Our Recipe Book

Directions

In a small bowl, combine the brown sugar, soy sauce, ginger, red pepper flakes, onion powder, and sesame oil.

In a separate small bowl, combine the mayo and sriracha sauce to make spicy mayo. Set aside.

Heat the avocado oil in a large skillet over medium-high heat. Add the minced garlic and cook it for 1 minute (stirring constantly), or until fragrant.

Add the ground beef to the pan and cook it until browned. Drain the excess fat.

While the beef cooks, microwave the broccoli and the cauliflower rice. Broccoli: Place bite-size broccoli pieces in a microwave-safe dish, add 3 tablespoon cold water, and cook for 4 min, or until done, drain excess water. Cauliflower rice: Place in a microwave-safe dish, add 3 tablespoon cold water, and cook for 4 min, or until done, drain excess water.

Stir in the sauce mix and the green onions. Turn the heat down to medium-low and simmer until it's heated through, or at least for 2-3 minutes.

Serve with steamed broccoli or spinach and cauliflower rice. Garnish with sliced green onions, sesame seeds, spicy mayo sauce, and sliced cucumbers. Enjoy!

Notes

For Meal Prep: Divide the beef between 4 meal prep containers. Add steamed broccoli or spinach on one side and steamed cauliflower rice or brown rice on the other side. Garnish with green onions, cucumbers, and sesame seeds. You can drizzle the Korean beef bowl with spicy mayo or serve it on the side in a small container. The bowls will keep in the fridge for up to 4-5 days.

Instead of ground beef, you can also use thinly sliced cuts of high-quality beef such as ribeye steak, sirloin steak, or New York steak.

Feel free to double the recipe if you're serving 2 people for meal prep lunches for the week.

If you want your bowl extra saucy, you can increase just the sauce ingredients by ½ or double.

In place of brown sugar, you can also use honey or monk fruit.

Directions

In a large bowl add the romaine lettuce and top the salad with the two peppers, meats, cheeses, onions, and cucumbers.

Arrange in a pattern over the lettuce, sprinkle lightly with salt and some oregano, cover with plastic wrap and refrigerate for 4 hours or overnight

Meanwhile whisk together all the ingredients for the dressing and also allow to sit in fridge overnight.

Serve on the side of the salad when serving or toss the whole salad together with the dressing.

Notes

You can also make this salad for carb lovers by adding one, cooked and cooled bag of tri-colored tortellini to this salad right before serving. There are times where I make and serve this salad both ways for my both my carb loving and low carb loving friends. I just split the ingredients in half and add tortellini to one and omit the lettuce.

Directions

Soak the cashews in hot water for 30 minutes. Drain and set aside. You can skip this step if using a high-speed blender, otherwise the cashews need to soften enough to get a creamy consistency.

In a large pan on medium to low heat, add the olive oil, leek, and mushrooms. Cook for 10 minutes, stirring regularly until reduced.

In the meantime, prepare the sauce by adding the soaked cashews, nutritional yeast, miso paste, tamari, and soy milk to a blender. Blend until smooth.

Back to the pan, add the garlic, and cook for a minute until fragrant. Add the butter beans and sauce, and stir well. Let it cook for 5 minutes.

Stir in the kale and lemon juice and cook until just wilted. Serve with toasted bread and enjoy.

Notes

Modifications: We doubled the nutritional yeast, and miso paste, and tripled the garlic cloves and tamari/soy sauce. We also added red pepper flakes for an extra kick.

Butter beans: Also known as lima beans, butter beans have a creamy texture that works beautifully in this dish. If you can’t find butter beans, chickpeas or navy beans make great substitutes.

What is nooch: Nutritional yeast, often called “nooch,” is a deactivated yeast used in plant-based cooking to add a cheesy, umami flavor. It’s a great source of B vitamins, and surprisingly rich in protein. Although a delicious addition, it’s not necessary for this recipe, you can skip it, and adjust the seasoning to taste using salt and pepper. 

Leek tip: Save the greenest part of the leek to make vegetable stock. It adds extra flavor and helps reduce food waste.

Storage: This dish stores well in the fridge for up to 4 days. If you’re saving some for later, keep the fresh kale, aside and only add when reheating for the best texture, and to make the most of the nutrients.

