Zucchini Noodles with Sesame-Peanut Sauce

Save Print Zucchini Noodleswith Sesame-Peanut Sauce Author: From Fat Free Vegan Kitchen Recipe type: Lunch Serves: 2   Spiralized zucchini stands in for pasta in this ultra-lite dish, while peanut butter, garlic, ginger, and a touch of sesame oil create a burst of flavor. Make it more filling by adding a legume such as edamame or chickpeas or…

Continue Reading →

Whitefish Salad

Save Print WHITEFISH SALAD Author: Clean Recipe type: Lunch Serves: 2   If you can find smoked sea salt (especially alderwood smoked), it works best here, imparting a delicious taste reminiscent of smoked whitefish traditionally served on bagels like lox. Serve on brown rice wraps or gluten free bread with the lettuce or over any mixed salad. Ingredients…

Continue Reading →

Roasted Carrot Soup with Dukkah Spice

Save Print Roasted Carrot Soup with Dukkah Spice Author: Epicurious.com Recipe type: Lunch Serves: 4-6   Roasting the carrots intensifies their sweetness. Ingredients ½ cup unsalted, shelled raw natural pistachios 2 tablespoons sesame seeds 2 teaspoons coriander seeds 2 teaspoons cumin seeds ½ teaspoon fennel seeds ¼ teaspoon whole black peppercorns 1 teaspoon kosher salt plus more 2…

Continue Reading →

Acorn Squash With Wild Rice

Save Print ACORN SQUASH WITH WILD RICE Author: From Clean Chef Franky G Recipe type: Lunch Serves: 2-4   If you plan ahead, it’s great to let the rice soak overnight or up to 24 hours, as it shortens cooking time and aids digestion. If you don’t have time, it’s fine to simply rinse the rice and make…

Continue Reading →

Red Lentil Dahl

Save Print RED LENTIL DAHL Author: Adapted from For the Love of Food Recipe type: Lunch Serves: 4   Ingredients RED LENTIL DAHL 8 cups water 2 cups red lentils 6 cloves garlic, minced 2 tablespoons freshly grated ginger 2 teaspoons ground cumin 1 teaspoon cumin seeds 1 teaspoon ground coriander 1.5 teaspoons ground turmeric 1 teaspoon ground…

Continue Reading →

Gingered Sea Vegetable Salad

Save Print GINGERED SEA VEGETABLE SALAD Author: Adapted from For the Love of Food Recipe type: Lunch Serves: 2-4   Ingredients Sea Vegetable Mixture about 2 ounces (1 bag) arame sea vegetable, soaked in cold water for 15 – 20 minutes 1 tablespoon coconut oil 1½ cups fresh apple juice 3 tablespoons coconut nectar 3 tablespoons gluten-free tamari…

Continue Reading →

Millet Risotto With Artichoke Hearts

Save Print MILLET RISOTTO WITH ARTICHOKE HEARTS Author: Clean Team Recipe type: Lunch   Ingredients 3 tablespoons coconut oil or olive oil ½ red onion, finely chopped 1 cup coarsely chopped fresh mushrooms (any kind) 1 cup millet ½ teaspoon dried oregano ½ teaspoon dried thyme 1½ cups artichoke hearts, make sure they’re sugar and additive free…

Continue Reading →

Crabless Cakes With Salad

Save Print CRABLESS CAKES WITH SALAD Author: From the Clean Team Recipe type: Lunch   Ingredients 1 cup cashew pieces 1 cup coconut flakes 1 brown rice cake, crumbled ½ cups minced celery 1 yellow onion, peeled and chopped 2 medium carrots, shredded or finely minced ¼ cup parsley, chopped or 2 tablespoons dried 1 tablespoon cashew…

Continue Reading →

Black Bean And Quinoa Bowl

Save Print BLACK BEAN AND QUINOA BOWL WITH PEACH SALSA Author: Adapted from A Couple Cooks Recipe type: Lunch Serves: 4-6   Ingredients 2 cups quinoa 2 cans black beans 6 to 8 green onions (one bunch) ½ teaspoon cumin ½ teaspoon chili powder Kosher salt fresh ground pepper PEACH SALSA 4 ripe peaches ½ large red onion…

Continue Reading →

ROOT VEGETABLE LENTIL TACOS

Save Print ROOT VEGETABLE LENTIL TACOS Author: Adapted from the Clean Team Recipe type: Lunch Serves: 2-4   Ingredients • 1 acorn squash • 1 medium rutabaga, diced into 1” pieces • 1 T miso with 2 Tbls. water • 3 Tbls. olive oil, plus some extra drizzles • 1 yellow onion, peeled and finely diced • 4…

