Recipes
Meat and Rice Stuffed Grape Leaves
Ingredients:
- 1/4 cup Quinoa (uncooked)
- 4 1/16 ozs Tofu (extra firm, crumbled)
- 1 tbsp. Avocado Oil
- 1 1/4 tsps Chili Powder
- 3/4 tsp Cumin
- 1/2 tsp Oregano
- 1/2 tsp Garlic Powder
- 1/4 tsp Sea Salt
- 1/2 cup Salsa (divided)
- 1 1/2 tsps Lime Juice
- 1/2 tsp Nutritional Yeast
- 1 Red Bell Pepper (sliced)
- 1/4 head Romaine Hearts (chopped)
- 1/2 cup Black Beans (cooked)
- 1 Avocado (diced)
Directions:
- Cook quinoa according to package directions. Meanwhile, in a dry non-stick skillet over medium heat add the crumbled tofu. Cook, stirring often, until just golden brown, about 8 to 10 minutes. Transfer the tofu to a dish and set aside.
- Add the oil to the pan followed by the cooked quinoa, chili powder, cumin, oregano, garlic powder and salt. Stir to combine then add half of the salsa, lime, nutritional yeast and browned tofu.
- Spread the quinoa and tofu mixture into a flat even lay in the pan and let caramelize for 3 to 4 minutes before stirring and flattening again until quinoa is slightly crispy. Season with additional salt or lime juice if needed. Transfer the quinoa mixture to a dish and set aside.
- To the same pan add the red pepper and adjust heat to medium-high. Let the peppers cook for 8 to 10 minutes until tender and slightly charred.
- To assemble the burrito bowl, divide the quinoa mixture, red peppers, romaine, black beans, and avocado between bowls. Top with remaining salsa and enjoy!
Nori & Seed Crackers
Ingredients:
- 4 Nori Sheets (raw or roasted, crushed)
- 1/4 cup Pumpkin Seeds (raw)
- 1/4 cup Sunflower Seeds (raw)
- 2 tbsps. Whole Flax Seeds
- 2 tbsps. Chia Seeds
- 1/4 cup Sesame Seeds
- 1/4 cup Maple Syrup
Directions:
- Preheat oven to 250ºF (121ºC) and line a baking sheet with parchment paper.
- Mix all ingredients in a bowl until well combined. Spread the mix onto the parchment paper and gently press down into an even layer. Bake for 45 minutes, rotating the pan about every 15 minutes.
- Let the crackers cool completely before slicing them into 1" x 3" bars. Enjoy!
Mediterranean Cod with Roasted Tomatoes
Ingredients:
- 3 tbsps. Avocado Oil
- 3 tbsps. Capers
- 2 tbsps. Shallot (peeled, finely sliced)
- 2 Garlic (cloves, smashed and sliced thin)
- 1 1/2 cups Cherry Tomatoes (halved)
- 3/4 cup Water
- 1/2 tsp Sea Salt (divided)
- 2 Cod Fillet
- 1/4 cup Parsley (roughly chopped)
- 1/4 Lemon (cut into wedges)
Directions:
- Heat a large cast-iron skillet over medium heat. Once hot, add the avocado oil and capers. Let them sizzle and crisp for about three minutes. Lower the heat to medium-low and then add the shallot and garlic. Cook for one to two minutes, until fragrant and the shallot is crispy. Transfer the capers, shallot, and garlic to a bowl, leaving a bit of oil behind in the skillet.
- Add the halved cherry tomatoes to the skillet and cook for about seven to eight minutes or until jammy. Add the water and half the salt. Cook until thickened slightly, about four to five minutes.
- Season the cod with the remaining salt. Add to the skillet, cover and cook for five to seven minutes, or until cooked through.
- Divide the cod onto plates along with the tomatoes. Drizzle the remaining oil, capers, and shallot mixture on top. Garnish with parsley and serve with a lemon wedge. Enjoy!
One Pan Crispy Chicken with Potatoes & Greens
Ingredients:
- 8 ozs Chicken Thighs With Skin
- 2 cups Mini Potatoes (halved)
- 1/8 tsp Sea Salt
- 1 tbsp. Rosemary (chopped)
- 2 cups Kale Leaves (chopped)
Directions:
- Preheat the oven to 425ºF (218ºC).
