Breakfast

Raisin Bran Muffins

Ingredients

  • ½ cup bran flour
  • ¼ cup coconut flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • 6 eggs
  • ¼ cup olive oil or coconut oil, melted + some extra for greasing
  • ½ cup honey
  • ¼ cup applesauce
  • 1 tsp vanilla
  • ⅔ cup raisins

Directions

  1. In a small bowl, combine flour, bran, baking soda, and salt until well mixed.
  2. In a medium bowl, whisk eggs. Stir in oil, honey, applesauce, and vanilla. Add dry mix and stir well. Fold in raisins. Let sit for 5 minutes to allow coconut flour to absorb most of the liquid.
  3. Grease a muffin tin or line with cups, greasing the cups with oil. Pour or spoon batter into muffin pan, filling about ¾ full.
  4. Set oven to 350 degrees. Bake for 30-35 minutes. Turn off oven and let muffins passively bake for another 5 minutes.
  5. Let cool before serving. You can store extra muffins in an airtight container in the refrigerator for up to 7 days.

Snack

Portobello Bacon

Ingredients

  • 2 portobello mushrooms
  • 2 Tbsp olive oil
  • 1 Tbsp apple cider vinegar
  • 1 Tbsp tamari sauce
  • 1 tsp paprika
  • 1 tsp turmeric
  • 1 tsp thyme
  • ½  tsp garlic
  • ½  tsp onion powder
  • ½ tsp black pepper
  • ½ tsp ground mustard

Directions

  1. Remove the stem off the mushrooms. Thinly slice the portobello mushrooms into ¼ inch strips.
  2. Combine the remaining ingredients in a large mixing bowl. Toss with mushrooms lightly to get all mushrooms covered.
  3. Place a parchment sheet on a baking pan and transfer mushrooms to pan. Lay out in a single layer.
  4. Place in oven and set temperature at 400 degrees. Roast for 15 minutes. Remove from oven, turn mushrooms over, and return to oven for another 15 minutes. Turn off oven and let them passively bake for another 5-8 minutes. 
  5. Try not to eat them all in one sitting. Use as toppings for salads, baked dishes, or substitute for any recipe that calls for bacon.

Lunch

Curried Tuna Potato Salad

Ingredients

  • 1 ½ pounds cubed peeled Yukon gold potatoes
  • 2 tbsp apple cider vinegar
  • ⅓ cup raisins
  • 1 tbsp chopped shallot
  • 1 6 oz can albacore tuna, in water, drained and flaked
  • 3 tbsp veganaise 
  • 2 tbsp plain yogurt
  • 2 tbsp mango chutney
  • 1 ½ tsp curry powder
  • ¼ tsp black pepper
  • ¼ cup sliced almonds, toasted

Directions

  1.  Place potatoes in a medium saucepan; cover with water. Bring to a boil. Reduce heat. Simmer 20 minutes or until tender; drain. Cool. Combine potatoes and vinegar in a bowl, tossing to coat. Add raisins, shallots, and tuna.
  2. Combine mayo and next 4 ingredients (through black pepper) in a bowl, stirring with a whisk. Add mayo mixture to potatoes; toss to coat. Chill in the refrigerator for an hour. Stir in almonds. Serve with lettuce wraps or in tortillas.

Dinner

Sausage, Potato, White Bean, and Kale Soup

Ingredients

  • 2 tbsp olive oil
  • 1 package of Italian sausage (Field Roast vegetarian option works phenomenally as well)
  • 1 ½ cups chopped onions
  • 1 tsp oregano
  • 1 tsp fennel seed
  • Salt and pepper to taste
  • 1 lb yellow or red potatoes, chopped
  • 6 cups veggie or chicken broth
  • 1 15 oz can cannellini beans, rinsed and drained
  • 1 bunch fresh kale, leaves removed from the stem and chopped
  • 2 tbsp red wine vinegar

Directions

  1. In a saute pan, heat oil over medium. Add sausage and break it up with a wooden spatula or spoon. Cook until browned, about 3-4 minutes, then flip pieces over to let cook another 2-3 minutes. Transfer sausage to crockpot or slow cooker.
  2. In same pan, return to medium heat and add onions, oregano, and fennel seeds, as well as salt and pepper to taste. Cook until onions are translucent and soft, about 6-7 minutes. Transfer onions to slow cooker as well.
  3. Add potatoes, broth, beans, and kale to slow cooker. Cover and set temperature to low and let cook for 6 hours (longer is okay).
  4. Before serving, pour red wine vinegar and stir well. Spoon or ladle soup into bowls and garnish with parmesan cheese if desired. There will also be leftovers, which can go in the fridge for 3-4 days, or freeze for 1-2 months.

Maple-Glazed Delicata with Farro

Ingredients

  • 2 delicata squash, seeded and cut in 1 inch cubes
  • 3 tbsp maple syrup, divided
  • 1 cup farro
  • 2 cups roughly chopped arugula
  • ¾ cup dried cranberries
  • 1 tbsp chopped fresh sage
  • ¼ cup olive oil
  • 3 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • ¼ tsp nutmeg
  • ⅓ cup chopped walnuts, toasted

Directions

  1. Line a baking sheet with parchment paper. Toss together squash and 2 tbsp maple syrup along with desired salt and pepper and spread in a single layer on prepared sheet. Set oven to 450 degrees and roast squash until fork tender, about 20-25 minutes.
  2. Cook farro according to package directions. Stir in arugula, cranberries, and chopped sage. Whisk together oil, vinegar, remaining maple syrup, mustard, and nutmeg. Stir into farro mixture. Top with squash, walnuts, and sage leaves, if desired.