Entrees

Quinoa Cassava Pizza Crust

Ingredients:

  • 3/4 cups quinoa flour

  • 1/4 cup cassava flour

  • 1 TSP sea salt

  • 1 TSP onion powder

  • 1 TSP garlic powder

  • 2 TBS olive oil and a little more oiling dough

  • 1 cup water

Procedure:

  1. Preheat your oven to 425F and place two baking sheet or pizza stones. 

  2. Combine all ingredients and mix well with a whisk.

  3. Pour ingredients into a circular baking pan and bake for 15 minutes.

  4. Add toppings and place bake for additional 15 minutes.


Cassava Pizza Crust

Ingredients:

  • 1.5 cups cassava flour
  • 1 cup arrowroot flour
  • 1 TSP sea salt
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • 2 eggs
  • 1/2 cup olive oil and a little more oiling dough
  • 1 cup water

Procedure:

  1. Preheat your oven to 425F and place two baking sheet or pizza stones. 
  2. Combine dry ingredients in a medium mixing bowl and the wet ingredients in another bowl and mix well. Then combine both wet and dry ingredients and mix well. Let dough rest for 5+ minutes.
  3. Coat your hands in olive oil and divide the dough in half and create a ball. Place the ball in parchment paper and create the pizza crust shape. 
  4. Place the pizza on the baking sheet or baking stone and bake for about 12-15 minutes. Remove and add toppings. Return back to the oven and bake for another 10-15 minutes or broil it for 3-5 mintues. 

Zoodles with Sun-dried Tomato Pesto

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Zoodles Ingredients:

  • 2 zuchinnis
  • Garlic salt and pepper to taste
  • 1 clove of garlic
  • 2 TBS olive oil

Procedure:

  1. With a zoodle maker, make zoodles.
  2. Chop garlic and add to pan with olive oil and sautee for about a minute. 
  3. Add zoodles and sautee for no longer than 3 minutes to avoid getting soggy. 

Sun-dried Tomato Pesto Ingredients:

  • 1 avocado
  • 1/4 C sundried tomatoes (in oil)
  • 1/2 C cashews
  • 1 TBS dried basil or 1/2 C fresh basi
  • salt and garlic salt to taste
  • 1 TSP fresh lemon juice

Procedure:

  1. Blend all ingredients until smooth

Tofu Steak

I love this tofu steak it's so easy to make and delicious as well. It's a great steak substitute. 

Ingredients:

  • Extra firm tofu, sliced
  • 2 TBS avocado oil
  • 1/8 cup tamari sauce
  • 1/4 cup of balsamic vinegar
  • salt and pepper to taste
  • 1/4 TSP parsley

Procedure:

  1. Slice tofu brick short ways
  2. Place all of the ingredients (except tofu) in a bowl and mix them well together.
  3. Place tofu in mixture and let the mixture soak in a little
  4. Place tofu slices on medium heat grill and let it grill until grill marks show up and are brown
  5. Pour remaining mixture on tofu slices.

Black Bean Burger Patties

I love this recipe. I was able to combine different ways of creating a veggie patty and create one that I love! This recipe is easy to make and delicious too! I hope you try it and let me know in the comments below how you liked it.

Ingredients:

  • 1 C 15oz black beans, rinsed and drained
  • 1/3 C gluten free flour or white whole-wheat flour
  • 1/2 C textured vegetable protein (TVP - dried soy protein)
  • 1 TBS tamari sauce
  • 1 TBS fresh lemon juice
  • 2 TBS avocado oil
  • 1 TSP onion powder
  • 1 TSP garlic powder
  • 1/4 TSP sea salt
  • 1/4 TSP ground black pepper

Procedure:

  1. Place TVP and Tamari sauce in a bowl and cover with water. Water should reach the top of TVP and not go over.
  2. In blender place half black beans, avocado oil, fresh lemon juice, onion powder, garlic powder, sea salt and ground black pepper. Blend until smooth puree.
  3. In a bowl place the other half of the black beans, flour, TVP and black bean puree. Mash together with your hands until ingredients are all blended together. 
  4. Cover the mixture and place it in the refrigerator for minimum of 20 minutes.
  5. After 20 minutes have gone by, divide the mixture into four and form each portion into a burger patty. Place on the grill and cook until each side is browned and slightly crispy. 
  6. You can wrap left over patties and place in the freezer. 

