4 Mindful Lunch & Dinner Recipes
It’s important to be mindful about the food that we consume, yet we shouldn’t sacrifice taste for nutrition. With these four delicious lunch and dinner recipes, you simply won’t have to.
Sweet Potato Lasagna
Cook Time: 3 hours
Total TIme: 3 hours
Servings: 1 lasagna (9x13 in.)
Ingredients
1 cup cashews
sea salt
freshly ground black pepper
1½ tbsp nutritional yeast
3 tbsp fresh lime juice
¼ tsp garlic powder
3 lbs. white-fleshed sweet potatoes
2 cups leeks
12 oz button mushrooms
4 cloves garlic
1 bunch swiss chard
1 bunch spinach
3 tomatoes
1 cup red onions
2 6oz. cans tomato paste
2 pitted dates
1 tbsp dried oregano
1 tbsp dried basil
1 lb. rice lasagna noodles
Instructions
To make the cashew cheese, place the cashews in a small bowl and add at least 1 cup water. Set aside to soak until softened, 1 to 2 hours.
Drain the cashews and place them in a blender with the nutritional yeast, 2 tbsp lime juice, garlic powder, ¼ tsp salt, ¼ tsp pepper, and ¾ cup water. Blend until the mixture is smooth and has the consistency of cream cheese.
Transfer the cashew cheese to a pastry bag, a resealable bag, or a squeeze bottle, and set aside.
To make the sweet potato filling, place a steamer basket insert in a saucepan filled with about 2 inches of water. Bring to a simmer, and add the sweet potatoes. Cover the pan and steam until tender when pierced with the tip of a sharp knife, 15 to 17 minutes. Transfer the sweet potatoes to a large bowl.
Use a potato masher to mash the sweet potatoes. Add 1 tbsp lime juice and salt to taste, and mix well. Set aside.
To make the sautéed greens, combine the leeks and ¼ cup water in a sauté pan. Cover and cook over low heat until the leeks are very soft, about 15 minutes.
Add the mushrooms, 2 cloves garlic, and salt to taste. Cook, covered, over medium heat, until the mushrooms are soft, 5 to 7 minutes.
Add the Swiss chard and the spinach, and cook, uncovered, until the greens are tender, 5 to 7 minutes. Remove from the heat and let cool.
Preheat the oven to 350°F.
To make the tomato sauce, combine the tomatoes, onion, tomato paste, dates, 2 cloves garlic, and 1 cup water in a blender or food processor. Blend until smooth.
Transfer the mixture to a saucepan, and add the oregano, basil, pepper, a generous pinch of salt, and 2 cups water. Cook over medium heat for 40 minutes. Taste for seasoning and set aside.
Bring a large pot of water to a boil. Cook the noodles according to the instructions on the package. Drain thoroughly. Spread out the noodles on a wire rack or a towel, making sure they do not overlap. Let cool.
To assemble the lasagna, spread 1 ½ cups of the tomato sauce over the bottom of a 9 × 13-inch baking pan that is at least 2 inches deep. Arrange a layer of 4 lasagna noodles on top, slightly overlapping each of them.
Top with half of the mashed sweet potatoes, then another layer of 4 noodles. Spread all of the sautéed greens on top. Pipe half of the cashew cheese on top of the greens. If it is in a resealable bag, just snip off one corner.
Arrange a layer of 4 pasta noodles on top of the cheese. Spread half of the remaining tomato sauce over the pasta. Spread the remaining sweet potatoes on top.
Arrange the last layer of pasta atop the sweet potatoes. Spread the remaining tomato sauce on top. Pipe the remaining cheese over the sauce in a fun zigzag or swirling pattern.
Bake until the cheese on top is lightly browned and the sauce is bubbling along the sides of the pan, about 45 minutes. Let stand for 5 minutes before serving. Serve hot.
Burritos with Spanish Rice and Black Beans
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 8 burritos
Ingredients
1 onion
1 green or yellow bell pepper
½-1 jalapeño pepper
2 cloves garlic
4 cups brown rice
1½ cups diced tomatoes
1 15oz can black beans
1 tsp ground cumin
1 tsp ancho chili powder
½ tsp chipotle chili powder
½ tsp smoked paprika
salt & pepper
8 corn tortillas
Instructions
Heat a deep, non-stick skillet over medium high heat.
Add the onion and cook, stirring, until it begins to brown.
Add the pepper, jalapeño, and garlic, and cook for another 2 minutes, taking care not to burn the garlic.
Add the remaining ingredients, stir, and cook, stirring frequently, for about 15 minutes. If it becomes too dry, add a little vegetable broth or reserved tomato juice.
Check the flavor, and add salt and additional seasonings to taste.
Chickpea Avocado Salad
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 5 cups
Ingredients
4 cups cooked chickpeas
1 small red onion
2 cloves garlic
4 limes
1 jalapeño pepper
1 cup cilantro
1 avocado
Sea salt
Instructions
Combine all ingredients in a medium bowl and mix well.
Add the avocado just before serving.
Southwestern Mac and “Cheese”
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Ingredients
1 yellow onion
1 red bell pepper
2 cups corn
1 jalapeño pepper
2 tsp ground cumin
2 tsp ancho chile powder
1 batch No-Cheese Sauce
1 15oz can black beans
½ lb. whole-grain elbow macaroni
Salt
Instructions
Preheat the oven to 350°F.
Place the onion and red pepper in a large saucepan and sauté over medium heat for 10 minutes. Add water 1 to 2 tablespoons at a time to keep the vegetables from sticking to the pan.
Add the corn, jalapeño pepper, cumin, and chile powder and cook for 30 seconds.
Remove from the heat and season with salt.
Stir in the No-Cheese Sauce, beans, and cooked macaroni.
Spoon the mixture into a 9 × 13-inch baking dish and bake for 30 minutes, or until lightly bubbling.