trainer joes blog

Ingredients: 
3 tablespoons olive oil
1 medium yellow onion
4 large cloves garlic, minced
3 tablespoons minced ginger
1 teaspoon garam masala
2 teaspoons curry powder
½ teaspoon ground coriander
1 small pinch cayenne pepper
1 (14.5-ounce) can chickpeas, rinsed
1 cup chicken stock
1 cup light coconut milk
2 packed cups finely chopped kale leaves (about ½ bunch)
salt and pepper to taste
lemon juice to taste
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Directions:
1. Heat olive oil over medium heat. Add onion and a pinch of salt and cook for 7 minutes, or until it begins to soften. Add garlic, ginger, and spices and cook for another 2 minutes.
2. Add chickpeas, stock, and coconut milk and bring the mixture to a boil.
3. Reduce to a simmer and cook gently for 10 minutes to allow the flavors to meld.
4. Add the kale and another pinch of salt and simmer gently for 10 more minutes.
5. Season to taste with salt and pepper and finish with a squeeze of fresh lemon juice just before serving.

INGREDIENTS

1. 1 cup unsweetened coconut or almond milk
2. 1 cup frozen cauliflower
3. 1/2 frozen banana
4. 1 scoop vanilla plant protein
5. 2 tablespoons coconut butter (or 1/4 cup unsweetened shredded coconut)
6. 1/4 teaspoon peppermint extract
7. 1 tablespoon chia seeds
8. 1 tablespoon ground flaxseed

INSTRUCTIONS

1. Add all ingredients to a high speed blender.
2. Blend until smooth and creamy.

Ingredients

• 64 ounces homemade or organic vegetable broth
• 8 ounces rice noodles, cooked according to package instructions
• 6 ounces mushrooms (shiitakes are delicious but use what you can find or a combination)
• 6 green onions, thinly sliced
• 1 tablespoon fresh ginger, peeled and grated
• ½ cup sliced carrots
• 3 whole star anise pieces, or about 2 tsp. broken star anise pieces
• ½ Tbs. coconut oil
• 1½ Tablespoons tamari
• 1 teaspoons sesame oil
• 4 ounces bean sprouts
• 1 lime, cut into wedges
• Bunch of fresh cilantro, basil and mint
• Pinch of red pepper flakes (optional!)
• Sea salt, to taste

Instructions

1. In a large pot, combine the vegetable broth, green onion, grated ginger, carrots, star anise and salt. Bring to a full boil, then reduce the heat and simmer for 15 minutes.
2. While the broth is cooking, melt the coconut oil in a pan over medium heat. Add the mushrooms and sauté for about 6 minutes, or until tender, stirring frequently. Stir in the tamari and sesame oil and cook over low heat until the sauce thickens and coats the mushrooms, about 1 minute more.
3. Remove from heat.
4. Divide the rice noodles between six bowls, then fill each bowl with the broth.
5. Top each of the bowls with equal parts bean sprouts, a pinch of red pepper flakes, shiitake
6. mushrooms, cilantro, mint, basil and a lime wedge.​

NGREDIENTS

• 1 teaspoon EVOO, or Coconut oil
• 1/3 cup dry quinoa
• 2 cucumbers
• 1 large carrot, peeled
• 1 cup shelled edamame (preferably organic)
• 1/4 cup green onions, sliced plus more for topping
• 3 tablespoons peanut butter
• 1 1/2 tablespoons soy sauce
• 1 tablespoon olive oil
• 1 tablespoon sesame oil
• 1 teaspoon rice wine vinegar
• 1 teaspoon agave nectar
• 1 clove garlic (about 1/2 teaspoon, minced)
• 1/4 teaspoon salt
• Dash of ground black pepper

INSTRUCTIONS

1. In a small saucepan over medium heat, warm oil. Add quinoa; cook for 1 minute. Add 2/3 cup water; bring to a boil, cover, and lower heat to simmer. Cook for 13-15 minutes, until quinoa is cooked and fluffy.
2. Spiralize cucumbers and carrot. Alternatively, you can chop or julienne the vegetables. Place in a large bowl.
3. Add the cooked quinoa, edamame, and green onions to the large bowl. Toss to combine.
4. In a blender or food processor, place 1/4 cup water, peanut butter, soy sauce, olive oil, sesame oil, vinegar, agave, garlic, salt, and pepper. Blend until smooth.
5. Pour as much dressing over the salad as you want; toss to combine. You can also add the dressing as you eat. Store the extra dressing in airtight container in the refrigerator.

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INGREDIENTS

• 2 cups roasted sweet potato, mashed (3-4 medium sweet potatoes)
• 1 15 oz. can black beans, rinsed
• 1/2 cup purple onion, diced
• 2 cups cooked quinoa (~1 cup uncooked)
• 2 tablespoons jalapeño, finely diced
• 1/3 cup roasted/unsalted sunflower seeds
• 1/4 cup + 2 tablespoons oat flour
• 1/4 cup applesauce
• 1 tablespoon ground cumin
• 2 teaspoons garlic powder
• 1/4 teaspoon sea salt
• olive oil

INSTRUCTIONS

1. First, preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray. Then, cut sweet potatoes in half, drizzle with olive oil, poke them with a fork, and stick them in the oven skin-side down for 50-60 minutes.
2. While your sweet potatoes are roasting, mix the rest of the ingredients in a large bowl.
3. Once the sweet potatoes are done, let them cool for about 10 minutes. Then use a spoon to spoon out the flesh. Mash in a bowl. Add 2 cups of mashed sweet potato to your mixture and thoroughly combine.
4. Preheat oven to 375ºF and spray a baking sheet with coconut oil cooking spray.
5. To create burger patties, use a 1/2 cup scoop. Wet your hands to form 1-inch burger patties and place on the pan. Bake at 375ºF for 15 minutes on each side (30 minutes total).
6. When burgers are done baking, heat about a teaspoon of olive oil on a nonstick skillet over low/medium heat.
7. Place patties in the fry pan for 4-5 minutes on each side until golden brown.
8. When burgers are done, add toppings and enjoy!

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Ingredients

• 1 medium butternut squash, cut in half, seeds removed
• 1 sweet onion, peeled and quartered
• 1 head garlic, top quarter cut off to expose the cloves
• 4 tablespoons olive oil
• Salt and freshly ground black pepper
• One 14-ounce can coconut milk
• ½ teaspoon grated nutmeg
• 1 pinch cayenne pepper

Directions
1. Preheat the oven to 375°F. Line a baking sheet with parchment paper and place the squash halves (skin side down) and onion on it. Place the head of garlic on a piece of aluminum foil on the baking sheet.
2. Drizzle 1 tablespoon of the olive oil on each squash half. Drizzle another 1 tablespoon oil over the onion. Pour the remaining 1 tablespoon oil over the head of garlic and then wrap it completely in the foil. Season the squash and onion with salt and pepper. 
3. Transfer the baking sheet to the oven. Roast 25 to 30 minutes, until the squash and onion are very tender. Let cool slightly, then scoop the squash out of the skin and into the bowl of a food processor.
4. Add the onion to the food processor. Squeeze the garlic cloves out of the skin into the food processor. Puree the mixture until relatively smooth.
5. Add the coconut milk and blend until very smooth. Season with the nutmeg and cayenne pepper.
6. Serve this dip warm, with vegetables on the side for dipping.
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