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I’ve included the recipe source, if known.

Inner Goddess Detox Salad


2 cups loosely packed fresh kale, torn into bite-sized pieces
2 cups loosely packed baby spinach, torn into bite-sized pieces
1 cup shredded cabbage or coleslaw mix
10 raw, unsalted almonds, roughly chopped
3 strawberries, sliced
1 large carrot, peeled & sliced
1/4 cup blueberries
1/3 cucumber, peeled, seeded & sliced
1/4 cup raspberries

Massage kale in a large bowl for 1-2 minutes, or until broken down and tender. Combine with spinach and cabbage, then turn out onto a plate. Top with remaining ingredients, then drizzle with a good, olive-oil based salad dressing.

Savory Bean and Spinach Soup

Yields 6 servings

42 oz vegetable broth
1 (15 oz) can tomato puree
1 (15 oz) can small white beans or Great Northern beans, drained and rinsed
1/2 cup uncooked brown rice
1/2 cup finely chopped onion
1 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, chopped
8 cups coarsely chopped fresh spinach or kale leaves

In a 3-1/2- or 4-quart slow cooker, combine vegetable broth, tomato puree, beans, rice, onion, basil, salt, pepper, and garlic.

Cover; cook on low-heat setting 5 to 7 hours or on high-heat setting 2 1/2 to 3 1/2 hours. Just before serving, stir in spinach or kale.

Recipe Source

Zesty Quinoa Salad served over Spinach with Lemon Sauce


  • 1 Tbsp Extra Virgin Olive Oil
  • ½ Medium Red Onion, finely chopped
  • 2 Tbsp garlic, minced
  • ½ cup Sun Dried Tomatoes, chopped
  • 1 cup Vegetable broth
  • 2 Tbsp Lemon Juice
  • 1 cup dry organic Quinoa Grain
  • ½ tsp sea salt
  • 1 cup broccoli florets in bite size pieces
  • ½ cup sliced almonds
  • 2 scallions, thinly sliced
  • Ground pepper to taste


Heat the olive oil over medium heat in a saucepan and sauté the onion and garlic for 3 minutes. Add the ssun-driedtomatoes, vegetable broth and lemon juice and bring to a boil.

Stir in quinoa and salt. Reduce heat and simmer covered about 15 to 20 minutes. Add the broccoli on top and simmer an additional 5 minutes.

Remove from heat, toss gently until combined. Add ground pepper and additional salt, if desired, to taste. Garnish with almonds and scallions before serving over spinach. Dress with Lemon Sauce.

Lemon Sauce

  • 2 lemons, squeezed (about ½ cup)
  • 1 ½ t dried basil
  • ¾ c grape seed oil
  • ¾ c evoo (extra virgin olive oil)
  • 1 t sea salt
  • 1 t pepper
  • 1 garlic clove, minced

Combine all ingredients and whisk vigorously. The sauce will slightly thicken. Store in an air-tight container.


Turkey Chili with Sweet Potato Fries


  • 1 lb ground turkey (could sub deer meat)
  • 1 28oz can diced or crushed tomatoes (based on preference)
  • 1 can kidney beans
  • 1 can black beans
  • 1/2-1 onion, diced
  • 2 Tbsp chili powder
  • 1 Tbsp fresh minced garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 cups water
  • 2 cups cooked brown rice (optional)
  • ½ avocado, sliced (optional)
  • 1 large or 2 medium sweet potato
  • sea salt
  • freshly ground black pepper
  • olive oil

Turkey Chili:

Cook rice according to package instructions, if desired. In large 2 qt covered pot, brown ground meat, drain & return to pot. Add all remaining ingredients, heat through and serve it up! Serve it over cooked brown rice and top with avocado slices if desired.

Sweet Potato Fries:

Preheat oven to 450 degrees. Peel sweet potato or leave the skin on (according to your preference). Cut the sweet potato in half because they’re normally very large. Now, take a half of the sweet potato and cut it into large slices about 3/4 inch thick. You’ll then cut the larger slices into fries. Your fries should be 1/2 inch to 3/4 inch thick. Repeat this for the other half! Throw all of the fries onto a baking sheet. Sprinkle a good pinch of sea salt over them and then freshly ground black pepper. Drizzle with olive oil and now, mix it all together on the baking sheet. Make sure you’re scooping the salt, pepper, and oil from the bottom and mixing it. Don’t let the tastiness go to waste! Once everything’s mixed, space out the fries on the baking sheet. Make sure they’re all evenly spaced and not touching. They’ll get soggy otherwise! Put them in the oven for 15 minutes. Do not open the oven during this time. Then, take them out and flip them. Once they’re flipped, put them back in the oven for 10 minutes.

Both sides should now be dark brown and crispy. Should you want a lighter brown color, just reduce the cooking times by a couple of minutes on each side. (Important Tip: These will not turn out crispy if you’re cooking anything else in the oven or if the fries are crowded too close together. They’ll sweat instead of crisp!)

Tortilla Soup

Serves 8-12


  • 2 cans vegetable broth (low sodium, organic)
  • 2 cans stewed tomatoes
  • 2 cans pinto beans, drained
  • 2 cans black beans, drained
  • 24 oz picante or salsa
  • 1 sm-med onion, diced
  • 2 TBS homemade taco seasoning (see below)
  • Optional toppings: Rice chips, cheddar “cheese” shreds, avocado slices, green onions

Drain/rinse beans. Add all ingredients to large pot. Warm through & serve with chosen toppings.

Taco Seasoning

  • 1 T chili powder
  • 1 T ground cumin
  • 1 T garlic powder
  • 1 T onion powder
  • 1/4 T crushed red pepper

Mix all the spices together and store in an airtight container.

Vegan Two Bean Chili

Serves 4-6


  • 1 28oz can crushed tomatoes (or diced, based on preference)
  • 1 can kidney beans
  • 1 can pinto beans
  • 1/2-1 onion, diced
  • 2 TBS chili powder
  • 1 TBS fresh minced garlic
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 2 cups water
  • 2 cups cooked quinoa (or brown rice, optional)
  • ½ avocado, sliced (optional)

If desired, cook quinoa (or brown rice) according to package instructions. In large 2 qt covered pot, add all ingredients, heat through and serve it up! This is SO good and SO easy. We serve it over cooked brown rice. Optional: Top with avocado slices or DF cheddar cheese shreds.

Strawberry Spinach Salad

Mix 2 generous handfuls fresh baby spinach, 1/3 cucumber (diced), Couple rings of red onion (diced), Handful of strawberries (tops removed & diced), almonds and drizzle with olive oil, fresh-squeezed lemon juice, salt & pepper.

Kale and White Bean Soup


  • 1 small bunch of kale
  • 2 t evoo
  • 1 large onion, thinly sliced
  • 4 cloves garlic, finely chopped
  • ¼ t red pepper flakes
  • One 15 oz can cannellini beans, drained and rinsed
  • 3 c organic chicken broth
  • 2 c water
  • ½ t oregano
  • salt and pepper

Wash the kale well. Remove the leaves from the stems and discard center ribs. Slice the leaves into thin ribbons.

Heat olive oil in a heavy stockpot over med-low heat and sauté onions, until they caramelize (15 min). Stir occasionally. Add garlic and red pepper flakes and sauté the mixture for another minute.

Add the beans, broth, water, and oregano, and bring to a simmer. Add the kale and simmer, uncovered, until it is tender (15 min). Season with salt and pepper.

Old-Fashioned Vegetable Soup

Serves 8


  • 2 bags frozen ‘soup’ veggies
  • 1 can tomatoes, diced or crushed
  • 1 jar spaghetti sauce (Muir Glen Italian Herb)
  • 2-4 cups vegetable broth
  • Salt/pepper to taste
  • Oregano to taste
  • 1 bay leaf
  • Brown rice or quinoa, optional

In large saucepan, add 2 bags frozen mixed veggies (try to avoid mixes with corn), 1 can diced or crushed tomatoes, 1 jar spaghetti sauce and 2-4 cups vegetable broth to your desired consistency. Season according to taste. We like salt/pepper/oregano and 1 bay leaf. If you want to add some healthy grain to this, feel free to add in COOKED brown rice or quinoa. Quinoa is always your healthiest grain choice.

