• 2 cups cilantro, chopped (approx 1 large bunch)
• 1/2 cup hemp seeds
• 2 garlic cloves, finely chopped
• 1/2 teaspoon sea salt
• 2 – 3 tablespoons extra virgin olive oil

DIRECTIONS

1. Chop cilantro, stems included.
2. Add cilantro, hemp seeds and garlic to the food processor and process until finely chopped.
3. Slowly drizzle in the olive oil as you continue to process until you reach desired consistency. For creamier texture, add more olive oil.
4. Store in an airtight container and refrigerate. Consume within 5 days.

Plantains are a rich source of complex carbohydrates loaded with fiber that provide many benefits including micro-nutrients such as vitamin C, A, K, potassium and magnesium. They also have a low sugar content (only 3g per cup boiled) yielding an easy effect on blood sugar spike. This makes plantains a great way to get your healthy carbohydrates, depending on how you cook them. Most restaurants will deep fry them and make tostones (a Caribbean staple) to make them crispy and delicious but it’s definitely not the healthiest option…but I found a way!

This recipe has been my weekly go-to on days that I need the extra energy for a tough workout or run. When air fried, these tostones come out just as crispy and crunchy minus the oily texture you may find in restaurants. I pair them with eggs and veggies for breakfast or dip them in hummus and pesto as a snackl May take a few steps to make but you can meal prep them for the week and they provide all the crispy, crunchy, and salty goodness restaurant-made tostones give without the grease and guilt. Give them a go!

INGREDIENTS: 

• 6 green plantains
• 4 tablespoons avocado oil
• 2 tablespoons sea salt

In Ayurveda, turmeric and ginger are valued for their therapeutic effects. They aid the body in balancing and naturally healing itself. When my immune system is being tested this is my go to! A bowl of this restorative ginger-turmeric broth is so nourishing and warm, I immediately feel that I’m doing something great for my body to recover.

Once the broth is prepped, its versatility allows me to add what I crave the most in noodle soups. I usually go for mushroom and greens but bok choy, broccoli, eggplant, shredded chicken and carrots also make great additions.  This soup is so delish that you’ll find every reason to make this, even if you’re not feeling under the weather. Give it a try!

INGREDIENTS: 

• 4 cups filtered water
• 4 cups veggie broth
• 1 8oz package of Eden Buckwheat Soba Noodles
• 1 can chickpeas
• 2 handfuls of kale, stems removed
• 1 cup of shiitake mushrooms
• 1 medium red onion, diced
• 1/4 cup cilantro, chopped
• 1 tablespoon freshly grated ginger
• 2 tablespoons garlic, finely chopped
• 2 tablespoons avocado oil
• 2 teaspoons ground turmeric
• 1 teaspoon cumin powder
• 1 teaspoon apple cider vinegar
• 2 teaspoon salt
• 1/4 teaspoon cayenne powder

DIRECTIONS:

1. In a large pot or dutch oven, saute onion in 1 – 2 tablespoons avocado oil over medium heat for 5 minutes until fragrant and golden. Add ginger, garlic, and turmeric powder and saute for 2 – 3 minutes until the garlic is fragrant and golden. Add cumin and continue to stir for another minute.
2. Add water, stock and salt. Bring to a simmer. Add apple cider vinegar and cayenne powder. Taste and adjust salt and spice level to your liking. This makes a flavorful base to add what you like. 
3. Separately cook buckwheat soba noodles. Drain and set aside.  
4. While noodles are cooking, add shiitake mushrooms, chickpeas, and kale to the broth and simmer for 5 minutes, stirring frequently. 
5. Toss cooked noodles in the broth mixing all ingredients together. Serve in a bowl and garnish with fresh cilantro and black pepper.

Most flaxseed crackers you find at the market contain so many unnecessary ingredients that help them keep a longer shelf life. That’s why I love these gluten-free flaxseed crackers inspired by Goop. With a few simple and all whole food ingredients, they make a delicious and crunchy savory snack that aligns seamlessly with my nutrition. You can pair them with a dip or simply enjoy them on their own.

INGREDIENTS:

• Extra virgin olive oil
• 1 cup flaxseeds
• 1 cup raw pumpkin seeds
• 1/2 cup raw black sesame seeds
• 1/2 cup raw sunflower seeds
• 2 tablespoons arrowroot powder
• 1 cup boiling water
• Everything Bagel spice seasoning

DIRECTIONS:

1. Preheat oven to 350°F. Line a sheet tray with a piece of parchment paper. Lightly drizzle a little olive oil on the parchment paper so the crackers don’t stick. Mix seeds and arrowroot powder together.
2. Carefully add the water and mix to combine. Once fully incorporated, spread the seed mixture into the pan in one even layer. Season the top of the seeded mixture with the everything spice seasoning and bake for about 1 hour until completely dried and crunchy.

This is such a great and simple recipe. Inspired by Food Network, I made a few ingredient modifications to fit my dietary and nutrition preferences. Loaded with healthy fats and lots of flavor, these burgers make a great addition to any dinner. Also great as a meal prep entree served with a large green salad or in a hearty bowl. Enjoy!

