Mediterranean Veggie and Chicken Pitas

This chicken was unreal and it was made up of a handful of ingredients. Then I used some of my leftover creamy, green sauce and all the veggies that I think are Mediterranean-ish! I added in chopped olives, roasted red pepper, red onions, cucumber, and artichokes topped with a little goat cheese. All stuffed inside a toasted whole wheat pita and you're well on your way to an easy peasy dinner!

serving size: about 4 pitas

What you need for the chicken:

• 1 pound chicken breast, sliced or cubed
• 1 tablespoon fresh squeezed lemon juice
• 1.5 tablespoons chopped fresh parsley
• 1/4 cup greek yogurt
• 1/2 teaspoon salt and pepper
• 1/2 teaspoon crushed red pepper
• 1 teaspoon minced garlic
• 1/4 teaspoon cumin, dried basil and ground ginger

What you need to do:

1. Cube or slice your chicken
2. Add all the other ingredients into a large bowl and stir to combine
3. Add in your diced chicken and mix to coat
4. Store in the refrigerator for at least and hour to "marinate"
5. Heat a large pan over medium high heat and some olive oil (1-2 tablespoons)
6. Cook your chicken for about 10 minutes or until browned and cooked through
7. Assemble your pita!

Chili Honey Garlic Chicken with an Avocado Lime Sauce

Sweet and Spicy chicken with a tangy, creamy avocado sauce! What's not to love about that?! Really easy and you probably have everything on hand already! These bowls, as always, can be customized to your liking.

serving size: about 4 bowls

What you need for the chicken:

• 1 pound chicken breasts
• 1/3 cup honey
• 1/4 cup liquid aminos
• 1 tablespoon avocado oil
• 1 tablespoon grated ginger
• 1/2 teaspoon crushed red pepper
• 2 teaspoons minced garlic

What you need for the sauce:

• 1/2 an avocado
• 1/4 teaspoon salt, pepper and onion powder
• 1/2 cup greek yogurt
• 1 tablespoon honey
• 1/2 jalapeno, de-seeded
• 1 tablespoon cilantro
• 1/3 cup avocado oil
• 2 teaspoons minced garlic
• 1/2 tablespoon honey
• juice of 1 lime
• 1 tablespoon hemp seeds

What you need to do for the chicken:

1. Add everything into a shallow dish, covering the chicken and marinate overnight or for 20 minutes if you're on a time crunch!
2. Heat 1/2 tablespoon oil in a large pan
3. Remove chicken from pan but save the marinade for later use
4. Cook chicken for 5 minutes in oil, then flip and cook another 4 minutes
5. Add in marinade and turn heat down and simmer for another 2-3 minutes
6. Remove chicken, let cool slightly and chop or slice
7. Add to your bowl!

What you need to do for the sauce:

1. Add all ingredients to a food processor and process until smooth and creamy
2. Serve atop your chicken bowl!

Moroccan Spiced Chickpea Bowl

Even though I didn't feel like cooking (takeout sushi was calling my name!) I decided to make a kinda big (it's just me this week) batch of something to have for leftovers this week. I really wanted a bowl style meal and was really feeling something spicy with a bit of sweet! That's where this came about. Added in some raw veggies I had in the fridge and then fried up a Siete almond flour tortilla to make a "chip" and made a quick spicy yogurt sauce (which I measured nothing..I'm sorry!) and wwwaaaallllaaaaa, I had a delicious dinner!

serving size: I'd say this would make 3-4 bowls

What you need:

• 1 can of chickpeas
• 1 can of diced tomatoes (I used unsalted because I like to go in with my own)
• 1/2 tablespoon olive oil
• 1/2 small onion, diced
• 1-2 teaspoons minced garlic
• 1/4 cup red pepper and tomato stock (I used Pacific Foods)
• 1/2 teaspoon chili in adobo sauce
• 1 tablespoon chili powder
• 1 tablespoon cumin
• 1/2 teaspoon turmeric
• 1/2 teaspoon pumpkin pie spice
• 1/2 teaspoon salt
• 1/2 teaspoon cinnamon
• 1/2 teaspoon cayenne
• 1 cup uncooked farro
• additional toppings* raw veggies, yogurt sauce, hummus, pita

What you need to do:

1. Saute onions and garlic in the olive oil in a large pan over medium heat
2. Add in your chickpeas, spices and chili in adobo sauce and cook about 5 minutes.
3. Start boiling your farro
4. Add the stock and diced tomatoes and simmer it up for around 18-20 minutes
5. Dice up any veggies or make any sauces
6. Assemble your bowl!
7. Eat!!!!

