Overnight Samoa Oats

vegetarian | gluten free | dairy free | soy free | egg free | vegan

10 minutes or less | batch prep

What You’ll Need:

2 c gluten free rolled oats

4 Tbsp cocoa powder

1 c almond slivers

4 Tbsp chia seeds

8 Tbsp unsweetened coconut shreds

4 Tbsp PURE maple syrup

12 c unsweetened milk of choice

For serving:

4 c fresh fruit of choice

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Divide dry ingredients equally into (4) glass containers for easy grab & go breakfasts all week long OR combine into one large bowl. Mix well to combine.

Add syrup & milk. Mix well.

Store covered overnight in the fridge.

Eat right out of the fridge, or heat in the microwave. Enjoy with a serving of fresh fruit!

Serves 4.

Caesar with Crispy White Bean & Garlic Croutons

vegetarian | gluten free | egg free | soy free | nut free

30 minutes or less batch prep

What You'll Need:

For the croutons:

2 cans cannielli or white navy beans, drained & rinsed

6 Tbsp olive oil

4 cloves garlic, sliced thin

1 tsp sea salt

1/2 tsp black pepper

.25oz oregano leaves, minced

1 sprig rosemary, leaves mimed (discard stem)

Parchment paper

For the salads:

1 large head romaine lettuce, torn

1 head small head radicchio, sliced

2 tomatoes, sliced

4 ounces (about 1c) parmesan cheese, shredded

For the dressing:

½  c olive oil

½  tsp sea salt

½  tsp stone ground mustard

Juice of 1 large  lemon

2 cloves garlic

Black pepper to taste

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Preheat oven to 425*

Mix ingredients for croutons in a medium bowl. Toss to coat.

Spread evenly on a baking large baking sheet lined with parchment paper. Pop in the oven for 25 minutes.

While beans work their magic, mix greens & tomatoes into a large salad bowl OR divide evenly into (4) containers for easy grab & lunches throughout the week. 

Then, prepare dressing by combing ingredients into a small food processor or blender until smooth. 

Sprinkle bean & garlic croutons generously over salads.  Toss with dressing just before serving. 

Serves 4 as a main, more as a side.

Roasted Veggies with Dairy Free Ricotta

vegetarian | gluten free | dairy free | egg free | soy free | vegan

30 minutes or less + overnight soaking for the cashews

What You’ll Need:

For the ricotta: **

1 c cashews, soaked overnight & drained

1/2 block firm tofu

juice of 1 lemon

3/4 tsp sea salt

.25oz fresh basil

3 cloves garlic

2 Tbsp olive oil

parchment paper

1 medium zucchini, sliced or diced

1 eggplant, skin peeled in stripes, then sliced or diced

sea salt and and an additional drizzle of olive oil

1 (15-20oz) jar marinara sauce, no sugar added

Optional: crushed red pepper

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**This makes a double batch of ricotta—you will only use about half for this dish!

Cover raw cashews with filtered water in a glass dish and leave at room temperature overnight.

Once cashews have soaked:

Preheat oven to 400*

Drain & rinse soaked cashews. Toss into a food processor or high speed blender with remaining ricotta ingredients. Puree until smooth & set aside.

Drizzle eggplant and zucchini lightly with olive oil & sea salt. Spread evenly on a baking sheet and pop into the preheated oven for 25 minutes.

Heat marinara in a small saucepan, covered, on low.

Serve roasted veggies with red sauce, prepared ricotta & crushed red pepper if desired. Be SO happy!

Serves 2.

Peanut Stew

vegetarian | gluten free | dairy free | egg free | soy free | vegan

35 minutes or less | batch prep

What You’ll Need:

1 onion, minced

1 clove garlic, minced

1 Tbsp fresh ginger root, minced

1 Tbsp olive oil

2 (15oz) cans chopped tomatoes, not sugar added

3 1/2 cups filtered water

2 medium sweet potatoes, cut into bite size cubes

1 bunch kale, leaves torn from stem into bit size pieces

1 tsp sea salt

1 can chickpeas, drained & rinsed

1/4 c all natural chunky peanut butter

OPTIONAL (but highly recommended!) roasted, unsalted peanuts for serving

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Sauté garlic, ginger & onion with olive oil in a soup pot until aromatic. Add tomatoes, water, fresh veggies & salt. Cover pot & cook over medium high heat to boil, then reduce to a simmer.

Cook for about 25 minutes, or until potatoes are tender.

Turn off heat, stir in chickpeas & peanut butter.

