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Our Two New Favorite Recipies

You know how it is when you find a new recipe you love and you not only want to eat it every night of the week but also share it with the world? Well, a few weeks back we tried both of these recipes and LOVED them, and ever since we've had them at least once a week! Of course, I have to share them with you all and I hope you enjoy them as much as we do!

The first is this amazing sweet potato, lentil, and brown rice soup. It's perfect for a cold Winter evening and so, so easy! To cut down on time I use pre-cooked lentils that I get at Whole Foods and make the brown rice in a rice cooker. I add micro greens to the top for a little more nutrition and use Greek yogurt for the yogurt.  Not only does this soup taste amazing but it also looks beautiful and is sure to be a crowd pleaser!

Sweet Potato and Coconut Milk with Brown Rice and Lentils

Serves 6.

Ingredients:

2-3 large sweet potatoes, peeled and cut into 1/4 inch thick slices
2 TBS olive oil
sea salt and pepper to taste
3 TBS coconut oil, divided
1 large yellow onion, peeled and diced
1 tsp ground turmeric
1 TBS curry powder
2 TBS freshly grated ginger (from a 1 inch piece of ginger)
4 c. vegetable or chicken broth
3/4 c. orange juice
1 c. coconut milk
2 large shallots, peeled and minced
1 1/2 c. cooked black lentils
3 c. cooked brown rice
yogurt, for serving
fresh minced cilantro, for serving

Preparation:

  1. Preheat the oven to 400°F. Toss the sweet potatoes with the olive oil, salt, and pepper and spread out on a large rimmed baking sheet. Roast until tender when pierced with a fork, about 25 minutes. Remove from the oven and set aside.
  2. Melt 2 TBS of the coconut oil over medium heat in a large saucepan. Add the onion and saute until translucent, about 3 minutes. Add the turmeric, curry powder, and ginger and saute until fragrant, 2 minutes more. Add the roasted sweet potato and broth and bring to a boil, then reduce heat to a simmer. Simmer for 2o minutes, then remove from heat and carefully transfer to a blender. Add the orange juice and coconut milk and blend until very smooth. Season to taste with salt and pepper. Set soup aside.
  3. In a small frying pan, melt the remaining 1 TBS of coconut oil over medium heat. Add the shallots and saute until translucent, about 2 minutes. Add the cooked lentils and saute until crispy, another 2 minutes. Remove from the heat.
  4. Scoop a 1/2 cup of brown rice into each bowl. Pour soup over the rice, then top with lentils, yogurt, and cilantro.

 

The second recipe is your basic chickpea gyro but never have I found such an easy recipe! This is great for those nights when you are craving comfort food but still want to eat healthy.

Roasted Chickpea Gyros

Serves 4

Ingredients:

1 15 oz can (425 g) chickpeas, drained and rinsed (1 ½ cup, 310 g cooked chickpeas if starting from dry)
1 Tbsp (15 mL) olive oil
1 Tbsp (6.8 g) paprika
½ Tbsp (3.4 g) ground black pepper
¼ Tbsp (1.7 g) cayenne pepper
¼ tsp (1.4 g) salt
4 pita flatbreads
1 cup (250 g) tzatziki (click here for recipe, use ⅓ recipe if you're just making it for these gyros)
¼ red onion, cut into strips
2 lettuce leaves, roughly chopped
1 tomato, sliced

Preparation:

  1. Pat dry chickpeas with paper towel, removing any skins that may come off.
  2. Gently toss chickpeas with oil, paprika, black pepper, cayenne pepper, and salt.
  3. Spread chickpeas onto a greased rimmed baking sheet and roast at 400 degrees F (200 C) for about 20 minutes, until lightly browned but not hard.
  4. Spread some tzatziki onto one side of the pita, then sprinkle in ¼ of the chickpeas and add veggies. Fold in half and enjoy!

Bon Appetite! xx

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