Tag dinner ideas

The perfect dip to add in your Buddha bowl. Why? It’s full of protein and fiber that will fill up your belly, keep you full for a while and that blood sugar in tact. This is so creamy you’ll think there is dairy in it but I assure you it’s vegan and tasty!

INGREDIENTS:

• 1/2 cup dried red lentils
• 1 1/2 cups cooked white beans, drained and rinsed
• salt and pepper to taste
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/3 cup nutritional yeast flakes
• 1 tbsp unsweetened plain yogurt
• 2 tbsp capers
• 1 tsp smoked paprika

INSTRUCTIONS:

Transfer the lentils into a small sauce pan and cover them with enough water by about 2 to 3 inches. Bring to a boil and then simmer for about or until thoroughly cooked.

Transfer the cooked lentils into your food processor and add in all remaining ingredients. Blend until creamy and smooth. Feel free to add in a little bit of fresh lemon juice if you want a more tart taste to the dip.

Serve the dip with roasted vegetables, with crackers or in your favourite Buddha bowl with other veggies. I served mine with steamed carrots, purple cabbage, sweet potatoes, side salad and some basmati rice.

enJOY!!!

Okay can we all admit that potato wedges are best if they are crispy!!! But when they are full of oil that only stresses your liver and gallbladder that’s no good. So I’ve perfected the art of crispy oil free potato wedges. It’s really easy actually!!!

INGREDIENTS:

• 2 russet potatoes, sliced evenly (make them all the same size because this is crucial)
• 1 tsp each dried rosemary, garlic powder, thyme and oregano

INSTRUCTIONS:

• Preheat your oven to 425°. Line a baking sheet with parchment paper.
• In a medium size bowl, combine the sliced potatoes and all the herbs. Mix well.
• Arrange on the baking sheet, making sure that there is enough space between each potato wedge.
• Bake for 40 to 45 minutes, flipping the wedges over halfway through.
• Do not add salt to the potatoes as that will draw in moisture and cause them to be soggy.
• Once you’re ready to eat them, though, please feel free to add in the salt!

Makes 1 serving. enJOY!!!

This has got to be the easiest broth soup I’ve ever made. It’s full of protein, fibre and ginger to keep your immune system, strong and healthy. In under 20 minutes, you’ve got yourself a fabulous soup that will heal and fuel your belly.

Ingredients:

• 5 to 6 frozen dumplings of your choice
• one knob of fresh ginger, sliced thinly
• one carrot shredded into ribbons
• one celery, diced finally
• 3 cups of low sodium vegetable broth
• 1 tablespoon of Tamari sauce or soy sauce
• one cup of frozen shelled edamame
• 3 to 4 King oyster mushrooms sliced thinly
• 1/2 cup chopped fresh cilantro
• two green onions, chopped finely

Instructions:

In a large sauce pot, add in your vegetable broth and sliced ginger. Bring to a gentle boil. Then add in your carrot, celery, mushrooms and edamame. Simmer for 10 minutes. Then add in your dumplings and Tamari or soy sauce. Let it simmer for another 1 to 2 minutes.

Transfer to a large bowl. Top with fresh cilantro and green onions.

enJOY!!!