Sprinkle with unsalted peanuts just before serving!

Serves 4

Pear & Dairy Free Ricotta Breakfast Tacos

vegetarian | gluten free | dairy free | egg free | soy free | vegan

15 minutes or less + overnight soaking for the cashews | batch prep

What You’ll Need:

For the ricotta**:

1 c cashews, soaked overnight & drained

1/2 block firm tofu

juice of 1 lemon

3/4 tsp sea salt

.25oz fresh basil

3 cloves garlic

2 Tbsp olive oil

For the tacos:

8 corn or wheat free tortillas

4 ripe pears

honey, local to your area

cinnamon

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**This makes a double batch of ricotta—you will only use about half for these tacos!

Cover raw cashews with filtered water in a glass dish and leave at room temperature overnight.

Once cashews have soaked:

Drain & rinse soaked cashews. Toss into a food processor or high speed blender with remaining ricotta ingredients. Puree until smooth & set aside. This recipe makes a double batch of ricotta! Store in the fridge for quick breakfast taco assembly all week long:

If you have a gas range: Torch the tortillas on each side over high heat. Set tortilla directly on flame; about 30 seconds each side yields a perfectly crispy, chewy tortilla.) Use a dry frying pan on electric range for a similar result!

Smear each tortilla with 2 Tablespoons or so of prepared ricotta. Top with a sliced pear, drizzle with honey and sprinkle with cinnamon

Fold in half and eat like a taco!

Serves 4.

Roasted Beets with Tofu Feta & Avocado Toast

vegetarian | gluten free | dairy free | egg free | vegan

40 minutes or less*

*Roast beets ahead of time, and cut prep time to under 20 minutes

What You’ll Need:

1 bunch beets

parchment paper

For the tofu feta:

1/2 package firm tofu, pressed

1 tbsp rice vinegar

1 tsp sea salt

For the salad:

2 oranges, peeled & diced

1 (5-7oz) bag salad greens, any variety

1/4 c almond slivers

For the dressing:

4 tbsp red wine vinegar

4 tbsp olive oil

5 garlic cloves, minced

For the toast:

1 avocado

2 slices gluten free, sprouted grain bread (we like Canyon Bakehouse)*

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Preheat oven to 375*

Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press on the top plate with light pressure & set aside.

Remove from greens from beets & rub with olive oil & sea salt. Place whole beets in a roasting pan lined with parchment paper & cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato!

While beets roast, prepare dressing by combining oil, vinegar & garlic in a small food processor or blender.

Then, crumble pressed tofu by rolling it through your fingers (literally!) into a medium size bowl. Prepare “feta” by adding rice wine vinegar & sea salt. Stir to combine.

Divide salad greens, walnuts & oranges between 2 large plates.

Toast bread & smear each slice with half an avocado. Top with a pinch of sea salt.

Finally, slice roasted beets, add to each salad. Top with tofu feta!

Serves 2.

*If your body does well with gluten, any sprouted grain or sourdough bread will do! Always read ingredient labels to check for allergens.

Roasted Tomatoes with Garlic & Spinach

vegetarian | gluten free | dairy free | nut free | soy free | egg free | vegan

25 minutes or less

What You’ll Need:

2 cups brown rice, chickpea or quinoa pasta

4 cloves garlic, sliced

1/2 red onion, chopped

1 pint cherry tomatoes

2 Tbsp olive oil

1 tsp sea salt

Black pepper to taste

Parchment paper

1 (5-7oz) bag baby spinach

½ cup pitted olives, halved

OPTIONAL: crushed red pepper flakes

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Preheat oven to 375*

 Toss garlic & tomatoes with olive oil, salt & pepper.  Spread evenly on a sheet pan lined with parchment paper & pop into the oven for 20 minutes.

While veggie roast, bring a pot of lightly salted water to a boil for the pasta and cook according to package instructions. 

Rinse spinach in a large colander & leave in the sink.  Drain cooked pasta SLOWLY over spinach to flash steam. 

Serve roasted veggies over pasta & spinach.  Top with olives & crushed red pepper if your heart desires!

Serves 2

Black Bean Tostadas

vegetarian | gluten free | nut free | soy free

25 minutes or less

What You’ll Need:

1 can black beans, drained & rinsed

Juice of ½ lime

6 corn tortillas

4 ounces cheddar cheese, shredded

Parchment paper

For the topping:

2 ears of corn, kernels cut from cob (approx. 1 c)

2 tomatoes, chopped

½ red onion, minced

½ c fresh cilantro, chopped

2 avocados, pitted & cubed

Juice of ½ lime

½ tsp sea salt

1 Tbsp avocado oil

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Preheat oven to broil.

