Banh Mi Sheet Pan Chicken

Yield: 4 servings

Chicken:

1/4 cup fish sauce

juice of 1 lime

2 tbsp maple syrup

1 tsp dried basil

3 cloves garlic, minced

1 lb chicken breast, cut into 1-inch pieces

Veggies:

4 cups green cabbage, thinly sliced

4 cups daikon radish, chopped

2 cups julienned carrots

zest of 1 lime

1 tsp salt

2 tbsp cilantro, chopped

2 tbsp olive oil

Garnish:

5 green onions, sliced on the bias

fresh cilantro sprigs

1. In a medium bowl, mix all the chicken ingredients together thoroughly. Cover and let marinate in refrigerator for 30 minutes.

2. Preheat oven to 400F. Line a large baking sheet with parchment paper.

3. In a large bowl, mix all the veggie ingredients together until well coated with oil and seasonings. Spread mixture out evenly over the prepared baking sheet.

4. Drain marinade from chicken and then place pieces evenly spaced among the veggies.

5. Roast for 30 minutes. Garnish with green onions and more cilantro. Serve warm.

https://autoimmunewellness.com/banh-mi-style-sheet-pan-chicken-dinner/

Sheet Pan Meatballs and Vegetables

Yield: 4 servings

Meatballs:

1 lb ground lamb (or chicken or turkey or pork)

3 cloves garlic, minced

1 tsp fresh thyme

zest of 1 lemon

salt and pepper

Vegetables:

1 small red onion, chopped

1 head cauliflower, chopped into florets

1 head bok choy, chopped, washed, and dried

6 mushrooms, sliced

1/4 head cabbage, thinly sliced

2 tbsp olive oil

2 tsp fresh thyme

juice of 1 lemon

salt and pepper

1. Preheat oven to 400F. Line a large baking sheet with parchment paper.

2. In a medium bowl, mix all the meatball ingredients together thoroughly. Form into 12 meatballs. Set aside.

3. In a large bowl, mix all the veggie ingredients together until all are well coated with oil and seasonings. Spread mixture out evenly over the baking sheet.

4. Place meatballs evenly spaced among the veggies.

5. Bake for 30 minutes. Serve warm.

https://autoimmunewellness.com/sheet-pan-lemon-herb-lamb-and-veggies/

Cabbage and Potato Hash with Poached Eggs

Yield: 2 servings

2 cups new potato

1 tbsp olive oil

1 cup green cabbage, finely chopped

2 spring onions, finely sliced

1 tbsp chives, finely chopped

2 eggs

75g smoked salmon

1. Cook the potatoes in a pan of boiling water until tender, then drain. When slightly cool, roughly chop and squash the potatoes.

2. In a non-stick frying pan, heat the oil over medium heat. Sweat the cabbage and the spring onions in the pan for 2 minutes.

3. Add potatoes and chives to the pan. Cook for 4 to 5 minutes, then flip over and cook for a further 4 to 5 minutes.

4. Meanwhile, bring a small pan of water to a rolling boil, then reduce the heat so it is just simmering. Crack the eggs into the pan and simmer for about 3 mins until the whites are cooked and the yolk is just beginning to set. Remove with a slotted spoon and drain on kitchen paper.

5. To serve, divide the hash between two plates, place the smoked salmon and poached eggs on top, and grind black pepper on top, to taste.

https://www.bbcgoodfood.com/recipes/poached-eggs-smoked-salmon-and-bubble-squeak

Jamaican Sauteed Cabbage

Yield: 6 servings

1 tbsp olive oil

1/2 onion, chopped

2 cloves garlic, minced

1/2 head green cabbage, thinly sliced

1 carrot, shredded or thinly sliced

1/2 red bell pepper, chopped

1/2 tsp thyme

1/2 tsp red pepper flakes

1/2 tsp salt

1/4 cup water (or vegetable broth)

1. In a large skillet, heat oil on medium high heat. Saute onion and garlic for 3 minutes.

2. Add cabbage and carrots and stir well. Cook for another 3 minutes.

3. Add bell pepper, thyme, red pepper flakes, salt, and water. Cover and cook for about 10 minutes stirring occasionally.

https://healthiersteps.com/recipe/jamaican-steamed-cabbage/

Asian Quinoa Salad

Yield: 4 servings

Quinoa:

1 tsp sesame oil

1/3 cup quinoa

2/3 cup water

Vegetables:

