MEDI PASTA SALAD
Ingredients:
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3 cups (dry) chickpea pasta
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1 pint cherry tomatoes, halves
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1/2 red onion, diced
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7.5oz jar artichoke hearts
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3 Tbsp peperoncini
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1 can chickpeas, roasted
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3 large handfuls arugula (or a 5oz container)
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herby hot honey dressing (see below)
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choice of extra protein when serving (ex: shrimp)
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salt, pepper, chili flakes, paprika to taste
PARSLEY HOT HONEY DRESSING
Ingredients:
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2 lemons’ juice
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2 Tb olive oil
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3 tsp hot honey
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2 tsp apple cider vinegar
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chopped fresh parsley, to your liking
Boil pasta, set aside to cool.
Bake chickpeas w/ olive oil, salt, paprika at 400 for 25 min
Chop all salad ingredients and mix the dressing
Toss everything together!
VEGGIE FRITTATA
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12 eggs, scrambled
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1 bell pepper, diced
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2 green onion, diced
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salt, pepper, chili flakes
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Primal Palate breakfast blend
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olive oil
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any other desired veggies
Preheat oven to 375, add egg mixture with veggies to a square or round baking dish.
Bake for 35-40 min. Dont worry if the sides are raised, when it cools, theyll come back down.
Cut into 4 rectangles for 3 egg servings or 6 rectangles for 2 egg servings.
CHICK-UN SALAD
Ingredients:
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1 can chickpeas
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1 Tb avocado oil mayo
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1 tsp Dijon mustard
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1 tsp dried tarragon (key!!)
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juice of 1 lemon
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drizzle of olive oil
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salt + pepper
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1 stalk celery, chopped
Smash all ingredients together!
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