Peaches and Cream with Blueberry Bourbon Basil Sauce

Serves: 4 (1 peach each)
Yield: about 1/2 cup blueberry bourbon basil sauce

Ingredients

• 4 peaches
• About 1 Tbsp melted coconut oil or spray coconut oil 
• Your favorite ice cream (I used vanilla Coconut Bliss)
• 1/2 cup fresh basil
• 1/2 pint fresh blueberries
• 2 Tbsp confectioners or powdered sugar 
• 1 Tsbp bourbon whiskey
• 1 tsp cornstarch + 1 tsp water

Directions

1. Heat your grill to medium heat. If you are using a charcoal grill, wait until the fire has died down to medium or low heat. Note: you can also use the broiler of your oven. 
2. Slice peaches in half and remove the pits. Brush or spray with melted coconut oil.
3. On the grill, place peaches cut side down for about 2 minutes until grill marks have formed. Flip over and continue cooking for 6-7 minutes until tender. If using a broiler, line a baking tray with the peaches and broil for about 5 minutes on each side until tender.
4. In a food processor or blender, add basil, blueberries, sugar and bourbon. Blend until completely smooth. 
5. In a separate small bowl, combine cornstarch and water to make a smooth paste. Add this to the blueberry sauce and pulse a few more times in the blender. If you would like your sauce to be thicker, add 1 tsp cornstarch + 1 tsp water mixture at a time until the sauce gets to the desired thickness. (I found that refrigerating my sauce helped thicken it as well!) 
6. Scoop a dollop of ice cream on top of your peaches and drizzle with the blueberry sauce. Enjoy! 

Street Corn

 

Ingredients

• 6 pieces of sweet corn (husks on!)
• 1/2 cup low-fat greek yogurt
• 1/2 cup sour cream 
• Juice of 1 lime
• 1/4 cup cilantro (+ a little extra for garnish) 
• 2 cloves garlic 
• 1/2 cup cotija cheese (to sprinkle on top)
• Smoked paprika (to sprinkle on top) 
• Salt and pepper to taste
• Lime wedges for serving

Directions

1. Fill your sink (or a large bucket) with water and soak corn with the husks on for about 5 minutes
2. Remove corn from the water and shake off excess
3. Heat your grill to medium-high heat. Lay the corn husks on the grill and close the lid. Turn the corn every 5 minutes for about 15-20 minutes or until the corn is cooked and tender. NOTE: you can also do this in an oven preheated to about 450 degrees F or underneath the broiler.
4. Let the corn cool for a few minutes and remove the husks. 
5. In a food processor, combine, yogurt, sour cream, garlic, cilantro, lime juice and garlic and pulse until well blended. 
6. Spread or drizzle the dressing on top of the corn. Sprinkle with paprika, cotija cheese and cilantro. 
7. Enjoy! 

Pizza Dough Balls

Yield: Serves 6

Ingredients

• 2 lbs pizza dough (I used 2 packages of Trader Joe's whole wheat pizza dough)
• About 1 cup of mozzarella cheese, cubed or shredded, fresh works too!
• 2 Tbsp olive oil
• 1/2 head of garlic
• 1 tsp salt
• Dried Italian seasoning
• Your favorite tomato sauce for dipping 

Directions

1. Preheat oven to 425 degrees F 
2. Mince garlic using a garlic mincer or by chopping it finely
3. Mix minced garlic, salt and olive oil in a small dish and set aside
4. Break up each pound of dough into about 10 pieces and roll them into balls
5. Stuff each ball with cheese and roll it back up so the cheese is completely immersed in the middle 
6. Line a cast-iron, oven safe pan with the dough balls and brush the top of the balls with the olive oil and garlic mixture
7. Sprinkle dried Italian herbs over the top 
8. Bake in the oven for about 20-25 minutes until the tops are golden brown 
9. Serve with marinara or pizza sauce for dipping!

Baba Ganoush (Eggplant Dip)

Ingredients

• 1 eggplant
• 1 Tbsp olive oil 
• 2 garlic cloves
• 1/4 cup tahini
• Juice of 1 lemon
• 2 Tbsp parsley 
• 1/4 cup feta cheese (optional) 

Directions

1. Preheat oven to 400 degrees F
2. Rub your eggplant with olive oil until fully coated and place on baking sheet
3. Bake eggplant for 25-30 minutes until tender, wrinkled and the skin peels off easily
4. Peel the skin from the eggplant and save the flesh
5. Put the eggplant, garlic, olive oil, tahini, parsley, lemon and feta cheese in a food processor and blend until smooth
6. Serve with pita chips, veggies, etc. Enjoy!

