California Pesto Omelette

INGREDIENTS

• Whisked Eggs
• Spinach (fresh)
• Tomato (diced)
• Sun Dried Tomato (chopped)
• Black Olive (diced)
• Mozzarella Cheese
• Pesto
• Coconut Oil (spray)
• Italian seasoning (oregano, basil, thyme, pepper)

DIRECTIONS

1. Saute spinach, sun dried tomato, fresh tomato and black olives in a pan coated with coconut oil for about 3 minutes.
2. Take sauteed vegetables out of the pan and set aside.
3. In that same pan add your whisked eggs and let them cook before flipping them like a pancake. Make sure you have enough coating so they do not stick to the pan.
4. Once flipped, smear a heaping amount of pesto on the inside of the eggs (while its cooking)
5. Add your filling (sauteed vegetables) on top of the pesto and eggs.
6. Add mozzarella cheese on top of the filling.
7. Add your Italian seasoning.
8. After about 1 minute, fold the omelette over and put a top on the pan (this will allow your omelette to melt into itself).
9. Serve warm after about 2 minutes of cooking and melting :) 

NOTES

• Feel free to omit any ingredients you do not like.
• Possibility to substitute kale for spinach.
• This is a great brunch recipe to make since these ingredients are always found in most pantries or fridges at any time!

Vegetarian Waldorf Cobb Salad

INGREDIENTS

1. Lettuce of Choice (romaine, spinach, kale) 
2. Cooked Quinoa
3. Hard Boiled Egg
4. Chopped Apple
5. Grapes
6. Blue or Gorgonzola Cheese
7. Dried Cranberries
8. Chopped Almonds and Walnuts

DIRECTIONS

1. On a bed of lettuce, add 1/2 cup of quinoa, 1 hard boiled egg, 1/2 chopped apple, 10 grapes, 2 tablespoons of cheese, 2 tablespoons of cranberries and 2 tablespoons of chopped nuts.
2. Toss this salad with balsamic vinegar, lemon juice, olive oil and pepper.

NUTRITION FACTS

• 550 calories 
• 30 g of protein: 
• 18 g of fiber

I always have these ingredients in my fridge, this is my favorite go to meal because its full of protein and so delicious!!

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

Quinoa and Poached Egg Brunch

INGREDIENTS

1. Cooked Quinoa
2. Sauteed Kale
3. Sauteed Onion
4. Chopped Tomato
5. Peas
6. Egg
7. Avocado
8. Salsa

DIRECTIONS

1. Saute your onion and kale
2. Add cooked quinoa to the pan
3. Add chopped tomato and any other vegetables you may have in your fridge or freezer
4. Poach your egg
1. Bring a pot of water to a boil and slowly drop your egg into the water. 
2. I like to break my egg into a small bowl first, then put the egg into the pot so it does not break apart. 
3. Leave in for about 3 minutes. 
4. Use a large serving spoon to take the egg out.
5. Serve your egg on top of the warm quinoa and veggie mixture.
6. Serve with a side of avocado and salsa,

Vegetarian Burrito Bowl

INGREDIENTS

Coconut Oil
Onion
Soy 'Beef' (Trader Joe's)
Bell Pepper
Corn
Tomato
Cooked Black Beans
Cooked Quinoa
Salsa
Lettuce

DIRECTIONS

1. In a large pan, saute onion in coconut oil over medium heat
2. Add soy 'beef' into the pan (you can omit this step if you do not eat soy)
3. Add chopped bell pepper, tomato and corn to the pot
4. Add one can of rinsed and drained black beans
5. Add cooked quinoa
6. Add a whole can of salsa, cover and simmer for 10-15 minutes
7. Enjoy this mix over a bed of lettuce
8. If your feeling extra frisky, add some cheddar cheese on top!

Pesto Spaghetti Squash with Shrimp

INGREDIENTS

1 Spaghetti Squash
Cooked and Peeled Shrimp
Onion
Sun-dried tomato
Tomato
Pesto
Parmesan Cheese
Olive Oil

DIRECTIONS

Spaghetti Squash:

1. Cut a spaghetti squash in half
2. Rub the open side with olive oil
3. Bake with open side down on a baking sheet for 35-45 minutes in a 400 degree oven
4. Once cooked, scoop the insides out with a fork to make spaghetti line strands

Pesto and Shrimp Sauce:

1. Saute chopped onion in a large pan with olive oil
2. Add sun-dried tomato, shrimp, tomato, cooked spaghetti squash to the pan and stir.
3. Add a generous amount of pesto to coat the dish

Top It Off:

1. Sprinkle with Parmesan cheese
2. Add ground pepper. parsley, oregano and basil

Protein Packed Tuna Salad

INGREDIENTS

• Hard Boiled Egg
• Canned or fresh tuna (cooked). If canned make sure you get no salt added in water.
• Hummus (any flavor)
• Greek yogurt
• Spicy mustard/whole grain mustard
• Romaine lettuce
• Tomato
• Carrots
• Celery
• Green onion
• Feta cheese
• Lemon juice

DIRECTIONS

1. For the Base: Romaine lettuce, tomato, carrots, celery, green onion, feta cheese
2. For the Tuna Salad: Mix a hard boiled egg, tuna, hummus, Greek yogurt, spicy mustard and lemon juice in a bowl. I just eye the amount of each ingredient, start off with a tablespoon of each and add more depending on your taste buds.
3. For the Dressing: I love topping this salad with lots of lemon juice, onion powder, garlic powder and pepper.