Eggplant Stacks

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

35 minutes or less

What You’ll Need:

1 large eggplant, skin semi peeled (think like zebra stripes) & sliced in rounds

olive oil

salt and pepper

Parchment paper

1/3 pound baby spinach, minced

1/2 pint mushrooms, any variety, minced

2 cloves garlic, minced

1 fresh tomato, thinly sliced

.25oz fresh basil, leaves chopped

15oz full fat ricotta cheese

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Preheat oven to 350*

Arrange eggplant on one (or maybe two) baking dishes lined with parchment paper. Drizzle with olive

oil, salt and pepper. Roast for 20 minutes.  

Meanwhile,  sauté mushroom, garlic & spinach in a large frying pan with a drizzle of olive oil until aromatic. Remove from heat.

Once the roasted eggplant are looking delish, it’s time to start stacking. 

Create an assembly line, beginning with one eggplant

round. Top with mushroom goodness, a big spoonful of ricotta, salt & pepper, a slice of tomato, fresh basil,

then cap with another slice of eggplant.

Depending on how thinly you sliced your eggplant, you should end up with 4-6 stacks.

Optional: Pop back into the oven for 10 minutes.

Serves 2.

Thai Peanut Rice Bowl

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

30 minutes or less

What You’ll Need:

For the salad:

1/2 c uncooked brown rice

1/2 block organic, firm tofu, sliced lengthwise

1 sweet bell pepper, diced

1/2 bag slaw mix, any variety OR 1/2 small green or purple cabbage, thinly sliced

1/2 bunch fresh cilantro, chopped

1/3 pound baby spinach or other salad greens

3-4 green onions, chopped

1/4 c roasted, unsalted peanuts

For the dressing:

3 Tbsp rice wine vinegar

1/4 c olive oil

3 Tbsp all natural peanut butter (no Jiff here guys, like for real)

1 Tbsp honey, local to your area

3 Tbsp Tamari

OPTIONAL: 1/2 Tbsp Sriracha

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Combine rice with 2 c lightly salted water. 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 side.

Meanwhile, whisk dressing ingredients in a small bowl.

Then, prepare & arrange salad veggies on 2 big ‘ol plates or one large bowl to share.. Cube pressed tofu & add to salads. Spoon cooked rice over top, toss with dressing & peanuts.

Dive in!

Serves 2.

Vegan Pho

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

25 minutes or less

What You’ll Need:

For the broth:

2 inch piece fresh ginger foot, sliced thin

3-4 green onions, whites only, chopped (save the greens!)

2 Tbsp sesame oil

2 Tbsp rice wine vinegar

2 Tbsp Tamari

6 Tbsp white miso paste

6 c filtered water

1 tsp sea salt

For the bowls:

4-ish ounces brown rice noodles

½ pint mushrooms, sliced thin

½ block organic, firm tofu, pressed & cut into small cubes

½ pound fresh green beans, trimmed and sliced

½ bunch fresh cilantro, chopped

1/3 pound baby spinach

Green tops of green onions, chopped thin

OPTIONAL: 1 jalapeno pepper, sliced thin

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In a medium size soup pot, saute ginger & onions in oil over medium high heat until aromatic.

Add remaining broth ingredients. Bring a boil & reduce to a simmer.

Then, bring a pot of lightly salted water to a boil for the rice noodles. Cook according to package instructions.

While pasta cooks and broth flavors simmer, chop bowl ingredients, dividing them evenly into 2 large soup bowls as you go.

Drain cooked noodles & divide evenly between 2 soup bowls.

Generously spoon prepared broth over ingredients in each bowl. Ingredients will flash steam as broth is added!

Dive in and be so, so happy.

Serves 2.