Hearty Veggie Soup


  • 1 spray organic cooking spray
  • 1 large onion, chopped
  • 3 gloves garlic, minced
  • 4 cups water
  • 3 tomatoes chopped or 3 cups canned tomato (no salt added) chopped
  • 2 small sweet red peppers, finely chopped
  • 2 med stalks celery chopped
  • 2 med carrots chopped
  • 1/8 teaspoon cayenne pepper
  • ½ teaspoon ground cumin
  • 1 bay leaf
  • 1 tablespoon finely chopped fresh sage
  • 1/4 teaspoon salt
  • 2 cups cooked garbanzo beans
  • 2 tablespoons red onion (garnish)

Heat large heavy-bottomed stock pot over med heat, lightly spritzed with organic cooking spray, add onion and garlic and cook until golden brown stirring regularly (about 8 minutes) Add all other ingredients stir and bring to a boil. Reduce heat and simmer for 30 minutes, remove bay leaf before serving. Serve hot, dividing soup evenly into four bowls. Top each with ½ tablespoon red onions.

Creamy Pumpkin Seed and Green Chile Posole


  • 1 large yellow onion, cut into wedges
  • 3 large poblano chiles
  • 1 serrano chile
  • 1 1/2 pounds tomatillos, husks removed, rinsed
  • 4 unpeeled garlic cloves
  • 2 dried ancho chiles, stemmed and seeded
  • 1 cup salted, roasted pumpkin seeds (pepitas), divided
  • 4 cans white beans, rinsed and drained
  • 5 to 6 cups vegetable broth
  • About 5 tsp. dried Mexican oregano, divided
  • 1 teaspoon ground cumin
  • 1 large zucchini, cut into large dice
  • Optional toppings: Rice/bean chips, cilantro leaves, thinly sliced green onions

Preheat broiler with oven rack 3 in. from heat. Set yellow onion, poblanos, serrano, tomatillos, and garlic on a rimmed baking sheet. Broil, turning, until vegetables are browned to blackened all over, 15 to 30 minutes, moving them to a bowl as browned. Let cool.

Toast ancho chiles in a large pot over medium heat until fragrant, pressing down with tongs and turning occasionally about 3 minutes. Turn off heat.

Peel and seed poblanos and serrano. Peel garlic. Whirl serrano, garlic, onion, tomatillos and any juices, and 1/2 cup pumpkin seeds in a food processor until very smooth. Pour into pot with whole anchos (they’ll fall apart as they cook). Coarsely chop poblanos and add to pot.

Stir in hominy, 5 cups broth, 2 tsp. oregano, and the cumin. Cover, bring to a boil over high heat, then reduce heat and simmer, stirring occasionally, until cumin flavor is mellow, about 45 minutes. Discard any large pieces of ancho chile.

Stir zucchini into posole and simmer just until tender, about 5 minutes. Stir in more broth if you’d like a thinner soup. Ladle posole into bowls and serve with remaining pumpkin seeds and oregano and other accompaniments to taste.

Recipe Source

Tomato Basil Soup and Grilled Cheese


  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 – 14 oz. cans crushed tomatoes
  • 1 – 14 oz. can whole tomatoes
  • 2 cups of vegetable stock
  • 1 tsp sea salt
  • 1 tsp coconut sugar
  • 1/2 tsp fresh ground black pepper
  • 1/4 cup of coconut milk/cream (from can)
  • 3 tablespoons of fresh basil, julienned
  • Dairy-free/soy-free parmesan “cheese” (optional)

In a saucepan, sauté garlic in olive oil on medium heat for 1 minute – being careful not to burn the garlic. Add the crushed tomatoes. Add the whole tomatoes one at a time, squeezing them into the pan to break them up. Add the juice from the whole tomatoes, as well. Add vegetable stock, salt, pepper and sugar.

Cook the soup on medium at a simmer for 10 minutes. To finish, reduce the heat to low and stir in coconut cream and basil.

Serve topped with dairy-free parmesan “cheese” or a grilled ‘cheese’ sandwich.

Grilled cheese

Use GF bread and 2 non-dairy cheeses of your choice (cheddar & mozzarella). In a hot skillet/griddle pan, melt 2-3 tbsp “butter” & grill the sandwiches on medium heat for about 3 minutes on each side until they are brown and the cheese has melted.

Recipe Source

Oven Baked Chicken Fajitas


1 pound boneless, skinless chicken breasts, cut into strips
2 Tbsp vegetable oil
2 tsp chili powder
1 1/2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp seasoned salt
1 (15 oz) can diced tomatoes with green chilies (Rotel)
1 medium onion, sliced
1/2 red bell pepper, cut into strips
1/2 green bell pepper, cut into strips


Preheat the oven to 400 degrees. Place chicken strips in a greased 13×9 baking dish.
In a small bowl combine the oil, chili powder, cumin, garlic powder, dried oregano, and salt.
Drizzle the spice mixture over the chicken and stir to coat.
Next add the tomatoes, peppers, and onions to the dish and stir to combine.
Bake uncovered for 20-25 minutes or until chicken is cooked through and the vegetables are tender.

Recipe Source

*Homemade Salsa 5-6 Roma tomatoes, chopped 1 Small onion, chopped 1/2 Cup fresh cilantro, chopped 2 Serrano or Jalapeño peppers, seeded and minced 1 Clove garlic, minced 2 Tbsp. freshly squeezed lime juice Salt and pepper to taste. Put everything in a bowl. That’s pretty much it. The longer it sits, the better the flavor!

Avocado Chicken Salad

If you like chicken salad, you will love this Avocado Chicken Salad from The Fit Cookie. This healthy meal is mayo-free and loaded with vegetables, plus you get all the benefits of avocados. You can customize it by serving it in lettuce cups or on cucumber slices.

See the full recipe here

Grilled Chicken Fajitas


  • 2T EVOO (extra- virgin olive oil)
  • juice from 1 lime
  • 1 garlic clove minced
  • ½ t cumin
  • ½ oregano
  • 3 boneless, skinless chicken breasts cut into thin strips
  • 1 onion- cut into thin wedges
  • Bell peppers – red/ orange/yellow , cut into thin strips
  • Chopped Romaine lettuce tomatoes fresh salsa 1 avocado, sliced fresh cilantro, chopped

Combine 1T EVOO, lime juice, garlic, cumin and oregano. Toss with chicken strips and marinate for at least 30 minutes. Heat remaining EVOO in a skillet on medium-high. Sauté onions and peppers until soft and translucent. Set aside and keep warm. In the same skillet, sauté chicken and marinade until chicken is thoroughly cooked. Serve immediately on chopped romaine salad. Top with tomatoes, fresh salsa, avocado, and fresh cilantro.

Grilled/ Baked Salmon with onions & peppers

  • EVOO
  • Salmon (enough filets to serve your family)
  • Lemon slices 1 onion, cut into wedges
  • 1 bell pepper, sliced in thin wedges
  • Grape tomatoes Salad

Preheat grill ( or oven to 375). Cover a baking sheet with aluminum foil. Place salmon filets on foil and rub with EVOO. Sprinkle with seasoning such as dill, parsley, seasoned salt, pepper. Top with lemon slices. Bake/ grill for about 35 minutes. In a skillet, heat up 1 T EVOO. Sauté the onions & peppers. When almost cooked, add the grape tomatoes. Serve all over salad. Top with Lemon sauce. Lemon Sauce I usually double this. I use this recipe as a salad dressing, topping for fish, and marinade for chicken or veggies. 2 lemons, squeezed (about ½ cup) 1 ½ t dried basil ¾ c grapeseed oil ¾ c evoo (extra virgin olive oil) 1 t sea salt 1 t pepper 1 garlic clove, minced Combine all ingredients and whisk vigorously. The sauce will slightly thicken. Store in an airtight container.

