Roasted Butternut Squash, Spinach and Toasted Sesame Seeds with Tahini Drizzle

Serves 2-4

This has become my go-to side dish this winter and my favorite way to cook butternut squash is roasting, which brings out the sweetness as well as the savory flavor.  It’s such an easy, good for you and versatile vegetable that’s low in calories but packed with tons of nutrients like vitamin A, vitamin C, magnesium and potassium.  It goes well with any kind of protein or for a plant-based or meatless Monday meal, add some brown rice, quinoa or cauliflower rice and enjoy!

Ingredients:

• 1 medium Butternut squash

• 3 cups baby spinach

• Coconut oil or Ghee

• Sea salt and freshly ground pepper

• ½ cup toasted sesame seeds

• Olive oil

Tahini Drizzle:

• 1/3 cup tahini

• 2-3 tablespoons Coconut Aminos 

• Salt and Pepper to taste

• Water

Preparation:

• Preheat oven to 400 degrees.  Clean the squash, cut in half and remove seeds.  Melt coconut oil or ghee to coat squash flesh, and season with salt and pepper.  Bake facing down on baking sheet for about 30-40 minutes until softened.  Remove from oven and once it’s cool enough to handle, remove skin and cut into cubes.  Put cubes back on a baking sheet, toss with a little more oil or ghee and bake for another 10-15 minutes, turning once or twice during cooking time.  When squash is starting to caramelize, add spinach and toss with squash and cook for another 5 minutes.  Remove everything when spinach is wilted. 

• While squash is roasting, toast the sesame seeds by preheating toaster to 200 degrees.  Spread seeds on baking tray and spray or toss lightly with olive oil and sprinkle with salt.  Bake for 5-10 minutes to slightly brown.  Remove from toaster.

To prepare the tahini dressing:

• In a bowl add tahini, salt, pepper, and coconut aminos. Whisk until thoroughly blended.

• Add water 2 tablespoons at al time, whisking after each addition until smooth.  By 4-6 tablespoons dressing should be perfectly creamy.

Serving:

• Plate the roasted squash and spinach.  Sprinkle with sesame seeds and drizzle with dressing.

• Enjoy!

Pumpkin Seed Dusted Kabocha Squash with Tahini Dressing Drizzle

Serves 2-4

If you love pumpkin and sweet potato, then Kabocha Squash will be your new best friend!  A Japanese staple that’s prized for its sweet taste that boosts flavor without adding any extra sugar, velvety texture, versatility and slew of health benefits.  My favorite way to cook it is roasting, which brings out the sweetness as well as the savory flavor.  The best part is you can eat the skin so there’s no peeling necessary! A great side that your whole family will love!

Ingredients:

·     1 medium Kabocha squash

·      Olive oil

·      Sea salt and freshly ground pepper

·      1 cup raw pumpkin seeds

Tahini Dressing:

·      1/3 cup tahini

· Juice from 1 lemon

·      2-3 garlic cloves

·      2-3 tablespoons apple cider vinegar

·      Water

Preparation:

• Preheat oven to 400 degrees.  Clean the squash, cut in half and remove seeds.  Cut the squash into moon shaped slices. 

• Toss slices in oil or spray with oil if using a sprayer and season with salt and pepper.  Bake for about 30-40 minutes, turning once or twice during cooking time.

• While squash is roasting, toast the pumpkin seeds by preheating toaster to 200 degrees.  Spray or toss pumpkin seeds lightly with oil and sprinkle with salt.  Bake for 5-10 minutes to slightly brown.  Remove from toaster, roughly chop seeds and set aside.

To prepare the tahini dressing:

• In a bowl combine the garlic and lemon juice.  Let mixture rest for 10 minutes to give the garlic time to infuse the lemon juice with flavor.

• Pour mixture through a fine mesh strainer into another bowl, pressing the garlic with a spoon to extract as much liquid as possible.  Discard the garlic.

• Add tahini, salt, pepper, and apple cider vinegar to the bowl.  Whisk until thoroughly blended.

• Finally, add water 2 tablespoons at al time, whisking after each addition until smooth.  By 6-8 tablespoons dressing should be perfectly creamy.

Serving:

• Place squash slices on plate.  Sprinkle with chopped pumpkin seeds and finally drizzle with dressing.

• Enjoy!

Breakfast Pizza

1 serving

I couldn’t decide what to eat for dinner so I combined all of my favorite breakfast toppings on top of this light and crispy cauliflower crust and it couldn’t have been more delicious!  We love having breakfast for dinner but it’s perfect for a real breakfast or a yummy weekend brunch too. And by the way the picture does not do this situation justice, it was incredible!