Directions

Preheat the oven to 400 degrees F and line 2 large baking sheets with parchment paper or spray with cooking spray.

I like to mix everything on one sheet and then divide it between 2 sheets so that it roasts more evenly. Add the chickpeas, broccoli, radish, baby potatoes, and cauliflower to the baking sheet(s). Drizzle on the olive oil and sprinkle on the paprika, garlic powder, salt, oregano, salt + pepper, and cinnamon. Toss thoroughly so that everything is covered in the oil + spices. Spread evenly between the 2 baking sheets.

Roast in the oven for 30-35 minutes, tossing halfway.

Spread 1/4 cup of tzatziki sauce on the bottom of a shallow bowl and top it with the roasted veggies. Top with desired toppings and ENJOY!

Notes

Tzatziki sauce: I love THIS recipe but I often buy the pre-made vegan tzatziki from Trader Joe’s!

Directions

Place cilantro, parsley, garlic, chile, shallot, white wine vinegar, lime juice, oregano, salt and pepper in the bowl of a food processor or blender.

Pulse a couple of times, adding olive oil while pulsing.

Reserve about 1/2 cup of marinade to use for sauce.

Pour remaining marinade over meat, turning to coat both sides.

Cover and refrigerate for 3 hours to over-night.

Remove meat from marinade, wipe most of it off with a paper towel and grill or BBQ to desired temperature.

Discard marinade.

Cut meat against the grain into thin slices with reserved Cilantro-Garlic Sauce.

Directions

Gather the grated cucumber together and place in a paper towel, press the water out of the cucumber and place in a medium-sized bowl.

Add the yogurt, garlic, red wine vinegar, fresh dill, salt, and freshly ground black pepper and mix well.

Cover and refrigerate for 30 minutes or up to 3 days.

Notes

Homemade tzatziki can be made up to a day ahead of time and stored in the fridge.

Probably could be made with vegan yogurt.

Directions

Gather all ingredients.

Combine 1 cup water, soy sauce, brown sugar, honey, ginger, and garlic powder in a saucepan over medium heat. Cook until nearly heated through, about 1 minute.

Mix cornstarch and 1/4 cold water together in a cup; stir until dissolved. Add to the saucepan.

Cook and stir sauce until thickened, 5 to 7 minutes.

Enjoy!

Directions

Whisk together the olive oil, lemon juice, honey, garlic, dijon mustard, oregano, salt and black pepper. Place the skirt steak in a shallow dish and pour over half the marinade, turning the pieces so they are fully coated. Cover with plastic wrap and marinate for 30-45 minutes at room temperature or up to 2 hours in the fridge. Allow the steak to come to room temperature before grilling.

While the steak marinates, cook the couscous according to the package instructions. Drain the couscous into a colander, rinse under cold water to fully cool, let drain, and pat dry. Toss with the remaining marinade, cucumber, scallions, dill, parsley and feta. Season with salt and pepper to taste. Refrigerate until ready to serve.

Preheat the grill to medium-high heat (about 450°-500° F). Grill the steak for 3-4 minutes per side or until cooked to your liking. Let rest for 10 minutes before slicing against the grain. Sprinkle with flaky sea salt and serve with a squeeze of fresh lemon juice.

Directions

For the sauce:

Whisk all sauce ingredients together until smooth (or you can run it through the food processor, or shake it up in a jar).

For the noodles:

Cook noodles a few minutes LESS than package instructions. If your noodles seem very sticky, rinse them in cold water.

Toss noodles with about half of the sesame sauce.

For the bowls:

Divide noodles, edamame, cucumber, and chicken into containers. Drizzle with a little extra sauce and sprinkle with sesame seeds.

Store in the fridge for 3-4 days. Eat hot or cold.

Notes

Ideal method for cooking the chicken: Cut a pound of chicken breasts into bite-sized pieces, toss with olive oil, salt, pepper, and garlic powder, and bake at 425 degrees for 15 minutes. Done. If you like a little browning on your chicken (like what’s pictured here), once it’s baked, just pop it in a skillet with some extra sesame sauce and let it get nice and roasted-brown on the outside!

