Grilled Whole Carrots with a Balsamic Rosemary Glaze

Ingredients

4-6 Whole Carrots

2 Tablespoons Balsamic Vinegar

2 Tablespoons Olive Oil

1 Tablespoon Soy Sauce

1 Tablespoon Honey

1 Sprig Rosemary, Chopped

1 Clove Garlic, Minced

Salt and Pepper to taste

Directions

Grill Carrots until soft, alternatively, roast in 450 degree oven until cooked through and crispy.

Once grilled to perfection, whisk together the remainder of the ingredients in a small bowl

Pour dressing over carrots

Ingredients

Challah Dough

Filling of your choice (my favorite is Nutella)

Chocolate chips

1/2 cup sugar

1/2 cup water

Directions

Separate Challah dough into 8 even sections

Starting with one section, roll dough out to about 1/4 inch thick, shaping the flattened dough into a rectangle 

Evenly spread Nutella (or any other delicious spread) stopping about 1/2 inch away from the edges

Sprinkle a few chocolate chips on the Nutella (not too much, or else the dough will rip while rolling)

Starting with the long side, tightly roll the dough into a long log and pinch it closed, sealing the seams and the ends

Take a very sharp knife and make an even slit through the log going from the top to the bottom

Now you will have two halves of the log

Make an X with the 2 halves of dough, with the filled side facing up

Twist on both ends, and place in pan of your choice

Preheat oven to 325 Convection or 350 Regular

While your oven heats, let the dough rise for 15-20 minutes

Bake for 30-45 minutes until the top of the Babka is golden in color

While Babka is baking, bring even parts water and sugar to a boil

Once Babka is out of oven, drizzle with the simple syrup (this gives the Babka a nice shiny coat)

Just saying, hot Nutella in your mouth really hurts and will burn your entire mouth for days. I know from experience....ouch!

Mixed Berry Cocktail

SPLASH Premium Margarita Mixer

1 or 2 Shots of Tequila (or more, no judging over here!!)

5 or 6 Berries of your choice

Sprig of Rosemary, and Wedge of Meyer Lemon for Garnish

Combine all ingredients in a glass and drink away!

Almond Butter Cookie Parfait

Ingredients

1 Mason Jar

1 Banana, sliced 1/4 inch thick

2 Tablespoons Maple Syrup

1 Teaspoon Cinnamon

1/2 Pint Vanilla Halo Top Ice Cream

1 Egg

1/4 Cup Coconut Butter

1/4 Cup Nut Butter

1/2 Cup Brown Sugar

1/4 Cup Organic Cane Sugar

1 Teaspoon Pure Vanilla Extract

1/2 Teaspoon Baking Soda

1/2 Teaspoon Sea Salt

1 Cup Oat Flour, or 1 Cup Rolled Oats, Blended

1 Cup Raw Almonds, Blended

1/2 a Bag of Chocolate Chunks (My favorite chocolate chunks are the Enjoy Life brand!)

Directions for Cookies

Preheat Oven to 350

Line Baking Sheet with Parchment Paper

Using an Electric Mixer, beat the coconut butter and nut butter until well combined

Add in both sugars, and vanilla and continue mixing for about 1 minute

Beat in egg

Slowly pour in the dry ingredients (Blended almonds, Oat flour, Baking powder, and Baking Soda) and continue mixing until all ingredients are well incorporated

Fold in the chocolate chunks

Using a small portion scoop (or a tablespoon) scoop out even balls of cookie dough and place about 2 inches apart on the baking sheet

Bake for about 10-12 minutes or until the dough spreads out and turns a light golden color

Once golden, let cookies cool on the baking sheet for an additional 5-10 minutes to allow them to crisp up

After 5-10 minutes transfer cookies to cooling rack

Directions for Bananas

Heat a small saucepan, and spray with non-sticking cooking spray (I use coconut oil spray)

Once pan is heated, add sliced bananas along with the maple syrup

Make sure to continuously stir the bananas to make sure they do not burn

Once bananas turn a nice caramel color, take off heat and sprinkle with cinnamon

Parfait

Drizzle additional Maple Syrup along the sides of the Mason Jar for decorative purposes

Layer one cookie on the bottom of the jar

Scoop 1/2 Cup of Vanilla Halo Top on top of the cookie

Layer on some bananas

Repeat above steps 1 more time, or until jar is filled

oh! And don't forget to lick the jar clean!! You'll thank me later...

