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!