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I don’t know about you, but ever since the quarantine started I feel like I have used up all of the recipes I had in my arsenal. When it’s time to make a grocery list, I just draw a blank and have no idea what to even make.
And since I don’t want to eat the same four meals every single week, I’m always looking for new ones to try. My only two requirements when looking at new recipes are is it easy to make and is it on the healthier side (since quarantine has included a lot of indulging).
If you feel like you are in the same boat as well then you are in luck, because we are sharing four easy and healthy dinner ideas that are so yummy! So make a list, head to the grocery store, and enjoy having this week’s meals planned for you!
An easy, cheesy, and veggie-heavy casserole!
- 2 boxes of Banza Penne
- 1 head cauliflower (about 6-7 cups of florets)
- 3 cups chicken stock
- 3/4 cups milk
- 1/4 cup olive oil
- 1 teaspoon salt
- 2 cloves garlic
- 24 ounces fresh sliced mushrooms
- 4 tablespoons butter, divided
- 1 cup shredded Mozzarella cheese
- fresh sage, sliced into thin ribbons
- Bring a large pot of water to boil. Cook Banza. Drain and rinse.
- Bring a large pot of water to a boil, add the cauliflower, and cook for 5 minutes until tender-crisp. Using a slotted spoon, transfer the cooked cauliflower to a blender with 2 cups broth, milk, oil, salt, and saut̩ed garlic. Puree until very smooth.
- Preheat the oven to 400 degrees. Heat the 3 tablespoons butter in a very large skillet. Add the mushrooms and saut̩ until juices have been released and then re-absorbed.
- Toss the cooked pasta, cauliflower sauce, and mushrooms together. Add the remaining cup of broth to help the consistency stay saucy.
- Transfer to a deep 913 baking dish. Sprinkle with cheese and bake uncovered at 400 for 10-15 minutes. Top with fresh sage ribbons.
7 Whole Grain Flakes Crusted Halibut
Fish with a perfect crust with an Asian sauce to enhance the flavor!
INGREDIENTS
- 12 ounces wild-caught halibut fillets, cut into two pieces
- 1 free-range egg white, slightly beaten
- 1 cup crushed Kashi® 7 Whole Grain Flakes cereal
- 2 tablespoons extra virgin olive oil, divided
- 1 cup sliced organic carrots
- 1 cup sliced organic bok choy
- 1/3 cup sliced organic scallions
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon grated fresh ginger root
- 1 tablespoon rice wine vinegar (preservative-free)
- 1 teaspoon dark agave nectar
- 1 tablespoon chopped fresh cilantro
- 1 teaspoon sesame oil
INSTRUCTIONS
- Preheat oven to 350° F.
- Dip one side of halibut in egg white and then into Kashi® 7 Whole Grain Flakes cereal, forming crust that adheres to fish. Let stand, uncovered, in refrigerator about 1 hour or until fim.
- In large ovenproof skillet heat 1 tablespoon of the olive oil over medium heat. Add fish, crust side down. Cook about 2 minutes or until crust is golden brown.
- Turn fish. Place in hot oven. Roast, uncovered, about 5 minutes or until juices run clear and fish flakes easily with fork. Remove from oven. Transfer fish to plate. Loosely cover to keep warm.
- Add the remaining 1 tablespoon olive oil to same skillet. Heat over medium heat. Add carrots, bok choy and scallions. Cook and stir about 5 minutes. Stir in soy sauce, ginger, vinegar and agave nectar. Cook and stir about 1 minute more or until heated through.
- Add cilantro and sesame oil to vegetables in skillet. Toss to combine. Transfer to 2 serving plates. Top with fish pieces. Serve immediately.
- 1 box Banza Rigatoni
- 3 cups cubed butternut squash
- 2 Tbsp olive oil
- 8 fresh sage leaves, plus some smaller fresh ones to serve
- 3 garlic cloves, roughly chopped
- ½ cup Califia Farms Almondmilk
- ¼ cup cashews, soaked in water for at least an hour then drained
- 2 tablespoons nutritional yeast
- 1 tablespoon fresh lemon juice
- 1 teaspoon garlic powder
- Salt & pepper, to taste
- Toasted walnuts, roughly chopped to serve (optional)
- Roast the butternut squash: Heat the oven to 400°F. Lightly oil a baking tray and arrange butternut squash cubes out on it. Sprinkle with salt and pop in the oven. At the 20 minute mark, take out the tray, flip the cubes over with a spatula, sprinkle sage leaves over the butternut, and rotate the tray. Put it back in the oven for another 10-15 minutes until the butternut squash is golden brown and tender.
- While the butternut is roasting, make the sauce: Heat 1 tablespoon olive oil in a small pan over a medium-low heat. Add garlic and cook, stirring for 1-2 minutes, or until fragrant but not browning. Add Almondmilk and a generous pinch of salt and pepper and bring to a simmer, stirring occasionally and cook for 3 minutes at a simmer. Remove from heat and transfer to a blender.
- Add cashews, nutritional yeast, lemon juice, and garlic powder to the blender and blend until completely smooth. Taste for seasoning, adding more salt and pepper as needed.
- Cook rigatoni according to package instructions. Drain and combine pasta with a few spoonfuls of sauce, tossing to combine. Fold in roasted butternut and crispy sage leaves, adding more sauce for desired consistency. Top with fresh sage leaves and toasted walnuts and enjoy immediately.
Crunchy Coconut Almond Butter Chickpeas:
- 1 tablespoon coconut almond butter
- 1 tablespoon coconut oil
- 1 (15-ounce) can chickpeas, drained, rinsed, and thoroughly dried
Soup:
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 2-inch piece of fresh ginger, peeled and grated
- 2 tablespoons red curry paste
- 2 tablespoons turmeric
- 1 teaspoon salt
- 2 medium sweet potatoes, peeled and cubed
- 1 (14-ounce) can light coconut milk
- 4 cups vegetable broth
- 3 tablespoons Justin’s Coconut Almond Butter
Toppings: shaved red cabbage, fresh cilantro, microgreens, crunchy coconut almond butter chickpeas
To make the crunchy chickpeas, preheat oven to 350F. Line a baking sheet with parchment paper. Combine almond butter and coconut oil in a small, microwave-safe bowl. Microwave 30 seconds to melt. Toss chickpeas in almond butter mixture. Spread into an even layer on baking sheet. Bake 1 hour, or until chickpeas are crunchy.
For the soup, heat the oil in a large pot over medium heat. Add the onion, garlic, and ginger, and sauté 2-3 minutes. Add the curry paste, turmeric, and salt. Sauté 3-4 minutes more . Add the sweet potatoes, coconut milk, and broth. Simmer until the potatoes are soft, about 20 minutes.
Cool slightly and transfer to a blender with Coconut Almond Butter and puree until smooth and creamy. Add in more water or broth to thin out the soup as needed.
- Serve warm topped with shaved red cabbage, cilantro, microgreens, and crunchy chickpeas, as desired.
