Two Plant-Based Meals to Make this Week
This guest blog post is written by OnPoint Nutrition, a team of Registered Dietitians and Nutritionist who specialize in one-on-one virtual nutrition counseling.
With the New Year, a ton of us are focused on incorporating more plant based options into our day to day. I thought these two recipes would be perfect. to make as part of a healthy meal plan. It’s all about seasonings and simplicity!
Sweet N Spicy Stir Fry
Makes 3 large servings
2 cups green beans
3-4 cups Trader Joes cruciferous crunch blend
1 bag beyond meat chicken strips (or 8 oz grilled chicken)
1 tbsp soy sauce
1 tsp sesame oil
1/2-1 tsp sriracha
1 tbsp honey
1/2 lime, juiced
Salt + pepper, to taste
1 1/2 cups steamed edamame
1 tbsp sunflower seeds
Sauté greens beans in a bit of olive oil in a wok or large frying pan. In a small bowl, whisk together honey, soy sauce, sriracha, lime juice & sesame oil, add to veggies.
Stir in Beyond Meat chicken strips and cruciferous crunch mix.
Season with salt & pepper, to taste.
Remove from heat once chicken is heated through. Mix in edamame. Top with sunflower seeds and serve.
Instant Pot Chana Masala
Makes 4, 1 C servings
2 cans chickpeas, drained and rinsed
1/4 cup water
2 cups indian simmer sauce
3 cups frozen cauliflower
1/2 lemon, juiced
2 tbsp fresh cilantro, chopped
steamed brown rice and/or naan for serving
Add chickpeas, simmer sauce, cauliflower and water to instant Pot and stir well.
Secure lid, set pressure release to sealing. Select bean/chili setting, set cook time to 3 min at high pressure.
After 3 min, move pressure release to venting. Once pot is open, stir in lemon juice and cilantro.