Shaved Brussel Sprout Salad

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

20 minutes or less | batch prep

What You’ll Need:

For the dressing:

Zest AND juice of 2 large lemons

2 Tbsp honey

2 ½ tsp sea salt

Fresh ground pepper

½ c olive oil

OPTIONAL: 1 tsp crushed red pepper

For the salad:

2 pounds brussel sprouts, shaved or sliced thin

1 bunch (6-8 total) radishes, sliced thin

1 c marcona almonds OR almond slivers

½ c dried cranberries

½ c hemp hearts

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

Shave brussel sprouts using a shaving blade on your food processor, slicing thinly with a knife OR buy pre-shaved sprouts.

Toss ingredients into a large bowl and toss evenly with dressing.

Divide equally into (4) separate containers for easy grab & go lunches throughout the week OR store sealed in the fridge in the large bowl to share.

Serves 4.

Energy Balls

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

20 minutes or less | batch prep

What You’ll Need:

1 cup gluten free oats

3 Tbsp mini dark chocolate chips

3 Tbsp dried cranberries, finely chopped

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)

Roasted Beets with Herbed Lentils

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

40 minutes or less*

*Cut prep time in half by roasting beets ahead of time, or buying prepared beets from teh produce section of your grocery

What You'll Need:

1 bunch beets, tops removed OR 1 package prepared beets from the produce section, cubed

1 Tbsp olive oil

Sea salt

Parchment paper

3/4 c whole (not split) lentils

For the dressing:

2 cloves garlic, minced

1 bunch fresh parsley, leave & stems chopped

half .25oz container fresh thyme, leaves chopped

Zest AND juice of 1 lemon

½ tsp sea salt

Black pepper to taste

1 Tbsp white wine vinegar

1/3 c olive oil

2-3oz feta cheese, crumbled

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If roasting the beets, preheat oven to 375*

Then, pour lentils into a medium saucepan. Fill with water, place on medium heat. Bring to a boil, then lower to a simmer. Cook for about 15-20 minutes, or until lentils are tender. 

If roasting beets, toss cubed beets in olive oil & salt.

Spread evenly on a roasting pan lined with parchment paper, and cook for about 30 minutes, or until a fork slides out smoothly.

While everything cooks, wisk ingredients for the dressing in a medium bowl.

Drain cooked lentils & rinse with cool water. Add to bowl & toss with dressing.

Serve with roasted veggies, sprinkle with feta and prepare to WOW yourself!

Serves 2.

Spanikopita Cauliflower Nachos

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

30 minutes or less

What You’ll Need:

1 head cauliflower, broken into florets

2 Tbsp olive oil

1 tsp sea salt

.25oz fresh oregano, leaves chopped

half .25oz container fresh thyme, leaves chopped

OPTIONAL: Crushed red pepper to taste

Parchment paper

For the topping:

½ pound baby spinach, chopped

1 can white navy beans, drained & rinsed

1 tomato, diced

2-3 ounces feta cheese, crumbled

3-4 ounces white cheddar cheese, shredded

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Preheat oven to 375*

Toss cauliflower with olive oil, spices & herbs. Spread evenly on a baking sheet lined with parchment paper. Pop into the oven for 15 minutes.

While cauliflower roasts, add 2-3 inches of water to a large frying pan or Wok. Add spinach, turn on high heat & cover for a few minutes to flash steam. Drain spinach, rinse with cool water & squeeze with hands (literally!) to release all excess water.

Chop spinach & tomato, then drain & rinse beans in the same colander. Top roasted cauliflower with veggies, beans & cheese. Pop back into the oven for 10 minutes.

Serves 2 as a main, 4 or more as an app

Four Bean Salad

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

20 minutes or less

What You’ll Need:

1 can green bean

1 can chickpea

1 can kidney bean

1 can black bean

1 purple onion, minced

1 sweet bell pepper, any color, chopped

For the dressing:

2/3 c balsamic vinegar

1/3 c olive oil

1 Tbsp honey, local to your area

OPTIONAL: 1 (5-7oz) baby salad greens

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Drain all beans into a large strainer and rinse with cool water.

