Sweet Potato & Black Bean Tacos

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

30 minutes or less

What You’ll Need:

2 medium sweet potatoes, diced small

2 Tbsp olive oil

parchment paper

1 can black beans

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

6 corn tortillas

1 avocado, sliced thin or mashed

.5oz cilantro, chopped

OPTIONAL: 1 fresh jalapeno, sliced thin

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Preheat oven to 400*

Dice potatoes. Toss in olive oil and spread evenly on a baking sheet lined with parchment paper. Pop in the oven for about 20 minutes, or until a fork slides out smoothly. (The smaller you dice, the less time these will take!)

While potatoes work their magic, 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!

In a large bowl, toss beans with 2 1/2 tsp prepared taco seasoning.

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 avocado, cilantro & japs if desired.

Toss cooked potatoes with black beans & spices. Generously scoop mixture into tortillas. Share with a friend!

Serves 2.

Buffalo Cauliflower

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

35 minutes or less

What you’ll need:

1 head cauliflower, broken into florets

1 can chickpeas, drained and rinsed

1 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

6-8 stalks celery, sliced into sticks

2 oz bleu cheese, crumbled

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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!

Lentil & Chickpea Stew

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

35 minutes or less | batch prep

What You'll Need:

1 1/2 Tbsp olive oil

1 1/2 onions, minced

4 stalks celery, minced

3 cloves garlic, minced

1 1/2 tsp sea salt

ground black pepper to taste

1 tsp whole mustard seeds

1 tsp paprika

1 tsp oregano

1 tsp thyme 

1 c dry whole lentils

1 quart veggie stock, no sugar added

1 c filtered water

1 can chickpeas, drained & rinsed

1 small zucchini, diced small

1/2 pound baby spinach

juice of 1/2 lemon

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Saute onion, celery & garlic with olive oil, salt & pepper in a large soup pot until aromatic.  

Add spices, lentils & liquid. Bring to a boil on medium high heat, then reduce to a simmer.  Cover & cook for 20 minutes.

While these flavors marry, drain & rinse chickpeas, dice zucchini.

Add chickpeas, remaining veggies & lemon juice to the stew. Stir and cook for an additional 5 minutes, or until spinach is wilted.

Portion into (5-6) glass containers for easy grab & go lunches throughout the week OR allow the stew to cool, pop the lid on the pot & store in the fridge for quick mid week dinners.

Serves 4-5

Banana Chip Pancakes

gluten free | vegetarian | soy free

25 minutes or less | batch prep

What You’ll Need:

2 c gluten free rolled oats

2 Tbsp raw sugar

3 tsp baking powder

1 tsp sea salt

 1 1/2 c unsweetened almond milk

2 eggs

1/4 c coconut oil, melted (plus more for greasing)

 1-2 bananas, sliced into thin rounds

2-4 Tbsp dark chocolate chips*

5 c fruit of choice

PURE maple syrup, for drizzling

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Heat griddle or large frying pan to medium high heat.

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.

Using a 1/4c size measure, spoon batter onto hot griddle. Once on the griddle, top with a couple of bananas and chocolate chips.

Cook on first side for about 3 minutes, or until bubbles form. Flip and cook for another 3 minutes. Continue with remaining batter.

Serve with 1 c fresh or frozen fruit of choice and drizzle with PURE maple syrup.

Store in the fridge for up to 5 days! These freeze well, too.

Makes about 14 pancakes, Serving 5.

*Always read ingredient labels if allergens are a concern

Cobb Chop

gluten free | vegetarian | soy free

25 minutes or less

What You’ll Need:

For the “bacon”

1 c thick, unsweetened coconut shreds

½ Tbsp olive oil

1 Tbsp Tamari

½ tsp paprika

½ Tbsp honey, local to your area

½ tsp liquid smoke (if you can’t find this, don’t stress!)

Pinch sea salt

Parchment paper

For the honey mustard dressing;

1 tsp Dijon mustard

1 tsp stone ground mustard

Zest AND juice of 1 lime

¼ c olive oil

2 tsp honey, local to your area

For the salad:

1 head romaine lettuce, chopped

1 pint cherry tomato, halved

1/2 red onion, sliced thin & chopped

1 avocado, chopped

4 ounces bleu cheese, crumbled

3 eggs, hardboiled

OPTIONAL (but highly recommended) Everything Bagel Seasoning

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Bring a medium pot of water to a boil for the eggs.

Then, preheat oven to 325*

Mix ingredients for “bacon” in a medium bowl, toss to coat. If you can’t find liquid smoke, no biggie, just omit! Spread evenly on a baking sheet lined with parchment paper & pop into the oven for 6 minutes.

.While coconut transforms, combine ingredients for dressing a small food processor or blender. Pulse & set aside.

