Tag: lunch

  • Beauty fruits

    Beauty fruits

    Beauty fruits

    Fruit recipes to get the glow

    Bountiful, beautiful, and bursting with flavor, these fruit-filled recipes deliver your body what it wants without sacrificing great taste. Incorporating fruit into meals with a variety of colors, textures, and flavors keeps you feeling satisfied so you can focus on enjoying every bite. How sweet is that?

    Berry and Rhubarb Granola Crisp

    A one-dish solution to busy mornings, it’s fruit and granola in a single delicious bake.
    Print Recipe Pin Recipe
    Servings: 8
    Ingredients Method

    Ingredients
      

    Topping
    • 1½ cups quick-cooking rolled oats
    • 1 cup blanched whole almonds
    • ⅓ cup lightly packed brown sugar or coconut sugar
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon salt
    • 7 tablespoons coconut oil or unsalted butter, melted
    Fruit filling
    • 3 cups fresh or frozen sliced strawberries
    • 2 cups fresh rhubarb, sliced into 1/2 in pieces
    • ⅓ cup maple syrup
    • 3 tablespoons orange juice
    • 3 tablespoons arrowroot starch

    Method
     

    1. Preheat oven to 350°F.
    2. For Topping: To blender or food processor, add all topping ingredients except coconut oil and pulse until the mixture resembles coarse sand. Pulse in coconut oil until combined; the mixture will stick together when pressed between two fingers.
    3. For Filling: In large bowl, mix to fully combine all filling ingredients. Tip into 8 x 8 in baking dish or 9 to 10 in round baking dish, spreading fruit evenly. Distribute topping loosely over fruit.
    4. Bake for 40 to 50 minutes, until rhubarb is tender when pierced with knife, and filling is bubbling around edges. Cool for at least 15 minutes before serving.
    5. Enjoy!

    Grapefruit and Fennel Salad with Chicken and Avocado

    A riot of textures and flavors, this salad offers something new in every bite.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    Dressing
    • ⅓ cup olive oil
    • 1 tablespoon apple cider vinegar
    • 1 tablespoon maple syrup
    • 2 teaspoons Dijon mustard
    • ¼ teaspoon salt
    • ⅛ teaspoon black pepper
    Salad
    • 4 cups baby arugula
    • 1 Small bulb fennel, cored and shaved or thinly sliced
    • ½ Head radicchio, cored and torn into medium pieces
    • 2 cups cooked chicken breasts or thighs, shredded
    • 1 Ripe avocado, flesh cut into cubes and scooped out
    • 1 Large grapefruit or navel orange, peeled and segmented or sliced
    • ¼ Red onion, thinly sliced
    • 2 tablespoons toasted sunflower seeds
    • 2 tablespoons chopped fresh dill

    Method
     

    1. In medium glass jar, shake to emulsify all dressing ingredients.
    2. In large bowl, toss together arugula, fennel, and radicchio with two-thirds of dressing. Transfer to platter or divide among 4 shallow bowls. Top arugula mixture evenly with chicken, avocado, grapefruit, and red onion, and then drizzle over remaining dressing. Sprinkle each serving with sunflower seeds and dill, and serve immediately.
    3. Enjoy!

    Whipped Yogurt with Lime and Fruit

    Lime, vanilla, and soothing honey turn Greek yogurt into a special occasion-worthy dessert.
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    Servings: 4
    Ingredients Method

    Ingredients
      

    • 1 cup plain Greek yogurt (at least 2% milk fat, without thickeners or gums), cold
    • ¾ cup heavy whipping cream (at last 35% milk fat) or chilled coconut cream, cold
    • 3 tablespoons honey or maple syrup, plus more for serving
    • ½ teaspoon lime zest, plus more for serving
    • 2 teaspoons lime juice
    • ½ teaspoon vanilla bean paste or vanilla extract
    • Pinch of salt
    • 2 cups fresh fruit such as diced kiwi and mango, blueberries, and cherries, cold

    Method
     

    1. To stand mixer fitted with whisk attachment, add yogurt, cream, honey or syrup, lime zest, lime juice, vanilla, and salt. Begin whisking on low to incorporate ingredients, then slowly turn the speed up to high and whip until thickened, 4 to 5 minutes. Cover and chill completely for 2 hours or up to 1 day, or serve right away (it will not be as thick if you skip the chilling).
    2. To serve, spoon and swoop whipped yogurt into small bowls and top with fruit. Drizzle with additional honey and top with an extra sprinkle of lime zest. Serve immediately.
    3. Enjoy!

