super seed breakfast cookies (v/gf)

lentil bolognese (v/gf)

harissa roasted carrots and quinoa v/gf)

curry sweet potato hummus (v/gf)

citrus kale salad with orange maple salmon (gf)

Lentil Bolognese

INGREDIENTS:

  • 2 carrots
  • 1 onion
  • 1 red bell pepper
  • 7 button mushrooms
  • 2 tbsp oliv oil
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 1 tsp pepper
  • 1 tsp salt
  • 3 cloves of garlic
  • 2 tbsp tomato paste
  • 3/4 cup red wine
  • 1 can diced tomatoes
  • 3 cups water
  • 1 1/3 cup dried lentils
  • 3 cups chopped kale

DIRECTIONS:

  1. Roughly chop the veggies, then dump in the food processor.
  2. Pulse until finely chopped.
  3. Heat a large pot over medium-high heat. Add olive oil.
  4. Toast the spices and garlic for 3 minutes.
  5. Add the veggies and cook for 15 minutes.
  6. Add the tomato paste and wine and cook for 10 minutes.
  7. Pour in the diced tomatoes, water, and lentils. Stir to combine.
  8. Bring to a boil, then cover and reduce heat to low.
  9. Simmer for 30 minutes.
  10. Add chopped kale, stir, then cover and simmer for an additional 15 minutes.

Super Seed Breakfast Cookies

INGREDIENTS:

  • 1/4 cup ground flaxseed
  • 1/3 cup hot water
  • 1/2 cup almond butter
  • 1/2 cup maple syrup
  • 3 tbsp coconut oil (melted and cooled)
  • 1 tbsp cinnamon
  • 1/2 tsp salt
  • 1 tsp vanilla
  • 2/3 cup chickpea flour
  • 1/4 cup vanilla protein powder
  • 1/4 cup chia seeds
  • mix-ins: sesame seeds, cacao nibs, sunflower seeds, chopped prunes

DIRECTIONS:

  1. Combine the flax and water to “gel” for 5 minutes.
  2. Add the wet ingredients.
  3. Then add the flour, protein powder, and chia seeds.
  4. Fold in the mix ins.
  5. Let the batter sit for 15 minutes.
  6. Scoop balls onto a lined baking sheet.
  7. Bake at 325 degrees for 15 minutes.
  8. LET THEM COOL so they firm up.
  9. Awesome if stored in the freezer!

Sourdough Sandwich Bread

INGREDIENTS:

  • 1 cup bubbly starter (not stirred down)
  • 1 1/2 cup oat milk
  • 1/2 cup water
  • 4 cups whole wheat flour
  • 2 tsp salt

DIRECTIONS:

  1. To make sure your starter is bubbly, feed 6 hours before starting the recipe.
  2. Combine starter, milk, and water to in a large bowl.
  3. Add flour and salt. Knead for one minute.
  4. Cover and rest for 30 minutes.
  5. Fold & stretch 4 times.
  6. Cover and rest for 15 minutes.
  7. Fold & stretch again.
  8. Repeat #6 and #7 4 times.
  9. Line a loaf pan with parchment and plop the dough in.
  10. Cover and refrigerate for at least 12 hours.
  11. Remove from the fridge and set on the counter for 6 hours.
  12. Bake at 350 degrees for 75 minutes.
  13. Let cool, and enjoy!

Raspberry Cornmeal Muffins

INGREDIENTS:

  • 2 tbsp ground flaxseed
  • 1/3 cup hot water
  • 1/4 cup oat milk
  • 2/3 cup applesauce
  • 3 tbsp coconut oil (melted & cooled)
  • 1/2 cup coconut sugar
  • 1 tsp vanilla
  • 1 cup gluten-free flour blend
  • 1 cup cornmeal
  • 2 tsp baking powder
  • 1 tbsp cinnamon
  • 1/4 tsp salt
  • 2/3 cup freeze-dried (or frozen) raspberries

DIRECTIONS:

  1. Mix the flax and hot water. Let it “gel” for 5 minutes.
  2. Add the oat milk, applesauce, oil, sugar and vanilla and mix well.
  3. Fold in the dry ingredients.
  4. Then the raspberries.
  5. Scoop into mini muffin tins and bake at 350 degrees for 15 – 18 minutes.

Grain-Free Mediterranean Veggie Biscuits

If you could only eat one food genre for the rest of your life, which would you choose?

Mine would be Mediterranean. Hands down.

Don’t think I’d ever get tired of the bright, fresh, salty, herby, vibrant flavors.

I’m a believer that kalamata olives and feta go with pretty much everything.

So why not throw them into a breakfast biscuit?!

These fun fluffy guys were inspired by this recipe from Bites by Mia, but simplified a bit and with a Mediterranean twist.

Cauliflower is the star veggie here, but feel free to sub in whatever riced or grated veggie you have on hand.

The recipe calls for a mix of feta and parmesan, but again, cheese substitutes are welcome!

Start by mixing your veggies, eggs, and cheese.

Why does my cauliflower look green?

I actually used the leaves from the outside of the head of cauli – cause no food waste here!

Dry ingredients are next: almond flour, baking powder, and pepper.

You could add additional spices here like garlic, onion, turmeric…get creative!

Last, but certainly not least, the mix-ins!

As I mentioned, I love olives and basil. But if those aren’t your thing, swap them out!

I think you get the idea: this recipe is totally adaptable!

Time to shape the biscuits and get them in the oven.

I used a large ice cream scoop, but a spoon would also work.

Be patient while they get nice a golden in the oven.

Ta-da! You’re all done.

These would be perfect for meal-prep, brunch, a midnight snack…just make a double batch, cause they’ll be gobbled up in the blink of an eye!

I already can’t wait to make another batch!

What flavor combo should I try next?

Grain-Free Mediterranean Veggie Biscuits

Bright Mediteranian flavors packed into a deliciously nutritious, gluten-free biscuit. Perfect for both meal prep and Sunday brunch!
Servings: 10 biscuits

Ingredients

  • 1 cup riced caulflower *sub any other veggie
  • 3 eggs
  • 1/2 cup feta cheese
  • 1/2 cup parmesan cheese
  • 3/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp pepper
  • 1/3 cup chopped basil
  • 1/4 cup diced kalamata olives

Instructions

  • Preheat the oven to 375 degrees.
  • Mix together the cauliflower, eggs, and cheese.
  • Add the almond flour, baking powder, and pepper. Stir to combine.
  • Chop about 10 olives and a big handful of basil. Mix into the dough.
  • Use an ice cream scoop or large spoon to dollop the dough onto a lined baking sheet. 
  • Shape the biscuits and press down slightly.
  • Bake at 375 degrees for about 20 minutes.