Chickpea Salad (Mock Tuna Salad)

Enjoy this deliciously light and tasty chickpea salad in lieu of tuna. Better for you. Better for the tuna. Great on your choice of bread or even on top of a green salad. Healthy beans, greens, and whole grains!


What You Need: 1 can of chickpeas, drained and rinsed 2 stalks of celery (or more . . . to your liking) 2 spring onions, white part only 3 small dill pickles (or relish, which you won't need to pulse) 1 tbsp nutritional yeast 3 tbsp vegan mayonnaise 1 tsp onion powder or flakes 1 tbsp horseradish (optional, if you like spicy stuff!) 1/2 tsp celery salt (optional) 2 tsp Bragg's Liquid Aminos (optional) 1 tsp Tumeric (optional) 1 tsp cayenne, or other pepper (optional . . . I like a lot of spice!) What You Do: Pulse the chickpeas in a food mixer until flaky. Transfer to a bowl. Pulse the celery, spring onion and dill pickles until finely minced, add to the bowl and stir in all the other ingredients. Done! Easy schmeasy!! Make a sandwich with your preferred whole grain bread, or pita, or wrap . . . OR, serve with yummy crackers, OR on celery stalks, OR cucumber slices . . . . so many ways to enjoy this! :)


Looking to transition to a Whole Food Plant-Based lifestyle? I offer WFPB Coaching!

Crispy Spicy Garbanzo Beans

For a tasty and healthy snack, these crunchy, spicy chickpeas hit the spot! Just toss them with a little olive oil and spices, then roast in the oven until crispy.  They’ll stay fresh for a few days stored in a resealable food storage bag at room temperature.

What You Need:

2 - 15 oz cans no salt garbanzo beans, rinsed and drained
1 tsp ground cumin

1 tsp chili powder
1/2 tsp paprika
1/2 tsp cayenne pepper
1/2 tsp sea salt
Freshly ground pepper
2 tbsp Extra virgin olive oil

What You Do:

Heat the oven to 400°F and arrange a rack in the middle.

Place the chickpeas in a large bowl and toss with the remaining ingredients until evenly coated. Spread the chickpeas in an even layer on a rimmed baking sheet and bake until crisp, about 30 to 40 minutes.

Chickpea Avocado Salad with Fresh Spinach Leaves

A quick and easy summertime meal that doesn't require the stove!


What You Need:

4 cups cooked chickpeas, or 2 (15-ounce) cans, drained and rinsed
1 small red onion, peeled and diced small
2 cloves garlic, peeled and minced
Zest of 1 lime and juice of 4 limes
1 jalapeño pepper, minced (for less heat, remove the seeds)
1⁄2 cup chopped cilantro
Sea salt to taste
1 avocado, coarsely chopped
5 cups fresh spinach leaves


What You Do:

Combine all ingredients in a medium bowl and mix well. Add the avocado just before serving.

Serve on a bed of fresh spinach leaves, or other choice of greens.  Enjoy!  Makes 3-5 servings.

Stuffed Peppers w/Squash & Black Beans

Summer is an ideal time for grilling outdoors and for spending quality time with family and friends. If any of your gatherings include a potluck, try to focus on the many in-season fruits and vegetables to make your dish(es) a hit. Some ideal candidates for grilling include bell peppers, asparagus, zucchini, and mushrooms. But spring and summer fun does not have to end with grilling. Try this stuffed pepper with squash and black beans recipe for your next get-together.

If you have leftover rice and cooked black beans on hand, this recipe can be made in just a few minutes. Or you can slice up the red peppers, add some shredded lettuce, and make a salad out of it.

What You Need:

• 1/2 cup cooked brown rice
• 1 cup cooked black beans
• 2 Mexican gray squash, or zucchini, diced
• 6 green onions, sliced
• 2 teaspoons pepitas (green pumpkin seeds)
• 2 cloves garlic, minced
• 1 tablespoon chopped fresh oregano
• 2 tablespoons apple cider vinegar
• juice of 1 lime
• 1/4 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 2 red bell peppers, tops cut off, cored, and seeded.
• Optional: Salsa


What You Do:

Combine the rice, beans, squash, green onions, pepitas, garlic, oregano, vinegar, lime, salt, and pepper in a large bowl. Fill the peppers with the squash, rice, and bean mixture. Top with salsa, if using, and serve.

Serves 2 as a Main Dish or 4 as a Side Dish

Per serving: 187 calories, 16 g protein, 54 g carbohydrate, 13 g sugar, 3 g total fat, 14% calories from fat, 16 g fiber, 317 mg sodium.

Source: Power Foods for the Brain by Neal Barnard, M.D.

Winter Squash Soup

Now that the weather is decidedly chilly, why not try this easy vegan version of Winter Squash Soup infused with essential oils?!  You won't be disappointed!  


What You Need:

• 1/4 cup coconut oil
• 1 large onion, chopped
• 4 garlic cloves, minced
• 5 cups low sodium vegetable stock
• 4 cups 1-inch pieces butternut squash
• 4 cups 1-inch pieces acorn squash
• 1 teaspoon salt
• 2 drops Thyme essential oil
• 2 drops Sage essential oil
• 1 drop Black Pepper essential oil

What You Do:

Melt coconut oil in large pot over medium heat. Add onion and garlic and sauté until soft, about 10 minutes. Add broth, squash, and salt; bring to boil. Reduce heat, cover and simmer until squash is very tender when poked with a fork, about 20 minutes. Puree soup with an immersion blender until smooth. Add essential oils and serve, adjusting seasonings to taste. Enjoy!  ♥


www.NaturalLivingEssentialOils.com

Creamy Zucchini Potato Soup (Vegan)

Creamy Zucchini Potato Soup (Vegan)

Now that the weather has taken a decidedly chillier turn toward Autumn, why not whip up a batch of this creamy zucchini potato soup to have on hand?!  This healthy and delicious soup will warm you up on those crisp autumn days.   

What You Need:

1 small onion, chopped

2 tablespoons oil

3 or 4 medium zucchini, chopped

2 potatoes, cut in small pieces

6 cups water

1/2 cup rolled oats

1/2 teaspoon salt

2 tablespoons parsley

What You Do:

Saute onion in oil.  Add chopped zucchini and cubed potatoes. Saute for 5 minutes.  Add water, oatmeal and seasoning.  Simmer for 15 minutes.  Puree in blender, reheat, and serve.

How easy was that?! 

Enjoy!  ♥