Vanilla Protein Powder Waffle

This recipe is for one waffle, adjust accordingly!

Ingredients

  • 2 scoops vanilla protein powder
  • 2 tablespoons oat flour
  • 3 tablespoons whole oats
  • 1/2 tablespoon baking powder
  • 1/4 cup oat milk
  • 2 eggs
  • Dark chocolate chips (optional)

Instructions

  1. Grease and heat a waffle iron
  2. Mix all ingredients together, pour batter into waffle iron. Top with dark chocolate chips if desired and cook until fluffy!

Sticky Cauliflower Pad Thai

This recipe makes enough for about 1.5 servings, or 1 large serving. If you would like to make this for two people I would double the recipe, and just expect to have some leftover (….or not!)

Ingredients

  • 1/4 cup coconut aminos (or soy sauce)
  • 2 tablespoons fish sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon garlic (I like to use jarred garlic for this, but fresh works too)
  • 1 tablespoon honey
  • 1 tablespoon water
  • 1 oz rice noodles (I like to use A Taste of Thai, spaghetti cut or wide rice work well)
  • 1 cup cauliflower florets
  • 1.5 tablespoons corn starch
  • 1 combined cup stir fry veggies (I used a mix of shredded carrots, broccoli florets, snap peas, and shaved Brussel sprouts)
  • 1 cup shiitake mushrooms
  • 2 tablespoons olive oil
  • 1 tablespoon peanut butter
  • Toasted sesame seeds for topping

Instructions

  1. Make your sauce: In a medium bowl combine coconut aminos, fish sauce, sesame oil, garlic, honey, and water and whisk until combined. Set aside.
  2. Place the cauliflower florets in a medium bowl, and coat well with corn starch
  3. Heat 2 tablespoons olive oil in a pan, once HOT add the cauliflower and cook until it starts to brown (I used tongs and flipped it around a few times so all sides were nice and crisp)
  4. Add the stir fry veggies and shiitake mushrooms to the pan with the cauliflower and continue to cook
  5. While veggies cook, prepare the rice noodles per package instructions (I recommend following the stir fry instructions provided on the packaging)
  6. Once veggies are cooked, pour your sauce and the rice noodles into the pan and coat the veggies, and noodles with the sauce. Add 1 tablespoon peanut butter, and stir until peanut butter has melted and combined with the sauce.
  7. Transfer to a plate or bowl, and garnish with toasted sesame seeds. Enjoy!

Toasted Guacamole Bagel

Ingredients

  • 1 honey wheat bagel (or bagel of choice…I love the fresh bagels from Whole Foods)
  • 1/2 cup chopped kale
  • 1/2 avocado
  • 1 tablespoon red onion, chopped
  • 1 teaspoon hot sauce of choice
  • 1 teaspoon garlic salt
  • 1 teaspoon salt
  • Pepper

Instructions

  1. Toast bagel as desired (I like mine nice and crunchy!)
  2. While bagel is toasting, mash avocado in a bowl. Add red onion, hot sauce, garlic salt, salt, and a dash of pepper to mashed avocado and combine.
  3. Spread the guacamole on the bagel, and top with kale – enjoy!

Dark Tart Cherry Oat Smoothie

Ingredients

  • 1/2 cup frozen dark tart cherries
  • 1/2 cup soaked oats (combine oats with water and soak for at least two hours or overnight)
  • 1/2 cup frozen cauliflower
  • 1/2 cup milk of choice
  • 1 scoop collagen peptides (I use Further Food peptides)
  • 1 teaspoon powdered vanilla bean (vanilla extract will also work)
  • 1 teaspoon cinnamon

Instructions

  1. Add all ingredients to a high powdered blender, and blend until smooth and creamy
  2. Add smoothie to a glass, and top with granola and nut butter!

Mushroom and Ground Turkey Stuffed Peppers

This recipe is for one stuffed pepper, adjust accordingly to make multiple!

Ingredients

  • 4 oz ground turkey thigh (I used the brand Diestel, which you can buy at Whole Foods)
  • 6 oz pasta sauce (I used Portabella Pasta Sauce from River Valley Ranch – linked here. I would recommend using a pasta sauce with mushrooms in it!)
  • 1 cup shiitake mushrooms, sliced
  • 1/4 cup chopped yellow onion
  • 2 tablespoons olive oil
  • 1 yellow pepper
  • 1/2 cup cheese of choice (I recommend something close to a parmesan)

Instructions

  1. Preheat oven to 350 degrees
  2. Cut the top off of the pepper. Remove the seeds/membrane from the inside of the pepper. Finely chop the top of the pepper (the part you cut off), and set aside
  3. Heat 1.5 tablespoons olive oil in a saucepan over medium-high heat. Add mushrooms, onion, and diced pepper and heat through until onions begin to soften
  4. Add ground turkey thigh to the pan with the vegetables, and heat until fully cooked through
  5. Add the pasta sauce to the pan, and combine sauce with vegetables and ground turkey. Sprinkle in 1/4 cup of cheese, and combine
  6. Fill the pepper with the turkey/vegetable mixture, top with remaining 1/4 cup cheese and drizzle with 1/2 tablespoon olive oil. Place standing up in a small baking pan, and bake in the oven for 30 minutes, until cheese begins to brown
  7. Remove from oven, and enjoy! I like to serve this with a large kale salad with a simple dressing, or just tossed with lemon!