SERVINGS: 4        PREP TIME: 15 minutes     COOK TIME: 10 minutes

INGREDIENTS:

• 1 1/4 pounds center cut salmon fillet, skin and pin bones removed
• 2 tablespoons dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon grated lemon zest
• pinch of cayenne pepper
• 2 scallions, chopped
• 1/4 cup cilantro, chopped
• 1 cup crushed gluten free crackers (I love Artisan Nut Thins)
• sea salt and ground black pepper
• avocado oil
• 4 gluten free buns or lettuce leaves

DIRECTIONS:

1. In a food processor, grind gluten free crackers into a coarse breadcrumb texture.
2. Cut 3/4 of the salmon into 1/4-inch pieces. Put in a large bowl. Cut the rest of the salmon into chunks; transfer the chunks to a food processor along with the mustard, mayonnaise, lemon juice, lemon zest and cayenne. Pulse to make a paste. Add the pureed salmon mixture to the bowl with the diced salmon. Add the scallions, 3 tablespoons cracker crumbs, 1/2 teaspoon salt, and black pepper to taste. Gently mix until all combined.
3. Line a baking sheet with parchment paper and brush with avocado oil. Divide the salmon mixture into 4 mounds on the parchment paper. With damp hands, pat into 4-inch-wide, 3/4 inch-thick patties. Cover loosely with plastic wrap and refrigerate for at least 30 minutes.
4. Preheat the broiler. Spread the remaining breadcrumbs on a plate. Cover both sides of the salmon patties generously in the crumbs. Heat avocado oil in a large nonstick or cast iron skillet over medium-high heat. Add the patties and cook until browned on the bottom, 3 – 4 minutes, adjusting the heat if necessary. Turn and cook until the other side is browned and the patties feel springy in the center (3 – 4 more minutes). Transfer to a paper towel-lined plate to drain. Season with salt and pepper.
5. Serve the patties on gluten free buns or lettuce wraps and top with chipotle mayo and your favorite burger toppings.

I am a huge fan of Vietnamese fresh summer rolls but it’s hard to find one that’s vegetarian and with bok choy so had to create my own. This does take a little precision with the wraps but you’ll get the hang of it and it actually becomes fun to make. Feel free to add more herbs and veggies (red pepper, spinach leaves, thyme) to your liking.

Makes a great appetizer or snack especially when you’re on the go. Give it a try and let me know what you think! Enjoy!

SERVINGS: 8 – 10 rolls       PREP TIME: 15 minutes     COOK TIME: 15 minutes

INGREDIENTS:  

FOR THE TOFU:

• 16 oz organic extra firm tofu
• 4 tablespoons of flax meal
• 2 tablespoons avocado oil
• 2 tablespoons coconut aminos
• coarse ground black pepper

FOR THE ROLLS:

• Vietnamese brown rice wrapper
• 2 bunches of bok choy
• 4 – 6 sprigs of fresh mint
• 4 – 6 sprigs of fresh basil
• 1/4 cup cilantro, leaves only
• 1/4 cup shredded carrots

DIRECTIONS:

1. Remove tofu from packaging and wrap with paper towel. Gently press to remove excess water. You can also sprinkle salt on the tofu and let it sit for 30 minutes to dehydrate.
2. In a double boiler, steam bok choy for 5 minutes. You can skip this part and enjoy the bok choy raw. Cut the tough white ends off so only the green leaves are left.
3. Cut the tofu into 2-inch rectangles and place all in a large bowl. Add all other tofu ingredients and gently mix with your hands, covering each piece. There may be some clumps from the flax meal so make sure to spread those evenly around.
4. Cook in air fryer for 15 minutes at 350°F, shaking the pan half way through.
5. Dip one wrapper in warm water for a few seconds. Lay flat on surface and start to build your roll. Place 1 bok choy leaf, few basil, mint, and cilantro leaves, shredded carrots, and 2 tofu pieces laid out side by side horizontally.  Fold in the sides of wrapper over the ingredients and the tops of the wrapper slightly in to give yourself enough room to roll. Start rolling! Don’t be afraid to put a bit of pressure to tighten up the roll.
6. Cut each roll in half (as shown in pic) or enjoy as a whole. Serve with coconut aminos or this delicious peanut sauce.

One of my favorite recipes. Lots of crunch with a tart flavor, this salad is always a hit and makes a great side dish to any meal. Inspired by WellPlated, I made some small modifications to make this dairy free and with my favorite ingredients. Feel free to sub out with your choice of nuts and dried fruit. Enjoy!

SERVINGS: 6 – 8       PREP TIME: 10 minutes     COOK TIME: 8 – 10 minutes

INGREDIENTS:

DIRECTIONS:

I rarely eat carbohydrates but when I crave it, this is what I will make and go all out! The original recipe is from Dr. Junger’s Clean Program. I made one tiny change and added more nutritional yeast cuz I am obsessed. 😉 Enjoy this…it’s so indulgent and satisfying.

SERVINGS: 6 – 8      PREP TIME: 10 minutes     COOK TIME: 20 minutes

INGREDIENTS:

• 1/2 cup raw cashews
• 1/4 cup Extra Virgin Olive Oil
• 2 cloves garlic
• 1 can coconut cream
• 1 small yellow onion
• 8 – 10 oz of pre-cut butternut squash
• 1 box of gluten free macaroni (my fave is from Tinkyada)
• 3/4 cup nutritional yeast
• 1/2 tablespoon apple cider vinegar
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/8 teaspoon cayenne pepper (optional)
• parsley for serving (optional)

DIRECTIONS:

1. Cook the pasta according to directions on package. Rinse with cold water, strain and set aside.
2. Chop onions and butternut squash and mince garlic.
3. In a medium saucepan, heat olive oil. Add onions and salt and pepper until lightly browned and cooked thoroughly.
4. Add butternut squash, garlic, garlic powder, onion powder, and cayenne pepper. Stir and combine all for 3 minutes.
5. Pour in canned coconut cream and cashews. Cook at a low simmer until squash is tender (approx 6 – 8 minutes).
6. Add all pot contents to a high speed blender, along with nutritional yeast and vinegar. Blend on high until creamy and smooth. Add salt and pepper as needed.
7. Toss sauce with pasta and serve immediately.