lunch

Open Faced Chickpea Fennel Sandwich

Serving Size: 4 Total Time: 10-15 minutes Ingredients: 2, 15 oz. cans garbanzo beans 1 cup celery, diced 1/2 cup dried cranberries 1/2 cup chopped pecans 1/3 cup avocado mayo 1 tsp fennel seeds Salt & Pepper to taste Multigrain bread Directions: Mix all ingredients in large mixing bowl. Toast bread and top with chickpeaContinue reading “Open Faced Chickpea Fennel Sandwich”

Creamy Fruit & Chickpea Coleslaw

Serves: 4 Total Time: 10 minutes Ingredients: 1 bag coleslaw 1 cup cooked chickpeas (or 1 can) 1/2 cup raisins 1 apple 1 small sweet or yellow onion 1/2 cup avocado mayo (I love Primal products) 3 Tbps vinegar (white or rice) Salt & Pepper to taste Directions: Core and half apple, then slice lengthwiseContinue reading “Creamy Fruit & Chickpea Coleslaw”

Vegetarian Quinoa & Feta Salad

Servings Size: 6-8 Total Time: 30-35 minutes Ingredients: 1.5 cups uncooked quinoa 1/2 cup uncooked lentils 1 cucumber 2 large or 3 medium sized tomatoes 1/2 sweet onion 2 tsp minced garlic 1/2 cup chopped cilantro 1 Tbps olive oil 1 Tbps balsamic vinegar 1 lemon 1 can garbanzo beans 8 oz. feta cheese SaltContinue reading “Vegetarian Quinoa & Feta Salad”

Asian Tofu Bowl with Mango and Coconut Rice

Serves: 5-6 Total Time: 35 minutes Ingredients: 2 cups uncooked brown rice 1.5 cans coconut milk 1 package 16 oz. extra firm Tofu (I like Nasoya) Tofu sauce: 1/4 cup liquid aminos (or GF soy sauce) 1/8 cup honey (or maple syrup if vegan) 2 tsp freshly grated ginger Veggie/Mango Mix: 1 red bell pepperContinue reading “Asian Tofu Bowl with Mango and Coconut Rice”

Quinoa Kale Salad with Orange, Pistachios & Cranberries

Serves: 4-5 Total Time: 35 minutes Ingredients: 1.5 cups uncooked quinoa 1 cup kale 2 medium oranges 1/2 cup shelled pistachios 1 cup dried cranberries 1/2 cup fresh mint leaves 1 can garbanzo beans 1/2 cup orange juice Salt & Pepper to taste Directions: Measure out quinoa and 3 cups of water in a mediumContinue reading “Quinoa Kale Salad with Orange, Pistachios & Cranberries”

Tuna Salad with Avocado Mayo

Single Batch: Serves 3-4, Double Batch: Serves 6-8 Total Time: 20 Minutes Ingredients: 24 oz. wild caught tuna (canned) 4 stalks celery 1 cup red or black grapes 1/2 cup chopped walnuts 1/3 cup avocado mayo 1/2 tsp minced garlic 1/4 cup chopped fresh parsley 1 Tbps dill Salt & Pepper to taste Directions: RemoveContinue reading “Tuna Salad with Avocado Mayo”