 Ingredients:

 ·     1 Blooming Oven Cauli-crust

·      3 pasture-raised eggs

·      3 slices Applegate Organics Turkey Bacon

·      Olive oil, Avocado Oil or Ghee

·      1-2 cups baby spinach

·      ½ avocado, mashed

·      1 cup sliced shitake mushrooms

·      ¼ tsp. garlic powder

·      ¼ tsp. onion powder

·      2 tsp. chopped fresh basil

·      Pink Himalayan sea salt to taste (optional)

·      Freshly ground black pepper or red pepper flakes

Preparation:

 ·      Remove frozen Cauli-Crust from the package and defrost for approximately 10 minutes.  Preheat toaster oven to 500 degrees.  If using regular oven make the crust first and then lower the temperature to make the bacon afterwards.  Remove the cardboard backer from the crust and place in the oven directly on the oven rack.  If you enjoy a crispier crust, cook for about 12-15 minutes, checking for the edges to start browning. For best results and a crispy bottom, allow the crust to sit on a cooling rack for 2 minutes. 

·      Preheat or lower oven to 400 degrees.  Line a cookie sheet with parchment paper.  Arrange bacon in a single layer and bake for about 10 min.  Flip bacon over and bake for another 5-10 minutes until it reaches your desired level of crispiness.  When done, remove from oven and cut into pieces to use as a topping.

·      Add 1-2 tablespoons oil or ghee to frying pan (I used a cast-iron skillet).  Add the mushrooms, ½ the garlic powder and ½ the onion powder.  Sauté until almost soft about 5 min.  Add the spinach and the rest of the garlic and onion powder.   Sauté until wilted, remove the mixture from pan and set aside.

·      Wipe skillet down and return to the burner on low heat.  Add another teaspoon of ghee to the pan.  Crack eggs in a small bowl, lightly whisk and season with salt and pepper.  Pour eggs into the skillet and scramble low and slow.  When eggs are almost finished turn heat off and push eggs to the side of skillet. 

·      To assemble the pizza spread a thin layer of mashed avocado on the crust.  Add eggs, spinach, mushrooms, bacon and sprinkle with chopped basil.

·      Enjoy!

Sweet Potato Toast with Scrambled Eggs, Avocado, Spinach, Mushrooms and Basil

Serves 2

 When I have time to make it, this is my favorite go-to breakfast.  The benefits for our skin alone are worth it!  Eggs are healthful for so many reasons like zinc and the formation of collagen which makes for younger, firmer skin.  Avocados are hydrating, packed with B vitamins and vitamin E and help promote collagen production.  Sweet potatoes are the perfect vehicle and provide powerful antioxidants like beta-carotene.  Mushrooms are rich in vitamin D, selenium and antioxidants that protect skin against wrinkles and spinach is a great source of iron, folate, chlorophyll, magnesium, vitamins A, C, E (all amazing for your skin) and fiber. Finally, basil is full of antioxidants along with anti-inflammatory, anti-microbial, anti-bacterial nature.  You couldn’t ask for a better way to start the day!

Ingredients:

•  4 pasture-raised eggs

• 1 medium sweet potato, ends cut and cut into slices

• 1 cup sliced Shitake mushrooms

• 2 cups fresh spinach

• 1 avocado

• 3-4 tablespoons ghee

• 1 tablespoon chopped fresh basil

• Sea salt and freshly ground pepper

Preparation:

• Put slices of sweet potato in toaster and toast on medium-dark a few times until burnt around the edges. 

• Put a tablespoon of ghee in a frying pan and sauté the mushrooms on medium until soft, about 5 min.  Season with salt and pepper.  When mushrooms are about done add another tablespoon of ghee and add the spinach and sauté on low until spinach is wilted about 2-3 min.  Remove mixture and set aside.

• Crack eggs in a small bowl and beat lightly.  Add the rest of the ghee to the pan and cook the eggs on low, stirring often.  When eggs are still wet turn the stove off and continue to stir the eggs until they are slightly runny. 

• Cut avocado, scoop, and mash.

• To prepare the toast spread the mashed avocado on the sweet potato slices.  Add some of the spinach and mushroom mixture.  Add some scrambled eggs and top with chopped basil.

• Enjoy!

Fall Roasted Vegetable Salad with Chopped Pasture-Raised Eggs

Serves 2

This salad came together from using the veggies I had on hand which are all in season so they are their most flavorful and nutritious.  I added the quinoa, pumpkin seeds for texture, crunch and protein and the hummus for a richer dressing as well as more protein.  Such a nourishing and delicious mix! Enjoy on a meatless Monday or feel free to add salmon or other protein of choice if you prefer. 

