Kid-approved Purple Smoothie

5 strawberries (tops on is fine)
1-2 handful(s) blueberries
1-2 handful(s) blackberries
2-3 stalks kale
1 t unsweetened cocoa powder
1/3 C almond milk

Mix in the blender until smooth.

"You should try it. It tastes like a chocolate bar." -Julian

Tip: You can use fresh or frozen produce. If you use frozen, just make sure your blender is strong enough to handle it.

Chili Sesame Noodles

1 package whole wheat thin spaghetti (or any noodles you like)

1/2 bunch spinach

3 T lite soy sauce

2-3 T chili sauce (to taste)

1 T sesame oil

1 T sesame seeds

1 T fresh ground ginger

lime and crushed red pepper on the side to season

Cook noodles according to package directions. Add spinach to drained (still hot) noodles. Add sauce and ginger. Done!

Tip: You could easily add garlic to this dish. I chose not to because the tofu mushroom wraps have a lot of garlic in them.

Creamy Tomato Soup

1 medium yellow onion, diced
2 cloves garlic, minced
1 large can diced tomatoes
1 large can crushed tomatoes
1 can coconut milk
Salt, pepper, and fresh basil to taste

In a large saucepan, cook onion and garlic until golden (you can use olive oil or broth if desired). Add tomatoes and spices and simmer on low heat for 8-10 minutes. Add coconut milk and basil. Serve warm.

Hummus (oil-free)

1 can chickpeas/garbanzo beans
2 cloves garlic
juice from 1 lemon
water (as needed)

Mix in food processor until smooth. Add water slowly until desired texture is achieved.

Amazingly delicious, even without the oil!

Lentil Carrot BBQ Sandwiches

2 C water
1 C dried lentils*
2 T olive oil or vegetable stock
1/2 yellow onion, diced
1 C shredded carrots (or however much you have)
2 T brown sugar
1/2 C ketchup
2 t garlic powder
2 T apple cider vinegar
1/4 C water
1/2 t dry mustard
salt and pepper to taste
whole wheat hamburger buns (or whatever bread you like)

Cook lentils according to package directions. Cook onion in oil/stock until golden brown. Add cooked lentils and carrots and simmer for a couple minutes. Add ketchup, spices, vinegar, and water to the mixture. Taste and adjust spices as you like. Serve on bread with red cabbage or other veggies you like.

Adapted from Minimalist Baker

* You can find lentils in your beans/rice aisle of your grocery store.

Roasted Vegetable Enchiladas

1 T vegetable oil
1 green bell pepper, diced
1 yellow onion, diced
3 roma tomatoes, diced
1 T cumin
1 T chili powder
Salt & pepper to taste
Juice from 1 lemon
5 whole wheat tortillas
1 can enchilada sauce

Preheat oven to 350 degrees. Heat a skillet with oil over high heat. Add pepper, onion, tomato, cumin, chili powder, salt, and lemon juice. Cook for 4-5 minutes until vegetables start to carmelize. Scoop vegetables into tortillas, roll, and place into a 9x9 glass pan. Pour enchilada sauce over tortillas. Bake in the oven for 5-10 minutes. You just need to warm it up since nothing requires extra cooking.

Tip: Serve with a side of refried beans for extra protein. Add or substitute whatever veggies you like.

Baked Pepperoni Pasta

1 box rigatoni
20 turkey pepperonis, diced
3 C pasta sauce
1 C shredded mozzarella

Cook pasta according to box directions, but cutting cooking time in half. In a 9x13 glass pan, mix drained pasta, sauce, and turkey pepperoni. Top with mozzarella. Bake in a 350 degree oven for 5-10 minutes until cheese is melted and golden.

NOTES:
- Use any pasta you like, including spaghetti if it tickles your fancy. I'm a fan of tube pasta for this dish because the hollow center picks up the sauce nicely. Whole wheat penne or rigatoni is my favorite.
- I rarely used store bought pasta sauce to save on the salt and sugar.
- Experiment with the cheese.
- Substitute turkey pepperoni for any other cooked meat as desired. Or omit for an even lighter option.
- Pair with a salad, because veggies.