Breakfast Stuffed Peppers

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(Yields 3 servings; 209kcal, 6.4g fat, 30g carbs, 13.9g protein per serving)

Ingredients

  • 3-4 bell peppers, any color
  • 1 tbs olive oil
  • 2 cups white mushrooms, finely chopped
  • 4 cups fresh spinach
  • 2 baby potatoes, finely diced
  • 2 cloves garlic
  • 1 tsp salt
  • 1/2 tsp pepper
  • 4-5 eggs
  • 1/2 cup mozzarella cheese

Directions

  1. Preheat oven to 350 degrees and spray a shallow baking dish with nonstick spray.
  2. In a large skillet, add the olive oil over medium heat. Once hot, add the diced potatoes and cook for 15 minutes.
  3. In the mean time, wash the peppers and cut off the tops. Carefully remove the cores and seeds, being careful not to pierce the bottoms of the peppers.
  4. Once the potatoes are tender and browning, add in the mushrooms, garlic, and spinach. Allow to cook until spinach is wilted down.
  5. While the veggies are cooking, whisk the eggs, salt, and pepper together in a measuring class for easy pouring.
  6. Align the peppers into the baking dish, being sure they are able to stand up in the dish. Evenly divide the potato mixture between peppers. Depending on the size of your peppers you will have enough filling for 3 or 4.
  7. Pour the egg mixture into the peppers, being careful not to overflow them. Top with cheese.
  8. Bake for 40-50 minutes, or until the eggs are set. Enjoy immediately or refrigerate in an airtight container.

Tempeh Beanballs and Spaghetti with Spicy Cajun Marina Sauce

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(Yields 5 servings; 278kcal, 6.5g fat, 43.1g carbs, 19.3g protein per serving)

Ingredients

  • 8 oz tempeh
  • 15 oz black eyed peas
  • 2 cloves garlic
  • 2 tsp thyme, divided
  • 2 tsp oregano, divided
  • 1/2 tsp paprika, divided
  • 2 tbs soy sauce
  • 1 tbs tomato paste
  • 1/4 cup bread crumbs
  • 24 oz (2 cans) crushed tomatoes
  • 3 cloves garlic
  • 1/2 tsp salt
  • 1 tbs Cajun spice
  • 8 oz whole wheat spaghetti

Directions

  1. Prepare a steamer basket on the stove. Break the tempeh into bite size pieces and add to the steamer. Steam for 10 minutes.
  2. In the meantime, preheat oven to 350 and line a baking sheet with parchment paper
  3. In a large mixing bowl, add the black eyed peas and mash using a fork or potato masher. Mash until no whole beans are left, but not so much that it becomes like a purée.
  4. Grate 2 cloves of garlic into the mixing bowl and add in 1 tsp thyme, 1 tsp oregano, and paprika. Add in soy sauce and tomato paste. Mix well.
  5. Once the tempeh is steamed, add it to the mixture and mash week. Once cool enough to handle, add breadcrumbs and 1/4 tsp salt.
  6. Roll into balls, about 2 tbs of mixture each. Place on baking sheet and cover loosely with foil. Bake for 15 minutes, then remove foil, flip the balls, and return to oven for another 10 minutes.
  7. In the meantime in a 2-quart pot, sauté 3 cloves of garlic in 1 tsp olive oil for about one minute. Add 1 tsp thyme, 1 tsp oregano, and some black pepper. Sauté for one more minute.
  8. Add the crushed tomatoes and Cajun seasoning*. Stir to combine. Cover the pot loosely, leaving a gap for steam to escape, and simmer for 10 minutes.
  9. Prepare the 8 Oz of spaghetti noodles according to package directions.
  10. Divide the noodles, balls, and sauce between 4-5 plates.
  11. *omit the Cajun seasoning if you don’t want your marina to have some heat

Easy Homemade Granola

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Nutritional facts dependent on the exact quantities of ingredients that you use.

