4 Recipes to Help You Eat and Enjoy More Veggies

Creamy Cashew Smoothie

[Serves 1]

1 cup unsweetened almond milk
1 tablespoon cashew butter
1 scoop plant protein powder
½ avocado
½ cup frozen raspberries

Blend and enjoy!

Veggie Hash

[Serves 2]

1 cup chopped sweet potato (1/4 inch in size is what you are shooting for)
½ cup chopped asparagus
½ cup sliced mushrooms
¼ cup chopped red onion
1 can black beans (15oz)
1 tablespoon dried Italian Seasoning
1 teaspoon ground turmeric
2 eggs (optional)
2 tablespoons coconut oil
sea salt to taste

In a large sauté pan, heat coconut oil over medium heat. Add all of the veggies and sauté for 10 minutes. Add beans and spices and heat through, another 3-5 minutes.

Eggs can be scrambled in during the last 3 minutes of cooking.

Veggies can be chopped and prepped in advance. Note on chopping: Shoot for ¼ inch in size for your veggies. They will cook quicker and more evenly that way.

Pineapple Summer Salad with Jalapeño Mint Dressing

[Serves 4]

1 head of kale, cut into small ribbons
1 cucumber chopped
1 beet, shredded
2 tablespoons sunflower seeds
2 tablespoons hemp seeds
1 cup chopped fresh pineapple

Combine all ingredients in a large bowl. Dress only what you will eat with the dressing below.

¼ cup fresh squeezed lemon juice
2/3 cup olive oil
1 teaspoon pepper
1 tablespoon fresh mint
1 small jalapeño, finely chopped (remove seeds for less heat)
sea salt

Whisk all ingredients together and season with salt. Pour enough onto salad to coat all the veggies.

Pineapple and Watermelon Popsicles

[Makes 6 popsicles]

½ pineapple, chopped
½ medium seedless watermelon, chopped
juice and zest of 1 lime
1 tablespoon chopped mint

Blend all ingredients in a blended and pour into popsicle molds and freeze for several hours or overnight.

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