Happy Cow Tacos

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

25 minutes or less

What You’ll Need:

For the slaw:

juice of 1 lime

1/2 bag slaw mix, any variety

1/2 bunch cilantro, chopped

1/3 bunch (2-3) green onions, chopped

1/2 tsp raw sugar

1 Tbsp apple cider vinegar

1 Tbsp olive oil

For the “beef”:

1 can black beans, drained & rinsed

1 heaping cup walnuts

1 Tbsp apple cider vinegar

1 tsp oregano

1/2 tsp sea salt

1 tsp cumin

1 tsp coriander

OPTIONAL: 1/4 tsp cayenne pepper

1 additional Tbsp olive oil

For serving:

6 Corn tortillas

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Combine ingredients for slaw in a medium bowl. Set aside.

Then, combine ingredients for happy cow “beef” (just trust us here!) in a food processor or blender. Pulse to combine.

Heat additional Tbsp of olive oil in a frying pan. Add taco filling to the pan, and cook for 3-5 minutes, breaking up with a spatula & stirring constantly.

*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 generously with slaw. Divide taco filling evenly into each shell.

Share with a friend!

Serves 2.

Sweet Potato Nachos

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

40 minutes or less

What You’ll Need:

For the taco seasoning:

½ tsp cumin

½ tsp chili powder

½ tsp garlic powder

½ tsp onion powder

Salt and black pepper to taste

Optional: ¼ tsp cayenne pepper

For the nachos:

2 large sweet potatoes, sliced into thin rounds (think like thick cut potato chips)

prepared taco seasoning ^

2 Tbsp olive oil

parchment paper or a silicone mat

1 can black beans, drained & rinsed

1 large tomato, minced

1/2 red onion, minced

1 pepper, hot or sweet, chopped

4ish ounces cheddar cheese (about 3/4 c), shredded

1/2 bunch fresh cilantro, minced

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Preheat oven to 425*

Toss potatoes in oil & taco seasoning evenly to coat. Spread evenly, but close together, on baking sheet lined with 1 parchment paper or a silicone mat. Pop into the oven for 20 minutes.

Top roasted potatoes with beans, veggies & cheese. 

Return to the oven for 8-10 minutes, or until cheese has melted.

Share with a friend!

Serves 2 as a main, more as a side.

Festive Egg Cups

gluten free | vegetarian | soy free

25 minutes or less | batch prep

What You’ll Need:

1 sweet bell pepper, chopped

1 (5-8oz) bag baby spinach 

1/3 bunch (2-3) green onions, chopped

coconut oil 

1 dozen eggs

4 ounce log soft goat cheese

salt & pepper to taste

For serving:

6 c fruit, any variety

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Preheat oven to 375*

While oven heats, sauté spinach & bell pepper in 1/2 Tbsp coconut oil in a large frying pan.

Allow veggies to cool OR rinse cooked veggies with cool water. Drain veggies and squeeze (literally!) to release excess water

Then, grease muffin tins lightly with coconut oil.

Crack one egg in each muffin. Add cooked veggies and a few pinches of cheese to each muffin.

Top with salt & pepper.

Bake for 12-15 minutes for a softer yolk, 20 minutes for a firm yolk.

Have on hand with fruit for quick grab & go breakfasts all week long. Enjoy cold right out of the fridge, or reheat in the microwave!

Serves 6.

Mango Muffins with Toasted Coconut

gluten free | vegetarian | soy free | dairy free

35 minutes or less | batch prep

What You’ll Need:

1 fresh mango, cut into chunks OR 2 c frozen mango chunks, defrosted

2 c almond flour

1 c gluten free rolled oats

1 Tbsp brown sugar

1 tsp baking soda

½ tsp sea salt

3 eggs

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

For topping:

unsweetened coconut shreds

For serving:

6 c fruit of choice

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Preheat oven to 350*

Puree mango in a small food processor or blender. It will be like mango applesauce! Set aside for now.

Then, mix dry ingredients in a large bowl. Add wet ingredients, including mango. Stir well.

Grease muffin tin lightly with coconut oil. Use a 1/4 c size measuring cup to scoop batter into each compartment. Top each with 1-3 chocolate chips if desired.

Bake for 25 minutes, or until a toothpick comes out clean.

Serve muffins with fresh fruit for a perfectly well rounded and satisfying breakfast!

