Snack Recipes


Pomegranate and Pecans

Total Time: 15 minutes | Prep Time:15 minutes |Servings: 5| Calories per Serving: Approximately 475

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Ingredients
2 pomegranates
10 oz of chopped pecans

Directions

1.Cut pomegranates into fourths and remove seeds completely. Portion equally into tupperware.

2.Add in pecans the morning of consumption to prevent pecans from becoming soggy.

Grocery List:

2 pomegranates
10oz of chopped pecans


Roasted Edamame

Total Time: 25 minutes |Prep Time: 5 minutes |Cook Time: 20 minutes |Servings: 5| Calories per Serving: Approximately 200

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Ingredients
36oz of frozen edamame (shelled)
1 tsp chili powder
1 tsp paprika
1 tsp oregano

Directions

1.Preheat an oven to 350F and grease a large baking sheet with cooking spray or oil.

2.Defrost edamame by running under warm water. Pat dry.

3.Place edamame on baking sheet sprinkle with paprika, chili powder and oregano. Mix well.

4.Bake for 20 minutes, mixing edamame after 10 minutes.

5.Let cool and then portion into tupperware

Grocery List:
36oz of frozen edamame (shelled)
Chili powder
Paprika
Oregano


 Oat and Date Granola Bars

Total Time: 30 minutes |Prep Time:10 minutes | Cook Time: 20 minutes | Servings: 5| Calories per Serving: Approximately 250

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Ingredients
1 cup of rolled oats
10 chopped pitted dates
4 tbs of maple syrup
1 tsp of cinnamon
4 tbs of water

Directions

1.Preheat oven to 350F and grease a large baking sheet.

2.In a bowl, mix all ingredients and let sit for 5 minutes.

3.Form 10 bars on baking sheet.

4.Bake for 20 minutes, flipping after 10 minutes.

5.Portion into tupperware for the week.

Grocery List:
8oz of rolled oats
8oz of pitted medjool dates
1.5oz of maple syrup
Cinnamo


 Coco-Chickpeas

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

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Ingredients:
4 cups of cooked chickpeas
4 tbs of coconut oil

Directions:

1. Heat a large frying pan to medium heat and place coconut oil in pan. Allow coconut oil to completely melt.

2. Add in cooked chickpeas and saute for 20-30 minutes or until they have slightly browned.

3. Let chickpeas cool and then portion into tupperware.

Grocery List:
32oz of chickpeas
2oz of coconut oil


Baby Spinach and Beets with Citrus

Total Time: 30 minutes |Prep Time: 5 minutes | Cook Time: 30 minutes | Servings: 5| Calories per Serving: Approximately 125

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Ingredients
2.5 cups of baby spinach
30oz of canned beets
3 oranges

Directions

1. Preheat oven to 350F and drizzle a baking sheet with oil.

2. Drain beets from cans and place onto baking sheet.

3. Bake for 30 minutes.

4. Allow beets to cool. Package beets and spinach separately.

5. To serve, combine 1 portion of beets and spinach. Squeeze juice of half an orange over vegetables.

Grocery List:
20oz of baby spinach
30oz of canned beets
3 oranges 


 Mediterranean Flatbread

Total Time: 1 hour | Prep Time: 10 minutes | Cook Time: 50 minutes | Servings: 5| Calories per Serving: Approximately 150

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Ingredients
2 cups of bread flour
30 campari tomatoes
2.25oz of black olives
6oz of kalamata olives
4 cloves of garlic
3 tsp of baking stevia
3/4 cup of water

Directions

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

2.In a mixing bowl, combine water and flour. Kneed dough until mixture is completely combined and has good elasticity. You may need to add more water or flour to get a good consistency. Let dough sit for 10 minutes.

3.Spread dough thinly and evenly across the baking sheet. To make it easier to flip, make a cut the dough into 5 equal portions.

4.Bake for 50 minutes or until browned on each side. Flip after 25 minutes.

5 While dough is baking, heat a large frying pan over medium high heat.

6. Chop tomatoes and olives and add to pan. Mince garlic and add to pan. Cook for 30 minutes or until tomato liquid has completely evaporated.

7. After the flatbread and mixture is done, portion flatbread into tupperware and evenly portion mixture onto the bread.

Grocery List:
16oz of bread flour
30 campari tomatoes
2.25oz of black olives
6oz of kalamata olives
1 bulb of garlic
6oz of baking stevia


 Agave Pears and Pecans

Total Time: 40 minutes |Prep Time: 10 minutes | Cook Time: 30 minutes | Servings: 5| Calories per Serving: Approximately 350

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Ingredients
5 pears
2 tbs of agave nectar
5 oz of chopped pecans

Directions

1.Preheat oven to 350F and grease a baking sheet.

2. Chop pears into wedges, removing cores.

3. Place pears onto baking sheet and drizzle with agave. Mix well.

4. Bake for 30 minutes, flipping pears after 15 minutes.

5. Remove from oven and let cool. Portion into tupperware and sprinkle with pecans.

Grocery List
5 pears
1oz of agave nectar
5oz of chopped pecans


Sweet Potato Fries

Total Time: 1 hour and 5 minutes |Prep Time: 5 minutes | Cook Time: 1 hour | Servings: 5| Calories per Serving: Approximately 100

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Ingredients
5 sweet potatoes
1 tsp of chili powder
1 tsp of cinnamon

Directions

1. Preheat oven to 350F and drizzle a glass baking dish or baking sheet with oil

2. Peel sweet potatoes and slice into wedges.

3. Place sweet potatoes in baking dish and sprinkle with chili powder and cinnamon. Mix well so that potatoes are evenly coated.

4. Make sure sweet potatoes are evenly spread out in dish and bake for 1 hour or until potatoes are completely soft. Flip after 30 minutes.

5. Allow sweet potatoes to cool and then portion into tupperware.

Grocery List
5 sweet potatoes
Chili powder
Cinnamon


 Baby Spinach Bites

Total Time: 1 hour |Prep Time: 5 minutes | Cook Time: 55 minutes | Servings: 5| Calories per Serving: Approximately 325

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Ingredients
2 cups of washed baby spinach
2 cups of panko
1/2 cup of water
1/4 cup of vital wheat gluten
1 cup of nutritional yeast
2 tbs of cornstarch
3 tbs of reduced sodium soy sauce

Directions

1. Heat a frying pan on medium heat and drizzle with oil. Add baby spinach and cook for 10 minutes or until spinach is fully cooked. Allow to cool for 5 minutes.

2. Preheat oven to 350F and grease a baking sheet.

3. In a blender, combine all ingredients including cooked spinach and puree until mixture is completely smooth. Depending on the strength of your blender, you may need to add more water to help mixture puree.

