Mediterranean Chickpea Quinoa Salad


It’s a beautiful day, and I was craving a Greek salad. Instead, I threw together what I had in my fridge and pantry and came up with this meal. And, as I’m chopping the veggies, they just so happened to form a heart! This recipe makes enough so you can eat it for lunches during the week too!

Ingredients:

1 cup quinoa, cooked according to package

1 can of chickpeas, rinsed and drained

3/4 cucumber seeded and chopped

1 1/2 cups of tomatoes cut in half

1/2 cup kalamata olives, sliced

1/2 cup roasted red peppers, chopped

Juice of 1 lemon

4 tbs olive oil

Red wine vinegar

Himalayan sea salt and pepper to taste

Directions:

Cook the quinoa according to the package. Chop all your veggies and have them ready on a cutting board and rinse and drain the chickpeas. Once quinoa is done cooking, transfer to a large bowl and stir it with 2 tbs of olive oil and some salt and pepper. Once the quinoa mixture is room temperature (takes about 15-20 min to cool) then stir in all the veggies and chickpeas. Add the remaining 2 tbs of olive oil, the juice of 1 lemon, red wine vinegar to taste and salt and pepper to taste. Enjoy!

Mediterranean Chickpea Quinoa Salad


It’s a beautiful day, and I was craving a Greek salad. Instead, I threw together what I had in my fridge and pantry and came up with this meal. And, as I’m chopping the veggies, they just so happened to form a heart! This recipe makes enough so you can eat it for lunches during the week too!

Ingredients:

  • 1 cup quinoa, cooked according to package 
  • 1 can of chickpeas, rinsed and drained
  • 3/4 cucumber seeded and chopped 
  • 1 1/2 cups of tomatoes cut in half
  • 1/2 cup kalamata olives, sliced
  • 1/2 cup roasted red peppers, chopped
  • Juice of 1 lemon
  • 4 tbs olive oil 
  • Red wine vinegar
  • Himalayan sea salt and pepper to taste

Directions:

Cook the quinoa according to the package. Chop all your veggies and have them ready on a cutting board and rinse and drain the chickpeas. Once quinoa is done cooking, transfer to a large bowl and stir it with 2 tbs of olive oil and some salt and pepper. Once the quinoa mixture is room temperature (takes about 15-20 min to cool) then stir in all the veggies and chickpeas. Add the remaining 2 tbs of olive oil, the juice of 1 lemon and some salt and pepper to taste. Enjoy!

Spicy Avocado Toast

Ingredients:

  • One toasted slice of whole wheat bread
  • 1/2 avocado
  • 1/2 juice of a small lemon
  • Chili powder (dash)
  • Garlic powder (dash)
  • Cayenne pepper (dash)
  • Pink Himalayan sea salt (dash)

Mash all of the ingredients (except the toast) in a small bowl. Place on top of the toast and enjoy!

Strawberry Banana Oatmeal Bowl


Ingredients:

  • 1/2 cup of oatmeal cooked
  • 3 strawberries slices
  • 1/4 banana slices
  • 1 tbs unsweetened coconut shreds 
  • 1 scoop Vega Vanilla and Greens protein powder

Mix oatmeal with 1 scoop of Vega vanilla protein powder. Top with slices of strawberries, bananas and unsweetened coconut flakes. Easy, filling and delicious!

Lentil & Pink Bean Taco Salad

It’s Taco Thursday in my house today! This recipe is just so good you will definitely want seconds but you will be too full to have more!

Ingredients:

  • 1 cup of lentils, cooked
  • 1 can of rinsed and drained pink beans
  • 1 yellow onion, chopped
  • Spices to your taste— smoked paprika, chili powder, cumin, garlic powder, onion powder, cayenne pepper. 
  • 2 cups of salad greens
  • 1/2 cup salsa
  • Cooking spray
  • 1/2 avocado cut into small pieces

Directions: while your lentils are cooking,  spray a pan with cooking spray and Sautée the onions for about 5 minutes and then add the pink beans. Add all of the above spices and stir. Then add in the lentils and add in more spices! Stir and then serve on a bed of salad greens with salsa on top. Serve with 1/4 avocado and enjoy!