Chickpea Snack

Ingredients

1 Can of Chickpeas

2 Tablespoons Pereg Kebab Spice

1 Tablespoon Kosher Salt

Directions

Preheat oven to 400

Drain and rinse chickpeas

Pat dry, and spread out evenly on a sheet pan

Bake for 45 minutes, or until perfect crunchy!!

This is my favorite snack. They are salty, crunchy, addicting, and filled with protein!!!!

Green Smoothie

Ingredients

1 cup frozen kale

1/2 cup frozen pineapple

1/2 frozen banana

Fresh ginger

1 cup water

Blend and enjoy!

Ingredients for the Chicken Marinade

1 Small Package of Chicken Cutlets

6 Tablespoons Rice Vinegar

3 Tablespoons Coconut Aminos

2 Cloves Garlic, minced

1 Tablespoon Sesame Oil

1 Tablespoon honey

For the Rest

1 cup quinoa

1 3/4 cups vegetable broth (or water)

1 Red Pepper, sliced

1 Spanish Onion, sliced

1 Small Bag of Snow Peas

Instructions

Marinate chicken for 2-3 hours in a Gallon sized Ziploc Bag.

While chicken is marinating...

Rinse, and drain quinoa.

Bring vegetable broth and quinoa to a boil. Once boiled, let simmer until all liquid is absorbed. Try to not touch the quinoa while it cooks.

When all liquid is absorbed, let sit covered for 10 minutes and fluff with a fork. 

Heat a grill pan and spray with coconut oil (or oil of your choice) and grill the chicken until cooked through.  (should read 165 degrees)

In a heated, oiled, sauce pan sautée onions until translucent.

Add peppers and snow peas to onions and cook for about  5-7 minutes.

Make sure your veggies stay firm and colorful.

Lastly, plate however you like and enjoy this perfect delicious dinner!!

Grilled Salmon with Mango Salsa

Ingredients

1 Fillet of Atlantic Salmon

1 Mango, peeled, pitted, and chopped

1/2 Red Onion, finely diced

1 Red Pepper, finely diced

1/2 Scallion, finely minced (using both green, and white part)

1/4 Cup Cilantro, chopped (make sure to not over chop the cilantro will turn black)

1 Tablespoon Fresh Lime Juice

2 Tablespoons Olive Oil

2 Tablespoons of Honey

2 Teaspoons Red Wine Vinegar

1/4 Teaspoon Ground Cumin

1/2 Jalepeno, Finely Diced

Directions for Salmon

Heat Grill Pan, and Spray with Non Stick Cooking Oil

Place Salmon skin side down and after about 3 minutes, flip

Grill both sides, until cooked to your liking

Directions for Mango Salsa

Cut and Measure all ingredients

Mix together in a small bowl

Add Salt and Pepper to taste

Multigrain Banana Chocolate Chip Pancakes

Ingredients

3/4 Arrowhead Mills Multigrain Pancake Mix

1 Ripe Banana, Mashed

3/4 Cup Almond Milk

1/2 Cup Chocolate Chunks

Follow Directions on Pancake Mix!!!

PB&J Smoothie

Ingredients

1/2 Frozen Banana

1/2 Cup Frozen Rasberries

1 Tablespoon PB2 (My absolute favorite Peanut Butter powder)

1 Cup Almond Milk (I only use Califia Farms Unsweetened Almond Milk, its the best!! And noo, this is NOT an ad!!!)

Blend, and Sip Away

Challah

Ingredients

4 Cups Warm Water

4 Packets of Instant Yeast

4 Tablespoons Sugar

5 Pound Bag of Bread Flour

1 Tablespoon Salt

1 1/2 Cups Sugar

4 Eggs

1 Cup Oil

1/2 Cup Honey

*optional to add 1 Tablespoon of Pure Vanilla Extract

1 Egg and 1-2 Tablespoons of water for Egg Wash

Directions

In a small bowl, combine warm water, yeast, and sugar

Let Proof (Meaning, this mixture should become bubbly and "grow")

*this works best in warm areas, because my kitchen in my apartment is so small, I like to turn my oven on to get my kitchen warm and leave the yeast mixture in there.

