Here we go! Try this meal once a week for the next month.
Let us know how you like it. If you modified it to your taste, let us know what you did. We love to hear how others have made recipes their own!
1 lb. quinoa
1 bag of frozen veggies
1 carton of vegetable broth
1 lb. mushrooms (mushrooms do not last long in the fridge, so buy fresh or omit)
Celtic sea salt
Flax seed oil
2 bunches or bags spinach (spinach does not last long in fridge, so buy fresh)
1 bag dried cranberries
1 red onions
2 bosc pears (buy fresh)
1 bag chopped walnuts or hazelnuts
1 cup quinoa
3 cups vegetable broth or water
1 bag of frozen veggies (corn, peas, etc)
1 lb. diced mushrooms
Salt to taste
Put quinoa, frozen veggies, mushrooms and broth (or water) in a sauce pan and cook over medium heat for 15 minutes until water has been absorbed. Promptly remove from heat, fluff with fork, salt to taste and serve.
4 cups of lightly packed spinach
1/4 cup dried cranberries
1/2 cup thinly sliced red onion
2 pears cored and cut into long, thin slices
1/3 cup chopped walnuts or hazelnuts
Flax seed oil to taste
Mix all ingredients on a bowl, drizzle flax seed oil and toss.
Click on the rectangle on the bottom right corner to access a printable version.
Watch the video above and keep an eye out for future recipes.
Bonus Recipe - Start your day right with this delicious breakfast smoothie. Try it this month while you wait for next month's recipe.
Raw cacao powder (you can find this at Lassens, Whole Foods or local health food store)
Honey or pitted dates (you will need this because cacao is not sweet)
Blender (if you don't already have one)
For two 16 oz. servings, blend:
4 cups almond milk
2 tablespoons of raw cacao powder or more if desired
2 tablespoons of honey or 3 pitted dates or more to taste
Let us know how you like it or if you modified it to your taste! We love to get your feedback!
PRINTABLE RECIPE BELOW