Overnight Samoa Oats

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

10 minutes or less | batch prep

What You’ll Need:

2 c gluten free rolled oats

4 Tbsp cocoa powder

1 c almond slivers

4 Tbsp chia seeds

8 Tbsp unsweetened coconut shreds

4 Tbsp PURE maple syrup

12 c unsweetened milk of choice

For serving:

4 c fresh fruit of choice

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Divide dry ingredients equally into (4) glass containers for easy grab & go breakfasts all week long OR combine into one large bowl. Mix well to combine.

Add syrup & milk. Mix well.

Store covered overnight in the fridge.

Eat right out of the fridge, or heat in the microwave. Enjoy with a serving of fresh fruit!

Serves 4.

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

Pear & Dairy Free Ricotta Breakfast Tacos

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

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

What You’ll Need:

For the ricotta**:

1 c cashews, soaked overnight & drained

1/2 block firm tofu

juice of 1 lemon

3/4 tsp sea salt

.25oz fresh basil

3 cloves garlic

2 Tbsp olive oil

For the tacos:

8 corn or wheat free tortillas

4 ripe pears

honey, local to your area

cinnamon

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**This makes a double batch of ricotta—you will only use about half for these tacos!

Cover raw cashews with filtered water in a glass dish and leave at room temperature overnight.

Once cashews have soaked:

Drain & rinse soaked cashews. Toss into a food processor or high speed blender with remaining ricotta ingredients. Puree until smooth & set aside. This recipe makes a double batch of ricotta! Store in the fridge for quick breakfast taco assembly all week long:

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 each tortilla with 2 Tablespoons or so of prepared ricotta. Top with a sliced pear, drizzle with honey and sprinkle with cinnamon

Fold in half and eat like a taco!

Serves 4.

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.

Chorizo with Kale & Chickpeas

vegetarian | gluten free | nut free

20 minutes or less

What You’ll Need:

2 c brown rice, chickpea or quinoa pasta

1 c filtered water

2 Tbsp tomato paste 

1 bunch kale, rinsed and torn from stem

1 package soy chorizo (Trader Joes carries an awesome one!)

1 can chickpeas, drained and rinsed 

2-3oz (about 1/4c) cheddar 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, heat water & tomato paste in a large frying pan or Wok.  Stir paste until completely dissolved.

Add kale, chorizo & chickpeas.  Cover and allow to simmer for 8-10 minutes, or until kale has reached desired cooked-ness! 

Top each serving of pasta with goodness & include shredded cheese if desired.  

Serves 3.

(you’ll be SO happy about any leftovers!)

Vegan Pho

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

25 minutes or less

What You’ll Need:

For the broth:

2 inch piece fresh ginger foot, sliced thin

3-4 green onions, whites only, chopped (save the greens!)

2 Tbsp sesame oil

2 Tbsp rice wine vinegar

2 Tbsp Tamari

6 Tbsp white miso paste

6 c filtered water

1 tsp sea salt

For the bowls:

4-ish ounces brown rice noodles

½ pint mushrooms, sliced thin

½ block organic, firm tofu, pressed & cut into small cubes

½ pound fresh green beans, trimmed and sliced

½ bunch fresh cilantro, chopped

1/3 pound baby spinach

Green tops of green onions, chopped thin

OPTIONAL: 1 jalapeno pepper, sliced thin

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In a medium size soup pot, saute ginger & onions in oil over medium high heat until aromatic.

Add remaining broth ingredients. Bring a boil & reduce to a simmer.

Then, bring a pot of lightly salted water to a boil for the rice noodles. Cook according to package instructions.

While pasta cooks and broth flavors simmer, chop bowl ingredients, dividing them evenly into 2 large soup bowls as you go.

Drain cooked noodles & divide evenly between 2 soup bowls.

Generously spoon prepared broth over ingredients in each bowl. Ingredients will flash steam as broth is added!

Dive in and be so, so happy.

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.

Energy Balls

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

20 minutes or less | batch prep

What You’ll Need:

1 cup gluten free oats

3 Tbsp mini dark chocolate chips

3 Tbsp dried cranberries, finely chopped

3 Tbsp hemp hearts

½ c all natural peanut butter, no sugar added

1/3 c honey, local to your area

parchment paper

5 c fruit of choice

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Combine dry ingredients in a large bowl.

Add nut butter & honey. Mix well.

Line a cookie sheet with parchment paper. Use a Tablespoon measure to make heaping scoops, rolling each into a ball as you go.

Pop in the fridge* and serve with 1 cup of fruit for easy grab and go breakfast all week long!

*Stores well covered in the fridge for up to 2 weeks, or in the freezer for up to 3 months.

