Broccoli Chickpea Stir Fry

Flavorful broccoli stir fry with chickpeas & a delicious garlic ginger sauce! This dinner is easy to make in just one pan and it's ready in about 25 minutes. The healthy takeout recipe is meat-free, gluten-free, low in fat, and very simple!

Ingredients: Broccoli Stir Fry: 1 tablespoon oil (*see recipe notes) 1 onion diced 5 garlic cloves minced 1 heaped tablespoon fresh ginger minced 1 teaspoon onion powder 1 teaspoon paprika 1/2 teaspoon smoked paprika Black pepper & sea salt to t Pinch of cayenne pepper 1 (450 g) medium head of broccoli cut into small florets 1/3 cup (80 ml) vegetable broth One 15 oz can of chickpeas rinsed and drained Cooked rice of choice for serving Sauce: 1/2 cup (120 ml) of water 3 tablespoons soy sauce (gluten-free if needed) 2 tablespoons rice vinegar or balsamic vinegar 2 tablespoons maple syrup or any other sweetener 1 tablespoon cornstarch Instructions Check the video below for easy visual instructions. Heat oil in a pan over medium heat. Add onion, ginger, garlic, and all spices. Sauté for 3-4 minutes. Add broccoli florets and vegetable broth. Fry until the broccoli is tender but not soft, about 10 minutes. Meanwhile, prepare the sauce: In a medium bowl, combine water, soy sauce, vinegar, maple syrup, and cornstarch. Whisk. Pour the sauce in the pan and add chickpeas. Bring to a boil until the sauce simmers. Fry for a further few minutes. Taste and adjust seasonings. Add more salt/pepper/cayenne pepper if needed. Serve alone or with cooked rice. Enjoy!

Probiotic Popsicles

Super quick and easy probiotic popsicles that are perfect for summer!

First you'll need Popsicle molders (check out my amazon link)!

Total time: 10 min

Ingredients:

• frozen fruit

• kefir

• (can add protein if you would like)

Instructions:

1. Blend ingredients in blender then pour into molds.

2. Set in freezer to harden for a couple hours.

3. Enjoy!

Zucchini Burrito Boats

A simple meatless and gluten-free meal that’s packed full of Mexican flavor!

Prep Time: 25 mins

Cook Time: 30 mins

Total Time: 55 mins

Servings: 8

Calories: 205kcal

Ingredients

• 4 large zucchini

• 1 15 ounce can black beans drained and rinsed

• 1 cup cooked brown rice

• 1 cup salsa use your preferred level of spiciness

• 1 red bell pepper cored and finely chopped

• 1/2 large red onion finely chopped

• 1/2 cup corn kernels

• 1 jalapeno or poblano pepper, cored and diced

• 1 tablespoon + 1 teaspoon olive oil

• 2 teaspoons cumin

• 1 teaspoon chili powder

• 1/2 cup fresh cilantro finely chopped

• salt to taste

• 1 cup shredded cheddar/monterey jack cheese

Instructions

1. Start by greasing a 9 x 13” casserole dish then set aside. Slice each zucchini in half lengthwise. Using a melon baller or metal tablespoon, hollow out the center of each zucchini. Lightly brush the tops with one teaspoon of olive oil then place them skin side down in the casserole dish.

2. Next warm the tablespoon of olive oil in a large skillet over medium heat. Add the onion and the peppers and cook for 2-3 minutes. Then add the rice, corn, and beans along with the salsa, chili powder and cumin. Stir everything together and continue to cook for about 5 minutes then remove the skillet from the heat and set aside.

3. Preheat the oven to 400°F and then stir in 1/4 cup of the cilantro and salt to taste to the filling. Spoon the filling inside of each zucchini until they are all full. Sprinkle each one with cheese then arrange them in the dish and cover with foil. Bake in the oven for 25 minutes then remove the foil and set the oven to broil. Cook them for 5 more minutes, until the cheese is bubbly and golden brown.

4. Allow them to cool for 5-10 minutes then top with fresh cilantro and serve. Store leftovers in an airtight container for up to 3 days.

Nutrition

Calories: 205kcal | Carbohydrates: 25g | Protein: 10g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 547mg | Potassium: 783mg | Fiber: 7g | Sugar: 6g | Vitamin A: 24.4% | Vitamin C: 64.2% | Calcium: 16.8% | Iron: 13.7%