Pesto Primavera

gluten free | vegetarian | soy free | egg free

25 minutes or less

What You’ll Need:

2 c brown rice, chickpea or quinoa pasta

1 summer squash, any variety, quartered & sliced thin

1 pint mushrooms, any variety, sliced

1 purple onion, chopped

1 pint cherry tomato

1 tsp sea salt

Black pepper to taste

parchment paper

1 (5-7oz) bag baby spinach

1 (5-7oz) jar pesto*

OPTIONAL: crushed red pepper

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Preheat oven to 400*

Spread veggies onto a sheet pan lined with parchment paper. Drizzle with about half of the pesto, salt & pepper & pop into the oven for 15 minutes.

Meanwhile, bring a large pot of lightly salted water to a boil for the pasta (use a pot bigger than you need—you’ll need that water later!) & cook according to package instructions.

Place spinach in a large colander & set in the sink.

Drain cooked pasta SLOWLY over spinach to flash steam. Return spinach & pasta to pot & toss with remaining prepared pesto.

Divide pasta into (2) serving bowls. Top with roasted veggies & crushed red pepper if desired.

Serves 2

*If allergens are a concern, check ingredient label to ensure the variety you choose is free of soy and egg ingredients.

Cauliflower Parmesan Bake

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

30 minutes or less

What You’ll Need:

1 large head cauliflower

pinch sea salt

1 (20-24oz) jar marinara sauce, no sugar added

6-8oz buffalo mozzarella, sliced

OPTIONAL: crushed red pepper

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Preheat oven to 400°.

Put 3-4 inches filtered water into a soup pot. Add a pinch of sea salt.

Chop cauliflower into large bite size pieces add to the pot. Cover & turn heat on high.

Cook for 10 minutes to flash steam.

Drain cauliflower into a colander in the sink & allow to sit for a minute or 2 to allow excess water to drain.

Transfer cooked cauliflower to a baking dish. Top with marinara, cheese & crushed red pepper if desired.

Pop into preheated oven for 12 minutes, or until cheese melts.

Serve with a slotted spoon, share with a friend!

Serves 2.

Veggie Broth

Rather than throwing away or composting unwanted parts of veggies, save them in a gallon bag and store in the freezer. When it's full, use it as a base for a hearty veggie broth that can be used right away, or frozen and saved for later.

So, what do you save? Everything! The spudding potato, the base of the celery bunch, the carrot greens, the few leaves of kale that aren't-so-fresh any more...just add and add to your freezer bag until you have 2-4 full bags!

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What you'll need:

*There is no need to peel to trim any veggies, as you will be straining & discarding! These added ingredients are just a guideline--if you are missing an ingredient, just leave it out, or replace it with something else from the fridge that is looking like it would benefit from some TLC.**

2-4 gallon bags of unloved vegetables
2-4 carrots, sliced
1-2 onions, quartered
1-2 potatoes, quartered
2-4 celery stalks
3-4 cloves garlic, smashed
handful fresh parsley
2-4 Tbsp. Tamari
salt and freshly ground pepper

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Combine all ingredients in a large stock pot. Fill with 6-8 cups water, just enough to leave the veggies peaking out about 2-4 inches at the top of the pot. 

Bring to a boil. Lower to a simmer and cook for 1 hour or so. 

Cool. To strain the broth from the veggies, place another large, empty stock pot in the sink. Place a pasta strainer on top, and slowly pour the stock into the strainer. Press the veggies down and literally squeeze to ensure you get out all the goodness. 

You can store in the fridge for up to 1 week, or measure and store in the freezer. I recommend measuring into (2) and (4) cup portions into quart size freezer baggies to easily grab and add to recipes later!

Amount of broth will vary based on the amount of unloved veggies you are working with!

Strawberry Rhubarb Crisp

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

40 minutes or less

What You’ll Need:

1 pint strawberries, sliced

3-4 stalks rhubarb, sliced*

*If you cannot find rhubarb or if it is out of season, just double the strawberries!

