Better Than Meatballs

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Ingredients:

  • 2 cups lentils, cooked
  • 1.5 cups brown rice, cooked in chicken/vegetable broth
  • 2 cups mushrooms, chopped into tiny bits or food processed
  • 1 bunch green onions (6-8), finely chopped
  • 1 egg
  • 1 Tbs. fresh (or dried) rosemary, chopped*
  • 1 Tbs. fresh (or dried) thyme, chopped*
  • 1 Tbs. fresh (or dried) oregano*
  • 3 cloves minced garlic*
  • 3 Tbs. tomato paste
  • 1/2 cup dairy free or regular parmesan (I've made them without the parmesan, and they're still amazing)
  • 1/2 tsp. salt 
  • 1/4 tsp. pepper

*If you don't have fresh herbs, you can substitute 1 tsp. of the dried version for 1 Tbs. of a fresh herb. For garlic, about 1 tsp. of garlic powder would substitute for the 3 cloves of garlic. I prefer to use fresh herbs, because fresh always has more flavor!

instructions:

  1. Cook the lentils and brown rice according to instructions (You can also buy precooked of both in order to save time!). While the rice and lentils are cooking, chop the mushrooms, green onions, and fresh herbs.
  2. Preheat the oven to 400. Once the lentils and brown rice are done, combine all the ingredients in a large bowl and stir till well mixed. The mixture will be wet and sticky.
  3. Generously rub olive oil over a large baking sheet. Form bite-size balls out of the mixture, and place on the greased baking sheet. 
  4. Cook for 15 minutes. Take the meatballs out of the oven, flip each one, then place back in the oven to cook for another 10 minutes. (It would also work to leave them in for the full 25 minutes without flipping them. They will just be a little more brown on one side, but still taste great!)
  5. We ate them with spaghetti squash and organic pasta sauce. They would also be great with regular pasta, gluten free pasta, zucchini noodles, pesto, or even on a meatball sandwich!

Spring Market Salad

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FRESH

SEASONAL

LOCAL

FLAVORFUL

COLORFUL

This salad stands out. Go to your local market and find a few herbs, a fresh fruit, some fresh lettuce, and throw it all together. You will be blown away by how it can make your salad go from good to extraordinary. Throw some chicken or fish on there and make it an entire meal! Have fun :D

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Ingredients:

  • 3-4 butter lettuce gems, cut in half
  • handful of sorrel leaves, chopped
  • handful of basil leaves, chopped
  • 1 mandarin orange
  • 1 sprig rosemary, chopped
  • 2 sprigs fresh thyme, chopped
  • 3-4 radishes, sliced
  • 1 avocado, sliced or chopped

Dressing:

  • Juice of 1 blood orange
  • 1-2 Tbs. red wine vinegar
  • 2-3 Tbs. olive oil
  • salt and pepper to taste

Instructions:

  1. Remove the herbs (basil, rosemary, thyme) from the stems and chop into small pieces. Slice the radish. Peel and cut the avocado. Peel and separate the mandarin orange slices.
  2. Wash the butter lettuce gems and cut in half. Wash and chop the sorrel.
  3. Arrange the gems on a platter, sprinkle the rest of the ingredients on top.
  4. Combine all of the dressing ingredients. Drizzle over the salad.
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Veggie Tacos w/ Mango Salsa

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"These are the best tacos I've ever had" - Sid Beck, my husband.

If that's not enough for you to try these out... Well, your loss.

If I'm being honest, I didn't really measure out any of the spices while I was making these. I gave the ingredient list my best guess, but you can't really go THAT wrong with spices. Hopefully they will turn out just as amazing for you as they did for us :) 

 
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There's something so special about the sweet and savory flavors of these tacos. The mango salsa and the creamy cilantro sauce perfectly compliment the sautéed vegetables and spices used in the recipe. If you want more protein, feel free to add some grilled chicken, fish, or beans. Any protein choice would taste amazing with the salsa and cilantro sauce!

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Tacos:

  • 1 Poblano chili, chopped
  • 2 bell peppers, thinly sliced
  • 1 red onion, thinly sliced
  • 1 package mushrooms, sliced
  • 2 sweet potatoes, cubed
  • 2-3 tsp. garlic powder
  • 1 tsp. chili powder
  • 2 tsp. oregano
  • 1 Tbs. cumin
  • 2 Tbs. avocado, coconut, or olive oil
  • salt and pepper
  1. Preheat the oven to 400. Cube the sweet potatoes, drizzle with 1 Tbs. oil, 1 tsp. garlic powder, 1/2 tsp. chili powder, 2 tsp. cumin, and salt and pepper. Cook for 25 minutes, or until soft.
  2. While the sweet potatoes are cooking, chop the poblano chili, the bell peppers, the red onion, and the mushrooms. Sauté the chili, peppers, and onion in 1-2 tsp. garlic powder, 1/2 tsp. chili powder, 1 tsp, oregano, 2 tsp. cumin, and 1 Tbs. oil. 
  3. Once the peppers and onion are soft, about 10 minutes, add the mushrooms and cook for another 5-10 minutes.

