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!

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!

Quick Sweet Potato Noodle "Nests" with an Egg Inside

Quick, healthy, filling breakfast idea here, guys. All you need is a couple ingredients for this recipe and you're good to go!

Serving size: probably a lot of nests..I only made one and I'm using the leftover "noodles" in a recipe for this week!

What you need:

• 1 tablespoon avocado oil
• 1 teaspoon dehydrated onion (can use fresh, I'm just lazy)
• 2 teaspoons minced garlic 
• 1 egg
• 1 handful sweet potato noodles
• 1/4 teaspoon black pepper
• Hemp seeds
• Optional* paprika, salt, garlic salt, sriracha, crushed red pepper flakes, hemp seeds

What you need to do:

1. Heat your oil over medium heat on your stovetop
2. Add in garlic and onions and saute until fragrant, about 1 minute
3. Add in your sweet potato noodles and cook for about 6 minutes or until tender 
4. Form a hole in the middle of your noodles and crack an egg inside the hole
5. Cook for about 2 minutes 
6. Then, add in a splash of water and cover your egg for an additional 1-2 minutes or until desired doness of egg. (I like mine dippy!)
7. You're done! Top with any optional toppings and 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!

Paleo Zucchini Chocolatte Muffins

Sneaking veggies into all my desserts is my thing! Healthy is also my thing and these are great alternatives to crazy sugar packed muffins! Chocolate, healthy, decadent dessert (or breakfast!) what more could you want?

What you need:

• 1 medium sized zucchini, shredded
• 1 ripe banana, mashed
• 2 eggs
• 2 tablespoons coconut oil, melted
• 1/4 cup maple syrup or sweetener of choice
• 1/4 teaspoon sea salt
• 1.5 cups almond flour
• 3/4 cup cassava flour
• 1 teaspoon baking soda
• 1/3 cup roasted carob powder, can also use cacao or unsweetened cocoa
• 1/2 teaspoon cinnamon
• 1/8 teaspoon pumpkin spice seasoning
• 1 teaspoon vanilla extract
• 1/3 cup unsweetened almond milk
• 1/4 cup dairy, gf chocolate chips

What you need to do:

1. Preheat oven to 350 degrees
2. Line a muffin tin with liners or grease with cooking spray
3. Shred your zucchini, then squeeze out all excess liquids. Set aside
4. Add everything else in a bowl, minus chocolate chips and stir together. 
5. Fold in zucchini
6. Fold in chocolate chips
7. Bake in oven for 25-28 minutes
8. Let cool for 15 minutes
9. Eaaaat them suckers cause they're good

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

Baked Beet Falafels

Okay, I like beets now..it's a thing. I also love falafel's so why not mix the two? You get an incredible color from these and they're delicious. This was my lunch today, I just broke the falafel up on a Flatout wrap, added some kale, crunchy cole slaw mix, bell peppers, cucumber and topped with a little bit of Drew's Organics peppercorn ranch dressing. So good! I wish I would have gotten a better picture of the whole falafel! Oh wellll.....let's make 'em!

serving size: 12 falafels

What you need:

• 1 can of chickpeas
• 2 medium sized cooked beets, diced
• 1-2 teaspoons minced garlic
• little bit of avocado oil
• 1/2 lemon, juiced
• 1/4 cup oats
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon cumin
• 1/2 teaspoon chili powder
• 1/2 red onion, diced
• 1/2 cup cilantro, roughly chopped
• handful of parsley

What you need to do:

1. Preheat oven to 350
2. Line a baking sheet with parchment paper
3. Honestly, I threw all of the ingredients in my food processor and processed! That easy
4. Form into 12 balls and smoosh them down on the parchment paper
5. Bake for 15 minutes, then flip and bake 15 more minutes
6. Remove from oven and enjoy!