Salad with Traditional Ginger Dressing

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

20 minutes or less

What You’ll Need:

1 medium head romaine lettuce

1 sweet bell pepper, any color, sliced

1/2 bunch green onions, sliced thin

1 bunch radishes, sliced thin

1 can mandarin oranges, drained

1/4 c almond slivers

For the dressing:

2inch hunk fresh ginger root

1 Tbsp Tamari

2 Tbsp rice wine vinegar

1 Tbsp sesame seeds

1/4 c olive oil

1/2 tsp raw sugar

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Combine ingredients for dressing in a food processor or high speed blender until smooth-ish (it will still be on the thick/chunky side—that’s what we’re going for!)

Combine ingredients for salad in a large serving bowl, or divide between 2 dishes. Top with dressing just before serving and sprinkle with additional sesame seeds if desired.

Serves 2

Loaded Breakfast Potato

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

40 minutes or less* | batch prep

*Reduce prep time to less than 10 minutes by baking sweet potatoes ahead of time

What you’ll need:

4 small sweet potatoes OR 2 large

1 Tbsp olive oil

pinch sea salt

4 c blueberries, fresh or frozen 

4 Tbsp natural peanut butte, no sugar or oils added

8 Tbsp hemp hearts

cinnamon

pinch sea salt

Optional, for Serving:

pure maple syrup

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Preheat oven to 350*

Pierce potatoes with a fork. Drizzle with olive oil over potatoes & sea salt. Rub (literally!) to evenly coat each spud. Bake for 30-40 minutes, or until a fork slides out smoothly.

Cube cooked sweet potatoes & divide ingredients equally into (4) separate glass containers for easy grab and go throughout the week.

Enjoy cold, right out of the fridge, or warmed up all week long!

Serves 4.

Banana Bread Pancakes

vegetarian | gluten free | soy free | dairy free

30 minutes or less | batch prep

What You’ll Need:

3 ripe bananas, peeled

4 eggs

1/4 c filtered water

2 Tbsp ground flaxseed

2 c almond flour

1/4 c + 2 Tbsp coconut flour

2 tsp baking powder

1/2 tsp cinnamon

pinch sea salt

coconut oil for greasing pan

For serving:

pure maple syrup

5-6c fresh fruit of choice

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Heat a skillet or griddle to med-high heat.

Then, using a large fork or potato masher, mash bananas at the bottom of large bowl. Add set ingredients and wisk to combine.

Add dry ingredients to bowl, mix well.

Lightly grease or spray skillet with coconut oil. Use a ¼ c measuring cup to dollop cakes onto the hot skillet. These are delicate, cakelike pancakes that will NOT bubble. Wait about 4 minutes before flipping.

Use spatula to press cake down once flipped & cook opposite side 3-4 minutes, and repeat with remaining batter.

Dive right in, or store in the fridge for easy grab go breakfasts all week long.

Serve with fruit of choice and a drizzle of pure maple syrup!

Makes 10-12 cakes, serving 5-6 hungry bellies.

Collard Green Wraps with Peanut Sauce

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

40 minutes or less*

*Preparing the collard greens and/or peanut sauce ahead of time reduces total prep time to less than 25 minutes

What You’ll Need:

1 bunch collard greens

6oz rice noodles

1oz fresh basil leaves

1 block firm, organic tofu

1 bag shredded carrots OR 6 carrots, shredded with a vegetable peeler

1/2 bag slaw mix, any variety

For the peanut sauce:

1/4 rice wine vinegar

1/4 c olive oil

1/4 c all natural peanut butter (no Jiff here guys, like for real)

2 Tbsp pure maple syrup

3 Tbsp Tamari

OPTIONAL: 1 Tbsp Sriracha

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Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

Preparing the collards:

Then, bring a large soup pot of water to a boil.

Rinse collard greens & lay them flat, face down. Trim bottoms from stems, so that stem base is flush with the leaf.

Then, using a sharp knife, shave off the thick, upper part of the stem so that it is almost flush with the leaf.

