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 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.

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.

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

BLT Lettuce Cups

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

20 minutes or less

What You’ll Need:

For the “bacon:”

2 c thick, unsweetened coconut shreds

1 Tbsp olive oil

2 Tbsp Tamari

1 tsp paprika

1 Tbsp PURE maple syrup

1 tsp liquid smoke (if you can’t find this, don’t stress!)

Pinch sea salt

Parchment paper

For the wraps:

1 avocado, sliced

2 tomatoes, halved & sliced

1 head Bibb or romaine lettuce

OPTIONAL: thin slices of red onion

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Preheat oven to 325*

Mix ingredients for “bacon” in a medium bowl, toss to coat. If you can’t find liquid smoke, no biggie, just omit! Spread evenly on a baking sheet lined with parchment paper & pop into the oven for 6 minutes.

.While coconut transforms, prepare wrap ingredients.

When timer goes off for the bacon, remove, stir & pop back into the oven for a final 4 minutes, then set aside to cool.

Assemble lettuce cups by generously filling with bacon & tomato slices. Add a few avocado slices and onion, if desired. Be prepared to blow your own damn mind.

Makes 15-20 lettuce cups, serving 2

(yes yes, we know this sounds like a big portion. trust us, you’ll wish there were more!)

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

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

Strawberry Fields

gluten free | vegetarian | soy free | egg free

40 minutes or less

What You’ll Need:

For the salad:

1 bunch fresh red or golden beets, roasted & sliced OR a package prepared beets from produce section

Parchment paper

1/2 pound baby spinach

4oz log soft goat cheese

1/2 cup walnuts

1/2 pound fresh strawberries, sliced

For the dressing:

1/4 c olive oil

3 Tbsp balsamic vinegar

1/2 Tbsp PURE maple syrup

1 shallot

pinch sea or Himalayan salt

1/2 tsp Dijon mustard

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If roasting beets, preheat oven to 400*.

Line a baking dish with parchment paper. Remove beets from greens, rub with olive oil & sea salt.

Place whole beets in lined baking dish & cook for about 40 minutes, or until a fork slides out smoothly. Just like baking a potato! (You can do this up to 5 days ahead of time).

Meanwhile, combine ingredients for dressing in a food processor or small blender. Puree until creamy.

Divide salad ingredients equally between (2) large plates or into 1 large serving bowl.

Toss with dressing just before serving.

Serves 3

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

Falafel Bowl

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

40 minutes or less | batch prep

What You’ll Need:

For the falafel:

1 red/purple onion, quartered

4 cloves garlic, peeled

2 cans chickpeas, drained & rinsed

1/2 c unsalted sunflower seeds

1/2 c olive oil

3/4 c chickpea/garbanzo bean flour

1/4 c filtered water

1/2 tsp black pepper

1 tsp sea salt

1 Tbsp cumin

1 Tbsp coriander

2 1/2 tsp chili powder

1/2 tsp turmeric

parchment paper

For the bowls:

1 bunch radishes, trimmed & sliced thin

1/2 red onion, sliced thin

1 c pitted kalamata or mixed olives, sliced in half

1 English cucumber, sliced thin

1 pint cherry tomato, sliced in half

1 large bunch parsley, chopped

1 (6-8oz) container prepared hummus

sesame seeds

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Preheat oven to 375*

Put the onion & garlic in a good processor and pulse until chopped. Add remaining fallafel ingredients; puree until you have a smooth-ish consistency!

Line a baking sheet with parchment paper.

Using a 1/4 size measuring cup, scoop heaping portions of batter onto lined baking sheet. You will get 10-12 falafel, depending on how big you scoop!

Sprinkle falafel with sesame seeds and gently pat down with your fingers into patties. Pop into the oven for 20 minutes.

While falafel bakes, prepare bowl(s). Divide ingredients evenly into (4) containers for easy grab & go throughout the week OR into one large bowl/platter for serving.

Allow falafel to cool completely before moving/serving

Add 3-4 falafel patties + a generous scoop of hummus into each bowl, or serve it all family style to share!