Combine black beans & juice of ½ lime in a food processor or blender until smooth.

Prepare topping by combining all ingredients in a large bowl. Toss to allow flavors to marry.

Line corn tortillas on a cookie sheet lined with parchment paper

Smear each tortilla with black bean puree & top with shredded cheese.

Place on the top rack of the oven for 3 minutes, just long enough to toast & melt cheese.

Generously scoop topping onto each cooked tostada. You will probably have some topping left over. You should be totally cool with that. Eat it on the side!

Enjoy tostadas by folding in half like a taco or with a fork & knife if you’re feeling fancy.

Serves 2.

Jasmine Rice Bowl

vegetarian | gluten free | dairy free | nut free

30 minutes or less

What You’ll Need:

1 c uncooked rice

½ bag frozen, shelled edamame (about 6oz)

1 head bok choy OR 3 heads baby bok choy, chopped

1 ½ Tbsp sesame oil

1 tsp sea salt

3 eggs, soft boiled

1 bunch radishes, sliced thin

1/2 bunch cilantro, minced

sesame seeds

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Combine rice with 2 ½ c water & a pinch of sea salt in a rice cooker or medium saucepan. Cook according to package instructions.

While rice cooks, bring a small pot of water to a boil for the eggs.

While water heats, combine bok choy, edamame, oil & salt in a large frying pan. Saute, stirring frequently, until wilted looking delish. Turn off heat & set aside.

Slowly spoon eggs into boiling water. Cook for 6 minutes to soft boil.

While eggs cook, divide prepared bok choy, edamame, radishes, cilantro & rice into 2 big bowls.

Rinse eggs with cold water. Peel, slice in half, and add to bowls. Sprinkle with sesame seeds & dive in!

Serves 2.

BBQ Lettuce Wraps

vegetarian | gluten free | dairy free | nut free | egg free | vegan

25 minutes or less

What You’ll Need:

1 block organic extra firm tofu, pressed

1 can black beans, drained & rinsed

½ Tbsp coconut oil

1/3 c BBQ sauce. no corn syrup added *

1 jar/can mandarin oranges in juice, drained

1 can water chesnuts, drained & chopped

½ bunch (3-4) green onions, chopped

leaves from 1 head bibb or romaine lettuce

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Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set

aside.

Prepare other ingredients while tofu presses.

Then, heat coconut oil in a large frying pan. Cube tofu & pan fry over medium-high heat. Your goal is to create an seared, almost crispy exterior. 

Toss beans into pan. Turn off heat & add BBQ sauce. 

Scoop BBQ mixture into lettuce cups & top with all the fixings.

Pick up like a taco & have a napkin handy. You will love these!

Depending on how you load them, recipes makes about 8 wraps.

Serves 2.

*If allergens are a concern, be sure to double check the ingredient label.

Thai Peanut Noodle Salad

vegetarian | gluten free | egg free | dairy free | vegan

25 minutes or less | batch prep

What You’ll Need:

4oz rice noodles

For the dressing:

2 Tbsp sesame oil, divided

1 tsp sea salt

3 Tbsp Tamari

1 Tbsp rice wine vinegar

1 tsp sugar

3 Tbsp natural peanut butter, no sugar added

For the salad:

1/4 c sesame seeds

1/2 bunch (3-4) green onions

1 English cucumber

1 (5-7oz) bag slaw mix, any variety OR 1/2 small cabbage, shredded

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Bring a medium pot of lightly salted water to a boil for the noodles & cook according to package instructions.

While water heats/pasta cooks, whisk 1 Tbsp sesame oil & remaining dressing ingredients together in the bottom of a large bowl. Add veggies & sesame seeds.

Rinse cooked noodles with cool water. Transfer back to pot & toss with remaining 1 Tbsp sesame oil. oil and give a good toss.

Transfer noodles into bowl with goodness & toss to coat.

Divide evenly into (4) separate containers for easy grab & go lunch throughout the week, or store covered in the fridge for a quick mid week dinner.

Serves 4.

Cinnamon Raisin Muffins

gluten free | vegetarian | soy free | dairy free

40 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

2 1/2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

2 small zucchini, shredded

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract
1/4 c raisins

5 c fruit of choice

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Preheat oven to 350*

Mix dry ingredients in a large bowl. Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil. Use a 1/4 c size measuring cup to scoop batter into each compartment. Top each with 1-3 chocolate chips if desired.