2-3 heads of bok choy, quartered

1 small head broccoli, cut into bite size pieces

1/2 cup edamame

1 carrot, grated

2 stalks celery, finely diced

1/2 red bell pepper, thinly sliced

1/2 yellow bell pepper, thinly sliced

1/2 cup red cabbage, thinly sliced (or sub green cabbage)

1/2 cup kale, shredded

1/2 cup bean sprouts

1/4 cup green onion, chopped

1/4 cup cilantro, chopped

Dressing:

1 tbsp almond, peanut, or cashew butter

2 tbsp chili garlic sauce, plus more to taste

3 tbsp maple syrup, plus more to taste

3 tbsp tamari

3 tbsp lime juice

2 tbsp sesame oil

1 tsp fresh minced ginger

1 tbsp crushed peanuts for topping

1. Heat a small pot over medium heat. Add sesame oil and quinoa. Toast quinoa, stirring frequently, for 2 minutes, then add water. Bring to a boil over medium-high heat, then reduce heat to low, cover and cook for 15 minutes, or until liquid is absorbed. Once cooked, remove from heat and fluff gently with a fork.

2. While the quinoa is cooking, add one inch of water to a medium saucepan, heat over medium-high heat, and insert a steamer basket. Once water is simmering, add the bok choy, broccoli, and edamame, then cover. Cook for 2 minutes, then remove from heat and transfer to a large mixing bowl. Set in the refrigerator to chill.

3. Prepare dressing by adding all ingredients to a small mixing bowl and whisking to combine. Set aside.

4. Add quinoa, carrot, celery, red pepper, yellow pepper, cabbage, kale, bean sprouts, green onion, and cilantro to the steamed vegetables. Top with dressing. Toss to combine. Serve immediately.

5. Best when fresh but will keep covered in the refrigerator up to 2-3 days.


https://minimalistbaker.com/asian-quinoa-salad/

Kale, Fennel, Orange, and Pomegranate Salad

Yield: 2-3 servings

1 bunch dinosaur kale

1 tbsp olive oil

1 tbsp lemon juice

1/2 tsp salt
1 small fennel bulb, very thinly sliced

1 cup green cabbage, shredded 

1/4 cup green onion, chopped
1 orange, segmented
1 small beet, shredded

1/2 cup pomegranate arils

Dressing:

1/2 shallot, finely minced
zest and juice of 1 lemon

2 tbsp olive oil

1 tbsp apple cider vinegar
1 tbsp honey

salt and pepper

1. Wash, dry, and remove the center ribs from the kale. Cut it into thin julienne strips.
2. In a large mixing bowl, combine kale with olive oil, lemon juice, and salt. Massage it with your hands for 3 minutes, or until bright green and pliable.

3. To the bowl, add fennel, cabbage, and green onion, and mix well.
4. Top with orange segments, beet, and pomegranate arils.

5. To prepare dressing, combine all ingredients in a small jar and shake vigorously to emulsify.
6. Drizzle salad with dressing and serve.

http://withfoodandlove.com/winter-chopped-kale-salad/

Sausage, Apple, and Brussel Sprout Sheet Pan Bake

Yield: 4-6 servings

1 onion, thinly sliced
3 cloves garlic, thinly sliced
1/2 head green cabbage, thinly sliced
1 lb brussel sprouts, halved or quartered
1 apple, diced

4 sausages, cut into 1-inch pieces

1/4 cup olive oil
1 tsp fennel seeds
1/2 tsp paprika

3 sprigs of fresh thyme

salt and pepper

Dressing:

1/2 shallot, finely minced

1/4 cup olive oil

2 tbsp apple cider vinegar

1 tbsp grainy mustard

1 tbsp honey

1 tbsp fresh dill,  finely chopped

salt and pepper

1. Preheat oven to 400F. Line a sheet pan with parchment paper.

2. Place onion, garlic, cabbage, brussel sprouts, apple, and sausage onto prepared sheet pan.
3. Toss everything together with olive oil, fennel seeds, paprika, thyme, and salt and pepper.