When timer goes off for the bacon, remove, stir & pop back into the oven for a final 4 minutes, then set aside to cool.

Slowly spoon eggs into boiling water & boil for 9 minutes.

While eggs cook, prepare salad ingredients & divide among 2 plates.

Rinse cooked eggs with cold water. Peel, chop & add to salads.

Sprinkle each salad with Everything Bagel Seasoning, prepared “bacon” & honey mustard dressing.

You will be SO happy that you did!!

Serves 2 as a main, 4 as a side.

Breakfast Tacos

vegetarian | gluten free | soy free | nut free

20 minutes or less

What You’ll Need:

2 Tbsp butter

1 (5-7oz) bag baby spinach

6 eggs

salt and pepper to taste

4-6 corn tortillas*

1/2 bunch fresh cilantro, chopped

1 avocado, sliced

3-4 ounces feta cheese, crumbled

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

Melt 1 Tbsp butter in a frying pan.  Add spinach, sauté on medium heat until wilted and water cooks out.

Crack eggs into pan with spinach, scramble to cook. Add salt & pepper to taste.

Meanwhile, quarter avocado and smash 1 part onto each tortilla. 

Spoon egg scramble onto each tortillas.

Sprinkle with cheese & cilantro.

Enjoy with a friend!

Serves 2.

Portabello Caprese

gluten free | vegetarian | egg free | soy free

30 minutes or less

What You’ll Need:

Parchment paper

6 Portobello mushrooms, stems removed

1/3-ish cup prepared basil pesto (about half 7 ounce jar)*

Salt & pepper to taste

1 pint cherry tomatoes, halved

6-8 ounces mozzarella pearls in water, drained & halved

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Preheat oven to 375*

Line baking dish with parchment paper. Bake mushrooms face down for 12 minutes.

Remove from oven, flip to face upward. Top each with a spoonful of pesto, salt & pepper. Return to the oven for an additional 12 minutes.

Fill each mushroom cap generously with tomatoes & mozzarella. Top with more salt & pepper. Return to the oven for 6-8 minutes; just enough for the cheese to melt & tomatoes to soften. Dive in!

Serves 2

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

Broccoli Pesto Pasta

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

20 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

2 broccoli crowns, chopped

1 can chickpeas, drained & rinsed

1/3-ish cup (about half 7 ounce jar) prepared pesto*

1 (6-8oz) jar roasted red peppers chopped

3-4oz crumbled feta cheese

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Bring a medium pot of lightly salted water to a boil for the pasta & cook according to package instructions. (You will heat more water than you need for the pasta — trust us here, you’ll need it later!)

Put broccoli florets in a large colander and set in the sink.

SLOWLY drain cooked pasta directly over prepared veggies to flash steam. Let sit for 2-3 minutes.

Return broccoli & pasta to pasta pot. Toss with pesto, peppers & chickpeas.

Top with feta, 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.

Overnight Blueberry Chia Bowls

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

10 minutes or less, then overnight | batch prep

What You’ll Need:

1 can light coconut milk

2 c gluten free rolled oats

4 Tbsp chia seeds

4 Tbsp honey, local to your area

Zest of 1 lemon*

1 (12-16oz) bag frozen blueberries OR 2 pints fresh blueberries

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Divide ingredients equally into (4) separate glass containers/jars for easy grab & go breakfasts 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!

*Your zested lemon is still a perfectly good lemon! Store the in a bowl the fridge and use next time you need one!

Makes 4 servings

Chocolate Dipped Strawberries

gluten free | vegetarian | egg free

15 minutes or less + 2 or more hours to chill in the fridge

What You’ll Need:

1/3 c dark chocolate chips

1/2 Tbsp coconut oil

8-10 strawberries

parchment paper

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Combine chocolate and oil in a small bowl and heat for 2 1/2 minutes in the microwave, or heat on low on the stovetop. Stir.

Holding the green tops, roll berries in chocolate and set onto a plate lined with parchment paper.

Pop into the fridge for 2 hours, or until shell hardens. (if they make it that long ;)

Serves 2

Kale Power Bowl

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

30 minutes or less | batch prep

What You’ll Need:

1 1/2 c uncooked brown rice

1/2 Tbsp sesame oil

pinch sea salt

2 bunches kale, torn from stems into small pieces

1/4 c + 2 Tbsp sesame oil

2 Tbsp Tamari

2 cans chickpeas, drained & rinsed

1 bunch radishes, trimmed & sliced thin

1 1/2 bunches cilantro, chopped

Optional, but highly recommended: Everything Bagel Seasoning OR make your own (recipe below)

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Combine rice with 1/2 Tbsp oil & salt in a rice cooker or on the stovetop & cook according to package instructions.

In a large skillet or Wok, saute kale in remaining oil. Depending on how big your pan is, you may have to do this is batches, or add greens to pan as greens cook down and create more space. Stir constantly to prevent burning.

