Need to get back on track? Here are 10 Simple Plant- based Clean Eating Recipes- all vegan and gluten-free- yet easily adaptable for those of you who have meat-eaters living amongst you in the same household. With our Thanksgiving feasts behind us, now is the perfect time to realign with our health goals give our bodies a much-needed break before Christmas and the holidays, where the serious indulging will most likely happen. Feel energized and restored the next few weeks with these light, healthy, fast, adaptable recipes. Many can be made in under 30 minutes!
This Holiday 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.)
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 doesn’t like tofu, prep a piece of chicken or fish for them in the same way as the tofu. They will love the flavor. I promise.
This Roasted Sunchoke, Mushroom and Black Barley Bowl with 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 potato. 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 chicken or tofu- 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.
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 Fall 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.50