Pumpkin Seeds Red Pepper Flakes Sea Salt Sea Salt Smoked Paprika Frozen Or Fresh Corn Baby Spinach Basil

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  • http://thenewschoolkitchen.com/

    http://thenewschoolkitchen.com/

  • Summer Vegan Menu Plan maryjulia@thenewschoolkitchen.com

    breakfast :: chocolate zucchini bread smoothie

    breakfast :: breakfast oatmeal cookie

    snack :: baba ganoush

    snack :: summer fruit kabobs

    lunch :: burrito mason jar salad

    dinner :: sweet potato noodles with spinach and corn

    dinner :: lemon kale salad with chickpeas and avocado // basil bursted tomatoes

    dinner :: white bean burgers // creamy cilantro dressing

    http://thenewschoolkitchen.com/

  • NSK Chocolate Zucchini Bread Smoothie

    NSK Breakfast Oatmeal Cookies

    NSK Burrito Mason Jar Salad

    NSK Spicy Cashews NSK Summer Fruit Kabobs

    NSK Lemon Kale Salad with Chickpeas & Avocado

    NSK Basil Bursted Tomatoes NSK Sweet Potato Noodles with Spinach & Corn

    NSK White Bean Burgers

    http://thenewschoolkitchen.com/

  • Avocado

    Banana

    Blackberries

    Blueberries

    Cantaloupe

    Lemon

    Lemon Juice

    Lime

    Lime Juice

    Pineapple

    Raspberries

    Strawberries

    All Natural Peanut Butter

    Almond Butter

    Maple Syrup

    Cashews

    Chia Seeds

    Chili Powder

    Dried Basil

    Pumpkin Seeds

    Red Pepper Flakes

    Sea Salt

    Sea Salt

    Smoked Paprika

    Frozen Or Fresh Corn

    Baby Spinach

    Basil Leaves

    Celery

    Cherry Tomatoes

    Cilantro

    Garlic

    Kale Leaves

    Red Onion

    Sweet Potato

    Tomato

    Zucchini

    Black Beans

    Chickpeas

    Organic Salsa

    White Navy Beans

    Almond Flour

    Cacao Nibs

    Cacao Powder

    Oats

    Organic Dark Chocolate Chips

    Avocado Oil

    Balsamic Vinegar

    Extra Virgin Olive Oil

    Green Olives

    Egg

    Orange Juice

    Unsweetened Almond Milk

    Barbecue Skewers

    Chocolate Protein Powder

    Water

    http://thenewschoolkitchen.com/

  • NSK Chocolate Zucchini Bread Smoothie 5 minutes

    Unsweetened Almond Milk

    Zucchini (chopped, frozen)

    Chocolate Protein Powder (organic, whole food based)

    Banana (frozen)

    Chia Seeds

    Almond Butter

    Cacao Powder

    Cacao Nibs (optional)

    Sea Salt (pinch)

    Use sunflower seed butter instead of almond butter and coconut milk or hemp seed milk instead of almond milk.

    Zucchini is full of pectin fiber which is fabulous for digestion and is known to improve arterial health and reduce disease-causing inflammation.

    Add all ingredients except the cacao nibs into a high-speed blender and blend until smooth.

    Pour into a glass and top with cacao nibs (optional). Enjoy!

    http://thenewschoolkitchen.com/

  • NSK Breakfast Oatmeal Cookies 20 minutes

    Oats (rolled)

    Banana (mashed)

    All Natural Peanut Butter

    Sea Salt

    Organic Dark Chocolate Chips

    Use almond, cashew, or sunflower seed butter instead.

    Use certified gluten-free oats.

    Use sugar-free chocolate chips or dried cranberries.

    Make ahead and store leftovers in an airtight container in the fridge for 5- 7days or freeze them.

    Bananas are a fantastic brain food as they strengthen the nervous system!

    Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

    In a large mixing bowl, add the oats, mashed banana, peanut butter, and sea salt and mix well. Fold in the chocolate chips and mix again until well combined.

    Using wet hands, roll the dough into even balls and flatten slightly with your hands. Place on the baking sheet and bake for 10 to 12 minutes.

    Remove cookies and let cool on the baking sheet for at least 10 minutes. Enjoy!

    http://thenewschoolkitchen.com/

  • NSK Burrito Mason Jar Salad 25 minutes

    Organic Salsa

    Avocado (peeled and diced)

    Tomato (diced)

    Baby Spinach (chopped)

    Black Beans (cooked, drained and rinsed)

    Celery (finely diced)

    Lime (juiced)

    Sea Salt

    Spinach is rich in many important nutrients, including vitamin A, vitamin C and folate.

    Chop spinach. Dice avocado. Dice celery.

    Assemble your burrito bowl mason jars by placing avocado in the bottom with a splash of lime juice. Top with a couple of tablespoons of organic salsa.

