Kale Tahini Caesar Salad with Crispy Chickpeas

INGREDIENTS 4-5 cups of kales, stems removed 1 cup cherry tomatoes, halved 1/4 white onion, thinly sliced 1/4 cup Pepitas (pumpkin seeds) Tahini Caesar Dressing 1/4 cup tahini (sesame paste) Juice from 1/2 lemon, about 2 tbsp 4-5 tbsp cold water, to thin 1 tbsp nutritional yeast 1 tbs dijon mustard 1 clove of garlic, crushed 1/4 tsp salt Cracked black pepper Chickpeas 1 can of chickpeasContinue reading “Kale Tahini Caesar Salad with Crispy Chickpeas”

Moroccan Stuffed Cabbage Rolls

Ingredients 2 teaspoons extra virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 teaspoon cinnamon 1 teaspoon cumin ½ teaspoon turmeric ¼ teaspoon cayenne 1 cup quinoa ⅓ cup golden raisins 1 (15-ounce) can chickpeas, drained and rinsed ¼ cup chopped cilantro 1 28-ounce can of tomato sauce 1 large head cabbage Instructions Prepare filling: Heat olive oil in a medium pot over medium-high heat. Add onion to oil and saute until edges begin to brown. Stir garlicContinue reading “Moroccan Stuffed Cabbage Rolls”

Spicy Black Bean Tortilla Soup {DF + GF}

Spicy Black Bean Tortilla Soup INGREDIENTS: 4 corn tortillas 1 tbs. olive oil (ghee or coconut oil work too)  1 large yellow onion, diced 1 jalapeno pepper, seeded and diced 2 tbs. taco seasoning blend (see recipe below)  Juice of 1 lime 2 (28-ounce) cans no-salt-added diced tomatoes (or with green chilis) 1/4 cup fresh cilantro,Continue reading “Spicy Black Bean Tortilla Soup {DF + GF}”