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Chickpea, Parsley and Cucumber Salad

This is a new refreshing salad perfect a hot day!

1/2 cup parsley, chopped
1/2 large cucumber
1 can chickpeas
1 teaspoon paprika,
2 tablespoons olive oil, divided
1/3 cup green beans, cooked and chopped

Prepare chick peas as directed in Roasted Chickpeas with Rice and Kale. Dice the cucumber.  Put parsley, cucumber, green beans and chickpeas in a bowl and drizzle the remaining olive oil on top.  Toss gently and serve immediately.

Whole Wheat Banana Pancakes

You can substitute pancake mix for the flour and baking powder if you have it!

1 ripe bananas, mashed
1 egg
1/2 teaspoon vanilla extract
1/2 cup whole wheat flour
1/2 teaspoon baking powder
1/4 cup milk or buttermilk
butter or canola oil

Combine banana, egg, vanilla and milk in a mixing bowl and whisk together. Add flour and baking powder and whisk briefly. Add extra milk if the batter is too thick or extra flour if too thin. Heat a skillet to medium high heat and put a drop of butter. When it melts put a scoop of batter in the pan and flip after 1-2 minutes. Cook until both sides are golden brown. Serve immediately with syrup!

Roasted Chickpeas with Rice and Kale

The chickpeas were really the highlight of this recipe. They are plenty flavorful on their own but they can also make a nice addition to many dishes.

Ingredients:
1/2 can garbanzo beans(chickpeas), rinsed and drained
2 tablespoon olive oil
1 teaspoon paprika
1/2 cup raw chopped kale
1/2 cup cooked rice
8-10 brussels sprouts

Toss the chickpeas with 1 tablespoon of olive oil and paprika. Spread on a cookie sheet lined with parchment paper. Slice brussels sprouts in half and place on a lined cookie. Drizzle olive oil over the brussels sprouts. Bake the chickpeas and brussels sprouts for 15-20 minutes at 350. Allow to cool for at least half an hour. Cut the brussels sprouts in to bite sized pieces or in quarters. Toss the chickpeas and brussels sprouts with the rice and kale.

Sweet Potato and Kale Hash

Perfect for breakfast or serve with dinner for a hearty and colorful meal!

Ingredients:
2 sweet potatoes
1 bunch of kale
1/2 onion
1/2 tsp. cumin
1/2 tsp. paprkia
1/2 tsp. garlic salt
2 tbsp. olive oil
Pepper

Dice the sweet potatoes and onions. Saute onions in large pan until translucent and then add sweet potatoes. Cook for about 15 minutes, or until the sweet potatoes are tender. Chop kale into thin slices and add to pan, along with cumin, paprika, garlic salt, and pepper. Cook for a few more minutes until kale has wilted and serve warm. Pairs well with a fried egg for breakfast (or dinner)!

Potato and Lettuce Soup

Another easy soup recipe to get you through winter! I made this because I had an entire head of lettuce that I couldn’t eat on my own, and it was surprisingly delicious.

Ingredients:
1 head of lettuce
8 small creamer potatoes (or 2 large potatoes)
1/2 onion
1 clove of garlic
4 c. chicken/vegetable broth
2 tbsp. butter
1/2 tsp. salt
1/4 tsp. pepper
1/2 tsp. coriander
Pinch of other seasonings to taste (oregano, thyme, basil)

Saute the onion and garlic in the butter for about 5 minutes. Peel and dice the potatoes and chop the lettuce, then add that to the pot. Allow to cook for a few minutes and then add the chicken broth and spices and bring to a boil. Simmer, covered, for about 10 minutes or until the potatoes are tender. Blend soup until mostly smooth.

Butternut Squash Soup

Ingredients:
1 medium butternut squash
1 small onion
2 large carrots
1 clove garlic
4-5 c. chicken or vegetable broth
1 tsp. curry powder
1/2 tsp. cumin
1 tbsp. olive oil

Cut the squash in half the long way and bake at 375 for about 40 minutes so that it is relatively tender. Peel off the skin and cut into cubes. In a large pot, saute the onions and garlic in olive oil for a few minutes and then add the carrots. After a few minutes, add in the squash and the chicken broth and cook on low/medium heat, covered, for about 30 minutes or until all of the vegetables are tender. Pour the soup into a blender or food processor (or use a pulverizer) until the chunks are gone. Add curry powder and cumin to taste.

Chicken Salad with Parsley and Cauliflower

A tasty lunch with solid protein and vegetables!

Ingredients:
1 cooked chicken breast, cubed
1 1/2 cups raw cauliflower
1/4 cup cooked peas
1/3 cup parsley, chopped
1/4 cup cucumber, cubed
2 tablespoons olive oil
1 tablespoon plain Greek yogurt yogurt
1 tablespoon Dijon mustard
1 teaspoon honey
1 teaspoon apple cider vinegar

Steam the cauliflower for 4-5 minutes. Chop into small pieces and refrigerate until cool or for about half an hour. Put the olive oil, yogurt, mustard, honey and vinegar into a medium sized bowl and stir until fully combined. Add in the chicken, cauliflower, peas, cucumber and parsley. Toss gently such that everything is lightly coated in the dressing. Serve immediately on bread or keep in the fridge for 1-2 days.

Fresh Tomato Mozzarella Salad

This might be the last day of the summer where you can get fresh, flavorful tomatoes. Tomatoes should be plump and heavy, and stored at room temperature until use.

Ingredients:
3 large tomatoes
1 medium sized ball of mozzarella cheese
3 tablespoons olive oil
3 teaspoons balsamic vinegar
1 ear of corn, cooked and sliced off the cob
2 tablespoons fresh chives
3 sprigs of basil, ripped into small pieces
salt
pepper

Slice tomatoes into 1/3 inch thick slices. Slice ball of mozzarella in 1/4 inch thick slices. Lay a slice of mozzarella cheese on each slice of tomato. Drizzle olive oil and balsamic vinegar over the tomatoes slices. Sprinkle the corn, chives and basil over the tomatoes, and finally salt and pepper to taste. Serve immediately!

Shakshuka

This classic Middle Eastern dish can be eaten for breakfast, lunch, or dinner. It is super easy to make and absolutely delicious!

Ingredients:
Olive oil
1 onion
3 garlic cloves
1 red pepper
1 28-oz. can whole tomatoes
1 c. feta cheese crumbles
8 eggs
1 tsp. cumin
1 tsp. paprika
1/4 tsp. cayenne pepper
1/2 tsp. salt
Pepper
Cilantro

Chop onions and red pepper and saute in olive oil until soft. Thinly slice garlic and add to the pan. Add cumin, paprika, and cayenne pepper and cook for a few minutes. Chop tomatoes and add to pan along with feta, salt, and pepper, and cook for 5-10 minutes on medium-low heat until the stew has thickened a little. Crack eggs evenly distributed around pan. Cover pan for another 10 minutes or until the eggs appear to be cooked. Garnish with cilantro and add salt and pepper to taste. Serve with pita, rice, or your bread of choice!

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