4. Form 10 sticks and place onto baking sheet. Bake for 20 minutes, flipping after 10 minutes.

5. Allow to cool and then portion into tupperware.

Grocery List
16oz of baby spinach
16oz of panko
2oz of vital wheat gluten
8oz of nutritional yeast
1oz of cornstarch
1.5oz of reduced sodium soy sauce


Cashews, Dark Sea Salt Chocolate and Cranberries

Total Time: 20 minutes | Prep Time: 5 minutes | Cook Time: 10 minutes | Servings: 5| Calories per Serving: Approximately 300

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Ingredients
5 oz of cashews
1/4 cup of vegan dark chocolate
3 oz of dried cranberries
1 tsp of sea salt

Directions

1. In a small saucepan, heat chocolate on medium heat until completely melted. Add sea salt.

2. Place in a small rectangular container lined with parchment paper. Cover and place in freezer for approximately 5-10 minutes.

3. Once completely solid, chunk the chocolate and portion equally into tupperware. Add in cashews and cranberries.

Grocery List:
5oz of cashews
2oz of vegan dark chocolate
3oz of dried cranberries


 Easy Cheesy Tomatoes

Total Time: 30 minutes |Prep Time: 10 minutes | Cook Time: 20 minutes | Servings: 5| Calories per Serving: Approximately 100

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Ingredients
30 campari tomatoes
1/4 cup of nutritional yeast
1 tbs of oregano

Directions

1. Preheat oven to 350F and drizzle oil on a large baking sheet.

2. Cut each campari in half and place face up on the baking sheet. Sprinkle with nutritional yeast and oregano.

3. Bake for 20 minutes.

4. Let cool and portion into tupperware.

Grocery List:
30 campari tomatoes
2oz of nutritional yeast
Oregano


 French Onion Soup Potatoes

Total Time: 1 hour and 30 minutes|Prep Time: 10 minutes | Cook Time: 1 hour and 20 minutes |Servings: 5|Calories per Serving: Approximately 300

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Ingredients
10 red potatoes
4 cups of vegetable stock
1 tbs of garlic salt
1 tbs of onion powder
1 tsp of basil
1 tsp of parsley

Directions

1.Preheat oven to 400 F and drizzle a glass dish with oil.

2.Chop potatoes into small pieces and add to pan. Pour stock over potatoes and add in spices. Stir mixture to make sure it’s well incorporated.

3.Cover the dish and bake for 30 minutes.

4.After 30 minutes, uncover potatoes and stir. Place back into the oven uncovered for 20 minutes or until liquid is completely evaporated.

5.Let cool and portion into tupperware.

Grocery List:
10 red potatoes
32oz of vegetable stock
Garlic salt
Onion powder
Basil (dried)
Parsley (dried)


Lemon Lavender Potatoes

Total Time: 1 Hour and 10 Minutes | Prep Time: 10 Minutes | Cook Time:1 Hour | Servings: 5 | Approximately Calories Per Serving: 155

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Ingredients
10 red potatoes
2 lemons
1/4 cup of lavender
1 tbs of black pepper

Directions

1. Preheat oven to 350F.

2. Dice potatoes and add to a glass dish. Squeeze the juice of two lemons over potatoes, sprinkle with black pepper and dried lavender.

3. Cover and bake for 1 hour, flipping after 30 minutes.

4. Remove from oven and portion into tupperware.

Grocery List
10 red potatoes
2 lemons
2oz of lavender


 Vegan Waldorf Salad

Total Time: 25 Minutes | Prep Time: 5 Minutes | Cook Time: 20 Minutes | Servings: 1 | Approximate Calories Per Serving: 260

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Ingredients
1/2 cup of green leaf lettuce
1 granny smith apples
1 oz of walnuts
1 tbsp of balsamic vinegar

Directions:

1. When ready to serve, slice the lettuce into strips.

2. Slice a granny smith apple into bite-sized pieces, removing the core.

4. Top with walnuts and balsamic vinegar.  

Grocery List
20oz of green leaf lettuce
5 granny smith apples
5 oz of walnuts
2.5oz of balsamic vinegar


Parmesan Asparagus

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time:20 Minutes | Servings: 5 | Approximately Calories Per Serving: 35

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Ingredients
1 bunch of asparagus
1/2 cup of panko
1/4 cup of nutritional yeast
1 tsp of dried parsley
1 tsp of black pepper

Directions

1.Preheat oven to 350F.

2.Place asparagus in a large shallow bowl. Drizzle lightly with oil and add breadcrumbs, nutritional yeast, parsley and black pepper. Mix well until asparagus is well coated.

3. Spread out asparagus onto a large baking sheet and bake for 20 minutes. Flip asparagus after 10 minutes.

4. Let cool and portion into tupperware.

Grocery List
16oz of asparagus
4oz of panko
2oz of nutritional yeast
Parsley


Key Lime Yams

Total Time: 1 Hour and 5 Minutes | Prep Time: 5 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximately Calories Per Serving: 232

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Ingredients
5 yams
2 tbs of coconut oil
3 limes

Directions

1. Preheat oven to 350F.

2. Skin and dice yams. Add to a glass baking dish.

3. Drizzle with melted coconut oil and the juice of three times. Mix well.

4. Bake for 1 hour, flipping after 30 minutes.

5. Remove from oven and allow to cool. Portion equally into tupperware.

Grocery List
5 yams
2 tbs of coconut oil
3 limes


Agave Parsnip Sticks

Total Time: 35 Minutes | Prep Time: 5 Minutes | Cook Time: 30 Minutes v Servings: 5 || Approximately Calories Per Serving: 214

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Ingredients
10 parsnips
6 tbs of agave nectar

Directions

1. Preheat oven to 350F.

2. Skin and slice parsnips into thin slices.

3. Add parsnips to a glass baking dish and coat with agave nectar. Mix well.

4. Bake for 30 minutes, flipping after 15 minutes.

5. Allow parsnips to cool and portion into tupperweare.

Grocery List
10 parsnips
3oz of agave nectar


Maple Brussels Sprouts with Cranberries

Total Time: 35 Minutes | Prep Time: 5 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximately Calories Per Serving:  255

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Ingredients
16 oz of brussels sprouts
2 tbs of maple syrup
5 oz of cranberries
5 oz of chopped walnuts

Directions

1. Preheat oven to 350F.

2. Slice brussels sprouts in half and add to a glass baking dish. Drizzle with maple syrup.

3. Bake for 15 minutes. Toss brussels sprouts and add in dried cranberries.

4. Bake for an additional 15 minutes.

5. Allow brussel sprouts to cool and portion into tupperware.

Grocery List
16 oz of brussels sprouts
2 tbs of maple syrup
5 oz of cranberries
5oz of chopped walnuts


Salt & Vinegar Chips

Total Time: 1 hour and 5 minutes | Prep Time: 5 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 304

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Ingredients
10 red potatoes
6 tbs of white wine vinegar
2 tbs of sea salt



Directions

1.Preheat oven to 350F.