- Heat a cast iron pan over medium heat and season the chicken and potatoes with sea salt. Place the chicken skin side down on the pan and arrange the potatoes around the chicken. Add the chopped rosemary. Cook for 15 minutes without moving the chicken and occasionally tossing the potatoes.
- After 15 minutes, flip the chicken over and place the pan in the oven for 10 to 12 minutes.
- Remove the chicken and potatoes from the oven and transfer to a plate, leaving the drippings in the pan. Add the kale to the pan, and sauté over medium heat for 1 to 2 minutes or until wilted. Turn off the heat.
- Divide the chicken, potatoes and kale onto plates and enjoy!
Strawberry Rhubarb Chia Parfait
Ingredients:
- 1/3 cup Chia Seeds (or 2/3 cup)
- 1 cup Unsweetened Almond Milk
- 1 1/2 tsps Raw Honey
- 1 cup Rhubarb (diced)
- 1 1/2 cups Strawberries (diced
Directions:
- Combine the chia seeds, almond milk and honey together in a bowl and mix well until all clumps are dissolved. Cover and let sit in the fridge for 4 hours or until thickened.
- Preheat oven to 350ºF (177ºC). Place the rhubarb and strawberries together in a glass baking dish and bake in the oven for 30 minutes. Remove from oven and set aside to cool.
- To make parfaits, set out mason jars (we use size 250 mL), layer in chia seed pudding and use a slotted spoon to add the strawberry rhubarb mix. Repeat to create layers. Enjoy!
Roasted Winter Salad with Halloumi
Ingredients:
- 1 tbsp. Avocado Oil
- 1 Garlic (cloves, minced)
- 1/2 Delicata Squash (medium, seeds removed and sliced into rings)
- 1 1/2 cups Purple Cabbage (cut into 1" pieces)
- 1/2 cup Red Onion (roughly chopped into large wedges)
- Sea Salt & Black Pepper (to taste)
- 2 ozs Halloumi (cut into large pieces)
- 1/2 tsp Ground Sumac
- 1 1/2 tsps Lemon Juice
- 2 2/3 tbsps. Mint Leaves (chopped)
Directions:
- Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.
- In a large bowl add the avocado oil, minced garlic, squash, cabbage, red onion, salt and pepper and toss to combine. Add to the baking sheet and roast for 20 to 25 minutes.
- Remove the baking sheet and add the halloumi. Place back in the oven for an additional 15 minutes.
- Remove the baking sheet and sprinkle the sumac on top of everything. Drizzle the lemon juice on top. Divide between plates and top with mint leaves. Enjoy!
Orange Immunity Booster Smoothie
Ingredients:
- 1 cup Pureed Pumpkin
- 1 Banana (frozen)
- 1/2 tsp Turmeric
- 1/4 tsp Cinnamon
- 1 1/2 tsps Ginger
- 1 tbsp. Ground Flax Seed
- 3/4 cup Unsweetened Almond Milk
- 2 Navel Orange (peeled and sectioned)
- 1 tbsp. Maple Syrup
Directions:
- Place all ingredients into your blender and blend very well until creamy. Pour into glasses and enjoy!
Mushroom Miso Soup
Ingredients:
- 3 cups Water
- 1 cup Vegetable Broth
- 1 1/2 cups Shiitake Mushrooms (sliced)
- 6 ozs Tofu (drained, rinsed and cut into cubes)
- 1 tsp Ginger
- 1 tbsp. Tamari
- 3 tbsps. Miso Paste
- 2 cups Kale Leaves (roughly chopped)
- 2 stalks Green Onion (optional, sliced)
Directions:
- Add the water and broth to a medium sized pot and bring to a boil. Reduce to a simmer, and add the mushrooms. Cook for 4 to 5 minutes.
- Add the tofu, ginger and tamari and ensure the broth is lightly simmering. Continue cooking for 2 to 3 minutes more.
- In a small bowl, add the miso paste, and ladle in some of the hot broth and whisk. Add the miso mixture to the pot and stir to combine. Add the kale leaves and simmer for 1 minute more.
- Divide the miso soup into bowls and top with green onion, if using. Serve and enjoy!
