Fall down seven times, get up eight. Life starts from here.
Feeling like you need to get back on track? Boy, I do! We all slip sometimes…and guess what? It’s OK. Good intentions go right out the window with busy lives and stressful schedules. Life happens. Sometimes ordering pizza is really the most reasonable choice in certain circumstances. Let go of shame, and begin again right where you are. And if, what you are eating right now, is not quite as healthy as you wished or hoped it would be, the one thing you could try today, at the very least – is to eat it mindfully, enjoying every delicious bite, slowly and deliberately, and stop when you feel full. This single habit alone, believe it or not, will shed pounds over time.
Here are 10 Simple Plant-based Clean Eating Recipes- to temp you back into cooking and eating more healthfully. Mostly vegan and gluten-free- they are easily adaptable for households who have vegans, vegetarians and meat-eaters all living under the same roof.
NOW is the perfect time to realign ourselves with our health goals and give our bodies some much needed love. Pick a few recipes to try, print them out, and make a plan for the week. Think about how energized and restored you will feel with these light, healthy, fast, adaptable recipes on the table. Many can be made in under 30 minutes!
Emerald Kale Salad– Tuscan kale is massaged with an earthy Sesame-Ginger dressing, then tossed with scallions, nuts or seeds, edamame and avocado. It’s sprinkled with a generous helping of toasted sesame seeds and a little orange zest. Turn this into dinner by adding seared, crispy hot, cubes of tofu. Pretty tasty….
Thai Broccoli Soup – Bursting with Thai flavors, this vibrant, flavorful Thai Broccoli Soup wakes up the taste buds. Made with fresh lemongrass, ginger, chilies, shallots and lime – it has a delicious brightness we all could use in winter, taking us away to warm and far-off places. It’s lightened up with sweet potatoes and a little coconut milk, rather than heavy cream or dairy. For added texture try adding crispy shallots or garlic and fresh herbs right before serving. It’s vegan adaptable (sans the fish sauce) and gluten-free.
Mediterranean Eggplant Wrap with Kale & Parsley Slaw and Tahini Sauce. Keep it gluten-free with gluten-free wraps, or turn the whole thing into a hearty salad, by simply serving it in a bowl. Soooooooo full of flavor and nutrients. Keep it vegan or add feta.
Here is one of my favorite ways to prepare tofu for dinner. Garlic Chili Tofu with Sesame Broccolini – it’s really fast, like 15 minutes fast, healthy and super flavorful – vegan and gluten-free. If you’ve never been a fan of tofu, I want you to do me a favor, make this. Just as an experiment. Or if you have someone in your house that just will not eat tofu, prep a piece of chicken or fish for them in the same way as the tofu. They will love the flavor. I promise.
Roasted Moroccan Carrots over Seasoned Lentils – keep it vegan or add a drizzle of plain yogurt. A hearty delicious vegan, gluten-free dinner.
Broccolini Mushroom Stir Fry – This simple, fast Broccolini Mushroom Stir Fry can be made with tofu or chicken. Full of flavor, this recipe can be made in 20 minutes flat – perfect for weeknight meals. Feel free to substitute broccoli, steaming it just a little bit longer. Perfect over rice or just on its own, it’s hearty, satisfying and good for you!
Israeli Salad– bursts with all the good flavors of summer – fresh veggies and herbs, tossed in a simple lemony dressing. Simple fresh ingredients, healthy, light….and oh so tasty! This is like summer in a bowl. Serve it with chickpeas, rice or hummus or add grilled Chicken Shawarma.
This 15 minute Lemon Basil Shrimp and Asparagus is very simple to make, yet surprisingly tasty! Vegan adaptable, this can be made with tofu and is gluten-free. It’s a quick skillet meal that is low in carbs with a huge proportion of veggies- in this case, delicious spring asparagus!
This Mushroom and Black Barley Bowl with Sun chokes and Zaatar Tahini is earthy and deeply satisfying. Vegan and gluten free, the flavorful Zaatar tahini sauce is actually lightened up and relatively low in fat and calories. If sun chokes are not available, simply leave them out or substitute baby potatoes, roasted cauliflower, beans, winter squash or sweet potatoes. It’s yummy.
This Mexican Brussel Sprout Slaw with Avocado, Lime and Cilantro, is served over quinoa, brown or wild rice – and is full of flavor….. and again, vegan & gluten-free and low in fat and calories. Surprisingly tasty, even Brian loved this. You can serve it with chicken breast seasoned with Mexican spices, or add pumpkin seeds, but the avocado really does seem to add enough heartiness to it. Brussel sprout “slaw” is easily available, so save a step and by pre-cut of you wish. Cabbage slaw also works too.
An oldie but goody ….Vietnamese vermicelli Bowl with either lemongrass tofu or chicken is a delicious, healthy & light meal bursting with flavor! One of my personal favorites. It’s easy to keep this part vegetarian and add meat for mixed households.
Sesame Brussel Sprouts and Tofu Bowl– vegan, gluten-free, grain free, it’s tasty, filling and best of all, you can use pre-shredded Brussels sprouts (cabbage slaw or broccoli slaw works just as well.)! I’ve added mushrooms for depth, but feel free to leave these out or sub other veggies.
This simple Lentil & Veggie Bowl is packed full veggies. Cooked lentils are paired with radish, carrot, cauliflower, green, avocado, and drizzled with an easy humus dressing. Activated (soaked) almonds and fresh mint give make this bowl come alive. Served it as a salad or stuffed it in a warm toasty pita.
This Ayurvedic Detox Bowl called Khichari, pronounced kich-ah-ree is an Indian staple that has long been cherished in Ayurveda, for its ability to restore balance and healing in the body. For centuries throughout India, it has been thought of as comfort food, for its gentle cleansing and detoxing properties, which overtime bring wellness to the body. It’s made with simple humble ingredients. The mung beans liked to be soaked ahead.
This Nourish Bowl with Curried Cauliflower, lentils, brown rice and Kale is topped with a tangled Carrot Slaw and drizzled with a light and healing Turmeric Vinaigrette. Nurturing and soothing, this bowl is a gift to the tired, overindulged body.
In this Glow Bowl …sweet tart blueberries, black Nile barley ( or your choice of grain) spicy watercress, shaved fennel bulb, tangy oranges, creamy avocado and crunchy walnuts – all work together to give our skin a burst of nutrients and a youthful healthy glow. A compliment of flavors and textures, it’s dressed with a heavenly vinaigrette made with fresh orange juice and optional bee pollen. This will have you glowing and buzzing with energy. Seriously. I kid you not.
This hearty refreshing Balela Salad is bursting with Middle eastern flavor. Served over a bed of greens it makes for a light healthy, vegan and gluten-free meal. But I love it best spooned into toasty whole wheat pita or folded into a tortilla and drizzled with creamy tahini sauce for a delicious, portable wrap. Add feta cheese or chicken if you like, or keep it light, lean and vegan. It tastes bright and flavorful from loads of mint and parsley and a zesty lemony dressing.
This Hearty Crunch Salad with Quinoa, almonds, pomegranate seeds and avocado, is a tasty, energizing vegan and gluten-free meal, super high in antioxidants and plant protein. If you have carnivores living in your household who need pleasing, simply add a piece of seared chicken or fish to the top. It will satisfy. ( Tip- season fish or chicken with a little cumin, cinnamon, salt and pepper.)
Vegan Power Salad with Fresh beets, avocado, pickled shallots, pumpkin seeds, power greens, cashew pesto and cashew tahini. Hearty, yummy. Vegan, Gluten Free.