Lent season is here and for some, this means exploring new, meatless recipes and getting creative in the kitchen!
For others, meatless recipes are the norm and you are already pro’s! Either way, this week’s edition of Forking Made Easy gives you not one but two protein packed recipes both meatless and delicious!
Fueling our bodies means making sure we are eating enough protein of course so this was the focus with both dishes. Protein keeps us feeling satisfied and fuller longer. Plus, it’s one of the three macronutrients your body relies on and needs. Enjoy!
AVOCADO EGG SALAD
Ingredients: Here’s What You Need
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3 hardboiled eggs, cooled and diced
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½ avocado, diced
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½ cup fresh spinach, finely chopped
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2 tsp. Dijon mustard
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salt and pepper, to taste
Follow These Instructions:
In a large mixing bowl, mash together eggs and avocado. Season with salt and pepper. Add the fresh spinach and Dijon mustard. Mix well and serve.
CROCK-POT BLACK BEAN SOUP
Ingredients: Here’s What You Need
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½ yellow onion, diced
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1 bell pepper, diced
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1 carrot, diced
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4 cloves garlic, minced
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3 cups of vegetable stock]
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1 cup of salsa
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2 cans of black beans, drained
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1 bay leaf
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2 tsp. cumin
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2 tsp. chili powder
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2 tsp. Salt
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1 tablespoon of olive oil
Follow These Instructions:
In a skillet over medium heat, add olive oil and sauté’ the onion, pepper, carrot, and garlic until they soften a bit. Add these items to the Crock-Pot once cooked.
Add the remaining ingredients and mix well. Adjust spices if needed and allow to cook on low for 4-6 hours.
When ready to serve, you can leave the soup chunky or, insert an immersion blender and pulse for a few seconds to create a creamier soup.
