Tacos with Cashew Creme

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

25 minutes or less prep + overnight soaking for the cashews

For the sauce:

1/2 c raw cashews, soaked overnight

1/4 c warm, filtered water

1 Tbsp apple cider vinegar

1/4 tsp sea salt

2 cloves garlic (if you love garlic, add 3)

black pepper to taste

For the tacos:

1 pint mushrooms, any variety

1 can black beans, drained & rinsed

1 pepper, sweet or hot, seeded & diced

1/2 block tofu, pressed and cubed

1 Tbsp olive oil

1/2 tsp sea salt

black pepper to taste

For serving:

6 corn tortillas

sesame seeds

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

Drain soaked cashews and rinse with water. Combine with remaining sauce ingredients in a high speed blender or food processor . Puree until creamy & set aside. Note: this sauce should be creamy. If it has texture, try adding a few tsp of water blending on high speed until the consistency of ranch dressing.

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. Cube tofu into small pieces and toss into a large frying pan or Wok.

Add veggies and beans to pan with oil, salt & pepper. Cook until mushrooms have released all of their water (they’ll start sticking a little to the pan)

*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!

Load up each tortilla with prepared crème & sautéed veggies. You will be so glad you did!

Serves 2

4 Bean Chili

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

30 minutes or less | Batch Prep

2 Tbsp olive oil

1 large onion, minced

2 cloves garlic, minced

2 tsp apple cider vinegar, with “the mother”

1 15-oz can tomato sauce, no sugar added

1 15-oz can chopped tomatoes, no sugar added

4 cans beans, any variety, drained & rinsed

1 can filtered water (just use an empty bean can, obvi)

2 Tbsp chili powder

2 tsp cumin

2 tsp dried oregano

1 tsp sea salt

1/8 c honey, local to your area

OPTIONAL: 2 jalapeno peppers, minced

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Sauté onion and garlic in olive oil in a large soup pot until aromatic. 

Add remaining ingredients, bring to a low simmer. Cover & cook on low for at least 30 minutes to allow the

flavors to marry. This does well in a crock pot all day, too!

Divide into (4) containers for easy grab and go lunches throughout the week. This truly is the best ever.

Serves 4.

Sweet Potato Toast

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

40 minutes or less | batch prep

What You'll Need:

2 medium-large sweet potatoes

olive oil for rubbing

sea salt

4 Tbsp natural peanut butter, no sugar added

4 Tbsp hemp hearts

For serving:

4 c fruit of choice

OPTIONAL: cinnamon for toast sprinkling

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Preheat oven to 400*

Pierce potatoes with a fork. Rub with olive oil & sea salt. Bake for 30-40 minutes.

Cool & store whole potatoes in the fridge. Enjoy sliced in half, smeared with nut butter & hemp hearts and a piece of fruit for mid week breakfasts.

Serves 4

Coconut Pho

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

20 minutes or less

What You’ll Need:

4 ounces rice noodles

1 clove garlic, minced

1 inch piece fresh ginger root, minced

2 Tbsp coconut oil

1 can full fat coconut milk

1 can filtered water (just fill the empty coconut can, obvi)

1 Tbsp raw sugar

1 tsp sea salt

.25oz container basil, leaves removed & chopped

1 sweet bell pepper, any color

1/2 pint mushrooms, sliced thin

1/2 block organic, firm tofu, sliced in half lengthwise & pressed*

1/3 bag (7-10oz) baby spinach

OPTIONAL: fresh cilantro to garnish & Sriracha hot sauce

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*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.

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

Meanwhile, saute garlic & ginger in oil in a large frying pan until aromatic.

Add coconut milk, water, sugar, salt & basil. Bring to a boil, then reduce to a low simmer.

While broth dances on a low simmer, prepare the veggies cube tofu. Divide equally into (2) large soup bowls.

Spoon hot broth over veggies & tofu and allow to sit for a few minutes to flash steam the goodness inside.

