I believe a home cooked-meal created with beautiful, nourishing ingredients + joyful energy is one of the greatest expressions of love.
Whether you’re planning an evening with a close friend, looking to make something special for your partner (or kiddies), or pampering yourself (why not?!), here are 6 delightfully delicious dinners to dream up in your kitchen this month with Philosophie Superfoods!
1) Lettuce Wraps Recipe
Gather This:
- 1 pound lean ground organic pork (or Gardein Porkless Bites)
- 10 leaves of butter lettuce or romaine lettuce
- 4 green onions, thinly sliced
- 1 lime, sliced into 4 wedges
- 2 tablespoons cilantro, chopped
- 2 cloves garlic, chopped
- 2 tablespoons tamari (gluten-free soy sauce)
- 8 teaspoons plum sauce (look for gluten-free)
- 2 teaspoons extra virgin olive oil
- 1 teaspoon Green Bee Honey
- ½ teaspoon ground ginger
- sesame seeds
Do This:
In a large pan, heat olive oil over medium heat and add pork (or porkless bites). Cook, stirring until it starts to brown. Drain excess fat.
Stir in green onions, Green Bee Honey, ginger, garlic, and tamari. Cook for 3 minutes. Place lettuce leaves on plate and 1/2 cup or so of the meat/protein mixture on each leaf. Add a sprinkle of cilantro and top with a dash of sesame seeds!
2) Kale Caesar Salad Recipe
Gather This:
- 12 ounces chicken breast, grilled or baked (or Gardein Chicken Fingers, sliced)
- 5 cups chopped kale
- 2 anchovy fillets
- 1/2 cup roasted chickpeas
- 1/4 cup grated parmesan cheese (optional)
- 2 egg yolks
- 1 garlic clove, finely minced
- 2 tablespoons dijon mustard
- 2 tablespoons extra virgin olive oil
- 1 teaspoon lemon juice
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon kosher salt
- sprinkle of Green Dream Superfood + Protein Blend
Do This:
In your blender, toss the anchovies, garlic, egg yolk, lemon, mustard, vinegar, lemon juice, pepper, and salt, plus 1/4 cup water if needed.
Rinse and chop kale, and add the dressing. Massage the kale until the leaves start to soften. You can leave it in the refrigerator too for a bit if you like (the kale won’t wilt much!). Top with roasted chickpeas and/or roasted chicken (or sliced "chicken fingers") for an added protein boost and a sprinkle of Green Dream for a savory kick!
3) Pesto Chicken and Veggie Skewers
Gather This:
For the Pesto:
- 1 cup of basil
- ¾ cup cashews
- ½ cup pine nuts
- ¼ cup olive oil
- 1 clove of garlic
- 2 tablespoons water
- 1 tablespoon nutritional yeast
- 1 teaspoon Green Dream Superfood + Protein Blend
- 1 teaspoon garlic powder (optional)
- 1 teaspoon sea salt
For the Chicken + Veggies:
- 1 pound organic chicken, cubed (or Gardein Chicken Fingers)
- 1 red pepper
- 1 green pepper
- 1 tablespoon extra virgin olive oil
- salt and pepper, to taste
Do This:
Combine all pesto ingredients in a blender on medium, until the texture is smooth. Chop the peppers into 2-inch pieces. Thread your chicken (or "chicken fingers") and peppers, alternating between the two, onto the skewers. Drizzle olive oil over the chicken + veggie combo, and add salt and pepper to taste.
Place the skewers over a grill on medium-high, cooking for 5 minutes on each side. Remove from heat and spread the pesto on the chicken and veggies. You can also enjoy this with quinoa or wild rice!
4) Quinoa Mushroom Risotto
Gather This:
- 2 ½ cups beef stock (or veggie broth)
- 2 cups chopped mushrooms
- 1 cup quinoa, rinsed
- ¾ cup white wine
- 1/2 onion, finely chopped
- 4 cloves garlic
- 2 tablespoons grass-fed butter
- 1 teaspoon Cacao Bee Honey
- ½ teaspoon thyme
- ¼ teaspoon salt
- shredded parmesan (optional)
Do This:
Warm stock or broth in a pan on high until it begins to boil. Add quinoa, and then turn to medium-low heat and leave to simmer covered for 25 minutes or so (until all the liquid has evaporated).
Chop the onions and mushrooms, and add both to a pan to cook on medium-low heat, with the butter. After 3 minutes, add the thyme, wine, and garlic. Keep cooking until the mixture evaporates, for another 5-10 minutes. Add in Cacao Bee and stir. Combine everything together and top with shredded parmesan, if you like!
5) Mexican Shrimp Cauliflower Bowls
Gather This:
For the Bowls:
- 1/2 pound shrimp (feel free to leave out if making a vegetarian version or use tempeh instead!)
- 3 cups cauliflower rice (I get mine at Trader Joe’s)
- 1 cup black beans
- 1 cup blackened corn (Trader Joe’s frozen section)
- 1 cup fire roasted tomatoes
- 1 avocado
- 1/2 sweet onion
- 2 tablespoons chopped jalapeno
For the Dressing:
- ¼ cup olive oil
- 3 tablespoons lime juice
- 1 tablespoon smoked paprika
- 1 ½ tablespoon cumin
- 1 teaspoon Cacao Bee Honey
- pinch of salt
Do This:
Cook the cauliflower in a pan with the olive oil for about 10 minutes on medium heat, stirring occasionally. In a separate pan, cook shrimp or tempeh for about 4 minutes, stirring often. Top the cauliflower with the black beans, corn, tomatoes, jalapeno, shrimp, onion, and chopped avocado. Mix together the ingredients for the dressing. In a bowl combine all ingredients and whisk together.
6) Butternut Squash and Sage Soup
Gather This:
- 3 cups of organic chicken broth (or veggie broth)
- 1 ½ cups of butternut squash, peeled, seeded, and cubed
- 1 organic red apple, chopped and seeded
- 1/2 onion, chopped
- 3 cloves of garlic, minced
- 2 teaspoons of fresh sage, chopped
- 2 teaspoons extra virgin olive oil
- 1 teaspoon Green Dream Superfood + Protein Blend
- shaved parmesan (optional)
Do This:
Cook onion for 4 minutes with the olive oil. Add in garlic, onion, sage, apple, broth, and squash. Bring to a boil on high heat. Once your soup is boiling, put the lid on, turn it down to medium low, and let simmer for 25 minutes, stirring occasionally. After 25 minutes, add the Green Dream and blend with an immersion blender. You can also pour the whole mixture in a regular blender as well. Serve in your favorite bowl (or mug if you’re enjoying it on the sofa!) + top with parmesan!
Did you know I share 6 Dinner Recipes at the beginning of every month? Like my page on Facebook to stay connected + nourished!
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