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Protein Pot
• 1/2 cup uncooked chickpeas
• 1/2 cup uncooked lentils
• 1 cup uncooked speltberries, quinoa, bulgar wheat, or whole wheat pasta
• 1/2 tbs olive or coconut oil for sautéing
• 1/2 red onion, chopped
• 3-4 cloves of garlic, minced
• 1 red bell pepper, chopped
• 1 large tomato, chopped
• 3 cups spinach or kale, roughly chopped
• 1/2 cup fresh parsley or cilantro, minced
• 2 tbs tahini
• 2 lemon wedges
Preparation:
1
Cook chickpeas and speltberries (or grain of choice) according to package
directions. Drain and set aside.
2
In a large skillet over low-medium heat, add your olive oil and sauté the
chopped onion and minced garlic for a few minutes, being careful not
to burn. Now add in the chopped red pepper and tomato and sauté for
another 7-8 minutes.
3
Stir in the chopped kale or spinach and sauté for another few minutes, just
until tender. Stir in the tahini, the cooked & drained grains and chickpeas,
and simmer on low for another few minutes. Remove from heat and stir
in the minced parsley/cilantro. Season with salt and pepper to taste and
garnish with lemon wedges and zest. Makes 6 cups.
Butterbean and Broccolini Soba Noodles
• 1 bundle of 100% whole buckwheat soba noodles
• 1/2 tbs coconut or olive oil
• 3-6 stalks of broccolini, depending on size
• pinch of cayenne pepper
• black pepper
• salt
• 10 red or yellow grape tomatoes, halved
• 1/2 cup butter beans, rinsed and drained (canned butterbeans)
• 1 tbs rice vinegar
• 1 tsp oregano
• 1 tsp basil
• Balsamic or apple cider vinegar, for drizzling
Preparation:
1
Heat a large pot of salted water to a boil. Add soba noodles and cook as
package directions indicate, then drain and rinse well. Set noodles aside.
2
Steam broccolini until it turns bright green (about two minutes) and set
aside.
3
In a nonstick pan, heat olive/coconut oil. Stir in quartered cherry tomatoes,
cayenne, salt, and pepper. Add steamed broccolini and let cook for 1-2
minutes so all the pan ingredients get a little caramelized and soften up.
Once tomatoes are softened, add 1/2 cup of butter beans. Stir everything
together and remove to a bowl.
4
In the still-hot pan, add 1-2 tbs of rice vinegar. Add cooked soba noodles to
the hot pan, seasoning with a pinch each of salt, basil, and oregano. Toss
to coat the pasta. Once the pasta is coated and is heated through, add back
the broccolini, beans, and tomatoes. Taste and season with more salt or
pepper if needed.
5
Plate, and drizzle with balsamic or cider vinegar if desired.
DINNERS
