Dinner Recipes


Orange Teriyaki Cauliflower Steaks with Baby Broccoli

Total Time: 40 minutes |Prep Time:10 minutes |Cook Time: 30 minutes | Servings: 5| Calories per Serving: Approximately 200

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Ingredients
2 heads of cauliflower
2 oranges
3 tbs of reduced sodium teriyaki sauce
2 bunches of baby broccoli
2 cloves of garlic
Crushed red pepper

Directions

1.To make the marinade, fresh press the juice of two oranges into a bowl and add teriyaki sauce.

2.Heat a large skillet on medium high and add a small amount of oil to coat the pan.

3.Wash cauliflower and slice each head vertically into 5 pieces. Remove bottom stem and leafy portions of eachpiece.

4.Brush each side of the cauliflower with marinade and place pieces into frying pan, cooking each side for approximately 5-10 minutes, or until cauliflower has completely softened. Lightly brush each side a couple of times throughoutthe cooking process.

5.When cauliflower is cooking, heat a small pan on medium heat and lightly drizzle with oil.

6.Chop garlic and washed baby broccoli and add to small pan. Cook for 5 minutes, adding crushed red pepper to taste.

7.Portion into tupperware for the week.

Grocery List:
2 heads of cauliflower
2 oranges
1.5oz of reduced sodium teriyaki sauce
2 bunches of baby broccoli
1 bulb of garlic
Crushed red pepper


Hawaiian Rice

Total Time: 40 minutes |Prep Time: 10 minutes | Cook Time: 30 minutes |Servings: 5| Calories per Serving: Approximately 250

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Ingredients
1/2 cup of uncooked wild rice
3 and 1/2 cups of water
30oz of canned pineapple
2 shallots
2 cloves of garlic
1/4 cup of defrosted peas

Directions

1.In a medium sauce pan, add 1/2 cup of wild rice and water. Bring to a boil and then lower to medium high heat for 30 minutes or until water is completely absorbed.

2.While rice is cooking, heat a frying pan on medium heat and drizzle with oil.

3.Mince garlic and dice shallots and add to pan, along with pineapple and peas. Saute for 15 minutes, stirring frequently.

4.After rice is finished, incorporate mixture into rice and portion into tupperware.

Grocery List:
4oz of wild rice
30oz of canned pineapple
2 shallots
1 bulb of garlic
2oz of frozen peas


Carrot Bombs

Total Time: 25 minutes |Prep Time: 10 minutes | Cook Time: 15 minutes | Servings: 5 (2 sandwiches) | Calories per Serving: Approximately 350 

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Ingredients
10 carrots
1 green bell pepper
3 tbs of reduced sodium soy sauce
1 tsp of liquid smoke
2 shallots
10 whole wheat hot dog buns

Directions

1. Using a food processor or grater, shred peeled carrots into thin long strips.

2. Combined shredded carrots with soy sauce and liquid smoke in a small bowl and let sit for 5 minutes.

3. Dice shallots and cut green peppers into thin long strips.

4. Heat a frying pan to medium heat and add a small amount of oil to coat the pan.

5. Add in carrots, bell peppers and shallots. Saute for 15 minutes or until vegetables have completely softened.

6. Portion into tupperware. To serve, reheat carrot mixture and then portion into hot dog buns.

Grocery List:
10 carrots
1 green bell pepper
1.5oz of reduced sodium soy sauce
0.17oz of liquid smoke
2 shallots
10 whole wheat hot dog buns


Mexican Stuffed Peppers

Total Time: 50 minutes |Prep Time: 5 minutes | Cook Time: 45 minutes | Servings: 5| Calories per Serving: Approximately 175

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Ingredients
5 large bell peppers
1/4 cup of uncooked wild rice
1 and 1/2 cups of water
48oz of fresh salsa
1/4 cup of nutritional yeast

Directions

1. Preheat oven to 350 F and line a baking pan with tin foil or grease a glass baking dish.

2. Add water and rice to a saucepan and bring to a boil. Reduce to medium-high heat. Cook for 20 minutes or until water has completely evaporated.

