“Banana Bread” Almond Flour Muffins

Cook and Prep Time: 45 minutes

Serves: 12 Muffins

You Need

  • 5 Ripe Bananas, roughly chopped
  • 1 cup Almond Flour
  • 1 tbsp. Macha Powder
  • 1 tbsp. Baking Soda
  • ½ cup Rolled Oats
  • 3 tbsp. Chia Seeds
  • 1 tbsp. Coconut Nectar or Coconut Sugar
  • 1 tbsp. Salt
  • 1 tbsp. Cinnamon

DIRECTIONS

  1. Preheat an oven to 375° F.  Use a paintbrush to cover the inside of a muffin tin with olive oil.
  2. Combine the dry ingredients (salt, almond flour, macha powder, baking soda, oats, and chia seeds) in a large bowl.  Whisk to combine.
  3. In a separate bowl, mash the bananas.  Then, add almond milk and sweetener of choice.  Stir to combine ingredients.
  4. Slowly pour the bowl of wet ingredients into the bowl of dry ingredients.  Whisk to combine thoroughly, until all ingredients have combined.  This may take 3-5 minutes.
  5. Fill each muffin cup with the mixture.  Then, place the muffins in the oven for 20-25 minutes, or until fully cooked. 
  6. Garnish with ground cinnamon.  Enjoy!

Fava Bean & Mint Salad

Cook and Prep Time: 20 minutes

Serves: 3-4

You Need

  • 1 can Fava Beans, rinsed and drained
  • ½ cup Mint, chopped
  • 3-4 cloves Garlic, minced
  • 1 Yellow Onion, diced
  • 1 Lemon, juiced
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pan or skillet to medium heat, and add 1 tbsp. olive oil.  Add garlic and onion, and cook until softened, 4-5 minutes.
  3. Add fava beans, and stir to combine.  Season with salt and pepper, cooking for 2 minutes.
  4. Place beans in a bowl, and dress with lemon juice and 1 tbsp. olive oil.  Garnish with mint leaves.  Enjoy!

Lentil and Sweet Potato Stew


Cook and Prep Time: 70-80 minutes

Serves: 6

You Need:

  • 2 cups Lentils
  • 2 Sweet Potatoes, cut into ½ inch pieces
  • 8 cups Water or Vegetable Stock (or a mixture of both)
  • 1 bunch Spinach, chopped
  • 1 Yellow Onion, diced
  • 1 small can Tomato Sauce
  • 4-5 cloves Garlic, minced
  • 1-inch Ginger, peeled and minced
  • 1 tbsp. Cumin
  • 1 tbsp. Nutmeg
  • 1 tbsp.  Cloves
  • 1 tsp. Allspice
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  •  1 tbsp. Red Pepper Flakes (optional)
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. In a large pot, add 2 tbsp. olive oil and set to medium heat.  Add onion, garlic, and ginger.  Cook until onion has softened, stirring frequently, 5-6 minutes. 
  3. Add the rest of the ingredients to the pot, and stir to combine.  Bring soup to a boil.  Once boiling, reduce heat to a simmer, and leave uncovered for 50-60 minutes, or until desired thickness is reached.  Add salt and pepper as needed.
  4. (Optional) Using an immersion blender, begin to blend until the soup is about half pureed. Add spinach and cook until wilted, about 2 minutes.
  5. Stir to combine evenly.  Enjoy!

Chickpea Tomato Curry



Cook and Prep Time: 20 minutes

Serves: 4

You Need

  • 1 large (28oz.) can Chickpeas, rinsed & drained
  • 1 large (28oz.) can Crushed Tomatoes
  • 1 Serrano Pepper, chopped
  • 1 Yellow Onion, diced
  • 2 tbsp. Fresh Ginger, minced
  • Olive Oil
  • ¼ cup Cilantro, chopped
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Ground Coriander
  • 1 tbsp. Garam Masala
  • 1 tbsp. Cumin
  • 1 tbsp. Ground Turmeric
  • 1 Lime, cut into quarters

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Pulse serrano, garlic and ginger in a food processor until minced. Scrape down the sides and pulse again. Add onion and pulse until finely chopped.
  2. In a large pan, add 3 tbsp. olive oil and set it to medium-high heat.  Once hot, add the onion-garlic-ginger mixture, stirring frequently, and cooking until softened, 4-5 minutes.  Add coriander, cumin, and turmeric, and cook for 2-3 minutes more. 
  3. Add crushed tomatoes with juices to the pan.  Bring sauce to a boil, and then reduce the heat to a simmer (medium-low).  Stir occasionally and cook down for about 4 minutes.  Add the chickpeas and cook for 5 minutes more, and season with salt and pepper.
  4. Distribute curry evenly among serving plates.  Serve alongside brown rice and garnish with cilantro and lime wedge.