In a very large bowl combine flour, sugar and salt and sift all dry ingredients

After dry ingredients are mixed and sifted, make a "well" or a hole in the middle of the dry mixture

Pour eggs, oil, and honey into the "well"

Add the proofed yeast mixture

Mix all together, kneading, and incorporating all ingredients

*Don't be afraid to get your hands dirty here! I find my hands are the best tool for mixing Challah, and its a fabulous arm workout

Once dough is kneaded and nice looking, cover with a large kitchen towel and let rise for 2-3 hours

*Half way through rising time I like to punch the Challah down once (Not going to lie, don't know why I do this, I just know my Challah turns out amazing each time I do!)

Once Challah rises (it should double in size) I take a piece out for Hafrashat Challah, say the bracha, and burn it

Preheat oven to 325 convection or 350 regular

I separate my dough in 7-8 sections

I braid each section, and I let rise again for 20-30 minutes

Place Challahs on a lined Sheet Pan, or into individual Challah pans and brush with egg wash

Top with topping of your choice!

*My favorite topping right now is the Trader Joes Everything Spice!

Bake for 30-45 minutes (This really depends on your oven)

Let Cool and ENJOY

Beet Hummus

Ingredients

4 Beets, Boiled and Peeled (I like to buy them already boiled and peeled)

1 15 oz Can Chickpeas, Drained

3 Tablespoons Tahini

2 Tablespoons Olive Oil

1/2 Lemon, Juiced

1 Sprig Parsley, Chopped

Salt and Pepper to Taste!

Blend in a Food Processor and Enjoy!

Super Simple Breakfast

Simply fry an egg, or two, or three! 

Plate with sliced avocado, and chopped tomatoes

Top with chopped fresh parsley, and a little bit of red pepper flakes for a kick!

*I like to season my sunny side up eggs with salt and pepper while they are cooking

Hassleback Butternut Squash

Preheat oven to 425

Peel and split a Butternut Squash Length Wise

Scoop out the seeds

Rub each half of the squash with Olive Oil, Salt, and Pepper

Baked until soft, and let cool

Once cooled, make slits in the squash closely to each other but make sure to not cut all the way through  

Once both halves of the squash are cut, bake about a half hour more, or until perfectly crispy

While Squash is in oven, let 3 tablespoons of Earth Balance, 2 tablespoons of Apple Cider Vinegar and 1/3 of a cup of Maple Syrup come to a boil

Every ten minutes, brush the squash with this mixture

Take out when crispy

This took about an hour, but different ovens take different amounts of time!

The end result should look like my picture, crispy and a little burnt.

Not going to lie this was a bit of a “hassle” but it was totally worth it, probably the best squash I have ever made!

Rosemary Roasted Sweet Potatoes

Ingredients

2-3 Sweet Potatoes, Medium Diced

3 Cups of Butternut Squash, Medium Diced

2 Tablespoons Olive Oil

2 Sprigs Fresh Rosemary, Roughly Chopped

Salt and Pepper to taste (I tend to be heavy handed with spices! Don't be afraid to be generous!)

*Optional Avocado Crema

1 Ripe Avocado

1 Lemon, Juiced

4-5 Sprigs of Cilantro, Leaves Only

Salt and Pepper to taste 

Directions

Preheat oven to 400

Line baking sheet with tin foil (I found that this makes my veggies crispier)

Drizzle tin foil with olive oil, place sweet potatoes and squash on baking sheet and sprinkle with salt, pepper, and chopped rosemary

Bake for about 45 minutes or until crispy

Make sure to flip veggies halfway though cooking to ensure that each vegetable is crispy edges on all sides

If you're adding the avocado crema...

