Egg Roll in a Bowl 1 bag of coleslaw
Sauté onions medium heat
Mushrooms
1 chopped onion
2 Tbl olive oil
Rice/Quinoa
Cashews/peanuts
Ground ginger
2 tsp Sesame oil
Soy Sauce
Salt & Pepper
Roasted Vegetables with 1 1/2 pounds whole thin
Rosemary Maple Balsamic rainbow carrots
1 1/2 pounds sweet potatoes
peeled chopped into 1-inch
cubes
2 small red onions cut into
thick chunks
1/2-pound rutabagas peeled
and diced
1 1/2 pounds parsnips peeled
and sliced thinly
1/3 cup olive oil
2 tsp sea salt
2 tsp black pepper
1 tsp fresh chopped
rosemary
1 1/2 tbsp dry herb de
Provence
1 cup maple syrup
1/4 cup balsamic vinegar
1.
with olive oil.
2. Caramelize chopped onions
with mushrooms.
3. Season with desired amount
of ginger, soy sauce, salt,
and pepper.
4. Add desired amount of nuts.
5. Add bag of coleslaw and
cook on medium until
tender.
1. Prepare the vegetables by
rinsing, scrubbing off excess
dirt, peeling (if noted in
recipe), and cutting to size.
2. Combine all the vegetables
in a large bowl and toss with
olive oil, salt, pepper, herbs
and rosemary, coating well.
3. Place the vegetables on a
large roasting pan or two
baking sheets, making sure
they are all level and not on
top of one another.
4. Roast for about 45 minutes,
checking that the point of a
sharp knife spears the
vegetables easily.
5. While the vegetables are
roasting, heat the maple
syrup and balsamic vinegar
in a small pan, bringing to a
boil.
6. Reduce the heat and
simmer slowly until it has
reduced by about half and is
nice and thick.
7. When the vegetables are
ready, lightly drizzle some of
the syrup over them and
return to the oven for 5
more minutes.
6. Serve warm or store in the
refrigerator until ready to

