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Moroccan Vegetable Stew

Moroccan Vegetable Stew

Moroccan Vegetable Stew

Serves 4

 

2 tablespoons coconut oil

1 onion, chopped

4 garlic cloves, chopped

1 tablespoon cumin

1 tablespoon turmeric

1 bay leaf

1 teaspoon cinnamon

2 cups chopped butternut squash

1 15-ounce can chickpeas

1 15-ounce can diced tomatoes

1 10-ounce bag frozen spinach (or 1 bunch fresh spinach)

4 cups vegetable broth

 

Melt coconut oil in large soup pot. When the oil is melted add the onion, garlic, cumin, turmeric, bay leaf and cinnamon. Cook until the onion is soft. Add butternut squash, chickpeas, diced tomatoes, spinach, and broth. Cover and simmer until the butternut squash is tender. Allow the soup to sit for about an hour before serving to let the flavors settle.

To your health!

Angela

Mexican Lunch Bowl

Mexican Lunch Bowl

I love lunch bowls as a way to break free from sandwiches.  They are so easy to throw together and can be a mix of leftovers from the night before!  This one was inspired by my lunch two weeks ago with my friend at little a restaurant called Karma Cafe...a mexican twist to a Buddha Bowl.  They are vegetarian at the restaurant so I changed the tofu to add chicken in.  Either is a great add-in.

  • 1 cup Quinoa
  • 2 boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 (14-ounce) can back beans, rinsed and drained
  • 1 1/2 cups frozen and thawed corn
  • 2tomatoes, diced
  • 1 small red onion, diced
  • 1/2 cup chopped fresh cilantro
  • 1 large avocado, diced

For the Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup freshly squeezed lime juice
  • 1 teaspoon ground chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon sea salt salt
  • 1/4 teaspoon black pepper

For Serving (optional)

  • Diced avocado or guacamole

To your health!

Angela