But first, I wanted to report back on all the HHLL recipes I’ve made since:
Yes, I made a couple more versions of Lindsay’s 300-calorie Oatmeal (tip: these recipes are included in the Amazon Preview).
I made the Raspberry Creme Oatmeal into a parfait along with a batch of HH’s Tofu “Yogurt”, and I also made the Banana Bread Oatmeal.
Both were easy and delicious, though neither of them could top my beloved Blueberry Muffin Oatmeal that I previously gushed about.
I also made the Pumpkin Spice Latte recipe. To clarify – this latte is flavored with Pumpkin-Pie Spice – not Pumpkin. Mike and I both really enjoyed sipping mugs of this on a leisurely Saturday morning and I would definitely make this concoction again. Next time I might drink it a little faster though, since the Pie Spice had really started to settle at the bottom by the time I finished my mug.
For lunches one week, I made a HUGE batch of the Chipotle Sweet Potato Salad.
Not only was this recipe SO DELICIOUS, the basic recipe only requires FOUR ingredients!
One of the ingredients is “Vegan Mayo or Plain Vegan Yogurt” – I used Reduced Fat Vegenaise, a staple in my house, for that piece.
In order to make it a meal, Lindsay suggests a few additions including Black Beans and Cumin.
I took mine even further, also adding some Frozen Corn, Celery, and Red Bell Pepper.
I truly looked forward to diving into this Fully Loaded Version for lunch each day for the entire week. To properly test the recipe, though, I figured I ought to taste it Plain and with some of Lindsay’s suggested additions as well. All 3 versions were stellar. In fact, I was surprised at how truly scrumptious even the basic 4-ingredient version is.
For dinner one work-night, Mike whipped up a batch of the Pumpkin Chili, which was surprisingly easy and made with ingredients we always have on hand (Onions, Garlic, spices & canned goods).
Lastly, in an effort to clean out my fridge prior to vacation, this week I made the Leftovers Pot Pie. Like the Pumpkin Chili, I didn’t need to purchase a single ingredient to make this recipe – I already had everything on hand.
The recipe calls for your choice of leftover vegetables and beans. I used fresh potatoes, onions, and carrots that we had on hand, in addition to a can of white beans, and frozen green beans & corn.
This recipe was a huge hit in our house – it was surprisingly easy to put together, and I especially loved the Sage Gravy sauce, which Mike said tasted like Thanksgiving. The only suggestion I have for this recipe is to serve it with a bottle of Soy Sauce on the table. Seriously. Stirring a spoonful of Soy Sauce into each of our bowls gave this dish even more depth.
If those recipes have you intrigued, you’ll be happy to hear that I’m giving away TWO! copies of Happy Herbivore Light & Lean. As a participant in the Blogger Book Tour, the Publisher BenBella Books provided me with a review copy & a giveaway copy. Since I had already purchased my own pre-ordered copy, I’m giving away both copies provided to my by the Publisher!
Use the Rafflecopter form below to enter.a Rafflecopter giveaway
Lastly, as a participant of the Blog Tour, I was given permission to share one of the book’s recipes with my readers. Remember the Caribbean Bowl I previously reviewed?
The simple combination of Quinoa, Kale, Black Beans, and Pineapple was fantastic, fresh, and energizing. The recipe calls for Pineapple Salsa (Trader Joe’s makes a great one), but if you don’t have that, I imagine your favorite Salsa would work well. I was running low on Pineapple Salsa and so I also used some Raspberry Chipotle Salsa and couldn’t tell the difference!
Soy-free, Gluten-free, Quick, Budget, Single Serving
I love the pairing of black beans and pineapple! Inspired by the Caribbean Chili (in full cookbook), now you have a Caribbean Bowl too! Avocado and guacamole also make a nice addition.
- 2 c kale, chopped
- ½ c cooked quinoa
- ½ c black beans
- ½ c pineapple salsa
- ½ c diced or crushed pineapple
- 2 green onions, sliced
Line a pot with a thin layer of water, bring to a boil, add kale, and cover for about a minute (the kale will turn bright green). Give it a stir so all of the kale is bright green and softer, then drain. Mix in quinoa and/or beans to warm it up a bit, if desired. (I like to serve this with everything warm except the salsa, pineapple, and green onion, which are chilled.) Transfer to a bowl and toss with salsa, pineapple, and green onions, leaving a few onion pieces for garnish. You can also drizzle hot sauce on top if desired.
Make it a Wrap: Divide ingredients (skipping quinoa and using spinach instead of kale) into two wraps, for approximately 196 calories each.
Calories . . . . . . . . . . . . . . 347
Fat. . . . . . . . . . . . . . . . . . . 3.9g
Carbs . . . . . . . . . . . . . . .65.6g
Fiber. . . . . . . . . . . . . . . . 12.6g
Sugars. . . . . . . . . . . . . . . .8.3g
Protein. . . . . . . . . . . . . . 16.7g
WW Points. . . . . . . . . . . . . . 9
I’d love to hear from you!
What’s your favorite way to include extra fruits & veggies in your meals?
What’s your favorite “Bowl” combination or recipe?
Note: This post contains Affiliate Links, however it is not a paid post and all opinions are my own.