Dirty Rice with Shrimp

Rice Ingredients:

  • 2 teaspoons grapeseed or other high-quality oil
  • 1 ½ cups uncooked brown rice
  • 3 cups water
  • ½ teaspoon sea salt Creole Seasoning
  • 1 ½ teaspoons sea salt
  • 1 ½ teaspoon granulated garlic powder
  • ¾ teaspoon ground black pepper
  • ¾ teaspoon granulated onion powder
  • ½ teaspoon cayenne
  • ¾ teaspoon dried oregano
  • ¾ teaspoon dried thyme
  • 2 teaspoons sweet paprika

Base Ingredients:

  • 3 tablespoons grape seed or high quality oil
  • 1 cup celery, diced
  • 1 red bell pepper, diced
  • 1 sweet yellow onion, diced
  • 1 pound cooked, peeled shrimp
  • Optional Ingredients 1 or 2 zucchini or crookneck squash, diced into ¼ inch cubes

In a saucepan over med heat, add 2 teaspoons oil, rice, and salt. Stir and then add water. Cover the pan and turn heat to high until boiling. Reduce heat and cook the rice about 50 minutes until tender. Turn off the heat and let sit. Blend seasonings in a small bowl and set aside. Place the oil into a large sauté pan over med heat. Add the onion, celery, and bell pepper and the optional squash. Saute until tender about 5 or 7 minutes. Add the cooked rice to the pan and, sprinkle with the seasonings. Stir to blend and add the shrimp, cooking a few minutes to heat everything through. Serve with salad and/or veggies.

Turkey Burgers


  • 1 lb. ground turkey
  • 1 handful of spinach, chopped finely
  • 2 T parsley, minced
  • 1 t rosemary, minced
  • 1 t sea salt
  • 1 t pepper
  • EVOO

Thoroughly combine all the ingredients. Shape into patties. Heat evoo in a skillet over medium-high heat. Add the burgers and cook to the desired degree of doneness. Lemony Broccoli EVOO 1 head broccoli 2 cloves garlic, minced ½ lemon Cut stems off broccoli, toss with EVOO & minced garlic. Line baking sheet with aluminum foil and pour mixture onto sheet. Roast in oven at 425 for 8-10 minutes. Squeeze lemon juice over broccoli and serve hot.

Taco Salad

Yields 4 servings

  • 1 lb lean ground beef
  • 1 (15 oz) can kidney beans, drained & rinsed
  • 1-2 TBS taco seasoning*
  • 1 head romaine or other leaf lettuce, chopped
  • 1 roma tomato, seeded, diced
  • 2-3 green onions, diced
  • Faux ‘cheese’ shreds
  • Rice chips
  • Optional Toppings: Homemade salsa &/or guacamole

Over medium heat, brown meat and drain. Return meat to skillet. Add kidney beans, taco seasoning & ¼ cup water and heat through on low-medium for 10 mins. Layer bowls with a few rice chips, lots of lettuce and top with meat/bean mix, tomatoes, green onions, cheese and other desired toppings.

*Homemade Taco Seasoning

  • 1 TBS chili powder
  • 1 TBS ground cumin
  • 1 TBS garlic powder
  • 1 TBS onion powder
  • 1/4 – ½ TBS crushed red pepper


Chicken Quinoa Power Bowl

Yields 4 servings

  • 12 oz grilled chicken breasts
  • 4 Tbsp lemon juice (fresh squeezed)
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp onion powder
  • 1 cup dry quinoa
  • 16 oz chicken broth
  • 2 (14.5oz) cans fire-roasted tomatoes
  • 2 cups chopped carrots
  • 4 cups tightly packed chopped kale
  • 3 tsp olive oil
  • 3 Tbsp minced fresh garlic
  • 2/3 cup basil pesto (deli/produce section)
  • Salt & pepper, to taste

In a large baggie, place grilled chicken breast, lemon juice, garlic powder, paprika and onion powder.

Seal bag and shake – set aside. In a saucepan, combine dry quinoa and chicken broth. Cover and bring to a boil. Once boiling, reduce to simmer for 15 minutes. Remove from heat and set aside. In a large pot add olive oil, kale and carrots. Sauté until carrots are al dente, add garlic and S&P to taste and mix well.

Add roasted tomatoes, quinoa, chicken mixture and combine. Cook for 2 minutes. Add pesto and stir. Serve immediately

Herbed Lemon Chicken with Sauteed Broccoli

  • 4 skinless boneless chicken breasts
  • 3 Tbsp EVOO
  • 2 cloves of garlic minced
  • 2 tsp dried dill
  • 1 tsp dried tarragon
  • 2 Tbsp parsley
  • 2 lemons, thinly sliced
  • 1 head of broccoli, trimmed & cut into small pieces
  • 2 Tbsp EVOO
  • 2 cloves of garlic minced
  • ¼ cup pine nuts
  • Lemon zest


Preheat oven to 350 degrees.

Place chicken on foil in a baking dish and lightly salt and pepper on both sides.

Mix the oil, garlic, and herbs in a small bowl. Brush on both sides of the chicken.

Place lemon slices over the top of each piece of chicken.

Cover with foil and bake 25 minutes. Uncover and cook for additional 10 min or until chicken is done.


Fill a large bowl with half ice and half water and set aside. Fill a pot with water and bring to a boil. When the water comes to a boil, add the broccoli florets (using a strainer with a handle if possible). Allow the broccoli to cook for 1 to 2 minutes until just tender. Immediately remove from the boiling water, using the strainer or draining, and transfer to bowl of ice to stop the cooking process. Immerse the broccoli completely in the ice water for a minute or two.

Remove and place in a dish that has been lined with paper towels. (This part can be done up to two days in advance.)

Heat the oil in a large skillet over medium-high heat. Throw in the broccoli and season with sea salt and pepper. Stir to coat the broccoli, add in the minced garlic & pine nuts & then cook and stir for 1 to 2 minutes until the desired doneness. Remove from heat and cover with zest from 1 lemon.


Lime Chipotle Shrimp with Brown Rice and Asparagus

  • 12 jumbo shrimp, peeled
  • juice from1 lime
  • 2 T EVOO
  • ½ t ground red chipotle pepper
  • 2 cloves garlic, minced
  • ½ t sea salt
  • Brown Rice – cook according to package directions
  • 2 pounds asparagus, tough ends trimmed, rinsed and patted dry
  • 3 tablespoons extra-virgin olive oil
  • 1 1/2 tablespoons minced garlic
  • Salt
  • Freshly ground black pepper
  • 2 teaspoons fresh lemon juice


Combine all ingredients in a zip-lock baggie and marinate for at least 20 min.

Heat skillet and add all ingredients, including the marinade, to the pan. Cook a few minutes on each side until the shrimp turn pink.

OR, put marinated shrimp of a skewer and cook on a grill. Brush marinade over shrimp as they cook. Cook a few minutes on each side until they turn pink.

Serve over cooked brown rice.


Preheat the oven to 425 degrees F.

In a large glass baking dish, toss the asparagus with the olive oil and garlic. Season lightly with salt and pepper and toss. Bake until the asparagus are tender and lightly browned, 15 to 20 minutes, depending upon the thickness of the stalks, stirring twice. Remove from the oven and toss with the lemon juice. Adjust the seasoning, to taste.

Southwestern Stuffed Tomatoes

Yield: 4+

  • Olive Oil
  • 1/2 lb cooked lean ground turkey breast
  • 1 cup chopped onions
  • 1 heaping tbsp of homemade taco seasoning*
  • 2 cups of cooked brown rice OR quinoa
  • 3-4 organic bell peppers (any color), halved and seeds removed
  • 1 can of black beans, drained & rinsed
  • ½ cup sautéed zucchini
  • 1 (15 -16 ounce) jar of salsa (my favorite is mango peach)
  • Shredded Cheddar Cheese (dairy-free)
  • Toppings:
  • fresh cilantro
  • sliced avocado

*****Note – make sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I sauteed the onions with the turkey until cooked thru, I then added in my cooked rice, black beans , and zucchini.

Preheat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, zucchini and rice. Add in the jar of salsa and mix well.

Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.

Remove from the oven and top with fresh cilantro &/or avocado slices just before serving.

