Fusilli Bologneses

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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

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

Kitchen Supplies:

  • cutting knife
  • sauce pan

Prepare:

  • slice all veggies

Cook:

  1. Heat oil at medium - high
  2. Add veggies and saute until soft
  3. 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!

Marinera Sauce

Ingredients:

  • 2 TBS olive oil
  • 4 cloves garlic, minced
  • 2 TSP Italian seasoning
  • 1/2 TSP sea salt
  • 1/2 TSP ground black pepper
  • 1 (28 oz) can San Marzano tomatoes
  • 1/4 cup of almond, soy or rice milk
  • 1 TBS coconut sugar

Kitchen Supplies:

  • cutting knife
  • sauce pan
  • blend

Prepare:

  • Blend tomatoes
  • Chop garlic

Cook:

  1. Heat oil at medium - high
  2. Add garlic, Italian seasoning, salt and pepper and cook for about 2 minutes
  3. Add tomatoes and almond milk and coconut sugar
  4. Bring tomatoes down to low heat and cook for about 20 minutes

Enjoy! Pin! Share!

Balsamic Vinegar Tomato Sauce

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Ingredients:

  • 2 TBS olive oil
  • 1/4 onion chippoed
  • 4 cloves garlic, finely chopped
  • 1 (6oz.) can tomato paste -- no salt added
  • 1/4 balsamic vinegar
  • 2 cans (28 oz. ea.) San Marzano tomatoes
  • 2 TBS coconut sugar
  • 1 TSP sea salt
  • 1/4 TSP ground black pepper
  • 2 TBS nutritional yeast
  • 3 TBS dried or fresh basil

Kitchen Supplies:

  • cutting knives
  • large sauce pan 
  • blender
  • spoon

Prepare:

  • chop garlic and onion
  • blend tomatoes to make them more smooth

Cook:

  1. Heat oil in in medium - high heat
  2. Add onion and garlic and cook until onion is translucent
  3. Add tomato paste, stir and don't let paste burn!
  4. Add balsamic vinegar and stir for 2-3 minutes
  5. Add tomatoes, coconut sugar, salt and pepper
  6. Once it boils, cover pot and lower heat to low
  7. Stir occasionally for about 1 hour

Enjoy! Pin! Share!

Apple Banana Muffins

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Ingredients:

  • 2 large egg
  • 1 C ripe banana
  • 1 TBS organice grass-fed butter, melted
  • 1 1/2 C almond flour
  • 1/2 TSP baking soda
  • dash of sea salt
  • dash of cinnamon
  • 1/2 C chopped apple

Kitchen Supplies:

  • cupcake baking pan
  • cupcake foils
  • Spatula
  • bowl
  • blender

Prepare:

  • Preheat oven to 350 degrees
  • lightly beat the eggs
  • mash the ripe banana

Cook:

  1. Combine eggs, banana and butter in blender...mix well
  2. Add almond flour, baking soda and blend 
  3. Remove mixture from blender into a bowl and fold in the apple slices
  4. Divide the batter evenly between the muffin cups
  5. Cook for about 20 minutes

Enjoy! Pin! Share!

Tofu Noodle Soup

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Ingredients:

  • 2 TBS Olive OIl
  • 1/2 C chopped onion
  • 2 C sliced celery (about 4 stalks)
  • 4 C low-sodium vegetable broth
  • 14 oz extra firm tofu (drained)
  • 1 1/2 C sliced carrots 
  • 1 TSP dried oregano 
  • 1/2 TSP sea salt
  • 1/4 TSP ground black pepper
  • 1 1/4 pasta of choice (penne, farfalle, rotini, shells)
  • 1/4 cup fresh cilantro

Kitchen Supplies:

  • Pot
  • cutting knife

Prepare:

  • slice all the veggies
  • drain tofu in between paper towels
  • Cut tofu into cubes

Cook:

  1. Heat oil over medium heat
  2. Add onion and celery and stir until onion is translucent 
  3. Add broth, tofu, carrots, oregano, salt and pepper
  4. Bring to a boil, add pasta and boil for about 10 minutes in medium heat
  5. Add cilantro before serving

Enjoy! Pin! Share!

Honey Pancakes

Ingredients:

  • 1 1/2 all-purpose gluten-free flour
  • 3 TSP gluten free baking powder
  • 1/4 TSP sea salt or Himalayan salt
  • 1 large egg
  • 1 TBS raw honey (can substitute for pure maple syrup)
  • 5 TBS organic grass-fed butter melted
  • 1 TSP pure vanilla extract

Kitchen Supplies:

  • Bowl
  • measuring spoons
  • measuring cups
  • blender

Prepare:

  • Combine almond milk egg, honey, butter and vanilla extract in blender
  • Blend until there are no lumps
  • Add flour, baking powder and salt -- blend

Cook:

  1. Pre-heat skillet
  2. Pour 1/4 cup of batter on a skillet
  3. Cook until it bubbles and edges are brown
  4. Flip with spatula
  5. Cook for about another minute

Enjoy! Pin! Share!

