Baked apple on brown rice with shredded coconut flakes

Prep time: Bake apple earlier and refrigerate for the week. I also make a patch of grains rice for the week and refrigerate those too.

Cook time: Baked apples take around 45 minutes to 1 hour on 350 degrees depending on the size of the apple

Ingredients:

1/4 cup brown rice, cooked

1 Macintosh apple, baked

1/4 teaspoon cinnamon sprinkled on apple for cooking purposes

Coconut flakes- 1 tablespoon

Instructions:

Core apples, sprinkle cinnamon on the apple skin and bake on 350 degrees until soft . Prepare brown rice as usual. Save extra apples and rice for more meals. Sprinkle coconut flakes on top.. enjoy!

 

My organic veggie /egg frittatas (shaped with muffin pan)

Serves: 4

Prep time: 15 minutes

Cook time: 25-30 minutes

Ingredients:

1 zucchini, chopped into small pieces

1 red pepper, chopped into small pieces

1/4 cup red onion, chopped into small pieces

2 tablespoons olive oil

1 teaspoon nutritional yeast sprinkled

1/4 teaspoon black pepper

1/4 teaspoon pink himalayan salt

12 brown organic eggs makes about 20 small egg frittatas (muffin tin shape)

Instructions:

Preheat oven to 350 degrees.

Saute chopped red onion, red pepper and zucchini with olive oil and season with black pepper and pink himalayan salt. Place cooked veggie mix in bottom of muffin pan.

In another bowl, whisk eggs together and pour eggs over the veggies in the muffin tin. Sprinkle with nutritional yeast and bake for about 25-30 minutes until egg frittatas are cooked perfectly 🙂 Enjoy with a deliciously cooked potatoe medley.

Kale, frozen mango, chia seed, coconut oil and a touch of ginger peelings smoothie

Serves: 2

Prep time: 1 minute

Cook time: 2 minutes in the Vitamix blender

Ingredients:

1 cup organic kale

1 cup frozen organic mango

a few fresh ginger peelings

2 tablespoons chia seeds

1 tablespoon coconut oil

Instructions:

Throw everything in the Vitamix blender and blend until smooth

 

Crispy Quinoa crusted pizza with garlic, baby bellas and chickpeas

Adapted from daisy_scoopwholefoods

Serves: 1-2

Prep time: 4 hours plus to soak the quinoa (you can do it overnight)

Cook time: 30 minutes

Ingredients:

1.5 cups quinoa soaked for at least 4 hours

2 teaspoons baking powder

1-2 teaspoons himalayan sea salt

6 baby bellas, chopped

1 garlic clove, minced

1/2 cup chickpeas

2 teaspoons nutritional yeast

3 teaspoons olive oil

Instructions:

Soak quinoa for at least 4 hours and then strain and add 1/2 cup water, 2 teaspoons baking powder and 1 teaspoon of salt. Stir together until mix is as smooth as possible. Pour mixture on parchment paper and shape into a tight circle or square so there are no holes. Drizzle with 2 teaspoons of olive oil and cook quinoa crust on 300 degrees for about 20 minutes until quinoa starts to brown. Add toppings and a bit more olive oil , garlic, mushrooms and chickpeas and sprinkle nutritional yeast on top. Cook again for around 20 minutes until veggies and crust browns to your liking.

 

Sauteed tempeh, baby bellas and red onions on romaine lettuce

Serves: 2

Prep time: 5 minutes

Cook time: 20 minutes

Ingredients:

1 block of organic tempeh, chopped

5 baby bellas, chopped

1/4 cup red onion, chopped

2 cups romaine lettuce, chopped

sprinkle of himalayan sea salt

sprinkle of black pepper

1 tablespoon grapeseed oil

Instructions:

Saute chopped tempeh, red onions and mushrooms with grapseed oil, season with himalayan sea salt and pepper. Serve on a bed of romaine lettuce. Drizzle with a simple salad dressing.

 

Health Coaching a Teen….

Orzo with CSA farm veggies and vegan pesto sauce

Serves: 3

Prep time: 20 minutes

Cook time: 25 minutes

Ingredients:

1 green pepper, chopped

2 ripe farm tomatoes, chopped

1 head of farm broccoli, chopped

1 cup orzo, cooked

1 garlic clove, minced

1 tablespoon olive oil

1 sprinkle of himalayan salt

1 sprinkle of crushed black pepper

Vegan Pesto sauce: see ingredients and instructions on blog (search pesto sauce)

Instructions:

Saute minced garlic, chopped broccoli, chopped tomatoes together until tomatoes are soft and juicy and broccoli is also soft.  While veggies sauté, prepare ozro with 2 cups of water to 1 cup of orzo.

Prepare pesto sauce and mix together with cooked veggies and orzo.

Sprinkle with nutritional yeast flakes for a vegan cheesy taste.

The cleanest, most delicious vegan Mexican meal

Serves: 1

Prep time: 5 minutes

Cook time: 25 minutes

Ingredients and instructions:

Guacamole:

1 ripe avocado

1/4 cup red onion- chopped

1/4 cup tomatoes, chopped

splash of fresh lemon

1/4 cup frozen peas

pink himalayan sea salt and black pepper

Blend all ingredients together in a small food processor

Brown rice:

Prepare 1/2 brown rice to 1 cup of water.

Baked Plantains:

Cut plantains and bake with coconut oil and himalayan sea salt. Bake until plantains begin to brown.

 

 

 

 

 

Instructions:

 

Summer Cherry Crumble Treat (Gluten- Dairy Free )

Serves: 4

Prep time: 10 minutes

Cook time: 35-40 minutes

Ingredients for fruit filling:

 

• 1 cup pitted and halved local fresh cherries
• 1 tablespoon maple syrup
• 1 tablespoon tapioca flour
• ½ teaspoon cinnamon

For the Crisp:

• ½ cup almond flour
• ¼ cup raw coconut flakes
• 2 tablespoons maple syrup
• 2 tablespoons coconut oil
• 2 tablespoons pecans, chopped

Instructions:

Heat oven to 350 degrees, grease pie dish with coconut oil. Combine fruit filling ingredients together in a small bowl.  In the same bowl, combine the almond flour, flaked coconut, maple syrup, coconut oil, and pecans. Stir until the dry ingredients are completely moistened and then crumble evenly over the fruit. Bake for 35-40 minutes, until the fruit is bubbling and the topping is golden brown.

Recipe from bakerita.com

Summer Pesto Salads

Serves: 2

Prep time: 10 minutes

Cook time: 20 minutes

Ingredients:

Grain of choice- I used Israeli cous cous and vegetable fusilli noodles.

Farmers market Summer squash, Mushrooms, Eggplant, Cauliflower, Tomatoes and Cucumber.

Instructions:

For the cous cous dish, I sautéed farmers market summer squash, mushrooms and a small eggplant. I prepared the Israeli cous cous and tossed it all together  with my vegan pesto sauce.

For the veggie fusilli dish, I sautéed cauliflower and mixed my vegan pesto sauce together with the pasta.  Adding in some farm tomatoes and cucumbers on the side was just the right amount of color.