2. Starting at one end, slice potatoes as thinly as possible.  For this process, you can also use a mandolin to get a very fine cut.  

3. Lay potatoes flat on a baking sheet and drizzle with 1 and ½ tbs of white wine vinegar and 1 tbs of sea salt.

4. Bake for 30 minutes.

5. Remove from oven, flip and add the reiming 1 and ½ tbs of white wine vinegar to potatoes.  

6. Bake for an additional 30 minutes.

7. Allow potatoes to cool and then portion into tupperware.  


Grocery List
10 red potatoes
3oz of white wine vinegar  


Baked Mango

Total Time: 30 Minutes  | Prep Time:10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 126

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Ingredients
5 red mangoes
1 tbsp of agave nectar

Directions

1.Preheat oven to 350F.

2. Peel mangoes, remove pits and slice into wedges.  

3. Place mango slices into a glass baking dish or baking sheet.  

4. Bake for 20 minutes.  

5. Allow mangoes to cool fully.  Drizzle with agave nectar and toss.  

6. Portion mangoes into tupperware.


Grocery List
5 red mangoes
.5oz of agave nectar


 Roasted Pecans and Cranberries

Total Time: 20 Minutes | Prep Time: 5 Minutes | Cook Time:25 Minutes | Servings: 5 | Approximately Calories Per Serving: 481

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Ingredients
10oz of pecan halves
5oz of dried cranberries
1 tsp of dried rosemary
1 tsp of paprika

Directions

1. Preheat oven to 300F.

2. On a baking tray, add pecans and drizzle with oil. Sprinkle with rosemary and paprika, and mix well.

3. Bake for 10 minutes. Remove from oven and add cranberries. Toss mixture.

4. Bake for an additional 10 minutes.

5. Remove from oven and allow to cool. Portion into tupperware.


Grocery List
10oz of pecan halves
5oz of dried cranberries
Rosemary
Paprika


Roasted Walnuts

Total Time: 25 Minutes |  Prep Time: 5 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 372

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Ingredients
10 oz of walnut halves
1 tsp of oregano
1 tsp of chili powder

Directions

1.Preheat oven to 300F.

2. Add walnuts to baking sheet and sprinkle with oregano and chili powder.  

3. Bake for 20 minutes.

4. Allow to cool and portion into tupperware.

Grocery List
10 oz of walnut halves
Oregano
Chili powder


 Cheesy Baby Eggplant

Total Time: 1 hour and 5 minutes | Prep Time: 5 Minutes | Cook Time: 1 Hour |  Servings: 5 | Approximate Calories Per Serving: 92

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Ingredients
5 baby eggplants
1/2 cup of nutritional yeast
2 tsp of dried parsley

Directions

1.Preheat oven to 350F.

2. Trim and chop each eggplant in half.

3. Place face up  inside a covered baking dish and bake for 30 minutes.

4. Remove from oven and sprinkle with nutritional yeast and dried parsley.

5. Bake for an additional 30 minutes.

6. Let cool and portion into tupperware.  

Grocery List
5 baby eggplants
4oz of nutritional yeast
Parsley


Mediterranean Potatoes

Total Time: 1 Hour and 10 Minutes |  Prep Time: 10 | Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 231

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Ingredients
5 red potatoes
1 pint of cherry tomatoes
1 cup of baby spinach

Vegan Thousand Island Dressing:
3 tbs of vegan mayo
3 tbs of sweet relish
2 tsp of red onion

Directions

1. Preheat oven to 350F.

2. Using a small knife, poke 3 holes on each side of the potato (12 total for each potato) and place into a covered baking dish.  

3. Bake for 1 hour.

4. While potatoes are baking, combine vegan mayo, sweet relish and raw red onion into a small bowl.  Mix well and set aside in a separate tupperware container.

5. Remove potatoes from oven and allow to fully cool.  

6. Slice potatoes in half and portion into tupperware.  

7. To serve, heat potato first.  Top with 1 tbs of vegan thousand island dressing, 3 oz of halved cherry tomatoes and ⅕ cup of baby spinach.  

Grocery List
5 red potatoes
1 pint of cherry tomatoes
8oz of baby spinach
1.5oz of vegan mayo
1.5oz of sweet relish
1 small red onion


Popcorn Trail Mix

Total Time: 10 Minutes | Cook Time:10 Minutes | Servings: 5 | Approximate Calories Per Serving: 641

Copy of Popcorn Trailmix

Ingredients:
1 cup of yellow popcorn kernels
5 oz of dried cranberries
10 oz of pecan pieces
2 tbsps of maple syrup

Directions:

1.In a large frying pan, add a tsp of oil and popcorn kernels.  Cover and heat to medium high heat, shaking pan frequently. Cook for approximately 10 minutes.  Popcorn should be done when there is more than 4 seconds between pops.

2. Carefully remove lid and portion popcorn into tupperware.  

3. Portion dried cranberries and pecans into tupperware.

4. Drizzle with maple syrup and toss to evenly coat popcorn.

Grocery List
8 oz of yellow popcorn kernels
5 oz of dried cranberries
10 oz of pecan pieces
1 oz of maple syrup


 Easy Borscht

Total Time: 20 Minutes | Prep Time: 5 Minutes | Cook Time: 15 Minutes | Servings: 5 | Approximate Calories per Serving: 116

Copy of Easy Borscht

Ingredients
4 cups of beet juice
15oz of canned beets
2 cups of unsweetened vanilla almond milk
2 tsps of black pepper

Directions:

1. Drain and rinse canned beets.  Chop into small,bite sized pieces and add to a medium-sized saucepan.  

2.Add in beet juice and black pepper and bring mixture to a boil.  Reduce to medium-high heat and let simmer for 15 minutes.

3.Remove from heat and add in unsweetened vanilla almond milk.  Let cool and portion into tupperware.

Grocery List
32oz of beet juice
15oz of canned beets
16oz of unsweetened vanilla almond milk  


Apple Chips

Total Time: 50 Minutes | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Servings: 5 | Approximate Calories Per Serving: 90

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Ingredients
5 honeycrisp apples

Directions:

1. Preheat oven to 400F and grease a baking sheet with cooking spray.

2. Wash and slice apples into thin slices, working your way from one end to the other.  Remove pieces with seeds and core.

3. Spread apple slices out on baking sheet.  

4. Bake for 40 minutes, flipping slices after 20 minutes.  If you would like your chips to be crispier, you may need to bake it for longer each side until done to your liking.