Drop 2-3 prepared leaves into boiling water. Allow collards to dance in the water for a minute or so, just long enough to flash steam. Use tongs to remove greens, and set on a tea towel. Repeat with remaining leaves.

Once collards are steamed, use the same pot of boiling of water to cook noodles according to package instructions.

Preparing the peanut sauce:

While noodles cook, prepare peanut sauce by combining all ingredients in a small food processor or blender. Pulse to combine.

Preparing the wraps:

Drain cooked noodles & rinse with cool water.

Slice pressed tofu into thin strips.

Make wraps by laying one collard flat. Add 1-2 basil leaves, a handful of noodles, carrots, cabbage & tofu. Fold the top and bottom ends in, securing ingredients in place and roll into a cylinder. Repeat with remaining collards.

Serve collard wraps dipped in peanut sauce & be so happy!

Serves 3.

Fajita Bowls

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

30 minutes or less*

*Cooking rice ahead of time cuts prep time to less than 20 minutes

What You’ll Need:

1/2 c brown rice (about 1c cooked)

1 bell pepper, any color, seeded & cut into strips

1 pint mushrooms, any variety, sliced

1 red/purple onion, sliced thin

1 Tbsp olive oil

sea salt & pepper to taste

1 can black beans, drained & rinsed

1/2 (12oz) jar salsa, no sugar added

1 avocado, sliced OR 5-10oz container prepared guacamole

.5oz fresh cilantro, chopped

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Combine rice with 1 1/2 c lightly salted water on the stovetop, or in a rice cooker, according to package instructions.

While rice cooks, saute pepper, onion & mushrooms with olive oil, salt & pepper in a large frying pan until aromatic.

Build bowls by combing rice, fajita veggies and toppings in a big ‘ol bowl. Share with a friend!

Serves 2.

Black Bean Soup

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

25 minutes or less

What You’ll Need:

1 Tbsp olive oil

3 cloves garlic, minced

1 small red onion, minced

1 sweet bell pepper, diced

4 c veggie broth

3 cans black beans, drained & rinsed

1/2 tsp black pepper

1 bay leaf

1 1/2 Tbsp cumin

1 1/2 tsp sea salt 

1 Tbsp oregano 

1/2 tsp paprika

1/4 tsp turmeric

1/2 (12oz) jar salsa, any variety

Optional Toppings:

cilantro, chopped

1 jalapeno, sliced thin

For the quesadillas:

3-4 grain free/gluten free tortillas

3-4 ounces cheddar cheese, shredded

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Sauté onion and garlic with olive oil in a soup pot until aromatic. Add bell pepper and cook an additional 2 minutes.

Add spices, 2 cans of beans, broth and salsa. Bring to a boil.

Lower to a simmer, cook an additional 10 minutes.

Meanwhile, Turn on oven broiler & prep quesadillas;

Arrange tortillas on a cookie sheet. Top each with 1-2 Tbsp cheddar.

Remove soup from heat. Pulse using an immersion blender (or transfer to a blender or food processor) to desired consistency. Stir in remaining can of beans.

Pop quesadillas onto the top oven rack for 3 minutes. Remove from oven and fold tortillas in half.

Top soup with desired fixings, and serve one quesadilla with each bowl. ENJOY!

Serves 3

Thai Peanut Chop Salad

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

15 minutes or less

What You’ll Need:

For the salad:

1 large bunch of kale

1/2 bag slaw mix, any variety OR 1/2 small cabbage, shredded

For the dressing:

1/4 rice wine vinegar

1/4 c olive oil

1/4 c all natural peanut butter (no Jiff here guys, like for real)

2 Tbsp pure maple syrup

3 Tbsp Tamari

OPTIONAL: 1 Tbsp Sriracha

1/2 c dry roasted, unsalted peanuts

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If using large leaf kale, tear from stem and (literally!) massage through your fingers as you drop into a large bowl.

Toss kale with slaw mix and divide evenly into (4) containers for grab and go lunches throughout the week.

Prepare dressing by combining ingredients in a small food processor or blender. Puree until smooth.

Top each salad with peanuts. Toss greens with dressing just before serving.