Enjoy!

Serves 2.

Tofu & Feta Tacos

vegetarian | gluten free | nut free | egg free

30 minutes or less

What You'll Need:

1 block organic, firm tofu, drained

2 Tbsp olive oil

For the taco seasoning*:

1 Tbsp cumin

1 Tbsp chili powder

1 Tbsp garlic powder

1 tsp onion powder

1 tsp sea salt

¼ tsp black pepper

OPTIONAL: ½ tsp cayenne pepper

For the slaw:

½ bag slaw mix, any variety

1 bunch cilantro, chopped

Juice of 1 lime

3-4 ounces feta cheese, crumbled

1 avocado, diced

1 Tbsp olive oil

6 corn tortillas

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Slice tofu 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.

Meanwhile, combine taco seasoning in a small jar. Shake to mix. *This will make more than you need for this recipe. You’ll want to have it on hand in your spice cabinet!

Then, toss slaw ingredients in a medium bowl. Set aside.

Cube pressed tofu. Add to a large frying pan with 2-3 tsp prepared taco seasoning & 1 Tbsp olive oil. Turn on medium-high heat & pan fry, tossing often, for about 10 minutes, or until perfectly crispy.

If you have a gas range: Torch the tortillas on each side over high heat. (Set tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla!)

Top each tortilla with a generous portion of slaw. Top with pan tried tofu & celebrate!

Serves 2.

Pumpkin Chia Pudding

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

10 minutes or less + overnight chill | batch prep

What You’ll Need:

3 c unsweetened vanilla almond milk

8 Tbsp chia seeds

4 Tbsp ground flax seed

4 Tbsp hemp hearts 

4 Tbsp honey, local to your area

1 (14.5oz) can pumpkin puree

cinnamon

For serving:

4 c fruit of choice

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Wisk all ingredients well in a medium size bowl OR divide equally into separate containers for easy grab & go breakfasts throughout the week.

Pop into fridge overnight. Pull out of fridge & enjoy with fresh fruit as a super nutrient dense, energy filled breakfast!

 Serves 4

Chorizo & Kale with Parmesan Polenta

vegetarian | gluten free | nut free | egg free

25 minutes or less

What You’ll Need:

For the polenta:

1 c veggie broth, no sugar added OR water

½ c dry polenta

½ tsp sea salt

Black pepper to taste

1 Tbsp olive oil

1/3 c shredded parmesan

For the topping:

1 c filtered water

2 Tbsp tomato paste 

1/2 large bunch kale, torn from stem OR 2/3 of a large bag

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

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Combine ingredients for polenta (except for cheese!) in a saucepan over medium heat. Cook according to package instructions.

Stir in parmesan, cover & set aside.

Then, heat water & tomato paste in a large sauté pan.  Stir paste until completely dissolved. Add kale & chorizo. 

Cover & allow to simmer for about 8 minutes, or until kale has reached desired cooked-ness! 

Spoon polenta into (2) bowls. Top with chorizo & kale & be so happy!

Serves 2.

*Always read ingredient labels if allergens are a concern

Curried Lentils

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

30 minutes or less | batch prep

What You’ll Need:

1 red onion, minced

1 inch hunk fresh ginger root, minced

1 large carrot or a handful baby carrots, chopped

1 Tbsp coconut oil

1 can full fat coconut milk

1 ½ c WHOLE (not split) lentils

1 (5-7oz) bag baby spinach

3 c veggie broth, no sugar added OR water

1 ½ tsp sea salt

¼ tsp cinnamon

2 Tbsp red curry paste

OPTIONAL: 1/8 tsp cayenne pepper

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Saute onion, ginger & carrot in coconut oil until aromatic.

Add remaining ingredients. Bring to a boil, reduce to a simmer & cook for about 25 minutes, or until lentils are tender.

Divide equally into glass dishes for easy grab & go lunches throughout the week, or pop the entire pot, covered, right into the fridge for quick weeknight dinners.

