Smoothie Recipes 6-10

Smoothie Recipes 6-10

Blend greens and water first, then add all remaining ingredients and blend again.

For optimal health, you'll want to make sure everything is organic; here's why.

Smoothie 6:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 cup frozen strawberries

- your choice: ½ pear OR ½ cup mango

- 1 tbsp ground flaxseed

Smoothie 7:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 cup frozen strawberries

- ½ banana

- 1 tbsp ground flaxseed

Smoothie 8:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 pear

- 1 cup strawberries

- 1 tbsp flaxseed

Smoothie 9:

- 5 cups packed greens

- 2 cups water

- 1 apple

- 1 ½ cup blueberries

- ½ or 1 banana – your choice depending on your day

- 1tbsp flaxseed

Smoothie 10:

- 5 cups packed greens

- 2 cups water

- 1 cup strawberries

- 1-2 apples

- 1 tbsp flaxseed

Smoothie Recipes 1-5

Smoothie Recipes 1-5

Blend greens and water first, then add all remaining ingredients and blend again

For optimal health, you'll want to make sure everything is organic; here's why.

Smoothie 1: 

- 3 cups of spinach

- 2 cups of water

- 1 apple

- 1 cup frozen strawberries

- 3/4 cup frozen mango

- 1/2 pear

- 1 tbsp ground flaxseed

Smoothie 2: 

- 3 cups spring mix greens

- 2 cups water

- 1 banana

- 2 apples

- 1 1/2 cup frozen strawberries

- 1tbsp ground flaxseed

Smoothie 3:

- 1 cup spring mix greens

- 2 cups spinach

- 2 cups water

- 1 1/2 cup frozen blueberries

- 1 banana

- 1 apple

- 1 tbsp ground flaxseed

Smoothie 4:

- 2 cups kale

- 1 cup spinach

- 2 cups water

- 1 apple 

- 1 pear

- 1 1/2 cup frozen mixed berries

- 1 tbsp flaxseed

Smoothie 5: 

- 3 cups spinach

- 2 cups water

- 1 1/2 cup pineapple chunks

- 1 1/2 cup frozen mango

- 1 banana 
- 1tbsp flaxseed

Detoxifying Celery Freeze

An easy way to enhance your detox, or add some veggies to your day!

Detoxifying Celery Freeze:

1 organic cucumber
2 organic celery stalks

2 organic limes, peeled

10 fresh spearmint leaves

1-2 cups of ice 

1/2 cup purified water 

Add everything to a blender, blend well, and enjoy!! 

If the ice makes it too thick, feel free to add more water. If you want a smaller drink, omit the ice and blend well. Enjoy chilled or over ice.  

Healthy Life Tip: avoid making this (or anything like it) into a juice via a juicer or strainer. You'll want to consume all of the nutrients and fiber found in the pulp that will be thrown away if turned into a juice. The goal is to "eat" the whole cucumber, celery, lime, etc.

Minty Cucumber Lime Freeze

The perfect way to add a cucumber to your day!

Minty Cucumber Lime Freeze:

1 organic cucumber

1-2 organic limes, peeled

5-10 fresh spearmint leaves

1-2 cups of ice 

1/2 cup purified water 

Add everything to a blender, blend well, and enjoy!! 

If the ice makes it too thick, feel free to add more water. If you want a smaller drink, omit the ice and blend well. Enjoy chilled or over ice.  

Healthy Life Tip: avoid making this (or anything like it) into a juice via a juicer or strainer. You'll want to consume all of the nutrients and fiber found in the pulp that will be thrown away if turned into a juice. The goal is to "eat" the whole cucumber, lime, etc.

Crunchy Veggie Medley with Fresh Lime

This fresh pop of flavor is great as a snack, on tacos, 

as part of a salad, or anything you can think of! 

Crunchy Veggie Medley with Fresh Lime:

1 organic cucumber

1 organic red yellow pepper

1 organic green pepper

2-3 organic celery stalks

1 organic lime

Optional: fresh spearmint and a variety of other crunchy veggies like red peppers!

