Happy Spring cooking, cleaning, and healthy eating!
Good morning! It’s been a long time since our last post but I’ve been wanting to do one about recipes that use what’s already in your fridge. Since we are closed next week, I thought it would be a good time for you all to try these out. Our goal for these meals was to use up a bunch of ingredients in our fridges eliminating any food waste. These recipes are perfect because they are so easy to switch out vegetables and protein options with items you have on hand. Improvise! I will share some simple swaps and tips along with the recipes below so you can clean out your fridges along with us!
I’m a big fan of chia pudding because it’s so fun and easy to play around with. You can switch it up with different milks: oat, almond, flax, vanilla soy, chocolate, anything goes. My favorite toppings are toasted coconut and fresh berries, my kiddos love it with peanut butter & jelly. You can try it with almond butter and chocolate chips or cinnamon & raspberries even lemon zest and blueberries work. You see where I’m going with this??
Chia seeds are fiber-packed, mineral-rich little powerhouses, and some claim they're one of the most nutritious foods on the planet! We also love them for their high protein content and omega-3s, but mostly for their magic thickening powers. Add them to your smoothie or nut milk, and they'll become gelatinous, thickening up any liquid the longer it sits. Tip: Never eat chia seeds dry. They can cause digestion issues if eaten without gelling first!
Mushroom and lentil soup is one of my all time favorite recipes especially during truffle season. If you don't like the flavor of truffles or if you can't find them, feel free to omit. The soup is still delicious without. Also any mushroom type would work in this recipe. Have fun with the recipe and feel free to improvise. Some easy swap outs...
Lentils>white beans/garbanzo beans
Yukon gold potatoes>sweet potatoes/red potatoes
Vegetable broth>chicken or beef broth
Tuscan kale>fresh or frozen spinach
Learn to have fun and get comfortable in the kitchen. Always feel free to email me if you have questions about recipes or simple swaps!
Mushrooms are a tasty, light way to add savory, deep flavor, soluble fiber (to help keep you full!) and nutrients to your meals. There are thousands of mushroom types and each has its unique nutrient profile, but overall, any type is a great source of powerful antioxidants, B vitamins and minerals.
You can use mushrooms in many ways, but a few of our favorites are as meat substitutes or add-ins, roasted with our favorite veggies, or simmered in soups for hearty flavor and texture.
INGREDIENTS
1 yellow onion, diced
1 cup diced carrots
1 cup diced celery
2 medium Yukon gold potatoes, diced
2 cups Cremini mushroom , sliced
4 cloves garlic, minced
6-8 cups vegetable broth
26 oz. chopped or diced tomatoes
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon dried oregano
2 teaspoons truffle salt
pinch red pepper flakes
2 cups red lentils, rinsed
3 tablespoons tomato paste
3-4 cups Tuscan kale, roughly chopped
grated Parmesan for serving(optional)
fresh parsley or basil, for garnish
croutons, crostini, or sliced crusty bread for serving
truffle oil (optional)
INSTRUCTIONS
In a large stock pot, heat 2 tablespoons olive oil over medium heat. Add onion, carrots, celery, mushrooms and potatoes and saute until starting to soften. Add garlic and continue to saute another minute.
Add 6 cups vegetable broth, tomatoes, thyme, basil, oregano, truffle salt and pepper. Bring to a simmer. Stir in lentils and tomato paste. Partially cover pot and simmer for 45 minutes or until lentils are tender. Add more broth if needed, but I like this soup thick like a stew. Stir in kale. Season to taste with more salt and pepper.
When you’re ready to eat, serve lentil soup with a generous topping of Parmesan, fresh basil, crostini, and a drizzle of truffle oil, if using.
THAI SALMON CAKE SALAD
Crispy Coconut Salmon cakes + Thai Mango Salad
6 servings
Shrimp:
1/3 cup tapioca flour
1 tbsp garlic powder
1/3 cup coconut flour
1 cup unsweetened shredded coconut
3 limes zested
3/4 cup canned full-fat coconut milk
1 1/2 lbs cooked and flaked salmon
2 eggs
1 1/2 tbsps coconut oil
3/4 cup cilantro, finely chopped
On a small plate or bowl, add the tapioca flour and garlic powder, and whisk to combine. On a separate plate add the coconut flour, shredded coconut and lime zest. Mix well to combine. In a small bowl, add the coconut milk & 2 eggs.
Mix the flaked salmon, in the tapioca flour mixture and coconut milk & egg mixture. Combine and separate into ⅓ cup portions. Hand patty them into cakes. Then dip in the shredded coconut mixture. Place on a plate and repeat until all of the cakes are done.
Heat a skillet over medium heat and add the coconut oil. Add each cake to the pan and cook for 3 to 4 minutes per side. Top with cilantro.
Thai Mango Salad
12 oz shredded green and purple cabbage blend (or ~¼ head green cabbage and purple cabbage, shredded)
1 red bell pepper, cut into thin bite size pieces
3 ripe mangos (or frozen, defrosted), diced
½ cup thinly sliced green onion
⅓ cup chopped roasted peanuts
¼ cup chopped fresh cilantro
1 medium jalapeño, seeds and membranes removed, finely chopped
Dressing:
1/3 cup creamy peanut butter
1/3 cup lime juice (about 2 to 3 limes)
1 tablespoon tamari or soy sauce
1 tablespoon apple cider or rice vinegar
1 tablespoon honey
1 teaspoon sesame oil
3 cloves garlic, minced
Combine salad ingredients in a large serving bowl.
In a liquid measuring cup or bowl, combine all of the ingredients and whisk until combined.
Drizzle the dressing over the salad, and toss to combine.
ROASTED VEGGIE QUINOA BOWL
Roasted Veggie Quinoa Bowl
6 servings
4 cups broccoli, chopped into florets
4 medium sweet potatoes, cut into 1/2-inch cubes
2 cups canned chickpeas
1/2 cup lemon juice (divided)
1 tsp garlic powder
1 tsp onion powder
2 tsps Italian seasoning
1/2 tsp sea salt
1 1/3 cups dry quinoa
3 cups vegetable or chicken broth
1/4 cup tahini
1/4 cup warm water
3 tbsps maple syrup
2 tbsps pumpkin seeds
Preheat the oven to 400ºF and line a baking sheet with parchment paper.
Transfer the chopped broccoli, sweet potatoes and chickpeas to the prepared baking sheet. Season the vegetables with half of the lemon juice, garlic powder, onion powder, Italian seasoning and sea salt. Bake for 30 to 35 minutes until vegetables are tender and chickpeas are crispy.
While the vegetables are roasting, add the quinoa and broth to a medium pot with a tight-fitting lid. Bring to a boil, cover with lid and reduce heat to low. Cook until the liquid is absorbed and quinoa is tender. Remove from heat and set aside.
While the quinoa is cooking, combine the tahini, warm water, maple syrup and remaining lemon juice in a small bowl. Whisk until smooth. Season with additional salt if needed.
To assemble, divide the quinoa and roasted vegetables between bowls. Drizzle with tahini sauce and top with pumpkin seeds.
FOR THIS RECIPE, YOU CAN DEFINITELY SWAP VEGGIES, PROTEIN, AND GRAINS. USE WHAT YOU HAVE - THE IDEA WILL BE THE SAME.
I recently teamed up with Nutritional Therapy Practitioner, Kristi Carlson. We learn so much from each other and have so much fun in the kitchen. Next time, we are going to be making healthy and quick lunch recipes. Stay tuned.