Spicy Avocado Cream Sauce and Buffalo Turkey Balls

If you love all things spicy, this is the meal for you! I threw this on top of some zoodles, but it would go awesome with any type of pasta, gluten free pasta or any type of veggie noodles really!

serving size: 15-18 turkey balls and I'd say about a cupish of sauce!

What you need (turkey balls):

• 1 pound ground turkey
• 1/4 cup flour (I used almond)
• 1 egg
• 1/2 onion, diced
• 1/2 teaspoon minced garlic
• 1/4 cup minced celery
• 1/4 cup minced carrot
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 cup hot sauce 
• 1 green onion, chopped

What you need to do:

1. Preheat oven to 400
2. Prepare a large baking tray
3. In a large bowl, add all ingredients together
4. Mix well, until everything is combined (easiest to use your hands!)
5. Form mixture into meatballs! I got 17 medium sized ones
6. Place on baking sheet and bake for 20-25 minutes (longer the bigger the balls are)
7. Turn oven to broil and broil those suckers for 1 minute
8. Remove and coat in hot sauce and green onion
9. Enjoy!

What you need (avocado sauce):

• 1 large, ripe avocado
• 1/4 cup unsweetened milk (I used coconut since I had some open)
• half of a large jalapeno, seeded
• 1/4 teaspoon salt and pepper
• 1 teaspoon minced garlic
• 2 teaspoons lemon juice
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon dehydrated onion (or onion powder)
• 1 teaspoon dried dill
• 1 tablespoon fresh parsley

What you need to do:

1. Add all ingredients into food processor and process until smooth
2. Top on any and everything! pasta..fish..taco. seriously, anything!

Vegan Pizza with Homemade Cheese Sauce and Garlicky Spinach

My homemade cheese sauce was the bees knees so I had some Caulipower plain crusts so my brain was like, hmmm, let's make a vegan white pizza! And it was amazing!

serving size: one pizza

What you need:

• Crust (any kind will do, I used cauliflower crust)
• Vegan cheese sauce (recipe posted a couple back)
• 2 cups spinach
• 1.5 teaspoons avocado/olive oil
• 1/2 tablespoon dehydrated minced onion
• 1-2 teaspoons minced garlic
• little bit of olive oil to spread on the crust
• Optional toppings* hunks of vegan cheese, basil, parsley, oregano..

What you need to do:

1. Make that vegan cheese sauce if you haven't already!
2. Preheat oven based on crust choice
3. Spread some olive oil across your crust
4. Heat your oil and dehydrated onions in a small pan
5. Once you hear them crackling, add in your spinach
6. Dump your minced garlic on now and cook spinach til wilted, about 1-2 minutes
7. Remove spinach from heat
8. Add your cheese sauce to the crust
9. Top with spinach mixture
10. I added some fresh parsley and basil from my garden before serving!
11. YUM, YOUUU DONE

Vegan Buffalo "Chicken" Sandwich

Just a disclaimer, I am NOT a vegan! But, I do on occasion (okay, a lot) like to experiment with ways to make foods I love, vegan! It's fun to see what I can come up with and I love any and all veggies so, why not! That being said, this is an awesome recipe to make a ton of it and have leftovers for work lunch throughout the week! And I mean, who doesn't like buffalo any and everything?!?!

serving size: 6 sandwiches

What you need:

• 1 can of chickpeas, drained and rinsed
• 1 stalk of celery, diced
• 1 medium carrot, diced
• 1/2 bell pepper, diced
• 1-2 green onions, diced
• 1/4 cup of hummus
• 1/4 cup of hot sauce
• 1 tablespoon sriracha
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 teaspoon garlic powder
• 1/4 onion powder
• sprinkle of smoked paprika
• bread! I used an organic, multi grain seed bread from Giant
• Optional* topped mine with some hemp seeds of course!

