Recipe: Cauliflower Gnocchi with Beans and Sage Butter

😋 This recipe is packed with plant-based deliciousness.

Even though it’s a lower-carb version of traditional gnocchi, it still falls into the “hearty” category.

TIP: Make extra and have the leftovers for lunch.

Makes 4 servings.

Ingredients:

• 2 Tbsp grass-fed butter

• 2 Tbsp olive oil 

• 1 12 oz (340 g) bag frozen cauliflower gnocchi

• 1 15 oz (425 g) can white beans, rinsed

• 1 Tbsp dried sage

• 1 Tbsp water

• Sea salt & freshly ground black pepper to taste

• 4 big handfuls baby spinach

Directions:

1. Heat the butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.

2. Stir in the beans, sage, and water. Cover and let simmer until the gnocchi are tender and the beans are heated through, about 5 minutes. Season with salt and pepper. 

3. Place 1 big handful of baby spinach leaves on each of the 4 plates. Serve the gnocchi over the spinach. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by luchezar from Getty Images Signature 

Recipe: Easy Black Beans and Rice

👩‍🍳 This recipe might become one of your staple go-to's because it’s fast, easy, and nutritious.

You can easily whip up a batch on meal prep day and keep it in the fridge to serve as your starch/carb with chicken, fish, or steak. 

It also works great as a salad topper or the base for a plant-based meal.

Makes 6 servings.

Ingredients:

• 1 cup (185 g) long-grain brown rice 

• 2 cups (480 ml) low-sodium vegetable broth 

• 1 Tbsp olive oil 

• 1 small yellow onion, finely chopped 

• 2 garlic cloves, minced 

• 1 15-oz (425 g) can black beans, rinsed and drained 

• 1 tsp cumin 

• Sea salt and pepper to taste

Directions:

1. In a medium pot over medium heat, bring the rice and broth to a boil. Reduce heat to low, cover, and simmer for about 45 minutes, until the liquid is absorbed and the rice is tender. Set aside.

2. Heat the olive oil in a medium skillet over medium heat. Add the onion and cook until it becomes translucent, 3-5 minutes. Add the garlic and cook, stirring frequently, for 30 seconds.

3. Add the beans and rice and cook, stirring frequently, until heated through, about 4-5 minutes. Stir in the cumin and salt & pepper to taste. 

4. Serve warm or keep in the refrigerator. Enjoy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by WS Studio from Getty Images 

Recipe: Beans and Spinach

💪This hearty recipe takes just a few minutes to throw together and is PACKED with fiber and plant-based protein.  

Serve it as-is, or make a heartier meal by spooning it over sweet potatoes, rice, or quinoa.

Makes 4 servings.

Ingredients:

• 1 Tbsp olive oil

• 2 garlic cloves, minced

• 1 x 15 oz (425 g) can of crushed tomatoes

• 1 tsp dried basil

• 1-2 pinches of sea salt

• 2 x 15 oz (425 g) cannellini beans

• 1 cup (240 ml) chicken or veggie stock

• 4 big handfuls of baby spinach

Directions:

1. Heat the olive oil in a small pan over medium heat. Add the garlic and cook, stirring constantly, for about 30 seconds. Add the tomatoes, basil, and salt and cook for about 4 minutes. 

2. Add the rest of the ingredients and let cook for another 10-15 minutes, until the liquid reduces by at least half.

3. Ladle it over rice, quinoa, or sweet potatoes. Simple, delicious, easy!

Recipe by: Dr. Saara Haapanen

Photo Credit: Canva by al62 from Getty Images