HS: If you don't eat eggs (and many don't consider eggs vegetarian), please feel free to substitute another protein-rich ingredient you prefer - tempeh, tofu, or more lentils.
FEATURED RECIPE: FIVE MINUTE TOMATO SAUCE (recipe here)
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LUNCH ONE: Red Garlic Kale Pasta
- Five Minute Tomato Sauce
- Cooked Pasta (short pasta)
- Big handful of chopped kale
- Lentils
- Hard-boiled egg*
- Dates
- Nuts (or toss 1 cup toasted pistachios w/ 2 sheets of crumbled, toasted nori // 2T. nutritional yeast // 1t. chile flakes // salt // drizzle of olive oil)
Bonus: scallions / olives // toasted almonds // olive oil
LUNCH TWO: Easy Chana Masala
- 1 cup Five Minute Tomato Sauce // Stir in 2 teaspoons garam masala & 1 tablespoon chopped ginger
- 1 cup chopped kale
- 1 cup chickpeas
- Brown rice or quinoa
- Plain yogurt whisked with a bit of salt & 2 garlic cloves smashed into a paste.
- toasted naan or pita chips // toss w/ olive oil or clarified butter, salt & toasted at 350F until golden and crisp.
- treat: Anna's Daughter Rye Crisps / dark chocolate
- orange segments
Bonus: toasted coconut // scallions // cilantro // avocado & lime
LUNCH THREE: Baby Quinoa Patties
- Five Minute Tomato Sauce seasoned with chile sauce (sriracha sauce)
-Baby Quinoa Patties **
- Plain yogurt whisked with a bit of salt & 2 garlic cloves smashed into a paste.
- Lentils
- A handful of shredded kale, massaged with a big squeeze of lime juice, pinch of salt, and topped with nuts (below).
- Nuts (or toss toasted pistachios w/ a bit of crumbled, toasted nori // nutritional yeast // chile flakes // salt // olive oil)
Bonus: Avocado // Cilantro
*To hard-boil Eggs: Place the eggs in a pot and cover with cold water by half an inch or so. Bring to a gentle boil, then turn off the heat and cover. Let the pot sit for ten minutes. In the meantime, prepare a large bowl of ice water. When the eggs are done cooking, use a slotted spoon to place them into the ice bath. When the eggs are cool, remove them and crack and peel.
**Baby Quinoa Patties: Combine 2 1/2 cups of cooked quinoa, 4 large beaten eggs, and 1/2 teaspoon fine grain sea salt in a medium bowl. Stir in 1 finely chopped onion. Add 1 cup of breadcrumbs (or rolled quinoa, or instant oats), stir, and let sit for a couple of minutes. Form into little patties, and pan-fry in a bit of clarified butter or coconut oil over medium heat, flipping once along the way until both sides are golden brown and the patties are cooked through.
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