Recipe Box

Preheat grill to medium-high. Brush eggplant with oil and sprinkle with salt, pepper and red pepper flakes. 

Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. 

Measure the lentils into a strainer and rinse under cool water. Drain. Add to a medium saucepan with vegetable broth. Bring to a rapid simmer over medium high heat, then reduce to a low simmer. Allow to simmer for 20-30 minutes. Drain off any excess liquid and set aside.

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and coat with non stick spray. 

Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until the onion is translucent and lightly browned, 6 to 8 minutes. Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook until fragrant.

Place the oats and parsley in a food processor and pulse. Add the lentils, onion mixtures, tomato paste, oregano, salt and pepper. Combine the mixture in the food processor. Add the egg and pulse. Set aside and let rest for 10 minutes.

Roll the lentil mixture into 1 1/2 inch balls. Arrange them in a single layer on the baking sheet. Cook for 10 minutes, rotate and cook for another 10 minutes. Meatballs should be browned or lightly crisp.

Preheat oven to 325 degrees Fahrenheit and grease a 9x5 -inch loaf pan

In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended.

Add the pumpkin, milk, pumpkin spice, baking soda, vanilla and salt. Whisk to blend. Stir in the flour with a wooden spoon until just combined. 

Pour the batter into your greased loaf pan and sprinkle lightly with the cinnamon and brown sugar. 

Bake for 50-55 minutes or until a toothpick comes out clean. Let the bread cool in the loaf pan for 10 minutes, then carefully transfer to a cooling rack. Allow to cool 20 minutes before slicing.

Heat avocado oil in a sauce pan. Add onion and sauté until soft. Add garlic and thyme. Cook 30 seconds.

Add vegetable broth to the mixture and bring to a boil. Add butternut squash and bring to a boil. Cook 15 minutes or until it becomes soft.

Meanwhile, cook pasta in a separate pot according to package directions.

Once butternut squash is soft, add mixture to a blender or food processor. Blend until smooth. Add butter, salt, parmesan and blend.

Pour squash mixture over cooked pasta and serve.

In a small bowl mix together balsamic, olive oil, lemon juice, garlic, pepper and salt.

Snap ends off asparagus, wash to remove soil and debris and place into a freezer bag. Pour the vinegar mixture over the asparagus and let sit for 30 minutes.

Place on hot grill and grill 5 minutes each side or until stalks are tender.

Peel and core both apples. Chop into bite-sized pieces

Add quinoa, almond milk and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20-25 minutes. 

Stir in cinnamon and vanilla and transfer mixture to two bowls. Enjoy!

In a medium bowl, mix the almond milk, chia seeds, vanilla, and honey. 

Pour the mixture into 3-4 small containers to set. Stir every hour to keep the chia seeds suspended throughout the  milk. Allow to sit until the mixture has thickened.

Top each with 1/4 cup of berries and serve

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Combine the coconut, nuts, seeds, and salt in a large bowl. Add the coconut oil, honey, and vanilla and mix until the nuts and seeds are evenly coated.

Spread across the baking sheet and bake for 12-15 minutes or until the coconut is golden brown. 

Preheat oven to 400 degrees Fahrenheit. Slice spaghetti squash in half and remove seeds. Coat both halves with olive oil, 1 tsp salt, and 1 tsp pepper. Place on a baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes.

Spray a medium sized saucepan with cooking spray and sauce garlic until lightly browned. Add almond milk and Greek yogurt, whisk to combine. Once sauce begins to boil slightly, add parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.

In a large skillet, thaw shrimp over medium heat. Drain excess water. Add garlic infused olive oil, and remaining salt and pepper. Cook for 3 minutes. 

Combine shrimp and spaghetti squash with sauce and toss to combine.

Drain the garbanzo beans from the water and dry completely with a kitchen towel

Transfer the garbanzo beans along with all other ingredients except for sesame seeds and flour into a food processor. Pulse the mixture until it breaks down. You don't want it to become a paste - instead have chunks of chickpeas running through it. (see picture)

Transfer the falafel mixture to a bowl, add the sesame seeds, and add 2 tbsp flour. Stir to combine. If the mixture doesn't hold it's shape add the remaining 2 tbsp flour and stir to combine. Allow the mixture to sit for 10 minutes, then form patties. (Tip: Form into balls and squish slightly until 1 1/4 inch in diameter.

Heat an inch of oil into a nonstick skillet over medium heat

When the oil is warm, place 4-6 patties into the oil at a time, depending on the size of the skillet. Do not overcrowd.

Let the falafel cook for 3-4 minutes per side. (patties may require more or less time depending on their size)

Heat olive oil in a large sauce pan, sauté onion, garlic, zucchini until tender. Stir in the lentils, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. 

Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat, cover and simmer for 40-45 minutes