Posts Tagged lunch

Herb Roasted Potatoes

Herb Roasted Potatoes

Herb Roasted Potatoes

3 lbs. potatoes – cut into small wedges
1 medium onion, diced into small pieces
1/4 cup coconut oil
4 tsp. thyme
4 tsp. rosemary
Salt and pepper to taste

 

Bake potatoes in oven at 350 for an hour.

Once the potatoes have cooled, cut potatoes into small wedges.  Saute onions in coconut oil.  Once your onions have turned soft and translucent, add potatoes and spices.  Cook until potato wedges are crisps.

Sweet Potato Coconut Cashew Rice Bowl

Sweet Potato Coconut Cashew Rice Bowl

This dish is amazing.  Instead of using Basmati rice, I used 2 cups of a wild rice blend and 5 cups of vegetable broth.  I love the sweet/spicy flavor of this dish.

 

Sweet Potato Coconut Cashew Rice Bowl
from babble

Ingredients:

1 sweet potato, large (baked, peeled, cubed)
1 cup brown Basmati rice (uncooked)
2 cups white Basmati rice (uncooked)
3 cups vegetable broth
3 cups water
1/2 tsp salt
2 Tbsp extra virgin olive oil
1 tsp garlic powder
1 1/2 tsp ginger powder
1/8 tsp cayenne
1/4 tsp pepper
1 bay leaf
1 large sweet onion, chopped
1/2 cup maple syrup
1/2 cup coconut milk (full fat)
1/2 cup raisins (black or golden)
1 cup cashews
1 cup shredded coconut (unsweetened)
chopped cilantro to garnish

Directions:

1. In a large soup pot, add the onion and oil. Saute over high heat for a few minutes.

2. Next, add in the rice, water, veggie broth, salt, spices and bay leaf. Bring mixture to a boil. Cover with lid and reduce heat to low. Simmer for an additional 15 minutes.

3. When rice is cooked, fluff. Fold in the raisins, coconut, coconut milk, maple syrup. Fluff. Adjust salt and seasoning as needed. Remove bay leaf.

4. Serve warm with chopped cilantro on top.

Mango and Chickpea Salad

Mango and Chickpea Salad

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Mango and Chickpea Salad

Ingredients:

4 cups spinach – washed and cut into bite sized pieces
1 mango – peeled and diced into chunks
1 red pepper – de-seeded and cut into chunks
1 can of garbanzo beans – drained and rinsed
Crushed almonds
Handful of feta cheese (optional)
1 Tablespoon extra-virgin olive oil
1/2 teaspoon balsamic vinegar
Dash of sea salt
2 teaspoons maple syrup
1 teaspoon mustard (sugar-free)

Directions:

Combine spinach, mango, red pepper, garbanzo beans, almonds, and feta cheese in a large bowl. Whisk together oil, vinegar, salt, maple syrup, and mustard in a small shallow bowl. Toss dressing on greens and enjoy!

Strawberries, Blueberries, and Cashew Cream

Strawberries, Blueberries, and Cashew Cream

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Ingredients:

Strawberries – trimmed and cut into chunks.
Blueberries
Dried unsweetened coconut
1-2 handfuls raw cashews
1-2 handfuls dates
1 tsp. vanilla
1 -2 teaspoons coconut oils
water to cover cashews

Directions:

Combine strawberries, blueberries, and coconut in a bowl.  Set aside.

Combine cashews, dates, vanilla, coconut oil, and 1/4 cup water into vitamix.  Slowly turn vitamix to variable ten using the tamper to help blend if necessary.  The final consistency should be similar to yogurt – add additional water to obtain that consistancy as needed.  If you add too much, simply add additional cashews.

Place a scoop or two of cashew cream on top of a bowl filled with strawberries, blueberries, and dried coconut.  Stir and enjoy!

Berry Salad with Balsamic Vinaigrette

Berry Salad with Balsamic Vinaigrette

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Berry Salad with Balsamic Vinaigrette

Ingredients:

A mixture of blueberries and strawberries
Spinach (3-4 cups)
Handful of sliced almonds
Feta cheese (vegans – omit cheese)
4 tablespoons aged balsamic vinegar
3 tablespoons olive oil
4 teaspoons mustard (sugar-free)
2 tablespoons maple syrup
1/4 teaspoon kosher salt
Fresh ground pepper

 

Directions:

Stir together balsamic vinegar, olive oil, mustard, maple syrup, salt and pepper in a dressing container.  Shake/mix until smooth.  Pour over a bed of greens with berries, feta cheese, and sliced almonds.

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