Vegan Mushroom Risotto

I remember the first time I had risotto. It was in Venice, Italy. It was the absolute most delicious rice I had ever had. Ever since then, I've been trying to recreate it. I've had risotto from a box and tried making various adaptions from the one I had. This risotto came out really good and it's absolutely become a part of our regular meals. 

Ingredients:

  • 1 C Arborio rice
  • 1 shallot, chopped
  • 2 cloves of garlic, chopped
  • 5-6 button mushrooms sliced
  • 1/2 C of dried porcini
  • 3 C vegetable broth
  • 3-4 tablespoons of nutritional yeast
  • 2 TBS olive oil
  • 1 TSP dried parsley
  • Salt & pepper to taste

Procedure:

  1. Chop shallot and garlic
  2. Slice button mushrooms
  3. Place porcini in water up to the top and let them soak for 30 minute to an hour (don't discard water)
  4. Add 2 TBS of olive oil in frying pan with shallot and garlic. Cook until transparent (takes about a minute)
  5. Add rice and cook until transparent (takes about a minute)
  6. Add mushrooms and stir (chop porcini mushrooms and then add)
  7. Add mushroom broth from porcini soak
  8. Add vegetable broth one cup at a time and stir
  9. Add nutritional yeast and stir
  10. Finally, add dried parsley and salt and pepper and stir
  11. Cook for about 25 minutes, stirring occasionally

Spaghetti Squash Marinara

I love this simple veggie spaghetti. It's made from spaghetti squash. It's a great way to fill yourself up with a delicious vegetable that is also a starch, so you will feel full after eating plenty of it. It's totally guilt free and very simple to make.
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Ingredients

Procedure

  1. Preheat oven 375 degrees and place whole spaghetti squash without cutting in the oven and bake for 25-30 minutes.
  2. Once baked remove spaghetti squash, cut in half and remove seeds.
  3. Chop garlic cloves
  4. Pour olive oil, sprinkle salt and pepper and add chopped garlic on each half of the spaghetti squash and spread evenly.
  5. Place back in oven and bake for 25-30 more minutes.
  6. Once ready, scrape spaghetti squash with a fork into a bowl or plate for serving and add the simple marinara sauce.

Vegan Eggplant Parmesan

I love eggplant parmesan. It's crispy and delicioius. I love making this meal on Sundays becaue it takes a little longer and it's just a great way to start the week. 
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Ingredients

  • 1 small eggplant (graffiti eggplant is the best)
  • 1/4 C gluten free flour
  • 1 C panko bread crumbs
  • 2 TBS nutritional yeast
  • 1 TSB dried oregano
  • 1/4 TSP sea salt
  • 1/2 C unsweetened plain almond milk
  • 1 TSP arrowroot starch
  • olive oil spray

Procedure

  1. Preheat oven 400 degrees and line baking sheet with parchment paper and olive oil spray.
  2. Slice eggplant into thin slices then sprinkle salt on both sides. Place slices between paper towels so water is absorbed
  3. In one bowl pour milk and arrowroot starch and whisk.
  4. In a second bowl add gluten free flour.
  5. In a third bowl add bread crumbs, sea salt, oregano and nutritional yeast.
  6. Take once slice of eggplant and dip in almond milk, then gluten free flour, then breadcrumb mix and place on baking sheet.
  7. Once you've dipped all eggplant slices, spray olive oil on top or pour a little olive oil on top and bake for 25-30 minutes.

Tempeh Scramble Wrap

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Ingredients

  • 1/2 packet of tempeh
  • 3 mushrooms
  • 4 cherry tomatoes
  • 1/8 chopped red onion
  • 1 gluten free tortilla
  • 1/4 C leafy greens
  • 1/4 C sprouts
  • 2 TBS olive oil
  • 1/2 TSP paprika
  • 1/8 TSP black pepper
  • 2 TBS tamari sauce
  • 1 TBS chipotle mayonnaise 

Instructions

  1. Slice mushrooms, chop onion and slice cherry tomatoes in half
  2. Place veggies mentioned in #1 in frying pan with oil and stir until grilled
  3. Warm up tortilla on low to medium heat.
  4. Add chipotle mayonnaise
  5. Down the middle add leafy greens
  6. Add scramble down the middle.
  7. Add sprouts down the middle
  8. Roll up tortilla and cut in half

What do I eat this with?