Transfer beans to a large bowl & toss with dressing, inion & pepper.

Divide equally into (5) containers for easy grab & go lunches throughout the week, serving over salad greens if desired.

Enjoy!

Serves 5 as a main, more as a side

Peaches & Cream Oven Pancake

vegetarian | gluten free | dairy free | soy free

35 minutes or less | batch prep

What You’ll Need:

1 c gluten free rolled oats

1 Tbsp raw sugar

1 ½ tsp baking powder

1/2 tsp sea salt

¾ c unsweetened milk of choice

1 egg

2 Tbsp coconut oil, melted (plus more for greasing)

2 small ripe peaches (or 1 large), pitted & sliced

cinnamon for sprinkling

4 c additional fruit of choice for serving

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Preheat oven to 375*

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.

Lightly grease a 6- ish inch pan with coconut oil. Pour prepared batter into pan & top with sliced peaches. Sprinkle with cinnamon & pop into the oven for 28 minutes, or until a toothpick comes out clean.

Serve with 1 c fresh or frozen fruit of choice.

Store in the fridge for up to 5 days!

Serves 4.

Freezes well

Chickpea Dumplings

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

35 minutes or less

What You’ll Need:

¾ c brown rice

For the dumplings:

1 ¼ c garbanzo bean (chickpea) flour

1/3 c + 2 Tbsp olive oil

1 small red onion, quartered

¼ tsp sea salt

For the sauce:

1/2 pound baby spinach

1 (28oz) can diced tomato, no sugar added

1 (15oz) can tomato sauce, no sugar added

1 ½ tsp coriander

1 tsp cumin

1 tsp ground mustard

1 tsp Indian curry powder

1 tsp ginger powder

¼ tsp sea salt

OPTIONAL:  ¼ tsp cayenne pepper

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Preheat oven to 350*

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

Combine ingredients for dumplings in a food processor or blender.  Puree until smooth & gummy – like a dough!

Then, combine ingredients for sauce in a medium saucepan.  Turn on medium heat, covered.

While the sauce cooks, use a heaping Tablespoon to measure dumpling dough, rolling into balls.  Place in a 9 inch baking dish as you go.

Pour sauce over prepared dumplings.  Pop into the oven for 20 minutes. 

Serve prepared dumplings over rice & be so happy!

Makes about 9 dumplings, serving 3

Greek Polenta

vegetarian | gluten free | soy free | egg free

30 minutes or less

For the polenta:

1 ½ c filtered water

½ c polenta/cornmeal

½ tsp sea salt

Black pepper to taste

1 Tbsp coconut oil

For the toppings:

1 Tbsp coconut oil

2 cloves garlic, minced

1 tomato, chopped

1 zucchini, quartered & sliced

½ pound baby spinach

½ c pitted kalamata olives

For serving:

3-4 ounces feta cheese, crumbled

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Combine ingredients for polenta in a saucepan or rice cooker over medium heat & cook according to package instructions.

Then, combine veggie toppings in a large frying pan or wok.

Sauté for about 8 minutes, or until veggies are tender and most of the water has cooked out.

Serve cooked veggies over prepared polenta. Top with feta & be happy!

Serves 2.

Mediterranean Lentils

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

25 minutes or less | batch prep

What You’ll Need:

1 1/2 c whole (not split) lentils, any variety OR 2 cans lentils, drained & rinsed

3-4 cloves garlic, minced

3-4 oz feta cheese, crumbled

1 pint cherry tomatoes, halved

1/8 c olive oil

¼ tsp sea salt

Black pepper to taste

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If cooking lentils, cover lentils with water in a medium saucepan. Lightly salt & bring to a boil. Reduce to a simmer & cook until tender, about 15-20 minutes.

Meanwhile, prepare veggies & feta in a large bowl.

Rinse cooked lentils with cool water. Add to bowl with garlic & tomatoes. Stir in olive oil, salt & pepper and be happy!