Makes 12 muffins, serving 6

freeze well

Mushroom & Wild Rice Bisque

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

40 minutes or less*

*If you’re running short on time, combine rice and coconut milk with mushrooms, cutting down cooking time by half

What You’ll Need:

1 red onion, minced

2 Tbsp coconut oil

2 bay leaves

2 pounds mushrooms, any variety, chopped

3 sprigs of thyme, leaves only (about .25oz)

1 tsp sea salt

4 c filtered water

1 can full fat coconut milk

1/2 c brown or wild rice

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Sauté onion in coconut oil in a medium soup pot until aromatic.

Add mushrooms, herbs, sat and water. Bring to a boil & reduce to a simmer. Cover and cook to a simmer for 20 minutes, creating a rich mushroom broth.

Add coconut oil and rice. Increase heat to medium, and cook for a final 20 minutes, or until rice is tender.

This soup is SO nourishing! ENJOY with a friend or two.

Serves 3.

Kale & Pear Salad with Power Seeds

vegetarian | gluten free | egg free | nut free

20 minutes or less

What You’ll Need:

For the dressing:

juice of 2 lemons

2 Tbsp tahini

1/2 Tbsp white miso paste

3-4 Tbsp warm water

For the power seeds:

1/4 c unsalted pepita (pumpkin seed)

1/4 c unsalted sunflower seed

1/4 c sesame seed

For the salad:

1 bunch kale, torn from woody stem OR 1 (5-8oz) container baby kale

4 ounces feta cheese

1/2 red onion or 1 shallot, sliced thin

2 pears, cored & sliced

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Combine ingredients for dressing in a small food processor or blender. Pulse until smooth & set aside.

Combine power seeds in a jar or container with a lid. Shake to mix.

If using large leaves of kale, tear from stem into small pieces & massage (literally!) through your fingers as you drop each between (2) plates. Add onion, feta & pear to each salad.

Sprinkle each salad generously with power seeds (like use all of them!), and drizzle with dressing before diving in.

Serves 2.

Chickpea Burgers

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

30 minutes or less | batch prep

What You’ll Need:

1 purple onion, quartered

2 cans chickpeas/garbanzo beans, drained & rinsed

1 Tbsp olive oil

2 Tbsp tahini

1 egg

1 Tbsp chili powder

1 tsp sea salt

½ tsp black pepper

1 c chickpea/garbanzo bean flour

parchment paper or a silicone mat

Desired fixings:

Think….pickles, spinach, lettuce, sprouts, salsa, tomato, onion, mustard, avocado, cheese, a bun or wrap…whatever your heart desires! We love these served over greens with spicy mustard & pickles!

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

Line a baking sheet with parchment paper or a silicone mat. Set aside.

Pulse onion in a food processor or blender until minced. Add chickpeas oil, tahini, egg & spices. Pulse to combine ingredients.

Finally, add flour to processor. Pulse to combine.

Use a half cup measuring cup to divide burgers into patties, transferring to lined baking sheet as you go. They’ll be sticky—total normal! You should end up with 5-6 patties.

Cook burgers on each side for 4-5 minutes, or until lightly browned.

Portion into (5-6) containers with desired fixings for easy grab & go lunches all week long or dive right in & be so happy

Serves 5-6.

Freeze well

*We don’t recommend grilling these burgers. They do best in a pan or on a griddle!

BBQ Sheet Pan Tofu with Roasted Veggies

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

40 minutes or less

What You’ll Need:

2 medium sweet potatoes, diced

2-3 broccoli crowns, chopped

3 Tbsp Olive oil

Salt & pepper to taste

parchment paper or a silicone mat

1 block organic firm tofu, drained

BBQ Sauce, no corn syrup added

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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. Set aside.

Then, in a large bowl, toss chopped veggies in 3 Tbsp olive oil, salt, pepper. (If you have a large container with a lid, this works great! Give veggies a good shake to evenly coat in olive oil.)

Transfer veggies to a baking sheet lined with parchment paper or a silicone mat.

Then, cube tofu. Add to same big bowl & toss evenly with BBQ sauce to taste.

Add BBQ coated tofu to the baking sheet with veggies. Pop into the oven for 30 minutes, or until potatoes are tender.

If desired, serve with additional BBQ sauce to dip!

