This is a healthy, filling salad. It’s full of flavor and is an easy make-ahead salad that’s perfect for lunch. I make a big batch of this salad on Sunday night and lunch is set for the next couple of days. The best part is that it actually gets better the more days that it sits and marinates in the dressing.
Kale is a nutritional powerhouse, but I find it can be tough and a bit too chewy. By doing a little extra prep work, you can soften up the kale and make it easier to eat (see the note at the bottom of the recipe).
Quinoa is a great source of magnesium and manganese, plus a good source of the minerals iron, phosphorous, copper and zinc. Continue reading “Lunch Today: Quinoa Chickpea and Kale Salad”
Tortilla wraps are probably the most versatile thing in my kitchen. From breakfast burritos to quesadillas, they are a kid friendly and delicious vehicle to get a lot of nutrition into your meal. And this recipe for chickpea and mango wraps is no exception. It’s fresh and delicious and incredibly easy to make. Plus, the two star ingredients offer a ton of health benefits!
Chickpeas are legumes and research has shown that people who regularly consume legumes have a reduced risk of coronary heart disease. Chickpeas also offer calcium, folate, magnesium and potassium, Continue reading “Lunch Today: Chickpea and Mango Wraps”
This recipe makes a great appetizer or snack, but can easily double as a light lunch. Combining two super nutritious foods, chickpeas and avocados, makes for a protein and fiber packed recipe that is easy to make, vegan, gluten-free and delicious, too.
Chickpeas are legumes and research has shown that people who consume legumes regularly have a reduced risk of coronary heart disease. Chickpeas also offer calcium, folate, magnesium and potassium, all of which are cardio-protective nutrients. On top of all that, one cup of chickpeas provides 11 grams of fiber. Continue reading “Snack Today: Avocado and Chickpea Boats”
Hummus is the staple of all snacks in our house. It easily doubles as a light lunch with crackers and some veggies. It is rich in plant-based protein and tummy-filling fiber and it packs a boost of energy that keeps you feeling fuller faster and longer.
Chickpeas are the main ingredient in hummus. One cup supplies nearly 50% and 30% of our recommended daily intake of fiber and protein, therefore supporting digestive health, blood sugar balance and satiety. This recipe for green hummus includes spinach and edamame, which pack even more of a health punch.
Easily whipped up in a matter of minutes, this protein-rich power snack contains spinach, hemp seeds and edamame. Continue reading “Snack Today: Green Hummus”
After all the recent posts on winter, I decided I needed to look on the bright side and spring forward! Spring is around the corner (isn’t that what the groundhog promised?), so in hopeful anticipation, I have decided to make this stew. I made it a few times last year and it was surprisingly light and fresh, yet the chickpeas still offered a little heartiness for those cooler days.
Spring Vegetable Stew
2 tbsp extra-virgin olive oil
1 onion, cut thinly into circles
2 medium carrots, cut thinly
2 cups halved radishes
2 cups cooked chickpeas
½ cup cooked quinoa
1 cup vegetable broth
1/2 tsp sea salt
1/4 tsp ground pepper
2 cups fresh spinach
1 cup fresh or frozen peas
Zest of 1 lemon
2 tbsp lemon juice
Continue reading “Dinner Tonight: Spring Vegetable Stew”