Serves 4.

Arugula & Shroom Egg Cups

vegetarian | gluten free | soy free

25 minutes or less | batch prep

What You’ll Need:

1 (5-7oz) bag baby arugula

1 pint mushrooms, any variety, sliced

1 Tbsp coconut oil

10 eggs

4 ounce log goat cheese, crumbled

Salt & pepper to taste

For serving:

5 cups/pieces of fruit, any variety

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Preheat oven to 375*

While oven heats, sauté mushrooms in coconut oil, stirring often for about 5 minutes, or until most of the water has cooked out. Add arugula to pan, stirring until wilted.

Grease muffin tins lightly with additional coconut oil.

If you like scrambled eggs: Crack one egg in each cup. Wisk gently to scramble. Top each with salt, pepper, cooked veggies & goat cheese.

If you like over-hard eggs: Add a layer of cooked veggies; a layer of crumbled goat cheese to each muffin. Crack one egg in each, top with salt and pepper.

Bake for 15-20 minutes, or until a toothpick comes out clean. Enjoy with a serving of fruit for quick breakfasts!

Serves 5.

Vegan Blueberry Lemon Cheesecake

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

Prep time: overnight* + 4-h cooled before serving

What You’ll Need:

2 1/2 c raw, unsalted cashews

3/4 c blueberries, fresh or frozen

1/3  c coconut oil, melted 

½  c pure maple syrup 

Zest AND juice of 2 lemons 

1 tsp pure vanilla extract 

1 tsp sea salt 

½  tsp cinnamon

½  tsp nutmeg 

Toppings:

Additional 1/4 c blueberries, fresh or frozen

zest of the lemons

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* I know, I know. Soaking nuts sounds weird!  Trust me.  Place the 2 1/2 c raw cashews in a glass container, cover generously with filtered water & sit at room temp overnight. 

Once soaked, drain & rinse cashews with cool water.

Zest lemons, setting zest aside.

Then, combine all ingredients (except for toppings) in a food processor until smooth.

Use a spatula to transfer to a standard size pie pan.

Top with lemon zest & remaining blueberries

Pop in the fridge (or freezer for an extra cool treat!) for 4-6 hours.  

Remove from fridge/freezer just before serving and be SO happy.

Serves 6.

Buffalo Cauliflower Tacos

gluten free | vegetarian | 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

2 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

For serving:

6 sot corn tortillas

6-8 stalks celery, minced

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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 if they are a concern

Grilled Halloumi

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

25 minutes or less

Halloumi is a dense cheese that is firm enough to be grilled, pan seared or baked. It can be found seasonally (summertime!) in most groceries. It is such a treat!

What You’ll Need:

½ pound block halloumi cheese, sliced in half

1 eggplant, partially peeled (think like zebra stripes) & sliced into rounds

1 red onion, cut into large chunks

1 pint cherry tomato

metal or bamboo skewers or a grill basket

olive oil

sea salt & black pepper to taste

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Fire up the grill to medium heat.*

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

If using skewers, do onions & tomatoes on separate sticks. Or, pop onions into grill basket. The tomatoes will go in later.

Drizzle prepared veggies lightly with olive oil, salt & pepper to taste. No need to oil or season cheese, it has plenty of natural oils & flavor!

Place halloumi, onions & eggplant on grill, cook for 4-5 minutes. Flip and cook opposite side for 4-5 minutes. Now, add tomato skewers to the grill, too!

Serve grilled cheese with veggies and be so happy!

Serves 2

Corn & Black Bean Chowder

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

30 minutes or less | batch prep

What You’ll Need:

1 large onion, minced

1 Tbsp coconut oil

1 sweet bell pepper, seeded & chopped

1 quart veggie stock, no sugar added

1 large potato, cubed

6 ears of corn, kernels cut from the cob (about 5 cups)

2 tsp sea salt

Black pepper to taste

1 can full fat coconut milk

2 cans black beans, drained & rinsed 

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Sauté onion in large soup pot with coconut oil until aromatic.