Place avocado, lemon juice, cilantro leaves, and salt and pepper into food processor and blend until smooth

If too thick, add about 1-½ teaspoon of olive oil, and blend again

*Should be like the consistency of Tahini

Roasted Cauliflower topped with  Spiced  Chickpeas, Pomegranate Seeds and Drizzled with Tahini

Ingredients for Cauliflower

1 Head Cauliflower, chopped into small florets

½ Red Onion, sliced ¼ inch thick

2 Tablespoons olive oil

Salt and pepper to taste

Ingredients for Tahini

1/3 Cup tahini

½ Cup water

1/2 Lemon, juiced

2 Cloves garlic, minced

½ Teaspoon cumin

½  Teaspoon cayenne

½  Teaspoon salt

Ingredients for Spiced Chickpeas

1 15 oz Can of chickpeas, drained and rinsed

1 Tablespoon olive oil

½ Teaspoon smoked paprika

½ Teaspoon garlic powder

½ Teaspoon cayenne

Salt and pepper to taste

Garnish:

½ Cup pomegranate seeds

½ Cup chopped parsley

Directions:

Preheat oven to 400

Place cauliflower and red onions on a lined baking sheet

Drizzle with olive oil, and season with salt and pepper

Roast for about 30-35 minutes,  and let cool

Cauliflower should have golden, crispy edges

Combine the tahini, water, lemon juice, garlic, cumin, cayenne, and salt in a food processor (blender works too) and blend until smooth.

Store tahini in refrigerator until ready to serve

Heat a medium saucepan over medium heat

Drizzle pan with olive oil, and add the chickpeas

Season chickpeas with salt pepper, smoked paprika, and cayenne

Cook for about 5-8 minutes, or until chickpeas become slightly crispy

To serve:

Place cauliflower  and onions into a medium sized bowl or medium sized serving platter

Next add the spiced chickpeas and drizzle the tahini

After the tahini is added I like to sprinkle on some pomegranate seeds and finish it off with chopped fresh parsley

Can be served warm or cold!

Cauliflower Tacos

Ingredients for Cauliflower

1 Medium head of cauliflower, cut into 1 inch florets without stems

2 Tablespoons olive oil

2 Teaspoons Trader Joe's chili lime seasoning 

1 Teaspoons garlic powder

Salt and pepper to taste 

Ingredients for Tacos

2 Medium avocados

½ Cup plain greek yogurt

½ Cup fresh cilantro, divided

½  Lime, juiced (Before juicing, zest half of the lime)

1 Roman tomato, finely diced

8-12 Small corn tortillas

Directions

Preheat oven to 425 degrees and line a baking sheet with parchment paper

Season cauliflower with olive oil and spices and place onto lined baking sheet

Make sure no cauliflower overlaps another

Roast for about 30 minutes, or until the cauliflower has crispy edges, but is still tender

While the cauliflower is cooking, blend the avocado, greek yogurt, 1/4 cup of cilantro, lime zest, and juice until smooth

When cauliflower cools, fill each tortilla with cauliflower, and top with avocado cream, diced tomatoes, and the remaining 1/4 cup of cilantro

Shakshuka

Ingredients

1 Cup of basil marina sauce 

3 Eggs

Fresh ground pepper and 1/4 cup chopped parsley for garnish

Directions

In a small saucepan, pour in marinara sauce

With a back of a spoon, make 3 indents in the sauce for each egg

Slowly pour each egg in the indentations

Cover with lid and simmer on low heat for about 10 minutes or until the eggs are cooked

Top with chopped parsley and freshly ground pepper!

If you like spice like me, sprinkle some red pepper flakes on the shakshuka!

Perfect for breakfast, lunch, or dinner.