Serves 4.

Lentil Burgers

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

35 minutes or less | batch prep

What You'll Need:

1 ¼ whole (not split) lentils (or 2 cans lentils, drained & rinsed)

1 c gluten free rolled oats

1 small red onion, quartered

1 egg

1 Tbsp olive oil

½ Tbsp chili powder

1 tsp sea salt

½ tsp black pepper

Desired fixings: Think…pickles, spinach, lettuce, sprouts, salsa, tomato, onion, mustard, avocado, cheese, a bun or wrap…whatever your heart desires!

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If cooking lentils, cover with water & a pinch of sea salt. Bring a boil & simmer for about 20 minutes, or until tender.

While lentils cook, pulse oats in a food processor or blender into a course flour. Add onion, egg, oil & spices. Pulse to combine.

Drain cook lentils & rinse with cool water. Add to food processor & pulse one last time to combine. Use a half cup measure to scoop lentil mixture & form into (5) patties.

Heat a large skillet or griddle to medium-high heat* Sear patties until browned (about 4 minutes each side).

Portion into (5) containers with desired fixings for easy grab & go lunches all week long or dive right in & be so happy!

Serves 5.

Freezes well

*You can totally grill these! Lightly grease grill first

Potato Quinoa Bake

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

45 minutes or less

What You’ll Need:

¾ c dry quinoa

3 cloves garlic, peeled & sliced thin

1 large sweet potato, diced into small cubes

1 large white, red or blue potato, diced into small cubes

1 tsp sea salt

2 Tbsp Olive oil

1/2 bunch green onions, chopped

1 sweet bell pepper, diced

4 ounces cheddar cheese, shredded

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Preheat oven to 400*

Combine quinoa with 1 ½ c filtered water & a sprinkle of sea salt. Cook on the stovetop, or in a rice cooker, until water is absorbed (about 15 minutes).

While quinoa cooks, toss garlic & potatoes in olive oil & salt. Spread evenly in a baking dish, and roast for 30-40 minutes, or until potatoes are tender. (the smaller you dice these, the faster they will roast!)

Transfer cooked quinoa to a large mixing bowl. Add roasted veggies, toss to coat.

Spread mixture evenly in a baking dish. Top with chopped onions, bell pepper & cheese.

Return to the oven and bake for an additional 5 minutes, or until cheese is melted.

Serves 3

Loaded Miso Bowl

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

25 minutes or less

What You’ll Need:

4-6 ounces rice noodles

For the broth:

2 inch piece fresh ginger foot, sliced thin

1/2 bunch green onions, minced

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:

1 pint mushrooms, any variety, sliced thin

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

3 heads baby bok choy OR 1 large head bok choy

For serving:

sesame seeds

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

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

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

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 2-3.

Gingerbread Muffins

vegetarian | gluten free | dairy free | soy free

40 minutes or less | batch prep

What You’ll Need:

2 c almond flour/meal

1 c gluten free rolled oats

2 tsp cinnamon

1 tsp ground ginger

1/4 tsp nutmeg

1/4 tsp ground clove

1 tsp baking soda

1/2 tsp sea salt

3 eggs

1 1/2 c unsweetened applesauce

1/4 c pure maple syrup

1 tsp pure vanilla extract

For serving:

6 cups/pieces of fruit

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Preheat oven to 375*

Combine dry ingredients in a large bowl, mix well.

Add wet ingredients, mix well.

Use a 1/4 c measure to scoop batter evenly into muffin tins. Pop into the oven for 25 minutes, or until a toothpick comes out clean.

Have on hand for easy grab and go breakfasts served with fruit all week long!

Makes 12 muffins, serving 6.