4. Bake for 15 minutes. Stir, and bake for another 5 to 10 minutes, until sausage is cooked and vegetables are tender. 

5. Meanwhile, prepare the dressing by combining all ingredients and whisking vigorously until the mixture emulsifies.

6. Pour the dressing over the sheet pan before serving.


https://thefeedfeed.com/tv/episode/sausage-apple-and-veggie-sheet-pan-dinner?utm_medium=link&utm_source=email&utm_campaign=newsletter9.2&utm_term=sheetpanepisode1&utm_content=tv

Kale, Brussel Sprout, and Chickpea Caesar Salad

Yield: 4 servings

Chickpeas:

1 can chickpeas, drained and rinsed

2 tsp smoked paprika

1 tsp tamari

1 tsp maple syrup

salt and pepper

Salad:

2 bunches lacinato/dino kale

1/2 lb brussel sprouts

1/4 head green cabbage

1. Preheat the oven to 400F. Line a baking sheet with parchment paper.

2. Dry the chickpeas with paper towel and place them on the prepared baking sheet. Sprinkle the smoked paprika, tamari, maple syrup, salt, and pepper over top. Toss chickpeas lightly to coat and place in the oven. Roast chickpeas until slightly crispy, about 20 minutes, making sure to stir them around once or twice. Set aside.

3. Meanwhile, slice kale, brussels sprouts, and cabbage and place in a large mixing bowl.
4. When chickpeas are cool, add to salad bowl. Serve with caesar dressing and vegan parmesan cheese. Serve immediately.

http://thefirstmess.com/2015/01/14/kale-brussels-sprout-caesar-slaw-w-pine-nut-parm/

Stuffed Portobello Mushrooms

Yield: 4 servings

Filling:
1/2 cup quinoa
1 cup water
1 1/2 cup sweet potato (or butternut squash), diced
1 cup red pepper, diced
1 cup red cabbage, chopped
1 tsp cumin
1 tsp chili powder
salt and pepper
1/2 cup black beans, drained and rinsed
zest of 1 lime

Mushrooms:
2 tbsp olive oil
2 tbsp balsamic vinegar
juice of 1 lime
1 tsp cumin
1/2 tsp chili powder
salt and pepper
4 large portobello mushrooms, stems and gills removed


1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. Place sweet potato on prepared baking sheet. Drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, or until tender. Set aside.
3. In the meantime, add quinoa and water to a medium pot. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes, or until all the water is absorbed. Remove from heat and set aside.
4. In a shallow dish, combine all mushroom ingredients. Stir to coat mushrooms and set aside to marinate.
5. Heat a large pan over medium-high heat. Add a splash of olive oil. Add red pepper and cabbage, as well as cumin, chill powder, and salt and pepper. Saute for 5 minutes, or until softened. Transfer to a large mixing bowl and set aside.
6. In the same pan, add another splash of olive oil. Add the mushrooms and saute for 2 minutes on each side. When flipping the mushrooms, add 2 to 3 tablespoons of the marinade to the pan to let the mushrooms steam. Remove from heat and place on a plate or tray, face up.
7. To the mixing bowl with the red pepper and cabbage, add the cooked quinoa, roasted sweet potato, black beans, and lime zest. Stir to combine.
8. Divide the filling between the mushrooms. Serve with chimmichurri or fire-roasted tomato salsa.


https://minimalistbaker.com/quinoa-vegetable-stuffed-portobello-mushrooms/

Cabbage Mango Slaw

Yield: 4 servings (side)

1/2 small red cabbage, shredded fine

1 mango, julienned

1 tbsp olive oil (or simply omit and use extra lime)

1/4 cup cilantro, chopped

1/2 tsp salt

1 lime, juiced

1. Add all ingredients to a mixing bowl. Stir to combine. 

Quinoa Gado Gado Bowl

Yield: 2 servings

1/2 cup white or red quinoa

1 cup water

1 cup green beans, trimmed

1/2 red bell pepper, thinly sliced

3/4 cup bean sprouts

2/3 cup red cabbage, thinly shredded 

2 carrots, thinly sliced or grated

to garnish: chopped cilantro, lime wedges, red pepper flake

1. In a small pot, combine quinoa and water, and bring to a low boil. Then reduce heat to a simmer, cover, and cook for about 15 minutes or until all liquid is absorbed and quinoa is tender. Fluff with a fork, remove lid, and remove from heat.

2. Meanwhile, blanch green beans until just tender, about 4 minutes, then place in a bowl of ice water to stop them from cooking. Set aside.

3. To serve, divide quinoa between two serving bowls and top with green beans, red bell pepper, bean sprouts, cabbage, and carrots. Serve with any additional toppings, crispy tofu, and spicy peanut sauce.