Chocolate Chip Cookies/Blondies

Ingredients

3 Cups all purpose flour

1 Teaspoon salt

1 Teaspoon baking soda

1 Cup white sugar

1 Cup brown sugar

1 Cup canola oil

2 Eggs

2 Teaspoons vanilla extract

1 Bag chocolate chunks

Directions

Preheat oven to 350

For cookies: Line 2 baking sheets with parchment paper

For blondies: Grease a 9 x 13 baking dish

In a medium sized bowl combine the sugars, eggs, oil, and vanilla

In a separate bowl, combine the flour, salt, and baking soda

Slowly pour in the flour mixture into the sugar mixture until all ingredients are evenly incorporated

Fold in chocolate chunks

For cookies: Measure out about a tablespoon of dough and form into balls. Place balls 2-3 inches apart from each other and bake for about 12 minutes until edges are golden. Let cool on cooling rack for 10 minutes.

For blondies: Pour dough into greased baking dish and evenly spread the dough until it covers the entire pan. Bake for 25-30 minutes or until golden on top but soft in the inside. Let cool for about 10 minutes.

These cookies never disappoint! I always get compliments when I serve these.

Sometimes I like to under cook them, and once they're cooled pop them in the freezer- SO GOOD

Roasted Colorful Cauliflower

Ingredients

3 Pounds of  orange, purple, and green cauliflower cut into florets (I like to just buy a bag of tricolor cauliflower already cut to be honest!)

3-4 Cloves garlic, minced

1 Tablespoon of extra virgin olive oil

Salt and pepper to taste

Directions

Preheat oven to 425 degrees

Combine cauliflower, and remaining ingredients in a medium sized bowl

Pour dressed cauliflower onto a lined baking sheet

Roast for 45 minutes, or until cauliflower has crispy edges

Simple and delicious!

Ingredients

1 Cup earth balance

1 Cup confectioners sugar

1/4 Cup granulated sugar

2 Eggs

3 Cups flour, sifted

1 Teaspoon salt

Fillings: Nutella, Jam, Chocolate Chips....etc.

Directions

In a high speed mixer, with a paddle attachment, combine the earth balance and sugars for about a minute. Or until creamy

Add in the eggs one at a time to the mixer

Slowly pour in the sifted flour, and salt and mix until combined

Remove dough from the mixer and continue to work the dough with your hands until the dough is formed.

Form dough into a large ball and wrap with saran wrap

Refrigerate for about an hour

Preheat oven to 350 degrees

After an hour, lightly flour your work surface

Roll the dough about an 1/8 inch thick

Use a round cookie cutter and cut out as many rounds as possible

Transfer rounds to a lined baking sheet

*Gather remaining scraps, and repeat above steps

Place about a teaspoon of filling in the center of each dough round

Form each round into triangles by folding, and gently pinching the corners to seal them shut

Place Hamentashen in oven for 12-15 minutes until the bottoms turn golden brown

Let cool on a wire rack!

Try to not eat all of them like me!!

Ingredients for Vinaigrette

1/2 Cup red wine vinegar

1 1/2 Cups extra virgin olive oil

12 Fresh basil leaves, chiffonade (very thinly sliced)

Pinch of Salt and Pepper

Ingredients for Salad

2 Heads of romaine lettuce, chopped

2 Roma tomatoes, diced

4 Persian cucumbers, diced

2 Cups hericot vert, blanched and trimmed

4 Eggs, hard boiled, halved, and chilled

1/2 Pound mini red potatoes, boiled, halved, and chilled

1 Pound fresh tuna, seared, chilled, and sliced

1/2 Cup kalamata olives, pitted

Directions for Vinaigrette

Combine red wine vinegar, salt, pepper, olive oil, and basil.

Shake together and set aside.

Directions for Salad

Place the chopped lettuce on a cold platter. The lettuce acts as the base of the salad

Arrange the remaining ingredients artistically on top of the lettuce, I like arranging the vegetables vertically on the plate

When it is time to serve, whisk the dressing to combine all ingredients and pour on desired amount

Pro Tips

Marinate each component of the salad in the vinaigrette before arranging the plate

Before searing the tuna, press freshly ground peppercorns on all sides, creating a pepper crust

