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.  

Spanikopita Cauliflower Nachos

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

30 minutes or less

What You’ll Need:

1 head cauliflower, broken into florets

2 Tbsp olive oil

1 tsp sea salt

.25oz fresh oregano, leaves chopped

half .25oz container fresh thyme, leaves chopped

OPTIONAL: Crushed red pepper to taste

Parchment paper

For the topping:

½ pound baby spinach, chopped

1 can white navy beans, drained & rinsed

1 tomato, diced

2-3 ounces feta cheese, crumbled

3-4 ounces white cheddar cheese, shredded

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Preheat oven to 375*

Toss cauliflower with olive oil, spices & herbs. Spread evenly on a baking sheet lined with parchment paper. Pop into the oven for 15 minutes.

While cauliflower roasts, add 2-3 inches of water to a large frying pan or Wok. Add spinach, turn on high heat & cover for a few minutes to flash steam. Drain spinach, rinse with cool water & squeeze with hands (literally!) to release all excess water.

Chop spinach & tomato, then drain & rinse beans in the same colander. Top roasted cauliflower with veggies, beans & cheese. Pop back into the oven for 10 minutes.

Serves 2 as a main, 4 or more as an app

Buffalo Cauliflower Tacos

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

35 minutes or less

What you’ll need:

1 head cauliflower, broken into florets

1 can chickpeas, drained and rinsed

2 Tbsp olive oil

parchment paper

For dry seasoning:

2 tsp garlic powder

1 tsp cumin

1 tsp paprika

¼ tsp sea salt

¼ tsp black pepper

For buffalo sauce:

1 c hot sauce (Frank’s, or similar brand)*

1/2 pound baby spinach

For serving:

6 sot corn tortillas

6-8 stalks celery, minced

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Preheat oven to 350*

Toss cauliflower & chickpeas in olive oil & dry seasoning. Spread evenly in a roasting pan lined with parchment paper. Pop in the oven for 20 minutes.

While cauliflower roasts, combine spinach with about an inch of water. Turn on heat, cook to wilt. Drain & set aside.

Toss roasted cauliflower with hot sauce. Pop back into the oven for a final 10 minutes.

Serve buffalo cauliflower & chickpeas in a bowl with cooked spinach, crumbled bleu & celery. Turn up the heat with a friend!

Serves 2 as a main, more as a side

*Always read your ingredient labels and double check for allergens if they are a concern

Bento Boxes

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

20 minutes or less | batch prep

What You’ll Need:

1 pound green beans, trimmed

drizzle olive oil

1/2 pound grapes

1 pound carrots, peeled & sliced, or 1 pound bag baby carrots

1 c pitted kalamata or mixed olives

2 (6oz) containers fresh raspberries

1 (6-8oz) round Brie cheese, quartered

1 (10-12oz) container prepared hummus*

1 bag/box brown rice or seed crackers *

everything bagel seasoning

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Combine greens beans with 1-2 inches of filtered water in a large frying pan. Cover and cook for about 5 minutes over medium-high heat to flash steam.

Drain and rinse with cool water. Transfer back to the frying pan. Toss with a drizzle of olive oil.

Divide prepared green beans + box ingredients evenly into (4) containers for easy grab & go lunches throughout the week. Sprinkle with everything bagel seasoning before popping the lids on!

Enjoy with brown rice or seed crackers.

Serves 4.

*If allergens are a concern, always read ingredient labels.

Watermelon Bruschetta

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

20 minutes or less

What You’ll Need:

1 medium seedless watermelon (or 1/2 large), sliced

8oz buffalo mozzarella cheese in water, drained & sliced

1.25oz fresh basil, chopped

4 tomatoes, sliced

For the drizzle:

3 Tbsp honey, local to your area

1 1/2 tsp balsamic vinegar

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This recipe is simple and so, so good!Prepare as pictured above, staking watermelon, tomato, cheese, basil & drizzle. Or, cube all ingredients, top with drizzle and serve like a salad.

If meal prepping, make the salad, and divide evenly into (4) containers for easy grab & go throughout the week.

Serves 4

Caprese Hummus

gluten free | vegetarian | soy free | egg free

20 minutes or less

What You’ll Need:

2 cans cannellini or white navy beans, drained & rinsed

¼ c tahini

4 cloves garlic

1 tsp sea salt

1/2 (5-7oz) jar prepared pesto*

1 pint cherry tomato

1 box brown rice crackers

1 bag baby carrots

1 bunch celery, cut into snacking sticks

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Preheat oven to 425*

Spread whole baby tomatoes on a baking sheet lined with parchment paper and pop into the oven for 12 minutes.

While the tomatoes roast, prepare hummus by combining beans, tahini, garlic & salt in a food processor or blender. Puree until smooth & transfer to a glass dish or tupperware.

Spoon pesto over prepared hummus. Top with roasted tomatoes.

Dig in with veggies &brown rice crackers for a perfectly balanced lunch or share with friends.

Serves 4 as a main, more as a side.

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.

Buffalo Cauliflower

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

35 minutes or less

What you’ll need:

1 head cauliflower, broken into florets

1 can chickpeas, drained and rinsed

1 Tbsp olive oil

parchment paper

For dry seasoning:

2 tsp garlic powder

1 tsp cumin

1 tsp paprika

¼ tsp sea salt

¼ tsp black pepper

For buffalo sauce:

1 c hot sauce (Frank’s, or similar brand)*

1/2 pound baby spinach

6-8 stalks celery, sliced into sticks

2 oz bleu cheese, crumbled

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Preheat oven to 350*

Toss cauliflower & chickpeas in Olive oil & dry seasoning. Spread evenly in a roasting pan lined with parchment paper. Pop in the oven for 20 minutes.

