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.

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

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.

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.

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

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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.

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

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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

Mediterranean Lentils

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

25 minutes or less | batch prep

What You’ll Need:

1 1/2 c whole (not split) lentils, any variety OR 2 cans lentils, drained & rinsed

3-4 cloves garlic, minced

3-4 oz feta cheese, crumbled

1 pint cherry tomatoes, halved

1/8 c olive oil

¼ tsp sea salt

Black pepper to taste

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If cooking lentils, cover lentils with water in a medium saucepan. Lightly salt & bring to a boil. Reduce to a simmer & cook until tender, about 15-20 minutes.

Meanwhile, prepare veggies & feta in a large bowl.

Rinse cooked lentils with cool water. Add to bowl with garlic & tomatoes. Stir in olive oil, salt & pepper and be happy!

Serves 4.

Corn & Black Bean Chowder

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

30 minutes or less | batch prep

What You’ll Need:

1 large onion, minced

1 Tbsp coconut oil

1 sweet bell pepper, seeded & chopped

1 quart veggie stock, no sugar added

1 large potato, cubed

6 ears of corn, kernels cut from the cob (about 5 cups)

2 tsp sea salt

Black pepper to taste

1 can full fat coconut milk

2 cans black beans, drained & rinsed 

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Sauté onion in large soup pot with coconut oil until aromatic.

Add stock and veggies to pot. Bring to a boil, reduce to a simmer.  

Cover and cook until potatoes are tender, about 15 minutes.

Remove from heat, stir in beans and coconut milk.

Dish into (4) separate glass containers for easy grab & go lunches throughout the week, or enjoy for dinner.  

This chowder will make your heart happy!

Serves 4.

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.

Vegan Broccoli Salad

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

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

What You’ll Need:

For the sauce:

3/4 c raw cashews

1/4 c filtered water

2 Tbsp PURE maple syrup

2 Tbsp apple cider vinegar

1/2 tsp sea salt

1 clove garlic

black pepper to taste

2 heads broccoli, stems, leaves and all, chopped

1/2 red onion, minced

1/4 c unsalted sunflower seeds

1/4 c raisins

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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.

Combine salad ingredients in a large bowl. Toss with prepared dressing. Divide evenly among (4) containers for easy grab and go lunches throughout the week, or store covered for a quick mid week light dinner.

Quinoa Lentil Pilaf

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

25 minutes or less | batch prep

What You’ll Need:

For the salad:

½ c dry quinoa

½ c dry whole (not split) lentils 

1 c shredded carrot (about 2-3 large carrots, shredded)

2 celery stalks, diced 

½ purple onion, diced

1 sweet bell pepper, diced

1 small bunch fresh parsley 

For the dressing:

¼ c olive oil

zest AND juice of 1 lemon

1 tsp paprika 

¼ tsp cumin

1 tsp turmeric 

1 tsp sea salt 

fresh ground pepper to taste

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Stir quinoa & lentils together in a saucepan with 1 ½ c filtered water, salt & a drizzle of olive oil. Bring a boil, lower to a simmer & cover for about 15 minutes, or until liquid is absorbed. (You can totally do this in a rice cooker if you have one!)

While quinoa & lentils cook, prepare dressing by whisking together oil, lemon & spices in the bottom of a large bowl.

Add chopped veggies to bowl, toss to coat.

Stir cooked quinoa & lentils to goodness. Stir everything together to allow flavors to marry. Add additional salt and pepper to taste.

Serves 4.

Chop Salad with Herbs

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

20 minutes or less | batch prep

What You’ll Need:

For the Salad:

1 bunch kale, torn from stem & torn into small pieces OR 1 (5-7oz) bag baby kale

½ bag baby arugula (about 3.5 ounces)

1 bunch parsley, chopped

.25 ounce container fresh mint, chopped

1 cucumber, chopped

1 pint cherry tomato OR 2 large tomatoes, chopped

1 1/2 c grapes, halved (about 1/3 pound)

3-4 ounces Sharp Cheddar Cheese, shredded

½ c sunflower seeds, roasted & unsalted

For the Dressing:  

3 cloves garlic, minced

juice of 1 lemon

½ c olive oil

1/8 c red wine vinegar 

1 tsp Dijon mustard

Sea salt to taste

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If using a bunch of kale, tear from stem in small pieces & massage (literally!) through your fingers as you drop into a large salad bowl.

Combine remaining greens & herbs with kale, toss to combine. Prepare remaining salad toppings, adding to salad bowl, or equally into (4) smaller Tupperware containers for easy grab & go lunches throughout the week.

Combine dressing ingredients in a small food processor or blender. Toss with salad just before serving.

Serves 4.

Chopped Greek with Edamame

vegetarian | gluten free | nut free | egg free

20 minutes or less | batch prep

What You’ll Need:

For the dressing:

¼ c red wine vinegar

.25oz (about 2 Tbsp) fresh oregano, leaves chopped

¼ c olive oil

½ tsp sea salt

½ tsp ground black pepper

2 cloves garlic, smashed

For the salad:

2 bags salad greens, any variety OR 1 large head lettuce, chopped

1 large English cucumber, quartered

2 tomatoes, chopped

1 red onion, chopped

¾ cup kalamata or mixed pitted olives, halved

12 ounce bag of shelled edamame, thawed

6oz block feta cheese, crumbled

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

Divide salad ingredients equally into (4) separate containers for easy grab and go throughout the week

OR combine all ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 4.

Gazpacho

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

20 minutes or less

What You’ll Need:

3 large tomatoes

1 ½ red onions

2 English cucumbers

2 small peppers, any variety, seeded (hot or sweet)

3 cloves garlic

¼ c light olive oil

3 Tbsp balsamic vinegar

1 ½ tsp cumin seed

2 tsp sea salt

1 small bunch fresh cilantro, chopped

½ pint cherry tomato, halved

2 avocados

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Combine all large tomatoes, peppers, onion, cucumber & garlic in a food processor or high speed blender.