3. Fill a large pasta pot with water and bring to a boil. Remove tops and seeds from peppers and place into boiling water and reduce heat to medium high. Cook for 15 minutes.

4. Heat a frying pan to medium-high and add salsa. Cook until extra liquid has evaporated.

5. Once peppers are done, place in dish and let cool for 5 minutes.

6. Once salsa and rice are finished, combine the two and spoon mixture into peppers evenly. Sprinkle nutritional yeast on top.

7. Bake for 15 minutes.

8. Let cool and portion into tupperware.

Grocery List:
5 large bell peppers
2oz of wild rice
48oz containers of fresh salsa
2oz of nutritional yeast


Coco Chickpeas with Snow Peas

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximately Calories Per Serving: 268

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Ingredients
3 cups of canned chickpeas
2 tbsp of coconut oil, melted
1/4 cup of vital wheat gluten
1 tbsp of cornstarch
2 and 1/2 cups of snow peas

Directions

1.Add chickpeas, coconut oil, vital wheat gluten and cornstarch to a blender and puree until smooth. Let sit for 15 minutes.

2.Heat a large frying pan on medium heat and add a small amount of oil. Form five patties with chickpea puree and add to pan. Cook for 5 to 10 minutes each side, until browned.

3.Heat a large frying pan on medium heat and drizzle with oil. Trim snow peas and add to frying pan. Saute for 10 minutes or until pods have softened and become dark green.

4. Portion one patty and 1/2 cup of snow peas into a tupperware container.

Grocery List
24oz of canned chickpeas
1oz of coconut oil, melted
2oz of vital wheat gluten
0.5oz of cornstarch
20oz of snow peas


Kidney Bean Steaks with Sauted Grapes and Balsamic Red Onions

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximately Calories Per Serving: 190

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Ingredients
2 cups of canned kidney beans
2 tbs of reduced sodium soy sauce
1 tbs of cornstarch
1 tbs of vital wheat gluten
1/4 cup of nutritional yeast
2 cups of green grapes
1 tsp of rosemary
1 tsp of thyme
1 red onion
2 tbs of balsamic vinegar

Directions

1. Add kidney beans, soy sauce, corn starch, vital wheat gluten, and nutritional yeast to a blender. Puree until smooth and let sit for 10 minutes.

2. Heat a large frying pan to medium heat and drizzle with oil. Slice each grape in half and add to frying pan. Sprinkle with rosemary and thyme. Saute for 10 minutes.

3.Heat a small frying pan on medium heat. Dice red onion finely and add to pan. Add balsamic vinegar and saute for 10 minutes.

4.Heat a medium sized pan to medium high heat and drizzle with a small amount of oil. Form 5 patties with kidney mixture and add to frying pan. Cook for 5 minutes on each side or until browned.

5. Portion one patty, grape mixture and balsamic onion into tupperware.

Grocery List
2 cups of kidney beans
1 oz of reduced sodium soy sauce
0.5 of cornstarch
1oz of vital wheat gluten
2oz of nutritional yeast
16oz of green grapes
Rosemary
Thyme
1 red onion
1oz of balsamic vinegar


Cauliflower Tacos

Total Time: 40 Minutes | Prep Time: 15 Minutes | Cook Time: 25 Minutes |  Servings: 5 | Approximate Calories Per Serving: 213

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Ingredients
2 heads of cauliflower
3 shallots
2 cloves of garlic
2 jalapenos
1 and 1/4 cups of green leaf lettuce
1 tbs of chili powder
1 tps of black pepper
1 tps of paprika
5 tsp of sriracha (optional)
5 whole wheat tortillas.

Directions

1.Heat a large frying pan to medium heat and drizzle with a tsp of oil.  Chop cauliflower into bite-sized florets and add to frying pan. Sprinkle with chili powder, black pepper and paprika.

