Southwest Stuffed Peppers

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

30 minutes or less

What You’ll Need:

½ c uncooked brown rice

4 green peppers, halved & seeded

Parchment paper

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:

3 ears corn, kernels cut from cob

½ bunch fresh cilantro, chopped

½ purple onion, minced

1 tomato, chopped

1 can kidney beans, drained & rinsed

2 ½ tsp prepared taco seasoning

4oz cheddar cheese, shredded (about ¾ c)

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Combine rice with 1 ½ c lightly salted water. Cook according to package instructions, on the stovetop, or in a rice cooker.

Preheat oven to 400*

While rice cooks, 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, mix all filling ingredients in a large bowl. Add cooked rice & toss it all with prepared taco seasoning.

Line up prepared peppers on a baking sheet lined with parchment paper. Generously stuff each pepper half & pop into the oven for 17 minutes. You will probably have leftover stuffing. You should be totally ok with that! Enjoy it on the side, or save for a light lunch mid week.

You’ll know they’re done when they smell fab & look even more fab.

Load up your plate with these stuffed beauties & share with a friend!

Serves 2.

Basic Dill Pickles

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

It took us a few years to perfect these--but we finally found a good balance between salty, spicy and most importantly, CRUNCHY!! 

You can totally do just a few jars of these and do refrigerator pickles (no canning required).  They'll keep in the fridge for up to 3 months.

We do a huge batch each summer and can them using a standard canning pot. It didn't start this way--our first year involved a large saucepan, wire tongs, a case of jars and some burnt fingertips. It turns out, when there's a will, there's a way!  I do not go into details about how to use a canning pot here--be sure to read through your instruction manual that came with your canning pot beforehand!! 

What You'll Need:

Mason jars:
--We prefer wide mouth pint jars; easier to get stuff into, less mess and easier to clean

Brine:
—3 c water
—2 c white vinegar
—1 Tbsp. sea salt (**NOT table salt!**)
Double, triple, quadruple...this recipe as you need to. Heat to a simmer, then turn off heat and cover.

In each jar:

—1 spring fresh dill or 1 dill flower

—1 clove fresh garlic, crushed OR 1-3 garlic scapes
—1 tsp. whole peppercorn
—1/2 tsp whole mustard seed

—Whatever you want to pickle! {Carrots, peppers, cucumbers, radishes, beans, cauliflower, beets....the possibilities are endless here}. 

OPTIONAL:

—1 small chili pepper, or 1-2 sliced jalapeños, if you like the heat

—1 fresh grape leaf (Wild. Literally go in the woods and clip some grape leaves. This helps to keep the veggies crunchy.)
 

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Process:
 

Heat brine on the high to a simmer, then reduce heat. 

Meanwhile, distribute one dill flower, one garlic clove and spices (peppers and one grape leaf if you are using them) into each jar.

Stuff with whatever raw veggies you want to pickle.

Fill jar with hot brine, leaving 1/4-1/2 inch at the top. Do this in shifts, depending on how many jars your pot holds. 

If you are making refrigerator pickles, put the lids onto jars, and allow to cool before popping in the fridge.

If you are canning/preserving, follow directions for your specific canning pot in regard to boiling times. Depending on how many jars you do, this is an EVENT. It is always very well worth it, but be sure to plan accordingly.

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HAPPY PICKLING!

Zucchini Pizzas

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

35 minutes or less

What You’ll Need:

4 zucchini, sliced lengthwise into planks (about 1/4in)

olive oil

sea salt to taste

garlic powder to taste

parchment paper

8-12oz jar tomato sauce

8oz buffalo mozzarella cheese

1/2 c pitted kalamata or mixed olives, chopped

.25oz fresh basil, leaves chopped

OPTIONAL: crushed red pepper

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Preheat oven to 375*

Arrange sliced zucchini on a rimmed baking pan lined with parchment paper. Brush lightly with olive oil, garlic powder & pepper. Pop in the oven for 12 minutes.

Top baked zucchini generously with sauce. Add sliced mozzarella, olives, basil & crushed red pepper if desired.