Vegetarian Enchiladas

Ingredients

• 2 Tbsp olive oil
• 2 Tbsp flour (gluten free, whole wheat, white etc.) 
• 2 Tbsp chili powder (use less if you are using cayenne or a spicy chili powder!) 
• 1/2 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp cinnamon
• 1 Tbsp tomato paste
• 2 cups vegetable or chicken broth 
• salt and pepper to taste
• 4 corn or flour tortillas
• 2 cups sauteed peppers and onions
• 2 cups black beans
• 3/4 cup pepper jack cheese

directions

1. Preheat the oven to 350 degrees F
2. Mix together chili powder, cumin, garlic powder and cinnamon in a small bowl and set aside
3. Heat olive oil in a medium sauce pan over medium heat
4. Slowly whisk the flour into the hot oil until well combined and let the flour cook for about 1 minute
5. Stir in the seasoning mixture and cook for an additional minute (whisking constantly) 
6. Slowly pour in the broth, constantly whisking to remove any lumps, and continue mixing until smooth
7. Add tomato paste to the mixture and whisk until combined
8. Cook on medium-high heat for another 8-10 minutes, stirring often, until the sauce is at your desired thickness
9. Fill tortillas with 1/2 cup pepper and onion mixture, 1/2 cup black beans and a sprinkle of cheese. Roll tortillas up.
10. Nestle the filled tortillas in a baking dish and pour the enchilada sauce over them. Top with remaining cheese.
11. Bake for 15-20 minutes until the cheese has melted and the dish is hot all the way through

Macaroni + Cheese

This recipe is vegetarian.

I make this recipe at least once a week because it is so good! It has much less fat than normal mac n' cheese, however, you would never be able to tell. Making a roux with oil and flour thickens the sauce without the need for cream, cream cheese, or a ton of cheese. The onion and garlic give it extra flavor- sometimes I add spinach or broccoli as well!

Serves: 4
Cook Time: 30 minutes total

ingredients

• 2 cups or 8 ounces of macaroni or your favorite type of pasta
• 2 Tbsp olive oil
• 2 Tbsp whole wheat or white flour
• 2 cloves garlic
• 2 Tbsp minced onion
• 1 cup vegetable stock or 1 tsp veggie bouillon
• 1/2 cup cashew milk or your favorite type of milk
• 1/2 cup parmesan cheese
• 1/2 cup cheddar cheese
• salt + pepper to taste

directions

1. Boil water for the pasta in a medium pot and cook the pasta to al dente, following the instructions on the packet
2. In a large sauce pan, heat 2 Tbsp olive oil over medium heat
3. Once the oil is hot, add onion and garlic and cook until translucent
4. Add flour to this mixture and cook until the flour is dispersed in the oil, creating a roux
5. Once the flour has cooked for 1-2 minutes, slowly add the milk and chicken broth or bouillon. If you are using bouillon you can add more milk or some water for extra liquid
6. Cook this mixture for about 7-8 minutes until it starts to thicken
7. Next, add the parmesan and cheddar cheese and stir until the cheese has melted and the sauce is the desired thickness
8. Add the cooked pasta to the sauce, stir and enjoy!

Black Forest Brownies

This recipe is gluten free and can be made dairy free by using vegan or dairy free chocolate chips. These brownies are ooey-gooey and delicious and you will never know that there is oat flour hiding in there!! 

ingredients

• 1/2 cup brown sugar or coconut sugar
• 1/2 cup coconut oil (melted) 
• 2 eggs (room temperature) 
• 2 tsp vanilla
• 1/2 cup dark sweet cherries (with a little juice from the can!) 
• 1/3 cup dark cocoa powder
• 1/2 cup oat flour**
• 1/4 tsp baking powder
• 1/4 tsp salt
• 1/2 cup chopped walnuts
• 1/2 cup dark chocolate chips (to sprinkle on top or mix in) 

directions

1. Preheat the oven to 350 degrees F and line an 8x8 inch square pan with parchment paper OR you can oil and lightly dust the pan with flour
2. Melt the coconut oil in a medium, microwave-safe bowl
3. Add sugar, eggs,  vanilla and cherries to the melted coconut oil and mix well to combine
4. Add cocoa powder, oat flour, baking powder, salt and walnuts to the mixture and mix until JUST COMBINED (do not over-mix) 
5. Pour the batter in the brownie pan and sprinkle with chocolate chips
6. Bake the brownies for 25-30 minutes until a toothpick comes out (almost) clean- a few crumbs are ok! We want these to be chewy and not over-baked :) 