Roasted Broccoli, Bell Pepper
and Tofu Bowl with Peanut
Sauce
1 ¼ cup brown rice
2 medium bunches of
broccoli florets
1 red pepper cut in squares
2 Tbl olive
Extra Crispy Tofu
Peanut Sauce
¼ cup peanut butter
2 Tbl soy sauce
1 Tbl Rice Vinegar
1 Tbl Honey
2 tsp sesame oil
Pinch of red pepper
1-2 Tbl water
use.
1. Preheat oven to 400
2. Bring large pot of water
to boil. Add rice and boil
for 30 minutes.
3. On baking sheet, add
broccoli and bell
peppers and add olive
oil.
4. Bake veggies for 25-30
minutes (flipping
halfway).
8. Sauce: combine ingredients
and whisk in water until
desired consistency.
Zoodle, walnut, basil, ricotta
salad
1 small pkg 1. Wash and dry the fresh
fresh basil produce.
2 cloves garlic 2. Trim the zucchini ends.
2 lemons Using a spiralizer, julienne
1 (15 oz) pkg peeler (or regular peeler)
ricotta cheese peel into noodle-like sticks;
½ cup transfer to colander and
walnuts sprinkle with salt. Set the
6 medium colander in a bowl to catch
zucchini squash the excess moisture.
black pepper 3. Grate all the zest from the
1/3 cup extra virgin olive oil lemons, then juice the
lemons; transfer both to a
salt medium bowl.
4. Peel and mince or press the
garlic; transfer to the bowl,
whisking together with oil,
5. Place a skillet over medium
heat. Coarsely chop walnuts.
Toast walnuts until fragrant
(2-4 minutes) stirring
regularly.
6. Pick the basil leaves off the
stems and slice into ribbons.
7. Shake the zucchini noodles
in the colander over the sink
to remove excess water.
Transfer the noodles to the
center of a clean towel, roll
up the towel and wring it
over the sink to remove as
much moisture as possible
(you should squeeze out at
least ½ a cup). Process in
batches if necessary.
8. Add zucchini to the bowl
with the dressing and toss
until coated with dressing.
5. To serve, arrange
zucchini noodles on a
plate and top with
walnuts and teaspoon
sized scoops of ricotta
cheese. Sprinkle with
basil ribbons and enjoy!
Gree
Green soup
Italian chili
Lentils and rice
Chaffles
Greek Lentil Power Bowl 1 cup dried green (or brown)
lentils
2 cup water
1/4 cup non-fat plain Greek
yogurt
1 tablespoon fresh chopped
dill
1 tablespoon fresh lemon
juice
1 teaspoon honey
1/2 cup sliced cucumber
1/2 cup halved cherry
tomatoes
1/4 cup diced red onion
1/2 cup chickpeas, washed
and drained
1/4 cup crumbled feta
Salt and pepper to taste
SobraMesa 2 tsp coconut oil, divided
1 package of extra firm tofu
9.
10.
11.
12.
13.
1. Combine the lentils, water
and salt in a pot, and bring
to a boil. Once boiling, cover
and reduce the heat to low.
Simmer for 35-40 minutes
or until the water is
absorbed.
2. While the lentils cook,
combine the Greek yogurt,
dill, lemon juice and honey
in a small bowl. Stir with a
spoon and set aside.
14. When the lentils are cooked,
place them in a large bowl.
Top with cucumber,
tomatoes, red onion,
chickpeas, feta and Greek
yogurt dressing. Season with
salt and pepper. 
1. Mix tamari, agave, and
sesame oil together in a
 (cubed)
¼ cup tamari or soy sauce
1 tbsp agave
1 tsp toasted sesame oil
1 yellow onion, diced
2 carrots, peeled and
chopped into coins
1 bunch scallions, chopped
and divided into two piles
4 cloves garlic, minced
1-inch piece of ginger, peeled
and minced
1 stalk lemongrass, leave
whole and cut an x in the
bottom of the root end (this
will help release the
lemongrass flavor)
3 cups vegetable broth
1 can full fat coconut milk
zest and juice on 1 lime
FOR SERVING:
cilantro
peanuts
4 cups cooked rice
Sheet pan roasted veggies Broccoli
Brussels sprouts
Zucchini
Yellow squash
Mushrooms
Tomatoes
Green beans
Potatoes
Sweet potatoes
1 large head of broccoli
1 large zucchini
1 large yellow squash,  around.
1 cup cherry tomatoes
3 carrots, chopped
10 oz portobello mushrooms
1/4 cup of olive oil
2-3 tsp kosher salt & pepper
Roasted Cauliflower Pita 4 Pitas/Naan
small bowl. In a large soup
pot heat 1 tsp coconut oil
over med heat. Pour tamari
mixture over cubed tofu and
toss to make sure each
piece is evenly coated. Add
tofu to the hot pan and
brown on all sides, about 15
minutes. Remove the tofu
from the pan and set aside.
2. Heat the remaining 1 tsp
coconut oil. Add onion and
carrot and cook until soft.
Add half of the chopped
scallions, garlic, ginger, and
lemongrass. Cook for 2-3
minutes. Add the stock and
coconut milk and bring the
mixture to a boil. Once
boiling, reduce to a simmer
and cook for 15 minutes.
3. Remove lemongrass from
pan and toss it. Season the
with salt and pepper and
lime juice. Place a serving of
rice in each bowl, pour the
broth on top with tofu,
scallions, cilantro, and
peanuts.
1. Preheat oven to 425
degrees Fahrenheit
2. In a large bowl, toss all the
vegetables together with
olive oil, salt, and pepper.
3. Divide the vegetables
among two jelly roll pans.
4. Roast vegetables for 35-40
minutes, removing the
vegetables from the oven
every 15 minutes to stir
3.
1. Preheat oven to 450°F.
 ½ cup Plain Greek Yogurt
1½ cups Chickpeas
2 Carrots cut
2 cloves Garlic
1 bunch Kale chopped
1 head Cauliflower chopped
1 head Red Leaf Lettuce 3. In a large pan heat 2
½ cup Crumbled Feta Cheese
2Shallots cut in wedges
2Tbsps Red Wine Vinegar
2 Tbsps Roasted Almonds
4. In the same pan, heat 2 tsp
5. Dressing: combine
6. Combine yogurt and
2. Place veggies on a sheet
pan. Drizzle with olive oil;
season with salt and pepper.
Toss to coat. Roast 24 to 26
minutes. Leaving the oven
on, remove from the oven.
tablespoons of olive oil on
medium until hot. Add the
chickpeas. Cook, stirring
occasionally, 10 to 12
minutes, or until lightly
browned. Increase the heat
to high and cook, stirring
frequently, 2 to 4 minutes,
or until browned and crispy.
of olive oil on med-high until
hot. Add the garlic; season
with salt and pepper. Cook,
stirring constantly, 30
seconds to 1 minute, or until
fragrant. Add the kale. Cook,
stirring occasionally, 2 to 3
minutes, or until slightly
wilted. Add 1/2 cup of
water. Cook, stirring
occasionally, 4 to 5 minutes,
or until the water has
cooked off. Turn off the
heat.
the minced shallot and 3/4
of the vinegar; season with
salt and pepper. Slowly
whisk in 1 tablespoon of
olive oil. In a large bowl,
combine
the lettuce, cheese, almonds 
and cooked chickpeas. Just
before serving, add enough
of the dressing to coat.
vinegar. Drizzle with olive
oil. Spread yogurt sauce into
pitas and fill with veggies.

