Grilled Cauliflower Crust Pizza

gluten free | vegetarian | soy free | nut free

25 minutes or less

What You’ll Need:

1 frozen cauliflower pizza crust

1 portobella mushroom, stem removed

Olive oil

6-7oz (about half 15oz container) full fat ricotta cheeseitted olives, halved

½ ounce fresh basil, finely chopped

1 tomato, sliced

3 ounces parmesan cheese, shredded

½ bag baby arugula (about 3.5 ounces)

Juice of 1 lemon

2 Tbsp olive oil

Salt & pepper taste

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Fire up the grill to medium.

*Don’t have a grill, or don’t feel like grilling? Follow instructions on the box to oven bake. Roast mushroom in the oven, too!

Brush mushroom with olive oil. Pop on the grill. Cover & cook for 4 minutes.

Brush grill grates with olive oil. Do this with caution, as excess oil can drop down and cause a little flame to burst up!

Slowly slide frozen pizza crust from a sheet pan onto the grill. After 4 minutes, carefully transfer crust (it’s fragile!), grilled side up, back onto sheet pan. Remove mushroom from the grill, too!

Top pizza crust with ricotta cheese, tomato, olive & basil.

Thinly slice cooked mushroom & add to the pizza. Sprinkle with Parmesan.

Slowly slide decorated pizza back onto the grill and cook for a final 5 minutes. While it cooks, toss arugula in a medium size bowl with lemon, oil, salt & pepper.

Enjoy grilled pizza with dressed greens on the side OR blow your mind by topping your pizza with the salad. Yup, literally put the cold salad ON TOP of the cooked pizza.

Trust us.

Serves 2.

Chop Salad with Herbs

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

20 minutes or less | batch prep

What You’ll Need:

For the Salad:

1 bunch kale, torn from stem & torn into small pieces OR 1 (5-7oz) bag baby kale

½ bag baby arugula (about 3.5 ounces)

1 bunch parsley, chopped

.25 ounce container fresh mint, chopped

1 cucumber, chopped

1 pint cherry tomato OR 2 large tomatoes, chopped

1 1/2 c grapes, halved (about 1/3 pound)

3-4 ounces Sharp Cheddar Cheese, shredded

½ c sunflower seeds, roasted & unsalted

For the Dressing:  

3 cloves garlic, minced

juice of 1 lemon

½ c olive oil

1/8 c red wine vinegar 

1 tsp Dijon mustard

Sea salt to taste

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If using a bunch of kale, tear from stem in small pieces & massage (literally!) through your fingers as you drop into a large salad bowl.

Combine remaining greens & herbs with kale, toss to combine. Prepare remaining salad toppings, adding to salad bowl, or equally into (4) smaller Tupperware containers for easy grab & go lunches throughout the week.

Combine dressing ingredients in a small food processor or blender. Toss with salad just before serving.

Serves 4.

Peach Breakfast Tortillas

gluten free | vegetarian | nut free | soy free

10 minutes or less

What You’ll Need:

8 corn tortillas

4 ounce log soft goat cheese

4 peaches

Optional:

Cinnamon

PURE maple syrup

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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. This can be done in a dry frying pan on an electric range, too!

Smear each each tortilla with 1-2 Tbsp.cheese. Top with sliced peaches, sprinkle with cinnamon & maple syrup if desired.

Fold in half and eat like a taco!

Makes 4 servings.

BLT Lettuce Cups

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

20 minutes or less

What You’ll Need:

For the “bacon:”

2 c thick, unsweetened coconut shreds

1 Tbsp olive oil

2 Tbsp Tamari

1 tsp paprika

1 Tbsp PURE maple syrup

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

Pinch sea salt

Parchment paper

For the wraps:

1 avocado, sliced

2 tomatoes, halved & sliced

1 head Bibb or romaine lettuce

OPTIONAL: thin slices of red onion

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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, prepare wrap ingredients.