    Article Provided by Alive Magazine

  • Niçoise Salad with Christine Waltermyer!

    Niçoise Salad with Christine Waltermyer!

    Niçoise Salad

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    This classic French salad combines tuna, baby potatoes, crisp green beans, boiled eggs, cherry tomatoes, and a delicious lemon vinaigrette dressing to make a hearty salad that can be served as a meal.

    Niçoise Salad

    This classic French salad combines tuna, baby potatoes, crisp green beans, boiled eggs, cherry tomatoes, and a delicious lemon vinaigrette dressing to make a hearty salad that can be served as a meal.
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    Servings: 4
    Course: dinner, Lunch
    Ingredients Method

    Ingredients
      

    • 1 cup baby Yukon gold or red potatoes
    • Sea salt
    • 1 cup haricot vert green beans
    • 4 eggs
    • 1 cup cherry tomatoes
    • 1 medium sized head lettuce – Boston or Romaine
    • ½ cup Kalamata olives pitted
    • 7 ounces canned tuna drained and lightly mashed
    • 2 tablespoons capers drained
    • 4 artichoke hearts drained and sliced in half
    Lemon Vinaigrette Dressing
    • ¼ cup fresh lemon juice
    • 1-2 anchovies chopped or smashed with a fork
    • ½ cup olive oil
    • 2 tablespoons brown or Dijon mustard
    • Sea salt
    • White pepper or black pepper to taste

    Method
     

    1. Cook the potatoes. Place the potatoes in a medium saucepan. Add enough cold water to cover the potatoes. Add a teaspoon of the sea salt. Bring to a boil, then reduce the heat to simmer, uncovered, on medium heat for about 10 minutes, or until fork-tender. Drain and cool the potatoes. Slice them in half.
    2. Cook the green beans. Fill another saucepan with water. Add sea salt to taste. Bring to a boil. Also, fill a bowl with some salted ice water. Add the green beans to the boiling water and cook for a few minutes, or until they are crisp-tender, but still bright green. Drain the green beans, then place them in the ice water for a few minutes. Drain and pat dry.
    3. Cook the eggs. Place them in a saucepan. Cover with cold water by one inch. Bring to a boil over medium high heat. Cover and remove from the heat. Set a timer for 11 minutes. Drain the eggs and place them in an ice bath or run them under cold water to make them easier to peel. I like to peel them under cold running water as well. Slice the eggs in halves or quarters.
    4. Make the lemon vinaigrette dressing. Whisk together in a bowl the lemon juice, anchovies, olive oil, brown or Dijon mustard and the white pepper. Taste and adjust the seasoning if needed. Add 3 to 4 tablespoons of this dressing to the cooked potatoes and toss.
    5. Prep the tomatoes. Slice the tomatoes in half. Place them in a small bowl. Add a little sea salt and pepper to taste. Toss to combine.
    6. Prep the lettuce. Wash and salad spin the lettuce. Separate the leaves. If using romaine lettuce like I did, you may wish to use only the more leafy tops.
    7. Assemble the salad. Prepare either 4 to 6 individual plates, or 1 large serving platter. Arrange the lettuce, tuna, potatoes, green beans, eggs, artichoke hearts, capers, cherry tomatoes, and Kalamata olives. Serve drizzled with the vinaigrette dressing.
    8. Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Falafel Lunch Bowl

    Falafel Lunch Bowl

    Falafel Lunch Bowl

    Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients! Don’t sleep on the salad bar for washed, prepped, and chopped veggies. You could make a simple yogurt sauce with shredded cucumber. We won’t tell anyone if you buy it though. Colorful, fresh, and simple, this is a tasty compromise between ease and quality. 

