Add mushrooms, onions, garlic sprouts, tomatoes, white beans, sun-dried tomatoes, zucchini, summer squash, 2 cups of water and 1 cup of pasta to the InstaPot and cook for 5 minutes.
Serve it with side salad.
12 cherry tomatoes (halved)
2 corn on the cob cut into 2 inch pieces
1 head Romanesco broccoli or cauliflower
1 cup butternut squash
1 red pepper
1 tofu block (sliced)
Mix in a bowl and add 1/4 cup of olive oil, 2 tbsp maple syrup, 1 tsp oregano, 1 tsp turmeric, 1 tsp cayenne, salt and pepper to taste. Toss and spread out evenly on a baking sheet. Bake for 35 -45 min at 350 F.
2 large portabello caps
1 cup diced cooked butternut squash/hash
1/2 cup each chopped (onion and peppers)
1 zucchini diced
Sauté the onion and peppers until it starts to sweat (3-5 min). Add zucchini and tomato and cook for 3-5 min. Cut stems and clean portobello mushrooms. spray a baking sheet, stuff portobellos with veggie mix, top with cheese and broil for about 12-15 minutes depending on the cap size.
A stuffed pepper is a perfect meal prep item. The pepper serves as an edible vessel filled with goodness. 🍴Select the pepper of your choice, red, green, yellow and stuff w brown rice, chopped veggies, lean meat, and fresh herbs like cilantro, parsley or sage. Control your portions and enjoy a high antioxidant rich pepper stuffed with your veggies.
1 medium spaghetti squash
3 garlic cloves
2 large tomatoes
1/2 cup each mushroom, peppers and onions
2 tbsp capers
Bake spaghetti squash for approx 40 min. Cut in half, scoop out the seeds and put the two halves face down in about 1 inch of water.
Once done, scoop out the insides. Top with veggie mix above or your favorite pasta toppings, meatballs, shrimp or chicken.