For the topping:

1 c gluten free rolled oats 

½ c almond flour/meal

½ tsp cinnamon

¼ tsp salt

¼ c coconut oil, melted + more to grease baking dish

2 Tbsp raw sugar 

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Preheat oven to 375*

Evenly arrange raw, sliced fruit in a 9 inch pan. 

 In a large bowl, combine ingredients for topping.  The coconut oil may make it chunky.  Totally normal. 

 Sprinkle mixed topping atop fruit & pop into preheated oven for 30 minutes.

 Enjoy right out of the oven, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of real vanilla bean ice cream! (note serving with yogurt or ice cream make this NOT dairy free or vegan!)

Serves 6..

Palak Paneer

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

30 minutes or less

1 c dry rice

1 block extra firm tofu OR 1 block paneer cheese

2 Tbsp olive oil

1 tsp cumin seed

1 onion, minced

2 cloves garlic, minced

1 (i inch) piece fresh ginger root

1/2 pound baby spinach

1 (15oz) can chopped tomatoes, no sugar added

1 tsp coriander

1 tsp cumin

1/2 tsp sea salt

1/4 tsp turmeric

1/2 tsp garam masala

OPTIONAL: 1/4 tsp cayenne pepper

1 single serving container full fat, Greek yogurt

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Prepare rice in a rice cooker or on the stovetop according to package instructions.

Is using tofu, slice in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Apply gentle pressure on the top plate to begin to release water. Set aside.

While rice cooks, saute cumin seed, onion, garlic & ginger over medium high heat in a large soup pot until aromatic. Add spinach, tomatoes and remaining slices. Stir constantly or about 3-5 minutes, or until spinach is wilted.

Turn off heat & stir in yogurt.

Puree pot of goodness using either an immersion blender OR transferring to a standard blender. Using a spatula, return to pot.

Dice pressed tofu OR paneer cheese into small cubes and stir into palak puree.

Serve over prepared rice and be so happy!

Serve 2-3

Hulk Smoothie

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

10 minutes or less | batch prep

What You’ll Need:

1/2 pound baby spinach

8 Tbsp hemp hearts

16-ish ounce bag frozen blueberries

2 bananas

4 Tbsp honey, local to your area

6 c unsweetened vanilla almond milk

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This recipes makes 4 smoothies!

Batch prep hack; Prepare smoothie bags/jars by dividing everything but milk equally into quart size freezer baggies OR quart size mason jars. Pop into the freezer for easy assembly (smoothie bag/jar + milk + blend ) any time.

Pro tip: If using jars, just pour your blended smoothie right back into the jar!

Serves 4

Spinach Salad with Grapes & Bleu

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

20 minutes or less

What You’ll Need:

1 (5-7oz) bag baby spinach

2 c grapes, sliced in half

4-5 green onions (just shy of 1 bunch), trimmed & chopped

1/4 c sunflower seeds

4 oz bleu cheese, crumbled

For the green goddess dressing:

1/4tsp sea salt

1 Tbsp tahini

1 Tbsp capers

1/2 Tbsp dijon mustard

1/4 c olive oil

1 green onion from the bunch, trimmed & chopped

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Combine ingredients for dressing in a blender or small food processor & puree until smooth. If you like it a little runnier, add a little more olive oil!

Arrange salad veggies & seeds in a large serving bowl or on 2 dinner plates. Toss with dressing just before serving,

Serves 2 as a main, more as a side.

Creamy Polenta & Greens

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

25 minutes or less

What You’ll Need:

For the polenta:

1 c filtered water

2 c veggie broth

½ c polenta

½ tsp sea salt

Black pepper to taste

1 Tbsp coconut oil

2-4oz feta cheese, crumbled

For the greens:

1 onion, diced

3 cloves garlic

1 large bunch kale, torn from stem

2 c veggie broth

1 tsp sea salt

pepper to taste

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Combine ingredients for polenta (except the cheese!) in a saucepan over medium heat according to package instructions. Stir in cheese, cover & set aside.