Dice the veggies to the size of your liking (I think the smaller, the better), combine them in a bowl, and top with the juice from the lime to taste. That's it!

Healthy Life Tip: prep this at the beginning of your week and separate into several different grab-and-go servings for an easy snack! 

Pairs excellently with these BBQ Seitan Skewers 

and may also want to check out this Pepper & Lime Salsa:

         

Mushroom Barely Soup

Mushroom Barely Soup:

64 oz organic low sodium vegetable broth
1 cup dry organic barley
1/3 cup Marsala wine
16 oz organic baby Portobello mushrooms
5 organic russet potatoes, chopped
5 organic carrots, chopped
1 organic yellow onion, diced
2 organic celery stalks, diced
3 garlic cloves, minced
4 tablespoons garbanzo bean flour
8 sprigs fresh organic thyme
2 bay leaves

Cook barley separately and according to direction.

In a separate pan over medium heat, add the vegetable broth and slowly whisk in the garbanzo bean flour. Next, add the potatoes, carrots, onion, celery, garlic, thyme, and bay leaves and bring to a boil, cover, and reduce heat to medium-low.

While the vegetables are cooking, sauté the mushrooms in the marsala, stirring continuously, until the wine has completely evaporated into the mushrooms and set aside.

Once the vegetables in the soup are soft (check carrots and potatoes), then add the mushrooms and simmer for an additional 5 minutes.

Once soup is complete, add barely to a bowl, cover with soup, and enjoy!!


Healthy Life Tip: As with all soups, I recommend making extra to either have throughout the week as an easy lunch or quick dinner, or to freeze to enjoy later or to have on stand-by for those nights when things just don't go according to plan!

Slow Cooker Seitan "Beef" Stew

Slow Cooker Seitan "Beef" Stew:

24 oz seitan, cubed into large bite-sized pieces
64 oz organic low sodium vegetable broth
1/4 cup garbanzo bean flour
16 oz organic tomato paste

3-4 large organic carrots, chopped
4 organic red potatoes, cubed
3 organic celery stalks, chopped
1 organic medium onion, chopped
4 organic garlic cloves, minced
3/4 cup organic sweet yellow corn

2 1/2 tablespoons organic parsley
2 tablespoons organic oregano
2 teaspoons organic thyme
3 organic bay leaves
1 teaspoon organic onion powder
1 teaspoon  organic garlic powder
3/4 teaspoon organic ground black pepper
1/4 tsp freshly ground sea salt

Optional: add 1/2 cup organic peas and/or string beans


First, add the vegetable broth to the slow cooker and whisk in the garbanzo bean flour and all purpose flour thoroughly then whisk in the tomato paste. Add all of the spices, cover and let warm while you prepare the vegetables. Drain the seitan and pat down with paper towels lightly reducing the amount of water left inside, cube to large bite-sized pieces, then add to the slow cooker. Prepare and then add the vegetables, cover and cook for 6-8 hours, and Enjoy!

Another heartier soup you may enjoy:

Sesame Veggie Noodle Stir-fry with Tofu & Seitan

Sesame Veggie Noodle Stir-fry with Tofu & Seitan:

6 servings Pad Thai brown rice noodles
2 packages seitan strips
1 package extra firm tofu, drained and cubed 4x5x3
1 tbsp organic extra virgin olive oil
1 cup organic green beans broken in half
2/3 cup organic shredded carrots
1 package organic white mushrooms
1/2 package organic portobello mushrooms
2 organic zucchini,
1 organic red pepper, chopped
1 organic yellow onion

For the Noodle Sauce:

1/2 cup organic soy sauce
3 tbsp organic rice vinegar
1 tsp organic sriracha
2 2/3 tbsp (or 2 tbsp and 2 tsp) organic sesame oil
1/4 tsp organic cane sugar

Toppings:

sliced organic green onions
organic sesame seeds

Drain and lightly rinse the seitan, then pat it dry between two paper towels. Cover fully with Annie's Sesame Shiitake Dressing and set aside to marinate for at least 15 minutes. I usually do this in a tupperware container or plastic baggie. Once the tofu has been fully drained and cubed, in a separate container from the seitan, also cover with the dressing and set aside. You can save time by setting the tofu and seitan to marinate the night before.

