Broccoli Chickpea Chipotle Buddha Bowl

Broccoli Chickpea Chipotle Buddha Bowl

Broccoli Chickpea Chipotle Buddha Bowl PinThis Broccoli Chickpea Chipotle Buddha Bowl is easy, fast, oil-free, low-calorie, nutritious and delicious. It’s a great recipe if you’re in a hurry and watching your calories.

Since I stepped up my gym workouts, I’ve been wanting a high protein lunch that’s fast and easy to prepare. I made this one before my workout so it was ready when I got back from the gym. If I don’t plan ahead like this, I find myself eating the first thing I see when I get home instead of the best thing for a post-workout meal.

This is the second Buddha Bowl I’ve created after Amelia encouraged me to take on this Buddha Bowl project. The last one was the Cauliflower Chickpea Buddha Bowl and it was also amazing!

Most Buddha Bowls are neatly arranged with each ingredient placed separately in the bowl over rice, quinoa, barley, greens, etc. But it takes a lot more time (and pots) to prepare everything individually and assemble them when everything is done. I prefer the one-pot variety to save time and generate fewer dirty dishes. Maybe my next one will follow the rules…but I’m not much of a rule follower…

I created this Buddha Bowl with the ingredients we had on hand. We always have onions and garlic, but today we also had broccoli and red cabbage. They add a lot of color and antioxidants.

Red cabbage is one of the best foods you can eat for preventing and fighting cancer. The brighter color a food is, the more antioxidants it has. That means red cabbage has more than green cabbage. Plus, I like the taste of red cabbage better than green, although both are delicious in the right recipe.

I like to sauté my onions and garlic separately so they get a little extra tender, but you can probably put everything in the pot at the same time and cook it all together. That’ll make it a little easier.

Steam frying is the key to sauteing veggies without oil. You need to use a generous amount of vegetable broth, and cover the pan so the moisture doesn’t evaporate. We try to cook without oil as much as possible, and there’s really no need to use it when you’re sauteing veggies. It just adds a lot more calories without much other benefit.

Despite the common myth, your body does not need fat from processed oils. You get all the fat you need from unprocessed plants. Oils may even contribute to heart disease and several kinds of cancer.

If you don’t have any chipotle seasoning on hand, you can swap that out for chili powder or some spicy Thai hot sauce.

You can eat this dish without the brown rice…it’ll just decrease the number of servings. Personally, I love brown rice, and it’s far better for you than white rice. Brown rice has been shown to help with weight loss and type 2 diabetes, while white rice can make both of those worse.

However you decide to prepare this Broccoli Chickpea Chipotle Buddha Bowl recipe, I’m sure you’ll enjoy the variety of tastes, textures and colors. Let us know how it turned out in the comments below!

Cauliflower Quinoa

Cauliflower Quinoa

Cauliflower Quinoa PinThis Cauliflower Quinoa recipe is a real palate pleaser. It’s savory and delicious, with lots of protein and other nutrients, but without many calories. One cup is only about 183 calories. That makes it a great weight loss recipe.

Due to its high protein content and nutritional value, quinoa has risen in popularity over the last few years, which has also led to an increase in its price. Quinoa can be quite expensive now, but Whole Foods has a Super Grains blend that’s much less expensive. Feel free to substitute that for pure quinoa.

This is a great one dish meal for lunch, or paired with a soup or side salad if you have a bigger appetite.

Cauliflower Potato Soup

Cauliflower Potato Soup

Cauliflower Potato Soup PinWe created this delicious Cauliflower Potato Soup with a beautiful head of cauliflower we got at the market. It looked so pretty we hated to cut it up!

We spent most of New Year’s Day 2018 in the kitchen experimenting with new recipes and this was one of them. We also made Ginger Vinaigrette Beets, a Spinach Salad and a failed attempt at Sweet Potato Pie.

Cauliflower is a cruciferous vegetable in the same family as broccoli and Brussel Sprouts. That means it’s one of the best vegetables you can eat. And with only 156 calories, this filling soup is also great for your weight loss goals.

It pairs well with a Hearty Side Salad or Spinach Salad.

Spinach Salad

Spinach Salad

Spinach Salad PinThis Spinach Salad is one of our mainstays. With only 48 calories per serving, it’s a low calorie delicious nutritious powerhouse side salad!

Spinach is a good source of Vitamin A, Vitamin C, iron, calcium and folate. It may also help prevent cancer and heart disease, making it one of the most important dark leafy greens you can eat. We try to eat it several times per week, if not every day.

Making a delicious salad like this takes time. That’s why we make enough for 6 servings, eat 2 servings and store the other 4 servings for up to 3 days in a sealable container in the fridge.

We do this with all of our salads to save time. Just be sure to add the vinegar or other liquid toppings when you serve the salad to prevent it from becoming soggy.

We use this recipe as a simple side salad, but we also like to jazz it up with some garbanzo beans, walnuts, pecans, sesame seeds, diced avocado, shaved carrots, celery, dried cranberries or whatever else we have on hand. These ingredients add a lot of extra calories and protein, making them ideal for turning this side salad into a main course.

This salad pairs well with some Broccoli Soup or Celery and Potato Soup for a healthy, low calorie, filling lunch.