Ingredients:

• 4 cups mixed field greens

• 4 cups arugula

• 1 cup chopped broccoli

• 1 cup mixed mushrooms

• 1 cup chopped cauliflower

• 1 Delicata squash, seeded and sliced

• ½ cup hummus

• 1 cup quinoa

• ½ cup raw or toasted pumpkin seeds

• 2 pasture-raised hard-boiled eggs

• 2 cups vegetable broth

• Olive oil

• Fresh lemon juice

• Sea salt

• Freshly ground pepper

Preparation:

• Preheat oven to 375 degrees.

• Place broccoli, cauliflower, squash and mushrooms in a bowl and toss with olive oil and season with salt and pepper. Alternatively, if you have an oil sprayer just spray veggies on a single layer on a baking sheet lined with parchment paper or a silpat non-stick baking mat

• Roast for 20-40 minutes or until fork tender and golden. Stir once or twice during roasting and remove veggies as they are done. Mushrooms will be done first, followed by broccoli, cauliflower and finally the squash.

• Cook quinoa according to package instructions using vegetable broth as liquid.

• Place pumpkin seeds on tray, drizzle or mist with olive oil. Sprinkle with sea salt and bake on 200 degrees and toast until lightly browned about 5 min.

• Boil a small saucepan with water. Once water is boiling add eggs and boil for 7-8 minutes. Remove from water and peel and roughly chop.

• To assemble salad, put both lettuces in a large bowl. Add vegetables, quinoa, pumpkin seeds and the chopped eggs. Drizzle with olive oil and lemon juice. Add the hummus. Toss to combine and add more oil or lemon to taste. Season with salt and pepper.

• Divide up the salad into 2 separate bowls.

• Enjoy!

Frozen Yogurt Bites

Serves many

These adorable little yogurt bites are so yummy and perfect to even have your kids make!  They are great to munch on straight out of the freezer as a healthy snack or dessert or throw in a bowl on top of granola and let melt for a few minutes for a healthy breakfast! Kids (or you) can even pack them for lunch in a sealed container and eat them with a spoon when melted.  Too easy and delicious not to try…

Ingredients:

• Wallaby Organic Greek Whole Milk Yogurt (I used plain)

• Raspberries

• Blueberries

• Honey

• Silicon muffin cups

• Baking sheet

Preparation:

• Pour yogurt into a large bowl. Adding 1-2 tablespoons of honey at a time, mix, taste and continue until you reach your desired level of sweetness.

• Lay out muffin cups on the baking sheet. Using a spoon, dollop some yogurt into each cup.

• Put fruit on yogurt and place tray into the freezer for a couple of hours until set. Once frozen, remove from cups and serve, or put in a bag and freeze to eat later. Enjoy!

Banana Bread

Serves 4

This is my go to banana bread recipe for whenever I have very ripe bananas sitting around that are too ripe to eat, but are perfect for baking. Naturally sweetened, gluten, and dairy-free but full of flavor and so easy to make!

Ingredients:

• 1/3 cup melted coconut oil

• 2/3 cup maple syrup or honey or a combination of both

• 1 cup (2-3 mashed) ripe bananas

• 2 eggs

• ¼ cup milk of choice

• 1 tsp. vanilla extract

• 1 tsp. baking soda

• ¼ tsp. salt

• ½ tsp. ground cinnamon, plus more to sprinkle on top

• 1 ¾ cups Bob’s RedMill’s gluten-free blend

• ½ cup chopped chopped walnuts, pecans, chocolate chips etc. (totally optional)

Preparation:

• Grease a 9x5 inch loaf pan and preheat oven to 325 degrees

• In a large bowl, beat the oil and maple syrup or honey together with a whisk. Add in the eggs and beat well, then whisk in the mashed bananas and milk.

• Add the vanilla, baking soda, cinnamon and salt.

• Finally stir in the flour, just until combined. Do not over mix; a few lumps are totally fine. If adding any additional mix-ins, gently fold them in now.

• Pour the batter into greased loaf pan and sprinkle lightly with cinnamon. Bake for 55-60 minutes, or until a toothpick inserted into the center comes out clean. Let bread cool in the pan for 10 minutes, and then transfer to a wire rack or plate to cool for a 10 more minutes before slicing. Enjoy!

• Store in a closed container for about a week in the refrigerator.

Chickpea Penne Bolognese

Serves 4

This is my kids most requested dinner.  Made with only a few ingredients, packed with protein, fiber and half the carbs of regular pasta and takes less than 30 minutes so it’s perfect for a busy weeknight meal. I’ve also perfected the cooking time to keep the penne nice and al dente so everyone loves the texture.  I make it on an almost weekly basis and we never get tired of it. This will soon become your family’s favorite too!

