Pineapple Salsa Duo

Pineapple Salsa Duo

INGREDIENTS

• 1 medium pineapple 
• 3 medium, ripe tomatoes, chopped 
• 1/2 red onion, chopped finely 
• 1 red pepper, chopped finely
• 2 ripe avocados, cut into small pieces, but not mashed 
• 1/2 jalepeno, deseeded (unless you like it spicy like thaaaat)
• 1/2 cup chopped cilantro 
• lime juice of 1/2 lime 
• salt to taste 

DIRECTIONS

1.) Cut the pineapple evenly in half, lengthwise. Cut the middle of each half into 6-8 pieces, being careful not to cut through the bottom or the sides of the pineapple. Using a spoon, spoon the pineapple out. Cut off the tough core from the pieces and chop the remaining pieces into small chunks. 

2.) Split the pineapple in half and place in 2 medium bowls.

3.) To the first bowl, add the chopped tomatoes, red pepper, 1/4 cup of the red onion, jalepeno, cilantro, lime juice and salt to taste.

4.) To the second bowl, add the avocado, 1/4 cup of the red onion, cilantro, lime juice and salt to taste.

5.) Lightly mix both bowls until the ingredients are just incorporated. 

6.) Pour each salsa into a pineapple half and enjoy!

Tortellini Soup for the Soul

Tortellini Soup

Serves 8

Ingredients

• 2 (28 ounce) cans of crushed plum tomatoes

• 20 ounces of your favorite tortellini (preferably fresh pasta- I use Trader Joe’s cheese tortellini)

• 2 Tbsp butter

• 2 Tbsp olive oil

• 2 medium onions, sliced

• 3 large carrots, chopped

• 2 red peppers, roasted**

• 2.5 cups vegetable stock + more as needed for desired consistency

• 1 cup chopped fresh basil

• Salt + pepper to taste

** Roast your red peppers by putting them on a baking sheet and broiling (on high heat) until the skins are (mostly) black. This should take about 15-20 minutes and can be done while the onions are caramelizing. Take peppers out of the oven and wrap in tinfoil for ~5 additional minutes. This helps steam the peppers and makes the skins easier to remove.

Directions

1. Add olive oil + butter to a large stock pot or Dutch oven

2. Add sliced onions to pot and cook over medium-low heat until brown and caramelized (~7-10 minutes)

3. Add chopped carrots to pan and continue cooking until carrots are soft enough to stick with a fork (~5-7 more minutes)

4. Add canned tomatoes, roasted red peppers and veggie stock to the pot. Bring soup to a boil and then turn the heat to low. Put the lid on the pot and cook for an additional 10 minutes.

5. You can blend the soup using an emersion blender, food processor or blender. Blend until smooth and there are no chunks

6. Add more vegetable broth if needed to get soup to desired consistency

7. Add tortellini to soup and cook as the package directs until the pasta is cooked and tender

8. Add fresh basil to the pot and cook for an additional 2-3 minutes

9. Serve hot with a sprinkle of parmesan cheese! Enjoy!

Banana Split Breakfast Bars

Ingredients

• 1 cup rolled oats
• 1 cup spelt or whole wheat flour
• 1 tsp baking powder 
• 2 ripe, mashed bananas
• 1/4 cup of your favorite sweetener (I used honey)
• 1/4 cup of your favorite nut butter (I used almond) 
• 1/2 cup melted, dark chocolate 

Chia Seed Jam 

• 2 cups of your favorite berries (I used strawberry) 
• 2 Tbsp chia seeds
• 2 Tbsp honey or agave 
• 2 Tbsp water 

Directions

Jam

1.) In a saucepan, add berries, water and sweetener and cook until berries have broken down. Depending on what berries you used, the cooking time will vary. Raspberries break down quickly in under 5 minutes, however, strawberries take longer (~10 minutes). 
2.) Once the berries are broken down and the mixture resembles jam, add in chia seeds and cook for an additional 5 minutes
3.) Let jam cool for an hour or more to thicken

Bars

1.) Preheat oven to 350 degrees
2.) In a large bowl, mix oats, flour and baking soda
3.) In a separate bowl, mix mashed bananas, sweetener and nut butter
4.) Pour the wet mixture into the dry mixture and mix until well incorporated
5.) Set aside 1 cup of this mixture and press the rest into an 8x8 square pan
6.) Pour jam on top of the crust  and spread out evenly over the whole tray
7.) Top with the 1 cup of oat mixture and a sliced banana (optional)
8.) Bake at 350 for 30 minutes until brown
9.) Once the bars are baked, top with a drizzle of dark chocolate

