The Weekly Round-Up: 6/11 – 6/16

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Sunday: Raw Falafel Buddha Bowls
Raw Falafel Buddha Bowls

Ingredients for Raw Falafel Buddha Bowls:
1.25 cups sunflower seeds
1 shallot
Bunch cilantro
3 lemons
Baby salad greens
2 carrots
1 beet
1/2 cup tahini

Monday: Burrito Bowl
Burrito Bowl

Ingredients for Burrito Bowl:
Brown rice
15-ounce can black beans (I often use a larger can)
Handful of cilantro
1 onion (I add this for extra veggies/flavor)
2 pints cherry tomatoes
1 avocado
Corn (I use frozen)
Sour cream and other fixings for serving (We sometimes eat this with tortilla chips)

Tuesday: 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

Wednesday: Spinoccoli Pizza
Spinoccoli Pizza

Sauce Ingredients:
¾ cup heavy cream or half-and-half
1 clove garlic
6 tbsp. freshly grated Parmesan cheese

1/2 cup baby spinach
1 cup broccoli florets
2 oz. shredded mozzarella
2 oz. shredded cheddar

Pizza Dough Recipe:
Pizza Crust

Thursday: Broccoli Cheddar Quiche
Broccoli Cheddar Quiche

Ingredients for Broccoli Cheddar Quiche:
2 cloves garlic
2 bunches of broccoli
3/4 cup shredded cheddar
4 large eggs
1 cup milk of choice (I usually use almond)

Quiche Crust: (Click link in recipe to get to the simple crust recipe)
*If you like a thicker crust, you will want to double this recipe.
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil
1/4 cup water

Friday: Cheesy Broccoli and Pepper Orzo
Cheesy Broccoli and Pepper Baked Orzo

Ingredients for Veggie Baked Orzo:
1.5 cups orzo pasta
1 red onion
2 peppers
3 cups broccoli
1 14-ounce can diced/crushed tomatoes of choice
1 cup cheddar
1 cup mozzarella



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