Prep all the veggies by rinsing and chopping accordingly. Then begin sautéing the pepper and zucchini in the olive oil in a large fry pan.

While they are cooking begin sautéing the seitan on low in a separate fry pan. Add the seitan, and all of the dressing it has been marinating in to the pan together. The seitan will cook here for the rest of the meal prep, so just make sure to stir occasionally and keep the heat on low.

Add the green beans, carrots, mushrooms, and onion to the zucchini and pepper, stirring everything together and cooking for another 2-3 minutes. Then add the tofu and about half of the dressing it has been marinating, stir together gently, bring heat to medium-low and allow to simmer.

Next, cook the pad thai noodles according to direction.

In a separate bowl combine the soy sauce, rice vinegar, sriracha, sesame oil, and cane sugar and whisk together.

Once the noodles are done, drain them and rinse them very well in hot water, and add them to a large mixing bowl. Whisk the noodle sauce again and then poor directly over the noodles and mix until all noddles are evenly coated. Return the noodles back to the pan they were cooked in, cover, and place back onto stove to keep warm without turning the stove back on.

Once the veggies are cooked and softened, spoon some noodles onto a dish, the top with veggies and tofu, and add some seitan and enjoy!

Veggie Detox Soup Plus Protein

Veggie Detox Soup Plus Protein:
Makes 8-10 servings

64 oz organic low sodium vegetable broth
4 cups water + 1/2 cup cold water
14 oz organic diced tomatoes with liquid
3 organic carrots
3 organic celery sticks
1 organic yellow pepper (small to medium sized)
1 organic yellow onion
1 organic sweet potato
1 tbsp freshly minced organic ginger
3 organic garlic cloves
1/4 cup organic low sodium soy sauce
1/3 cup organic rice vinegar
1 package extra firm tofu
2 cups dry organic quinoa
1/2 tsp organic turmeric
1/2 tsp organic cayenne (more to taste)
1/3 cup garbanzo bean flour
freshly ground black pepper to taste


First, set the tofu to drain and the cook the quinoa according to direction.

While the quinoa is cooking and the tofu is draining, peel the carrots, cut them in half and add them, along with 2 cups of water, to a large soup pot over medium heat and cover.

While the carrots are cooking, mince the ginger, chop the garlic, and then add them to the pot as well. Stir everything together and then re-cover.

Next, peel and dice the sweet potato, dice the celery, and add them to the pot stirring everything together while adding the remaining 2 cups of water. Replace cover. The soup should have a low rolling boil going at this point.

Chop the onion and pepper and add them to the pot along with 32 oz of vegetable broth, turn the heat to medium-high and replace cover for at least 5 minutes.

In a separate bowl whisk together 1/2 cup cold water, soy sauce, rice vinegar, and garbanzo bean flour then add to the pot along with the remaining 32 oz vegetable broth, turmeric, cayenne, and black pepper. Stir together well, cover, and cook for an additional 5 minutes.

Finally, cube the tofu. For soup, I usually cube 1 block into 72 pieces, cutting the block: 6X4X3. Once cubed, add gently to soup and cook for a final 10 minutes.

To serve, first add quinoa to your soup bowl and top with some soup. Enjoy!


Healthy Life Tip: Always cook extra soup to have on hand for easy lunches to pack and quick dinners to have throughout the week.

