Four Bean Chili

This is THE BEST comfort food, no guilt required. We make this in big batches (double or even triple the recipe) and freeze some so that we always have it on hand through the winter months. 

What You'll Need:

2 Tbsp olive oil

1 large onion, minced
2 cloves garlic, minced

2 tsp cider vinegar
1 15-oz can tomato sauce
1 15-oz can chopped tomatoes
4 cans beans, any variety, drained & rinsed*

OPTIONAL: 2 jalapeno peppers, minced

1 can filtered water (just use an empty bean can, obvi)


2 Tbsp chili powder
2 tsp cumin
2 tsp oregano

1 tsp sea salt
1/4 c honey, local to your area

---

Saute onion and garlic in olive oil until aromatic. 

Add remaining ingredients, bring to a low simmer.

Cover and cook on low for at least 30 minutes to allow the flavors to marry.

---

Serves 6. Perfect topped with a light sprinkle of raw cheese, a dollop of sour cream or plain Greek yogurt.

Vegetable Pasta Salad

This is our favorite go-to pasta salad. Perfect healthy option to take along with you to picnic celebrations all spring & summer long!  If you do this right, you'll end up with a giant, flavorful, chopped salad, with some pasta tossed in!

What You'll Need

4 c dry pasta (choose brown rice pasta, OR for a protein punch, chickpea pasta!)

3/4 c olive oil
1/3 c fresh basil, sliced into thin strips

1/4 c red wine vinegar
1/2 tsp salt
1/4 tsp black pepper
1 clove minced garlic
1 tbsp. Dijon mustard

8 c fresh veggies, chopped (anything goes here--broccoli, peppers, cukes, edamame, summer squash, spinach or other greens...) 
3 medium tomatoes, OR 1 pint cherry tomatoes, chopped
1 c kalamata olives
1/4 c fresh parsley or additional basil

1 c shredded parmesan cheese, right from the block

---

Bring water to a boil for the pasta. 

Meanwhile, mix basil and olive oil from. Basil will begin to infuse the oil. It will be awesome. 

In a separate bowl, mix ingredients for the dressing in a small bowl. Wisk.


Then, chop up those veggies and toss into a large serving bowl.

Drain and rinse cooked pasta with cool water. Add to veggie bowl.

Add dressing and basil infused oil. Top with Parmesan and toss.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.

---

Serves 8-12, perfect as a picnic side, main, or to have in the fridge for lunch all week. 

Want more awesome recipes like this? Check out our meal plans!

TABBOULEAH

Welcome SPRING! This dish is BEYOND amazing right now, and throughout the growing season, when herbs and veggies are fresh! 

1/2 c quinoa
1/3 c olive oil
juice of 1 lemon
salt and cracked pepper
2 c chopped parsley
1 c chopped mint
1/2 c chopped scallion or chives
2 c grape or cherry tomatoes, quartered

---

Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed. Just before you are ready to dig in, mix with other ingredients. 

Serves about 4 people who will be very happy. Want more awesome recipes like this? Check out our meal plans!

Vegetable Korma

Korma is a dish originating in India, consisting of meat or vegetables braised with yogurt or cream. We went with lots of veggies and full fat Greek yogurt here. Packed with plant based proteins, cruciferous veggies and greens…trust me, you MUST try this recipe!

What You’ll Need:

2 Tbsp coconut oil

2 onions, minced

2 Tbsp fresh ginger, minced

1 Tbsp curry powder

1 (15 oz) can tomatoes (fresh work here, too)

6 c cauliflower, chopped (about 1 head)

1/2 c uncooked lentils

2 tsp salt

1 c hot, filtered water

1 bag fresh, baby spinach

1 can chickpeas, drained and rinsed

1 c 2% or full fat plain Greek yogurt

2 c brown or basmatti rice

---

Cook rice according to package instructions.

Meanwhile, heat the coconut oil in a large soup pot. Add onion, ginger and curry, cooking until aromatic.

Add tomato, cauliflower, lentils, salt, water, spinach and chickpeas. Bring to a boil, reduce to a simmer. Cover and cook for 15 minutes.

Turn off heat. Stir in yogurt. Serve over cooked brown or basmatti rice!

Write here…

---

Serves 4 hungry, happy bellies!