Pressure Cooker Potato, Leek & Kale Soup
Ingredients:
- 3 cups Vegetable Broth
- 1 Leeks (white parts only, chopped fine)
- 2 stalks Celery (chopped)
- 4 Garlic (cloves, minced)
- 1 tsp Oregano (dried)
- 1/8 tsp Dried Thyme
- 1/2 tsp Sea Salt
- 3 Yellow Potato (medium, chopped)
- 2 cups Kale Leaves (stem removed, chopped)
- 1 1/2 tbsps. Lemon Juice
- 1/4 cup Fresh Dill (optional, chopped)
Directions:
- Turn your pressure cooker to sauté mode and add a splash of vegetable broth. Then add the leeks and celery and cook for 4 to 5 minutes, until softened. Add the garlic, oregano, thyme and sea salt and stir to combine, cooking for one minute more.
- Turn off the sauté mode and add the potatoes along with the remaining vegetable broth. Stir to combine. Put the lid on and set to “sealing” then press manual/pressure cooker and cook for 10 minutes on high pressure. Once finished cooking, turn off and do a quick release.
- Remove about 3/4 of the soup and place in a blender. Carefully blend to purée until smooth. Pour this back into the pressure cooker. Add the kale leaves and lemon juice and stir. Heat through to let the kale wilt a little. Divide into bowls, garnish with dill if using, and enjoy!
One Pan Chicken & Carrots with Orange Soy Glaze
Ingredients:
- 8 ozs Chicken Thighs with Skin
- 1/2 tsp Avocado Oil
- 8 Carrot (medium-sized, chopped into 4" pieces)
- 2 tbsps. Tamari
- 1 1/2 tbsps. Sriracha
- 1 tbsp. Orange Juice (plus zest from half an orange)
- 1 tbsp. Honey
- 1 tsp Ginger (fresh, minced)
- 2 stalks Green Onion (chopped)
Directions:
- Preheat the oven to 425ºF (218ºC). Pat the chicken dry with a paper towel. Rub the oil on the skin side of the chicken.
- Heat a cast-iron skillet over medium-low heat and once hot, add the chicken skin-side down. Cook for five minutes. Increase the heat to medium and continue cooking skin side down for 10 to 12 minutes, until browned. Transfer to a plate skin side up and set aside.
- In the same skillet, over medium heat, add the carrots, spacing them out as much as you can, side-by-side. Cook for three to four minutes. Turn and cook for an additional three to four minutes, until lightly browned.
- Meanwhile, combine the tamari, sriracha, orange juice, orange zest, honey, and ginger in a bowl. Stir to combine then set aside.
- Add the chicken back to the skillet, laying on top of the carrots. Drizzle the tamari sauce all over the chicken and carrots. Place in the oven and cook for 15 to 18 minutes or until the chicken is cooked through. Remove from the oven and let rest for five to 10 minutes. Divide onto plates and top with green onion. Enjoy!
Taco Breakfast Skillet
Ingredients:
- 1 1/2 tsps Avocado oil
- 1/4 cup Red Onion (chopped)
- 8 ozs Extra Lean Ground Beef
- 1 tbsp. Chili Powder
- 1 1/2 tsps Cumin
- 1/8 tsp Onion Powder
- 1/8 tsp Black Pepper
- 2 tbsps. Nutritional Yeast
- 2 Egg
- 1/4 Tomato (chopped)
- 2 tbsps. Black Olives
- 1/4 Avocado (cubed)
- 1/2 Jalapeno Pepper (sliced)
- 2 tbsps. Cilantro
Directions:
- In a large skillet, heat the olive oil over medium heat. Add in the red onion and ground beef. Cook for 10 to 12 minutes or until the beef is completely cooked through.
- Once the beef is cooked, add in the chili powder, cumin, onion powder, black pepper and nutritional yeast until well combined. Make little sockets in the beef mixture and crack an egg in one at a time.
- Once the eggs begin to cook, add a lid on top for 3 minutes or until the yolk is cooked to your liking.
- Remove from the stove and top with the tomatoes, black olives, avocado, jalapeños and cilantro. Divide between plates and enjoy!