Then, prepare greens; Sauté onion & garlic in a shallow soup pot with olive oil until aromatic. Add prepared kale to pan, followed by broth, salt & pepper.

Bring to a boil. Lower to a simmer, cover & cook for 15 minutes.

Divide polenta among 2 big ‘ol soup bowls. Top with greens & crushed red pepper if desired.

Serves 2.

Cream of Carrot Soup

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

25 minutes or less | batch prep
 

What You'll Need:

1 Tbsp fresh ginger, minced 

1 medium onion, minced 

1 Tbsp coconut oil

juice of 2 oranges

1 can full fat coconut milk

1 Tbsp red curry paste

1 pound carrots, ends trimmed and cut into hunks OR 1 pound bag bay carrots

3 c filtered water

1 tsp sea salt

black pepper to taste

8 Tbsp hemp hearts

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Saute ginger & onion in a large soup pot with coconut oil.  Cook until aromatic.

Add remaining ingredients (except hemp hearts!). Bring to a boil. then reduce heat to low and cover for about 20 minutes, or until carrots are tender.

Puree to desired texture using an immersion blender*, or by transferring to a traditional blender. 

Divide into (4) containers for easy grab & go lunches throughout the week, or pop entire pot into the fridge (covered) to easily reheat later in the week.

To serve, reheat & top with hemp hearts.

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*Your life will change when you invest in an immersion blender.  Get one.

Serves 4.  

Roasted Broccoli Salad

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

25 minutes or less

**If allergens are a concern, be sure to double check hummus ingredient label

What You’ll Need:

For the salad:

4 broccoli crowns, broken into florets

2 Tbsp olive oil

salt & pepper to taste

parchment paper or a silicone mat

1 large head of lettuce OR 2 (5-7oz) bags salad greens, any variety

1 red onion, sliced thin

1/2 c unsalted sunflower seeds

4oz parmesan cheese, shredded

1 ( 6-8oz) container prepared hummus

For the dressing;

2 tsp Dijon mustard

2 tsp stone ground mustard

Zest AND juice of 2 limes

1/2 c olive oil

1 PURE maple syrup

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What You’ll Do:

Preheat oven to 425*

Toss broccoli in olive oil. Spread evenly on a lined baking sheet and pop into the oven for 25 minutes.

While broccoli roasts, prepare salad ingredients. . Divide evenly into (4) containers for easy grab & go throughout the week, or combine in one large bowl.

Then, combine ingredients for dressing in a small food processor or blender. Puree until smooth.

Top salad(s) with roasted broccoli.

Top with prepared dressing & a generous dollop of hummus just before serving.

Serves 4.

Overeasy Hash with Oven Potatoes

vegetarian | gluten free | dairy free | soy free

35 minutes or less

What You’ll Need:

2 medium sweet potatoes

2 medium red, white or blue potatoes

1 Tbsp olive oil

parchment paper or a silicone mat

1 small head cabbage, chopped OR 1 bag slaw mix, any variety

1 Tbsp coconut oil

salt & pepper to taste

4 eggs

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Preheat oven to 375*

Dice potatoes. Toss with olive oil, salt, pepper. Spread evenly into a roasting lined pan & pop into the oven for 30 minutes.

While potatoes roast, melt coconut in a large skillet. Add cabbage & salt and pepper to taste. Sauté until tender, transfer to a plate.

When potatoes have about 5 minutes to spare, crack eggs directly into the same pan that you used for the cabbage. Cook to your liking—They are perfect cooked over-easy for this dish--but do what you love!

Serve eggs over veggie hash, roasted potatoes on the side.

Serves 2.

Vegan Creme Brulle

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

1h 15m or less *

*Cut prep time down to under 25 minutes by roasting the squash ahead of time. These are

What You’ll Need:

2 acorn squash, sliced in half & seeded

1 pint vanilla soy creamer (look for one with sugar added)

Dash of cinnamon

Dash of raw sugar

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Preheat oven to 375*

Slice squash in half, scoop out & discard seeds. Place face down in a baking dish (choose one with high sides…like a brownie pan) with about an inch of water & pop into the oven.