Ingredients:

• 16 oz. uncooked chickpea penne (I use Banza)

• 3 cloves minced garlic

• 1 lb. ground organic turkey (feel free to use grass-fed beef)

• 1 tbsp. olive oil

• 1 jar Rao’s marinara sauce

• 1 tbsp. Italian seasoning

• Salt and freshly ground pepper to taste

• Red pepper flakes to add a kick (optional)

• A few fresh Basil leaves chopped for garnish

• Parmesean cheese to garnish (optional)
  

Preparation:

• In a large saucepan (I use a cast iron skillet), over medium heat cook the garlic until fragrant, about 2 minutes, then add meat and cook until browned while breaking up with a wooden spatula. Season with salt and pepper.

• Meanwhile bring a large pot of slightly salted water to a boil. Add the penne and undercook it by a couple of minutes (Banza says to cook for 8-10 min. so I cook for about 6). When pasta is almost done collect about 1 cup of pasta water and set aside. When pasta is done, drain and put back in the pot.

• Add half the jar of sauce to the meat, heating and stirring to combine.

• Add the meat sauce to the pasta with half the saved pasta water and more sauce from the jar.

• Stir over low heat to combine everything and sauce will thicken.

• Divide pasta into bowls, garnish with chopped basil and cheese if desired and serve immediately.

• Enjoy!

Almond Joy Overnight Oats

Serves 1

Easy, healthy, no-cook make-ahead breakfast for busy mornings that will keep you satisfied for hours! Naturally sweetened, gluten-free and so delicious! Overnight oats can be stored in the refrigerator for up to 5 days which makes it an ideal breakfast meal prep to make on Sunday night for the week!

Ingredients:

Base:

• ½ cup rolled oats (I used gluten-free old fashioned)

• ½ cup milk of choice

• Wallaby Organic Greek Whole Milk Yogurt (omit for dairy-free)

• 1 tablespoon Chia Seeds

• 1 tablespoon raw organic honey or maple syrup

• ¼ teaspoon vanilla extract

Topping:

• ¼ cup shredded coconut

• 2 tablespoons almond butter

• 1 tablespoon chopped/sliced almonds

• 1-2 tablespoons dark chocolate chips

• Drizzle of maple syrup or honey

Preparation:

• In a glass container/mason jar, place oats, milk, yogurt (if using), chia seeds, 1 tablespoon honey or maple syrup and vanilla. Mix until well combined.

• Add toppings after a few minutes – coconut, almond butter, almonds, chocolate chips and maple syrup or honey.

• Cover container and place in the refrigerator for at least 2 hours or overnight.

• Enjoy from the glass container, can be eaten cold or warmed up.

Wild Alaskan Salmon Cauliflower Sushi Roll

Makes 1-2 servings

Canned Wild Alaskan Salmon is an excellent source of omega 3 fatty acids that are so essential for optimal health.  I’m always looking for new and creative ways to eat it and this cauliflower “wrap” was so good and fun to make!  It’s made grain-free by using cauliflower “rice” wrapped with toasted seaweed.  The wrap is filled with salmon avocado, cucumber, roasted carrots and roasted butternut squash.  This healthy and delicious “sushi roll” makes a perfect healthy lunch or dinner!

Ingredients:

• 1 can Wild Alaskan Salmon drained and mashed (I like Wild Planet or Vital Choice)

• 1 bag of organic riced cauliflower from Trader Joe’s.

• I package of Sushi Nori Toasted Sea Vegetable

• 1-2 tbsp. Mayonnaise (I used Primal Kitchen Avocado Oil Mayo) https://thrivemarket.com/primal-kitchen-avocado-oil-mayo

• ½ - 1 Avocado, sliced 

• 1 Cucumber sliced the long way into sticks

• 1 Carrot cut into sticks

• 1 cup Butternut squash cubed

• Avocado or Olive Oil

• 3-4 tbsp. Coconut Aminos

• 1-2 tbsp. Rice Vinegar or Apple Cider Vinegar

• Juice of 1 Lemon

• Sea salt

• Freshly ground black pepper

Preparation:

• Preheat oven to 375 degrees. Place carrots and squash on baking sheet lined with parchment paper, spray or toss with olive or avocado oil, sprinkle with salt and roast until soft and just starting to brown, about 30 min. tossing halfway through the cooking time.

• In a skillet heat up a little oil and sauté riced cauliflower with coconut aminos and vinegar, stirring regularly for about 6-8 minutes until softened but not mushy. Remove from pan.

• Place nori slice on a baking sheet under the broiler for about 30 seconds to a min. This will be enough time for it to crisp.

