Sweet Potato Shepherd’s Pie

Ingredients  

Sweet Potato Topping

2 medium sweet potato, peeled and diced

¼ cup unsweetened almond milk

1 Tbs. Earth Balance vegan butter

¼ tsp. ground cinnamon

¼ tsp. ground nutmeg

Filling

1½ tsp. olive oil

1 medium onion, chopped (1 cup)

1 leek, thinly sliced (1 cup)

1/2 cup fresh English peas, shelled

4-5 carrots, diced (1.5 cups)

2 tsp Herbs de Province (or a combination of thyme, rosemary)

¼ cup water

1 15-oz. can garbanzo beans, rinsed and drained

1 cup low-sodium vegetable broth

Directions

Preheat oven to 375.

To make Sweet Potato Topping: Bring large pot of water to a boil. Add sweet potato, cover, and boil 10 minutes, or until tender. Drain, and return to pot. Mash with almond milk, vegan butter, cinnamon, and nutmeg; season with salt and pepper, if desired. Set aside.

To make Filling: Heat oil in large skillet over medium heat. Add onion and leek, and sauté 5 to 6 minutes, or until leek is soft. Add carrot and herbs de province; cook 4 to 5 minutes more, or until carrot begins to soften.

Add water, and cook 30 seconds to deglaze pan. Stir in beans and broth. Cover, and simmer 10 minutes, or until carrots are soft. Season with salt and pepper, if desired.

Pour Filling into 2- or 3-qt. casserole dish. Spread Sweet Potato Topping over Filling. Bake, uncovered, 25-30 minutes, or until filling is bubbly and cheese has melted. Let stand 5 minutes before serving.

Note: served here with quinoa, but can be served on it’s own.

Recipe adapted from here.

Fresh & Tangy Salad

To make: 

Combine several handfuls of baby kale, rainbow chard and spinach with:

sliced avocado

chopped basil

sliced or julienned carrots

sunflower seeds

flax seeds

Drizzle with olive oil and juice from 1/2 lime.  Sprinkle with salt and fresh cracked black pepper.

Enjoy!

Recipe by Ryann.

Quinoa “Mac & Cheeze”

I recently posted a recipe for Sriracha Mac & Cheeze,  which is delicious and amazing, but more of a ‘treat’.  I crafted this healthier version for you guys to try out.  I think it has almost the same flavor, without the gluten, and with half of the calories.  Hope you enjoy!

Ingredients  

1 cup quinoa

2 cups garbanzo beans (frozen, or just use 1 can garbanzo beans, no salt added)

6 cups fresh spinach

2 tbsp rice wine vinegar

1 tsp chili powder

1 tsp paprika

1 tbsp minced garlic

1/2 cup nutritional yeast

1 tbsp olive oil

Juice of 2 lemons

salt, pepper, sriracha to taste

Directions

Prepare quinoa as directed.  Fluff with fork and set aside.

In a pan, heat olive oil and garlic until fragrant.  Add in garbanzo beans (be sure to drain and rinse if using canned).  Sprinkle with chili powder and paprika, stir for 2-3 minutes.  Add rice wine vinegar and scrape the seasoning from the pan, cook down, about 2 minutes.  Add in spinach a few handfuls at a time until wilted.  Sprinkle with lemon juice, salt and pepper.

Add garbanzo bean mixture to quinoa.  Add in nutritional yeast and juice of the second lemon, stir until well combined.  Place in serving bowl and top with sriracha.

Enjoy!

No-Bake Brownie Bites

Ingredients 

1 cup medjool dates

1/2 cup raw cashews

2 tbsp cacao or cocoa powder

1/4 cup vegan chocolate chips

1-2 tbsp cold water

Directions

In food processor, process dates and cashews until a sticky mixture is formed.  Add in cacao powder and mix until blended well.  Add in chocolate chips and 1-2 tbsp water and mix.  Should form a doughy ball.  Create brownie bites as desired (note: this is really messy, so don’t worry, you didn’t do it wrong).  Once rolled into bites chill in refrigerator for 30 minutes or more.  Enjoy!