**To make oat flour, add 1/2 cup gluten free, rolled oats to a food processor or blender and pulse until it has been finely ground. Sometimes you may need a tad more oats to yield the same amount of oat flour! 

Roasted Beet & Avocado Salad

This recipe is vegan and gluten free

Prep Time: 10minutes
Cook Time: 35-40 minutes

ingredients

• 1 lb beets
• Olive oil
• 2 medium avocados (chopped)
• Juice of 1 lemon (2-3 Tbsp)
• 1 Tbsp honey
• 1 Tbsp whole grain mustard or Dijon mustard
• 1 Tbsp red wine vinegar
• 1/4 cup chopped pistachios

directions

1. Preheat oven to 400 degrees F
2. Wash beets and cut off the roots and tops. Peel beets using a vegetable peeler
3. Cut beets into bite-sized pieces and lay out on a baking sheet
4. Drizzle beets with olive oil (1-2 Tbsp) and sprinkle with salt and pepper. Toss beets so they are evenly coated with oil
5. Roast beets for 35-40 minutes until tender
6. Meanwhile, whisk lemon juice, honey, mustard and red wine vinegar in a bowl until well mixed
7. When the beets are cooked, let them cool for 10 minutes
8. In a medium bowl, add beets, avocado pieces and pistachio and drizzle the dressing over the top. Toss until well-coated

Pesto Pasta with Roasted Tomatoes

The great thing about pesto is that it is SO versatile. We usually see pesto made with basil and pine nuts but you can use so many different ingredients! Substitute basil with kale, spinach or any other leafy green. Just remember to boil your greens until soft (3-5 mins) if you are using kale, chard or another tough green. For nuts, feel free to sub pine nuts with walnuts, sunflower seeds, pistachios or toasted almonds.

Servings: 2 + some leftover pesto

INGREDIENTS

• 2 cups fresh basil OR any other leafy green like kale or spinach if you don't have basil
• 1/2 cup parmesan cheese
• 1-2 cloves garlic 
• 1/2 cup olive oil
• 1/4 cup toasted pine nuts OR toasted walnuts or almonds if you don't have pine nuts
• Salt and pepper to taste
• 1 cup cherry tomatoes
• 2 servings of your favorite pasta (pictured is tagliatelle) 
• 4 slices BACON (totally optional, however, amazingly delicious ;) 

Directions

1. Preheat the oven to 400 degrees F 
2. Drizzle olive oil on the cherry tomatoes and sprinkle with salt and pepper
3. Roast tomatoes on a baking sheet for 15 to 20 minutes until soft and slightly brown
4. Add basil or boiled leafy greens, garlic, parmesan cheese, olive oil and nuts to a food processor and blend together until a smooth pesto forms. Add salt and pepper to taste.
5. Cook the pasta according to the directions on the packet
6. Coat noodles in pesto and top with tomatoes and (BACON!) 

Potato Tacos with Guacamole Salsa

These tacos are vegan and can be made gluten free by using GF taco shells like corn tortillas.

Serves 2
Prep time: 30 minutes
Cook time: 1 hour

INGREDIENTS

• 1 potato
• 1 sweet potato
• 1/2 (15 oz can) black beans
• Chili powder
• Paprika
• Cumin
• 1 tsp cocoa powder
• 2-3 Tbsp olive oil
• Your favorite taco shells!

