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.

My Everything but the Kitchen Sink Salad

INGREDIENTS

Chopped Romaine Lettuce
Chopped Kale
Roasted Sweet Potatoes
Cooked Quinoa
Baked Salmon
Hard Boiled Egg
Pomegranate Seeds
Homemade Balsamic Vinaigrette

DIRECTIONS

1. Roasted Sweet Potato: Clean, peel and cut your raw sweet potato in 1 inch diameter cubes. Toss with some coconut oil and your favorite herbs (garlic, pepper etc.) and roast in a 425 degree oven for about 40 minutes until cooked and crispy on the outside.
2. Fluffy Quinoa: To cook quinoa you will need one part quinoa and two parts liquid. For example, to make one cup of dry quinoa, you will need to add 1 cup of dry quinoa to two cups of water/chicken stock/vegetable stock. Cook on medium high for about 20 minutes.
3. Baked Salmon: Place a piece of thawed salmon onto a baking sheet lined with foil and sprinkle with your favorite herbs (parsley, oregano, pepper, garlic etc.). Bake at 400 degrees for about 12-15 minutes. The juice in the salmon is so moist that you wont even need oil!
4. Hard Boiled Eggs: Place eggs in regular temperature water then bring to a boil for 12 minutes on high. Turn the heat off and keep eggs in the water for another 5 minutes before peeling. 
5. Homemade Balsamic Vinegar Dressing: In a blender, add juice of two lemons, apple cider vinegar, dark balsamic vinegar, some olive oil, fresh garlic, dijon mustard, onion powder and pepper. Blend all the ingredients together and you have yourself a clean dressing you can use throughout the entire week!

No Cook Brie, Fig and Honey on Top of a 100% Whole Grain Cracker

INGREDIENTS

100% Whole Grain Cracker
Brie Cheese
Fresh Fig
Honey

DIRECTIONS

1. Start the stack with a cracker, then brie cheese with a sliced fig and a dollop of honey on top. Enjoy for a fall quick and delicious appetizer dish!

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!

Cauliflower Rice

INGREDIENTS

1. 1 Head of Cauliflower
2. 1 tsp of coconut oil

DIRECTIONS

1. Chop a head of cauliflower into smaller pieces to fit into a food processor or blender.
2. Place smaller pieces of cauliflower into food processor and chop until rice consistency (about 30 seconds).
3. Place 'Riced' cauliflower in a saute pan with some coconut oil and cook on medium for about 5 minutes.

SUGGESTIONS

You may enjoy this as any rice substitute! It is great as a base for stews, fried rice or even as a side with lots of seasoning!

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.

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!