4. Store leftovers separately in the refrigerator up to 4 to 5 days.


http://minimalistbaker.com/quinoa-gado-gado-bowl-30-minutes/

Beet and Cabbage Soup

Yield: 4 servings

1 tbsp coconut oil

1 cups red onion, diced 

2 cups red cabbage, diced

2 cups raw beets, diced

2 cups marinara sauce

1 cup water 

salt and pepper

dill to garnish (optional) 

1. In a large pot, melt coconut oil over medium heat. Add the onion and sauté for about 3 to 5 minutes.

2. Add the diced cabbage and beets. Continue to sauté for another few minutes. 

3. Add the marinara sauce and the water. Bring to a boil, then reduce heat to low and simmer covered for an hour, or until the beets are fork-tender. Stir regularly to avoid the soup sticking to the bottom of the pot.  

4. Season with salt and pepper and garnish with chopped dill if desired.

5. Soup will keep in the fridge in an airtight container for up to 1 week or freeze for up to 2 months.


http://ohsheglows.com/2017/02/13/hunky-heartbeet-cabbage-soup/

Cumin Coleslaw

Yield: 4-6 servings

Coleslaw

2 medium beets, grated

2 red peppers, diced

1 bunch kale, finely chopped

1/2 head purple cabbage, finely shredded or chopped

3 tbsp olive oil
2 tbsp sunflower seeds, to garnish

Dressing

1 avocado, roughly chopped
1 roma tomato, roughly chopped
1 clove garlic, finely minced

½ cup green onion, diced
2 tbsp apple cider vinegar 

1 tsp cumin 

½ tsp cayenne 

½ tsp salt
½ teaspoon pepper 

1. Combine all vegetables in a medium bowl. Toss with the olive oil.

2. Prepare the dressing by combining all ingredients in a food processor or blender. 

3. Pour dressing over the salad ingredients and toss well. 

4. Toss in the sunflower seeds to garnish.

http://mikaelareuben.com/recipes/cumin-coleslaw/

Tahini Ginger Quinoa Bowl

Yield: 2-3 servings

1 cup quinoa
2 cups water
1 1/2 cups small cubed sweet potato
1 tbsp olive oil
1 cup finely chopped onions
1 cup chopped kale
2 cups fine chopped purple cabbage
1 tbsp chopped green onion
1 tbsp sesame seeds

1. Preheat oven to 375F. Line a baking sheet with parchment paper.
2. In a small pot, combine quinoa and water. Bring to a boil, then reduce to low, cover, and simmer for 15 minutes. Remove from heat.

3. Peel sweet potato and cut into evenly-sized cubes. Roast in oven for 15 to 20 minutes, or until tender. 

4. In a medium pan, heat olive oil over medium heat. Add onions and saute until translucent.
5. Add kale and cabbage and saute for 3 to 5 minutes, or until vegetables are tender but still have some crunch. 

6. Remove vegetables from heat and mix with quinoa.

7. Top with green onions and sesame seeds. Serve with tahini ginger sauce.

http://mikaelareuben.com/recipes/tahini-ginger-quinoa-bowl/

Seedy Coleslaw

Yield: 4-6 servings

2 cups purple cabbage, finely sliced 

2 cups green cabbage, finely sliced

2 cups shredded carrots 

1/4 cup chopped fresh parsley

3/4 cup mixed seeds (pumpkin, sunflower, sesame, poppy)

Dressing:

1/4 cup olive oil

2-3 tbsp lemon juice

1 clove garlic, finely minced

1/2 tsp ground cumin

1/2 tsp salt
1/2 tsp ground pepper

1. In a medium serving bowl, combine the prepared purple and green cabbage, carrots and parsley. Set aside.

2. Measure out your seeds into a small skillet. Toast over medium heat, stirring frequently, until the seeds are fragrant. Pour the toasted seeds into the mixing bowl and toss to combine.

3. To make the dressing, in a small bowl, combine the olive oil with 2 tablespoons lemon juice. Add the garlic, cumin, salt and pepper, and whisk until thoroughly blended.
4. Drizzle the dressing over the slaw and toss until all of the ingredients are lightly coated in dressing. Taste and add an additional tablespoon of lemon juice if the slaw needs a little more zip.
5. Serve immediately or cover and refrigerate to marinate for up to several hours.