What you need to do:

1. Mash up your chickpeas.
2. Add in all the diced veggies, then stir in the sauces and hummus.
3. Mix well then add in your spices!
4. Place about a cup on your toasted bread slices.
5. EATTTTTT

Spicy Jambalaya

If you need an easy weeknight meal, I got chuuuu. This was very flavorful and you can definitely make this in a slow cooker or InstantPot to make your life easier. I also had to add in some extra water to this for the leftovers, just an FYI. The rice soaks up a lot of the sauce.

serving size: a lot. I filled almost 2 quart sized Tupperware's with leftovers!

What you need:

• 3 tablespoons olive oil
• 3 pieces of chicken sausage, diced
• 1 onion, diced
• 2 teaspoons minced garlic
• 3 celery stalks, diced
• 1 jalapemo, diced (can use less if you don't like it really spicy)
• 1 can diced tomatoes
• 1/2 cup sun dried tomatoes in oil
• 2 teaspoons worcestershire sauce
• 2 cups rice (I used Jasmine)
• 4 cups unsalted chicken stock
• 1/2 cup tomatoe and pepper stock (Pacific Foods makes a great one)
• 3 bay leaves
• 1 teaspoon smoked paprika
• 2 teaspoons hot sauce
• salt and pepper
• chopped cilantro

What you need to do:

1. Heat olive oil in a large pot or pan over medium high heat.
2. Add in chicken sausage and onions and cook for 5 ish minutes.
3. Add in garlic, celery and diced jalapeno and cook for 5 more minutes.
4. Add in your can of tomatoes and sun dried tomatoes and cook 2 minutes
5. Throw the stocks in and along with the rice and then add in all the rest of the ingedients minus the cilantro.
6. Bring to a boil then reduce heat, cover and simmer for around 20 minutes or until your rice is cooked.
7. Once done, add in your chopped cilantro and stir.
8. All done! Let's eat

Miso Tempeh Bowl with Veggies and Quinoa

This was so good! I've been incorporating miso into everything from eggs, to my veggies so of course I made a quick sauce using it for my tempeh marinade!

What you need:

• 1 package tempeh
• 1/4 cup liquid aminos
• 3 tablespoons avocado oil
• 3 teaspoons minced garlic
• 1 tablespoon grated ginger
• 1 tablespoon miso paste
• 1 tablespoon chili garlic paste
• 1 cup uncooked quinoa
• any veggies of choice!
• optional* green onions, sesame seeds, shallots, sriracha

What you need to do:

1. Preheat oven to 400
2. Cook quinoa according to package directions and set aside
3. Slice your tempeh into cubes
4. While quinoa is cooking, make your marinade by whisking all the ingredients above together and add in sliced tempeh
5. Marinade for as long as it takes you to dice your veggies up!
6. Toss your veggies in avocado oil and some crushed red pepper, salt and pepper
7. Add veggies and tempeh to greased tray and roast for 15 minutes
8.  Assemble your bowl and drizzle with sriracha!

Quick, Spicy Chicken Ramen over Buckwheat Noodles and Zoodles

I had every intention to follow a recipe similar to this that I found in the new Cooking Light magazine..but that didn't happen at all as per the usssssssual. So, here I give you my take on an insanely easy, spicy ramen bowl. Like, really easy guys. Protein can be swapped out for literally any other..the recipe called for ground pork so experiment!

What you need:

• 8 ounces of noodles (I used Buckwheat noodles, also threw some leftover zoodles in my bowl)
• 1/2 tablespoon cocout oil
• 1/2 a white onion
• 2 carrots, chopped
• 1 package mushrooms
• 1 pound ground chicken
• 4 cups stock (I used chicken)
• 2 tablespoons chili garlic sauce
• 2 tablespoons liquid aminos
• 4 tablespoons white miso
• 1/2 teaspoon minced garlic
• 1/4 teaspoon ground ginger
• 2-3 scallions, chopped
• *optional: sesame seeds, sriracha, green onions...

