Sweet Potato Pecan Burgers
Serving Size: 4 Burgers
Ingredients: 2 sweet potatoes, cubed (about 2 cups) 1 cup cooked black beans, rinsed 3 cloves garlic, diced 1 onion, diced |
1/2 cup pecans
1 tsp salt and pepper 1 Tbsp coconut oil 2 tsp cumin 6 lettuce leaves Avocado and tomato for toppings |
Start the caramelized onions before you begin cooking the burgers.
1) Boil potatoes in a large saucepan with water covering the potatoes for 15 minutes or until tender.
2) In a large skillet over medium head sauté onion and garlic for 5 minutes.
3) Drain and mash potatoes.
4) Add onions, garlic, beans, pecans, cumin, S&P to the potatoes and mix until combined. Form mixture into patties.
5) Cook on medium heat for 4-5 minutes per side, or until burger/meat is done.
6) Serve over lettuce and top with caramelized onions, sliced tomato and sliced avocado
1) Boil potatoes in a large saucepan with water covering the potatoes for 15 minutes or until tender.
2) In a large skillet over medium head sauté onion and garlic for 5 minutes.
3) Drain and mash potatoes.
4) Add onions, garlic, beans, pecans, cumin, S&P to the potatoes and mix until combined. Form mixture into patties.
5) Cook on medium heat for 4-5 minutes per side, or until burger/meat is done.
6) Serve over lettuce and top with caramelized onions, sliced tomato and sliced avocado
Caramelized Onions
Cut 1 large onion into strips. Place a skillet over a low heat and put in 2 Tbsp olive oil. Add the onions and cook, stirring occasionally, for 30-40 minutes until the onions are caramelized. Season to taste with salt and pepper.
Zucchini Noodles with Sauce
Serving size: 2 dinners, 2 lunches
Ingredients: 1/2 container firm tofu coconut amions to drizzle 4 zucchinis, spiralized 1 large red bell peppers, thinly sliced 1 carrot, peeled and julienned 16 snow or snap peas, thinly sliced in thirds cilantro leaves, to garnish |
For the sauce:
1/3 cup coconut aminos 2 tsp lemon 1 tbsp coconut oil, melted 1 tbsp apple cider vinegar 1 tbsp Mitoku miso paste |
1) Preheat the oven to 375 degrees. Place the cubed tofu in a bowl and pour coconut amions on top. Mix together and then lay out the cubes on a baking tray coated with coconut oil. Bake for 10 minutes, flip over and bake another 10 minutes. When done, take out and set aside.
2) While the tofu is baking, whisk together all of the ingredients for the sauce. Set aside. Then prepare all of your veggies.
3) Throw all of the veggies and half of the zucchini noodles into a bowl and toss to combine along with half of the prepared sauce. When the tofu is ready, add in half the tofu, toss to combine and serve in two bowls garnished with sesame seeds and cilantro leaves.
3) Take the other half of the vegetables and toss with the tofu and remaining sauce. Store separate from the zucchini noodles for lunch tomorrow. It tastes best as a cold noodle salad!
2) While the tofu is baking, whisk together all of the ingredients for the sauce. Set aside. Then prepare all of your veggies.
3) Throw all of the veggies and half of the zucchini noodles into a bowl and toss to combine along with half of the prepared sauce. When the tofu is ready, add in half the tofu, toss to combine and serve in two bowls garnished with sesame seeds and cilantro leaves.
3) Take the other half of the vegetables and toss with the tofu and remaining sauce. Store separate from the zucchini noodles for lunch tomorrow. It tastes best as a cold noodle salad!
Stuffed Peppers
Servings: 2
Ingredients: 1 cups cashews (soaked in water for at least 2 hours & drained) 2 sweet peppers 1/2 cup chopped onion 2 garlic clove, minced 1 Tbsp oil |
1 can tuna, good quality, drained
1 tsp salt 1/4 tsp pepper 1 Tbsp capers, drained toppings: 4-5 green onions, chopped fresh chopped parsley (or dried) |
Preheat the oven to 350 degrees
1) Cut the top 1/4 off of each pepper. Clean out the inside of each pepper. Take the top quarter and dice up any salvageable pepper. Save the bottom 3/4 for stuffing.
2) Saute the little bit of chopped peppers, onion, garlic and oil for about 5 minutes. Once tender turn off heat and pour into a bowl.
3) Puree cashews into a butter in a food processor (may need to add a little water)
4) Add the cashews to the pepper and onion mix. Add in all other ingredients and mix well
3) Stuff the peppers with filling and bake on 350 for 15-20 minutes.
4) Once the pepper are warmed through take out of the oven. Top with chopped parsley and green onions.
1) Cut the top 1/4 off of each pepper. Clean out the inside of each pepper. Take the top quarter and dice up any salvageable pepper. Save the bottom 3/4 for stuffing.
