Garlic Parmesan Rigatoni with

                         Chicken Sausage & Broccoli

An easy, healthy dinner: garlic parmesan rigatoni with chicken sausage, bell peppers, broccoli and onion. Delicious and ready in 20 minutes or less.

• 10 oz uncooked whole wheat or gluten free rigatoni (ziti or fusilli also works)
• 3 cups broccoli florets
• 1 teaspoon olive oil
• 4 precooked chicken sausages, sliced (I used Trader Joe’s sundried tomato basil chicken sausages)
• 1 red bell pepper, julienned
• 1 small white onion
• ⅓ cup grated parmesan
• ¾ teaspoon garlic powder
• ½ teaspoon salt
• Freshly ground black pepper
• Red pepper flakes

To garnish: Extra parmesan & parsley

Add pasta and broccoli to a large pot with water and pasta until al dente, as directed on the package. Once the pasta has cooked, drain, then transfer the pasta back into pot.

While pasta is cooking, add the olive oil, sliced chicken sausages, red pepper and onion to a large skillet and saute for 8-10 minutes or until chicken sausages are slightly golden and veggies are al dente.

Add the cooked veggie and chicken sausage mixture to the pasta and stir. Next add in parmesan, garlic powder, salt, pepper and red pepper flakes. Pour into warm bowls and serve immediately.

Serve with extra parmesan on top and a sprinkle of parsley. 

                 Vegan Curried Broccoli Chickpea Salad

Fresh vegan curried broccoli chickpea salad with an amazing tahini dressing. This salad packs plenty of protein and fiber for a satisfying lunch that's perfect for meal-prep!

For the salad:

• 1 head of broccoli, very finely chopped
• 1 cup shredded carrots
• 1 (15 ounce) can chickpeas, rinsed and drained
• 1/2 cup toasted sliced almonds (can also use chopped roasted almonds)
• 1/2 cup dried cranberries
• 1 bunch green onions, chopped
• ¾ cup chopped fresh cilantro

For the dressing:

• 1/4 cup tahini
• 1/2 large lemon, juiced
• 3-5 tablespoons warm water, to thin dressing
• 1 clove garlic, finely minced
• 1-2 teaspoons pure maple syrup, to sweeten
• 1 teaspoon yellow curry powder
• ½ tablespoon freshly grated ginger
• ½ teaspoon ground turmeric
• ½ teaspoon salt
• Freshly ground black pepper

In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.

Make the dressing by whisking together the following ingredients in a small bowl: tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Immediately drizzle over salad and toss to combine. Sprinkle almonds on top and toss a few more times. Serve immediately with fresh squeeze of lemon or place in the fridge for later. Salad will keep well up to 5 days.

                            Balsamic Strawberries

• 1 tablespoon butter
• 2 cups fresh strawberries, hulled and halved
• 1/4 cup granular sucrolose sweetener
•  1 tablespoon balsamic vinegar
• 4 scoops low-fat vanilla ice cream

1. Melt butter in a large skillet over medium heat. Add the strawberry halves, sucrolose sweetener, and balsamic vinegar. Cook until the strawberries are heated through and darkened to a ruby red.
2. Place scoops of ice cream into dessert bowls or stemmed glasses. Spoon strawberries over the ice cream and serve.