Celery Rice Beef All Week

 

Check out my full video by clicking Here!

     I love having my food on hand and ready to go at a moments notice, I thrive the best in those circumstances.  And, BTW, did I mention I need it to be as easy as possible.  So I came up with with my Celery Rice Beef All Week, and now I can have lunch or dinner ready with in 3 minutes, which seems reasonable when you are hungry.  This will make six 2 cup servings, and then adding in extra vegetables for bonus benefits, which only takes this one to the next level!  And, as an extra extra bonus, feel free to swap out the Beef for Chicken, Turkey, Beans, Tempeh or Tofu.  So many choices, so few meals.  ;)

Ingredients for 6 servings~

2 pounds 96% lean Ground Beef (sub for Chicken, Turkey, Beans, Tofu, Tempeh)

2 chopped Onions

1 Bunch diced Celery

1 Tablespoon chopped Garlic

1 cup Rice

3 cups Vegetable Broth

Broccoli, chopped Florets and Stem

Carrots, diced

Coconut Aminos

     Add Beef, 1 of the Onions, Bunch of Celery, and Garlic to large pot and cook on medium til Beef is browned and Vegetables are crisp tender.  Meanwhile, cook Rice according to directions using remaining Onion and Broth if desired.  Drain Beef mixture, and stir in Rice, divide into 6 equal containers, and store in fridge to use during the week.  Keep chopped Broccoli and Carrots on hand in fridge, when ready to serve, pull out desired amount of the Florets and Carrots, add to microwave safe bowl and cook for 2 minutes, set aside while heating up Beef mixture for one minute, add all to Salad Bowl, top with raw chopped Broccoli Stems and finish with a drizzle of Coconut Aminos.  Enjoy six times!  ;)

Tomato Tofu Soup

 

For full video click Here!

     Are you looking for a good lunch idea for the week!?  If so, I have a nice fun plant based idea that will grab your attention.  This Tomato Tofu Soup will allow you to be swallowing health in every spoonful.  Every bowl is filled with single ingredient plant based foods filled with fiber, and as an added bonus you will find it giving you Queso vibes.  Each of these 6 two cup servings are only 379 calories, 51g carbs, 16.5g fiber, 34.5g net carbs, 25g protein, and 6g fat.  Ok so, I just have to point out that HUGE protein punch, and that is all coming from plants folks!  Wowzers! And what a fun way to experiment with Tofu, you will be amazed how it just takes on the flavor of what it is served with.  New ideas keep the kitchen interesting! ;)

Ingredients for 6 servings~

2.5 pounds diced Tomatoes

1 pound trimmed diced Carrots

12oz diced Onion

1 seeded and diced Jalapeno (more if desired)

1 Tablespoon chopped Garlic

1 Tablespoon Olive Oil

2 14oz containers drained Extra Firm Tofu

8oz chopped Kale

2 15oz drained Cannellini Beans (sub with favorite)

Seasoning as desired

     Toss Tomatoes, Carrots, Onions, Jalapeno, and Garlic with Olive Oil and spread on parchment lined baking sheet, roast at 400 for one hour.  Remove, and cool slightly.  Add to heavy duty blender along with Tofu and blend to desired consistency.  If you would like to add the Kale and Beans to blender you can do that as well.  Otherwise, just stir in Kale and Beans, then season as desired.  Divide into 6 equal parts, approximately 2 cups, and store in containers if using for the week for lunches.  Enjoy ;)

Nutty Brown Rice and Broccoli

 

For YouTube video click Here!

     

     The more I know, the more I understand the importance of having as many plants in our diets as possible.  To sum it up, it really makes our tummy super happy!  Think gut microbiome.  So here’s where I am on this spectrum, I am trying to crowd out as many other things as possible to make room for more plants.  Basically focusing on what can I add versus what I am taking away.  My biggest stumbling block is coming up with ideas to incorporate in my normal routine, so when I come up with a delicious option, I have no choice but to share it!  If you have a wonderful plant based meal idea, please share it with me as I continue on my journey to health!🥗

Ingredients for one Salad~

Mixed Greens ( I used Kale, Spinach, or Romaine)

3/4 cup cooked Brown Rice (I cook 1.5cups dry Rice at a time and divide it up into 6 servings in the fridge)

Fresh chopped Broccoli, including the stem

Fresh sliced Carrots

1/4 cup chopped mixed Nuts

Sliced Green Onion

Cherry Tomatoes

1 Tablespoon Coconut Aminos

     Fill a Salad Bowl with fresh mixed Greens, set aside.  Cook Rice according to directions, I add a diced Onion and Bouillon to my pot of simmering Rice.  Meanwhile, add desired amount of chopped Broccoli and sliced Carrots to microwave safe bowl along with 2 Tablespoons water, and microwave for 2 minutes.  Bonus Tip:  I keep chopped and prepped Broccoli and Carrots on hand all week and ready to go when needed.  Add cooked Rice, Broccoli and Carrots to Salad Bowl, along with chopped Broccoli Stems, Nuts, Onions, Tomatoes, and Coconut Aminos.  Enjoy 😉 

Savory Oatmeal

 

To enjoy YouTube version click Here!

