- 1.5 cups chickpea lentil, or other legume pasta (ingredients should be legumes and water)
- Coconut oil
- 1 zucchini, chopped
- 1 red or yellow onion, chopped
- 1 cucumber, chopped
- 1 cup cherry tomatoes, halved
- 1/4 cup roasted red peppers, drained and chopped
- 1 cup artichoke hearts or artichoke tapenade
- 4 Tbsp feta cheese crumbles
- 3 Tbsp sliced black olives
- Juice of 1 lemon
- Olive oil as needed
Cook pasta as desired. Drain and transfer to large bowl. Heat a large skillet with a dollop of coconut oil on medium heat. Add onion and let cook for 2 minutes. Add zucchini and let cook for another 5 minutes. Transfer to pasta bowl and allow vegetables to cool. Add remaining ingredients and mix until well integrated. Cover and refrigerate. Makes 3 servings.
PINTO BEAN SWEET POTATO CHILI
- Coconut oil
- 2 medium onions, chopped
- 1 large zucchini, chopped
- 4 tsp chili powder
- 1 1/2 cups vegetable broth
- 2 red-skinned sweet potato, peeled and cut into cubes
- 2 15 oz cans Mexican-style stewed tomatoes
- 2 15 oz cans pinto beans, drained and rinsed
- 4 Tbsp fresh cilantro, chopped
- 2 tsp grated orange peel
- Salt and Pepper
Heat a small dollop of coconut oil in a medium saucepan over medium-high heat. Add onion and saute until golden brown. Add chili powder and stir for 1 minute. Add zucchini and stir for 1 minute. Add broth and potato. Cover pan and reduce heat to low and simmer about 10-15 minutes. Add tomatoes and beans. Simmer uncovered until thickened, approx 15 more minutes. Mix in cilantro and orange peel. Add salt and pepper to taste. Allow to cool and refrigerate leftovers.
VEGGIE-LICIOUS TACO SALAD
- 1 cup cooked quinoa
- 1 yellow onion- sauted
- 1/2 can pinto beans or black beans, drained and rinsed
- 1 cup chopped cooked chicken breast
- 2 bell peppers, seeded and chopped
- 2 Tbsp fresh cilantro, chopped
- salt and pepper
- 1/2 cup salsa
- 1/2 avocado,
- chopped salad greens
- hot sauce (if desired)
Combine cooked quinoa, onion, beans, chicken, bell peppers, cilantro, and salt and pepper. Store in refrigerator until ready to eat. When ready, combine above mixture with the remaining ingredients to create your taco salad. Makes 2 serving.