5. Let cool and portion into tupperware.    

Grocery List
5 honeycrisp apples


Maple Asparagus & Dates

Total Time: 20 Minutes | Prep Time: 5 Minutes | Cook Time: 15 Minutes | Servings: 5 | Approximate Calories Per Serving: 108

Copy of Maple Asparagus & Dates

Ingredients
2 bunches of asparagus
4 tbsps of maple syrup
10 oz of medjool dates

Directions

1. Heat a large frying pan to medium heat and drizzle with oil.  Trim asparagus stocks and add asparagus to frying pan.

2. Saute for approximately 15 minutes or until asparagus is completely softened.

3. While asparagus is cooking, slice dates into thin round.  Set aside.

4. When asparagus is done, remove from heat and add in dates and maple syrup.  Toss well to evenly coat asparagus.

5. Portion into tupperware.

Grocery List
2 bunches of asparagus
2 oz of maple syrup
10 oz of medjool dates   


 Lemon Cashew Pudding

Total Time: 30 Minutes | Prep Time: 5 Minutes | Cook Time: 25 Minutes | Servings: 5 | Approximate Calories Per Serving: 391

Copy of Lemon Cashew Pudding

Ingredients
3 lemons
1 and 1/2 cups of cashews
1/2 cup of unsweetened vanilla almond milk

Directions

1. Add cashews to a small saucepan and cover with water.  Bring to a boil and reduce to medium-high heat. Cook for 15 minutes, strain and allow to cool.

2. Once cashews have cooled, add cashews, the juice of 3 lemons (save the rinds), and almond milk to a blender.  Puree until smooth.

3. Portion cashew mixture into tupperware containers and garnish with lemon zest.  

Grocery List  
3 lemons
12 oz of cashews
4 oz of unsweetened vanilla almond milk



Grilled Pineapple

Total Time: 15 Minutes | Prep Time: 5 Minutes | Cook Time: 10 Minutes | Servings: 5 | Approximate Calories Per Serving: 130

Copy of Grilled Pineapple

Ingredients
56 oz of canned pineapple

Directions

1. If using an indoor counter top grill, heat grill to medium-high heat.  Alternatively, you can use an outdoor grill or heat a large frying pan heated to medium-high.

2. Strain pineapple and spread out pieces on grill.  Cook for approximately 10 minutes, flipping occasionally.


Grocery List
56 oz of canned pineapple


Garlic Smashed Potatoes

Total Time: 1 Hour and 15 Minutes | Prep Time: 5 Minutes | Cook Time: 1 hour and 10 Minutes | Servings: 5 | Calories Per Serving: 302  

Copy of Garlic Smashed Potatoes

Ingredients
10 medium red potatoes
1 tbsp of garlic salt

Directions
1. Preheat oven to 400 F.

2. Place whole red potatoes in a baking dish.  Cover and bake for 40 minutes.

3. Remove lid.  Using a fork or masher, gently mash each potato until the tops are broken.  Sprinkle with garlic salt, drizzle with a small amount of oil and add to oven for an additional 30 minutes.  

4. Let cool and portion into tupperware.

Grocery List
10 medium red potatoes
Garlic salt


Agave Garlic Cauliflower

Total Time: 40 Minutes | Prep Time: 5 Minutes | Cook Time: 35 Minutes | Servings: 5 | Approximate Calories Per Serving:151

Copy of Agave Garlic Cauliflower

Ingredients
2 medium heads of cauliflower
5 tbsps of agave nectar
2 tsp of garlic powder

Directions

1. Heat a large frying pan to medium heat and drizzle with oil.  Cut cauliflower into florets, removing the stems and leaves. Add to pan and saute for 15 minutes or until cauliflower has completely softened.

2. In a small bowl, add agave nectar and garlic powder.  Mix well.

3. After cauliflower is cooked, reduced to low heat.  Pour agave garlic mixture over cauliflower and let cook for 5 minutes.  

4. Let cool and portion into tupperware.

Grocery List
2 medium heads of cauliflower
2.5 oz of agave nectar
Garlic powder


Baked Onion Rings

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Calories Per Serving: 435

Copy of Baked Onion Rings

Ingredients
2 large white onions
2 cup of cornmeal
2 cups of unsweetened vanilla almond milk
2 tbsps of paprika
1 tbsp of black pepper
1 tbsp of chili powder
1 tbsp of oregano

Directions

1. Preheat oven to 350F and line a baking sheet with parchment paper.

2. Slice onions into thin slices and slowly pop out each ring.

3. In a large shallow bowl, add all other ingredients and mix well.  Submerge each onion ring into the batter and coat well with batter.  Place onto baking tray.

4. Bake for 20 minutes or until batter has turned golden brown.

5. Remove and allow to cool.  Portion into tupperware.

Grocery List
2 large white onions
16 oz of cornmeal
16 oz of unsweetened vanilla almond milk
Paprika
Chili powder
Oregano


Lemon Pepper Chickpea Poppers

Total Time: 25 Minutes | Prep Time: 15 Minutes | Cook Time: 10 Minutes | Servings: 5 | Calories Per Serving: 176

Copy of Lemon Pepper Chickpea Poppers

Ingredients
1 and ½ cups of cooked chickpeas
3 lemons
1/2 cup of panko
2 tbsps of vital wheat gluten
1 tbsp of cornstarch
2 tbsps of black pepper

Directions

1. In a blender, combine chickpeas, the juice of 3 lemons, panko, vital wheat gluten, cornstarch and black pepper and puree until smooth.  Let sit for 10 minutes.

2. Heat a large frying pan to medium-high heat and drizzle with oil.  Form tiny 1 inch circular patties and place into pan. Cook for approximately 5 minutes per side or until each side is golden brown.

3. Portion into tupperware.  

Grocery List
12 oz of cooked chickpeas
3 lemons
4 oz of panko
1 oz of vital wheat gluten


 Fruit Salad

Total Time: 10 Minutes | Prep Time: 10 Minutes | Servings: 5 | Calories Per Serving: 317

Copy of Fruit Salad

Ingredients
2 pint of strawberries
2 lbs of red seedless grapes
10 bananas

Directions:

1. Rinse grapes and strawberries.  Slice strawberries into bite-sized pieces.

2. Portion fruit into tupperware.  

3. When ready to consume, slice 1 banana into small pieces and add to strawberries and grapes.  

Grocery List  
2 pint of strawberries
2 lbs of red seedless grapes
10 bananas


Zucchini Fries

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Calories Per Serving: 178

Copy of Zuchinni Fries

Ingredients
5 zucchinis
1 cup of panko
2 tbsps of dried oregano
2 tbsps of dried basil
1 tbsp of black pepper
2 tbsps of sunflower oil*

Directions

1. Preheat oven to 350 F and grease a large baking sheet.

2. Slice zucchini into halves lengthwise and then cut into small strips.  

3. In a large shallow bowl, mix panko, oregano, basil, and black pepper.  

4. In a separate bowl, pour sunflower oil.

5. Dip a zucchini stick into sunflower oil.  Coat the zucchini stick in panko mixture and place on baking sheet.  Repeat the process until all sticks have been coated.

