by Julie Pace, RDN | Apr 12, 2022
Mediterranean Red Lentil Salad
Julie Pace, RDN
If you've got 20 minutes, you've got time to make this quick and easy Red Lentil Salad. This five ingredient recipe made with red lentils, red bell pepper, red onion, and baby spinach is so healthy and delicious. Drizzled with homemade oil free balsamic vinegar dressing makes this salad even more flavorful.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Main Course, Salad, Side Dish
Cuisine dairy free, Gluten Free, Mediterranean, vegan
- 1 cup red lentils, organic rinsed, sorted
- 2 cups vegetable broth organic
- 1 large red bell pepper organic, chopped
- 1 medium red onion chopped
- 2 cups baby spinach organic, chopped
Homemade Balsamic Vinegar Dressing
- 1/2 cup balsamic vinegar
- 1/4 cup Dijion mustard
- 1/4 cup pure maple syrup
- 1 tsp oregano, dried organic
- 1 tsp basil, dried organic
Rinse and sort lentils. Place lentils and vegetable broth in pot and bring to a boil. Reduce and simmer for about 15 minutes or until lentils are soft and broth is soaked up.
Remove lentils from heat and let cool. Drain any remaining broth, if needed.
In a medium bowl, add red bell pepper, red onion, baby spinach, along with red lentils. Mix well. Drizzle with homemade dressing and enjoy!
Balsamic Vinegar Dressing
Optional: Top with Vegan Feta Cheese
Keyword Lentil Salad Recipe, Red lentil, Vegan Recipes
by Julie Pace, RDN | Apr 7, 2022
Easy Chickpea Salad Sandwich
Julie Pace, RDN
This delicious chickpeas salad sandwich is one of my all-time favorite summertime sandwiches to make. An easy recipe that can be made in 15 minutes or less and it can be stored in fridge for up to 5 days for an easy ready to eat meal.
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Lunch, Salads
Cuisine American, dairy free, vegan
- (2) 15 ounce chickpeas, organic rinsed and drained, mashed
- 1/2 cup vegan Mayo I used Vegenaise Follow Your Heart. Brand
- 1/2 tsp poultry seasoning
- 1 rib of celery finely diced
- 1/2 cup red onion diced
- 2 Tbsp Dijon mustard
- 1 Tbsp lemon juice
- 2 cups seedless red grapes halved
- 1/4 cup walnuts chopped
- Salt and pepper to taste
In a medium bowl, add rinsed, drained and mashed chickpeas.
Add all ingredients into bowl with chickpeas, except red grapes and walnuts. Mix until well combined.
Fold in grapes and walnuts. Salt and pepper to taste.
Spoon onto whole grain bread or bread of your choosing. Add green lettuce and enjoy!
Keyword chickpea salad, chickpeas, garbanzo bean, Quick and Easy
by Julie Pace, RDN | Apr 1, 2022
Healthy Homemade Coleslaw
Julie Pace, RDN
You'll want to keep this crunchy coleslaw recipe on repeat. It's so easy to make and so nutritious. An easy side dish with delicious dressing that everyone will love.
Course Salad, Side Dish
Cuisine American, Gluten Free, vegan
- 1/2 head red cabbage, shredded
- 1/2 head green cabbge, shredded
- 2 large carrots, shredded
Coleslaw Dressing
- 3/4 cup vegenaise I used follow your heart
- 2 Tbsp Apple cider vinegar
- 1 Tbsp white vinegar
- 2 Tbsp pure maple syrup
- 3/4 tsp celery seeds
- 1/4 tsp salt
Rinse and clean cabbage and carrots.
Cut both cabbage across the core and shred in large bowl.
Shred carrots then add to cabbage mixture.
Dressing
Whisk all ingredients into a medium bowl until smooth and well combined.
Pour into bowl with cabbage and toss well.
Store in refrigerator until ready to eat.
Keyword coleslaw, coleslaw dressing
by Julie Pace, RDN | Mar 31, 2022
Smoky Red Lentil Soup
Julie Pace, RDN
A quick and nutritious red lentil soup recipe that's so flavorful and easy to make. Made with fresh vegetables and spices, this soup will leave you feeling nourished and satisfied.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Main Course, Side Dish, Soup
Cuisine Gluten Free, vegan
- 6 cups vegetable broth low sodium
- 1 Tbsp avocado oil or olive oil
- 1 cup red lentils
- 2 large carrots, diced
- 1 small sweet onion, diced
- 2 tsp smoked paprika
- 2 tsp lemon juice
- 1/2 tsp salt
- 4 cloves fresh garlic, minced
- 2 handfuls baby spinach, chopped
Rinse dry lentils. Set aside.
In a large pot, heat oil on medium heat. Add carrots, onions, and garlic. Saute until onions are translucent, about 5 minutes.
Add smoked paprika. Stir until well combined and fragrant.
Add in vegetable broth and salt. Bring to a boil. Add in lentils. Reduce heat and simmer for 15-20 minutes. Stir in lemon juice and chopped spinach. Remove from heat and enjoy.
Optional: Top with plain yogurt for extra creaminess.
Keyword Lentil Soup, Lentils
by Julie Pace, RDN | Mar 31, 2022
Oven Roasted Cauliflower
Julie Pace, RDN
This delicious roasted cauliflower makes a tasty side dish. A low calorie, low carb dish with a sweet, nutty flavor.
Course Side Dish
Cuisine American, Gluten Free, vegan
- 1 head cauliflower organic
- 2 Tbsp avocado oil or EVOO
- 1 Tbsp lemon juice
- 3 cloves fresh garlic, minced
- 1/2 tsp salt
- 1/4 tsp paprika, ground
- 1/4 tsp black pepper, ground
Preheat oven to 425 degrees. Line baking pan with parchment paper.
Rinse and dry cauliflower head. Slice into 1/2 inch steaks.
Add the cauliflower to the middle of the baking pan. Drizzle with oil and lemon juice on each side.
In a small bowl, combine minced garlic, salt, paprika, and pepper. Drizzle over cauliflower and both sides.
Bake at 425 for 15-20 minutes. Or until lightly browned.
Keyword baked cauliflower, roasted cauliflower