Roasted Veggie Pasta

Ingredients:

  • 1 box of pasta of your choice
  • 1 (8 oz) mushrooms of your choice, sliced
  • 2 cups of grape or cherry tomatoes, halved
  • 1/2 red onion, sliced
  • 2 garlic cloves minced
  • 1 TBS olive oil
  • 1 TSP sea salt
  • 1 TSP ground black pepper
  • 1/4 C balsamic vinegar
  • 1 cup frozen peas (thawed
  • 1 C chopped fresh parsley or 1 TBS dried parsley

Kitchen Supplies:

  • cutting knife
  • frying pan
  • baking sheet
  • pot for boiling pasta

Prepare:

  • Slice veggies
  • on baking sheet add all the veggies except the peas, with the salt, pepper, olive oil and balsamic vinegar
  • Mix ingredients with your hands

Cook:

  1. Preheat oven at 475 degrees
  2. Make pasta according to pacakge
  3. Mix all ingredients with your hands 
  4. Bake veggies for 15 minutes, then remix and flip and bake for 7 more minutes
  5. Mix veggies with pasta
  6. Add peas to mix and top with parsley

Enjoy! Pin! Share!

Homemade Crutons

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Ingredients:

  • 3-4 slices loaf of gluten free bread
  • olive oil
  • Italian seasoning
  • 1 clove of garlic
  • garlic salt & pepper

Kitchen Supplies:

  • cutting knife
  • baking sheet

Prepare:

  • Cut slices of bread into squares
  • Sprinkle Italian seasoning and garlic
  • Sprinkle garlic salt and pepper
  • Pour olive oil on top

Cook:

  1. Preheat oven at 425 degrees
  2. Mix all ingredients with your hands 
  3. Spread bread squares evenly on your baking sheet

Enjoy! Pin! Share!

Tortilla Pizza

Ingredients:

  • 1 tortilla (I use spelt tortillas)
  • 2 TBS of Marinera Sauce
  • 1 garlic, finely chopped
  • 1 mushroom sliced
  • leafy greens
  • 2 TBS mozzaerlla cheese
  • 1/2 TSP Italian seasoning
  • 1 TBS olive oil

Kitchen Supplies:

  • cutting know
  • baking sheet
  • measuring spoons

Prepare:

  • On a tortilla add marinera sauce, topped with cheese then leafy greens, then mushrooms
  • Sprinkle Italian seasoning and garlic
  • Pour olive oil on top

Cook:

  1. Preheat oven at 425 degrees
  2. Place tortilla on baking sheet
  3. Bake for 8-10 minutes
  4. Eat immediately

Enjoy! Pin! Share!

Tortilla Espanola (Spanish Tortilla)

Ingredients:

  • 2-3 medium size potatoes
  • 4-5 eggs
  • salt and pepper
  • 1/4 onion
  • 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

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!

Mushroom Cream Bow Ties

Ingredients:

  • 1 pound of gluten free pasta
  • 1/2 cup of sun-dried tomatoes
  • 2 TBS olive oil
  • 1/4 onion
  • 2-3 garlic cloves
  • 1/2 cup of cashews
  • 2 cups of water
  • 1 TBS lemon juice
  • 2 TSP sea salt
  • 1 pound sliced mushrooms
  • Freshly ground black pepper
  • Chopped fresh Italian parsley for garnish

Kitchen Supplies:

  • Pasta draining pot
  • blender
  • Sauce pan

Prepare:

  • Follow the instructions on the package
  • Dice the onion
  • Mince garlic
  • Chop mushrooms
  • Chop sun-dried tomatoes

Cook:

  1. In the blender add onion, cashews, water, lemon juice and salt. Blend until smooth
  2. In a large skillet add olive oil, mushrooms and dried sun-dried tomatoes and salt and pepper
  3. cook until soft and lightly browned. 
  4. Add pasta to pan and stir for a couple of minutes
  5. Add cream sauce
  6. Eat immediately

Enjoy!

