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

---

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

---

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

---

**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

---

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

---

**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)*

---

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.

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

---

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.

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

---

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.

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

---

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

---

*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.  

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

---

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.

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

---

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!)

Thai Peanut Rice Bowl

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

30 minutes or less

What You’ll Need:

For the salad:

1/2 c uncooked brown rice

1/2 block organic, firm tofu, sliced lengthwise

1 sweet bell pepper, diced

1/2 bag slaw mix, any variety OR 1/2 small green or purple cabbage, thinly sliced

1/2 bunch fresh cilantro, chopped

1/3 pound baby spinach or other salad greens

3-4 green onions, chopped

1/4 c roasted, unsalted peanuts

For the dressing:

3 Tbsp rice wine vinegar

1/4 c olive oil

3 Tbsp all natural peanut butter (no Jiff here guys, like for real)

1 Tbsp honey, local to your area

3 Tbsp Tamari

OPTIONAL: 1/2 Tbsp Sriracha

---

Combine rice with 2 c lightly salted water. Cook according to package instructions, on the stovetop, or in a rice cooker.

Next, press tofu by layering on a large plate: tea towel, sliced tofu, tea towel, another plate. Press the top plate down gently with your hand & set side.

Meanwhile, whisk dressing ingredients in a small bowl.

Then, prepare & arrange salad veggies on 2 big ‘ol plates or one large bowl to share.. Cube pressed tofu & add to salads. Spoon cooked rice over top, toss with dressing & peanuts.

Dive in!

Serves 2.

Vegan Pho

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

25 minutes or less

What You’ll Need:

For the broth:

2 inch piece fresh ginger foot, sliced thin

3-4 green onions, whites only, chopped (save the greens!)

2 Tbsp sesame oil

2 Tbsp rice wine vinegar

2 Tbsp Tamari

6 Tbsp white miso paste

6 c filtered water

1 tsp sea salt

For the bowls:

4-ish ounces brown rice noodles

½ pint mushrooms, sliced thin

½ block organic, firm tofu, pressed & cut into small cubes

½ pound fresh green beans, trimmed and sliced

½ bunch fresh cilantro, chopped

1/3 pound baby spinach

Green tops of green onions, chopped thin

OPTIONAL: 1 jalapeno pepper, sliced thin

---

In a medium size soup pot, saute ginger & onions in oil over medium high heat until aromatic.

Add remaining broth ingredients. Bring a boil & reduce to a simmer.

Then, bring a pot of lightly salted water to a boil for the rice noodles. Cook according to package instructions.

While pasta cooks and broth flavors simmer, chop bowl ingredients, dividing them evenly into 2 large soup bowls as you go.

Drain cooked noodles & divide evenly between 2 soup bowls.

Generously spoon prepared broth over ingredients in each bowl. Ingredients will flash steam as broth is added!

Dive in and be so, so happy.

Serves 2.

Shaved Brussel Sprout Salad

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

20 minutes or less | batch prep

What You’ll Need:

For the dressing:

Zest AND juice of 2 large lemons

2 Tbsp honey

2 ½ tsp sea salt

Fresh ground pepper

½ c olive oil

OPTIONAL: 1 tsp crushed red pepper

For the salad:

2 pounds brussel sprouts, shaved or sliced thin

1 bunch (6-8 total) radishes, sliced thin

1 c marcona almonds OR almond slivers

½ c dried cranberries

½ c hemp hearts

---

Combine salad dressing ingredients in a jar. Whisk to mix!

Shave brussel sprouts using a shaving blade on your food processor, slicing thinly with a knife OR buy pre-shaved sprouts.

Toss ingredients into a large bowl and toss evenly with dressing.

Divide equally into (4) separate containers for easy grab & go lunches throughout the week OR store sealed in the fridge in the large bowl to share.

Serves 4.

Energy Balls

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

20 minutes or less | batch prep

What You’ll Need:

1 cup gluten free oats

3 Tbsp mini dark chocolate chips

3 Tbsp dried cranberries, finely chopped

3 Tbsp hemp hearts

½ c all natural peanut butter, no sugar added

1/3 c honey, local to your area

parchment paper

5 c fruit of choice

---

Combine dry ingredients in a large bowl.

Add nut butter & honey. Mix well.

Line a cookie sheet with parchment paper. Use a Tablespoon measure to make heaping scoops, rolling each into a ball as you go.

Pop in the fridge* and serve with 1 cup of fruit for easy grab and go breakfast all week long!

*Stores well covered in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Makes about 15

Serves 5 (3 balls per serving)

Roasted Beets with Herbed Lentils

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

40 minutes or less*

*Cut prep time in half by roasting beets ahead of time, or buying prepared beets from teh produce section of your grocery

What You'll Need:

1 bunch beets, tops removed OR 1 package prepared beets from the produce section, cubed

1 Tbsp olive oil

Sea salt

Parchment paper

3/4 c whole (not split) lentils

For the dressing:

2 cloves garlic, minced

1 bunch fresh parsley, leave & stems chopped

half .25oz container fresh thyme, leaves chopped

Zest AND juice of 1 lemon

½ tsp sea salt

Black pepper to taste

1 Tbsp white wine vinegar

1/3 c olive oil

2-3oz feta cheese, crumbled

---

If roasting the beets, preheat oven to 375*

Then, pour lentils into a medium saucepan. Fill with water, place on medium heat. Bring to a boil, then lower to a simmer. Cook for about 15-20 minutes, or until lentils are tender. 

If roasting beets, toss cubed beets in olive oil & salt.

Spread evenly on a roasting pan lined with parchment paper, and cook for about 30 minutes, or until a fork slides out smoothly.

While everything cooks, wisk ingredients for the dressing in a medium bowl.

Drain cooked lentils & rinse with cool water. Add to bowl & toss with dressing.

Serve with roasted veggies, sprinkle with feta and prepare to WOW yourself!

Serves 2.

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

---

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

Four Bean Salad

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

20 minutes or less

What You’ll Need:

1 can green bean

1 can chickpea

1 can kidney bean

1 can black bean

1 purple onion, minced

1 sweet bell pepper, any color, chopped

For the dressing:

2/3 c balsamic vinegar

1/3 c olive oil

1 Tbsp honey, local to your area

OPTIONAL: 1 (5-7oz) baby salad greens

---

Drain all beans into a large strainer and rinse with cool water.

Transfer beans to a large bowl & toss with dressing, inion & pepper.

Divide equally into (5) containers for easy grab & go lunches throughout the week, serving over salad greens if desired.

Enjoy!

Serves 5 as a main, more as a side

Peaches & Cream Oven Pancake

vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 c gluten free rolled oats

1 Tbsp raw sugar

1 ½ tsp baking powder

1/2 tsp sea salt

¾ c unsweetened milk of choice

1 egg

2 Tbsp coconut oil, melted (plus more for greasing)

2 small ripe peaches (or 1 large), pitted & sliced

cinnamon for sprinkling

4 c additional fruit of choice for serving

---

Preheat oven to 375*

Pulse dry ingredients in a blender or food processor to the consistency of course flour.

Transfer to a medium size bowl. Stir in wet ingredients. Mix well.

Lightly grease a 6- ish inch pan with coconut oil. Pour prepared batter into pan & top with sliced peaches. Sprinkle with cinnamon & pop into the oven for 28 minutes, or until a toothpick comes out clean.

Serve with 1 c fresh or frozen fruit of choice.

Store in the fridge for up to 5 days!

Serves 4.

Freezes well