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

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 

---

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.

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.

Mushroom & Leek Fritatta

gluten free, vegetarian, soy free, nut free

What You’ll Need:

1 8-ounce container mushrooms, any variety, sliced

1 leek, white part only, sliced thin

½ tsp sea salt

Black pepper to taste

½ Tbsp coconut oil, plus more for greasing pan

8 eggs

4 ounce log goat cheese, crumbled

---

Preheat oven to 375*

Meanwhile, combine mushrooms & leeks with coconut oil, salt & pepper in a large frying pan. Saute for 5-7 minutes, or until most of the water has cooked out of the veggies.

Lightly grease a 6-ish inch baking pan with coconut oil. Crack eggs into pan, and whisk to scramble.

Sprinkle in cooked veggies & cheese.

Pop into oven, bake for 25 minutes, or until a toothpick comes out clean. This is perfect served with a little side of lightly dressed greens.

Serves 2.

Artichoke Tacos

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

20 minutes or less

What You’ll Need:

2 jars (about 24 ounces total) artichoke hearts in water, drained

1 lemon, sliced SUPER thin

Parchment paper

6-8 ounces snow peas, sliced thin

8 corn tortillas*

For the spread:

1 avocado

.5 ounce container cilantro, chopped

¼ tsp sea salt

OPTIONAL (but highly recommended): 1 jalapeno, seeded

---

Preheat oven to 375*

Spread artichokes & lemon slices evenly on a baking sheet lined with parchment paper. Pop into the oven for 20 minutes,

Meanwhile, combine ingredients for spread in a small food processor or blender & puree.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Smear each tortilla with avocado spread. Fill each with baked artichokes & a few lemon slices (yes, you’ll eat the whole lemon slice! TRUST ME). Top with sliced snow peas and be so, so happy.

Makes 8 tacos, serving 2.

Loaded Baked Potato Bowl

vegetarian | gluten free | nut free | soy free

40 minutes or less

What You’ll Need:

6 medium potatoes, any variety

Olive oil

Sea salt

1 (5-7oz) bag baby spinach

1 can black beans, drained and rinsed

1 single serving cup full fat, plain Greek yogurt

4 ounces cheddar cheese, shredded

.25oz chives

Sea salt & black pepper to taste

---

Preheat oven to 350*

Pierce potatoes with a fork. Rub with olive oil and sea salt. Pop into the oven & bake for 30-40 minutes.

Meanwhile, combine spinach by combining about 2 inches of water in a large saucepan. Cook on high heat, stirring often for a few minutes until fully wilted. Drain.

Serve baked potatoes topped with all the fixins. Top with sea salt & black pepper to taste.

Serves 2.

Oven Blueberry 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 almond milk

1 egg

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

1 c blueberries, fresh or frozen

For serving:

4 c fruit of choice

---

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 & blueberries. Mix well.

Lightly grease a 6-ish inch pan with coconut oil. Pour prepared batter into pan & pop into the oven for 25 minutes.

Serve with 1 c fresh or frozen fruit of choice.

Store at room temp for up to 5 days!

Serves 4.

Spinach & Rice Soup

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

30 minutes or less | batch prep

What You’ll Need:

½ purple onion, minced

1 Tbsp olive oil

1 quart veggie stock, no sugar added

1 c uncooked brown rice

4 c filtered water

2 tsp sea salt

1 bay leaf

½ pound baby spinach

1 zucchini, quartered & cut into small chunks

1 can cannellini beans, drained & rinsed

---

Combine onion & olive oil in a medium size soup pot. Sauté until aromatic.

Add stock, water, rice, spinach & spices. Bring to a boil & reduce to a simmer. Cook uncovered until rice is tender, about 25 minutes.

Remove from heat. Add zucchini & beans. Allow the soup to sit for about 5 minutes to soften the zucchini.

Ladle into 4 glass containers for easy grab and go lunches throughout the week, or have on hand for a quick dinner!

Remove bay leaf when you come across it. :)

Serves 4.

Overnight Golden Oatmeal

gluten free, vegetarian, vegan, dairy free, soy free, one bowl meal

What You’ll Need:

2 c gluten free rolled oats

Pinch salt

2 tsp ginger

1 tsp cinnamon

1 tsp turmeric

4 Tbsp honey, local to your area

4 Tbsp unsweetened almond butter

3 c unsweetened vanilla almond milk

4 c fresh or frozen fruit of choice

---

Divide ingredients equally into (4) separate glass containers/jars for easy grab & go throughout the week OR combine all ingredients in one large bowl.

Pop into the fridge, covered. Let sit overnight.

Enjoy cold, or reheat in the microwave or stovetop before diving in.

Serve with 1 c fresh or frozen fruit of choice.

Store in the fridge for up to 5 days!

Serves 4.

Ratatouille

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

What You’ll Need:

2-ish cups brown rice, quinoa or chickpea pasta

For the ratatouille:

2 large tomatoes, cut into chunks

1 sweet or green bell pepper, cut into chunks

1 small eggplant, skin peeled like a zebra & cut into chunks

1 zucchini, cut into chunks

½ purple onion, cut into chunks

1 tsp-ish fresh oregano

1 ½ tsp sea salt

OPTIONAL: Crushed red pepper

---

Combine all ratatouille ingredients in a medium saucepan. Bring to a boil & reduce to a simmer. Cook for 25 minutes.

While flavors marry, bring a pot of water to a boil for the pasta & cook according to package instructions.

Serve prepared ratatouille over cooked pasta. Sprinkle with crushed red pepper if desired!

Serves 2.

Baked Apple Parfaits

gluten free, vegetarian, soy free

What You’ll Need:

Coconut oil for greasing the pan (about 1-2 tsp)

½ dozen medium apples, any variety, cored & sliced thin

2 Tbsp PURE maple syrup

¼ c almond flour/almond meal

½ tsp cinnamon

¼ tsp sea salt

1 quart full fat Greek yogurt

---

Preheat oven to 375*

Grease 9-ish inch baking dish with coconut oil to prevent stickage.

Spread sliced apples evenly into dish & drizzle with maple syrup.

Combine dry ingredients in a small bowl & sprinkle evenly over apples.

Pop into the oven for 25 minutes.

While your home fills with the scent of baked apple goodness, divide 4 servings of yogurt evenly into separate glass jars or containers.

Once apples cool, divide them equally on top of each yogurt cup with for easy grab & go breakfasts all week long!

Serves 4.