Bake for 30-35 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfecting well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well

Stuffed Tomatoes

vegetarian | gluten free | soy free | egg free

30 minutes or less

What You’ll Need:

1/2 dozen roma tomatoes, sliced in half and seeds scooped out with a spoon

drizzle olive oil

sea salt & black pepper to taste

For the filling:

1/4 c almond flour

1/4 c hemp hearts

2 cloves garlic, minced

.25oz basil, leaves minced

3-4oz (about 1/2c) parmesan cheese, shredded

OPTIONAL: 2 c brown rice, chickpea or quinoa pasta

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Preheat oven to 450*

If preparing pasta, bring a medium pot of lightly salted water to a boil and cook pasta according to package instructions.

Slice & seed tomatoes.

Drizzle prepared tomatoes with olive oil, sea salt & black pepper to taste.

Then, combine ingredients for the filling in a medium bowl. Stir well, and generously fill each tomato half.

Pop stuffed tomatoes into the oven for 15 minutes.

Enjoy stuffed tomatoes exactly as they are, or paired with pasta!

Serves 2.

Grilled Veggie Skewers with Cashew Creme

vegetarian | gluten free | dairy free | egg free | soy free | vegan

25 minutes or less prep + overnight soaking for the cashews

For the veggies:

1 eggplant, partially peeled (think like zebra stripes) & cut into chunks

1 zucchini, quartered

1 pint cherry tomato

metal or bamboo skewers or a grill basket

For the sauce:

3/4 c raw cashews

1/4 c filtered water

1 Tbsp PURE maple syrup

2 Tbsp apple cider vinegar

1/2 tsp sea salt

2 cloves garlic

black pepper to taste

Everything But The Bagel Seasoning

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Cover raw cashews with water in a glass dish and leave at room temperature overnight.

Drain soaked cashews and rinse with water. Combine with remaining sauce ingredients in a high speed blender or food processor . Puree until creamy. Note: this sauce should be creamy. If it has texture, try blending on high speed until the consistency of ranch dressing.

Fire up the grill to medium heat.*

*Don’t have an outdoor grill? Use a grill pan or skillet inside!

If using skewers, do eggplant & tomatoes on separate sticks. Or, pop eggplant into grill basket. The tomatoes will go in later.

Drizzle prepared veggies lightly with olive oil, salt & pepper to taste.

Place eggplant on grill, cook for 4-5 minutes. Flip and cook opposite side for 4-5 minutes. Now, add tomato skewers & zucchini to the grill, too!

Serve over prepared cashew cream, season with Everything Bagel Seasoning, and be happy!

Serves 2

Summer Kaleidoscope Salad

vegetarian | gluten free | nut free | egg free

20 minutes or less | batch prep

What You’ll Need:

2 medium zucchini, cut into bite size chunks

1 (15oz) can chickpeas, drained & rinsed

1 pint cherry tomato, quartered

4oz feta cheese, crumbled

1/2 c kalamata olives, halved

.25oz fresh basil, leaves chopped

1/4 c olive oil

1/4 c white balsamic or white wine vinegar

1/4 tsp sea salt

black pepper taste

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Combine ingredients in a large bowl. Toss well.

Cover and pop bowl into the fridge for quick mid week meals or divide into (4) separate containers for easy grab & go lunches throughout the week.

Serves 4.

Jalapeno Poppers

vegetarian | gluten free | nut free

40 minutes or less

What You'll Need:

1 dozen fresh jalapenos, sliced lengthwise and seeded*

1 package organic cream cheese, or Neufchatel**

4oz (about 1/2c) sharp cheddar cheese, shredded

2 eggs, whisked

2 c gluten free corn flakes, crumbled

parchment paper

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*Consider using gloves while slicing the seeding the peppers; heat can vary, and there is nothing worse than hot pepper hands*

**Set cream cheese to room temperature for at least 30 minutes.  

Preheat oven to 350*

Line baking sheet with parchment paper.

Prepare ingredients:

• Combine cheeses in a medium bowl.  

• Whisk eggs in a separate medium bowl.

• Crush corn flakes in a medium bowl.

Set up an assembly line:  peppers > cheese combo > whisked egg > corn flakes >large baking sheet.

Stuff peppers with cheese, dredge in egg, roll in corn flakes, set on baking sheet.  Repeat.