2. Saute cauliflower for approximately 15 minutes or until florets have become completely softened.  

3. Heat a small frying pan on medium heat and drizzle with a tsp of oil.  Dice shallots and jalapenos, mince garlic and add to frying pan. Saute for 5-10 minutes.

4.  Combine cauliflower with shallots, jalapenos, and garlic.  Portion into tupperware.

5. When ready to serve, heat cauliflower mixture.  Place the cauliflower directly in the center of a tortilla, sprinkle with1/4 cup of green leaf lettuce.  

Optional: Drizzle with sriracha.   

Grocery List
2 medium-sized heads of cauliflower
3 shallots
2 cloves of garlic
2 jalapenos
10oz of green leaf lettuce
Chili powder
Paprika
.8oz of sriracha (optional)


Sweet Potato Tenders

Total Time: 1 Hour and 30 Minutes |  Prep Time: 10 Minutes |  Cook Time: 1 Hour and 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 221

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Ingredients
5 sweet potatoes
2 tbs of reduced sodium soy sauce
1/4 cup of vital wheat gluten
2 tbsp of cornstarch
1/2 cup of nutritional yeast

Directions

1.Preheat oven to 400F.

2. Skin and chop sweet potatoes into small-sized pieces. Place in a baking dish, drizzle with oil and cover.

3. Bake for 50 Minutes.

4. Remove cover and allow potatoes to fully cool.

5. Add all ingredients to a blender and puree until smooth. Let sit for 10 minutes.

6. Heat a large frying pan on medium heat and drizzle 1with 1 tsp of oil.

7. Form 10 long strips with sweet potato puree. Add to frying pan and cook for approximately 5 minutes per side, or until each side has browned.

8. Allow to cool and portion equally into tupperware.

Grocery List
5 sweet potatoes
1oz of reduced sodium soy sauce
2oz of vital wheat gluten
1oz of cornstarch
4oz of nutritional yeast


Stuffed Purple Sweet Potatoes

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 308

Copy of Stuffed Purple Sweet Potatoes

Ingredients
5 purple sweet potatoes
5 cups of baby spinach
2.5 cups of cooked chickpeas
5 tsp of brown sugar stevia
1 tbs of chili powder

Directions

1. Wash potatoes and place on a large plate. Using a small knife, poke holes 3 holes in the side of each potato. Place in a microwave for 4 minutes. Flip potatoes carefully and cook for another 4 minutes. Let them rest for 10 minutes. Heat for an additional 2 minutes. Flip again and heat for another 2 minutes. Using a knife, carefully poke to the center of each potato. When done, there should be no resistance. Remove from microwave and allow to cool.

2. While potatoes are cooking, heat a large frying pan to medium heat and drizzle with oil. Add in chickpeas and sprinkle with chili powder. Saute for 10 minutes. Remove from heat and add in brown sugar stevia.

3. Heat a large frying pan to medium heat and drizzle with oil. Add in baby spinach and saute for approximately 15 minutes, or until mixture is completely cooked down.

4. Portion each potato into tupperware and slice in half lengthwise. Equally portion spinach and chickpea mixture onto potatoes.

Grocery List
5 purple sweet potatoes
40oz of baby spinach
20oz of cooked chickpeas
2.5oz of brown sugar stevia
Chili powder


Vegan Gyros

Total Time: 25 Minutes | Prep Time:15 Minutes | Cook Time: 10 Minutes | Servings: 5 | Approximate Calories Per Serving: 412

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Ingredients
5 carrots
2 poblano peppers
3 tbsp of reduced sodium soy sauce
1 / 4 cup of nutritional yeast
1 tsp of liquid smoke
5.3 oz of lemon cashew yogurt
1 / 2 cucumber
1 / 2 cup of fresh dill
10 whole wheat pita pockets

Directions

1. Peel carrots and using the grater attachment for a food processor, shred carrots into fine slices.  Alternatively, you can use a hand grater.

2. Add soy sauce, nutritional yeast and liquid smoke to a small bowl and mix well.  Pour over carrots and mix until coated evenly. Let sit for 10 minutes.