Add stock and veggies to pot. Bring to a boil, reduce to a simmer.  

Cover and cook until potatoes are tender, about 15 minutes.

Remove from heat, stir in beans and coconut milk.

Dish into (4) separate glass containers for easy grab & go lunches throughout the week, or enjoy for dinner.  

This chowder will make your heart happy!

Serves 4.

Roasted Cauliflower and Tomatoes with Capers

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

35 minutes or less

What you'll need:

2c brown rice, quinoa or chickpea pasta

1 head cauliflower, broken into florets
5 whole cloves garlic, peeled & smashed

parchment paper

2 Tbsp olive oil
salt and pepper

1 pint grape or cherry tomatoes

For the sauce:
juice of 1 lemon
1 tbsp. olive oil
1/4 c capers
1 Tbsp. maple syrup
1 tsp Dijon mustard
OPTIONAL: crushed red pepper to taste

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Preheat oven to 400*

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

Spread chopped cauliflower and crushed garlic in a roasting pan. Toss with olive oil, salt and pepper. Pop into preheated oven for 20 minutes.

Meanwhile, whisk all dressing ingredients in a small bowl. 

Add whole tomatoes to the roasting pan with cauliflower, and return to oven for an additional 10 minutes. 

Drain pasta & return to the same pot. Pour dressing over pasta, add roasted veggies, toss to coat. Share with a friend!
 

Serves 2.

Lemon Ricotta Pancakes

vegetarian | gluten free | soy free

20 minutes or less | batch prep

What You’ll Need:

1 ½ c gluten free rolled oats

1 tsp baking powder

1 tsp baking soda

½ tsp sea or Himalayan salt

6 eggs, beaten

16 ounces full fat, or part skim ricotta cheese

1 Tbsp PURE maple syrup

2 Tbsp coconut oil, melted

Zest of 1 lemon

2 pints blueberries + additional maple syrup for drizzling, for serving

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Preheat skillet or griddle to medium-high heat.

Combine dry ingredients in a blender or food processor. Pulse to create flour. Transfer to a large bowl.

Add wet ingredients, stir well. Using a ¼ cup size measure, scoop batter onto hot skillet/griddle. Cook until bubbles appear on the top of each cake. Flip, and cook for an additional 3-4 minutes.

Drizzle berries & prepared pancakes with a maple syrup and ENJOY

Makes 12 cakes,

Serves 4

These freeze well, and are also great to have on hand from the fridge for grab and go during the week!

Huevos Rancheros

vegetarian | gluten free | dairy free | soy free

20 minutes or less

What You’ll Need:

1 can black beans, drained & rinsed

1/2 tsp cumin

1/4 tsp sea salt

1 sweet bell pepper, any color, seeded & sliced

1/2 purple onion, sliced

1/4 tsp sea salt

1 Tbsp coconut oil

4 eggs

1 additional Tbsp coconut oil

salt & pepper to taste

1 avocado, sliced

1/2 bunch fresh cilantro, chopped

OPTIONAL: Sriracha hot sauce

4 corn tortillas

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Toss beans in cumin and salt. Divide evenly into (2) large serving bowls. Set aside.

*If you have a gas range: Set each tortilla directly on flame; 30 seconds each side to yield a perfectly crispy, chewy tortilla! You can do this in a large frying pan over an electric range, too!

Sauté pepper & onion in oil until aromatic. Transfer to serving bowls with beans.

In the same pan, heat remaining Tbsp of coconut oil. Use salt & pepper to taste. Crack eggs into pan & cook to your liking (we love them over hard for this dish, but you do what you love!)

Add cooked eggs to bowls. Top with sliced avocado, cilantro & sriracha if desired. Serve with tortillas for dipping & scooping!

Serves 2.