Vegan Spiced Chickpea Caesar Salad

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I love a good caesar salad but more often than not they contain cheese and croutons which are a no-go for us gluten and dairy intolerant folks. I came across this recipe while I was in New Zealand last month so I had to give it a try and put my own little twist on it. This version retains the rich flavor and crunch without the allergens and the spices give it a little extra somethin somethin. The lighting in my kitchen was less than stellar, thus the stock photo of chickpeas, but it looks pretty darn good in person and I’ll try to upload a good picture the next time I make it. Enjoy!

Makes 2 Servings.

Ingredients:

For the Chickpeas:

  • 1.5 cups Canned Chickpeas (drained - look for a BPA Free Can)

  • 1 .5 Tbsp Bragg’s Liquid Aminos or Coconut Aminos

  • 2 tsp Smoked Paprika

  • 1 tsp Garlic Powder

  • 1/2 tsp Ground Cumin

  • 1/2 tsp Ground Ginger

  • 1/2 tsp Chilli Powder

  • 1/2 tsp Sea Salt

  • 1/4 tsp Sumac

For the Dressing:

  • 1/2 cup Hemp Milk (unsweetened) or non-dairy milk of your choice

  • 3 Tbsp Tahini

  • 1 Lemon, juiced

  • 2 tsp Maple Syrup

  • 1 tsp Garlic Powder

  • Sea Salt - a pinch or to taste

For the Salad:

  • 3 cups Organic Kale or Romaine Lettuce

  • 1 cup Red Cabbage, shredded

Directions:

  1. Preheat oven to 350 degrees and line a sheet pan with parchment paper.

  2. Combine all ingredients for the spiced chickpeas in a bowl and stir until well combined.

  3. Spread out spiced chickpea mixture on the sheet pan and bake for 10 minutes.

  4. Remove from oven, stir well and continue baking for another 5-6 minutes. Be careful not to burn them!

  5. While your chickpeas are cooling, whisk together all the dressing ingredients in a small bowl.

  6. Combine kale and cabbage in a large serving bowl and toss with about 3/4 of the dressing.

  7. Scatter cooled spiced chickpeas over the top of the salad and drizzle with remaining dressing before serving.

Turkey Apple Breakfast Hash

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This is a favorite weekend brunch dish for me. I love hash but I want more veggies and protein and fewer empty calories from white potatoes. This recipe is nutrient-dense and super satisfying and you can make it extra rich by topping each serving with a sunny side up egg.

Serves 4

Ingredients:

  • 1 lb Lean Ground Turkey
  • 1 tsp Cinnamon
  • 2 Tbsp Poultry Seasoning
  • 1 Tbsp Avocado Oil
  • 1 cup Red Onion, diced
  • 2 Garlic Cloves, minced
  • 2 cups Brussels Sprouts, trimmed and halved
  • 2 cups Butternut Squash, peeled and cubed
  • 2 Apples, cored and diced
  • 1/4 tsp Sea Salt (to taste)

Directions:

  1. Heat a large skillet over medium heat. Add the ground turkey, cinnamon and poultry seasoning. Cook for 5 to 7 minutes, until thoroughly browned, breaking up into little pieces as it cooks. Drain off the fat, transfer to a bowl and set aside.
  2. In the same skillet, heat the oil over medium heat. Add the onion and garlic, sauteeing until translucent. Next add the brussels sprouts, butternut squash, and apples. Cover and cook for about 10 minutes, stirring occasionally, until all veggies are soft.
  3. Add the ground turkey back into the skillet and stir to combine. Season to taste with sea salt. Divide into bowls and enjoy!

Variations:

  • Vegan & Vegetarians: Use lentils instead of ground turkey.
  • Egg Lovers: Top each serving with an over easy, pasture-raised, organic egg.
  • Leftovers: Store covered in the fridge up to 3 days.