Curried Chickpeas and Quinoa

chickpea quinoa curry
Photo and recipe courtesy of Fat Free Vegan Kitchen


  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon minced ginger
  • 1 15-ounce can chickpeas, rinsed and drained
  • 1 1/2 teaspoons good curry powder (or adjust to taste)
  • 1/4-1/2 teaspoon cayenne or other ground red pepper (or to taste)
  • 1 15-ounce can diced tomatoes (fire-roasted preferred)
  • 1 cup cooked quinoa
  • salt to taste


  1. Heat a medium-sized, non-stick sauce pan over medium-high heat. Add the onions and a sprinkle of salt and cook, stirring, until onions soften. Add garlic and ginger and cook for another minute.
  2. Add the chickpeas, curry powder, and red pepper, and stir briefly.
  3. Add the tomatoes and cooked quinoa, reduce heat to low, and cover.
  4. Simmer for about 10 minutes to allow flavors to blend.
  5. Add salt to taste.

Beany Breakfast Sausages

beany breakfast sausages
Photo and recipe courtesy of Fat Free Vegan Kitchen 


  • 2 cloves garlic
  • 1 small onion, quartered
  • 1 carrot, cut into large chunks
  • 1/2 teaspoon fennel seed
  • 1 15-ounce can pinto beans, cooked or canned (drained and rinsed well)
  • 2 tablespoons chopped walnuts (omit if on 2 week NO FAT plan)
  • 1 tablespoon quinoa flour (or other flour)
  • 1 tablespoon nutritional yeast
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon oregano
  • 1/2 teaspoon rubbed sage
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon thyme
  • red pepper flakes to taste
  • salt to taste


  1. Fit a food processor with a chopping blade and turn it on. Drop the garlic into the running blades to mince. Add the onion and carrot and pulse several times to chop fine. (Or mince all by hand.)
  2. Heat a small non-stick skillet and add the vegetables from the food processor along with the fennel seed.
  3. Cook until carrots soften, about 4 minutes, adding water by the tablespoon if needed to prevent sticking.
  4. Scrape into a medium-sized mixing bowl.
  5. Put the pinto beans into the food processor and pulse until they are mostly broken down, but not a paste. Add to the vegetables in the bowl.
  6. Add all remaining ingredients to the bowl and stir well. If the mixture seems too runny, add extra flour.
  7. Preheat oven to 400F.
  8. Line a baking sheet with silicone mat or parchment paper.
  9. Using a 1/4 cup measuring cup, add bean mixture and press it in until it’s not quite to the top of the cup. Invert it over the prepared baking sheet and tap lightly, if necessary, to get the mixture to come out.
  10. Repeat for remaining bean mixture.
  11. Flatten each sausage slightly with a fork or the back of the measuring cup.
  12. Bake for 25 to 30 minutes, until crispy on the outside but moist inside.
  13. Allow to cool for a few minutes before removing from the baking sheet and serving.

Chicken Cacciatore

This hearty meal will fulfill the largest of appetites and does so in a way that will not let you down. It packs a powerful flavor punch and fits perfectly within a paleo eating style. Adapted from Fresh Every Day by Sarah Foster


  • 8-16 ounces mushrooms, chopped
  • 4-5 tbsp olive oil
  • 2 tbsp sherry or balsamic vinegar
  • 8-10 chicken thighs
  • 2 tbsp chopped fresh marjoram leaves
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 28-ounce can chopped tomatoes or spaghetti sauce or combo 1-1/2 cup chicken broth
  • 2 tbsp chopped fresh parsley


  1. Salt and pepper to taste Sauté mushrooms in 2 tbsp olive oil until slightly tender, then set aside.
  2. Add 2 tbsp olive oil and chicken thighs and cook 4-5 minutes on each side until lightly browned.
  3. Add mushrooms and cover to keep both warm.
  4. Add remaining olive oil and chopped onion and cook until translucent, then add garlic and cook 1 more minute.
  5. Now add chicken broth and scrape all the brown bits from bottom of skillet into broth, then add back chicken, mushrooms and tomatoes and simmer on low heat until sauce is thickened to desired consistency.
  6. Add marjoram and parsley and cook an additional 2-3 minutes.


  • Delicious served over mashed cauliflower.  In the photo, the greens poking out are wilted spinach.  You can also add peppers or green onions or use fresh tomatoes from the garden for some taste variations.