Dinner Rolls

vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

2 c almond flour/almond meal

1/4 c psyllium husk

1 tsp baking soda

3/4 tsp sea salt

4 eggs

2 Tbsp apple cider vinegar

3 Tbsp coconut oil, melted

1/2 c warm, filtered water

Optional, for topping:

everything bagel seasoning or fresh chopped herbs

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Preheat oven to 350*

Combine dry ingredients in a large mixing bowl. Mix well.

Add wet ingredients, mix well.

Use a 1/4 c measure to scoop prepared batter. Roll each scoop into balls with your hands, placing in a greased muffin tin as you go.

Top with everything bagel seasoning or chopped herbs if desired!

Pop in the oven for 25 minutes, or until a toothpick slides out clean.

These are great to have on hand to accompany soups, salads and meals of all kinds!

Makes 9 rolls, serving 9.

Freezes well.

Roasted Baby Broccoli with Garlic Mash

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

25 minutes or less

What You’ll Need:

For the roasted broccoli:

1 pound baby broccoli

2 Tbsp olive oil

sea salt & black pepper to taste

parchment paper or a silicone mat

For the garlic mash:

1 can cannellini or white navy beans, drained & rinsed

3 Tbsp tahini

2 cloves garlic

1/2 tsp sea salt

For serving:

Everything Bagel Seasoning

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Preheat oven to 400*

Trim very bottom tips from broccoli & discard. Toss in olive oil, salt & pepper and spread evenly on a sheet pan lined with parchment paper.

Pop into the oven for 20 minutes.

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

Top with roasted broccoli & sprinkle with everything bagel seasoning. If enjoying as a main, try pairing with Rosemary Smashed Potatoes! Or, share as a side dish.

Serves 2 as a main, more as a side

Rosemary Smashed Potatoes

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

30 minutes or less

What You’ll Need:

1 1/2 pounds baby potatoes (red, white, blue or any combo!)

1/4 tsp sea salt

4 cloves garlic, peeled, then smashed with the side of your knife

a couple sprigs rosemary

Parchment paper

.25 oz fresh thyme, minced

drizzle olive oil

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Place potatoes, salt, rosemary & garlic in a large pot. Cover with water, bring to a boil, Lower to a simmer, cover & cook for about 20 minutes, or until a fork slides out smooth.

While potatoes dance, preheat oven to broil & line a large sheet pan with parchment paper.

Drain cooked potatoes, discarding garlic & rosemary.

Spread spuds evenly on lined sheet pan. Using a large fork, smash each one. Drizzle with olive oil, sprinkle with thyme.

Pop back into the oven, on the top rack, for 10 minutes.

Enjoy as a side, or add to Roasted Baby Broccoli & Garlic Mash for a well rounded meal!

Serves 2 as a main, more as a side.