2) Saute the little bit of chopped peppers, onion, garlic and oil for about 5 minutes. Once tender turn off heat and pour into a bowl.
3) Puree cashews into a butter in a food processor (may need to add a little water)
4) Add the cashews to the pepper and onion mix. Add in all other ingredients and mix well
3) Stuff the peppers with filling and bake on 350 for 15-20 minutes.
4) Once the pepper are warmed through take out of the oven. Top with chopped parsley and green onions.
Purple Cabbage Salad
1/2 purple cabbage
1/2 cup apple cider vinegar
3/4 cup diced nuts
5+ green onions, diced
Salt and Pepper
1/2 cup apple cider vinegar
3/4 cup diced nuts
5+ green onions, diced
Salt and Pepper
Instructions:
Shred or thinly chop cabbage (like for coleslaw) and mix in ingredients. You may need to add more vinegar depending on the size of your cabbage.
Shred or thinly chop cabbage (like for coleslaw) and mix in ingredients. You may need to add more vinegar depending on the size of your cabbage.
Curry Stir Fry
Serving Size: 4
Ingredients: 1/2 Red Bell Pepper, sliced 8 Green Onions, chopped 1 medium Yellow Onion, sliced 1/4 Purple Cabbaged, sliced 1/3 package frozen green Peas 1" piece of fresh Ginger, grated 3 cloves of Garlic, grated or finely minced |
Handful of cilantro, chopped
3-4 Tbsp Curry Powder 1 - 16 ounce can Coconut Milk 2 tsp Salt 1 tsp Cumin Powder 1/2 tsp Cayenne 1/2 container cherry Tomatoes red pepper flakes for garnish if you like it spicy |
Instructions:
1) In a large skillet, heat 4 tablespoons of the olive oil over medium heat for 1 minute.
2) Add the onions, cabbage, bell pepper, garlic and ginger and cook and stir for about 5 minutes.
3) Add curry powder, salt, cumin, and cayenne. Stir and cook for 2 more minutes.
4) Add tomatoes, coconut milk, peas and cilantro and bring to a simmer for 5 minutes.
5) Top with green onions and pepper flakes.
1) In a large skillet, heat 4 tablespoons of the olive oil over medium heat for 1 minute.
2) Add the onions, cabbage, bell pepper, garlic and ginger and cook and stir for about 5 minutes.
3) Add curry powder, salt, cumin, and cayenne. Stir and cook for 2 more minutes.
4) Add tomatoes, coconut milk, peas and cilantro and bring to a simmer for 5 minutes.
5) Top with green onions and pepper flakes.
Cauliflower Rice
1) Wash and thoroughly dry cauliflower, then remove all greens and cut into 2 even sections
2) With a food processor pulse the cauliflower into the size of rice, leaving any large, tough stems behind.
3) Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
4) Sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as salt and pepper).
2) With a food processor pulse the cauliflower into the size of rice, leaving any large, tough stems behind.
3) Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.
4) Sauté in a large skillet over medium heat in 1 Tbsp oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (such as salt and pepper).
Mexican Salad Bowl
Serving Size: 2
Ingredients: 1/2 head Lettuce 3-5 pieces Swiss Chard 2 Carrots, peeled and diced 1/2 Bell Pepper Any leftover veggies you don't need for tomorrows stir fry |
Salsa - recipe on snack tab
Guacamole: 1 avocado 1/2 lime 1/2 bunch cilantro 1/2 tsp salt 1/4 red onion, diced |
1) Chop lettuce, chard, carrots, bell peppers and other vegetables into salad.
2) Make guacamole: mash avocado and add other ingredients in. Mix.
3) Top salad with guacamole, salsa and optional (olive oil, salt and pepper)
2) Make guacamole: mash avocado and add other ingredients in. Mix.
3) Top salad with guacamole, salsa and optional (olive oil, salt and pepper)
Kelp Noodle Stir Fry
Ingredients:
1/2 red onion 1 cup swiss chard, chopped 1 cup carrots, shredded 1/3 bag of peas 2-3 cups kelp noodles, rinsed and cut to desired size |
1/2 inch fresh ginger, grated
2 Tbsp almond butter 1 clove garlic, minced 1 Tbsp apple cider vinegar 1/2 cup water Coconut aminos to desired flavor |
Instructions:
1) Sautee onion in olive oil over medium heat for 3 minutes. Then add in carrots and cook for an additional 3 minutes.
2) Add diced garlic to pan and sautee for 3 minutes.
3) Add in greens, peas and ginger and cook for 3 minutes, stir.
4) Begin making the sauce in the same pan over the vegetables by adding in the almond butter, vinegar, water and coconut aminos.
5) Rinse the kelp noodles under warm water to begin to soften. Add the noodles to the pan with vegetables and cook until softened.
1) Sautee onion in olive oil over medium heat for 3 minutes. Then add in carrots and cook for an additional 3 minutes.
