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.

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

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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.

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

---

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.

Peach Caprese

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

20 minutes or less

What You’ll Need:

For the dressing:

1/3 c olive oil

Juice of 1 lemon

1 Tbsp PURE maple syrup

.25 ounces fresh basil, leaves only

Salt & black pepper to taste

For the salad:

1 (5-7oz) baby salad greens, any variety OR 1 small head of lettuce, chopped

1 tomato , sliced

2 peaches, sliced

3 ears of corn, kernels cut from cob

8 ounces buffalo mozzarella pearls, sliced in half

½ purple onion, thinly sliced

---

Prepare dressing by combining all ingredients in a small food processor or blender. Puree into green goodness.

Divide salad ingredients equally among 2 large plates. Top with dressing just before serving!

Serves 2.

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

---

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.

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

---

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!)

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

---

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.

Caesar Salad

gluten free | vegetarian | nut free | soy free

20 minutes or less

What You’ll Need:

For the dressing:

1/4 c olive oil

1/4 tsp sea salt

½ tsp whole grain mustard

Juice of 1 small lemon

2 cloves garlic

Black pepper to taste

For the salad:

1 head romaine lettuce, washed & torn OR 2-3 romaine hearts

1/2 pint cherry tomato, minced

½ red onion, minced

2 Tbsp capers

1/3 c parmesan cheese, shredded OR 1 (2-3oz) bag parmesan crisps

4 eggs, hardboiled, peeled & halved

---

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

Meanwhile, prepare the dressing by combining all ingredients in a small food processor or blender. Blend until smooth!

Toss salad greens with parmesan, tomatoes, onion & desired amount of dressing. Served with sliced hardboiled eggs.

Serves 2 as a main, 4 or more as a side.

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

Falafel Cakes with Tabbouleh

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

35 minutes or less*

*Decrease time by cooking the quinoa ahead of time. It stores well in the fridge for up to 5 days!

What You’ll Need:

For the tabbouleh:

½ c dry quinoa

1/3 c olive oil

juice of 1 lemon

1 bunch curly parsley, chopped

1 bunch (.5oz) chopped mint

1 bunch green onion, chopped

1 pint cherry tomatoes, halved

Sea salt and cracked pepper to taste

For the falafel:

1 can chickpeas, drained & rinsed

1/3 red onion, minced

2 eggs

1 tsp sea salt

¼ tsp black pepper

½ Tbsp cumin

½ Tbsp coriander

1 ¼ tsp chili powder

¼ tsp turmeric

½ tsp baking powder

OPTIONAL: 1/8 tsp cayenne pepper

---

Prepare the tabbouleh:

Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed.

While quinoa cooks, prepare & combine remaining tabbouleh ingredients. Combine in a medium bowl & set aside.

Prepare falafel:

Heat a griddle or large frying pan to medium high heat.

Meanwhile, combine all ingredients in a food processor or blender. Puree until smooth.

Using a ¼ size measuring up, spoon batter onto hot skillet. Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side.

Put it all together:

Toss cooked quinoa with tabbouleh goodness. Serve with cooked cakes!

Serves 2.

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

---

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

---

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

Cobb Chop

gluten free | vegetarian | soy free

25 minutes or less

What You’ll Need:

For the “bacon”

1 c thick, unsweetened coconut shreds

½ Tbsp olive oil

1 Tbsp Tamari

½ tsp paprika

½ Tbsp honey, local to your area

½ tsp liquid smoke (if you can’t find this, don’t stress!)

Pinch sea salt

Parchment paper

For the honey mustard dressing;

1 tsp Dijon mustard

1 tsp stone ground mustard

Zest AND juice of 1 lime

¼ c olive oil

2 tsp honey, local to your area

For the salad:

1 head romaine lettuce, chopped

1 pint cherry tomato, halved

1/2 red onion, sliced thin & chopped

1 avocado, chopped

4 ounces bleu cheese, crumbled

3 eggs, hardboiled

OPTIONAL (but highly recommended) Everything Bagel Seasoning

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Bring a medium pot of water to a boil for the eggs.

Then, 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, combine ingredients for dressing a small food processor or blender. Pulse & set aside.

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

Slowly spoon eggs into boiling water & boil for 9 minutes.

While eggs cook, prepare salad ingredients & divide among 2 plates.

Rinse cooked eggs with cold water. Peel, chop & add to salads.

Sprinkle each salad with Everything Bagel Seasoning, prepared “bacon” & honey mustard dressing.

You will be SO happy that you did!!

Serves 2 as a main, 4 as a side.

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