Recipe created by me.

Spiced Coconut Lentil Stew

Ingredients 

1 1/2 cup lentils, rinsed (green suggested)
4 cups low sodium vegetable broth
1 1/2 tsp. tumeric
2 tsp. dried thyme or 1 Tbsp fresh thyme leaves
1 Tbsp. coconut oil
1 large yellow onion
1 tsp. sea salt, plus more to taste
1/2 tsp. cardamom
1/2 tsp. cinnamon
pinch of red pepper flakes to taste
pinch of fresh grated nutmeg
1 can coconut milk
3 Tbsp. lemon
a few handfuls of spinach
1 cup flake coconut, toasted (optional)

Directions

Add the rinsed lentils, broth, thyme and tumeric to a large pot. Bring to a boil, turn down to a simmer and cook for about 20 minutes.

While the lentils cook, heat the coconut oil in a pan. Add the onion and saute until just browned. Add salt, cardamom, cinnamon, pinch of red pepper flakes and some fresh ground nutmeg and saute another minute. Add the onion mixture to the lentils and stir, keeping the heat on a low simmer.

Add the coconut milk and greens and simmer another five minutes, stirring occasionally until just wilted. Taste for salt and spice and add as you prefer. Finish with the citrus juice and serve warm with toasted coconut flakes on top.

Recipe adjusted from here.

Spicy Oranges

 

Spice up your usual snacks- Try dusting Cayenne Pepper on your fresh oranges.

 

Recipe by Ryann.

 

Pretty Baked Pears

Pretty Baked Pears 

Turn oven to 375F

Slice pears long ways & remove pit and seeds

Lay pears (peel down) in baking pan and lightly drizzle Extra Virgin Olive Oil, Coconut Oil or Melt Coconut Spread over them (If you’re feeling it, leave a little more in the pit).

In the pit: Add brown sugar, a dash of vanilla, a dash of cinnamon and chopped almonds

Bake for 10-15 minutes… and voila!

Sweet, warm and gluten-free!

Recipe by Ryann

(Almost) Raw Granola Bars

Ingredients

1 cup medjool dates

3/4 cup cashews

1/2 cup vegan chocolate chips (for a completely raw and healthier version use cacao nibs)

Directions

Mix dates and cashews in a food processer until a sticky mixture has formed.

Add in chocolate chips.  Mix (or process) only until desired consistency of chocolate chips is found.  (If you want chocolate chips in smaller pieces, mix longer and vice versa.)

Place parchment paper in baking dish.  Pour mixture into baking dish and press flat. (Bars should be the height that you want your granola bars to be. Make sure that the mixture is pushed into the edges of the baking dish so that they look nice, like a real granola bar!)

Cover loosely with an extra piece of parchment paper and chill for 30 minutes in the refrigerator.  Once chilled, cut granola bars into desired size.  You can wrap individually in parchment or other paper (such as plastic wrap), or store bars in a tupperware container in the refrigerator.  Will last up to about a week and a half (or longer, but will most likely be eaten before then because they are so delicious!).

Raw Coconut Cashew Cookies

Ingredients 

1 cup medjool dates

3/4 cup raw cashews

1 tbsp extra virgin coconut oil

1/4 cup shredded coconut

1/2 tsp vanilla extract (or 1 vanilla bean scraped)

Directions

In food processor, mix dates and cashews together until a sticky ‘dough’ is formed. (Note, it will not ball up like dough, but if you press it together with your fingers, it will stick together.  At this point you can add more dates or more cashews as needed.  If it is not sticky enough, add more dates, if it is too sticky, add more cashews.)

Add in coconut oil, shredded coconut and vanilla and mix together in food processor on low.

Place parchment paper in a baking dish.  Pour mixture into baking dish.  Chill for 30 minutes in the refrigerator.  After mixture has chilled, roll into ‘cookie’ shape.  Enjoy!

Be sure to store in the refrigerator, will last up to about a week and a half (but they are so delicious you probably won’t need to know their shelf life!).