Serves 2

Cauliflower Chimichurri

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

30 minutes or less

What You’ll Need:

1 head cauliflower, broken into florets

1 can chickpeas, drained & rinsed

2 Tbsp olive oil

sea salt & black pepper to taste

parchment paper

For the chimichurri:

1 bunch fresh parsley, coarsely chopped

1/2 bunch fresh cilantro, coarsely chopped

1/2 c olive oil

2 Tbsp red wine vinegar

1 shallot, quartered

juice of 1 lime

1/2 tsp sea salt

optional: 1 small jalapeno

For serving:

1 frozen gluten free pizza crust OR 2 Naan breads/flatbreads*

*naan and flatbreads typically not gluten free. Be sure to read ingredient labels if allergens are a concern!

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Preheat oven to 450*

Spread cauliflower & chickpeas on a baking sheet lined with parchment paper. Toss evenly with olive oil, season with salt and pepper to taste and pop into the oven for 25 minutes.

Meanwhile, combine chimichurri ingredients in a large food processor or high speed blender. Pulse to combine. It should look like a bright green salsa!

Heat pizza crust or flatbreads according to package instructions (just pop in the oven with your cauliflower!)

Spread chimichurri generously on pizza crust/flatbreads. Spoon lots of cauliflower goodness on top. Slice like a pizza and ENJOYYYYYY

Serves 2.

Loaded Sweet Potato Bowl

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

40 minutes or less*

*Bake sweet potatoes ahead of time, and these bowl come together in under 10 minutes!

What You’ll Need:

2 large sweet potatoes

olive oil for rubbing

sea salt

2 Tbsp olive oil

2 cloves garlic, minced

1 can black beans, drained & rinsed

½ tsp cumin

OPTIONAL:1/8 tsp cayenne pepper

1/2 pound baby spinach

Juice of 1 lime

1/4 c water

For serving:

1 (4-6oz) container full fat Greek yogurt

4 ounces sharp cheddar cheese, shredded

.25 oz container chives, chopped

sea salt to taste

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Preheat oven to 375*

Pierce potatoes with a fork. Rub with olive oil & sea salt. Pop in the oven & bake for 35-45 minutes, or until a fork slides out smoothly.

While potatoes bake, sauté garlic with a olive oil in a frying pan. Then, mix in beans & spices. Turn off heat.

When potatoes are just about cooked through, add spinach, lime juice and 1/4 c water to pan.

Turn heat back to medium & cook greens, stirring constantly.

Choose to cube potatoes, or serve just like a big ‘ol baked potato. Spoon everything from the pan of goodness equally onto each potato. Top with shredded cheese, yogurt, chives & salt to taste.

Serves 2.

Pumpkin Pancakes

gluten free | vegetarian | soy free | dairy free

35 minutes or less

What You’ll Need:

2 c gluten free rolled oats

2 tsp baking powder

1/4 tsp sea salt

1 Tbsp raw sugar

1 tsp cinnamon

1/8 tsp nutmeg

1/8 tsp ground clove

1 Tbsp ground flaxseed

4 eggs

2 Tbsp coconut oil, melted

1 1/2 c unsweetened vanilla almond milk

1 (14.5oz) can pumpkin puree

For serving:

5 c fruit of choice

PURE maple syrup

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Preheat griddle or large pan to medium-high heat.

Combine dry ingredients in a food processor or high speed blender. Pulse until the consistency of course flour.

Add wet ingredients & puree.

Use a 1/4 c measure to spoon batter onto hot griddle. Wait for the cakes to begin bubbling before flipping. (These pancakes take a little bit longer to start bubbling than traditional cakes — about 4 minutes per side— so sip on that coffee & be patient! <3 )

Rinse and repeat with remaining batter.

Serve cakes with a drizzle of pure maple syrup & a serving of fresh fruit.

These store well in the fridge for easy grab & go breakfasts throughout the week, and they freeze well, too!

Makes 15-20 cakes; 3 cakes per serving.

Tahini Alfredo

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

20 minutes or less

What You’ll Need:

2 cups brown rice, quinoa or chickpea pasta

2 c frozen, shelled green peas

½ pound baby spinach

For the sauce:

½ c tahini

½ c warm filtered water (more as needed for desired consistency)

1 tsp garlic powder

1 tsp onion powder

1 tsp black pepper

1 ½ tsp sea salt

Juice of 1 small lemon

Sesame seeds

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Bring a large pot of lightly salted water to a boil for the pasta. Use a larger pot than you think you need— you’ll use that water later!

