5 Minute Blender Pancakes

5 Minute Blender Pancakes (gf)

Serves: 2

Time: 5 minutes

Ingredients:

• 2 eggs

• 1 c. oats

• 1/2 c. almond milk

• 1 banana

• 1 tsp. baking powder

• 1/4 tsp. salt

• 1 tsp. cinnamon

Instructions:

1. Combine all of the ingredients in a blender. Blend until the mixture is smooth. Preheat a cast iron skillet with some coconut oil over medium-low heat. Pour pools of batter into the pan, and flip when bubbles appear on the top of each pancake.

2. Enjoy with nut butter, greek yogurt, jam, berries, or maple syrup! You can’t go wrong with the toppings :)

Chickpea "Tuna"

Chickpea “Tuna”

Serves: 2

Time: 5 min.

Ingredients:

• 1 can of chickpeas

• 1 Tbs. mayo

• 1 tsp. lemon juice

• salt & pepper to taste

Instructions:

1. Mash up the chickpeas with a fork. Add the mayo, lemon, juice, salt and pepper and mix it all together. I also love adding chopped apples and celery, as well as chopped fresh herbs (basil, dill, or parsley). You can put it on a sandwich, a wrap, or on a salad!

Ramen Bowl

I think most of us have tried the 3 minute “Cup Noodles” or “Top Ramen” packages in our lifetime. Some of us maybe more than we would like! While this isn’t quite as quick and easy as just adding boiling water, it’s still pretty quick and easy. I came down with a cold last week and I was craving some warm and comforting soup, so I came up with this healthy version of top ramen. I hope you enjoy it as much as I did!

I found these noodles at Whole Foods, but most stores should have something similar.

Ramen Bowl

Serves: 2

Time: 15-20 min.

Ingredients:

• 1 bunch green onions

• 3 cloves garlic

• 1 inch piece of ginger, grated

• 2 large carrots

• 2 stalks celery

• 2 “cakes’ or ramen noodles

• 1 Tbs. coconut aminos or soy sauce

• 4 cups chicken or vegetable broth

• 1 soft boiled egg

• 1/2 tsp. salt

Instructions:

1. Begin by brining a small pot of water to a boil. Once boiling, place two eggs in the boiling water. Set a timer for 8 minutes. Once the timer goes off, remove from the boiling water and set aside.

2. Wash and chop the green onions up to the light green parts. Peel and mince the garlic and ginger.

3. Heat 1/2 Tbs. coconut oil in a medium-size pot over medium-low heat. Add the chopped green onions, garlic, and ginger, and sauté over medium-low heat for 3 minutes.

4. While the green onion, garlic, and ginger are sautéing, wash and chop the carrots and celery into small pieces. Add to the pot and sauté for another 3 minutes.

5. Add the coconut aminos, broth, and salt to the pot, and simmer for 5 minutes.

6. Once the vegetables begin to soften, add the noodles and simmer for another 3 minutes until the noodles are soft.

7. Top with chopped green onions, chopped cilantro or parsley, and the soft boiled egg.

Quick Lentil Curry

It’s warm, flavorful, and just the right amount of spicy (coming from someone who doesn’t handle spice very well). This recipe can be served with brown rice, quinoa, or with naan. I also added a spoonful of plain whole milk Greek yogurt to balance out the rich flavor of the curry. I hope you enjoy this quick, healthy, and budget-friendly meal!

Quick Lentil Curry

Serves: 4

Time: 15 min.

Ingredients:

• 1 onion (.50)

• 2 cloves garlic (.15)

• 1.5 Tbs. curry powder (.50)

• 1 can tomato paste (.50)

• 1 can full fat coconut milk (2.99)

• 1 cup cooked lentils (you can buy pre-cooked from TJ’s) (.69)

• 2 cups spinach (1.00)

• 1/2 lime, juiced (.50)

• 1/2 tsp. salt (.05)

Instructions:

1. If the lentils aren’t already cooked, begin by boiling 3 cups water or broth. Once boiling, add the lentils, then cover and simmer until tender (about 15 minutes).

2. Wash the onion and chop into small pieces. Peel and mince the garlic cloves. Heat 1 Tbs. oil in a cast iron pan over medium-low heat.

3. Sauté the onion until translucent, then add the minced garlic. After another 5 minutes, add the tomato paste and curry powder. Stir until evenly distributed.

4. Add the coconut milk, cooked lentils, spinach, lime juice, and salt. Let everything simmer for 5-10 minutes.

5. Serve with rice, quinoa, or naan. Garnish with chopped parsley and plain yogurt.