3. Add lemon cashew yogurt to a small bowl.  Grate half of a cucumber into mixture and add in fresh dill.  Stir well, cover and refrigerate.

4. Heat a medium-sized frying pan to medium-high heat.  

5. Cut poblano peppers into thin strips and add into frying pan.  Add in carrots and saute for 10 minutes or until carrots have softened.  Stir frequently.

6. Allow mixture to cool and portion into tupperware.

7. To assemble, reheat carrot mixture and place onto pita bread.  Drizzle with vegan tzatziki sauce.

Grocery List
5 carrots
2 poblano peppers
1.5 oz of soy sauce
2 oz of nutritional yeast
0.17 oz of liquid smoke
5.5 oz of lemon cashew yogurt
1 cucumber
4 oz of fresh dill
10 whole wheat pita pockets    


Cheesy Lentils and Green Beans

Total Time:  1 Hour | Prep TIme: 5 Minutes | Cook Time:  55 Minutes | Servings: 5 | Calories Per Serving: 434

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Ingredients
1 cup of dried lentils
1 cup of nutritional yeast
1/2 cup of unsweetened vanilla almond milk
1/4 cup of vital wheat gluten
3 tbsps of reduced sodium soy sauce
1 tbsp of cornstarch
2 red potatoes
2 medium carrots
1 tsp of garlic salt
2.5 cups of green beans

Directions
1. Rinse and strain lentils.  Add to a medium saucepan and cover with water.  Boil for approximately 20 minutes or until lentils have softened.  Drain and allow to cool.

2.Roughly chop potatoes and peeled carrots.  Add to a medium-sized pot of water and bring to a boil.  Reduce to medium high heat and cook for 15 minutes or until potatoes and carrots have softened.  Drain and allow to cool.

3. Once lentils have cooled, combine with 1/4 cup of nutritional yeast, vital wheat gluten, soy sauce, and cornstarch.  Puree until smooth and let site for 10 minutes.

4. While lentils are resting, add potatoes, carrots, almond milk, nutritional yeast and garlic salt.  Puree until smooth. Set aside.

5. Heat a large frying pan to medium-high heat and add a small amount of oil to the pan.  Form 5 patties with lentil mixture and cook for approximately 5 minutes per side, or until browned.

6.Heat a large frying pan to medium heat and add a small amount of oil.  Trim green beans and add to pan. Saute until they have turned dark green and softened.

7. Portion lentil mixture and green beans into tupperware.  Top with vegan homemade cheese.

Grocery List
8 oz of dried lentils
8 oz of nutritional yeast
4 oz of unsweetened vanilla almond milk
2 oz of vital wheat gluten
1.5 oz of reduced sodium soy sauce
0.5 oz of cornstarch
2 red potatoes
2 medium carrots
Garlic salt
20 oz of green beans


 Spring Rolls

Total Time: 30 Minutes | Prep Time: 20 Minutes | Cook Time: 15 Minutes | Servings: 5 | Approximate Calories Per Serving: 264

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Ingredients
10 vegan rice paper wraps
5 carrots
1 small head of napa cabbage
5 baby eggplants
1/2 cup of mirin
Dipping Sauce
3 tbsps of reduced sodium soy sauce
2 tbsps of agave nectar
1 tsps of brown mustard

Directions

1.Slice baby eggplants into thin rounds.  Add eggplant to a medium saucepan and drizzle with mirin.  Cover and cook on medium heat for 15 minutes, or until the eggplant is completely cooked through.  Let cool.

2. While eggplant is cooking, peel carrots and grate into thin strips using a food processor or hand grater.  

3. Grate napa cabbage into fine shreds.  Alternatively, you can thinly slice it.

4. In a small bowl, combine soy sauce, agave nectar and brown mustard.  Whisk and set aside.

5. To assemble spring rolls, wet a rice paper wrap until it becomes pliable.  Sprinkle napa cabbage shred and carrots in the center. Top with a portion of eggplant.  Fold the left and right sides inward and the bottom upward. Roll the bottom size towards the top.  