Eggplant Meatball Subs

Yield: ~20 meatballs

Ingredients

• 2 large eggplants (whole, roasted- bake at 400 degrees for 45 minutes to 1 hour until tender and wrinkly)
• 2 cups of your favorite breadcrumbs
• 1/2 cup oat flour
• 3/4 cup parmesan cheese (optional)
• 1/4 cup olive oil + 2 Tbsp for cooking
• 3 raw garlic cloves
• 1 Tbsp Italian Seasoning
• 1/2 cup fresh basil
• 1 tsp salt or salt to taste

Directions

1. Preheat oven to 350F and grease a baking sheet
2. In a food processor, pulse the eggplant a few times until it breaks up and releases water
3. Strain the eggplant using cheese cloth or a strainer to remove any excess water  
4. In the food processor, blend eggplant, olive oil, garlic cloves, Italian seasoning, parmesan cheese, basil and salt until smooth and there are no lumps
5. In a large bowl, combine the eggplant mixture with the breadcrumbs and oat flour
6. Roll the dough into ~20 evenly shaped balls
7. Bake meatballs on greased baking sheet for 25-30 minutes flipping halfway until nicely browned
8. Top with favorite sauce and cheese and bake for another 5 minutes until cheese is melted

3-Layer Quesadillas

Serving Size: 4 people 

Ingredients 

• 4 whole wheat wraps **make sure there is no hydrogenated vegetable oil 
• 1 can (14 ounces) pinto beans
• 3 Tbsp olive oil 
• 1 large, ripe avocado 
• 1/4 cup chopped tomatoes
• 1 large garlic clove, minced
• 1/4 cup cilantro
• 1 Tbsp lime juice
• salt and pepper to taste
• 1 cup mixed cheese (I used shredded cheddar, mozzarella and colby jack)
• 1/2 large onion 

Taco mix for Beans

• 2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp dried oregano
• 1/2 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper 

Directions

1.  In a medium skillet, heat 1 Tbsp olive oil over medium heat
2. Mix taco seasonings together and sprinkle them over the pinto beans. Toss the beans until they are evenly coated in seasoning
3. Cook the seasoned beans for about 5 minutes until heated through
4. Mash the beans using a fork and add 1/4 cup water
5. Continue cooking for 10 minutes, stirring, mashing and adding water as needed until you get your desired refried bean consistency
6. In a bowl, mash the avocado and add minced garlic, lime juice, cilantro and tomatoes and mix until combined. Add salt and pepper to taste
7. If desired, caramelize the onions by heating 1 Tbsp olive oil over medium heat and sautéing the onions for about 10 minutes until brown and soft
8. Stack your quesadilla! Layer the bottom tortilla with beans, cheese and onions. Layer the top tortilla with guacamole and more cheese. Lay the top tortilla on top of the bottom one to create a quesadilla
9. Heat a Tbsp of olive oil in the skillet over medium heat and cook your quesadilla for about 5 minutes on each side until it has browned and the cheese has melted
10. Enjoy!
     

Beet + Edamame Hummus

Beet
 

Ingredients

• 2 medium sized roasted beets
• 1 can (14 ounces) drained and rinsed chickpeas
• 1/4 cup olive oil
• 1 Tbsp honey or maple syrup
• 1/4 cup lime juice
• Salt to taste 

Directions

1. Peel beets and cut into bite sized pieces. Roast at 425 F for 30-35 minutes until tender
2. In a food processor, blend chickpeas, beets, olive oil, honey and lime juice until a smooth hummus forms with no lumps
3. Add salt to taste
    

Edamame
 

Ingredients

• 1 cup edamame, shelled and boiled or steamed
• 1 can (14 ounces) drained and rinsed chickpeas
• 1 cup cilantro
• 2 raw garlic cloves
• 1/4 cup olive oil 
• 1/4 cup lime juice
• salt and pepper to taste

Directions

1. In a food processor, blend cooked edamame, chickpeas, cilantro, garlic cloves, olive oil, lime juice, salt and pepper. 
2. Blend until a smooth hummus forms with no lumps 

