I change this recipe a little bit from the original recipe. I added two Granny Smith apples into the soup instead of one, three more heads of garlic, 1 tablespoon of chicken consommé, full fat instead of light coconut milk, and three cans instead of two of the chickpeas. This recipe was absolutely delicious!
This recipe is a great weeknight meal! It’s quick and kid approved! Just remember to take out the turkey in the morning.
I like to substitute turkey instead of beef but either is a yummy choice.
This salad has so many ingredients I love! The flavor is fresh and delicious. Sometimes I make it and keep it in the fridge, munching on it theoughout the week for lunch while other times it can make a great dinner!
Ingredients
1 box Orzo
1 lemon (juice and zest)
1 block feta cheese
2 cups chopped arugula
1/2 or more to taste toasted pine nuts
tsp salt
2 TBSP olive oil
Cook orzo, set aside and cool by running cold water over it. Once trained place in a large bowl. Add in the juice of one large lemon and the zest of one large lemon, the olive oil and the salt and toss with a fork. Next, add in chopped arugula , crumbled feta and toasted pinenuts that have cooled completely and toss together. Place in the refrigerator so all of the flavors come together.
OK I know you’re skeptical and so was I but listen if you’re looking to get a carb fix and want something that’s tasty this is a good alternative. I made it last night for myself well I made the full fat cheesy version for my family. It definitely was not the same but it was so much healthier and satisfy the craving I was having. Try it once and let me know what you think. PS try dipping tortilla chips into cheesy dip, like a queso.
Ingredients for the sauce:
Two medium yellow potatoes quartered
One large carrot peeled and diced into 1 inch chunks
One small yellow onion diced
2 teaspoons garlic powder
2 teaspoons onion powder
1 teaspoon mustard powder
1 teaspoon salt and pepper to taste
3 cups vegetable broth
1/2 cup raw cashew pieces
3 tablespoons nutritional yeast
Place all vegetables in a sauce pan and cover with vegetable broth. Bring to a boil. One spoiled cover and reduce to simmer for 10 minutes.
With a slotted spoon remove the vegetables and place in a blender, add one and a half cups of the reserved liquid,Add the cashews and all seasoning and blend.
Poor cheesy sauce over already cooked macaroni noodles.
I like to toast some Panko breadcrumbs with some ghee and top the macaroni and cheese with the breadcrumbs. Yummy yummy yummy
Easy PEasy right?
1/2 cup cooked quinoa
1 TBS. extra virgin olive oil
1 tsp. Braggs Liquid Aminos
Himalayan salt to taste
1 Tbsp. fresh lemon juice
1 Tbsp. red wine vinegar
2 Tbsp. finely minced fresh parsley
1 Tbsp. dried oregano
1/4 large ripe tomato, diced
1/4 large cucumber, peeled and diced
2 Tbsp. chopped pitted kalamata olives
**Idea: Add some feta cheese for a salty addition!
Serves 1
Toss quinoa with the olive oil and Braggs Liquid Aminos, add all other ingredients and toss. Best when covered and chilled for at least 1 hour.
Timesaver Tip: Make a big batch and keep it chilled for quick-lunch option.
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Foodie Karma 