Breakfast

Turmeric Smoothing Smoothie

Ingredients

  • 2 cups dairy-free milk
  • 1 serving vanilla protein
  • 1 frozen banana, sliced
  • ¼ cup walnuts (or other nuts like cashews, pecans, or pistachios, but walnuts are especially good for reducing inflammation)
  • 1 tbsp each honey and MCT oil
  • ½ tsp each of vanilla extract, turmeric, and ginger
  • ¼ tsp each cinnamon, nutmeg, and cardamom

Directions

  1. Combine all ingredients in a blender and blend on high until smooth.

Mushroom Scramble

Ingredients

  • 2 tbsp Ghee
  • 1⁄2 cup shitake mushrooms
  • 2 eggs
  • 1 tsp chives
  • Salt and pepper to taste

Directions

  1. In a frying pan or skillet, melt 1 tbsp ghee and saute the mushrooms on medium heat, until browned (or cooked to your liking). Transfer mushrooms to a plate and keep warm. Add remaining ghee to the skillet and return to medium heat.
  2. In a small bowl, mix the eggs with chives and salt and pepper to taste. Pour into skillet. Scramble eggs until just done, and fold in mushrooms. Serve with a side of toasted bread, if desired, or seasonal fruit.

Snack

Spaghetti Squash Tots

Ingredients

  • 1 small spaghetti squash (about 2 cups cooked)
  • 1 cup panko bread crumbs (make sure it’s panko, regular bread crumbs don’t work as well)
  • ½ cup parmesan cheese
  • 1 egg

Directions

  1. Mix all ingredients together in a large bowl.
  2. Place parchment paper on baking sheet. Roll squash mixture into cylinders. 
  3. Set oven to 400 degrees and bake tots for 20 minutes
  4. Turn tots over and bake for another 10 minutes, or until golden brown.
  5. Serve with BBQ, ranch, or other sauce of your liking.

Lunch

Chickpea Nom-Nom

Ingredients

  • 2 cups chopped carrots, beets, or sweet potatoes
  • 2 tbsp olive oil
  • 1 cup plain Greek yogurt
  • 2 tbsp lemon juice 
  • 1 tbsp red curry paste
  • 2 tsp thyme
  • ½ tsp each paprika, curry, and turmeric
  • 2 cups chickpeas, cooked
  • ½ cup chopped celery
  • ¼ cup sliced almonds, toasted
  • ⅓ cup raisins

Directions

  1. Line a pan with parchment paper. Place carrots, beets, or other roasting vegetables in pan; drizzle with oil and toss to coat. Roast, uncovered, about 20 minutes at 400 degrees F, or until tender (If you haven’t toasted the almond slices, toss them with the veggies after 15 minutes, and return to the oven). Turn off oven and let them passively roast another 5-10 minutes before taking out of oven and letting them cool.
  2. While roasting veggies, make the sauce. In a large mixing bowl, stir together the yogurt, lemon juice, thyme, red curry paste, and spices. When the sauce is uniform and spices are mixed through, add chickpeas, celery, raisins, almonds, and carrots. Stir to mix all ingredients through sauce.
  3. Serve with your choice as a salad topper, sandwich filling, or roll in lettuce leaves.

Dinner

Curried Pumpkin Soup- Vegetarian with Vegan options

Ingredients

  • 3 tbsp butter or olive oil
  • 2 lbs peeled, seeded, cubed pumpkin (or any other winter squash)
  • 1 lb Granny Smith apples, peeled, cored, and diced
  • 1 large onion, diced
  • 1 tsp curry powder
  • 4 cups warm low-sodium vegetarian broth
  • ½ cup dry white wine
  • 1 cup heavy cream or canned coconut milk
  • Chopped chives
  • Salt and ground black pepper

Directions

  1. Melt butte (or heat olive oil) r in a deep heavy-bottomed pot over medium heat. Add pumpkin, apples, onion, and curry powder. Season to taste with salt and pepper. Stir frequently until onion is translucent. Add broth and wine. Bring to a boil. Reduce heat and partially cover. Cook until pumpkin is tender, about 30 minutes. Remove from heat and cool slightly, about 10 minutes.
  2. Working in batches, puree in a food processor or blender. Use caution when blending hot liquids.
  3. Return mixture to pot over medium-low heat. Stir in cream and cook until heated through. Garnish with chives.

Savory Pumpkin Pie

Ingredients

  • Buttery Pie Crust (Recipe below, preceding rest of recipe)
  • 1 tbsp olive oil
  • 1/2 of a medium onion, finely chopped
  • 1 large clove of garlic, crushed
  • 1 tsp dried thyme
  • 1 cup sliced mushrooms
  • 2 cups shredded kale leaves
  • 2 cups of pureed pumpkin
  • 3 eggs, beaten
  • 1/2 cup of heavy cream
  • 1/2 cup of grated cheese of choice

Directions

  1. Make pie crust (you can do this the night before, or right before you make the pie, but I’ve found it’s better to let the crust sit in the fridge for a while): In a large mixing bowl, sift together 2 cups of flour and 1 tsp of salt. Using a grater, add 1/2 cup of frozen margarine and 1/2 cup of frozen shortening (freezing makes it easier to grate and doesn’t melt as quickly into the flour), cutting it into the flour with your fingers or a pastry cutter until the flour mixture appears pebbly. 
  2. In a cup, combine 4 tablespoons of VERY cold water with 2 tsp apple cider vinegar. Drizzle it into the flour by the tablespoon, gently mixing the flour after each addition. Gently knead dough a few times, adding more water until it holds together. 
  3. Divide dough in half. Create a round disc with each section and wrap them separately in parchment paper or a beeswax wrap. Place in a container, one on top of the other and let set in a fridge for 2-6 hours (or use immediately, allowing crust to sit in the fridge while you prepare the filling). You will only use one crust, so the other can be placed in the freezer until you want to use it again.
  4. Heat oil in a frying pan/skillet. Cook onion, garlic and thyme stirring over medium heat for about 3 minutes or until the onion are soft. Add the mushrooms and cook for another 3-4 minutes, and then finally add kale leaves and saute until leaves are wilted, about 4 more minutes. Remove from heat and allow to cool for a few minutes.
  5. Beat eggs, cream and mashed pumpkin mix in a bowl. Add cheese and onion mixture stirring well. Add salt and pepper to taste.
  6. Take pie crust out of the fridge, and roll to fit a round pie pan. Add the filling. Bake uncovered at 350 for 50-60 minutes or until filling is set, taking out halfway through and opening the pie filling to vent and help cook further.