• Mash salmon with mayonnaise, salt, pepper and a little lemon.

• Assemble the roll by spreading the “rice” in the middle of the Nori sheet, add salmon, avocado, cucumber, carrot and squash. Roll up like a burrito. Repeat until you use up all your ingredients.

• Enjoy!

Rainbow Yogurt Parfait

Serves 1
A fruit and yogurt parfait is a healthy and delicious treat for breakfast or an after-school or anytime snack.  It’s too simple and quick to not try to make on your own.  Just layer the yogurt with whatever fruits you like, add anything else like chia seeds, nuts or granola and voila, you have a beautiful and complete snack, that tastes as yummy as it looks, with protein, fiber, and healthy fat to keep you satisfied for hours!

Ingredients:

• Wallaby Organic Greek Whole Milk Yogurt (I used plain)

• Raspberries

• Strawberries

• Clementines

• Mango

• Kiwi

• Blueberries

• Chia Seeds

• Granola of your choice 

• Raw Organic Honey
  

Preparation:

• In a glass container/mason jar, layer the yogurt, fruit, chia seeds and top with granola.

• Enjoy!

Golden Beet, Quinoa and Hummus Summer Salad

Serves 2

Enjoy this easy summer salad with a variety of ingredients that turn it into a nutritional powerhouse packed with protein and healthy fats.   Incredibly nourishing and an excellent source of antioxidants like vitamin A and C, E, K iron and gut-healthy fiber for improved digestion!  Try topping with grilled salmon, chicken or any other additional protein of your choice if you prefer as well!

Ingredients:

• 4 cups mixed field greens

• 4 cups arugula

• 1 cup golden beets diced into cubes

• 1 cucumber sliced

• 1 avocado sliced

• ½ cup hummus

• 1 cup quinoa

• ½ cup raw or toasted pumpkin seeds

• Chicken or vegetable broth

• Olive oil

• Fresh lemon juice

• Sea salt

• Freshly ground pepper

Preparation:

• Preheat oven to 375 degrees.

• Place beets in a bowl and toss them with olive oil. Spread in a single layer on a baking sheet lined with parchment paper or a silpat non-stick baking mat and roast for 35-40 minutes or until fork tender and golden. Stir once or twice during roasting to make sure they cook evenly.

• Cook quinoa according to package instructions using chicken or vegetable broth as liquid.

• Place pumpkin seeds on tray, drizzle or mist with olive oil. Sprinkle with sea salt and toast on low until lightly browned.

• To assemble salad, put both lettuces in a large bowl. Add beets, cucumber, quinoa, and pumpkin seeds. Drizzle with olive oil and lemon juice. Toss to combine and add more oil or lemon to taste. Season with salt and pepper.

• Divide up the salad into 2 separate bowls.

• Add 1/2 of hummus and ½ sliced avocado to each salad.

• Enjoy!

Blistered Shishito Peppers

Serves 4

Shishito peppers are so addicting and incredibly easy to prepare and make the perfect appetizer, snack or side dish.  Now is the perfect time to make them at home as they’re in season from summer to fall so you can find them in grocery stores and farmers markets.  You and your family won’t be able to get enough of these crunchy, mild, and delicious peppers.  They taste great with a squeeze of lemon juice and you can either roast them in the oven or on the stovetop; the instructions for both are below.  

Ingredients:

• 3-4 cups Shishito peppers 

• 2-4 tablespoons avocado oil

• Coarse sea salt

• Freshly squeezed lemon juice (optional)

Preparation:

Roasting in oven:

• Preheat oven to 450degrees.

• Line baking sheet with parchment paper or silpat non-stick baking mat

• Coat or spray peppers with avocado oil and place on baking sheet. Sprinkle generously with salt. Roast in the oven for 7-10 minutes until peppers are blistered and puffy.

• Remove from oven and serve immediately.

Stovetop preparation:

• Heat oil in skillet (I used a cast iron skillet) over medium-high heat to warm.

• When skillet is hot, using tongs add the peppers to the pan in a single layer.

• Cook peppers without moving them for a few minutes so they get charred on one side and then continue to turn frequently until darkened and blistered in a few places. If you prefer them to have a bit of a crunch, cook for about about 7-9 minutes or if you prefer them wilted completely, cook them longer, about 12-15 minutes. (This is how my family prefers them).

• Transfer peppers to a plate, squeeze with a fresh lemon (optional), and sprinkle with extra salt.

• Serve immediately and enjoy!

Sweet Potato, Chickpea, Kale Buddha Bowl

Serves 4

Incredibly delicious, nourishing and colorful bowl with lots of fresh flavors from seasonal veggies, fiber and protein rich chickpeas, avocado and an amazing lemon tahini dressing that’s so good you’ll want to put it on everything!

