#vitaminpacked

This refreshing and nutritious quinoa salad is packed with protein, fiber, and vitamins. The lemon-tahini dressing adds a zesty flavor, making it a perfect dish for a healthy plant-based meal.

Ingredients: 1 cup quinoa, rinsed. 2 cups water. 1 can 15 oz chickpeas, drained and rinsed. 1 cucumber, diced. 1 bell pepper, diced. 1 cup cherry tomatoes, halved. 1/4 cup red onion, finely chopped. 1/4 cup fresh parsley, chopped. 1/4 cup fresh mint, chopped. 1/4 cup lemon juice. 2 tablespoons tahini. 2 tablespoons olive oil. 1 clove garlic, minced. Salt and pepper to taste.

Instructions: In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until quinoa is cooked and water is absorbed. In a large bowl, combine cooked quinoa, chickpeas, cucumber, bell pepper, cherry tomatoes, red onion, parsley, and mint. In a small bowl, whisk together lemon juice, tahini, olive oil, garlic, salt, and pepper to make the dressing. Pour the dressing over the salad and toss to coat evenly. Serve immediately or refrigerate for later. Enjoy!

Prep Time: 15 minutes

Cook Time: 20 minutes

This nutritious smoothie is a perfect way to curb your junk food cravings when you're on the go. Packed with vitamins, fiber, and antioxidants, it will keep you satisfied and energized.

Ingredients: 1 ripe banana. 1 cup frozen mixed berries. 1/2 cup low-fat yogurt. 1/2 cup almond milk. 1 tablespoon honey. 1 tablespoon chia seeds. 1/2 teaspoon vanilla extract.

Instructions: Peel and slice the banana. Combine the banana, frozen mixed berries, low-fat yogurt, almond milk, honey, chia seeds, and vanilla extract in a blender. Blend until smooth and creamy. Pour the smoothie into a portable, reusable container. Grab and enjoy your healthy on-the-go smoothie when hunger strikes!

Prep Time: 5 minutes

Cook Time: 0 minutes

This Success Boost Smoothie is packed with nutrients to help you stay energized and focused throughout the day. The combination of banana, blueberries, and spinach provides essential vitamins and antioxidants, while the Greek yogurt adds a creamy texture and protein. Chia seeds offer an extra boost of omega-3 fatty acids and fiber for sustained energy. Start your day with this delicious smoothie to keep having success over and over.

Ingredients: 1 ripe banana. 1/2 cup frozen blueberries. 1/2 cup Greek yogurt. 1/2 cup spinach leaves. 1 tablespoon honey. 1/2 cup almond milk. 1 teaspoon chia seeds. Ice cubes optional.

Instructions: Put the ripe banana in a blender after peeling it. Greet the blender with the Greek yogurt, spinach leaves, and honey. Adding the almond milk will help it blend. Add the chia seeds to the mix to make it healthier. Add some ice cubes if you'd like your smoothie to be colder. Mix everything together until it's smooth and creamy. Put the smoothie in a glass and savor it!

Prep Time: 5 minutes

Cook Time: 0 minutes

This gluten-free roasted vegetable power bowl is a tasty and healthy meal that is full of fiber, vitamins, and flavor. For a healthy lunch or dinner, this is a great choice!

Ingredients: 2 cups of mixed vegetables e.g., carrots, broccoli, bell peppers. 2 tablespoons olive oil. 1 teaspoon garlic powder. 1 teaspoon onion powder. Salt and pepper to taste. 1 cup cooked quinoa. 1 cup cooked chickpeas. 2 cups baby spinach leaves. 1/4 cup hummus. 1/4 cup sliced almonds. 2 tablespoons lemon juice. 2 tablespoons balsamic vinegar.

Instructions: Turn on your oven and heat it up to 425F 220C. Add the mixed vegetables to a bowl and add the olive oil, garlic powder, onion powder, salt, and pepper. Toss the vegetables until they are well covered. Place the seasoned vegetables in a single layer on a baking sheet. Roast for 20 to 25 minutes, stirring them once, or until they are soft and slightly crispy. Put together your bowls while the vegetables are roasting. Put cooked quinoa on the bottom of the dish and add chickpeas and baby spinach leaves on top. After the vegetables are done roasting, put them in the bowls too. Cover each bowl with hummus and top with sliced almonds. To make a dressing, mix lemon juice and balsamic vinegar in a small bowl with a whisk. Put some of the dressing on top of each power bowl. Enjoy your gluten-free roasted vegetable power bowl right away!