When kale is bright green and smells fab, turn off heat and stir in Tamari.

Divide prepared rice & kale evenly into (4) containers for easy grab & go throughout the week OR into one large serving dish to share.

Add chickpeas, radishes & cilantro. Sprinkle with bagel seasoning and be so happy!

If you are making your own Everything Bagel Seasoning, combine in a small jar:

1 Tbsp sesame seeds

1 Tbsp sea salt

1 Tbsp dried minced garlic

1 Tbsp dried minced onion

1 Tbsp poppy seed

Serves 4.

Falafel Bowl

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

40 minutes or less | batch prep

What You’ll Need:

For the falafel:

1 red/purple onion, quartered

4 cloves garlic, peeled

2 cans chickpeas, drained & rinsed

1/2 c unsalted sunflower seeds

1/2 c olive oil

3/4 c chickpea/garbanzo bean flour

1/4 c filtered water

1/2 tsp black pepper

1 tsp sea salt

1 Tbsp cumin

1 Tbsp coriander

2 1/2 tsp chili powder

1/2 tsp turmeric

parchment paper

For the bowls:

1 bunch radishes, trimmed & sliced thin

1/2 red onion, sliced thin

1 c pitted kalamata or mixed olives, sliced in half

1 English cucumber, sliced thin

1 pint cherry tomato, sliced in half

1 large bunch parsley, chopped

1 (6-8oz) container prepared hummus

sesame seeds

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Preheat oven to 375*

Put the onion & garlic in a good processor and pulse until chopped. Add remaining fallafel ingredients; puree until you have a smooth-ish consistency!

Line a baking sheet with parchment paper.

Using a 1/4 size measuring cup, scoop heaping portions of batter onto lined baking sheet. You will get 10-12 falafel, depending on how big you scoop!

Sprinkle falafel with sesame seeds and gently pat down with your fingers into patties. Pop into the oven for 20 minutes.

While falafel bakes, prepare bowl(s). Divide ingredients evenly into (4) containers for easy grab & go throughout the week OR into one large bowl/platter for serving.

Allow falafel to cool completely before moving/serving

Add 3-4 falafel patties + a generous scoop of hummus into each bowl, or serve it all family style to share!

Serves 4-5

Vegetarian Bibimbap Bowls with Quick Pickles

vegetarian | gluten free | dairy free | nut free

30 minutes or less

What You’ll Need:

1/2 c uncooked rice

For the quick pickles:

3 carrots, peeled into ribbons with a veggie peeler

1/4 c white vinegar

pinch of sea salt

For the stir fry:

1 inch hunk fresh ginger root, minced

1 pint mushrooms, any variety, sliced

1 medium, or 2 small, zucchini

2 Tbsp Tamari

1 Tbsp honey

2 Tbsp sesame oil

OPTIOANL: 2 tsp Sriracha hot sauce

2 eggs

For serving:

sesame seeds

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Combine rice with 1 1/2 c lightly salted water. Cook on the stovetop, or in a rice cooker until tender (about 20m).

Then, combine carrot ribbons with vinegar & salt in a small bowl. Set aside!

While everything works its magic, combine ingredients for the stir fry in a large frying pan or Wok. Sauté until veggies are tender and aromatic.

Divide cooked stir fry veggies to (2) large bowls. Crack eggs into the same pan and cook as desired. We love them over easy for this dish, but do what you love!

Add one cooked egg to each bowl. Add prepared rice. Use a fork to scoop pickled carrots into bowls, and top with sesame seeds.

Share with a friend!

Serves 2.

Veghead Tacos

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

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 tacos filling:

1/2 red onion, chopped

1 pepper, hot or sweet, chopped

5-6oz baby spinach

1 Tbsp olive oil

1 block organic, firm tofu, pressed & crumbled

6 corn tortillas

1 avocado

Optional Toppings:

.5oz cilantro, chopped

handful cherry tomatoes, halved

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Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press top plate lightly to begin to release excess water. Set aside.

While tofu presses, saute pepper, mushroom & onion in a large frying plan with olive oil until tender.

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!

Add tofu & 2 1/2 tsp prepared seasoning to pan. Toss to coat. Cook for an additional 6-8 minutes.

*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!)

Smear each tortilla with ripe avocado. Top with taco filling, cilantro & tomatoes. ENJOY!

Serves 2-3.

Roasted Red Pepper Sauce

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

25 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

1 can cannellini beans, drained & rinsed

5-6oz baby spinach

For the sauce:

1 (13-15 oz) jar roasted red peppers, drained

1/4 c sliced almonds

juice of half lemon

1/2 tsp sea salt

1/2 tsp paprika

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Bring a large pot of lightly salted water to a boil for the pasta (use a pot bigger than you need — you’ll want all that boiling water!)

