- 4 c. kale
- 1 c. cucumbers
- 1 c. shredded carrots
- 1 c. cherry tomatoes
- ½ yellow bell pepper
- ½ avocado
- ½ c. red cabbage
- 1 c. cooked edamame
- 1.5 tbsp. dressing of choice
Chop kale, cucumber, cherry tomatoes, bell pepper, avocado, and red cabbage into small pieces. Add shredded carrots and edamame. Drizzle with dressing of choice (balsamic vinaigrette is a good one!)
- 1 package of chickpea pasta
- 3 c. vegetable broth
- 2 corn on the cobs
- 2 c. broccoli
- 1 c. cherry tomatoes
- 2 tbsp.
- ¼ c. fresh shaved Parmesan
- salt and pepper to taste
Cook pasta in vegetable broth according to directions. With 6 minutes left to cook, add chopped broccoli to cooking pasta. Save 1 cup of used broth before draining. Steam corn for 5-6 minutes and let cool. Once cooled, cut corn off cob and set aside. Slide tomatoes and set aside. Once pasta and broccoli are finished, drain remaining liquid and place back into pot. Add tomatoes, corn, pesto, Parmesan, and saved broth to pasta and broccoli and mix thoroughly. Add salt and pepper to taste.
SOUP
- 1 butternut squash
- ½ sweet onion
- 2 garlic cloves
- 1 tbsp. olive oil
- 3 - 4 c. vegetable broth
- ½ tbsp. Cajun seasoning
- ½ tbsp. salt
- ½ tbsp. pepper
SEEDS
- ½ c. seeds from butternut squash
- ½ tbsp. olive oil
- ½ tsp. cinnamon
- ½ tsp. nutmeg
Preheat oven to 350°F. Chop onions and garlic and sauté in olive oil inside of a large Dutch oven or pot. Add chopped and skinned butternut squash, vegetable broth (start with 3 cups), Cajun seasoning, salt, and pepper. Boil until squash is tender (about 20 minutes). Use an immersion blender to combine into soup. Add more broth for desired consistency. Mix seeds with olive oil, cinnamon, and nutmeg and place onto sheet pan. Toast in oven for 4-7 minutes until seeds become fragrant. Add to soup as garnish.
- 1.5 c. roasted Brussels sprouts (link to Brussels sprouts recipe)
- 2 hard boiled eggs
- 2 slices of bacon
- ½ c. cherry tomatoes
- ¼ c. shredded carrots
- 1 tbsp. dressing of choice (usually bleu cheese or ranch)
Preheat oven to 400°F. Place 2 slices of bacon on sheet pan and into oven for 10-12 minutes. When finished cooking, let bacon cool. Place Brussels sprouts on a plate and layer other ingredients on top. Drizzle with dressing.