Ingredients

  • 2 cups whole rolled oats (use GF if desired)
  • 1/2 cup almond slivers
  • 1/2 cup coconut flakes, optional
  • 2 teaspoons cinnamon
  • 1/2 teaspoon sea salt
  • 2 tablespoons melted coconut oil
  • 1/4 cup maple syrup
  • 2 tablespoons creamy almond butter
  • 1/3 cup dried tart cherries, optional

Directions

  1. Preheat the oven to 300°F and line a baking sheet with parchment paper.
  2. In a medium bowl, combine the oats, almonds, coconut flakes, cinnamon, and salt. Drizzle in the coconut oil and maple syrup and add the almond butter. Stir until combined. Scoop the granola onto the baking sheet. Leave pieces in clumps together, no need to break them apart.
  3. Bake for 15 minutes, rotate the pan halfway, and use a spatula to gently break the granola apart if needed. Bake for 15 minutes more, or until golden brown. Sprinkle with dried cherries. 
  4. Once cooled, enjoy with plain greek yogurt and honey or as cold cereal with milk!

Thai Quinoa Salad

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(Yields 6 – 1/2 cup servings; 253kcal, 11.2g fat, 28.9g carbs, 12.4g protein per serving)

Ingredients

  • Ingredients:
  • 2 cups cooked quinoa, cooked
  • 1 cup red cabbage, shredded
  • 1 yellow bell pepper
  • 1/4 cup red onion, finely chopped
  • 1 cup shredded carrot
  • 1 cup edamame
  • 2 green onions, chopped
  • Dressing:
  • 1/4 cup crunchy or smooth peanut butter
  • 3 tbs low sodium soy sauce
  • 1 tbs honey
  • 1 tbs red wine vinegar
  • 1 tsp olive oil
  • 1 tsp sriracha
  • Water to thin if necessary

Directions

  1. Cook quinoa according to package directions. Allow to cool.
  2. Add peanut butter and honey to a microwave safe bowl and warm in microwave for 10-20 seconds. Stir until smooth.
  3. Add in the rest of the dressing and stir to combine. Set aside. Use water or more olive oil to thin if necessary.
  4. Chop vegetables as necessary. In a large bowl, combine the quinoa and chopped vegetables. Drizzle the dressing over the salad. Fold to combine.
  5. Serve with green onions and cilantro as desired.

Date Nut Bread

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(Yields 12 servings; 288kcal, 7.3g fat, 51.8g carbs, 6.1g protein per serving)

Ingredients

  • 2.5 cups flour
  • 2.5 tsp baking powder
  • 3/4 tsp salt
  • 1/2 cup rolled oats
  • 8 oz pitted dates, chopped
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 1/4 cups milk
  • 3 tbs melted butter
  • 1 tsp vanilla extract
  • 1/3 cup walnuts, chopped

Directions

  1. Preheat oven to 350. Prepare a 9x5x3 loaf pan.
  2. Combine flour, baking powder, and salt in a large mixing bowl. Add sugars and stir to combine.
  3. Add the oats, dates, and nuts to the flour mixture and stir to combine.
  4. In a small mixing bowl, whisk together the milk and egg. Stir in the melted butter and vanilla extract. Add the wet mixture to the flour mixture and stir until evenly combined.
  5. Pour the mixture into the loaf pan. Bake for 55 to 65 minutes or until a toothpick inserted in the center comes out clean.

Banana Chocolate Chip “Oaties”

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(Yields 8 servings; 193kcal, 8.2g fat, 26.7g carbs, 5g protein per serving)

Ingredients

  • 2-3 ripe bananas
  • 1 cup old fashioned oats
  • 1/4 cup peanut butter, smooth
  • 1 tsp vanilla extract
  • 1/4 cup crushed walnuts
  • 1/2 cup chocolate chips (choose vegan if applicable)

Directions

  1. Preheat oven to 350. Grease or line a loaf pan with parchment paper.
  2. In a medium bowl, mash the bananas. Add in the rest of the ingredients and stir to combine.
  3. Pour into loaf pan and use a rubber spatula to even out. You can top with more chocolate chips if desired.
  4. Bake for 25-30 minutes. Let cool completely before cutting into 8 bars.