Chickpea Brownies 1 – 15oz can chickpeas, 1. Preheat oven to 350F.

 drained and rinsed.
1/2 cup nut butter  chickpeas, nut butter, maple
1/2 cup maple syrup
1 Tbsp melted coconut oil
1 tsp. vanilla
1/4 cup almond flour
1/4 cup cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1/2 cup chocolate chips and
more for sprinkling on top!
Pumpkin Chocolate Chip Baking & Spices
Muffins 1 tsp Baking soda
1/2 cup Chocolate chips,
semi-sweet or dark chocolate
2 tsp Pumpkin pie spice
1/2 tsp Sea salt
1 tsp Vanilla extract
2. In a food processor, blend
syrup, coconut oil,
and vanilla,
3. Once blended, add
in almond flour, cocoa
powder, baking soda, baking
powder, and salt.
4. Continue to process,
scraping down sides as
necessary until smooth.
5. Once creamy and smooth,
take off lid (I also remove
blade) and stir in chocolate
chips.
6. Do not process the chips.
7. Pour into greased 8×8
pan and sprinkle with
extra chocolate chips if
desired. ** see note for
extra thickness
8. Bake for 21-23 minutes.
7.
1. Preheat the oven to 425
degrees F.
2. Grease 12 cup muffin pan
with non-stick cooking spray
or if using liners, line with
liners.
3. In a large mixing bowl, whisk
 1 3/4 cups Whole wheat
flour, white
Oils & Vinegars
1/3 cup Coconut oil
Dairy
1/4 cup Milk
Produce
1 cup Banana, ripe
1 cup Pumpkin puree, pure
Refrigerated
2 Eggs
Condiments
1/2 cup Honey
Strawberry Short Cake 1 1/2 cups all-purpose flour,
plus more for dusting
3 tablespoons granulated
sugar
1 1/2 teaspoons baking
powder
1/2 teaspoon fine salt
3 tablespoons cold salted
butter, cut into small pieces
1 tablespoon grated lemon
zest
coconut oil and honey.
Whisk in eggs.
4. With a wooden spoon, mix
in the mashed banana,
pumpkin puree, milk,
pumpkin pie spice, baking
soda, vanilla extract, and
salt.
5. Add the flour and mix just
until combined. Fold in the
chocolate chips.
6. Spoon the batter evenly into
the prepared pan. You
should be able to fill all 12
muffin cups.
7. Bake for 5 minutes at 425 F
degrees, then keeping the
muffins in the oven, reduce
the oven temperature to
350 F degrees, and bake for
additional 17-20 or until
toothpick inserted in the
middle comes out clean.
8. Place the muffin pans on a
cooling rack to cool. Store
cooled muffins, covered, at
room temperature for up to
3-4 days.
1.
1. Preheat the oven to 400
degrees F. Line a large
baking sheet with
parchment.
2. Combine the flour,
granulated sugar, baking
powder and salt in a large
bowl. Add the butter and
work it into the flour
mixture with your fingers
 1 large egg, slightly beaten
1/2 cup plus 1 tablespoon
low-fat buttermilk
1 tablespoon sliced almonds
4 cups strawberries, sliced
2 to 3 tablespoons sugar
2 teaspoons grated orange
zest plus 1 tablespoon
orange juice
1 cup 0 percent or 2 percent
fat
Greek yogurt
until it resembles coarse
meal.
3. Whisk together the lemon
zest, egg and 1/2 cup of the
buttermilk in a small bowl.
Add to the flour mixture and
lightly mix with your hands
or a spoon until the dough
just comes together. Do not
overmix. Turn the dough out
onto a lightly floured work
surface. With lightly floured
hands, gently pat the dough
into a 7-inch round about
1/2 inch thick. Cut into 8
equal wedges. Space the
shortcakes evenly on the
prepared baking sheet.
Brush the tops with the
remaining 1 tablespoon
buttermilk and sprinkle with
the almonds. Bake until
golden brown, 12 to 15
minutes.

For the filling: Combine the

strawberries, granulated sugar and
orange zest and juice in a large
bowl. Let stand until the sugar is
dissolved and the mixture is syrupy,
about 15 minutes.
Date Caramels 200 grams pitted soft 1. 1. Process dates with
Medjool dates (about 11 nut/seed butter until a
large) sticky paste form.
1/2 tbsp peanut butter (or 2. 2. Chill date mixture in
other nut or seed butter) freezer for 10 minutes, then
pinch of fine grain sea salt shape into about 18 small
scant 1/2 cup dark chocolate balls.
chips 3. 3. Freeze balls again for 10
1 tsp coconut oil minutes. Meanwhile, melt
chia seeds (optional) chocolate with coconut oil.
4. 4. Dunk each chilled ball into
chocolate. Tap off excess.
Sprinkle with chia and stick
with toothpick.
5. 5. Place bites back into the
freezer for at least 20

Chickpea Cookie dough 1 can of garbanzo beans
1/4 cup cashews
1/4 cup + 2 Tbsp maple syrup
2 tsp vanilla extract
3 Tbsp rolled oats
1/8 – 1/4 tsp salt
1/4 cup mini chocolate chips
minutes to set. Bites taste
best when they are firm and
cold, straight from the
freezer. They soften at room
temp, but do not melt.
2. Combine all the ingredients
except the chocolate chips
in a blender or food
processor.
3. Blend or puree the
ingredients until everything
is smooth and combined
well, about 2 minutes.
6. Fold in the chocolate chips
and serve; alternatively,
store the hummus plain and
add chocolate chips just
before serving.