Easy Peasy Veggie Filled Recipes

Man I missed you guys last week. My family went to Beaver Creek, Colorado for vacation and we had a great time. I went skiing for the first time in 15 years and to my surprise it was just like riding a bike. Didn’t fall once! Going on a trip to the mountains is refreshing for the soul. There is so much beauty and peace found there. If you haven’t been to the mountains in a while, or at all, I encourage you to plan a trip when you can.

Today’s blog post is going to be short, sweet and to the point. I have a more in depth post planned for next week but this week I want to share a few of my go to recipes. In past posts I have talked about the importance of vegetables in our diets. Approximately 70% of our daily food intake should be vegetables. Not even 6 months ago, I was doing well if I consumed one serving of veggies per day. Today it is my largest food group intake! I thought it would be overwhelming and difficult to eat that many veggies a day, but it wasn’t as hard as expected. I quickly discovered when you sauté veggies together in a pan with some coconut oil, Pink Himalayan sea salt and organic low sodium tamari, the combination is ALWAYS delicious!

Below are some of my favorite combinations and recipes. The veggies can be easily switched out with others you prefer or have on hand. I’m going to be honest, I do not measure my ingredients, I just add what I think I need so keep in mind my measurements are a guesstimate. Also, meat can be added to any meal. I choose to eat my animal protein at dinner if at all. Also, a healthy grain can be added as well such as quinoa, gluten free pastas or brown rice.

Breakfast: I always start my day with Kimberly Snyder’s GGS (Glowing Green Smoothie) https://www.vitamix.com/recipes/glowing-green-smoothie/c-series/variable-speed/classic-64-ounce

You can freeze it and make popsicles for the kids.

Ingredients

  • 1 1/2-2 cups (360-480 ml) water

  • 3/4 pound (340 g) organic romaine lettuce, rough chopped, about 1 head

  • 1/2 head large bunch or 3/4 small bunch organic spinach

  • 3-4 organic celery stalks, halved

  • 1 organic apple, cored, seeded, quartered

  • 1 organic pear, cored, seeded, quartered

  • 1 organic banana, peeled

  • 1/2 fresh organic lemon, peeled, seeded

  • 1/3 bunch organic cilantro with stems (optional)

  • 1/3 bunch organic parsley with stems (optional)

Directions

  1. Place water, romaine, spinach, celery, and optional ingredients, if using, into the Vitamix container in the order listed and secure lid.

  2. Select Variable 1.

  3. Turn machine on and slowly increase speed to Variable 8.

  4. Blend for 30 seconds or until smooth. Stop machine and remove lid.

  5. Add apple, pear, banana and lemon to the Vitamix container in the order listed and secure lid.

  6. Select Variable 1.

  7. Turn machine on and slowly increase speed to Variable 10, then to High.

  8. Blend for 30 seconds or until desired consistency is reached.

You do not have to follow this recipe exactly. I often use arugula and pineapple in mine as well. It’s delicious and now I wake up craving my GGS. If you find yourself feeling hungry 20-30 minutes after drinking your smoothie, have a small bowl of gluten free oatmeal with some raw honey.

Lunch:

Lunch is the meal I hate to think about. I want lunch to be simple and quick. Here are my favorite veggie filled go to’s…

For my salad lovers:

Arugula and Beet Salad- this is simple and delicious

  1. 2-3 handfuls arugula or kale

  2. 2-3 beets cut up

  3. Half a squeezed lemon

  4. Himilayan sea salt

Taddah! Delicious, veggie filled lunch!

Black bean kale salad

[if !supportLists]a. [endif]2-3 handfuls kale

[if !supportLists]b. [endif]½ can Organic Black beans drained and rinsed

[if !supportLists]c. [endif]1 cup Grape or cherry tomatoes cut in half

[if !supportLists]d. [endif]½ avocado

[if !supportLists]e. [endif]½ Lemon squeezed on top

[if !supportLists]f. [endif]Himalayan sea salt

[if !supportLists]g. [endif]Nutritional yeast sprinkled on top

Warm lunch/dinner ideas:

I love to make this when my veggies are getting close to expiring. I will make a big batch of soup and freeze them in individual ziplocks. This is so easy to take to work or to a friends house for a play date. Simply take your frozen bag of soup with you, heat it up, throw some avocado on top and eat with some Mary’s gluten free vegan crackers. You can even cook some brown rice or quinoa to eat with it.

  1. All the veggies soup

  2. 4 cups organic vegetable broth

  3. Add water if needed

  4. Any veggies on hand- you cannot go wrong, the more veggies the better

  • Carrots

  • Broccoli

  • Cauliflower

  • Peas

  • Zucchini

  • Squash

  • Onion

  • Garlic

  • Himalayan Sea Salt

  • Pepper

  • Organic low sodium tamari

  1. Boil broth and water, add chopped veggies, return to a boil then simmer for an hour or until veggies are soft.

  2. Let cool then pour into individual freezer bags

  1. Veggie stir fry over quinoa

  2. Bag of frozen organic quinoa and kale blend from Costco. (any frozen bag of quinoa will do or fresh made quinoa)

  3. Sauté veggies such as broccoli, spinach, Japanese sweet potatoes, onion and cauliflower rice in coconut oil.

  4. Sprinkle with Himalayan Sea Salt and black pepper.

  5. Pour veggies on top of quinoa

  6. Top with ½ avocado and nutritional yeast

So here’s the moral of the story…YOU CANNOT GO WRONG SAUTEEING VEGGIES TOGETHER. There are so many combinations of veggies to try. Add meat if you want, as well as a grain if needed, and enjoy!

Have a great week and email me if you would like any other meal ideas at mommattersmost@gmail.com