You can eat this with a side salad or soup..

Grilled Mushroom Tomato Avocado Toast

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Ingredients

  • 2 gluten free slice bread -- toasted
  • 1 avocado
  • 3-4 mushrooms
  • 6 cherry tomtoes
  • 1 garlic cloved
  • black pepper to taste
  • garlic salt to taste
  • 1/4 TSP oregano
  • 1 TBS avocado oil
  • 1-2 TBS balsamic vinegar

Instructions

  1. Toast bread
  2. Mash 1/2 avocado on each slice of toast
  3. Slice mushrooms and cut cherry tomatoes in half
  4. Mince garlic
  5. Add garlic, mushrooms and cherry tomatoes into pan with oil and grill until mushrooms are brown.
  6. Add black pepper, garlic salt and oregano
  7. Lastly add balsamic vinegar and continue to cook for about another minute
  8. Place mushroom and cherry tomato mix on avocado toast

What do I eat this with?

You can eat this with a side salad or soup or eat it as an afternoon snack.

Homemade Chow Mein

Ingredients:

  • 1 packet (per person) of millet & rice ramen
  • 1 baby bok choy chopped
  • 1/4 packet of tofu cut into cubes
  • 1/8 C shredded carrots
  • 1/4 C corn (frozen or fresh)
  • 1.4 C frozen peas
  • 3 TBS low sodium tamari sauce
  • 1/4 TSP Paprika
  • 1/8 TSP black pepper

Instructions:

  1. Follow instructions on rice ramen packet
  2. Start by cooking tofu with paprika and tamari sauce
  3. Add veggies and stir
  4. Once ramen in ready place it in frying pan
  5. Add tamari sauce
  6. Cook for about 1-2 minutes

What do I eat this with?

  • Hearty salad or tofu soup

Grilled Veggie Hummus Wrap

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Ingredients:

  • 1 gluten free tortilla
  • 1 small zucchini sliced vertically
  • 1 small eggplant sliced vertically
  • 3-4 button mushrooms sliced
  • 1/4 red onion sliced
  • 1/4 cup of leafy greens
  • 1/4 cup of sun dried tomatoes with or without oil
  • 2 TBS extra virgin olive oil (only if sun dried tomatoes come without oil)
  • sea salt and pepper

Kitchen Supplies:

  • Cutting board and knife
  • grill

Cook:

  1. Slice all veggies and place them in grill with sun dried tomatoes
  2. Grill until you get grill markings on veggies
  3. Add salt and pepper
  4. Warm up tortilla on a skillet
  5. Spread tuscan hummus and then place leafy greens, then veggies
  6. Finally wrap veggies and cut in half

What do I eat this with?

  • Hearty salad or soup

Sticky Mushroom Noodles

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Ingredients:

  • 1/2 packet of rice noodles
  • 1 tablespoon of olive oil
  • 1 leek chopped
  • 4-5 mushrooms (any type) sliced
  • 1 garlic minced clove
  • 1 tablespoon vegetable broth
  • 1 1/2 coconut sugar
  • 1 tablespoon of low sodium tamari

Procedure:

  1. Follow the rules on how to cook the rice noodles on the package.
  2. In a saucepan over medium heat cook the chopped leeks, garlic and mushrooms
  3. Add the sugar and mix until it's dissolved
  4. Add the broth and tamari and mix thoroughly 

Enjoy!

Tofu Wrap

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Ingredients:

  • 1 gluten free tortilla
  • 1 TBS dijon mustard
  • 1/2 C organic non-gmo extra firm tofu
  • 1/4 C spinach
  • 1/4 C sprouts
  • 1/2 roma tomato
  • 2 slices of cucumber
  • 1 TSP lemon or lime juice
  • 2 TBS tamari sauce
  • paprika, garlic powder, onion powder & pepper
  • 1-2 TBS avocado oil

Kitchen Supplies:

  • skillet
  • frying pan
  • cutting knives

Prepare:

  1. Preheat skillet in medium heat
  2. Cut tofu in cubes
  3. Cut tomato in half vertically and cut tomato slices for one side (I just eat the other side with garlic salt or you can save it)
  4. slice cucumber and cut in half

Cook:

  1. Place tofu slices in frying pan with avocado oil, tamari sauce
  2. Sprinkle paprika, onion and garlic powder and pepper to the tofu
  3. Mix until blended
  4. Warm up your tortilla on both sides
  5. Spread dijon mustard
  6. place spinach first, then tomatoes, then cucumbers, then tofu, then finally sprouts
  7. Squeeze some lemon or lime juice
  8. Roll up your tortilla and don't worry about the ends
  9. Cut in half and enjoy

What do I eat this with?

  • Salad, veggie sticks or soup

Enjoy! Pin! Comment! Share!

Mushroom Gyros

Mushroom Marinade Ingredients:

  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp parsley
  • 1/2 tsp basil
  • 1/4 tsp nutmeg
  • 1/4 tsp thyme
  • 1/4 tsp paprika
  • 1/4 tsp dill
  • 1/2 pink sea salt
  • 1/2 cup avocado oil
  • 1/4 cup water
  • 1 1/2 tsp tamari sauce

Tzatsiki Sauce Ingredients:

  • 1/4 cup unsweetened coconut yogurt
  • 4 TBS cucumber, grated
  • 1 TBSP fresh lemon juice
  • 1/2 tsp dill
  • sea salt and pepper to taste

Wrap Ingredients:

  • 2 gluten free tortillas
  • 4 mushrooms
  • 1/2 small cucumber sliced and halved
  • 1 roma tomato sliced and haved
  • 1/8 C spinach
  • 1 TBS hummus

Kitchen Supplies:

  • skillet
  • whisk
  • bowls
  • measuring cups and spoons
  • cutting knives

Prepare:

  1. place all marinade ingredients in a bowl and whisk
  2. slice mushrooms and place in marinade bowl and leave them there until it's time to cook
  3. place all tzatsiki ingredients in a bowl and whisk

Cook:

  1. In a frying pan place marinaded mushrooms and cook
  2. Preheat skillet on medium heat and when ready to cook place tortilla on skillet
  3. spread hummus, the place spinach, mushrooms, tomatoes and cucumbers
  4. lastly place tzatsiki sauce on all ingredients wrap and eat

 

What do I eat this with?

  • Eat this with a Greek style salad

Enjoy! Pin! Comment! Share!

Fusilli Bolognese

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Ingredients:

  • 1 package of fusilli (or any other pasta you'd like)
  • 2 TBS olive oil
  • 2 cloves of garlic minced
  • 1 16 oz can of tomato puree or tomatoes (blend them)
  • 1/3 C of soy granule (textured vegetable protein)
  • 1 TBS Tamari sauce
  • 1 TSP coconut sugar
  • 1 TSP sea salt
  • 1/4 TSP ground pepper
  • 1/4 TSP paprika powder
  • 1/4 TSP onion powder

Kitchen Supplies:

  • big pot
  • sauce pan
  • cutting knife
  • measuring spoons
  • measuring cup

Prepare:

  • chop garlic
  • blend tomatoes if needed
  • let soy granules soak in 1/4 cup of filtered water until granules have soaked up all the water

Cook:

  1. Cook pasta just as directed on pacakge
  2. In sauce pan add olive oil, soy, garlic, tamari sauce and spices and stir for about 2 minutes
  3. Add tomato puree, salt and pepper and sugar
  4. Cook on low for about 15 minutes
  5. Mix sauce with pasta

 

What do I eat this with?

  • Begin your meal with a hearty salad

Enjoy! Pin! Comment! Share!

Cabbage Stir Fry

This is one of my favorite meals. The spices are just delicious and they really liven up this delicious meal. I try and make it as often as possible. It’s one of my favorite dishes.

The key ingredients are:

  • Mushrooms: Mushrooms are an excellent meat replacement because they contain varies degrees of protein. They also contain B vitamins, and antioxidants that helps to support the immune system and prevent damage to cells and tissues.

  • Cabbage: Cabbage contains beautiful nutrients and may reduce inflammation and improve digestion. It’s also packed with Vitamin C and Vitamin K. Cabbage is also known to lower blood pressure, maintain a healthy heart and may lower cholesterol.

