On the show, I shared 3 easy, 5-ingredient meals. Here they are:
- Potato ‘crackers’ with spinach and chickpea dip: Slice 3-4 yukon gold potatoes and bake them for 25 minutes on 450f. Blend a can of chickpeas, a handful of spinach, a splash of lemon juice and garlic powder. (a splash of water may be needed, as well).
- Potato and Bean Soup: Chop up 3-4 yukon gold potatoes, 1 onion, 2 carrot,s, 3 stalks of celery cook with one can of kidney beans in an instant pot with 4-5 cups of water on high pressure for 25 minutes, then natural release.
- Quinoa, vegetable medley: Cook 2 cups of quinoa, chop and sautee 1 red bell pepper with a bit of water, warm up frozen edamame, corn and a can of black beans and enjoy!
