Recipes

January Week 3 Recipes

Here are some recipes for my

Vegan friends! These are YUMMY!
So, even if you aren’t Vegan.. give it
a go!
• Green Monster Smoothie
• Chickpea Quinoa Bowl
• Tomato Basil Sandwiches
• Strawberry Salad
Green Monster Smoothie
Breakfast

Ingredients

• 2 Scoops of Vegan Vanilla Protein Powder

• 1⁄2 Cup or more of Chopped Spinach

• 1 Packet or serving of Wheat Grass Powder

• 8 oz. of Almond Vanilla Milk

• 1 Green Apple, chopped in small pieces

Add ice & blend

2
Tomato Basil Sandwiches
Lunch Ingredients

• 4 slices GF bread

• 2/3 cup Mozzarella Shreds (Daiya)

• 3 plum tomatoes, cut into thick slices

• 1 cup fresh basil pesto, recipe below (or use the store-bought stuff OR
Fresh Basil leaves)

• Freshly ground black pepper

• Extra-virgin olive oil

Directions

1.If you have a panini press, turn it on to warm up; otherwise, set a
skillet over medium heat.

2. Assemble sandwich by smearing insides of bread slices with pesto.

Arrange a layer of sliced tomato and season with a few turns of
fresh pepper.

3. Layer the mozzarella slices over the top and then place another
piece of bread on top to make the sandwich. Drizzle olive oil over
skillet’s surface and place sandwiches on the hot skillet or panini
press. If using a skillet, place another heavy skillet over the top to
form a “press”.

4. Turn after 2 to 3 minutes and replace weight. The sandwich is ready

when golden brown and mozzarella has melted around the edges.
3
Chickpea Quinoa Bowl
Lunch

Ingredients:

• 1 can chickpeas, drained & rinsed

• 4 Tbsp lemon juice (fresh squeezed)

• 1 tsp garlic powder

• 1 tsp paprika

• 1 tsp onion powder

• 1 cup dry quinoa

• 16 oz vegetable broth

• 2 (14.5oz) cans fire-roasted tomatoes

• 2 cups chopped carrots

• 4 cups tightly packed chopped kale

• 3 tsp olive oil

• 3 Tbsp minced fresh garlic

• 2/3 cup basil pesto

• Salt & pepper, to taste

olive oil, kale and carrots. Sauté until carrots are al dente, add garlic and S&P to
Directions:In a large baggie, place chickpeas, lemon juice, garlic powder, paprika and onion powder.
taste and mix well. Add roasted tomatoes, quinoa, chickpea mixture and combine.
Seal bag and shake – set aside. In a saucepan, combine dry quinoa and chicken broth. Cover and bring to
Cook for 2 minutes. Add pesto (optional) and stir.
a boil. Once boiling, reduce to simmer for 15 minutes. Remove from heat and set aside. In a large pot add

4
Strawberry Salad
Dinner

Ingredients
• Baby Spinach

• 1/3 Cucumber -diced

• Red Onions - diced

• Handful of Fresh Strawberries

• 1tbsp Extra-Virgin Olive Oil

• Lemon Juice

• Salt & Pepper to taste

Directions
Mix 2 generous handfuls fresh baby spinach, 1/3
cucumber (diced), Couple rings of red onion
(diced), Handful of strawberries (tops removed &
diced), almonds and drizzle with olive oil, fresh-
squeezed lemon juice, salt & pepper.