What you need to do:

1. Cook your ground chicken, onions and mushrooms in the coconut oil, about 10 minutes until the chicken is no longer pink.
2. Meanwhole, boil water and cook noodles according to package directions.
3. Drain and divide into bowls
4. Next, add in your stock, chili garlic, liquid aminos, miso, garlic and carrots.
5. Bring to a boil, then turn heat down and cook for another 5 minutes
6. Pour over noodles and top with your toppings!
7. Eat!!!!

Vegan Roasted Red Pepper Sweet Potato Noodles

This was so random but came together so well, I was pretty imprssed with myself. You get the creaminess from the soaked cashews and nutritional yeast paired with the spices and the peppers! Yum!

serving size: 2 bowls of noodles! (using one large sweet potato)

What you need:

• 1 large sweet potato, spiralized
• 1/2 cup of cashews, either soaked overnight or boiled for 10 minutes
• 1 tablespoon avocado oil
• 1/2 teaspoon minced garlic
• 1/2 teaspoon dehydrated onion or half of a medium fresh onion, diced
• 1/2 cup roasted red peppers
• 1/2 cup of water or stock
• 1/4 cup nutritional yeast
• 1 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon turmeric
• 1/4 teaspoon black pepper
• 1/2 teaspoon chili powder
• optional* I threw in some garlicky sauteed spinach and peas, any roasted veggies you have will work

What you need to do:

1. Heat your oil, garlic and onion in a pan
2. Saute your sweet potato noodles for 7 minutes
3. Meanwhile, make your sauce, add all the spices, cashews, water, nutritional yeast and peppers to a blender and blend until smooth and creamy
4. Add sauce to your noodles and stir til combined
5. Enjoy!

Stuffed Pizza Peppers

New twist on a classic. I think I'm gonna keep going with this and make different kinds of stuffed peppers..maybe a chicken and veggie combo or an Asian inspired stuffed pepper...hmm. Anyways, super quick, easy, healthy and delicious!

serving size: 4 peppers!

What you need:

• 4 bell peppers
• a medium sized onion, diced
• 2 large handfuls of fresh spinach
• 1 pound ground turkey (or chicken or beef)
• 1 tablespoon avocado oil
• 2 teaspoons minced garlic
• 1/2 cup chopped turkey pepperoni
• 1 can diced tomatoes (no salt if you can)
• 1/2 cup tomato sauce (or pasta)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon pepper
• optional toppings* cheese! I put mozzarella on Sean's peppers and Kite Hill chive cream cheese on mine (it was a game changer, I promise!) I also added leftover quinoa to the bottom of my pan and poured remaining mixture all over, then set my peppers on top

What you need to do:

1. Fill a large pot with water and boil
2. Cut the tops off your peppers and gut the insides of the ribs and seeds
3. Once the water is boiling, set peppers in and boil for about 5-8 minutes or until tender, remove and drain
4. Preheat over to 350 degrees
5. Heat your avocado oil in a large skillet over medium heat. 
6. Once hot add in your onions and saute 3-5 minutes, then add in your garlic and cook til fragrant, 1 extra minute.
7. Dump your ground turkey in and cook til browned, about 8-10 minutes
8. Next, add in your tomatoes and your sauce, and all your seasonings and stir to combine
9. Add in spinach, turn the heat down and simmer everything for about 10 more minutes
10. Grab an oven safe baking dish, add your peppers to the dish and fill with mixture
11. Top with whatever you'd like then bake for 15 minutes!
12. Eat 'em up cause they are so so good

Hummustir Spicy Hummus Pasta

So amazingly healthy and delicious and easy as fuck, guys! Make this every night cause it was so good. I even gave some to my best friend and she loved it! This can go so many different directions too..roasted red peppers, garlic, jalapeno..the possibilities are seriously endless.

Serving size: depends on how much pasta you make..around 8 ounces I'd say! Or about 4-6 bowls

What you need:

• Whole wheat pasta
• 1 cup of hummus 
• 1 tablespoon of sundried tomato oil 
• 1/4 cup sundried tomatoes 
• 2 teaspoons minced garlic
• 1 teaspoon dehydrated onion
• 1 cup chicken stock
• 2 big handfuls of spinach or kale

What you need to do: 

1. Cook pasta
2. Saute oil, garlic and sundried tomatoes for 3 minutes or until garlic is fragrant 
3. And in cooked pasta and hummus 
4. Add in chicken stock until thickened then throw in spinach and cook an additional minute or until spinach/kale is wilted
5. Enjoy!

