Spinach and White Bean Soup

INGREDIENTS

1 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 small onion, chopped

1 carrot, chopped

kosher salt

Freshly ground black pepper

1 c. dry white wine

32 oz. low-sodium vegetable stock

15 oz. can cannellini beans, rinsed and drained

1 c. sliced zucchini, cut into half moons

2 c. peas

3 c. baby spinach, washed and dried

1 c. freshly grated Parmesan

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Turkey Club Roll

INGREDIENTS

4 slices deli turkey

2 tsp. mayo

2 slices cheddar, halved or quartered

1/2 c. shredded or chopped lettuce

1/2 tomato, sliced

1/4 red onion, thinly sliced

1/2 avocado, sliced

4 slices cooked bacon

kosher salt

Freshly ground black pepper

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Flank Steak with Watermelon Salad

INGREDIENTS

1 tbsp. brown sugar

1 tsp. garlic powder

1 tsp. chili powder

flank steak

2 tbsp. balsamic vinegar

1/4 c. extra-virgin olive oil

kosher salt

Freshly ground black pepper

4 c. arugula greens

1/4 c. Chopped red onion

1 c. croutons

2 c. watermelon, cut into chunks

1/2 c. feta

Sea salt (such as Maldon)

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Balsamic Grilled Steak Salad with Peaches

INGREDIENTS

1 lb. skirt steak, trimmed of fat

1/4 c. balsamic vinegar

1 clove garlic, minced

1 tbsp. brown sugar

1 tbsp. vegetable oil

kosher salt

Freshly ground black pepper

1/4 c. extra-virgin olive oil

Juice of 1 large lemon

6 c. baby arugula

2 peaches, thinly sliced

1/3 c. crumbled blue cheese or feta

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Baked Mushroom Rice

Prep Time

10 mins

Cook Time

35 mins

Total Time

45 mins

The oven baked version of the wildly popular Mushroom Rice! The idea behind this recipe is that the mushrooms act as a “lid” over the rice as it bakes, and the mushroom juices drip into the rice – best broth ever! The rice is FLUFFY, garlicky and buttery, and the mushrooms are golden brown and juicy inside. Recipe VIDEO below.

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Cheesy Tex-Mex Cauli Rice

INGREDIENTS

1 tbsp. extra-virgin olive oil

1/2 medium onion, finely chopped

2 cloves garlic, minced

1 tsp. dried oregano

1/2 tsp. ground cumin

kosher salt

Freshly ground black pepper

4 c. cauliflower rice

1 tbsp. tomato paste

2 c. shredded rotisserie chicken

1 c. canned black beans, rinsed and drained

1 c. frozen corn, defrosted

1 c. chopped cherry tomatoes

2 jalapeños, thinly sliced

1/4 c. freshly chopped cilantro

1 c. shredded Cheddar

1 c. Shredded Monterey Jack

Lime wedges, for serving

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Zucchini Enchiladas

INGREDIENTS

1 tbsp. extra-virgin olive oil

1 large onion, chopped

kosher salt

2 cloves garlic, minced

2 tsp. ground cumin

2 tsp. chili powder

3 c. Shredded chicken

1 1/3 c. red enchilada sauce, divided

4 large zucchini, halved lengthwise

1 c. Shredded Monterey Jack

1 c. shredded Cheddar

Sour cream, for drizzling

Fresh cilantro, for garnish

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Lasagna Stuffed Zucchini

INGREDIENTS

4 large zucchini, halved lengthwise

1/2 onion, diced

2 cloves garlic, minced

1/2 lb. ground beef or turkey

1 c. jarred marinara

pinch of crushed red pepper flakes

1 c. ricotta

kosher salt

Freshly ground black pepper

1 c. shredded mozzarella

Chopped fresh parsley, for garnish

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Shrimp Scampi Zoodles

INGREDIENTS

4 medium zucchini, washed and trimmed

kosher salt

1 lb. medium shrimp, peeled and deveined

Freshly ground black pepper

2 tbsp. extra-virgin olive oil

3 cloves garlic, minced

1 small onion, choped

1/2 tsp. crushed red pepper flakes

1 1/2 c. dry white wine

Juice and zest of 1 lemon

3 tbsp. cold butter, cut into 3 pieces

1/4 c. chopped fresh parsley

1 lemon, thinly sliced

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Walnut Truffle/Blondies (Raw Vegan Dessert)

As with all of our desserts there is no added sugar and it’s totally raw!

Chop in food processor until fine:

3½ cups soaked & dehydrated walnuts then add:
1 T vanilla, ½ t stevia and 1 T water
Process and pulse until mixture forms a ball
(Do not over process)

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