Almond Butter “Fudge”
Reviewed by Health Coach Carli Webb, MS Yields 4 Servings, Serving Size: 1 square, Low Carb, Vegetarian, GDRx Veggie Week Almond butter (1⁄2 cups) Coconut oil (virgin or refined)(1⁄4 cup) Cocoa powder (not Hershey’s brand)(1 tsp), Stevia or honey (to taste) Tip: Warm the almond butter and coconut oil before adding to the container […]
Zucchini Chickpea Curry
Reviewed by Amber Shuey, FMCHC of Forum Health Tampa Recipe source: Cooktoria, Serves 6, Vegetarian Chickpeas (two 15oz cans) Canned coconut milk (full fat)(one ~14oz can) 2 Zucchini 1 Yellow onion 3 Garlic cloves Baby spinach (2 handfuls) Cilantro (chopped)(1⁄3 cup) Chives (chopped)(1⁄3 cup) Thai red curry paste (2 TBS) Coconut aminos (2 TBS) […]
Creamy Avocado Pasta
Reviewed by Health Coach Carli Webb, MS Recipe source: Gathered Nutrition, Serves 3-4, Vegetarian Chickpea pasta (8oz) 1 Avocado 1 Garlic clove 1 Lemon Baby spinach (1 handful) Nutritional yeast (2 TBS) Italian seasoning (1⁄4 tsp) Bring a large pot of salted water to a boil, then cook pasta according to the directions on […]
Buffalo Cauliflower Wings
Reviewed by Health Coach Carli Webb, MS Recipe source: Namely Marly, Serves 6, Low Carb, Vegetarian, GDRx Veggie Week Cauliflower florets (4 cups) Vegan buffalo sauce (1 cup) Almond milk (unsweetened)(1⁄2 cup) GF flour (almond, coconut, or cassava)(1⁄2 cup) Refined coconut oil (1 TBS) Garlic powder (1 tsp) Paprika (1 tsp) Preheat the oven […]
Black Bean Tacos
Reviewed by Health Coach Carli Webb, MS Serves 2, Vegetarian, GDRx Veggie Week 4 Tortillas (grain and gluten free) Black beans (half of a 15oz can) 1 Bell pepper 1 Red onion (small) Chili powder (1⁄2 tsp) Cumin (1⁄2 tsp) Salsa Rinse produce with water, then dry. Remove seeds from the bell pepper, then dice […]
Sweet Potato Soup
Reviewed by Amber Shuey, FMCHC of Forum Health Tampa Recipe source: One Green Planet, Serves 2, Vegetarian, GDRx Veggie Week Dried parsley (1⁄4 tsp) Turmeric (1⁄4 tsp) Paprika 4 Sweet potatoes 2 Garlic cloves Dried basil (1⁄4 tsp) Preheat the oven to 375°F. Thoroughly scrub the sweet potatoes with water, then dry. Use a […]
Chickpea Pizza Crust
Reviewed by Health Coach Carli Webb, MS Yields ~4 Servings, Serving Size: 1 pizza, Vegetarian Chickpeas (one 29oz can) Basil (1 tsp) Oregano (1 tsp) Rosemary (1 tsp) Thyme (1 tsp) Salt (1⁄2 tsp) Black pepper (a pinch) Lemon juice (a squeeze) Tip: If you don’t need 4 personal-sized pizzas, you can always use the […]
Zucchini Cauliflower Rice
Recipe source: Primavera Kitchen, Yields 4 Servings, Low Carb, Vegetarian, GDRx Veggie Week 1 Medium head of cauliflower 1⁄2 Red onion 1⁄2 Zucchini Dairy and gluten free pesto (1 1⁄2 TBS) Hemp seeds (1 TBS) Garlic powder (1⁄2 tsp) Rinse produce with water then dry. Grate the head of cauliflower into a medium sized bowl […]
Veggie Loaded Salad
Reviewed by Amber Shuey, FMCHC of Forum Health Tampa Serves 1, Low Carb, Vegetarian, GDRx Veggie Week Romaine & spinach (~3-5oz) 4 Radishes 1 Celery stalk (optional) 1⁄4 Yellow bell pepper 1⁄2 Avocado 1⁄2 Cucumber Black olives (1⁄4 cup) Hemp seeds (2 TBS) Ground flax seeds (1 TBS) Apple cider vinegar (to taste) Rinse […]
Cauliflower Gnocchi with Veggies
Reviewed by Health Coach Carli Webb, MS Serves 2, Low Carb, Vegetarian, GDRx Veggie Week Brussels sprouts (shredded)(2 cups) Cauliflower gnocchi (1 cup) 1 Zucchini (medium size) 1⁄4 Red onion Vegan pesto (1⁄4 cup) Rinse produce with water, then dry. Cut both ends off the zucchini, then halve lengthwise, and thinly slice into half moons. […]