Egg, Shrimp & Avocado Salad
Ingredients:
- 2 Egg
- 3 cups Baby Spinach
- 2 cups Arugula
- 2 cups Red Cabbage (sliced)
- 1/4 cup Almonds (chopped)
- 8 ozs Shrimp, Cooked
- 1 Avocado (chopped)
- 1 cup Cherry Tomatoes (halved)
- 2 tbsps. Lemon Juice
- Sea Salt & Black Pepper (to taste)
Directions:
- Place the eggs in a saucepan and cover with water. Bring to a boil over high heat then turn off the heat but keep the saucepan on the hot burner. Cover and let sit for 10 to 12 minutes. Transfer the eggs to a bowl of cold water and let them sit until cool enough to handle. Peel and slice into quarters.
- Divide the spinach, arugula, red cabbage, shrimp, avocado, tomatoes, and eggs onto separate plates. Drizzle lemon juice and almonds over top and season with salt and black pepper to taste. Enjoy!
Chocolate Snow Heaven Flakes
Ingredients:
- 1 1/2 Desiccated Coconut
- 1 cup Fresh Coconut Meat
- 3 tbsps. MCT Oil
- 1 tbsp. Coconut Nectar
- 1/2 Vanilla Bean Paste
- 1 cup Vegan Chocolate Chip
- 1/4 cup Coconut oil
Note:
Use coconut sugar, agave syrup or honey in place of Coconut Nectar.
Use coconut cream if coconut meat is not available.
Directions:
- Blend together coconut meat, vanilla, nectar and coconut (add more sweetener if you need to)
- Scoop out spoonful’s of mixture and place onto a lined tray, shaping into oval shaped bars, pop into the freezer for an hour (or press mixture into silicone loaf pan and chill to firm and then slice into bars)
- Melt chocolate chip and oil into small bowl, coat coconut pieces with the chocolate, using two forks to lift them in and out, allowing excess chocolate to drip off before placing back on the tray, drizzle a few lines on top to decorate and pop back into the freezer to set.
- Store in the fridge or freezer.
Bulletproof Latte
Ingredients:
- 1 cup Coffee (brewed)
- 1 tbsp. Ghee
- 1 tbsp. MCT Oil
- 2 tbsps. Coconut Milk (full fat)
Directions:
- Pour your brewed coffee into a blender with the ghee, MCT oil, and coconut milk. Blend on high for 15-30 seconds or until frothy. Pour into a mug and enjoy!
Kefir Berry Smoothie
Ingredients:
- 1 1/2 cups Frozen Berries
- 1 cup Plain Kefir
- 1/2 Banana (medium)
- 1 tbsp. Sunflower Seed Butter
Directions:
- Place all ingredients in a blender and blend until smooth. Pour into a glass and enjoy!
Bone Broth
Ingredients:
- 2 lbs. Buffalo Bones
- 2 Carrot (peeled and chopped)
- 1 Yellow Onion (diced)
- 2 stalks Celery (chopped)
- 2 bulbs Garlic
- 1 tbsp. Apple Cider Vinegar
- 1 tsp Sea Salt
- 1 tsp Cayenne
- 1 tsp Turmeric
- 1 tsp Black Pepper
Directions:
- Place the bones in the slow cooker. Add all remaining ingredients. Set slow cooker to low and let cook for at least 12 hours.
- After 12 hours, strain the broth through a strainer or mesh sack. Discard the vegetables that you strained out. Allow broth to cool.
- Once cool, remove the layer of fat that forms on the top and discard or save it for future cooking.
- Freeze broth until ready to use.
Raspberry Chia Protein Pudding
Ingredients:
- 1/4 cup Chia Seeds
- 1 cup Unsweetened Almond Milk
- 1/4 cup Vanilla Protein Powder
- 3/4 cup Raspberries (divided)
- 2 tbsps. Unsweetened Coconut Flakes
Directions:
- In a large bowl, combine the chia seeds with the almond milk and the protein powder. Whisk well, making sure all the seeds are incorporated. Refrigerate for at least 20 minutes or overnight to thicken.
- In a small bowl, mash half the raspberries with a fork. Top the chia pudding with the mashed raspberries, remaining raspberries and coconut flakes. Serve and enjoy!