PULSE (don’t blend!) 8 or so times, or until veggies are minced.

Transfer to a large bowl or glass Tupperware. Stir in remaining ingredients.

Serve cold topped with sliced avocado!

Serves 4 as main, 6 or more as a side.

Southwest Chop Salad

vegetarian | gluten free | nut free | egg free

20 minutes or less | batch prep

What You’ll Need:

3 romaine hearts, chopped OR 1 large head romaine lettuce, chopped

1 pint cherry tomatoes, halved

2 avocados, meat cubed

1 red onion, minced

1 can black beans, drained & rinsed

1 can corn kernals, no sugar added, drained & rinsed

For the cilantro dressing:

3/4 bunch cilantro

3-4 oz manchego cheese, shredded or broken into hunks

2 Tbsp unsalted pepita

juice of 1 lime

2 cloves garlic

1/2 c avocado oil

1/4 tsp sea salt

OPTIONAL: more pepitas for sprinkling

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Combine ingredients for dressing a food processor & puree until the consistency of pesto. If you like a smoother dressing, add a little bit more oil.

Divide salad ingredients evenly into (4) containers for quick grab & go lunches throughout the week OR into one large serving dish to share. Top each with additional pepita if desired.

Toss with dressing just before serving & be so happy!

Serves 4.

Spring Minestrone

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

30 minutes or less | batch prep

What You’ll Need:

2 Tbsp olive oil

1 purple onion, minced

2 cloves garlic, minced

2 medium red potatoes, cubed

1 carrot, chopped

4 c veggie broth

2 c filtered water

1/2 pound baby spinach

2 small or 1 large summer squash, sliced

½ c frozen peas

.5oz fresh basil, chopped

4 corn tortillas

4 ounces parmesan or cheddar cheese, shredded

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Heat oil in a large soup pot. Add onion & garlic, sauté until aromatic.

Add potatoes, carrot, stock, water & spinach. Bring a boil, reduce to a simmer. Cook for about 20 minutes, or until potatoes are tender.

Stir in zucchini, peas & basil. Turn off heat & cover.

Meanwhile, turn on oven broiler & prepare quesadillas;

Arrange tortillas on a cookie sheet. Top each with 1-2 Tbsp cheese. Pop onto the top oven rack for 3 minutes.

Remove from oven and fold tortillas in half.

Serve 1 quesadilla with each bowl of soup!

Serves 4.

Vegetable Pasta Salad

vegetarian | gluten free | egg free | nut free

30 minutes or less | batch prep

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

For the dressing:

½ c olive oil

.25oz (about 1/4c) fresh basil, leaves sliced into thin strips

1/8 c red wine vinegar

¼ tsp salt

1/8 tsp black pepper

1 clove minced garlic

½ tbsp. Dijon mustard

2 broccoli crowns, broken into florets

1 c frozen shelled edamame, thawed

1 sweet bell pepper, diced

1 zucchini, diced

½ pint cherry tomatoes, halved

½ c kalamata olives, halved

additional .25oz (about 1/4) c basil, sliced in strips

½ c (about 4oz) Parmesan 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, combine 1/4 c basil & olive oil in a small bowl & set aside. Basil will begin to infuse the oil. It will be awesome. 

In a the bottom of a separate, large bowl, whisk remaining ingredients for the dressing.

Then, chop up those veggies & toss into the bowl with prepared dressing.

Drain & rinse cooked pasta with cool water. Add to veggie bowl.

Add basil infused oil & Parmesan cheese. Toss to coat.

Trust me when I say you will never make another pasta salad with bottled Italian dressing again. Ever.

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.

Greek Salad

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

20 minutes or less | batch prep

What You’ll Need:

For the dressing:

1/4 c red wine vinegar

1 Tbsp. fresh oregano leaves, chopped

1/4 c olive oil

1/2 tsp sea salt

1/2 tsp ground black pepper

2 cloves garlic, smashed

For the salad:

2 heads lettuce, any variety OR 2 (5-7oz) bags salad greens

1 large English cucumber, quartered

1 pint cherry tomato

1 red onion, sliced thin

3/4 c pitted kalamata or mixed olives, halved

6 ounce feta cheese, crumbled

2 cans chickpeas, drained & rinsed

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

Divide salad ingredients equally into (4) separate containers for easy grab and go throughout the week OR combine all ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 4

Lentil & Chickpea Stew

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

35 minutes or less | batch prep

What You'll Need:

1 1/2 Tbsp olive oil

1 1/2 onions, minced

4 stalks celery, minced

3 cloves garlic, minced

1 1/2 tsp sea salt

ground black pepper to taste

1 tsp whole mustard seeds

1 tsp paprika

1 tsp oregano

1 tsp thyme 

1 c dry whole lentils

1 quart veggie stock, no sugar added

1 c filtered water

1 can chickpeas, drained & rinsed

1 small zucchini, diced small

1/2 pound baby spinach

juice of 1/2 lemon

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Saute onion, celery & garlic with olive oil, salt & pepper in a large soup pot until aromatic.  

Add spices, lentils & liquid. Bring to a boil on medium high heat, then reduce to a simmer.  Cover & cook for 20 minutes.

While these flavors marry, drain & rinse chickpeas, dice zucchini.

Add chickpeas, remaining veggies & lemon juice to the stew. Stir and cook for an additional 5 minutes, or until spinach is wilted.

Portion into (5-6) glass containers for easy grab & go lunches throughout the week OR allow the stew to cool, pop the lid on the pot & store in the fridge for quick mid week dinners.

Serves 4-5