Black Bean Vegetarian Patty

Ingredients:

  • 2 15oz cans of black beans or 2 cups of cooked black beans
  • 1/2 C of brown rice or quinoa
  • 1/2 small red onion chopped
  • 1 clove of garlic chopped
  • 2 TBS of tomato paste
  • 2/3 cups of cooked corn (canned, fresh or frozen)
  • 1 egg
  • 1.5 TSP cumin
  • 1 TSP chilli powder
  • olive oil
  • salt and pepper

Kitchen Supplies:

  • Parchment paper
  • Measuring cups and utensils
  • baking sheet
  • 1 medium size bowl

Prepare:

  • Preheat oven 400 degrees
  • Rinse out beans
  • In a sauce pan cook beans with garlic, onion, salt and pepper and cumin for about 10-15 minutes
  • Mash the beans with a fork or a potato masher
  • In a bowl add all the ingredients and mix (except olive oil)

Cook:

  1. Create well compact balls in your hand then form the patties from the balls
  2. Place patties on parchment paper, which will be on a baking sheet
  3. Once all patties slices have been created, coat them with olive oil
  4. Bake the patties for 10-12 minutes on one side then flip them and bake them for an addition 10-12 minutes

Baked Eggplant Patties

Ingredients:

  • 3 lbs eggplant
  • 1 C chickpea plain breadcrumbs
  • 1/4 C nutritional yeast
  • 1 TBS Italian seasoning
  • Pinch of salt and pepper
  • 2 eggs

Kitchen Supplies:

  • Parchment paper
  • Measuring cups and utensils
  • baking sheet
  • 2 small to medium size bowls
  • whisk
  • cutting knife

Prepare:

  • Preheat oven 375 degrees
  • Slice eggplants
  • Crack eggs in a bowl and beat them with a whisk
  • Add all dry ingredients (not eggplant) in a bowl and mix well

Cook:

  1. Dip eggplant slices in egg then in breadcrumb mix
  2. Place eggplant slices on parchment paper, which will be on a baking sheet
  3. Once all eggplant slices have been through the process, bake them for 25-30 minutes

Protein Oatmeal Cookies

Ingredients:

  • 2 mashed bananas
  • 1/2 C unsweetened applesauce
  • 1/4 C raw local honey
  • 2 TSP. Vanilla extract
  • 1 TSP Cinnamon
  • 1/4 TSP sea salt
  • 2 1/2 C rolled oats
  • 1/2 C fresh or dried cranberries
  • 2 TBS grounded flaxseeds
  • 1 scoop of vegan protein

Procedure:

  1. Preheat oven 375 degrees
  2. Place all ingredients in a bowl and mix well
  3. Scoop out 1/4 C of the mix and place on a baking sheet with parchment paper
  4. Bake for 20 minutes

Enjoy!

Baked Tofu Fajitas

Ingredients:

  • 1 red bell pepper
  • 1 orange bell pepper
  • 1 yellow bell pepper
  • 14 oz extra firm tofu
  • 1/4 TSP garlic salt
  • 1/4 TSP black pepper
  • 1/4 TSP paprika 
  • 3-4 TBS olive oil
  • Low Sodium Tamari Sauce
  • 1/4 red onion
  • 4-5 mushrooms (not pictured)

Procedure:

  1. Preheat oven 400 degrees
  2. Cut tofu into cubes
  3. Place tofu in a bowl and add tamari sauce in the bowl until tofu is covered. 
  4. Remove the core from all the bell peppers and slice them
  5. Slice the onion and mushrooms too
  6. Place veggies on parchment paper on a baking sheet
  7. Sprinkle spices on the veggies
  8. Add the olive oil
  9. Add tofu
  10. With your hands mix all the ingredients on the baking sheet
  11. Place in the over and bake for 15 minutes. 

What do I eat this with?

Eat the fajitas wrapped in a corn tortilla and eat with red or pinto beans and an avocado green salald

Veggie Burrito

Ingredients:

  • 1 can of black beans
  • 1/4 cup of cooked quinoa or brown rice
  • 1 cup of corn kernals
  • 1/4 of a red bell pepper
  • 1/4 of a red onion
  • 2 cloves of garlic
  • 1 tomato
  • gluten free tortillas
  • 1 TBS of olive oil
  • 1/2 TSP of chili powder
  • pinch of cumin
  • pinch of garlic salt
  • pinch of pepper
  • 1/2 TSP of paprika
  • 1/2 cup of fresh cilantro
  • 1/2 avocado

Procedure:

  1. In a sauce pan over medium heat, start by cooking the garlic, onion and olive oil
  2. Start adding the red pepper and tomato
  3. Then add the rice or quinoa
  4. Add the black beans
  5. Next add all the spices
  6. Warm up the tortillas
  7. Add the ingredients in the tortilla, add some fresh avocado and cilantro
  8. Roll it up the tortilla and enjoy!