food

Always Eat

There's no reason to give up your favorite go-to meal just because you’re eating healthy. Here are some recipes that make your childhood favorites, like mac-n-cheese or classic burgers, a forever thing.

food

Always Eat

There's no reason to give up your favorite go-to meal just because you’re eating healthy. Here are some recipes that make your childhood favorites, like mac-n-cheese or classic burgers, a forever thing.

Ingredients

  • 1 cup roasted carrots
  • 1 cup roasted pumpkin
  • 2 cloves garlic
  • 1/2 cups cup of non-dairy milk
  • 1/2 teaspoon dijon mustard
  • 1 1/2 tablespoon of nutritional yeast
  • Cornstarch
  • Salt
  • Pepper
  • Olive oil
  • 1 cup brown rice elbow pasta
  • 1/3 cup of sunflower seeds
  • 1 teaspoon olive oil
  • Sea salt
  • Pepper
  • 1 teaspoon nutritional yeast

Steps

  1. Preheat the oven to 390 degrees F.
  2. Chop up the garlic, heat the pan with olive oil and saute for a few minutes until browned.
  3. Lower the heat, add the milk, then whisk in the nutritional yeast and cornstarch. Whisk continuously for about 5 minutes or until the mixture has thickened.
  4. Add the mixture along with the roasted vegetables, mustard, salt and pepper in a food processor and blend until the mixture is smooth. Cook the pasta until al dente.
  5. While pasta is cooking, make the crumb by dry toasting the pumpkin seeds in a pan for a few minutes.
  6. Roughly chop the seeds, mix with the rest of the crumb ingredients and set aside.
  7. Once the pasta is al dente, drain and mix with the vegetable puree.
  8. Transfer into a baking dish and top with the crumb. Bake until golden (15 minutes).

Ingredients

  • 1 pound extra-firm tofu, pressed
  • 2 small beets, steamed
  • 1 tablespoon soy sauce
  • 1 pound cremini mushrooms, minced
  • 1/2 cup finely diced red onion
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons salt, divided
  • 1/2 cup rolled oats
  • 1 can black beans, drained
  • 1 tablespoon tomato paste
  • 2 cloves garlic, grated
  • 2 teaspoons Dijon mustard
  • 1 tablespoon chopped fresh rosemary
  • 1 teaspoon freshly ground black pepper
  • 2 large eggs or 2 tablespoons flax meal mixed with 1/4 cup water
  • 1 tablespoon chilled coconut oil, grated
  • 1/4 cup yellow mustard, for frying
  • 2 tablespoons vegetable oil, for frying

Steps

  1. Preheat the oven to 425 degrees F, and prepare 2 baking sheets with parchment paper.
  2. Pulse the tofu, beets and soy sauce 5 times to combine in a food processor fitted with the blade attachment; transfer to a large bowl. Add minced mushrooms, red onion, smoked paprika and 1 teaspoon salt to the bowl and toss to combine. Spread the mixture evenly on the prepared baking sheets and bake, stirring halfway through, for 20 minutes or until crisp and browning. Remove and let cool.
  3. Pulse oats to a flour-like consistency In the cleaned bowl of the food processor. Add beans and pulse 10 to 15 times to form a chunky paste. Transfer to a large bowl with tomato paste, garlic, mustard, rosemary, 1/2 teaspoon salt, pepper and eggs or flax gel; mix to combine. Fold in roasted mushroom and tofu mixture. Cover and chill for 10 minutes.
  4. Remove the mixture from the refrigerator and fold in grated coconut oil. Form half cup portions of the batter into patties, and spread each patty with about a teaspoon of yellow mustard. Heat a cast-iron skillet on medium-high and add the vegetable oil to the pan. Fry each patty for about 5 minutes on each side.

Ingredients

  • 1-2 large sweet potatoes
  • 2 tablespoon olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon pepper
  • 3 tablespoon grated parmesan
  • 2 tablespoon fresh Italian parsley, chopped
  • 1 clove garlic, minced

Steps

  1. Preheat the oven to 450 degrees F.
  2. Line a baking tray with parchment paper and set aside.
  3. Slice the sweet potatoes, with skin on, into 1/4 inch by 1/4 inch batons (fries).
  4. Place the sweet potatoes on the baking sheet and toss with olive oil, salt, and pepper until evenly coated.
  5. Place in the oven for 20-25 minutes or until golden brown and starting to burn on the edges. Toss the fries once after 10 minutes.
  6. Remove the fries from the oven and top with cheese/garlic/parsley mixture.