Soy Free Vegan Chili

Vegan Chili

Soy Free Vegan ChiliA hot bowl of vegan chili on a cold day is the best way to warm your bones. This vegan chili is a traditional tomato chili with “meat” and beans. The taste and texture of the Beyond Meat Beefy Crumbles is just like ground beef, so you won’t be able to tell any difference.

We used fire-roasted chopped tomatoes for a little extra flavor in our vegan chili. However, you can use regular chopped tomatoes or you can even cut up some fresh tomatoes.

If you’re in a hurry, you can buy a chili seasoning packet, but making your own chili tastes so much better.

It’s a challenge finding vegan crackers, but if you can locate some, they’ll go well crumbled up in the bowl.

Vegan White Bean Chili

Vegan White Bean Chili

Vegan White Bean ChiliMy mom made this vegan white bean chili for Amelia and me when we went to visit. After a long drive from Denver to Kansas City, it was nice to have a hot vegan meal waiting for us. And it was delicious, too! It was even better as leftovers!

Mom slow cooked this in her crockpot for 10 hours, but you could just as easily cook this on the stove for an hour if you’re in a hurry.

With 151 calories, 6g protein and 5g of fiber, you can’t go wrong with this delicious vegan white bean chili.

Check out our more traditional Vegan Chili for a “meatier” tomato based version.

Italian Salad Dressing

JP’s Italian Salad Dressing

Italian Salad Dressing Pin After realizing the store bought salad dressings are loaded with added sugar and oil, I decided to invent my own Italian salad dressing without sugar or oil. As you can see from the picture, I still use the old glass container that I’ve always used, just without the accompanying packet of mystery ingredients.

When I was a kid, I didn’t like salads. At least not the ones my mom made. But when we went to Villa Capri in Overland Park, KS, I loved their salads. The difference was their house-made Italian salad dressing, which my parents eventually bought so I would eat salads at home.

It wasn’t until just a few years ago that I realized why I liked their salad dressing so much…enough to get me to eat salad as a kid. Their Italian salad dressing has two ingredients that make all the difference: red wine vinegar and crushed fennel seeds. I think these two ingredients are what makes my dressing almost as good.

Like most Italian salad dressings, Villa Capri’s has a lot of oil, but I’ve omitted it. To be honest, I like it better without the oil. It doesn’t leave that oily, filmy residue in my mouth and I can taste the seasoning’s much better. Plus, skipping the oil took this recipe from 90 calories per serving all the way down to 5 CALORIES PER SERVING!

You don’t need the bottle to make your own seasoning. Just mix the ingredients in any sealable container, shake well and serve. The crushed fennel seeds and red wine vinegar give it an extra Italian-y taste and licorice aroma. Let it sit for 10 to 15 minutes before serving to allow the seasonings to absorb the liquid.

Cauliflower Steak

Cauliflower Steak

Cauliflower SteakYaYa’s is one of our favorite places to eat in Denver. They have a vegan cauliflower steak that is absolutely amazing and if you call ahead and tell them you’re vegan, they’ll go out of their way to take care of you.

This cauliflower steak is very hearty and flavorful. We baked it whole until it turned a nice golden brown, but you could also slice it ahead of time and then bake it or grill it. Cooking it whole means all of the flavor is on the edges so if you slice it before cooking, you can spread the seasonings more evenly.

One head of cauliflower makes about 4 steaks, 2 larger and 2 smaller.

Eggplant Fries

Eggplant Fries

Eggplant FriesThese delicious eggplant fries are shaped like fries, but they have the taste and texture of Calamari. If you dip them in marinara sauce or vegan cocktail sauce, you might not know the difference. You can eat them plain, but we ate them with leftover Vegan Ranch Dressing.

Eggplant is a good source of fiber and potassium, as well as Vitamin B6. According to the National Institutes of Health, “Vitamin B6 in coenzyme forms performs a wide variety of functions in the body and is extremely versatile, with involvement in more than 100 enzyme reactions, mostly concerned with protein metabolism.”

We used half the eggplant for these fries and the other half for our Grilled Eggplant Sandwich. We ate the sandwich for lunch and the fries as a side dish with dinner. Nothing goes to waste in our house!

These eggplant fries pair well with our Chickpea Kale Salad Sauté.

Vegan Gluten Free Lasagna

Vegan Gluten Free Lasagna (Overnight)

Vegan Gluten Free LasagnaSimply amazing, guilt-free vegan gluten free lasagna. This lasagna tastes like the real thing without any meat or cheese. The only difference is you won’t have the typical post-lasagna gut bomb. You’ll want to trick your non-vegan friends with this one.

This is the easy way to make lasagna. By assembling everything in a baking dish and placing it in the refrigerator overnight, you don’t have to boil the lasagna noodles. And that saves a lot of time and hassle.

We use rice noodles in this recipe to make it gluten free, but you can use real lasagna noodles if you like. It works the same either way. If you replace the coconut and olive oils with vegetable broth for sautéing, that’ll make this an oil free recipe, too.

Prepare the Vegan Cashew Cream 2 to 4 hours before you’re ready to assemble the lasagna. You’ll use this to make the Cashew Ricotta Cheese.

This vegan gluten free lasagna recipe was inspired by an old family friend, Helen Breitenstein, who passed away back in 1993. She was a tiny Irish woman with a huge personality. She made this lasagna the typical way with real meat and cheese, but I’ve veganized it for your ethical eating pleasure. I’ve included her “hints” below the recipe.

Vegan Gluten Free Lasagna Instructional Video