Recipe created by me.

Rainbow Quinoa

As you start to read this recipe you will realize that there are barely any spices or other flavors used, and that is because the natural flavors of these foods stand out so much on their own.  The sweetness of the potatoes are balanced perfectly by the tanginess of the lemon and the boldness of the chard.  The perfect filling meal that is packed with nutrients and tastes delicious!

Ingredients 

1 bunch Rainbow Chard

1 cup quinoa

1 medium sweet potato

1 tbsp minced garlic

1 lemon, juiced

2 tbsp olive oil, separated

1/2 tsp cayenne pepper

sea salt and pepper to taste

Directions

Bake sweet potato in the oven at 450 for about 30-45 minutes, chop into cubes once it has cooled and set aside (leave the skin on! the skin has so many nutrients! although it may not look as good with the skin on, you will benefit from it!).

Cook quinoa as directed, set aside.

Pull rainbow chard leaves from steams, removing any large veins and tear into pieces.  Heat 1 tbsp olive oil and garlic over medium to high heat until garlic becomes fragrant.  Add in chard leaves and a small dash of sea salt and pepper.  Once chard is wilted, sprinkle with half of lemon juice and stir.

Fluff quinoa with a fork, add in sweet potato, chard, cayenne pepper, olive oil (if desired), and remaining lemon juice.  Adjust the seasoning as needed!

Enjoy!

Recipe created by me.

Not Your Average Veggie Sandwich

Sometimes we need to switch it up a bit – this sandwich is fresh, crisp and has just the right amount of zing.  The slight spicy flavor of the fresh basil and jalapeno blends beautifully with the creaminess of the avocado and the crispness of the carrots.  Delicious!

Ingredients 

Organic Sprouted Grain Bread (we like Food For Life 7 Sprouted Grains Bread, or for a GF version, use FFL Brown Rice Bread)

1/2 avocado

Handful fresh basil

Handful organic mixed greens or spinach

1 organic carrot, julienned

1/3 jalapeno, sliced thin

Dash of flax seeds

Veganaise (optional)

Sea salt, pepper and dill to taste

Directions

Toast sprouted grain bread, spread Veganaise (if using), sprinkle with flax seeds.  Layer sliced jalapeno, avocado, carrots and mixed greens, basil, add a dash of dill, salt and pepper and enjoy!

Red Lentil and Bean Bowl

Leftover lentils and kidney beans from your Chorizo Tacos? No worries.  Check out this quick and simple Red Lentil and Bean Bowl.  It’s so good and packed with protein!

Ingredients 

1/2 cup kidney beans

1/2 cup red lentils, cooked

1 tsp cumin

1 tsp chili powder

dash of sea salt (if desired)

Directions

Heat on stove for about 5 minutes until warmed through.  Serve with a warmed corn tortilla.

Since spending time in India I love to eat with my hands 🙂 ripping the tortilla and scooping the lentil mixture into it is a fun and unusual way to eat this delicious dish!

Mango Salsa

Ingredients 

1/4 small yellow or white onion

4 medium tomatoes, cut out any hard stems or middles

1 jalapeno

1 mango chopped (about 1 1/2 cups)

large handful of fresh cilantro

juice of 1 lime

Directions

Place all ingredients in a food processor and blend! Serve with corn chips or on Chorizo Tacos.

“Chorizo” Tacos

Ingredients 

1/2 cup cooked red lentils

1/2 cup red kidney beans

1/2 cup raw walnuts

2-3 tbsp taco seasoning

2-3 tbsp water

Corn Tortillas

Taco toppings: avocado, salsa, fresh lime juice, fresh cilantro, etc

Directions

Place lentils, beans, walnuts and taco seasoning in a food processor and blend until well mixed and ‘chorizo’ consistency (may need to add more water).  Season with salt and pepper.

Create tacos as desired.

Pictured here with homemade Mango Salsa and a side of blue corn chips. Winner, winner taco dinner!

Hey, wait! Have leftover lentils or beans? Don’t ditch them- check this out: Red Lentil and Bean Bowl.