    Falafel Lunch Bowl

    Sometimes you just need an easy lunch idea. Instead of falling back on takeout, put together this easy falafel lunch bowl using already prepared ingredients!
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    Servings: 2
    Ingredients Method

    Ingredients
      

    • 2 handfuls mixed greens
    • ⅓ cup hummus
    • 4 cooked falafel balls
    • ½ cup cucumber chopped
    • 5 cherry tomatoes halved
    • ¼ cup Kalamata olives pitted
    • ¼ cup red onion julienned
    • ¼ cup feta crumbles
    • ⅓ cup tzatziki sauce

    Method
     

    1. Divide mixed greens between two bowls and place hummus and two falafel balls in the center of each bowl.
    2. Arrange cucumber, tomatoes, olives, onion, and feta as desired.
    3. Serve with tzatziki to dip as desired. Enjoy!

    Recipe Provided by INFRA

  • Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.

    Tempeh Edamame Crunch Salad

    Tempeh is a savory and super versatile addition to your next dish. The nutty flavor and simple, clean ingredients pair perfectly with this crunchy edamame salad.
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    Servings: 2
    Course: entree, Lunch
    Ingredients Method

    Ingredients
      

    • Olive oil
    • 1 package Lightlife Original Tempeh cut into triangles or strips
    • Salt and pepper to taste
    • 4 cups kale leaves of choice washed and chopped
    • ½ cup edamame shelled and cooked
    • 1 avocado diced
    • 1 large beet steamed and peeled, sliced into ¼" pieces
    • ¼ cup slivered almonds
    • 4 tablespoons peanut vinaigrette

    Method
     

    1. Cook tempeh according to package directions until nicely browned. Sprinkle with salt and pepper while cooking.
    2. In a large bowl, add all ingredients and toss to combine. Serve immediately, enjoy!

    Recipe Provided by INFRA

  • Chicken with Spiced Rice

    Chicken with Spiced Rice

    Chicken with Spiced Rice

    This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer; you might have everything you need to make this for dinner tonight. If not, we’ve got everything you’ll need to be the dinner hero tonight. While it bakes, you can catch up on your favorite show, do a quick load of dishes, or whip up a quick lemon yogurt sauce that pairs perfectly. Serve with a simple green salad, and for a complete meal, bake a nice snacking cake alongside the chicken. You’ve already got the oven on, right? 

    Chicken with Spiced Rice

    This Chicken with Spiced Rice is a simple, flavorful one pan dinner! You can practically set it and forget it. Check your pantry and freezer, you might have everything you need to make this for dinner tonight.
    Print Recipe Pin Recipe
    Servings: 4
    Course: entree, Lunch
    Ingredients Method

    Ingredients
      

    • 1 pound boneless, skinless chicken thighs
    • 2 tablespoons olive oil
    • 1 teaspoon garam masala
    • 1 teaspoon turmeric divided
    • ¼ teaspoon sea salt
    • 2 tablespoons ghee
    • 1 small yellow onion diced
    • 1 cinnamon stick
    • 2 cardamom pods
    • 1 teaspoon cumin seeds
    • 1 tablespoon minced garlic
    • 1 tablespoon minced ginger
    • 1 cup basmati rice
    • 1 cup cold water
    • ½ teaspoon sea salt
    • ⅓ cup frozen peas
    • Cilantro for garnish

    Method
     

    1. Place chicken, olive oil, garam masala, ¼ teaspoon turmeric, and salt in a bowl and toss to coat. Cover and marinate for four hours to overnight in the fridge.
    2. Preheat oven to 350ºF. Heat ghee in a 1.5-quart saucepan over medium heat. Add onion, cinnamon stick, cardamon pods, and cumin seeds. Sauté until onions are translucent. Stir in garlic and ginger and cook for one minute.
    3. Add rice, water, ¾ teaspoon turmeric, and salt to pan and bring to a simmer. Submerge chicken and cover.
    4. Bake for 35-40 minutes or until water has been absorbed. Remove from oven, add peas and rest covered for 10 minutes before serving. Garnish with cilantro if desired.
    5. Enjoy!