SAUCE

• 1 avocado
• 1/2 cup roasted poblano peppers (or sauté on medium heat for 5 minutes until browned)
• 3 tomatillos
• 1-2 cloves fresh garlic
• 2 Tbsp cilantro
• 1-2 Tbsp lime juice
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 375 degrees F

2. Dice potato and sweet potato into small cubes and spread out on a baking sheet

3. Drizzle 2-3 Tbsp olive oil over the potatoes and toss so that they are well coated

4. For the spices, I never measure mine out, I just sprinkle them on! This is not an exact science and everyone has different tastes. I give the potatoes a good coating of chili powder, cumin and paprika. Depending on how spicy you like your food, you can add more or less chili powder. Add enough spices so that the potatoes are well coated. Add 1 tsp of cocoa powder to give the potatoes a delicious, rich flavor!

5. Once your potatoes have a lovely spice coat, roast them in the oven for about 45 minutes until soft

6. While the potatoes are cooking, strain and rinse the can of black beans and lay them out on another baking sheet. I sprinkle my beans with salt, pepper and chili powder. Feel free to use whichever spices sound good to you. Set the beans aside. When the timer gets down to the 10-15 minutes for the potatoes, pop the beans in the oven and roast for 10-15 minutes.

7. For the sauce, boil the tomatillos until they are bright green (about 10 minutes)

8. In a food processor or blender, combine the avocado, tomatillos, poblano peppers, garlic, cilantro, lime juice and salt and pepper and blend until a sauce forms

9. Assemble your tacos! I topped mine with pepper-jack cheese :)  

Whole Wheat Pita Bread

 

This bread is easiest made with a stand mixer, however, it can be done by hand! This recipe is the perfect example of making 1/2 of your grains, whole grains. 

 

ingredients

• 1/2 packet active dry yeast
• 1 1/2 cups WARM water
• 1.5 cups or 190 g bread flour or all-purpose flour
• 1.5 cups or 190 g whole wheat flour
• 1/2 Tbsp salt
• 1/2 Tbsp olive oil

directions

1. Stir together yeast and water (until just combined)  in the bowl of your stand mixer with a dough hook fitted
2. Slowly add bread flour, wheat flour and olive oil and mix on low speed until ingredients are combined (sprinkle 1/2 cup flour at a time into the mixture)
3. Increase to medium speed and mix until the dough is smooth and pulls away from the sides of the bowl (about 10 minutes)
4. To ensure the gluten is developed, take a piece of dough, the size of a golf ball, and stretch the dough into a thin, translucent membrane. If you can stretch the dough into a translucent "window'" then the gluten is well developed! It is ready to rise. If not, continue mixing.
5. Place your dough in a bowl that is lightly coated with olive oil and cover it tightly with plastic wrap. Let the dough rise at room temperature for about 1.5 hours.
6. Place a pizza stone, thick baking sheet or cast iron pan in the oven an preheat the oven to 475 degrees F.
7. Place dough on lightly floured surface and split into 8 equal pieces (each weighing about 3 ounces). Roll each piece into a ball and let rest for 10 minutes. 
8. Take one ball of dough and press it into a disk with a rolling pin and roll into a thin, round, disk. Transfer the dough to the hot stone in the oven and bake for 2 minutes until puffed up. Carefully turn the pita over and cook for 1 more minute. Keeping the oven hot is key here, move quickly whilst the door is open. 
9. Enjoy the pitas warm and fresh out of the oven! 

Black Bean Burgers

These burgers are vegetarian and can be made gluten-free by using gluten free breadcrumbs. They can be made vegan by using vegan BBQ sauce and cheese or simply leaving these ingredients out.

Prep time: 20 minutes
Cook time: 5 minutes
Serving size: makes 6, 1/3 cup burgers and serves 2-3 people

Ingredients

• 1 (15 oz can) black beans
• 1/4 cup grated onion
• 1/2 cup breadcrumbs
• 1 flax egg **
• 1/2 tsp chili powder
• 1/2 tsp cumin
• 1 tsp salt
• 1 tsp garlic powder
• Toppings: lettuce for buns (or normal buns!), tomatoes, red onion
• 1 Tbsp coconut oil (for cooking)
• 1 tsp olive oil (for mushrooms)

Mushrooms

• 8 oz container of your favorite mushrooms ( I used baby portabella)
• 1/4 cup pepper-jack cheese
• 2 Tbsp your favorite BBQ sauce

Directions

1. Drain and rinse black beans and then mash them in a large bowl
2. Add onion, breadcrumbs, flax egg, chili powder, salt and garlic powder to bean mixture and mix until well combined
3. Use a 1/3 cup to scoop out the mixture and form into patties (your desired thickness and shape!)
4. Melt 1 tsp coconut oil at a time in a skillet on medium heat and cook burgers for 3-4 minutes on each side until brown.
5. For the mushroom mixture, heat 1 tsp olive oil in a pan on medium heat and sauté mushrooms 4-5 minutes until soft. Add BBQ sauce and pepper-jack cheese and cook until the cheese has melted into the sauce and the mushrooms are well coated.
6. Top your burger with the mushrooms, tomato, onion and lettuce buns!

