MEDI PASTA SALAD
Ingredients:
3 cups (dry) chickpea pasta
1 pint cherry tomatoes, halves
1/2 red onion, diced
7.5oz jar artichoke hearts
3 Tbsp peperoncini
1 can chickpeas, roasted
3 large handfuls arugula (or a 5oz container)
herby hot honey dressing (see below)
choice of extra protein when serving (ex: shrimp)
salt, pepper, chili flakes, paprika to taste
PARSLEY HOT HONEY DRESSING
Ingredients:
2 lemons’ juice
2 Tb olive oil
3 tsp hot honey
2 tsp apple cider vinegar
chopped fresh parsley, to your liking
Boil pasta, set aside to cool.
Bake chickpeas w/ olive oil, salt, paprika at 400 for 25 min
Chop all salad ingredients and mix the dressing
Toss everything together!
VEGGIE FRITTATA
Ingredients:
12 eggs, scrambled
1 bell pepper, diced
2 green onion, diced
salt, pepper, chili flakes
Primal Palate breakfast blend
olive oil
any other desired veggies
Preheat oven to 375, add egg mixture with veggies to a square or round baking dish.
Bake for 35-40 min. Dont worry if the sides are raised, when it cools, theyll come back down.
Cut into 4 rectangles for 3 egg servings or 6 rectangles for 2 egg servings.
CHICK-UN SALAD
Ingredients:
1 can chickpeas
1 Tb avocado oil mayo
1 tsp Dijon mustard
1 tsp dried tarragon (key!!)
juice of 1 lemon
drizzle of olive oil
salt + pepper
1 stalk celery, chopped
Smash all ingredients together!
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