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Healthy Recipe Collection

​Enjoy a growing collection of delicious, wholesome recipes designed to nourish your body and support your wellness journey. There are a few recipes to get you started, and a few new recipes will be added every month, so be sure to check back often for fresh inspiration!

Side dishes

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​          Thai-style slaw with peanuts and ramen noodles

  • 4 2.5-oz. package dry brown rice and millet ramen noodles (with no seasoning packet), such as Hethstia brand, crushed

  • 4 cups shredded Napa cabbage

  • 2 cups cooked shelled edamame (12 oz.)

  • 2 cups chopped fresh broccoli

  • 2 cups coarsely shredded carrots

  • 4 scallions, thinly sliced

  • ⅓ cup lime juice

  • ¼ cup reduced-sodium soy sauce or reduced-sodium tamari

  • ¼ cup brown rice vinegar

  • 1 teaspoon pure cane sugar

  • ½ teaspoon crushed red pepper

  • ¼ cup unsalted roasted peanuts, chopped

  • ¼ cup chopped fresh cilantro (optional)

  • Lime wedges

INSTRUCTIONS

  1. In a large heatproof bowl cover ramen noodles with boiling water. Let stand while preparing slaw.

  2. In an extra-large bowl toss together the next five ingredients (through scallions). In a medium bowl whisk together the next five ingredients (through crushed red pepper). Drain noodles. Add to cabbage mixture. Drizzle dressing over top; toss until well combined.

  3. Top servings with peanuts and cilantro (if using). Serve with lime wedges.

From Fork Over Knives

main dishes

Recipe by Shane & Simple

Chickpea Salad Sandwich

  • 1 15–ounce can low-sodium or no-salt-added chickpeas (I use white northern beans)

  • 2 Tbsp tahini

  • 1 Tbsp Dijon mustard

  • 1 Tbsp maple syrup

  • 1 stalk of celery, cut in half lengthwise and finely chopped

  • ¼ cup diced green onion

  • ¼ cup sweet relish

  • 2 tsp. dried dill

  • Pinch of salt & pepper

For The Sandwich

  • 2 slices of your favorite whole grain bread

  • romaine or green leaf lettuce

  • sliced red onion

  • sliced tomatoes

Instructions

  • Rinse and drain chickpeas(affiliate link). Add them to a large mixing bowl and smash up the chickpeas(affiliate link) with a fork or potato masher, leaving some of the chickpeas(affiliate link) whole for texture. You can also pulse them in a food processor. Just be sure not to blend too much.

  • Add the tahini, Dijon mustard, and maple syrup to a medium bowl and whisk until combined. Pour the dressing over the chickpeas (affiliate link), then add the green onion, celery, and sweet relish to the chickpea mixture. Stir everything together until well combined.

Creamy Cashews Mac

My Recipe

2 cups raw cashews

⅓ cup nutritional yeast

I cup plant-based milk

1 tablespoon lemon juice

½ cup veg broth

1 large carrot or 2 small

½ tsp of paprika

2 tablespoons of garlic powder

2 tsp onion powder

1 tsp of “Better than Bouillon” vegetable base

Fresh basil, chopped to taste (optional) 

Pasta of choice

 

Soak cashews in boiling water for 30 minutes. Then drain the cashews. 

Cook the carrots (I use a pressure cooker, but any way is fine)

In a blender, add cashews, nutritional yeast, milk, lemon juice, broth, carrots, paprika, garlic powder, onion powder, Better Than Bouillon.`

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I usually add the basil to the blender with everything else, but it turns it green. Some people eat with their eyes so you can add it after. Just mix it in. 

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Usually this tastes better the next day.

comfort food

Breakfast

Dessert

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