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

Assemble lettuce cups by generously filling with bacon & tomato slices. Add a few avocado slices and onion, if desired. Be prepared to blow your own damn mind.

Makes 15-20 lettuce cups, serving 2

(yes yes, we know this sounds like a big portion. trust us, you’ll wish there were more!)

Tomato Basil Pasta

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

20 minutes or less

What You’ll Need:

3c brown rice, chickpea or quinoa pasta

4 ripe tomatoes, cut into chunks

2oz (about ¾ c) fresh basil, coarsely chopped

2 cloves garlic, minced

6-8oz ounces buffalo mozzarella cheese, cubed

½ tsp sea salt

2 Tbsp olive oil

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Bring a large pot of lightly salted water to a boil & prepare pasta according to package instructions.

While pasta cooks, chop & mince veggies & cheese.

Drain pasta & return to the pot. Stir in prepared veggies, cheese, salt & olive oil. This dish is equally as good cool as it is warm!

Serves 3.

Chocolate Pancakes

vegetarian | gluten free | dairy free | soy free

25 minutes or less | batch prep

What You’ll Need:

1 large, ripe banana, mashed

1/3 c ground flax seed

3 Tbsp cocoa powder

1 tsp baking powder

4 eggs

½ c unsweetened milk of choice

2 Tbsp coconut oil, melted

PURE maple syrup

4 c fruit of choice

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

Mash banana in a large bowl. Add dry ingredients & mix well. Follow by wet ingredients, mixing well.

Using a ¼ c size measuring cup, spoon batter onto hot griddle/pan. This batter initially spreads out thin, so be sure to give each cake plenty of room!

Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side. These are delicate cakes, so flip with love!

Serve with fruit of choice & drizzle with PURE maple syrup

Makes about 10 perfect cakes, serving 3-4.

Chopped Greek with Edamame

vegetarian | gluten free | nut free | egg free

20 minutes or less | batch prep

What You’ll Need:

For the dressing:

¼ c red wine vinegar

.25oz (about 2 Tbsp) fresh oregano, leaves chopped

¼ c olive oil

½ tsp sea salt

½ tsp ground black pepper

2 cloves garlic, smashed

For the salad:

2 bags salad greens, any variety OR 1 large head lettuce, chopped

1 large English cucumber, quartered

2 tomatoes, chopped

1 red onion, chopped

¾ cup kalamata or mixed pitted olives, halved

12 ounce bag of shelled edamame, thawed

6oz block feta cheese, crumbled

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Combine salad dressing ingredients in a jar. Shake to mix!

Divide salad ingredients equally into (4) separate containers for easy grab and go throughout the week

OR combine all ingredients in one large bowl to share.

Toss with dressing just before serving.

Serves 4.

Summer Fruit with Coconut Whip

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

4h or overnight to chill the coconut milk | 10 minutes or less prep time

What You'll Need:

1 can full coconut milk, chilled
1/2 Tbsp raw sugar

OPTIONAL: cinnamon

3c fruit of choice

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Refrigerate coconut milk for at least 4-6 hours.  I like to keep a can on hand in my fridge for when emergency calls ;)  

To prepare, turn cooled can of coconut milk upside down.  Open with a can opener, reserve coconut water. (Great for smoothies or to drink alone!  Coconut water is an EXCELLENT source of electrolytes!)

Scrape remaining "meat" into a medium bowl.  Add sugar and extract, and beat using an electric mixer until peaks form.  

Serve with fresh fruit for a light, sweet treat! Sprinkle with cinnamon if desired.

Refrigerate for up to 3 days! 