  • Cumin: Cumin promotes digestion, it’s an excellent source of iron, may help with diabetes, improve cholesterol and may promote weight loss and fat reduction.

  • Coriander: Coriander is the cilantro seed. It doesn’t taste like cilantro but it seems to me that it’s flavor is like a cousin to cumin. In other words, cumin and coriander complement each other very much. Coriander contains fiber, manganese, iron, potassium, magnesium as well as Vitamin C, Vitamin K and protein.

Cabbage Stir Fry

Ingredients:

  • 2 TBS avocado oil

  • 1 cup of button mushrooms

  • 1/2 C sliced onions

  • 1/2 Cabbage head

  • 2 TBS Tamari sauce

  • 1 1/2 TSP Cumin

  • 1 1/2 TSP Coriander

  • 2 TBS lemon or lime juice

  • 1/2 TBS dried parsley

Cook:

  1. Slice all veggies

  2. Heat oil at medium - high

  3. Add veggies and saute until soft

  4. Add spices and mix well

What do I eat this with?

  • Eat this with rice or quinoa

  • Don't forget to begin with a salad

Enjoy! Pin! Comment! Share!

Tortilla Pizza

I love this pizza. It's so easy to make and delicious. It's a great lunch for days when you have more time to make something nutritious. It's also fast to make.

Key Ingredients:

Mushrooms: Mushrooms are filled with different degrees of protein depending on the mushrooms. They're contain B vitamins, antioxidants and help the immune system.

Olive Oil: Olive oil is rich in healthy monounsaturated fats and antioxidants. It has strong anti-inflammatory properties and protects against heart disease. It is an oil that isn't associated with heart disease.

Marinara Sauce: Marinara sauce is made up of tomatoes, which are rich in antioxidants, Vitamin C, potassium, folate and vitamin K. They also help reduce the risk of heart disease and cancer.

Ingredients:

  • 1 tortilla (I use spelt tortillas)

  • 2 TBS of Marinara Sauce

  • 1 garlic, finely chopped

  • 1 mushroom sliced

  • leafy greens

  • 2 TBS mozzarella cheese

  • 1/2 TSP Italian seasoning

  • 1 TBS olive oil

Procedure:

  1. Preheat oven at 375 degrees

  2. On a tortilla add marinara sauce, topped with cheese then leafy greens, then mushrooms

  3. Sprinkle Italian seasoning and garlic

  4. Pour olive oil on top

  5. Bake for 8-10 minutes

  6. Eat immediately

Tortilla Espanola (Spanish Tortilla)

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Ingredients:

  • 2-3 medium size potatoes
  • 4-5 eggs
  • salt and pepper
  • 1/4 onion
  • 2 TBS Spanish olives (not pictured)
  • 2-3 TBS olive oil

Kitchen Supplies:

  • frying pan
  • bowl 
  • whisk
  • knife

Prepare:

  • Chop your potatoes into strips like for French fries
  • slice your onions
  • whisk eggs in a bowl and add salt and pepper

Cook:

  1. Preheat oven at 350 degrees
  2. In frying pan, heat oil in medium heat
  3. Add onions, potatoes and olives
  4. Mix until potatoes are browning
  5. Add egg mixture (try and get all the potatoes submerged in egg
  6. Leave until bottom is cooked
  7. (Traditional way: place a plate over your frying pan and flip the tortilla on the plate then, slide it back into the pan.)
  8. (My way...I'm a little messy hehe...place your frying pan in oven and bake for 20 minutes)

Enjoy! Pin! Share!

Sun-dried Tomato Cream Sauce

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Ingredients:

  • 1 pound of gluten free pasta
  • 1 cup of sun-dried tomatoes
  • 3 TBS olive oil
  • 3 1/2 cups of almond milk
  • 2 TBS tomato paste
  • 1/4 cup nutritional yeast flakes
  • 2 TSP sea salt
  • 1 TSP garlic powder
  • 1 TSP dried basil

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan

Prepare:

  • Follow the instructions on the package
  • Add all other ingredients into a blender

Cook:

  1. Blend until smooth
  2. In a large skillet add olive oil and sauce
  3. Add pasta to pan and stir for a couple of minutes
  4. Eat immediately

Enjoy!