It doesn’t get much better than a big bowl of delicious Chili on a crisp fall day. Make a big pot on Sunday for dinner and save some for weekday lunches...freeze a couple of servings and you’ll have another delicious meal to look forward to. Serve topped with avocado and a big dollop of Cashew Sour Cream (recipe on this site).
1 1/2 tsps Coconut Oil
1/2 cup Red Onion (finely diced)
4 Garlic (cloves, minced)
1 tsp Turmeric
1 tbsp Garam Masala
1 tsp Sea Salt
1 cup Cilantro (finely diced)
4 cups Organic Vegetable Broth or Bone Broth
3 cups Diced Tomatoes
1 cup Dry Red Lentils
1 cup Organic Coconut Milk (canned, full-fat)
4 cups Kale Leaves (finely sliced)
Top soup with chopped cilantro, sliced almonds and/or a dollop of coconut yogurt.
Rinse quinoa in a fine mesh strainer. Place rinsed quinoa in a medium pot with the water and a pinch of sea salt. Bring to a boil, reduce heat, cover and let simmer for 15 - 20 minutes till all the water is absorbed
Remove cooked quinoa from pot, place in a large bowl and let cool.\
Combine olive oil,, lime juice, cumin and sea salt in a small bowl. Whisk together and pour over cooled quinoa. Toss together.
Add cilantro, green onions, jalapeño pepper, red bell pepper, black beans and toss again.
I love the simplicity of this tasty, quick and nutritious meal!
Toss green beans, cherry tomatoes, zucchini and red onion together with olive oil and sea salt. Bake on prepared sheet for 10 minutes.
Season the salmon filets with sea salt and pepper.
Add the salmon filets to the baking sheet with the veggies and bake for another 8 - 10 minutes until the salmon is done.
Salmon not your favorite? Use any type of wild fish. Baking times may vary
Still hungry? Feel free to add a cup of cooked quinoa or rice
A little extra flavor? Sprinkle veggies with balsamic vinegar
Rich in antioxidants and high in fibre, black beans help to lower cholesterol and keep blood sugar on an even keel. As so many people test sensitive to kidney beans, black beans are a great substitute and pack quite a nutritional punch.
Drain beans and rinse. Gently mix all ingredients together in a medium size bowl. Great for a 'no cook' summer dinner with gluten free crackers and vege sticks for dipping.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.