Pop back into the oven for 12 final minutes! Share with a friend.

Serves 2.

Black Bean & Veggie Tacos with Feta

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

20 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 taco filling:

1 medium-large zucchini, quartered & sliced

2 Portobello mushrooms, chopped

1 can black beans, drained & rinsed

2 1/2 tsp prepared taco seasoning

6 corn tortillas

3-4oz feta cheese, crumbled

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What you’ll need:

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 prepared veggies, beans & 2 1/2 tsp prepared seasoning to large frying pan. Toss to coat. Cook over medium heat for about 8 minutes, or until veggies have released most of their water and are tender.

*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!)

Fill each tortilla with goodness. Top with feta cheese. ENJOY!

Serves 2.

Bento Boxes

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

20 minutes or less | batch prep

What You’ll Need:

1 pound green beans, trimmed

drizzle olive oil

1/2 pound grapes

1 pound carrots, peeled & sliced, or 1 pound bag baby carrots

1 c pitted kalamata or mixed olives

2 (6oz) containers fresh raspberries

1 (6-8oz) round Brie cheese, quartered

1 (10-12oz) container prepared hummus*

1 bag/box brown rice or seed crackers *

everything bagel seasoning

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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.

Drain and rinse with cool water. Transfer back to the frying pan. Toss with a drizzle of olive oil.

Divide prepared green beans + box ingredients evenly into (4) containers for easy grab & go lunches throughout the week. Sprinkle with everything bagel seasoning before popping the lids on!

Enjoy with brown rice or seed crackers.

Serves 4.

*If allergens are a concern, always read ingredient labels.

Herb Roasted Eggplant Pasta

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

30 minutes or less

What You’ll Need:

1 ½ c brown rice, chickpea or quinoa pasta

4 cloves garlic, sliced

1 large eggplant, partially peeled (like tiger stripes!), then cubed

parchment paper

sea salt to taste

.25 ounce fresh basil, minced

.25 ounce fresh oregano, minced

1/4 c olive oil

3/4 tsp sea salt

1 (5-7oz) bag baby spinach

3-4 ounces feta cheese, crumbled

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Preheat oven to 400*

Spread prepared eggplant & garlic on a baking sheet lined with parchment paper.  Pop into the oven & roast for 25 minutes. No oil required.

While veggies roast, prepare the rest of the goodness:

Infuse oil by combining olive oil, herbs & salt in a small bowl.  Set aside.

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

Finally, bring a large pot of lightly salted water to a boil.  Prepare pasta according to package instructions.

Put it all together:

SLOWLY drain cooked pasta over raw spinach to flash steam.  Transfer cooked pasta & spinach back to pasta pot. 

 Add roasted veggies, infused oil & crumbled feta.  Toss to coat.  Be happy!

Serves 2.

Chocolate Power Bowl

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

15 minutes or less | batch prep

What You’ll Need:

For the oats:

2 c gluten free rolled oats

2 c unsweetened vanilla almond milk

4 Tbsp cocoa powder

4 Tbsp PURE maple syrup

For the topping:

2 bananas, peeled & sliced

1 12-16 ounce bag frozen raspberries

4 Tbsp natural peanut butter

4 tsp chia seed

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Combine oat ingredients equally in a (4) glass jar or Tupperware.

Divide toppings equally on top of each.*

Pop into the fridge overnight.

Eat strait out of the fridge, or heat in microwave/over low heat on stovetop in the morning!

*Or, add toppings to overnight chocolate oats just before diving in to make it look really pretty ;)

Serves 4

Summer Coconut Curry

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

30 minutes or less

What You’ll Need:

¾ c uncooked brown rice

1 Tbsp coconut oil

1 block organic, firm tofu, pressed & cubed

1 small eggplant, partially peeled & cubed

½ pound green beans, trimmed and sliced

1 zucchini, quartered & sliced

¾ c filtered water

For the curry sauce:

Juice of 1 lime

3 Tbsp Tamari

2 Tbsp red curry paste

1 tsp raw sugar

1 tsp sea salt

¼ tsp coriander

1 (15oz) can full fat coconut milk

½ bunch fresh cilantro

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Combine rice with 1 ½ c lightly salted water & coconut oil. Cook according to package instructions, on the stovetop, or in a rice cooker.