Ingredients:

• 1 medium red onion, sliced in wedges

• 1 cup sliced sunchokes

• 1 head kale, chopped

• 2 sweet potatoes cut in 1-inch slices

• 1 head cauliflower cut into florets

• 1-2 avocados sliced

• Avocado oil

Chickpeas:

• 1 15-ounce can chickpeas (drained, rinsed and patted dry)

• 1 tsp. cumin

• 1 tsp. chili powder

• 1 tsp. garlic powder

• ½ tsp. salt

• ½ tsp. pepper

Tahini Dressing:

• 1/3 cup tahini

• Juice from 1 lemon

• 2-3 garlic cloves

• 2-3 tablespoons apple cider vinegar

• 1 tsp. salt

• ½ tsp. freshly ground pepper

• ¼ cup cold/iced water

Preparation:

• Preheat oven to 375 degrees. Arrange sweet potatoes, onions, sunchokes, cauliflower and onions on baking sheet. Drizzle or spray with avocado oil, and season with salt and pepper. Bake for about 30 minutes, tossing halfway during cooking time. Remove any veggies that are lightly browned and continue to roast the rest until done checking every few minutes to avoid burning.

• While veggies are roasting, heat a large skillet with 1-2 tablespoons avocado oil (I used a cast iron skillet) over medium heat. Once hot, add chickpeas, cumin, chili powder, garlic powder, salt and pepper. Sauté chickpeas, stirring frequently for about 10-15 minutes until browned and fragrant. Remove from heat and set aside.

• Add a little more avocado oil to the same skillet and add the chopped kale. Sauté for a few minutes until slightly wilted and remove from heat.

To prepare tahini dressing:

• In a bowl combine the garlic and lemon juice.  Let mixture rest for at least 10 minutes, to give the garlic time to infuse the lemon juice with flavor.

• Pour mixture through a fine mesh strainer into another bowl, pressing the garlic with a spoon to extract as much liquid as possible.  Discard the garlic.

• Add the tahini, salt, pepper and apple cider vinegar to the bowl.  Whisk until thoroughly blended.

• Add water 2 tablespoons at a time, whisking after each addition until smooth.  By 6-8 tablespoons dressing should be perfectly creamy and smooth.

Serving:

• Assemble the bowl with the veggies and chickpeas. Top with avocado and drizzle with tahini dressing.

• Enjoy!

• Leftover dressing can be stored in the refrigerator in a container for about 1 week. Dressing may thicken with time so whisk in additional cold water if necessary to thin.

Cauliflower Gnocchi and Sweet Peas with Roasted Squash, Sunchokes and Broccoli

Serves 2-3

Such a perfect and easy meatless Monday dinner! Hearty gnocchi paired with lots of veggies, packed with vitamins and minerals, so delicious and everything comes together in under 30 minutes. Feel free to top with any additional protein of your choice, sliced avocado and/or a lightly fried pasture-raised egg.

Ingredients:

• 1 bag Trader Joe’s Cauliflower Gnocchi

• 2 cups frozen sweet peas

• 2 cups sliced sunchokes

• 2 cups spiralized yellow zucchini

• 2 cups broccoli florets

• Avocado oil

• Olive oil

• 1-2 tablespoons ghee

• 2-3 tablespoons nutritional yeast

• ½ cup roasted pumpkin seeds

• Salt and pepper to taste

• 1-2 tsp. red pepper flakes for garnish

Preparation:

• Preheat oven to 375 degrees. Line baking sheet with parchment paper or silpat baking mat.

• Spray or toss sunchokes with avocado oil, season with salt and pepper, spread on baking sheet and put in oven for 15 min.

• After 15 min. spray squash and broccoli with avocado oil, season with salt and pepper and add to the baking sheet. Bake for about 15 minutes. Remove veggies from oven. Drizzle with olive oil. Mix and set aside.

• Prepare gnocchi as directed on the bag. I prepared by cooking gnocchi in boiling water for 5 minutes. Halfway through I added the sweet peas.

• After 5 minutes drain gnocchi and peas. Place in a bowl with ghee, nutritional yeast and season with salt and pepper. Toss until creamy and well combined.

• Prepare and assemble dish by placing veggies next to each other in a bowl. Sprinkle with pumpkin seeds and red pepper flakes.

• Serve and enjoy!

Everything bagel Cashews

Makes 1 cup

Nuts are one of my favorite snacks because they are packable, super filling, satisfy my cravings for something crunchy and are a great source of healthy fats.  Raw cashews are delicious on their own but roasting them with healthy oil and the ever popular, game changing Everything but the Bagel Sesame Seasoning kicks them up a to a whole other level!