Ingredients

8 Ounces of extremely fresh white fish

1/4 Cup fresh squeezed lime juice

1/2 Small red onion, finely minced

1 Serrano pepper, finely minced

1 Medium Roma tomato, finely minced

1 Tablespoon Cilantro, finely chopped

1 Tablespoon extra virgin olive oil

Pinch of cumin

Sea salt to taste

Directions

Wash the fish and pat dry

Slice fish into 1/8  inch slices, and then slice into 1/2 inch squares

Place diced fish into a small bowl and cover with the fresh lime juice

Refrigerate for about two hours

After two hours, pour out any excess juices, fish should look "cooked" (should not be translucent anymore)

Re-season with fresh lime juice

Add all other ingredients, and marinate in refrigerator for another hour

Enjoy on a crisp tortilla chip accompanied with a margarita!! 

Gravlax

Ingredients

2-3 Pounds salmon filet, boneless, skinless

3/4 Cup kosher salt

1 Cup granulated sugar

1.5 Cups dill, finely chopped

2 Lemons, juiced

2 Tablespoons cracked white peppercorns

Directions

Wash salmon, and pat dry

Place on a clean cutting board

Squeeze the lemons evenly over both sides of the fish

Sprinkle the chopped dill

Combine the sugar and salt and massage onto fish

Once both sides of fish are seasoned, place another cutting board on top of the fish

Very tightly wrap the fish in saran wrap

Place a 1-2 pound weight on top of the board to "press" the fish

Store in the fridge for two days

After two days, take the fish out and slice very very thinly!!!

Should be able to see your knife through the fish.

Chickpea Burger

Ingredients

1 Cup barley, boiled and drained

1 Cup chickpeas, drained and rinsed

1/2 Cup rolled oats

Pinch of salt and pepper

1 1/2 Teaspoons paprika

2 Tablespoons soy sauce

1/2 Cup celery, minced

1/2 An onion, minced

2 Cloves garlic, minced

6 Tablespoons olive oil, divided

2 Tablespoons all purpose flour

Directions

Pulse the onions, celery, and garlic in a food processor. Make sure they don't turn to "mush"

In a medium sized saute pan, add half the olive oil (3 Tablespoons) and saute the chopped onion, celery, and garlic making sure not to brown them

Chill the sauteed veggies in the refrigerator

In a large bowl, combine the barley, chickpeas, oats, salt, paprika, pepper, and soy sauce

Add chilled, chopped veggies and flour and mix well

Place burger mixture into the food processor and pulse briefly. Making sure the ingredients are still coarse.

Add salt and pepper to taste

Lightly flour a sheet pan

Form the mixture into 6 even "hamburgers"

Place in freezer to chill

Preheat oven to 350

Remove burgers from freezer, and heat the remaining olive oil in a saute pan

Once oil is hot, fry each side of the burger for about 4 minutes, flipping when the first side is golden brown

After both sides are browned, place saute pan with the burgers into the preheated oven for about 8 minutes

Serve immediately on a toasted bun, or in an iceberg lettuce  cup!

Avocado Lime Savoy Slaw

Ingredients

One head Savoy Cabbage, finely shredded

1/2 Cup shredded carrots

2 jalapeños, finely diced

2 Stalks celery, finely minced

2 Ripe avocados, pitted and peeled

½ Cup cilantro, coarsely chopped

 2 Limes, juiced

½ Cup apple cider vinegar

½ Cup olive oil

½ Cup granulated sugar

½ Teaspoon cumin

Salt and pepper to taste

Directions

Wash, cut, and measure all ingredients

In a food processor, blend  the avocados

Add the lime, vinegar, oil, sugar and cumin to the food processor

Add Salt and pepper to taste!

In a large bowl, add the cabbage, carrots, jalapeno and celery

Evenly incorporate the dressing onto the slaw

Lastly, sprinkle  the chopped cilantro on top and serve with the burgers!

This dressing can last for 1-2 days in the fridge before it starts to turn brown!

BTW If you can't find Savoy Cabbage, Green Cabbage can be used instead! Savoy Cabbage looks a little different than Green Cabbage and has a milder taste.