Next, 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 aside.

Combine prepared veggies with ¾ c water in a large frying pan or wok. Bring to a boil and reduce to a simmer. Cook for about 5 minutes, stirring often. Drain cooked veggies in a colander & leave in the sink for now.

In the same pan/wok, combine all ingredients for the curry sauce. Cube pressed tofu & add to pan. Stir to combine, bring to a boil & then reduce heat.

Add cooked veggies to the pot of goodness. Serve over cooked rice & top with fresh cilantro!

Serves 2.

Southwest Zucchini Bake

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

25 minutes or less

What You’ll Need:

2 large zucchini, sliced into rounds, then quarters

½ Tbsp olive oil

3 c corn (about 3-4 ears, cut from cob OR 1 (15oz) can, no sugar added, drained & rinsed)

1 can black beans, drained & rinsed

1 tsp chili powder

1 tsp cumin

cracked pepper salt to taste

1 pint cherry tomatoes, halved

½ bunch fresh cilantro, chopped

OPTIONAL: 1 fresh jalapeño, sliced

4oz block cheddar cheese, shredded (about ½ c)

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Preheat oven to 350*

Sauté zucchini in olive oil until tender, then toss with other veggies & spices.

Transfer to a baking dish. Top with cheddar cheese, bake for 15 minutes, or until cheese is melted. Holla!

Serves 2

Peach Caprese

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

20 minutes or less

What You’ll Need:

For the dressing:

1/3 c olive oil

Juice of 1 lemon

1 Tbsp PURE maple syrup

.25 ounces fresh basil, leaves only

Salt & black pepper to taste

For the salad:

1 (5-7oz) baby salad greens, any variety OR 1 small head of lettuce, chopped

1 tomato , sliced

2 peaches, sliced

3 ears of corn, kernels cut from cob

8 ounces buffalo mozzarella pearls, sliced in half

½ purple onion, thinly sliced

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Prepare dressing by combining all ingredients in a small food processor or blender. Puree into green goodness.

Divide salad ingredients equally among 2 large plates. Top with dressing just before serving!

Serves 2.

Vegan Broccoli Salad

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

20 minutes or less prep + overnight soaking for the cashews | batch prep

What You’ll Need:

For the sauce:

3/4 c raw cashews

1/4 c filtered water

2 Tbsp PURE maple syrup

2 Tbsp apple cider vinegar

1/2 tsp sea salt

1 clove garlic

black pepper to taste

2 heads broccoli, stems, leaves and all, chopped

1/2 red onion, minced

1/4 c unsalted sunflower seeds

1/4 c raisins

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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. Note: this sauce should be creamy. If it has texture, try blending on high speed until the consistency of ranch dressing.

Combine salad ingredients in a large bowl. Toss with prepared dressing. Divide evenly among (4) containers for easy grab and go lunches throughout the week, or store covered for a quick mid week light dinner.

Strawberry Daiquiri Smoothie Bowl

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

15 minutes or less | batch prep

What You’ll Need:

1 pound (16oz) bag frozen strawberries

1 pound (16oz) bag frozen riced cauliflower

2 bananas, peeled, sliced in half & frozen

juice of 2 limes

8 Tbsp hemp hearts

4 Tbsp pure maple syrup

4 c unsweetened vanilla almond milk

OPTIONAL: unsweetened coconut shreds for topping

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Meal prep hack: Divide smoothie ingredients (omitting milk & toppings) into (4) wide mouth, pint size glass mason jars or quart size freezer baggies.

Secure lids/bags & pop into the freezer.

Pull out of the freezer, dump into a high speed blender, add milk & process into smoothie bowl goodness. Top with coconut if desired & die in with a spoon

Prefer to skip the bowl and have an on-the go smoothie? Increase milk to 1.5-2 cups per smoothie and sip through a straw!