Sweet and Spicy Instant Pot Chicken Bowl

I made this in my instant pot and it was SO EASY. And probably took 30 minutes all together. Spicy, flavorful and the chicken is so tender and delicious. Plus it's good for you too. I made a homemade quick slaw too that was the perfect pairing with the spicy chicken.

serving size: 4

What you need for the chicken:

• 1.5 pounds chicken breast
• 1 cup carrot, diced
• 1-2 bell peppers, sliced
• 1/2 cup liquid amino's
• 2 tablespoons toasted sesame oil
• 1/4 cup of honey
• 2 tablespoons of garlic chili paste
• 2 teaspoons garlic, minced
• 1 teaspoon fresh ginger, minced
• 1 teaspoon cornstarch to help thicken sauce
• 1 cup cooked quinoa
• *extras: green onion, sesame seed, hemp seeds, peanuts, sriracha

What you need for the quick pickled cabbage:

• 1/2 cup cole slaw mix
• 1/2 red onion, sliced
• 1/2 cup red cabbage, sliced
• 1/2 cup apple cider finger
• 1 teaspoon coconut sugar
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/2 teaspoon red chili flakes
• 1/2 teaspoon minced dehydrated onion

What you need to do:

1. Prepare your pickled cabbage first and let sit in the refrigerator, the longer the better!
2. Place all ingredients in instant pot and place chicken on top
3. Stir around to coat chicken
4. Turn on high pressure and cook 10 minutes
5. One the timer goes off, use the quick release valve to release pressure
6. Once done, saute an extra 3-10 minutes depending on the thickness of the sauce
7. Assemble your bowls and top with extras!

Mediterranean Chickpea and Tuna Salad

This is one of the tastiest, easiest, quickest dinners to make on a weeknight when you don't have much time AND it's great as leftovers for the remainder of the week.

serving size: this bowl

What you need:

• 1 can of chickpeas, rinsed and drained
• 2 cans of tuna, drained
• 3 tablespoons avocado oil
• 1/4 cup lemon juice
• 1/2 cup cucumber, diced
• 1/2 cup red onion, diced
• 1/2 cup cole slaw mix
• 1/2 cup cilantro or parsley, fresh
• 1/2 avocado, diced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• optional add in's capers, bell peppers, olives, nuts..anything really!

What you need to do:

1. Toss all the veggies and tuna in a bowl and mix well
2. Add in olive oil lemon juice and spices
3. Serve over salad, on a sandwich, or stuffed inside a pita

Vegan Spinach and Artichoke Pizza

I finally got to try the Caulipower pizza crust! It was so good! A lot better than my homemade cauliflower crust, haha. I had to make half of this a normal pizza for Sean (his half is not vegan, it has cheese). I was pleasantly surprised that he enjoyed the crust too!

serving size: one pizza, we got 6 slices out of this

What you need:

• 1/2 teaspoon olive oil
• 1 tablespoon avocado oil
• half of a shallot, diced
• 2 teaspoon minced garlic
• 3 cups spinach
• 1 can of artichokes, chopped
• 2 ounce Kite Hill chive cream cheese
• 1/4 cup Just Mayo
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt 
• 1/8 teaspoon pepper
• pepper flakes to top

What you need to do:

1. Preheat oven to 425 
2. Brush crust with olive oil
3. In a pan, saute avocado oil, shallot and garlic until fragrant, about 1 minute
4. Add in spinach, artichokes, garlic powder, salt and pepper
5. Cook until spinach is wilted, then add vegan mayo and cream cheese
6. Cook until combined
7. Top crust with spinach mixture and bake on the top rack (or pizza stone) for 16 minutes or whatever the package says, I forget!
8. Let cool a couple minutes then enjoy!