Ingredients

  • 1 (15 ounces) can black beans, rinsed and drained
  • 1 tablespoon apple cider vinegar
  • 1/2 cup organic pumpkin puree
  • 3 tablespoon coconut oil, melted
  • 1 teaspoon pure vanilla extract
  • 1/3 cup pure maple syrup
  • 1/2 cup old fashioned oats
  • 1 teaspoon baking soda
  • 1/2 cup dark cocoa powder
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon sea salt
  • 2/3 cups dark chocolate chips, plus more for topping

Steps

  1. Preheat the oven to 350 degrees F and grease an 8x8 inch baking pan.
  2. Combine all ingredients in the food processor except chocolate chips. Process until very smooth.
  3. Pour into a large mixing bowl and then fold in chocolate chips.
  4. Pour the batter into the prepared baking pan and top with more chocolate chips.
  5. Bake for 20-22 minutes.
  6. Remove from the oven and let cool in the pan.

Ingredients

  • 1 cup creamy peanut butter
  • 2 tablespoons honey
  • 4 tablespoons light brown sugar
  • 1/2 cup plus 2 tablespoons old-fashioned oats
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/4 cup peanut butter chips
  • 1/4 cup chocolate chips

Steps

  1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Stir together peanut butter, honey and brown sugar until completely combined in a large bowl. Add oats, salt, baking soda, and vanilla extract. Mix well.
  2. Beat the egg completely in a separate bowl, then add to the mixture. Add peanut butter chips and chocolate chips. Continue stirring until well combined.
  3. Using your hands, scoop out dough and press very tightly to form small balls. Place on prepared cookie sheet, and press down lightly to flatten. Bake cookies for 7 to 9 minutes. Remove from the oven when the bottom barely starts turning brown. Let them cool completely before enjoying.

Ingredients

  • 1 bunch of red beets (3 beets)
  • Olive oil
  • Salt and pepper
  • 2 tablespoons water
  • 3 garlic cloves
  • 1/2 cup almonds, toasted
  • 1 lemon, zested and juiced
  • 1/3 cup Parmesan
  • 1/4 cup olive oil
  • 2 tablespoons butter
  • 1/4 cup shallots, sliced
  • 2 garlic cloves, sliced
  • 8 ounces spaghetti
  • To garnish:
  • Chopped parsley
  • Shaved Parmesan
  • Lemon zest

Steps

  1. Preheat the oven to 400 degrees F and line a baking sheet with foil.
  2. Prepare beets by removing leaves, but keep a little bit on the top so they don't dry out while roasting.
  3. Rinse under cool water to remove any excess dirt.
  4. Place beets on a sheet of foil and rub with olive oil, season with salt and pepper and place inside. Pour water over beets and close up foil to form a pouch. Roast for 30-40 minutes until tender but not falling apart.
  5. Allow to cool slightly. Using paper towels to protect your hands, gently rub beets to remove skins.
  6. Place beets in a food processor and pulse until smooth. Add half the almonds, garlic, lemon zest, lemon juice, half the Parmesan, and season with salt and pepper. Pulse to combine, adding in remaining almonds and streaming in olive oil until smooth yet textured, a pesto-like consistency.
  7. Cook spaghetti according to package directions, reserving a 1/4-1/2 cup of the cooking water before draining.
  8. Heat a pan with butter. Add garlic and shallot, cooking until tender. Slice beet leaves and stems and add to the pan, cooking until wilted. Stir in 'pesto' sauce, pasta and pasta water (as needed), tossing to coat.
  9. Serve warm with chopped parsley, lemon zest and Parmesan.