**Flax egg: mix 2 Tbsp water with 1 Tbsp flax seed meal and let sit for 5 minutes to thicken

Mediterranean Wraps

This recipe is vegetarian and can be made gluten free by using a GF wrap. 

These wraps are perfect for dinner or for a "make-ahead" lunch. The flavors are truly incredible- the eggplant creates a meaty, smoky flavor, the hummus is creamy and garlic-y, the red peppers are sweet and savory and the red onions provide a spicy crunch! Eggplant is one of my favorite meat alternatives because it is a nutrient-dense, whole food that adds depth to every dish. 

Prep Time: 20 minutes
Cook Time: 10 minutes

INGREDIENTS

• 1- 2 red bell peppers
• 1 large eggplant
• 2 cups spinach
• 1/2 red onion (sliced into thin slices) 
• 1/4 cup kalamata olives
• feta cheese to taste
• Your favorite hummus to spread on the wrap (recipe for my garlic hummus coming soon!)
• Whole wheat wraps or pita bread

DIRECTIONS

1.  Cut red peppers in half and smush them down a bit so they are flat and lay them (skin side up!) on a piece of tinfoil or baking sheet

2. Broil on high for about 15 minutes until the skins turn black 

3. Slice eggplant into thin slices and lightly brush with olive oil. Heat a skillet on medium heat and cook the eggplants until soft and tender (about 4 minutes on each side) 

4. Layer your wrap and wrap it in whatever way makes sense to you! Here's how I did mine: 

   Wrap
   Hummus
   Spinach
   Eggplant
   Red Peppers
   Red Onions
   Olives
   Feta

5. Enjoy!! 

Cold Brew Smoothie

Prep Time: 10 minutes
Serves: 1

INGREDIENTS

• 1 cup (8 oz) cold brew or cold coffee
• 4 pitted dates
• 8 cashew milk ice cubes**
• 1/2 cup cashew milk
• 1 Tbsp cocoa powder (can sub 1-2 scoops chocolate protein powder) 
  
  **To make cashew milk ice cubes, simply pour cashew milk into an ice tray and freeze overnight

DIRECTIONS
 

1.) Using a blender, blend coffee and dates together until well combined
2.) Add cashew milk, ice cubes and cocoa powder or protein powder and blend until smooth

Banana Spelt Bread

This banana bread is naturally sweetened with dates and bananas- no sugar added! The spelt flour and flax seeds make this a fiber-rich, delicious treat to have for breakfast or a snack. One slice provides 10 g of fiber! This bread is dense and moist and is perfect to spread with yogurt and honey, jam or nut butter. 

Prep Time: 20-30 minutes
Cook Time: 55 minutes
Serves: 10 slices

INGREDIENTS

• 3 (very ripe) bananas
• 2 large eggs
• 1/2 cup coconut oil
• 1 cup dates
• 1/4 cup almond milk or regular milk  
• 1 tsp vanilla extract
• 3/4 cup flax seed
• 2 cups spelt flour 
• 1 bar >70% dark chocolate, broken into small pieces (optional) 
• 1 tsp cinnamon
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

DIRECTIONS

1. Preheat the oven to 350 degrees F and grease a loaf tin
2. Soak dates in hot water for 30-45 minutes until soft
3.  In a food processor, blend dates with 1/4 cup milk until a smooth paste has formed. (Can use more milk here if needed)
4. In a large bowl, mash bananas and add eggs, coconut oil, date paste, vanilla extract and chocolate (if using) 
5. In a separate bowl, mix flax seed, spelt flour, cinnamon, baking powder, baking soda and salt
6.  Slowly pour wet ingredients into dry ingredients and mix together (only until just combined- do not over-mix!). I use a silicone head spatula here to mix thorough
7. Pour batter into greased loaf tin and bake at 350 degrees F for 55- 60 minutes until a toothpick comes out clean

Chia seed jam

This recipe is gluten free, vegan (if not using honey) and refined sugar free. 

