All Posts By:

Lynda Layng

Breakfast

Overnight Oats

Overnight Oats

Print Recipe
Serves: 1

Ingredients

  • ●¼ cup to a ⅓ cup of old fashioned oats or quick cook oats
  • ●½ cup of unsweetened almond milk or milk of your choice
  • ●½ banana chopped
  • ●drizzle of honey *optional
  • ●¼ cup of assorted berries
  • ●½ teaspoon cinnamon *optional
  • ●Add on topping ideas: coconut flakes, any variety of nuts or seeds, nut butter, granola, banana
  • bread cubes

Instructions

1

In a small mason jar or container with a lid, place oatmeal in the bottom and pour in the almond milk.

2

stir or swirl around to combine. Cover and refrigerate overnight.

3

In the morning open jar and all in toppings.

4

Stir, eat and enjoy! A perfect breakfast to pack on the go or have during the warmer summer months.

Notes

Preparation Time: 2 minutes Chef Notes: Can be make in the morning as well, just let oats and milk sit for at least a half hour or longer. Great for a busy weekday. Get creative with the toppings...that’s the fun part! Enjoy!

Breakfast

Dreamy Banana Pancakes

After a long week this is the perfect lazy weekend morning breakfast treat. We make these delicious cakes every
Sunday morning and they have become a family favorite. Hope you enjoy them as much as we do!

Dreamy Banana Pancakes

Print Recipe
Serves: 8­-10 cakes Cooking Time: 10 minutes

Ingredients

  • 1 ½ cup of nondairy milk (almond, soy, rice or hemp)
  • 1 cup steel cut oatmeal
  • 2 medium size ripe bananas
  • ½ cup of oat flour or all purpose flour
  • ½ teaspoon salt
  • 1 tablespoon, plus 1 teaspoon baking powder
  • vegan butter or non-stick cooking spray, as neede

Instructions

1

Mixing the batter: In a blender, puree the non dairy milk and oatmeal until smooth. Add in the bananas, flour, salt, and baking powder and puree for a few more seconds until the ingredients are well blended. Allow batter to rest for 10-20 minutes to thicken up. (I’ve made the batter early in the morning and it’s better the longer it sits and sets up.

2

Making the pancakes: Heat a large skillet (non-stick or cast iron) or griddle over medium. Spray with cooking spray or dab with butter. Spoon 2 to 3 tablespoons of batter onto skillet, using the back of a spoon to spread batter into a round pancake shape. Cook until surface of pancake have some bubbles, 1-2 minutes. Carefully flip over pancake with a thin spatula, and cook until browned on the underside, 1-2 minutes more. Repeat with the rest of the batter. Serve warm, with desired toppings.

3

Enjoy! adapted from a recipe on www.ellentv.com

Notes

Preparation Time: 10­-20 minutes

Soups + Salad

Red Quinoa Salad

Red Quinoa Salad

Print Recipe
Serves: 6-8 Cooking Time: 15­-18 minutes

Ingredients

  • Adapted from Angela at the blog Oh She Glows ­ http://ohsheglows.com
  • ●1 cup uncooked red quinoa
  • ●1 14 ounce can of black beans, rinsed and drained
  • ●1 red pepper, chopped
  • ●1 yellow or orange pepper, chopped
  • ●1 cup of pea sprouts, chopped
  • ●¼ cup of cilantro, chopped
  • ●2 scallions, chopped
  • ●1 small avocado, pitted and chopped
  • Dressing
  • ●1 tablespoon of lime zest
  • ●4-5 tablespoons of fresh lime juice, (juice of two limes)
  • ●1-2 cloves of garlic, minced
  • ●¼ cup of fresh cilantro, chopped
  • ●1 teaspoon of cumin
  • ●¼ cup of olive oil
  • ●Salt & pepper to tast

Instructions

1

Cook the quinoa according to package.

2

While quinoa is cooking, prep all the veggies.

3

Whisk together the dressing in a small bowl.

4

Allow quinoa to cool (5-10 minutes) and fluff with a fork. Add beans and vegetables and toss well.

5

Drizzle dressing over salad and toss well. Season with salt & pepper. Serve on a bed of greens for a delicious meal. Enjoy!

Notes

Preparation Time: 20-­25 minutes

Soups + Salad

Roasted Butternut Squash & Bean Soup

Roasted Butternut Squash & Bean Soup

Print Recipe
Serves: 8-10 Cooking Time: 30­-35 minute

Ingredients

  • ●1 butternut squash, peeled & seeded or a package of pre-cut cubes - (major time saver)
  • ●1 tablespoon coconut oil or olive oil
  • ●1 medium onion, chopped
  • ●3 celery stalks, chopped
  • ●2-3 cloves of garlic, chopped
  • ●1 32 ounce box of low sodium vegetable stock or chicken stock
  • ●1 can of cannellini beans, rinsed and drained
  • ●1 teaspoon ground cinnamon
  • ●1/2 teaspoon ground nutmeg
  • ●1/2 teaspoon of ground ginger
  • ●1/4 teaspoon of ground allspice *optional
  • ●salt & fresh ground pepper to taste

Instructions

1

Roast the butternut squash at 425 degrees for 20-25 minutes, on a small cookie sheet tossed with 1/2 tablespoon of coconut oil or olive oil and fresh ground pepper. Stirring occasionally.

