23af-4d05-b95d-e5ec9225fd20/Copy+of+Nourishing+Homemade+Veggie+Soup+%288%29.jpg Breakfast & Brunch - Chopped Egg Salad This is an easy, quick recipe that's perfect when you're craving something both tasty and healthy. Not a fan of lettuce as the base? Try using bell peppers or your favorite bread instead— toasted sourdough or a warm pita would work wonderfully. Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bcd96700-67b4-428b-9464-e2ac215975e0/Copy+of+Nourishing+Homemade+Veggie+Soup+%2819%29.jpg Breakfast & Brunch - Crispy Rice Salmon Cucumber Salad This one has all the things happening at once—the crispy rice, cucumbers, edamame, onions, and salmon for protein, and the dressing is so good, you’ll want to drink it! Source: kalejunkie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ae2e2a12-7fec-4e17-acad-a3e122c3b958/Copy+of+Nourishing+Homemade+Veggie+Soup+%281%29.jpg Breakfast & Brunch - Middle Eastern Chicken & Rice Bowl This simple herby quinoa and lentil salad is bursting with vibrant flavors! Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/72961e25-6d3a-49fc-bede-143f4e57766d/Copy+of+Nourishing+Homemade+Veggie+Soup+%283%29.jpg Breakfast & Brunch - Cottage Cheese Chocolate Pudding A tasty Dessert that packs protein ,fiber and tastes great, BUT THATS NOT ALL IT CAN DO! A simple ingredient swap can help reduce hot flushes, alzheimer's , diabetes, breast and colon cancers! Source: rachlmansfield https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fd758f8e-6701-4dae-babe-4c653265bd15/Copy+of+Nourishing+Homemade+Veggie+Soup+%2819%29.png Breakfast & Brunch - Herby Quinoa and Lentil Salad This simple herby quinoa and lentil salad is bursting with vibrant flavors! Source: thetastefulblonde https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/76ba4da5-a895-46fe-a324-2f5a6edaf7dd/Copy+of+Nourishing+Homemade+Veggie+Soup+%2830%29.png Breakfast & Brunch - Summer Arugula Chicken and Melon Salad Thank you Cheryl for sharing this perfect, last days of Summer kinda meal! I LOVE it when you all share a favorite meal. So I don't have to think, about what to make for dinner tonight! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3db2ede8-5671-4296-8d4b-ec331feedc1c/Copy+of+Nourishing+Homemade+Veggie+Soup+%281%29.png Breakfast & Brunch - Marry Me Chickpeas This one-pan recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal. Source: noracooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8939970-7314-41e4-b814-19176034a732/Copy+of+Nourishing+Homemade+Veggie+Soup+%2813%29.png Breakfast & Brunch - Mango Mama Salad This easy, fresh, vegan healthy salad takes 10 minutes to make. Store in the fridge up to 4 days. Source: healthygirlkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7f800067-606c-447e-8a3a-b00568c2de72/Nourishing+Homemade+Veggie+Soup+-+2024-07-28T024029.929.png Breakfast & Brunch - Eggplant Zucchini Lasagna This zucchini lasagna recipe is vegetarian, low carb, and perfect for summer entertaining. Source: dishingouthealth https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7baa4618-2a7b-4930-ba1b-b0f657492485/Nourishing+Homemade+Veggie+Soup+-+2024-07-21T060547.632.png Breakfast & Brunch - Chickpea Caesar Salad The 30-Minute Chickpea Caesar Salad with vibrant kale, tangy 5-minute Caesar dressing, crispy baked chickpeas, and so much flavor we can hardly contain ourselves! Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/58db2224-baaa-4cb4-94b0-c174d42a17be/Nourishing+Homemade+Veggie+Soup+-+2024-07-17T030426.159.png Breakfast & Brunch - Citrus Ginger Soba Noodle Salad A light and fresh citrus ginger soba noodle salad packed with edamame, purple cabbage, snap peas, orange slices, and a delicious citrus ginger dressing. Source: nourished by nutrition https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5045e0d4-f6bc-45b2-9274-b9cc9742d62f/Nourishing+Homemade+Veggie+Soup+-+2024-07-06T203134.816.png Breakfast & Brunch - White Beans on Toast This is Perfect for a hearty snack or for a light and satisfying dinner! ✨ Serve this simple sophisticated white bean with garlic, broccoli rabe, and parmesan cheese on crusty bread! Source: acouplecooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/40ad79f2-2f86-40f4-bf1f-b82da3222850/Nourishing+Homemade+Veggie+Soup+-+2024-07-03T030439.854.png Breakfast & Brunch - Sesame Soba Noodles With a bright sesame dressing, fresh mint, avocado, snap peas & radishes, these soba noodles are so tangy and delicious! Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d72e9254-bf33-466d-8715-7bd4f0fc9392/Nourishing+Homemade+Veggie+Soup+-+2024-06-21T070554.487.png Breakfast & Brunch - Sleep Tight Kiwi Chamomile Try this simple and sweet mocktail recipe made with kiwi, mint, chamomile, and pineapple to help you sleep tight! Source: avocadogreenmattress https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/53188731-7b52-445f-bb23-58db22a24727/Nourishing+Homemade+Veggie+Soup+-+2024-06-19T045812.166.png Breakfast & Brunch - Lemon Basil Orzo with Arugula, Peas, and Cucumber This is the most delicious pasta salad! Toss cooked gluten-free orzo with fresh baby arugula, peas, cucumber, sunflower seed parmesan cheese in an easy homemade Lemon Basil Tahini Dressing and serve this vegan dish warm or chilled! Source: healthylittlevittles https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5ce89b1b-8360-4545-b104-917d0de9e271/Nourishing+Homemade+Veggie+Soup+-+2024-06-11T231823.235.png Breakfast & Brunch - Quinoa Black Bean Salad Fresh, crunchy, versatile quinoa salad with corn, black beans, and a zippy lime vinaigrette. Simple, wholesome ingredients, ready in just 30 minutes, and perfect for everything from BBQs to meal prep! What is this begging to be paired with in your mind ???? Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/34e074bc-76d5-4c87-87c6-1449192fe3c0/Nourishing+Homemade+Veggie+Soup+-+2024-05-27T055821.196.png Breakfast & Brunch - Insalata di Patate Siciliana A truly tasty salad to enjoy anytime! Source: unpezzoditalia https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7a43ebae-fb45-4abc-abbf-e2e12fda050b/Nourishing+Homemade+Veggie+Soup+-+2024-05-22T034759.285.png Breakfast & Brunch - Spinach Blueberry Salad This spinach blueberry salad is loaded with veggies, fresh blueberries, chickpeas, raisins and roasted sunflower seeds all topped with a creamy blueberry tahini dressing. Source: eatingbirdfood https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/85190251-a9fb-42b0-a07d-99e3dd7b7d6b/Nourishing+Homemade+Veggie+Soup+-+2024-05-14T231148.990.png Breakfast & Brunch - Egg Salad with a Twist Time to Shake It Up a bit! Sneak some salted apple into your next egg salad sandwich! Will you try this one? Source: simplyrecipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/30b81fd4-98c4-4aac-b028-9974095eb4ec/Nourishing+Homemade+Veggie+Soup+-+2024-04-28T031637.083.png Breakfast & Brunch - Cherry Tomato Salad with Lentils 8-ingredient Cherry Tomato Salad with Lentils comes together in under 15 minutes. It's budget-friendly, flavorful, and rich in plant-based protein! Source: cookingforpeanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/603b4dd4-14eb-4fe4-b807-ee51510cf2d4/Nourishing+Homemade+Veggie+Soup+-+2024-04-30T043510.417.png Breakfast & Brunch - Lemon Feta Sheet Pan Chicken + Veggies This meal truly is so fresh, flavorful + light and will leave you scraping the pan for all of the zesty herbs and spices! Source: stokedathome https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/35e099f0-f5dd-4bb5-bcc0-73e9fc136505/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T212227.567.png Breakfast & Brunch - Tuna Nicoise Salad The ultimate fresh, feel-good meal! This colorful salad has a variety of crunchy veggies plus wholesome protein for lunch or dinner that’s as filling as it is beautiful. Source: feelgoodfoodie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/dcc14e9d-2893-4da4-bce9-c76e15652d6c/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T210154.497.png Breakfast & Brunch - Lemony Chicken-Feta Meatball Soup With Spinach The chicken meatballs, flavored with feta and fresh dill, float in a soothing, spinach-infused broth with a hint of lemon, providing a comforting and refreshing meal option suitable for both lunch and dinner! Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup! Source: cooking.nytimes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f51322eb-43c0-4c5d-ac36-e0b5d61d4cc5/Nourishing+Homemade+Veggie+Soup+%2890%29.png Breakfast & Brunch - Quinoa Lentil Salad Dig into Flavor! This hearty dish made me so happy! ✨ Personally, I'd double the quinoa, lentils, and sweet potato … and create something new with those other days of the week! Cook once but eat 2-3x by making extra! Source: theplantbasedschool https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/119cd2a1-3d8d-48c3-843b-7ebcb4a757c4/Nourishing+Homemade+Veggie+Soup+%2885%29.png Breakfast & Brunch - Herby Green Minestrone This is the ideal recipe to prepare as spring emerges, with lingering grey clouds and rain ☁️, offering a balance of freshness, lightness, and flavor, yet providing a cozy and comforting experience simultaneously! Source: sarahsveganrecipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/098de978-9689-4845-b955-f5f091067bc4/Nourishing+Homemade+Veggie+Soup+%2880%29.png Breakfast & Brunch - Cashew Thai Quinoa Salad with Peanut Ginger Sauce This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference. This Cashew Thai Quinoa Salad takes only 15 minutes and is a colourful vegan meal perfect for a light lunch or dinner! Loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce, it's crunchy and full of flavour. Source: jessicainthekitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6642ad71-55f7-4e58-b769-de78049b7644/Nourishing+Homemade+Veggie+Soup+%2873%29.png Breakfast & Brunch - Baked Sweet Potatoes Stuffed with Spiced Lentil Salad & Lemon Tahini Dressing This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference. Source: plantbasedrdblog https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/356e1933-e166-4182-8c2d-7d43e2ff8a64/Nourishing+Homemade+Veggie+Soup+%2865%29.png Breakfast & Brunch - Curry Roasted Cauliflower Salad A healthy, satisfying, protein-packed Curry Roasted Cauliflower Salad with chickpeas, sweet potato, and cashews, tossed in a creamy spiced dressing. Source: wellplated https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7cbc0d04-7759-46d3-a92e-18e385c1b9cc/Nourishing+Homemade+Veggie+Soup+%2854%29.png Breakfast & Brunch - Eat-the-Rainbow Chopped Salad with Basil & Mozzarella This fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a7586d57-13d6-42ff-9459-737fad3a2b84/Nourishing+Homemade+Veggie+Soup+%2860%29.png Breakfast & Brunch - Easy Peach Cucumber Salsa Fresh, sweet, crunchy peach salsa with cucumber, jalapeño, and cilantro. A versatile topping for tacos, bowls, and beyond! Just 15 minutes, 7 ingredients, and 1 bowl required. Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4a9fce77-d3f3-499c-8ff6-90add29cba91/Nourishing+Homemade+Veggie+Soup+%2847%29.png Breakfast & Brunch - Southwestern Salad Tostada THIS is good…. What makes me wanna eat my salads? A Grrrrrreat home-made dressing! Triple this recipe and have it on.. Anything grilled veggies, beans, and rice. Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/db485f03-a2f2-42a0-8489-c516ee399624/Nourishing+Homemade+Veggie+Soup+%2846%29.png Breakfast & Brunch - Sweet Potatoes with Spiced Mushrooms Every mouthful of these Loaded Sweet potatoes with Spiced Mushrooms, Herbed Yoghurt & Pickles hits you with flavor! ✨ Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bbcb95b2-9486-4745-8997-b295d267db82/Nourishing+Homemade+Veggie+Soup+%2824%29.png Breakfast & Brunch - Green Curry Cauliflower Soup (Vegan) Green Curry Cauliflower Soup is a nourishing, hearty one-pot meal that will warm you from the inside out. Enjoy this curried cauliflower soup for make-ahead lunches or easy weeknight dinner. ✨ Source: dishingouthealth https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6911098a-f44c-4760-aa27-419aeeccd3d4/Nourishing+Homemade+Veggie+Soup+%2819%29.png Breakfast & Brunch - Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a meal I could NEVER get sick of. Cozy & comforting, flavorful, and even better…super easy and hands-off! ✨ Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes (during which time you can tackle some other chores, or maybe just have a glass of wine & relax ) Source: crowdedkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/37c806e0-5d3d-46bf-8ad5-15679ef17d89/Nourishing+Homemade+Veggie+Soup+%2812%29.png Breakfast & Brunch - Red Lentil Soup with Vegetables and Herbs This Red Lentil Soup has great protein and fiber that makes it heart-healthy and a super support for your gut health! ✨ Tasty, inexpensive, and nutritious, this soup has tons of flavor from spices like cumin, garlic, and chili powder, with natural sweetness from sweet potatoes and carrots. The broth is INCREDIBLE, especially after stirring in some fresh lemon juice and herbs at the end! Source: bowlofdelicious https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/52391fb8-ae39-4536-b0a0-4d0aa9242ca3/Untitled+design+%281%29.png Breakfast & Brunch - Chicken Pot Pie Soup Healthy Chicken Pot Pie Soup is total comfort food! ✨ Made in your instant pot, crockpot or on the stove – this yummy soup is so easy & yummy! Easy to make and SO cozy – you’ll love how creamy and tasty this chicken pot pie soup is while being completely dairy free, paleo and Whole30 friendly! Source: thecleaneatingcouple https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/47891693-aff7-438e-8bdc-e6dac51b70d3/Sonya+Socials+-+May+%2843%29.jpg Breakfast & Brunch - Nourishing Homemade Veggie Soup Nourish your body with this delicious homemade veggie soup! Source: cleanfoodcrush https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/03a8b7a9-08cd-49f4-98d5-709118440940/Sonya+Socials+-+May+%2839%29.jpg Breakfast & Brunch - Green Goddess Soup This green goddess soup is no exception – it combines a beautiful creamy texture with explosive flavor! It utilizes broccoli stems and a ton of aromatic green vegetables! Source: plantyou https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4a1244b3-726a-47d6-aeb5-22f25d982cea/Sonya+Socials+-+May+%2835%29.jpg Breakfast & Brunch - Slow-Cooker Kale & Sausage Stew Turkey sausage gets transformed into this rich stew made with hearty winter vegetables like carrots, kale, and potatoes. Perfect for meal prep or family dinners, this stew comes together easily in the slow cooker. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cd450b6e-3488-433d-98f6-fb88871f9a9a/Sonya+Socials+-+May+%2830%29.jpg Breakfast & Brunch - Lemony Garlic Chicken and Orzo Soup I'm BIG on soups this whole winter season for their warmth, ease, and ability to play with ingredients to customize them. Try the recipe as is full of lemon and garlic to boost your immunity as well as fill your home with a cozy aroma. Source: halfbakedharvest https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d3c902a2-16ec-4e27-91f6-15e58904d311/Sonya+Socials+-+May+%2823%29.jpg Breakfast & Brunch - Easy Wonton Soup This easy-to-make soup is perfect for any time of the year. The delicate wontons filled with savory ingredients float in a flavorful broth, creating a comforting and satisfying dish. Give it a try and enjoy a bowl of homemade wonton soup today! Source: healthyeatingfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/029d1129-8ef1-47bd-9cde-9b2421a909c6/Sonya+Socials+-+May+%2821%29.jpg Breakfast & Brunch - One Pot Carrot Lentil Soup This soup is packed with healthy veggies, lentils and tons of flavor! Source: hungryhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/17e3666a-f76c-4d49-bf48-d8a58de9c73f/Sonya+Socials+-+May+%2816%29.jpg Breakfast & Brunch - Citrus Avocado Salad with Pistachios and Mint This Citrus Avocado Salad with Pistachios and Mint is the perfect way to showcase all of the beautiful citrus has to offer! It’s the perfect light meal, fancy yet super easy appetizer, or side dish to serve alongside seared salmon or sautéed shrimp! Source: spicesinmydna https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7d939ceb-a6b9-484d-8222-e1f19fe02aed/Sonya+Socials+-+May+%287%29.jpg Breakfast & Brunch - Oven-Roasted Squash with Garlic & Parsley Discover buttercup, kabocha, or hubbard squash at your local farmers' market! Give them a try in your next side dish. Source: Eating Well https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f966a4c8-c4a3-4175-ab3a-d787da0f1616/Sonya+Socials+-+May+%2860%29.png Breakfast & Brunch - Wild Rice Stuffed Acorn Squash Thanksgiving is approaching and if you're looking for a vegetarian or vegan main dish, this Wild Rice Stuffed Acorn Squash is perfect. It is colorful, flavorful, full of texture, and just as delicious as it is beautiful. Source: budgetbytes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f7904cf0-934a-4657-aee1-a4be83b36a73/Sonya+Socials+-+May.jpg Breakfast & Brunch - Braised Chickpeas with Chard Another few-ingredient, scour-the-pantry recipe, coming in hot! Smoked paprika and jarred marinara sauce punch up a simple vegetarian dinner of tomato-y braised chickpeas with chard. ✨ Source: themodernproper https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1364013d-d919-4527-ac25-7954bb79a7b2/Sonya+Socials+-+May+-+2023-10-29T203140.768.png Breakfast & Brunch - Easy Green Cabbage Kimchi (Fermented) Do You Kimchi ??? ️ Fermented, kimchi is a great side dish for those nights when you don’t have time to make a salad, so having a jar on-hand is a timesaver for busy nights! ✨ Source: Attainable-sustainable https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a93129b3-c193-4fa3-b62a-128353947551/Sonya+Socials+-+May+-+2023-10-24T061040.884.png Breakfast & Brunch - Fall Hash Brown Breakfast Skillet This Fall Hash Brown Breakfast Skillet is the perfect hearty breakfast! It features baked eggs accompanied by crispy shreds of potato, squash, pepper, onion, and spinach all seasoned to perfection. Just 10 minutes of prep and one pan needed! Source: lexiscleankitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/581ae58d-f5ba-474d-8ca4-3b0bacb81751/Sonya+Socials+-+May+-+2023-10-17T052247.448.png Breakfast & Brunch - Butternut Squash Casserole This butternut squash casserole recipe is a veggie-fied version of favorite Thanksgiving food: stuffing! Roasted squash, leeks, and pearl onions fill it with texture and flavor. Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/20f72862-448f-4702-b508-7841460880b1/Sonya+Socials+-+May+-+2023-10-10T005518.165.png Breakfast & Brunch - Healthy Pumpkin Banana Bread (Paleo, Gluten Free) Moist, fluffy, and delicious gluten free pumpkin banana bread! It’s an easy recipe with wonderful Fall spices to elevate your regular old banana bread to the next level.! Source: Whatgreatgrandmaate https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/213b0b6f-7edd-4d8c-a701-9b47fb756c9d/Sonya+Socials+-+May+-+2023-10-02T025730.481.png Breakfast & Brunch - Fresh Fruit with Chocolate Quinoa Chocolate for Breakfast !? Try it you might like it! The chocolate in this diabetes-friendly recipe adds a treat-like flavor to this easy dish that can be eaten morning, noon, and night. ✅ This exquisite dish seamlessly blends the goodness of fresh fruits with the earthy allure of chocolate quinoa, offering a treat that not only satisfies your taste buds but also supports your journey toward better health! Source: Mastering Diabetes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0b505f3e-10c9-48cd-ba29-255281b7a355/Sonya+Socials+-+May+-+2023-09-26T041432.244.png Breakfast & Brunch - Pumpkin Zucchini Bread This pumpkin zucchini bread is the perfect marriage of classic pumpkin and zucchini breads. Zucchini helps keep the bread tender and moist while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice for a touch of fall. Source: Eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c91f91a5-639e-480b-8b77-d1c357484654/Sonya+Socials+-+May+%2896%29.png Breakfast & Brunch - Great Greek Grain Salad I bet you can't say this recipe five times fast. This grain salad is the perfect meal to add to your weekly rotation! SAVE this post so you can come back and use it. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7f6f8714-c6b8-4496-9248-6b1ac32a59d1/Sonya+Socials+-+May+%2889%29.png Breakfast & Brunch - Edamame Pesto Pasta DYK? Pesto originates from Genoa, a port city in the northwest corner of Italy. Its name is derived from the Italian word "pestare," which means "to pound." https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d56bda5b-eae3-423c-b032-2612ca6832a1/Sonya+Socials+-+May+%2881%29.png Breakfast & Brunch - Sonya's Tasty Merguez Sausage and Quinoa Salad From my kitchen to yours! What is something you love making? https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d6a14106-74a2-4aca-99cf-8599cb2bc12e/Sonya+Socials+-+May+%2875%29.png Breakfast & Brunch - Radish Greens as Pesto This pesto is made from radish greens rather than the more traditional basil. The peppery leaves of radish plants offer a spiciness that will wow your tastebuds! Source: attainable-sustainable https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ea44363f-57a9-4ba1-8532-ac6f3bfe84c4/Sonya+Socials+-+May+%2869%29.png Breakfast & Brunch - Zucchini & Roasted Pepper Egg Bites These high-protein, veggie-packed ZUCCHINI & ROASTED PEPPER EGG BITES are the perfect meal prep breakfast, lunch or snack! Source: erekav https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4426a796-4c51-4ced-9ae7-b070e9384860/Sonya+Socials+-+May+%2856%29.png Breakfast & Brunch - Jalapeno Peach Chicken Jalapeno Peach Chicken is seasoned chicken thighs pan-fried and then smothered in a peach glaze with jalapeno peppers and fresh peaches. It has so much flavor and a definite kick to each bite! Source: iamhomesteader https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d58ed188-6544-4774-afbf-87b960b9fa1f/Sonya+Socials+-+May+%2853%29.png Breakfast & Brunch - Butter-Less Alfredo with Peas A decadent no butter pasta that tastes great in :20minutes that feels special! Source: Minimalist Baker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a448cba7-cfc6-4fee-b1b0-c943982c3926/Sonya+Socials+-+May+%2850%29.png Breakfast & Brunch - Black Bean and Corn Salad This fresh and tasty Black Bean and Corn Salad is perfect as a hearty side dish or yummy dip and is so easy to make! Source: Allthehealthythings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/86d94384-7a1d-41cb-8019-c8e7f9635818/Sonya+Socials+-+May+%2843%29.png Breakfast & Brunch - Whipped Cottage Cheese Dip Hopping on the cottage cheese trend to bring you this ultra-creamy, high-protein whipped cottage cheese dip! Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/80cbe1c7-584d-4289-85d4-12f65f212231/Sonya+Socials+-+May+%2838%29.png Breakfast & Brunch - Summer Fruit Salad This gorgeous summer fruit salad is made with stone fruit like peaches, nectarines and cherries, fresh berries and a delicious lemon maple thyme dressing. The dressing elevates everything to a whole new level for a salad you won't be able to stop eating! Perfect as a light side dish, snack or even healthy dessert! Source: Crowded Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1b2d0cab-ebeb-4c3f-a0d6-a42d40bdc916/Sonya+Socials+-+May+%2834%29.png Breakfast & Brunch - Summer Roasted Vegetable Salad This salad is exactly what they had in mind when they came up with the phrase, “eat the rainbow.” The arugula is green because of the chlorophyll and other phytonutrients. The carrots are orange because of the powerful antioxidant beta carotene. The bell peppers have a red pigment because of the antioxidant capsanthin. And the squash is yellow as a result of the potent carotenoids. It really does not get any healthier than that! Source: Elissagoodman https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bbe8033d-d58e-4e6f-9c47-36ab466320a5/Sonya+Socials+-+May+%2827%29.png Breakfast & Brunch - Sweet & Savory Watermelon Skewers These skewers are the perfect option for a healthy snack, side, or appetizer. A simple combination of watermelon, tomatoes, cucumber ribbons, olives, and feta, makes a unique and colorful kebab! Source: Dr.Hyman https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7c6e8ae8-03b6-4f35-8244-29934a2789f2/Sonya+Socials+-+May+%2824%29.png Breakfast & Brunch - Instant Pot Lentil Curry, Potatoes & Zucchini Save time and feed the family something Healthy! The internet is full of Easy recipes for Insta-Pot meals you can put together in less than :20 and have done when you get home.. OR Cook Several on a Sunday and store in Freezer Bags for the Week ! Ta Da! Source: Soveryblessed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7ee9ef04-681e-4c2e-aa32-2caea41e6cc4/Sonya+Socials+-+May+%2822%29.png Breakfast & Brunch - Greek Yogurt Parfait Use a high protein low sugar Greek yogurt, add berries of choice, and tip with crunch nuts or granola of choice. Makes a great snack, breakfast, or dessert! Source: Foolproofliving https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cdec23c3-b2c0-4656-a0c8-ca3eeb7b3c78/Sonya+Socials+-+May+%2812%29.png Breakfast & Brunch - Vegan Stuffed Shells This easy-to-make stuffed shells recipe delivers big smiles and full bellies when served up for meals. It’s definitely a vegan baked pasta dish the whole family loves. Source: Plantbasedonabudget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f6820060-a98b-49fb-92ba-8df561a07ca3/Sonya+Socials+-+May+%289%29.png Breakfast & Brunch - Apple Cider Oatmeal This apple cider oatmeal tastes like a dessert for breakfast. Loaded with apples sautéed in apple cider, this is the perfect hearty bowl. Make a batch for now and save the other serving for later. Great to reheat and eat. Source: Plantbasedrdblog https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7ae8f4a8-0853-4002-9f2b-65148a1d3a25/Sonya+Socials+-+May+%288%29.png Breakfast & Brunch - Apple Kale Smoothie Sneak in your greens with a delicious and refreshing Apple Kale Smoothie. This tasty, icy drink is made with just an apple, some kale, a banana, and orange juice! Source: Liveeatlearn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/711ac895-42ee-4e0b-95ff-06f5dc199cf2/Untitled+design+%2816%29.png Breakfast & Brunch - Paleo Waldorf Salad Lettuce Wraps If you're not on the Paleo diet, feel free to trade out the lettuce wrap for a tortilla, egg wrap, cheese wrap, or any other wrap type. Source: Better Homes and Gardens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/96377f0f-7414-47fd-ab9d-3339bfcc91fc/Untitled+design+%2814%29.png Breakfast & Brunch - Strawberry Protein “Nice” Cream Cups Delicious Strawberry Ice Cream snack cups made with only fruit sugars + a punch of protein! Source: Clean Food Crush https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9e07c1a2-ecc1-4a33-aca8-aea61c1aa71c/Untitled+design+%2813%29.png Breakfast & Brunch - Vegetable plate-in-a-Jar There's nothing quite as cheerful as a bunch of freshly picked farm-stand vegetables marinated in a Mason jar. Source: Reese Witherspoon https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3a82d102-0d9a-44e8-abed-b42bdd3d55dd/Sonya+Social+-+2023-04-25T182430.814.jpg Breakfast & Brunch - Baked Sweet Potato Chips Baked sweet potato chips that are incredibly flavorful and crispy. Perfect alongside sandwiches, burgers, chili, and the like. Source: Minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d35e4ad3-1d41-44f2-97de-5ee81601f33e/Sonya+Social+-+2023-04-19T024436.224.jpg Breakfast & Brunch - BLT Egg Salad Wrap Feelin' like it’s time to Lighten’ Up? This is a simple recipe that makes a satisfying low-carb snack or lunch! Creamy egg salad, smoky bacon and juicy tomatoes in a deliciously crisp lettuce leaf. Source: Easylowcarb https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/726a5d3b-e688-4783-a680-9533deb300d2/Sonya+Social+-+2023-04-11T165105.156.jpg Breakfast & Brunch - Crispy Roasted Chickpeas Night-time snacks to try! Roasted chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for a crispy texture. Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/97642f4b-e5cf-43cc-ba43-d6ed53fa0125/Sonya+Social+-+2023-04-04T162023.218.jpg Breakfast & Brunch - Vegan Lemon-Garlic Mediterranean Quinoa (Salad OR Warm) Enjoy this pantry-friendly Greek/Mediterranean quinoa salad recipe warm or chilled. It's packed with protein, fiber, and lots of vegetables, including kale, white beans, tomatoes, and olives in a lemon-garlic quinoa dressing! Grain-free, gluten-free, dairy-free, vegan quinoa salad! Source: Plantbased on a Budget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c48fda3a-13a3-45bf-b6f8-6ad241ba1f7a/Sonya+Social+-+2023-03-23T035657.298.jpg Breakfast & Brunch - Vegan Coleslaw Recipe with Apple, Carrots and Corn This easy vegan coleslaw recipe is made without any mayo and a couple of added ingredients which makes it stand apart from other traditional coleslaws. A quick, three-ingredient dressing adds salty and sweet flavor for a dairy-free coleslaw everyone will love. Source: Plantbased on a Budget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c92534f7-c9f3-4398-9e7a-077c17ed91ee/lemon-ginger-tea-cubes-frozen.jpg Breakfast & Brunch - Lemon & Ginger Tea Immune-boosting Lemon & Ginger Tea ice cubes are a quick and easy way to pack in antioxidants, soothe an upset tummy, or help stave off nausea. Perfect for sick days. Take the cubes to work in a thermos and simply add hot water for serving. Source: Cooking for Peanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2ae56378-2074-41e0-8413-e11fab5ffb1b/Sonya+Social+-+2023-03-22T030257.652.jpg Breakfast & Brunch - Mango Ginger Kale Green Smoothie My NEW favorite green smoothie that requires just 5 ingredients! Tart and sweet thanks to kale, lemon, ginger, peaches, and mango! Super refreshing and antioxidant-packed. Source: Minimilist Baker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f34fb524-0aa3-4534-8de5-d6027fa35b36/Sonya+Social+-+2023-03-15T001912.665.jpg Breakfast & Brunch - Crispy Parmesan Potato Stacks Enjoyed as an appetiser or side, these crispy parmesan potato stacks pack a punch. You’ll need only 5 ingredients to whip up this quick and easy alternative to classic roast potatoes. Source: Culinary Cartel https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2f0f382f-4333-42d9-af03-5a5bd6844c3f/Sonya+Social+-+2023-03-12T163036.459.jpg Breakfast & Brunch - Vibrant Mango Beet Smoothie Aren’t smoothies the best?! Not only are they creamy, cooling, and quick, but they can secretly contain tons of veggies and antioxidants. This refreshing smoothie packs in three different veggies (but no one will know by tasting it!). Just 8 ingredients, 5 minutes, and 1 blender are required. Let’s do this! Source: Minimalist Baker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e7d3f630-de09-4f6e-8849-fea36feceada/Sonya+Social+-+2023-03-01T021324.277.jpg Breakfast & Brunch - Veggies in Hot Garlic Sauce Colorful and a bit of a kick! Perfect for our colder winter days! Lovers of takeaway-style sweet and sour Indo-Chinese dishes will love this vegan recipe. Source: Vegan Richa https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5e524f14-2944-4e42-9596-d7119fa56733/Sonya+Social+-+2023-02-23T050725.060.jpg Breakfast & Brunch - Peach Hand Pies These Peach Hand Pies are the perfect treat to whip up! You’ll adore this handheld dessert that comes together very easily; store-bought pie crust, a homemade peach filling and finished with a crust of warm cinnamon sugar. So cozy, so delicious! Source: Butterbeready https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/35089d93-1092-4e3d-8bcf-d26b589995c4/Sonya+Social+-+2023-02-07T204232.130.jpg Breakfast & Brunch - Roasted Parsnips and Onions with Sumac and Feta In this recipe, roasted parsnips’ earthy sweetness sings alongside salty feta and sharp onions. Take care not to overcook this lovely root, to best allow the ingredients’ distinct textures to play together in every bite. Source: Saveur https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cb169382-9134-4b3d-9ca3-9198a840fcfe/hhh.jpg Breakfast & Brunch - Pink Smoothie (Vegan and Protein Packed) Had to share this Beautiful Smoothie! Full of plant-based protein, for today and any day to give yourself some LOVE! Source: Plant You https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0270859d-452c-4a41-9ba8-a1534156720e/Sonya+Social+-+2023-02-05T022636.641.jpg Breakfast & Brunch - Pink Moon Milk {a dreamy sleep tonic} This soothing Pink Moon Milk is a dreamy sleep tonic, made with creamy almond milk, honey, and tart cherry juice. Tart cherries are a natural source of melatonin, which is responsible for the regulation of the body’s internal clock and sleep-wake cycle. It's the perfect bedtime drink, and you'll love the flavors of cherry and almond together. Source: Heart Beet Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/532e4ecc-1581-492c-b666-e5e67fbdba7e/325967627_899776354548554_397240815097039321_n.jpg Breakfast & Brunch - Zucchini Corn Fritters Love this healthy recipe! This recipe makes a great healthy breakfast or brunch option, cooked in the oven, which is super fluffy and packed full of flavor. Source: CookingwithAyeh https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/11b2c8ea-e994-49b0-b70b-019b38854c73/Sonya+Social+-+2023-01-25T031557.059.jpg Breakfast & Brunch - Mushroom “Fricassee” This one is so big on flavor! It’s a combo of savory, briny, sweet, and spicy which play off of each other deliciously with a great umami base. This is a great vegan main or side dish for all the ‘shroom lovers in your life and a proven crowd-pleaser for omnivores alike. Source: Feed the Swimmers https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fef80334-b502-40ca-bce2-ef87548cd07b/814bde02-6c3c-55fc-f586-bfd66059d0b1.jpg Breakfast & Brunch - Lemony Artichoke Angel Hair What a weeknight winner this recipe is! In less than 30 mins start to finish you have dinner on the table. This recipe can be made with legume-based pasta too if you prefer a gluten-free or grain-free option! Source: My New Roots Grow https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2f377738-b3de-472f-a727-b873ac723442/Sonya+Social+-+2023-01-06T224533.051.jpg Breakfast & Brunch - Easy Overnight Oats This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/00a67a3d-e0cc-4a6e-93a3-b4ec566cef6a/Sonya+Social+-+2022-12-31T011305.102.jpg Breakfast & Brunch - Golumpki - Stuffed Polish Cabbage (Gołąbki) Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning.! Source: Foodfolksandfun https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/50b430dc-b3ad-488c-a088-9c03e032a15b/Sonya+Social+-+2022-12-29T025744.431.jpg Breakfast & Brunch - Blueberry White Hot Chocolate This is the perfect way to warm up those chilly winter days! This creamy, indulgent treat blends the sweet-tart flavors of blueberries, honey and vanilla with smooth, rich white chocolate. Make your own whipped cream if you’re feeling fancy, or top it with store-bought to enjoy that much faster! *Dairy-milk alternatives such as oat or almond milk are equally delicious! Source: Blueberry.org https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/166d8a71-bd40-45e3-800f-635610969e08/Sonya+Social+-+2022-12-21T054118.511.jpg Breakfast & Brunch - Winter Abundance Bowl New Years' Eve Celebrations are around the corner how bout this Bowl full of gut-healthy veggies to reset between Holiday celebrations for lunch this *week?? THIS IS HOW to have your "cake" and eat well too! You can do this! *HINT 4x the Recipe TO HAVE IT ALL WEEK LONG! Source: My New Roots https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8e406c6f-4f11-4881-ae89-f565971be55e/aeb4dd9c-ed50-27f9-9812-d49fc59b34c8.jpg Breakfast & Brunch - Pea Soup with Sun-Dried Tomatoes Simple clean ingredients create a hearty soup that tastes even better the next day! Vegan and gluten-free. Source: Feasting at Home https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/de078896-4b11-4812-87b7-f1da62b9c032/Sonya+Social+-+2022-12-07T053002.216.jpg Breakfast & Brunch - Cranberry Orange Carrot Cookies Time for a healthy twist on a classic. This healthy cranberry orange carrot cookies recipe features fresh cranberries, whole grain flour, carrots, and a delicious glaze on top. Source: Cheerful Choices https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7f29adf0-a18d-45a1-a8dd-eb6a6916507b/Sonya+Social+-+2022-11-30T043720.593.jpg Breakfast & Brunch - Healthy Vegan Gingerbread Hot Chocolate Tis the season for hot chocolate! While hot cocoa is typically laden with dairy and refined sugar, this hot chocolate is a healthy food. Made with cacao powder and blackstrap molasses, it’s a hot chocolate you can feel good about. But thanks to a secret ingredient, it has a creamy, pudding-like texture! Source: Rainbow Plant Life https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0fc25d8b-e6fa-4356-98fe-eb5e478c4724/Sonya+Social+%2899%29.jpg Breakfast & Brunch - Skinny Slow Cooker Potato Soup This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up so you can have a guilt-free bowl! Source: The Chunky Chef https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2da6f65f-3ec2-47de-ae4f-bcfe274e1c98/Sonya+Social+-+2022-11-23T055655.189.jpg Breakfast & Brunch - Cheesy Miso Kale Chips A delicious little snack that will help increase your daily veg intake! Source: Whole Natural Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8866300-ee01-4997-a6df-cb99420736c3/Sonya+Social+-+2022-11-18T060845.623.jpg Breakfast & Brunch - Thanksgiving Egg Rolls Thanksgiving Egg Rolls are made with a combination of leftover mashed potatoes, stuffing, and turkey, and then served with a side of gravy for one of the most creative and delicious recipes using Thanksgiving leftovers! Source: A Mindfullmom https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1667388362913-P90U8FY9UTEYBP3P01JP/Sonya+Social+%2887%29.jpg Breakfast & Brunch - Heirloom Carrot Ginger Soup This delicious recipe made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegan soup recipe without all the gimmicks! Allow carrots to shine with the kick of ginger for a healthy spin on classic carrot ginger soup! Source: Healthy Maven https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1666763613294-MYZ5WYRO1N99E6PINYHX/Screenshot+2022-10-25+231001.jpg Breakfast & Brunch - Roasted Butternut Squash Carrot Soup Learn how to cut a butternut squash with confidence and make this deliciously easy, 100% made-from-scratch! It's thick and creamy, gluten-free, vegan, and loaded with plant-based nutrients! Source: Healthy Little Vines https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1666176072989-F3FK7YLBALFFJ97QRZ5H/Sonya+Social+%2885%29.jpg Breakfast & Brunch - Minestrone Soup This vegetarian minestrone soup recipe is my take on classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal! Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1665572215225-EC5SC9FTZLCVCEZJCXQG/Sonya+Social+%2879%29.png Breakfast & Brunch - Cozy Veggie Korma A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting! Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1665056734391-9MGIXM8IRJK9JHRQTOLT/Avocado-pasta-salad-with-queso-fresco-or-feta-cheese.jpg Breakfast & Brunch - Avocado Pasta Salad with Tomatoes and Feta cheese Recipe for a refreshing avocado pasta salad with tomatoes, feta cheese or queso fresco, red onions, basil, olive oil, lemon, and salt/pepper. Source: LaylitaRecipe https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1663842302890-TCQEBQT9U47SYC0D0RXP/Sonya+Social+%2858%29.png Breakfast & Brunch - Vegan Mushroom Stew over Mashed Potatoes Served with creamy roasted garlic and chive mashed potatoes, it's vegetarian comfort food at its finest! Source: crowdedkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1664372843300-K515F1KJ5MOA0552AAAC/Sonya+Social+%2868%29.png Breakfast & Brunch - Spinach, Lima Bean & Crispy Pancetta Pasta I opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor! Source: Eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1663150063719-J73ETMUSX79CCIWC18H6/Untitled+design+%287%29.png Breakfast & Brunch - Gnocchi Skillet with Green Beans and Asparagus This one-pan recipe is loaded with cauliflower gnocchi and crisp-tender veggies, all tossed in a lightly creamy sauce! Source: thekitchn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1662634724578-TEVSRMBN83HPK44ZRV6K/Sonya+Social+%2873%29.jpg Breakfast & Brunch - Autumn Wheat Berry + Butternut Squash Salad Wheat berries add heartiness and protein to the festive autumn salad. It will nourish and brighten your day! Source: Simple-Veganista https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1662033677113-907S5B0VR9DXAKXBWMBT/Sonya+Social+%2867%29.jpg Breakfast & Brunch - Chickpea and Kale Curry New friend and long-time vegetarian Darlene share this recipe with us! Embracing the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. Source: Cooking Light https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1661337115442-522R7KKKTGXKW2C3LVAY/Sonya+Social+%2862%29.jpg Breakfast & Brunch - Tortellini Salad Looking for a dish to pass at a cookout or picnic? This tortellini salad would be perfect! It's filled with fresh basil, juicy tomatoes, and a zingy dressing. Source: Love & Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1660739161121-NGSFCLMDYOS569OGOMD1/brownies-small-8.jpg Breakfast & Brunch - Black Bean Brownies This recipe is easy to make, fudgy, healthy, and completely flourless. All you need is a can of black beans and a blender! They’re also gluten-free! Source: Isabeleats https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1660128970248-JMGFWHMSUU9NRPOZMQ4Q/Sonya+Social+%2836%29.jpg Breakfast & Brunch - Black Bean & Corn Salad Looking for an easy summer salad? Try this recipe. Super refreshing, easy to make, and makes a great side dish! Source: Cook with Manali https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659939739432-6YSWSGNMFDT80QWZS9E7/Sonya+Social+%2853%29.jpg Breakfast & Brunch - Easy Berry Salad Recipe with Arugula and Burrata Simple berry salad recipe with arugula, shallots, and creamy burrata cheese. The perfect summer salad recipe! You can omit the burrata if you need to, or use a different cheese such as feta or baby mozzarella! Source: The Mediterranean Dish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659521422835-ZP94JQ2ERSWUW5OW9TFS/Sonya+Social+%2844%29.jpg Breakfast & Brunch - Mediterranean Roasted Vegetables Barley A super-food kinda day over here! This roasted vegetable barley recipe is prepared Mediterranean-style...chockful of flavor, texture, and goodness. Bonus, you can make this ahead as part of your meal-prep! Source: The Mediterranean Dish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1658920600947-BW6JTZLHVEP3V9Z7DPSD/Sonya+Social+%2832%29.jpg Breakfast & Brunch - Watermelon Salad with Mint Yogurt & Pickled Red Onions A simple summer pleasure - delicious, refreshing, and easy watermelon salad recipe. The play of salty-sweet-crunchy-cool-creamy is worthy of applause! Source: Yummy Beet https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1658312160709-QQ6L6LWJPJW7JQLVVNTI/Food+for+the+month+and+Recipes+%286%29.png Breakfast & Brunch - Super Clean Broccoli Salad with Creamy Almond Dressing Super clean broccoli salad CAN BE A REAL THING. No mayo, no bacon, and no missing flavor because this baby is packed with crunchy-creamy plant goodness! Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1657709571565-BEF5DVTACHGUJH2SWS0W/Sonya+Social+%2826%29.jpg Breakfast & Brunch - Grilled Potato Salad with Scallion Vinaigrette Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grilled, too. Source: Delish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1657110555677-OPE3Y4TH4G1133VNBMV8/Sonya+Social+%2827%29.jpg Breakfast & Brunch - Asparagus and Green Bean Salad Instead of salad greens, the base of this salad is blanched asparagus and green beans. For texture, we’ve got crunchy toasted almonds, juicy cherry tomatoes, and a creamy oil-free tahini dressing. It’s the perfect summer picnic salad! Source: Rainbow Plant Life https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1656514763131-2CZXVIPX6APRBQSMY0J4/Sonya+Social+%2822%29.jpg Breakfast & Brunch - Quinoa Crunch Salad with Peanut Dressing Quinoa Crunch Salad! Crunchy rainbow veggies, juicy fresh mango, fluffy quinoa, chili lime cashews, and some creamy peanut dressing Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655981415445-E8LTQEEUJAM8X10OD3OA/Sonya+Social+%2814%29.jpg Breakfast & Brunch - Summer Squash Pasta with Green Goddess Dressing This is what I want my summer dinners to be full of: healthy pasta with delicious sauce that makes me feel as light as a feather. Source: A Cozy Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655291038036-2H231L95BCI8IL5SRTGF/Sonya+Social+%282%29.jpg Breakfast & Brunch - Authentic Gazpacho Recipe – The Best Spanish Gazpacho The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt. Source: https://spanishsabores.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1654770142818-K13LCMP386BSM8A0PAJP/Sonya+Social+%2849%29.png Breakfast & Brunch - Couscous Summer Salad Spiced couscous, juicy nectarines, crunchy cucumber, avocado, chickpeas, cherries, sweet corn, and mint. It’s sunshine in a bowl! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1654048091837-V9GPYXFA8DFGNAKGPIGK/Sonya+Social+%2845%29.png Breakfast & Brunch - Watermelon Roasted Peach and Cobbed Corn Arugula Salad This combines some of my favorite summer flavors in one nutritious salad! Arugula gets tossed with watermelon, roasted peaches, avocado, corn, and red onion, and then topped with a simple lemon-olive oil dressing. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1652920994732-EOIINSGIS0LFJ0QIYSZ1/Mary+Ann+Qoutes+%284%29.png Breakfast & Brunch - Clementine Bread with Creamsicle Glaze This clementine cake is bright and fresh with a soft, tender crumb. Made with fresh clementine juice, it has a taste reminiscent of a creamsicle. The entire cake is topped with vanilla, and clementine to drive home that citrus flavor. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1651654040031-JA92E73DFWR4FD9CO8QG/Sonya+Social+%2826%29.png Breakfast & Brunch - Grain Bowls with Smoky Tofu & Pumpkin Seed Sauce A gluten-free and vegan bowl recipe with sweet potato, brown rice, kale, smoky tofu, and creamy lime pumpkin seed sauce. This naturally nutritious meal is appealing on all levels, and to all palates. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1651038740034-V3RN6I88IICNZCOHX7D0/Screenshot+2022-04-26+233758.png Breakfast & Brunch - Oven Roasted Rainbow Carrots It's all a perfect combo to make these veggies tender and flavorful. Topped with crunchy toasted walnuts, it's a stunner of a side dish fit for your table. Source: https://www.veggieinspired.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649645794615-3TO5VDW2WML9BE1D9J4Z/Food+for+the+month+and+Recipes+%2816%29.png Breakfast & Brunch - Crispy Smashed Potatoes with Ginger-Tahini Dressing The most perfect crispy smashed potatoes get drizzled with a tangy, slightly sweet, and nutty ginger-tahini dressing and then topped with fresh mint, cilantro, chili peppers, and roasted peanuts. An addictive blend of textures and gourmet Asian-inspired flavors. Source: https://rainbowplantlife.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1650244452515-RH6PSM5GLE30RPSG5JUM/Food+for+the+month+and+Recipes+%2817%29.png Breakfast & Brunch - Brie, Asparagus & Prosciutto Bundles In need of an easy appetizer? These asparagus bundles couldn’t be easier. Flaky, buttery puff pastry and brushed all over with salted honey butter to make it super addicting. Source: https://www.delish.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638239740178-0IUWNNVARS9SQH93531I/1.jpg Breakfast & Brunch - Balsamic-Glazed Salmon with Kale & Avocado Salad I love that we can get all these ingredients from the grocery store and just assemble for a super-fast meal! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623669419125-GQXL7RFSNC41OFI7D0SW/1.png Breakfast & Brunch - Whole30 Breakfast Casserole If you’re an eggs-and-sausage, savory breakfast person, you’ll love this make-ahead, perfect-for-Sunday-meal-prep Whole30 breakfast casserole that will keep you full for hours! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623672879624-FIWR1N2VB4E0OGBF4IZU/1.jpg Breakfast & Brunch - Shrimp Alfredo with Hearts of Palm Pasta This Shrimp Alfredo with Hearts of Palm Pasta goes from kitchen to table in just fifteen minutes. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623751894422-XN5F1DCIM6QT9MVILLIW/1.jpg Breakfast & Brunch - Taco Salad Who doesn’t love a taco salad? A forever favorite for good reason, today’s salad gets a customizable upgrade with sirloin steak, kale, and zesty Cilantro Lime. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623929935358-H9RLHNM916NRKYG0FZQM/1.jpg Breakfast & Brunch - Creamy Carrot Cake Smoothie Do you have a sweet tooth that just won’t quit? This smoothie is so rich and indulgent, I can hardly believe that it’s healthy. It’s dreamy, creamy, and made with just 7 wholesome ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624959186740-ZY1S4MKOOVZF8S5E4OXW/Untitled.png Breakfast & Brunch - Salsa This salsa recipe is an easy, flavorful way to get the veggies and fiber that your gut needs! It’s so versatile — add it to eggs, have it with chips as a snack, or spice up some chicken. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624449448334-XOYWYR5SJ6W1MAI9OUK5/Capture.JPG Breakfast & Brunch - Strawberry zucchini chia smoothie This keto smoothie has 9 grams of net carbs and combines zucchini with strawberries and chia seeds, which are high in healthu omega-3 fatty acids. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624959485372-M2IQ42P48AWLTVV4B4UH/Untitled.png Breakfast & Brunch - Favorite Quinoa Salad Everyone in the family will enjoy this one, even the meat heads and the little ones! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624960116981-1OYZ13TJ9JF93KDWKLUD/Untitled.png Breakfast & Brunch - Tomato & Basil Quinoa You won’t believe how simple and delicious this meal is! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1625048664509-NMAE2H7R2FOI5LGQUD2X/1.jpg Breakfast & Brunch - Roasted Broccoli with “Cheese” Sauce One of the best ways to coax flavor out of broccoli: Roast it. To level up oven-roasted broccoli: Make this no dairy roasted broccoli with cheese sauce. An easy side dish recipe for dinner! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1625049239211-8Y4I7TX47B74PXDDT96O/1.jpg Breakfast & Brunch - Mango Banana Shake A post-workout protein smoothie that tastes more like a treat while helping your body recover with all-natural ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638239621214-DO3W4A5KJ7VCBRENE3D8/1.jpg Breakfast & Brunch - Lemon Garlic Chicken and Asparagus Skillet Simple one-skillet meals, like this Lemon Garlic Chicken and Asparagus, are my weeknight workhorses! This recipe requires just a handful of real whole foods, one pan, and 30 minutes. It's simple and filling and it tastes awesome. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1626337291642-HV2ZT2XFBV481PTSV9WM/carrot+ginger+soup.png Breakfast & Brunch - Carrot Ginger Soup This easy to make one-pot soup is one of our favorites to prepare once, eat twice the second time chilled with fresh Basil leaves on top! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628069128347-G9TCOJ5ABZVIFIMGNYP9/summer-squash-recipe-818x1024.jpg Breakfast & Brunch - Lemony Summer Squash Orecchiette This lemony summer squash pasta is a great easy summer meal! If you don't have summer squash on hand, another seasonal vegetable would be equally delicious. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628587615424-7RWLN9HZYUHCLL3LBO7Q/vegetarian-tacos-846x846.jpg Breakfast & Brunch - Vegetarian Tacos with Avocado Sauce Looking for a fun dinner? Make vegetarian tacos! These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630317221105-AMUR66CMSYXTM3S9MLKV/Capture2.jpg Breakfast & Brunch - Quinoa Cucumber Salad with Feta, Dili & Mint This hearty vegetarian salad can double as a main dish. It gets a tzaziki vibe from cucumbers and dill combined with crunchy radish, kicky lemon garlic vinaigrette, fresh mint and feta. Easy and nourishing ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630318605583-C734CK3OVDW9XOGXGPPD/Capture2.jpg Breakfast & Brunch - Brothy Pinto beans with roasted Poblano Was it my trip to Southern California recently? My friend's mother-in-law's weekly pot of beans warm, and welcoming after a long day at work? Or my daughter (back to co-house with us) Covid cooking her weekly pot of beans from our vegetable trimmings weekly ? Either way..... beans have grown in my heart, signaling a welcoming warm simplicity and nourishment. I found this recipe in my Daily Good newsletter (I'm obsessed with) and thought I'd share it with you. ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630320697975-U31VBOCG36QBPVA69114/Capture2.jpg Breakfast & Brunch - Whole Roasted Cauliflower with Tahini Sauce The best, easiest, prettiest side dish ever ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630564898370-QJSU0JXXHSUB4HYB40FL/Capture2.jpg Breakfast & Brunch - Roasted Poblano Chiles Stuffed With Cheesy Butternut Squash Quinoa + Pepita Crema This recipe begins with roasted poblano peppers stuffed with cheesy quinoa, caramelized onions and butternut squash, and ends with a creamy pumpkin seed sauce kissed with lime and cumin ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630918010317-QGH0ZIMD4BHPDYRWLYD5/IMG_7284.jpg Breakfast & Brunch - Vegan Blueberry Power Smoothie One of my favorite Food Inspiration accounts .... I literally want to make everything she does (even if I already do) because it's all so beautiful - and of course healthy! Go Nuts people, share what you made! Source: https://www.mydarlinglemonthyme.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1631508404695-D2SAHB4J3ZKEOFV7OI0D/img4.jpg Breakfast & Brunch - Baked Sweet Potatoes with Spiced Lentil Salad & Lemon Tahini Dressing Another yummy recipe for our next cooler day! When making this dish, it’s important to cook the lentils just right; since all lentils cook differently, I like to taste them for doneness as they're cooking. The lentils should hold their shape well, but also be tender. Source: https://food52.com/recipes/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632708689228-KZCC98G4WLCHVRCOW8MJ/img6.jpg Breakfast & Brunch - Asparagus Polenta Bowls with Sautéed Greens and Ricotta This recipe lends itself to variation – sub in your favorite greens or sautéed vegetables or top with an egg or the protein of your choice Source: https://www.mydarlinglemonthyme.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633420754512-D3AZ71PNC6ZM7OTQKWK3/IMG_7284.jpg Breakfast & Brunch - A Vibrant Beet Caviar Perfect for slathering - the sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. Source: https://www.101cookbooks.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633921345227-LIVULMFXDGGCG98LZK0E/img+9.JPG Breakfast & Brunch - Creamy Pumpkin Spaghetti With Garlic Kale This is the craziest good combination! Spicy turkey, creamy pumpkin sauce, and pasta! Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1634605103189-UA8E3DE7MJDW1X9RBFA5/img6.jpg Breakfast & Brunch - Creamy Sweet Potatoes with Miso-Tahini Drizzle If you’re looking for a delicious guilt-free way to eat carbs, this is it!! It’s a bar snack that loves you back. Source: https://burrataandbhaturas.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635169079060-RJKXI33UPFTPXZDZ3Q3U/img5.jpg Breakfast & Brunch - Butternut Squash + Spinach Pasta This Butternut Squash Spinach Pasta is such an easy recipe and is so flavorful you’ll be adding it to your weekly dinner menu. With simple ingredients, you will have this gluten-free, vegan pasta dish on your table in just 25 minutes! Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635830578569-M6DV3LMFMOV0R68IC45D/IMG_7287.jpg Breakfast & Brunch - Acorn Squash Soup This acorn squash soup is the perfect answer to a cold fall night. It's smooth and creamy and served with a cheesy grilled cheese. Source: https://www.acozykitchen.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637064304896-KQY8WPUJG90IDH5D7IN4/acca51a4-99ec-90bc-12b3-bd6d911268b9.png Breakfast & Brunch - Kale Salad with Warm Apple Cinnamon Balsamic + Cranberry Walnut Clusters This recipe comes together, from massage to table, in just 15 minutes. Here’s a salute to this green leafy superfood, now go get your kale on! https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1636426044633-86S8CWHZCFB7GD5BZPW8/IMG_7287.jpg Breakfast & Brunch - Roasted Vegetable Bowls With Green Tahini Eating healthy food, easy and fast! Try this recipe! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce! Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637553757247-OIXN3AP6L0K1EXAII2DA/Mushroom-Bowls-2.jpg Breakfast & Brunch - Amazing Mushroom Bowls with Kale Pesto Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and a dollop of kale pesto, all served over rice. Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638238547299-2S7W2YGR7CEJR69FDD09/Screenshot+2021-11-29+185908.png Breakfast & Brunch - Eggplant and Zucchini Lasagna Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and a dollop of kale pesto, all served over rice. Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639009951444-KW5ZLXDVW7N8FUN6SX8Y/Food+for+the+month+and+Recipes+%2810%29.png Breakfast & Brunch - Harissa, Squash, and Chickpea Stew with Crispy Kale Chips This recipe, including the kale chips to garnish, comes together in under 30 minutes. It’s a complete-meal bowl that you’ll be able to enjoy on weeknights, weekends, and for lunch! Source: http://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639451500207-MP4RR8W75MGYBKKQCTPZ/Screenshot+2021-12-13+195253.png Breakfast & Brunch - Crispy Cauliflower Gnocchi with Parmesan Pea Purée This Crispy Cauliflower Gnocchi with Parmesan Pea Purée is vegan, gluten-free, and grain-free friendly. Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641278838014-FB0V9P77J0DZGYZO2L1S/aa.jpg Breakfast & Brunch - Brown Butter Soy Sauce Mushrooms The combination of brown butter and soy was incredible! You could even add other veggies to this, like asparagus or broccoli. Source: https://burrataandbhaturas.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641734801733-HS8H3NCJJ9YVKPDC8ALN/aa.jpg Breakfast & Brunch - Vegan Pie With Creamy Leeks and Mushrooms Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642394648970-A6S29C3JK1KTGHGVJ7YR/Screenshot+2022-01-16+213746.png Breakfast & Brunch - Vegetable Cabbage Soup This hearty soup is infinitely adaptable. Don't love white beans? Add chickpeas instead! Not into celery? Leeks would be great here, too. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642997555006-NJ83GII8H295TCRJJP2Q/Food+for+the+month+and+Recipes+%2814%29.png Breakfast & Brunch - Vegan Red Lentil Curry This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1643680972229-1WL3ET5DPEKXUQA8QBVV/Food+for+the+month+and+Recipes+%281%29.png Breakfast & Brunch - Sauteed Tenderstem with Garlic Mushrooms If you’re looking for a seriously tasty side dish for dinner, then you need to try this! It’s stress-free cooking and is ready in under 20 minutes, with minimal effort. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644290917274-APSCK8GABAUVL7E6UF21/Food+for+the+month+and+Recipes+%283%29.png Breakfast & Brunch - Mexi meal that takes 20 min. I keep refried beans, black beans and a ham steak ready for this quick fix meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644892608985-8IB0OEPDLLRDTSX7JK5M/Food+for+the+month+and+Recipes+%285%29.png Breakfast & Brunch - Eggplant Meatballs over Cauliflower Puree and Pesto! Serve this over cauliflower puree and pesto and it is the perfect healthy meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1645512381603-WMKB0XJLE3TUS3MAYP0V/Food+for+the+month+and+Recipes+%286%29.png Breakfast & Brunch - Creamy Lemon Asparagus Pasta This Creamy Lemon Asparagus Pasta is a vegan spin on Spaghetti al Limone. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (no cream or flour). Source: https://rainbowplantlife.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646129694121-9DBJQ2SGK6X4VPV1KM2W/Food+for+the+month+and+Recipes+%288%29.png Breakfast & Brunch - Maple Sriracha Cauliflower The perfect side dish! This Maple Sriracha Cauliflower has a sweet maple flavor and a little kick from the sriracha and secret ingredient bourbon! It's easy to make in just 30 minutes and is perfect all year round! Plant-based, vegan, gluten-free. Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646621457164-J0HD2XNS7G0KUCSO4Q1W/Food+for+the+month+and+Recipes+%2812%29.png Breakfast & Brunch - Tomato and Black Olive Ricotta Crostini An easy ricotta crostini recipe to enjoy as an appetizer or light lunch. Ricotta is mixed with black olives and spread on garlic toast; it’s all topped with tomatoes, arugula, and a balsamic glaze (1-ingredient recipe included). Source: https://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647302490139-EF3375ZB584HZ4QHX0CN/Food+for+the+month+and+Recipes+%2813%29.png Breakfast & Brunch - Brussels Sprouts Tacos Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647939263727-1X9ZTCSPD0UFWTH7GVVW/Food+for+the+month+and+Recipes+%2814%29.png Breakfast & Brunch - Mediterranean Pasta w/ Roasted Peppers & Artichokes A quick and easy pasta dish that uses staples you probably already have in your pantry. Flavorful and hearty without weighing you down! https://www.veggieinspired.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1648557257319-7YW07Q6T8T1FW5WMUJUQ/Food+for+the+month+and+Recipes+%2814%29.png Breakfast & Brunch - Miso Glazed Eggplant Definitely give this a shot, either as a stand-alone dish or alongside some garlic rice. https://burrataandbhaturas.com/ https://www.insightwellness.coach/flavorful-salad daily 0.75 2026-03-14 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/587044ff-631a-4d1e-99fa-c9aa049d3f7c/Sonya%27s+social+media+%2860%29.jpg Flavorful Salad - Marinated Lentil Salad with Zucchini and Tomatoes Fresh, light, and vibrant ✨—this salad recipe asks for nothing but gives so much in return. Source: food52 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7509a26f-72c8-4f1c-aab5-9e57fc69d019/Sonya%27s+social+media+%2834%29.jpg Flavorful Salad - Veggie-Packed Lentil Salad If you’re craving a fresh, satisfying salad, this recipe is a must-try! Bursting with flavor, it’s the perfect side—or even a meal on its own. Fair warning: you might end up eating it straight from the bowl in the kitchen. Source: supperwithmichelle https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0d088cf7-cba3-47e2-a8cd-b8bff508c6ee/Sonya%27s+social+media+%2811%29.jpg Flavorful Salad - Curried Chicken Salad A simple, satisfying chicken salad that makes hitting your protein goals feel effortless. Source: wishbonekitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bb300d07-4d6c-4fe3-98ba-df74ad104fae/Sonya%27s+social+media+%2834%29.png Flavorful Salad - Shaved Brussels Sprouts, Kale, and Pomegranate Salad Still looking for the perfect side for the holidays? This salad isn’t just “healthy” — it’s one of the best things on the holiday table, full stop. It’s the side dish that finally gets people excited about vegetables. Source: chefjackieb https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/96bb29ec-c412-4882-9b8a-1e0119d3b29d/Sonya%27s+social+media+%2826%29.png Flavorful Salad - Fennel, White Bean & Orange Salad Need something fresh to balance that leftover turkey & cranberry sandwich? This super salad DELIVERS. Source: nataliechassay https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/80165bd9-0e0d-4883-bbd7-e8f0b4ac471d/jan+%2899%29.png Flavorful Salad - Cauliflower Salad with Dates & Pistachios It’s still warm here in Virginia, so I’m in the mood for a crunchy, bright salad! Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ce4eba37-42ca-4930-946a-239f5ebd27bf/jan+%2870%29.png Flavorful Salad - Blueberry Cucumber Salad IThis fresh blueberry salad is topped with my top-rated balsamic blueberry vinaigrette. It's ready in just 10 minutes, and you can pair it with a variety of proteins, such as tofu, chickpeas, and more! Source: liveeatlearn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/70552c40-b199-4601-8bc1-d74c31cf571e/jan+%2864%29.png Flavorful Salad - Adzuki Bean Salad With Creamy Peanut Dressing It’s savory, crunchy, hearty, and packed with protein and fiber. Can’t find adzuki beans? Use black beans instead. Source: food52 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/65802b4f-57c6-4e8f-80ca-cb40c1fc2bae/jan+%2858%29.png Flavorful Salad - Peach Salad This recipe is sweet, savory, tart, rich, crunchy, crispy, and creamy all at once. Source: thekitchn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/26f11815-c638-406d-aecd-b69955f28c95/jan+%2849%29.png Flavorful Salad - Cold Lentil Salad with Cucumbers and Olives Summer salads just hit different—especially with fresh Mediterranean stuff like olives and feta. Whip up this cold lentil salad for a super refreshing snack after a sunny day out. Source: thekitchn https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5efc2ae1-219b-4325-8ef6-e4b6dc7014b2/jan+%2841%29.png Flavorful Salad - Shabbat Green Salad Fresh, healthy, and delicious green salad. Chop, slice, toss, and enjoy Source: veganmeal.recipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f53fc1a6-b1c3-4bfc-aa41-b40699d06396/jan+%2829%29.png Flavorful Salad - Sweet Corn Salad with Peaches Loaded with summer favorites like sweet corn, juicy peaches, cilantro & avocado all tossed in a simple honey-lime vinaigrette! This corn salad with peaches is a MUST-MAKE for your next summer party! Source: kaleforniakravings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b6c3795f-a3bc-453a-8081-28f5eb98448b/jan+%2823%29.png Flavorful Salad - Sweet and Tangy Crunchy Salata Fresh, colorful, and packed with nutrients — this sweet and tangy crunchy salata is your guilt-free crunch fix! Source: veganmeals_plan https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/36b68e65-abd1-48b8-bc4a-a7979d7f7626/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-05-24T062235.122.jpg Flavorful Salad - Mediterranean Bean Salad This Mediterranean bean salad recipe is so fresh and colorful! It features kidney beans and chickpeas with lemon and fresh herbs. Delicious! Source: cookieandkate https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e95fe4ed-b4df-485c-828e-d4cbbb725bda/WE+DON%27T+CONTROL+%2832%29.jpg Flavorful Salad - Farro Salad with Grilled Asparagus This bright grilled asparagus salad is the perfect side for a spring cookout. Prep the other ingredients ahead of time, toss the asparagus on the grill, and you'll have a beautiful salad in no time. Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/77dd990e-8099-4473-8367-75bd31187ede/WE+DON%27T+CONTROL+%2826%29.jpg Flavorful Salad - Cucumber, Tomato & Avocado Salad with Lemon-Shallot Vinaigrette Crisp cucumbers, juicy tomatoes and creamy avocado create a delicious contrast in this easy salad! Tossed with a zesty lemon-shallot vinaigrette, this salad is bright, tangy and perfectly balanced. It’s best served right away, as the cucumbers tend to release water over time, which can dilute the vinaigrette. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5f89a58a-1c21-4d9d-bedd-5c83349037a6/WE+DON%27T+CONTROL+%2833%29.png Flavorful Salad - Vegan Creamy Cucumber Salad This vegan creamy cucumber salad is refreshing, herby, and crunchy with a touch of spice. Ready in 15 minutes or less, it’s the perfect side salad or light lunch.✨ Source: plantyou https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bc19dee2-1b52-4cd4-95b9-14571d4ca951/WE+DON%27T+CONTROL+%2815%29.png Flavorful Salad - Warm Three Bean Salad Sharing a snippet from my NEW FAVORITE newsletter with Julia Turshen if you all…. Want more yum? And musings from a good Human and Cook ! You know what to do! JOIN already! here https://buff.ly/4gstp07 Not fancy, but endless & easy ideas to get your cook on! I also love her short musings that come along with recipes. Plus if you’re looking for New Reads and Creative Things to do Substack the platform (where Julia’s newsletter is ) is the place to be! BTW, It’s where I also found my 30-day - draw for :10min a day class. I’m really loving it! Source: juliaturshen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/72e3c58e-37bb-40e1-adfc-e6887baa9c7f/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-19T050513.870.jpg Flavorful Salad - Root Vegetable Salad Warm roasted vegetables, crisp massaged kale, and creamy tahini dressing. It’s quick, easy, delicious, and the perfect way to get in veggies. It can be served as a side salad or the main course with your choice of protein. Source: happybalancedwellness https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/36d42d1b-a139-4429-8d53-4cef1dbd4f24/Copy+of+Nourishing+Homemade+Veggie+Soup+%2873%29.jpg Flavorful Salad - Fall Kale Salad with Apple This hearty fall-inspired kale salad is packed with crispy pancetta, crisp apple, red onion and topped with a cinnamon apple cider vinaigrette and sweet and spicy pecans. Source: holisticfoodie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/78d9ea6c-6914-48fa-8783-424299ad5f69/Copy+of+Nourishing+Homemade+Veggie+Soup+%2844%29.jpg Flavorful Salad - Kale, Edamame & Quinoa Salad This easy kale quinoa salad gets tossed with a light lemon basil vinaigrette for the perfect lunch or party side dish with over 13g of plant-based protein! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6ce5f4c5-23af-4d05-b95d-e5ec9225fd20/Copy+of+Nourishing+Homemade+Veggie+Soup+%288%29.jpg Flavorful Salad - Chopped Egg Salad This is an easy, quick recipe that's perfect when you're craving something both tasty and healthy. Not a fan of lettuce as the base? Try using bell peppers or your favorite bread instead— toasted sourdough or a warm pita would work wonderfully. Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bcd96700-67b4-428b-9464-e2ac215975e0/Copy+of+Nourishing+Homemade+Veggie+Soup+%2819%29.jpg Flavorful Salad - Crispy Rice Salmon Cucumber Salad This one has all the things happening at once—the crispy rice, cucumbers, edamame, onions, and salmon for protein, and the dressing is so good, you’ll want to drink it! Source: kalejunkie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ae2e2a12-7fec-4e17-acad-a3e122c3b958/Copy+of+Nourishing+Homemade+Veggie+Soup+%281%29.jpg Flavorful Salad - Middle Eastern Chicken & Rice Bowl This simple herby quinoa and lentil salad is bursting with vibrant flavors! Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fd758f8e-6701-4dae-babe-4c653265bd15/Copy+of+Nourishing+Homemade+Veggie+Soup+%2819%29.png Flavorful Salad - Herby Quinoa and Lentil Salad This simple herby quinoa and lentil salad is bursting with vibrant flavors! Source: thetastefulblonde https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/76ba4da5-a895-46fe-a324-2f5a6edaf7dd/Copy+of+Nourishing+Homemade+Veggie+Soup+%2830%29.png Flavorful Salad - Summer Arugula Chicken and Melon Salad Thank you Cheryl for sharing this perfect, last days of Summer kinda meal! I LOVE it when you all share a favorite meal. So I don't have to think, about what to make for dinner tonight! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8939970-7314-41e4-b814-19176034a732/Copy+of+Nourishing+Homemade+Veggie+Soup+%2813%29.png Flavorful Salad - Mango Mama Salad This easy, fresh, vegan healthy salad takes 10 minutes to make. Store in the fridge up to 4 days. Source: healthygirlkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7baa4618-2a7b-4930-ba1b-b0f657492485/Nourishing+Homemade+Veggie+Soup+-+2024-07-21T060547.632.png Flavorful Salad - Chickpea Caesar Salad The 30-Minute Chickpea Caesar Salad with vibrant kale, tangy 5-minute Caesar dressing, crispy baked chickpeas, and so much flavor we can hardly contain ourselves! Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/58db2224-baaa-4cb4-94b0-c174d42a17be/Nourishing+Homemade+Veggie+Soup+-+2024-07-17T030426.159.png Flavorful Salad - Citrus Ginger Soba Noodle Salad A light and fresh citrus ginger soba noodle salad packed with edamame, purple cabbage, snap peas, orange slices, and a delicious citrus ginger dressing. Source: nourished by nutrition https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/53188731-7b52-445f-bb23-58db22a24727/Nourishing+Homemade+Veggie+Soup+-+2024-06-19T045812.166.png Flavorful Salad - Lemon Basil Orzo with Arugula, Peas, and Cucumber This is the most delicious pasta salad! Toss cooked gluten-free orzo with fresh baby arugula, peas, cucumber, sunflower seed parmesan cheese in an easy homemade Lemon Basil Tahini Dressing and serve this vegan dish warm or chilled! Source: healthylittlevittles https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5ce89b1b-8360-4545-b104-917d0de9e271/Nourishing+Homemade+Veggie+Soup+-+2024-06-11T231823.235.png Flavorful Salad - Quinoa Black Bean Salad Fresh, crunchy, versatile quinoa salad with corn, black beans, and a zippy lime vinaigrette. Simple, wholesome ingredients, ready in just 30 minutes, and perfect for everything from BBQs to meal prep! What is this begging to be paired with in your mind ???? Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7a43ebae-fb45-4abc-abbf-e2e12fda050b/Nourishing+Homemade+Veggie+Soup+-+2024-05-22T034759.285.png Flavorful Salad - Spinach Blueberry Salad This spinach blueberry salad is loaded with veggies, fresh blueberries, chickpeas, raisins and roasted sunflower seeds all topped with a creamy blueberry tahini dressing. Source: eatingbirdfood https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/85190251-a9fb-42b0-a07d-99e3dd7b7d6b/Nourishing+Homemade+Veggie+Soup+-+2024-05-14T231148.990.png Flavorful Salad - Egg Salad with a Twist Time to Shake It Up a bit! Sneak some salted apple into your next egg salad sandwich! Will you try this one? Source: simplyrecipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/30b81fd4-98c4-4aac-b028-9974095eb4ec/Nourishing+Homemade+Veggie+Soup+-+2024-04-28T031637.083.png Flavorful Salad - Cherry Tomato Salad with Lentils 8-ingredient Cherry Tomato Salad with Lentils comes together in under 15 minutes. It's budget-friendly, flavorful, and rich in plant-based protein! Source: cookingforpeanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/35e099f0-f5dd-4bb5-bcc0-73e9fc136505/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T212227.567.png Flavorful Salad - Tuna Nicoise Salad The ultimate fresh, feel-good meal! This colorful salad has a variety of crunchy veggies plus wholesome protein for lunch or dinner that’s as filling as it is beautiful. Source: feelgoodfoodie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f51322eb-43c0-4c5d-ac36-e0b5d61d4cc5/Nourishing+Homemade+Veggie+Soup+%2890%29.png Flavorful Salad - Quinoa Lentil Salad Dig into Flavor! This hearty dish made me so happy! ✨ Personally, I'd double the quinoa, lentils, and sweet potato … and create something new with those other days of the week! Cook once but eat 2-3x by making extra! Source: theplantbasedschool https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/098de978-9689-4845-b955-f5f091067bc4/Nourishing+Homemade+Veggie+Soup+%2880%29.png Flavorful Salad - Cashew Thai Quinoa Salad with Peanut Ginger Sauce This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference. This Cashew Thai Quinoa Salad takes only 15 minutes and is a colourful vegan meal perfect for a light lunch or dinner! Loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce, it's crunchy and full of flavour. Source: jessicainthekitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6642ad71-55f7-4e58-b769-de78049b7644/Nourishing+Homemade+Veggie+Soup+%2873%29.png Flavorful Salad - Baked Sweet Potatoes Stuffed with Spiced Lentil Salad & Lemon Tahini Dressing This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference. Source: plantbasedrdblog https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/356e1933-e166-4182-8c2d-7d43e2ff8a64/Nourishing+Homemade+Veggie+Soup+%2865%29.png Flavorful Salad - Curry Roasted Cauliflower Salad A healthy, satisfying, protein-packed Curry Roasted Cauliflower Salad with chickpeas, sweet potato, and cashews, tossed in a creamy spiced dressing. Source: wellplated https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7cbc0d04-7759-46d3-a92e-18e385c1b9cc/Nourishing+Homemade+Veggie+Soup+%2854%29.png Flavorful Salad - Eat-the-Rainbow Chopped Salad with Basil & Mozzarella This fresh and colorful chopped salad has all of the delicious flavors you love from a classic caprese salad, plus even more healthy veggies. Add grilled or roasted chicken for a quick main dish. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a7586d57-13d6-42ff-9459-737fad3a2b84/Nourishing+Homemade+Veggie+Soup+%2860%29.png Flavorful Salad - Easy Peach Cucumber Salsa Fresh, sweet, crunchy peach salsa with cucumber, jalapeño, and cilantro. A versatile topping for tacos, bowls, and beyond! Just 15 minutes, 7 ingredients, and 1 bowl required. Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4a9fce77-d3f3-499c-8ff6-90add29cba91/Nourishing+Homemade+Veggie+Soup+%2847%29.png Flavorful Salad - Southwestern Salad Tostada THIS is good…. What makes me wanna eat my salads? A Grrrrrreat home-made dressing! Triple this recipe and have it on.. Anything grilled veggies, beans, and rice. Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/17e3666a-f76c-4d49-bf48-d8a58de9c73f/Sonya+Socials+-+May+%2816%29.jpg Flavorful Salad - Citrus Avocado Salad with Pistachios and Mint This Citrus Avocado Salad with Pistachios and Mint is the perfect way to showcase all of the beautiful citrus has to offer! It’s the perfect light meal, fancy yet super easy appetizer, or side dish to serve alongside seared salmon or sautéed shrimp! Source: spicesinmydna https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c91f91a5-639e-480b-8b77-d1c357484654/Sonya+Socials+-+May+%2896%29.png Flavorful Salad - Great Greek Grain Salad I bet you can't say this recipe five times fast. This grain salad is the perfect meal to add to your weekly rotation! SAVE this post so you can come back and use it. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d56bda5b-eae3-423c-b032-2612ca6832a1/Sonya+Socials+-+May+%2881%29.png Flavorful Salad - Sonya's Tasty Merguez Sausage and Quinoa Salad From my kitchen to yours! What is something you love making? https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a448cba7-cfc6-4fee-b1b0-c943982c3926/Sonya+Socials+-+May+%2850%29.png Flavorful Salad - Black Bean and Corn Salad This fresh and tasty Black Bean and Corn Salad is perfect as a hearty side dish or yummy dip and is so easy to make! Source: Allthehealthythings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/80cbe1c7-584d-4289-85d4-12f65f212231/Sonya+Socials+-+May+%2838%29.png Flavorful Salad - Summer Fruit Salad This gorgeous summer fruit salad is made with stone fruit like peaches, nectarines and cherries, fresh berries and a delicious lemon maple thyme dressing. The dressing elevates everything to a whole new level for a salad you won't be able to stop eating! Perfect as a light side dish, snack or even healthy dessert! Source: Crowded Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1b2d0cab-ebeb-4c3f-a0d6-a42d40bdc916/Sonya+Socials+-+May+%2834%29.png Flavorful Salad - Summer Roasted Vegetable Salad This salad is exactly what they had in mind when they came up with the phrase, “eat the rainbow.” The arugula is green because of the chlorophyll and other phytonutrients. The carrots are orange because of the powerful antioxidant beta carotene. The bell peppers have a red pigment because of the antioxidant capsanthin. And the squash is yellow as a result of the potent carotenoids. It really does not get any healthier than that! Source: Elissagoodman https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d35e4ad3-1d41-44f2-97de-5ee81601f33e/Sonya+Social+-+2023-04-19T024436.224.jpg Flavorful Salad - BLT Egg Salad Wrap Feelin' like it’s time to Lighten’ Up? This is a simple recipe that makes a satisfying low-carb snack or lunch! Creamy egg salad, smoky bacon and juicy tomatoes in a deliciously crisp lettuce leaf. Source: Easylowcarb https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/97642f4b-e5cf-43cc-ba43-d6ed53fa0125/Sonya+Social+-+2023-04-04T162023.218.jpg Flavorful Salad - Vegan Lemon-Garlic Mediterranean Quinoa (Salad OR Warm) Enjoy this pantry-friendly Greek/Mediterranean quinoa salad recipe warm or chilled. It's packed with protein, fiber, and lots of vegetables, including kale, white beans, tomatoes, and olives in a lemon-garlic quinoa dressing! Grain-free, gluten-free, dairy-free, vegan quinoa salad! Source: Plantbased on a Budget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c48fda3a-13a3-45bf-b6f8-6ad241ba1f7a/Sonya+Social+-+2023-03-23T035657.298.jpg Flavorful Salad - Vegan Coleslaw Recipe with Apple, Carrots and Corn This easy vegan coleslaw recipe is made without any mayo and a couple of added ingredients which makes it stand apart from other traditional coleslaws. A quick, three-ingredient dressing adds salty and sweet flavor for a dairy-free coleslaw everyone will love. Source: Plantbased on a Budget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/166d8a71-bd40-45e3-800f-635610969e08/Sonya+Social+-+2022-12-21T054118.511.jpg Flavorful Salad - Winter Abundance Bowl New Years' Eve Celebrations are around the corner how bout this Bowl full of gut-healthy veggies to reset between Holiday celebrations for lunch this *week?? THIS IS HOW to have your "cake" and eat well too! You can do this! *HINT 4x the Recipe TO HAVE IT ALL WEEK LONG! Source: My New Roots https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1662634724578-TEVSRMBN83HPK44ZRV6K/Sonya+Social+%2873%29.jpg Flavorful Salad - Autumn Wheat Berry + Butternut Squash Salad Wheat berries add heartiness and protein to the festive autumn salad. It will nourish and brighten your day! Source: Simple-Veganista https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1661337115442-522R7KKKTGXKW2C3LVAY/Sonya+Social+%2862%29.jpg Flavorful Salad - Tortellini Salad Looking for a dish to pass at a cookout or picnic? This tortellini salad would be perfect! It's filled with fresh basil, juicy tomatoes, and a zingy dressing. Source: Love & Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1660128970248-JMGFWHMSUU9NRPOZMQ4Q/Sonya+Social+%2836%29.jpg Flavorful Salad - Black Bean & Corn Salad Looking for an easy summer salad? Try this recipe. Super refreshing, easy to make, and makes a great side dish! Source: Cook with Manali https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659939739432-6YSWSGNMFDT80QWZS9E7/Sonya+Social+%2853%29.jpg Flavorful Salad - Easy Berry Salad Recipe with Arugula and Burrata Simple berry salad recipe with arugula, shallots, and creamy burrata cheese. The perfect summer salad recipe! You can omit the burrata if you need to, or use a different cheese such as feta or baby mozzarella! Source: The Mediterranean Dish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1658920600947-BW6JTZLHVEP3V9Z7DPSD/Sonya+Social+%2832%29.jpg Flavorful Salad - Watermelon Salad with Mint Yogurt & Pickled Red Onions A simple summer pleasure - delicious, refreshing, and easy watermelon salad recipe. The play of salty-sweet-crunchy-cool-creamy is worthy of applause! Source: Yummy Beet https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1658312160709-QQ6L6LWJPJW7JQLVVNTI/Food+for+the+month+and+Recipes+%286%29.png Flavorful Salad - Super Clean Broccoli Salad with Creamy Almond Dressing Super clean broccoli salad CAN BE A REAL THING. No mayo, no bacon, and no missing flavor because this baby is packed with crunchy-creamy plant goodness! Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1657709571565-BEF5DVTACHGUJH2SWS0W/Sonya+Social+%2826%29.jpg Flavorful Salad - Grilled Potato Salad with Scallion Vinaigrette Not only are the potatoes in this easy summer salad grilled, but the scallions in the tangy, spicy dressing are grilled, too. Source: Delish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1657110555677-OPE3Y4TH4G1133VNBMV8/Sonya+Social+%2827%29.jpg Flavorful Salad - Asparagus and Green Bean Salad Instead of salad greens, the base of this salad is blanched asparagus and green beans. For texture, we’ve got crunchy toasted almonds, juicy cherry tomatoes, and a creamy oil-free tahini dressing. It’s the perfect summer picnic salad! Source: Rainbow Plant Life https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1656514763131-2CZXVIPX6APRBQSMY0J4/Sonya+Social+%2822%29.jpg Flavorful Salad - Quinoa Crunch Salad with Peanut Dressing Quinoa Crunch Salad! Crunchy rainbow veggies, juicy fresh mango, fluffy quinoa, chili lime cashews, and some creamy peanut dressing Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1654770142818-K13LCMP386BSM8A0PAJP/Sonya+Social+%2849%29.png Flavorful Salad - Couscous Summer Salad Spiced couscous, juicy nectarines, crunchy cucumber, avocado, chickpeas, cherries, sweet corn, and mint. It’s sunshine in a bowl! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1654048091837-V9GPYXFA8DFGNAKGPIGK/Sonya+Social+%2845%29.png Flavorful Salad - Watermelon Roasted Peach and Cobbed Corn Arugula Salad This combines some of my favorite summer flavors in one nutritious salad! Arugula gets tossed with watermelon, roasted peaches, avocado, corn, and red onion, and then topped with a simple lemon-olive oil dressing. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638239740178-0IUWNNVARS9SQH93531I/1.jpg Flavorful Salad - Balsamic-Glazed Salmon with Kale & Avocado Salad I love that we can get all these ingredients from the grocery store and just assemble for a super-fast meal! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623751894422-XN5F1DCIM6QT9MVILLIW/1.jpg Flavorful Salad - Taco Salad Who doesn’t love a taco salad? A forever favorite for good reason, today’s salad gets a customizable upgrade with sirloin steak, kale, and zesty Cilantro Lime. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624959485372-M2IQ42P48AWLTVV4B4UH/Untitled.png Flavorful Salad - Favorite Quinoa Salad Everyone in the family will enjoy this one, even the meat heads and the little ones! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630317221105-AMUR66CMSYXTM3S9MLKV/Capture2.jpg Flavorful Salad - Quinoa Cucumber Salad with Feta, Dili & Mint This hearty vegetarian salad can double as a main dish. It gets a tzaziki vibe from cucumbers and dill combined with crunchy radish, kicky lemon garlic vinaigrette, fresh mint and feta. Easy and nourishing ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1631508404695-D2SAHB4J3ZKEOFV7OI0D/img4.jpg Flavorful Salad - Baked Sweet Potatoes with Spiced Lentil Salad & Lemon Tahini Dressing Another yummy recipe for our next cooler day! When making this dish, it’s important to cook the lentils just right; since all lentils cook differently, I like to taste them for doneness as they're cooking. The lentils should hold their shape well, but also be tender. Source: https://food52.com/recipes/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637064304896-KQY8WPUJG90IDH5D7IN4/acca51a4-99ec-90bc-12b3-bd6d911268b9.png Flavorful Salad - Kale Salad with Warm Apple Cinnamon Balsamic + Cranberry Walnut Clusters This recipe comes together, from massage to table, in just 15 minutes. Here’s a salute to this green leafy superfood, now go get your kale on! https://www.healthylittlevittles.com/ https://www.insightwellness.coach/main-courses daily 0.75 2026-03-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e110331d-d90d-4567-8879-6472b6e53eae/Sonya%27s+social+media+%2865%29.jpg Main Courses - Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce A fragrant, comforting dish with tender cauliflower, earthy mushrooms, and aromatic rice baked in rich coconut milk and stock. Topped with crunchy nuts and fried onions for extra texture and taste in every bite. ✨ Source: goop https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a5dd745f-bb8e-4c9e-a0f6-37ed30a660f6/Sonya%27s+social+media+%2849%29.jpg Main Courses - Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce Crispy chickpeas, roasted veggies, and warm pitas — vegetarian dinner done right! Tip: dry those chickpeas for max crunch. ✨ Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d37f37c1-3dfa-4e2b-b621-9068f2b2ca3b/Sonya%27s+social+media+%2844%29.jpg Main Courses - Healing Bowls with Turmeric Sweet Potatoes, Poached Eggs, and Lemon Dressing Golden. Grounding. So nourishing ✨ Turmeric sweet potatoes + poached eggs + lemon dressing = healing in a bowl. Save this for your next feel-good meal. Source: pinchofyum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f9205cd9-f7e5-4caa-9407-9c892508c93e/Sonya%27s+social+media+%2840%29.jpg Main Courses - Kale Tahini Pasta This kale pasta is everything. Creamy, slightly lemony, and just packed with flavor. The whole recipe comes together in minutes, and the added kale? Just a bonus. Source: justinesnacks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5a78a511-0dba-4741-a409-707c85554688/Sonya%27s+social+media+%2820%29.jpg Main Courses - French Onion Baked Lentils and Farro Nourishing, fiber-rich, and budget-friendly—make this cozy French onion lentil dish (with a simple swap to short-grain brown rice to keep it gluten-free!) Source: smittenkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e615e021-bb19-4a84-9118-f0e805cd3869/Sonya%27s+social+media+%283%29.jpg Main Courses - Spaghetti Squash Fritters Inspired by the latke, these spaghetti squash fritters add a cozy holiday twist—perfect with applesauce, tzatziki, or a soy–tahini dip. Heat up your cast iron and enjoy! Source: lahbco https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b8a0e42e-9194-43d6-876a-f25b9991cca6/Sonya%27s+social+media+%2844%29.png Main Courses - Smoky and Spicy Sweet Potato Tacos These smoky, spicy sweet potato tacos come together quickly and easily—perfect for a cozy Christmas meal for one or a festive weeknight dinner. Source: goop https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8f72ef6c-b124-4383-a7f2-6783ce2e23cc/Sonya%27s+social+media+%2814%29.png Main Courses - Spiced Roasted Carrots with Lemony Whipped Feta ✨ Loving this for a Thanksgiving side dish! What’s your favorite TG side dish?? Source: kalejunkie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/673122e2-b20e-4693-9391-2f9c53fbf458/Sonya%27s+social+media+%286%29.png Main Courses - Cheesy Spinach-&-Artichoke-Stuffed Spaghetti Squash This veggie-filled stuffed squash ✨ makes the perfect side dish for upcoming family dinners and gatherings ️ — a delicious and wholesome alternative to traditional pasta casseroles. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/757db94e-d384-44d6-a501-8dcfc757ae19/jan+-+2025-10-31T064221.298.png Main Courses - Sheet Pan Honey Dijon Crispy Chicken An effortless fall dinner that’s big on flavor and holiday vibes. Can’t wait for you to try it! ✨ Source: kalejunkie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1f0ad4fd-b331-41c5-bfdc-555e2a3b43a4/jan+%2892%29.png Main Courses - Slow Cooker White Chicken Chili (Dairy-Free) This flavorful, bean-free recipe comes together with just 10 minutes of prep and is naturally dairy-free. Perfect for busy weeknights or freezer meal prep, it's easy to customize—add a can of beans if you like, and top it with your favorite garnishes. Source: therealfooddietitians https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7d7ad2df-c196-4da4-80e2-12a4e91050eb/jan+%2888%29.png Main Courses - Oven Baked Greek Chicken Thighs This recipe is a super-fast and easy weeknight dinner idea. A quick and flavorful marinade with Greek yogurt, lemon, garlic and spices helps make this chicken super tender and full of flavor! Source: foxandbriar https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/597a9dc1-e26f-433a-9a8e-efb325f7afed/jan+%2853%29.png Main Courses - Easy Pesto Pasta Learn how to make pesto pasta with this quick and easy recipe! Bright, bold, and flavorful, it's one of our favorite weeknight dinners. Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6585b3b1-c37e-4120-b816-cf1c43a6c5cf/jan+%2844%29.png Main Courses - Grilled Chopped Garden Veggies with Garlic Toast This is the most delicious way to get your recommended serving of vegetables. Flavorful grilled veggies served with garlic bread can be served as an appetizer or your main course! Source: howsweeteats https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e54ac9e4-803e-4c81-8d79-cdfe362f0edc/jan+%2833%29.png Main Courses - Greek Spinach and Feta Pie This Greek savory spinach pie, known as Spanakopita, makes a deliciously indulgent addition to any summer dinner menu. ☀️ It’s crispy and flaky on the outside, cheesy and tender on the inside. Source: theplantbasedschool https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8facd56-273e-44e4-80a3-69e1b9d39c3b/jan+%2815%29.png Main Courses - Pillowy Mediterranean Zucchini with Garlic Feta Sauce Get you YUM - on! 
You haven’t had zucchini like this. Soft, pillowy, and infused with so much flavor. Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/149c3b4c-1f4b-475c-941f-0a1346a31054/jan+%287%29.png Main Courses - Spring Vegetable Pasta with Goat Cheese This vegetable stir fry recipe is a quick, easy, and delicious weeknight dinner! It's filled with colorful vegetables and cooked in a sweet and savory sauce. Use certified gluten-free low-sodium tamari to make this recipe gluten-free. Source: forkknifeswoon https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e3daa96f-45b4-4dd0-8bef-78753024b20f/jan+%283%29.png Main Courses - Easy Veggie Stir Fry This easy stir fry recipe features colorful veggies in a delicious sweet and savory sauce. Ready in 20 minutes, it's a quick, healthy, and flavorful meal! Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8f904912-acd3-4f9d-b101-0fb875c4e344/WE+DON%27T+CONTROL+%2836%29.jpg Main Courses - Spring Frittata with Leeks, Asparagus, and Sweet Potato An easy, flavorful, and dairy-free frittata made with vibrant spring produce! Very versatile and only 9 ingredients required. Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e9a63c5d-e7bd-47b8-ab27-3423c620b7ce/WE+DON%27T+CONTROL+%2823%29.jpg Main Courses - Crispy Pan Seared Salmon with Avocado Salsa This crispy pan seared salmon with avocado salsa is perfect for a quick weeknight dinner. The salmon is pan seared until crispy and then served with a fresh avocado salsa that will take you just minutes to make! Source: allthehealthythings https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8018770a-4834-4f9a-85b8-319c5670b71f/WE+DON%27T+CONTROL+%2816%29.jpg Main Courses - Mediterranean Lemon-Garlic Haddock with Artichoke Hearts 20 minutes is all it takes to make this delicious haddock recipe, prepared Mediterranean-style in a garlic-lemon sauce with artichoke hearts, tomatoes and olives! Source: themediterraneandish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9d6f5e86-c546-4748-bcf8-4c85f28c13aa/WE+DON%27T+CONTROL+%284%29.jpg Main Courses - Rainbow Peanut Noodles A cool protein and veggie-full Noodle Dish for our warm weather days ahead! ️ Source: knownwellhealth https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6b4affcd-92b2-45c5-ae74-9986e570f465/WE+DON%27T+CONTROL+%2848%29.png Main Courses - Zingy Peas and Butter Bean Bowl Who knew half a can of beans could be this delicious? Try this zingy peas & butter bean bowl today! Source: gigigoesvegan https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0e2910a1-dd7e-4f4c-a35d-a9ae37a920d6/WE+DON%27T+CONTROL+%2838%29.png Main Courses - Sweet Potatoes with Egg Sweet potatoes & egg—next-level delicious! ✅ Quick & easy ✅ Super tasty ✅ Nutrient-packed Try it & thank me later! Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4379db23-5c48-4853-8f78-51052ed8e13d/WE+DON%27T+CONTROL+%2827%29.png Main Courses - Vegan Bean and Vegetable Soup This is the perfect weeknight dinner and leftovers make a delicious, protein-rich lunch! ✨ Source: cookingforpeanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3a2dadb1-b1d7-444e-ac86-3a325f0bc291/WE+DON%27T+CONTROL+%2817%29.png Main Courses - Mediterranean Potato Tzatziki Bowl This bowl is packed with nourishing ingredients, incredibly easy to make, and delivers both flavor and nutrition. Source: plantbaes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bc19dee2-1b52-4cd4-95b9-14571d4ca951/WE+DON%27T+CONTROL+%2815%29.png Main Courses - Warm Three Bean Salad Sharing a snippet from my NEW FAVORITE newsletter with Julia Turshen if you all…. Want more yum? And musings from a good Human and Cook ! You know what to do! JOIN already! here https://buff.ly/4gstp07 Not fancy, but endless & easy ideas to get your cook on! I also love her short musings that come along with recipes. Plus if you’re looking for New Reads and Creative Things to do Substack the platform (where Julia’s newsletter is ) is the place to be! BTW, It’s where I also found my 30-day - draw for :10min a day class. I’m really loving it! Source: juliaturshen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/72e3c58e-37bb-40e1-adfc-e6887baa9c7f/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-19T050513.870.jpg Main Courses - Root Vegetable Salad Warm roasted vegetables, crisp massaged kale, and creamy tahini dressing. It’s quick, easy, delicious, and the perfect way to get in veggies. It can be served as a side salad or the main course with your choice of protein. Source: happybalancedwellness https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/22546792-f503-4f3b-8150-d02d902f9809/Copy+of+Nourishing+Homemade+Veggie+Soup+%2894%29.jpg Main Courses - One Pot Three Bean Quinoa Chili High fiber , High protein, Great taste = How to maintain muscle, get the best nutrients, and be lean. Source: mastering diabetes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7891fe47-53fc-491d-9bd5-15ab5a51f17c/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2024-12-30T010656.180.jpg Main Courses - Spiced Vegetable Pilaf with Lemon Yogurt Sauce Warm comforting rice and veggie dish! Perfect for potlucks or meal prep, this vibrant pilaf is easy, satisfying, and light enough to keep you energized all week long! Source: eatchofood https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/76a6c6f1-55ef-4ad8-878e-f830086aa20c/Copy+of+Nourishing+Homemade+Veggie+Soup+%2850%29.jpg Main Courses - Oven Roasted Chicken Shawarma This butternut squash and carrot recipe is a game-changer! It's a budget-friendly sheet pan meal that's ready in under an hour, making it the perfect fall and winter treat. Our friend Eric made this at Beach…. Super YUM! Packed with tender, marinated chicken, a punchy garlic sauce, and all bundled up in a soft pita wrap, this is the perfect recipe to satiate those international street food cravings right at home. Source: jocooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/efde00b7-498c-4c03-b466-f8dfe18796ad/Copy+of+Nourishing+Homemade+Veggie+Soup+%2833%29.jpg Main Courses - One Pan Mediterranean Rice A flavor-packed, easy, and healthy weeknight Meal! Source: healthygirlkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8de26c7a-f4e7-486a-a709-e908edf39926/Copy+of+Nourishing+Homemade+Veggie+Soup+%2821%29.jpg Main Courses - Garlic Mushrooms Cauliflower Skillet Feelin Fall ish? I don’t know why but the ‍ mushrooms make me feel warm and cozy without the stuffed to the brim feeling after. Pair it with chicken thighs or a lovely bit of pork chop. Source: ketosisguide https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ae2e2a12-7fec-4e17-acad-a3e122c3b958/Copy+of+Nourishing+Homemade+Veggie+Soup+%281%29.jpg Main Courses - Middle Eastern Chicken & Rice Bowl This simple herby quinoa and lentil salad is bursting with vibrant flavors! Source: shredhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/58db2224-baaa-4cb4-94b0-c174d42a17be/Nourishing+Homemade+Veggie+Soup+-+2024-07-17T030426.159.png Main Courses - Citrus Ginger Soba Noodle Salad A light and fresh citrus ginger soba noodle salad packed with edamame, purple cabbage, snap peas, orange slices, and a delicious citrus ginger dressing. Source: nourished by nutrition https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5045e0d4-f6bc-45b2-9274-b9cc9742d62f/Nourishing+Homemade+Veggie+Soup+-+2024-07-06T203134.816.png Main Courses - White Beans on Toast This is Perfect for a hearty snack or for a light and satisfying dinner! ✨ Serve this simple sophisticated white bean with garlic, broccoli rabe, and parmesan cheese on crusty bread! Source: acouplecooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/40ad79f2-2f86-40f4-bf1f-b82da3222850/Nourishing+Homemade+Veggie+Soup+-+2024-07-03T030439.854.png Main Courses - Sesame Soba Noodles With a bright sesame dressing, fresh mint, avocado, snap peas & radishes, these soba noodles are so tangy and delicious! Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/603b4dd4-14eb-4fe4-b807-ee51510cf2d4/Nourishing+Homemade+Veggie+Soup+-+2024-04-30T043510.417.png Main Courses - Lemon Feta Sheet Pan Chicken + Veggies This meal truly is so fresh, flavorful + light and will leave you scraping the pan for all of the zesty herbs and spices! Source: stokedathome https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/dcc14e9d-2893-4da4-bce9-c76e15652d6c/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T210154.497.png Main Courses - Lemony Chicken-Feta Meatball Soup With Spinach The chicken meatballs, flavored with feta and fresh dill, float in a soothing, spinach-infused broth with a hint of lemon, providing a comforting and refreshing meal option suitable for both lunch and dinner! Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup! Source: cooking.nytimes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/119cd2a1-3d8d-48c3-843b-7ebcb4a757c4/Nourishing+Homemade+Veggie+Soup+%2885%29.png Main Courses - Herby Green Minestrone This is the ideal recipe to prepare as spring emerges, with lingering grey clouds and rain ☁️, offering a balance of freshness, lightness, and flavor, yet providing a cozy and comforting experience simultaneously! Source: sarahsveganrecipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/098de978-9689-4845-b955-f5f091067bc4/Nourishing+Homemade+Veggie+Soup+%2880%29.png Main Courses - Cashew Thai Quinoa Salad with Peanut Ginger Sauce This baked shredded brussels sprout salad is tossed together with smashed baked potatoes and a creamy avocado dressing. Packed with herby flavor and easy to customize to your preference. This Cashew Thai Quinoa Salad takes only 15 minutes and is a colourful vegan meal perfect for a light lunch or dinner! Loaded with Thai inspired ingredients and dressed with a divine peanut ginger sauce, it's crunchy and full of flavour. Source: jessicainthekitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/db485f03-a2f2-42a0-8489-c516ee399624/Nourishing+Homemade+Veggie+Soup+%2846%29.png Main Courses - Sweet Potatoes with Spiced Mushrooms Every mouthful of these Loaded Sweet potatoes with Spiced Mushrooms, Herbed Yoghurt & Pickles hits you with flavor! ✨ Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6911098a-f44c-4760-aa27-419aeeccd3d4/Nourishing+Homemade+Veggie+Soup+%2819%29.png Main Courses - Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a meal I could NEVER get sick of. Cozy & comforting, flavorful, and even better…super easy and hands-off! ✨ Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes (during which time you can tackle some other chores, or maybe just have a glass of wine & relax ) Source: crowdedkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4a1244b3-726a-47d6-aeb5-22f25d982cea/Sonya+Socials+-+May+%2835%29.jpg Main Courses - Slow-Cooker Kale & Sausage Stew Turkey sausage gets transformed into this rich stew made with hearty winter vegetables like carrots, kale, and potatoes. Perfect for meal prep or family dinners, this stew comes together easily in the slow cooker. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f966a4c8-c4a3-4175-ab3a-d787da0f1616/Sonya+Socials+-+May+%2860%29.png Main Courses - Wild Rice Stuffed Acorn Squash Thanksgiving is approaching and if you're looking for a vegetarian or vegan main dish, this Wild Rice Stuffed Acorn Squash is perfect. It is colorful, flavorful, full of texture, and just as delicious as it is beautiful. Source: budgetbytes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f7904cf0-934a-4657-aee1-a4be83b36a73/Sonya+Socials+-+May.jpg Main Courses - Braised Chickpeas with Chard Another few-ingredient, scour-the-pantry recipe, coming in hot! Smoked paprika and jarred marinara sauce punch up a simple vegetarian dinner of tomato-y braised chickpeas with chard. ✨ Source: themodernproper https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/581ae58d-f5ba-474d-8ca4-3b0bacb81751/Sonya+Socials+-+May+-+2023-10-17T052247.448.png Main Courses - Butternut Squash Casserole This butternut squash casserole recipe is a veggie-fied version of favorite Thanksgiving food: stuffing! Roasted squash, leeks, and pearl onions fill it with texture and flavor. Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4426a796-4c51-4ced-9ae7-b070e9384860/Sonya+Socials+-+May+%2856%29.png Main Courses - Jalapeno Peach Chicken Jalapeno Peach Chicken is seasoned chicken thighs pan-fried and then smothered in a peach glaze with jalapeno peppers and fresh peaches. It has so much flavor and a definite kick to each bite! Source: iamhomesteader https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d58ed188-6544-4774-afbf-87b960b9fa1f/Sonya+Socials+-+May+%2853%29.png Main Courses - Butter-Less Alfredo with Peas A decadent no butter pasta that tastes great in :20minutes that feels special! Source: Minimalist Baker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7c6e8ae8-03b6-4f35-8244-29934a2789f2/Sonya+Socials+-+May+%2824%29.png Main Courses - Instant Pot Lentil Curry, Potatoes & Zucchini Save time and feed the family something Healthy! The internet is full of Easy recipes for Insta-Pot meals you can put together in less than :20 and have done when you get home.. OR Cook Several on a Sunday and store in Freezer Bags for the Week ! Ta Da! Source: Soveryblessed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cdec23c3-b2c0-4656-a0c8-ca3eeb7b3c78/Sonya+Socials+-+May+%2812%29.png Main Courses - Vegan Stuffed Shells This easy-to-make stuffed shells recipe delivers big smiles and full bellies when served up for meals. It’s definitely a vegan baked pasta dish the whole family loves. Source: Plantbasedonabudget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/711ac895-42ee-4e0b-95ff-06f5dc199cf2/Untitled+design+%2816%29.png Main Courses - Paleo Waldorf Salad Lettuce Wraps If you're not on the Paleo diet, feel free to trade out the lettuce wrap for a tortilla, egg wrap, cheese wrap, or any other wrap type. Source: Better Homes and Gardens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/97642f4b-e5cf-43cc-ba43-d6ed53fa0125/Sonya+Social+-+2023-04-04T162023.218.jpg Main Courses - Vegan Lemon-Garlic Mediterranean Quinoa (Salad OR Warm) Enjoy this pantry-friendly Greek/Mediterranean quinoa salad recipe warm or chilled. It's packed with protein, fiber, and lots of vegetables, including kale, white beans, tomatoes, and olives in a lemon-garlic quinoa dressing! Grain-free, gluten-free, dairy-free, vegan quinoa salad! Source: Plantbased on a Budget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e7d3f630-de09-4f6e-8849-fea36feceada/Sonya+Social+-+2023-03-01T021324.277.jpg Main Courses - Veggies in Hot Garlic Sauce Colorful and a bit of a kick! Perfect for our colder winter days! Lovers of takeaway-style sweet and sour Indo-Chinese dishes will love this vegan recipe. Source: Vegan Richa https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/11b2c8ea-e994-49b0-b70b-019b38854c73/Sonya+Social+-+2023-01-25T031557.059.jpg Main Courses - Mushroom “Fricassee” This one is so big on flavor! It’s a combo of savory, briny, sweet, and spicy which play off of each other deliciously with a great umami base. This is a great vegan main or side dish for all the ‘shroom lovers in your life and a proven crowd-pleaser for omnivores alike. Source: Feed the Swimmers https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/fef80334-b502-40ca-bce2-ef87548cd07b/814bde02-6c3c-55fc-f586-bfd66059d0b1.jpg Main Courses - Lemony Artichoke Angel Hair What a weeknight winner this recipe is! In less than 30 mins start to finish you have dinner on the table. This recipe can be made with legume-based pasta too if you prefer a gluten-free or grain-free option! Source: My New Roots Grow https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/00a67a3d-e0cc-4a6e-93a3-b4ec566cef6a/Sonya+Social+-+2022-12-31T011305.102.jpg Main Courses - Golumpki - Stuffed Polish Cabbage (Gołąbki) Golumpki or Gołąbki are Polish cabbage rolls that are stuffed with a mixture of beef, pork, rice, and seasoning.! Source: Foodfolksandfun https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c8866300-ee01-4997-a6df-cb99420736c3/Sonya+Social+-+2022-11-18T060845.623.jpg Main Courses - Thanksgiving Egg Rolls Thanksgiving Egg Rolls are made with a combination of leftover mashed potatoes, stuffing, and turkey, and then served with a side of gravy for one of the most creative and delicious recipes using Thanksgiving leftovers! Source: A Mindfullmom https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1665572215225-EC5SC9FTZLCVCEZJCXQG/Sonya+Social+%2879%29.png Main Courses - Cozy Veggie Korma A boatload of comforting vegetables like potatoes, bell peppers, and green beans, and a creamy golden sauce with onion, garlic, ginger, warming spices. So comforting! Source: Pinch of Yum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1663842302890-TCQEBQT9U47SYC0D0RXP/Sonya+Social+%2858%29.png Main Courses - Vegan Mushroom Stew over Mashed Potatoes Served with creamy roasted garlic and chive mashed potatoes, it's vegetarian comfort food at its finest! Source: crowdedkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1664372843300-K515F1KJ5MOA0552AAAC/Sonya+Social+%2868%29.png Main Courses - Spinach, Lima Bean & Crispy Pancetta Pasta I opt for fresh spinach pasta here--it cooks quickly and adds a pop of color. Cooking lima beans in pancetta drippings infuses them with flavor! Source: Eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1662033677113-907S5B0VR9DXAKXBWMBT/Sonya+Social+%2867%29.jpg Main Courses - Chickpea and Kale Curry New friend and long-time vegetarian Darlene share this recipe with us! Embracing the comfort of Indian flavors with a 25-minute curry that also happens to be vegan. Source: Cooking Light https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1659521422835-ZP94JQ2ERSWUW5OW9TFS/Sonya+Social+%2844%29.jpg Main Courses - Mediterranean Roasted Vegetables Barley A super-food kinda day over here! This roasted vegetable barley recipe is prepared Mediterranean-style...chockful of flavor, texture, and goodness. Bonus, you can make this ahead as part of your meal-prep! Source: The Mediterranean Dish https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655981415445-E8LTQEEUJAM8X10OD3OA/Sonya+Social+%2814%29.jpg Main Courses - Summer Squash Pasta with Green Goddess Dressing This is what I want my summer dinners to be full of: healthy pasta with delicious sauce that makes me feel as light as a feather. Source: A Cozy Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1651654040031-JA92E73DFWR4FD9CO8QG/Sonya+Social+%2826%29.png Main Courses - Grain Bowls with Smoky Tofu & Pumpkin Seed Sauce A gluten-free and vegan bowl recipe with sweet potato, brown rice, kale, smoky tofu, and creamy lime pumpkin seed sauce. This naturally nutritious meal is appealing on all levels, and to all palates. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649645794615-3TO5VDW2WML9BE1D9J4Z/Food+for+the+month+and+Recipes+%2816%29.png Main Courses - Crispy Smashed Potatoes with Ginger-Tahini Dressing The most perfect crispy smashed potatoes get drizzled with a tangy, slightly sweet, and nutty ginger-tahini dressing and then topped with fresh mint, cilantro, chili peppers, and roasted peanuts. An addictive blend of textures and gourmet Asian-inspired flavors. Source: https://rainbowplantlife.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1650244452515-RH6PSM5GLE30RPSG5JUM/Food+for+the+month+and+Recipes+%2817%29.png Main Courses - Brie, Asparagus & Prosciutto Bundles In need of an easy appetizer? These asparagus bundles couldn’t be easier. Flaky, buttery puff pastry and brushed all over with salted honey butter to make it super addicting. Source: https://www.delish.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623669419125-GQXL7RFSNC41OFI7D0SW/1.png Main Courses - Whole30 Breakfast Casserole If you’re an eggs-and-sausage, savory breakfast person, you’ll love this make-ahead, perfect-for-Sunday-meal-prep Whole30 breakfast casserole that will keep you full for hours! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1623672879624-FIWR1N2VB4E0OGBF4IZU/1.jpg Main Courses - Shrimp Alfredo with Hearts of Palm Pasta This Shrimp Alfredo with Hearts of Palm Pasta goes from kitchen to table in just fifteen minutes. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624960116981-1OYZ13TJ9JF93KDWKLUD/Untitled.png Main Courses - Tomato & Basil Quinoa You won’t believe how simple and delicious this meal is! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638239621214-DO3W4A5KJ7VCBRENE3D8/1.jpg Main Courses - Lemon Garlic Chicken and Asparagus Skillet Simple one-skillet meals, like this Lemon Garlic Chicken and Asparagus, are my weeknight workhorses! This recipe requires just a handful of real whole foods, one pan, and 30 minutes. It's simple and filling and it tastes awesome. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628069128347-G9TCOJ5ABZVIFIMGNYP9/summer-squash-recipe-818x1024.jpg Main Courses - Lemony Summer Squash Orecchiette This lemony summer squash pasta is a great easy summer meal! If you don't have summer squash on hand, another seasonal vegetable would be equally delicious. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1628587615424-7RWLN9HZYUHCLL3LBO7Q/vegetarian-tacos-846x846.jpg Main Courses - Vegetarian Tacos with Avocado Sauce Looking for a fun dinner? Make vegetarian tacos! These easy vegetarian tacos are filled with black beans, roasted vegetables, and a delicious creamy avocado tomatillo sauce. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630318605583-C734CK3OVDW9XOGXGPPD/Capture2.jpg Main Courses - Brothy Pinto beans with roasted Poblano Was it my trip to Southern California recently? My friend's mother-in-law's weekly pot of beans warm, and welcoming after a long day at work? Or my daughter (back to co-house with us) Covid cooking her weekly pot of beans from our vegetable trimmings weekly ? Either way..... beans have grown in my heart, signaling a welcoming warm simplicity and nourishment. I found this recipe in my Daily Good newsletter (I'm obsessed with) and thought I'd share it with you. ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630564898370-QJSU0JXXHSUB4HYB40FL/Capture2.jpg Main Courses - Roasted Poblano Chiles Stuffed With Cheesy Butternut Squash Quinoa + Pepita Crema This recipe begins with roasted poblano peppers stuffed with cheesy quinoa, caramelized onions and butternut squash, and ends with a creamy pumpkin seed sauce kissed with lime and cumin ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632708689228-KZCC98G4WLCHVRCOW8MJ/img6.jpg Main Courses - Asparagus Polenta Bowls with Sautéed Greens and Ricotta This recipe lends itself to variation – sub in your favorite greens or sautéed vegetables or top with an egg or the protein of your choice Source: https://www.mydarlinglemonthyme.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633921345227-LIVULMFXDGGCG98LZK0E/img+9.JPG Main Courses - Creamy Pumpkin Spaghetti With Garlic Kale This is the craziest good combination! Spicy turkey, creamy pumpkin sauce, and pasta! Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635169079060-RJKXI33UPFTPXZDZ3Q3U/img5.jpg Main Courses - Butternut Squash + Spinach Pasta This Butternut Squash Spinach Pasta is such an easy recipe and is so flavorful you’ll be adding it to your weekly dinner menu. With simple ingredients, you will have this gluten-free, vegan pasta dish on your table in just 25 minutes! Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1636426044633-86S8CWHZCFB7GD5BZPW8/IMG_7287.jpg Main Courses - Roasted Vegetable Bowls With Green Tahini Eating healthy food, easy and fast! Try this recipe! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce! Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637553757247-OIXN3AP6L0K1EXAII2DA/Mushroom-Bowls-2.jpg Main Courses - Amazing Mushroom Bowls with Kale Pesto Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and a dollop of kale pesto, all served over rice. Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638238547299-2S7W2YGR7CEJR69FDD09/Screenshot+2021-11-29+185908.png Main Courses - Eggplant and Zucchini Lasagna Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and a dollop of kale pesto, all served over rice. Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639009951444-KW5ZLXDVW7N8FUN6SX8Y/Food+for+the+month+and+Recipes+%2810%29.png Main Courses - Harissa, Squash, and Chickpea Stew with Crispy Kale Chips This recipe, including the kale chips to garnish, comes together in under 30 minutes. It’s a complete-meal bowl that you’ll be able to enjoy on weeknights, weekends, and for lunch! Source: http://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641734801733-HS8H3NCJJ9YVKPDC8ALN/aa.jpg Main Courses - Vegan Pie With Creamy Leeks and Mushrooms Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642997555006-NJ83GII8H295TCRJJP2Q/Food+for+the+month+and+Recipes+%2814%29.png Main Courses - Vegan Red Lentil Curry This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644290917274-APSCK8GABAUVL7E6UF21/Food+for+the+month+and+Recipes+%283%29.png Main Courses - Mexi meal that takes 20 min. I keep refried beans, black beans and a ham steak ready for this quick fix meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644892608985-8IB0OEPDLLRDTSX7JK5M/Food+for+the+month+and+Recipes+%285%29.png Main Courses - Eggplant Meatballs over Cauliflower Puree and Pesto! Serve this over cauliflower puree and pesto and it is the perfect healthy meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1645512381603-WMKB0XJLE3TUS3MAYP0V/Food+for+the+month+and+Recipes+%286%29.png Main Courses - Creamy Lemon Asparagus Pasta This Creamy Lemon Asparagus Pasta is a vegan spin on Spaghetti al Limone. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (no cream or flour). Source: https://rainbowplantlife.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647302490139-EF3375ZB584HZ4QHX0CN/Food+for+the+month+and+Recipes+%2813%29.png Main Courses - Brussels Sprouts Tacos Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647939263727-1X9ZTCSPD0UFWTH7GVVW/Food+for+the+month+and+Recipes+%2814%29.png Main Courses - Mediterranean Pasta w/ Roasted Peppers & Artichokes A quick and easy pasta dish that uses staples you probably already have in your pantry. Flavorful and hearty without weighing you down! https://www.veggieinspired.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1648557257319-7YW07Q6T8T1FW5WMUJUQ/Food+for+the+month+and+Recipes+%2814%29.png Main Courses - Miso Glazed Eggplant Definitely give this a shot, either as a stand-alone dish or alongside some garlic rice. https://burrataandbhaturas.com/ https://www.insightwellness.coach/spiced-zucchini-soup daily 0.75 2025-10-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2c46b00c-d174-45c3-be5d-cb53fd6f205f/jan+-+2025-10-22T025526.318.png Spiced Zucchini Soup - Spiced Zucchini Soup Ingredients: 2 tablespoons coconut oil or olive oil 1 small yellow or red onion, finely chopped Kosher salt, freshly ground pepper 1 teaspoon cumin seed or fennel seed (or half and half) ¼ teaspoon ground turmeric Pinch crushed red pepper flakes, optional 2 pounds zucchini or yellow summer squash, grated on a box grater ¾ cup yellow or red lentils or jasmine or basmati rice 6–8 cups vegetable or chicken broth or water plus better than bouillon 1 lemon, halved for squeezing over Yogurt, herbs and/or prune puree (if you’re feeding a baby), optional Instructions: Heat coconut oil in a large pot over medium heat. Add onion and season with salt and pepper. Cook, stirring occasionally until totally softened and starting to fry lightly at the edges, 10–12 minutes. Add cumin, turmeric and crushed red pepper flakes, if using. Cook a minute or two to toast and bloom the spices in the fat. Add zucchini and season again with salt and pepper. Cook, stirring occasionally, until the zucchini has softened completely and shrunk by nearly half (this is the liquid evaporating and the flavors concentrating). Add the lentils or rice and 6 cups of broth (start there, you can always add more). Bring to a simmer and reduce heat to medium low. Cook, stirring occasionally, until the lentils (or rice) are fully cooked (25-35 minutes), perhaps overcooked (a good thing here) and soup is nicely thickened to your liking. Perhaps that's brothier, or more puree-like– either which way, you can always simmer longer or add more broth to suit your needs. To serve, season again with salt and pepper, swirl in some yogurt if you want, top with herbs if you have, and a squeeze of lemon (a must). DO AHEAD: Soup can be made 5 days ahead, stored sealed and refrigerated. https://www.insightwellness.coach/nourishing-soups daily 0.75 2026-01-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b35da8b4-7487-444a-828a-e864ea7019e7/Sonya%27s+social+media+%2816%29.jpg Nourishing Soups - Golden Soup Cozy, bright, and healing with power-foods like turmeric, cauliflower, and cashews. Topped with crispy chickpeas. Super creamy and SO GOOD. Source: pinchofyum https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c446844e-2bdb-4fe7-b63f-c871f3657ff0/jan+-+2025-10-22T025526.318.png Nourishing Soups - Spiced Zucchini Soup Spiced, simple, and soul-warming, it’s the perfect way to welcome chilly nights and slower meals. ✨ Source: alisoneroman https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6b4affcd-92b2-45c5-ae74-9986e570f465/WE+DON%27T+CONTROL+%2848%29.png Nourishing Soups - Zingy Peas and Butter Bean Bowl Who knew half a can of beans could be this delicious? Try this zingy peas & butter bean bowl today! Source: gigigoesvegan https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4379db23-5c48-4853-8f78-51052ed8e13d/WE+DON%27T+CONTROL+%2827%29.png Nourishing Soups - Vegan Bean and Vegetable Soup This is the perfect weeknight dinner and leftovers make a delicious, protein-rich lunch! ✨ Source: cookingforpeanuts https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a5e5dbd1-b5e4-4c63-91f4-6d5fe4a8a23f/Copy+of+Nourishing+Homemade+Veggie+Soup+%2848%29.jpg Nourishing Soups - Butternut Squash Carrot Soup This butternut squash and carrot recipe is a game-changer! It's a budget-friendly sheet pan meal that's ready in under an hour, making it the perfect fall and winter treat. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3db2ede8-5671-4296-8d4b-ec331feedc1c/Copy+of+Nourishing+Homemade+Veggie+Soup+%281%29.png Nourishing Soups - Marry Me Chickpeas This one-pan recipe puts a vegan twist on the viral comfort food, Marry Me Chicken! Get ready to fall in love with this indulgent 15-minute meal. Source: noracooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/dcc14e9d-2893-4da4-bce9-c76e15652d6c/Nourishing+Homemade+Veggie+Soup+-+2024-04-16T210154.497.png Nourishing Soups - Lemony Chicken-Feta Meatball Soup With Spinach The chicken meatballs, flavored with feta and fresh dill, float in a soothing, spinach-infused broth with a hint of lemon, providing a comforting and refreshing meal option suitable for both lunch and dinner! Serve any leftovers with a fresh squeeze of lemon juice to brighten the soup! Source: cooking.nytimes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/119cd2a1-3d8d-48c3-843b-7ebcb4a757c4/Nourishing+Homemade+Veggie+Soup+%2885%29.png Nourishing Soups - Herby Green Minestrone This is the ideal recipe to prepare as spring emerges, with lingering grey clouds and rain ☁️, offering a balance of freshness, lightness, and flavor, yet providing a cozy and comforting experience simultaneously! Source: sarahsveganrecipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bbcb95b2-9486-4745-8997-b295d267db82/Nourishing+Homemade+Veggie+Soup+%2824%29.png Nourishing Soups - Green Curry Cauliflower Soup (Vegan) Green Curry Cauliflower Soup is a nourishing, hearty one-pot meal that will warm you from the inside out. Enjoy this curried cauliflower soup for make-ahead lunches or easy weeknight dinner. ✨ Source: dishingouthealth https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6911098a-f44c-4760-aa27-419aeeccd3d4/Nourishing+Homemade+Veggie+Soup+%2819%29.png Nourishing Soups - Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a meal I could NEVER get sick of. Cozy & comforting, flavorful, and even better…super easy and hands-off! ✨ Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes (during which time you can tackle some other chores, or maybe just have a glass of wine & relax ) Source: crowdedkitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/37c806e0-5d3d-46bf-8ad5-15679ef17d89/Nourishing+Homemade+Veggie+Soup+%2812%29.png Nourishing Soups - Red Lentil Soup with Vegetables and Herbs This Red Lentil Soup has great protein and fiber that makes it heart-healthy and a super support for your gut health! ✨ Tasty, inexpensive, and nutritious, this soup has tons of flavor from spices like cumin, garlic, and chili powder, with natural sweetness from sweet potatoes and carrots. The broth is INCREDIBLE, especially after stirring in some fresh lemon juice and herbs at the end! Source: bowlofdelicious https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/52391fb8-ae39-4536-b0a0-4d0aa9242ca3/Untitled+design+%281%29.png Nourishing Soups - Chicken Pot Pie Soup Healthy Chicken Pot Pie Soup is total comfort food! ✨ Made in your instant pot, crockpot or on the stove – this yummy soup is so easy & yummy! Easy to make and SO cozy – you’ll love how creamy and tasty this chicken pot pie soup is while being completely dairy free, paleo and Whole30 friendly! Source: thecleaneatingcouple https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/47891693-aff7-438e-8bdc-e6dac51b70d3/Sonya+Socials+-+May+%2843%29.jpg Nourishing Soups - Nourishing Homemade Veggie Soup Nourish your body with this delicious homemade veggie soup! Source: cleanfoodcrush https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/03a8b7a9-08cd-49f4-98d5-709118440940/Sonya+Socials+-+May+%2839%29.jpg Nourishing Soups - Green Goddess Soup This green goddess soup is no exception – it combines a beautiful creamy texture with explosive flavor! It utilizes broccoli stems and a ton of aromatic green vegetables! Source: plantyou https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/4a1244b3-726a-47d6-aeb5-22f25d982cea/Sonya+Socials+-+May+%2835%29.jpg Nourishing Soups - Slow-Cooker Kale & Sausage Stew Turkey sausage gets transformed into this rich stew made with hearty winter vegetables like carrots, kale, and potatoes. Perfect for meal prep or family dinners, this stew comes together easily in the slow cooker. Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/cd450b6e-3488-433d-98f6-fb88871f9a9a/Sonya+Socials+-+May+%2830%29.jpg Nourishing Soups - Lemony Garlic Chicken and Orzo Soup I'm BIG on soups this whole winter season for their warmth, ease, and ability to play with ingredients to customize them. Try the recipe as is full of lemon and garlic to boost your immunity as well as fill your home with a cozy aroma. Source: halfbakedharvest https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d3c902a2-16ec-4e27-91f6-15e58904d311/Sonya+Socials+-+May+%2823%29.jpg Nourishing Soups - Easy Wonton Soup This easy-to-make soup is perfect for any time of the year. The delicate wontons filled with savory ingredients float in a flavorful broth, creating a comforting and satisfying dish. Give it a try and enjoy a bowl of homemade wonton soup today! Source: healthyeatingfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/029d1129-8ef1-47bd-9cde-9b2421a909c6/Sonya+Socials+-+May+%2821%29.jpg Nourishing Soups - One Pot Carrot Lentil Soup This soup is packed with healthy veggies, lentils and tons of flavor! Source: hungryhappens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e7d3f630-de09-4f6e-8849-fea36feceada/Sonya+Social+-+2023-03-01T021324.277.jpg Nourishing Soups - Veggies in Hot Garlic Sauce Colorful and a bit of a kick! Perfect for our colder winter days! Lovers of takeaway-style sweet and sour Indo-Chinese dishes will love this vegan recipe. Source: Vegan Richa https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8e406c6f-4f11-4881-ae89-f565971be55e/aeb4dd9c-ed50-27f9-9812-d49fc59b34c8.jpg Nourishing Soups - Pea Soup with Sun-Dried Tomatoes Simple clean ingredients create a hearty soup that tastes even better the next day! Vegan and gluten-free. Source: Feasting at Home https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0fc25d8b-e6fa-4356-98fe-eb5e478c4724/Sonya+Social+%2899%29.jpg Nourishing Soups - Skinny Slow Cooker Potato Soup This loaded potato soup is made entirely in the slow cooker and tastes just like a loaded baked potato, yet is lightened up so you can have a guilt-free bowl! Source: The Chunky Chef https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1667388362913-P90U8FY9UTEYBP3P01JP/Sonya+Social+%2887%29.jpg Nourishing Soups - Heirloom Carrot Ginger Soup This delicious recipe made from roasted heirloom carrots and freshly minced ginger makes a flavorful and healthy vegan soup recipe without all the gimmicks! Allow carrots to shine with the kick of ginger for a healthy spin on classic carrot ginger soup! Source: Healthy Maven https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1666763613294-MYZ5WYRO1N99E6PINYHX/Screenshot+2022-10-25+231001.jpg Nourishing Soups - Roasted Butternut Squash Carrot Soup Learn how to cut a butternut squash with confidence and make this deliciously easy, 100% made-from-scratch! It's thick and creamy, gluten-free, vegan, and loaded with plant-based nutrients! Source: Healthy Little Vines https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1666176072989-F3FK7YLBALFFJ97QRZ5H/Sonya+Social+%2885%29.jpg Nourishing Soups - Minestrone Soup This vegetarian minestrone soup recipe is my take on classic Italian vegetable soup. It's hearty, fresh, and flavorful - just add crusty bread to make it a meal! Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1655291038036-2H231L95BCI8IL5SRTGF/Sonya+Social+%282%29.jpg Nourishing Soups - Authentic Gazpacho Recipe – The Best Spanish Gazpacho The best Spanish gazpacho recipe I've ever tried. This authentic gazpacho is a blend of different vegetables with olive oil, vinegar, and salt. Source: https://spanishsabores.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1626337291642-HV2ZT2XFBV481PTSV9WM/carrot+ginger+soup.png Nourishing Soups - Carrot Ginger Soup This easy to make one-pot soup is one of our favorites to prepare once, eat twice the second time chilled with fresh Basil leaves on top! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632708689228-KZCC98G4WLCHVRCOW8MJ/img6.jpg Nourishing Soups - Asparagus Polenta Bowls with Sautéed Greens and Ricotta This recipe lends itself to variation – sub in your favorite greens or sautéed vegetables or top with an egg or the protein of your choice Source: https://www.mydarlinglemonthyme.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635830578569-M6DV3LMFMOV0R68IC45D/IMG_7287.jpg Nourishing Soups - Acorn Squash Soup This acorn squash soup is the perfect answer to a cold fall night. It's smooth and creamy and served with a cheesy grilled cheese. Source: https://www.acozykitchen.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639009951444-KW5ZLXDVW7N8FUN6SX8Y/Food+for+the+month+and+Recipes+%2810%29.png Nourishing Soups - Harissa, Squash, and Chickpea Stew with Crispy Kale Chips This recipe, including the kale chips to garnish, comes together in under 30 minutes. It’s a complete-meal bowl that you’ll be able to enjoy on weeknights, weekends, and for lunch! Source: http://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639451500207-MP4RR8W75MGYBKKQCTPZ/Screenshot+2021-12-13+195253.png Nourishing Soups - Crispy Cauliflower Gnocchi with Parmesan Pea Purée This Crispy Cauliflower Gnocchi with Parmesan Pea Purée is vegan, gluten-free, and grain-free friendly. Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641278838014-FB0V9P77J0DZGYZO2L1S/aa.jpg Nourishing Soups - Brown Butter Soy Sauce Mushrooms The combination of brown butter and soy was incredible! You could even add other veggies to this, like asparagus or broccoli. Source: https://burrataandbhaturas.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641734801733-HS8H3NCJJ9YVKPDC8ALN/aa.jpg Nourishing Soups - Vegan Pie With Creamy Leeks and Mushrooms Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642394648970-A6S29C3JK1KTGHGVJ7YR/Screenshot+2022-01-16+213746.png Nourishing Soups - Vegetable Cabbage Soup This hearty soup is infinitely adaptable. Don't love white beans? Add chickpeas instead! Not into celery? Leeks would be great here, too. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642997555006-NJ83GII8H295TCRJJP2Q/Food+for+the+month+and+Recipes+%2814%29.png Nourishing Soups - Vegan Red Lentil Curry This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1643680972229-1WL3ET5DPEKXUQA8QBVV/Food+for+the+month+and+Recipes+%281%29.png Nourishing Soups - Sauteed Tenderstem with Garlic Mushrooms If you’re looking for a seriously tasty side dish for dinner, then you need to try this! It’s stress-free cooking and is ready in under 20 minutes, with minimal effort. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644290917274-APSCK8GABAUVL7E6UF21/Food+for+the+month+and+Recipes+%283%29.png Nourishing Soups - Mexi meal that takes 20 min. I keep refried beans, black beans and a ham steak ready for this quick fix meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644892608985-8IB0OEPDLLRDTSX7JK5M/Food+for+the+month+and+Recipes+%285%29.png Nourishing Soups - Eggplant Meatballs over Cauliflower Puree and Pesto! Serve this over cauliflower puree and pesto and it is the perfect healthy meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1645512381603-WMKB0XJLE3TUS3MAYP0V/Food+for+the+month+and+Recipes+%286%29.png Nourishing Soups - Creamy Lemon Asparagus Pasta This Creamy Lemon Asparagus Pasta is a vegan spin on Spaghetti al Limone. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (no cream or flour). Source: https://rainbowplantlife.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646129694121-9DBJQ2SGK6X4VPV1KM2W/Food+for+the+month+and+Recipes+%288%29.png Nourishing Soups - Maple Sriracha Cauliflower The perfect side dish! This Maple Sriracha Cauliflower has a sweet maple flavor and a little kick from the sriracha and secret ingredient bourbon! It's easy to make in just 30 minutes and is perfect all year round! Plant-based, vegan, gluten-free. Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646621457164-J0HD2XNS7G0KUCSO4Q1W/Food+for+the+month+and+Recipes+%2812%29.png Nourishing Soups - Tomato and Black Olive Ricotta Crostini An easy ricotta crostini recipe to enjoy as an appetizer or light lunch. Ricotta is mixed with black olives and spread on garlic toast; it’s all topped with tomatoes, arugula, and a balsamic glaze (1-ingredient recipe included). Source: https://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647302490139-EF3375ZB584HZ4QHX0CN/Food+for+the+month+and+Recipes+%2813%29.png Nourishing Soups - Brussels Sprouts Tacos Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647939263727-1X9ZTCSPD0UFWTH7GVVW/Food+for+the+month+and+Recipes+%2814%29.png Nourishing Soups - Mediterranean Pasta w/ Roasted Peppers & Artichokes A quick and easy pasta dish that uses staples you probably already have in your pantry. Flavorful and hearty without weighing you down! https://www.veggieinspired.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1648557257319-7YW07Q6T8T1FW5WMUJUQ/Food+for+the+month+and+Recipes+%2814%29.png Nourishing Soups - Miso Glazed Eggplant Definitely give this a shot, either as a stand-alone dish or alongside some garlic rice. https://burrataandbhaturas.com/ https://www.insightwellness.coach/cauliflower-salad-with-dates-pistachios daily 0.75 2025-10-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d79f2c55-69e9-4397-9c31-6586da1051a8/jan+%2899%29.png Cauliflower Salad with Dates & Pistachios - Cauliflower Salad with Dates & Pistachios Ingredients: 1 tsp lemon zest 2 Tbsp lemon juice 1 Tbsp olive oil 2 tsp maple syrup 1/2 tsp Dijon mustard 1/2 tsp sea salt 1 small-medium head cauliflower, leaves and stem removed (1 small-medium head yields ~5 cups or 450 g sliced) 1/3 cup pitted dates, diced into 1/8-1/4 inch pieces (we used medjool) 1/3 cup chopped pistachios (we used roasted salted // or sub pine nuts) 1/3 cup chopped fresh parsley (or sub fresh cilantro) Instructions: To a large mixing bowl, add lemon zest, lemon juice, olive oil, maple syrup, Dijon mustard, and sea salt. Whisk well to combine. Next, thinly slice the cauliflower using a mandolin or sharp knife (we like to cut vertically in thin slices, including some of the core — see photo — to help keep the pieces together). Place the thinly sliced cauliflower, dates, chopped pistachios, and parsley into the dressing and toss to combine. Best when fresh, but leftover salad will keep in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly. Nutrition Information Serving: 1 (~3/4 cup serving) Calories: 130 Carbohydrates: 19.7 g Protein: 3.3 g Fat: 5.6 g Saturated Fat: 0.8 g Polyunsaturated Fat: 1.2 g Monounsaturated Fat: 3.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 259 mg Potassium: 433mg Fiber: 3.4 g Sugar: 14.1 g Vitamin A: 54 IU Vitamin C: 43 mg Calcium: 42 mg Iron: 0.9 mg https://www.insightwellness.coach/wellness-snack-bites daily 0.75 2026-03-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1649297625006-DQGM0G35NDUEO3OCCYD1/Buffer+Posting+III+%2896%29.png Wellness Snack Bites - Sharing a Protein Ball Recipe! A perfect grab and go snack! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1472ec10-afa9-4718-b72c-f65c849cdda9/Sonya%27s+social+media+%2871%29.jpg Wellness Snack Bites - Cottage Cheese Protein Peanut Butter Balls It’s almost Easter … how about a treat for yourself too? High-protein, low-sugar, and fridge-friendly—these cottage cheese peanut butter balls are an easy, naturally sweet treat packed with protein in every bite. Source: Nourishwithjass https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/6e83a7a1-697a-4be3-a55e-724ed0f33066/Sonya%27s+social+media+%2853%29.jpg Wellness Snack Bites - BBQ Jackfruit Sandwich These BBQ Jackfruit Sandwiches are the ultimate party food They’re easy to make ahead and have a wonderful meaty texture with a spicy, smoky flavor. Source: loveandlemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9eab4ab9-e7c4-40c7-8d6e-864ac38168dc/Sonya%27s+social+media+%2827%29.jpg Wellness Snack Bites - Egg & Chilli Crisp Bagel See how fast and effortlessly this tasty egg, chili crisp, and bagel sandwich comes together—and guess how soon you’ll be heading to your kitchen to make one! Source: emilyontoast https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/b449337b-2bde-45bd-9aae-60889647d7b0/Sonya%27s+social+media+%286%29.jpg Wellness Snack Bites - The Very Best Granola This delicious healthy granola recipe is naturally sweetened with maple syrup (or honey). It’s made with oats, coconut oil and your favorite nuts and fruit. Make it your own! Recipe yields about 8 cups granola, enough for about 16 half-cup servings. Source: cookieandkate https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1e254acb-9c0d-499b-97a7-0675cca14c13/Sonya%27s+social+media+%2839%29.png Wellness Snack Bites - Simple Tofu Quiche The simplest tofu quiche on the block — made with just 10 cozy ingredients. A golden hash brown crust keeps it gluten-free, vegan, and festive-season friendly. Perfect for holiday brunches, potlucks, or those chilly nights when “brinner” feels like a warm little gift to yourself. Source: minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8bcb10a6-9f46-4930-b681-b14ee2a851af/Sonya%27s+social+media+%2812%29.png Wellness Snack Bites - Flax Glow Balls Enjoy these no-bake bites ✨ naturally sweet, refined-sugar-free, and boosted with a delicious dose of fiber. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e9ebaad9-b868-4581-9085-7b2c5ba8cd22/ChatGPT+Image+Oct+20%2C+2025%2C+02_36_34+AM.png Wellness Snack Bites - Healthy Pumpkin Bars You can quickly stir together this Healthy Pumpkin Bars recipe (with oatmeal and low added sugar) for breakfast, snack time, or even dessert. The method is so quick and easy and the result is moist and full of pumpkin goodness. Win, win! Source: feelgoodfoodie https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2f328bdb-8431-4975-9f18-c4a01e1aa491/jan+-+2025-10-10T015400.379.png Wellness Snack Bites - Jack Skellington Rustic Apple Galette BOO! Check out this recipe for your upcoming Halloween gathering! Source: jessiedaye https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/efabeb2c-caa1-49e4-a23b-5a58f86a4319/jan+%2883%29.png Wellness Snack Bites - Carrot Cake Baked Oatmeal with High Protein Icing Cake for breakfast? Yes please — especially when it's this good for you! Say hello to Carrot Cake Baked Oatmeal topped with high-protein icing Sweet, satisfying, and secretly packed with gains. Who’s in for a slice of the healthiest indulgence ever? Source: @that.veganbabe https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/33d0b07c-8bfd-4b99-b930-4e8b92c1285e/jan+%2874%29.png Wellness Snack Bites - 3 Ingredient Yogurt Cake This healthy, high-protein yogurt cake lands right between a flan and a Basque cheesecake. And guess what? It only takes three ingredients! Source: themodernnonna https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e54ac9e4-803e-4c81-8d79-cdfe362f0edc/jan+%2833%29.png Wellness Snack Bites - Greek Spinach and Feta Pie This Greek savory spinach pie, known as Spanakopita, makes a deliciously indulgent addition to any summer dinner menu. ☀️ It’s crispy and flaky on the outside, cheesy and tender on the inside. Source: theplantbasedschool https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/aeb07db1-22f0-44b2-983d-8571bbf78e93/WE+DON%27T+CONTROL+%2856%29.png Wellness Snack Bites - Spinach & Feta Quiche with Sweet Potato Crust Brunch at my house Sunday. BYOB Source: eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c2496926-8e1a-47c5-aaef-b9c6528a8c10/WE+DON%27T+CONTROL+%2852%29.png Wellness Snack Bites - Spinach & Feta Lentil Bread Now this looks fantastic! ✨ Agree? Or Disagree? Source: thyme_4_cooking https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0e2910a1-dd7e-4f4c-a35d-a9ae37a920d6/WE+DON%27T+CONTROL+%2838%29.png Wellness Snack Bites - Sweet Potatoes with Egg Sweet potatoes & egg—next-level delicious! ✅ Quick & easy ✅ Super tasty ✅ Nutrient-packed Try it & thank me later! Source: eatinghealthyfeed https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/084d734e-9b86-4e38-ac6b-7570cd7d1f6a/WE+DON%27T+CONTROL+%2825%29.png Wellness Snack Bites - Fondant Potatoes Crispy on the outside and meltingly creamy within, Fondant Potatoes are a classic French side dish that’s restaurant-worthy but easy to make at home. Source: pinchandswirl https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1cfae84-5312-4cd2-a732-5da68803db38/WE+DON%27T+CONTROL+%288%29.png Wellness Snack Bites - Creamy Spinach Avocado Dip This creamy spinach avocado dip is super easy and seriously tasty! Source: theblendergirl https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c6ab5154-5b71-43e5-b9c2-57047d88f994/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-13T015200.357.jpg Wellness Snack Bites - Blueberry Oatmeal Muffins These blueberry oatmeal muffins are simple, wholesome, and satisfying. Made with blueberries, oats, and zero refined sugar, you can feel good eating one or two, or three! Find the easy muffin recipe right here. Source: sallysbakingaddiction https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/eaff5258-5fd4-4eb4-9437-696a28f0143f/Copy+of+Nourishing+Homemade+Veggie+Soup+-+2025-01-05T040351.430.jpg Wellness Snack Bites - Cranberry Pecan Goat Cheese Balls These 5-ingredient mini goat cheese balls are a flavorful blend of pecans, dried cranberries, fresh thyme, and honey. Bursting with rich taste and vibrant holiday colors, this easy-to-make party appetizer is both festive and convenient. This recipe is vegetarian, gluten-free, and baked, not fried! Source: walderwellness https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/88840745-4d4a-4ee9-b6d7-055fa22b03a0/Copy+of+Nourishing+Homemade+Veggie+Soup+%2877%29.jpg Wellness Snack Bites - Turkey Cranberry Sandwich with Stuffing This turkey cranberry sandwich with stuffing is a classic post-Thanksgiving must. Slices of sturdy bread, mayo, cranberry sauce, turkey, stuffing, and gravy! Source: leitesculinaria https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/72961e25-6d3a-49fc-bede-143f4e57766d/Copy+of+Nourishing+Homemade+Veggie+Soup+%283%29.jpg Wellness Snack Bites - Cottage Cheese Chocolate Pudding A tasty Dessert that packs protein ,fiber and tastes great, BUT THATS NOT ALL IT CAN DO! A simple ingredient swap can help reduce hot flushes, alzheimer's , diabetes, breast and colon cancers! Source: rachlmansfield https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5045e0d4-f6bc-45b2-9274-b9cc9742d62f/Nourishing+Homemade+Veggie+Soup+-+2024-07-06T203134.816.png Wellness Snack Bites - White Beans on Toast This is Perfect for a hearty snack or for a light and satisfying dinner! ✨ Serve this simple sophisticated white bean with garlic, broccoli rabe, and parmesan cheese on crusty bread! Source: acouplecooks https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d72e9254-bf33-466d-8715-7bd4f0fc9392/Nourishing+Homemade+Veggie+Soup+-+2024-06-21T070554.487.png Wellness Snack Bites - Sleep Tight Kiwi Chamomile Try this simple and sweet mocktail recipe made with kiwi, mint, chamomile, and pineapple to help you sleep tight! Source: avocadogreenmattress https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/85190251-a9fb-42b0-a07d-99e3dd7b7d6b/Nourishing+Homemade+Veggie+Soup+-+2024-05-14T231148.990.png Wellness Snack Bites - Egg Salad with a Twist Time to Shake It Up a bit! Sneak some salted apple into your next egg salad sandwich! Will you try this one? Source: simplyrecipes https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/20f72862-448f-4702-b508-7841460880b1/Sonya+Socials+-+May+-+2023-10-10T005518.165.png Wellness Snack Bites - Healthy Pumpkin Banana Bread (Paleo, Gluten Free) Moist, fluffy, and delicious gluten free pumpkin banana bread! It’s an easy recipe with wonderful Fall spices to elevate your regular old banana bread to the next level.! Source: Whatgreatgrandmaate https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0b505f3e-10c9-48cd-ba29-255281b7a355/Sonya+Socials+-+May+-+2023-09-26T041432.244.png Wellness Snack Bites - Pumpkin Zucchini Bread This pumpkin zucchini bread is the perfect marriage of classic pumpkin and zucchini breads. Zucchini helps keep the bread tender and moist while canned pumpkin gives it an orange hue that carries the flavor of pumpkin pie spice for a touch of fall. Source: Eatingwell https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ea44363f-57a9-4ba1-8532-ac6f3bfe84c4/Sonya+Socials+-+May+%2869%29.png Wellness Snack Bites - Zucchini & Roasted Pepper Egg Bites These high-protein, veggie-packed ZUCCHINI & ROASTED PEPPER EGG BITES are the perfect meal prep breakfast, lunch or snack! Source: erekav https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/bbe8033d-d58e-4e6f-9c47-36ab466320a5/Sonya+Socials+-+May+%2827%29.png Wellness Snack Bites - Sweet & Savory Watermelon Skewers These skewers are the perfect option for a healthy snack, side, or appetizer. A simple combination of watermelon, tomatoes, cucumber ribbons, olives, and feta, makes a unique and colorful kebab! Source: Dr.Hyman https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7ee9ef04-681e-4c2e-aa32-2caea41e6cc4/Sonya+Socials+-+May+%2822%29.png Wellness Snack Bites - Greek Yogurt Parfait Use a high protein low sugar Greek yogurt, add berries of choice, and tip with crunch nuts or granola of choice. Makes a great snack, breakfast, or dessert! Source: Foolproofliving https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f6820060-a98b-49fb-92ba-8df561a07ca3/Sonya+Socials+-+May+%289%29.png Wellness Snack Bites - Apple Cider Oatmeal This apple cider oatmeal tastes like a dessert for breakfast. Loaded with apples sautéed in apple cider, this is the perfect hearty bowl. Make a batch for now and save the other serving for later. Great to reheat and eat. Source: Plantbasedrdblog https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/711ac895-42ee-4e0b-95ff-06f5dc199cf2/Untitled+design+%2816%29.png Wellness Snack Bites - Paleo Waldorf Salad Lettuce Wraps If you're not on the Paleo diet, feel free to trade out the lettuce wrap for a tortilla, egg wrap, cheese wrap, or any other wrap type. Source: Better Homes and Gardens https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/96377f0f-7414-47fd-ab9d-3339bfcc91fc/Untitled+design+%2814%29.png Wellness Snack Bites - Strawberry Protein “Nice” Cream Cups Delicious Strawberry Ice Cream snack cups made with only fruit sugars + a punch of protein! Source: Clean Food Crush https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3a82d102-0d9a-44e8-abed-b42bdd3d55dd/Sonya+Social+-+2023-04-25T182430.814.jpg Wellness Snack Bites - Baked Sweet Potato Chips Baked sweet potato chips that are incredibly flavorful and crispy. Perfect alongside sandwiches, burgers, chili, and the like. Source: Minimalistbaker https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d35e4ad3-1d41-44f2-97de-5ee81601f33e/Sonya+Social+-+2023-04-19T024436.224.jpg Wellness Snack Bites - BLT Egg Salad Wrap Feelin' like it’s time to Lighten’ Up? This is a simple recipe that makes a satisfying low-carb snack or lunch! Creamy egg salad, smoky bacon and juicy tomatoes in a deliciously crisp lettuce leaf. Source: Easylowcarb https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/726a5d3b-e688-4783-a680-9533deb300d2/Sonya+Social+-+2023-04-11T165105.156.jpg Wellness Snack Bites - Crispy Roasted Chickpeas Night-time snacks to try! Roasted chickpeas make a great protein-packed vegan snack! Enjoy them on their own, or add them to your favorite healthy dishes for a crispy texture. Source: Love and Lemons https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c48fda3a-13a3-45bf-b6f8-6ad241ba1f7a/Sonya+Social+-+2023-03-23T035657.298.jpg Wellness Snack Bites - Vegan Coleslaw Recipe with Apple, Carrots and Corn This easy vegan coleslaw recipe is made without any mayo and a couple of added ingredients which makes it stand apart from other traditional coleslaws. A quick, three-ingredient dressing adds salty and sweet flavor for a dairy-free coleslaw everyone will love. Source: Plantbased on a Budget https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f34fb524-0aa3-4534-8de5-d6027fa35b36/Sonya+Social+-+2023-03-15T001912.665.jpg Wellness Snack Bites - Crispy Parmesan Potato Stacks Enjoyed as an appetiser or side, these crispy parmesan potato stacks pack a punch. You’ll need only 5 ingredients to whip up this quick and easy alternative to classic roast potatoes. Source: Culinary Cartel https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/5e524f14-2944-4e42-9596-d7119fa56733/Sonya+Social+-+2023-02-23T050725.060.jpg Wellness Snack Bites - Peach Hand Pies These Peach Hand Pies are the perfect treat to whip up! You’ll adore this handheld dessert that comes together very easily; store-bought pie crust, a homemade peach filling and finished with a crust of warm cinnamon sugar. So cozy, so delicious! Source: Butterbeready https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/0270859d-452c-4a41-9ba8-a1534156720e/Sonya+Social+-+2023-02-05T022636.641.jpg Wellness Snack Bites - Pink Moon Milk {a dreamy sleep tonic} This soothing Pink Moon Milk is a dreamy sleep tonic, made with creamy almond milk, honey, and tart cherry juice. Tart cherries are a natural source of melatonin, which is responsible for the regulation of the body’s internal clock and sleep-wake cycle. It's the perfect bedtime drink, and you'll love the flavors of cherry and almond together. Source: Heart Beet Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2f377738-b3de-472f-a727-b873ac723442/Sonya+Social+-+2023-01-06T224533.051.jpg Wellness Snack Bites - Easy Overnight Oats This easy overnight oats recipe is a healthy simple breakfast that you can make ahead for busy mornings and customize with many add-ins and toppings! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/50b430dc-b3ad-488c-a088-9c03e032a15b/Sonya+Social+-+2022-12-29T025744.431.jpg Wellness Snack Bites - Blueberry White Hot Chocolate This is the perfect way to warm up those chilly winter days! This creamy, indulgent treat blends the sweet-tart flavors of blueberries, honey and vanilla with smooth, rich white chocolate. Make your own whipped cream if you’re feeling fancy, or top it with store-bought to enjoy that much faster! *Dairy-milk alternatives such as oat or almond milk are equally delicious! Source: Blueberry.org https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/de078896-4b11-4812-87b7-f1da62b9c032/Sonya+Social+-+2022-12-07T053002.216.jpg Wellness Snack Bites - Cranberry Orange Carrot Cookies Time for a healthy twist on a classic. This healthy cranberry orange carrot cookies recipe features fresh cranberries, whole grain flour, carrots, and a delicious glaze on top. Source: Cheerful Choices https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/7f29adf0-a18d-45a1-a8dd-eb6a6916507b/Sonya+Social+-+2022-11-30T043720.593.jpg Wellness Snack Bites - Healthy Vegan Gingerbread Hot Chocolate Tis the season for hot chocolate! While hot cocoa is typically laden with dairy and refined sugar, this hot chocolate is a healthy food. Made with cacao powder and blackstrap molasses, it’s a hot chocolate you can feel good about. But thanks to a secret ingredient, it has a creamy, pudding-like texture! Source: Rainbow Plant Life https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2da6f65f-3ec2-47de-ae4f-bcfe274e1c98/Sonya+Social+-+2022-11-23T055655.189.jpg Wellness Snack Bites - Cheesy Miso Kale Chips A delicious little snack that will help increase your daily veg intake! Source: Whole Natural Kitchen https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1660739161121-NGSFCLMDYOS569OGOMD1/brownies-small-8.jpg Wellness Snack Bites - Black Bean Brownies This recipe is easy to make, fudgy, healthy, and completely flourless. All you need is a can of black beans and a blender! They’re also gluten-free! Source: Isabeleats https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1652920994732-EOIINSGIS0LFJ0QIYSZ1/Mary+Ann+Qoutes+%284%29.png Wellness Snack Bites - Clementine Bread with Creamsicle Glaze This clementine cake is bright and fresh with a soft, tender crumb. Made with fresh clementine juice, it has a taste reminiscent of a creamsicle. The entire cake is topped with vanilla, and clementine to drive home that citrus flavor. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1650244452515-RH6PSM5GLE30RPSG5JUM/Food+for+the+month+and+Recipes+%2817%29.png Wellness Snack Bites - Brie, Asparagus & Prosciutto Bundles In need of an easy appetizer? These asparagus bundles couldn’t be easier. Flaky, buttery puff pastry and brushed all over with salted honey butter to make it super addicting. Source: https://www.delish.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1624959186740-ZY1S4MKOOVZF8S5E4OXW/Untitled.png Wellness Snack Bites - Salsa This salsa recipe is an easy, flavorful way to get the veggies and fiber that your gut needs! It’s so versatile — add it to eggs, have it with chips as a snack, or spice up some chicken. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630318605583-C734CK3OVDW9XOGXGPPD/Capture2.jpg Wellness Snack Bites - Brothy Pinto beans with roasted Poblano Was it my trip to Southern California recently? My friend's mother-in-law's weekly pot of beans warm, and welcoming after a long day at work? Or my daughter (back to co-house with us) Covid cooking her weekly pot of beans from our vegetable trimmings weekly ? Either way..... beans have grown in my heart, signaling a welcoming warm simplicity and nourishment. I found this recipe in my Daily Good newsletter (I'm obsessed with) and thought I'd share it with you. ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630320697975-U31VBOCG36QBPVA69114/Capture2.jpg Wellness Snack Bites - Whole Roasted Cauliflower with Tahini Sauce The best, easiest, prettiest side dish ever ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630564898370-QJSU0JXXHSUB4HYB40FL/Capture2.jpg Wellness Snack Bites - Roasted Poblano Chiles Stuffed With Cheesy Butternut Squash Quinoa + Pepita Crema This recipe begins with roasted poblano peppers stuffed with cheesy quinoa, caramelized onions and butternut squash, and ends with a creamy pumpkin seed sauce kissed with lime and cumin ! ️ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1630918010317-QGH0ZIMD4BHPDYRWLYD5/IMG_7284.jpg Wellness Snack Bites - Vegan Blueberry Power Smoothie One of my favorite Food Inspiration accounts .... I literally want to make everything she does (even if I already do) because it's all so beautiful - and of course healthy! Go Nuts people, share what you made! Source: https://www.mydarlinglemonthyme.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1631508404695-D2SAHB4J3ZKEOFV7OI0D/img4.jpg Wellness Snack Bites - Baked Sweet Potatoes with Spiced Lentil Salad & Lemon Tahini Dressing Another yummy recipe for our next cooler day! When making this dish, it’s important to cook the lentils just right; since all lentils cook differently, I like to taste them for doneness as they're cooking. The lentils should hold their shape well, but also be tender. Source: https://food52.com/recipes/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1632708689228-KZCC98G4WLCHVRCOW8MJ/img6.jpg Wellness Snack Bites - Asparagus Polenta Bowls with Sautéed Greens and Ricotta This recipe lends itself to variation – sub in your favorite greens or sautéed vegetables or top with an egg or the protein of your choice Source: https://www.mydarlinglemonthyme.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633420754512-D3AZ71PNC6ZM7OTQKWK3/IMG_7284.jpg Wellness Snack Bites - A Vibrant Beet Caviar Perfect for slathering - the sweet earthiness of roasted beets accented with toasted walnuts, chives, dates, and a swirl of creme fraiche. Source: https://www.101cookbooks.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1633921345227-LIVULMFXDGGCG98LZK0E/img+9.JPG Wellness Snack Bites - Creamy Pumpkin Spaghetti With Garlic Kale This is the craziest good combination! Spicy turkey, creamy pumpkin sauce, and pasta! Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1634605103189-UA8E3DE7MJDW1X9RBFA5/img6.jpg Wellness Snack Bites - Creamy Sweet Potatoes with Miso-Tahini Drizzle If you’re looking for a delicious guilt-free way to eat carbs, this is it!! It’s a bar snack that loves you back. Source: https://burrataandbhaturas.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635169079060-RJKXI33UPFTPXZDZ3Q3U/img5.jpg Wellness Snack Bites - Butternut Squash + Spinach Pasta This Butternut Squash Spinach Pasta is such an easy recipe and is so flavorful you’ll be adding it to your weekly dinner menu. With simple ingredients, you will have this gluten-free, vegan pasta dish on your table in just 25 minutes! Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1635830578569-M6DV3LMFMOV0R68IC45D/IMG_7287.jpg Wellness Snack Bites - Acorn Squash Soup This acorn squash soup is the perfect answer to a cold fall night. It's smooth and creamy and served with a cheesy grilled cheese. Source: https://www.acozykitchen.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637064304896-KQY8WPUJG90IDH5D7IN4/acca51a4-99ec-90bc-12b3-bd6d911268b9.png Wellness Snack Bites - Kale Salad with Warm Apple Cinnamon Balsamic + Cranberry Walnut Clusters This recipe comes together, from massage to table, in just 15 minutes. Here’s a salute to this green leafy superfood, now go get your kale on! https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1636426044633-86S8CWHZCFB7GD5BZPW8/IMG_7287.jpg Wellness Snack Bites - Roasted Vegetable Bowls With Green Tahini Eating healthy food, easy and fast! Try this recipe! Crispy tender roasted veggies, buttery avocado, all together in a bowl with a drizzle of green tahini sauce! Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1637553757247-OIXN3AP6L0K1EXAII2DA/Mushroom-Bowls-2.jpg Wellness Snack Bites - Amazing Mushroom Bowls with Kale Pesto Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and a dollop of kale pesto, all served over rice. Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1638238547299-2S7W2YGR7CEJR69FDD09/Screenshot+2021-11-29+185908.png Wellness Snack Bites - Eggplant and Zucchini Lasagna Smoky, sweet, salt mushrooms (or tempeh!), caramelized pineapple, peppers, and a dollop of kale pesto, all served over rice. Source: https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639009951444-KW5ZLXDVW7N8FUN6SX8Y/Food+for+the+month+and+Recipes+%2810%29.png Wellness Snack Bites - Harissa, Squash, and Chickpea Stew with Crispy Kale Chips This recipe, including the kale chips to garnish, comes together in under 30 minutes. It’s a complete-meal bowl that you’ll be able to enjoy on weeknights, weekends, and for lunch! Source: http://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1639451500207-MP4RR8W75MGYBKKQCTPZ/Screenshot+2021-12-13+195253.png Wellness Snack Bites - Crispy Cauliflower Gnocchi with Parmesan Pea Purée This Crispy Cauliflower Gnocchi with Parmesan Pea Purée is vegan, gluten-free, and grain-free friendly. Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641278838014-FB0V9P77J0DZGYZO2L1S/aa.jpg Wellness Snack Bites - Brown Butter Soy Sauce Mushrooms The combination of brown butter and soy was incredible! You could even add other veggies to this, like asparagus or broccoli. Source: https://burrataandbhaturas.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1641734801733-HS8H3NCJJ9YVKPDC8ALN/aa.jpg Wellness Snack Bites - Vegan Pie With Creamy Leeks and Mushrooms Creamy mushrooms and leeks encased in a crispy, golden pie crust. Delicious, filling and a great choice to serve to both vegans and meat-eaters! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642394648970-A6S29C3JK1KTGHGVJ7YR/Screenshot+2022-01-16+213746.png Wellness Snack Bites - Vegetable Cabbage Soup This hearty soup is infinitely adaptable. Don't love white beans? Add chickpeas instead! Not into celery? Leeks would be great here, too. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1642997555006-NJ83GII8H295TCRJJP2Q/Food+for+the+month+and+Recipes+%2814%29.png Wellness Snack Bites - Vegan Red Lentil Curry This Vegan Red Lentil Curry is a fan favorite and the BEST lentil curry you will ever try! It’s easy and quick, making it a perfect weeknight dinner! Plus, it’s creamy and indulgent but made with wholesome vegan ingredients! https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1643680972229-1WL3ET5DPEKXUQA8QBVV/Food+for+the+month+and+Recipes+%281%29.png Wellness Snack Bites - Sauteed Tenderstem with Garlic Mushrooms If you’re looking for a seriously tasty side dish for dinner, then you need to try this! It’s stress-free cooking and is ready in under 20 minutes, with minimal effort. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644290917274-APSCK8GABAUVL7E6UF21/Food+for+the+month+and+Recipes+%283%29.png Wellness Snack Bites - Mexi meal that takes 20 min. I keep refried beans, black beans and a ham steak ready for this quick fix meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1644892608985-8IB0OEPDLLRDTSX7JK5M/Food+for+the+month+and+Recipes+%285%29.png Wellness Snack Bites - Eggplant Meatballs over Cauliflower Puree and Pesto! Serve this over cauliflower puree and pesto and it is the perfect healthy meal. https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1645512381603-WMKB0XJLE3TUS3MAYP0V/Food+for+the+month+and+Recipes+%286%29.png Wellness Snack Bites - Creamy Lemon Asparagus Pasta This Creamy Lemon Asparagus Pasta is a vegan spin on Spaghetti al Limone. It features crisp-tender asparagus, fresh herbs, and a citrusy olive oil sauce that’s naturally creamy (no cream or flour). Source: https://rainbowplantlife.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646129694121-9DBJQ2SGK6X4VPV1KM2W/Food+for+the+month+and+Recipes+%288%29.png Wellness Snack Bites - Maple Sriracha Cauliflower The perfect side dish! This Maple Sriracha Cauliflower has a sweet maple flavor and a little kick from the sriracha and secret ingredient bourbon! It's easy to make in just 30 minutes and is perfect all year round! Plant-based, vegan, gluten-free. Source: https://www.healthylittlevittles.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1646621457164-J0HD2XNS7G0KUCSO4Q1W/Food+for+the+month+and+Recipes+%2812%29.png Wellness Snack Bites - Tomato and Black Olive Ricotta Crostini An easy ricotta crostini recipe to enjoy as an appetizer or light lunch. Ricotta is mixed with black olives and spread on garlic toast; it’s all topped with tomatoes, arugula, and a balsamic glaze (1-ingredient recipe included). Source: https://yummybeet.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647302490139-EF3375ZB584HZ4QHX0CN/Food+for+the+month+and+Recipes+%2813%29.png Wellness Snack Bites - Brussels Sprouts Tacos Savory sauteed shredded brussels sprouts tucked into charred tortillas with roasted corn, jalapeno, black bean, and cilantro chimichurri. WHOA. https://pinchofyum.