6. Portion into tupperware and refrigerate dipping sauce.  

Grocery List
10 vegan rice paper wraps
5 carrots
1 small head of napa cabbage
5 baby eggplants
4 oz of mirin
1.5 oz of reduced sodium soy sauce
1 oz of agave nectar
0.17 oz of brown mustard


Ratatouille

Total Time: 1 Hour and 10 Minutes| Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 176

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Ingredients
4 large eggplants
6 bell peppers
4 zucchinis
4 tsps of black peper
2 tbsp of baking stevia
2 tbsp of dried oregano

Directions

1.Preheat oven to 350 F and grease a baking pan with cooking spray.

2. Slice eggplant, zucchini and peppers into thin strips and place into pan.

3. Sprinkle with black pepper, baking stevia and oregano.

4. Cover and bake for 1 hour.

5. Remove from oven and uncover. Let cool and portion into tupperware.

Grocery List
4 large eggplantd
6 bell peppers
4 zucchinis
1oz of baking stevia
Died oregano


Southwest Salad

Total Time: 20 Minutes| Prep Time: 10 Minutes | Cook Time: 10 Minutes | Servings: 5 | Approximate Calories Per Serving: 227

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Ingredients
5 cups of green leaf lettuce
1 pint of cherry tomatoes
5 ears of sweet corn
5 petite peppers
2 cups of cooked black beans
5 tbsps of light Italian Dressing

Directions

1. Heat a large frying pan on medium heat and drizzle with oil.

2. Carefully remove corn kernels from ear. Dice petitie peppers and slice cherry tomatoes in half.

3. Add corn, peppers, cherry tomatoes and cooked black beans to pan and saute for 10 minutes.

4. Portion mixture into tupperware.

5. When ready to serve, portion 1 cup of green leaf lettuce into a container and top with mixture. Drizzle with 1 tbsp of Italian dressing.

Grocery List
40 oz of green leaf lettuce
16 oz of cherry tomatoes
5 ears of sweet corn
5 petite peppers
16 oz of cooked black beans
2.5 oz of light Italian dressing


Orange Edamame Salad

Total Time: 40 Minutes| Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 251

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Ingredients
24 oz of shelled edamame
5 cups of green leaf lettuce
8 oz of snap peas
10 mandarin oranges
1 tsp of garlic powder
1 tsp of ginger powder

Directions

1. Preheat oven to 350 F.

2. To defrost edamame, place into a strainer and run under warm water for no more than 1 minute. Place on a baking sheet and drizzle with oil. Sprinkle with garlic and ginger powder

3. Bake for 30 minutes. After 15 minutes, remove from oven and toss.

4. While edamame is cooking, rinse snap peas and remove ends and strings. Portion into tupperware.

5. Let edamame cool and portion into tupperware container.

6. When ready to serve, mix edamame, snap peas, lettuce together. Peel 1 orange and top salad with slices. Use the juice of the remaining orange as dressing.

Grocery List
24 oz of shelled edamame
40 oz of green leaf lettuce
8 oz of snap peas
10 mandarin oranges
Garlic powder
Ginger powder


Garden Chickpea Sandwiches

Total Time: 20 Minutes| Prep Time: 10 Minutes | Cook Time: 10 Minutes | Servings: 5 | Approximate Calories Per Serving: 328

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Ingredients
2 and 1/2 cups of cooked chickpeas
2 tbsps of vital wheat gluten
1 tbsp of cornstarch
3 tbsps of reduced sodium soy sauce
2 and 1/2 cups of green leaf lettuce
5 vine tomatoes
1/3 of a red onion
5 tbsps of Italian Dressing
5 whole wheat hamburger buns

Directions

1. Place chickpeas, vital wheat gluten, cornstarch, and soy sauce into a blender. Puree until smooth. Let sit for 5 minutes.