Homemade taco seasoning:

Crispy Baked Quinoa Crusted Parmesan Chicken

Make it a meatless meal by subbing eggplant slices for the chicken breasts

Yields: 4

  • 4 boneless, skinless chicken breasts
  • salt and pepper to taste
  • 1/4 cup gluten-free flour (Pamela’s, or almond flour)
  • 1 egg, lightly beaten
  • 1 1/2 cups cooked quinoa (~1/2 cup dry cooked with 1 cup liquid)
  • 1 tsp clean Italian seasoning blend (no MSG, sugar, etc)
  • 1 cup mozzarella, shredded (dairy-free)
  • 1/4 cup parmesan, grated (dairy-free, soy free)
  • 2 cups spaghetti sauce
  • 2 TBS fresh basil, torn

Season the chicken with salt and pepper, dredge in flour, dip in egg and coat in the mixture of the quinoa and italian seasoning. Place the chicken on a rack on a baking pan and bake in a preheated 400F oven until cooked and lightly golden brown, about 25-30 minutes. Transfer the chicken to a baking dish, top with the cheese and broil until it has melted, about 2-4 minutes. Plate the chicken and top with hot spaghetti sauce and fresh torn basil and enjoy!

Italian Salad

  • Head romaine lettuce, chopped
  • 1-2 Roma tomatoes, sliced
  • 1 cup shredded carrot, radish blend
  • 4 oz whole black olives
  • Few rings of purple onion
  • Italian salad dressing*

Italian Salad Dressing

  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp powdered stevia
  • 2 tbsp oregano
  • 1 tsp white pepper (I use less)
  • 1/4 tsp thyme
  • 1 tsp basil
  • 1 tbsp dried parsley
  • 1/4 tsp celery seed

In salad shaker bottle mix:

  • 1/4 cup of your favorite vinegar (ONLY Apple Cider on Detox)
  • 2/3 cup extra virgin olive oil
  • 2 tbsp water
  • 2 tbsp coconut aminos
  • 2 tbsp of the dry mix

Shake to mix and enjoy!

Chicken with Artichoke and Lemon served with Quinoa & Green Salad

  • 2 t evoo
  • 4 boneless, skinless chicken breasts, sliced in strips
  • Juice of 1 lemon
  • 1 lemon sliced thinly
  • ¾ c chicken broth
  • 1 c mushrooms, sliced
  • 1 small onion, chopped
  • 2 T capers with the juice
  • One 14 oz can quartered artichoke hearts, drained
  • Salt and pepper to taste

Heat olive oil in a skillet pan and sauté the onions and mushrooms. Remove and set aside.

Add a little more olive oil and brown the chicken strips on both sides. Remove and set chicken aside.

Add lemon juice to the pan to deglaze, scraping up any browned bits. Add the chicken broth and bring to a simmer. Add the lemon slices to the pan and reduce to medium heat. Place chicken breasts on top of the lemon slices. Put onion/mushroom mixture on top of the chicken. Add the 5 capers and cook covered for 10 minutes. Add the drained artichoke hearts. Cover and cook for 5 more minutes or until the chicken is cooked through. Adjust the sauce with salt, if too acidic for your taste. Serve with Quinoa and a green salad

Steak, Pepper & Mushroom Kabobs w/ Toasted Pine Nuts & Brown Rice


  • 1 TBS fresh lemon juice
  • 1 TBS extra virgin olive oil
  • 1 TBS water
  • 2 tsp Dijon mustard
  • ½ tsp chopped fresh oregano
  • ¼ tsp freshly ground black pepper
  • 1 lb boneless top sirloin steak cut into 1” cubes
  • 1 large red bell pepper cut into 1” pieces
  • 12 large mushrooms
  • 2 bell peppers, color of choice, cut into 1” pieces
  • 2 c cooked brown rice
  • ¼ c pine nuts, roasted


In a large bowl, whisk together the lemon juice, oil, water, mustard, oregano and black pepper. Add the steak, bell pepper and mushrooms tossing to coat. Alternately thread the steak, bell pepper and mushrooms on each of 4 metal skewers. Set aside. Prepare the rice according to package directions. Meanwhile, place the kabobs on the grill over medium heat. Grill uncovered, turning occasionally for 8 to 11 minutes or until a meat thermometer measures 145º (for medium rare. Toast the pine nuts by putting them in a pan and continually stirring them until roasted. Mix the toasted pine nuts into the rice. Serve the kabobs over the rice mixture.

Oriental Salmon with Stir Fry Veggies over Brown Rice

  • 4 fillets salmon
  • 2 cloves garlic, minced
  • 2-3 Tbsp Braggs Liquid Amino Acids
  • 2 T water
  • 2 t stevia
  • ½ t ground ginger
  • 2 t evoo
  • 2 cloves garlic, minced
  • 1 package fresh snow peas
  • 1 c sliced carrots
  • ½ c sliced onion
  • 1 c mushrooms, sliced
  • Cooked Brown Rice

In a pan or zip lock bag, mix garlic, ½ Braggs liquid amino acids, water, stevia and ginger. Add salmon fillets and coat well. Set aside for at least 30 minutes. Place salmon and marinade in baking dish and cook for 20 minutes or until salmon is done. You can also pan cook the salmon.

In a skillet, heat olive oil on med. Add garlic and cook for a minute. Add veggies and other ½ of Braggs liquid amino acids. Stir to coat and cook til they change to a bright color and are still a bit crunchy.

Serve veggies and salmon over brown rice. Add more Braggs to personal taste.

Coconut Fish with Garlic Spinach

  • 2T coconut oil
  • 4 cloves of garlic, minced
  • ½ medium onion, chopped
  • 4 filets of fish (tilapia, mahi mahi)
  • sea salt
  • coconut milk

Heat oil in a skillet on medium heat. Add garlic and onions. Cook until the onions begin to caramelize. Take out of the skillet and set aside. Add a bit more oil to the same pan, if needed. Place fish into skillet and sprinkle with sea salt. Brown slightly on each side. Pour about ¼ c coconut milk over the fish and continue to cook. When almost done, put the onions & garlic mixture on top of the fish. Add additional ¼ c coconut milk, more if needed.

Garlic Spinach

  • 1 large shallot, diced
  • 3 cloves garlic, diced
  • 1 tablespoon olive oil
  • 4 cups fresh spinach

Place the shallot and garlic in a pan with the olive oil and sauté for 1-2 minutes. Add the spinach and cook until it is properly wilted.


Chicken Quesadillas with Guacamole

  • EVOO
  • 1 Brown Rice Tortilla per person
  • ½ medium red onion, sliced
  • 1 clove garlic, minced
  • Large handful of spinach
  • Dairy Free, Soy Free Cheddar Cheese (Daiya)
  • Dairy Free, Soy Free PepperJack Cheese (Daiya)
  • Organic Salsa (no vinegar or sugar)
  • Rotisserie Chicken or cooked chicken breasts

*these amounts are for 1 quesadilla so double, triple, etc. according to number of servings

Chicken Quesadillas

Sautee sliced red onion and garlic in EVOO til soft and golden brown. Add in 1-2 handfuls of spinach and saute till soft and wilted. Remove onion, garlic, and spinach from skillet and set aside. Use organic cooking spray or EVOO to lightly coat the bottom of the skillet. Place tortilla on skillet. Then lightly cover ½ of the tortilla with “cheddar cheese”, top that with shredded chicken, then onion/garlic/spinach mix, salsa and finally top that with the “pepper jack cheese”. Fold the empty side of the tortilla over on top of the covered side. Let cook until cheese is melted and tortilla gets crispy. Then flip the quesadilla over and cook on the other side til that cheese is melted and tortilla gets crispy. Place quesadilla on a plate and cut into triangle pieces. Serve with guacamole and salsa.


  • 3 Haas avocados, halved, seeded and peeled
  • 1 lime, juiced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon cayenne
  • 1/2 medium onion, diced
  • 1/2 jalapeno pepper, seeded and minced
  • 2 Roma tomatoes, seeded and diced
  • 1 tablespoon chopped cilantro
  • 1 clove garlic, minced

In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, jalapeno, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice.

Porcupine Meatballs & Cauliflower Mashed Potatoes

  • 1 lb organic/grass fed ground beef or turkey
  • ½ cup uncooked brown rice
  • 1 tsp sea salt
  • ½ tsp black pepper
  • Dash chili powder
  • 1 Tbls EVOO
  • ½ medium onion, diced
  • ½ bell pepper, diced
  • 2 ½ cup low-sodium tomato juice

Prepare brown rice according to package directions, but only cook for half the time. Combine meat, rice, salt, pepper, & chili powder. Roll into balls and place in 9X13 baking dish.

