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Lunch Dates: Recipes from Juice Plus+® Customers
Even when we have the best of intentions, the day gets busy. It’s all too easy to skip lunch. Here are some recipes that can be prepared a day or two in advance. Lunchtime deliciousness awaits you.
Submitted by Connie Simon of Rowlesburg, West Virginia
1 (10 oz) package frozen chopped spinach, thawed & drained
4 tbsp. butter
3 eggs, beaten
1 cup milk
3/4 cup flour
1 tsp. salt
1 tsp. baking powder
12-16 oz sharp cheddar or Swiss cheese, grated
1 small onion, chopped
1/2 cup mushrooms, chopped or 1 large can of sliced mushrooms
*If you’d like to cut the gluten content in this recipe, the Juice Plus+ Community team recommends using gluten-free flour. If you’d prefer a little less dairy, consider using your favorite butter substitute; silken tofu is a good substitute for cheese and helps retain creaminess.
-Preheat oven to 350°F. Melt butter in 13" x 9" pan. Mix remaining ingredients and spoon into pan.
-Bake for 35 minutes or until lightly browned. Cool slightly and cut into squares. Serve hot or at room temperature.
Butternut & Carrot Soup
Submitted by Rosia Primous of St. Louis, Missouri
Makes 4–6 bowls.
2–3 lb butternut squash, cut in half lengthwise
3–4 medium carrots, peeled and cut into 1/2" pieces
1 medium onion, peeled
3–4 cloves garlic, kept in paper
1/2 tsp. each of cumin, cardamom, turmeric
1 tsp. sugar (if a little sweetness is desired)
1 knob fresh ginger, finely chopped (or 1/2 tsp. dried)
1 can chicken stock (low sodium) or water
Salt and pepper to taste
-Roast all vegetables at 350°F until tender.
-Brush butternut squash with olive oil. Roast cut side down on sheet pan at 350°F for 1 hr. or until tender enough that a knife will go through.
-Place carrots, onions, and garlic in foil of their own; drizzle with olive oil and tighten each packet; place on pan with squash.
-Let vegetables cool (10 min.). Spoon out the seeds of the butternut squash; discard or roast (for another recipe). Spoon only the flesh and place in blender with onion and carrots; squeeze garlic from paper.
-Add chicken stock or water to thin it out the way you want. Blend until smooth.
-Place in pot and simmer until ready to serve. Adjust seasoning and broth accordingly.
Sweet Potato Soup With Caramelized Fennel and Red Lentils
Submitted by Lynn of Glen Ellyn, Illinois
2 tablespoons olive oil
1 large onion, diced
1 medium fennel bulb, trimmed and sliced crosswise
2 tsp. fresh grated ginger
2 large sweet potatoes, about 1–1/2 lb, peeled and cubed
4 cups vegetable broth
2/3 cup red lentils
Salt and freshly ground pepper to taste
2 oz goat cheese
-Heat olive oil in a large pot over medium heat. Add onion, fennel, and ginger. Reduce heat to medium-low. Cook, stirring occasionally, until the vegetables are soften and begin to caramelize, about 10 minutes.
-Add sweet potatoes to the pot and stir. Add broth and 2 cups water. Bring the mixture to a boil, reduce to a simmer and cover. -Cook 10 minutes until potatoes begin to soften. Add lentils and cook 10 minutes more.
-Transfer 2 cups (about 1/3 of the soup) to a blender. Puree until smooth (add additional vegetable broth if needed). Return blended soup to the pot and stir to combine.
-Serve in soup bowls and garnish with a dollop of goat cheese. Enjoy!
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