Quinoa Veggie Saute

4 servings

(Note: double up the recipe for more servings during the week but add greens on when your ready to serve)

Ingredients

• 1 cup quinoa, cooked according to package directions (try cooking with vegetable broth/stock instead of water for added flavor.)

• 1 red onion, or leek chopped

• 2 tablespoons olive oil/ coconut oil or you can omit and use vegetable broth

• 1 red or yellow pepper chopped, or a combo of both

• 1 small carrot, chopped

• 1 cup of Cremni and / or Portobello mushrooms

• 2 cup broccoli florets

• ½ cooked sweet potato ( optional)

• 2 garlic cloves, minced

• 2-3 tablespoons fresh basil (or 1-2 tablespoon dried basil)

• 4 cups of arugula

• Sea salt & ground pepper to taste

• Juice of 1/2 lemon (optional, for a zesty kick)

To Prepare

•  In a large sauté pan, heat olive oil ( or broth) over medium heat.

• Add onions and sauté 2 minutes. (Make sure not to “burn” onions.)

• Add in garlic and sauté 2 more minutes.

• Add veggies and sauté another 3-5 minutes or until desired tenderness.

• Add basil (reserving one tablespoon for garnish) for another minute or so.

• In large bowl combine veggie mixture to cooked quinoa, toss gently

• Salt and pepper to taste.

• Add in a few splashes of vegetable broth or water if you want more moisture.

• Squeeze on lemon juice for a zesty, refreshing burst.

• Sprinkle on remaining chopped basil, some cherry tomatoes, micro greens etc

• Add on top of arugula or your favorite greens

Raw Kale Crunch Salad

A great salad to use as a base for any meal. Instead of pomegranates, you can use sesame seeds etc ... Get creative.

Ingredients

• 1 bunch of Curley kale

• 2 tablespoons of olive oil, or favorite dressing.

• ½ cup shredded carrot

• ½ cup shredded cabbage( red or green)

• ½ cup of pomegranate seeds

• juice of ½ a lemon

• 2 tbsp of Orange champagne vinegar

• and a pinch of salt

Instructions

1. Clean and de-rib the kale. Rip into small pieces.

2. Spin kale in salad spinner until dry .

3. Place in a large bowl and massage by hand with dressing mixture. You want to break the kale leaves down a bit.

4. Add other ingredients and toss gently.

5. Sprinkle pomegranate seeds on top.

Quick "Out The Door" Breakfast Options

Here are some options for when you're having one of those days where you need something to grab and go!

• One piece of whole grain/sprouted grain or gluten free toast with 1/2 mashed avocado and sprinkle of chia/sesame seeds, or red chili flakes.
•  Organic brown rice cake with nut butter (and banana)
•  Low sugar non-dairy yogurt (coconut/ almond) with berries and nuts/seeds mixed in.
•  Banana (celery, carrot) with smear of nut butter.
•  A wrap with sliced avocado, tomatoes, onions and sprouts and a side fresh greens. You can also put some tofu scramble in your wrap (or lettuce cup)
•  Cooked Sweet Potato w/ avocado or almond/ peanut butter 
•  A green juice or a smoothie ( 90% veg/ 10% fruit)  in a “to-go ” thermos.
• In a glass jar with a lid place 1/2 cup of raw quick oats w/ 3/4 cup of almond milk, touch of maple syrup, fresh berries, a few nuts ( or a tsp of nut butter) and cover with lid.  On the go soaked oats!