Add pasta & peas in a medium-large pot & cook according to pasta package instructions. Peas are just along for the ride ;)

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

Next, make the alfredo sauce by combining sauce ingredients in a small food processor or blender. Set aside.

Drain pasta & peas SLOWLY over spinach. Allow to sit for 2-3 minutes to flash cook greens.

Pour contents of colander back into the pasta pot, add alfredo & toss evenly. Divide into 2 bowls, sprinkle with sesame seeds and enjoy!

Serves 2.

Apple Ginger Lentils

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

20 minutes or less | batch prep

What You’ll Need:

1 c whole, dry lentils, any variety OR 2 cans lentils, drained & rinsed

1 large apple (or 2 small), cored & chopped

1/2 bunch fresh cilantro, chopped

For the dressing:

¼ c olive oil

juice of 1 lime

1 inch fresh ginger root, minced

2 tsp honey, local to your area

¾ tsp sea salt

1/8 tsp ground black pepper

¼ c unsalted sunflower seeds

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If cooking lentils, cover in a medium saucepan with lightly salted water. Bring to a boil over medium-high heat, then lower to a simmer. Cook until lentils are tender (15-20 minutes.)

While lentils cook, whisk together ingredients for the dressing in the bottom of a large bowl. Add prepared apples & cilantro.

Drain cooked lentils & rinse with cool water. Add to large serving bowl. Toss to mix.

Store covered in the fridge OR divide equally into (4) containers for easy grab & go lunches all week long.

Sprinkle with seeds just before serving. Boo-yah!

Serves 4.

Double Greens with Garlic Maple Vinaigrette

vegetarian | gluten free | egg free | nut free

20 minutes or less

What You’ll Need:

For the beans:

1 pound green beans (look for skinny French style beans and grab those if available!)

drizzle olive oil

everything bagel seasoning

For the dressing:

1/4 c olive oil

3 Tbsp white wine vinegar

1 Tbsp pure maple syrup

2 cloves garlic

1/2 tsp sea salt

For the salad:

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

6 dried apriciots, chopped

3-4oz parmesan, shaved

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Combine greens beans with 1-2 inches of filtered water in a large frying pan. Cover and cook for about 5 minutes over medium-high heat to flash steam.

While beans flash steam, combine dressing ingredients in a small blender or food processor. Pulse until smooth.

Drain and rinse beans with cool water. Transfer back to the frying pan. Toss with a drizzle of olive oil & sprinkle with Everything Bagel Seasoning.

Divide salad greens evenly between 2 plates (or 1 big bowl to share!). Add chopped apricots & prepared beans. Shave parmesan directly into salads. Toss with dressing just before serving!

Serves 2

Chocolate Blender Muffins

gluten free | vegetarian | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 1/4 c gluten free rolled oats

1/2 c cocoa powder

1/2 c almond flour/almond meal

2 tsp baking powder

1/4 tsp baking soda

1 small, ripe avocado (or 1/2 large)

1/4 tsp sea salt

1 egg

1/2 c unsweetened vanilla almond milk

1 Tbsp olive oil

2 large carrots, peeled & sliced in half lengthwise & then into chunks (or about 10 baby carrots)

1/2 c PURE maple syrup

For topping:

handful dark chocolate chips

For serving:

6 cups/pieces fruit of choice

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What You’ll Do:

Preheat oven to 375*

Combine all ingredients (except chocolate chips & fruit) in a high speed blender or food processor & puree until smooth.

Spoon batter into muffin tins, filling each about half way. You should get exactly 12 standard muffins, or about 24 minis!

Top each muffin with 1-3 chocolate chips.

Pop into the oven for 20-25 minutes, or until a toothpick slides out clean.

Enjoy muffins with a serving of fruit for easy grab & go breakfasts all week long!

Serves 6.

Sesame Broccoli Stir Fry

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

25 minutes or less

What You’ll Need:

3/4 c brown rice

1 small purple onion, minced

1 Tbsp fresh ginger, minced

1 Tbsp sesame oil

1 Tbsp peanut oil

1/8 tsp sea salt

3 broccoli crowns, broken into florets

1 1/2 c frozen, shelled edamame

½ c filtered water

3 Tbsp Tamari

1 tsp raw sugar

OPTIONAL: 1 Tbsp Sriracha

3 Tbsp sesame seeds or everything bagel seasoning

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Combine rice with 2 c lightly salted water. Prepare on stovetop, or in rice cooker, according to package instructions.