Direction

In a large bowl, whisk together the soy sauce, garlic, brown sugar, tahini, sesame oil, rice vinegar, ginger, sesame seeds and red pepper flakes.

Add chicken, then cover and place in the fridge for roughly 30 minutes or up to 24 hours. Then bake or grill your chicken however you like.

Garnish with sliced green onion and additional sesame seeds.

To grill:

Preheat the grill to 400°F.

Grill chicken for about 6-8 minutes per side; chicken is done when a meat thermometer reads 165°F. Time will vary depending on the size of your chicken breast.

Notes

To store: Let the chicken breast cool completely and transfer it whole, shredded or cubed to an airtight container. Place the container in the fridge and use the chicken within 4-5 days.

To freeze: Repeat the steps above but instead place your chicken in the freezer. Cooked chicken breast will stay good in the freezer for about 3 months. When you’re ready to use it, simply thaw it in the refrigerator and enjoy it cold with salad recipes or heat it up in the microwave for warm recipes.

Directions

Add the oil to a large pot set over med-high heat. Season the chicken pieces liberally with salt and pepper on all sides and brown them in the hot oil for about 3 or 4 minutes per side (they’ll finish cooking in the stew). Transfer to a tray/plate and set aside for now. 

Reduce the heat to medium and add the diced onion and sweet potato to the pot (and more oil, if it needs it). Season lightly with salt and pepper. Cook, stirring occasionally, for 6 to 8 minutes, just until the potatoes begin to tenderize/brown. Add the cumin, ginger, garlic, chili pepper, peanuts, peanut butter, and kale (or cabbage). Stirring, allow this to cook for about a minute. Taste and adjust the seasonings as needed.

Add the crushed tomatoes, chickpeas (if using), and the chicken stock (I like my stew hearty, and never add the full box, but that’s up to you). 

Slide the chicken pieces, along with any collected juices, back into the pot. Simmer the stew, uncovered, until the chicken and sweet potatoes are both cooked and tender; about 25 minutes. If you’ve used boneless/skinless chicken thighs, remove them to a cutting board and chop/shred the meat. Add it back into the pot and stir to mix it all together. 

Serve the stew in bowls topped with extra peanuts and cilantro, with a side of flatbread, OR on top of fluffy cooked rice or couscous (if using bone-in pieces, I usually serve a couple on top of some rice, and then spoon the stew down over top). 

Notes

Serving suggestion: warm flatbread, couscous, cooked rice

This recipe works with whatever type of chicken you’d like to use – either boneless or bone-in/skin on. If you want a more soup-like dish, I’d go with boneless, skinless chicken thighs so you can chop them just when they’re done cooking and then add them back into the pot. Or, you can use bone-in pieces and serve them atop some rice with the stew spooned down over top. Both ways are super delicious and very easy to make.

Directions

Preheat your oven to 350°F. Grease a 9-by-5-inch loaf pan with nonstick cooking spray and set aside.

In a medium bowl, whisk together the flour, cocoa powder, baking soda, and sea salt. Set aside.

In a large bowl, add the eggs, melted butter, oil, vanilla extract, and brown sugar. Stir until smooth. You might have a few small brown sugar clumps and that is fine.

Stir the dry ingredients into the wet ingredients, don’t overmix. Stir in the shredded zucchini until just combined. Stir in ¾ cup of the chocolate chips.

Pour batter into prepared pan. Sprinkle the remaining ¼ cup of chocolate chips over the top of the bread. Bake for 50-60 minutes, or until a toothpick inserted into the center of the bread comes out mostly clean, you might have some melted chocolate chips on the toothpick and that is fine. You just don’t want a lot of gooey batter.

Remove the pan from the oven and set on a wire cooling rack. Let the bread cool in the pan for 15 minutes. Run a knife around the edges of the bread and carefully remove from the pan. Let the bread cool on the wire cooling rack until slightly warm. Cut into slices and serve.

Note-if you use coconut oil, make sure it is melted and slightly cooled. The bread will keep on the counter, wrapped in plastic wrap, for up to 4 days. This bread also freezes well. To freeze, cool the bread completely and wrap in plastic wrap and aluminum foil. Freeze for up to 1 month. Defrost before slicing.