For another great detox soup with tons of protein, 

check out this Rosemary & Lemon Protein Packed Soup:

Teriyaki Seitan Bowl

Teriyaki Seitan Bowl

4 servings organic rice

4 generous servings cubed seitan

Vegan teriyaki sauce. my favorite is Soy Vay's Veri Veri Teriyaki Sauce

1 pound organic white mushrooms, largely chopped

1 organic green pepper, largely chopped

1 organic red pepper, largely chopped

1 organic yellow onion, largely chopped
1 tbsp organic extra virgin olive oil
- feel free to add additional vegetables such as snow peas, baby corn etc.


Drain and lightly rinse the seitan, and if needed cut into bite-sized cubes. I like to leave them on the larger side. Very lightly squeeze out just some of the moisture and place them in a mixing bowl, then cover with teriyaki sauce and set aside.

Next, set the rice to cook according to direction.

Chop all veggies, and add the peppers to a large pan and begin sautéing over low heat in the olive oil. When peppers begin to soften, add the onion and continue sautéing. Once peppers are mostly cooked and without the onion browning, add the mushrooms. During this time, you will need to add moisture to the pan, do so by adding a few tablespoons of water at a time, not more oil. I also find it beneficial to allow this process to take some time, keeping the heat low and adding a cover over the veggies to trap in heat and moisture once I've added some extra water.

Once the mushrooms begin to cook and shrink in size, add the seitan, without the marinade they've been in. Add some new marinade (about 1/4 cup max) and mix everything thoroughly. Increase heat to medium and allow to simmer for about 5-10 minutes.

Once the rice and seitan are done, add a serving of rice to the bowl, top with seitan and veggies, and enjoy!!


Healthy Life Tip: This meal is loaded with protein and is great left-over. Make more than you will need in one setting and save for extra meals throughout the week like lunch, dinner, or even to have as great snack after work.

Rosemary & Thyme Potato Wedges

Rosemary & Thyme Potato Wedges:

6-8 organic Russet potatoes

organic extra virgin olive oil

fresh organic rosemary

fresh organic thyme

ground organic black pepper to taste

Preheat the oven to 350 degrees.

Peel the potatoes and then cut them into wedges. Toss in a large mixing bowl with EVOO until coated. Then stir in the rosemary, thyme, and freshly ground black pepper.

Add them to a glass roasting pan and place in the oven. After 20 minutes, flip them over and add more EVOO if needed and put back in the oven for another 20 minutes, or until they begin to brown.

Serve immediately and enjoy!

Enjoy these as a side to your protein and other veggies in a main meal, or even serve as an appetizer to dip in this Avocado Lime Dip:

BBQ Seitan Skewers

BBQ Seitan Skewers:
Makes about 12 skewers

2 boxes of cubed seitan
your favorite vegan BBQ sauce.
1 organic green pepper, cubed
1 organic red pepper, cubed
1 organic onion, quartered
organic grape tomatoes

Drain and rinse the seitan then pat lightly between paper towels. Add to a large mixing bowl and mix with BBQ sauce so that all of the seitan is covered, then set aside to marinate.

Cube and quarter the veggies (except tomatoes) and add them to the bowl of seitan, coating them with BBQ sauce as well.

Finally, add everything to the skewers, alternating vegetable with seitan. If you're not grilling them, place them on a broiling pan and broil for 10-15 minutes or until lightly browned.

These skewers are even more amazing when paired with these Twice Baked Potatoes or Roasted Sweet Potatoes:

  

            

Tofu Breakfast Bake

Pepper, Mushroom, and Onion Breakfast Bake: 

2 packages organic extra firm tofu, drained well

1 organic yellow onion

1 organic green pepper

1 lb organic white (or portobello) mushrooms

8oz chopped green chilies, mild or hot - your choice
1 cup shredded vegan cheese (optional)
2 tbsp organic turmeric powder

1/2 teaspoon organic onion powder

1/2 teaspoon organic garlic powder

3/4 teaspoon organic paprika 

5 twists organic black pepper

2 twists freshly cracked sea salt (pink himalayan is my favorite!)

Preheat the oven to 350 degrees. 

