- Chicken breasts
- 2-3 slices brown rice bread
- 2 eggs
- Italian Seasoning
Preheat oven to 400 degrees.
Place bread in oven or toaster till golden brown. Pound chicken breasts to make them thinner. Whisk two eggs in a bowl with spices.
Crumble bread into crumbs and place on a separate plate. Dip Chicken in eggs yolk on both sides.(this allows breading to stick—can use egg whites to cut calories)
Place chicken onto bread crumbs and coat with breading on both sides.
- 1 medium sized spaghetti squash (slice in 1/2 and scrape out seeds)
- 1 small avocado
- 1 cup sun dried tomatoes
- 1 small bunch of kale, stems removed and finely chopped
- A few sprigs of parsley (stems removed)
- 1/4 cup walnuts, toasted (save a few for topping)
- 5 cloves garlic
- 1/2 cup olive oil
- 1/2 cup grated parmesan cheese (optional)
- Salt and pepper
- Red pepper flakes
Preheat the oven to 400 degrees. Drizzle a little oil over the spaghetti squash halves and sprinkle with salt and pepper. Place face down on a prepared baking sheet and roast in the oven until fork tender. About 25-45 minutes depending on the size of your squash. Check your squash after 25 minutes to make sure it doesn’t get overcooked. Otherwise it will get mushy. You can test it to see if it’s ready by scraping the flesh with a fork (it should turn to spaghetti-like strands)
While squash roasts prepare your pesto by combing all the ingredients in a food processor until smooth. Add more oil if necessary. Taste test and add anything you think is missing. Set aside.
When squash is done roasting use a fork to scrape out the flesh. Combine the squash “noodles” with the pesto. Add sun dried tomatoes and avocado. Season with salt, pepper, crush red pepper flakes, crushed walnuts and parmesan cheese.
- Ground turkey
- 1/2 an onion
- 1/2 a pepper
- Adobo Seasoning (in spice aisle)
- Fresh made store bought guacamole
- Fresh made store bought salsa
- 1/4-1/2 cup refried beans
Saute ground turkey with onions and pepper. Sprinkle adobo seasoning overtop. Heat refried beans over stove top. Place turkey, beans, guacamole and salsa over a bed of greens.
- 3/4 cup brown rice flour
- 1/4 cup millet flour
- 2 tbsp millet (optional for crunch)
- 1/2 cup blueberries (frozen work too)
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 tsp baking powder
- 1/2 tsp xanthan gum
- 1/2 cup almond milk
- 1 tsp vanilla extract
- 2 eggs
- 2/3 cup coconut palm sugar
Mix everything together in one bowl, until ingredients are smooth. Bake at 350′F for 17-20 mins.
- 4 lasagna noodles (preferably brown rice noodles)
- 2 tablespoons olive oil
- 1 1/2 pounds seeded butter nut squash, peeled, and cut into 1/2-inch cubes
- Sea salt
- 1 tablespoon olive oil
- 1 medium onion, cut into 1/4-inch dice
- 2 large cloves garlic, minced
- 1-15 ounce can fire roasted diced tomatoes
- 1/2 cup water
- 1 teaspoon dried basil
- 1 teaspoon dried oregano or marjoram
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- 7 ounces extra firm organic tofu (not silken)
- 2 tablespoons coconut creamer
- 6 tablespoons Smokey Kale Pesto (recipe follows) or your favorite vegan pesto
- 1/2 cup nutritional yeast, divided
- 1/4 teaspoon garlic powder or to taste
- 1/4 teaspoon onion powder or to taste
- Zest of half of a large lemon
- Freshly cracked black pepper
- 1/4 cup olive oil
- 12 to 16 fresh sage leaves
- 1/4 cup lightly salted and roasted pepitas (pumpkin seeds)
Preheat oven to 400 degrees. Pour 2 tablespoons olive oil into a large roasting pan. Add the squash, season with salt, and roast for 20 minutes, stirring after 10. Transfer to a medium bowl.
Heat another tablespoon of oil in a large cast iron skillet over medium-high. Add onion and a pinch of salt and saute, stirring frequently, for 3 minutes or until the onion softens and develops a little golden color. Add the garlic and saute, stirring continuously for another minute. Turn off the heat.
Remove half of mixture to a 2-quart saucepan. To the remaining onion add 1/2 teaspoon dried or dried rubbed sage. Stir to combine. Fold into the squash mixture. To the onion in the saucepan, add the diced tomatoes, water, basil, oregano or marjoram, smoked paprika, thyme and sea salt to taste. Simmer for about 15 minutes or until mixture thickens and most of the watery-moisture has cooked off. Turn off the heat.
To make the “ricotta,” place into the bowl of a food processor tofu, coconut creamer, pesto, 1/4 cup nutritional yeast, garlic powder, onion powder, zest of a large lemon, and salt and freshly ground pepper to taste. Process until smooth, scraping down the sides of the bowl as necessary.
Preheat oven to 375 degrees. Oil a 5 x 9-inch loaf pan. Layer mixtures in this order, dolloping the marinara and “ricotta”: 1/4 of marinara, 1 noodle plus part of another, trimmed and arranged to fit pan, 1/2 of “ricotta,” 1/2 of squash, 1/4 of marinara, another noodle plus part of a third trimmed and arranged to fit pan, 1/2 of “ricotta,” 1/2 of squash, 1/4 of marinara, final noodles and 1/4 of marinara. Top with remaining 1/4 cup nutritional yeast. Cover the dish with foil and bake for 30 minutes; remove foil and bake for another 30 minutes.