Directions

Make chive butter by mixing chopped chives and butter.Set aside.

Slice cucumber. Blot cucumber slices with paper towels.The cucumber needs to be cut into two different thicknesses. Use a mandoline slicer to cut cucumber into 2 sizes, 4 slices at 1/8" and 4 slices at the thinnest setting so that it's paper thin. After slicing the cucumbers, place them flat on paper towels and blot to make sure they're dry.

Find a round cookie cutter that's the same size as the sliced cucumber.

Cut circles out of the bread using the cookie cutter.Avoid cutting the crust. Cut 8 bread circles.

Assemble tea sandwiches.Spread a thin layer of chive butter on the top side of the bread, add a slice of the 1/8" cucumber, then top with a piece of bread that buttered on the side that faces the cucumber. Next, loosely fold the thin cucumber slice in half and skewer it in place with a cocktail fork.

Notes

To make 4 cucumber tea sandwiches, you’ll need 4 cucumber slices, 4 paper thin cucumber slices, and 8 bread circles.

The circumference of your cucumber will decide how big your tea sandwiches will be. I use a round cookie cutter set so can I try several sizes to see which one fits the cucumber best. The cookie cutter doesn’t need to be exactly the size of the cucumber, but try to find the closest match.

To prevent the bread from getting soggy, make sure to pat the cucumber slices dry and butter each side the cucumber touches the bread.

The chive butter creates a layer between the cucumber and the bread to keep the bread from getting soggy.

Chive butter should be made with soften butter. It makes it easy to mix in the chives and to spread it on the bread.

Kitchen scissors makes it easy to cut the fresh chives into little tiny bits.

You can use whatever kind of bread you like, but make sure it is pillowy soft which contrasts nicely with the crunch from the cucumber.

The worst cucumber sandwiches are slimy ones. You can prevent this by placing the sliced cucumbers on paper towels and blotting them to get them dry.

Cut frozen bread if you want cleaner cuts on your tea sandwiches.

To make vegan: use vegan butter.

Directions

Preheat an oven to 400 degrees, and line a rimmed baking sheet with aluminum foil.

Whisk together all the ingredients for the dressing in a small bowl or mason jar.

Pour ¼ of the dressing over the chicken breasts to coat, and place them on the baking sheet.

Toss the chickpeas in the olive oil, chili powder, salt and pepper, and place them on the same baking sheet. Make sure everything is in a single, even layer.

Bake for 25 minutes until chicken is cooked through and chickpeas are brown and crispy.

Working in small batches, pulse the cauliflower florets in a food processor or blender until they look like rice. Season with salt and pepper.

Toss the cauliflower rice, chickpeas, chicken, apples, avocado, and fresh herbs in a bowl and divide into four equal portions. At this point you may want to add a Tbsp. or two of water to the dressing. Shake or whisk again, and pour over the salad.

If saving for later, don't add the dressing or cut the avocado until it's time to serve.

Directions

Preheat oven to 375°F. While the oven heats, chop pears into roughly 1/2-inch chunks (leave skin on).

In a large mixing bowl, stir dry ingredients together (oats, ginger, cinnamon, baking powder, salt).

Then, pour wet ingredients (almond milk, vanilla) into the mixing bowl. Stir wet and dry ingredients together until well-combined. Gently fold in chopped pears.

Finally, pour the mixture evenly into a baking dish and sprinkle the top with walnuts. Place baking dish in oven for about 35 minutes.

The oatmeal will be done once it starts to bubble and brown at the top. Remove oatmeal from oven and allow to cool for a few minutes before serving and adding toppings.

Notes

Baked oatmeal can be stored in an airtight container in the fridge for about 4 days. If you’d like to further extend the shelf-life of baked oatmeal, it can be stored in the freezer for up to 6 months. The easiest way to reheat baked oatmeal is in the microwave.

If you’d like, you can thinly slice an extra half pear to add to the top of the baked oatmeal (as pictured). This doesn’t change the recipe much – it just makes it a little more pretty!

There are no added sugars in this base recipe (warmed pears are pretty sweet on their own), but it tastes great with a drizzle of maple syrup! Because sweetness is such a personal preference, I like to leave it up to you to decide how much you’d like to add.

