BBQ Tofu Salad

INGREDIENTS

• Extra Firm Tofu (Pressed and Cubed)
• Romaine Lettuce
• Corn
• Tomatos
• Carrots
• BBQ Sauce (I use Stubb's)
• Favorite Ranch Dressing

DIRECTIONS

1. Start by preparing the tofu:

• Place block of extra-firm tofu on a plate with a few paper towels both underneath and on top of the tofu.
• Place something heavy on top of the tofu to press all of the water out (I use a big cooking pot with some water).
• Let stand for 30 minutes.
• Cut tofu into cube sizes and toss with some BBQ sauce (I do this in a big bowl to make sure every part is coated).
• You may add as much or as little BBQ sauce as you want.
• Place in a 400 degree oven for 40 minutes, flipping half way for equal cooking on all sides.

1. To build your salad, start with Romaine Lettuce as a base.
2. Top with Corn, Tomato, Carrots and BBQ Sauce.
3. Add Ranch dressing and that's it!

Kale and Pesto Quinoa Pasta

INGREDIENTS

• 1 Handful of Kale (Frozen or Fresh)
• 1 Cup of Quinoa Noodles
• 1 Tablespoon of Pesto
• Onion Powder, Pepper
• Optional: Parmesan Cheese, Red Pepper Flakes

DIRECTIONS

1. Cook your pasta according to the directions on the box.
2. Drain pasta and keep some of the starchy cooking water in a mug on the side.
3. Place pasta back into same pot it was cooked in.
4. Add starchy cooking water, handful of kale, pesto and spices into the cooked noodles.
5. Place over low/medium heat and stir until kale is cooked down.
6. Add Italian spices to the pot.
7. Optional: Serve with a sprinkle of Parmesan cheese and red pepper flakes.

Black Bean and Mango Salad

INGREDIENTS

Black Beans
Cubed Mango
Chopped Tomato
Cubed Avocado
Corn
Cilantro
Chopped Red Onion
Lime Juice
Pepper

DIRECTIONS

1. Throw all ingredients together and toss with Lime juice!

Vegan Chocolate Black Bean Cookies

INGREDIENTS

1. 2 cans of Black Beans (rinsed and drained)
2. 1 1/2 cup of oats or oat flour
3. 1/2 cup of maple syrup
4. 2 tablespoons of cacao powder
5. 2 tablespoons of coconut oil
6. 1 tsp of baking powder
7. 1 tsp of vanilla extract
8. 1 cup of dark chocolate chips

DIRECTIONS

1. Preheat oven to 350.
2. Place black beans, oats, maple syrup, cacao powder, coconut oil, baking powder and vanilla extract in a food processor or blender and blend until smooth.
3. Fold in dark chocolate chips to the mix.
4. Roll cookies into 2 tablespoon balls and flatten on a coconut oil greased baking sheet.
5. Bake for 20 minutes. 
6. Enjoy these delicious chewy cookies for a fiber filled snack!

SUBSTITUTIONS

• Maple Syrup = Honey, Agave
• Cacao Powder = Raw Cacao
• Dark Chocolate Chips = Raw Cacao Nibs, Nuts, Milk Chocolate Chips

Ratatouille

INGREDIENTS

1 chopped eggplant
3 chopped tomatoes
3 whole carrots - cut up
1 diced bell pepper
1 can of tomato sauce
Handful of spinach
1 diced onion
1 tablespoon of minced garlic
Coconut oil spray or olive oil
Lemon juice
Black pepper and your favorite seasonings

DIRECTIONS

1. Heat a large pot with oil over medium heat, add onions and garlic and stir occasionally for 5-10 minutes until the onions caramelize
2. Add all of the remaining ingredients including the seasoning to the large pot, stir together then cover for about 20-30 minutes checking every 10 minutes to stir.
3. Serve with lemon juice on top

WAYS TO EAT THIS HEALTHY DISH

1. This is a great side dish to any main protein.
2. I love to eat this as a stew without anything but lemon juice.
3. Serve this with a slice of your favorite bread for dipping.
4. Fry an egg, sunny side up, and serve on top of this in a bowl. Allow the egg yolk to melt into the stew.

Maple Quinoa Breakfask Porridge

INGREDIENTS

1/2 cup of cooked quinoa (in water)
1 cup of unsweetened almond milk
1 banana (sliced)
1 tbsp. pure maple syrup
1 tbsp. chia or hemp seeds
Cinnamon to taste

DIRECTIONS

1. Add quinoa, almond milk, maple syrup and cinnamon to a microwave safe bowl and stir.
2. Heat the porridge up
3. Top with sliced bananas, chia/hemp seeds and more cinnamon


NUTRITION

Paleo Diet friendly, grain-free, vegan, complete protein, dairy free.

Calories: 400
Fat: 9 g
Fiber: 12 g
Protein: 11 g