Roast for about 25 minutes, or until a fork slides smoothly of the “meaty” side.

Allow the squash to cool at room temp.

To prepare brulee, scoop meat from squash into a food processor or high speed blender. Add creamer & puree.

Portion evenly into (4) ramekins. Place prepared ramekins back into the baking dish. Add 2-3 inches of hot water to pan to create a water bath & pop back into the oven for 15 minutes.

Finally, change oven setting to broil. Sprinkle cinnamon sugar on top of each brulle & pop under broiler for 5 minutes.

These are great served hot out of the oven, or cold right out of the fridge.

Serves 4.

Chocolate Oat Cookies

vegetarian | gluten free | egg free | vegan

20 minutes or less

What you'll need:

1 c gluten free rolled oats

2 tsp ground cinnamon

¼  tsp sea salt

2 ripe bananas (the riper the better here!

¼ c mini semi-sweet chocolate chips

¼  c unsalted, chopped walnuts

Parchment paper

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Preheat oven to 350*

Mix oats, cinnamon & salt in a small bowl.

In a larger bowl, mash bananas with a fork or potato masher.

Mix dry ingredients with the mashed bananas. 

Stir in chocolate chips & walnuts. 

Use a Tablespoon measure to drop cookies onto a parchment paper lined baking sheet. 

Bake for 15 minutes.

Makes about 12 cookies, serving 6

Chocolate Custard

vegetarian | gluten free | egg free | nut free

10 minutes or less

What You’ll Need:

12-14 oz package silken tofu

¼  c honey, local to your area

½  c cocoa powder

½  tsp pure vanilla extract

3 c fresh or frozen berries

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Blend all ingredients in food processor or high speed blender until smooth. Portion into 3 dishes, or into one medium size bowl. 

Top with fresh or frozen berries just before serving

Serves 3

Chickpea Brownies

vegetarian | gluten free

35 minutes or less

What You'll Need:

1 can chickpeas, drained & rinsed

¼ c coconut oil, melted

2 large eggs

¼ c PURE maple syrup (move over, Aunt Jemima, the real stuff is moving in)

2 tsp pure vanilla extract

1/3  c unsweetened cocoa powder

½  tsp baking powder

1 pinch sea sat

¼  c 85% dark chocolate chips

OPTIONAL:  ¼ c unsweetened coconut shreds

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Preheat oven to 350*

Lightly coat a 9x9 inch pan with coconut oil. Combine everything but chocolate chips & coconut in a food processor or high speed blender. Process until smooth. 

Stir in chocolate chips & coconut shreds if desired. Spread evenly into prepared pan.Bake 25-28 minutes, or until a toothpick comes out clean.                                   

Makes 16 perfect little brownies  

Double Chocolate Nice Cream

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

10 minutes or less*

What You'll Need:

2 bananas, sliced in half & frozen* 

½ c unsweetened vanilla almond milk (plus more as needed)

½ Tbsp cocoa powder 

1 Tbsp mini semi-sweet chocolate chips

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*When you have ripe or over-ripe bananas, peel them, slice in half, put into a freezer baggie & pop into the freezer to have on hand for baking, or for nice cream! 

Combine frozen banana, milk & cocoa powder in a high speed blender.  Use a wooden spoon through the hole in the blender lid to agitate everything inside and keep it moving.  You may need to add a little more almond milk, 1 Tbsp at a time, to desired consistency.

Scoop out of the blender using an ice cream scoop and spatula.  Top with chocolate chips & share with a friend! 

Serves 2

Spinach & Lima Bean Pasta

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

20 minutes or less

What You’ll Need:

8 ounces brown rice, quinoa or chickpea pasta

2 Tbsp olive oil

1 small red onion, minced

2 cloves garlic, minced

1 (10-12oz) bag frozen lima beans

1 (5-7oz) bag baby spinach

2/3 c filtered water

For the sauce:

4 oz parmesan cheese, shredded

1 juice of 1 lemon

1 Tbsp olive oil

1 tsp dijon mustard

OPTIONAL: 1/2 tsp crushed red pepper

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Bring a medium pot of water to a boil for the pasta & cook according to package instructions.

