Marinara Zoodles

Makes: 4 servings

Ingredients:

• 1 Tbsp. extra-virgin olive oil
• 1 sweet onion, thinly sliced
• 2 garlic cloves, minced
• 4 zucchini, cut into noodles 
• 1 1/2 cups marinara sauce
• 1 1/4 cups diced fresh mozzarella (or dairy free / vegan cheese of your choosing)
• Salt and freshly ground black pepper
• 1/4 cup chopped fresh basil
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Directions:

1. In a large sauté pan, heat the oil over medium heat. Add the onion and sauté until tender, 4-5 minutes. Add the garlic and sauté until fragrant, 1 minute more.
2. Add the zucchini noodles and sauté until they just begin to get tender, 3-4 minutes.
3. Add the marinara sauce and bring to a simmer. Simmer until the noodles are very tender, 3-5 minutes more.
4. Add the mozzarella and toss to combine. Season with salt and pepper.
5. Serve warm, garnished with basil

  

Buddha Bowl with Kale, Avocado, Orange and Brown Rice

Makes: 2 servings

Rice:

• 1 cup brown rice
• 3 cups vegetable broth or water
• 1 garlic clove, minced
• 2 Tbsp. extra-virgin olive oil
• 2 Tbsp. rice vinegar
• 1 Tbsp. chopped fresh mint
• Salt and freshly ground pepper

Toppings:

• 1 bunch kale, roughly chopped
• 2 Tbsp. olive oil
• 1 Tbsp. rice vinegar
• 1/4 cup pomegranate seeds
• 1 orange, cut into segments
• 1/2 avocado, sliced
• 1/4 cup pumpik seeds
• 2 hard boiled eggs
• Salt and freshly ground black pepper

Directions: 

1. Make the rice: in a medium pot, stir the rice with the broth (or water) and garlic to combine. Bring the mixture to a simmer over medium-high heat.
2. Once the liquid is boiling, reduce the heat to low and simmer until the rice is tender and all the liquid has been absorbed, 15-17 minutes.
3. Let the rice cool for 5-10 minutes and then toss it with the olive oil, vinegar, mint, and salt and pepper.
4. Make the toppings: in a medium bowl, toss the kale with the olive oil and vinegar. Divide the rice between two bowls and then top with equal amounts of kale.
   
5. Top each of the bowls with 2 Tbsp. pomegranate seeds, half the orange, half the avocado slices, 2 Tbsp pumpkin seeds, and a hard-boiled egg. Season egg with salt and pepper. Serve immediately.

​Taco Lettuce Wraps

Makes: 4 servings

Ingredients:

• 8 small Iceberg or Romain lettuce leaves or 4 large, cut in half crosswise
• 1 Tbsp. Canola oi.
• 1lbs lean grass fed beef
• 1/4 tsp. salt
• 5 Tbsp prepared salsa
• 1 Tbsp rice vinegar
• 1 1/2 tsp. ground cumin
• 1 cup diced avocado
• 1 cup julienned jícama
• 1/4 cup finely diced red onion

Directions:

• Heat oil in a large nonstick skillet over medium-high heat. Add ground beef, season with salt and cook, stirring often, until cooked through (4-6 min)
• Meanwhile, whisk salsa, vinegar, and cumin in a small bowl.
• Remove the pan from the heat, add the salsa mixture and stir to combine. Serve in the lettuce leaves, topped with avocado, jicama, and onion.

​Vegan Buddha Bowl

Makes: 4 servings

Ingredients:

• 1 medium sweet potato, peeled if desired, cut into 1-inch chunks
• 3 Tbsp extra-virgin olive oil, divided
• 1/2 tsp ground pepper, divided
• 2 Tbsp tahini
• 2 Tbsp water
• 1 Tbsp lemon juice
• 1 small clove garlic, minced
• 2 cups cooked quinoa
• 1 15-ounce can chickpeas, rinsed
• 1 firm ripe avocado, diced
• 1/4 cup chopped fresh cilantro or parsley

Directions:

• Preheat oven to 425 F. Toss sweet potato with 1 Tbsp oil and 1/4 tsp. each and salt and pepper in a medium bowl. Transfer to a rimmed baking sheet. Roast, stirring once, until tender, 15-18 min.
• Meanwhile whisk the remaining 2 Tbsp oil, tahini, water, lemon juice, garlic and the remaining 1/4 tsp. each and salt and pepper in a small bowl.
• To serve, divide quinoa among 4 bowls. Top with equal amounts of sweet potato, chickpeas, and avocado. Drizzle with the tahini sauce. Sprinkle with parsley (or cilantro).

​Greek Salad with Edamame

Makes: 4 servings

Ingredients:

• 1/4 cup red-wine vinegar
• 3 Tbsp. extra-virgin olive oil
• 1/4 tsp. salt
• 1/4 tsp. ground pepper
• 8 cups chopped romaine (2 romaine hearts)
• 16 ounces frozen shelled edamame (3 cups)
• 1 cup halved cherry or grape tomatoes
• 1/2 European cucumber, sliced
• 1/2 cup crumbled feta cheese (optional - or non-dairy cheese)
• 1/4 cup silvered fresh basil
• 1/4 cup sliced Kalmata Olives
• 1/4 cup slivered red onion

Directions:

• Whisk vinegar, oil, salt, and pepper in a large bowl. Add romaine, edamame, tomatoes, cucumber, feta, basil, olives, and onion; toss to coat.

      

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