2) Add diced garlic to pan and sautee for 3 minutes.
3) Add in greens, peas and ginger and cook for 3 minutes, stir.
4) Begin making the sauce in the same pan over the vegetables by adding in the almond butter, vinegar, water and coconut aminos.
5) Rinse the kelp noodles under warm water to begin to soften. Add the noodles to the pan with vegetables and cook until softened.
Lasagna with Roasted Asparagus
Cashew Cheese
2 cups cashews (soaked in water for at least 2 hours & drained)
1/2 cup water 1/2 tsp garlic powder |
1 tsp salt
Juice of 1/2 lemon 1 tsp nutritional yeast |
Drain cashews and add all cheese ingredients to a blender, mix until smooth and set aside.
Tomato Sauce
1 jar tomato paste
1 box/jar of diced tomatoes 8-10 leaves fresh basil |
1 tsp dried oregano
1 tsp garlic powder |
1 tsp onion powder
1/4 tsp salt |
Mix all ingredients in a medium bowl and set aside.
Lasagna
1 large or 2 small butternut squash
coconut and olive oil 12 basil leaves 8 oz mushrooms |
2 cups of spinach, packed
1/2 medium onion 3 cloves of garlic Sea salt |
T1) Preheat oven to 350 degrees
2) Peel, split and deseed the butternut squash. Cut into 1/8 inch thick slices, preferably with a mandoline. Toss the butternut squash slices with a little bit of olive oil and salt (do not use too much oil). Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes.
3) While the squash is roasting, slice the onions, garlic, and mushrooms. Add 1 tsp of coconut oil to a pan, heat until oil shimmers then add the onions with 1/4 tsp salt. Cook the onions for about 5 minutes, stirring occasionally, on medium heat. Then add in garlic and cook for 2 more minutes. Followed by the mushrooms and spinach. Cook until the the vegetables are soft.
4) In a medium sized baking dish place about 1/4 cup of homemade tomato sauce on the bottom and smooth it around the pan.
5) Next lay out pieces of butternut squash until the bottom of the pan is covered (Try to use 1/3 of the squash). Some holes are ok. You will probably need to break some pieces to get them to fit properly.
6) On top of the squash lay out another thin layer of tomato sauce. Top with a layer of half the spinach/mushroom mix. On top of that put 1/3 of the cashew cheese spread over pan.
7) Repeat steps 5 and 6 to create a second layer.
8) Lay out the last 1/3 of the squash on top of the cashew cheese. Take spoonfuls of tomato sauce and put dollops forming where you will cut the lasagna. Making 3-4 dollops up each row and make 3 rows. Top each area of sauce with a spoonful of cheese and top with a basil leaf.
9) Bake for 45-50 minutes. Sides should be simmering. Let sit for 10 minutes outside of the oven before you cut it.
2) Peel, split and deseed the butternut squash. Cut into 1/8 inch thick slices, preferably with a mandoline. Toss the butternut squash slices with a little bit of olive oil and salt (do not use too much oil). Lay the squash slices on sheet trays and bake until the squash is tender but still holds its shape, about 20 minutes.
3) While the squash is roasting, slice the onions, garlic, and mushrooms. Add 1 tsp of coconut oil to a pan, heat until oil shimmers then add the onions with 1/4 tsp salt. Cook the onions for about 5 minutes, stirring occasionally, on medium heat. Then add in garlic and cook for 2 more minutes. Followed by the mushrooms and spinach. Cook until the the vegetables are soft.
4) In a medium sized baking dish place about 1/4 cup of homemade tomato sauce on the bottom and smooth it around the pan.
5) Next lay out pieces of butternut squash until the bottom of the pan is covered (Try to use 1/3 of the squash). Some holes are ok. You will probably need to break some pieces to get them to fit properly.
6) On top of the squash lay out another thin layer of tomato sauce. Top with a layer of half the spinach/mushroom mix. On top of that put 1/3 of the cashew cheese spread over pan.
7) Repeat steps 5 and 6 to create a second layer.
8) Lay out the last 1/3 of the squash on top of the cashew cheese. Take spoonfuls of tomato sauce and put dollops forming where you will cut the lasagna. Making 3-4 dollops up each row and make 3 rows. Top each area of sauce with a spoonful of cheese and top with a basil leaf.
9) Bake for 45-50 minutes. Sides should be simmering. Let sit for 10 minutes outside of the oven before you cut it.
Asparagus
Clean and cut ends off Asparagus. Save half the Asparagus for tomorrow nights dinner.
Put 1 tsp olive oil in a pan over medium heat. Cook asparagus in the pan until tender with some browning.
Sprinkle with salt and pepper
Put 1 tsp olive oil in a pan over medium heat. Cook asparagus in the pan until tender with some browning.
Sprinkle with salt and pepper