Recipes
May 28, 2020
Beet Quinoa Nourish Bowl (v, gf)
Ingredients: Beets + beet greens Onion Your choice of nut Quinoa Directions & How to cook beets: 1. Add ¼ cup of rinsed quinoa and ½ cup of water to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for 20 minutes or until fluffy….
May 13, 2020
Bok Choy Black Bean Rice Nourish Bowl (v, gf)
Ingredients Bok choy Canned coconut milk, 14-ounce Onion Black beans, canned Rice Directions: 1. Add ½ cup of rice and 1 cup of coconut milk to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 15 minutes. 2. Rinse the bok choy. Separate…
May 6, 2020
No-Cook Chard Wraps (gf)
Ingredients Rice Rainbow chard Lemon (juice) Radish + radish greens Salmon (or beans), canned Oregano (optional) Directions: 1. Add ¼ cup of rice and ½ cup of water to a pot over high heat. Cover with a lid. Leave until it boils, then turn to low heat. Cook for about 20 minutes. 2. Rinse the…
May 1, 2020
One-Pot Chicken and Rice Soup (gf)
Ingredients* Chicken (or beans), canned Green beans, canned Onion and/or garlic Carrots, canned Rice Chicken (or vegetable) broth *you can add whatever vegetables you have on hand Directions: 1. Add ½ cup of rice and 1 cup of broth to a pot over high heat. Cover with a lid. Leave until it boils, then turn…
April 23, 2020
Oats Three Ways
Ingredients Oats Onion Your choice of milk Applesauce Your choice of nut Your choice of nut butter Flax seed Chia seed Tuna Applesauce Oatmeal Bars (bake) Directions: 1. Preheat the oven to 350 degrees F. 2. Combine 1 tablespoon of ground flax seed with 2 tablespoons of water in a small bowl. Let sit for…
April 15, 2020
Hearty Chickpea Stew (v, gf)
Ingredients Onion Canned tomatoes, 14-ounce Canned coconut milk, 14-ounce Peanut butter (or your choice of nut butter) Chickpeas/Garbanzo beans, dried/canned Kale Rice How to cook dried chickpeas: 1. Rinse the chickpeas. Completely cover the dried chickpeas with cold water in a bowl. 2. Soak overnight or for at least 12 hours. 3. Drain the chickpeas….
January 28, 2020
Garlic Rosemary Roasted Potato
1 potato (1 point) 2 cloves garlic (1 point, whole clove will last multiple uses) 1tsp rosemary (FREE from Bean Basket) 2 tablespoons olive oil (oil is occasionally stocked at UW Food Pantry, otherwise, coconut oil, canola oil, butter will work as well) Preheat oven to 375F. Wash the potato and cut into one-inch…
Coconut Black Bean Soup
Create an easy and hearty soup using items found in the UW Food Pantry by following this recipe! 2, 15 oz cans of black bean (1 point) 1, 13.5 fl oz can Chaokoh coconut milk (1.5 points) 1, 14.5 oz diced tomatoes (1 point) 1 cup vegetable broth (1.5 points, will last multiple uses) 1…