Serves 4-5

Pilaf with Roasted Asparagus & Feta

gluten free | vegetarian | egg free | soy free

30 minutes or less

What You’ll Need:

1/2 c dry whole (not split) lentils

1/2 c quinoa

1 bunch asparagus, trimmed & cut into bite size pieces

1 Tbsp olive oil

sea salt & black pepper to taste

parchment paper or a silicone mat

1 bunch fresh parsley, trimmed & chopped

1/3 c almond slivers

juice AND zest of 1 lemon

1/4 c olive oil

1/4 tsp sea salt

2 tsp dijon mustard

4-6oz feta cheese, crumbled

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Preheat oven to 400*

Rinse lentils with cool water.

Combine lentils & quinoa in a medium saucepan or in a rice cooker with 1 1/2 c filtered water. Add a drizzle of olive oil & a pinch of salt. Cook for about 20 minutes, or until water is absorbed.

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

Meanwhile, combine parsley & remaining ingredients in a large serving bowl.

Add cooked lentils, quinoa & asparagus to the bowl, toss to combine.

Share!

Serves 2-3

Arugula & Goat Cheese

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

20 minutes or less

What You’ll Need:

For the dressing:

1/2 c olive oil

Juice of 2 lemons

2 Tbsp honey, local to your area

½ tsp cumin

Salt and pepper to taste

For the salad:

2 (5-7oz) bags/boxes arugula

2 cans mandarin oranges in juice, drained

2/3 large red onion, sliced

2 sweet bell pepper, sliced

1/2 c sunflower seeds

4 oz log goat cheese

2 avocados, sliced

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Prepare dressing in a jar. Shake vigorously to mix.

Arrange salad veggies & seeds in a large serving bowl OR divide into (4) containers for eays grab & go lunches throughout the week. Toss with dressing & top with avocado just before serving.

Serves 4

Salad with Traditional Ginger Dressing

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

20 minutes or less

What You’ll Need:

1 medium head romaine lettuce

1 sweet bell pepper, any color, sliced

1/2 bunch green onions, sliced thin

1 bunch radishes, sliced thin

1 can mandarin oranges, drained

1/4 c almond slivers

For the dressing:

2inch hunk fresh ginger root

1 Tbsp Tamari

2 Tbsp rice wine vinegar

1 Tbsp sesame seeds

1/4 c olive oil

1/2 tsp raw sugar

---

Combine ingredients for dressing in a food processor or high speed blender until smooth-ish (it will still be on the thick/chunky side—that’s what we’re going for!)

Combine ingredients for salad in a large serving bowl, or divide between 2 dishes. Top with dressing just before serving and sprinkle with additional sesame seeds if desired.

Serves 2

Thai Peanut Chop Salad

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

15 minutes or less

What You’ll Need:

For the salad:

1 large bunch of kale

1/2 bag slaw mix, any variety OR 1/2 small cabbage, shredded

For the dressing:

1/4 rice wine vinegar

1/4 c olive oil

1/4 c all natural peanut butter (no Jiff here guys, like for real)

2 Tbsp pure maple syrup

3 Tbsp Tamari

OPTIONAL: 1 Tbsp Sriracha

1/2 c dry roasted, unsalted peanuts

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If using large leaf kale, tear from stem and (literally!) massage through your fingers as you drop into a large bowl.

Toss kale with slaw mix and divide evenly into (4) containers for grab and go lunches throughout the week.

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

Top each salad with peanuts. Toss greens with dressing just before serving.

Serves 4.

Avocado Egg Salad Cups

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

20 minutes or less

6 eggs

1 avocado, diced

4 stalks celery, diced

Sea salt and pepper to taste

1 head Bibb or romaine lettuce, rinsed

1 pint cherry tomato, halved

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Place eggs in a medium saucepan & cover with water. Turn on high heat and keep an eye on them.

When the water begins to boil, set timer for 9 minutes.

Meanwhile, prepare veggies;

Rinse cooked eggs in cold water. Break from shell into a medium bowl & mash with a fork. Combine with

avocado, celery & salt.