Store-bought jams and jellies are generally very high in sugar- 12-15 g per Tbsp to be exact! This chia seed jam takes 5 minutes to make and brings me back to when I was a little girl, when my dad would make fresh raspberry jam with the berries in our garden.  I  spread this on toast or dollop it on top of oatmeal or ice-cream! 1 Tbsp of this jam only contains 2 grams of sugar (with honey added!). 

Prep-time: 5 minutes
Cook-time: 5-10 minutes

INGREDIENTS 

• 2 cups of berries (your choice!) raspberries, strawberries, blackberries, blueberries all work well with this recipe 
• 2 Tbsp chia seeds
• 1 Tbsp orange juice (1/2 orange squeezed)
• 1 Tbsp honey or agave or more to taste (optional)

DIRECTIONS

1.) Pour raspberries in a medium saucepan and cook 2-3 minutes on medium heat until berries begin to break down
2.) Add 2 Tbsp chia seeds, orange juice and honey (if using) and cook 3-4 more minutes until a smooth jam has formed
3.) Sweeten to taste and store in a small jar (this recipe makes about 8-12 oz of jam). It will store in the refrigerator for up to 2 weeks. 

Cauchos

This recipe is gluten free, vegan and refined sugar free.

Nutritional yeast has a delicious, sharp umami flavor that reminds me of cheddar cheese which is why this vegan cheese tastes so great! It's a vegetarian's best friend because it contains high amounts of B vitamins. Enjoy!

1/4 cup of Bob's Red Mill nutritional yeast contains: 

• 290% DV Vitamin B12
• 790% DV Thiamine
• 230% DV Niacin
• 270% DV Folate
• 570% DV Riboflavin
• 300% DV Vitamin B6

Prep Time: 30 mins
Cook Time: 35 mins

Serves 4 for an appetizer or 2 for dinner

INGREDIENTS

1 head cauliflower
1/4 cup + 2 tbsp olive oil
1 cup potatoes
1/2 cup carrots
1/4 cup cashews
1/4 cup vegetable broth
1/2 cup nutritional yeast
1 Tbsp mustard
1 Tbsp lemon juice
Salt + Pepper to taste
tomatoes, green onions, jalepeños, cilantro, red onion, avocado for garnish

DIRECTIONS
 

1.) Preheat oven to 375 degrees F
2.) Cut cauliflower into bite sized florets and lay out on a baking tray
3.) Drizzle 2 Tbsp olive oil evenly over the cauliflower and toss until the cauliflower is evenly coated
4.) Bake for 35 minutes in the oven until browned and slightly crispy
5.) While cauliflower is baking, simmer potatoes, carrots and cashews in a pot of water until soft
6.) While the veggies are cooking, pour the 1/4 cup olive oil, veggie broth, nutritional yeast, mustard, lemon juice and salt and pepper in a food processor or blender
7.) When the potatoes, carrots and cashews are soft, add them to the food processor
8.) Blend all ingredients together until a thick, creamy sauce forms. Add a few splashes of water if the sauce needs to thin. 
9.) When cauliflower is soft and slightly crispy, transfer onto a plate and drizzle with cheese sauce. 
10.) Top with your favorite nacho toppings and enjoy!

Eggplant Parmesan Boat

Prep Time: 20-30 minutes
Cook Time: 1 hour total

Serves 4

INGREDIENTS

• 1 spaghetti or orangetti squash
• 1 large eggplant (sliced into 1/4 inch thick rounds) 
• 3/4 cup of your favorite breadcrumbs
• 2 eggs
• 1 teaspoon dried italian seasoning
• 1.5 cups of your favorite pasta sauce (homemade recipe coming soon!)
• 1/2 cup mozzarella cheese
• 1/4 cup parmesan cheese
• Fresh basil (optional for garnish) 
• Olive oil
• Salt + Pepper