Makes about 15

Serves 5 (3 balls per serving)

Roasted Beets with Herbed Lentils

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

40 minutes or less*

*Cut prep time in half by roasting beets ahead of time, or buying prepared beets from teh produce section of your grocery

What You'll Need:

1 bunch beets, tops removed OR 1 package prepared beets from the produce section, cubed

1 Tbsp olive oil

Sea salt

Parchment paper

3/4 c whole (not split) lentils

For the dressing:

2 cloves garlic, minced

1 bunch fresh parsley, leave & stems chopped

half .25oz container fresh thyme, leaves chopped

Zest AND juice of 1 lemon

½ tsp sea salt

Black pepper to taste

1 Tbsp white wine vinegar

1/3 c olive oil

2-3oz feta cheese, crumbled

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If roasting the beets, preheat oven to 375*

Then, pour lentils into a medium saucepan. Fill with water, place on medium heat. Bring to a boil, then lower to a simmer. Cook for about 15-20 minutes, or until lentils are tender. 

If roasting beets, toss cubed beets in olive oil & salt.

Spread evenly on a roasting pan lined with parchment paper, and cook for about 30 minutes, or until a fork slides out smoothly.

While everything cooks, wisk ingredients for the dressing in a medium bowl.

Drain cooked lentils & rinse with cool water. Add to bowl & toss with dressing.

Serve with roasted veggies, sprinkle with feta and prepare to WOW yourself!

Serves 2.

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

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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

Chickpea Dumplings

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

35 minutes or less

What You’ll Need:

¾ c brown rice

For the dumplings:

1 ¼ c garbanzo bean (chickpea) flour

1/3 c + 2 Tbsp olive oil

1 small red onion, quartered

¼ tsp sea salt

For the sauce:

1/2 pound baby spinach

1 (28oz) can diced tomato, no sugar added

1 (15oz) can tomato sauce, no sugar added

1 ½ tsp coriander

1 tsp cumin

1 tsp ground mustard

1 tsp Indian curry powder

1 tsp ginger powder

¼ tsp sea salt

OPTIONAL:  ¼ tsp cayenne pepper

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Preheat oven to 350*

Combine rice with 1 ½ c lightly salted water.  Cook in a rice cooker or on the stovetop according to package instructions. 

Combine ingredients for dumplings in a food processor or blender.  Puree until smooth & gummy – like a dough!

Then, combine ingredients for sauce in a medium saucepan.  Turn on medium heat, covered.

While the sauce cooks, use a heaping Tablespoon to measure dumpling dough, rolling into balls.  Place in a 9 inch baking dish as you go.

Pour sauce over prepared dumplings.  Pop into the oven for 20 minutes. 

Serve prepared dumplings over rice & be so happy!

Makes about 9 dumplings, serving 3

Vegan Blueberry Lemon Cheesecake

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

Prep time: overnight* + 4-h cooled before serving

What You’ll Need:

2 1/2 c raw, unsalted cashews

3/4 c blueberries, fresh or frozen

1/3  c coconut oil, melted 

½  c pure maple syrup 

Zest AND juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea salt 

½  tsp cinnamon

½  tsp nutmeg 

Toppings:

Additional 1/4 c blueberries, fresh or frozen

zest of the lemons

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* I know, I know. Soaking nuts sounds weird!  Trust me.  Place the 2 1/2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight. 

Once soaked, drain & rinse cashews with cool water.

Zest lemons, setting zest aside.

Then, combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Top with lemon zest & remaining blueberries

Pop in the fridge (or freezer for an extra cool treat!) for 4-6 hours.  

Remove from fridge/freezer just before serving and be SO happy.

Serves 6.

Buffalo Cauliflower Tacos

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

35 minutes or less

What you’ll need:

1 head cauliflower, broken into florets

1 can chickpeas, drained and rinsed

2 Tbsp olive oil

parchment paper

For dry seasoning:

2 tsp garlic powder

1 tsp cumin

1 tsp paprika

¼ tsp sea salt

¼ tsp black pepper

For buffalo sauce:

1 c hot sauce (Frank’s, or similar brand)*

1/2 pound baby spinach

For serving:

6 sot corn tortillas

6-8 stalks celery, minced

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Preheat oven to 350*

Toss cauliflower & chickpeas in olive oil & dry seasoning. Spread evenly in a roasting pan lined with parchment paper. Pop in the oven for 20 minutes.

While cauliflower roasts, combine spinach with about an inch of water. Turn on heat, cook to wilt. Drain & set aside.

Toss roasted cauliflower with hot sauce. Pop back into the oven for a final 10 minutes.

Serve buffalo cauliflower & chickpeas in a bowl with cooked spinach, crumbled bleu & celery. Turn up the heat with a friend!

Serves 2 as a main, more as a side

*Always read your ingredient labels and double check for allergens if they are a concern

Lemon Ricotta Pancakes

vegetarian | gluten free | soy free

20 minutes or less | batch prep

What You’ll Need:

1 ½ c gluten free rolled oats

1 tsp baking powder

1 tsp baking soda

½ tsp sea or Himalayan salt

6 eggs, beaten

16 ounces full fat, or part skim ricotta cheese

1 Tbsp PURE maple syrup

2 Tbsp coconut oil, melted

Zest of 1 lemon

2 pints blueberries + additional maple syrup for drizzling, for serving

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Preheat skillet or griddle to medium-high heat.