Then, drain and rinse beans in a large colander in the sink. Empty bag of raw spinach into colander. Leave there for now!

Combine ingredients for sauce in a high speed blender or food processor. Puree until smooth. Transfer to a medium saucepan, cover and heat on medium-low.

Meanwhile, cook pasta according to package instructions.

Drain large pot of cooked pasta SLOWLY over spinach to flash steam. Allow the pasta to sit on the greens for a minute or two, or until greens are wilted and bright green.

Transfer pasta, spinach & beans back to large pot. Remove sauce from heat. Use a spatula to get every last drop into the pasta pot. Stir to mix.

#boom

Serves 2.

Chocolate Energy Balls

gluten free | vegetarian | egg free

*these can easily be made dairy and soy free by looking for allergen friendly chocolate chips!

20 minutes or less | batch prep

What You’ll Need:

1 cup gluten free oats

3 Tbsp cocoa powder

3 Tbsp mini dark chocolate chips

3 Tbsp chia seeds

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)

Banana Bread Muffins

gluten free | vegetarian | soy free

35 minutes or less | batch prep

What You’ll Need:

2 ripe bananas, mashed

2 c almond flour/almond meal

1 c gluten free rolled oats

2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract

¼ -ish cup 85% dark chocolate chips

6 c fruit, for serving

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Preheat oven to 350*

Peel bananas & mash at the bottom of a large bowl with a large fork or a potato masher.

Mix in dry ingredients.

Add wet ingredients. Stir well.

Grease muffin tin lightly with coconut oil or use muffin liners. Using a 1/4c size measuring cup, dollop batter into each compartment. Top each with 1-3 chocolate chips.

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

Enjoy 2 muffins with a serving of fruit for breakfast all week long!

Makes exactly 12 muffins, serving 6

freeze well

Parmesan Polenta with Mushrooms

gluten free | vegetarian | nut free | soy free

30 minutes or less

What You’ll Need:

For the polenta:

1 c filtered water

½ c polenta

½ tsp sea salt

Black pepper to taste

1 Tbsp grass fed butter

4oz c shredded parmesan

1 pint mushrooms, any variety, sliced

1 (5-7oz) bag baby spinach

½ Tbsp grass-fed butter

2 eggs

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

Meanwhile, sauté mushrooms in a large frying pan in ½ Tbsp butter until cooked through. Add spinach & stir until wilted. Transfer cooked veggies to a plate.

Using the same pan, prepare eggs over easy. Melt remaining ½ Tbsp butter. Crack eggs into pan. When

whites are cooked through, flip and turn off heat.

Serve polenta with veggies, top with 1 fried egg.

Serves 2.

Kale & Red Bean Soup with Parmesan Crisps

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

30 minutes or less | batch prep

What You’ll Need:

1 red onion, minced

2 Tbsp olive oil

1 bunch kale OR 1 bag kale, torn from stems

2 medium red potatoes, diced

1 can kidney beans, drained & rinsed

6 c filtered water

2 tsp sea salt

Black pepper to taste

For the crisps:

6-8 ounce-ish Parmesan, shredded

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

Add remaining ingredients. Bring to a boil, reduce to a simmer and cover. Cook for about 20 minutes, or until potatoes are tender.

While soup cooks, prepare parmesan crisps:

Preheat oven to 400*

Using a muffin tin, add about 1 Tbsp of shredded cheese to each muffin section. The cheese creates plenty of oil—no need to grease pan! Bake for 5 minutes.

Serve soup topped with 2-3 crisps!

Serves 4

Pilaf with Roasted Asparagus & Feta

gluten free | vegetarian | egg free | soy free

30 minutes or less

What You’ll Need:

1/2 c dry whole (not split) lentils

1/2 c quinoa

1 bunch asparagus, trimmed & cut into bite size pieces

1 Tbsp olive oil

sea salt & black pepper to taste

parchment paper or a silicone mat

1 bunch fresh parsley, trimmed & chopped

1/3 c almond slivers

juice AND zest of 1 lemon

1/4 c olive oil

1/4 tsp sea salt

2 tsp dijon mustard

4-6oz feta cheese, crumbled

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Preheat oven to 400*

Rinse lentils with cool water.

Combine lentils & quinoa in a medium saucepan or in a rice cooker with 1 1/2 c filtered water. Add a drizzle of olive oil & a pinch of salt. Cook for about 20 minutes, or until water is absorbed.

Toss asparagus with olive oil & salt. Spread evenly on a sheet pan lined with parchment paper & pop into the oven for 20 minutes,.

Meanwhile, combine parsley & remaining ingredients in a large serving bowl.

Add cooked lentils, quinoa & asparagus to the bowl, toss to combine.

Share!

Serves 2-3