Serves 4.

Tropical Overnight Oats

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

15 minute prep or less

What You’ll Need:

2 c gluten free rolled oats

8 tsp chia seeds

8 Tbsp hemp hearts

8 tsp honey, local to your area

3 c unsweetened dairy free milk of choice

2 bananas, sliced

8 Tbsp unsweetened coconut shreds

2 c mango chunks

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Divide ingredients equally into (4) separate glass containers/jars for easy grab and 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 before diving in.

Store in the fridge for up to 5 days!

Serves 4.

Avocado Egg Salad Cups

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

20 minutes or less

6 eggs

1 avocado, diced

4 stalks celery, diced

Sea salt and pepper to taste

1 head Bibb or romaine lettuce, rinsed

1 pint cherry tomato, halved

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Place eggs in a medium saucepan & cover with water. Turn on high heat and keep an eye on them.

When the water begins to boil, set timer for 9 minutes.

Meanwhile, prepare veggies;

Rinse cooked eggs in cold water. Break from shell into a medium bowl & mash with a fork. Combine with

avocado, celery & salt.

Serve in little lettuce boat wraps with tomatoes! Share with a friend.

Serves 2.

Pesto Cauliflower Power Bowl

vegetarian | gluten free | egg free | soy free

30 minutes or less

What You’ll Need:

1 head cauliflower, broken into florets

1 (5-7oz) jar pesto*

parchment paper or a silicone mat

1/2 c lentils
1/2 c quinoa

sea salt to taste

Optional, for serving:
parmesan cheese, shredded

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Preheat oven to 425*

Toss cauliflower in pesto (reserve a Tablespoon or two for drizzling later!). Spread evenly onto lined roasting pan & pop into the oven for 30 minutes,

While cauliflower roasts, combine lentils & quinoa with 1 1/4 c lightly salted water on the stove top or in a rice cooker. If using stovetop, bring to a boil, and simmer until water is absorbed. (About 15 minutes)

Top prepared cauliflower & lentils/quinoa with parmesan cheese. Drizzle with any remaining pesto. Share with a friend!

Serves 2.

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

Lentil & Brown Rice Stew

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

30 minutes or less

What You’ll Need:

1/2 red onion, minced

2 stalks celery, chopped

1 Tbsp olive oil

1 (15.5 oz) can tomatoes, no sugar added

4 c filtered water

1/4 c uncooked brown rice

3/4 c uncooked, whole (not split) lentils

1 sweet potato, diced

1 (5-7oz) bag baby spinach

1 bay leaf

1 tsp black pepper

1 1/2 tsp sea salt

1/2 tsp garlic powder

½ tsp thyme

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Sauté onion & celery in olive oil until aromatic.

Add remaining ingredients. Bring to a boil, lower to a simmer. Cover & cook for 20-30 minutes, or until potato & rice are tender. Warms the soul!

Divide into (4-5) separate containers for grab and go lunches throughout the week or just cool, pop the lid back on the pot and stick back in the fridge for quick reheat meals

Serves 4-5.

Freezes well.

Pineapple Black Bean Tacos

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

20 minutes or less

What You'll Need:

For the filling:

1 sweet bell pepper, any color, seeded & diced

.5oz fresh cilantro, minced

1 (15-20oz) can pineapple chunks in juice (or 1/2 fresh pineapple), drained & coarsely chopped

1/2 purple onion, minced

1 can black beans, drained & rinsed

2 Tbsp olive oil

2 Tbsp red wine vinegar

1/2 tsp sea salt

1 large avocado, sliced

6-8 corn tortillas *

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*This makes a really incredible salad, too. So, if you prefer to leave out the tortillas and dive in with a fork, go for it!

Combine ingredients for the taco filling in a medium size bowl. 

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 avocado onto each tortilla.

Generously scoop filling onto each tortilla.

You may have some topping left over. You should be totally cool with that. Eat it on the side!

Serves 2.