Roasted Beets with Poppyseed Dressing

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

4o minutes or less

What You'll Need:

1 bunch beets, any variety OR 1 package prepared beets from produce section

Sea salt

Parchment paper

1 (5-7oz) bag arugula

1 (5-10oz) can mandarin oranges in juice, drained

1 (4oz) log soft goat cheese

For the dressing:

¼ c olive oil

2 Tbsp white wine vinegar

2 tsp Dijon mustard

1 ½ tsp poppy seeds

1 tsp pure maple syrup OR honey, local to your area

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If roasting beets, preheat oven to 400*

Remove beets from greens, rub with olive oil & sea salt.

Place whole beets in a baking dish lined with parchment paper & cook for about 45 minutes, or until a fork slides out smoothly.  Just like baking a potato!

While beets cook, combine salad dressing ingredients (omitting poppy seeds) in small food processor or blender.  Puree, then stir in poppy seeds.

Combine salad ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 2

Hummus Wraps

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

15 minutes or less | batch prep

What You’ll Need:

For the Hummus:

2 cans cannellini or white navy beans, drained & rinsed

¼ c tahini

4 cloves garlic

1 tsp sea salt

For the wraps:

1 package grain free or gluten free tortillas

2 tomatoes, sliced thin

2 avocados, peeled & sliced

1 container of sprouts, any variety

Everything Bagel Seasoning

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Combine ingredients for hummus in a food processor or high speed blender. Puree until smooth.

Store hummus in the fridge to have on hand for quick lunches throughout the week;

Load up 2 wraps with hummus, avocado, tomato, sprouts and everything bagel seasoning.

Makes about 8 wraps, serving 4

Vegan Vegetable Korma

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

30 minutes or less

What You’ll Need:

1 c dry brown rice

For the Korma:

2 Tbsp coconut oil

2 onions, minced

2 Tbsp fresh ginger, minced

1 Tbsp curry powder

1 (15 oz) can tomatoes, no sugar added

1 head cauliflower, broken into florets

1/2 c uncooked, whole lentils

2 tsp sea salt

1 c hot, filtered water

1 (5-7oz) bag baby spinach

1 can chickpeas, drained & rinsed

1 (14.5oz) can full fat coconut milk

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Combine rice with 2.5 c lightly salted water in a saucepan or rice cooker & cook according to package instructions.   

Meanwhile, heat the coconut oil in a large soup pot. Add onion, ginger & curry, cooking until aromatic.

Add remaining ingredients. Bring to a boil, reduce to a simmer. Cover & cook for 15-20 minutes.

Turn off heat. Serve over cooked rice & share with friends OR divide equally into (4) containers for easy grab & go lunches all week long!

Serves 4.

Freezes well.

Salad Nicoise

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

20 minutes or less

What You’ll Need:

For the dressing:

1/2 c olive oil

Juice of 2 lemons

.25oz fresh mint

1 Tbsp honey, local to your area

Salt & pepper to taste

For the salad:

1 pound fresh, thin green beans

1 (5-7oz) bag/box salad greens, any variety

1 can chickpeas, drained & rinsed

1 can sliced beets, no sugar added, drained

½ cup mixed, pitted olives, halved

Sea salt to taste

4-ish ounce block feta, crumbled

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Combine ingredients for salad dressing in a small food processor or small blender. Pulse to mix.

Combine green beans with 1-2 inches water in a large frying pan. Bring to a boil to flash steam. Remove from heat, drain & rinse with cool water. Top with sea salt.

Arrange on a large serving plate to share.

Toss with dressing just before serving.

Serves 4.

Apple Nachos

vegetarian | gluten free | egg free

10 minutes or less

What You’ll Need:

4 apples, cored & sliced thin

For the drizzle:

8 Tbsp natural almond butter, no sugar added

2 Tbsp coconut oil

2 Tbsp mini dark chocolate chips

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Combine nut butter & coconut oil in a small bowl and microwave for 45 seconds. (Or heat on the stove top!) Stir to mix.

Top each apple with 2 ½ Tbsp nut butter drizzle over sliced apple.