Bake uncovered for 20-30 minutes, or until bubbly.  

Serves 8 as an app, 4 as a main with a salad alongside.  

Chocolate Covered Cherry Smoothie

gluten free, vegetarian, vegan, dairy free, soy free, one dish meal

10 minutes or less | batch prep

What You’ll Need (for each smoothie)

1 heaping cup frozen pitted dark cherries

2 Tbsp hemp hearts

2 Tbsp cocoa powder

1 Tbsp PURE maple syrup

2 c unsweetened vanilla milk of choice

Handful (about 8) ice cubes

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Combine all ingredients in a high speed blender. Process into smoothie goodness and enjoy.

Serves 1.

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Batch prep hack: Multiply recipe x4 (see breakdown below). Divide ingredients equally into wide mouth, pint size glass mason jars OR quart size freezer bags. Secure lids/bags & pop into the freezer.

When you’re ready for a quick breakfast, pour frozen ingredients from bag/jar from freezer to blender (running jar under warm water for a minute helps soften & loosen what’s inside!) Add 2c sweetened almond milk to blender, blend & enjoy!

4 heaping cups frozen pitted dark cherries

½ c hemp hearts

½ c cocoa powder

¼ c PURE maple syrup

8 c unsweetened vanilla almond milk

*No ice required for frozen smoothies!

Serves 4

Garlic Tahini Buddha Bowl

vegetarian | gluten free | dairy free | soy free | nut free | vegan

40 minutes or less *

*Bake sweet potato ahead of time and cut prep time down to less than 25 minutes

What You’ll Need:

For the bowl:

½ c uncooked whole (not split) lentils

½ c uncooked quinoa

1 sweet potato

½ bunch (3-4) radishes, sliced into matchsticks

1 small bulb fennel, sliced thin

3/4 (5-7oz) bag baby salad greens, any variety

For the dressing:

4 cloves garlic

¼ c olive oil

½ tsp sea salt

Juice of 1 lemon

1 Tbsp tahini

1 Tbsp PURE maple syrup

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Preheat oven to 350*

Pierce potato with a fork. Rub with olive oil and sea salt. Bake for 30-40 minutes.

While potato bakes, combine lentils & quinoa with 1 ½ c salted water & a drizzle of olive oil. Bring to a boil, & simmer until the water is absorbed. (About 15 minutes).

Prepare dressing by combining all ingredients in a food processor or blender until smooth.

Choose 2 big-ol bowls to build your Buddhas, dividing prepared ingredients equally into each dish. Dive in be so happy!

Serves 2.

Sheet Pan Tacos

vegetarian | gluten free | soy free | nut free

20 minutes or less

What You’ll Need:

parchment paper

1 (5-7oz) bag slaw mix, any variety

½ tsp sea salt

½ Tbsp grass fed butter

3-4 ounces (about 1/2c) cheddar cheese, shredded

4 corn tortillas

4 eggs

1/4 (5-7oz) bag baby salad greens, any variety

½ bunch (about 3-4) radishes, sliced into matchsticks

1 avocado, sliced

OPTIONAL: 1 jalapeno pepper, sliced thin,

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Preheat oven to broil.

While oven heats, sauté slaw mix in butter & salt over medium high heat, stirring frequently. Cook for about 5 minutes, or until water has cooked out of the slaw.

Toss cooked slaw into a medium size bowl with shredded cheese. Mix well & set aside.

Line up corn tortillas on a baking sheet lined with parchment paper. Top each tortilla with cheese/slaw mixture, leaving a slight well in the center (think like a holiday wreath!)

Crack one egg in the center of each well & carefully slide into the oven on the lower rack.

Cook for 6 minutes for an over hard egg, a little less for a runnier yolk.

Top each taco with radish, greens, & peppers if desired. Fold in half & eat like a taco, or be fancy & use a knife and fork.

Serves 2.

Chorizo with Kale & Chickpeas

vegetarian | gluten free | nut free

20 minutes or less

What You’ll Need:

2 c brown rice, chickpea or quinoa pasta

1 c filtered water

2 Tbsp tomato paste 

1 bunch kale, rinsed and torn from stem

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 

2-3oz (about 1/4c) cheddar cheese, shredded

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Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions. 

Meanwhile, heat water & tomato paste in a large frying pan or Wok.  Stir paste until completely dissolved.

Add kale, chorizo & chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta with goodness & include shredded cheese if desired.  

Serves 3.

(you’ll be SO happy about any leftovers!)