Ingredients:

• 1 cup raw cashews

• 1 tablespoon avocado oil

• 1-2 tablespoons Everything but the Bagel Sesame Seasoning
  

Preparation:

• Preheat oven to 375 degrees.  Line a baking sheet with parchment paper. 

• Spread cashews onto baking sheet and lightly mist with oil or combine the cashews and oil in a bowl and then spread the nuts over the prepared baking sheet.

• Bake for 15 minutes, tossing and turning the nuts a few times as they bake.

• As soon as the nuts are done, remove from oven and toss with “everything” seasoning mixture.

• Let cool before serving and enjoy!

Seed Crackers

So excited to share this easy and healthy cracker recipe from The Clean Plate cookbook! They’re great for breakfast with avocado, served along side of soup, dipped in hummus or topped with nut butter and sliced strawberries.  They’re so nutritious, as they’re packed with protein, fiber and healthy fats to keep you super satisfied and blood sugar levels stable, which is key.  Go ahead and make a batch of these so you can keep on hand for breakfasts on the go, lunches or anywhere!

Ingredients:

• ¼ cup ground flaxseeds

• ¼ cup whole flaxseeds

• 1 tablespoon arrowroot powder

• ¼ teaspoon sea salt

• 3 tablespoons black sesame seeds

• 3 tablespoons while sesame seeds

• 3 tablespoons raw pumpkin seeds

• 1 cup boiling water

• Flaky sea salt
  

Preparation:

• Preheat oven to 320 degrees.

• In a medium bowl, mix together all the ingredients except the flakey salt.  Let sit for 15 minutes to firm up.

• Lay a large sheet of parchment paper on the counter and use a spatula to scrape the seed mixture onto the paper.  Top with another piece of parchment and use a rolling pin to roll the mixture into the size of a baking sheet and about ¼-inch thick.  

• Transfer to a baking sheet and carefully peel off the top layer of parchment (go slowly, as a few seeds may stick to it.)  Sprinkle with flaky salt and bake for 45 minutes.  If the crackers don’t seem dried out on the bottom, turn off the heat but leave the pan in the oven with the door closed for 30 minutes.  Check the crackers and leave them in the oven longer if necessary.

• Allow to cool, then break into large pieces and store in an airtight container for up to 1 week.

• Enjoy!

"Everything" Deviled Eggs

Serves many

The best of an iconic NY “everything” bagel – without the carbs! Smart snacking done right! Satisfying, stuffed no-cook bites, mid-morning, afternoon or anytime snack done and done!

Ingredients:

• 8 hard-boiled eggs

• ¼ cup Primal Kitchen Avocado Oil Mayo

• 1 tsp. yellow mustard powder

• 2 tsp. water

• ¼ tsp. salt

• ¼ tsp. freshly ground pepper

• 2 tbsp. toasted sesame seeds

• 1 tbsp.  Poppy seeds

• 1 tbsp. dried minced garlic

• 1 tbsp. dried minced onion

• 1 tsp. coarsely ground sea salt

Preparation:

• Place eggs in a pot and cover with water.  Bring the water to a  boil, and then let the eggs sit off the heat for about 10 minutes. This makes whites that are firm but still tender and yolks that   are set but still creamy.  

• Peel and halve the eggs.  Remove yolks and mash in a bowl with ¼ cup mayonnaise, 2 tsp. water, 1 tsp. yellow mustard powder and ¼ tsp. each salt and pepper until smooth.  Set aside.

• Mix sesame seeds, poppy seeds, dried minced garlic, dried minced onion and 1 tsp. coarsely ground sea salt in a small bowl.  

• Return yolk mixture to centers of egg whites and sprinkle with “everything” seasoning mixture.

• Enjoy!

Easy Summer Salad

Serves 2

Dig into a crisp, cool salad for a perfect summer meal.  Simply roast all the veggies together and remove each from oven as they’re ready.  Add cooked lentils, peas and chickpeas, toss with tahini dressing and enjoy!  Simple, easy and delicious!

Ingredients:

• 4 cups mixed field greens

• 4 cups arugula

• 1 cucumber sliced

• 2 cups roasted butternut squash

• 2 cups roasted broccoli

• 1 cup roasted mushrooms

• 2 cups frozen peas

• 1 cup cooked quinoa

• 1 cup cooked lentils

• 1 bay leaf

• 1 cup crunchy roasted chickpeas

• 1 can garbanzo beans, drained and rinsed

• 1 tsp. garlic powder

• olive oil

Tahini Dressing

• 1/3 cup tahini (ground sesame seeds)

• 1 medium lemon, juiced

• 2 tablespoons apple cider vinegar

• 2-3 cloves garlic, minced

• 1 tsp. sea salt

• ½ tsp. freshly ground pepper

• ½ cup cold/iced water

Preparation:

• Preheat oven to 400 degrees.