     Have you heard of Savory Oatmeal!?  Whelp, me neither...until my friend Jill mentioned that she started her day with savory oats versus sweet oats, and that it stuck with her longer.  It made me stop and go hmmmm.  So what is a girl to do but give it a whirl herself, ...she had me at staying power.  Each of these two servings are only 365 calories, 47.5g carbs, 12.5g fiber, 35g net carbs, 16g protein and 13g fat (Salad and Garnish not included).  After perusing those macros, I now know why it is a morning dream come true!  If you try it, let me know how you feel about the savory vs sweet debate...and, if you get a Risotto vibe bubbling up!  ;)

Ingredients for two servings~

1/2 cup Steel Cut Oats

2 cups Water 

1 cup chopped fresh Broccoli

1 cup torn fresh Kale

1/4 cup Nutritional Yeast

1 Tablespoon Coconut Aminos

1/4 cup chopped Walnuts

Garnish additions optional:  Tomatoes, Onions, Mixed Greens

     Bring Water to boil in saucepan, add Oats, reduce to simmer for 20 minutes, during last two minutes stir in Broccoli and Kale.  When finished cooking, stir in Nutritional Yeast and Coconut Aminos.  Divide into two equal portions and top each with 2 Tablespoons chopped Walnuts.  If desired, serve over a bed of fresh Baby Spinach Leaves and chopped Kale, and top with Tomatoes and Onion.  Enjoy :)

Healthy Hummus

 

For full YouTube video click Here!

     Thank you to Jill for sharing her ideas with me, my Healthy Hummus was inspired by her, as well as sharing the outstanding twist of finishing off the perfect Salad with a drizzle of Balsamic! ...it's a must try, not kidding, a must!  To take this to the next level of health, this is an oil free recipe, and very low sodium.  The recipe makes 3 cups, each 1/3 cup is only 132 calories, 15g carbs, 4g fiber, 11g net carbs, 6g protein, and 6g fat.  Perfect as a Salad Topper, a Cucumber Dipper, or a Protein Garnish!

Ingredients~

2 cans low sodium Garbanzo Beans, drained but save 1/2 cup of the Aquafaba

1/2 cup Aquafaba

1/3 cup Lemon Juice

1/4 cup Tahini

1 Tablespoon chopped Garlic

1 Tablespoon Coconut Aminos

1 Tablespoon Cumin

Seasoning as desired (I did not add anything else)

     Add all ingredients to heavy duty blender, and whip til smooth.  My Healthy Hummus Salad is best enjoyed with mixed Greens, Peppers, Carrots, Broccoli, Peas, Tomatoes, Purple Cabbage, Onions, Cucumbers, Pumpkin Seeds and a drizzle of Balsamic...or any other combination you prefer.  Enjoy :)

     

Cucumber Shrimp Guacamole

 

For full YouTube video click Here!

     If you are looking for a fun new twist on yum, keep reading!  This is so simple, and versatile at the same time...and did I mention beautiful and fun to make!?  This comes together so fast it will make you chuckle, this might even be one that the kids can get involved with.  So your biggest hurdle will be deciding if this is an appetizer, light lunch, or part of a salad!?  You just can't go wrong with any direction you go with this one! :)

Ingredients~

Cucumber

Shrimp

Salsa

Avocado

Lime Juice

Chopped Onion

Seasoning as desired (I used a pinch of Lite Salt and Garlic Powder)

Chopped Cilantro

     Slice your Cucumber to desired thickness, set aside.  Meanwhile, add desired amount of shelled raw Shrimp and desired amount of Salsa in a skillet, heat til Shrimp is pink and cooked thru.  Lastly, add ripe Avocado, Lime Juice, Onion and Seasoning to bowl and mash til well incorporated.  When ready, add desired amount of Guacamole to top of Cucumber slice, then add a Shrimp on top, and garnish with Cilantro, and any other garnish you desire.  Enjoy ;)

Re-fried Bean Soup

  

For Full Video, Click Here!

     At Real Food Recovery we all love to share our sugar free flour free non processed food recipes.  We get lots of great ideas from these wonderfully healthy women…and thanks to Jill for this one!  This Re-fried Bean Soup dish was designed to last all week…if you play your cards right, and no one in the family breaks into your stash!!!  Each of these eight 1.5 cup servings are only 336 calories, 74g carbs, 25g fiber, 49g net carbs, 21g protein and 3g fat…take note of how little fat there is in this powerhouse of a meal.  (Macros do not include garnish) So enjoy this uber flavorful medley as a main dish or a side over rice, spaghetti squash, or along side your favorite protein.  Plant based fuelings are a great addition to any repertoire!🍠🍅🌽

Ingredients for  Eight 1.5 cup servings~

1 pound dry Beans (Black Beans, Pinto Beans, Kidney Beans)

4 cans diced Tomatoes (I use no salt)

4 cups Water (add more Water if you want a thinner Soup)

1 large (approx 14oz) diced Onion

1 Tablespoon Chili Powder

1 Tablespoon chopped Garlic

1 teaspoon Bouillon

2 cups Corn (I microwave Corn in their Husk for 2 minutes, peel, and shave)

2 pounds diced Sweet Potato

1 Tablespoon Olive Oil

Garnish as desired (Avocado, Line Juice, Green Onions, Cilantro, Salsa, etc.)

     Add Beans, Tomatoes, Water, Onion, Chili Powder, Garlic and Bouillon to lined Crock Pot, cook on high 6 hours.  Meanwhile, prepare Corn if it is raw.  I microwave Corn on the Cob in their husk and microwave 2 or 3 minutes, cool to touch, peel off the husk, and shave off Corn to yield 2 cups.  Toss Sweet Potatoes with Olive Oil, pour on parchment lined cookie sheet, roast at 400 for 40 minutes, stir half way thru.  When Beans are done, use a potato masher and break up Beans to desired consistency, stir in Corn and Potatoes.  Garnish as desired.  Enjoy 😉