Recipes
Difficulty level -
Breakfasts
Appetizers/Soups
Sides
Mains
Desserts
Breakfasts... Ultimate Healthy Banana Pancakes
Difficulty:
Serves: 2
Vegetarian (Lacto-ovo)
Ingredients:
2 medium to large bananas
2 eggs
½ cup rolled oats
2 tbsp ground flax seed
2 tbsp plain yogurt
½ tsp pumpkin pie spice (or just cinnamon)
Directions:
In a blender combine all ingredients
Pulse until mixture is combined (if the bananas don’t break up all the way don’t worry about it, the banana chunks in a pancake are actually very yummy)
Grease a medium saucepan with butter and bring to a medium high heat
Pour batter onto pan into pancakes about 4” across (should make 6 small pancakes in all)
Cook 3 or so minutes on first side, or until bubbles …show more content…
Blend on low until soup reaches a uniform consistency
Serve hot and with freshly ground pepper
Roasted Butternut Squash Soup
Nutrition Facts
Sides… Chili Fried Kale
Difficulty:
Makes sides for 3-4
Vegan
Ingredients:
5-6 large leafs of kale, stems removed
½ red jalapeno pepper, finely diced
2 tbsp onion, diced
1 clove garlic, minced
2 tsp olive oil
Directions:
Chop kale into strips about 1 inch wide
In a medium saucepan bring the oil, pepper, onion and garlic up to a medium high heat, until onions have softened …show more content…
1 ½ cup green lentils, rinsed and drained
4 cups vegetable stock
2 tsp fresh thyme or 1 tsp dried
10 oz frozen mixed veggies (chef’s choice)
3 lbs sweet potatoes, washed
3-4 tbsp butter
Salt and pepper to taste
Directions:
Top:
Peel, cut, and boil sweet potatoes, 20-30 min
Drain and mash, adding butter, salt, and pepper; set aside
Filling (start this while potatoes are cooking):
Preheat oven to 425OF, lightly grease a 2 quart baking dish (9x9 dishes are too small, trust me)
In a large saucepan sauté onion and garlic in the olive oil until lightly caramelized
Add stock, lentils, salt, pepper, and thyme
Bring to a low boil then reduce to simmer for 30-35 minutes or until lentils are tender
Add in frozen veggies about 1 min before you remove the pan from heat, stir, and cover
Transfer mixture to prepared dish and top with mashed sweet potatoes, smooth down with a spoon
Bake at 425OF for 10-15 or until topping has browned
Cool briefly before serving
Notes:
This reheats really well
Troubleshooting guide: If the filling is too watery you can let it simmer and reduce liquid longer
remove ½ the liquid into a second bowl, add 2 tbsp cornstarch and stir it back in to
Difficulty level -
Breakfasts
Appetizers/Soups
Sides
Mains
Desserts
Breakfasts... Ultimate Healthy Banana Pancakes
Difficulty:
Serves: 2
Vegetarian (Lacto-ovo)
Ingredients:
2 medium to large bananas
2 eggs
½ cup rolled oats
2 tbsp ground flax seed
2 tbsp plain yogurt
½ tsp pumpkin pie spice (or just cinnamon)
Directions:
In a blender combine all ingredients
Pulse until mixture is combined (if the bananas don’t break up all the way don’t worry about it, the banana chunks in a pancake are actually very yummy)
Grease a medium saucepan with butter and bring to a medium high heat
Pour batter onto pan into pancakes about 4” across (should make 6 small pancakes in all)
Cook 3 or so minutes on first side, or until bubbles …show more content…
Blend on low until soup reaches a uniform consistency
Serve hot and with freshly ground pepper
Roasted Butternut Squash Soup
Nutrition Facts
Sides… Chili Fried Kale
Difficulty:
Makes sides for 3-4
Vegan
Ingredients:
5-6 large leafs of kale, stems removed
½ red jalapeno pepper, finely diced
2 tbsp onion, diced
1 clove garlic, minced
2 tsp olive oil
Directions:
Chop kale into strips about 1 inch wide
In a medium saucepan bring the oil, pepper, onion and garlic up to a medium high heat, until onions have softened …show more content…
1 ½ cup green lentils, rinsed and drained
4 cups vegetable stock
2 tsp fresh thyme or 1 tsp dried
10 oz frozen mixed veggies (chef’s choice)
3 lbs sweet potatoes, washed
3-4 tbsp butter
Salt and pepper to taste
Directions:
Top:
Peel, cut, and boil sweet potatoes, 20-30 min
Drain and mash, adding butter, salt, and pepper; set aside
Filling (start this while potatoes are cooking):
Preheat oven to 425OF, lightly grease a 2 quart baking dish (9x9 dishes are too small, trust me)
In a large saucepan sauté onion and garlic in the olive oil until lightly caramelized
Add stock, lentils, salt, pepper, and thyme
Bring to a low boil then reduce to simmer for 30-35 minutes or until lentils are tender
Add in frozen veggies about 1 min before you remove the pan from heat, stir, and cover
Transfer mixture to prepared dish and top with mashed sweet potatoes, smooth down with a spoon
Bake at 425OF for 10-15 or until topping has browned
Cool briefly before serving
Notes:
This reheats really well
Troubleshooting guide: If the filling is too watery you can let it simmer and reduce liquid longer
remove ½ the liquid into a second bowl, add 2 tbsp cornstarch and stir it back in to