Vegan Nachos with Spicy Cashew “Cheese” Sauce

Ingredients

  • 1/2 Japanese sweet potato (easy to find at Trader Joe’s or Whole Foods)
  • 2 tablespoon olive oil
  • 1 cup shaved brussel sprouts
  • 1/4 avocado, diced
  • 1/2 cup lentils
  • 2 tablespoons chopped yellow onion, chopped
  • 2 tablespoons scallions, chopped
  • 1 cup cashews, soaked for at least an hour
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/4 cup nutritional yeast
  • 2 tablespoons dijon mustard
  • 3/4 cup water
  • Salt
  • Pepper

Instructions

  1. In a food processor, combine soaked cashews, onion powder, paprika, nutritional yeast, dijon mustard, water, salt and pepper until smooth to make your vegan cheese sauce. Pour into a bowl, and place in the fridge (if you need additional flavor, add in a little bit more dijon or salt and pepper)
  2. Slice Japanese sweet potato into thin discs (the thinner they are, the crispier they will get!). Toss potatoes with 1 tablespoon olive oil, and a dash of salt and pepper. Turn air fryer to 400 degrees, cook potatoes for 10 minutes, drizzle with a little more olive oil, flip, and cook an additional 10 minutes until crispy (if you do not have an air fryer, bake in a 400 degree over for 20 minutes, coat with an extra dash of olive oil, flip and bake an additional 20 minutes)
  3. While potatoes are cooking, heat 1 tablespoon olive oil in a pan over medium-high heat. Add lentils and onion, and cook until warmed through. Once warm, add a little salt, stir and remove from heat
  4. Once the potatoes are crispy, remove from the air fryer (or oven) – time to assemble the nachos! Spread out potatoes on a plate (as you would chips for nachos), top with shaved Brussel sprouts, lentil/onion mixture, avocado, scallions, and cashew cheese sauce…enjoy!

Kale Pasta Salad with Roasted Lemon Chickpeas

This is less of a traditional pasta salad, and more of a salad with a few egg noodles in it to make it a bit heartier! The egg noodles with the lemon chickpeas are such a great texture and flavor – promise!

This is a single salad serving – adjust accordingly!

Ingredients

  • 1.5 cups kale
  • 3 oz egg noodles
  • 1/4 cup grated parmesan cheese
  • 1/8 cup olive oil + 1 tablespoon
  • 1 teaspoon dijon mustard
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon raw honey
  • 1 teaspoon garlic powder + 1/2 teaspoon
  • Salt
  • Pepper
  • 1 15 oz can chickpeas (you will only use 3 tablespoons on a single serving salad, but I recommend making the full can and saving for later!)
  • 1/2 teaspoon lemon zest + more for garnish

Instructions

  1. Preheat oven to 350 degrees
  2. Drain 15 oz can chickpeas and pour onto paper towels to dry. Move the chickpeas around with your hands until some of the skins come loose – remove the skins (it’s okay if they don’t all come off, just remove the ones that fall off easily)
  3. Place chickpeas in a bowl and toss with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/2 teaspoon lemon, and a dash of salt and pepper. Pour chickpeas onto a baking sheet, and bake for 40 minutes, tossing half way through
  4. While chickpeas bake, prepare your dressing. Combine 1/8 cup olive oil, 1 teaspoon dijon mustard, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, 1 tablespoon raw honey, 1 teaspoon garlic powder, and a dash of salt and pepper – shake or mix well, and place in fridge
  5. Add kale to a small salad bowl (make sure stems are removed). Gently massage kale for about a minute, to make the leaves less course (this really makes a difference, promise!), set aside
  6. When your chickpeas have about 15 minutes left to cook is when you want to cook your pasta (the idea is to add warm pasta to your salad, so time this based on pasta cooking instructions). Cook pasta to package instructions.
  7. Once your chickpeas and pasta are done cooking, assemble your salad! Add 1/4 cup parmesan, the pasta, and the salad dressing to the bowl of kale and toss well. Place salad on a plate, top with 3 tablespoons roasted chickpeas, and additional grated lemon zest. Enjoy!

Rigatoni with Shiitake Meat Sauce

I have to say, I think this is one of the best recipes I have ever made! I took a bite and my eyes lit up haha – it’s GOOD! A few keys to this recipe are 1) ground turkey thigh (do not use white meat, the flavor just wont’ be as good), 2) shiitake mushrooms, use them 3) the noodles…if you can get your hands on Isola Rigatoni, do it!

The below recipe serves 1-2 people (probably closer to 1.5 people to be honest, I would double for 2 and save the leftovers) – adjust accordingly!

