INGREDIENTS

4 cups water

6 cups broth, chicken or vegetable

5 long green beans, diced

3 celery sticks, diced

3 parsley stalks, whole

6 cherry tomatoes, diced and seeds taken out

1 lb chicken, breast or tenders, chopped

1 clove garlic, diced

1 cup quinoa

4 potatoes, cut into eighths (I used red with skin on)

handful frozen peas

salt to taste

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  1. In a medium/large pot, mix water with green beans, parsley, garlic, chicken, celery, and tomatoes.  Bring it to a boil.
  2. Add broth and quinoa, and bring to a boil again.  Reduce heat and simmer for about 40 minutes.
  3. Add potatoes, peas, and salt.  Bring to a boil once again.  Reduce heat and simmer for 15 minutes.
  4. Turn off stove and let sit with a cover on for another 30 minutes for the flavors to develop.  Take out parsley as best as you can and serve.  You can also serve with parsley or scallions on top.

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*Use organic whenever possible!*

I used a kebab recipe to season the beef:

1/3 cup olive oil

1/3 cup tamari sauce

3 TBSP red wine vinegar

1/4 cup wildflower honey

2 cloves garlic, minced

1/4 TBSP ground ginger

Mix ingredients and marinate 1 lb beef chunks for 30 minutes, at least, in the refrigerator.  Then bake for 30 minutes at 350 degrees.  Set aside.

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For the salad:

3 small cucumbers, chopped

3 scallions, chopped

2 cans of beans, I used Garbanzo and Cannellini

2 cups frozen peas, cooked

2 cups frozen broccoli, cooked

1/4 cup sundried tomatoes, cooked and chopped

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For the dressing:

2 TBSP honey mustard

2 TBSP lemon juice

1 TBSP extra virgin olive oil

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Bon Appetit!

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I tweaked the recipe that is in Thug Kitchen.

Things you’ll need:

baby carrots, 10 chopped up

garlic powder, a few shakes

ground ginger, a few shakes

broccoli, 1 1/4 cup cut up

frozen peas, 1 cup

vegetable broth, 6 cups

tamari, 1/4 tsp

Soba noodles

scallions

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What to do with the things you’ll need:

Warm up a pot to medium heat.  I threw some chopped up baby carrots, garlic powder, and ground ginger in a large pot.  (You can totally use a medium one.)  You don’t need oil!  Heat for 2 minutes.  Add vegetable broth.  I also added homemade meatballs that I made yesterday.

Simmer for 15 minutes.  Add broccoli and tamari.  Simmer 2 more minutes.

Cook soba noodles according to directions.  Top with broth mixture and scallions.

Bon appetite!

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Ingredients

2 tbsp olive oil

1 yellow onion

3 garlic cloves

1 1/2 cups chicken or vegetable broth

1 pkg (5 oz) red quinoa

1 tsp cumin

1/4 tsp cayenne pepper

salt and pepper to your liking

1 can garbanzo beans, drained and rinsed

1 can cannellini beans, drained and rinsed

peas to your liking (I used about 2 cups of frozen)

medium salsa verde

nutritional yeast flakes

Directions

Add oil to medium-heated pot.  Throw in diced onion and garlic.  Brown for approximately 8-10 minutes.  Add in quinoa, vegetable broth, cumin, cayenne pepper, salt, and pepper.  Bring to a boil, reduce heat, cover, and let simmer for 20 minutes.

Add beans and peas.  Cook for an additional five minutes.

Serve sprinkled with salsa verde and nutritional yeast flakes (a cheese substitute) and enjoy!

Pasta with Peas, Kale, and Tomatoes

Ingredients (organic when possible):

1 pkg. whole wheat penne

2 cups frozen or fresh peas

1 lb. ground turkey

1 handful kale

1 handful cherry tomatoes, cut in half

1 tsp garlic powder

1 tsp fennel seeds

Crushed red pepper to taste

salt to taste

2 tbs olive oil

Parmesan cheese

Preparation:

Cook pasta according to package directions.

Cook turkey in pan with garlic powder, fennel seeds, crushed red pepper, and salt.  Put to the side until pasta is done.

When pasta is done, add turkey, peas, kale, cherry tomatoes, and olive oil.  Mix well and add Parmesan cheese when serving.  Can be eaten warm or cold.

Enjoy!

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