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Healthy Recipes from Thug Kitchen Cookbook! (Breakfast, Lunch, Dinner)

BREAKFAST: Thug Kitchen Cookbook

Fruit Salad Smoothie

2 cups fresh spinach

1 large frozen banana

1 cup tap or coconut water

½ cup orange juice

½ rounded cup of frozen strawberries

¼ cup frozen blueberries

Throw everything in a blender and let it do its thing. Taste and add more of whatever you like.

LUNCHES: Thug Kitchen Cookbook

Vietnamese Rice Noodle Salad

1 package (6.75 ounces) maifun or thin rice noodles

½ head of lettuce chopped

2 medium carrots, cut into matchsticks

1 cucumber, peeled and cut into matchsticks

1 cup thinly sliced fresh mint leaves

1 cup thinly sliced fresh basil leaves

1 cup chooped cilantro leaves

1 cup sliced green onions

Toasted Sesame Dressing **

½ cup rice vinegar

1 tbsp citrus juice (orange, lime or lemon work best)

½ tsp soy sauce

2 tbsp toasted sesame oil

3 tbsp olive oil

Pour everything in a jar, shake and serve.

with 1 clove minced garlic added for extra flavor

½ cup salted, roasted peanuts, finely chopped

Lime wedges

1. Cook noodles according to package directions. When they are done, drain the noodles and run them under cold water until they are cool to the touch, set aside.

2. Prep veggies and herbs for your dressing

3. To serve, pile noodles at the center of a plate. Arrange the lettuce, veggies and herbs around the noodles while leaving a good amount of noodles exposed. Drizzle the dressing on both noodles and veggies and herbs. Sprinkle with peanuts. Serve with lime wedges.

DINNER: Thug Kitchen Cookbook

Cauliflower Cream Pasta with Fresh Herbs: Thug Kitchen

1 pound pasta (your choice)

4 cups chopped spinach

Salt & Pepper

½ head cauliflower (about 1 pound) cut into little trees

½ cup unsweetened plain nondairy milk

2-3 cloves of garlic, minced

1 tbsp lemon juice

1 tbsp olive oil

1 tsp miso paste

1/3 cup minded fresh parsley

1. Cook pasta according to the package directions. Once finished mix in a large bowl with spinach, too & set aside

2. While the pasta cooks, bring a medium pot of water to a boil. Add a pinch of salt and the cauliflower and simmer until tender, about 5-7 mins. Drain cauliflower and toss in a blender

3. Add milk, garlic, lemon juice, olive oil, miso and 1/8 tsp salt to the blender and blend until creamy.

4. Pour the cauliflower puree into the pot you boiled cauliflower in and set over low heat. Add the pasta and spinach and toss until everything is mixed and warm. Top with some parsley and salt and pepper to taste. Serve hot

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