Saute onion and pepper in EVOO in skillet over medium-high heat. Pour over meatballs in baking dish and cover with tomato juice. Cover with foil and bake for 1-1.5 hours. Uncover last 15 minutes.

Cauliflower Mashed Potatoes

  • 2 heads cauliflower, washed and cut into large pieces
  • 2 tablespoons Earth Balance Natural Buttery Spread (soy free) or olive oil
  • ½ teaspoon sea salt

Steam the cauliflower pieces until very tender. Puree cauliflower in a food processor, add in buttery spread and salt. Reheat in a casserole dish in the oven at 350° for 20 minutes.


Anaheim Turkey Wraps with Lemon Kale Chips

  • 4 Lettuce leaves (Romaine, Living, etc – anything large)
  • 16 slices turkey breast (free-range, antiobiotic/hormone-free)
  • 4 Anaheim chili peppers
  • 1 Avocado
  • 4 oz Pepperjack “cheese”, shredded

Roast peppers for 20-30 minutes in 375-400 oven for 20 mins or until skin easily peels off. In toaster oven or skillet, heat turkey & place cheese on top to melt (melts faster if shredded).

Slice avocado into 8 slices. Once peppers are done, cut off tops, remove seeds and peel off the skin. (Sometimes this is easy, others not. I’ve eaten it skin on & off…not a deal breaker if you can’t get it off!). Once the cheese is melted and warmed through, top lettuce leaves with turkey/cheese, pepper and 2 slices of avocado.

Lemon Kale Chips

  • 1 bunch kale (prepared and washed)
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • ¼ teaspoon celtic sea salt

Preheat oven to 350°. Chop kale into ½ inch pieces. Place kale in a large bowl. With hands massage oil, lemon juice and salt into kale. Place kale on parchment lined baking sheet. Bake at 350° for 10-15 minutes until kale is dark green and crispy. Cool and serve


Lentil Loaf

Serves 8

2 TBS ground flax seeds
6 TBS boiling water
1 TBS olive oil
1 onion, diced
1 clove garlic, minced
1 cup mushrooms, diced
2 cups fresh baby spinach, roughly chopped
1 tbsp fresh thyme, roughly chopped
¾ cup spicy vegan BBQ sauce
salt and pepper, to taste
2 cups cooked green lentils, cooled, and divided
1 cup gluten-free rolled oats
½ cup almond flour

Preheat the oven to 375F. Add the ground flax seeds to a small bowl, pour the boiling hot water over and stir to combine well. Set aside and allow it to thicken and cool. Heat the olive oil in a large saucepan over medium heat, add the onion and garlic and sauté for 5-8 minutes until the onions are tender. Add in the mushrooms and cook another 3 to 5 minutes until the mushrooms are tender, add in the thyme and spinach and cook until the spinach is wilted, about 2 minutes. Add in ½ cup of the BBQ sauce, stir to combine and turn off the heat, add salt and pepper to taste, if it needs it.

Process 1 ½ cups of the cooked lentils and ½ cup of the oats in the food processor until smooth (some whole bits may remain, that’s ok). Spoon the mixture into a large bowl, add in the remaining lentils and oats, plus the flax “egg”, almond flour and vegetable mixture. Stir really well to combine.

Then get your hands in there, just like you would with a regular meat loaf or meatballs, and make sure it is mixed and mashed together really well. Spoon the mixture into a parchment paper lined 9″ x 5″ loaf pan, (leave a bit of the parchment paper hanging over so you can easily lift the loaf out

when it is cooked). Using your hands, you really want to press it in good. Brush on the remaining ¼ cup of BBQ sauce over the top. Bake uncovered for 35 to 40 minutes at 375F. Cool in the pan for about 5, pull the loaf out by grabbing the sides of the parchment paper and lifting up and allow it to cool for another 5 to 10 minutes on a cooking rack. Slice and serve

Recipe Source

Chickpea Quinoa Power Bowl

Yields 4 servings

1 can chickpeas, drained & rinsed
4 Tbsp lemon juice (fresh squeezed)
1 tsp garlic powder
1 tsp paprika
1 tsp onion powder
1 cup dry quinoa
16 oz vegetable broth
2 (14.5oz) cans fire-roasted tomatoes
2 cups chopped carrots
4 cups tightly packed chopped kale
3 tsp olive oil
3 Tbsp minced fresh garlic
2/3 cup basil pesto (optional, see recipe on #5) or pre-made in deli/produce section)
Salt & pepper, to taste

In a large baggie, place chickpeas, lemon juice, garlic powder, paprika, and onion powder. Seal bag and shake – set aside. In a saucepan, combine dry quinoa and chicken broth. Cover and bring to a boil. Once boiling, reduce to simmer for 15 minutes. Remove from heat and set aside. In a large pot add olive oil, kale, and carrots. Sauté until carrots are al dente, add garlic and S&P to taste and mix well. Add roasted tomatoes, quinoa, chickpea mixture and combine. Cook for 2 minutes.

Add pesto (optional) and stir. Serve immediately.

Avocado Chickpea Salad

Serves 1

½ medium avocado
Juice of ½ lime
1-2 teaspoons coarse brown mustard
½ teaspoon garlic powder
Salt & pepper to taste
1 cup chickpeas, coarsely mashed
½ cup chopped vegetables of choice (I used chopped radishes, carrots, and purple cabbage in mine)
1 cucumber, optional (for serving salad mix one)

In a small bowl, mash the avocado with the lime juice and mix in the brown mustard, garlic powder, and salt and pepper. Mix in the chopped chicken breast and chopped veggies. Serve on your favorite bread, crackers, or vegetables. Enjoy!

HINT: If you need to store this in the fridge, keep the avocado seed in the container with the salad. The avocado seed helps to slow browning and oxidation of the avocado! This works for any avocado-based foods, like guacamole.

Original Recipe Source/Altered

Tomato Basil Sandwiches

Serves: 2 sandwiches

8 slices GF bread
2/3 cup Mozzarella Shreds (Daiya)
3 plum tomatoes, cut into thick slices
1 cup fresh basil pesto, recipe below (or use the storebought stuff OR Fresh Basil leaves)
Freshly ground black pepper
Extra-virgin olive oil

If you have a panini press, turn it on to warm up; otherwise, set a skillet over medium heat.
Assemble sandwich by smearing insides of bread slices with pesto. Arrange a layer of sliced tomato and season with a few turns of fresh pepper. Layer the mozzarella slices over the top and then place another piece of bread on top to make the sandwich. Drizzle olive oil over skillet’s surface and place sandwiches on the hot skillet or 6anini press. If using a skillet, place another heavy skillet over the top to form a “press”. Turn after 2 to 3 minutes and replace weight. The sandwich is ready when golden brown and mozzarella has melted around the edges.

Basil pesto

½ cup pine nuts
2 cups fresh basil leaves
1 cup fresh Italian parsley leaves
½ cup Parmesan (Galaxy Foods, Rice base)
2 garlic cloves
¼ teaspoon salt
½ cup extra-virgin olive oil

Toast pine nuts in a skillet over medium heat until fragrant, about 5 minutes. Combine pesto ingredients in a food processor and pulse until well combined but still rough-textured.

Slow Cooker White Bean Stew

Serves 10-12

2 lbs white beans
2 large carrots, peeled and diced
3 large celery stalks, diced
1 onion, diced
3 cloves garlic, minced or chopped
1 bay leaf
1 tsp each: dried rosemary, thyme, oregano
10-12 cups water
2 TBS salt (add more at end if needed)
Ground black pepper, to taste
1 28oz can diced tomatoes (I like Muir Glen Organic Fire Roasted)
6 cups roughly chopped leafy greens (spinach, chard, kale)
2 cups cooked Brown Rice (optional)

Sort through and rinse beans several times in cool water. Add to the slow cooker along with the diced carrots, celery, onions, garlic, bay leaf, and dried herbs. Add the water. (Use less for a thicker stew, more for more of a soup.) Cover and cook on high for 3 hours, or low for 6 hours. Remove lid from slow cooker and add the salt and pepper, and diced tomatoes. Let cook for another 1-1 ½ hours, or until beans are very soft. (If they are already soft after the initial cooking time, different kinds of beans may vary in cooking time, then add the tomatoes and greens and serve immediately.) Before serving, stir in the chopped greens. Serve over hot cooked brown rice (optional).