6. Bake for 30 minutes, flipping zucchini fries after 15 minutes.

7. Let cool and portion into tupperware.

* For this process, you can use the oil of your preference.  However, this will affect the caloric information provided in this recipe.  

Grocery List
5 zucchinis
8 oz of panko
Dried oregano
Dried basil
1 oz of sunflower oil


Peanut Butter Bars

Total Time: 25 Minutes| Prep Time: 5 Minutes | Cook Time: 20 Minutes |Servings: 5 | Approximate Calories Per Serving: 419

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Ingredients
1 cup of rolled oats
10 tbsps of peanut butter
5 oz of peanuts

Directions
1. In a large bowl, place rolled oats, peanut butter and peanuts. Mix well.

2. Portion mixture into 5 freezer safe containers and form into rectangles.

3. Place in freezer for 20 minutes to help bars solidify.

4. Remove from freezer and keep refrigerated until ready to eat.

Grocery List
8oz of rolled oats
5 oz of peanut butter
5 oz of peanuts


Buffalo Cauliflower Bites

Total Time: 1 Hour and 30 Minutes| Prep Time: 10 Minutes | Cook Time: 1 Hour 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 162

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Ingredients
3 heads of cauliflower
5 tbsps of vegan buffalo sauce
1 tbsp of cornstarch
2 tbsp of vital wheat gluten
3 tbsps of nutritional yeast

Directions
1. Preheat oven to 400F and grease a large baking dish.

2. Chop cauliflower into small pieces and place into baking dish.

3. Cover and let bake for 1 hour. Remove from oven, uncover and let cool.

4. Once cauliflower has cooled, place cauliflower, buffalo sauce, cornstarch, vital wheat gluten and nutritional yeast into a blender.

5. Pulse until mixed well. Let sit for 5 minutes.

6. Heat a large frying pan to medium heat and drizzle with oil. Form patties (15 total) and place into frying pan. Cook for approximately 5 minutes per side. Repeat until all 15 patties have been cooked.

7. Let cool and portion into tupperware.

Grocery List
3 heads of cauliflower
2.5oz of vegan buffalo sauce
0.5oz of cornstarch
1 oz of vital wheat gluten
1.5oz of nutritional yeast


Cantaloupe Wedges

Total Time: 15 Minutes| Prep Time: 15 Minutes | Servings: 5 | Approximate Calories Per Serving: 166

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Ingredients
3 large cantaloupes

Directions

1. To cut cantaloupe, slice melon in half directly down the middle. Slice each half directly down the middle again to create a total of 4 pieces.

2. Slice each piece into thirds and remove rind using a peeler.

3. Portion into tupperware.

Grocery List
3 large cantaloupes






Almond Butter Banana Rollups

Total Time: 5 Minutes| Prep Time: 5 Minutes | Servings: 1 | Approximate Calories Per Serving: 441

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Ingredients
1 bananas
2 tbsps of almond butter
1 whole wheat tortilla

Directions
1. When ready to eat, spread 2 tbsps of almond butter onto a whole wheat tortilla.

2. Peel banana and place it whole on one side of the tortilla. Roll the tortilla round the banana to make a wrap.

3. Slice into thin rounds.

Grocery List
5 bananas
5oz of almond butter
5 whole wheat tortilla


Grapefruit

Total Time: 10 Minutes| Prep Time: 10 Minutes | Servings: 1 | Approximate Calories Per Serving: 212

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Ingredients
2 large grapefruits

Directions
1. When ready to serve, slice grapefruit into eighths.

2. Portion into container or bowl.

Grocery List
10 large grapefruits


Agave Summer Squash

Total Time: 1 Hour and 10 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 148

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Ingredients
10 summer squashes
1/2 cup of panko
10 tsps of agave nectar

Directions

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

2. Slice summer squash into thin rounds and place into a large mixing bowl.

3. Add panko and 5 tbsps of agave nectar to bowl. Mix until summer squash is well coated.

4. Place summer squash into baking dish and cover.

5. Bake for 30 minutes covered. After 30 minutes, remove from oven, uncover and bake for an additional 30 minutes.

6. Remove from oven and drizzle with 5 tbsps of agave nectar.

7. Allow to cool and portion into tupperware.

Grocery List
10 summer squashes
4 oz of panko
1.7 oz of agave nectar


Blueberry Scones

Total Time: 40 Minutes| Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 346

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Ingredients
16 oz of blueberries
2 cups of all purpose flour
1 cup of unsweetened vanilla almond milk
1/2 cup of baking stevia
3 tbsps of coconut oil
1 tbsp of baking powder
1 tsp of baking soda

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

2. In a bowl, mix flour, almond milk, baking stevia, coconut oil, baking powder and baking soda. Mix well.

3. Fold blueberries into batter.

4. Portion 2-3 tbsps of batter onto baking sheet. The batter should yield about 10 scones.

5. Bake for 30 minutes or until scones are lightly browned.

6. Remove from oven and let cool. Portion into tupperware.

Grocery List
16 oz of blueberries
16 oz of all purpose flour
8 oz of unsweetened vanilla almond milk
4 oz of baking stevia
1.5 oz of coconut oil
0.5 oz of baking powder
0.17oz of baking soda


Ginger Eggplant

Total Time: 1 Hour and 10 Minutes| Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 149

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Ingredients
5 eggplants
5 tbsps of reduced sodium soy sauce
2 tsps of ginger powder

Directions
1. Preheat oven to 400F and grease a baking dish with cooking spray.

2. Slice eggplant into thin round and place into dish. Drizzle with soy sauce and sprinkle with ginger powder.

3. Cover and bake for 1 hour.

4. Remove from oven and let cool. Portion into tupperware.

Grocery List
5 eggplants
2.5 oz of reduced sodium soy sauce
Ginger powder


Brown Sugar Pears

Total Time: 40 Minutes| Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 222

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Ingredients
10 pears
10 tsps of brown sugar stevia mix

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

2. Slice pears into thin wedges, removing cores. Place in pan and sprinkle with brown sugar stevia mix.

3. Cover and bake for 30 minutes.

4. Remove from oven, uncover and allow to cool. Portion into tupperware.

Grocery List
10 pears
5 oz of brown sugar stevia mix


Cherry Granola Bars

Total Time: 45 Minutes| Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 200

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Ingredients
16 oz of cherries
2 and 1/2 cups of rolled oats
1 cup of unsweetened vanilla almond milk

Directions
1. Preheat oven to 350F and grease a large baking sheet with cooking spray.