Key Lime Tarts + Mango Nice Cream

Ingredients 

Crust

• 2 cups nuts (I used 1 cup cashews + 1 cup walnuts) 
• 4 Tbsp melted, grass-fed butter
• 2 Tbsp honey or maple syrup
• 1 tsp vanilla 

Filling

• 1 can (14 ounces), organic, condensed milk (I used California Farms) 
• 1/2 cup (4 ounces) full fat yogurt (I used siggi's triple cream, lemon)
• 2 egg yolks 
• 3/4 cup lime juice
• 2 Tbsp lime zest

Mango Nice Cream

• 2 cups frozen mango

Directions

Crust

1. Preheat the oven to 350 F
2. In a food processor, combine nuts, melted butter, honey and vanilla and blend for about 2-3 minutes until completely combined and there are no lumps
3. Portion this mixture out into a muffin tin (mine was a 12 piece muffin pan) and use the bottom of a cup to press the crust down firmly so it becomes flat and thin
4. Bake the crusts for 10 minutes until browned

Filling

1. In a large bowl or mixer, combine lime zest + egg yolks and beat until thickened
2. Add condensed milk, yogurt and lime juice to the bowl and mix until combined
3. Pour key lime filling into the crusts (about 2 Tbsp per crust) 
4. Bake for 12 minutes until the filling becomes bubbly, but not browned 

Mango Nice Cream

1. In a food processor, blend frozen mango until smooth and creamy

Dark Chocolate + Raspberry Breakfast Bundts

Ingredients

• 3 (very ripe bananas) 
• 2 large eggs
• 1/2 cup grass-fed butter or coconut oil 
• 1/2 cup brown sugar
• 1/2 cup milk of your choice (I used almond)
• 1 tsp vanilla extract
• 1 cup flax seed
• 2 cups whole wheat flour
• 1 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup dark chocolate
• 2 cups frozen raspberries (thawed) 

Frosting

• 1 cup greek-yogurt or yogurt of your choice
• 2 Tbsp crushed frozen raspberries (microwave raspberries for 2 minutes and stir until they have broken down) 
• 1 Tbsp honey or sweetener of your choice

Directions

1. Preheat oven to 350F and grease a mini bundt pan or muffin tin 
2. In a large bowl, mash bananas until there are no lumps 
3. Add eggs, butter, milk, sugar and vanilla to the mashed bananas and mix until well combined
4. In a separate bowl, combine flour, flax seed, baking soda, baking powder and salt
5. Pour wet ingredients into the dry ingredients and mix until just combined ( do not over-mix or the muffins will become tough!)
6. Add thawed raspberries and dark chocolate and mix lightly just to combine 
7. Spoon the batter into your muffin tin so that they are 3/4 of the way full (to give room for them to rise)
8. Bake for 20-25 minutes until golden brown and a toothpick comes out (almost) clean- a few crumbs are ok! 

For the Raspberry Swirl frosting:

1. In a bowl, combine greek yogurt and honey and mix until well combined
2. Add the crushed raspberries and swirl around using a spoon to create a swirled effect 

Avocado Pesto Zoodles + Pan Seared Salmon

Serves: 4

Ingredients

• ~ 1 medium-large zucchini per person ( I used 4 in this recipe)
• 1 cup watercress
• 1/2 lime
• 3.5 ounces or 100g salmon for each person (14 ounces or 400 g total)
• 1 Tbsp olive oil
• salt + pepper to taste
• Optional: I chopped up 1 cup of pineapple + 1 cup of red bell pepper to make a simple pineapple salsa to top the salad

Avocado Pesto

Yield: 1 cup

• 1 ripe avocado
• 2-3 Tbsp olive oil
• 1 1/2 cups fresh basil
• 1/4 cup toasted pine nuts, walnuts or sunflower seeds
• 2 cloves fresh garlic
• Juice of 1/2 lime
• Salt + Pepper to taste

Directions

1. Using a spiralizer, spiralize your zucchinis into zoodles and lightly steam them for about 2-3 minutes (you can eat your zoodles raw, but I like mine steamed a little to make them more tender)
2. In a food processor, combine the avocado, olive oil, basil , toasted nuts, garlic and salt + pepper and blend until a smooth pesto forms
3. In a large bowl, toss the zoodles with about 1/2 cup of the avocado pesto (or more if needed!) until the zoodles are evenly coated
4. Top zoodles with 1 cup of watercress (you can mix the watercress in but it is delicate and may get squished ;)
5. If you are making the pineapple salsa, finely chop 1 cup of pineapple and 1 cup of red pepper and mix together with a squeeze of lime juice

For the salmon

1. Heat a skillet over medium-high heat
2. Pat salmon dry and coat it in olive oil + a few pinches of salt and pepper
3. Place salmon in the skillet, skin side down and turn the heat down to medium
4. Cook for ~7 minutes until 1/2 of the salmon looks opaque and cooked
5. Flip salmon and cook for an additional 3 minutes until done
6. Top salmon with a squeeze of grilled lime and pineapple salsa if desired!

