ELEVATE YOUR EVENINGS
DINNER RECIPES
Over the next few weeks I am going to take you on a personal growth and self-development journey…
My mission with this series is to get you to that place that you truly want to be at in life, both personally and professionally.
Cooking has always been a passion of mine, so it only made sense to include some of my favorite recipes in this series for you. You can find more on my Instagram and other social channels here.
As I am also a big believer in doing things that will save you time, money, and energy. Meal prepping is where it is at!
DINNER RECIPES
THE MOST DELICIOUS QUINOA SALAD
One bag of shredded Cabbage or Broccoli Slaw
2 cups cooked Quinoa
1 can Butter Beans/White Navy
1 cup Rice Vinegar
1 Zucchini
Lime Juice
1 Onion
¼ cup Garlic
½ bunch Cilantro
Maldon Salt
Red Pepper
Olive Oil
Sumac
Dill
Cook quinoa. Put it in the fridge with olive oil to chill.
Add all cut and prepped ingredients and spices to a large bowl. Add
in quinoa. I prefer a small dicing of the veggies.
Chill in the fridge for 30-45 minutes. Add more lime juice, stir, and
serve. The longer in fridge, the zestier the flavor.
Additional flavor options would be pineapple and mint, avocado and
jalapeno, corn, and peppers for a more southwestern flavor.
Butter beans will create more of a creamier salad rather than the navy
beans, or you could always use a little bit of both.
MANDARIN VEGETABLE STIR-FRY
Touch of Sesame Oil
Splash of Olive Oil
Tri-colored Peppers
1 bag green beans/broccoli or both
1 can Water Chestnuts
1 can Baby Corns
¼ cup Minced Garlic
½ Onion
1 bag Beans Sprouts
1 can Mandarin Oranges
Lime Juice
½ bag Okra
Pink Himalayan Salt
Red Pepper
Scallions for garnish or add more in stir-fry for flavor.
Black Sesame Seeds
I use a can or bag of each vegetable to make enough for the week to
meal prep.
In a large skillet on medium heat, sauté all vegetables over olive oil,
garlic, and onion. Add salt and pepper here.
Once halfway cooked, add in sesame oil, spices, mandarin oranges,
and black sesame seeds on cook on medium/high for 5-10 minutes
until nice and crisp.
Serve over jasmine rice or rice noodles, add your favorite sauce, and
garnish with cashews or peanuts.
VEGGIE BURGERS FOR THE WIN
Peas
Corn
Handful Shredded Carrots
Olive Oil
Garbanzo Beans
Sunflower Seeds
Salsa
Pink Himalayan Salt
Sumac
Dill
Turmeric
Cayenne Pepper
Minced Onion/Garlic
Onion Powder/Garlic Powder
Oregano
I use all canned vegetables and beans for the recipe. Fresh and frozen
create a softer consistency. Trust me, the cans work so much better.
After washing and straining out all liquid from the cans, add
ingredients into a large bowl and mix. Next, blend in Cuisinart. You
will need to do this 3-4 times because of the amount you are blending.
Smaller batches work best. If you blend everything at once, the
texture of the burgers will be off.
Have another bowl ready for the blended ingredients. Once you are
done blending your batches, add in your oil, salsa, and spices. Mix
everything up.
The consistency of this should be sticky but not too wet from the
salsa. If it does get to thin where you cannot form a burger patty, just
add in some gluten-free breadcrumbs or a binder like lentils or quinoa.
More sunflower seeds may just do the trick!
Spray cookie sheet and then portion out 1/3 cup burger patties.
Molding in the fridge or freezer for 30 minutes helps form the burger.
This recipe will make you at least a dozen burgers.
Sautee both sides of the burger in a skillet and then bake in the oven
for 30 minutes at 350 degrees. Use the broiler for a crispier texture.
Additional flavor options for this recipe would be adding black beans
with sweet potato or lentils with cumin seasoning.
MARGHERITA PIZZA
1 Tomato
Minced Onion
Minced Garlic
Pink Himalayan Salt
Maldon Salt
Black Pepper
Oregano
Fresh Basil
Vegan Mozzarella Cheese
Balsamic Glaze
Nutritional Yeast/Sunflower Seeds for crust
HOW TO MAKE SELF-RISING GLUTEN-FREE FLOUR
4 cups Flour
2 tbsp Baking Powder
2 tsp Kosher Salt
Mix ingredients in bowl and save in air-tight container.
HOW TO MAKE PIZZA DOUGH
1 ¾ cup Self-Rising, Gluten-Free Flour
1 cup Non-Dairy Greek or Cashew Plain Yogurt
Blend in a bowl until good sticky consistency. Add olive oil to smooth
out the dough and leave in the fridge for 10 minutes. Flipping dough
after five minutes.
Once the dough is ready to go, roll out over the pizza stone. Cover the
top of the pizza with olive oil, garlic, and tomato slices. Next, add on
all the other toppings and spices minus the cheese. As much as you
desire. As for the crust, I like to add sunflower seeds or nutritional
yeast and Maldon salt for flavor.
Cook for 25 minutes at 425 degrees and add cheese and oregano
halfway through cooking time. I like to broil for five minutes. Garnish
with balsamic glaze drizzled over the pizza.
Additional flavor options for pizza are BBQ mashed potatoes,
caramelized onion, and vegan ricotta cheese or a white pizza with
ricotta, mozzarella, garlic, no tomatoes.
Can’t wait for the rest of the series or more protein-packed meals? Grab your own personal growth and self improvement guides here!
If you haven’t listened to the latest episodes of the Kelly Ann Cares Podcast, please click on the links below to tune in on your favorite podcast app or YouTube today.
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SEVEN YEARS STRONG. REFLECTING ON MY PODCASTING JOURNEY. (364)
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If you would like to work together whether that be getting organized in your home or business please reach out to me today! I would be honored to help you get to where you truly want to be at in life! Send me a message for a discount off my services today! Just mention you saw this series on Substack!
Wishing you a happy, healthy, positive, and productive month!
Talk soon,
Kelly Ann Gorman
