This is such a warm and cozy comfort food that packs loads of nutrients. The recipe does take some time to prep but once made you can enjoy all week long. Feel free to load in any of your fave veggies. This stew has all my faves. Enjoy!

SERVINGS: 8-10      PREP TIME: 15 MIN       COOK TIME: 30 MIN

INGREDIENTS:

• 2 cups lentils (green or brown)
• 2 cups kale, chopped
• 2 leeks, white and tender green parts, chopped
• 1 large sweet potato, peeled and cut into large pieces
• 1 small box of pre-cut butternut squash
• 1 large handful of fresh spinach
• 2 large carrots, peeled and cut into large pieces
• 1 celery stalk, chopped
• 1 large onion, chopped
• 1/2 cup cilantro, chopped
• 1 can organic diced or crushed tomatoes
• 4 cups vegetable or mushroom broth
• 4 cloves garlic, minced
• 4 Tbs extra virgin olive oil
• 2 cups water
• 1 tspn turmeric powder
• 1 tspn cumin powder
• 1 tspn onion powder
• 1/8 tspn cinnamon
• sea salt and black pepper

INSTRUCTIONS:

1. Heat avocado or coconut oil in large pot. Then add onions, celery, and leeks and cook for 4-5 minutes.
2. Add garlic and cook for another 2 minutes. Then add all remaining ingredients (broth, water, tomatoes, veggies, and herbs and spices.
3. Bring to boil, then cover and simmer on medium-low heat for 25-30 minutes or til lentils are tender.

I have to refrain myself from eating the whole pie. But even if I did…would it be so bad? Not at all. Loaded veggies on a cauliflower pizza crust makes a guilt free pizza night. Feel free to add your fave protein or veggies to personalize it to your liking.

SERVINGS: 6-8 slices     PREP TIME: 10 minutes     COOK TIME: 40 minutes

INGREDIENTS:

• Cauliflower pizza crust (my fave is Caulipower) 
• 6 Tbsp marinara sauce (my fave is Rao’s or Amy’s)
• 1 small packet of maitake mushrooms
• 1 small red bell pepper, diced
• 1 small white onion, chopped
• handful of fresh spinach
• handful of fresh kale, chopped
• 3 cloves fresh garlic, finely chopped
• 1/4 fresh basil, chopped
• 1/4 cup cilantro, chopped
• 1 Tbs Extra Virgin olive oil
• Coconut oil spray
• 1 tspn sea salt
• 1 tspn black pepper

INSTRUCTIONS:

1. Pre-heat oven to 375F.
2. Coat parchment paper with coconut oil spray. Place crust on sheet.
3. Spread marinara sauce evenly around the pizza crust leaving an inch from border without sauce.
4. Top pizza with spinach and cilantro.
5. Stiry fry garlic, onions, bell pepper, mushrooms, and kale with EVOO. Add on top of pizza crust.
6. Bake for 35-40 minutes until edges are golden brown. Remove from oven and sprinkle chopped basil.
7. Let cool for 5 minutes before slicing. Then ENJOY!

I should feel guilty eating these but I really don’t. They are so darn good and are great in any meal. I particularly love them with eggs and smashed avocado but they literally go with any protein and veggie. The grating does take some time so be prepared but once all done, they will last you a few days in the fridge and make every meal scrumptious.

SERVINGS: 4-6      PREP TIME: 20 minutes     COOK TIME: 20 minutes

INGREDIENTS:

• 2 lb Japanese sweet potato (regular sweet potato works too)
• 4 eggs, beaten
• 1 medium shallot
• 1/4 cup almond or coconut flour
• 1/4 cup cilantro, chopped
• 1/4 cup fresh basil, finely chopped
• 4 cloves garlic, finely chopped
• Avocado or coconut oil spray, for pan
• 1 tspn salt
• 1 tspn black pepper
• 1 tspn turmeric powder

INSTRUCTIONS:

1. Peel and grate sweet potatoes.
2. Add all ingredients including sweet potatoes in mixing bowl. Use hands to mix together.
3. Lightly spray griddle or fry pan with oil. Scoop a large wooden spoon of mixture on pan and gently flatten. Cook til golden brown on each side.
4. Lay on paper towel to absorb excess oil, cool, then enjoy!

A great side to any meal. I usually pair my fritters with eggs and smoked salmon for a breakfast/lunch but goes really well with baked salmon or chicken at dinner. Or have it as a stand alone snack with a little schmear (try my fave from Primal Kitchen). Regardless, these are so easy to make. The preparation takes the longest but worth the wait.

SERVINGS: 8-12 fritters     PREP TIME: 30 minutes   COOK TIME: 20 minutes

INGREDIENTS:

• 1 cup of cooked quinoa
• 3 medium eggs
• 1 small onion, finely chopped
• 1 medium carrot, grated
• 1/4 cup cilantro, finely chopped
• 1/4 cup basil, finely chopped
• 1/4 cup chives, chopped
• 1/4 cup almond, brown rice or coconut flour
• 4 Tbs coconut oil or coconut spray
• 1/2 tspn turmeric powder
• sea salt and pepper, to taste

INSTRUCTIONS:

1. Mix all ingredients into mixing bowl.
2. Generously spray fry pan or griddle with coconut oil.
3. With a medium size wooden spoon, scoop mixture onto pan and press lightly to flatten. Place as many as you can fit without edges of fritter touching each other. Cook until both sides are lightly golden brown and crispy.
4. Serve and enjoy!

This is one of my favorite recipes and a go-to when I meal prep for my clients. It is so simple and quick and makes for several servings and a great dinner party dish. The crab meat gives it a bit more texture and flavor but you can always skip it for a vegetarian option or add turkey or regular bacon for meat lovers. Option to also remove manchego cheese to make this a dairy free quiche.

SERVINGS: 8-10 servings     PREP TIME: 10 minutes.    COOK TIME: 60 minutes

INGREDIENTS:

• Dairy- free crust (my fave is Wholly Wholesome)
• 6 eggs
• 8 oz lump crab meat
• 3/4 cup unsweetened non dairy milk (my fave is almond or oat milk)
• 3 Tbsp coconut, almond, or brown rice flour
• 1 small bunch of asparagus spears (cut approx 1 inches long)
• 1 small packet shiitake mushrooms
• 1 small shallot, finely chopped
• 1 handful of fresh baby spinach, chopped
• 1 small red bell pepper, diced
• 2 cloves garlic, finely chopped
• 1Tbsp avocado or olive oil
• 2 Tbsp manchego cheese, shaved
• 1/4 cup cilantro, finely chopped
• 1/4 cup basil, finely chopped
• 1/2 tsp sea salt
• 1/2 tsp old bay
• 1/2 tsp black pepper
• 1/2 tsp turmeric powder

INSTRUCTIONS:

1. Pre-heat oven to 375 degrees.
2. Poke a few holes in pie crust then place in the oven for approx 5 min. Remove and set aside.
3. Heat oil in large pan and saute garlic, shallot, red pepper, mushrooms, and asparagus for approximately 5 minutes. Then add crab meat for another 2 minutes.
4. In mixing bowl, whisk eggs, flour, non-dairy milk, sea salt, pepper, old bay, turmeric powder. Then stir in cooked veggies, crab, spinach, cilantro and basil.
5. Pour egg and crab-veggie mixture in the pie crust and bake for 45 minutes. Sprinkle manchego cheese and bake for another 2 minutes.
6. Quiche will rise up and out of crust pan but once removed to cool, it will settle back down. Cool for 5 minutes before enjoying.