2. Slice cherries in half, removing pit. Place into a large bowl.

3. Combine rolled oats and almond milk with pitted cherries. Mix together well and let sit for 5 minutes.

4. Using cherry granola batter, form 5 bars on baking sheet.

5. Bake for 30 minutes, flipping bars after 15.

6. Remove from oven and allow to cool. Portion into tupperware.

Grocery List
16 oz of cherries
20 oz of rolled oats
8 oz of unsweetened vanilla almond milk


Honeydew Melon Bites

Total Time: 10 Minutes| Prep Time: 10 Minutes | Servings: 5 | Approximate Calories Per Serving: 190

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Ingredients
2 large honeydew melons

Directions
1. Cut melons into fourths and remove skin. Chunk into bite-sized pieces.

2. Portion into tupperware.

Grocery List
2 large honeydew melons


Balsamic Nectarines

Total Time: 40 Minutes| Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 139

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Ingredients
10 nectarines
5 tbsps of balsamic vinegar

Directions
1. Preheat oven to 350 F and line a baking try with tinfoil or parchment paper.

2. Slice nectarines into thin wedges, removing pit.

3. Place onto baking tray and drizzle with balsamic vinegar.

4. Bake for 30 minutes.

5. Remove from oven and let cool.

6. Portion into tupperware.

Grocery List
10 nectarines
2.5 oz of balsamic vinegar


Toasted Agave Kidney Beans

Total Time: 20 Minutes | Prep Time: 5 Minutes | Cook Time: 15 Minutes | Servings: 5 | Approximate Calories Per Serving: 317

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Ingredients
5 cups of kidney beans
6 oz of agave nectar

Directions

1. Heat a large frying pan to medium heat and drizzle with oil. Strain kidney beans and add to frying pan.

2. Saute for 15 minutes or until kidney beans have begun to brown.

3. Remove from heat and drizzle with agave.

4. Allow to cool and portion into tupperware.

Grocery List
40 oz of kidney beans
6 oz of agave nectar


Roasted Mexican Potatoes

Total Time: 1 Hour and 10 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 107

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Ingredients
16 oz of red potatoes
16 oz of grape tomatoes
2 jalapeno peppers
3 shallots
3 cloves of garlic
1 tbsp of oregano
1 tbsp of black pepper

Directions
1. Preheat oven to 350 F.

2. Slice red potatoes into small pieces and add to a glass baking sheet. Drizzle with oil and bake for 1 hour, flipping potatoes after 30 minutes.

3. Heat a medium sized frying pan to medium heat and drizzle with oil. Slice jalapenos, tomatoes and shallots, mince garlic and add to pan. Sprinkle with oregano and black pepper. Saute for 15 minutes and set aside.

4. When potatoes are finished, top with vegetable mixture and let cool. Mix well.

5. Portion into tupperware.

Grocery List
16 oz of red potatoes
16 oz of grape tomatoes
2 jalapeno peppers
3 shallots
3 cloves of garlic
Oregano


Chili Lime Corn on the Cob

Total Time: 25 Minutes | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Servings: 5 | Approximate Calories Per Serving: 134

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Ingredients
10 ears of corn
5 limes
1 tbsps of chili powder

Directions
1. Bring 2 large pots of water to a boil. Note: you can use the same pot, but the cooking time will be doubled.

2. Remove husks from corn and place 5 ears of corn into each carefully into each pot of water.

3. Reduce to medium high heat and cook for 15 minutes, or until ears are bright yellow.

4. Carefully remove corn from water and allow to cool.

5. Sprinkle corn with chili powder.

6. When ready to serve, reheat corn and sprinkle with the juice of 1 lime.

Grocery List
10 ears of corn
5 limes
Paprika


Spicy Tomatoes

Total Time: 40 Minutes | Prep Time: 10 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 67

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Ingredients
60 oz of campari tomatoes
3 jalapenos
3 cloves of garlic
1 tbsp of ground oregano

Directions
1. Heat a large frying pan on medium heat and drizzle with oil. Dice tomatoes and jalapenos, and mince garlic. Add to pan.

2. Sprinkle with oregano. Allow tomatoes to reduce for 30 minutes. Stir occasionally.

3. Remove from heat and allow to cool. Portion into tupperware.

Grocery List
60 oz of campari tomatoes
3 jalapenos
3 cloves of garlic
Oregano


Fried Mushrooms

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 101

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Ingredients
20 oz of shiitake mushrooms
3 tbsps of reduced sodium soy sauce
1/2 cup of panko
2 tbsps of mirin

Directions
1. In a large bowl, combine all ingredients and mix well. Let sit for 5 minutes.

2. Heat a large frying pan and drizzle with oil. Add mushroom mixture to frying pan and saute for 20 minutes, or until mushrooms have fully reduced. Stir frequently.

3. Let cool and portion into tupperware.

Grocery List
20 oz of shiitake mushrooms
1.5 oz of reduced sodium soy sauce
4 oz cup of panko
1 oz of mirin


White Bean Dip with Homemade Tortillas

Total Time: 35 Minutes | Prep Time: 15 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 519

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Ingredients
3 cups of white beans
3 tbsps of agave nectar
3 limes
2 and 1/2 cups of cornmeal
2 cups of water
1 tbsp of sea salt
1 tbsp of paprika

Directions
1. Preheat oven to 350 F and drizzle 2 large baking sheet lightly with oil.

2. In a large bowl, combine cornmeal, water, sea salt and paprika. Mix well and let sit for 5 minutes.

3. Form 1/2” diameter pieces of dough and place onto the baking sheet. Press down on the pieces of dough until they have become evenly flat and circular in shape. Note: the thinner the pieces of dough are, the easier they will crisp.

4. Bake for 20 minutes, flipping after 10 minutes.

5. While tortillas are cooking, strain white beans and place inside a blender along with agave nectar and juice of 3 limes. Puree until smooth. Portion into tupperware.

6. Remove tortilla chips from oven and allow to cool. Portion into tupperware.

Grocery List
24 oz of white beans
1.5 oz of agave nectar
3 limes
20 oz of cornmeal
Paprika


Dill Carrot Sticks

Total Time: 1 Hour and 10 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 5| Approximate Calories Per Serving: 54

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Ingredients
10 carrots
2 ttsps of dried dill weed
1 lemon

Directions
1. Preheat oven to 400 F.

2. Place peeled carrots into a glass baking dish and drizzle with a small amount of oil and the juice of 1 lemon. Sprinkle with dill weed.