Combine dry ingredients in a blender or food processor. Pulse to create flour. Transfer to a large bowl.

Add wet ingredients, stir well. Using a ¼ cup size measure, scoop batter onto hot skillet/griddle. Cook until bubbles appear on the top of each cake. Flip, and cook for an additional 3-4 minutes.

Drizzle berries & prepared pancakes with a maple syrup and ENJOY

Makes 12 cakes,

Serves 4

These freeze well, and are also great to have on hand from the fridge for grab and go during the week!

Huevos Rancheros

vegetarian | gluten free | dairy free | soy free

20 minutes or less

What You’ll Need:

1 can black beans, drained & rinsed

1/2 tsp cumin

1/4 tsp sea salt

1 sweet bell pepper, any color, seeded & sliced

1/2 purple onion, sliced

1/4 tsp sea salt

1 Tbsp coconut oil

4 eggs

1 additional Tbsp coconut oil

salt & pepper to taste

1 avocado, sliced

1/2 bunch fresh cilantro, chopped

OPTIONAL: Sriracha hot sauce

4 corn tortillas

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Toss beans in cumin and salt. Divide evenly into (2) large serving bowls. Set aside.

*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!

Sauté pepper & onion in oil until aromatic. Transfer to serving bowls with beans.

In the same pan, heat remaining Tbsp of coconut oil. Use salt & pepper to taste. Crack eggs into pan & cook to your liking (we love them over hard for this dish, but you do what you love!)

Add cooked eggs to bowls. Top with sliced avocado, cilantro & sriracha if desired. Serve with tortillas for dipping & scooping!

Serves 2.

Chocolate Power Bowl

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

15 minutes or less | batch prep

What You’ll Need:

For the oats:

2 c gluten free rolled oats

2 c unsweetened vanilla almond milk

4 Tbsp cocoa powder

4 Tbsp PURE maple syrup

For the topping:

2 bananas, peeled & sliced

1 12-16 ounce bag frozen raspberries

4 Tbsp natural peanut butter

4 tsp chia seed

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Combine oat ingredients equally in a (4) glass jar or Tupperware.

Divide toppings equally on top of each.*

Pop into the fridge overnight.

Eat strait out of the fridge, or heat in microwave/over low heat on stovetop in the morning!

*Or, add toppings to overnight chocolate oats just before diving in to make it look really pretty ;)

Serves 4

Oatcakes

gluten free | vegetarian | dairy free | soy free

30 minutes or less | batch prep

What You’ll Need:

1 ½ tsp baking powder

¾ tsp cinnamon

1 dash sea salt

3 c gluten free rolled oats

2 small/medium ripe bananas, peeled & mashed

1 ½ c unsweetened vanilla almond milk

3 eggs

1 Tbsp coconut oil, melted

PURE maple syrup

4 c fruit of choice

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Combine dry ingredients in large bowl. Stir well.

Add bananas to bowl & mash with a large fork or potato masher. (This will not be smooth. Totally normal!)

Add wet ingredients to bowl & allow to sit for 10 minutes or so (even overnight if you want!)

Meanwhile, heat skillet or griddle to medium-low heat. 

Pour ¼ c size scoops batter onto skillet. Cook for 2-3 minutes, or until bubbles form on the top.

Flip and cook an additional 2 minutes or so.

Top with pure maple syrup and serve with fruit of choice.

Makes about 10 cakes, serving 3-4

Chocolate Pancakes

vegetarian | gluten free | dairy free | soy free

25 minutes or less | batch prep

What You’ll Need:

1 large, ripe banana, mashed

1/3 c ground flax seed

3 Tbsp cocoa powder

1 tsp baking powder

4 eggs

½ c unsweetened milk of choice

2 Tbsp coconut oil, melted

PURE maple syrup

4 c fruit of choice

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

Mash banana in a large bowl. Add dry ingredients & mix well. Follow by wet ingredients, mixing well.

Using a ¼ c size measuring cup, spoon batter onto hot griddle/pan. This batter initially spreads out thin, so be sure to give each cake plenty of room!

Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side. These are delicate cakes, so flip with love!

Serve with fruit of choice & drizzle with PURE maple syrup

Makes about 10 perfect cakes, serving 3-4.

Summer Fruit with Coconut Whip

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

4h or overnight to chill the coconut milk | 10 minutes or less prep time

What You'll Need:

1 can full coconut milk, chilled
1/2 Tbsp raw sugar

OPTIONAL: cinnamon

3c fruit of choice

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Refrigerate coconut milk for at least 4-6 hours.  I like to keep a can on hand in my fridge for when emergency calls ;)  

To prepare, turn cooled can of coconut milk upside down.  Open with a can opener, reserve coconut water. (Great for smoothies or to drink alone!  Coconut water is an EXCELLENT source of electrolytes!)

Scrape remaining "meat" into a medium bowl.  Add sugar and extract, and beat using an electric mixer until peaks form.  

Serve with fresh fruit for a light, sweet treat! Sprinkle with cinnamon if desired.

Refrigerate for up to 3 days! 

Serves 3