Serves 4

Summer Primavera

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

20 minutes or less

What You’ll Need:

1 ½ c brown rice, chickpea or quinoa pasta

2 cloves garlic, sliced thin

1 yellow summer squash or zuchinni, quartered & sliced thin

2 portabello mushrooms, stems removed & sliced thin

2 tomatoes, chopped

½ purple onion, chopped

1 tsp sea salt

Black pepper to taste

1 Tbsp olive oil

1 c shredded carrot (about 2 large carrots, shredded)

½ ounce fresh basil (about ½ c)

1 additional Tbsp olive oil

OPTIONAL: crushed red pepper

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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, combine garlic, squash, mushroom tomato & onion with olive oil, salt & pepper. Sauté until aromatic & the squash are tender. (about 5 minutes)

Drain cooked pasta. Toss with cooked veggies, shredded carrot, basil, additional olive oil, carrots & herbs. Top with crushed red pepper if desired.

Serves 2.

Rainbow Tostadas

gluten free | vegetarian | nut free | soy free

20 minutes or less

What You'll Need:

For the filling:

3 sweet bell peppers, any color, seeded & diced

1 small purple onion, minced

1 can black beans, drained & rinsed

¼ c olive oil

¼ c red wine vinegar

Juice of ½ lime

For the topping:

2 avocados, cubed

½ tsp sea salt

Juice of ½ lime

6-8 corn tortillas

4 ounces pepper jack cheese, shredded or sliced

Parchment paper

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Preheat oven to broil.

Combine ingredients for the taco filling in a medium size bowl.  Combine cubed avocado, lime & salt in a smaller bowl.

Line corn tortillas on a cookie sheet lined with parchment paper & top with cheese.

Place on the top rack of the oven for 3 minutes, just long enough to toast & melt cheese.

Generously scoop filling & topping onto each cooked tostada.

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

Enjoy tostadas by folding in half like a taco or with a fork & knife if you’re feeling fancy.

Serves 2.

Quinoa Lentil Pilaf

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

25 minutes or less | batch prep

What You’ll Need:

For the salad:

½ c dry quinoa

½ c dry whole (not split) lentils 

1 c shredded carrot (about 2-3 large carrots, shredded)

2 celery stalks, diced 

½ purple onion, diced

1 sweet bell pepper, diced

1 small bunch fresh parsley 

For the dressing:

¼ c olive oil

zest AND juice of 1 lemon

1 tsp paprika 

¼ tsp cumin

1 tsp turmeric 

1 tsp sea salt 

fresh ground pepper to taste

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Stir quinoa & lentils together in a saucepan with 1 ½ c filtered water, salt & a drizzle of olive oil. Bring a boil, lower to a simmer & cover for about 15 minutes, or until liquid is absorbed. (You can totally do this in a rice cooker if you have one!)

While quinoa & lentils cook, prepare dressing by whisking together oil, lemon & spices in the bottom of a large bowl.

Add chopped veggies to bowl, toss to coat.

Stir cooked quinoa & lentils to goodness. Stir everything together to allow flavors to marry. Add additional salt and pepper to taste.

Serves 4.

Oatcakes

gluten free | vegetarian | dairy free | soy free

30 minutes or less | batch prep

What You’ll Need:

1 ½ tsp baking powder

¾ tsp cinnamon

1 dash sea salt

3 c gluten free rolled oats

2 small/medium ripe bananas, peeled & mashed

1 ½ c unsweetened vanilla almond milk

3 eggs

1 Tbsp coconut oil, melted

PURE maple syrup

4 c fruit of choice

---

Combine dry ingredients in large bowl. Stir well.

Add bananas to bowl & mash with a large fork or potato masher. (This will not be smooth. Totally normal!)

Add wet ingredients to bowl & allow to sit for 10 minutes or so (even overnight if you want!)

Meanwhile, heat skillet or griddle to medium-low heat. 

Pour ¼ c size scoops batter onto skillet. Cook for 2-3 minutes, or until bubbles form on the top.

Flip and cook an additional 2 minutes or so.