Recipe Source

Stuffed Chard Rolls

1 small zucchini
1 small onion
1 carrot
1 cup cauliflower
1 bunch chard
3 cups cooked rice
1 14.5 oz. can beans (rinsed)
2 14.5 oz. cans diced tomatoes
2 Tbsp. olive oil
1 tsp. vegan & gf Worcestershire sauce

Preheat oven to 350*
Bring a pot of water to boil for chard blanching
Spray baking dish with cooking spray
Cook rice as directed on package. Set aside
Finely chop the zucchini, onion, carrot, and cauliflower
Sauté the chopped veggies about 5 min in the olive oil
Mix veggies, rice, beans, and 1 can of tomatoes. Set aside
One at a time, blanch chard leaves so they can be rolled (about 15 seconds), then rinse with cold water to stop the cooking
Spread leaf out flat and put in as much of rice mixture as you think will fit without splitting leaf
Roll mixture in leaf and place seam down in baking dish, repeat till dish is full
Mix other can of tomatoes and Worcestershire sauce in a small bowl and pour over rolls
Cover pan with foil
Bake for 30 min

Recipe Source

Thai-Inspired Hydrating Cucumber Salad with Roasted Spiced Chickpeas

Yield: about 3 portions


1/2 cup seasoned rice vinegar
1.5-2 tablespoons natural cane sugar, to taste
1/2 teaspoon fine grain sea salt


2 medium field cucumbers
1 red pepper, diced
1 cup diced red onion
1/4 cup roughly chopped cilantro
1/4 cup chopped roasted peanuts, for garnish
Roasted spiced chickpeas (recipe follows)

1. Whisk dressing ingredients together in a small bowl and adjust to taste. Feel free to add more sweetener if you prefer. Set aside.

2. Peel cucumbers, slice off the ends, and slice in half lengthwise. Scoop out the seeds with a small spoon (see photo in post if necessary). Slice halves into 1/8-inch “half moons” and toss into a large bowl. If your cucumbers are really big you can slice the half-moons in half as well.

3. Dice the red pepper and red onion and add into bowl. Roughly chop cilantro and add into bowl. Pour in all the dressing and toss to combine. Let this salad sit for about 30 minutes in the fridge, tossing every 10 minutes or so to help the dressing soak in.

4. Meanwhile, prepare the roasted chickpeas (if desired). Recipe follows.

5. Portion into bowls and top with peanuts and optional roasted chickpeas. Serve immediately.

Roasted Spiced Chickpeas

Yield: 1.5 cups chickpeas or 3 (1/2 cup) servings


  • 1 (15-oz) can chickpeas (or 1.5 cups cooked)
  • 1/2 teaspoon olive oil
  • 1/2 teaspoon fine grain sea salt
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon cumin
  • 1/8 teaspoon ground turmeric


1. Preheat oven to 400F and line a medium baking sheet with a couple pieces of paper towel.

2. Rinse and drain the chickpeas and place onto a paper towel. Add a couple of paper towels on top and roll the chickpeas around until completely dry. This helps them crisp up in the oven.

3. Add the chickpeas into a medium mixing bowl and stir in the oil until coated. Now stir in the rest of the seasonings.

4. Discard paper towel and line baking sheet with parchment paper. Add chickpeas back onto the baking sheet.

5. Roast at 400F for 20 minutes. Give the pan a gentle shake to stir the chickpeas and roast for another 15-20 minutes, until golden and lightly charred on the bottom. I roast for a full 40 minutes because I like them on the crispy side, but keep an eye on them as oven temps vary.

6. Cool for 5 minutes or so and then top on your salad. They will lose their crispness quickly so these are best enjoyed immediately. You can also freeze the chickpeas once fully cooled and reheat them in the oven for 5 minutes or so to bring back the crispness.

Recipe Source

Chipotle Black Bean and Rice Skillet

2 teaspoons olive oil
1/4 cup minced red onion
1 cup cooked brown rice
1/3 cup cooked black beans, drained and rinsed if using canned
Juice from 1/2 lime
1/4 cup water
1/2 teaspoon cumin powder
1/4 teaspoon coriander
1/4 to 1/2 teaspoon chipotle powder (see note)
1/4 teaspoon salt
2 cups shredded baby spinach
1/4 cup minced cilantro
1 ounce goat cheese
2 eggs
Avocado, for topping

In an 8 inch skillet with a heavy bottom, heat olive oil over medium-low heat. Add onion and cook for 5 to 6 minutes until translucent and fragrant.
Add rice, black beans, lime juice, water, spices, and salt. Cook and stir until rice and black beans are heated.
Fold in the spinach and cilantro, stirring until spinach begins to wilt and the majority of water has been absorbed.

Create well in the center of the skillet and crack egg into the center. Sprinkle goat cheese on top, cover, reduce heat to low, and let cook until egg whites are set and yolk is done to desired firmness, 8 to 12 minutes.

Sprinkle with extra cilantro and serve with avocado.

Recipe Source


Enchiladas & Homemade Sauce


  • 8 GF Tortillas (Rudi’s)
  • 3 cups fresh spinach
  • 2-3 garlic cloves, finely chopped
  • 1 tablespoon fresh lime juice
  • 1 15oz can black beans, drained and rinsed
  • 1 cup diced zucchini
  • 1-2 tablespoons chili powder
  • 1 teaspoon salt

For the Sauce

  • 2 tablespoons
  • any GF flour (almond or brown rice flour best choice)
  • 1 teaspoon unsweetened cocoa
  • 2 tablespoons chili powder
  • 1 teaspoon cayenne chili powder, or more to taste (optional)
  • 1 teaspoon dried oregano or marjoram
  • 2 teaspoons ground cumin
  • 2 teaspoons granulated garlic powder
  • 2 cups vegetable broth
  • 1 cup water
  • 1 can tomato sauce (16 oz)
  • salt to taste
  • Optional Toppings
  • Vegan cheese
  • Fresh cilantro

Preheat oven to 350°F.

For the filing: Lightly sauté garlic and spinach in the lime juice until just wilted. Once cooked, add to a large bowl with black beans & other veggies. Add the chili powder and salt and mix until everything is evenly incorporated. Set bowl aside as you prepare the sauce.

For the sauce: Whisk together the flour, cocoa, and spices in a saucepan without turning on the heat. Add 1/4 cup of vegetable broth and stir into a paste. Slowly whisk in the remaining broth and the cup of water. Bring to a boil over medium heat and whisk in tomato sauce. Allow to cook for a few minutes until it thickens slightly to the consistency of tomato soup. Remove from heat and set aside. Taste for salt, you may need to add some depending on the saltiness of the vegetable broth you used

Assembling the enchiladas: To fill the enchiladas, you need to make an assembly line. Have your tortillas, casserole dish, bowl with the filling, sauce, and a pie pan or skillet filled with 3/4 cup of the sauce ready to go. Spread a little of the enchilada sauce in your casserole dish. Drop a tortilla into your pie plate or skillet and let it get covered in sauce, flip so each side gets coated (this allows the tortilla to soften so you can roll it up into enchiladas). If your tortillas are still not softening enough even after they’ve been soaked in sauce, you can also gently heat them for about 30 seconds before soaking in sauce. Now, place the tortilla either in the casserole dish (the easiest way) or on an additional plate. Scoop a few spoonfuls of filling onto the left side of the tortilla and roll it up. Continue with the rest of the tortillas, packing them tightly next to each other in the casserole dish. Pour about a cup of sauce over the top of the enchiladas, save the rest of the sauce for serving later. Bake in oven uncovered for about 20-30 minutes, until the tortilla edges become crisp. Allow enchiladas to cool slightly before serving. Serve with the remaining sauce, warmed slightly. Sprinkle with vegan cheese, nutritional yeast and fresh cilantro, if using. Enjoy!

