Month: April 2020

Quick Tomato and Pesto Spaghetti

Ingredients

  • 1 16 oz. sphagetti
  • 1 containers of Refrigerated Vegan Kale Cashew Basil Pesto from Trader Joes
  • 2 cans of Aldi’s Happy Harvest basil, garlic and oregano diced tomatoes
  • Lemon pepper seasoning to taste
  • Vegan parmesan to taste

Steps

  1. Add the spaghetti to a large pot of boiling water and cook for 10 minutes. Drain in a colander.
  2. In the same pot, heat the diced tomatoes.
  3. Add the pesto sauce and spaghetti and mix well. Top with lemon pepper and vegan parmesan cheese.

Tropical Green Smoothie

Ingredients

  • Two very ripe bananas, should have brown spots on the peel
  • One frozen banana
  • 1/2 cup frozen strawberries
  • 1/2 cup of frozen pineapple
  • 1 Tbsp. fresh ginger
  • 1 Tbsp. flax seeds
  • 1 1/2 cup kale
  • ¾ cup of cold water

Steps

Combine all ingredients in a blender until smooth.

Bob’s Nutrient Dense Salad

Ingredients

  • One bag of spring mix
  • 1 cup of baby spinach and arugula mix
  • 1 cup mushrooms
  • 2 tomatoes
  • 1/4 cucumber
  • 1/2 green pepper
  • 1/4 onion
  • 1/2 cup broccoli
  • 1 apple
  • 1 orange
  • 1/2 cup blueberries
  • 1 can of kidney beans with liquid
  • 1 cup frozen peas
  • 6 tablespoons Apple Cider Vinegar
  • 1 tablespoon chia seeds
  • 1/4 cup walnuts

Steps

  1. Chop all vegetables and fruits.
  2. In a large bowl, add greens, vegetables, fruits and remaining ingredients.
  3. Toss salad thoroughly.

The vinegar and the liquid from beans serves as a dressing. Optional salad dressing can be added.