First, drain the tofu then crumble into a bowl. Don't drain all of the water out, just most of it. Retaining some of the moisture will help while it bakes.  

Chop the pepper, mushrooms, and onion and sauté until soft. I like to sauté using water, instead of oil or butter not only because it's healthier, but once the veggies are done, there will be some flavored water left over that I like to add to the dish for extra flavor. I would use about 1-2 tablespoons of water as needed when sautéing. When sautéing with water, I also use a lower heat for slightly longer to avoid burning off all of the water. Once the veggies are soft, remove the pan from heat and set aside.

While the veggies are cooking, add the dry spices to the tofu and combine well with the tofu continuing to crumble the tofu as needed. I like to use my hands for this so that the spices really get mixed in with the tofu, but make sure to either use a glove or a plastic baggie as the turmeric will turn your hand/nails yellow.

Once the veggies are cooked, add them and the remaining water they are in to the tofu and mix together. Finally, fold in the shredded cheese.

Once mixture is complete, add to a deep glass baking pan. Using the back of a spoon, compress the mixture together firmly (this is critical to it remaining as a bake when complete so you can cut it into pieces, and not have it crumble). 

Cover with foil and place in the oven for 25 minutes. If you want a crispier top, after the 25 min, broil as desired.  

When finished, remove from the oven and let sit for 5 minutes before serving. I love to prepare this dish a day in advance, as I feel the flavors tend to enhance and blend together overnight. This dish also reheats very well! 

Either way, enjoy! Great for serving to a group! 

Healthy Life Tip: Make this on a Sunday and box individual servings for breakfast (or even lunch) to have throughout the week! 

Morning Breakfast Smoothie

I call this the Morning Breakfast Smoothie, but really, you can enjoy it anytime of day. 

I just love to start my morning with tons of fruits and veggies! 

Morning Breakfast Smoothie: 
For optimal health, you'll want to make sure everything is organic; here's why.

1 cup filtered water
2 cups organic spinach (or 1 cup spinach, 1 cup kale)
1/2 cup organic shredded carrots
1/3 organic cucumber
2 sticks of an organic celery stalk
2 tbsp organic ground flaxseed
1 tbsp organic chia seeds
3/4 cup frozen organic mango
10 frozen organic strawberries
1/2 organic banana
Optional for added detoxifying affect: 
1/8 cup fresh organic parsley (why parsley?)
organic ground cayenne pepper (why cayenne pepper?)


Throw all ingredients into your blender and enjoy! I suggest starting with the spinach and veggies in the blender first and adding on from there.


Healthy Life Tip: If you want to switch up the flavor of this smoothie, keep the base of veggies, chia seeds, and flaxseed and just change up the fruits for some variety in flavor! Enjoy!

Quinoa Veggie Burger with Avocado Lime Spread

Quinoa Veggie Burger w/Avocado Lime Spread:

Burgers:
makes about 5

1/2 cup organic dry quinoa
1/2 organic sweet onion, chopped
3 organic garlic cloves, minced
1 tbso olive oil
15 oz organic no salt added black beans
1/2 large organic sweet potato
2 tbsp organic tomato paste
1/2 organic rolled oats
2/3 cup frozen corn
1/4 tsp cumin
1/4 cup water
optional to taste:
chopped organic jalapeño
chili pepper

Avocado Lime Spread:

2 organic avocados
1 organic garlic clove, minced
1 organic jalapeño, chopped
juice from 2 organic limes
1/8 tsp cumin (optional)

First, preheat oven to 350 degrees and bake sweet potato (with skin on) for about 30 minutes, or until soft. Once potato is baked, cut in 1/2, remove skin from one half and mash thoroughly. I like to use the extra potato as this fun side dish:

While sweet potato is baking, cook quinoa according to directions and chop onion, mince garlic, drain and rinse black beans, and thaw corn. Sauté the onions and garlic in the olive oil until softened then remove from stove and let cool.