Mango Salsa: 

  • 1 organic mango
  • 1/4 c. red onion, chopped
  • 2 organic tomatoes
  • 1/4 c. chopped cilantro
  • 1/2 lime, juiced
  • salt and pepper
  1. Chop the mango, red onion, and tomatoes into small pieces. Chop the cilantro and add everything to a bowl.
  2. Drizzle with the lime juice and a few dashes of salt and pepper.

Creamy Cilantro Sauce:

  • 1/2 plain greek yogurt
  • 1/2 lime, juiced
  • 1/4 cup cilantro, chopped
  • water to thin
  1. Chop the cilantro and mix in a bowl with the rest of the ingredients. Add small amounts of water until desired consistency.

Cauliflower Steaks with Beetroot Sauce

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CAULIFLOWER STEAK?

I always thought that "cauliflower steaks" sounded pretty awful. How could you replace meat with a white vegetable? Well, I actually had never tried it before this, and even though it's not exactly steak, it is still DELICIOUS. After slicing the head of cauliflower, I only came up with about three "steak" looking slices while the rest fell into pieces, but that's the beauty of this recipe! You can use cauliflower florets, steaks, or even cauliflower rice as your base. Whatever you have on hand will work.

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Here's why I'm a believer in cauliflower steaks. Cauliflower is a superfood. It's packed with vitamins and minerals, fiber, and anti-inflammatory and antioxidant properties. It's even been known to contain compounds that help prevent cancer, along with other cruciferous vegetables. Cauliflower is a real food that will benefit your body in real ways. Why not find a way to make it more interesting? So, I came up with this recipe for you :)

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Cauliflower Steaks:

  • 1 head cauliflower
  • 1-2 tsp. fresh rosemary, chopped
  • 1-2 tsp. fresh thyme, chopped
  • 1-2 tsp. fresh oregano, chopped
  • 1 tsp. garlic powder
  • 2 Tbs. olive oil
  • salt and pepper

Toppings:

  • 1 onion
  • 1 package mushrooms
  • 1 small bunch swiss chard, kale, or spinach

Beetroot Sauce:

  • 3-4 cooked beets (I found pre-cooked beets at Whole Foods. Makes the recipe 10x easier)
  • 1 can cannellini beans (or any white bean)
  • 1/4 c. tahini (optional)
  • 3-4 cloves garlic, minced
  • salt and pepper to taste

Directions:

  1. Preheat the oven to 400. Carefully slice the cauliflower into "steaks". It crumbles easily, but small pieces are totally ok. Rub the steaks with olive oil and sprinkle with chopped herbs, salt, pepper, and garlic powder. Roast for 15 minutes. Gently turn over the cauliflower pieces and roast for another 15 minutes.
  2. While the cauliflower steaks are cooking, chop the onion, mushrooms, and swiss chard. Start by sautéing the onions with a little olive oil. After about 5 minutes, add the mushrooms and leafy greens. Continue cooking for another 5-10 minutes, or until everything is done to your liking. 
  3. Finally, throw all of the sauce ingredients into a blender or food processor, and blend until smooth and well-combined. 
  4. Once the cauliflower is done, top with the sautéd toppings and a drizzle of the beetroot sauce. 
  5. Enjoy! If you want more protein, add some roasted organic chicken or sausage. 

Chickpea Brown Rice Burgers

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I love how versatile veggie burgers are. You can eat them on a bun, on a piece of toast, on salad, or just plain. They also taste delicious with a wide array of toppings, such as avocado, sauces, tomatoes, etc. This particular veggie burger recipe has a simply, earthy flavor. They freeze really well, and make a super quick and easy meal. You can basically eat them with anything you have in your fridge at the moment! 

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Ingredients:

  • 1 can chickpeas
  • 1 c. pre-cooked brown rice or quinoa (you can cook your own, but I bought a pre-cooked package from the store to save time).
  • 1 small onion
  • 1 c. mushrooms
  • 3/4 c. walnuts or pecans
  • 4-6 cloves minced garlic (or 1/2-3/4 tsp. garlic powder)
  • 1 Tbsp. cumin
  • 1/2 tsp. dill (sub with turmeric or coriander for another flavor variation)
  • 1 Tbsp. tahini sauce
  • Salt and pepper to taste (about 1/2 tsp. each)

Directions:

  1.  Combine all of the ingredients in a food processor. Pulse until well combined. If you don't have a food processor, finely chop all of the ingredients and mash with a potato masher or fork.
  2. Heat a drizzle of olive oil in a skillet over medium-low heat. Cook for 5 minutes on each side, or until browned and slightly crispy.