Banana Spice Smoothie

Ingredients 

1.5 frozen bananas

1 tbsp extra virgin organic coconut oil

2 tbsp flax seeds

2 tbsp cacao nibs

1 tsp cacao powder

Handful of spinach

1/2 spoonful of peanut butter

1 thai chili, cut off the stem

dash cardamom

dash of nutmeg

Directions

Place all ingredients in a blender and enjoy!

Recipe created by Ryann.

Raisin Pecan French Toast

You may have seen my previous recipe: Banana French Toast, well here is a fresh take on this with some new ingredients and fun twist! Hope you enjoy!

Ingredients:  

2 ripe bananas, reserve one banana for topping

1/2 cup blueberries

1/2 cup almond milk

1 1/2 teaspoon cinnamon, a little extra for serving

1/2 teaspoon vanilla

Raisin Pecan bread, use Food for Life Raisin Pecan Bread, it is delicious and gluten free!

vegan butter and agave nectar for serving

Directions

Blend one banana, almond milk, cinnamon and vanilla in blender or food processor and pour mixture into pie plate or wide dish. Gently dip bread slices into the mix, coating both sides. Spray medium-hot skillet with coconut cooking spray, add a little vegan butter to the pan and cook french toast until golden brown.

Slice the reserved banana.  Plate the french toast for serving, top with sliced banana, 1/4 cup blueberries for each plate, drizzle with agave and sprinkle with cinnamon.

Recipe created by me.

Oven Roasted Root Vegetables

Ingredients 

3-4 Purple Majesty Potatoes, cubed

3-4 carrots, peeled and cubed

1-2 kohlrabi, peeled and cubed (can be substituted with any other root vegetable)

2 tbsp Herbs de Province (this is a really great mixture that is made up of dried thyme, sage, rosemary, lavender and other wonderful dried herbs, so if you can’t find it, just try to add in a little bit of the listed herbs)

1 tbsp minced garlic

1-2 tbsp extra virgin olive oil

dash of sea salt and black pepper

Directions

Preheat oven to 400 degrees.  Peel and chop all vegetables, place in large mixing bowl.  Add in oil, garlic, salt, pepper and herbs.

Pour mixture onto flat baking sheet and bake for 25-30 minutes (or until desired result).

Enjoy!

*Note: pictured here with a side of Cheezy Kale Chips (made with lacinto or dinosaur kale), recipe here.

Peanut Butter Chocolate Ice Cream

Ingredients 

2 frozen bananas, sliced

2 tbsp peanut butter (more to taste, depending on your preference)

1/2 tsp vanilla extract

1/2 cup chocolate chips

small dash of sea salt

Directions

Blend bananas in high powered blender or food processor.  Blend for several minutes until they have a creamy consistency. Add in peanut butter and vanilla and blend for another minute, or until well mixed.  Add in chocolate chips and salt, mix until chocolate chips are crushed and mixture turns brown.  (Add more if necessary to taste).

*Depending on how powerful your blender is, ice cream may be ready to serve at this point.  I placed mine in the freezer for about 2 hours before serving, and it was the perfect consistency.

Brown Rice Bowl with Baked Chickpeas

Ingredients 

1 cup brown rice (use gluten free if you choose)

2 medium carrots, julienned

1 large handful spinach

1 tbsp olive oil

2 tbsp rice wine vinegar

1 tbsp minced garlic

2 tsp cumin

1 lemon, juiced

2 tbsp sesame seeds

1-2 tsp red pepper flakes (depending on your level of spice)

sprinkle of chili powder (optional)

sprinkle of sea salt and pepper to taste

Spicy Baked Chickpeas (recipe here)

Directions

Prepare brown rice as directed.  Once brown rice is prepared, set aside.  In sauce pan or skillet, add olive oil and garlic, cook until garlic begins to become fragrant.  Add in carrots and cook about 3 minutes.  Add in rice wine vinegar, lemon juice, red pepper flakes, cumin, chili powder (if using) and stir.  Add in spinach until wilted.  Add vegetable mixture into brown rice and adjust the seasoning.

