Chop Salad

What You’ll Need:

For the dressing:

3/4 c olive oil

1/2 c balsamic vinegar

2 Tbsp local honey

1 shallot

1/2 tsp sea or Himalayan salt

1/2 Tbsp Dijon mustard

For the salad:

1 large head lettuce OR 1 (5-7oz) bag salad greens, any variety, chopped

4 carrots, diced

4 stalks celery, diced

2 c frozen shelled edamame, thawed

1 broccoli brown, finely chopped

1 pint cherry tomato, quartered

6oz bleu cheese

Fresh ground black pepper

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Combine salad dressing ingredients in a small food processor or blender. Puree until creamy.

Prepare salad ingredients and toss together. Divide equally into (4) separate containers for easy grab and

go throughout the week OR combine all ingredients in large bowl to share.

Toss with dressing just before serving.

Serves 4

Want more recipes like this? Check out The Veg Out Meal Plan Series!

Breakfast Tacos

We love these bad boys for dinner….or lunch…or breakfast. They come together in less than 15 minutes and do not disappoint. Let us know how you like them!

What You’ll Need:

1 Tbsp coconut oil

4 c fresh spinach

4 eggs

4 corn tortillas

salt and pepper to taste

Toppings:

Handful fresh chopped cilantro

1 avocado 

about 1/2 c crumbled goat milk cheese

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Melt coconut oil in a frying pan.  Add spinach, saute on medium heat until wilted.  

Crack eggs into pan with spinach, scramble to cook. Add salt and pepper to taste.

Meanwhile, quarter avocado and smash 1 part onto each

tortilla*.  

*If you have a gas range: Torch the tortillas on each side over high

heat. (Set tortilla directly on flame; 30 seconds each side yields a

perfectly crispy, chewy tortilla.

Divide egg scramble evenly onto each tortilla.  

Sprinkle each with about 2 Tbsp cheese and cilantro.

Enjoy with a friend!

Serves 2.

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If you like this recipe, you’ve got to check out the Veg Out Meal Plan Series!

We launched the new membership site just last week and are so so excited for all of the value stashed in there waiting for you!

These are the recipes that have fueled baby and I postpartum— they’ve kept my cravings at bay, my energy up, my digestion on point, and are a huge piece to my physical transformation.

We know you’ll love it!! Head over and get your hands on your first meal plan and all the amazing resources inside!!

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Let’s stay connected! Contact me any time, here.

Thai Rice Bowls

Buddha bowls are a super trendy thing now.  The name for this grain based bowls inspired by Buddhist monks and nuns, have been eating this way for over two thousand years.   I'm feeling grateful for this super healthy, balanced meal inspiration, which always offers a colorful balance of plants, additional fiber, healthy fats and protein!

What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked brown rice
1 sweet bell pepper, diced
2 c cabbage, thinly sliced (use purple cabbage to make this plate pop even more!)
1 c fresh cilantro, chopped
2 c lettuce greens, chopped

1/4 c peanuts, roasted & unsalted

…

*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. While water presses out of tofu, prepare dressing and salad ingredients:

Whisk dressing ingredients in a small bowl.

Prepare and arrange ingredients in a large bowl or dinner plate. Cube press tofu  and toss with salad. Drizzle with dressing, sprinkle with peanuts, and DIVE IN!

…

Serves 4. Want more awesome recipes like this? Check out our meal plans!

Plant Based, Gluten Free Meal Plan!

If you want want to…

—Save time.  Weekly meals, printable grocery list, pantry staples & meal prep list done for you!

—Save money.  Plant-centered, seasonal ingredients are kinder on the wallet, saving you hard earned moo-lah on your grocery bill each week!  Recipes share ingredients, eliminating food waste, too..

—Improve your health.  Lower your blood pressure or cholesterol, regulate blood sugar, balance hormones, regulate bowels, lessen joint pain, eliminate brain fog, increase energy, control cravings, feel happier, reduce anxiety/depression, improve hair, nails & skin.

—Learn how to make healthy cooking easy & delicious. Incorporate healthy meals that aren't bland, boring, or taste like cardboard.

…then this is for you.

And something exciting is happening this week. (I mean look at this bowl, omgeeeeee)

This week’s plan is launched ,and there are TWO amazing ways you can get all of this deliciousness in your belly.

1) Join The Veg Out Meal Plan Series! For less than the cost of 1 Starbucks coffee per week, you’ll receive colorful, nutrient dense recipes, grocery lists, kitchen staples, simple meal prep tips and video hacks delivered to your inbox weekly.  Amazing, right?! If you want in on this goodness, sign up here by this Thursday (June 13th)

2) Not ready for the Series? Download this week’s plan available a la carte here!

Want a sneak peak at what’s inside? For a limited time, check one out, on us. <3

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Let’s stay connected! Contact me anytime, here.

Thai Rice Bowls

Buddha bowls are a super trendy thing now.  The name for this grain based bowls inspired by Buddhist monks and nuns, have been eating this way for over two thousand years.   I'm feeling grateful for this super healthy, balanced meal inspiration, which always offers a colorful balance of plants, additional fiber, healthy fats and protein!

What You'll Need:

For the dressing:
3 Tbsp rice wine vinegar
1/4 c olive oil
2 1/2 Tbsp all natural peanut butter (no Jiff here guys, like for real)
1 Tbsp honey
3 Tbsp Tamari or soy sauce
squeeze Sriracha

1 block tofu, sliced lengthwise and pressed*
2 c cooked brown rice
1 sweet bell pepper, diced
2 c cabbage, thinly sliced (use purple cabbage to make this plate pop even more!)
1 c fresh cilantro, chopped
2 c lettuce greens, chopped

1/4 c peanuts

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*Press tofu by layering on a plate: tea towel, tofu, tea towel, something heavy-ish. Allow it it sit on the counter for about 30 minutes, or even overnight in the refrigerator.

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Whisk dressing ingredients in a small bowl.

Prepare and arrange ingredients in a large bowl or dinner plate.  Drizzle with dressing, sprinkle with peanuts, and DIVE IN!

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Serves 4. Want more awesome recipes like this? Check out our meal plans!

Vegetable Korma

Korma is a dish originating in India, consisting of meat or vegetables braised with yogurt or cream. We went with lots of veggies and full fat Greek yogurt here. Packed with plant based proteins, cruciferous veggies and greens…trust me, you MUST try this recipe!

What You’ll Need:

2 Tbsp coconut oil

2 onions, minced

2 Tbsp fresh ginger, minced

1 Tbsp curry powder

1 (15 oz) can tomatoes (fresh work here, too)

6 c cauliflower, chopped (about 1 head)

1/2 c uncooked lentils

2 tsp salt

1 c hot, filtered water

1 bag fresh, baby spinach

1 can chickpeas, drained and rinsed

1 c 2% or full fat plain Greek yogurt

2 c brown or basmatti rice

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Cook rice according to package instructions.

Meanwhile, heat the coconut oil in a large soup pot. Add onion, ginger and curry, cooking until aromatic.

Add tomato, cauliflower, lentils, salt, water, spinach and chickpeas. Bring to a boil, reduce to a simmer. Cover and cook for 15 minutes.

Turn off heat. Stir in yogurt. Serve over cooked brown or basmatti rice!

Write here…

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Serves 4 hungry, happy bellies!