Harvest Bowls

Ingredients 

  • 1 cup quinoa  
  • 2 cups water 
  • 2 cup Brussel Sprouts  
  • 1 acorn squash  
  • 4 tablespoons dried cherries  
  • 1 can chickpeas  
  • 1 tablespoon Ground cumin  
  • 1 tablespoon garlic  
  • 1 teaspoon cinnamon  
  • Parsley  

Directions  

  1. Begin by washing all ingredients. Preheat oven to 375 degrees.
  2. Slice the acorn squash in half and remove seeds. Add olive oil and brush to coat.  
  3. Add a pinch of salt and pepper and place face up on a baking tray. Bake at 375 degrees for 30-40 minutes.  
  4. Slice Brussel sprouts in half and toss in oil and garlic powder. Add to a baking sheet and back for 30 minutes.
  5. In a slow cooker, large stock pot, or Instapot, add all your quinoa and water. Bring to a boil then reduce to a simmer. Cook for 15-20 minutes.   
  6. Rinse and drain chickpeas and pat dry. Add to a bowl and toss with spices. Transfer to cooking sheet and bake for 15 minutes.
  7. When squash is fork tender and rice is cooked through, remove from heat and scoop out insides into a bowl.  
  8. Plate by filling a bowl with cooked quinoa, squash, brussels and chickpeas. Top with cherries and parsley and serve warm. 

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Pumpkin Cookies

Makes 12  

Ingredients  

  • 1 cup almond flour  
  • 2 flax eggs  
  • 1 tablespoon cinnamon  
  • ½ cup pumpkin puree  

Directions 

  1. Lay out all ingredients and preheat oven to 350 degrees. 
  2. Make a flax egg with 2 tablespoons of flax meal and 6 tablespoons of water and set aside to gel.
  3. Add flax egg and pumpkin together and stir.  
  4. Add in almond flour and cinnamon. Stir to combine. Thin dough with water or plant milk as needed.  
  5. Scoop 2 tablespoon balls onto cookie tray and top with more cinnamon.  
  6. Bake for 15-20 minutes or until golden brown.

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3 Bean Pumpkin Chili

Serves 4 

Ingredients  

  • 1 yellow onion, diced  
  • 1 can kidney beans  
  • 1 can black beans  
  • 1 can pinto beans  
  • 1 can diced tomatoes  
  • 1 cup pumpkin diced  
  • 1 tablespoon, garlic powder
  • 1 tablespoon, chili powder
  • 1 tablespoon, paprika 

Directions  

  1. Begin by laying out and washing all ingredients.  
  2. Dice onion and add to a pot with water or avocado oil and sauté until translucent.  
  3. Add canned beans and tomatoes and bring to a boil.  
  4. De-seed and cube pumpkin. Add to mixture without skin.  
  5. Add seasonings and salt to taste.  
  6. Simmer for 20 minutes or until pumpkin is fork soft.

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Falafel Pita with Veggies

Ingredients  

  • 1 can chickpeas  
  • 1 Parsley  
  • 1 head garlic  
  • Ground Cumin  
  • 1/4 cup cooked quinoa  
  • 4 tablespoons tahini  
  • 1 lemon, juiced  
  • Salt and pepper to taste  
  • Cucumber  
  • Radish  
  • Mixed greens  
  • Whole wheat pita  

Directions 

  1. Wash and lay out all ingredients.
  2. Finely mince garlic, onions, and parsley and add to a bowl with the spices.
  3. Add chickpeas, rinsed and drained, to the bowl as well as the cooked quinoa and ½ of lemon juice.  
  4. Mash together and add salt to taste.  
  5. Scoop into balls and set on baking sheet.  
  6. Preheat oven to 375 degrees and bake for 15-20 minutes or until golden.  
  7. Slice veggies thinly.  
  8. Mix tahini and remaining lemon juice to make sauce. Thin with water.  
  9. Remove falafel from oven and place in pita with veggies, greens, and dressing. Enjoy!

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Sambar

Ingredients  

  • 2 cups red lentils (dal)  
  • 4 cups water 
  • 1 green pepper  
  • 1/2 medium eggplant  
  • 2 medium carrots  
  • 1/2 yellow onion  
  • 4-6 baby potatoes  
  • 2-3 tablespoons Sambar Spice Blend 

Directions 

  1. Wash and lay out all ingredients.  
  2. Dice onions.  
  3. Add 1 tablespoon spice blend with 2 teaspoons oil and onions to a pot.  
  4. Dice carrots, eggplant and pepper. Add to pot when onions are translucent.  
  5. Add dal and water and bring to a boil. 
  6. Add remaining spices and salt to taste 
  7. Cook 20-30 minutes until soft. Option to blend 1/2 for smoother texture.  
  8. Serve warm.

