Month: March 2016

Chef AJ’s Overnight Muesli

This is a great way to have oatmeal ready for breakfast as soon as you wake up.

Here’s the video where we got this recipe.

Ingredients:

  • 1/2 cup gluten-free oats
  • 2 Tablespoons currants (or raisins)
  • 1 Tablespoon chia seeds
  • 1/2 teaspoon apple pie spice (or cinnamon)
  • 2 ounces apple juice
  • 2 ounces unsweetened almond milk
  • 1 teaspoon alcohol-free vanilla (optional)
  • fresh apple

Directions:

  1. Place gluten-free oats, currants, chia seeds and apple pie spice into a mixing bowl.
  2. Add apple juice and unsweetened almond milk and alcohol-free vanilla, if using.
  3. Grate fresh apple over the top of the bowl. Mix. Place in refrigerator overnight.

This recipe can easily be doubled, tripled, or even quadrupled to have breakfast ready to go for the entire family or for several days during the week.

Enjoy 🙂

Tempeh Avocado Sprout Sandwich

Ingredients:

  • 1 8oz package of tempeh
  • 2 tbs low-sodium tamari
  • 1.5 tbs vinegar (balsamic, cider, white, rice, red- or white-wine)
  • 1-3 cloves of garlic, minced
  • 4 slices of sprouted grain bread
  • 4 tbs hummus
  • 1/2 avocado
  • 1/2 pint alfalfa sprouts
  • handful of greens

Directions:

  1. Slice the tempeh in half.
  2. Mix together the tamari, vinegar, and garlic in a shallow bowl.
  3. Evenly coat the tempeh and let it marinate for about 30 minutes.
  4. Bake the tempeh at 400F for 30 minutes flipping once halfway through baking.
  5. Once the tempeh is done, spread hummus on your bread.
  6. Add tempeh, avocado, sprouts, and some greens.

Enjoy 🙂

Lentil Soup

An easy lentil soup recipe that can be made in the instant pot!

This recipe was inspired by Shane’s Fabulous Lentil Soup.

Ingredients:

  • 1 medium onion, chopped*
  • 2 large carrots, sliced*
  • 2 stalks of celery, sliced*
  • 3-4 bay leaves (depending on size)
  • 2 teaspoons of dried thyme
  • 2 teaspoons smoked paprika
  • 1 to 2 teaspoons of celery seed (optional)
  • 6 cups vegetable broth
  • 1-2 potatoes, cut into bite-sized pieces
  • 1-1/2 cups brown lentils
  • 1/2 cup red lentils
  • 1-2 teaspoons miso, if desired
  • freshly ground black pepper, to taste
  • 1 cup frozen corn (add AFTER cooking)
  • 2-1/2 teaspoons of liquid smoke or to taste (add AFTER cooking)

*OR use 1 container of Trader Joe’s mirepoix

Directions:

Throw everything into your pressure cooker except for the corn and liquid smoke.  Cook at high pressure for 6 minutes.  Allow for natural release.  After pressure comes down, add corn and liquid smoke and allow to heat through for a few minutes.

This is even better the second day!