While cauliflower roasts, combine spinach with about an inch of water. Turn on heat, cook to wilt. Drain & set aside.

Toss roasted cauliflower with hot sauce. Pop back into the oven for a final 10 minutes.

Serve buffalo cauliflower & chickpeas in a bowl with cooked spinach, crumbled bleu & celery. Turn up the heat with a friend!

Serves 2 as a main, more as a side

*Always read your ingredient labels and double check for allergens!

Cauliflower Nachos

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

30 minutes or less

What You’ll Need:

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the nachos:

1 head cauliflower, broken into florets

juice of 1 lime

prepared taco seasoning ^

2 Tbsp olive oil oil

1 can black beans, drained & rinsed

1 large tomato, chopped

1/3 large red onion, minced 

1 pepper, hot or sweet, chopped

4ish ounces cheddar cheese (about 3/4 c), shredded

1/2 bunch fresh cilantro, chopped

1 avocado, cubed

Parchment paper or silicone mat

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Preheat oven to 425*

Combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Toss cauliflower in avocado oil, 2 1/2 tsp taco seasoning & lime juice. Spread on baking dish lined with 1 parchment paper. Pop into the oven for 20 minutes.

Top roasted cauliflower with beans, veggies & cheese. 

Return to the oven for 8-10 minutes, or until cheese has melted.

Serve sprinkled with cilantro and avocado.  Share with a friend!

Serves 2 as a main, more as a side.

Sweet Potato Nachos

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

40 minutes or less

What You’ll Need:

For the taco seasoning:

½ tsp cumin

½ tsp chili powder

½ tsp garlic powder

½ tsp onion powder

Salt and black pepper to taste

Optional: ¼ tsp cayenne pepper

For the nachos:

2 large sweet potatoes, sliced into thin rounds (think like thick cut potato chips)

prepared taco seasoning ^

2 Tbsp olive oil

parchment paper or a silicone mat

1 can black beans, drained & rinsed

1 large tomato, minced

1/2 red onion, minced

1 pepper, hot or sweet, chopped

4ish ounces cheddar cheese (about 3/4 c), shredded

1/2 bunch fresh cilantro, minced

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Preheat oven to 425*

Toss potatoes in oil & taco seasoning evenly to coat. Spread evenly, but close together, on baking sheet lined with 1 parchment paper or a silicone mat. Pop into the oven for 20 minutes.

Top roasted potatoes with beans, veggies & cheese. 

Return to the oven for 8-10 minutes, or until cheese has melted.

Share with a friend!

Serves 2 as a main, more as a side.

Loaded Baked Potato Nachos

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

40 minutes or less

What You’ll Need:

For seasoning:

½ tsp cumin

½ tsp chili powder

½ tsp garlic powder

½ tsp onion powder

Salt and black pepper to taste

Optional: ¼ tsp cayenne pepper

For the nachos:

2 large baking potatoes, sliced into thin rounds (think like thick cut potato chips)

1 broccoli crown, broken into small florets OR 1/2 (10-12oz) bag florets

prepared seasoning ^

2 Tbsp olive oil

parchment paper or a silicone mat

1 can black beans, drained & rinsed

1 large tomato, minced

1/2 red onion, minced

1 pepper, hot or sweet, minced

4ish ounces cheddar cheese (about 3/4 c), shredded

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Preheat oven to 425*

Toss potatoes & broccoli in oil & seasoning evenly to coat. Spread evenly, but close together, on baking sheet lined with 1 parchment paper or a silicone mat. Pop into the oven for 20 minutes.

Top roasted veggies with beans, veggies & cheese. 

Return to the oven for 8-10 minutes, or until cheese has melted.

Share with a friend!

Serves 2 as a main, more as a side.

Hummus with Roasted Veggies

gluten free, vegetarian, dairy free, nut free, soy free

What You’ll Need:

1 red onion, quartered

2 medium potatoes, sliced into sixths

Olive oil

Sea salt & black pepper

Parchment paper

1 zucchini, quartered (or 1 bag baby zucchini)

1 bag baby peppers (sweet bell, mild or hot)

1 pint cherry tomato

4 eggs

6 ounces prepared hummus

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Preheat oven to 375*

Line a baking sheet with parchment paper. Toss onion & potatoes in olive oil, salt, pepper. Roast for 15

minutes.

Meanwhile, Place eggs in a pot and cover with cold water by 1 inch.

Bring to a boil over medium-high heat, then cover, remove from the heat &

set aside 8 to 10 minutes. *these can be done up to 5 days ahead of time!

Toss zucchini and peppers with olive oil, salt & pepper. Once potatoes & onion have roasted for 15 minutes, add remaining veggies to roasting pan & return to the oven for a 20 minutes.

Drain eggs & rinse with cool water. Peel and halve hard boiled eggs.

Finally, add whole cherry tomatoes to roasting pan with existing veggies, and pop back in the oven for 10 minutes.

Serve roasted veggies with hummus & hard boiled eggs. Share with a friend!

Serves 2 as a main, up to 6 as an appetizer.