All tagged Parsley

Winter Potato, Butternut Squash, and Leek Soup

Winter Potato, Butternut Squash, and Leek Soup

Chelsea Gloeckner
Blog

Winter Potato, Butternut Squash, and Leek soup is the ultimate nutrient-dense meal to boost your immune system and warm you from the inside out. The hardest part of this soup is the chopping of vegetables! So put on some good music and chop away 😊 Then, the soup simmers for 15 minutes and is ready to enjoy hot with a side of crusty whole grain bread drizzled with olive oil. Winter Potato, Butternut Squash, and Leek Soup can be made vegan by simply subbing out the chicken bone broth with veggie broth.

Hemp Dip with Dill and Parsley (Vegan, GF)

Hemp Dip with Dill and Parsley (Vegan, GF)

Chelsea Gloeckner
Blog

Hemp Dip with Dill and Parsley is the perfect meal prep dip that can last 3-4 days in the fridge.  It’s highly versatile, too!  Serve with your favorite veggies on a crudité platter, spread on a sandwich, or even dress a salad with it.  And what’s even better is that Hemp Dip with Dill and Parsley get whipped up in a blender or food processor in 30 seconds 😊

Serves: 6

Prep time: 10 minutes

Cooking time: 0 minutes

What (your ingredients):

½ hemp seeds

¼ cup water

2 tablespoons olive oil

2 teaspoons fresh dill

2 tablespoons fresh parsley

¼ teaspoon salt

2 teaspoons Dijon mustard

1 teaspoon white wine vinegar

How (your directions):

Add all ingredients to a blender or small food processor, and blend on high for about 30 seconds.

Serve with your favorite veggies, as a salad dressing, or even spread on your next sandwich!

Why (the science):  Hemp hearts are high in omega-3 fatty acids, which are a heart-healthy fat that can help relieve symptoms of depression and anxiety.  Omega-3’s are also important for healthy brain development!

Cheesy Mexican Squash Casserole

Cheesy Mexican Squash Casserole

Chelsea Gloeckner
Blog

Perfect for summer entertaining, Cheesy Mexican Squash Casserole serves 4-6 as a main course, or 8 as a side dish.  You can make this casserole in advance, then bake in oven right before serving.  The Cheesy Vegan Sauce is scrumptious, and your non-vegetarian friends will never know that there’s no cheese 😉

Serves: 6

Prep time: 10 minutes

Cooking time: 40 minutes

What (your ingredients):

Vegan Cheese Sauce:

1 yellow onion, quartered

10 mini sweet peppers

¼ cup raw cashews

½ cup nutritional yeast

¼ cup water

½ teaspoon salt

Squash Casserole:

1 tablespoon olive oil

1 shallot, sliced thinly

3 cloves garlic, sliced thinly

Pinch of salt

½ teaspoon cumin

½ teaspoon chili powder

1 large yellow squash, sliced into half-moons

2 cups sweet corn

1 15-oz. can black beans, drained and rinsed

1 15-oz. can pinto beans, drained and rinsed

2 cups cooked brown rice

Parsley or cilantro for serving

How (your directions):

Preheat oven to 350°F. 

Make Vegan Cheesy Sauce by adding all ingredients to a high-speed blender.  Blend on high for 60 seconds until smooth.

In a large skillet, heat olive oil over medium heat.  Add shallots and sauté for 1-2 minutes.  add garlic and a pinch of salt, sautéing for 30 seconds.

Add cumin and chili powder to the oil. Hint: This allows the spices to “bloom” and become fragrant.

Add sliced squash and sauté for 5 minutes.  add corn, black beans, pinto beans, stirring for 2 minutes until warmed through.

Add rice and Vegan Cheesy Sauce and stir to combine.

Pour casserole mixture into a 2-qt. baking dish.

Bake for 25 minutes.

Garnish with snipped parsley or cilantro.  Salt and pepper to taste.

Enjoy hot! 

Why (the science):  Dairy can be inflammatory in the body, causing bloating, gas, acne, and many other symptoms.  This Vegan Cheesy Sauce incorporates vitamin C rich peppers and anti-inflammatory onion!  The nutritional yeast provides B12 and that signature cheesy flavor. 

Pasta with Easy Mushroom Wine Sauce

Pasta with Easy Mushroom Wine Sauce

Chelsea Gloeckner
Blog

Pasta with Easy Mushroom Wine Sauce is a dish that takes no more than 15-20 minutes to make!  The sauce is simple, but hearty and comforting.  The hardest part of this weeknight dinner is waiting for the water to boil 😊

Serves: 2

Prep time: 5 minutes

Cooking time: 10 minutes

What (your ingredients):

2 tablespoons olive oil

1 8-oz. package mushrooms, chopped

2 cloves garlic, minced

Pinch of salt

1 tablespoon flour or cornstarch

1/3 cup white wine or cava

1/3 cup water

Juice from ½ lemon

4 oz. pasta

Parsley, for garnishing

How (your directions):

Bring large pot of water to a boil with a spoonful of salt.

Meanwhile, heat olive oil in a medium skillet over medium heat.  Add mushrooms and sauté for 5 minutes.

When water is boiling, add pasta and cook according to package instructions.

Once mushrooms begin to brown, add garlic and a pinch of salt.  Sauté for 2 minutes.

Add flour or cornstarch to mushrooms and cook for 1 minute.  Then slowly deglaze pan with wine or cava.  Add water and lemon juice and allow to thicken, about 2 minutes.

Drain pasta and serve with a ladle of mushroom wine sauce.  Garnish with parsley.

Enjoy immediately!

Why (the science):  Mushrooms are a great source of phosphorus, a critical nutrient for bone health and strength!

Lemon Orzo with Artichoke Hearts and Asparagus

Lemon Orzo with Artichoke Hearts and Asparagus

Chelsea Gloeckner
Blog

Bright and fresh, this pasta salad can be enjoyed hot, cold, or room temperature!  This recipe makes enough to serve 8, but I love to packservings in mason jars to take with me to work throughout the week.  Dinner plus meal prep for the week?  Check and check 😊

Why (the science):  Herbs are often used only as a garnish, but they have so much nutritional power!  Parsley plays the lead with artichoke hearts and asparagus to provide an abundance of vitamin C and folic acid, which play critical roles in our immune system and heart health.

 

Mango and Cashew Curried Chicken Salad

Mango and Cashew Curried Chicken Salad

Team Compass
Blog

Nothing says summertime like homemade chicken salad atop crusty whole grain bread or a bed of arugula, and this recipe takes chicken salad to a whole other level of flavor: I use mango instead of grapes for a touch of sweetness and juiciness, crunchy cashews in place of traditional pecans, and a lightened-up dressing using yogurt that pays homage to Indian cuisine! Don’t be intimidated by the list of ingredients, as chances are you have most of these in your fridge or cabinet already  Serves 8 (Leftovers will hold in fridge for 5 days)