Serves 3

Sesame Seared Tofu with Apricot Glaze

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

20 minutes or less

What You’ll Need:

1 head broccoli, stem and all chopped

1 (5-7oz) bag slaw mix, any variety (or 1/2 small cabbage, chopped)

1/3 c water

1/2 tsp sea salt

1 Tbsp coconut oil

1 block firm tofu

1 Tbsp sesame oil

garlic powder for sprinkling

ginger powder for sprinkling

For the glaze:

1/4 c Tamari

1/4 apricot jam, no corn syrup added

OPTIONAL (but highly recommended): Everything Bagel Seasoning

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Slice tofu in half lengthwise. Press by layering on a plate: tea towel, tofu, tea towel, another plate. Press the top plate a bit to begin releasing water from the tofu & set aside.

Combine water, salt & veggies in a large frying pan or wok. Turn on medium high heat and cover. Cook for 5 minutes, or until water has just about disappeared. Toss veggies in 1 Tbsp coconut oil & transfer to a plate for now.

Heat 1 Tbsp sesame oil in the same pan. Add tofu steaks to hot pan. Sprinkle side facing up with garlic powder. Set timer for 4 minutes to sear.

While tofu works its magic, combine Tamari & jam in a small blender or food processor. Puree & set aside.

Flip tofu& give pan a little shake for oil to re-spread on the pan. Sprinkle opposite side with ginger powder. Set timer for a final 4 minutes.

Serve tofu over stir fried veggies. Drizzle with apricot glaze & bagel seasoning if desired!

Serves 2.

Caesar Salad

gluten free | vegetarian | nut free | soy free

20 minutes or less

What You’ll Need:

For the dressing:

1/4 c olive oil

1/4 tsp sea salt

½ tsp whole grain mustard

Juice of 1 small lemon

2 cloves garlic

Black pepper to taste

For the salad:

1 head romaine lettuce, washed & torn OR 2-3 romaine hearts

1/2 pint cherry tomato, minced

½ red onion, minced

2 Tbsp capers

1/3 c parmesan cheese, shredded OR 1 (2-3oz) bag parmesan crisps

4 eggs, hardboiled, peeled & halved

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Place eggs in a pot and cover with cold water by 1 inch. Bring to a boil over medium-high heat, then cover, remove from the heat and set aside 8 to 10 minutes. *this can be done up to 5 days ahead of time!

Meanwhile, prepare the dressing by combining all ingredients in a small food processor or blender. Blend until smooth!

Toss salad greens with parmesan, tomatoes, onion & desired amount of dressing. Served with sliced hardboiled eggs.

Serves 2 as a main, 4 or more as a side.

Gazpacho

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

20 minutes or less

What You’ll Need:

3 large tomatoes

1 ½ red onions

2 English cucumbers

2 small peppers, any variety, seeded (hot or sweet)

3 cloves garlic

¼ c light olive oil

3 Tbsp balsamic vinegar

1 ½ tsp cumin seed

2 tsp sea salt

1 small bunch fresh cilantro, chopped

½ pint cherry tomato, halved

2 avocados

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Combine all large tomatoes, peppers, onion, cucumber & garlic in a food processor or high speed blender.

PULSE (don’t blend!) 8 or so times, or until veggies are minced.

Transfer to a large bowl or glass Tupperware. Stir in remaining ingredients.

Serve cold topped with sliced avocado!

Serves 4 as main, 6 or more as a side.

Watermelon Bruschetta

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

20 minutes or less

What You’ll Need:

1 medium seedless watermelon (or 1/2 large), sliced

8oz buffalo mozzarella cheese in water, drained & sliced

1.25oz fresh basil, chopped

4 tomatoes, sliced

For the drizzle:

3 Tbsp honey, local to your area

1 1/2 tsp balsamic vinegar

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This recipe is simple and so, so good!Prepare as pictured above, staking watermelon, tomato, cheese, basil & drizzle. Or, cube all ingredients, top with drizzle and serve like a salad.

If meal prepping, make the salad, and divide evenly into (4) containers for easy grab & go throughout the week.

