- 4-6 tablespoons of coconut oil
- 1-2 cups of vegetables (I used a combo of zucchini, asparagus and tomatoes)
- 1/2 onion diced
- 1-2 garlic cloves minced
- fresh herbs and spices of your choice (I just used dried thyme and turmeric)
- 6 eggs
- Salt and pepper to taste
- Preheat oven to 400 degrees. Meanwhile in a cast-iron skillet, saute the onion and garlic in a tablespoon of coconut oil over medium heat. After about 3 minutes add the remaining oil and your choice of vegetables. Start with the denser vegetables like then add in the other veggies, except the tomatoes. Saute the vegetables over medium heat for about 5 minutes (I like mine still crisp). Season the vegetables with salt and herbs.
- Whisk the eggs together then pour the eggs over the vegetables, making sure they spread evenly over the veggies.
- Scatter tomatoes over the top of the egg and veggie mixture.
- Now place the saute pan in the oven and bake for 8-10 minutes or you can continue to cook over the stove on medium low for 15-20 minutes.
- Top the frittata with anything you want! I like using hot sauce. ;)
- 4 organic eggs, lightly beaten
- ½ cup orange bell pepper, chopped
- ½ cup zucchini, chopped
- ¼ cup green onions, chooped
- ¼ cup water (or milk)
- ½ teaspoon smoked salt
- ½ teaspoon black pepper
- 1 small tomato, chopped
- 2 tablespoon coconut oil
- In a small bowl, combine the eggs, bell pepper, water, onions, zucchini, salt and pepper.
- Pour into a skillet lightly greased with coconut oil. Cook and stir over medium heat until eggs are nearly set.
- Add the tomato; cook and stir until eggs are completely set.
- 1/2 cup uncooked green lentils
- 2 teaspoons coconut oil
- 2 heaping cups finely chopped cremini mushrooms
- 3 large garlic cloves, minced
- 1 cup finely chopped spinach leaves
- 1/3 cup green apple, finely chopped
- 1/3 cup red onion, finely chopped
- 1/2 teaspoon dried oregano
- 2 tablespoon dijon mustard
- 2 tablespoons ground flax + 3 tablespoons water
- 1/2 cup flaxseed meal
- 1/2-3/4 teaspoon fine grain sea salt, to taste
- Freshly ground black pepper, to taste
- Fried eggs, grilled onions, lettuce and sliced onion to garnish
- Add lentils into a medium pot along with 2 and 1/4 cups water. Bring to a boil and then reduce heat to medium. Simmer for about 20 minutes, uncovered, adding more water if the lentils dry out. Once the lentils are fork tender, remove from heat and mash with a potato masher until it’s a coarse paste with some lentil pieces still intact. Set aside.
- In a very large skillet or wok, add the oil along with the finely chopped mushrooms and garlic. Season with salt. Saute over medium-high heat for about 7-9 minutes, until most of the water cooks off. Now add the spinach, onion, oregano.. Stir until combined and continue cooking for another few minutes until the spinach is wilted. Remove from heat and stir in the mashed lentils when ready.
- In a small bowl, whisk together the ground flax and water. Stir for 10 seconds and then immediately pour into the skillet mixture. Stir to combine. Now stir in the 1/2 cup flax meal. Season with salt and pepper to taste. The mixture should be fairly moist and sticky. If it’s way too sticky, add a bit more oat flour. If it’s dry, add another tbsp of water.
- Heat some more oil in the same skillet over medium heat. Meanwhile, form mixture into hamburger patties.
- Fry each patty for 5-6 minutes on each side. Serve with a fried egg, lettuce, grilled onions and sliced tomatoes.
Sweet Potato Fries (GF)(V)
- 3 sweet potatoes, cut in half and then lengthwise to make sticks
- 2 tablespoons coconut oil
- 1 teaspoon ancho chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon cayenne pepper
- 1 tablespoon black pepper
- 1 heaping teaspoon of sea salt
- 1 teaspoon dried thyme
- Preheat oven to 425F.
- Combine sweet potatoes, spices, herbs and olive oil in a bowl. Place on rimmed baking sheet – do not overlap fries, use two sheets if necessary.
- Cook in heated oven for about 25-30 minutes – carefully flipping each fry halfway through cooking time.
