The Daily Beet

24 Oct One Day Worth of Recipes!

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Need some new ideas of what to have for breakfast, lunch and dinner? We’ve got you covered !


Barley Oat Pancakes

1 cup barley flour
1/2 cup quinoa flour
1 cup old-fashioned rolled oats
1 tablespoon baking powder
2 cups oat, almond, or nonfat soy milk
1 teaspoon vanilla extract

Mix dry ingredients in a bowl
Add liquid ingredients slowly until blended into a batter (add a little water and stir batter as you’re cooking, since the batter tends to thicken with time)
Spoon batter onto a nonstick pan on medium high heat
Cook first side until bubbles “pop” in the middle and turn with spatula
Cook second side for a minute or two

Serve with fruit, applesauce, maple syrup, or cinnamon

Black Bean Salad with Balsamic/Lime Dressing
Serves 4

1 can black beans, drained and rinsed

1 large tomato, chopped

2 ears of corn cut off the cob (1/2 pkg frozen corn)

1 red pepper, chopped

2 ribs celery, chopped

1/2 bunch cilantro or more, chopped

1 tsp lime zest

1 lime, juiced

2-3 T balsamic vinegar

Assemble all ingredients through lime zest in a bowl. Squeeze lime and balsamic vinegar on top and mix well. More of any of the ingredients is fine. Use the whole bag of frozen corn or 2 or 3 tomatoes or other vegetables you have on hand.

Sloppy Lentil Joes
A Mary McDougall recipe slightly adapted.

3 1/3 cups water

1 onion, chopped

1 green bell pepper, chopped

1 tablespoon chili powder

1 ½ cups dried brown lentils

1 15 ounce can crushed tomatoes

2 tablespoons low sodium tamari or Bragg’s Liquid Aminos
 (you can eliminate this if you want to reduce the sodium even more)

2 tablespoons prepared mustard

2 tablespoons brown sugar

1 teaspoon rice vinegar

1 teaspoon vegetarian Worcestershire sauce

freshly ground black pepper

Place 1/3 cup of the water in a large pot. Add the onions and bell pepper and cook, stirring occasionally until onions soften slightly, about 5 minutes. Add the chili powder and mix in well. Add the remaining water, the lentils, tomatoes, and the rest of the seasonings. Mix well, bring to a boil, reduce heat, cover and cook over low heat for 55 minutes, stirring occasionally. Serve on whole wheat buns.


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Natala Constantine
  • Martha
    Posted at 16:35h, 24 October

    And all fairly easy to make – thanks! It all sounds yummy

  • gloria
    Posted at 18:39h, 24 October

    I just made the black bean salad for dinner last night and took it to lunch today as well.

  • Cassie
    Posted at 19:53h, 24 October

    Made the sloppy lentil joes for dinner…. so delicious!!! Messy (like a knife-and-fork kinda sandwich) but wonderful!!

  • The Happy Pear
    Posted at 06:39h, 25 October

    This is such a neat idea! Clear and simple….who ever said or continues to say a plant diet is boring/bland/restricted needs to see this post!

  • Not giving up Nancy
    Posted at 17:45h, 06 June

    2006 I was in an accident that left me with 5 bulging disks and knee replacement. I took took so many meds I suffered from severe depression and was over 300 lb. I went organic, lost the weight, but I’m still on too many meds, now diagnosed with diverticulitis. I had no hope of ever getting better, my goal was to stop falling apart. I’m only 55 yrs old. Yesterday I watched forks over knives, I know have hope.

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