 I don't know why, but for about a week or so, I've just had CHICKPEA SALAD on the mind. But what's weird is I've never had or made a chickpea salad before! So I put my really simple thinking cap on, grabbed some foods and spices, and combined. And it worked oh so good :) Ingredients: -1/2 cup uncooked quinoa -1 cup chicken or vegetable broth -1 can chickpeas -1 cup spinach -1 can diced tomatoes with chiles -1/3 cup feta cheese -1 tsp oregano -1 tsp paprika -1/2 tsp garlic powder -1/4 tsp red pepper -1/4 tsp seasalt
Step 1: Cook quinoa in chicken broth according to instructions. Step 2: Once cooked, add spinach. Cook until it wilts. Step 3: Add in remaining ingredients. Mix. Step 4: ENJOY! Yep, it was THAT easy! I actually added more red pepper than I put in this recipe, and it was SPICY! So if you like spice, do 1/2 tsp instead! This recipe makes 3 servings: 1 cup each For you 21 Day Fixers: Fill 1 green container for a serving. 2 yellow 1/2 green 1/4 blue  
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 Lasagna is delicious. Period. But...not always the healthiest option. Let me really preface this recipe by saying this is NOT even close to traditional lasagna. Like really, not even close. But it is delicious. Just have an open mind :) I made this recipe with zucchini noodles (aka gluten free) BUT you can also use whole wheat lasagna noodles to make it a little more solid! Also, DON'T make this recipe when you're strapped for time :) Ingredients: -4 cups butternut squash puree (1 whole butternut squash cooked down and blended/processed) -4 zucchini's, sliced into noodles OR 20 oz whole wheat lasagna noodles, cooked -2.25 cups ricotta cheese -2.5 cups mozzarella cheese -2 cups cooked spinach -1 cup milk -1 teaspoon salt -1/2 teaspoon nutmeg -4 garlic cloves, minced -pepper, to taste -Italian seasoning -Paprika -Basil Presteps: 1. Make butternut squash puree. 2. Slice zucchini into lasagna noodles. Sprinkle with salt for 10 minutes to release some of the water. Pat dry. Option to grill zucchini before using as noodles. **OR COOK LASAGNA NOODLES**
Step 1: Preheat oven to 375 degrees. Mix spinach, 1 1/4 cups ricotta cheese, 1 cup mozzarella cheese, 1/2 tsp salt and pepper. Set aside. Step 2: Mix butternut squash puree, 1.5 cups ricotta cheese, milk, 1/2 tsp salt and nutmeg. Set aside.
Step 3: Grease lasagna dish lightly with spray. Spread 1/3 of butternut squash filling on the bottom of the dish. Sprinkle lightly with mozzarella cheese. Top with cooked zucchini noodles. Spread half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with cooked zucchini noodles. Spread 1/3 of butternut squash filling. Sprinkle lightly with Mozzarella cheese. Top with cooked zucchini noodles. Spread the remaining half of spinach filling over the noodles. Top lightly with Mozzarella cheese. Top with the last of the cooked zucchini noodles. Spread the last of the butternut squash filling over the noodles. Sprinkle with remaining mozzarella cheese. Generously sprinkle the cheese with Italian seasoning, paprika, basil. Step 4: Cover the baking dish with foil and bake for 30 min. Step 5: Remove foil and bake additional 10 minutes. Let sit for 10-15 minutes before serving. Step 6: Enjoy! This was absolutely delicious, but like I said, NOTHING like traditional lasagna. In hindsight, I might make this with regular whole wheat noodles instead, because this wasn't extremely solid the first day I ate it. HOWEVER, over the course of the following days, it solidified more. The final photo was actually taken 3 days AFTER I initially made it. But, for the sake of it being gluten free, I think it was a win of a recipe! Makes 12 servings 21 Day Fix equivalents: 1 square = 1 green, 3/4 blue, 1/4 red   |
Angel MiddaghJust a 29 year old fitness loving, simple food eating, guitar playing, wine drinking, #MomBoss of 2. Inspiring the shit out of other women to BE MORE. ✌️ 
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