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Citrus and Beet Salad

Serves 2

Ingredients

  • Mixed greens
  • 1 grapefruit
  • 2 oranges
  • 1-2 medium beets, peeled and roasted
  • 1 tablespoon orange zest
  • 2 tablespoons orange juice
  • 2 tablespoons olive oil
  • ¼ cup white wine vinegar

Directions

  1. Wash and lay out all ingredients.
  2. Begin by peeling citrus fruits and removing all the white pith. Slice fruit into round ½ inch thick pieces. Arrange flat on plate.
  3. Next slice roasted and peeled beets into ½ inch think circles and arrange on top of fruit.
  4. Top with mixed greens to add color.
  5. Mix zest, juice, vinegar, and oil to combine for a dressing. Drizzle on fruit and beets and serve.

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Marinated Mushrooms and Beans

Serves 2

Ingredients

  • 1 carton of cremini mushrooms
  • 1 can butter beans, rinsed
  • ½ bunch parsley, chopped
  • 2-4 sprigs fresh rosemary
  • 2 roasted red peppers
  • ½ red onion
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • ¼ cup white whine vinegar

Directions

  1. Wash and lay out all ingredients.
  2. Rinse and drain beans and add to a bowl.
  3. Dice onion and red peppers and add to mix.
  4. Mince herbs and garlic and add with salt and pepper.
  5. Finally quarter mushrooms and add to bowl and combine.
  6. Top with oil and vinegar and let sit for 1 hour or more.
  7. Serve with whole grain bread or store for up to one week.

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Wild Rice and Lentil Stuffed Acorn Squash

Serves 2

Ingredients

  • 1.5 cups of a wild rice and brown rice blend
  • 1 carton of cremini mushrooms
  • 3 cups vegetable broth
  • 2 tablespoons soy sauce  
  • 3 cloves of garlic
  • 1 yellow onion
  • 3 medium celery stalks
  • 2 bell peppers
  • 1 cup brown lentils
  • 1 acorn squash
  • 2 tablespoons olive oil
  • Salt to taste

Directions

  1. Begin by washing all ingredients. Preheat oven to 375 degrees.  
  2. Slice the acorn squash in half and remove seeds. Brush the acorn squash with olive oil to coat.
  3. Add a pinch of salt and pepper to the squash and place face up on a baking tray. Bake at 375 degrees for 30-40 minutes.
  4. Mice garlic and dice onion. Set aside and let sit for 15 minutes.
  5. Dice celery and peppers and slice mushrooms. Set aside.
  6. Rinse rice and lentils. Set aside.
  7. In a slow cooker, large stock pot, or Instant Pot, add garlic, onion, celery, peppers, mushrooms, rice and lentils. Add in remaining seasonings. Mix well and cook for 2 hours (slow cooker), 1 hour (large stock pot), or 30 minutes (Instant Pot) respectively.
  8. When the acorn squash is fork tender and rice is cooked through, plate by filling the center of the squash with ¾ cup of the rice and vegetable mixture.

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Sesame Garlic Tofu

Serves 4

Ingredients

  • 1 block extra firm tofu
  • 1 tablespoon soy sauce
  • 1 teaspoon ginger
  • 1 teaspoon garlic powder
  • 1 teaspoon maple syrup
  • 2 teaspoons sesame seeds

Directions

  1. Preheat oven to 350 degrees.
  2. To drain extra water out of the tofu, wrap it in a cloth or paper towel and place on a cutting board. Put a plate on top of the tofu and weigh it down with a can. Press down on the plate for 10 minutes.
  3. Remove the weight and cloth/paper towel. Slice the tofu into 2 inch cubes.
  4. In a bowl, add the soy sauce, ginger, garlic powder, maple syrup, and sesame seeds. Mix together to make the marinade.
  5. Submerge the tofu cubes in the marinade and let sit for at least 10 minutes.
  6. Place cubes on skewers and lay on a cookie sheet.
  7. Bake for 15 minutes. Serve immediately.

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Thai Coconut Curry

Serves 4

Ingredients

  • 1.5 cups chopped green cabbage
  • 1 cup chopped egg plant
  • 2 cloves chopped garlic
  • 1 bell pepper, chopped
  • 1 – 16 ounce can chickpeas, drained
  • 1 – 13 ounce can lite coconut milk
  • 1 cup vegetable broth
  • 4 tablespoons cilantro (optional)
  • 1 lime (optional)

Directions

  1. Wash and lay out all ingredients.
  2. Dice the garlic and set on the cutting board for 10 minutes.
  3. Dice the bell pepper and eggplant into 1 inch cubes.
  4. Slice the cabbage into 1 inch pieces.
  5. Add all the vegetables to the pot and sauté in a bit of broth.
  6. Add the chickpeas, drained and rinsed.
  7. Finally, add the coconut milk and broth with the curry paste.
  8. Bring to a boil, then simmer for 20 minutes.
  9. Serve over brown rice or soba noodles.

Chef’s Tip: Add a lime wedge and cilantro as a garnish when serving to help brighten the dish. Other garnish options include ginger and lemongrass.

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Our Lifestyle Medicine team is here to support you on your journey to better health. Connect with one of our Board-Certified Lifestyle Medicine Specialists today.