Kale Greek Salad with Steak
Ingredients:
- 1 Red Bell Pepper (de-seeded and cut into slices)
- 1/2 cup Red Onion (finely sliced)
- 1 Cucumber (diced)
- 4 cups Kale Leaves (finely chopped)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Pitted Kalamata Olives (diced)
- 1/2 cup Feta Cheese (crumbled)
- 1/3 cup Extra Virgin Olive Oil
- 3 tbsps. Red Wine Vinegar
- 1/2 tsp Oregano
- 1 Lemon (juiced)
- 1 Garlic (clove, minced)
- 1/4 tsp Sea Salt
- 1/8 tsp Black Pepper
- 12 ozs Beef Tenderloin
Directions:
- Preheat oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Place red peppers in a large mixing bowl and toss with a splash of extra virgin olive oil and sea salt. Spread the red peppers across the baking sheet and bake in the oven on the middle rack for 20 minutes while you prepare the rest.
- Place red onion, cucumber, kale, cherry tomatoes, olives and feta cheese together in a large salad bowl and set aside.
- Create dressing by combining olive oil, vinegar, oregano, lemon juice, minced garlic, sea salt and pepper together in a small bowl. Whisk well and set aside.
- Remove roasted red peppers from oven and let cool. Once cool, add to bowl with salad ingredients.
- Increase the oven temperature to 500ºF (260ºC) and move the rack to the top setting.
- Season steak with sea salt and pepper on both sides. Place on the baking sheet with the parchment paper you used for the peppers. Place in the oven on the top rack and bake for 5 to 8 minutes per side depending on thickness and how you like your steak done.
- Remove steak from the oven and cut into thin strips. Add dressing to salad and toss well. Plate salad and add strips of steak over top. Enjoy!
Chocolate Chip Banana Bread
Ingredients:
- 1/3 cup Extra Virgin Olive Oil (divided)
- 3 Banana (ripe, mashed)
- 1/4 cup Maple Syrup
- 1/2 cup Oat Milk (unsweetened)
- 2 tbsps. Ground Flax Seed
- 2 cups Chickpea Flour
- 1 tbsp. Baking Powder
- 1/2 cup Dark Chocolate Chips (divided)
Directions:
- Preheat the oven to 350ºF (175ºC) and brush a loaf pan with a bit of the olive oil.
- In a large bowl, combine the remaining oil, banana, maple syrup, oat milk, and ground flax.
- In a separate bowl, combine the chickpea flour and baking powder. Add the dry ingredients to the wet batter and mix until combined. Fold in 3/4 of the chocolate chips.
- Pour the batter into the loaf pan and top with the remaining chocolate chips. Bake for 30 to 35 minutes, or until a knife inserted into the middle comes out clean.
- Let cool completely before slicing. Enjoy!
Salmon Nicoise Salad
Ingredients:
- 2 Egg
- 2 cups Mini Potatoes (halved)
- 2 cups Green Beans (trimmed)
- 8 ozs Salmon Fillet
- 1 1/2 tsps Dijon Mustard
- 2 tbsps. Extra Virgin Olive Oil
- 2 tbsps. Apple Cider Vinegar
- 1 Garlic (cloves, minced)
- 1/2 tsp Italian Seasoning
- Sea Salt & Black Pepper (to taste)
- 1 cup Cherry Tomatoes (halved)
- 1/2 cup Pitted Kalamata Olives
Directions:
- Hard boil the eggs by placing them in a small pot of cold water. Bring to a boil over high heat. Once boiling, remove them from heat. Cover and let stand for 12 minutes. Transfer to a bowl of ice water to cool. Once cool, peel and slice into quarters.
- Preheat oven to 400ºF (204ºC) and line a baking sheet with parchment. Toss the mini potatoes with a little olive oil to coat, and season with salt and pepper. Spread across the baking sheet and bake for 20 minutes.
- While the potatoes are roasting, bring a medium saucepan of water to a boil and add the green beans. Boil for about 5 minutes, then drain and transfer the beans to a bowl of cold water to cool. Once cooled, drain and pat dry.
- After the potatoes have been in the oven for 20 minutes, remove the baking sheet from the oven and move the potatoes to one side. Add the salmon fillets on the other side. Return to the oven for 15 to 20 more minutes, or until the salmon is cooked and the potatoes are tender.
- To make the dressing, combine the dijon mustard, olive oil, apple cider vinegar, garlic, Italian seasoning, sea salt and black pepper in a small mason jar. Put the lid on and shake well.
- To serve, divide the roasted potatoes, quartered eggs, green beans, cherry tomatoes and olives between plates. Top with salmon and drizzle with desired amount of dressing. Enjoy!