Buffalo Jacks

Serves: 4
This recipe is vegetarian and can be made vegan by using plant-based yogurt in the slaw.

Jackfruit Ingredients

• 2 (10 ounce) cans Jackfruit- strained and rinsed
• 2 Tbsp olive oil 
• 1 Tbsp garlic powder
• 1 tsp paprika 
• 1/2 cup veggie broth 
•  1/4 cup water, milk or nut milk + 1 Tbsp cornstarch mixed in (for thickening) (using milk will make it a little creamier)  
• 1/4 cup of your favorite Wing Sauce 

Dressing

1. In a medium skillet, heat 1 Tbsp olive oil on medium heat
2. In a bowl, combine jackfruit, 1 Tbsp olive oil, garlic powder and paprika and toss so the jackfruit is evenly coated
3. Add the jackfruit to the skillet and cook for about 7 minutes until the fruit begins to brown 
4. Add veggie broth to the skillet and simmer for an additional 15 minutes on medium-low heat until the broth has almost evaporated 
5. Add cornstarch water and wing sauce to the pan and cook an extra 8-10 minutes until the sauce is your desired consistency 

Carrot + Celery Slaw Ingredients

• 1 cup carrots
• 1 cup purple cabbage
• 1/2 cup celery

Sauce:

• 1/2 cup plain greek yogurt
• 1 Tbsp apple cider vinegar
• 1/2 Tbsp mustard 
• 1 tsp garlic powder
• 1 Tbsp honey
• 1/4 cup water + more if needed 
• Squeeze of lime juice
• Salt + Pepper to taste 

Directions

1. Using a cheese grater or food processor, shred carrots, purple cabbage and celery 
2. In a small bowl, combine yogurt, water, vinegar, mustard, garlic powder, honey, lime, salt and pepper and mix together. The dressing should be a thin, runny consistency so it coats the slaw evenly. Add more water if the dressing is too thick. 
3. Pour the dressing over the shredded veggies and toss until the veggies are evenly coated with dressing 

Tropical Smoothie

This smoothie tastes of summer- it's the perfect way to start your morning because it takes 5 minutes to make. I pre-freeze my bananas and pineapple because I like my smoothie cold, but you can use fresh ingredients as well. I like to pretend I'm going on a tropical vacation instead of to work- we can dream right!? I topped my smoothie with pomegranate seeds, coconut flakes, banana and a tad of Matcha green tea. 

Serves 2

Ingredients

• 2 cups kale
• 2 cups unsweetened, organic coconut water
• 1 1/2 cups frozen banana
• 1 1/2 cups frozen pineapple
• 1 container siggi's coconut yogurt

Other optional additions:

• 1/4 cup unsweetened, organic coconut flakes (optional) 
• 2-3 scoops of your favorite protein powder
• 1/4 cup flax seeds 

Directions

1. Place kale and coconut water into your blender and blend until kale has completely broken down and created a juice-like consistency 
2. Add frozen pineapple, banana, yogurt and optional add-ins and blend until smooth
3. Top with your favorite toppings and enjoy! 

Sweet Potato Meatballs + Sunflower Seed Pesto

Have you guys tried Breton Artisanal Sweet Potato & Grains crackers yet!? They have an amazing crisp texture perfect for topping with cheese or… putting into meatballs!! They are made with ancient grains like quinoa and rye with sweet potato pieces baked right in… talk about YUM! I added pesto to the bottom of the spoon with the thought that the meatball and pesto could be eaten in one bite as an appetizer.

Please note- I received free samples of Breton Crackers mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Breton Crackers and am eligible to win prizes associated with the contest. I was not compensated for my time.