Recipe modifications: — I used almond milk for this recipe, but feel free to swap that with your milk of choice (cow’s milk, soy milk, cashew milk, etc.) My only advice is to choose one that’s unsweetened! — If you don’t have walnuts, you can easily replace them with pecans – they’ll taste just as good! For a nut-free version, simply omit the walnuts entirely. — If you’d prefer to use apples in place of pears, those would taste absolutely delicious too. Or, you could try a combination of both fruits. — If you follow a strict gluten-free diet, be sure to use certified gluten-free rolled oats.

Directions

In a chilled mixing bowl, begin whipping cream.  Whip until frothy and slightly thicken.

Add powdered sugar and cocoa powder. Carefully mix until soft peaks form.

Add almond extract if desired. Whip until stiff peaks form.

Spoon into plastic bag or piping bag with piping tip. Pip into serving bowls or glasses.

Enjoy immediately or refrigerate until ready to serve.

Notes

Chilling your mixing bowl will help the cream whip more easily.

Sift cocoa powder to avoid dark flecks in mousse.

Add 1/4 cup powdered sugar to start.  If you'd like a sweeter mousse, additional sugar up to an additional 1/2 cup. You can use a zero calorie sugar substitute for a sugar free or low carb version. Use a 1:1 sugar substitute. For best results, use powdered variety such as Swerve powdered sugar substitute.

Directions

Prep Tofu: Drain tofu and wrap with a paper towel. Gently squeeze to remove excess liquid, then place under something heavy (like a couple cookbooks) while you prep the veggies and sauce.

Mix cornstarch with 2 teaspoons of water in a small ramekin, until a slurry forms. Then, make the sauce by whisking all sauce ingredients (including the cornstarch slurry) in a small bowl. Set aside.

Unwrap tofu from paper towel and cut into cubes of desired size.

Heat cooking spray in a large pan over medium-high heat. When pan is hot, add tofu and season with salt + pepper. Cook for 5 minutes, undisturbed. Then flip each piece and cook for an additional 5 minutes, finishing with a quick toss of the pan at the end. Remove and set tofu aside in a clean bowl.

In the same pan, cook shallots and garlic for a couple minutes until lightly browned and fragrant.

Then, add chopped zucchini, carrots, and bell peppers to the pan. Cook for 10-12 minutes, stirring occasionally. TIP: you can add additional cooking oil or spray as needed here. Do not salt veggies yet, to prevent zucchini from getting soggy!

Once veggies are mostly cooked, add tofu back in along with sauce. Toss together and cook for an additional 3 minutes. The sauce should thicken slightly and coat everything.

Serve stir fry on its own or over some cooked grains or noodles (see notes for ideas). Add garnish as desired and season with additional salt + pepper, if needed. Enjoy hot!

Notes

SERVE WITH: 

This recipe is a great source of veggies, protein, and healthy fats and can be enjoyed on its own if desired. That said, I love serving it over a starch to round out the meal! Some ideas: • brown or white rice (as I’ve done in these pictures) • other whole grains, like quinoa, millet, or farro • your favourite noodles (I love these brown rice ones!)

RECIPE MODIFICATIONS & SWAPS:

Feel free to play around with the veggies here and use any that you like. I think this would go well with ones like broccoli, mushrooms, snap peas, eggplants, spinach, etc. It’s a great way to use up what’s in the fridge!

Instead of tofu, you could serve this with another protein. It would taste good with tempeh, shrimp, chicken, or beef! Just note that cooking times will vary, but you just need to cook the protein first and then add it into the veggies at the end 🙂

Shallot can be swapped with diced onion.

Ginger can be ground or fresh.

Cornstarch can be swapped for another thickening starch or flour, like arrowroot powder.

I love chopped green onions and sesame seeds for garnish, but you can leave these out. If you have some parsley in the fridge, you can add that in here too!

If you follow a gluten-free diet, ensure that you use a certified gluten-free version of tamari, rice vinegar, and cornstarch.

LEFTOVERS: 

Leftovers of this recipe will keep for 3-5 days in an airtight container in the fridge. You can reheat them in the microwave or on the stovetop.