We Tested Blue Zones Kitchen One Pot Meals: 6 Recipes, Real Results
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Recipes in this Video
5 recipes
vegetariangluten-free
Ingredients
- ●2 tablespoons olive oil
- ●1 medium onion, chopped
- ●2 cloves garlic, minced
- ●2 medium carrots, diced
- ●2 celery stalks, diced
- ●1 zucchini, diced
- ●1 cup green beans, chopped
- ●1 can (14 oz) diced tomatoes
- ●4 cups vegetable broth
- ●1 can (15 oz) cannellini beans, drained and rinsed
- ●1 teaspoon dried oregano
- ●1 teaspoon dried basil
- ●Salt and pepper to taste
- ●2 cups fresh spinach
- ●1 cup small pasta (like ditalini or elbow)
- ●Grated Parmesan cheese for serving (optional)
Instructions
- 1Heat olive oil in a large pot over medium heat.
- 2Add chopped onion and garlic, sauté until onion is translucent, about 5 minutes.
- 3Stir in carrots and celery, cooking for another 5 minutes until softened.
- 4Add zucchini and green beans, cooking for an additional 3-4 minutes.
- 5Pour in the diced tomatoes and vegetable broth, bringing the mixture to a boil.
- 6Add the cannellini beans, oregano, basil, salt, and pepper. Reduce heat and let simmer for 15 minutes.
- 7Stir in the pasta and cook according to package instructions until al dente, about 8-10 minutes.
- 8Add the fresh spinach and cook until wilted, about 2 minutes.
- 9Taste and adjust seasoning if necessary.
- 10Serve hot, topped with grated Parmesan cheese if desired.
Equipment
large potcutting boardknifemeasuring cupsmeasuring spoons
veganplant-basedgluten-freenut-freesoy-free
Ingredients
- ●1 block (14 oz) firm tofu
- ●2 tbsp olive oil
- ●1 onion, diced
- ●2 cloves garlic, minced
- ●1 red bell pepper, diced
- ●1 can (14 oz) diced tomatoes
- ●1 tsp ground cumin
- ●1 tsp paprika
- ●1/2 tsp chili powder
- ●Salt and pepper to taste
- ●Fresh parsley, for garnish
Instructions
- 1Press the tofu to remove excess moisture, then crumble it into small pieces.
- 2In a large skillet, heat the olive oil over medium heat.
- 3Add the diced onion and sauté until translucent, about 5 minutes.
- 4Stir in the minced garlic and diced red bell pepper, cooking for another 3-4 minutes.
- 5Add the crumbled tofu to the skillet and cook for 5 minutes, stirring occasionally.
- 6Pour in the diced tomatoes along with their juices, and add the cumin, paprika, chili powder, salt, and pepper.
- 7Stir well to combine and let the mixture simmer for about 10 minutes, allowing the flavors to meld.
- 8Taste and adjust seasoning if necessary.
- 9Remove from heat and garnish with fresh parsley before serving.
- 10Serve hot, ideally with crusty bread or pita.
Equipment
SkilletSpatulaKnifeCutting board
🌶️🌶️🌶️Low
Ingredients
- ●1 cup unsalted butter, softened
- ●1 cup brown sugar, packed
- ●1/2 cup granulated sugar
- ●2 large eggs
- ●1 tsp vanilla extract
- ●1 1/2 cups all-purpose flour
- ●1 tsp baking soda
- ●1/2 tsp salt
- ●3 cups rolled oats
- ●1 cup chocolate chips
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- 3Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- 4In a separate bowl, whisk together the flour, baking soda, and salt.
- 5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 6Fold in the rolled oats and chocolate chips until evenly distributed.
- 7Drop rounded tablespoons of dough onto ungreased baking sheets, spacing them about 2 inches apart.
- 8Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- 9Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
Equipment
mixing bowlbaking sheetmeasuring cupsmeasuring spoonsspatulawire rack
veganplant-baseddairy-freeegg-freegluten-freenut-freesoy-free
Ingredients
- ●4 ripe mangoes, peeled and diced
- ●1/4 cup lime juice
- ●1/4 cup sugar
- ●1/2 tsp salt
- ●1-2 tbsp Tajin seasoning (to taste)
- ●1 cup water
Instructions
- 1In a blender, combine the diced mangoes, lime juice, sugar, salt, and water.
- 2Blend until smooth and well combined.
- 3Taste the mixture and adjust sweetness or salt if necessary.
- 4Pour the mango mixture into ice pop molds, filling them about 3/4 full.
- 5Sprinkle Tajin seasoning on top of each mold, adjusting the amount to your spice preference.
- 6Insert sticks into the molds and freeze for at least 4-6 hours or until solid.
- 7To remove the ice pops, run warm water over the outside of the molds for a few seconds.
- 8Gently pull the pops out of the molds and enjoy!
- 9Store any leftovers in a sealed container in the freezer.
Equipment
blenderice pop moldssticks
gluten-freenut-free
Ingredients
- ●2 cups rolled oats
- ●1/2 cup sliced almonds
- ●1/2 cup pumpkin seeds
- ●1/4 cup honey
- ●1/4 cup coconut oil
- ●1/2 cup dried cranberries
- ●1/4 cup lemon juice
- ●1 tbsp grated fresh ginger
- ●1/2 tsp salt
- ●1/2 tsp cinnamon
Instructions
- 1Preheat your oven to 350°F (175°C).
- 2In a large mixing bowl, combine the rolled oats, sliced almonds, and pumpkin seeds.
- 3In a small saucepan, melt the coconut oil and honey together over low heat until combined.
- 4Remove from heat and stir in the lemon juice, grated ginger, salt, and cinnamon.
- 5Pour the wet mixture over the dry ingredients and mix well until everything is evenly coated.
- 6Spread the granola mixture onto a baking sheet lined with parchment paper in an even layer.
- 7Bake in the preheated oven for 20-25 minutes, stirring halfway through, until golden brown.
- 8Remove from the oven and let it cool completely on the baking sheet.
- 9Once cooled, stir in the dried cranberries.
- 10Store in an airtight container for up to two weeks.
Equipment
ovenmixing bowlbaking sheetparchment papersaucepanspatula
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