Sweet Potato Meatballs
 

Yield: 3 cups mixture or 24 meatballs using 2 Tbsp mixture for 1 meatball

Ingredients

• 1 whole sleeve Breton Artisanal Sweet Potato & Grains crackers

• ¾ cup sweet potato (about 1 medium – small sweet potato)

• 1 cup chickpeas

• ½ onion

• 3 cloves fresh garlic

• 1 Tbsp Italian seasoning

• Salt + Pepper to taste and olive oil for sautéing

Directions

1. Preheat the oven to 375 degrees F
2. Poke a few holes in your sweet potato with a fork and microwave it for 10 minutes until soft

3. In a medium frying pan, heat 1 Tbsp olive oil over medium heat and sauté the onions and garlic until they become soft- set aside.

4. In a food processor, blend 1 whole sleeve of Breton Artisanal Sweet Potato & Grains crackers until they are the consistency of bread crumbs. Set these crumbs aside in a large bowl.

5. In the food processor, lightly blend 1 cup chickpeas until they are just ground and the mixture is slightly chunky. Pour the chickpeas into the large bowl with the crackers.

6. In the food processor, blend cooked sweet potato, onions, garlic, Italian seasoning, salt and pepper until well combined.

7. Pour sweet potato mixture into the large bowl with the crackers and chickpeas and use a spatula to mix together until a meatball dough has formed.

8. Roll the mixture into meatballs- each meatball should be about 2 Tbsp in size.

9. Cook meatballs for about 12 minutes until browned and cooked through

Sunflower Seed Basil Pesto (Optional Simple Sauce to Pair with Meatballs)
 

Yield: about 1 cup pesto

Ingredients

• 2 cups fresh basil

• ½ cup toasted sunflower seeds

• 2 cloves fresh garlic

• ¼ cup nutritional yeast

• ½ cup olive oil

• Salt + Pepper to taste

Directions

1. To toast sunflower seeds, add them dry (without oil) to a frying pan in a single layer and cook on medium heat for 1-2 minutes, stirring every 20 seconds) until they become aromatic and slightly brown.
2. In a food processor, blend basil, toasted sunflower seeds, garlic, nutritional yeast, olive oil and salt + pepper until a smooth, bright green pesto appears.

Cauliflower Pizza

This pizza crust is the BOMB DOT COM. Seriously, I love a good carby pizza filled with gluten anyyyy day. But I also like trying new things and I like knowing that I got a few extra servings of veggies with this cauli crust and a maybe even a little extra fiber. You know that feeling after you eat half of a normal pizza and you feel so full and wish you didn't eat so much? I ate over half of one of these pizzas and felt so satisfied after! Listening to my body and stuffing my face feels so good. 

Serves 4
This pizza is gluten free

Ingredients

Crust

• 2 Trader Joe's Cauliflower Pizza Crusts 

Pesto

• 2 cups basil
• 1/4 cup toasted walnuts (you can use pine nuts but I didn't have any!) 
• 1/2 cup olive oil
• 1/4 cup nutritional yeast 
• 2 whole cloves garlic 
• salt + pepper to taste

Mushroom + Pear Pizza

• 3/4 cup parmesan cheese
• 1/2 cup ricotta cheese
• 1 cup sliced mushrooms
• 1 medium Anjou pear, sliced 
•  1/4 cup red onion, sliced 
• 1/4 cup balsamic vinegar- reduced- (simply cook on medium-high heat, stirring constantly, until the vinegar thickens and becomes sweet)

Sausage, Pepper + Onion Pizza

• 2 Italian sausages (my favorite are T-Joe's Sweet Italian Style) 
• 1/2 cup mozzarella cheese 
• 3/4 cup parmesan cheese 
• 1/4 cup chopped red onion
• 1/3 cup chopped red pepper
• fresh basil for topping 

 

Directions 

1. Preheat the oven to 450 degrees F
2. In a food processor, blend basil, olive oil, garlic, toasted walnuts and nutritional yeast until a smooth, bright green pesto forms
3. Cook the cauliflower crust for 12 minutes ON EACH SIDE. For a crispier crust, I put a cooling rack on top of a baking sheet and baked the crust on top of the rack
4. Once the edges of the crust begin to brown, the crust is ready to come out!
5. Top the crust with desired toppings and place back in the oven for 10-15 minutes until the cheese has melted and the crust is crispy

Collard Green Caesar Wraps

Serves 4
This recipe is vegan

Ingredients

Wraps

• 8 large collard green leaves
• 1 cup purple cabbage
• 12 ounces extra firm tofu
• 1 (14 oz. can) chickpeas
• 2 tsp paprika
• 3 Tbsp olive oil- (for cooking tofu + chickpeas)
• Salt + pepper