3. Cover and bake for 1 hour, flipping carrots after 30 minutes.

4. Uncover and allow to cool.

5. Portion into tupperware.

Grocery List
10 carrots
Dried dill weed
1 lemon


Cheesy Okra

Total Time: 35 Minutes | Prep Time: 5 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 123

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Ingredients
32 oz of frozen okra
1/3 cup of nutritional yeast

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

2. Place okra in a strainer and run under warm water to defrost. Add to baking sheet and mix with nutritional yeast.

3. Bake for 30 minutes.

4. Remove from oven and allow to cool. Portion into tupperware.

Grocery List
32 oz of frozen okra
2.6 oz of nutritional yeast


Orange Edamame with Walnuts

Total Time: 35 Minutes | Prep Time: 5 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 817

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Ingredients
24 oz of frozen edamame
10 oz of walnut pieces
3 oranges

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

2. Place edamame into a strainer and run under warm water to thaw. Place onto baking sheet.

3. Add walnut pieces to baking sheet and drizzle with the juice of 2 oranges.

4. Bake for 30 minutes.

5. Remove from oven and allow to cool. Drizzle with the juice of 1 orange and portion into tupperware.

Grocery List
24 oz of frozen edamame
10 oz of walnut pieces
3 oranges


Strawberry Mango Fruit Bowl

Total Time: 15 Minutes | Prep Time: 15 Minutes | Servings: 5 | Approximate Calories Per Serving: 294

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Ingredients
2 pint of strawberries
10 red mangoes

Directions
1. Slice mangoes into small pieces, removing pits. Add to tupperware.

2. Slice strawberries into thin pieces and portion equally into tupperware.

Grocery List
32 oz of strawberries
10 red mangoes


Vegan Greek Salad

Total Time: 25 Minutes | Prep Time: 10 Minutes | Cook Time: 15 Minutes | Servings: 5 | Approximate Calories Per Serving: 206

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Ingredients
8 oz of extra firm tofu
1/2 cup of nutritional yeast
2 and 1/2 cups of shredded green leaf lettuce
5 oz of kalamata olives
5 oz of green olives
10 oz of grape tomatoes
5 tbsp of vegan Greek dressing

Directions
1. To press tofu, wrap in a paper towel and place between two plates. Let sit for 10 minutes.

2. Heat a medium sized frying pan to medium heat and drizzle with oil. Slice tofu into small cubes and add to pan. Sprinkle in nutritional yeast and saute for 15 minutes or until tofu has begun to brown.

3. Remove from heat and allow to cool. Portion into tupperware.

4. When ready to serve, portion lettuce, tofu, olives and tomatoes into a bowl. Drizzle with vegan Greek dressing and mix well.

Grocery List
8 oz of extra firm tofu
1/2 cup of nutritional yeast
2 heads of green leaf lettuce
5 oz of kalamata olives
5 oz of green olives
10 oz of grape tomatoes
2.5 oz of vegan Greek dressing


Cheesy Fried Broccoli

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 341

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Ingredients
3 heads of broccoli
1 cup of whole wheat flour
1/2 cup of nutritional yeast
3 tbsps of cornstarch
1 tbsp of paprika
1/2 cup of water

Directions
1. In a large mixing bowl, combine all ingredients except broccoli and mix well.

2. Chop broccoli finely and add to mixing bowl. Coat broccoli well with batter and let sit.

3. Heat a large frying pan to medium heat and drizzle with oil. Add broccoli mixture to pan and saute for 20 minutes or until broccoli has softened.

4. Let cool and portion into tupperware.

Grocery List
3 heads of broccoli
8 oz of whole wheat flour
4 oz of nutritional yeast
1.5 oz of cornstarch
Paprika


Mango Cauliflower Bites

Total Time: 45 Minutes | Prep Time: 15 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 295

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Ingredients
2 medium sized heads of cauliflower
3 mangoes
1 cup of whole wheat flour
1 cup of unsweetened vanilla almond milk
3 tbsps of cornstarch
1/4 cup of vital wheat gluten

Directions
1. Preheat oven to 400 F and grease a large baking sheet.

2. Remove skin and pits from mangos and place into a blender. Add almond milk and puree until smooth.

3. Add whole wheat flour, cornstarch, vital wheat gluten and mango mixture to a large bowl. Mix well.

4. Chop cauliflower into small florets and add to batter. Make sure all florets are evenly coated. Let sit for 10 minutes.

5. Remove florets from bowl and place onto baking sheet. Discard leftover batter.

6. Bake florets for 30 minutes, flipping after 15 minutes.

7. Remove from oven and allow to cool. Portion into tupperware.

Grocery List
2 medium sized heads of cauliflower
3 mangoes
8 oz of whole wheat flour
8 oz of unsweetened vanilla almond milk
1.5 oz of cornstarch
2 oz of vital wheat gluten


Pistachio Trail Mix

Total Time: 10 Minutes | Prep Time: 5 Minutes | Cook Time: 5 Minutes | Servings: 5 | Approximate Calories Per Serving: 514

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Ingredients
16 oz of pistachios (shells removed)
1/2 cup of yellow popcorn kernels, unpopped
16 oz of dried cranberries

Directions
1. Heat a medium-sized frying pan to medium heat and drizzle with a small amount of oil. Add in popcorn kernels and cover. Cook for approximately 5 minutes, or until there is more than 3 seconds between pops. Shake frequently.

2. Portion popcorn into tupperware and add pistachios and dried cranberries.

Grocery List
16 oz of pistachios (shells removed)
4 oz of yellow popcorn kernels, unpopped
16 oz of dried cranberries


Zucchini Cakes

Total Time: 50 Minutes | Prep Time: 20 Minutes | Cook Time: 30 Minutes | Servings: 5 | Approximate Calories Per Serving: 164

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Ingredients
3 zucchini
2 fresno chili peppers
1 cup of panko
1/4 cup of vital wheat gluten
2 tbsps of cornstarch
1 tbsp of reduced sodium soy sauce

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

2. Place all ingredients inside a blender and puree until smooth. Let sit for 10 minutes.

3. Form 10 small patties onto the baking sheet. Bake for 30 minutes or until patties have become firm. Flip after 15 minutes.

4. Remove from oven and allow to cool. Portion into tupperware.

Grocery List
3 zucchini
2 fresno chili peppers
8 oz of panko
2 oz of vital wheat gluten
1 oz of cornstarch
0.5 oz of reduced sodium soy sauce


Raspberry Baby Spinach Salad

Total Time: 10 Minutes | Prep Time: 10 Minutes | Servings: 1 | Approximate Calories Per Serving: 162

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Ingredients
1 cup of baby spinach
4 oz of raspberries
1 tbsp of red wine vinegar
1 tbsp of sunflower oil
1 tsp of stevia powder

Directions
1. In a small bowl, whisk together red wine vinegar, sunflower oil and stevia powder. Set aside.

