For lunch yesterday, I made a big batch of raw fennel chickpea salad with a bunch of vegetables and spices I found in my pantry and mixed it with some brown rice! Simply throw all the ingredients together and enjoy as a hearty, colorful lunch – easy to make and easy to take on the go 🙂 And, then, for dessert I made a two-ingredient avocado ice cream to satisfy my craving in the hot weather – you won’t even believe that the ice cream is vegan when you taste it (caution: you should like avocados before you try this recipe)! Also, I apologize for the poor photo quality – had to deal with just an iPhone camera.
Yields 2 servings
1 cup chickpeas
1 cup brown rice, cooked
1 cup argula leaves, diced finely
1 tbsp oregano
1/2 green bell pepper, diced
1 cup broccoli, pureed (to make salad creamy)
1 cup blueberries, washed
1/2 lemon worth of juice
30 cherry tomatoes, diced
1 cucumber, diced
1 small onion, diced
2 tbsp fennel seeds
1 tbsp extra virgin olive oil (optional)
1 tsp salt (optional)
I tried to be adventurous for my dessert and pureed 1 pitted avocado with 1/2 a frozen banana and 1/2 a cup of almond milk. It made a creamy texture, which I froze and then enjoyed as ice cream 15 minutes later!! It’s so tasty, especially if you like avocados. If you aren’t a huge fan of avocado alone, blend 1 tsp of vanilla extract and 2 – 4 tbsp of sugar (your choice) with the puree.
Sneaky sneaky, that’s how I would describe the lunch I made today for my family. I’m trying to imbed a little bit of a healthy lifestyle into them and healthy in my mind means low-saturated fat, colorful, fiber-heavy, and plant-based (meaning no dairy). So, I made a quick, healthy, simple, and delicious chickpea salad for everyone today. I used a nice olive lime dressing that gave the salad a really extraordinary zest, perfect for a relaxing summer meal! I made it insanely colorful with raw vegetables of all kinds to add different vitamins and minerals into this hearty lunch salad. I even snuck in a daily serving of flaxseeds for everyone, which you can’t even see or taste in the salad – sneaky sneaky hehe! The salad is packed with so many nutrients – high in magnesium, phosphorus, iron, vitamins A & C, potassium, fiber, monounsaturated and polyunsaturated fat. Moreover, it has no cholesterol and is both low-sodium and low-sugar! Plus, it was really easy to make, less than ten minutes and it was ready. And, it was delicious. I don’t like making claims without them being true, but the fact that everyone in my family ate it without any complains or reaching for the salt shaker means that it was perfect taste-wise and fullness-wise. Also, I decided to check out how healthy my salad really was so I calculated its nutrition facts per serving. I was actually really surprised – only 260 calories! What could be better? I hope you like it! It’s the perfect summer salad because of the lime dressing 🙂
Yields 4 Servings
Serving Size: 2 cups of salad
2 cups cooked chickpeas (garbanzo beans)
20 almonds, soaked for an hour (if any allergies, simply replace with some avocados or another chopped nut or take out completely – the salad will still tasty just as delicious!)
1 large yellow bell pepper, diced
2 cucumbers, diced with with peel
3 cups raw spinach (~ 60 spinach leaves)
15 cherry or grape tomatoes, diced
2 tbsp seaweed, dried
3 tbsp freshly chopped parsley leaves
1 garlic clove, grated
2 tbsp olive oil
1/2 lemon worth of juice (~ 2 tbsp)
2 tbsp flaxseed, ground
1 tsp ginger, grated
1 tsp black pepper
1. Cook the garbanzo beans (soak them overnight or cook them with bay leaves if you want to reduce gassiness).
2. Cut all the vegetables and place them on to the side.
3. In a grinder (or blender), slightly pulse the spinach till finely ground and place to the side. Then, pulse the almonds till finely chopped and place those to the side as well.
4. Toss all of the following ingredients together in a mixing bowl – the vegetables, parsley, seaweed, spinach, and flaxseed.
5. In a small bowl, mix the lemon juice, olive oil, garlic, ginger, black pepper, (and salt if you want it). Pour that evenly over the entire salad and toss together.
6. Distribute the salad into four bowls and top each with an even amount of the chopped almonds before serving.
Wellll, today’s Monday, and I know we all dread getting out of our cozy beds. So, for lunch today, I decided to try something new to give myself some motivation to look forward to the rest of the day. This weekend, my mom brought me some fresh produce from a local farmer’s market – I got tons of radish, collard greens, dandelion, kale, spinach, carrots, and tomatoes. I plan on experimenting a lot this week with my new diet plan. And, I started today! My goal is to focus on having a protein, a whole grain/starch, and fresh vegetables with herbs in every meal. For today’s lunch, I choose my favorite grain (quinoa) and fresh chickpeas as my base for the salad. The toppings included some radish, tomatoes, collard greens, and parsley leaves all topped with a delicious, but simple balsamic vinegar dressing. I have to say that this salad not only look delicious, but also tasted delicious. On top of it all, it’s full of great protein, whole grain, fiber, and vitamin sources! Plus, quinoa is a complete protein, perfect for all of you vegans and vegetarians who know how difficult it is to find complete protein sources without mixing up different ingredients! I hope you like it as much as I did! It’s a really simply recipe – just chop and cook all of the ingredients ahead of time, mix together in a bowl, swirl in the balsamic vinegar, and eat cold (or warm if you prefer)! I ate this, as I said, for my lunch entree, but you can even split the serving up into 2 and enjoy as a side salad to any meal or an afternoon snack! It’s packed with several nutrients so it’s perfect for any time of the day.
Yields 1 Serving main dish (or 2 Servings side dish)
Serving Size: 3 cups of salad
1/2 cup cooked quinoa
1/2 cup cooked chickpeas (garbanzo beans)
1 cup collard greens, chopped or diced
5 cherry or grape tomatoes
2 large radishes, diced or 1/2 cup radish, diced
2 tbsp parsley leaves, chopped
1 tsp turmeric powder
1/2 garlic clove, shredded or 1 tsp garlic powder
1 – 2 tbsp balsamic vinegar
1/4 – 1/2 tsp salt