2. Heat a medium sized frying pan to medium heat and drizzle with oil. Form 5 patties with chickpea mixture.

3. Place patties into frying pan and cook for approximately 5 minutes per side or until each side is golden brown.

4. Portion patties into tupperware and let cool.

5. When ready to serve, reheat chickpea patty then place it onto a whole wheat bun. Top with a portion of lettuce, tomato and red onion.

Grocery List
28 oz of cooked chickpeas
1 oz of vital wheat gluten
0.5 oz of cornstarch
1.5 oz of reduced sodium soy sauce
20 oz of green leaf lettuce
5 vine tomatoes
1 red onion
2.5 oz of Italian Dressing
5 whole wheat hamburger buns


Summer Salad with Avocado Dressing

Total Time: 10 Minutes | Prep Time: 15 Minutes | Servings:1 | Approximate Calories Per Serving: 401

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Ingredients
1 cup of green leaf lettuce
1 avocado
1/2 cup of strawberries
2 campari tomato
1/5 of a cucumber

Directions
1. When ready to serve, slice open avocado and remove pit. Add to a bowl and mash until avocado is creamy.

2. Slice tomtatoes, strawberries and cucumbers. Add to bowl, along with green leaf lettuce.

3. Mix well and coat salad with avocado.

Grocery List
3 heads of green leaf lettuce
5 avocados
20 oz of strawberries
10 campari tomato
1 cucumber


Easy Vegan Noodles

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 339

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Ingredients
16 oz of chickpea pasta
2 shallots
3 cloves of garlic
3 carrots
2 stalks of celery
3 tbsps of reduced sodium soy sauce
2 tbsps of ketchup
1 tsp of brown sugar stevia blend

Directions
1. Bring a large pot of water to a boil and add chickpea pasta. Reduce to medium heat and cook for 20 minutes or until pasta is done to your liking.

2. Heat a large frying pan to medium heat and drizzle with oil. Slice shallots, carrots and celery and mince garlic. Add to frying pan and saute for 10 minutes.

3. In a small box, whisk soy sauce, ketchup, and brown sugar stevia together. Set aside.

4. When pasta is done, combine pasta, vegetables, and sauce together and mix well

5. Let cool and portion into tupperware.

Grocery List
16 oz of chickpea pasta
2 shallots
3 cloves of garlic
3 carrots
2 stalks of celery
1.5 oz of reduced sodium soy sauce
1 oz of ketchup
0.17 oz of brown sugar stevia blend


Mediterranean Rice Bowl

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving:171

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Ingredients
1 cup of uncooked wild rice
3 cups of vegetable broth
8 oz of grape tomatoes
3 cloves of garlic
2 shallots
8 oz of kalamata olives

Directions
1. Add rice and vegetable broth to a large pot and bring to a boil. Reduce to medium high heat and cook for 30 minutes or until all liquid has evaporated.

2. Heat a large frying pan to medium heat and drizzle with oil. Slice tomatoes, galric, shallots, and olives and add to pan. Saute for 15 minutes and set aside.

3. When rice is done, combine with vegetables and mix well.

4. Let cool and portion into tupperware.

Grocery List
8 oz of uncooked wild rice
24 oz of vegetable broth
8 oz of grape tomatoes
3 cloves of garlic
2 shallots
8 oz of kalamata olives


Gazpacho

Total Time: 10 Minutes | Prep Time: 10 Minutes | Servings: 5 | Approximate Calories Per Serving: 94

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Ingredients
3 lbs of campari tomatoes
3 jalapeno peppers
2 cucumbers
5 stalks of celery
16 oz of grape tomatoes
5 limes

Directions
1. Place tomatoes, jalapeno peppers, cucumbers and celery into a blender and puree until smooth. Note: You may need to make in two batches depending on the size of your blender.