Portobello & Poblano Fajitas with Roasted Red Pepper Crema

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

25 minutes or less

What You’ll Need:

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 filling:

2 large or 3 medium Portobello mushrooms, sliced

2 poblano peppers (if your grocer does not carry these, bell peppers will do!), seeded & sliced

1 onion, sliced

3 tsp prepared taco seasoning ^

1 Tbsp olive oil

For the crema:

1/2 (8oz) jar roasted red peppers, drained

1 individual cup plain, full fat Greek yogurt or dairy free alternative of choice

OPTIONAL: 1 tsp Sriracha hot sauce

For serving:

6 corn tortillas

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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!

Combine filling veggies for in a large frying an or Wok. Toss to coat with olive oil and sauté until are tender. Turn off heat and set aside.

Prepare crema by combining yogurt + roasted red pepper (+Sriracha if desired) in a small food processor or blender. Puree until smooth.

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!)

Spread crema generously onto each tortilla and load with filling. Share with a friend!

Serves 2.

Mediterranean Chickpeas

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

20 minutes or less | batch prep

What You’ll Need:

For the dressing:

¼ c olive oil

¼ c red wine vinegar

.25oz fresh oregano, leaves chopped

½ tsp sea salt

½ tsp ground black pepper

2 cloves garlic, minced

For the salad:

2 cans chickpeas, drained & rinsed

4 oz crumbled feta cheese

¼ c pitted, mixed olives, halved

½ (8oz) jar roasted red peppers , drained & chopped

For serving:

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

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Wisk ingredients for salad dressing at the bottom of a large bowl.

Add chickpeas, feta, olives & peppers, toss to coat.

Store in the fridge for easy scooping over greens!

Serves 4

Sheet Pan Buddha Bowl

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

40 minutes or less

*Roasting the sweet potatoes & beets for 25 minutes ahead of time cuts prep time to under 20 minutes

What You’ll Need:

2 small sweet potatoes (or 1 large), cubed

1 bunch beets, greens and base trimmed, then cubed

2 Tbsp olive oil

parchment paper or a silicone mat

sea salt & pepper to taste

1/2 can whole lentils, drained and rinsed

1 bunch kale, torn from stem

1 additional Tbsp olive oil

For the drizzle:

juice of 1 lemon

2 Tbsp tahini

4 cloves garlic

2-4 Tbsp warm, filtered water 

Optional, for serving:

sesame seeds

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Preheat oven to 400*

Toss cubed sweets and beets in olive oil. Spread evenly onto a sheet pan lined with parchment paper. Sprinkle with salt & pepper then roast for 25 minutes.

Then, fill a medium pot with water. Add salt and lentils. Bring to a boil, then simmer for about 20 minutes, or until lentils are tender.

While everything works its magic, tear kale from woody stem into a large bowl & set aside.

Combine ingredients for drizzle in a small food processor or blender & pulse until smooth. Set aside.

Drain cooked lentils & rinse with cool water. Add to the bowl of kale. Toss lightly with olive oil, salt and pepper.

When oven timer dings, add prepared kale & lentils to roasting pan with veggies. Spread evenly over beets & potatoes & pop back into the oven for 15 final minutes.

Drizzle sheet pan goodness with dressing and sprinkle with sesame seeds before diving in. You really just have to trust us here.

Serves 2.

Coconut Spinach & Chickpea

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

30 minutes or less

What You’ll Need:

1 tsp Coconut oil

1 can full fat coconut milk, divided

½ c brown rice

1 small red onion, minced

2 cloves garlic, minced

I inch piece fresh ginger, minced

¼ c sundried tomato, chopped

Juice of 1 small lemon

just over 1/3 lb (about 6 packed cups raw) baby spinach 

1 can chickpeas, drained & rinsed

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Combine ¾ c coconut milk, ¾ c water &1 tsp coconut oil with rice. Cook on the stovetop, or in a rice cooker, according to package instructions.

Meanwhile, mince onion, garlic & ginger. #easybutton use a small food processor & do these all at once--HUGE timesaver!

Then, heat 1 Tbsp of coconut oil in a large skillet. Add minced veggies & ginger. Saute until aromatic. 