Serves 4

BBQ Cauliflower Tacos

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

35 minutes or less

What you’ll need:

1 head cauliflower, broken into florets

1 can chickpeas, drained and rinsed

2Tbsp 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

1 c BBQ sauce, no corn syrup added*

For the slaw:

1 (6-8oz) bag slaw mix, any variety

2 Tbsp apple cider vinegar

1 tsp raw sugar

6 corn torillas

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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, toss together ingredients for slaw. Set aside.

Toss roasted cauliflower with BBQ sauce. Pop back into the oven for a final 10 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!)

Stuff tortillas generously with BBQ goodness + slaw. Enjoy with a friend!

Serves 2 as a main, more as a side

*Always read your ingredient labels and double check for allergens!

Broccoli & Sweet Pepper Pasta

gluten free | vegetarian | egg free | soy free

25 minutes or less

What You’ll Need:

8-ish ounces brown rice, quinoa or chickpea pasta

2 large broccoli crowns, broken into florets

1 sweet bell pepper, sliced

4 ounce log soft goat cheese

¾ c warm, filtered water

1 tsp sea salt

.25oz fresh basil. chopped

¼ c almond slivers

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

While pasta cooks, put broccoli & peppers in a large colander & set in the sink.

SLOWLY drain cooked pasta directly over prepared veggies to flash steam. Leave in the sink while you make the sauce:

In the empty pasta pot, combine goat cheese, warm water, salt & basil, stirring until cheese is melted.

Stir veggies & pasta into sauce. Top with almonds.

Serves 2.

Falafel Cakes with Tabbouleh

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

35 minutes or less*

*Decrease time by cooking the quinoa ahead of time. It stores well in the fridge for up to 5 days!

What You’ll Need:

For the tabbouleh:

½ c dry quinoa

1/3 c olive oil

juice of 1 lemon

1 bunch curly parsley, chopped

1 bunch (.5oz) chopped mint

1 bunch green onion, chopped

1 pint cherry tomatoes, halved

Sea salt and cracked pepper to taste

For the falafel:

1 can chickpeas, drained & rinsed

1/3 red onion, minced

2 eggs

1 tsp sea salt

¼ tsp black pepper

½ Tbsp cumin

½ Tbsp coriander

1 ¼ tsp chili powder

¼ tsp turmeric

½ tsp baking powder

OPTIONAL: 1/8 tsp cayenne pepper

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Prepare the tabbouleh:

Cook quinoa in 1 c salted water for 15 minutes, or until all liquid is absorbed.

While quinoa cooks, prepare & combine remaining tabbouleh ingredients. Combine in a medium bowl & set aside.

Prepare falafel:

Heat a griddle or large frying pan to medium high heat.

Meanwhile, combine all ingredients in a food processor or blender. Puree until smooth.

Using a ¼ size measuring up, spoon batter onto hot skillet. Cook each cake until bubbles begin to form, then flip, cooking an additional 2-3 minutes on the opposite side.

Put it all together:

Toss cooked quinoa with tabbouleh goodness. Serve with cooked cakes!

Serves 2.

Southwest Chop Salad

vegetarian | gluten free | nut free | egg free

20 minutes or less | batch prep

What You’ll Need:

3 romaine hearts, chopped OR 1 large head romaine lettuce, chopped

1 pint cherry tomatoes, halved

2 avocados, meat cubed

1 red onion, minced

1 can black beans, drained & rinsed

1 can corn kernals, no sugar added, drained & rinsed

For the cilantro dressing:

3/4 bunch cilantro

3-4 oz manchego cheese, shredded or broken into hunks

2 Tbsp unsalted pepita

juice of 1 lime

2 cloves garlic

1/2 c avocado oil

1/4 tsp sea salt

OPTIONAL: more pepitas for sprinkling

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Combine ingredients for dressing a food processor & puree until the consistency of pesto. If you like a smoother dressing, add a little bit more oil.

Divide salad ingredients evenly into (4) containers for quick grab & go lunches throughout the week OR into one large serving dish to share. Top each with additional pepita if desired.