DIRECTIONS

1.  Preheat the oven to 400 degrees F. 
2. Cut the squash in half lengthwise and scoop out the seeds. 
3. Place the squash, cut side down, on a baking sheet and pour water around the pan to cover the bottom. (The water is optional but helps the squash stay tender).
4. Cook the squash 30-45 minutes until tender so that you can easily stick a fork in it and pull out the strands.
5. While your squash is cooking, mix the breadcrumbs and Italian seasoning together in a shallow bowl. 
6. Crack eggs into a separate shallow bowl. 
7. Dip your eggplant rounds in the egg mixture to coat and then the breadcrumb mixture so that they are evenly breaded. Place the rounds on an oiled baking sheet. 
8. Bake eggplant rounds at 400 degree F (with the squash if needed) for 15- 20 minutes until browned and crispy on the outside and tender on the inside. 
9. Once the squash is done cooking, let it cool for about 15 minutes. Next, scrape out the meat of the squash and put it into a separate bowl. Lightly coat with olive oil and sprinkle with salt and pepper.
10. LAYER! Layer your boat however you like. I layer the squash first, then mozzarella cheese, then sauce, then 1/2 of the parmesan, then the eggplant, then the other 1/2 of the parmesan. 
11. Bake the completed squash boat for an extra 10-15 minutes on 400 degrees F to melt the cheese! 
12. Garnish with fresh basil. 

Rainbow Veggie Bowl with Spicy Sauce

Each bowl has almost 4 servings of vegetables and includes complex carbs and healthy fats! Feel free to add brown rice, quinoa or another yummy whole grain.

Prep Time: 15 minutes
Cook Time: 45 minutes

Serves 4

INGREDIENTS

• 2 Tbsp + 1 tsp olive oil 
• 1 head of cauliflower 8
• 2 medium sweet potatoes 4
• 6 large multi-colored carrots 1
•  4 cups steamed kale 1
• 2 large beets 1

Sauce: 

• 1 avocado
• 2-3 cloves raw OR roasted garlic (roasted garlic gives more of a sweet flavor and raw garlic gives a spicy flavor!)
• 2 tsp lemon or lime juice
• 1 Tbsp chopped cilantro
• Salt and pepper to taste

DIRECTIONS

1. Preheat the oven to 400 degrees F
2. Chop cauliflower into bite sized florets and the carrots into medium sized pieces and spread out on a baking sheet
3. Slice sweet potatoes (with the skins on) into thin rounds and place on a separate baking sheet
4. Drizzle olive oil over the veggies and sprinkle with salt and pepper. Toss veggies until evenly coated with oil
5. Place veggies in oven and bake for 25-30 minutes until golden brown and tender
6. Meanwhile, heat up 1 tsp olive oil in a pan over medium heat, peel and spiralize or chop up the beets into small pieces and sautee for 7-10 minutes until soft. 
7. In a food processor or blender, add the avocado, garlic, lemon/lime juice, cilantro, salt and pepper. Blend until smooth and adjust any of the ingredients to taste. 
8. Assemble your veggies in a bowl or on a plate and drizzle some sauce on top! Enjoy!!

GOOD MORNING GRANOLA

Each serving of this granola contains 11 grams of fiber and only 7 grams of sugar. Creating a parfait with 1/2 cup yogurt and 1/2 cup fruit is a great way to balance your blood sugar and stay satisfied until lunch-time! 

Prep Time: 20 minutes
Cook time: 40 minutes

Makes 12 servings
½ cup each

INGREDIENTS

• 3 cups oats
• 1.5 cups chopped nuts (I used walnuts and cashews)
• ½ cup pumpkin seeds
• 1 cup unsweetened coconut
• ½ cup chia seeds
• ½ cup flax seeds
• 2 tsp cinnamon
• ½ cup melted coconut oil
• 1 teaspoon vanilla
• 20 dates
• 2 Tbsp water

DIRECTIONS

1.  Preheat oven to 350 degrees F
2.  In a large bowl, mix together oats, chopped nuts, pumpkin seeds, coconut, flax seeds, chia seeds and cinnamon
3. Spread mixture out in a thin layer over a baking sheet and bake at 350 degrees F for 10 minutes until lightly toasted
4. In a food processor, add dates, vanilla and 2 Tbsp water. Blend until finely chopped and a semi-paste forms
5. Pour toasted mixture back into a bowl and mix in melted coconut oil, and date paste so they are evenly dispersed throughout mixture
6. Pour mixture back on a baking sheet in a thin layer and bake 30 minutes, stirring halfway through, until evenly toasted