Today We Will See Delicious Easy 4 Launch Recipes To Make at Home with Simple Ingredients Easy Way To do I Hope You enjoy Them!
1 – Tomato, Chickpea, and Sweet Potato Soup
- Preparation Time: 10 minutes
- Cooking Time: 25 minutes
- Servings: 2
Ingredients
- ½ tsp extra-virgin olive oil
- 1 garlic clove, minced
- ½ small white onion, chopped
- ½ orange pepper, diced
- 1 large carrot, diced
- ½ (16 oz) can of chickpeas
- ½ (16 oz) can of diced tomatoes (I prefer fire roasted)
- 1 cup vegetarian stock
- ¼ tsp cumin
- ¼ tsp paprika
- ½ tbsp fresh chopped basil
- ¼ tsp kosher salt
- 1/16 tsp cinnamon
- ½ medium sweet potato, peeled and diced
- Salt and pepper for seasoning
- Fresh chopped basil, for garnish
- ½ sliced avocado, for garnish (optional)
Directions
1. Warm up the olive oil in a mid saucepan over mid heat. Add the onion, garlic, and salt. Sauté for 2 minutes.
2. Put the diced pepper and carrots in the pan and sauté for 5 minutes more.
3. Add the tomatoes to the pan, then the chickpeas, vegetarian broth, cumin, basil, paprika, cinnamon, and salt. Bring to the boil.
4. Add the diced sweet potatoes.
5. Cover and simmer for 10 minutes or until the potatoes are tender. Season with salt + pepper.
6. Serve, with basil and /or avocado slices if required.
Nutrition:
Calories: 188.0; Total fat: 3.8 g; Saturated fat: 2.2 g; Polyunsaturated fat: 0.5 g; Monounsaturated fat: 0.3 g; Cholesterol: 0.0 mg; Sodium: 776.2 mg; Potassium: 540.7 mg; Total carbohydrates: 32.4 g; Dietary fiber: 6.7 g; Sugar: 2.4 g; Protein: 6.9 g66
2 – Butter beans Kale Salad
- Preparation Time: 10 minutes
- Cooking Time: 0 minutes
- Servings: 2
Ingredients
- 3 oz kale leaves cut into small pieces
- ½ (14 oz) can of butter beans
- ½ bell pepper, cut into medium pieces
- 1 tbsp chopped onion
- ½ lemon
- 1/6 cup olive oil
- ⅛ tsp salt
- 1/16 tsp ground black pepper
Directions
1. Combine kale, butterbeans, peppers, and onion in a large bowl.
2. Beat the lemon juice, olive oil, salt, and pepper and pour over the butterbean’s kale mixture.
Nutritions:
Calories: 142.4; Total fat: 7.7 g; Saturated fat: 1.1 g; Polyunsaturated fat: 0.9 g; Monounsaturated fat: 5.2 g; Cholesterol: 0.6 mg; Sodium: 180.9 mg; Potassium: 226.6 mg; Total carbohydrates: 15.4 g; Dietary fiber: 3.1 g; Sugar: 1.3 g; Protein: 5.5 g67
3 – Beans and Millet Salad With Spinach and Lemon
- Preparation Time: 10 minutes
- Cooking Time: 20 minutes
- Servings: 2
Ingredients
For the salad:
- ¼ cup dry beans
- ¼ cup millet
- ⅛ cup onion cut into medium pieces
- ½ avocado diced
- ¼ cup tomatoes
- ⅛ cup fresh coriander
- ⅛ cup raw walnuts
- 2 big lettuces
- For the creamy oil-free balsamic vinaigrette:
- ⅛ cup fresh pineapple puree
- 1 tbsp balsamic vinegar
- ½ tbsp lime juice
- ½ tbsp Dijon mustard
- Salt and pepper to taste
Directions
1. Beat all the ingredients for the vinaigrette together and keep this aside.
2. Mix the salad, except the lettuce in a medium bowl.
3. When serving, place a large handful of lettuce in another bowl. Sprinkle with vinaigrette.
Nutritions:
Calories: 338; Total fat: 13 g; Saturated fat: 2 g; Polyunsaturated fat: 3 g; Monounsaturated fat: 7 g; Sodium: 151 mg; Potassium: 754 mgTotal Carbohydrates: 50 g; Dietary fiber: 13 g; Sugar: 9 g; Protein: 12 g68
4 – Butternut Squash and Quinoa Mason Jar Salad
- Preparation Time: 12 minutes
- Cooking Time: 22 minutes
- Servings: 4
Ingredients
- 1 small acorn
- ½ cup cooked millet
- 12 tomatoes cut into pieces
- 4 cup baby spinach
- 2 onions, sliced
- A handful of walnuts
- 2 tbsp tahini
- 4 tbsp olive oil
- Juice of 4 limes
- 2 tsp garlic powder
- Salt and pepper to taste
Directions
1. Peel the acorn and cut it into pieces. Arrange on a baking sheet in a layer, season with garlic powder, salt, and pepper, and bake for 20–25 minutes at 390°F until the acorn is tender and lightly browned. Let it cool down a bit.
2. Meanwhile mix the tahini, olive oil, lime juice, and pepper for the vinaigrette.
3. Arrange the salads in 2 preserving jars. First the vinaigrette, then the acorn cubes.
4. Finally, put the tomatoes, onions, walnuts, and baby spinach on top.
Nutritions:
Calories: 367.0; Total fat: 10.1 g; Saturated fat: 2.6 g; Polyunsaturated fat: 0.6 g; Monounsaturated fat: 1.4 g; Cholesterol: 10.4 mg; Sodium: 553.2 mg; Potassium: 207.1 mg; Total carbohydrates: 60.7 g; Dietary fiber: 5.4 g; Sugar: 1.7 g; Protein: 10.1 g