Cilantro Brown Rice as side:

Vegan Taco Salad


  • 1 cup cilantro lime rice
  • 1 can of black beans, drained & rinsed
  • Shredded romaine lettuce
  • 2 avocados
  • 1 lime
  • 3-4 tomatoes, chopped
  • 1/4 onion, chopped
  • bunch of cilantro
  • clove of garlic, minced
  • I jalapeno, diced (optional)
  • salt to taste
  • Rice/bean chips, optional

Re-heat 1 cup cilantro lime rice and add 1 can of black beans and mix well. Prepare the pico de gallo and guacamole. Mix the chopped tomatoes, onions, cilantro, garlic, jalapeno, and salt for the pico. For guacamole, mash the avocados, toss in some cilantro and lime juice from a wedge. Add garlic salt to taste. Layer lettuce and bean/rice mixture. Then add the pico de gallo and guacamole. May snack on remaining guacamole/pico with rice or bean chips.

Cauliflower Alfredo with Kale & Sundried Tomatoes

(makes 3 1/2 cups of sauce)

  • 1/2 head cauliflower, about 2 cups worth
  • 1 cup white beans (drained and rinsed if using canned)
  • 1 – 1 1/4 cup almond milk
  • 3 Tbsp EVOO, divided
  • 1 large shallot
  • salt & pepper to taste
  • 1 cup kale
  • 1/8 cup sundried tomatoes, packed in oil
  • dash nutmeg
  • Cooked brown rice pasta

Cut the cauliflower into large florets and add them to a pot of boiling water. Cook until soft, about 15-20 minutes, then drain. While the cauliflower is cooking, heat 1 tablespoon of olive oil in a pan and saute the shallots until softened and lightly browned.

Place the cooked cauliflower in a blender along with the white beans, almond milk, sauteed shallots, the remaining 2 tablespoons of oil and a dash of nutmeg. Blend until silky smooth.

Season to taste with sea salt & pepper. Pour enough needed to coat the cooked pasta and mix. Fold in the sundried tomatoes and kale and heat through.

Place any remaining sauce in a sealed container in the fridge and use within a few days.


Mini Eggplant Pizzas

Serves 3-4

  • 1 eggplant (8 oz, 9-10” long)
  • 1 T salt
  • 2 T olive oil
  • 2 t dried Italian seasoning
  • 10 large basil leaves, cut in strips (optional)
  • 1/3 cup DF Parmesan (optional)
  • 1/3 cup DF mozzarella, shredded
  • Crushed red pepper flakes (optional)
  • 1 jar Spaghetti Sauce (Muir Glen Italian Herb)

Cut off both ends of the eggplant; then cut it into 3/4 inch thick slices (trying to make them the same thickness!) Put the eggplant pieces on a double layer of paper towels and sprinkle both sides generously with salt. Let the eggplant sit with the salt on it for about 30 minutes to draw out the liquid. (After the eggplant sits for 15 minutes, turn on the oven to 375F/190C.)

After 30 minutes, wipe the eggplant dry with paper towels (this also removes most of the salt.) Spray a roasting sheet with olive oil or non-stick spray, lay eggplant slices on, brush the tops of the eggplant with olive oil, and sprinkle with dried Italian seasoning. Roast the eggplant about 25 minutes but “not so long that the slices become mushy and lose their shape”. While the eggplant roasts, thinly slice the fresh basil leaves (if using) and combined freshly grated Parmesan and low-fat mozzarella blend.

After 25 minutes or when eggplant pieces are done, remove eggplant from the oven and turn oven setting to broil. Spread a few tablespoons of sauce on the top of each eggplant slice, sprinkle with thin basil slices (if using) and top with a generous amount of cheese. Put pizzas under the broiler until the cheese is melted and slightly browned. (This took 6-7 minutes for me, but I was using a toaster oven and in a more powerful broiler it would probably only take a few minutes.)

Serve hot, with red pepper flakes to sprinkle on pizza if desired.

Recipe Source

Quinoa Burgers and Sweet Potato Fries

Serves 8

  • 2 1/4 cup cooked quinoa
  • 1/2 cup of kidney or black beans
  • 3/4 cup shredded DF cheese of choice (Daiya)
  • 1 tablespoon DF cream cheese (Daiya)
  • 2 ‘flax eggs’
  • 2 green onions
  • 2 tablespoons white onion, chopped
  • 1/2 cup carrot, shredded
  • 2 cloves garlic
  • 1 teaspoon chili paste or hot sauce
  • 2 tablespoons GF flour (almond meal works great)
  • 1 tablespoon flax seed
  • 1 tablespoon coconut sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon curry powder
  • 1/8 teaspoon black pepper
  • GF Hamburger buns or lettuce leaves (optional)

Make flax eggs. Cook quinoa according to box instructions. Let rest for 5 minutes, then remove lid and cool. Next grate your cheese, chop your onions, mince your garlic, grate your carrot, and slice your green onions. Set aside. Using your beans of choice (I chose dark red kidney) and a fork, mash into a chunky paste. This really helps glue your burgers together.

In a large bowl add chopped vegetables, beans, flax eggs, cream cheese, shredded cheese, flour, sugar, flax seed, hot sauce, and all spices. Stir to combine. Next add your cooled quinoa. Must be cooled or the cheese will melt now, instead of in the pan. Stir mixture until completely uniform. In a large pan, heat 2 tablespoons of olive oil. Using hand, form 1/2 cup portions of quinoa mixture into patties and place into hot pan. Cook for 3-4 minutes on each side, or until golden brown.

Sweet Potato Fries

Serves 3-5

  • Olive Oil, for tossing
  • 5 sweet potatoes, peeled and sliced into 1/4-inch long slices, then 1/4-wide inch strips
  • 2 tsp salt
  • ½ tsp pepper
  • ½ tsp garlic powder
  • 1/2 tsp paprika

Preheat oven to 450 degrees F. Line a sheet tray with parchment. In a large bowl toss sweet potatoes with just enough oil to coat. Sprinkle with House Seasoning and paprika. Spread sweet potatoes in single layer on prepared baking sheet, being sure not to overcrowd. Bake until sweet potatoes are tender and golden brown, turning occasionally, about 20 minutes. Let cool 5 to 10 minutes before serving.

Pasta Alla Checca

  • 3 large zucchini
  • 4-5 tomatoes, seeded and diced
  • 1 clove garlic, minced
  • 1/2 cup raw olives, coarsely chopped
  • 1/2 cup olive oil
  • Himalayan salt and pepper to taste
  • 20 fresh basil leaves

Peel zucchini or leave skin on. Spiralize zucchini into noodles or peel into fettuccini-like strips. Mix with a pinch of salt and let sit for 15-30 minutes. Combine tomatoes, garlic, olives, capers, olive oil, salt and pepper, reserving the basil. Let mixture rest at room temperature for 30 minutes to meld seasonings. Using a paper or kitchen towel, gently squeeze pasta to extract all the liquid. Place in large mixing bowl. Put half the checca into the bowl along with 3/4 of the basil and gently toss. – I just threw it all in a bowl in what I’m calling a rustic Italian fashion… but Mimi suggests the following: ‘Use individual molds to stack the pasta high on the plates (I use an empty can with born sides removed) or divide into bowls. Top with the balance of checca mixture and top with chopped tomatoes.

Recipe Source


Bruschetta Burgers

Yields: 4

  • 1-1.5 lb lean ground beef shaped into 4 patties
  • clean hamburger seasoning, to taste (no MSG, sugar, etc)
  • 1 cup cherry tomatoes, sliced in half
  • 2 Tbsp basil, shredded
  • 1 Tbsp olive oil
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 tsp minced garlic
  • 1/2 cup shredded mozzarella cheese (diary free)
  • 4 hamburger buns (gluten free or skip)
  • butter spread (dairy free)
  • garlic salt, to taste

Preheat grill. In a small bowl, combine the tomatoes, oil, garlic, salt and pepper, stir in the basil; set aside. Season hamburgers with choice of hamburger seasoning. Grill until cooked through, flipping only once. After flipping burgers, top each with about one tablespoon of the mozzarella cheese and one tablespoon of the tomato mixture. Continue to grill until the cheese is melted. In the meantime, butter the buns and sprinkle with garlic salt. Toast on the grill for a few minutes.


Roasted Veggie Quinoa Salad

This is protein-packed but feel free to add chicken for all you meat-lovin’ carnivores!

