Recipes

Vegan Thai Red Curry

This super simple and hearty Thai red curry is packed with bright, fresh flavors for a satisfying, wholesome plant-based meal. It's a total crowd pleaser and holds up super well for make ahead lunches. Vegan and gluten-free friendly!

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Vegan Thai Red Curry

serves 4-6


Ingredients:

  • 1 white onion, sliced into strips
  • 2 large garlic cloves, minced
  • 2 inch piece of ginger, minced
  • 2 large bell peppers, sliced intro strips
  • 2 large carrots, sliced diagonally into ovals
  • 2 cups green beans, diced
  • 1 small carton baby portobello mushrooms 
  • 3 tbsp thai red curry paste
  • 2  russet potatoes, diced
  • 2 cans full fat coconut milk
  • 2 big handfuls of spinach 
  • 1.5 cans water (use empty coconut milk can)
  • 2 tbsp liquid aminos (can also use low sodium soy sauce or coconut aminos)
  • juice of 2 limes
  • salt & pepper to tast

Directions

  1. Heat 1 tbsp coconut oil in a large dutch oven or deep pan
  2. Add onion and saute for 3-4 minutes to soften
  3. Add garlic and ginger, season with salt and pepper and stir for about 30 seconds
  4. Add peppers, carrots and green beans and saute for 5 minutes
  5. Add mushrooms and season with more salt and pepper
  6. Mix in the red curry pasta and stir to coat vegetables
  7. Mix in coconut milk + water and bring to a boil. Add potatoes and simmer for 10 minutes until the potatoes are cooked through
  8. Add liquid aminos, lime juice and spinach. Add additional liquid aminos if needed.

*Serve over brown basmati rice and enjoy!

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Spring Vegetable Rotini with Garlic Lemon and Goat Cheese

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Spring vegetable rotini with garlic lemon and goat cheese

serves 4


Ingredients

  • 1 box Banza chickpea rotini (I also love lentil pasta)
  • 1 head broccoli, cut into florets 
  • 1/4 sweet onion, finely diced 
  • 1 cup green peas 
  • 2 large cloves garlic
  • 1 can of artichoke hearts, drained and chopped 
  • 2 big handfuls of spinach
  • Juice of 1.5 lemons
  • 2-3 ounces goat cheese
  • 1 tsp ed pepper flakes 
  • Salt and pepper
  • Olive oil 
  • Optional: fresh parsley and red pepper flakes

Directions

  1. Cook pasta according to package instructions, drain and toss with olive oil to prevent sticking and set aside.
  2. Heat 2 tsp ghee or olive oil in a large pan over medium and add broccoli florets. Sauté  for 2-3 mins. 
  3. Add garlic, onion, salt and pepper and sauté for another 2-3 minutes until broccoli softens
  4. Add frozen green peas, spinach and artichokes to the pan. Saute until spinach wilts.
  5. Add pasta to the pan along with another drizzle of olive oil, lemon juice, goat cheese, salt pepper and red pepper flakes. 
  6. Top with fresh parsley and more red pepper flakes
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Black Bean and Corn Salad

I'll cut right to the chase here -- this zesty Black and Corn Salad full of crunchy veggies should makes it's way into your life ASAP. It's super easy to make (just a little chopping required) and it's full of fun and fresh flavors like cilantro, chili powder, cumin, garlic and fresh lime juice.

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You can eat it by itself like I did, use it to top grilled chicken or fish tacos, as a dip (give me allll the tortilla chips) or as a side dish to pretty much anything. Can you tell I really like this salad? 


black bean and corn salad

Serves 4


Ingredients

  • 2 cans black beans (look for no salt added and BPA free cans), drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 2 bell peppers, diced
  • 3-4 stalks of celery, diced
  • 1/4 red onion, finely diced
  • 2 cups baby tomatoes, quartered
  • 1 jalapeno, finely diced
  • 1 head of cilantro, chopped well
  • 1/4 cup olive oil
  • juice of 3-4 limes (depending on how juicy they are and how much you like)
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/3 tsp garlic powder
  • salt and pepper to taste
  • 2 avocados, diced

Directions

  1. Combine all ingredients except avocado in a large bowl. Let it sit in the fridge for a couple hours to chill before eating. 
  2. Mix in cubed avocado prior to eating.
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Guacamole Greens Salad with a Jalapeno Lime Cilantro Dressing

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One of my favorite things to do in the kitchen is to recreate restaurant favorites at home. This is my copycat Sweet Green Guacamole Greens salad and I'm pretty sure I'll be making this on a weekly basis from now on. Sweet Green lovers you know the addiction is REAL.

This salad is significantly cheaper to make at home and I think my Jalapeno Cilantro Lime dressing might give Sweet Green a run for their money!

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Guacamole Greens salad with a jalapeno lime cilantro dressing

Makes enough dressing for about 6 servings


Dressing ingredients

  • 1 bunch cilantro (stems are fine! cut off the long pieces at the end)
  • 1/2 cup olive oil
  • juice of 3 limes
  • 1 large clove garlic
  • 1 teaspoon dijon mustard
  • 1 tablespoon honey
  • 1 tsp cumin
  • 1 jalapeno, seeds removed (use less if you don't like spice!)
  • 1/4 tsp salt
  • black pepper to taste

Salad Ingredients

  • Mixed greens
  • thinly sliced red onion
  • baked or chicken breast, diced
  • cherry tomatoes, halved
  • sliced cucumber
  • avocado 
  • corn tortilla chips

Directions

  1. Combine dressing ingredients in a food processor and blend until smooth. Set aside.
  2. Combine salad ingredients in desired amounts. 
  3. Toss salad with dressing and enjoy!
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Crunchy Thai Quinoa Salad with a Spicy Almond Butter Sauce

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If you're looking for a fun, flavorful and veggie packed meal to spice up your weekday lunches, I GOTCHU. I'm super excited to share this recipe with you guys because it's quick to make (30 mins or less...I promise!), it's loaded with fiber from the crunchy veggies, quinoa and chickpeas, and the sauce is made with some of my favorite flavors including ginger, garlic, sesame oil, almond butter and a little heat.