During the last 5 minutes of baking, heat 1/4 cup olive oil in a cast iron skillet over medium-high. Add sage leaves and pepitas and saute, stirring continually, for about 30 seconds to 1 minute or until sage leaves are lightly fried (they will darken in color and shrivel just a bit) and pepitas, though already roasted, develop a little more color. Remove the lasagna from the oven and pour the sage-pepita mixture and all of the olive oil evenly over the top. Let rest for 10 or so minutes and slice into 4 ample pieces.
INGREDIENTS FOR SMOKEY KALE PESTO:
- 8 ounces trimmed kale (that’s one bunch with stems removed from our grocery store)
- 1 cup smoked almonds
- 4 large garlic cloves
- 1 teaspoon powdered thyme (or 1 tablespoon fresh thyme leaves)
- 1/4 teaspoon red pepper flakes
- 1 1/2 teaspoons sea salt or to taste
- 1/4 teaspoon freshly ground black pepper
- 1 1/4 cups olive oil
- 1/4 cup fresh lemon juice
In the bowl of a food processor, process kale in two batches until very finely chopped, returning all kale to the food processor before continuing. Add remaining ingredients except olive oil and lemon juice and pulse until nuts are very finely chopped and ingredients are well combined. Then, turn the processor on and slowly drizzle in the olive oil and lemon juice until the mixture comes together. Check for seasoning and adjust if necessary. Store in an airtight container in the refrigerator. Or, if not using for this recipe, freeze in ice cube trays, remove and store in zip-lock bags. Note: this recipe makes far more than you will need for this lasagna, but you will love having it on hand.
- 2 cups almonds (raw is best)
- 1/2 cup sunflower seeds
- 1/2 cup hazelnuts
- 1/2 cup unsweetened almond butter
- 1/2 cup coconut oil melted
- 2-3 tbsp. honey
- 2 tsp. vanilla
- 150 grams dark chocolate
- 1 tbsp. coconut oil
Using a food processor, blend the almonds, sunflower seeds, hazelnuts and almond butter for about 10 seconds.
Melt coconut oil. Add the honey and vanilla. Add the coconut oil concoction to the nut mixture in the food processor and blend until combined, approximately 10 seconds. Put the mixture into a lined 8×8 baking pan. Using your hands or the back of a large spoon, pack down the mixture to make a firm even layer. Place the baking pan in the fridge or freezer and allow it to cool and set. In the fridge it will take approximately 1 hour and in the freezer about 30 minutes. Meanwhile melt the chocolate and coconut oil over low heat.
Pour the chocolate mixture over the nut mixture, spreading a nice thin layer using a spatula. Allow the chocolate to set completely before slicing into individual squares. Put them in the refrigerator for 30 minutes.
Makes 20 squares at 250 calories a piece.
- 1 tsp. oil (grapeseed and coconut work best)
- 1 large brown rice tortilla
- 1 handful of organic shredded cheese
- 1 cup of leftover shredded chicken
- 1/2 an avocado sliced
- Fresh salsa and chopped cilantro (for toppings)
2 cups short grain brown rice, cooked and cooled to room temp.
2-3 carrots, shredded
1 cucumber, julienne sliced
1 cup chopped asparagus
Black sesame seeds
1 large bag of spinach
INGREDIENTS FOR DRESSING:
3 cloves garlic
2 inch knob of fresh ginger, peeled
1/2 cup olive oil
1/3 cup rice vinegar
1/4 cup braggs amino acids, tamari or soy sauce
2 tablespoons honey
1/4 cup water
Place brown rice in the bottom of a bowl.Top with cucumbers, carrots, avocado and seaweed.
Place all dressing ingredients in a blender, pulse until well combined and ginger/garlic are minced and drizzle over top of salad along with sesame seeds. Add shrimp, organic tofu or tempeh for added protein and texture.
***If you can’t find toasted seaweed you can make it yourself by lightly coating nori sheets with sesame oil, cutting into strips and baking for 15-20 minutes in a 250 degree oven.
- Organic Chicken Breast
- 1-2 cups butter nut squash
- 1 tbsp. olive oil
- Sea salt and pepper to taste
Ingredients for teriyaki marinade:
- 2 tbsp. tamari wheat free soy sauce
- 1/2 cup water
- 1 1/2 tsp. ground ginger
- 15 drops liquid stevia
- 1tbsp. organic corn starch
- 2 tbsp. cold water
Preheat oven to 400.
To make the marinade combine tamari, water, ginger and stevia in a saucepan and bring to a boil, stirring constantly. Dissolve cornstarch in cold water. Add cornstarch mixture to sauce, stirring constantly until sauce thickens. If sauce is too thick add a little water to thin.
Lightly drizzle 1 tbsp. olive oil over butternut squash and place in the oven for 45 minutes.
Pour marinade over chicken and place chicken in oven next to butter nut squash when squash has 25 minutes left to cook. Use a potato masher to mash the squash until desired consistency is reached. Serve chicken and mash with veggies of choice to make a balanced meal!
- 1 onion chopped
- 4 cloves garlic, minced
- 2 tbsp. olive oil
- 2 pounds asparagus, trimmed and chopped
- 4 cups vegetable broth
- 3/4 cup raw cashews
- 3/4 cup water
- 1/4 tsp. sage
- 1/2 tsp. sea salt
- 1/4 tsp. black pepper
- 2 tsp. lemon juice
- 2 tbsp. nutritional yeast (optional, helps to thicken soup)
In a large soup or stock pot, sauté onion and garlic in olive oil for 2–3 minutes until onion is soft. Reduce heat and carefully add asparagus and vegetable broth.
Bring to a simmer, cover, and cook for 20 minutes. Cool slightly, then purée in a blender, working in batches as needed until almost smooth. Return to pot over low heat. Purée together cashews and water until smooth and add to soup. Add sage, salt, and pepper and heat for a few more minutes, stirring to combine. Stir in lemon juice and nutritional yeast just before serving, and adjust seasonings to taste