Breakfast

Apple Pie Overnight Oats

Ingredients

  • ⅓ cup rolled oats
  • 2 tbsp chia seeds
  • 1 tbsp hemp seeds
  • 1 scoop vanilla protein powder
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • 1 cup dairy free milk
  • 1 apple, chopped
  • 1 tbsp peanut butter (or more if desired)

Directions

  1. In a mason jar, add oats, seeds, protein powder and spices. Top with almond milk and stir to combine. Refrigerate overnight. 
  2. When ready to serve, remove from the fridge, stir in a bit more milk, if needed, and top with apples and peanut butter. (You can also stir in apples and PB before refrigerating, no big deal).

Wake and Bake Sweet Potato Breakfast

Ingredients

  • 4 Eggs
  • 1 sweet potato, cubed
  • 2 cups spinach, chopped
  • 1⁄2 cup canned, or previously soaked ,chickpeas
  • salt and pepper
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 shallot, diced
  • 1 tbsp olive oil

Directions

  1. In a bowl, mix cubed sweet potato, chopped spinach, chickpeas and cubed red onion with garlic and onion powder, olive oil and salt and pepper. Spread out on sheet pan.
  2. Place in oven, set temperature for 400 degrees, and bake sheet pan for about 30 minutes. When the sweet potato is tender, remove from oven and crack the eggs on top of sweet potato mixture. Place back in the oven for another 10 minutes or until the whites of the eggs appear to be cooked through.

Snack

Pumpkin Pie Mousse

Ingredients

  • 1 cup pumpkin puree
  • ½ cup milk alternative
  • 3 medjool dates or 6 deglet dates, pitted
  • ½ cup cooked cannellini beans
  • ½ tsp pumpkin spice 
  • ¼ tsp cinnamon
  • Toasted pecans

Directions

  1. Blend all ingredients except pecans in a high-powered blender until light and fluffy. Top with toasted pecans, and a dollop of cream if desired.

Lunch

Warm Kale and Beets Salad with Hazelnuts

Ingredients

  • 4 cups kale
  • 1 tbsp olive oil
  • 1 beet
  • 2 tbsp hazelnuts, chopped
  • 1⁄2 cup cooked brown or wild rice
  • Optional: Your choice of protein: canned or cooked chickpeas, kidney beans, or mung beans, or grilled tempeh or tofu

Directions

  1. Massage kale with olive oil until so soft. Place in a large bowl an set aside.
  2. Wrap the beet in aluminum foil, and roast at 400 degrees for close to an hour or until tender. If you want, roast the hazelnuts with the beet for the last 10 minutes or so. Let the beet (and hazelnuts) cool down.
  3. Assemble salad together in the large bowl with the kale. Add your preferred protein and mix the ingredients well. Serve with your favorite dressing or just add 2 tbsp lemon juice or balsamic. The oil coating from the leaves are enough olive oil.

Dinner

Cauliflower Gratin BBQ

Ingredients

  • 12 oz cauliflower florets
  • 1 cup broth
  • ½ cup coarse cornmeal
  • 4 oz shredded sharp cheddar cheese
  • ½ tsp black pepper
  • ¼ tsp salt
  • ½ cup tomato sauce
  • 3 tbsp water
  • 2 tbsp mustard
  • 1 tbsp ketchup
  • ¾ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp chile powder
  • 14 oz can of chickpeas (or equivalent from dried), cooked and drained
  • ¼ cup scallions

Directions

  1. Process the cauliflower in a food processor until finely chopped. Do in batches if necessary. Transfer chopped cauliflower to a medium saucepan and add broth and cornmeal. Bring to a boil over high, then reduce to medium low and cover; let simmer, stirring/whisking often, until cauliflower is cooked  and mixture is thickened, about 10 minutes. Remove from heat and immediately stir in cheese, pepper, and salt. Cover to keep warm.
  2. In a medium saucepan, combine tomato sauce, water, mustard, ketchup, garlic powder, onion powder, and chile powder. Bring to a simmer over medium heat. Keep simmering, stirring often until it has slightly thickened, about 5-7 minutes. Sitr in chickpeas.
  3. Divide cauliflower mixture among bowls, and top evenly with chickpea mixture. Sprinkle with scallions and serve.

Potato Kale Soup

Ingredients

  • 2 Tbsp olive oil
  • 2 small onions, finely chopped
  • 2 Tbsp minced garlic, or 6 garlic cloves, coarsely chopped
  • 1 leek, cleaned and thinly sliced
  • 1 Tbsp apple cider vinegar
  • 1 lb. Yukon Gold potatoes, peeled and finely chopped
  • 6 cups vegetarian broth
  • 1 bunch kale, ribs removed, leaves coarsely chopped into bite-sized pieces
  • ½ tsp black pepper
  • ¼ tsp smoky paprika

Directions

  1. Heat oil in large saucepan over medium-low heat. Add onions, garlic, and leek; reduce heat to low and cook, stirring frequently, until veggies are softened, about 10 minutes.
  2. Add apple cider vinegar, potatoes, and broth; simmer over medium-low heat until potatoes are fully cooked, up to 25-30 minutes.
  3. Let mixture cool slightly. If you have an immersion blender, blend entire contents in your pan, otherwise, transfer soup mixture to a food processor or blender, and then return to pot.
  4. Bring soup back to a simmer over medium heat and stir in kale. Once kale is heated and wilts, spoon into bowls and sprinkle with pepper and paprika for taste.