Continue Reading →

Red Lentil And Butternut Squash Curry Stew

Save Print RED LENTIL AND BUTTERNUT SQUASH CURRY STEW Author: From Healthy Food for Living Recipe type: Lunch Serves: 2   Ingredients SPICE ROASTED SQUASH • 1 small butternut squash, peeled and chopped into ½” cubes (approx. 3 c) • 1 Tbl. extra virgin olive oil • Sea salt and freshly ground black pepper, to taste • 1…

Continue Reading →

Raw Kale Salad With Sprouted Quinoa And Pumpkin Seed

Save Print RAW KALE SALAD WITH SPROUTED QUINOA AND PUMPKIN SEED Author: Adapted from For the Love of Food Recipe type: Lunch Serves: 2   Ingredients • ½ bunch kale leaves (about 6 cups), chopped (de-stemmed if desired) • salt (optional) • ¼ cup tahini • ¾ cup sprouted quinoa (see recipe below) • ½ cup toasted tamari…

Continue Reading →

Stuffed Acorn Squash With Quinoa And Pistachios

Save Print STUFFED ACORN SQUASH WITH QUINOA AND PISTACHIOS Author: Adapted from With Style and Grace Recipe type: Lunch Serves: 2-4   Ingredients • 2 small acorn squashes, halved and seeds removed • 3 Tbls. extra virgin olive oil • 1 cup quinoa • ½ cup fresh parsley, chopped • ½ cup pistachios, salted, chopped • 2 tsp.…

Continue Reading →

Bryn’s Four Bean Salad

Save Print Bryn’s Four Bean Salad Recipe type: Lunch Serves: 4-6   Use whatever beans are in your cupboard for this one! Ingredients 1 can rinsed red kidney beans, salt free/rinsed 1 can rinsed black beans, salt free/rinsed 1 can rinsed chickpeas, salt free/rinsed 1 cup green beans, lightly steamed and cooled 1 medium red onion, diced…

Continue Reading →

Bean, Rice And Avocado Lettuce Wrap

Save Print BEAN, RICE AND AVOCADO LETTUCE WRAP Author: Clean Team Recipe type: Lunch   This is really more of a suggestion than a full on recipe. This can be a super simple lunch. You get complete protein from the rice and beans and healthy fats from the avocado. You will probably want to eat a few…

Continue Reading →

Baked Falafel with Tahini Sauce and Greek Salad

Save Print BAKED FALAFEL WITH TAHINI SAUCE AND GREEK SALAD Author: From Clean Community Members Recipe type: Lunch   Ingredients FALAFEL 1½ cups cooked chickpeas 1 small red onion chopped 2 large garlic cloves, chopped 4 Tbls. chickpea flour (can use brown rice or quinoa flour) 1 Tbl. ground cumin 1 Tbl. ground coriander ¼ tsp.chili powder…

Continue Reading →

Coconut, Pumpkin And Red Lentil Soup

Save Print COCONUT, PUMPKIN AND RED LENTIL SOUP Author: From Healthy Blender Recipes Recipe type: Lunch   Ingredients ¼ block of organic creamed coconut or 1 can coconut milk 1 cup organic red lentils 1½ liters of vegetable stock ¼ of a pumpkin cut into cubes 2 red onions chopped Large bunch of organic silver beet or…

Continue Reading →

Nori Rolls With Cashew Pate

Save Print NORI ROLLS WITH CASHEW PATE Author: From Choosing Raw Recipe type: Lunch Serves: 2   Ingredients • 8 ounces cashews • ½ cup water • 2-3 Tbls. lemon juice • 1 inch knob ginger, minced • 1 clove garlic, minced • 1 Tbl. wheat-free tamari • 1 Tbl. gluten-free white miso • Carrot, lettuce, cucumber, cut…

Continue Reading →

Sauteed Greens And Beans

Save Print SAUTEED GREENS AND BEANS Author: From For The Love of Food Recipe type: Lunch Serves: 2-4   Ingredients • 1 Tbl. olive oil • 1 onion, diced • 2 cloves garlic, minced • ½ tsp. salt • 4-6 leaves of kale, mustard greens, or collard greens, trimmed and sliced • 2 cups of beans (pick your…

Continue Reading →

Hearty Lentil and Rice Burger

Save Print HEARTY LENTIL AND RICE BURGER Author: From For The Love of Food Recipe type: Lunch Serves: 6 patties   Ingredients ½ cup dried green lentils, rinsed ½ cup brown rice 1 medium yellow onion, chopped 1 carrot, grated 4 garlic cloves, minced 3 tsp. ground cumin 1 tsp. ground sage 1 tsp. sea salt Instructions Cook…

Continue Reading →

Page 2 of 3