Turkey Burger Tomato Soup

Soup! Because, snow! Lots of snow here so I went with a homemade soup tonight and paired it with my paleo seed bread and a rainbow heart salad and it was all so amazingly great! This soup actually surprised me on flavor because I feel like sometimes it's hard to pull out flavors in my soups and stews because all my stocks/broths/tomatoes that I base them off of are no salt added or low salt. But this packed a great flavor punch and I'm really happy with how it turned out! Instant Pot recipe below!

serving size: A lot. I'd say almost 12 bowls of this stuff

What you need:

• 1 pound ground, lean turkey
• 1 medium yellow onion, diced
• 2 large carrots, sliced and diced
• 3 cups of kale, chopped with stems removed
• 4 cups of chicken broth
• 1 15 ounce can diced tomatoes
• 1 6 ounce can tomato paste
• 3/4 cup of 2% milk
• 2 tablespoons avocado oil
• 2 teaspoons minced garlic
• 1/2 teaspoon dried oregano
• 1/2 teaspoon minced, dried onion
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried basil
• 2 teaspoons salt (if you're using no salt/low sodium things)
• 1/4 teaspoon pepper

What you need to do:

1. In a blender, add diced onion, diced tomatoes, tomato paste, broth, milk, garlic, oregano, basil, salt and pepper. I did this in 2 parts because my blender isn't big enough!
2. Add in your avocado oil to your instant pot, turn on the saute button, add in your ground turkey, minced, dried onions and garlic powder.
3. Brown turkey slightly then add in your tomato blender puree.
4. Add your carrots and mix everything together.
5. Lock your instant pot lid in place, hit the pressure cook button, turn your valve to sealing and set to high pressure for 10 minutes.
6. Let your pot work its magic! After the 10 (longer since it has to create pressure) minutes is up, release pressure by turning the valve to venting.
7. Once venting has stopped, lift the lid and add in your kale.
8. Stir and place the lid back on for 5 more minutes
9. It's done! Eat it up, I topped mine with some nutritional yeast for a slight cheese flavor!

Lightened Up Veggie Pasta Alfredo

This was mighty tasty with minimal ingredients and more green veggies than you can imagine! I adapted this from the new Cooking Light magazine but of course changed a couple things around! I didn't want to use cream cheese so started researching what would be a good substitute. I was just gonna sub Greek yogurt for it but a couple places in Internet world we're saying neufchatel..what the fuck is that? Lower calorie cream type cheese! So, I grabbed that and threw it in and it was so creamy and delicious! Was very happy with how this turned out.

serving size:6-8 servings

What you need:

• 1/2 - 1 box of whole wheat pasta
• 1 pound green veggies (I used asparagus, snap peas and green beans)
• 1 1/4 cup low fat milk (could use unsweetened almond milk here)
• 1 teaspoon whole wheat flour
• 3 ounces neufchatel cheese
• 1 tablespoon olive oil
• 3 teaspoons minced garlic
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 1 teaspoon minced onion

What you need to do:

1. Fill a large pot up with 5 quarts of water
2. Bring to a boil, add veggies and cook 4 minutes
3. Using a slotted spoon place cooked veggies in a colander to strain excess water
4. Add your pasta to the boiling veggie water and cook according to package directions
5. Mix your milk and flour together
6. After pasta is cooked, drain and reserve 1/4 cup of pasta water
7. To the same pot, add in your tablespoon of olive oil, 1 teaspoon of minced onion and minced garlic
8. Saute for about 30 seconds
9. Then add in your milk mixture and cook for about a minute until thickened slightly
10. Next, add in your cheese and cook until its melted
11. Add in your pasta, veggies and reserved water, stir to coat everything
12. Enjoy! I added some goat cheese but it would be great with Parmesan cheese too

Cauliflower "Risotto" Bowl

I'm such a fan of cauliflower rice because I LOVE cauliflower. This was simple to throw together because I was a liiiiittle hung over (read as A LOT HUNGOVER) today and quite tasty because of the spicy tangy sauce on top. Pile on some extras and this is a meal.

serving size: I'd say 2-4 people

What you need:

• 1 head of cauliflower
• 1 avocado
• 1/2 an onion, diced
• 1 bell pepper, diced
• 4 teaspoons minced garlic, divided
• 2 tablespoons coconut oil
• 1 cup coconut milk, divided
• 2 teaspoons coconut aminos (or soy sauce)
• 1 tablespoon honey
• 1 tablespoon water
• 1/2 tablespoon fresh grated ginger
• 2 teaspoons red pepper flakes
• 1 tablespoon chili paste
• 1 tablespoon sriracha
• 1/8 teaspoon pepper
• 1/4 teaspoon salt
• *Extras* i threw walnuts, spicy banana peppers and a couple slices of cucumber

