4 Recipes for Fun Healthy Food

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Easy Breakfast Burrito

INGREDIENTS
1 tablespoon coconut oil
4-5 kale leaves shredded or cut into ribbons
2 eggs
Lettuce leaf
4-5 basil leaves, chopped
Half an avocado
Sea salt and pepper

Heat oil in a pan until melted, add kale and sauté until bright green and a bit wilted. Crack eggs into the kale and mix to scramble the eggs. Wrap in a lettuce leaf and top with basil and avocado. Season with salt and pepper.

 

Roasted Beet and Lentil Bowl with Avocado Cilantro Sauce

INGREDIENTS
1 cup black lentils, rinsed
2 cups water or vegetable broth
4 medium beets, roasted
1 bunch asparagus, chopped into bite sized pieces
1 large avocado
½ cup cilantro leaves
1 garlic clove
2 teaspoons lime juice (1 lime)
salt and pepper to taste
2 tablespoons water or unsweetened almond milk
2 teaspoons extra virgin olive oil

Pre-heat oven to 400º

Combine the lentils and water or broth in a pot over medium high heat and cook until water is absorbed and lentils are tender – about 15 minutes.

Wash and peel the beets. Wrap in foil and roast for 45 minutes until tender. Brush the asparagus with olive oil and add to the baking sheet with the beets for the last 10 minutes of cook time.

In a blender, combine the avocado, cilantro, garlic, lime juice, salt and pepper and blend. Add water slowly until you have a sauce consistency.

Divide the lentils into 2 bowls, top with chopped asparagus, beets and drizzle with avocado sauce.

Note: all of this can be made in advance and stored in the fridge for 4 days.

 

Red Lentil and Kale Soup

INGREDIENTS
1 tablespoon coconut oil
1 medium onion, finely chopped
4 garlic cloves, minced
2 large carrots, chopped
2 stalks of celery, chopped
1 bunch of kale, cut into ribbons
6 cups of vegetable broth
1 ½ cup red lentils, rinsed
salt and pepper to taste

Heat the oil in a large pot over medium heat. Add the onion and sauté until translucent – 3-5 minutes. Add the garlic, carrots, celery and kale and sauté for 2-3 minutes. Add the broth, lentils, salt and pepper. Cook on medium-low heat until lentils are tender, 20 minutes.

 

Smoky & Crispy Chickpeas

INGREDIENTS
1 can of chickpeas (garbanzo beans), drained and rinsed
2 tablespoons extra virgin olive oil
1 lime, juiced
1 tablespoon smoked paprika
1 teaspoon turmeric

Heat oven to 400º. Toss all the ingredients together and roast for 30 minutes until golden and crispy. Careful not to burn.

 

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