Creamy Herb Cabbage Crunch

Try making this Creamy Herb Cabbage Crunch for your next lunch option! Cabbage is a great source of vitamin C, boosts digestion, and promotes heart health. Carrots support vision health, regulate blood pressure, and reduce the risk of cognitive decline. Garlic is a potent antimicrobial that fights infections and keeps the gut flora balanced. Prepare this Creamy Herb Cabbage Crunch for any summer occasion and enjoy!

Ingredients:

• 6 cups green cabbage, shredded

• 2 cups red cabbage, shredded

• 1 cup shredded carrots

• 1 green onion, chopped

• Peanuts

For the Dressing

• ½ cup dairy-free Greek yogurt

• ¼ cup olive oil

• 2 tablespoons apple cider vinegar

• 1 tablespoon maple syrup

• 1 teaspoon minced garlic

• ½ teaspoon salt

• ¼ teaspoon black pepper

Instructions:

1) For the dressing, place all ingredients in a glass jar and shake.

2) In a large bowl, toss together the shredded green and red cabbage, carrots, and green onion.

3) Pour the dressing over the slaw mix. Toss to combine.

4) Top with peanuts and enjoy!

Roasted Beet & Squash Arugula Salad

Try making this Roasted Beet and Squash Arugula Salad for your next lunch option! Arugula is rich in Calcium, Vitamin K, and Magnesium, all of which maintain strong and healthy bones. Beets are a great source of fiber, support heart health, and improve digestion. Butternut squash supports immune function, contributes to a healthy gut microbiome, and supports eye health. Prepare this Roasted Beet and Squash Arugula Salad that is simple, flavorful, and nutritious!

Ingredients:

• 1 lb beets, trimmed

• 2 lbs butternut squash, peeled, seeded, diced into ½-inch thick cubes

• 8 cups arugula

• ½ cup pomegranate seeds

• 3 ounces goat cheese, cubed

• 1 tablespoon parsley

• Coconut oil

• Salt and pepper to taste

For the Balsamic Vinaigrette:

• 4 tablespoons olive oil

• 2 tablespoons red wine vinegar

• 1 teaspoon balsamic vinegar

• 1 garlic clove, minced

• Salt and pepper to taste

Instructions:

1) Preheat oven to 400 degrees Fahrenheit.

2) Wrap beets in aluminum foil. Place butternut squash on a baking sheet and drizzle with melted coconut oil. Season with salt and pepper. Place beets and baking sheet with butternut squash in the oven.

3) Cook butternut squash for 25-30 minutes. Roast beets for 50 minutes to an hour.

4) Add olive oil, red wine vinegar, minced garlic, and salt and pepper to a jar. Shake until combined.

5) After beets have cooled, peel their skins. Slice into ½-inch thick cubes.

6) Place arugula in your salad bowl. Add beets, butternut squash, goat cheese, and pomegranate seeds. Sprinkle parsley.

7) Finish it off with a drizzle of balsamic vinaigrette and enjoy!

Spaghetti Meatball Carbonara

Try making this Spaghetti Meatball Carbonara for your next lunch option! Grass-fed beef is a great source of omega-3 fatty acids, which are essential for heart and brain health. Gluten-free spaghetti is a source of fiber, energy, and vitamins. Dairy-free parmesan cheese is lower in cholesterol and saturated fat compared to standard parmesan cheese, making it a healthier option. Eat this Spaghetti Meatball Carbonara with a side of garlic bread and enjoy!

Ingredients:

• 1 package (16-ounce) of frozen grass-fed beef meatballs

• 1 package (16-ounce) of gluten-free spaghetti

• 4 large eggs

• ½ cup grated dairy-free parmesan cheese

• 1/3 cup vegan heavy whipping cream

• 1 teaspoon Italian seasoning

• Salt, to taste

• Ground black pepper, to taste

Instructions:

1) Over high heat, bring a large pot of water to a boil. Add pasta and cook until al dente. 

2) While pasta is cooking, heat meatballs as directed on the package. Cover and set aside.

3) Beat eggs in a medium bowl. Mix in heavy whipping cream, parmesan cheese, Italian seasoning, salt and pepper.

4) When pasta is done cooking, drain the water and return pasta to the pot.

5) Add egg mixture into pot and toss until pasta is coated. Add meatballs and toss again.

6) Plate your pasta, sprinkle more parmesan cheese on top, and garnish with a basil leaf and enjoy!

Sweet Potato Soup

Try making this Sweet Potato Soup for your next lunch option! Sweet potatoes are an excellent source of vitamins, potassium, fiber, and magnesium. Coconut milk contains anti-inflammatory properties, strengthens the immune system, and reduces constipation. Apple cider vinegar supports weight loss, benefits gut health, and improves blood sugar control. Enjoy!

Ingredients:

• 3 medium sweet potatoes, peeled and cubed

• 1 (14 ounce) can of coconut milk

• 1 medium yellow onion, chopped

• 1 apple, peeled and chopped

• 3 garlic cloves, minced

• 3-4 cups vegetable broth

• 2 tablespoons coconut oil

• 1 teaspoon apple cider vinegar

• 1 teaspoon grated fresh ginger

• 1 teaspoon ground coriander

• ½ teaspoon smoked paprika

• ½ teaspoon salt

• ½ teaspoon freshly ground black pepper

• Fresh cilantro for garnishing

Instructions:

1) In a large pot, heat coconut oil on medium. Add onion, salt, and pepper and sauté until soft, about 5-8 minutes. Add cubed sweet potatoes and apple. Cook until they begin to soften, about 8 to 10 minutes. Stir occasionally.

2) Stir in garlic, ginger, coriander, and smoked paprika. Add apple cider vinegar, vegetable broth, and ¾ of the can of coconut milk. Bring mixture to a boil, cover, and reduce to a simmer. Cook until potatoes are tender, about 20 to 30 minutes.

3) Take off the heat. Let cool slightly and pour the soup into a blender. Blend until smooth.

4) Pour your soup into a bowl. Top with a swirl of the remaining coconut milk, garnish with cilantro, and enjoy!