makes 6 servings
3 cups cooked quinoa or rice
3 cups roasted sweet potato
1 1⁄2 cups garbanzo beans
6 cups sauteed rainbow chard
6 handfuls of bean sprouts or pea microgreens
6 pickled radish, sliced
6 teaspoons sesame seeds
6 tablespoons red pepper vinaigrette
Equally divide ingredients into 6 different bowls and garnish with 1 tablespoon vinaigrette and a scoop of guacamole.
(Note: For 6 cups of massaged chard, you’ll need about 12 cups of chard, 1⁄2 tablespoon olive oil, and a pinch of salt. Saute until wilted and cooked through.)
Per serving/bowl: 381 calories, 5g sugar, 87g carbohydrates, 16g fiber, 22g protein.
Wonton Soup – Serves 6 (Serving Size: 6 oz. soup & 3 wontons)
18 vegetable potstickers or dumplings (Bibigo is the brand)
1 Cup bamboo shoots
1 Tbsp fresh ginger, minced
1 Tbsp soy sauce
1/2 tsp. black pepper, coarse ground
4 Cups chicken broth, low sodium, organic
1/2 Cup green onion, chopped
2 Cups fresh spinach, chopped
1/2 Tbsp sesame seed oil
Steam wontons separately, set aside. Saute bamboo shoots, ginger, and soy sauce in sesame seed oil for 4-6 minutes. Add chicken broth and bring to a simmer. Cook 30 minutes. Add chopped spinach, green onions and 3 hot wontons in each soup cup. Pour hot broth over wontons.
Per serving: 63 calories, 4g protein, 10g carbohydrates, 1g fat, 1g fiber, 896mg sodium
Chocolate Lava Cake w/ Raspberry Sauce- (makes 24 mini cakes) serving size – 1 cake
2 Cups greek yogurt
¾ Cups chocolate almond milk
1 ½ Cups oat flour
1 ½ Cups cocoa powder
1 ½ Cups cane sugar
1 Cup apple sauce
3 teaspoons baking powder
1 ½ teaspoons salt
Notes: Preheat oven to 325 degrees. Mix all ingredients in a stand mixer until smooth and well combined. Portion ¼ cup batter into cupcake tray. Stuff with ½ ounce frozen ganache ball. Bake for 15-18 minutes until no batter sticks to a butter knife. Allow to cool before serving.
Chocolate Ganache Truffle:
10 ounces dark chocolate chips (63% if you have it)
1/3 Cup Thai Kitchen lite coconut milk
½ teaspoon vanilla extract
Notes: These can be made the day before to speed up assembling. Place chocolate in a medium-sized bowl. In a pot add coconut milk and vanilla and heat until just about boiling. Immediately add coconut milk to chocolate and let stand for 3-5 minutes, then stir until creamy and smooth. Cool until completely smooth. Portion into ½ oz balls and freeze completely before adding to the cake batter.
Raspberry Sauce- (makes 2 ½ cups)
2 1/2 Cups Raspberries
2 Tablespoons lemon juice
1 teaspoon vanilla
Notes: Combine all ingredients in a pot and cook on low until the raspberries are mushy and the syrup has reduced. Blend and strain out seeds. Cool completely before bottling
Serve Lava Cake with a mini scoop of Vanilla Halo Ice Cream (optional) and drizzle with raspberry sauce.
Calories 120, Protein 4g, Carbs 18g, Fat 2g, Sodium 142mg
Strawberry Cucumber Salad – Serves 5 (serving size 1/2 cup)
1 1/4 C. sliced strawberries
1 1/4 C. peeled, gutted & sliced cucumbers
1/2 C. thinly sliced red onion
1/2 Tbsp. fresh basil sliced chiffonade
1/2 Tbsp. fresh mint roughly chopped
1/4 C. feta
Salt & Pepper to taste
1/4 C. balsamic reduction to garnish
Slice strawberries, cucumber, red onion & herbs. Gently toss together in large bowl with salt and pepper. Garnish with feta & balsamic reduction.
Calories 75, Protein 3g, Fat 4g, Saturated Fat 1g, Sodium 587mg