Once items are prepared, add all of the ingredients including the mashed sweet potato (with the exception of the water) to a large mixing bowl. Combine the ingredients gently by hand eventually forming 5 patties.

If needed, add some water to the mixture to increase moisture. If you have time, place burgers in the refrigerator for several hours covered with plastic wrap before baking. This will help them keep form while you eat them.

When ready to bake, preheat oven to 400 degrees, place patties on a baking sheet covered with parchment paper and bake for 10-15 minutes or until golden brown. Gently flip and cook the second side for another 10 minutes.

While the burgers are baking it is easy to prepare the Avocado Lime Spread:

Once complete, place the burgers in an organic bun with your favorite veggie condiments or over a bed of greens, top with avocado spread, and enjoy!

Warmed Sweet Potato w/Avocado Lime Spread

After making a batch of Avocado Lime Spread for my Quinoa Veggie Burgers, I had plenty of spread left over and didn't want any to go to waste so I looked around to see what else it would pair well with. I decided to bake a sweet potato and it turns out they are the perfect combination of tangy and sweet and can be a great snack, or a perfect little side dish! 

So easy too!

Warmed Sweet Potato w/Avocado Lime Spread: 

Organic Sweet Potato(s) - the quantity will depend on how much you want to make. Consider 1/2 sweet potato per person.

For the spread:

2 organic avocados
1 organic garlic clove, minced
1 organic jalapeño, chopped
juice from 2 organic limes
1/2 tbsp freshly chopped organic cilantro (more to taste)
1/8 tsp organic cumin

Simply bake sweet potatoes (skin on) at 350 degrees for about 40 minutes or until soft.

While the potatoes are cooking, prepare the Easy Avocado Lime Spread and set aside.

Once soft, peel the skin off (it should be very easy to remove at this point) and then slice into 1/4-1/2 inch slices. Top with spread and enjoy! 

Easy Pepper & Lime Salsa!

Peper & Lime Salsa:

1/2 organic red pepper

1/2 organic yellow pepper

1/2 organic orange pepper

1/2 organic red onion, minced

Juice from 1 organic lime

Chopped fresh cilantro to taste

Dice peppers and combine with lime juice, onion, and cilantro. Let sit for 10 minutes or more, stirring occasionally, then enjoy!

This salsa goes great with these Veggies Burgers:

                  

These Tofu Dishes:

                  

And these Wontons:

    

                 

Healthy Green Smoothie!

This smoothie is a fast, easy, and VERY tasty way to add 1.5 servings of vegetables, 2 servings of fruit, and 8g fiber into your day! Perfect for getting kids to eat healthy!!

Find out how many vegetables and how much fruit you should be eating. 

Green Smoothie:

1/2 cup of water (or more, depending on your blender)
2 cups organic spinach
1/2 cup organic broccoli florets
1/2 cup organic green grapes
1/2 organic orange (peeled)
1/2 cup organic pineapple chunks
1/2 organic pear
5-6 ice cubes

If your blender is made to handle this amount of food, follow your normal instructions and if using a Vitamix, remember to build with the smallest items first (i.e. spinach on the bottom).

For other blenders, and for definitely for convenience, it helps to make spinach cubes or spinach and broccoli cubes (coming soon) ahead of time, and to also cut up the fruit into small pieces your blender can handle. It may help to blend 1/2 of the ingredients together first and then add the remaining half and finish blending.

Spinach Cube Instructions:

Nutrition Info:

168 cal, 0.5g fat, 0.1g sat fat, 0 cholesterol, 87mg sodium, 40.3g carbohydrates, 9g fiber, 32g sugar, 6g protein

Remember, the sugar is naturally occurring from fruit. It is important to meet your fruit requirements each day, and this smoothie will help do so, and for many, may meet the minimum requirements. This is where your sugar should be coming from, not artificial sources. 