Add the rest of the coconut milk & remaining ingredients to the large sauce pan. Cook covered on medium heat, giving enough time for the spinach to cook down & the flavors to marry.

Serve over brown rice!

Serves 2.

Cran Apple Salad

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

15 minutes or less

What You’ll Need:

For the salad:

1 (10-12oz) bag salad greens, any variety OR 1 large head lettuce

4 apples, cored & chopped

1 c dried cranberries

1 c unsalted cashews

For the dressing:

1/2 c olive oil

1/8 c apple cider vinegar, with the mother

2 Tbsp honey, local to your area

1/2 tsp sea salt

1/4 tsp ground celery seed

1/4 tsp garlic powder

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What You’ll Do:

Combine ingredients for dressing in a jar, wisk to mix.

Divide salad ingredients evenly between (4) containers for easy grab & go lunches all week long OR into 1 serving bowl to share. Toss with dressing just before serving.

Serves 4.

Portabello Pizzas

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

35 minutes or less

What You’ll Need:

6 portabello mushrooms caps, stems removed 

Salt & pepper to taste

drizzle olive oil

parchment paper or a silicone mat

15 ounce container full fat or part skim ricotta cheese

1 (14.5oz) can Marinara sauce (no sugar added)

just over 1/2 pound (about 6 packed cups raw) baby spinach

.5oz fresh basil leaves, chopped

1 tomato, sliced

3-4 ounces parmesan or other hard cheese, shredded

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Preheat oven to 375*

Rub mushroom caps with olive oil. Top with salt & pepper. Arrange on rimmed baking sheet lined with parchment paper, FACE DOWN. Bake for 10 minutes.

Meanwhile, steam spinach by placing in a frying pan with 1-2 inches of water. Turn on heat & stir to wilt. Drain spinach & rinse with cool water. Squeeze (literally!) greens to release excess water. Transfer to a cutting board & chop.

Remove mushrooms from oven, flip over & bake face UP for another 10 minutes.

Make pizzas by filling each roasted mushroom cap (gill side up, like little cups) with ricotta cheese, sauce, & toppings-- tomato + basil +spinach. Top with parmesan cheese.

Return to oven for 8-10 minutes, or until cheese is ooey- gooey.

Serves 2.

Sesame Crusted Tofu

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

30 minutes or less

What You’ll Need:

For the tofu:

1 block firm tofu

1/2 c sesame seeds

1/2 tsp sea salt

1/4 tsp black pepper

2-3 Tbsp peanut oil

For the drizzle:

1/4 c apricot jam

1/4 c Tamari

Dose of greens:

2 broccoli crowns, chopped

1 head bok choy OR 2-3 heads baby bok choy, sliced thin

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Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

In a small saucepan, heat jam and Tamari. Bring a low boil, stirring constantly to thicken. Turn off heat & cover.

Combine sesame seeds, salt & pepper on a plate. Roll pressed tofu into seeds to evenly coat.

Heat peanut oil in a large frying pan on medium-high heat. Cook coated tofu, about 4-5 minutes on each side, or until golden brown. (Heads up — the hot seeds like to dance and jump out of the pan! Use caution :)

Transfer cooked tofu to another plate lined with a paper towel or tea towel.

One tofu has cooked, add prepared veggies to the same pan. Saute until bright green.

Serve tofu over cooked veggies. Drizzle with sauce and top with any remaining sesame seeds. Share with a friend!

Serves 2

Hulk Blender Muffins

gluten free | vegetarian | soy free | dairy free

30 minutes or less

What You’ll Need:

1 1/2 c gluten free rolled oats

3/4 c almond flour/meal

2 tsp baking powder

1/4 tsp baking soda

just under 1/2 lb (about 4 packed cups raw) baby spinach

1/4 tsp sea salt

1/2 c unsweetened vanilla almond milk

1 Tbsp olive oil

1 egg

1/2 c PURE maple syrup

6c fruit of choice

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Preheat oven to 375*

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

Using a 1/4 c measure, spoon batter into muffin tins.. You should get exactly 12 standard muffins. or about 24 minis!

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.