Congratulations to the Winner of Our Contest – Kristie Wasnesky! Quinoa Stuffed Acorn Squash

Thank you to all the participants for submitting your healthy recipes.  We had a great time going through each recipe.  Choosing a winner was a difficult task! But we are confident that we made the right choice and we hope you agree.  Check back frequently for future contests for your chance to win!

Kristie has kindly requested that we donate the $25 dollars to Whiz Kids charity instead of receiving the Whole Foods Gift Card.

Thank you Kristie!

Here is Her Recipe and Photograph:

Ingredients

• 3 acorn squash
• 10 baby carrots, chopped finely
• 2 celery stalks, chopped finely
• 1 apple, chopped finely
• 1 small red onion, chopped finely
• 1/2 can black beans
• 1 cup cooked Quinoa, made according to package directions
• 2 1/2 tsp cumin
• 1/2 tbsp garlic grape seed oil
• 6 tbsp vegetable broth (optional)
• sea salt and pepper to taste

Directions

1. Preheat oven to 350*
2. Cut squash in half lengthwise and scoop out seeds. Place cut side down in dish and bake for 30 minutes.
3. Heat oil in a pan and saute carrots, celery, apple and onion about 5 minutes. Add cooked Quinoa, cumin and beans. Saute about 1 minute more. At this point mine looked a little dry so I added 6 Tbsp. of vegetable stock to moisten.
4. Add mixture to cooked squash

Kale and Sweet Potato Soup

Ingredients

• 1 tsp coconut oil
• 1 cup chopped sweet onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 2 cloves garlic minced
• sea salt and black pepper to taste
• 4 cups vegetable broth
• 6 cups peeled, cubed sweet potatoes
• 4 cups chopped kale

Directions

• In large saucepan, heat oil over medium high heat
• Add onion, garlic, celery and carrot, salt and pepper
• Cook until tender, about 5 minutes
• Pour in broth and bring to boil
• Add sweet potato and reduce heat to maintain a simmer
• Cover and cook until sweet potatoes are tender and crisp, about 10 minutes
• Stir in kale and cook 10 minutes more
• Use a hand blender to blend the soup until smooth
• Serve warm

Serves: 4-6

Cook Time and Prep Time: 50 min

Lentil Chili

Ingredients

• 8 cups low-sodium vegetable broth, divided
• 1 medium yellow onion, chopped
• 1 large red bell pepper, chopped
• 2 large carrots finely diced
• 5 cloves garlic, finely chopped
• 1/4 tsp tumeric
• 1/2 tsp ground cumin
• 1 teaspoons chili powder
• 1 (16-ounce) package brown lentils (about 2 1/4 cups lentils)
• 2 (15-ounce) cans diced tomatoes
• 1/4 cup chopped cilantro
• sea salt and black pepper to taste

Directions

• Bring 3/4 cup broth to a simmer in a large pot over medium-high heat
• Add onion, carrots, and garlic and cook about 8 minutes or until onion is translucent
• Then add bell pepper until it is slightly tender
• Stir in chili powder, cumin, and tumeric and cook 1 minute, stirring constantly
• Add lentils, tomatoes and remaining 7 1/4 cups broth
• Bring to a boil, reduce heat to medium-low and simmer, partially covered, 30 minutes or until lentils are almost tender
• Add sea salt and black pepper to taste
• Uncover and cook 10 minutes longer
• Stir in cilantro and serve

Serves 8

Cook Time and Prep Time: 60 min

recipe courtesy of wholefoods.com with adjustments made by me!

Tempeh and Sweet Potato Curry

 

Ingredients

• 1 cup long-grain brown rice
• 2 cups water
• 1 (8-ounce) package tempeh
• 1 & 1/2 cups low-sodium vegetable broth
• 1 yellow onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp freshly grated ginger
• 1 tbsp ground curry powder
• 2 tsp ground cumin
• 1/2 tsp tumeric
• 1/2 green jalapeno minced
• 1 (13.5-ounce) can light coconut milk
• 1 large sweet potato, peeled and cut into 1/2-inch chunks
• 1/2 pound green beans, trimmed at ends and cut into 1-inch pieces
• 1/4 cup chopped cilantro, chopped
• sea salt to taste

 

Method

• Bring rice and water to a boil in a medium saucepan. Reduce heat to low, cover pot and simmer until liquid is completely absorbed and rice is just tender \
• Meanwhile, arrange steamer basket in a pot. Add enough water just to reach bottom of basket. Bring to a boil. Cut tempeh in half and place in the steamer basket. Reduce heat to medium low, cover and steam about 15 minutes or until tender. Remove tempeh and set aside until cool enough to handle. Cut tempeh into 1/2-inch cubes.
• Bring 1/2 cup broth to a simmer in a large deep skillet over medium-high heat
• Add onion, garlic and ginger and cook 5 minutes or until onion is translucent and tender, stirring occasionally
• Stir in curry poweder, tumeric, cumin and minced jalapeno cook for 1 minute
• Add coconut milk, potatoes, tempeh and remaining 1 cup broth, bring to a boil.
• Reduce heat to medium low, cover and cook 10 minutes.
• Stir in green beans and return to a simmer, uncovered.
• Cook about 5 minutes longer or until potatoes and green beans are tender
• Stir in 3 tablespoons cilantro and salt.
• To serve, spoon curry over rice and garnish with remaining 1 tablespoon cilantro

Serves 4- 6

Cook time and prep time:

Spicy Black Bean Soup

Ingredients

• 1 – 15 oz can black beans
• 1 – 15 oz can yellow corn
• 1 – 15 oz can diced tomatoes
• 1 zucchini diced
• 4 cloves garlic
• 1 onion diced
• 1 cup collard greens or kale chopped
• 4 cups vegetable broth
• 1 tsp taco seasoning
• 1/2 tsp red chili powder
• 1/2 tsp ground cumin
• 1/2 green jalapeno minced
• 1/4 cup pumpkin seeds or sunflower seeds
• 1/2 cup chopped cilantro
• sea salt and black pepper to taste
• 1 tsp coconut oil

Directions

• In a large stock pot heat coconut oil and saute onions until translucent
• Add garlic and zucchini
• Add vegetable broth, black beans, corn and diced tomatoes and bring to boil
• Add red chili powder, ground cumin, taco seasoning, jalapeno, sea salt and black pepper
• Reduce heat to simmer, add collard greens or kale, pumpkin seeds or sunflower seeds and simmer for 15 minutes
• Turn stove off and add chopped cilantro
• Serve and Enjoy!