Vegetarian Cobb Salad

INGREDIENTS

1. Organic Spinach
2. Organic Baby Tomato
3. Organic Cucumber
4. Organic Carrots
5. Meatless Veggie "Bacon"
6. Hard Boiled Egg
7. Walden Farms Ranch Dressing

Eggless Cookie Dough to Eat Raw

INGREDIENTS

2 Tbsp Softened Butter
1 1/2 Tsp Stevia
1/8 Tsp Himalayan Sea Salt
1 Tbsp Almond Milk
2 Tbsp Coconut Flour
2 Tbsp Almond Flour
1 Tsp Vanilla Extract
Few bites of your favorite candy bar 🍫


DIRECTIONS

1. Mix together the butter and the stevia until mixed well. Incorporate all other ingredients and serve! It is that simple!

Buddha Bowl

INGREDIENTS

Marinated Kale
Sweet Potato
Chickpeas
Broccoli
Tahini Sauce
Lemon Juice
Oregano
Turmeric

DIRECTIONS

1. Marinated Kale: Gently rub kale with some olive oil.
2. Sweet Potato: Scrub clean and cut your sweet potato in half and roast in a 400 degree oven for about 40 minutes.
3. Roasted Broccoli: Place your broccoli on a baking dish, sprinkle with olive oil and roast at 400 for about 15 minutes.
4. Pan Fried Chickpeas: Warm some coconut oil in a saute pan. Rinse and drain your chickpeas and toss with turmeric, oregano, pepper and chili flakes. Throw them in a saute pan for about 10 minutes until seared.
5. Tahini Lemon Dressing: Mix tahini with lemon juice and serve with the bowl.

Black Bean, Spinach and Goat Cheese Stuffed Sweet Potato with Balsamic Glaze

INGREDIENTS

Baked Sweet Potato
Black Beans
Tahini Sauce
Spinach
Red Onion
Goat Cheese
Balsamic Glaze
Salt and Pepper

DIRECTIONS

1. Roasted Sweet Potato: Scrub clean and dry. Wrap in foil and bake at 400 degrees for 1 hour.
2. In a sauté pan, add some olive oil then chopped red onion. Caramelize the onion for about 10 minutes. Add spinach and black beans slowly afterwards and let the flavors merry. 
3. Once the sweet potato is cooked, cut it in half. Spread some tahini sauce on the inside of the sweet potato, add your warm onion, spinach and black bean mix. Top with some goat cheese.
4. Broil in the oven for about 5 minutes until the goat cheese slightly browns.
5. Finish with a balsamic glaze.

Baked Lemon Pepper Salmon with Saffron Quinoa and Roasted Vegetables

INGREDIENTS

Mixed Vegetables (Carrots, brocolli, cauliflower)
Salmon
Quinoa
Saffron
Pink Himalayan Salt
Lemon Pepper
Olive Oil
Red Wine Vinegar


DIRECTIONS

1. Cook quinoa (one part quinoa to two cups liquid). Towards the end of the cooking time (when there is still a little liquid left), add a sprinkle of saffron and pink Himalayan salt to the quinoa. Stir and serve warm.
2. Roast Veggies: Place your vegetables on a sheet pan, add some olive oil, red wine vinegar and lemon pepper to the vegetables and mix. Roast for about 20 minutes.
3. Baked Salmon: Place salmon on tin foil in a oven safe dish. Coat with some olive oil and lemon pepper. Bake at 375 for about 15 minutes flipping half way.

Maple Roasted Pumpkin Seeds

INGREDIENTS

Raw Pepitas (Pumkin Seeds)
100% Pure Maple Syrup
Cinnamon
Pink Himalayan Sea Salt


DIRECTIONS

1. Pre-heat oven to 300 degrees.
2. Toss about 1 cup of raw pumpkin seeds with 1 tablespoon of maple syrup, 1 pinch of cinnamon and a small amount of Himalayan sea salt.
3. Roast on parchment paper in a baking sheet for about 12 minutes, flipping half way.