Caesar Dressing

• 3/4 cup roasted cashews
• 1 Tbsp olive oil
• 1 Tbsp lemon juice
• 1 Tbsp Worcestershire sauce (I use Annie's Organic, vegan)
• 1 Tbsp capers (with juice)
• 2 tsp spicy brown mustard
• 1-2 Tbsp nutritional yeast
• 1-2 whole garlic cloves (depending on how garlic-y you like your dressing!)
• 1/4 cup of your favorite nut milk + more if needed
• Salt + pepper to taste

Directions

Dressing

1. Bring a pot of water to a boil and pour cashews into boiling water. Take off the stove immediately and let cashews soak in hot water for about 10 minutes
2. In a food processor, combine, cashews, olive oil, lemon juice, Worcestershire sauce, mustard, capers, nutritional yeast, garlic and nut milk
3. Blend mixture until smooth and until all lumps are gone (2-3 minutes). If the dressing is too thick, you can add more nut milk until it is your desired consistency

Tofu

1. Heat a cast-iron grill pan on medium heat (you can also use a normal frying pan)
2. Slice tofu into wide, 1/2-inch thick slices and brush with a generous layer of olive oil
3. You can season the tofu with any herbs you like! We kept it simple with salt and pepper
4. Grill tofu for 3-4 minutes on each side until grill marks have appeared and the tofu is light brown in color

Chickpeas

1. Preheat oven to 400 degrees F
2. Strain and rinse chickpeas
3. Lay chickpeas on a baking sheet in a single layer and toss with 2 Tbsp olive oil
4. Sprinkle on paprika, salt and pepper and toss chickpeas so they are evenly coated
5. Bake for about 25 minutes until chickpeas are crunchy on the outside and soft on the inside

Wraps

1. Fill a large frying pan with water and bring to a boil
2. Fill a large, shallow bowl ( I used a pie dish) with ice water
3. Place collard leaves (2 at a time) in boiling water and let cook for about 2 minutes until they become bright green and soft
4. Immediately transition leaves to the bowl of ice water and let soak for about 10 minutes
5. Remove leaves from ice water and pat dry with a paper towel
6. Fill each wrap with tofu, cabbage, chickpeas and top off with the creamy Caesar dressing!

Blueberry Buckwheat Pancakes

Buckwheat flour is a whole grain flour that has a beautifully nutty flavor and is naturally gluten free. It is high in fiber and magnesium. The black specks in buckwheat flour come from milling the hull. Buckwheat pancakes might not be the pretties pancakes you have ever eaten but they are delicious and filling. 

Camping Tip: Ryan and I made the batter for these buckwheat pancakes at home and poured it into a squeeze bottle. We kept it cool in our cooler until pancake morning. We heated the gas stove, poured on the pre-made batter and added blueberries! Super simple and an amazing meal to fuel you up for a day full of hiking and exploring the great outdoors. 

Yield: 10 pancakes using 1/4 cup scoop
This recipe is vegan and gluten free if you use gluten free buckwheat

Ingredients

• 1 cup buckwheat flour (I used Bob's Red Mill which is not produced in their gluten free facility- if you are gluten free, make sure your buckwheat is produced in a gluten free facility! ) 
• 1 tsp baking powder
• 1 pinch of salt 
• 2 flax eggs ** (2 Tbsp flax seeds + 4 Tbsp water) 
• 2 Tbsp maple syrup 
• 1 1/2 cups nut milk 
• 1 cup blueberries 
• 2 Tbsp coconut oil (for cooking) 

** Flax egg: mix 1 Tbsp flax seed with 2 Tbsp water and let sit for 5 minutes to thicken. This recipe calls for 2 Tbsp flax seeds + 4 Tbsp water. 