Chickpeas:

• Spread drained and rinsed chickpeas on a baking sheet in a single layer and dry them really well with a towel. The drier they are, the better and crunchier they will turn out.  The key is to make sure they go into the oven without any water left on them. 

• Drizzle or spray with Olive Oil, sprinkle with ½ -1 tsp. salt, ½ tsp. garlic powder and freshly ground pepper.  

• Bake for about 45 minutes, shaking the pan every 15 minutes or so to make sure they don’t burn.

• They should be golden brown and crunch on the inside when they’re done.

Quinoa:

• Rinse and drain the Quinoa.  Add rinsed Quinoa, 1 tsp. salt, ½ tsp. Garlic Powder and vegetable broth to a small saucepan and bring to boil over high heat.  Turn heat down to low, cover and simmer for approximately 15-20 minutes, until liquid is dissolved.  Let sit for a few minutes, fluff with a fork and set aside.

Lentils:

• In a medium saucepan add lentils, bay leaf and enough water to cover by 1 inch. Bring to boil, reduce heat and simmer uncovered until lentils are tender but not mushy, about 20 min. Drain lentils and discard bay leaf.

Veggies:

• Reduce oven temp to 375 degrees. Coat broccoli, squash, and mushrooms with oil, season with salt and pepper and roast for about 20-30 minutes, checking and turning veggies on baking sheet until desired amount of browning. Remove veggies from oven as they’re ready.

Peas:

• Bring a small pot of water and ¼ cup salt to boil. Add peas and cook for 1 min. Transfer to a bowl of ice water and let sit about 1 minute until cold. Drain and set aside.

To prepare tahini dressing:

• In a bowl combine the garlic and lemon juice.  Let mixture rest for at least 10 minutes, to give the garlic time to infuse the lemon juice with flavor.

• Pour mixture through a fine mesh strainer into another bowl, pressing the garlic with a spoon to extract as much liquid as possible.  Discard the garlic.

• Add the tahini, salt, pepper and apple cider vinegar to the bowl.  Whisk until thoroughly blended.

• Add water 2 tablespoons at a time, whisking after each addition until smooth.  By 6-8 tablespoons dressing should be perfectly creamy and smooth.

• To assemble salad put everything into a large bowl. Add dressing and toss to combine. Season with additional salt and pepper if needed.

• Enjoy!

Asparagus, Carrot & Pea Salad with Chicken

Serves 4

Celebrate spring with this light and refreshing salad that is beyond delicious and a fantastic way to bring in the warm weather. Incredibly nourishing and colorful with lots of fresh flavors from seasonal veggies, lemon and mint AND an excellent source of antioxidants like vitamin A and C, E, K iron and gut-healthy fiber for improved digestion!

Ingredients:

• 15-20 heirloom carrots or 4 medium carrots, cut into 2-3 inch sticks

• ¼ tsp. chili powder

• ¼ tsp. ground cumin

• ¼ tsp. paprika

• ¼ tsp. ground coriander

• 1 tsp. Sea salt

• 1/8 tsp. pepper

• 1-2 tbsp. avocado oil

• 2-3 tbsp. extra-virgin olive oil

• Juice of 1 lemon

• 1 bunch asparagus

• 1 bag frozen green peas

• 8-10 radishes, thinly sliced

• ½ cup fresh mint leaves

• ½ cup toasted pumpkin seeds

• 3-4 Easy and Delicious Baked Chicken Breasts

Preparation:

• Preheat oven to 400 degrees.

• Combine carrots in a bowl with chili powder, cumin, paprika, coriander, 1 tbsp. avocado oil, ¼ tsp. salt and 1/8 tsp. pepper, tossing to coat. Spread on to a baking sheet and roast until tender, about 20 minutes.

• Remove woody part of asparagus (bottom 1-2 inch), and slice each stalk in half lengthwise. Bring pot of water (about 5 cups) and ¼ cup salt to a boil over high heat. Add asparagus and peas, and cook for 1 minute. Transfer asparagus and peas to a large bowl of ice water, and let sit about 1 minute until cold. Then drain and set aside.

• Place pumpkin seeds on tray, drizzle or mist with olive oil. Sprinkle with sea salt and toast on low until lightly browned.

• To assemble salad, in place carrots, asparagus, peas, radishes, mint and pumpkin seeds in a large bowl. Add remaining olive oil and lemon juice. Add chopped chicken and toss to combine. Season with additional salt and pepper if needed.

• Enjoy!