Serve in little lettuce boat wraps with tomatoes! Share with a friend.

Serves 2.

Pineapple Black Bean Tacos

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

20 minutes or less

What You'll Need:

For the filling:

1 sweet bell pepper, any color, seeded & diced

.5oz fresh cilantro, minced

1 (15-20oz) can pineapple chunks in juice (or 1/2 fresh pineapple), drained & coarsely chopped

1/2 purple onion, minced

1 can black beans, drained & rinsed

2 Tbsp olive oil

2 Tbsp red wine vinegar

1/2 tsp sea salt

1 large avocado, sliced

6-8 corn tortillas *

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*This makes a really incredible salad, too. So, if you prefer to leave out the tortillas and dive in with a fork, go for it!

Combine ingredients for the taco filling in a medium size bowl. 

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 avocado onto each tortilla.

Generously scoop filling onto each tortilla.

You may have some topping left over. You should be totally cool with that. Eat it on the side!

Serves 2.

Cran Apple Salad

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

15 minutes or less

What You’ll Need:

For the salad:

1 (10-12oz) bag salad greens, any variety OR 1 large head lettuce

4 apples, cored & chopped

1 c dried cranberries

1 c unsalted cashews

For the dressing:

1/2 c olive oil

1/8 c apple cider vinegar, with the mother

2 Tbsp honey, local to your area

1/2 tsp sea salt

1/4 tsp ground celery seed

1/4 tsp garlic powder

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What You’ll Do:

Combine ingredients for dressing in a jar, wisk to mix.

Divide salad ingredients evenly between (4) containers for easy grab & go lunches all week long OR into 1 serving bowl to share. Toss with dressing just before serving.

Serves 4.

Cashew Ginger Salad

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

20 minutes or less | batch prep

What You’ll Need:

1 (7-10oz) bag salad greens OR 1 large head lettuce, any variety

1/2 bag broccoli slaw

1 (14.5oz) can mandarin oranges in juice, drained

1 c raw cashews

sesame seeds

For the dressing:

3-4inch hunk fresh ginger root

2 Tbsp Tamari

1/4 rice wine vinegar

1/2 c olive oil

1 tsp raw sugar

---

Combine ingredients for dressing in a food processor or high speed blender until smooth-ish (it will still be on the thick/chunky side—that’s what we’re going for!)

Combine ingredients for salad in a large serving bowl, or divide between 4 containers for quick grab and go lunches throughout the week. Top with dressing just before serving and sprinkle with additional sesame seeds if desired.

Serves 4

Kale Caesar with Spiced Chickpea Croutons

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

30 minutes or less

What You’ll Need:

For the salad:

1 bunch kale, torn from stem OR 1/2 (10-12oz) bag kale

4-ish ounces thick shredded parmesan

For the croutons:

1 can chickpeas, drained & rinsed

1 Tbsp olive oil

Juice ½ lemon

1 Tbsp honey, local to your area

½ Tbsp Tamari

1 tsp paprika

1 tsp cumin

½ tsp garlic powder

1 tsp sea salt

OPTIONAL: pinch cayenne pepper

parchment paper or a silicone mat

For the dressing:

1/2 c light olive oil

1/2 tsp sea salt

1/2 tsp whole grain mustard

Juice of 1/2 lemon

2 cloves garlic

Black pepper to taste

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Preheat oven to 425*

Pour rinse chickpeas onto a dry kitchen towel and dry gently. Transfer to a bowl & combine with crouton ingredients, tossing to coat.

Spread evenly onto a baking sheet lined with parchment paper. Bake for 20 minutes.

While the croutons are baking, prepare the salad dressing in a blender or small food processor until smooth & creamy.

Prepare kale by tearing from woody stem & massaging the torn leaves (literally in your fingertips. This sounds weird, but you have to trust us on this one!)

Toss tender kale, parmesan, prepared croutons & dressing (to taste) in a large salad bowl. Enjoy with a

friend.

Serves 2.