    Next add in your celery, diced tomatoes, spinach and top with black beans. Drizzle with olive oil and a pinch of salt. Seal with a lid. When ready to eat, shake well and dump into a bowl. Enjoy!

    http://thenewschoolkitchen.com/

  • NSK Spicy Cashews 25 minutes

    Cashews (raw)

    Smoked Paprika

    Red Pepper Flakes

    Chili Powder

    Lime (juiced and zested)

    Maple Syrup

    Avocado Oil

    Sea Salt

    Make ahead and store in a sealed container for up to one week. Freeze for longer.

    Use almonds, walnuts or pecans instead.

    One lime provides 1/3 of your daily Vitamin C needs, boosting your immunity and helping to fight off infections.

    Preheat the oven to 325ºF (163ºC) and line a baking sheet with parchment paper.

    Add the cashews, smoked paprika, red pepper flakes, chili powder, lime juice, maple syrup, avocado oil and sea salt to a large bowl and mix until all the cashews are fully coated.

    Place on the baking sheet, making sure to have them spread out evenly. Bake for 10 minutes, then remove from the oven and toss. Put them back in the oven for an additional 10 to 12 minutes, or until slightly crispy.

    Remove the cashews from the oven and let them cool on the pan for 5 to 10 minutes. Garnish with lime zest if desired and serve. Enjoy!

    http://thenewschoolkitchen.com/

  • NSK Summer Fruit Kabobs 15 minutes

    Strawberries (halved)

    Pineapple (cubed)

    Blackberries

    Cantaloupe (cubed)

    Blueberries

    Raspberries

    Barbecue Skewers

    Drizzle with melted dark organic chocolate.

    Use whatever fruit you have on hand. Watermelon, honeydew, banana and orange slices all work great!

    Chop fruit for easy kabob assembly.

    Fruit slows down aging, kills of pathogens, and heals the cells in our bodies.

    Wash fruit.

    Slide one piece of each type of fruit onto the skewer and set aside.

    Repeat using the same pattern until all ingredients are used up. Cover and store in the fridge until ready to serve. Enjoy!

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  • NSK Lemon Kale Salad with Chickpeas & Avocado 20 minutes

    Kale Leaves (stem removed, thinly sliced)

    Extra Virgin Olive Oil

    Lemon Juice

    Sea Salt

    Chickpeas (cooked)

    Avocado (cubed)

    Smoked Paprika

    Pumpkin Seeds

    Use hemp hearts, sunflower seeds, pine nuts, or crushed walnuts.

    Make dressing. Cook chickpeas if dry. Chop kale.

    Roast the chickpeas at 400 for 30 minutes with your favorite spices (smoked paprika, thyme, garlic powder, cumin, cayenne) to add crunch and more flavor to the salad.

    Add diced red onion, red bell peppers, cucumber, radish, or cherry tomatoes.

    Dark leafy greens like kale build enzymes in the body which promote healthy digestion.

    Add the kale leaves to a large bowl.

    In a small bowl, whisk the extra virgin olive oil, lemon juice and sea salt together. Add the dressing to the kale and massage with your hands to ensure it is evenly coated.

    Add the chickpeas and avocado to the kale and toss well. Garnish with smoked paprika and pumpkin seeds. Divide between plates and enjoy!

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  • NSK Basil Bursted Tomatoes 20 minutes

    Avocado Oil

    Cherry Tomatoes

    Dried Basil

    Sea Salt

    Add chopped fresh basil, parmesan or nutritional yeast.

    Tomatoes’ deep red color contain the antioxidants that powerfully fight inflammation.

    In a large saucepan, heat the oil over medium-high heat. Cook the tomatoes until they start to burst, about 15 to 20 minutes.

    Stir in the basil and salt. Enjoy!

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  • NSK Sweet Potato Noodles with Spinach & Corn 15 minutes

    Sweet Potato (small, spiralized)

    Frozen Or Fresh Corn

    Baby Spinach

    Pumpkin Seeds

    Extra Virgin Olive Oil

    Water

    Chili Powder

    Garlic (clove, minced)

    Orange Juice

    Lime Juice

    Sea Salt

    Cilantro (chopped)

    For some heat, chop up canned chipotle peppers in adobo sauce or top with red pepper flakes.

    Add cooked organic/non-GMO protein, both tofu or crumbled tempeh will soak up the dressing nicely, or a can of navy beans.

    Use a vegetable peeler and cook for half the time in the skillet.

    Sweet potatoes are easy to digest and are great way to get antioxidants and minerals, even with digestive disorders.

    In a pan over medium heat, add the sweet potato noodles and cook for 5 to 7 minutes or until cooked through. Remove and set aside. In the same pan, add the corn and cook for 2 to 3 minutes. Remove and set aside.

    To the same pan, add the spinach and cook until just wilted and then set aside. Next, add the pumpkin seeds and toast them for 2 to 3 minutes.

    In a blender or food processor, add the extra virg