Ingredients

  • 2 16 ounces cans pinto beans, no salt added
  • 2 large tomatoes, diced, divided
  • 1/4 cup fresh cilantro. chopped
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 3 medium avocados
  • 1 1/2 tablespoon fresh lime juice
  • 1 1/2 cups plain greek yogurt
  • 4 ounces black olives, sliced
  • 3/4 cup shredded cheddar cheese
  • 3/4 cup shredded Monterey jack cheese
  • 2 cups iceberg lettuce, finely shredded
  • 4 green onions, sliced

Steps

  1. Mash the pinto beans until fully smooth in a medium size bowl. Add 1/4 cup of the diced tomato, cilantro, cumin, chili powder, sea salt, garlic powder, and stir to combine.
  2. Mash together the avocados and lime juice in a separate bowl.
  3. To assemble the 7 layer dip, spread the bean mixture into the bottom of a large rimmed baking dish.
  4. Follow that layer with the avocado mash, then the plain greek yogurt layer, then the diced tomatoes layer, then the lettuce layer, then the cheese layer, then the last layer of sliced olives mixed with green onions.
  5. Serve with healthy tortilla chips.

Ingredients

  • 1/2 head of cauliflower
  • 1 egg
  • 1/2 teaspoon yellow onion, minced
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon garlic powder
  • 1 teaspoon coconut oil or vegetable oil
  • Green onions, for garnish

Steps

  1. Grate the cauliflower head on a cheese grater to create cauliflower shreds or "rice."
  2. Combine the shredded cauliflower with egg, minced onion, salt, pepper and garlic powder; stir to combine.
  3. Heat 1 teaspoon coconut oil over medium-high heat.
  4. Add half the cauliflower mixture to the pan and gently press down with a spatula to flatten, working to keep the hash brown together as much as possible.
  5. Cook for about 3-5 minutes. After the edges start to turn golden brown, cook for 1 minute.
  6. Carefully flip over and cook an additional 3 to 4 minutes to let the edges brown and the cauliflower and onion cook through.
  7. Garnish with chopped green onion.

Ingredients

  • Coffee
  • 1 teaspoon ground coffee
  • 1 tablespoon cold water
  • Avocado toast
  • 1 slice wheat bread
  • 1 teaspoon smashed avocado
  • Thinly sliced radish
  • Micro-greens

Steps

  1. Combine water and coffee grounds. Let sit overnight and then strain.
  2. Toast the bread, and top with smashed avocado, greens and radish.
  3. Serve avocado toast alongside coffee.

Ingredients

Mocha Nice Cream

  • 2 bananas, frozen and sliced
  • 2 tablespoon coffee, prepared and chilled
  • 2 tablespoon cocoa powder, plus more for topping

Mango Nice Cream

  • 2 bananas, frozen and sliced
  • 1 mango, frozen and diced
  • Fresh mango, for topping

Strawberry Banana Nice Cream

  • 2 bananas, frozen and sliced
  • 1 1/2 cups strawberries, frozen
  • Fresh strawberries, for topping

Peanut Butter Nice Cream

  • 2 bananas, frozen and sliced
  • 2 1/2 tablespoon natural peanut butter
  • 1/8 teaspoon sea salt
  • Crushed peanuts, for topping

Steps

Mocha Nice Cream

  1. Add all ingredients to a food processor and blend until smooth.
  2. Serve immediately, topped with dark cocoa powder.

Mango Nice Cream

  1. Add all ingredients to a food processor and blend until smooth.
  2. Serve immediately, topped with freshly diced mango.

Strawberry Banana Nice Cream

  1. Add all ingredients to a food processor and blend until smooth.
  2. Serve immediately, topped with fresh sliced strawberries.

Peanut Butter Nice Cream

  1. Add all ingredients to a food processor and blend until smooth.
  2. Serve immediately, topped with crushed peanuts.

Ingredients

Vegan Meatballs

  • 1 tablespoon ground flaxseed
  • 4 cremini mushrooms, finely chopped
  • 1 cup kale, finely chopped
  • 1 tablespoon olive oil
  • 1 1/2 cup lentils, cooked
  • 1/2 cup rolled oats
  • 1/4 cup almond meal
  • 2 tablespoon pepitas
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon garlic powder

Sauce

  • 1/2 cup tomato paste
  • 1/2 cup vegetable broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1 teaspoon sea salt
  • 2 teaspoon pure maple syrup

Subs

  • 2 whole wheat hoagie rolls
  • 6 leaves fresh basil

Steps

Vegan Meatballs

  1. Preheat the oven to 350 degrees F and line a baking sheet with parchment paper.
  2. To make the vegan meatballs, start by mixing the ground flaxseed with water in a small bowl and then setting it aside for 5 minutes to make the flax egg.
  3. Heat olive oil over medium-high heat in a skillet.
  4. Add mushrooms and kale and sauté, stirring frequently, until soft, about 4-6 minutes. Set aside.
  5. Add the cooked lentils to a large mixing bowl, and mash with a potato masher until mostly all are mashed.
  6. Add the cooked mushroom-kale mixture to the bowl, followed by the flax egg, rolled oats, almond meal, pepitas, sea salt, basil, oregano, and garlic powder, and mix together well.
  7. Shape the mixture into 2-inch balls using your hands, and then place the balls on the prepared baking sheet.
  8. Bake for 18-20 minutes, or until well-browned.

