The Weekly Round-Up: 4/23 – 4/28

Screen Shot 2017-04-21 at 4.47.35 PMSunday: Chickpea Fattoush Nourish Bowl
Chickpea Fattoush Nourish Bowl

Ingredients for Salad:
2 pita breads or pita chips
1 lemon
2 15-oz cans chickpeas
3 romaine hearts
Cherry tomatoes
1 English cucumber
2 scallions
3-4 radishes
1 handful fresh mint

Monday: One-Pot Pasta Primavera
One Pot Pasta Primavera

One Pot Pasta Primavera:
4 cups veggie broth
8 ounces linguine (I use whole wheat)
1 small onion
1 pound broccoli crowns
1.5 pounds asparagus
4 ounces mushrooms
4 cloves garlic
3/4 cup frozen peas
1 handful fresh parsley
1/4 cup whipping cream (I substitute coconut creamer)
Parmesan cheese (if desired)
1 lemon

Tuesday: Frozen Pizzas
Two people with too many commitments to cook!

Wednesday: Spring Salad with Lemon Chive Dressing
Spring Salad with Lemon-Chive Dressing

Ingredients for Dressing:
1 lemon
1 cup avocado oil or EVOO
Dijon mustard
Maple syrup

Ingredients for Salad:
1 cup frozen shelled edamame
10 asparagus spears
2 cups arugula
2 cups kale
8 radishes
1/2 cup walnuts

Thursday: Speedy Veggie Noodle Bowl
Speedy Veggie Noodle Bowl

Ingredients for the Bowl:
soba noodles
1-2 heads broccoli
3 stalks celery
1 red pepper
2-3 large carrots
3-4 green onions
1 cup edamame

Ingredients for the Sauce:
rice vinegar
sesame oil

Mexican Fried Rice Nachos

Ingredients for Mexican Fried Rice Nachos:
1 small onion
2 garlic cloves
1 jalapeno pepper
1 15-oz can black beans
Frozen corn
1 cup rice of choice
1 bag tortilla chips (I recommend Garden of Eatin’)
Other toppings of choice: sour cream, cilantro, etc.


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