Chunky Portabella Veggie Burgers

What a fantastic veggie-protein recipe, compliments of The Kitchen Whisperer!

http://www.thekitchenwhisperer.net/2014/04/12/chunky-portabella-veggie-burgers/

Warmly,

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Noodle-Free Veggie Lasagna

While on a search for a great-tasting, healthy, noodle-free lasagna for a client, I stumbled upon this recipe from FoodBabe. It has great quality ingredients, and I promise, you won’t miss the noodles!

http://foodbabe.com/2013/08/29/vegetable-lasagne-with-no-noodles/

Recipe and picture from http://www.foodbabe.com.

Get Even Healthier!
Are you curious about how easy-to-make changes can make a big difference in your health? Would you like help in making healthier food choices and replacing bad habits with good ones? Let’s talk! Schedule a complimentary health coaching consultation with me today – or pass this offer on to someone you care about!

Poor (Wo)man’s Soup

It’s always possible to eat healthy when you’re on a tight budget- and this is one of my favorite recipes for those times. High in vegetable protein, fiber, veggies, and complex carbs, this soup is an incredibly satisfying meal. This recipe will make 8-10 servings, and will end up costing you anywhere between $.25 and $.75 per serving.

Ingredients:

• About 2 cups of dried beans, soaked and rinsed
• 1/2 cup barley, soaked and rinsed (omit if you are gluten free)
• 16 cups of purified water
• About 8 carrots, chopped
• About 5 celery stalks, chopped
• One small onion, chopped
• 1-3 tbsp Simply Organic All Purpose Seasoning
• Your favorite spices- such as parsley, chives, garlic, sea salt, black pepper, or a pinch of cayenne pepper powder
  *Superfood boost: Add sea green flakes (I used dulse in this recipe) and turmeric powder

Directions:
Bring your water to a boil in a large kettle and add your beans. Cook for about 30 minutes on medium heat, then add your veggies and barley. It will take an additional 30-60 minutes for the beans to be fully cooked, depending upon which ones you chose. Small beans like black eyed peas may only take 45 minutes to be done, whereas large beans like kidney beans may take up to 90 minutes. Once your beans are almost tender, add your desired seasonings. Taste before serving it to see if you need any additional spices.

Thanks for visiting!

Megan Normansell (Kerkhoff), CHC, AADP, CFH

Certified Holistic Practitioner/Holistic Nutrition/Herbalist/Wild Edibles Guide

Follow me on Facebook and Instagram for more recipes and healthy living ideas!

Get Even Healthier!
Get the answers you’ve been searching for, and heal your body for good… naturally and holistically.  We have successfully helped thousands of people across the country live a healthier life than they ever could have imagined, and specialize in dozens of different health concerns. Curious? Schedule your complimentary consultation with me today! Read the incredible reviews we’ve received over the years here!

http://www.aayushealth.com     –     megan@aayushealth.com    –    920-327-2221

Healthy Pumpkin Pie Bars

Pumpkin Pie Bars
12 servings

I love this recipe because, well, who doesn’t love dessert? And imagine if that dessert was GOOD for you? It’s like a dream come true. These bars are vegan (add the frosting and it becomes vegetarian), and high in complete protein & fiber. In this one delectable little bar, you’re getting whole grains, healing spices, and healthy fruits. Enjoy!
-Megan

Ingredients:
30 dates, pitted and diced (about 1 cup diced)
3⁄4 cup water
1 cup teff flour
¼ cup oats
2 tsp cinnamon
3/4 tsp nutmeg
1/8 tsp clove
1/8 tsp ground ginger
1 ½ cups cooked pumpkin puree, or 1- 15 ounce can of pumpkin
1 teaspoon vanilla extract
½ cup almond milk

Instructions:
Place the pitted/diced dates into a small bowl with the 3⁄4 cup of water and soak for 20 minutes.
Preheat oven to 375ºF.
Place the flour and spices a large bowl. In a blender or food processor, blend the soaked dates, the water used to soak the dates, oats, vanilla, and milk for a minute or two until smooth. Pour this into the bowl of dry ingredients, and then add the pumpkin. Mix well with a spoon.
Pour the batter into an 8×8-inch non-stick baking pan. Cook for 25-30 minutes or until you see cracks on the top. Let cool for 15 minutes before cutting and serving. Store in the refrigerator. Optional-top with cream cheese frosting.

Cream Cheese Frosting
Ingredients:
½ cup organic butter
8 oz organic cream cheese
1 ½ tsp coconut sugar
1 tsp vanilla extract
Directions:
In a large bowl, let the cream cheese & butter soften to room temperature. With a hand mixer, blend well. Add the coconut sugar and vanilla and continue mixing until well-blended. Store in refrigerator.

Warmly,

Megan Normansell (Kerkhoff)

Copyright 2019