    Recipe Provided by INFRA

  • Korean Ground Beef Bowl

    Korean Ground Beef Bowl

    Korean Ground Beef Bowl

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Looking for a quick and easy weeknight dinner? How about Korean Ground Beef Bowls! Customize it any way you like – add crushed red pepper flakes to make it spicy or chopped unsalted peanuts for a little extra crunch 😋

    Print Pin

    Korean Ground Beef Bowl

    Course dinner, entree, Lunch
    Keyword bowl, dinner, entree, lunch
    Servings 4

    Ingredients

    • 2 cups uncooked Lundberg white sushi rice
    • 3 cups water
    • ¼ cup brown sugar packed
    • ¼ cup coconut aminos
    • 1 pound ground beef
    • 1 teaspoon minced fresh ginger
    • 2 cloves garlic minced
    • 2 green onions thinly sliced
    • ¼ cup chopped fresh cilantro
    • 4 large butter lettuce cups to serve

    Instructions

    • Use a fine mesh strainer to rinse the rice for 1 to 2 minutes, until the water runs clear. Place the rinsed rice in a medium saucepan. Add the 3 cups fresh water. Let the rice soak for 30 minutes. This helps to soften it and make the rice more digestible.
    • After 30 minutes, bring the soaked rice and water to a boil. Reduce the heat to low and cover the saucepan. Cook for 20 minutes. Remove from the heat and let the rice sit, covered, for another 10 minutes.
    • Meanwhile, prepare the sauce. In a small bowl, whisk together the brown sugar and coconut aminos.
    • Heat a large skillet over medium high heat. Add the ground beef, ginger and garlic. Break up the beef as it cooks and stir the ginger and garlic. Cook for 3 to 5 minutes.
    • Add the brown sugar-coconut aminos mixture to the beef. Stir well to combine. Cook for 1 minute. Add the scallions. Cook for 1 more minute.
    • Place a washed lettuce leaf on a plate or in a shallow serving bowl. Carefully add a scoop of the cooked rice. Serve the beef over the rice. Garnish with the cilantro.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!

  • Red Thai Curry Noodles

    Red Thai Curry Noodles

    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!

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    Red Thai Curry Noodles

    Vegan, flavorful and budget-friendly, this Thai-inspired noodle recipe is a keeper! Add raw or cooked veggies, whatever’s lingering in your fridge, to bulk it up!
    Course dinner, entree, Lunch
    Keyword dinner, entree, lunch, noodles, vegan
    Servings 4

    Ingredients

    • 2 packages Lotus Foods Organic Traditional Pad Thai Rice Noodles
    • 1 14 ounce can unsweetened coconut milk
    • ¼ cup vegetable broth
    • 3 tablespoons smooth peanut butter
    • 3 tablespoons Thai red curry paste
    • 1 tablespoon maple syrup
    • 1 tablespoon fresh lime juice
    • 1 tablespoon ginger minced
    • 2 cloves garlic minced
    • Salt to taste
    • Peanuts chopped, to taste
    • Scallions chopped, to taste

    Instructions

    • Prepare Lotus Foods Organic Traditional Pad Thai Rice Noodles per directions on package. Drain and set aside.
    • While noodles are cooking, whisk together coconut milk, broth, peanut butter, curry paste, maple syrup, lime juice, ginger, and garlic in a medium pan.
    • Cook over medium-high heat, stirring frequently. Bring to a gentle boil before reducing heat. Simmer uncovered for ~10 mins or until sauce starts to thicken. Add salt to taste.
    • Mix in noodles and warm through. 
    • Garnish with chopped peanuts and scallions. Serve immediately.
    • Enjoy!

    Recipe by Cooking for Peanuts for Lotus Foods

    Photo Credit Anett Velsberg

    Recipe Provided by INFRA

  • Beer Brats

    Beer Brats

    Beer Brats

    Did you know that Oktoberfest starts in September!? This year in Munich, Oktoberfest is celebrated September 17 – October 3. We’re just happy to have a reason to enjoy some delicious sausages this month. Beer brats celebrates the best of beer and sausages. No grill? You can always cook the brats in a deep pan on the stove and then crisp them up in a dry skillet. Experiment with different mustards and different beers to find the perfect combination. 

