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Big Bowl Savory Cooked Recipes
ChickPea Quinoa Bowl With Tomato Sauce & Mushrooms
Ingedients
MAIN INGREDIENTS
Chickpeas
Quinoa
Chia Seeds
Roma Tomatoes
Baby Bella Mushrooms
SAUCE & SEASONINGS
Pure cold pressed olive oil
Raw cane sugar
Cumin
Oregano
Basil
Onion powder
Sea salt
Nutritional yeast
Recipe
Soak the chia seeds over night, or for at least 4 hours to maximize digestion.
If you get dry chickpeas, soak those separately overnight as well.
Boil the chickpeas and quinoa until they are soft.
Blend your tomatoes in a blender with your chia seeds and a small amount of olive oil.
Chop your mushrooms into quarters.
Put your tomato sauce in a small pot or pan with the mushrooms over low heat.
Add raw cane sugar, cumin, oregano, basil, onion powder, and pink sea salt (Season to taste).
Add nutritional yeast for a cheesy flavor.
Turn the heat off when the sauce starts to bubble.
Curry Lentils & Rice
Ingedients
MAIN INGREDIENTS
Lentils
Basmati Rice
Small white or sweet onion
Yellow, orange, red, and green bell peppers
Roma Tomato
SAUCE & SEASONINGS
Coconut milk
Curry powder
Cumin powder
Chilli powder
Ginger Powder
Turmeric Powder
Garlic Powder
Cayenne pepper
Sea Salt
Lime Juice
Recipe
Rinse and soak your lentils over night, or at least 4 hours.
Boil the lentils until they’re soft.
Chop the onion, andd bell peppers into small pieces and steam them in a pot with a small amount of water.
Chop your tomato into fairly large chunks while the onion is steaming.
Add a generous amoung of curry powder.
Add a few pinches of cumin, chilli, ginger, turmeric, garlic and a dash or 2 of cayenne pepper to the onions.
Add salt to taste.
Stir and let the onions, peppers, and seasonings cook for a bit to bring out the flavor.
Add a bit of water periodically to keep it from burning.
Add the tomatoes and let it cook on medium heat with the lid on.
Once the tomatoes are really soft, add the can of coconut milk and stir.
Add the lentils to the pot with lime juice, and a bit more water, and let it cook for 2 more minutes.
Pour your curry lentils over your rice.
Buckwheat Breakfast Porridge
Ingedients
MAIN INGREDIENTS
Buckwheat (Kasha)
Nut butter
Chia Seeds
Oat or Pea Milk
SEASONINGS
Raw cane sugar
Sea salt
Cinnamon
Nutmeg
Recipe
Cook buckwheat kasha in a pot on low heat.
Add 1 cup of plantbased milk and a 1/4 cup of water for every 1/2 cup of buckwheat kasha.
Add 2 tbsps of nut butter for every 1/2 cup of buckwheat groats.
Add raw sugar cane, sea sealt, cinnamin, and nutmeg to taste.
Stir periodically until the water boils down to your ideal consistency.
Tofu Miso Bowl
Ingedients
MAIN INGREDIENTS
Extra Firm Tofu
Mushrooms
Pumpkin Seeds (no shell
Raw Walnuts
Bok Choy
SEASONINGS
Miso paste
Nutritional Yeast
Parsley
Dill
Black pepper
Cayenne
Recipe
Fill a medium size pot with 2 cups of water and leave it boil on low heat.
Drain and chop your tofu into small cubes.
Rinse and chop your mushrooms.
Dice your walnuts and mix them with the pumkin seeds.
Empty the tofu, mushrooms, walnuts, and pumpkin seeds into the boiling water.
Add 2 tbsps of miso paste into the pot along with the rest of your seasonings.
Let everything boil for 15-20 minutes.
Chop your bok choy and add it into the pot after you’ve turned the heat off.
Mix the bok choy into the rest of the food and let it steam.
DIET PLAN
THE FULL STEP BY STEP GUIDE
Dynamic Warm Up
Barbell Technique
Nutrition Guide
IN DEPTH DIET STRATEGIES
Big Bowl Savory Cooked Recipes
The Best Way To Deal With Food Cravings
7 Ways To Improve Insulin Sensitivity
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