What you need to do:

1. Rice your cauliflower
2. Make the sauce. Add the avocado, 1/2 cup coconut milk, 3 teaspoons minced garlic, salt, pepper, coco aminos, honey and ginger to a food processor. Depending on how you like your sauce, add in the tablespoon of water (or olive oil) if you want to thin it out. 
3. Next heat your oil up and add the onions and saute about 3 minutes, then add in your garlic and cook til fragrant about 30 more seconds.
4. Next add in your cauliflower rice and bell peppers and cook for 7 minutes
5. Add in your other 1/2 cup of coconut milk and simmer til all the flavors are blended
6. Top with any of your extras and EAT!!!!

Deconstructed Vegan Stuffed Pepper Bowl

This came together quite quickly which was really awesome, cause I was running late getting home today and then on top of being late, I got pulled over!! Sheesh. That already cubed tofu really came through for me though, wooo. You can obviously use meat with this recipe, I woulda preferred turkey but I only had tofu on hand and it still came out delicious.

Serving size: A lot. I also made a beef/rice version for Sean so there was tons

What you need:

• 1 block of cubed tofu/any kinda protein you want (I'd use a pound of ground meat)
• 1/2 medium onion, chopped
• 1 bell pepper, chopped
• 1 tablespoon olive oil
• 1/2 teaspoon minced garlic
• little more than half a cup of tomato sauce
• 2 teaspoons Worcestershire sauce
• 1 teaspoon crushed red pepper
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 1 cup quinoa
• Extras* baby bell peppers, scallions, hot sauce, cheese, greens

What you need to do:

1. Drain tofu and squash out all excess water for about 20 minutes
2. Meanwhile, make your quinoa
3. Heat a large skillet with olive oil over medium heat
4. Once heated, add tofu cubes and cook 8 ish minutes or until they start to brown
5. Add in onion and cook 2-3 minutes then add in your garlic and stir til fragrant, about 1 minute
6. Next, add in your bell pepper, crushed red pepper, salt and pepper and cook for about 5 minutes
7. Add in your tomato sauce and Worcestershire sauce and cook 3 more minutes or until all your ingredients are incorporated
8. You're done, assemble your bowls!
9. Top with allllll the toppings

Vegan Beet Sauce with Quinoa Pasta and Spinach

I was inspired to make this after seeing someone I follow on instagram do a beet pasta sauce. I am definitely just starting to like beets, like..I despised them a month ago but here we are! And I mean, the pasta is freaking pink! How could you not love it? Anyways, I've been giving beets a shot ever since Valentine's day dinner. I had a beet salad with my meal and it was so so so good. So, here's me, tryin' to like beets with this awesome pasta dish! Enjoy

serving size: I was only working with 8 ounces of dry pasta so my serving size was 4

What you need:

• 2 cooked beets (I used Love Beets already cooked beets cause I'm lazy)
• olive oil
• salt and pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup veggie broth (chicken works here to, just won't be vegan)
• 1/2 cup boiled cashews
• 4 tablespoons nutritional yeast
• one yellow onion, chopped
• frozen spinach
• salt and pepper
• 1/2 teaspoon minced garlic
• 1 box of pasta (I used Andean Dream's quinoa shells)

What you need to do:

1. Boil your water for your pasta
2. Add 1/2 tablespoon olive oil to a separate pan and heat over medium high heat
3. Add your beets, veggie broth, drizzle of olive oil, pinch of salt and pepper, garlic and onion powder, cashews and nutritional yeast to a blender (not food processor!!!)
4. Blend until creamy
5. Once your pan with the olive oil is heated through, cook onions for about 6 minutes then add in your spinach and garlic and cook til warm/not frozen
6. Drain your pasta and add to your spinach/onion mixture
7. Throw your sauce on top of the pasta and cook for about 3 minutes, until warmed and flavors are blended together
8. Viola, you're done!
9. Top with vegan cheese, green onions or whatever your heart desires
10. Eat, eat, eat