Yields: 4-6


  • 1 cup quinoa
  • 2 cup chicken stock
  • 1 tsp extra virgin olive oil
  • 4 cloves garlic, chopped
  • 1/2 tsp sea salt

Roasted Vegetables

  • 2 bell peppers, cubed
  • 1 zucchini, cubed
  • 1 squash, cubed
  • 1 red onion, cubed
  • 1 fennel bulb, cubed
  • 4 garlic cloves, whole
  • 1 Tbsp Herbs de Provence
  • 2 Tbsp extra virgin olive oil
  • 1/2 tsp smoked salt


  • 1/2 lemon, juiced and zested
  • 2 Tbsp extra virgin olive oil
  • fresh herbs

Preheat the oven to 450 degrees, or fire up the grill. In a bowl, combine all the cubed veggies and toss with the Herbs de Provence, oil and salt. Place in a single layer on a lined baking sheet and bake for 30 minutes, flipping half way through. (or grill the veggies to your liking) In a small saucepan, heat the oil over low heat and add the garlic, saute for 1 minute, then add the rinsed quinoa and chicken stock. Bring to a boil, cover and reduce heat to a simmer. Cook for about 20 minutes. Turn off heat, let sit for 5 minutes and fluff with a fork.

In a serving bowl, combine cooked quinoa with roasted veggies. Add dressing, toss and enjoy hot, room temperature or cold!

Easy Tomato Sauce w/ Brown Rice Pasta and Roasted Brussel Sprouts

  • 1 Tbsp Olive Oil
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 (28-ounce) cans whole tomatoes, drained, tomatoes chopped
  • 3 tablespoons tomato paste
  • 1 teaspoon dried oregano
  • 1 bay leaf
  • Salt and pepper, to taste

Serve over cooked brown rice pasta.

Directions: In a large pot, heat the oil over medium heat. Add the onion and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook for 2 minutes longer. Add the remaining ingredients and cook, uncovered, stirring occasionally, until thickened, about 30 minutes. Season with salt and pepper.

Roasted Brussel Sprouts

  • 1 1/2 pounds Brussels sprouts (or any amount you want!)
  • Olive oil
  • Kosher salt
  • Freshly ground black pepper
  • Garlic Powder

Directions: Preheat oven to 400 degrees F. Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, garlic powder, salt and pepper. Pour them on a sheet pan lined with parchment paper and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly.

Serve immediately.

Veggie Fried Rice

Serves 4

  • 2 cups cooked brown rice
  • 2 TBS coconut oil
  • 2 TBS coconut aminos
  • 1-2 cups baby spinach, tightly-packed
  • ½ cup onions, diced
  • ½ broccoli, diced
  • ½ cup carrots, diced
  • Sesame seeds, optional
  • Salt/pepper/garlic powder to taste
  • Toss in cashews or chickpeas for added protein, optional

Heat skillet to medium heat and add 2 TBS coconut oil. Saute onions, broccoli & carrots and any other desired veggies under tender. Add spinach for final few minutes. Add cooked brown rice. Add coconut aminos (resembles soy sauce) and sesame seeds (optional). If mixture is getting dry, add a splash of veggie broth.

Rustic Zucchini Tian

Serves 4

  • 2 large onions, sliced
  • 2 T olive oil
  • 10 garlic cloves, roughly chopped
  • 4 large tomatoes, diced
  • 1 small Lemon – zest and 1 T juice
  • 2 tsp cumin seeds (whole)
  • 1 tsp ground coriander
  • 1/2 tsp kosher salt, plus more for sprinkling
  • Cracked pepper
  • 2 lbs zucchini or summer squash- sliced into 1/4 inch disks
  • 1/4 C chopped Italian parsley

In a large heavy bottomed, oven proof skillet (cast iron works great), heat olive oil until hot on medium heat. Add onions and saute for 20 minutes, stirring occasionally until golden brown. Add garlic, stirring more frequently, until garlic is lightly browned. Turn heat to med- low and add diced tomatoes, lemon zest and lemon juice, salt, pepper and spices. Simmer on low until tomatoes cook down a little, about 5 minutes. This will seem like a fairly “dry” tomato sauce, but remember, zucchini will release their liquids in while baking.

Remove all but 1/3 of the rustic tomato sauce, placing 2/3 in a separate bowl. Spread the remaining tomato sauce (about 1/2 C) evenly on the bottom of the pan. Place one single layer of zucchini in slighty overlapping concentric circles. Sprinkle with a pinch of kosher salt and pepper. Spread another third of the rustic tomato sauce over the zucchini, as evenly as possible. It won’t seem like a lot, but don’t worry. Add the second final layer of slightly overlapping zucchini. Sprinkle with salt, pepper and the rest of the tomato sauce. Cover with foil. Place in 350 F oven for 45 minutes.

Uncover and give a good shake, and bake uncovered for additional 20 minutes. Let stand 15 minutes before serving. Sprinkle with parsley and a give a drizzle of olive oil.

Quinoa Stuffed Bell Peppers

Serves 8

  • 1 medium onion, chopped
  • 1 Tbsp olive oil
  • 2 ribs celery, chopped
  • 1 Tbsp ground cumin
  • 2 cloves garlic, minced
  • 1 jalapeno, seeded and chopped
  • 1 can diced tomatoes, drained, liquid reserved
  • 1 can black beans, rinsed, drained
  • 3/4 cup quinoa
  • 1 1/2 cups water
  • 1 cup Daiya Pepper Jack ‘cheese’ (optional)
  • 4 large red bell peppers, halved lengthwise, ribs removed
  • Salt/pepper

Heat oil in saucepan over medium heat. Sauté onion, celery and jalapeno for about 5 minutes, until soft, then add cumin and garlic and cook for an additional minute. Stir in drained tomatoes (reserving liquid) and cook for 5 minutes until most of the liquid has evaporated. Stir in black beans, quinoa and 1 1/2 cups water. Cover and bring to a boil. Reduce heat to medium-low and simmer for about 20 minutes, or until quinoa is tender. Stir in 1 cup of cheese and season with salt and pepper, if desired. Preheat oven to 350 degrees F and pour reserved liquid from tomatoes in the bottom of your baking dish. Fill each halved bell pepper with 3/4 cup quinoa mixture and place in baking dish. Cover with foil and bake 40 minutes. Transfer stuffed bell peppers onto serving dish and drizzle pan juices over top. Enjoy!

Recipe Source

Black Bean Quinoa Burgers with Carrot Fries

  • 1 can black beans
  • 1 cup quinoa cooked
  • 1 teaspoon cumin
  • lime juice from 1/3 lime
  • salt and pepper to taste
  • cayenne pepper to taste
  • 2 garlic cloves, minced
  • 1/3 yellow onion, finely diced
  • 2 tablespoons fresh cilantro, diced
  • 1 tablespoon coconut oil

Directions: In a medium mixing bowl, mash the black beans with a fork. Mix with the quinoa and then add the other ingredients. This will make 2-4 patties depending on how big you like them.

Heat the oil in a skillet over medium-high heat. When the oil is hot, fry the patties until they are nicely browned, about 5 minutes. Turn and fry the other side.

Baked Carrot Oven French Fries

  • 6 large carrots
  • 2 tablespoons olive oil
  • ½ teaspoon celtic sea salt

Cut each carrot into 2-inch long sections. Cut each section into thin sticks. In a large bowl toss carrot sticks with olive oil and salt. Spread out carrot sticks on a parchment paper baking sheet.

Bake at 425° for 18-22 minutes until carrots are browned


Mexican Style Sweet Potatoes


  • 2 sweet potatoes
  • 1 tablespoon extra-virgin olive oil
  • 1/2 white onion, diced
  • 1/2 red pepper, diced
  • 1 clove garlic, minced
  • 1/2 teaspoon sea salt
  • 1 can (13 ounces) black beans, rinsed and drained
  • 1 lime, juiced
  • Parsley, chopped

Preheat oven to 400 degrees. Bake sweet potatoes for one hour.
Remove from the oven and slice lengthwise. Scoop out flesh so there is only a thin layer remaining lining the edges. Set aside.
Heat olive oil in a frying pan over medium heat. Add all vegetables and garlic, and cook until tender, about 7 minutes. Season with salt to taste.
Add black beans and lime juice. Mash mixture with the edge of a fork to break up beans.
Add sweet potato flesh and mix until thoroughly combined.
Stuff each potato skin with bean mixture and serve with a drizzle of extra-virgin olive oil and chopped parsley.

Recipe Source

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