Serve in a bowl topped with the Spicy Baked Chickpeas and sesame seeds.

Enjoy!

Recipe created by me.

Spicy Baked Chickpeas

Ingredients 

1 can garbanzo beans, drained and washed

2 tbsp olive oil

1 tsp cumin

1 tsp chili powder

1/2 tsp cayenne (more or less depending on how spicy you like it)

sprinkle of sea salt and pepper

Directions

Preheat oven to 400 degrees.

Mix garbanzo beans with olive oil, cumin, chili powder, cayenne and salt and pepper in a medium bowl.  Place on flat baking sheet and bake for 30-40 minutes or until crispy.

Place in a bowl as a snack at parties or use on top of salads or other dishes for an extra crunch!

Cherry Chia Seed Smoothie

Ingredients

1 frozen banana

1/2 cup blueberries

3/4 – 1 cup cherries

1- 2 tbsp peanut butter (fresh ground, preferably)

1 handful spinach

Juice of 1 orange

1/2 cup almond milk (more if needed)

1-2 tsp maca powder

2 tsp chia seeds (plus more for topping)

Blend together, top with extra chia seeds and enjoy!

Wait, What’s A Lentil?

A lentil is part of the legume family and has so many health benefits.

Lentils are small and round and can come in many colors from yellow to red to green or even brown or black.  Lentils can be used in place of rice, quinoa or cous cous.  They have the third highest levels of protein of any legume (after soybeans and hemp).

Lentils are full of protein and fiber, help lower cholesterol, and help stabilize the blood sugar.  Just one cup of lentils contains 230 calories and will leave you feeling full and satisfied.

Click here for some recipes to try out this amazing food.

Healthy Banana Chocolate Chip Cookies (Gluten Free)

Ingredients 

1 15 oz can chickpeas, drained and rinsed very well 

1/2 cup raw, unsalted almonds (or pecans!)

3/4 cup natural peanut butter

1/2 cup agave nectar

1/2 ripe banana

1/2 tsp vanilla extract

1/2 cup vegan chocolate chips

Directions

Preheat oven at 350 degrees.  Put all ingredients except chocolate chips in food processor or blender and mix until smooth.  If it seems too dry add 1-2 tbsp almond milk.  Remove the blade and stir in the chocolate chips.  Drop by the spoonful onto cookie sheet and bake for 20-25 minutes, or until golden brown on the outside.

Note- the banana adds extra moisture to the inside, so be sure they are cooked all the way through.

Recipe created by me.

Healthy Banana Chocolate Chip Cookies (Gluten Free)

Quinoa Salad with Kale Chips

Ingredients

1 cup quinoa 

2 carrots, julienned

1/2 yellow onion, chopped

3 handfuls spinach

2-3 tbsp peanut sauce (Whole Foods Brand or make your own)

1 tbsp rice wine vinegar

Juice from 1/2 small lemon

2 tbsp olive oil

2 cloves minced garlic

Sea salt and pepper

‘Cheezy’ kale chips (recipe here)

Directions

Prepare quinoa as directed.  In separate pan, heat oil over medium-high heat, add onion, garlic, stirring frequently for 4-5 minutes.  Add in carrot, about 3 minutes.  Add peanut sauce, vinegar and lemon juice. Add in spinach 1 handful at a time until wilted.  Sprinkle with salt and pepper.

When quinoa is prepared, fluff with fork and add in vegetable mixture.  Place in serving bowls and top with kale chips.

Recipe created by me.

(Green) Vanilla Chia Seed Smoothie

Ingredients

1 ripe banana

2 handfuls spinach

1/2 cup almond milk

2 tbsp peanut or almond butter

1 tbsp chia seeds

1 tbsp maca powder

1/2 tsp vanilla extract

Ice as needed to make it cold (unless you are using frozen bananas)

Directions

Blend and enjoy! Sprinkle with cacao nibs for an extra crunch (as pictured).

Recipe created by me.