BBQ Veggie Burger with Roasted Sweet Potatoes

BBQ Veggie Burger:

Makes 5 Burgers:

1 cup uncooked organic short grain brown rice

3/4 cup no salt added organic black beans

1 tbsp organic oat bran

1/2 tbsp organic extra virgin olive oil

1/4 cup chopped white mushroom

3-4 tbsp organic carrots shredded or minced 

1 organic yellow onion chopped, or minced depending on your preference

1 organic jalapeño chopped, or minced

1 organic garlic clove finely chopped

6-8 tbsp of your favorite organic BBQ sauce

Optional additions (about 1/4 cup or less each): peppers, yellow or blackened corn, diced tomatoes

Roasted sweet potatoes and your favorite green or salad (I love freshly steamed green beans with this recipe) are great side dishes to complement this burger. For the roasted sweet potatoes, you'll want to make sure you have 1 large potato for every 2 people you will be serving.

First preheat oven to 350 degrees then cook rice according to directions on package. While rice is cooking, peel and cube sweet potato, place in a glass pan, and toss in about 3 tablespoons of olive oil making sure all potatoes have a coating on them then place pan in oven for 20 min. When 20 minutes is up, remove and flip the potatoes, adding only slightly more oil if potatoes are dry, and place back in the over for an additional 20 minutes or until soft or crispy, whichever you prefer. Remove potatoes when finished, cover, and set aside.

While rice and potatoes are cooking, prepare onion, garlic, jalapeño, and if adding corn and pepper them as well. Heat 1/2 tbsp olive oil in a pan over medium heat and sauté vegetables until soft but not brown, then set aside in separate bowl to cool. 

Next, prepare remaining vegetables and ingredients and set aside while rice finishes cooking. Once rice is cooked, set it aside in a large mixing bowl to cool. 

Preheat oven to 400 degrees

Once rice is cooled, add all ingredients to mixing bowl and mix together with your hands so that all ingredients are distributed evenly. I like to wear cooking gloves or use sandwich baggies to cover my hands to help prevent sticking. First add just 6 tbsp of bbq sauce to mixture and taste before adding more. 

Divide into 5 patties and place onto a nonstick cookie pan and cook for 8-12 minutes.

Enjoy on your favorite organic bun and top with lettuce, tomato, and your favorite healthy condiments. Freshly made mango salsa is an amazing addition to this veggie burger!

Nutrition Info per veggie burger:

237.4 calories, 3.5g fat, 0.2g sat fat, 0g trans fat, 0mg cholesterol, 282mg sodium, 45g carbohydrates, 5g fiber, 9.4g sugar, 10g protein

Healthy Sweet Potato & Quinoa Soup!

Healthy Sweet Potato & Quinoa Soup:

Soup:
1 cup organic quinoa, cooked
4 cups organic sweet potato, cubed largely
2 organic carrots, diced
1 organic garlic clove, minced
3 tablespoons, organic extra virgin olive oil
32oz organic, low sodium vegetable broth

Topping
1/2 cup organic panko breadcrumbs
1 1/2 tblsp organic extra virgin olive oil


Preheat oven to 400 degrees.

Peel the sweet potato and dice into large cubes. Place into large bowl and coat with 2 tblsp of olive oil then transfer into glass pan and roast for 10 minutes. At 10 minutes take out of oven and rotate pieces, then roast for an additional 10 minutes.

While potato is roasting, dice carrots and onion, and mince garlic. Add vegetables to medium soup pot and sauté in 1 tblsp of olive oil until onion is tender. Once potatoes are done and onions are tender, add broth and cooked potatoes to pot and simmer until carrots are completely tender. About 15-25 minutes.

While soup is simmering, cook quinoa according to directions on packaging.

Once vegetables are soft, blend mixture in blender, food processor, or Vitamix until combined to your desired texture, then return to pot over very low heat.

Finally, heat 1 1/2 tblsp olive oil in a small pan over medium-low head and add the panko breadcrumbs. Stir continuously until lightly browned.

Divide soup and top with 2-3 tablespoons of panko topping and serve immediately.

Makes 5 servings