PLANT BASED RECIPES

Eating plant-based does not have to be boring. You can make individual roasted vegetable groups, mix and match your beans and vegetables or make a homemade crock pot vegetable soup. Very simple steps to get a delicious, satisfying and healthy meal.

Easy Breezy Kale Salad

INGREDIENTS

  • 16 oz bag of kale or free bundled kale

  • 1 Tbsp of olive oil

  • 2 Bay Leaf

  • 1 Tbsp of Badia Complete Seasoning

  • 1 small onion

  • 1 cup of water

  • ½ cup of sundried tomatoes (optional)

INSTRUCTIONS

  1. In a large pot add 1 Tbsp of olive oil over medium heat. Add onion and bay leaf and allow the onion to brown.

  2. Add 1 Tbsp of Badia - mix and sautéed for 1 min.

  3. Add 1 cup of water and bring to a boil.

  4. Pile as much kale as possible in the pot. (I’m usually using the pre-washed and bagged kale)

  5. Add sundried tomatoes, mix to make sure onions and seasoning on the bottoms are intertwined, cover and bring to low temperature to sautée for about 10 mins. *Keep your eyes on the kale to ensure you’re not over cooking - turning olive is a no-no.

Crock Pot Vegetable Soup

INGREDIENTS

  • 3-4 packs of frozen mixed vegetables of your choice

  • 2 Tablespoons of olive oil

  • 6 cups of vegetable broth

  • 1 1⁄2 Tablespoons of Better than Bouillon vegetable base

  • 1⁄2 medium yellow onion

  • 1⁄2 cup of chopped fresh celery

  • 1⁄2 cup of chopped fresh carrots

 

INSTRUCTIONS

  1. Saute onions in olive oil large pot

  2. Add fresh cut carrots and celery

  3. Add frozen mixed vegetables in pot

  4. Place all ingredients into crock pot

  5. Cook for 6-8 hours

Asparagus With Cherry Tomatoes on a Bed of Spaghetti Squash

INGREDIENTS

  • 1 bundle of asparagus

  • 20 cherry tomatoes

  • 2 tablespoons minced garlic

  • Fresh thyme

  • Salt and pepper to taste

  • 4 Tablespoons of Olive oil

  • 1 Spaghetti Squash

INSTRUCTIONS

  1. Preheat oven to 350 degrees.

  2. Clean and cut asparagus into thirds

  3. Place cut asparagus, tomatoes, minced garlic, fresh thyme, 2 Teaspoons of olive oil, salt and pepper into bowl and mix

  4. Place on cookie sheet at 350 for 20 minutes or until tomatoes start to open

Cook Spaghetti Squash

  1. Cut longitudinal in half

  2. Scoop out all the seeds

  3. Add 1⁄2 teaspoon of olive oil on both halves with some salt and pepper

  4. Place in baking pan with 1⁄2 cup of water and bake at 400 degrees for 45-60 minutes Cool

  5. Rake out squash with a fork

  6. Place Squash on plate and add asparagus and tomatoes to top and enjoy

Roasted Brussels Sprouts

INGREDIENTS

  • 2 pounds of Brussels sprouts

  • olive oil

  • Salt and pepper

 

INSTRUCTIONS

  1. Preheat oven for 450.

  2. Cut stem off Brussels sprouts and cut in half

  3. Boil sprouts for 1 minute

  4. Drain

  5. Place in bowel and mix with olive oil, salt and pepper

  6. Place on cooking sheet and cook at 450 for 35 minutes or until tender

Chia Seed Pudding

CHIA SEED PUDDING

¼ cup chia seeds

1 cup of almond (non-dairy) milk

1 tsp cinnamon

1 tsp vanilla

2 Tbsp maple/agave syrup

½ cup of grapes sliced in half

1 small banana sliced

 

Mixed the chia seeds & almond milk in a container with a lid.  Allow to sit overnight. In the morning shake the mixture and then pour into a bowl and a toppings as you desire! Very difficult to mess this one up! Just have fun and scale the toppings to your desire!

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