2. Portion mixture into tupperware.

3. Slice grape tomatoes in half and add to gazpacho.

4. When ready to serve, drizzle with the juice of 1 lime.

Grocery List
48 oz of campari tomatoes
3 jalapeno peppers
2 cucumbers
5 stalks of celery
16 oz of grape tomatoes
5 limes


Chimichurri Chickpea Bowl

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 173

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Ingredients
2 and 1/2 cups of cooked chickpeas
1 cup of fresh parsley
5 limes
2 jalapenos
5 campari tomatoes

Directions
1. Add 1 cup of fresh parsley, the juice of 2 limes, and 2 raw jalapenos to a blender and puree until smooth.

2. Heat a large frying pan to medium heat. Add in chickpeas and pour over chimichurri mixture. Mix well and cook for 20 minutes.

3. While chickpeas are cooking, slice tomatoes and set aside.

4. Once chickpeas have cooled, portion into tupperware and garnish with fresh tomatoes.

Grocery List
20 oz of cooked chickpeas
8 oz of fresh parsley
5 limes
2 jalapenos
5 campari tomatoes


Tomato Basil Flatbread

Total Time: 1 Hour and 25 Minutes | Prep Time: 40 Minutes | Cook Time: 45 Minutes | Servings: 5 | Approximate Calories Per Serving: 270

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Ingredients
2 cups of bread flour
1 and 1/2 cups of water
1 packet of active dry yeast
15 campari tomatoes
1/2 cup of basil

Directions
1. In a small bowl, add 1 cup of lukewarm water and 1 packet of active dry yeast. Mix well and let sit for 5 minutes.

2. Add flour to a large bowl. Pour in yeast mixture and add an additional 1/2 cup of water. Knead dough for 5 minutes, cover and let sit for 30 minutes.

3. Preheat oven to 350 F and grease a square baking pan.

4. Slice compari tomatoes into thin slices and dice basil.

5. Add dough to baking pan, making sure it’s evenly distributed. Top with tomatoes. Bake for 45 minutes or until dough has completely cooked through.

6. Remove from oven and allow to cool. Sprinkle with fresh basil.

7. Once cooled, slice into 5 equal pieces and portion into tupperware.

Grocery List
16 oz of bread flour
1 packet of active dry yeast
15 campari tomatoes
4oz of basil


Summer Risotto

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings; 5 | Approximate Calories Per Serving: 311

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Ingredients
2 cups of raw arborio rice
4 cups of vegetable broth
2 summer squash
2 zucchinis
1 tsp of black pepper
1 tsp of dried oregano

Directions
1. In a medium sized sauce pot, add arborio rice and vegetable stock. Bring to a boil and then reduce to medium heat. Cook for approximately 20 minutes, or until all liquid has evaporated. Set aside.

2. Heat a large frying pan to medium heat. Slice zucchini and summer squash into thin pieces and add to pan. Sprinkle with black pepper and dried oregano. Saute for 10 minutes or until vegetables have completely softened.

3. Combine risotto and vegetables and mix well. Let cool and portion into tupperware.

Grocery List
16 oz of raw arborio rice
32 oz of vegetable broth
2 summer squash
2 zucchinis
Dried oregano


Roasted Taco Veggie Medley

Total Time: 1 Hour and 10 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 181

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Ingredients
5 sweet potatoes
3 cloves of garlic
2 shallots
3 jalapenos
8 oz of cooked black beans
1 tsp of paprika
1 tsp of chili powder

Directions
1. Preheat oven to 350 F and grease a baking dish.

2. Peel sweet potatoes and chop into small pieces. Place into baking dish and sprinkle with paprika and chili powder. Cover and bake for 1 hour.

3. While sweet potatoes are cooking, mince garlic and dice shallots and jalapenos.

4. Heat a medium-sized frying pan and add in vegetables. Saute for 10 minutes.

5. Add in black beans and saute for an additional 5 minutes. Set aside.

6. When sweet potatoes are done, allow to cool and top with black bean mixture.

7. Portion into tupperware.

Grocery List
5 sweet potatoes
3 cloves of garlic
2 shallots
3 jalapenos
8 oz of cooked black beans
Paprika
Chili powder