Directions

1. Combine dry ingredients (flour, baking powder and salt) in a large bowl and mix together
2. Add flax eggs, maple syrup and nut milk to the dry ingredients and mix until just combined 
3. Heat 1-2 tsp coconut oil on a cast-iron skillet on medium heat 
4. Using 1/4 cup scoop, pour batter onto the heated skillet. The trick to making perfectly cooked pancakes is to maintain a consistent temperature- if the skillet gets too hot, the pancakes will cook quickly on the outside and remain raw on the inside. If the skillet gets too cool, the pancakes will become dry
5. Add about 6-8 blueberries to each pancake and cook until bubbles begin to appear in the batter
6. Once bubbles appear, flip your pancake over. It should be beautifully browned. Cook for an additional 3-4 minutes until the middle is cooked through! 
7. Top with maple syrup and enjoy :)

Campfire Paella

This dinner was super easy to make while camping! We chopped up the veggies and portioned the rice, shrimp and broth beforehand so that all we had to do was add it to the cast iron skillet! This recipe can be made on a stove top, however, we made it over a campfire using a fire pit cooking grate.

Serves: 3
This recipe is vegan if you choose not to use shrimp or another type of animal protein.

Ingredients

• 2 Tbsp olive oil
• 2 cups chopped veggies (I used red onion, red pepper and peas)
• 6 cloves garlic roughly chopped
• 3/4 cup Arborio rice
• 1 Tbsp paprika
• 1 pinch saffron or 1 pinch turmeric for color
• 2-3 cups veggie broth
• salt and pepper to taste
• ~ 18 medium-large shrimp- I used frozen, cooked shrimp (6 per person)

Directions

1. Heat olive oil in a cast iron skillet over medium-high heat
2. Add chopped veggies to the pan and sautee for about 8 minutes until veggies are cooked yet still slightly crunchy
3. Stir rice, paprika and saffron into the veggie mixture and mix well until combine
4. Add 2 cups of veggie broth and bring mixture to a boil. Next, reduce heat and to medium-low and let the paella come down to a simmer or very soft boil.
5. Simmer paella for 45 minutes to 1 hour, stirring every 5-10 minutes until the rice has soaked up the water and it is cooked and tender. (If the rice becomes dry, add up to 1 cup extra water, 1/4 cup at a time).
6. Once your paella has been cooking for about 45 minutes, stir in your cooked shrimp so that it cooks in the paella for about 15 minutes

Blueberry Almond Lemon Cake

This cake is a perfect recipe for people on a low FODMAP diet. It is gluten free and low in fructose, lactose, fructans, galactans and polyols.

Ingredients

• 1.5 cups almond flour
• 1 tsp nutmeg
• 1 tsp baking powder
• 4 large eggs at room temperature (separate the yolks and the whites)
• 1 tsp apple cider vinegar
• 1 pinch of salt
• 1/2 cup pure maple syrup (split into 1/4 cup and 1/4 cup)
• 2 Tbsp lemon zest
• 1 tsp vanilla
• 1/2 cup blueberries

Directions

1. Preheat the oven to 350 degrees F and grease a Springform cake pan on all sides. This cake can be sticky so make sure to grease the pan well! You can use a circle of parchment paper on the bottom as well if you wish.
2. Separate your eggs. Crack your egg neatly in half over a small bowl and let some of the whites fall into the bowl while the yolk settles into the shell. Transfer the yolk back and forth from one shell to the other and let the whites drip into the bowl. Be careful not to break the egg yolk or it will spill into the whites- the trick is to keep the yolk intact.
3. Place the egg yolks into a separate large bowl and add 1/4 cup of maple syrup, lemon zest and vanilla.
4. In another medium-sized bowl, add the almond flour, baking powder and nutmeg and mix together until combined.
5. Slowly pour the almond mixture into the wet mixture and stir together using a silicone spatula until just combined.
6. In a stand mixer, add egg whites and beat at medium speed until bubbles begin to form.
7. Once bubbles begin to form, add the vinegar and a pinch of salt and increase the speed to high speed.
8. Mix for about 3-4 minutes until the egg whites become big and fluffy and soft peaks appear. You can test the peaks by dipping a fork into the egg whites and seeing if a peak appears when you lift the fork out.
9. Slowly pour the other 1/4 cup of maple syrup into the egg white mixture and continue to beat until the maple syrup has been dissolved.
10. Fold the egg whites into the almond flour batter one big scoop at a time until all of the egg whites have been incorporated and your batter is light and fluffy.
11. Fold in blueberries into the batter and mix until they are just incorporated.
12. Pour the batter into your greased pan and bake at 350 degrees F for 35 minutes until the top of the cake has completely browned.

Frosting Ingredients

• 8 ounces lactose-free cream cheese
• 4 Tbsp butter (at room temperature)
• 2 Tbsp pure maple syrup
• 1 tsp vanilla
• Juice of 1/2 lemon

Directions

1. In a stand mixer, combine all ingredients.
2. Mix on low-medium speed to start and then increase to high speed and mix for about 4-5 minutes until the frosting becomes light and fluffy.