Toss with dressing just before serving & be so happy!

Serves 4.

Rosemary Cauliflower Power Bowls

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

25 minutes or less

What You’ll Need:

2 c brown rice, quinoa or chickpea pasta

1 can full fat coconut milk

1/2 can filtered water (fill up half of the empty coconut milk can!)

1 tsp sea salt

1 tsp raw sugar

1 head cauliflower, broken into florets

.25oz fresh rosemary, minced

1 can kidney beans, drained & rinsed

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

Meanwhile, combine coconut milk, water, salt, sugar & cauliflower in a large pot. Turn on medium high heat, cover & cook for 20 minutes.

Turn cauliflower goodness off heat. Stir in rosemary & beans.

Ladle over cooked noodles. Just trust us here!!

Serves 2.

Magic Muffins

gluten free | vegetarian | soy free | dairy free

35 minutes or less | batch prep

What You’ll Need:

2 c almond flour

1 c gluten free rolled oats

2 tsp cinnamon

½ tsp nutmeg

1 tsp baking soda

½ tsp sea salt

3 eggs

1 small zucchini, shredded

2 medium carrots, shredded

3 Tbsp coconut oil, plus more for greasing pan

¼ c REAL maple syrup

1 tsp pure vanilla extract

OPTIONAL: (but highly recommended) ¼ cup 85% dark chocolate chips (omit if dairy or soy free)

5 c fruit of choice

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Preheat oven to 350*

Mix dry ingredients in a large bowl. Add wet ingredients. 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

Grilled Pineapple & BBQ Tofu

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

25 minutes or less

What You’ll Need:

1 block organic, extra firm tofu, sliced in half lengthwise

1 summer squash cut into chunks

1 red onion, cut into chunks

1 pint button or baby bella mushrooms

metal or bamboo skewers or a grill basket

olive oil

Himalayan sea salt & black pepper to taste

1 pineapple, peeled & sliced into rounds

1 bottle BBQ sauce, no corn syrup added (we like Stubb’s!)*

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Fire up the grill to medium heat.*

*Don’t have an outdoor grill? Use a grill pan or skillet inside!

Meanwhile, slice tofu in half lengthwise. Press to release excess water by layering on a plate: tea towel, tofu, tea towel, another plate. Set aside.

Then, skewer veggies OR prep and pop inside grill basket. Drizzle with olive oil, salt & pepper to taste.

Brush one side of pressed tofu with olive oil and BBQ sauce.

Pop tofu & squash on grill, oiled side down, for 4-5 minutes. While cooking, brush other side with more oil, & BBQ sauce.

After about 4-5 minutes, flip squash and tofu. Add pineapple to the grill. Cook everything for 4-5 minutes.

Serve with additional BBQ sauce for dipping!

Serves 2

*Allergen warning: Read ingredient label for BBQ sauce to ensure the variety you choose is free of dairy, soy, egg, nuts & gluten

Caprese Linguine

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

25 minutes or less

What You’ll Need:

2 cups brown rice, chickpea or quinoa pasta

2 Tbsp olive oil

1 red/purple onion, minced

2 garlic cloves, minced

¼ c filtered water

1 pint cherry tomatoes

1/2 pound baby spinach

1 can chickpeas, drained & rinsed

.25oz basil leaves, chopped

1 tsp sea or Himalayan salt

2-3 ounces shredded parmesan

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Bring a medium pot of lightly salted water to a boil & cook pasta according to package instructions.

Meanwhile, heat olive oil in a large skillet over medium-high heat. Add onion & garlic. Sauté until aromatic.

Add water, tomato, spinach, chickpea, basil & salt.

Bring to a boil, reduce to a simmer. Tomatoes will begin to swell & their skin will pop open – this is where magic is happening! Once most tomatoes have split, turn off heat.

Stir in shredded cheese. Serve over pasta for two!

Serves 2.