Paleo Cauliflower Breadsticks

INGREDIENTS

• 1/2 Head of Cauliflower
• 1 Egg (whisked)
• Spices: Oregano, Basil, Parsley, Onion Powder, Pepper
• OPTIONAL: Mozzarella Cheese, Parmesan Cheese, Red Pepper Flakes

DIRECTIONS

1. Cook the cauliflower in either a steamer, microwave or boil for about 5 - 10 minutes.
2. Place cooked cauliflower into a food processor and grind until rice consistency.
3. Place cauliflower in the fridge to cool.
4. Preheat your oven to 425.
5. Mix cauliflower 'rice' with egg and spices and stir.
6. Place this mixture on a baking sheet spread about 1/2 inch thick.
7. Place in the oven for 25 minutes, remove from oven , cut into bread stick shapes and flip over. Place back in the oven for 10 minutes.
8. Serve warm with a side of Marinara Sauce.

SUGGESTIONS

• For a creamer flavor, you can add shredded mozzarella cheese into the cauliflower mixture prior to baking.
• For a crisp topping, sprinkle with Parmesan cheese in the last 10 minutes in the oven.
• For a spice, add crushed red pepper into the cauliflower mixture.

Vegan Vegetable Bolognese Sauce

INGREDIENTS

1 Onion
2 Tbsp Fresh Garlic
2 Cans of Diced Tomatoes
2 Carrots
1 Pack of Mushrooms
1/2 Head of Cauliflower
1 Cup of Marinara Sauce
Italian Herbs (Oregano, Parsley, Basil, Pepper)

DIRECTIONS

1. Heat up some olive oil in a large pan over medium heat.
2. Throw in chopped onions and garlic to cook for 5 minutes.
3. While the onions and garlic are cooking, Chop the carrots, mushrooms and cauliflower in a food processor. Note: The more you chop, the finer your sauce will be. I suggest keeping the mushrooms and cauliflower quite chunky to enjoy a bite to your sauce.
4. Add the chopped vegetables into the large pan to cook.
5. Add cans of tomato and marinara sauce. 
6. Stir all ingredients together, reduce heat, cover and simmer for about 45 minutes to continue cooking vegetables.
7. Add your herbs.

SUGGESTIONS

You may serve this on anything you like! Here are some options...

• 100% Whole Grain Pasta
• Brown Rice or Quinoa Pasta
• Brown Rice
• Oven Baked White Fish
• Zucchini Noodles
• Steamed Broccoli

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!

Green Eggs NO HAM

INGREDIENTS

2 Whole Eggs
Handful of Kale
Coconut Oil
Splash of Water
Seasoning to Taste (Garlic, Onion, Pepper)

DIRECTIONS

1. Crack 2 eggs, handful of kale, splash of water and seasoning in a high powered blender and blend.
2. Heat coconut oil on a pan over medium heat.
3. Pour egg mixture in pan and scramble!

Serve with a fresh avocado, salsa, or Tapatio! 

Herb Roasted Almonds

INGREDIENTS

• 1/4 cup of egg whites
• Raw Almonds
• Rosemary
• Thyme
• Salt
• Pepper
• Coconut Oil Spray

DIRECTIONS

1. Pre-heat oven to 325 degrees.
2. Mix egg whites and all herbs in a large bowl.
3. Mix in almonds to make sure each has a coating.
4. Lay almonds flat on a non-stick baking sheet coated with coconut oil spray.
5. Roast for 10 minutes on a single layer.
6. Enjoy!

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!!