This is great on top of white rice for dinner, or with an egg for breakfast!
- 1 cup cooked lentils
- 1 can chickpeas
- 1 onion
- 2 cloves garlic
- 1/2 cup soy chorizo
- 1 teaspoon red wine vinegar
- salt and pepper to taste
- Sautee onion and garlic until onion is translucent. Add chorizo and cook another few minutes, until slightly browned. Add lentils and chickpeas, then cook another few minutes. Season with vinegar, salt, and pepper. Adjust seasonings if anything seems off.
- 1 tablespoon olive oil
- 1 cup finely chopped onion
- 1 clove garlic, chopped
- 1/2 teaspoon salt
- 1 cup dried brown lentils, rinsed
- 1/2 package (about 1 ounce) taco seasoning
- 2 1/2 cups vegetable broth
- 1/2 cup plain yogurt or sour cream
- 8 taco shells
- toppings: salsa, avocado, sour cream (I used lactose-free plain yogurt)
Heat oil in large skillet over medium-high heat. Cook onion, garlic and salt until onion begins to soften, 3 to 4 minutes. Add lentils and taco seasoning. Cook until spices are fragrant and lentils are dry, about 1 minute. Add broth; bring to a boil. Reduce heat, cover and simmer until lentils are tender, 25 to 30 minutes. Uncover lentils and mix in yogurt/ sour cream. Cook uncovered until mixture thickens, 6 to 8 minutes. Mash with a rubber spatula. Spoon 1/4 cup lentil mixture into each taco shell. Add toppings.
This recipe requires just a bit of planning ahead, because you have to put a banana in the freezer at least a day before. Or, just freeze a whole bunch of peeled/ cut bananas to have ready whenever you need them!
My version today turned out a bit liquidy, and was more of an ice cream- smoothie hybrid. Next time, I might add less almond milk to have a thicker consistency. It was still delicious!
- 1 frozen banana, cut into 3 pieces
- 1/4 cup plain yogurt (I used lactose-free yogurt from Whole Foods)
- 1/4 cup almond milk (or another kind of milk that you have around)
- 1/2 teaspoon honey
- 1/8 teaspoon cinnamon
Place all ingredients in a blender or food processor and pulse until smooth. Garnish with a dash of cinnamon and enjoy.
Adapted from Smitten Kitchen
Makes about 3/4 cup of glaze– enough for over 2 pounds of chicken
1/4 cup whole grain mustard
4 cloves garlic
3 tablespoons dry white wine or white wine vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon honey
1 tablespoon fresh rosemary leaves
2 teaspoons Spanish paprika
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
Place all ingredients in a food processor and blend until smooth. If you don’t have a food processor, chop everything up as small as possible and then just whisk it together.
- 2 pounds chicken, cut into approximately 1.5 inch cubes
- Marinade recipe from above
- Wooden or metal skewers
- Place chicken and marinade in a non-porous bowl and mix together. Cover with plastic wrap and let sit in the fridge for at least 2 hours, or up to 2 days.
- Skewer chicken
- Grill until done, flipping over halfway through cooking.
- Optional: serve with grilled veggies!