2

Meanwhile, saute the onions, celery and garlic at the bottom of a large soup pot with 1/2 tablespoon of olive/coconut oil. Sauteing for 8-10 minutes until onions are soft and garlic is fragrant.

3

When the squash is roasted, add to the soup pot along with the vegetable stock. Stir to combine, turning the heat up to bring the soup to a low boil. Once it is bubbling, add the beans and turn the soup down to low. Continue to stir and add the spices, cinnamon,nutmeg, ginger and allspice.

4

Let the soup simmer on the stove top for 15-20 minutes.

5

Using an immersion blender, or a regular blender, blend the soup until smooth. Salt and pepper to taste.

Notes

Preparation Time: 10­15 minutes

Soups + Salad

Sweet Potato Soup

Sweet Potato Soup

Print Recipe
Serves: 10-­12 cups Cooking Time: 25-­35 minutes

Ingredients

  • ●1 teaspoon butter or vegan butter (I use Earth Balance)
  • ●1 tablespoon olive oil
  • ●1 medium onion, chopped
  • ●2-3 carrots, chopped
  • ●3 celery stalks, chopped
  • ●3-4 cloves of garlic, rough chop
  • ●2 large sweet potatoes, cubed
  • ●1 can of cannellini beans, rinsed and drained *optional
  • ●4 cups (1-32 ounce box) of low sodium vegetable broth
  • ●2 cups of water
  • ●1 teaspoon cinnamon
  • ●1/2 teaspoon of ground coriander
  • ●1/2 teaspoon cumin
  • ●1/2 teaspoon turmeric
  • ●freshly ground cracked pepper and salt to taste
  • ●fresh parsley to garnish

Instructions

1

In a heavy bottom large soup pot, melt butter and heat olive oil over medium high heat. Dice up onion, carrot and celery and add it to the pot. Stirring occasionally until softened about 8-10 minutes. Then add in the garlic, stirring to combine until fragrant, about 2 minutes.

2

Next add the vegetable broth and water to the soup pot. Peel and cube the sweet potatoes and prepare the beans. Add the sweet potato cubes to the soup and turn the heat up to high until the soup begins to boil. Once it reaches a boil, reduce the heat to a low simmer, and simmer the soup for about 20-25 minutes, stirring a few times. Add in the *beans and spices. Continue to cook for an additional 10-15 minutes, or until potatoes are fork tender.

3

Soup is ready to serve as is, or if you prefer to puree it, (which I like) pulse and puree the soup with an immersion blender or regular blender. Serve in bowls and garnish with fresh parsley. Season with salt & pepper to taste and enjoy!

4

*The addition of the white beans will add more fiber and protein, but are completely optional. The soup is just as creamy and smooth using the pureed sweet potatoes.

Notes

Preparation Time: 10 minutes

Soups + Salad

Blueberry Arugula Salad with Lime-Orange Dressing

Blueberry Arugula Salad with Lime-Orange Dressing

Print Recipe
Serves: 4-6

Ingredients

  • Salad
  • ●1 head of tender Boston lettuce, rinsed well and dried
  • ●1 package of arugula or any other greens, rinsed well and dried
  • ●2 avocados, peeled, pitted and cubed
  • ●4 ripe nectarines, washed and cubed (or tomatoes)
  • ●1 pint of blueberries
  • ●1-6 ounce jar of artichoke hearts, marinated and quartered, drained
  • Dressing
  • ●1/2 cup of freshly squeezed orange juice
  • ●2 tablespoons fresh lime juice
  • ●½ teaspoon of freshly grated orange zest
  • ●½ teaspoon freshly grated lime zest
  • ●½ teaspoon raw sugar or honey
  • ●¼ teaspoon salt
  • ●1/3 cup of olive oi

Instructions

1

Use a kitchen knife to shred the lettuce and the arugula into strips. Place in a large bowl and set aside.

2

To prepare the dressing, whisk together the orange and lime juices, zests, sugar and salt in a small bowl. While whisking with one hand, drizzle the olive oil into the mixture with the other, and continue to whisk together until well blended.

3

Just before serving the salad, toss about half the dressing with the greens to coat. Add remaining salad ingredients, and dress to taste with the rest of the vinaigrette

Soups + Salad

Pomegranate Lentil Salad

Pomegranate Lentil Salad

Print Recipe
Serves: 2-4

Ingredients

  • ●1 cup fresh pomegranate arils (seeds)
  • ●½ cup of pre-cooked green lentils or cook a batch of dry
  • ●1 orange, zest,segments and some fresh squeezed juice
  • ●2 tablespoons of apple cider vinegar
  • ●1 tablespoons of olive oil
  • ●1 tablespoon of honey mustard
  • ●salt and pepper to taste
  • ●bed of mixed greens or scooped onto endive spears (healthy appetizer)

Instructions

1

In a medium size mixing bowl combine pomegranates seeds and cooked lentils.