Meanwhile, heat 2 Tbsp olive oil in a large frying pan over medium-high heat. Add garlic & onion, cooking until aromatic.

Reduce heat to medium. Add lima beans, spinach & water. Stir and then cover. Cook for about 4-5 minutes, or until greens are wilted & beans are bright green.

Drain cooked pasta & return to pasta pot. Add ingredients for sauce directly onto the pasta. Add prepared veggies & toss to coat.

Divide into (2) bowls and dig in!

Serves 2.

Secret Chocolate Cake

vegetarian | gluten free | soy free

1.5 hours or less*

*roasting beets ahead of time cuts down prep time to 35-50 minutes

What You’ll Need:

1 bunch red beets

1½  c gluten free rolled oats 

½  c coconut oil. melted

1 c plain, full fat yogurt

3 eggs

1 1/2 tsp pure vanilla extract

1/3 c raw sugar

½ c almond meal/flour

½ c raw cocoa powder

1 ½  tsp baking soda

½  tsp sea salt

1 tsp cinnamon 

½  c 85% dark chocolate chips

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If cooking beets, preheat oven to 400*. Remove beets from greens & place whole beets in a roasting pan. Cook for about 45 minutes, or until a fork slides out smoothly. Just like baking a potato!  Do this up to 3 days ahead of cake baking time, so planning ahead will make baking day super easy.

Meanwhile, pulse oats in a large food processor until fine. 

Add wet ingredients, pulse to combine. Once cooked, add and blend beets. 

Then, combine remaining dry ingredients in a big  bowl, stirring in goodness from food processor to create batter.   

Stir in chocolate chips.

Pour ¼ c- ish scoops into greased cupcake tins to make about 16 dozen little cakes.

Bake at 350* for 35-50 minutes, or until a knife comes out clean

Makes 15-16 cakes, serving 15-16

Cauliflower Parmesan

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

40 minutes or less

What You’ll Need:

8 oz brown rice, quinoa or chickpea pasta

1 large head cauliflower

parchment paper or a silicone mat

1/2 (25-30oz) jar marinara sauce, no sugar added

4oz Parmesan cheese

OPTIONAL: crushed red pepper

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Preheat oven to 425°.

Slice cauliflower into 1-2 inch thick “steaks.” You will have some florets that pop off and do their thing—don’t stress, these will be equally as delicious!

Arrange cauliflower in a single layer on a rimmed baking sheet and brush both sides with olive oil. Season with salt and pepper.

Pop into the oven for 35 minutes.

While cauliflower roasts, bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions.

Remove cauliflower steaks from oven and top with marinara sauce. Sprinkle with cheese & crushed red pepper if desired.

Pop back into the oven for 5 minutes or so, just enough for the cheese to melt.

Serve cauliflower over pasta, with additional marinara sauce if desired.

Serves 2.

Sweet Potato Coconut Curry

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

30 minutes or less

What You’ll Need:

1/2 c dry brown rice

1 Tbsp coconut oil

1 shallot, minced

1 clove garlic, minced

2 inch piece ginger root, minced

1 can full fat coconut milk

1 can filtered water (just fill the empty coconut milk can!)

2 tsp raw sugar

2 medium sweet potatoes, diced

1 red bell pepper, chopped

½ pound baby spinach

Juice of 1 lime

1 tsp sea salt

OPTIONAL: Sriracha hot sauce

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Combine rice with 1 c lightly sated water & cook on the stovetop or in a rice cooker and cook according to package instructions.

While rice cooks, heat coconut oil in a soup pot. Add shallot, garlic, ginger. Sauté until aromatic.

Add remaining ingredients. Bring a boil, reduce to a simmer. Cook for 15 minutes, or until sweet potatoes are tender.

Spoon curry over rice!

Serves 3