Prep Time: 15 minutes

Cook Time: 25 minutes

Brain Food Smoothie is full of healthy nutrients that will help your brain work better. You can fuel your mind and body with this tasty food that is full of antioxidants, vitamins, and omega-3 fatty acids.

Ingredients: 1 cup blueberries. 1/2 cup spinach. 1/2 cup kale. 1/2 cup broccoli florets. 1/4 cup walnuts. 1 tablespoon chia seeds. 1 tablespoon flax seeds. 1/2 banana. 1 cup almond milk. 1 tablespoon honey optional. Ice cubes optional.

Instructions: Wash all the fruits and vegetables thoroughly. In a blender, add the blueberries, spinach, kale, broccoli florets, walnuts, chia seeds, flax seeds, and banana. Pour in the almond milk and add honey if desired for sweetness. Add a handful of ice cubes if you prefer a colder smoothie. Blend everything until smooth and creamy. Pour the Brain Food Smoothie into a glass and enjoy immediately!

Prep Time: 10 minutes

Cook Time: 0 minutes

Not only does this Healthy Tie Dye Fruit Smoothie look great, but it's also full of fiber, vitamins, and minerals from the different fruits and spinach. It tastes great and is good for you. Eat it to start the day or refuel after a workout.

Ingredients: 1/2 cup frozen strawberries. 1/2 cup frozen blueberries. 1/2 cup frozen pineapple chunks. 1 ripe banana. 1 cup spinach leaves. 1 cup unsweetened almond milk. 1 tablespoon chia seeds. 1 tablespoon maple syrup optional. Ice cubes optional.

Instructions: In a blender, combine frozen strawberries with 1/3 cup almond milk. Blend until smooth and pour into a glass. Rinse the blender and then combine frozen blueberries with 1/3 cup almond milk. Blend until smooth and pour into the glass, gently layering it over the strawberry mixture. Rinse the blender again and combine frozen pineapple chunks with 1/3 cup almond milk. Blend until smooth and pour into the glass, layering it over the blueberry mixture. In the same blender, blend together the ripe banana, spinach leaves, chia seeds, and remaining almond milk until smooth. If desired, sweeten with maple syrup to taste and add ice cubes for a colder consistency. Pour the green mixture on top of the layered fruit smoothie, creating a tie-dye effect. Gently stir with a straw or spoon to swirl the colors together before enjoying. Serve immediately and enjoy your vibrant and nutritious tie-dye fruit smoothie!

Prep Time: 10 minutes

Cook Time: 0 minutes

This Sweet Potato Kale Quinoa Skillet is a delicious and nutritious meal that's perfect for a keto diet. Packed with fiber, vitamins, and minerals, it's a satisfying dish that's easy to make and bursting with flavor.

Ingredients: 1 cup quinoa, cooked. 2 medium sweet potatoes, diced. 2 cups kale, chopped. 4 cloves garlic, minced. 2 tablespoons olive oil. Salt and pepper to taste. Optional: red pepper flakes, to taste.

Instructions: Heat olive oil in a large skillet over medium heat. Add minced garlic and saut until fragrant, about 1-2 minutes. Add diced sweet potatoes to the skillet and cook until tender, stirring occasionally, about 10-12 minutes. Once sweet potatoes are tender, add chopped kale to the skillet and cook until wilted, about 3-4 minutes. Stir in cooked quinoa and mix well to combine. Season with salt, pepper, and red pepper flakes if desired. Cook for an additional 2-3 minutes, allowing flavors to meld together. Serve hot and enjoy!

Prep Time: 10 minutes

Cook Time: 20 minutes

This vegan kale salad with kumquats and tahini dressing is great for the summer because it is cool and filling. When you mix healthy kale, sour kumquats, and creamy tahini dressing, you get a flavor explosion that will make you want more. It's simple to make and full of healthy things like vitamins, minerals, and antioxidants.

Ingredients: 1 bunch kale, stems removed and leaves torn into bite-sized pieces. 6-8 kumquats, thinly sliced. 1/4 cup tahini. 2 tablespoons lemon juice. 2 tablespoons water. 1 clove garlic, minced. 1 tablespoon maple syrup or agave nectar. Salt and pepper to taste. 2 tablespoons sesame seeds, for garnish.

Instructions: In a large bowl, massage the torn kale leaves with a pinch of salt for a few minutes until they begin to soften and wilt. Add the sliced kumquats to the bowl with the kale. In a small bowl, whisk together tahini, lemon juice, water, minced garlic, maple syrup, salt, and pepper until smooth and creamy. Pour the tahini dressing over the kale and kumquats. Toss until everything is well coated. Sprinkle sesame seeds on top for garnish before serving.

Prep Time: 15 minutes

Cook Time: 0 minutes