• Ingredients:

  • 1 cup cooked brown rice
  • balsami15 chickpeas, drained and rinsed
  • 2 cups mixed vegetables (bell peppers, broccoli, carrots, snap peas)
  • 2 cloves garlic, minced
  • 2 tablespoons soy sauce (or tamari for a gluten-free option)
  • 1 tablespoon sesame oil
  • 1 teaspoon ginger, grated
  • Red pepper flakes (optional)
  • Salt and pepper to taste
  • Fresh cilantro, chopped, for garnish

  Instructions:

  1. Heat sesame oil in a pan over medium heat. Add minced garlic and grated ginger, and sauté for about 1 minute.
  2. Add mixed vegetables and stir-fry for 3-4 minutes until slightly tender.
  3. Add chickpeas and cook for an additional 2 minutes.
  4. Stir in soy sauce, red pepper flakes (if using), salt, and pepper.
  5. Serve the chickpea and vegetable stir-fry over cooked brown rice.
  6. Garnish with chopped cilantro before enjoying.

• Ingredients:

  • 1 ripe banana
  • 1 cup mixed berries (strawberries, blueberries, raspberries)
  • 1 cup spinach leaves
  • 1 tablespoon chia seeds
  • 1 cup water or coconut water
  • Ice cubes

  Instructions:

  1. Combine all ingredients in a blender.
  2. Blend until smooth and creamy.
  3. Pour into a glass and relish this refreshing smoothie to recharge after your workout.

Ingredients:

• 1 cup cooked quinoa
• 1 cup cooked lentils (canned or pre-cooked)
• 1 cup mixed vegetables (zucchini, bell peppers, cherry tomatoes)
• 2 tablespoons olive oil
• 1 tablespoon vinegar
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Instructions:

1. In a bowl, mix cooked quinoa and lentils.
2. Heat olive oil in a pan over medium heat. Add mixed vegetables and sauté for about 5-7 minutes until tender.
3. Stir in vinegar, dried oregano, salt, and pepper.
4. Combine the sautéed vegetables with the quinoa and lentil mixture.
5. Garnish with chopped fresh parsley before serving.