🌱 Vegan Chickpea Salad 🥗

• 1 - 15.5 oz. garbanzo beans, rinsed and drained
• 2 tbsp. vegan mayonaise
• 1 tsp. spicy brown mustard
• 1/4 chopped red onion
• 1/4 cup chopped celery
• 1/4 cup chopped dill pickles
• 1 tsp. drained capers, chopped
• 1 tbsp. roasted sunflower seeds
• salt & freshly ground black pepper

First take the skins off of the garbanzo beans and place them in a bowl, mashing with a fork or potato masher.

Add the mayo, mustard, onion, celery, pickles, capers and sunflower seeds and stir to mix well.  Lightly season with salt and generously season with freshly ground black pepper.

Cover the bowl and move to the fridge until you are ready to eat.

Yields 4 - 1/2 cup servings - 166 calories, 7.9 grams fat, 6.4 grams protein, and 13.7 net carbs each.

Serve on sliced tomatoes or fix a yummy sandwich or just eat it out of the bowl with a fork! 

ENJOY!

🍲 🌱 Veggie "Noodle" Soup 🌱 🍲

• 1 tbsp. olive oil
• 1 cup chopped onion
• 1 cup chopped baby carrots
• 3/4 cup chopped celery
• 1 tbsp. minced garlic
• 1/2 tsp. salt
• 1/2 tsp. crushed red pepper
• 1 bay leaf
• freshly ground black pepper
• 2 tbsp. chopped fresh rosemary
• 4 sprigs fresh thyme
• 64 oz. low sodium vegetable broth
• 1 - 28 oz. can petite diced fire roasted tomatoes
• 2 - 15.5 oz. cans white navy beans, rinsed and drained
• 1 - 15.5 oz. can garbanzo beans, rinsed and drained
• 1 - 10 oz. spiralized fresh sweet potato
• 1 - 10 oz. spiralized fresh zucchini

Heat a soup pot over medium heat and add the olive oil to warm.  Add the onion, carrots, celery and garlic to the pan, and cook stirring frequently, until veggies start to soften, about 6 minutes. 

Season with salt, crushed red pepper, bay leaf, freshly ground black pepper, rosemary and thyme and pour the broth over the top.  Stir to combine and bring to a boil.

Add the tomatoes, navy beans and garbanzos to the pot and reduce heat to a simmer.  Allow to simmer for 10 minutes. 

Add the spiralized sweet potato and zucchini to the pot and continue to simmer for 20 more minutes, until softened.

Remove the bay leaf and thyme branches and Enjoy!

Optional:  Serve with a sprinkling of vegan (or regular) Parmesan cheese!  YUM!

Savory Cream of Rice Mini Waffles

• 1/3 cup Cream of Rice
• 1/2 cup water
• 1 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/4 tsp. dried chives
• a pinch of red pepper flakes

Heat your waffle iron and when ready, spray with cooking spray on both sides.

Meanwhile, combine all ingredients into a small bowl and mix well.  Pop it into the microwave for 1 minute.  Stir to mix.   Divide batter in two and use two spoons to fill the mini waffle maker with half the batter, close and cook until done.  Shift to the oven to keep warm and add the second amount of batter to the waffle maker and cook until done.  Keep waffles in oven until ready to eat!

Serve with eggs of your choice!

Heat a skillet over medium heat and spray with cooking spray.  Add 1 tbsp. chopped green onions and 2 tbsp. chopped bell pepper to the pan.  Cook until starting to soften, 4-5 minutes.  Add 4 tbsp. Just Egg to the pan and lightly season with garlic powder, crushed red pepper and freshly ground black pepper.  Scramble until egg is cooked through.  Enjoy with the waffles!  YUMMY!