Wildflower Cherry Boochtail

Ingredients

• 1 Tbsp Wildflower Honey Cherry Drinking Vinegar (I used Blossom Vinegars) 
• 4 ounces of kombucha (I used cherry kombucha) 
• 4 ounces of unflavored sparkling water 
• 1 Tbsp heavy syrup from a jar of cherries 
• Amarena or maraschino cherries for garnish 

Directions

1. Fill a cocktail shaker with ice and pour in the vinegar, cherry syrup and kombucha
2. Shake vigorously until the outside of the glass becomes frosty
3. Pour this mixture into a glass and top with seltzer water
4. Enjoy! 

Easy Falafel

I still have not mastered the art of frying falafel.... they always end up falling apart! So, I came up with an easier and healthier method that only takes 30 minutes to prepare with a much higher success rate ;). I like to eat my falafel gyro style as pictured above: stuff pita bread with tzatziki, cucumbers, tomatoes, onion and your homemade falafel. Delicious! 

These falafel are vegan and gluten free if you use gluten free oats! 

Prep Time: 10 minutes
Cook Time: 15-20 minutes

Yield: 5 falafel patties 

Ingredients 

• 1 (14 oz can) chickpeas 
• 1 cup parsley 
• 4 garlic cloves
• juice of 1/2 lemon
• 1/2 cup oat flour or other flour 
• 1/4 cup Tahini (I use Trader Joe's Organic, vegan tahini) 
• 1 tsp coriander 
• 1 tsp cumin
• Salt and pepper to taste 

Directions

1. Preheat oven to 375 degrees F and grease a baking sheet with a light layer of olive oil
2. In a food processor, combine oat flour, parsley, garlic, lemon juice, tahini and spices. Pulse until well combined
3. Add the can of chickpeas to this mixture and pulse lightly until the chickpeas are just ground and the mixture is slightly chunky
4. Separate mixture into 5 equal pieces and use your hands to press the dough into falafel patties
5. Spray or coat the patties with olive oil and bake for 15-20 minutes, flipping halfway through, until they become lightly brown

Vegan Meatballs

This recipe is vegan and can be gluten free if you use gluten free oats

I have been striving for the perfect veggie meatball. Last year, I had a veggie burger that changed my life! However, the restaurant has since shut down. Luckily, I got the 2 main ingredients of their veggie burger before they went out of business..... mushrooms and walnuts!! 

Yield: 15 meatballs

Ingredients

• 1 Tbsp olive oil + olive oil to cook meatballs 
• 1 whole onion- roughly sliced 
• 4 cloves of garlic (whole)
• 8 ounces of mushrooms, roughly chopped (I used crimini)
• 1/2 tsp dried oregano
• 1/2 tsp dried thyme 
• 1/2 tsp dried sage OR you can use 1.5 tsp of Italian seasoning in place of these herbs
• 1 cup whole or chopped walnuts
• 1 Tbsp vegan Worcestershire sauce (I use Annie's Organic) 
• 1 1/4 cups oat flour**
• Salt to taste 

Directions

1. In a large skillet, heat olive oil on medium heat
2. Add onion and garlic and sautee for 3 minutes until they begin to soften
3. Add mushrooms, oregano, thyme and sage (or Italian seasoning) and a sprinkle of salt and cook this mixture for about 8 more minutes until the mushrooms are cooked through 
4. Add walnuts and Worcestershire sauce and cook for 2-3 more minutes
5. Pour the mushroom and walnut mixture into a food processor and pulse until the mixture is thoroughly blended. There should not be any lumps!
6. Pour the mushroom and walnut mixture into a separate bowl and mix in the oat flour so that it is thoroughly combined 
7. Separate the mixture into about 15 equal pieces and roll into meatballs! 
8. Heat olive oil (about 1 Tbsp) in a skillet on medium heat. Once the oil is hot, add the meatballs to the pan and cook for about 5-6 minutes, turning frequently so that they brown on all sides. You may need to add more oil to the pan if the meatballs soak it up. 
9. Smother your meatballs in pasta sauce or pesto and ejoy!! 

**Note: to make oat flour, pour 1 1/4 cups rolled oats into the food processor and pulse until oat flour forms (about 2-3 minutes)