Green Tahini Dressing

Ingredients

1/3 Cup olive oil

2 Tablespoons tahini

2 Tablespoons honey

3 Limes, juiced

1 Garlic Clove

1/4 Jalapeno, seeded (can add more if you want a kick!)

1 Handful of fresh cilantro leaves

Pinch of Salt and Cumin

Directions

Blend all ingredients until smooth!

Pictured here is a baby kale salad with grilled chicken, quinoa, diced cucumbers, sliced yellow tomatoes, pomegranate seeds, chopped parsley, and avocado!

Pro Tip

Make 2-3 batches to store in your fridge for the week!

Layered, Naked, Strawberry Shortcake

Do you guys remember the show Semi-Homemade with Sandra Lee on the Food Network?

Sandra Lee is a famous chef who is known for her semi-homemade concept in which she uses 70 percent pre packaged ingredients and 30 percent fresh.

There is no shame in the semi-homemade game!

Ingredients

Store bought pound cake

Store bought whipped cream

1 Pint strawberries, diced

1 lemon, juiced and zested

1 Cup confectioners sugar

Directions

In a small bowl, combine the diced strawberries, lemon juice, zest, and confectioners sugar.

Set aside

Place cake on a cutting board and slice the cake evenly into thirds.

On another cutting board, place the bottom piece of cake.

Spread the whipped cream about an inch thick, and top the cream with the strawberry mix.

Repeat these steps for the next two layers and you have a quick, gorgeous strawberry shortcake!

Roasted Chili Lime Asparagus

Ingredients

1 Bunch of Asparagus

Olive oil

Chili Powder

Garlic Powder

Kosher Salt

Freshly Ground Pepper

2 Limes, juiced

Directions

Preheat oven to 400 degrees

Rinse asparagus and pat dry

Spread out the asparagus evenly on a baking sheet and coat with olive oil, spices, and lime juice

Roast for about 10-15 minutes

Asparagus should still be bright and green!

Crispy Fish

Cauliflower

Arugula Salad with Turmeric Tahini Dressing

Tofu Sticks

Ingredients

4 Cups cantaloupe, sliced

2 Cups seedless cucumber, sliced

The juice and zest of 1/2 a lemon

1-2 Tablespoons mint leaves, chiffonade

2 Tablespoons extra virgin olive oil

1 Teaspoon sumac

1 Pinch of kosher salt

Directions

Combine all ingredients in a serving dish and serve immediately!

Ingredients

1 Box orrechiette pasta

1 Pint cherry tomatoes

1 Bunch of parsley, roughly chopped

Extra virgin olive oil

Salt and pepper to taste

Directions

Cook pasta according to directions on box

Once pasta is cooked (preferably al dente) drain and transfer to serving bowl.

Add cherry tomatoes, and chopped parsley

Drizzle with extra virgin olive oil, season with salt and pepper

*For a dairy option, spinkle some Parmesan on top!

*And for a non dairy option, substitute nutritional yeast for Parmesan!

My absolute FAVE 7 minute hard boiled eggs

How do I make them so perfect you ask?

Fill a small pot with COLD water

Place on high heat and bring to a rapid boil

Once water is fully boiled, shut the fire off (yes, I really did just say to shut the fire off)

Slowly add your eggs, cover the pot, and set your timer for 7 minutes

In the mean time, set up a bowl of ice water

Once 7 minutes have passed, remove the eggs from the pot and place them in the bowl of ice water

Once the eggs are cool, remove from ice water, peel and enjoy!!

Ingredients

1 Bunch of celery, washed and trimmed

1 Lemon, washed

Directions

Place ingredients in a juicer and drink right away!

*It is recommended to drink celery juice immediately after waking up.

Ingredients

1 1/2 Cup olive oil

1/2 Lemon, juiced

1 Clove garlic, minced

3 Teaspoon dijon mustard

1 Teaspoon honey or agave

Pinch of salt and pepper

Directions

Whisk all ingredients to combine!

*Lightly dress salad of your choice! Pictured here is a salad with beets, cucumbers, candied walnuts, dill, and feta cheese!

Pro Tip: Double this recipe and keep in fridge for 2-3 weeks!