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Ingredients:
1 yellow pepper
1 red pepper
1 can of chickpeas
4-5 leaves of rainbow chard
1 inch of ginger
1-2 cloves of garlic
Splashes of coconut aminos for taste
1 teaspoon olive oil

Steps:
1) Chop both peppers as desired. Same with ginger and garlic.
2) In a pan on medium heat put in garlic and ginger. Cook for 2-4 minutes. Add in peppers.
3) While the peppers are cooking open up the chickpeas and rinse. Put into the pan with the peppers. Let everything cook for a few minutes- don’t overcook. You want some firmness in the peppers so they still have nutrients.
4) In the last 3 minutes add in the chard and coconut aminos.

Makes two large servings. Enjoy!

Green Salad:
1 cup salad greens (your choice)
3 leaves steamed kale
1/2 cup of sprouts (your choice)
2 tablespoons of pumpkin seeds
1 tablespoon of apple cider vinegar
1/2 fresh squeezed lemon

Prep Steps: Place all ingredients except for lemon into a bowl. Combine. Squeeze lemon on top. This is a nice simple salad to enjoy as a side.

Comfort Bowl:
1/2 cup quinoa
1 sweet potato
1 can of black beans
1/2 cup of lentil sprouts
1 teaspoon olive oil
Salt and pepper to taste

Prep Steps:
1) Cook the quinoa as directed. Chop and then steam the sweet potato.
2) Rinse the black beans.
3) Once sweet potato and quinoa are done combine all ingredients.

Makes 2-3 servings depending on portion size.