Salad no.1:
Ingredients:
- Lettuce
- lemon
- beat hummus
- olive oil, salt, vinegar, pepper, onion powder
- lentils
- avocado
- chicken breast
- green peas
- pumpkin seeds
- Onion and garlic powder
- pepper
Steps
1. Take the lettuce leaves and season them with a little bit of olive oil, vinegar, salt and lemon.
2, In a pot cook lentils according to its packaging.
3. In another pot, cook the peas in water (make sure its enough to cover the peas) for about 3 minutes,
4. In a pan, drizzle some olive oil on medium heat and wait for it to warm up. In the mean while season the chicken with garlic powder, onion powder, salt and pepper.
5. Once the pan is warmed up cook the chicken until golden brown. This should take about 8-10 minutes.
6. Take an avocado and cut it in half and cut into slices.
7. Now assemble all the ingredients together, and add a table spoon of beat hummus and some sunflower seeds to finish off.
Salad no.2
Ingredients:
-Kale- 4-5 large leaves
- Mint
- Brussel sprouts
-Carrots x1
- Sweet potatoes x1
- lemon
- salt, pepper, onion powder
- olive oil
Steps
1 Wash and cut the ends of the brussels sprouts.
2. peel the sweet potato and cut into cubes.
3. In a baking sheet lined with parchment paper, add in your brussel sprouts and sweet potato and season with: a drizzle of olive oil, salt, pepper and garlic powder. To the sweet potato only add turmeric.
4. Bake the vegetables at 180 decrees until golden brown.
5. Wash the kale leaves and separate the leaves from the stem. Cut into smaller pieces and season with salt, pepper, lemon and garlic powder.
6. On medium heat, drizzle some olive oil in a pan and sauté kale until soft (3-5 minutes).
7. Peel the carrot skin then peal into thinner slices.
8. Once everything is done baking, assemble the salad together. If preferred, you may add mint for extra flavor.
Salad no.3
Ingredients
-Tomatoes
- zucchini
- avocado
-quinoa
-wild rice
- chickpeas
- canned red beans
- fetta (optional
- lettuce
- yogurt
- Dijon mustard
- lemon
- salt, pepper, onion powder
Ingredients
-1/2 a pumpkin: peeled and chopped
- 3 minced garlic cloves
- 2 onions
- 1 sweet potato
- vegetable broth 1L
- water 1L
- salt and pepper
- 1 bunch of parsley
Steps
1. Peel and chop the onion, pumpkin, garlic, and sweet potato.
2. In a large pot sauté the onions on medium heat with some olive oil
3. Add your vegetable broth (1L) and cook until soft (do not overcook). While the vegetables are cooking gradually add in a little bit of water at a time.
4. Add salt, pepper, and parsley (washed)
5. Turn off the heat and blend using an immersion blender, until no chunks remain.
Steps
1. Cook the quinoa and wild rice according to its packaging.
2. In a pan, on medium heat cook one zucchini seasoned with salt, pepper, and onion powder.
3. Wash the lettuce (4-5 leaves) and cut into smaller pieces. Season with lemon, olive oil, vinegar, and salt.
4. To make the salad dressing mix 3-4 table spoons of plain yogurt (I used Greek but if you are vegan you can use another alternative), 1/4 table spoon of Dijon mustard, a table spoon of olive oil, a pinch of salt, and half a lemon.
5. Wash the chick peas and beans.
6. Assemble everything together. Here you may follow the picture or do it to your desire.
Home made Pumpkin soup
Ingredients:
-4 zucchinis
- 4 potatoes
- 4 carrots
- 1 bell pepper
- vegetable broth 1L
- water 1L
- salt and pepper
- 1 bunch of parsley
Zuchinni soup
Steps:
1. Peel and chop the following into cubes: potatoes, carrots, bell pepper, and zucchini (don't peel bell pepper!).
2. Add the vegetables in a large pot with 1L of vegetable broth and cook until soft on medium heat, like the pumpkin soup gradually add the water (1L) bit by bit while the vegetables are cooking.
3. Add salt, pepper and parsley
4. Turn off the heat and use an immersion blender to blend until smooth.
Autumn salad- vitamin C boost
Ingredients
-1/2 cup lentils
- 2 sweet potatoes
- 1/2 of half a pumpkin
- 3 carrots
- olive oil
- turmeric, salt, pepper, paprika
- pumpkin seeds
Steps
1. In a pot add in lentils and cook according to the package
2. preheat your oven to 180 degrees
3. Peel and cut into cubes/ small pieces your carrots, sweet potato, and pumpkin.
4. In a baking sheet lined with parchment paper add in your vegetables and season with a drizzle of olive oil, salt, pepper, turmeric, and paprika.
5. bake until golden brown.
6, Once finished assembling your bowl and top with pumpkin seeds
Ingredients
-Spinach
- Brussel sprouts
- Broccoli
- Avocado
- Quinoa
- Cucumber
- lemon
-olive oil
- salt, pepper, everyday mix (seasoning), onion and garlic powder,
Super green quinoa bowl
Steps
1. In a pot cook your desired amount of quinoa according to the packaging.
2. cut and wash your broccoli and Brussel sprouts, add in a pan lined with parchment paper and season with olive oil, salt, pepper, everyday seasoning, onion and garlic powder. You may also boil the vegetables if you prefer.
3. Bake until golden brown or boil until soft.
4. Wash a few handfuls of spinach (I used baby spinach) and season with lemon, salt and 1 teaspoon of olive oil.
5. cut cucumber and avocado into slices.
6. once everything is done baking assemble the salad.
7. Season with the juice of half a lemon.