by Julie Pace, RDN | Sep 30, 2021
Massaged Kale Salad with Garlicky Chickpeas
A delicious kale salad that's quick and easy to make with a tangy homemade dressing topped with tasty chickpeas. A healthy go-to salad dish for any meal.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Entree
Cuisine Gluten Free, vegan
- 10 ounces Kale, organic, de-stemmed rinsed, dried, chopped
Chickpeas
- 1 15 ounce chickpeas, organic rinsed, drained and dried
- 2 Tbsp EVOO or avocado oil divided
- 1/4 tsp salt
- 2 tsp garlic, granulated
- 1 tsp onion powder, granulated
Dressing
- 1/2 cup tahini organic
- 1/2 cup lemon juice
- 4 Tbsp maple syrup organic
- 4 Tbsp dijon mustard
Chickpeas
In a medium bowl add chickpeas. Drizzle chickpeas with 1 Tbsp oil and coat well. Add salt, garlic powder, onion powder, Toss until all chickpeas are well coated.
Spread chickpeas on baking pan. Bake for 15 minutes or until desired crispiness. When done, remove from oven. Let cool 5 minutes.
Massaged Kale
Add chopped kale to a large bowl top with 1 Tbsp olive oil and lemon juice. With clean hands, massage for 2-3 minutes to soften the leaves.
Add massaged kale to bowl. Top with chickpeas. Drizzle with dressing. Enjoy!
Keyword chickpea recipe, healthy salad, kale salad
by Julie Pace, RDN | Sep 29, 2021
Italian Pasta Salad
This flavorful Italian pasta salad is made with tender penne pasta, fresh veggies, herbs and spices topped with a tangy homemade Italian dressing. Make ahead for a simple side dish to have throughout the week.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
chill in refrigerator 30 minutes mins
Total Time 50 minutes mins
Course Lunch, Salad, Side Dish
Cuisine Italian
- 12 ounce penne pasta or pasta of choice
- 1 large red bell pepper chopped
- 1 large yellow bell pepper chopped
- 1 medium red onion chopped
- 1 pint grapes tomatoes halved
- 1/4 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 1 Tbsp parsley dried
- 1 Tbsp oregano dried
- 1 Tbsp basil dried
- 1/2 tsp black pepper
Cook pasta as directed on package. Drain. Add to large bowl,
While pasta is cooking, chop bell peppers, onions, and grape tomatoes.
Add all ingredients to large bowl, pour dressing over pasta and mix well.
Cover bowl and let sit in refrigerator for 30 minutes to let flavors marinate.
Italian Dressing
In a small bowl, whisk together oil, red wine vinegar, parsley, oregano, and basil.
Keyword healthy pasta recipe, Meal Prep, pasta salad, Vegan Recipe
by Julie Pace, RDN | Sep 16, 2021
Easy Guacamole
This tasty guacamole recipe is quick and easy to make and it's ready to eat in less than 15 minutes. It makes the perfect game day snack or to add as a topping to your favorite Mexican dish.
Course Appetizer, Snack
Cuisine American, Mexican
- 4 medium avocados peeled and mashed
- 2 medium red bell peppers chopped
- 2 medium red onion chopped
- 1/2 cup pickled jalapeno chopped
- 1/2 tsp salt
- 1 small lime juiced, optional
In a large bowl, peel and mash avocados. Mix in red bell peppers, red onions, pickled jalapenos, and salt. Optional: Season with squeezed lime juice and black pepper to taste.
Keyword game day snack, guacamole recipe, healthy snack recipe, vegan appetizer recipe
by Julie Pace, RDN | Sep 16, 2021
Chickpea Salad with Lemon Tahini Dressing
This quick and easy Chickpea Salad with Tahini Dressing makes an easy lunch or dinner. It's packed with protein, fiber, antioxidants and lots of flavor. This recipe make a great meal prep dish for lunch or dinner throughout the week. Stays fresh for 5 days in the fridge.
Prep Time 10 minutes mins
Course Lunch, Salad, Side Dish
Cuisine American
- 1 15 ounce garbanzo beans drained, rinsed I used canned, organic
- 1/2 cup red seedless grapes organic
- 1/2 cup red onion diced
- 1 small cucumber seedless, diced
- 2 cups leafy green your choice
Lemon Tahini Dressing
- 2 Tbsp tahini organic
- 4 tsp dijon mustard
- 2 Tbsp lemon juice
- 4 tsp maple syrup
In a small bowl, whisk together tahini sauce ingredients.
Add chickpeas, grapes, red onions, cucumbers to a medium sized bowl. Pour tahini sauce over chickpea mixture. Toss well. Serve on top of leafy greens. Salt and pepper to taste.
Keyword chickpea salad, healthy lunch, salad
by Julie Pace, RDN | Sep 15, 2021
Easy French Toast
Whip up this vegan french toast in 10 minutes or less with this super simple six ingredient recipe. All natural ingredients, wholesome and simply delicious.
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
Course Breakfast
Cuisine American
- 1 cup almond milk, unsweetened or other plant based milk
- 1 tsp ground flaxseeds
- 2 tsp cinnamon
- 1/4 cup cornstarch
- 1/2 tsp baking powder
- 2 tsp vanilla madagascar
- 6 slices bread whole wheat
- 2 tsp vegan butter or unrefined coconut oil
In a large bowl, whisk together milk, flaxseeds, cornstarch, vanilla, cinnamon, and baking powder.
Add vegan butter or oil, if desired to non-stick skillet on medium heat. Whisk batter each time before coating each slice of bread.
Dip each side of bread in mixture until saturated, then add bread to pan cooking 3-4 minutes on each side or until brown.
Serve with maple syrup and fresh fruit, if desired.
- Can use gluten free bread, if needed.
- I have only used unsweetened almond milk and soy for this recipe, however other plant milks should work as well.
- Always serve fresh.
Keyword french toast, healthy breakfast, vegan breakfast recipes
by Julie Pace, RDN | Sep 3, 2021
Asian Quinoa Bowl
This Asian Quinoa Bowl with edamame makes a super nutritious lunch or dinner. It's packed with plant protein, fiber, antioxidants, and essential vitamins and minerals to nourish your health. It's flavorful, easy to make, and delicious. A recipe that the entire family will love.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Dinner, Lunch
Cuisine Asian
Salad Ingredients
- 1 cup cooked quinoa organic
- 2 cups cooked edamame shelled, organic
- 1 large red bell pepper chopped
- 1 cup red cabbage chopped
- 1 cup carrots chopped
- 1 cup cucumber diced
Dressing Ingredients
- 1/2 cup soy sauce low sodium
- 1 Tbsp sesame oil
- 2 Tbsp sesame seeds
- 2 Tbsp rice wine vinegar
- 1/4 cup green onion chopped
- 1/2 tsp ginger grated
- 1/8 tsp cayenne pepper organic
Rinse quinoa in cold water until it runs clear. Add water, quinoa to a medium saucepan and bring to boil over medium heat. Boil 5 minutes, then let simmer for about 15 minutes or until all water is absorbed. Remove from heat and fluff with fork.
Place quinoa in a large bowl. Add cabbage, cooked edamame, red bell pepper,, carrots, and cucumber. Set aside.
To make dressing, in a small bowl, whisk together soy sauce, sesame oil, sesame seeds, rice wine vinegar, green onion, ginger, cayenne pepper.
Pour the dressing over the quinoa salad and stir to combine. Enjoy!
This salad taste great at room temperature or chilled.
Keyword Budda Bowl, Quinoa Bowl