Heat oils & salt in a in a large frying pan or Wok. Add onion & ginger, cooking until aromatic.

Add remaining ingredients to frying pan (except for peanuts!) Toss to coat.

Saute for about 10 minutes (longer if you prefer less al dente veggies)

Divide rice & stir fry equally onto 2 dishes. Sprinkle with sesame seeds just before serving.

Serves 2.

Spiced Lentil Stuffed Spaghetti Squash

vegetarian | gluten free | egg free | soy free

40 minutes or less *

* Roast the squash, and/or prepare the lentils up to 3 days ahead of time & this dish comes together in a pinch!

What You’ll Need:

1 spaghetti squash, sliced in half lengthwise & seeded*

For the spiced lentils*

½ c lentils

½ c quinoa

1/8 c almond meal/flour

2 tbsp. ground flaxseed

1 Tbsp. Tamari

1 Tbsp. olive oil

Juice of 1 small lemon

1/4 tsp sea salt

1/4 tsp black pepper

pinch nutmeg

1/4 tsp chili powder

½ tsp garlic powder

1 tsp dijon mustard

OPTIONAL: 1/4 tsp cayenne pepper

For topping:

1 15oz jar marinara sauce (no sugar added)

3-4oz parmesan, shredded

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Preheat oven to 350* 

Place squash face down in a roasting pan filled with 1-2 inches water. Pop in the oven & roast for about 30 minutes. You will know when it is done when the meat shreds like angel hair pasta with a fork.

While squash roasts, combine lentils & quinoa with 1 ½ c water & a drizzle of olive oil in a medium pot. Bring to a boil, and reduce to simmer until the water is absorbed. (About 15 minutes)

While everything cooks, mix remaining spiced lentil ingredients/spices in a large mixing bowl. Add cooked quinoa/lentils. Mix well.

Stuff each cooked squash half with marinara sauce & spiced lentils. Top with cheese. Cover & pop back into the oven for 8-10 minutes minutes, or until cheese melts.

You will likely have leftover spiced lentils! These freeze well for quick grab and go meals in the future!

Serves 2

Spiced Milk

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

10 minutes or less

What You'll Need:

1 1/2 c unsweetened almond or coconut milk.

1/4 tsp ground ginger

1/4 tsp cinnamon

1/4 tsp turmeric

 1/8 tsp pure stevia

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Heat milk, then transfer to a high speed blender with spices. Pulse into frothy goodness.

 Warms the soul, most literally from the inside 👉🏼 out!

Mushroom Kale Soup

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

40 minutes or less | batch prep

What You’ll Need:

4 stalks celery, minced

2 large carrots, OR about 10 baby carrots, minced

1 red onion, minced

2 cloves garlic, sliced thin

1 1/2 Tbsp olive oil

5 c filtered water

2 tsp sea salt

1/2 tsp black pepper

1 pint mushrooms, any variety, chopped

1 bunch kale, torn from stem

1/2 c whole (not split) lentils

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Saute celery, carrot, onion & garlic in olive oi in a medium soup pot until aromatic.

Add remaining ingredients. Bring to a boil, then cover & lower to a simmer.

Cook for 30 minutes, just enough time to create a savory broth & for the lentils to become tender!

Serves 4.

Freezes well.

Mushroom Alfredo

vegetarian | gluten free | egg free | soy free

20 minutes or less

What You’ll Need:

2 cups cups brown rice, quinoa or chickpea pasta

1 1/2 pints mushrooms, any variety, sliced

½ Tbsp coconut oil

½ tsp sea salt

2/3 (7-10oz) bag baby spinach

 4 ounce log soft goat cheese

¾ c warm, filtered water

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Heat a large pot of lightly salted water to a boil, and cook pasta according to package instructions.

While pasta cooks, sauté mushrooms with coconut oil, salt & pepper over medium-high heat until most of the water is cooked out of the mushrooms (they’ll start sticking to the pan).

Add water, goat cheese & spinach & stir constantly until cheese has melted & created a creamy sauce.

Toss cooked pasta with the goodness in the pot.

Share with a friend!

Serves 2.