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1647939263727-1X9ZTCSPD0UFWTH7GVVW/Food+for+the+month+and+Recipes+%2814%29.png Wellness Snack Bites - Mediterranean Pasta w/ Roasted Peppers & Artichokes A quick and easy pasta dish that uses staples you probably already have in your pantry. Flavorful and hearty without weighing you down! https://www.veggieinspired.com/ https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1648557257319-7YW07Q6T8T1FW5WMUJUQ/Food+for+the+month+and+Recipes+%2814%29.png Wellness Snack Bites - Miso Glazed Eggplant Definitely give this a shot, either as a stand-alone dish or alongside some garlic rice. https://burrataandbhaturas.com/ https://www.insightwellness.coach/jack-skellington-rustic-apple-galette daily 0.75 2025-10-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/13ac87f4-54c1-4a38-ab42-cd8e242cff35/jan+-+2025-10-10T015400.379.png Jack Skellington Rustic Apple Galette - Jack Skellington Rustic Apple Galette Ingredients: Pie crust 1 cup (125g) all-purpose flour (spooned & leveled), plus more for work surface 1/2 cup (60g) whole wheat flour (spooned & leveled) 2 tablespoons (25g) granulated sugar 1/4 teaspoon salt 1/2 cup (8 Tbsp; 113g) cold unsalted butter, cubed 1/4 cup (60ml) ice-cold water, plus more as needed 1 large egg beaten with 1 tablespoon (15ml) milk, for the egg wash 1/4 cup coarse brown sugar, for finishing Filling 8 small and medium green apples, peeled, cored, and sliced in half **I recommend Granny Smith 1/2 cup (100g) packed light or dark brown sugar 3 tablespoons (24g) all-purpose flour 1 1/2 tablespoons fresh lemon juice 2 teaspoons ground cinnamon 1/2 teaspoon ground nutmeg 1/4 cup Cinnamon Apple preserves (in the jam aisle) Salted caramel sauce Instructions: Prepare the crust: In a large bowl, whisk together the all-purpose flour, wheat flour, sugar, and salt. Cut in the cold cubed butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Slowly add the ice water, 1 tablespoon at a time, mixing until the dough comes together. Shape into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour. Shape the apples: Peel, core, and halve the green apples. Using a small teaspoon, carefully scoop out two eye sockets on each apple half. With a paring knife, carve simple slits for nostrils and a stitched mouth to resemble Jack Skellington’s face. Make the filling: In a medium bowl, toss the carved apple halves with the brown sugar, flour, lemon juice, cinnamon, and nutmeg until evenly coated. Assemble the galette: Preheat oven to 400°F (200°C). Roll out the chilled dough into a rough 12-inch circle on a floured surface. Transfer to a parchment-lined baking sheet. Arrange approximately 12 of the Jack Skellington apple halves face-up in the center, leaving about 2 inches around the edge. Add remaining two spiced apple halves to a parchment lined baking sheet to bake separately. These will be added back to the tart once it’s baked because the apples shrink once baked and you want to fill the gaps. **Depending on your apple sizes this could be more or less. Fold the edges of the dough over the filling to create a rustic border. Brush the crust with the egg wash and sprinkle with coarse brown sugar. Bake for 35–40 minutes, or until the crust is golden and the apples are tender. Place two additional apple halves on the galette so all the apples are snug and brush with the apple cinnamon preserves until everything is glistening and any gaps have been filled. Allow to cool slightly. Drizzle with salted caramel, and serve warm with ice cream. https://www.insightwellness.coach/healthy-pumpkin-bars daily 0.75 2025-10-20 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d4fbd941-1680-4549-8555-f722eb149ac9/ChatGPT+Image+Oct+20%2C+2025%2C+02_36_34+AM.png Healthy Pumpkin Bars - Healthy Pumpkin Bars Ingredients: 1 cup rolled oats ½ cup whole wheat flour (or gluten free flour blend) 1 tablespoon ground flaxseed 1 teaspoon cinnamon ½ teaspoon pumpkin pie spice 1 teaspoon baking powder ¼ teaspoon baking soda 2 large eggs 1 cup pumpkin puree ¼ cup maple syrup 3 tablespoons melted coconut oil (slightly cooled) 1 teaspoon vanilla extract ⅓ cup chocolate chips (or raisins, dried cranberries, or chopped walnuts) Instructions: Preheat the oven to 350 degrees F and coat an 8×8 pan with nonstick spray. Add all ingredients to a medium bowl and stir together to combine thoroughly, but gently. Place batter into prepared and smooth with a spatula so the batter is evenly distributed in the pan. Bake for 20-24 minutes or until lightly golden brown around the edges and a cake tester inserted into the middle comes out cleanly. Remove from oven, place pan on a wire rack and allow to cool completely before slicing. Serve warm, at room temp, or chilled. Gluten-free: Use gluten-free oats and a gluten-free flour blend. Dairy-free: Use diary-free chocolate chips. Egg-free: Grind the oats in a food processor or blender before you add them to the batter to create more of a flour-like consistency or use purchased oat flour. And omit the eggs and add 1 tablespoon ground flaxseeds and ¼ cup milk. You can omit the flaxseed if you don’t have it. Just be sure to let it cool fully as it will be a little more tender. To make these with less added sugar: Use unsweetened dried fruit (such as raisins) instead of chocolate chips. Cut into smaller pieces for your child if needed. Top with nut butter, cream cheese, or apple butter if desired. Nutrition Information Serving: 1bar, Calories: 97kcal, Carbohydrates: 13g, Protein: 2g, Fat: 5g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 54mg, Potassium: 87mg, Fiber: 2g, Sugar: 5g, Vitamin A: 2414IU, Vitamin C: 1mg, Calcium: 34mg, Iron: 1mg https://www.insightwellness.coach/sheet-pan-honey-dijon-crispy-chicken daily 0.75 2025-11-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e37ead39-0aad-4591-991a-b8b47ccdc393/jan+-+2025-10-31T064221.298.png Sheet Pan Honey Dijon Crispy Chicken - Sheet Pan Honey Dijon Crispy Chicken Ingredients: 1 1/2 lbs fingering potatoes, washed and cut into halves or quarters 2 tb olive oil 1/4 cup coarse dijon mustard 2 tb honey 3 cloves garlic, mashed 1 tsp paprika 1 tsp kosher salt 1/2 tsp ground black pepper 1 1/2 tb fresh thyme, stems removed and chopped finely 4 large bone-in, skin-on chicken thighs, pat dry 2 apples, sliced (I prefer Honey Crisp apples) Instructions: Preheat oven to 425F. Add cut potatoes to a half or full size baking sheet and toss with olive oil and a pinch of salt and pepper. In a medium bowl, whisk together the dijon mustard, honey, garlic, paprika, thyme, salt and pepper. Set aside. Pat your chicken very dry (very important to get that crispy skin). Add the chicken to the baking tray, nestling in between the potatoes. Brush the chicken generously with the mustard mixture, reserving half. Bake for 30 minutes then remove the tray from the oven. Chop apples into bite-size pieces then spread them onto the baking tray, nestling among the potatoes. Brush the apples, potatoes and chicken with the remaining sauce. Place the tray back in the oven for an additional 15 minutes (or until the internal temperature reaches 165F). If the chicken skin is getting too browned, cover with foil. Remove from oven, toss everything together so the juices from the chicken coats the potatoes and apples well, and enjoy! https://www.insightwellness.coach/cheesy-spinach-artichoke-stuffed-spaghetti-squash daily 0.75 2025-11-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e9645e12-4283-4799-a3b9-b8155e317d36/Sonya%27s+social+media+%286%29.png Cheesy Spinach-&-Artichoke-Stuffed Spaghetti Squash - Cheesy Spinach-&-Artichoke-Stuffed Spaghetti Squash Ingredients: 1 (2 1/2 to 3 pound) spaghetti squash, cut in half lengthwise and seeds removed 3 tablespoons water, divided 1 (5 ounce) package baby spinach 1 (10 ounce) package frozen artichoke hearts, thawed and chopped 4 ounces reduced-fat cream cheese, cubed and softened ½ cup grated Parmesan cheese, divided ¼ teaspoon salt ¼ teaspoon ground pepper Crushed red pepper & chopped fresh basil for garnish Instructions: Place squash cut-side down in a microwave-safe dish; add 2 tablespoons water. Microwave, uncovered, on High until tender, 10 to 15 minutes. (Alternatively, place squash halves cut-side down on a rimmed baking sheet. Bake at 400 degrees F until tender, 40 to 50 minutes.) Meanwhile, combine spinach and the remaining 1 tablespoon water in a large skillet over medium heat. Cook, stirring occasionally, until wilted, 3 to 5 minutes. Drain and transfer to a large bowl. Position rack in upper third of oven; preheat broiler. Use a fork to scrape the squash from the shells into the bowl. Place the shells on a baking sheet. Stir artichoke hearts, cream cheese, 1/4 cup Parmesan, salt and pepper into the squash mixture. Divide it between the squash shells and top with the remaining 1/4 cup Parmesan. Broil until the cheese is golden brown, about 3 minutes. Sprinkle with crushed red pepper and basil, if desired. https://www.insightwellness.coach/flax-glow-balls daily 0.75 2025-11-15 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d5318d12-eb04-4a42-b83c-f0763ca0d6a3/Sonya%27s+social+media+%2812%29.png Flax Glow Balls - Flax Glow Balls Ingredients: 1 cup flax seeds, ground (or just use pre-ground) 1/2 cup rolled oats, ground into flour 1/4 cup Sucanat (or other dry sweetener like white sugar), or more to taste 1 cup mashed banana (~2 lg.bananas) 2 tbsp cocoa powder 1/2 cup chopped nuts (I used almonds) 1/2 cup shredded coconut, for rolling Instructions: In a blender or spice grinder, grind the flax seeds and rolled oats into a flour like consistency. Alternatively you can use 1 cup ground flax if you do not have whole flax seeds. Add the ground flax & oat mixture along with the cocoa powder and Sucanat (or dry sweetener) to a large bowl. Adjust sweetener to taste. In a smaller bowl, mash the bananas with a fork until smooth. Scoop the banana onto the flax/oat flour and combine well with a fork or spoon. This process will take several minutes to combine thoroughly. With slightly wet hands, shape balls and roll in shredded coconut. Place balls on a parchment lined plate and freeze for 30-60 mins. If freezing for longer, allow to sit on the counter for 5 minutes or so to de-thaw slightly. Tip: I prefer to roll them in sweetened coconut because the flax balls aren’t very sweet and it gives them a nice pop of sweetness on the tongue, however unsweetened coconut works too. https://www.insightwellness.coach/spiced-roasted-carrots-with-lemony-whipped-feta daily 0.75 2025-11-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/8987a855-cc1d-4835-a8f2-520768dfe355/Sonya%27s+social+media+%2814%29.png Spiced Roasted Carrots with Lemony Whipped Feta - Spiced Roasted Carrots with Lemony Whipped Feta Ingredients: For the Carrots: 1 Pound Carrots, I recommend using baby carrots. If you want to use whole carrots, use 6-8. You don't need to peel them, but you can cut them in half, if desired. 3 Tablespoons Olive Oil 2 Tablespoons Honey ½ Teaspoon Aleppo Pepper 1 Teaspoon Cumin ½ Teaspoon Paprika ½ Teaspoon Cinnamon Sea Salt, to taste Ground Black Pepper, to taste For the Whipped Feta: 8 Ounces Feta Cheese, crumbled 1 Cup Greek Yogurt 1 Lemon, juiced – this is about 3 tablespoons 3 Tablespoons Olive Oil 2 Cloves Garlic For Garnishing: 1 Tablespoon Fresh Parsley, chopped – optional ½ Teaspoon Aleppo Pepper , optional 1 Drizzle Olive Oil, optional 1 Tablespoon Pomegranate Arils, optional Instructions: To make these carrots, start by preheating your oven to 400 F. Next, wash the carrots (and cut them, if desired), being sure to remove the stems. Add them to a large bowl, alongside the olive oil, honey, and all of the seasonings: the Aleppo pepper, cumin, paprika, cinnamon, sea salt, and black pepper. Use your hands to toss the carrots and fully coat them in the seasoning blend. Line a baking sheet with parchment paper and transfer the carrots to the baking sheet, making sure they are spread out evenly. Roast the carrots for 20-25 minutes, until they are fork tender. At the halfway point, remove the tray from the oven and toss the carrots to ensure that they cook evenly. While the carrots are in the oven, prepare the whipped feta by adding the feta cheese, greek yogurt, lemon juice, olive oil, and garlic to a food processor and processing them until the feta reaches a smooth and creamy texture. If you prefer a thinner consistency to the feta, you can add in a few tablespoons of water and re-process until the feta reaches your desired consistency. Once the whipped feta is done, spread it across a plate. Then, once the carrots are done, remove them from the oven and add them on top of the whipped feta. Garnish the carrots with some chopped fresh parsley, a drizzle of olive oil, more Aleppo pepper, or pomegranate arils, if desired. Then, serve and enjoy! How to Prepare These Carrots Ahead of Time To prepare these carrots ahead of time, prepare the carrots and whipped feta according to the instructions above. Then, store them separately in airtight containers, in the fridge, until you're ready to serve them. To reheat the carrots, line them up on a parchment-lined baking sheet and bake them in the oven at 250 F for 10-15 minutes. Then, follow the plating instructions above, serve, and enjoy! https://www.insightwellness.coach/fennel-white-bean-orange-salad daily 0.75 2025-11-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1d127fb-8f8f-4838-b96a-06fd69242ba1/Sonya%27s+social+media+%2826%29.png Fennel, White Bean & Orange Salad - Fennel, White Bean & Orange Salad Ingredients: For the salad: 2 medium fennel bulbs, thinly shaved (reserve some fronds) 1 can white beans (cannellini or butter beans), drained & rinsed 1 orange, segmented (or peeled and sliced) 1 handful fresh dill, roughly chopped ½ cup green olives (Castelvetrano works great), pitted & halved ¼ cup pistachios, roughly chopped or whole For the dressing: 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice OR orange juice 1 tsp honey (optional) 1 tsp Dijon mustard Salt & pepper to taste Optional: a pinch of chili flakes Instructions: Prep the fennel Cut off the stalks and fronds. Very thinly shave the bulbs using a mandoline or knife. Roughly chop fennel fronds and set aside. Assemble the base In a large bowl, combine: Shaved fennel White beans Orange slices Dill Olives Pistachios Make the dressing Whisk together: Olive oil Lemon/orange juice Dijon Honey Salt, pepper, and chili flakes Toss everything Pour the dressing over the salad and gently toss so the beans don’t break. Finish Top with: Extra pistachios Extra dill Fennel fronds Tips If you want extra brightness: add a splash of white wine vinegar. If you want richness: add shaved Parmesan. If serving with turkey: add dried cranberries for a holiday spin. https://www.insightwellness.coach/shaved-brussels-sprouts-kale-and-pomegranate-salad daily 0.75 2025-12-03 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3f6710ed-7959-4a19-8c24-d0d372b0ccae/Sonya%27s+social+media+%2834%29.png Shaved Brussels Sprouts, Kale, and Pomegranate Salad - Shaved Brussels Sprouts, Kale, and Pomegranate Salad Ingredients: For the salad: 1 lb brussel sprouts, shaved or very thinly sliced ½ bunch purple kale (aka lacinato/dinosaur kale), ribs removed, very thinly sliced Seeds (arils) from 1 whole pomegranate (pro tip below) ½ cup roasted, salted pistachios, roughly chopped 6 oz feta cheese, crumbled (goat cheese works too) Kosher salt + freshly ground black pepper, to taste For the Orange Vinaigrette: Juice of 1 large orange (about ¼ cup) 1 tablespoon honey 1 tablespoon Dijon mustard 1 small shallot, very finely minced ⅓ cup good extra-virgin olive oil Salt + pepper, to taste Instructions: Prep the greens Throw the shaved brussel sprouts and sliced kale into your biggest bowl. Hit it with a generous pinch of kosher salt and a few grinds of black pepper. This is your canvas. Add the goodies Toss in the pomegranate seeds, chopped pistachios, and crumbled feta. Try not to eat half of it straight from the bowl. (I always fail this step.) Make the magic dressing In a medium bowl or mason jar, whisk together the orange juice, honey, Dijon, and minced shallot. Slowly drizzle in the olive oil while whisking like you mean it until the dressing is creamy and emulsified. Taste and season with salt and pepper — it should be bright, tangy, and just sweet enough to balance the earthy greens. Dress & massage(the secret step) Pour about half the vinaigrette over the salad. Now get in there with clean hands and gently massage the dressing into the kale and brussel sprouts for 30–60 seconds. This softens everything just enough and makes the flavors explode. Add more dressing to your liking — I usually end up using about ¾ of it. Save the rest for tomorrow’s lunch (it’s incredible on roasted veggies or grilled chicken). Let it chill** (optional but encouraged) This salad is excellent right away, but if you have 30–60 minutes, cover and let it hang out, the flavors get even friendlier. Serve & bask in the compliments Transfer to a pretty platter, scatter a few extra pomegranate seeds and pistachios on top for that influencer moment, and watch your relatives fight over the last spoonful. Tips Shaving brussel sprouts fast: Trim the ends, cut them in half, and run them through the slicing blade of your food processor. 30 seconds and you’re done. Pomegranate hack: Cut the pom in half, hold it cut-side down over a bowl, and whack the back with a wooden spoon. Seeds rain out. Make-ahead queen: Assemble everything (undressed) up to 1 day ahead. Dress 30–60 minutes before serving. https://www.insightwellness.coach/simple-tofu-quiche daily 0.75 2025-12-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/101ce06d-a1a3-4452-928f-15ebcdf96bc5/Sonya%27s+social+media+%2839%29.png Simple Tofu Quiche - Simple Tofu Quiche Ingredients: Crust: 3 medium-large potatoes (grated // 3 potatoes yield 3 cups grated) 2 Tbsp melted vegan butter (or sub olive oil with varied results) 1/4 tsp each sea salt and black pepper Vegetables: 2 cups thinly sliced leeks (thoroughly cleaned and dried // 2 small or 1 large leek yield ~2 cups // or sub 1 medium diced onion) 3/4 cup cherry tomatoes (halved) 1 cup chopped broccoli 3 cloves garlic (chopped) 1/4 tsp each sea salt and black pepper Filling: 12.3 ounces extra-firm silken tofu (patted dry) 2 Tbsp nutritional yeast 3 Tbsp hummus 1/4 tsp each sea salt and black pepper Instructions: Crust Preheat oven to 450 degrees F (232 C) and lightly spritz a 9.5-inch pie pan (as original recipe is written // adjust if altering batch size) with non-stick spray. Grate potatoes and measure out 3 cups (adjust if altering batch size). Then transfer to a clean towel and firmly squeeze out excess moisture. Add to pie dish and drizzle with melted vegan butter and sprinkle with salt and pepper. Toss to coat, then use fingers to press into the pan and up the sides to form an even layer. Bake for 25-30 minutes or until golden brown all over. Set aside. When you take out the crust, lower oven heat to 400 degrees F (209 C). Vegetables Prep veggies and garlic and add to a baking sheet. Drizzle with 2 Tbsp olive oil, sprinkle with salt and pepper, and toss to coat. Place in the oven and bake until soft and golden brown (a total of 20-30 minutes). Set aside and lower oven heat to 375 degrees F (190 C). Filling To prepare tofu filling, add drained tofu to a food processor with nutritional yeast, hummus, salt and pepper. Run the food processor on high until the filling is silky smooth. Set aside. Remove veggies from oven, add to a mixing bowl, and top with the tofu mixture. Toss to coat, then add to the crust and spread into an even layer. Bake quiche at 375 degrees F (190 C) for a total of 30–40 minutes or until the top appears golden brown and firm. If the crust begins to get too brown, loosely tent the edges with foil. Let cool briefly, and then serve with fresh herbs or green onion. Store leftovers loosely covered in the fridge for up to two days. Reheat in the microwave or in a 350-degree F (176 C) oven. https://www.insightwellness.coach/smoky-and-spicy-sweet-potato-tacos daily 0.75 2025-12-21 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/ff0f0311-8fe1-4be3-89e7-40c68b8bd434/Sonya%27s+social+media+%2844%29.png Smoky and Spicy Sweet Potato Tacos - Smoky and Spicy Sweet Potato Tacos Ingredients: 1 small sweet potato, peeled and cut into cubes (about 1 cup) 2 tablespoons olive oil 1 chipotle chili in adobo sauce, seeds removed 2 tablespoons dark blackstrap molasses 1 clove garlic, grated ¼ teaspoon cumin ¼ teaspoon salt 2 tablespoons cilantro leaves ¼ red onion, thinly sliced ¼ cup plain Greek yogurt juice of 1 lime 2 blue corn tortillas Instructions: Preheat the oven to 450°F. Toss the sweet potato cubes in olive oil and spread them out on a parchment-lined baking sheet. Roast for 25 minutes. While the potatoes roast, combine the chipotle pepper, molasses, garlic, cumin, and olive oil in a blender and blitz until smooth. Once the sweet potatoes are out of the oven, toss them in the chipotle molasses sauce and roast for another 3 minutes, just until caramelized—watch them carefully to make sure the molasses doesn’t burn. In a small dish, combine the lime juice and Greek yogurt. To assemble, first warm the blue corn tortillas in a hot cast-iron pan. A minute or so on each side should do it. Then add the chipotle-molasses sweet potatoes and top with the red onion and a bit of the lime yogurt. https://www.insightwellness.coach/fennel-white-bean-orange-salad-1 daily 0.75 2025-12-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1d127fb-8f8f-4838-b96a-06fd69242ba1/Sonya%27s+social+media+%2826%29.png Fennel, White Bean & Orange Salad (Copy) - Fennel, White Bean & Orange Salad Ingredients: For the salad: 2 medium fennel bulbs, thinly shaved (reserve some fronds) 1 can white beans (cannellini or butter beans), drained & rinsed 1 orange, segmented (or peeled and sliced) 1 handful fresh dill, roughly chopped ½ cup green olives (Castelvetrano works great), pitted & halved ¼ cup pistachios, roughly chopped or whole For the dressing: 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice OR orange juice 1 tsp honey (optional) 1 tsp Dijon mustard Salt & pepper to taste Optional: a pinch of chili flakes Instructions: Prep the fennel Cut off the stalks and fronds. Very thinly shave the bulbs using a mandoline or knife. Roughly chop fennel fronds and set aside. Assemble the base In a large bowl, combine: Shaved fennel White beans Orange slices Dill Olives Pistachios Make the dressing Whisk together: Olive oil Lemon/orange juice Dijon Honey Salt, pepper, and chili flakes Toss everything Pour the dressing over the salad and gently toss so the beans don’t break. Finish Top with: Extra pistachios Extra dill Fennel fronds Tips If you want extra brightness: add a splash of white wine vinegar. If you want richness: add shaved Parmesan. If serving with turkey: add dried cranberries for a holiday spin. https://www.insightwellness.coach/fennel-white-bean-orange-salad-2 daily 0.75 2025-12-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1d127fb-8f8f-4838-b96a-06fd69242ba1/Sonya%27s+social+media+%2826%29.png Fennel, White Bean & Orange Salad (Copy) - Fennel, White Bean & Orange Salad Ingredients: For the salad: 2 medium fennel bulbs, thinly shaved (reserve some fronds) 1 can white beans (cannellini or butter beans), drained & rinsed 1 orange, segmented (or peeled and sliced) 1 handful fresh dill, roughly chopped ½ cup green olives (Castelvetrano works great), pitted & halved ¼ cup pistachios, roughly chopped or whole For the dressing: 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice OR orange juice 1 tsp honey (optional) 1 tsp Dijon mustard Salt & pepper to taste Optional: a pinch of chili flakes Instructions: Prep the fennel Cut off the stalks and fronds. Very thinly shave the bulbs using a mandoline or knife. Roughly chop fennel fronds and set aside. Assemble the base In a large bowl, combine: Shaved fennel White beans Orange slices Dill Olives Pistachios Make the dressing Whisk together: Olive oil Lemon/orange juice Dijon Honey Salt, pepper, and chili flakes Toss everything Pour the dressing over the salad and gently toss so the beans don’t break. Finish Top with: Extra pistachios Extra dill Fennel fronds Tips If you want extra brightness: add a splash of white wine vinegar. If you want richness: add shaved Parmesan. If serving with turkey: add dried cranberries for a holiday spin. https://www.insightwellness.coach/fennel-white-bean-orange-salad-3 daily 0.75 2025-12-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1d127fb-8f8f-4838-b96a-06fd69242ba1/Sonya%27s+social+media+%2826%29.png Fennel, White Bean & Orange Salad (Copy) - Fennel, White Bean & Orange Salad Ingredients: For the salad: 2 medium fennel bulbs, thinly shaved (reserve some fronds) 1 can white beans (cannellini or butter beans), drained & rinsed 1 orange, segmented (or peeled and sliced) 1 handful fresh dill, roughly chopped ½ cup green olives (Castelvetrano works great), pitted & halved ¼ cup pistachios, roughly chopped or whole For the dressing: 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice OR orange juice 1 tsp honey (optional) 1 tsp Dijon mustard Salt & pepper to taste Optional: a pinch of chili flakes Instructions: Prep the fennel Cut off the stalks and fronds. Very thinly shave the bulbs using a mandoline or knife. Roughly chop fennel fronds and set aside. Assemble the base In a large bowl, combine: Shaved fennel White beans Orange slices Dill Olives Pistachios Make the dressing Whisk together: Olive oil Lemon/orange juice Dijon Honey Salt, pepper, and chili flakes Toss everything Pour the dressing over the salad and gently toss so the beans don’t break. Finish Top with: Extra pistachios Extra dill Fennel fronds Tips If you want extra brightness: add a splash of white wine vinegar. If you want richness: add shaved Parmesan. If serving with turkey: add dried cranberries for a holiday spin. https://www.insightwellness.coach/spaghetti-squash-fritters daily 0.75 2025-12-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/3497b7cf-4f28-4734-a570-1039643bf3a8/Sonya%27s+social+media+%283%29.jpg Spaghetti Squash Fritters - Spaghetti Squash Fritters Ingredients: 1 spaghetti squash, (about 220g of cooked and shredded flesh) 1 potato, peeled and shredded 1 egg (or 1 egg substitute such as Just EGG) 4-6 tablespoons all-purpose flour (additional 1 tablespoon if the mixture is too moist) 1 teaspoon salt 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Berber seasoning (or curry powder) 1/2 teaspoon Guntur Sannam Shili (or cayenne pepper) 1/2 teaspoon black pepper 1/2 cup vegetable oil (or neutral-flavored oil with a high smoke point) Toppings/Dippings: Soy Sauce-Tahini Dipping Sauce Sesame Seeds Scallions/Chives Apple Sauce Sour Cream (or Tzatziki) Spicy Harissa Flakey Sea Salt Instructions: Begin by preheating your oven to 400 degrees Fahrenheit While the oven preheats, slice the spaghetti squash in half and remove the seeds (save them to roast and snack on). Pierce the skin of the squash a couple of times on both sides with a fork. Brush on 1 tablespoon of olive oil over the flesh of both sides of the squash. Season with salt and pepper. Place face/flesh down on a baking tray and roast for 25-35 minutes. Once cooked, remove/shred the flesh and remove it from the skin. Set aside to cool. While the squash cooks, peel the potato and shred it using a box grater or food processor. Transfer the shredded potato into a cheese cloth (or fine mesh cloth) to wring out any moisture. You want the mixture to be as dry as possible. Add the egg (or egg substitute), flour, salt, pepper, and spiced (if using). Using a wooden spoon, mix until evenly incorporated. Using a heavy-bottomed skillet (I prefer to use a cast-iron skillet), heat the vegetable oil over medium heat. Using a large spoon, scoop a heaping spoonful of the batter and place in the oil. Pat the mixture down into a circular shape until about 1/4”-1/2” thick. Cook until golden brown on both sides (about 2-3 minutes per side). Drain on a wire rack and serve immediately. Top with soy sauce-tahini dip (see notes for recipe), sliced scallions, and sesame seeds. Serve with apple sauce. Dive in! https://www.insightwellness.coach/fennel-white-bean-orange-salad-5 daily 0.75 2025-12-28 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1d127fb-8f8f-4838-b96a-06fd69242ba1/Sonya%27s+social+media+%2826%29.png Fennel, White Bean & Orange Salad (Copy) - Fennel, White Bean & Orange Salad Ingredients: For the salad: 2 medium fennel bulbs, thinly shaved (reserve some fronds) 1 can white beans (cannellini or butter beans), drained & rinsed 1 orange, segmented (or peeled and sliced) 1 handful fresh dill, roughly chopped ½ cup green olives (Castelvetrano works great), pitted & halved ¼ cup pistachios, roughly chopped or whole For the dressing: 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice OR orange juice 1 tsp honey (optional) 1 tsp Dijon mustard Salt & pepper to taste Optional: a pinch of chili flakes Instructions: Prep the fennel Cut off the stalks and fronds. Very thinly shave the bulbs using a mandoline or knife. Roughly chop fennel fronds and set aside. Assemble the base In a large bowl, combine: Shaved fennel White beans Orange slices Dill Olives Pistachios Make the dressing Whisk together: Olive oil Lemon/orange juice Dijon Honey Salt, pepper, and chili flakes Toss everything Pour the dressing over the salad and gently toss so the beans don’t break. Finish Top with: Extra pistachios Extra dill Fennel fronds Tips If you want extra brightness: add a splash of white wine vinegar. If you want richness: add shaved Parmesan. If serving with turkey: add dried cranberries for a holiday spin. https://www.insightwellness.coach/the-very-best-granola daily 0.75 2026-01-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/840cb528-6d05-4053-abce-a875562031eb/Sonya%27s+social+media+%286%29.jpg The Very Best Granola - The Very Best Granola Ingredients: 4 cups old-fashioned rolled oats (use certified gluten-free oats for gluten-free granola) 1 ½ cup raw nuts and/or seeds (I used 1 cup pecans and ½ cup pepitas) 1 teaspoon fine-grain sea salt (if you’re using standard table salt, scale back to ¾ teaspoon) ½ teaspoon ground cinnamon ½ cup melted coconut oil or olive oil ½ cup maple syrup or honey 1 teaspoon vanilla extract ⅔ cup dried fruit, chopped if large (I used dried cranberries) Totally optional additional mix-ins: ½ cup chocolate chips or coconut flakes* Instructions: Preheat oven to 350 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper. In a large mixing bowl, combine the oats, nuts and/or seeds, salt and cinnamon. Stir to blend. Pour in the oil, maple syrup and/or honey and vanilla. Mix well, until every oat and nut is lightly coated. Pour the granola onto your prepared pan and use a large spoon to spread it in an even layer. Bake until lightly golden, about 21 to 24 minutes, stirring halfway (for extra-clumpy granola, press the stirred granola down with your spatula to create a more even layer). The granola will further crisp up as it cools. Let the granola cool completely, undisturbed (at least 45 minutes). Top with the dried fruit (and optional chocolate chips, if using). Break the granola into pieces with your hands if you want to retain big chunks, or stir it around with a spoon if you don’t want extra-clumpy granola. Store the granola in an airtight container at room temperature for 1 to 2 weeks, or in a sealed freezer bag in the freezer for up to 3 months. The dried fruit can freeze solid, so let it warm to room temperature for 5 to 10 minutes before serving. Tips Make it gluten free: Be sure to use certified gluten-free oats. Make it nut free: Use seeds, like pepitas or sunflower seeds, instead of nuts. *If you want toasted coconut in your granola: Stir the coconut flakes into the granola halfway through baking. They’ll get nice and toasty that way. Serving suggestions: This granola is awesome on its own, with milk or yogurt and fresh fruit, and you can even throw a couple handfuls into a salad for granola “croutons.” https://www.insightwellness.coach/fennel-white-bean-orange-salad-4 daily 0.75 2026-01-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1d127fb-8f8f-4838-b96a-06fd69242ba1/Sonya%27s+social+media+%2826%29.png Fennel, White Bean & Orange Salad (Copy) - Fennel, White Bean & Orange Salad Ingredients: For the salad: 2 medium fennel bulbs, thinly shaved (reserve some fronds) 1 can white beans (cannellini or butter beans), drained & rinsed 1 orange, segmented (or peeled and sliced) 1 handful fresh dill, roughly chopped ½ cup green olives (Castelvetrano works great), pitted & halved ¼ cup pistachios, roughly chopped or whole For the dressing: 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice OR orange juice 1 tsp honey (optional) 1 tsp Dijon mustard Salt & pepper to taste Optional: a pinch of chili flakes Instructions: Prep the fennel Cut off the stalks and fronds. Very thinly shave the bulbs using a mandoline or knife. Roughly chop fennel fronds and set aside. Assemble the base In a large bowl, combine: Shaved fennel White beans Orange slices Dill Olives Pistachios Make the dressing Whisk together: Olive oil Lemon/orange juice Dijon Honey Salt, pepper, and chili flakes Toss everything Pour the dressing over the salad and gently toss so the beans don’t break. Finish Top with: Extra pistachios Extra dill Fennel fronds Tips If you want extra brightness: add a splash of white wine vinegar. If you want richness: add shaved Parmesan. If serving with turkey: add dried cranberries for a holiday spin. https://www.insightwellness.coach/fennel-white-bean-orange-salad-5knda daily 0.75 2026-01-09 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/d1d127fb-8f8f-4838-b96a-06fd69242ba1/Sonya%27s+social+media+%2826%29.png Fennel, White Bean & Orange Salad (Copy) - Fennel, White Bean & Orange Salad Ingredients: For the salad: 2 medium fennel bulbs, thinly shaved (reserve some fronds) 1 can white beans (cannellini or butter beans), drained & rinsed 1 orange, segmented (or peeled and sliced) 1 handful fresh dill, roughly chopped ½ cup green olives (Castelvetrano works great), pitted & halved ¼ cup pistachios, roughly chopped or whole For the dressing: 3 tbsp extra virgin olive oil 2 tbsp fresh lemon juice OR orange juice 1 tsp honey (optional) 1 tsp Dijon mustard Salt & pepper to taste Optional: a pinch of chili flakes Instructions: Prep the fennel Cut off the stalks and fronds. Very thinly shave the bulbs using a mandoline or knife. Roughly chop fennel fronds and set aside. Assemble the base In a large bowl, combine: Shaved fennel White beans Orange slices Dill Olives Pistachios Make the dressing Whisk together: Olive oil Lemon/orange juice Dijon Honey Salt, pepper, and chili flakes Toss everything Pour the dressing over the salad and gently toss so the beans don’t break. Finish Top with: Extra pistachios Extra dill Fennel fronds Tips If you want extra brightness: add a splash of white wine vinegar. If you want richness: add shaved Parmesan. If serving with turkey: add dried cranberries for a holiday spin. https://www.insightwellness.coach/curried-chicken-salad daily 0.75 2026-01-12 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/15df8ec7-22a5-4fed-b01b-1b402d0ef163/Sonya%27s+social+media+%2811%29.jpg Curried Chicken Salad - Curried Chicken Salad Ingredients: 2.5 cups chopped chicken, meat from about 1/2 roast or rotisserie chicken 1/2 cup scallions, thinly sliced 1/2 celery, finely chopped 1/4 cup raisins 1/4 cup toasted cashews 1 cup mayo 1/4 cup Major Greys chutney 2 tbsp white wine vin 2 tbsp spicy curry powder 1 tsp salt Instructions: Whisk together mayo, chutney, white wine vin, spicy curry powder, and salt. Fold in the remaining ingredients. Serve on toasted bread with bib lettuce. https://www.insightwellness.coach/golden-soup daily 0.75 2026-01-17 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/9927887c-eabb-4838-97cc-48e8311d7df1/Sonya%27s+social+media+%2816%29.jpg Golden Soup - Golden Soup Ingredients: 2 tablespoons olive oil half an onion, chopped 2 cloves garlic, chopped 1 head of cauliflower, chopped into about 5 cups of chunks or florets 1 cup cashews 1 tablespoon turmeric – see notes 7–8 cups water 2 teaspoons salt a squeeze of lemon juice Instructions: Sauté: Heat the oil in a deep soup pot. Add the onion, garlic, cauliflower, cashews, and turmeric. Sauté for 10 minutes or until very fragrant. Simmer: Add the water (I usually start with 4 cups) and salt. Simmer until softened. Blend: Transfer the soup to a blender and blend into a creamy consistency. It’s best to do this in batches. Finish: Return to the soup pot and add any additional water (remaining 2-3 cups) if you need to thin it out. Also a good time to season with more salt and a squeeze of lemon juice. Also a good time to top with spiced chickpeas and parsley and olive oil and more salt and put on your most comfy sweater and FALL IN LOVE. ♡ https://www.insightwellness.coach/french-onion-baked-lentils-and-farro daily 0.75 2026-01-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/a5a4a4d8-dd13-4849-858d-5ec69e7c2c5d/Sonya%27s+social+media+%2820%29.jpg French Onion Baked Lentils and Farro - French Onion Baked Lentils and Farro Ingredients: 2 pounds (910 grams) yellow onions (4 large or 5 medium), sliced 2 tablespoons (30 grams) unsalted butter 1 tablespoon (15 grams) olive oil Kosher salt and freshly ground black pepper 2 tablespoons (30 ml) dry sherry, vermouth, or white wine (optional) 2 cloves garlic, minced 1 1/2 cups (300 grams) dried farro 3/4 cup (135 grams) dried lentils, any variety, but green (le puy) or brown (italian) are my favorites here A few sprigs of fresh thyme 6 cups (1.4 liters) vegetable broth + splashes more, if needed 2 cups (8 ounces or 225 grams) coarsely grated gruyere cheese Instructions: Caramelize your onions: Heat butter and olive oil in a large, deep saute pan, ideally one that’s ovenproof, over medium heat. Add the onions, toss to coat them in butter and oil and cover the pot. Reduce the heat to medium-low and let the onions slowly steep for 15 to 20 minutes — they don’t need your attention. You want to start the stirring process sooner if they’re browning or sticking to the pan. Uncover the pot, raise the heat to medium-high (for now) and stir in salt — I start with 2 teaspoons of kosher salt. Cook onions, stirring every few minutes (you can check less often in the beginning, and will have to frequently stir later in the process) until the onions are brown, soft, and sweet, about 20 minutes more. You’ll want to reduce the heat to medium once any water the onions emitted has cooked off Heat your oven: To 375°F (190°C). Assemble casserole: Add garlic to the onions and cook, stirring, one minute. Add sherry, if using, and cook until it disappears. Add the farro and cook for 2 minutes. Add lentils and 6 cups broth and thyme and bring the mixture to a simmer. Season well with salt and pepper as needed. If your pan isn’t ovenproof, transfer it at this point to a casserole dish. Bake the casserole: Cover the pan and bake, stirring about halfway through, until the lentils and farro are tender, 40 to 50 minutes. If all of the liquid has absorbed, either at the midway through point or at the end, add another 1/4 to 1/2 cup splash of broth. We’re looking for a risotto-like looseness or light “slosh” in the pan. Fish out thyme stems. To finish: Sprinkle the dish with gruyere and broil until browned on top. Do ahead: The dish keeps fantastically in the fridge for 4 to 5 days; rewarm in a 350-degree oven. You can also prepare the lentil and farro base a few days early, rewarm it (it will likely need more broth at this point), and broil the cheese on top right before serving. https://www.insightwellness.coach/egg-chilli-crisp-bagel daily 0.75 2026-02-01 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/e09b3579-4331-49f6-a38e-f53698493b17/Sonya%27s+social+media+%2827%29.jpg Egg & Chilli Crisp Bagel - Egg & Chilli Crisp Bagel Ingredients: chilli crisp 2 eggs bagels spring onions tomato feta green leaves Instructions: First add chilli crisp to the pan, then 2 beaten eggs, follow with the bagels face down and spring onions. Once the egg is cooked through, flip over, top one half with tomato and feta, and the other with green leaves. Fold together and dig in. So good as a quick, easy vegetarian breakfast, brunch or lunch. DIVINE. https://www.insightwellness.coach/veggie-packed-lentil-salad daily 0.75 2026-02-06 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f44b6fc4-0e65-405d-818d-c5b9e1bde9ca/Sonya%27s+social+media+%2834%29.jpg Veggie-Packed Lentil Salad - Veggie-Packed Lentil Salad Ingredients: For the vinaigrette: ⅓ cup olive oil ¼ cup apple cider vinegar 1 tablespoon pure maple syrup, – grade A 1 teaspoon fine salt, or to taste 1 teaspoon Dijon mustard ½ teaspoon ground coriander ½ teaspoon ground cumin ¼ teaspoon ground black pepper ¼ teaspoon ground turmeric ¼ teaspoon ground cardamom ⅛ teaspoon cayenne pepper, optional For the lentils: 1 cup brown or green lentils, rinsed and picked through (roughly 2 – 2 ½ cups cooked) ½ teaspoon fine salt, or to taste ⅛ teaspoon ground cumin 1 bay leaf For the salad: 1 large crown broccoli, cut into bite size pieces (10 to 12 ounces) 1 medium carrot, grated ½ medium red bell pepper, diced small ¼ cup red onion, minced 1 large clove garlic, minced Instructions: Make the vinaigrette In a large stain-resistant mixing bowl, whisk all of the ingredients for the vinaigrette and set the bowl to the side until the lentils are done. Cook the lentils: Fill a medium sauce pan or pot with 4 cups of water over medium heat. Add the lentils, salt, ground cumin, and bay leaf. Bring to a rapid boil, lower the heat to medium-low and cover the pot. Simmer until the lentils are soft, but not mushy, 20 to 30 minutes. Drain the lentils and discard or compost the bay leaf. Transfer the lentils to the large mixing bowl and lightly toss them in with the vinaigrette and set the bowl to the side for the lentils to cool. Blanch the broccoli Meanwhile, bring a separate medium sauce pan or pot of salted water to a rapid boil. Add in the broccoli and blanch it until bright green and just until fork tender, about 2 minutes. Drain the broccoli and place it in an ice bath to stop the cooking process. Once cooled, drain again. If you’d like for your broccoli to be in smaller pieces, transfer it to a chopping board and give it a rough chop. Combine the salad Add the broccoli, along with the rest of the ingredients for the salad into the large mixing bowl and lightly give them a toss together. Taste and season with more salt, if needed. Cover and let the salad become good friends and marry with the vinaigrette for at least 15 minutes. Trust me...it will love you for it. Serve and enjoy your best lentil salad loving life. https://www.insightwellness.coach/kale-tahini-pasta daily 0.75 2026-02-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/1c2e766a-85dc-4751-a1d9-9c899a0ea892/Sonya%27s+social+media+%2840%29.jpg Kale Tahini Pasta - Kale Tahini Pasta Ingredients: 5 ounces kale, washed and chopped 1/3 cup tahini 3/4 teaspoon each of oregano, coriander, cumin and salt 1 lemon for juicing 8 ounces pasta of choice 1 tablespoon olive oil 1/2 teaspoon red pepper flakes 1 teaspoon toasted sesame seeds, optional, for topping Instructions: Add the kale to a large bowl. Pour boiling water over the kale until it is fully submerged. Let the kale sit for 2-3 minutes. Then use tongs to transfer the kale into a large blender. Add the tahini, oregano, coriander, cumin and salt to the blender. Add in the juice of one whole lemon. Don't blend until you have pasta water to add in. Bring a large pot to a boil. Salt the water generously and cook your pasta to al dente. Reserve 2/3 cup of the salted pasta water. Add the pasta water to the blender and blend the kale mixture until it is smooth and bright green. Put a skillet on low heat and add the olive oil and red pepper flakes. Use tongs to transfer the pasta from the pot to the skillet, bringing a few drops of pasta water with it. Pour in the kale sauce and stir until it evenly coats the pasta. Top with sesame seeds and serve immediately. https://www.insightwellness.coach/healing-bowls-with-turmeric-sweet-potatoes-poached-eggs-and-lemon-dressing daily 0.75 2026-02-21 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/c6a4fc10-993b-4582-9920-174b2723e51d/Sonya%27s+social+media+%2844%29.jpg Healing Bowls with Turmeric Sweet Potatoes, Poached Eggs, and Lemon Dressing - Healing Bowls with Turmeric Sweet Potatoes, Poached Eggs, and Lemon Dressing Ingredients: Turmeric Mashed Sweet Potatoes: 2 large sweet potatoes, cut into chunks a swish of olive oil 1–2 teaspoons turmeric 2 cloves garlic, minced 2 cups vegetable broth Lemon Herb Dressing: 1/4 cup lemon juice 1/3 cup olive oil 1 small clove garlic 2 teaspoons agave 1/4 cup parsley leaves 1/4 teaspoon salt (more to taste) Healing Bowls: poached or scrambled eggs brown rice or quinoa arugula or spinach or greensss pistachios or other nuts for topping Instructions: Turmeric Mashed Sweet Potatoes: Heat the sweet potatoes with olive oil in a skillet over medium high heat. Add the turmeric and toss to coat. Add the garlic and vegetable broth. Simmer until the potatoes are soft and the liquid is almost all absorbed. Transfer to a small bowl and mash. Season with salt and pepper and/or a touch of cream if you want to be lush about it. Lemon Herb Dressing: Pulse all ingredients in a blender or food processor. Season to taste. Healing Bowls: Toss the greens with a little dressing. You can also stir a little dressing into the sweet potatoes – that’s yummy. Serve each bowl with the mashed sweet potatoes, brown rice, greens, and a scrambled or poached or fried egg. Top with more dressing and a handful of pistachios. https://www.insightwellness.coach/roasted-chickpea-cauliflower-pitas daily 0.75 2026-02-27 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/2c5e33d2-8b63-4321-8e6b-8aee7216375e/Sonya%27s+social+media+%2849%29.jpg Roasted Chickpea & Cauliflower Pitas - Roasted Chickpea & Cauliflower Pitas with Sun-Dried Tomato Sauce Ingredients: 1/2 cup thinly sliced red onion 1/2 cup cider vinegar 1/4 cup water plus 3-5 tablespoons, divided 2 teaspoons pure maple syrup 1 1/4 teaspoons salt, divided 1 medium head cauliflower (2 1/4 lbs.), broken into bite-size florets (about 8 cups) 1 (15-oz.) can no-salt-added chickpeas, rinsed and patted dry 3 tablespoons extra-virgin olive oil 1 1/2 teaspoons ground cumin 1 teaspoon ground coriander 1/2 teaspoon garlic powder 1/2 teaspoon ground turmeric 1/2 cup whole-milk plain strained (Greek-style) yogurt 1/2 cup packed tender herbs, such as dill, mint or parsley, plus more for garnish 1/3 cup julienned sun-dried tomatoes with herbs, drained 3 tablespoons tahini 2 tablespoons lemon juice 1 tablespoon harissa paste 4 (6-inch) whole-wheat pita rounds 8 leaves Bibb lettuce Instructions: Preheat oven to 450°F. Place onion in a medium heatproof bowl. Combine vinegar, 1/4 cup water, maple syrup and 1/2 teaspoon salt in a small saucepan; bring to a simmer over medium-high heat, stirring occasionally. Pour over the onion; set aside to pickle for 30 to 60 minutes, stirring occasionally. Meanwhile, toss cauliflower, chickpeas, oil, cumin, coriander, garlic powder, turmeric and 1/2 teaspoon salt together on a large rimmed baking sheet; spread in an even layer. Roast, stirring once, until the cauliflower is tender and golden brown, about 30 minutes. Combine yogurt, herbs, sun-dried tomatoes, tahini, lemon juice, harissa and the remaining 1/4 teaspoon salt in a food processor or blender; process until smooth, about 1 minute, scraping down the sides as needed. With the motor running, drizzle in the remaining 3 to 5 tablespoons water until the desired consistency is reached. To assemble, spread the remaining 1/2 cup yogurt mixture over pitas. Top with lettuce leaves. Spoon the cauliflower mixture over the lettuce (about 1 1/2 cups each). Drain the onions; divide among the pitas. Garnish with additional torn herbs, if desired. https://www.insightwellness.coach/bbq-jackfruit-sandwich daily 0.75 2026-03-04 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/62cfc08f-25f8-41bb-9cf4-a79dddd7e93c/Sonya%27s+social+media+%2853%29.jpg BBQ Jackfruit Sandwich - BBQ Jackfruit Sandwich Ingredients: BBQ Sauce 2 chipotle peppers from a can of chipotles in adobo sauce 2 tablespoons adobo sauce ½ cup ketchup ¼ cup apple cider vinegar 2 garlic cloves 1 teaspoon Dijon mustard ½ teaspoon smoked paprika ½ teaspoon ground cumin Freshly ground black pepper Jackfruit 1 (20-ounce) can un-ripe jackfruit, drained 1 tablespoon extra-virgin olive oil 1 small yellow onion, thinly sliced ¼ teaspoon sea salt ½ cup water Quick Slaw 2 cups shredded cabbage ¼ cup chopped fresh cilantro ½ tablespoon fresh lime juice ½ teaspoon extra-virgin olive oil Sea salt and freshly ground black pepper For serving 8 slider buns, or 6 hamburger buns Desired fixings, pickles, mustard, serrano peppers, etc. Instructions: Make the BBQ sauce: In a food processor, blend the chipotle peppers, adobo sauce, ketchup, vinegar, garlic, mustard, paprika, cumin, and a few grinds of pepper until smooth. Set aside. Prepare the jackfruit by shredding the pieces with your hands, discarding any harder pieces of the core. In a large skillet, heat the olive oil over medium heat. Add the sliced onion and salt and cook, stirring occasionally, until soft, 8 to 10 minutes, turning down the heat as necessary. Next, add the shredded jackfruit and cook 5 minutes, stirring occasionally. If necessary, add a splash of water to keep it from sticking to the pan. Stir in the ½ cup water and half the BBQ sauce. Turn the heat to low, cover, and simmer for 20 minutes. Remove the cover and stir in half of the remaining BBQ sauce, reserving the rest for serving. Make the slaw: In a medium-large bowl, combine the cabbage, cilantro, lime juice, olive oil, and pinches of salt and pepper. Serve the sliders on the buns with the jackfruit, the remaining BBQ sauce, the slaw, and desired fixings. https://www.insightwellness.coach/marinated-lentil-salad-with-zucchini-and-tomatoes daily 0.75 2026-03-13 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/533cc36d-cb1c-412c-985c-9881e8125b5b/Sonya%27s+social+media+%2860%29.jpg Marinated Lentil Salad with Zucchini and Tomatoes - Marinated Lentil Salad with Zucchini and Tomatoes Ingredients: For the salad: 1 1/4 cupFrench lentils 1bay leaf 1 or 2medium zucchini (about 8 ounces total), sliced into coins 1/8-inch thick Kosher salt + freshly ground black pepper 2 cupcherry tomatoes, halved 1/2 teaspoonAleppo pepper, or a smaller amount of red pepper flakes (to taste) 6 ouncefresh mozzarella (sold in rounds or logs), cut into small cubes 2 tablespoontoasted pistachios, coarsely chopped A few big handfuls of parsley and basil leaves (roughly torn) For the lemon-pistachio salsa verde: 3 anchovies 2 tablespoontoasted pistachios, very finely chopped 1 teaspooncapers, coarsely chopped 1 teaspoonfinely grated lemon zest 3 tablespoonlemon juice 1 cupItalian parsley, finely chopped 1/4 cupbasil, finely chopped 1/3 cupextra-virgin olive oil Instructions: Place lentils and bay leaf in a saucepan and cover by several inches of water. Bring to a boil, then turn down the heat and simmer until the lentils are tender but still firm, about 20 minutes (or according to package directions). Add additional water, if needed, to keep the lentils covered. Meanwhile, to make the salsa verde: Mince and smash the anchovies into a paste with the side of your knife. In a small bowl or jar, combine the anchovies, pistachios, capers, lemon zest and juice, parsley, basil, and a few pinches of salt. Add the olive oil, stirring well to integrate. Taste and adjust the acid and seasoning. To prep the vegetables. Toss the zucchini in a few tablespoons of salsa verde and pinch of salt and black pepper. Season the cherry tomatoes with salt. When lentils are done, drain well in a colander, discarding the bay leaf. Return the lentils to the pan. Immediately fold in 2 to 3 tablespoons of the salsa verde and Aleppo pepper. Let cool for about 10 minutes, then taste and adjust seasoning. Toss in the zucchini, cherry tomatoes and their juices, and more salsa verde, to taste -- then add the mozzarella, pistachios, and herbs and toss a few more times. Serve immediately or at room temperature. Covered, the salad will keep well in the refrigerator for several days. https://www.insightwellness.coach/baked-cauliflower-and-mushroom-pilaf daily 0.75 2026-03-22 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/f58abfdd-7d33-4abb-afbf-edc204f0d7fd/Sonya%27s+social+media+%2865%29.jpg Baked Cauliflower and Mushroom Pilaf - Baked Cauliflower and Mushroom Pilaf Ingredients: 2 tablespoons coconut oil 1 cup sliced mushrooms ½ head cauliflower, cut into small florets 1 onion, diced 3 cloves garlic, minced 1 thumb-size piece ginger, finely grated ¼ cup chopped raw cashew nuts 2 tablespoons curry powder 1 tablespoon garam masala 1 tablespoon turmeric salt and pepper to taste 1 cup basmati rice or similar 1 cup boiling water 1 cup coconut milk fried onions for garnish (optional; see below) FOR THE FRIED ONIONS: 1 cup light olive oil 1 large onion, thinly and evenly sliced ½ cup rice flour Instructions: Preheat your oven to 375°F (190°C). In a large skillet, heat the coconut oil over medium heat. Add the sliced mushrooms and cauliflower to the skillet and cook for about 5 minutes, until they start to brown. Now add the onion, garlic, and ginger. Cook until the onion becomes translucent and fragrant. Add the cashew nuts and stir in. Add in the curry powder, garam masala, turmeric, salt, and black pepper. Cook for another 2 minutes, stirring frequently. Then add the rice and stir in and coat well. Pour in the boiling water and coconut milk and bring to a boil. Season with salt and pepper. Place a lid on the skillet, then put into the preheated oven and bake for 30 minutes. Once cooked, remove the skillet from the oven and let it sit for a few minutes. Top with the fried onions (see below) before serving, if desired. To make the fried onions: Heat the oil in a small pan until it reaches 320°F (160°C). Dust the sliced onions in the rice flour, then shake off the excess through a colander. Fry the onions until golden brown, stirring often so they color evenly. This usually takes 4 to 5 minutes. Remove and drain over paper towels. https://www.insightwellness.coach/cottage-cheese-protein-peanut-butter-balls daily 0.75 2026-03-29 https://images.squarespace-cdn.com/content/v1/5ec81dc0e52c012ce246f9ab/649d5af8-9e50-4eb6-9505-9112c22a1c34/Sonya%27s+social+media+%2871%29.jpg Cottage Cheese Protein Peanut Butter Balls - Cottage Cheese Protein Peanut Butter Balls Ingredients: 1 cup cottage cheese, blended 2 tbsp maple syrup or honey 1 1/2 cups almond flour 1/4 cup protein powder 1-4 cup peanut butter 1/2 tsp salt 1 cup dark chocolate chips 1 tsp coconut oil Use peanut butter powder if you want it to be lower in fat Instructions: Blend the cottage cheese until smooth. Add maple syrup, PB powder or butter, almond flour, protein powder and salt and mix until thick and smooth. Press the mixture into a lined container or loaf pan and place in the fridge to firm up. Melt the dark chocolate chips with coconut oil and pour over top. Place back in the fridge for about 30 minutes. High protein, low sugar and refined sugar free. Save this for an easy healthy snack or post workout treat.