Cottage Cheese Tuna and Avocado

INGREDIENTS

Non-Fat Cottage Cheese
Canned Tuna in Water with No Salt Added
Avocado

DIRECTIONS

1. Add all ingredients together and enjoy!

NOTES

Calories: 300
Fat: 3g
Protein: 35g

Vegan Mexican Quinoa Salad

INGREDIENTS

Cooked Quinoa
Canned Black Beans (Rinsed and Drained)
Chopped Romaine Lettuce
Chopped Tomato
Corn (I used Canned from Trader Joe's)
Salsa
Lemon Juice
Herbs: Pepper, Cilantro, Onion

DIRECTIONS

1. Cooked Quinoa: Anytime you make quinoa it is 1 part quinoa and 2 parts liquid. For example, when making 1 cup of dry quinoa, add 2 cups of liquid. I cook my quinoa in a rice cooker and leave it on for 20 minutes with the top on. Cooks perfectly with no mess.
2. Build Your Salad: Romaine lettuce, cooked quinoa, black beans, tomato, corn, two heaping spoonfuls of salsa, juice of 1 lemon, and herbs.
3. Enjoy this guilt free vegan salad any day of the week for a quick lunch!

Baked Cauliflower Tater Tots

INGREDIENTS

1/2 head of cauliflower
1 egg beaten
1/2 cup cheddar cheese
1/4 cup Parmesan cheese
1/4 cup breadcrumbs
1/2 cup minced onion
Herbs: Parsley, Oregano, Pepper, Rosemary

DIRECTIONS

1. Pre-heat oven to 375.
2. Boil half of head of chopped cauliflower florets for 5 - 10 minutes.
3. Place boiled cauliflower inside of a food processor and chop until rice consistency (1 - 2 minutes)
4. Combine cauliflower rice, beaten egg, cheddar cheese, Parmesan Cheese, breadcrumbs, minced onion, and herbs in a big bowl and mix with your hands until well incorporated.
5. Scoop out small 1 tbsp scoops on a baking sheet lined with parchment paper.
6. Bake for 25 minutes on 375 broiling the last 5 minutes for an extra crunch.
7. Serve with Hot Sauce, Ranch or Ketchup for a fun side dish to your healthy meal!

Crispy Garlic Kale Chips

INGREDIENTS

Kale (Rinsed and dried leaves)
Olive Oil
Garlic Salt

DIRECTIONS

1. Pre-heat your oven to 350.
2. Rinse your kale leaves, then dry them well with a paper towel.
3. Remove the middle stock of the kale leave leaving only the leaves.
4. Coat the kale with a sprinkle of olive oil and garlic salt.
5. Place the kale leaves in the oven on some parchment paper and bake for 15 minutes flipping half way.

Homemade Cinnamon Roasted Almond Butter

INGREDIENTS

1. 3 Cups of Raw Almonds
2. Cinnamon
3. Dash of Sea Salt

DIRECTIONS

1. Roast 3 cups of raw almonds in the oven at 375 for 10 minutes (this step releases the oils and makes for creamy almond butter without any added oil).
2. Once semi-cool, add your roasted almonds with cinnamon and a dash of sea salt into a food processor.
3. Grind this mixture for about 10 minutes. The almonds will go from flakey to crunchy and finally creamy. Don't give up! You will love the finished product.

WHAT TO ENJOY WITH ALMOND BUTTER

• Apples
• Celery
• Oatmeal
• Yogurt
• Banana
• On Toast
• Or even my favorite - by the spoonful!