Top with ½ Tbsp chocolate chips and be so, so happy!

Serves 4

Broccoli & Sundried Tomato Quiche

vegetarian | gluten free | soy free

40 minutes or less

What You’ll Need:

For the quiche:

2 broccoli crowns, chopped

8 eggs, beaten

¼ c sun dried tomatoes, chopped  

4 ounce log goat cheese, crumbled

salt and pepper to taste

coconut oil

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Heat oven to 350*

Heat 2-3 inches of water in a large frying pan. Add broccoli, cover, bring to a boil & cook for 4 minutes or

so to flash steam.

Grease pie pan with coconut oil. Crack eggs directly into pan and whisk to scramble.

Drain cook veggies and add to pie pan with eggs. Top with cheese, salt, pepper.

Bake for 35-40 minutes, or until a toothpick comes out clean.

Serves 2 as a main, more as part of a spread

Be prepared for happy bellies!

Gingerbread Cut Outs

vegetarian | gluten free | dairy free | soy free

30 minutes or less + decorating time if desired

What You’ll Need:

2 ½ c almond flour/meal

½ c coconut flour

2 tsp ground ginger

1 tsp cinnamon

¼ tsp sea salt

1 tsp baking soda

¼ tsp nutmeg

¼ tsp clove

2 Tbsp sugar

1 egg

½ c coconut oil, melted

¼ c molasses

¼ c honey, local to your area

¼ c almond butter, no sugar or salt added

Parchment paper or silicone mats

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Preheat oven to 375*

Combine dry ingredients in a large bowl. Stir in wet ingredients then roll up your sleeves & mix the dough well with your hands.

Form dough into a large ball.

Rolling the dough:

Lay a sheet of parchment paper or silicone mat on countertop. Transfer dough to counter & use the palm of your hand to gently press out dough to about a half inch thickness.

From there, use a rolling pin to gently create of sheet of dough around ¼ inch.

Creating the cutouts:

Because it is made with nut flour, the dough lends itself best to round, or basic shapes. Don’t have cookies cutters? No problem! Use anything with a hollow center (think the ring lid of a Ball jar) or a pizza cutter.

Measure 2 Tbsp of additional coconut flour onto a plate & dip your cutter into the flour before pressing into the dough. Then, give the cutter a little wiggle before pulling up.

Press all of your shapes, leaving them in place as you go. Once your cookies are pressed, remove the dough surrounding all of your cut outs & set extra dough aside.

Use a spatula to transfer cut outs to a cookie sheet lined with parchment paper. Pop into the oven for 8 minutes.

Form the extra dough into another ball. Press, roll, dip in coconut flour, press shapes, remove extra, transfer to a baking sheet… and repeat until there is no dough remaining!

Allow cookies to cool before decorating. Use your favorite frosting & sparkles to make these cookies yours, or enjoy them naked!

Makes about 3-4 dozen 2 inch cookies

Snowflake Maple Cookies

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

30 minutes or less

What You’ll Need:

For dolloping:

1 small cup of warm water

2 cups gluten free rolled oats

3/4 c + 2 Tbsp almond flour/meal

1/2 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp sea salt

1/2 c coconut oil, melted

1/2 c pure maple syrup

2 tsp pure vanilla extract

Parchment paper

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Preheat oven to 350*

Fill small cup with warm filtered water and set aside.

Combine dry ingredients in a large bowl. Mix to combine.

Add wet ingredients {NOT the water}, and mix well.

Line 2 sheet pans with parchment paper. Use a heaping Tablespoon measure to dollop cookie batter onto the lined sheet. Dip your fingers in the water and gently pat the rounds to form rounds — they will kind of have bumpy edges and look like snowflakes!

Pop into the oven for 15 minutes.

Allow to cool COMPLETELY before removing from the sheet pan.

Because these are made with nut flour, they are delicate. Be gentle with these delightful little maple treats!

Makes about 2 dozen cookies, serving 12