2

Zest the orange into the lentil mixture and then cut it in half.

3

Reserving half of the orange for fresh juice, the other half cut into segments for salad.

4

Add orange segments to lentil mixture. Stir to combine.

5

In a smaller bowl prepare salad dressing.

6

Combine apple cider vinegar, orange juice, honey mustard and olive oil. Whisk together.

7

Pour dressing over lentil pomegranate mixture. Stir to combine. Add salt & pepper to taste.

8

Place on a large bed of mixed greens or scoop onto endive spears for a healthy appetizer bites.

Notes

Preparation Time: 10-­15 minutes

Soups + Salad

Winter Kale Salad

Winter Kale Salad

Print Recipe
Serves: 4­-6 Cooking Time: 15 minutes

Ingredients

  • ●1 bunch of kale (curly, purple or lacinato)
  • ●2 cups of cooked quinoa, cooled
  • ●2 yellow bell peppers, chopped
  • ●2 medium carrots, shredded
  • ●1 cucumber, diced small
  • ●1 cup of pomegranate seeds
  • ●1 cup of sunflower or pumpkin seeds
  • Dressing:
  • juice & zest of 1 lemon or lime
  • 2 tablespoons of honey
  • 2 small cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 1 tablespoon of apple cider vinegar
  • ½ teaspoon of turmeric

Instructions

1

Cook the quinoa as directed and allow to cool or buy pre-cooked quinoa.

2

In a large mixing bowl combine quinoa, chopped kale, peppers, cucumbers, carrots, seeds, and pomegranates.

3

In a small bowl mix the dressing; whisking all ingredients together.

4

Pour dressing over salad and stir to combine.

5

Season with salt and fresh ground black pepper to taste and Enjoy!!

Notes

Preparation Time: 20­- 25minutes Chef’s Note: Can be dressed a few hours in advance and perfect set out room temperature for any party or gathering.

Soups + Salad

Cleansing Broccoli Salad

Cleansing Broccoli Salad

Print Recipe
Serves: 2 Large salads or several sides

Ingredients

  • Adapted from Maryea @ Happy Healthy Mama ­ http://happyhealthymama.com/
  • ●2 cups of chopped raw broccoli, chopped small
  • ●1 medium red pepper, diced
  • ●1 red or green apple, diced
  • ●1 ripe avocado, pitted, peeled and cubed
  • ●3 radishes, thinly sliced
  • ●¼ cup of sunflower or pumpkin seeds (or any chopped nut)
  • ●¼ cup of raisins Dressing
  • ●½ teaspoon minced garlic (2 small cloves)
  • ●½ teaspoon turmeric
  • ●2 tablespoons olive oil
  • ●1 tablespoon of apple cider vinegar
  • ●1 tablespoons of vegan mayo (or regular..whatever you’re into)
  • ●1 tablespoons of honey
  • ●Juice and zest of one lemon

Instructions

1

Combine all ingredients into a medium size mixing bowl. Set aside. In a small bowl, whisk together all the

2

ingredients for the dressing, except for the olive oil. Drizzle the olive oil in at the end and continue to

3

whisk dressing until well combined. Pour the dressing over the broccoli salad and gently toss. Serve &

4

prepare to fall in love!

Notes

*Chef Notes* Can be made up to a day in advance. If making for one, and keeping in the fridge for a few days, add the avocado fresh each day. Nothing says blah, than a seriously mushy avocado! Also, feel free to add in some protein; lentils, beans, shredded chicken

Soups + Salad

Lynda’s Salad Dressing

Lynda’s Salad Dressing

Print Recipe
Serves: 1 large salad

Ingredients

  • ● 2 tablespoons of apple cider vinegar
  • ● 1 tablespoon of dijon mustard or vegan mayo
  • ● zest and juice of one small lime (a lemon or small orange also work nicely in this recipe)
  • ● 1 tablespoon of honey
  • ● 1-2 tablespoons of olive oil (optional)
  • ● fresh ground pepper to tast

Instructions

1

At the bottom of a large salad bowl whisk together all the ingredients except the oil. Sample the flavor to see if you like it. Feel free to add a little more honey if you like it sweeter.

2

Slowly whisk in the oil until all combined. If you’re skipping the oil, omit this step. Leave the lime dressing at the bottom of the salad bowl.

3

Top with greens and set aside.

4

When ready to serve, gently toss greens with dressing and add additional salad ingredients.

5

Season with additional black pepper if desired and enjoy

Notes

Preparation Time: 5 minutes Chef Note: This dressing can be made ahead of time in a small mason jar, placing all ingredients in the jar, shake to combine and stored in the fridge. When ready to use, let dressing come to room temperature and pour desired amount over a salad.