2. Portion baby spinach and raspberries into tupperware.

3. When ready to serve, top with homemade dressing.

Grocery List
40 oz of baby spinach
16 oz of raspberries
2.5 oz of red wine vinegar
2.5 oz of sunflower oil
0.83 oz of stevia powder


Spinach Artichoke Dip with Veggies

Total Time: 50 Minutes | Prep Time: 10 Minutes | Cook Time: 40 Minutes | Servings: 5 | Approximate Calories Per Serving: 601

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Ingredients
2 cups of cashews
8 oz of canned artichokes
2 cups of baby spinach
10 carrots
3 bell peppers
5 stalks of celery

Directions
1. Place cashews into a small pot and cover with water. Bring to a boil and reduce to medium high heat. Let cook for 15 minutes. Strain and allow to cool.

2. Heat a large frying pan on medium heat. Add spinach to pan and saute for 15 minutes or until spinach has fully reduced.

3. While spinach and cashews are cooking, chop carrots, bell peppers and celery into thin strips. Portion equally into tupperware.

4. Once cooled, combine spinach, artichokes and cashews and blend until smooth. Portion into tupperware.

Grocery List
16 oz of cashews
8 oz of canned artichokes
16 oz of baby spinach
10 carrots
3 bell peppers
5 stalks of celery


Peanut Butter Blueberry Bars

Total Time: 1 Hour and 10 Minutes | Prep Time: 5 Minutes | Cook Time: 1 Hour and 5 Minutes | Servings: 5 | Approximate Calories Per Serving: 174

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Ingredients
16 oz of blueberries
1 cup of rolled oats
5 tbsps of peanut butter

Directions
1. Place blueberries into a medium sized pot and heat to medium heat. Allow blueberries to reduce for 20 minutes, stirring occasionally. Set aside and let cool.

2. Preheat oven to 350F and grease a baking sheet.

3. In a bowl, combine blueberries, peanut butter and oats. Mix well.

4. Form 5 bars on a baking sheet. Bake for 30 minutes, flipping after 15 minutes.

5. Let cool and portion into tupperware.

Grocery List
16 oz of blueberries
8 oz of rolled oats
2.5 oz of peanut butter


Plums and Cherries

Total Time: 20 Minutes | Prep Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 65

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Ingredients
5 plums
2 cups of fresh sweet cherries

Directions
1. Slice plums into thin pieces, removing pits.

2. Slice cherries in half, removing pits.

3. Portion equally into tupperware.

Grocery List
5 plums
16 oz of fresh sweet cherries


Crispy Quinoa Bites

Total Time: 1 Hour | Prep Time: 10 Minutes | Cook Time: 50 Minutes | Servings: 5 | Approximate Calories Per Serving: 283

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Ingredients
2 cups of uncooked red quinoa
16 oz of canned crushed tomatoes
1 tsp of oregano
1 tsp of black pepper

Directions
1. Place quinoa into a strainer and rinse grain thoroughly. Add to a pot and cover with water. Bring to a boil and cook for 15 minutes, or until all liquid is evaporated. Set aside and let cool.

2. Add crushed tomatoes to a sauce pan with oregano and black pepper. Heat to medium high heat and reduce liquid for 15 minutes. Set aside and let cool.

3. Preheat oven to 350 F and grease a large baking sheet. Combine quinoa and tomato mixture and stir well. Portion 1 tbsp of mixture on to the baking sheet and repeat until all mixture is used.

4. Bake for 30 minutes. Remove from oven and let cool. Portion into tupperware.

Grocery List
16 oz of uncooked red quinoa
16 oz of canned crushed tomatoes
Oregano


Easy Eggplant Parm

Total Time: 1 Hour and 30 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour and 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 125

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Ingredients
3 large eggplants
16 oz of canned crushed tomatoes
1 tsp of oregano
1 tsp of black pepper
5 tsp of nutritional yeast

Directions
1. Add crushed tomatoes, black pepper and oregano to a medium sauce pan and bring to a boil. Reduce to medium heat and let liquid reduce for 20 minutes. Remove from heat and let cool.

2. Preheat oven to 400 F and grease a baking dish.

3. Remove tops from eggplants and slice in half. Slice one half into five equal portions. Top evenly with sauce.

4. Cover and bake for 1 hour.

5. Remove from oven, uncover and let cool. Sprinkle with nutritional yeast

6. Portion equally into tupperware.

Grocery List
3 large eggplants
16 oz of canned crushed tomatoes
Oregano
2.5 oz of nutritional yeast


Lemon Garlic Roasted Potatoes

Total Time: 1 Hour and 10 Minutes | Prep Time: 10 Minutes | Cook Time: 1 Hour | Servings: 5 | Approximate Calories Per Serving: 108

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Ingredients
24 oz of red potatoes
2 lemons
1 tsp of black pepper
1 tsp of garlic powder

Directions
1. Preheat oven to 350 F and drizzle a baking dish with oil.

2. Slice each potato into bite sized pieces and add to baking dish. Sprinkle with the juice of 2 lemons, black pepper and garlic powder.

3. Bake for 1 hour uncovered, flipping after 30 minutes.

4. Remove from oven and let cool.

5. Portion into tupperware.

Grocery List
24 oz of red potatoes
2 lemons
Garlic powder


Blackberry Granola Bars

Total Time: 1 Hour and 10 Minutes | Prep Time: 5 Minutes | Cook Time: 1 Hour and 5 Minutes | Servings: 5 | Approximate Calories Per Serving: 117

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Ingredients
16 oz of blackberries
1 and 1/2 cups of rolled oats

Directions
1. Add blackberries to a medium sized sauce pot and heat to medium heat. Let blackberries reduce for 20 minutes, stirring occasionally. Remove from heat and allow to cool.

2. Preheat oven to 350F and grease a baking sheet.

3. Add rolled oats to a mixing bowl and combine with blackberry mixture. Mix well.

4. Form 5 bars on baking sheet. Bake for 30 minutes, flipping after 15 minutes.

5. Remove from oven and allow to cool.

Grocery List
16 oz of blackberries
12 oz of rolled oats


Roasted Brazil Nuts

Total Time: 30 Minutes | Prep Time: 10 Minutes | Cook Time: 20 Minutes | Servings: 5 | Approximate Calories Per Serving: 531

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Ingredients
24 oz of Brazil nuts
1 tbsp of paprika
1 tsp of black pepper

Directions
1. Preheat oven to 350 F.

2. Add Brazil nuts to a large baking sheet and drizzle with a small amount of cooking oil. Sprinkle with paprika and black pepper. Mix well.

3. Bake for 20 minutes, tossing after 10 minutes.

4. Remove from oven and let cool. Portion into tupperware.

Grocery List
24 oz of Brazil nuts
Paprika