Top with pure maple syrup and serve with fruit of choice.

Makes about 10 cakes, serving 3-4

Peach Crisp

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

40 minutes or less

 What You’ll Need:

6 fresh, ripe peaches, rinsed and sliced 

PURE maple syrup or honey, to drizzle

For the topping:

1 c gluten free rolled oats 

½ c almond flour/meal

½ tsp cinnamon

¼ tsp salt

¼ c coconut oil, melted + more to grease baking dish

2 Tbsp raw sugar 

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Preheat oven to 375*

Grease baking dish with coconut oil & evenly arrange raw, sliced fruit.  Drizzle with maple syrup or honey.

 In a large bowl, combine ingredients for topping.  The coconut oil may make it chunky.  Totally normal. 

 Sprinkle mixed topping atop fruit & pop into preheated oven for 30 minutes.

 Enjoy right out of the oven as is, with a few spoonfuls of full fat vanilla yogurt, or #treatyoself to a scoop of real vanilla bean ice cream! (note serving with yogurt or ice cream make this NOT dairy free or vegan!)

Serves 6..

Mediterranean Rice Bowls

vegetarian | gluten free | nut free | soy free

25 minutes or less

What You'll Need:

¾ c brown rice

½ Tbsp olive oil

½ tsp sea salt

1 pint cherry tomato, halved

1 clove garlic, sliced thin

½ c kalamata olive, halved

1 bag (5-7oz) baby spinach

1 can chickpeas, drained & rinsed

4oz block feta cheese, crumbled

---

Combine rice with 1 ½ c filtered water & a dash of sea salt.  Cook on the stovetop or in a rice cooker according to package instructions. 

While rice cooks, sauté tomato, garlic & olive in olive oil & sea salt over medium high heat until juicy and aromatic. 

Add spinach to pan & stir until wilted.

Build rice bowls by dividing cooked rice, veggies, chickpeas & feta into 2 large bowls.  You will be so happy you did! 

Serves 2.

Crispy BBQ Tofu Bowl

gluten free, vegetarian, vegan, nut free, dairy free

What You’ll Need:

 ¾ c uncooked brown rice

1 block firm tofu, pressed & torn into chunks

¾ c BBQ sauce + extra for serving

Parchment paper

1 zucchini, sliced in half then quartered

2 ears of corn, kernals cut from the cob

½ Tbsp olive oil

½ tsp sea salt

1 avocado, halved & sliced

---

Preheat oven to 425*

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

Combine rice with 1 ½ cups lightly salted water.  Cook on the stovetop or in a rice cooker according to package instructions. 

 While rice cooks, coarsely tear (literally!) pressed tofu into bite size chunks & toss with BBQ sauce.  Spread evenly on a baking sheet lined with parchment paper & pop into the oven for 15 minutes.

Toss zucchini & corn with olive oil & salt.  Add to baking sheet with tofu & roast for an additional 15 minutes.

Serve roasted veggies & tofu with cooked rice & sliced avocado.  Keep extra BBQ sauce around for drizzling ;)

Serves 2.

Primavera Bake

gluten free | vegetarian | soy free | nut free

20 minutes or less

What You’ll Need:

2 c dried brown rice, chickpea or quinoa pasta

1 zucchini, quartered & sliced

1 broccoli crown, chopped

2 Tbsp olive oil

Salt & pepper to taste

12 ounce jar marinara sauce

6-7oz (about half 15oz container) full fat ricotta cheese

2-3oz Parmesan cheese, shredded

OPTIONAL: crushed red pepper

---

Preheat oven to 350*

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

While pasta cooks, heat olive oil in a large skillet. Add broccoli & zucchini. Top with salt & pepper to taste & sauté for about 5 minutes, or until broccoli turns bright green and zucchini is tender.

Drain cooked pasta & transfer cooked pasta to a medium baking dish. Top with cooked veggies, red sauce, ricotta. Sprinkle with Parmesan & crushed red pepper if desired.

Pop into oven for 8 minutes. Then, dive in!

Serves 2.