Donna's Dishes RSS



Sweet Tomato and Pepper Soup

Prep Time: 15 minutes Yield: 4-5 servings Ingredients:  1 pint cherry tomatoes 2 red bell peppers 2 yellow bell peppers 2 red onions (this may seem like a lot, but the flavor really mellows out) 5 garlic cloves or 2 tablespoons minced garlic 3 tablespoons olive oil (you can also use coconut oil if you prefer) 5 cups vegetable stock 1 tablespoon salt 1 tablespoon cracked black pepper Directions:  1. Remove stalks and seeds from the peppers and chop up into smallish pieces. Chop up the onion into small chunks as well. Peel garlic cloves and leave them whole, or use minced garlic which is what we happened to have on hand (and feel free to use more if you really...

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Black Bean Slow Cooker Soup

Prep Time: 10 minutes Yield: 6-8 servings Ingredients: 1 large white or yellow onion, chopped 2 red or yellow bell peppers, cored and chopped 2 carrots, chopped 5 cloves garlic, minced 1-2 jalapeno peppers, seeded and diced 4 cups vegetable stock 4 (15-ounce) cans black beans, rinsed and drained 2 teaspoons ground cumin 1 teaspoon chili powder 2 teaspoons Himalayan or sea salt 2 teaspoons black pepper Avocado, diced  Cilantro, chopped for garnish Directions: Place all ingredients in slow cooker and stir to combine. Cook on low for 6-7 hours, or high for 3-4. You want the vegetables to be just cooked through. Then, it’s your choice whether to serve the soup as is, which will be more brothy, or to...

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Stuffed Chicken Breasts with Spinach and Feta

Prep Time: 20 minutes Yield: 4 servings Ingredients: 4 (6 oz.) skinless, boneless chicken breasts 2 tablespoons olive oil 4 cloves of garlic, minced ½ small onion 10 ounces spinach ½ cup parsley, chopped 1 teaspoon oregano 2 teaspoons sea salt or Himalayan salt 1 teaspoon black pepper ¼ cup feta cheese, crumbled Lemon for garnish Directions:  1. Preheat oven to 350 degrees.2. Cut open chicken breasts lengthwise, wide enough to create a pocket for stuffing. 3. Heat olive oil in a skillet over medium heat. Add the garlic and onions and sauté for 3-4 minutes. Toss in spinach, herbs and seasonings. Sauté for about 5 minutes until spinach and parsley are wilted. Remove from heat and drain off any additional...

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Freedom Fennel Smoothie

Great for lunch or dinner. Calories: 317Prep Time: 10 minutesYield: 1 smoothie Ingredients:  3 scoops of Protein Complete powder (150 calories) 2 cups (2 handfuls) collard greens and bok choy (50 calories) ½ cup chopped, lightly steamed fennel (35 calories) ½ cup chopped, lightly steamed brussels sprouts (28 calories) ½ cup chopped, lightly steamed cauliflower (14 calories) 1 cup snow peas (40 calories) Ice Water (optional: ½ coconut water) *Options for longer lasting satisfaction and fullness:  Avocado (1/4 – 1/2) Nuts – almonds, walnuts (approx. 1/8 cup) Seeds – chia seeds, flax seeds (approx. 1-2 Tbsp) Replace ½ of the water with almond milk, coconut milk or coconut water Flavor enhancers – mint, basil, cilantro, parsley Directions: Blend until smooth...

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