Ingredients

  • 1 cup broccoli florets
  • 1 cup shiitake mushrooms, sliced
  • 1/2 cup chopped red onion (yellow onion would work too)
  • 4 oz ground turkey thigh (I used the brand Diestel, which you can buy at Whole Foods)
  • 8 oz pasta sauce (I used Portabella Pasta Sauce from River Valley Ranch – linked here. I would recommend using a pasta sauce with mushrooms in it!)
  • 1 cup Rigatoni (I used Isola Rigatoni – linked here and I would highly recommend this brand! You can buy it at Whole Foods… the key is the large noodle size)
  • 2 tablespoons olive oil
  • Grated cheese of choice (optional)
  • Salt

Instructions

  1. Start by boiling your water for the pasta
  2. While water is boiling, heat 2 tablespoons olive oil in a large pan over high heat. Once pan is HOT, add broccoli and cook for about two minutes. Add the onion and shiitake mushrooms to the pan and cook until broccoli is charred, and onions and mushrooms are soft (add a little salt if you would like!)
  3. Once water is boiling, add pasta and cook to package directions (the Isola Rigatoni cooks for 12 minutes) *I like to add a little salt to the pasta water right before I add the pasta
  4. Remove the veggies from the pan (I just put them in a bowl, and set to the side), and add the ground turkey thigh to the same pan. Cook turkey until almost cooked through, and the add the veggies back to the pan and continue to cook
  5. While pasta is cooking, carefully scoop out 1/4 cups of the pasta water and add to the pan with the veggies and the turkey (this keeps everything from sticking to the pan, and creates a thicker sauce), continue cooking over medium-low heat
  6. Once pasta is done cooking, drain the pasta and add directly to the pan with the veggies and turkey meat
  7. Add the sauce to the pan, and stir to combine
  8. Place your dish on a plate or bowl, grate cheese if desired and enjoy!

Crunchy Summer Salad with Maple Acorn Squash and Dijon Vinaigrette

The below salad is 1 serving, adjust accordingly!

Note that the squash can be prepared early, and added cold to the salad or you can add it warm. The dressing is delicious, so I recommend making a large batch and using throughout the week!

Ingredients

  • 1.5 cups crunchy lettuce mix (any mix of shaved brussel sprouts, kale, cabbage, etc. will work great)
  • 1/2 of an acorn squash
  • 2 tablespoons butter (I prefer to use grass fed)
  • 1 tablespoon maple syrup
  • 1/4 cup walnuts, halved
  • 1/4 cup crumbled feta
  • 1/8 cup olive oil
  • 1 teaspoon dijon mustard
  • 1 tablespoon white rice vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon agave
  • 1 teaspoon garlic powder (or fresh garlic)
  • Salt
  • Pepper

Instructions

  1. Make the salad dressing – combine the olive oil, dijon mustard, vinegar, lemon juice, agave, garlic powder, and a dash of salt and pepper in a container with a lid. Close lid and shake well until ingredients are combined. Place the dressing in the fridge.
  2. Preheat oven to 400 degrees, cut squash in half and scoop out seeds (if squash is hard to cut, poke holes in squash with a fork and microwave for 4 minutes to soften. You can cook the whole squash and save half for later, or store half of the uncooked squash in the fridge and cook at a later date)
  3. Melt butter, and combine with maple syrup. Brush the inside of the squash with half the butter/syrup mixture, and place face down on a baking sheet. Bake for 35 minutes.
  4. When squash is done baking, remove from oven, flip over and brush with the other half of the butter/syrup mixture and bake for additional 15 minutes. Once done, remove and set aside.
  5. Place the lettuce and walnuts in a salad bowl. Cut the squash into cubes, and add to bowl. Pour on the dressing, and toss. Top with feta.

Garlic Chicken Thighs with Mushrooms and Scallions

Ingredients

  • 6 chicken thighs
  • 5 cloves garlic, smashed
  • 1 cup mushrooms (any type work!)
  • 1/2 cup chopped scallions
  • 1/2 cup dry white wine
  • 1/4 tablespoon butter (I like to use grass fed butter, personally I think it tastes better)
  • 2 tablespoons olive oil

Instructions

  • Heat olive oil in a large pan, once hot add chicken thighs skin side down (you should hear a sizzle when chicken is placed in the pan, this indicates the oil is hot enough), cook over medium high heat for 5 minutes
  • Add smashed garlic to the pan, nuzzle between the chicken thighs and continue to cook for about a minute, or until garlic is fragrant
  • Add the white wine and the butter to the pan and continue to cook until chicken is no longer pink (you can flip the chicken thighs here if they are not cooking through fast enough on one side)
  • Turn heat down to medium low, add the mushrooms and cook until mushrooms are soft and chicken is cooked through
  • Place chicken on a plate and spoon the mushrooms and garlic over the chicken, add the scallions and enjoy! Serving suggestion: serve alongside pesto pasta, rice, or cauliflower rice!