This is a great meal to batch prep ahead of time for a couple days, since it holds up super well in the fridge (aka it stays nice and crunchy).

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Crunchy Thai Quinoa Salad with a Spicy Almond Butter Sauce

Serves 4-5


Salad Ingredients

  • 1/2 small head shredded purple cabbage
  • 3 cups shredded or spiralized carrots
  • 1.5 cucumbers, seeds scooped out and thinly sliced
  • 1 bell pepper, thinly sliced
  • 1/2 cup UNCOOKED quinoa, cooked according to package instructions
  • 2 cans chickpeas, drained and rinsed
  • 1 head of cilantro, chopped

Sauce Ingredients

  • 2/3 cup unsalted almond butter
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 2 inch piece of ginger, minced
  • 2 small cloves of garlic, minced
  • juice of 2 limes
  • 1-2 teaspoons red pepper flakes
  • 1-2 teaspoons pure maple syrup
  • 3-4 tablespoons warm water

Directions

  1. Cook quinoa according to package instructions
  2. Make sauce and set aside. Adjust water and spice to your liking.
  3. Chop veggies and combine in a large bowl with sauce
  4. Optional toppings: sesame seeds, cilantro, sriracha

 

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Spicy Peanut Soba Noodle Salad

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spicy peanut soba noodle salad

serves 4-6


Salad Ingredients

  • 8 oz box of buckwheat soba noodles
  • 3 cups of carrot noodles or shredded carrots
  • 2 bell peppers, thinly sliced
  • 1 cucumber, seeded and thinly sliced 
  • 1 bunch cilantro, finely chopped
  • 1 bunch green onions, diced
  • Optional: 2 cups shredded chicken

Spicy Peanut Sauce Ingredients

  • 2/3 cup unsalted smooth peanut butter*
  • 3 tablespoons low sodium soy sauce
  • 2-3 teaspoons toasted sesame oil 
  • 2 inch piece ginger, minced
  • 2 cloves garlic, minced
  • 2 limes, juiced
  • 1 jalapeño or 1-2 teaspoons red pepper flakes (omit if you don't like spice)
  • 2 teaspoons pure maple syrup 
  • 3-4 tablespoons warm water

Directions

  1. Whisk together dressing ingredients in a large bowl or blend in a food processor/blender and set aside. Add an additional 1-2 tablespoons of water if needed to reach desired consistency.
  2. Cook noodles according to package instructions.
  3. In a large bowl. Mix together salad ingredients and dressing. 
  4. Top with more cilantro and toasted sesame seeds

*You can substitute almond butter or sunflower seed for peanut butter

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Mexican Quinoa Salad

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Mexican Quinoa Salad

Serves 4


Ingredients

Salad

  • 1.5 cups COOKED quinoa
  • 1 cucumber, diced
  • 1 can black beans, drained and rinsed
  • 1 can organic corn, drained and rinsed
  • 1 small container baby tomatoes, quartered
  • 1/4 cup finely diced red onion
  • 1 bell pepper, diced
  • 1 head of cilantro finely chopped
  • Optional: cotija cheese for topping

Dressing

  • 1/4 cup olive oil
  • Juice of 2-3 limes
  • 2 tsp cumin
  • 1/3 tsp garlic powder
  • 2 tsp honey
  • Salt and pepper to taste

Directions

  1. Cook quinoa according to package instructions
  2. Whisk together dressing ingredients and set aside
  3. Combine salad and dressing ingredients together in a large bowl. Adjust salt, pepper and lime juice to taste.
  4. Enjoy!
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Sheet Pan Lemon Thyme Turmeric Chicken and Veggies

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Sheet Pan Lemon Thyme Turmeric Chicken and Veggies

Serves 4


Ingredients

For the chicken:

  • 1.5 lbs boneless skinless chicken thighs
  • zest from 1/2 a lemon
  • 1 tablespoon lemon juice 
  • 1.5 teaspoons turmeric powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • salt & pepper
  • oil of choice

For the veggies:

  • 12 ounce bag of broccoli florets (or one medium broccoli crown cut into florets)
  • 12 ounce bag of tri-color baby potatoes (or about 1 large chopped sweet potato)
  • 1-2 bell peppers, chopped
  • 1 small white onion, sliced
  • salt & pepper
  • 1/4 teaspoon garlic powder
  • oil of choice
  • 5-6 sprigs of fresh thyme

Directions

  1. Preheat oven to 450 degrees
  2. In a large bowl, coat the chicken with 1 tsp oil, turmeric, smoked paprika, garlic powder, lemon juice and lemon zest. Season liberally with salt and pepper and arrange on a parchment lined baking sheet.
  3. Toss potatoes with 2 tsp of oil, salt, pepper and garlic powder. Arrange in a single layer on the baking sheet apart from the chicken.
  4. Once the oven has pre-heated, cook chicken and potatoes for 10 minutes. Meanwhile, toss the remaining veggies and thyme with 2 tsp oil (enough to lightly coat), salt and pepper.
  5.  After 10 minutes, arrange the remaining veggies on the baking sheet around the chicken and potatoes. Cook for an additional 12-15 minutes (until veggies are tender and chicken thighs are cooked through).
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Spicy Vegan Garlic Cheese Sauce

Spicy Vegan Garlic Cheese Sauce

  

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Vegetarian Greek Orzo Salad

Vegetarian Greek Orzo Salad

   

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