MONDAY – MIXED SALAD and SOUP

  TOMATO SOUP & GRILLED CHEESE SANDWICHES 2T. oil + 2T. butter or extra oil 2 med. yellow onions, chopped 2 med. carrots, chopped 6 garlic cloves, minced 2T. balsamic vinegar 2 (28oz) cans diced tomatoes 3c. water or vegetable broth 1 1/3 c. full fat coconut milk + 1t. dried thyme 1/2t. red pepper flakes 1t. sea salt + ground pepper Fresh basil to taste Heat oil, Saute' onion, carrots, garlic, pinch of salt (aprox 8min) Add vinegar, tomatoes, water, coconut milk, thyme, red pepper flakes, salt and ground pepper Simmer 20-25min.  stir occasionally, until desired tenderness Scoop 4c. out and set aside. Puree remaining in blender, then combine all (or blend all if desired) Season to taste GRILLED SANDWICHES Your choice of bread or tortilla Add your choice of cheese Grill on med. heat with butter or coconut oil 

INGREDIENTS: 1   bunch   Roasted Chickpeas 1   bunch   kale ,   stems removed, tear leaves 1t   fresh lemon juice ½t   extra-virgin olive oil 1   carrot ,   grated 1  beet ,   grated ½   radish ,  thinly sliced 1   avocado ,  diced TOPPINGS: 2T  dried cranberries ¼c   toasted pumpkin seeds 1t   sesame seeds salt & ground pepper INSTRUCTIONS: Make the vinaigrette  Preheat oven 400°F  Line baking sheet with parchment paper – Place carrots on one sheets,              Drizzle with olive oil and sprinkle with salt. Roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use. Prepare and roasted chickpeas in airfryer. Place the kale leaves into a large bowl and add the lemon juice, olive oil, and a few pi...

INGREDIENTS:  2/3c. uncooked quinoa –   clean, cook with broth, set aside 1/3c. chicken (veg.) broth 1c. chopped olives , drain & sliced 1 red bell pepper , roasted + diced   or   (8oz) jar diced roasted red bell peppers 1c. cucumbers , diced 1c. tomatoes , chopped or Cherry tomatoes 2-3 green onions , finely chopped 1/4 to 1/3c.  chopped cilantro or basil 1/2c. + feta cheese crumbles (Fold Feta into salad @ last) DRESSING: 3T. olive oil 2T. r ed wine vinegar 1T. fresh lemon juice 1 garlic clove , minced pinch of Oregano 1/4t. Salt+Pepper + more to taste ASSEMBLE: • Mix all ingredients together • Pour dressing on top and toss • Chill in Fridge • Reserve extra dressing for needed moisture

INGREDIENTS: 1/4c. olive oil 2T. balsamic vinegar, red wine, or apple cider vinegar 1t. Dijon mustard 1t. honey 1 sm. garlic clove S&P to taste

INGREDIENTS: 1/2c. fresh or frozen raspberries, thawed 1/4c. olive oil 2T. balsamic vinegar or red wine vinegar for lighter taste 1T. maple syrup or honey 1t.  Dijon mustard 1/4t. salt 1/4t. ground pepper 1-2T. water to thin BLEND

  INGREDIENTS: 2 c. mixed greens, rinsed 1/2 c. fresh strawberries-sliced 1 1/2 t. raspberry vinaigrette dressing 1 T. toasted almonds RASPBERRY VINAIGRETTE: 1/2c. fresh or frozen raspberries, thawed 1/4c. olive oil 2T. balsamic vinegar or red wine vinegar for lighter taste 1T. maple syrup or honey 1t.  Dijon mustard 1/4t. salt 1/4t. ground pepper 1-2T. water to thin BLEND INSTRUCTIONS: • Toss greens and strawberries  • Drizzle with dressing • Top with almonds