    Print Pin

    Beer Brats

    Did you know that Oktoberfest starts in September!? We’re just happy to have a reason to enjoy some delicious sausages this month. This beer brat recipe celebrates the best of beer and sausages.
    Course dinner, Lunch
    Keyword bratwursts, dinner, lunch
    Servings 1

    Ingredients

    • 8 uncooked bratwursts
    • 1 medium yellow onion thinly sliced
    • 16 ounces light lager beer
    • ¼ teaspoon sea salt
    • ¼ teaspoon ground black pepper
    • 8 hotdog buns

    Instructions

    • Preheat grill to high. 
    • In a foil pan, place brats, sliced onion, salt, pepper, and beer. Cover tightly with foil lid or aluminum foil and cook for 30 minutes.
    • Transfer brats to grill to give them a good char, approximately three minutes per side.
    • Place brats back in the cooking liquid and serve. To serve, place brats in buns and top with your favorite condiments.
    • Enjoy!

    Recipe Provided by INFRA

  • Mayan Lima Beans

    Mayan Lima Beans

    Mayan Lima Beans

    Lima beans are one of the most polarizing beans and more polarizing foods out there. We don’t get all the lima bean hate. Don’t turn up your nose at lima beans; they’re one of the mildest flavored beans. Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish full of texture and flavor. 

    Print Pin

    Mayan Lima Beans

    Don’t turn up your nose at lima beans! Sometimes called butter beans, these protein rich, creamy beans are mild and delicious. With just a bit of lime juice and toasted pumpkin seeds, lightly charred lima beans make a satisfying dish. 
    Course dinner, entree, Lunch, Side Dish
    Keyword dinner, entree, gluten free, lunch, side, vegan
    Servings 2

    Ingredients

    • 20 ounces lima beans frozen
    • 1 tablespoon sesame oil
    • 1 tablespoon avocado oil
    • ½ cup pumpkin seeds
    • ¼ – ½ teaspoon sea salt
    • 2 green onions sliced
    • ½ cup chopped parsley
    • 1 lime quartered

    Instructions

    • Toast pumpkin seeds in a 350∞F oven for 10 minutes or until lightly browned. 
    • Place freshly toasted seeds in a food processor and process until finely ground. 
    • Heat sesame and avocado oil in a medium sauté pan until hot, add lima beans and allow to sit and develop a sear, tossing occasionally until desired sear is achieved.
    • Add green onions, ground pumpkin seeds, and salt.
    • Enjoy!

    Recipe Provided by INFRA

  • Melon Salad with Citrus Dressing

    Melon Salad with Citrus Dressing

    Melon Salad with Citrus Dressing

    Thanks to Christine Waltermyer & The Natural Kitchen Cooking School!

    Christine Waltermyer is a local and renowned Wellness Chef, private chef to celebrities, published cookbook author and founder of the Natural Kitchen Cooking School, which offers an online Plant-Based Cooking Program. She also loves shopping at Basil Bandwagon! Visit naturalkitchenschool.com to subscribe to her email newsletter for new recipes, tips, and FREE access to the Power of Veggies mini-course!

    Summer is time for fresh, colorful salads – and melons! Thanks to Christine Waltermyer and The Natural Kitchen Cooking School, you can learn how to cut a melon (whether it’s a honeydew, cantaloupe or watermelon!) and use it to make a bright, refreshing salad with citrus dressing. Scroll down for the recipe!

    Print Pin

    Melon Salad with Citrus Dressing

    Colorful balls of various melons take on a delicious flavor when combined with fresh lime juice.
    Course dinner, entree, Lunch, Salad
    Keyword citrus, dinner, entree, lunch, melon, salad
    Servings 4

    Ingredients

    • 1 honeydew melon
    • 1 cantaloupe
    • 1 small watermelon

    Citrus Dressing

    • Juice of 1 lemon
    • Juice of 1 lime
    • Pinch sea salt
    • ¼ cup raw honey or maple syrup
    • 1-2 tablespoons chopped mint

    Instructions

    • Use a melon ball scoop to create little balls from each of the melons. Place them in a large bowl.
    • Make the citrus dressing: In a small bowl, combine the lemon juice, lime juice, sea salt, honey and mint. Whisk together. Pour over the melon balls and gently toss until evenly coated. You can serve right away or chill before serving. If you refrigerate it, stir the salad again just before serving.
    • Enjoy!

    Thank you to Christine Waltermyer and the Natural Kitchen Cooking School for working with us to help promote healthy, nutritious meals and products that are affordable, full of nutrients, and simple to make at home!