Sauce

  1. While the vegan meatballs are baking, prepare the sauce by adding the tomato paste, vegetable broth, dried thyme, dried basil, dried oregano, garlic powder, sea salt, and pure maple syrup in a medium mixing bowl. Stir to combine well; Set aside.

Subs

  1. Assemble the subs by spreading the tomato sauce along the bun, the fresh basil, 3 vegan meatballs, and topped with more marinara sauce.

Ingredients

  • 1 cup chickpeas, cooked
  • 2 medium beets, boiled
  • 1 tablespoon tahini
  • Juice of 1/2 lime
  • 1 small garlic clove
  • Salt, to taste
  • 3 1/3 tablespoons olive oil, divided
  • Pita bread
  • Fresh ground black pepper, to taste
  • Thyme leaves
  • 1 tablespoon white sesame seeds, for garnish

Steps

  1. Grind the chickpeas, beets, tahini, lime juice, garlic, salt and 1 tablespoon of olive oil in a food processor into a paste. Set aside.
  2. Cut the bread into triangles, sprinkle with olive oil, season with salt and thyme, and bake in a preheated oven at 350 degrees F for approximately 20 minutes, or until toasted.
  3. Transfer hummus to a bowl, sprinkle with olive oil and garnish with sesame seeds, pepper and thyme leaves.
  4. Serve with pita bread.

Ingredients

Avocado Smoothie

  • 1 overripe avocado
  • 1 frozen banana
  • 1/2 cup raw spinach
  • 1/2 cup mango
  • 2 cup coconut water

Mayo-Free Chicken Salad

  • 1 chicken breast, cooked
  • 1 overripe avocado
  • 1/4 cup red onion, chopped
  • 2 tablespoons walnuts, chopped
  • 1 tablespoon dried cranberries
  • 1 tablespoon cilantro, chopped
  • 1/4 teaspoon curry powder
  • Salt & pepper to taste
  • Toasted bread

Avocado Chocolate Pudding

  • 1 overripe avocado
  • 1/2 cup cocoa powder
  • 1/4 cup almond milk
  • Honey to taste

Steps

Avocado Smoothie

  1. Fill an ice tray with avocado flesh. Freeze and then place avocado cubes in a ziploc bag.
  2. Blend a few avocado cubes, along with the rest of the ingredients and enjoy!

Mayo-Free Chicken Salad

  1. Shred chicken and mix with all ingredients. Serve on toast!

Avocado Chocolate Pudding

  1. Puree all ingredients and chill.

Ingredients

  • 1 head of cauliflower, broken into florets
  • 2 eggs
  • 2 tablespoon fresh cilantro, chopped
  • 1/2 teaspoon lime zest
  • 1/2 teaspoon paprika
  • 1/4 teaspoon sea salt
  • 1/8 teaspoon ground black pepper

Steps

  1. Preheat the oven to 400 degrees F.
  2. Pulse the cauliflower in a food processor until you get a texture similar to rice.
  3. Lay out the "rice" evenly on a rimmed baking sheet lined with parchment paper and place into the oven.
  4. Roast for 20-25 minutes, tossing every so often, until cauliflower is tender. Remove from the oven and allow to cool.
  5. Reduce oven to 375 degrees F.
  6. Place the tender cauliflower in a dish towel or cheesecloth and squeeze out as much excess water as you can.
  7. Transfer the drained cauliflower to a medium mixing bowl. Add the eggs, cilantro, paprika, lime zest, sea salt, and pepper.
  8. Separate the mixture into 6-7 balls of equal size, and spread each ball out on a parchment-lined baking sheet to make 6-7 small tortilla-sized circles. You will need to use two different baking sheets.
  9. Bake for 8 to 10 minutes, then flip, and cook for an additional 5-7 minutes, until completely set.