- Once out of the oven, season with salt and a sprinkle of herbs – if you used them.
Tempeh Tacos (V)(GF)
2 tbsp avocado oil (or any high-temp cooking oil)
1 onion, diced
1 package tempeh, sliced into 1/2 inch cubes
1 tbsp tamari
1 tsp cumin
1/4 cup fresh chopped cilantro
other taco fillings such as lettuce, tomatoes, lime juice
corn tortillas or taco shells
lime wedges for serving
- Sautee the onion in olive oil for 3 to 5 minutes, or until onion is soft.
- Add tempeh/chicken, gf soy sauce and cumin. Allow to cook for about five more minutes, stirring frequently. Remove from heat and stir in the cilantro.
- Fill your taco shells or tortillas with the protein mixture mixture and top with lime juice, lettuce, tomatoes, salsa or if desired.
Rainbow Chopped Salad (V)(GF)
the salad ingredients:
large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper, seeded and chopped
1 pint cherry tomatoes, chopped
1/2 english cucumber, chopped
2 cups corn
1/2 red onion, chopped
Cilantro-Avocado Dressing (V)(GF)
the dressing ingredients:
1 cup loosely packed cilantro, stems removed and roughly chopped
1 avocado, smashed
2 Tbsp. fresh lime juice (about 1/2 lime), more to taste
1 to 2 garlic cloves
1/4 cup avocado oil (or olive oil)
1 1/2 tsp. white wine vinegar1 tsp. agave nectar
1/8 tsp. salt
- Make the dressing: puree all ingredients in a food processor/blender until smooth. Taste and adjust seasonings if necessary.
- Finely chop romaine, bell pepper, tomatoes and onion.
- Place all ingredients in a large bowl and stir to combine.
- Toss with desired dressing and serve.
2 large plum tomatoes, coarsely grated on a box grater
2 garlic cloves, minced
1/2 cup pure olive oil
1/2 cup chopped cilantro
1 tbsp. turmeric
1 lemon, juiced
1 zucchini, sliced
1 red onion, sliced
2 vine-ripened tomatoes, sliced
Vegetable oil, for brushing
Salt and freshly ground pepper
- In a food processor, combine the grated tomatoes, garlic, olive oil, lemon juice, turmeric and cilantro. Pulse until smooth. Add the veggies to marinade and coat thoroughly. Cover and refrigerate for 30 minutes.
- Light a grill. Thread the veggies onto metal skewers (if you’re using bamboo skewers, make sure you soak them for 30 minutes prior to grilling), leaving a small space between each piece. Brush the veggies with vegetable oil and season with salt and pepper. Grill over moderate heat, turning occasionally, until lightly charred and just cooked through, about 10minutes.
- Use extra sauce for dipping. :)
- 2 teaspoons plus 2 tablespoons peanut oil or canola oil, divided
- 2 large eggs, beaten
- 2 tablespoons minced garlic
- 1/2 cup thinly sliced shallots
- 1 cup 1/4-inch diced, peeled and cored parsnips
- 4 medium Brussels sprouts, trimmed and sliced 1/4 inch thick
- 4 cups cold cooked brown rice
- 12 cherry tomatoes, halved or quartered
- 2 tablespoons reduced-sodium soy sauce
- 1/4 cup finely chopped fresh cilantro
- 1/4 teaspoon salt
- 1/4 teaspoon ground white pepper
- Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in 2 teaspoons oil, coating the bottom completely. Add beaten eggs and cook, tilting to cover the surface as thinly as possible to make an egg pancake. When the pancake is just set, 30 seconds to 1 minute, flip using a metal spatula and allow it to set for about 5 seconds. Transfer to a cutting board. Cut into bite-size pieces.
- Swirl 1 tablespoon oil into the wok, add garlic and shallots and stir-fry, using a metal spatula, until fragrant, 10 seconds. Add parsnips and Brussels sprouts, reduce the heat to medium-high and stir-fry until the vegetables are nearly cooked through, about 2 minutes. Swirl in the remaining 1 tablespoon oil, add rice, tomatoes and soy sauce and stir-fry, breaking up the rice, until heated through, 2 minutes. Sprinkle with cilantro, salt and pepper; add the egg pieces and toss to combine.