It's Thursday, which means you've been planning, prepping, and cooking some amazing food for the past 3 days!
Blueberry Overnight Oats
- 1/3 cup Oats
- 1/3 cup Unsweetened Almond Milk
- 1 1/2 tsps Chia Seeds
- 1 1/2 tsps Maple Syrup
- 1/4 tsp Cinnamon
- 2 tbsps Water
- 1/4 cup Blueberries
- 1/4 cup Slivered Almonds
1. Combine oats, almond milk, chia seeds, maple syrup, cinnamon and water together in a large tupperware container. Stir well to mix. Seal and place in the fridge overnight (or for at least 8 hours).
2. Remove oats from fridge. Use single-serving size mason jars and place a large spoonful of the oat mix in the bottom of each, then a layer of blueberries followed by a layer of slivered almonds. Repeat until all ingredients are used up.
Store in the fridge until ready to eat. Enjoy hot or cold!
Kitchen Sink Kale Salad
1. In a small mixing bowl combine oil, vinegar, lemon juice, salt and pepper.
2. In another large mixing bowl place chopped kale and massage with 1/2 of the dressing mixture.
3. Add in all other ingredients and top with remaining
- 2 cups Kale Leaves (finely
- 3/4 cup Chickpeas
- 1 Yellow Bell Pepper
- 1 cup Purple Cabbage (chopped)
- 1 Carrot (shredded)
- 1 tbsp Extra Virgin Olive Oil
- 1 Lemon (juiced)
- 1 tbsp Apple Cider Vinegar
- 1 Sea Salt & Black Pepper
For More Protein - Add fish, eggs, or chicken
Red Thai Curry & Cauliflower Rice
1. Finely mince the onion, garlic, and fresh ginger. Add these to a large skillet over medium heat with a splash of water and allow to soften for about 5 minutes, until the onions turn slightly translucent.
2. Next, add in a sliced red bell pepper and sliced crimini mushrooms along with about 3 tablespoons of the infamous red curry paste and stir until the paste is evenly coating the veggies. Meanwhile, you should probably start cooking some rice unless you already have leftovers.
3. Add in the coconut milk and soy sauce. A classic thai curry would have fish sauce, but since that isn’t quite going to cut it in our vegan version, soy sauce is an excellent substitute. Stir for a minute or two until the paste has dissolved into the liquid and everything is looking beautiful.
4. Cut the extra firm tofu into fairly large cubes and use a paper towel to squeeze out some excess water. Toss these into the pan along with the juice and zest of 1 lime and, if you’d like extra heat, 1-2 minced red thai* chilis.
5. Finally, allow this to simmer uncovered for at least 15 minutes, until the curry reduces and becomes slightly thicker, then add in a few sliced fresh basil leaves and cook for just another minute or so. At this point, give it a taste and add some salt or more curry paste if needed. When it’s perfect, ladle over fresh brown rice and enjoy.
- 1/4 Yellow Onion
- 1/2 Garlic (2 cloves)
- 1/4 tsp Ground Ginger
- 1/4 Red Bell Pepper (chopped)
- 1/4 cup Mushrooms (sliced)
- 2 1/4 tsps Red Curry Paste
- 3 cups Unsweetened Coconut
- 1/4 tsp soy sauce
- 3 ozs Tofu
- 1/2 Thai Chili (chopped)
- 1/4 Lime (sliced)
1. Cut the cauliflower into large pieces: Cut the head of cauliflower into quarters, then trim out the inner core from each quarter. Break apart the cauliflower into large florets with your hands. If the core is tender, you can chip it into pieces and add it with the florets. Transfer the cauliflower to a food processor: Transfer the cauliflower to a food processor. Don't fill the food processor more than 3/4
full; if necessary, process in two batches. Pulse the cauliflower until completely broken down: Process the cauliflower in 1-second pulses until it has completely
broken down into couscous-sized granules. (Alternatively, grate the florets on the large holes of a box grater.) Pull out any unprocessed pieces: Some florets or large pieces of cauliflower might remain intact. Pull these out and set them
aside. Transfer the cauliflower couscous to another container and re-process any large pieces. Serving raw cauliflower couscous: Cauliflower couscous can be used raw, tossed like grains into a salad or in a cold side dish. Cooking
cauliflower couscous: Cooking makes the cauliflower more tender and rice-like. Warm a tablespoon of olive oil or butter in a large skillet over medium heat. Stir in the couscous and sprinkle with a little salt. Cover the skillet and cook for 5 to 8
minutes, until the couscous is as tender as you like. Use or serve immediately, or refrigerate the couscous for up to a week.
1/4 head Cauliflower (frozen or
- 3/4 tsp Extra Virgin Olive Oil