Blueberry Oatmeal Crumble Bars

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(Yields 10 servings; 239kcal, 9.7g fat, 36.9g carbs, 2.2g protein per serving)

Ingredients

  • Base:
  • 1 cup all purpose flour
  • 3/4 cup old fashioned oats
  • 1/2 cup granulated sugar
  • 1/4 cup packed dark brown sugar
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, melted
  • 1 large egg yolk
  • 1 tbs brown sugar
  • Blueberries:
  • 2 cups blueberries, fresh and rinsed or frozen
  • 2 tbs lemon juice
  • 1 tbs chia seeds
  • 2 tsp cornstarch

Directions

  1. Preheat oven to 350. Line an 8×8 baking pan with parchment paper, leaving some paper hanging over the sides
  2. In a medium bowl, whisk together dry base ingredients. Stir in the melted butter and yolk.
  3. Remove about 3/4 cup of mixture and mix with 1 tbs extra brown sugar.
  4. Press the rest of the mixture into the bottom of the prepared pan.
  5. In a medium bowl, gently fold the blueberries, lemon juice, sugar, cornstarch, and chia seeds until berries are coated.
  6. Spoon berries onto the oatmeal base. Crumble the 1 cup of reserved oatmeal mixture over the berries.
  7. Bake for 45-55 minutes or until the blueberries are bubbling and the crumble is turning golden brown. If using frozen berries, baking time may be 50-60 minutes.
  8. Cool completely before removing using the excess parchment paper and slicing into bars.

Green Beans and Garlic with Pea Shoots and Lemon Zest

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(Yields 6 servings; 136kcal, 9.6g fat, 12.9g carbs, 3.1g protein per serving)

Ingredients

  • 2 lb green beans with ends trimmed
  • 4 tbsp olive oil
  • 1/2 white onion, sliced or diced
  • 4 garlic cloves, minced
  • 1 tsp red pepper flakes
  • 2 tbsp lemon zest
  • Handful of pea shoots for garnish
  • Salt and pepper to taste

Directions

  1. Blanch green beans in a large pot of boiling water until beans are bright green in color, about 2 minutes. Drain and place beans in a ice bath to stop beans from cooking.
  2. Heat a large skillet over medium heat. Add the oil. Add the onion and cook for 2 minutes. Add garlic and red pepper flakes and saute, about 30 seconds.
  3. Add beans and cook for about 4-5 more minutes. Remove from heat.
  4. Add 2 tbsp lemon zest.
  5. Season with salt and pepper. Add pea shoots for garnish.

Sriracha Honey Brussels Sprouts

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(Yields 4 servings; 99kcal, 4g fat, 15.5g carbs, 4g protein per serving)

Ingredients

  • 1/2-1lb Brussels sprouts
  • 2 tsp sriracha sauce
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 1 tsp crushed red pepper flakes
  • 1/4 tsp garlic powder
  • 1/2 tsp salt

Directions

  1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Remove the stem ends from the Brussels sprouts and cut in half. Place in a medium size mixing bowl with the rest of the ingredients. Toss to combine.
  3. Place facedown in a single layer on the baking sheet. Bake for 15 minutes, toss, then return to oven for 10-15 more minutes.

Chickpea Kale Salad

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(Yields 5 servings; 477 kcal, 23.1g fat, 52.4g carbs, 15g protein per serving)

Ingredients

  • 1 15oz can chickpeas, drained and rinsed
  • 1 tbs olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp lemon juice
  • 2 tbs grated Parmesan cheese
  • Salad ingredients:
  • 4 cups chopped kale
  • 4 cups mixed greens
  • 1 tbs olive oil
  • 1 tbs lemon juice
  • Optional: 1/4 cup additional grated Parmesan cheese
  • Dressing:
  • 1 tbs olive oil
  • 3/4 cup plain Greek yogurt
  • 2 tbs lemon juice
  • 1 tbs Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1/4 tsp garlic powder
  • Salt and pepper to taste

Directions

  1. Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
  2. Pat the chickpeas dry and combine with the olive oil, garlic powder, onion powder, and lemon juice in a bowl. Add to the baking sheet and roast for 45-50 minutes. Once done, remove from oven and sprinkle the Parmesan cheese over the chickpeas.
  3. While the chickpeas are roasting, combine the salad dressing ingredients in a small bowl or jar with a tight-fitting lid. Stir until smooth and completely combined.
  4. De-stem the kale and chop or tear into bite-size pieces. In a large serving or mixing bowl, add the kale, lemon juice, and a pinch of salt. Gently massage the kale using your finger tips for 3-5 minutes. This helps makes the kale more tender and sweet.
  5. Add the mix greens or lettuce of choice to the serving bowl with the kale. Top with the roast chickpeas and final 1/4 optional cup Parmesan cheese. Serve between 4-5 bowls and top with desired amount of dressing.

Veggie-packed Ramen

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(Yields 2 servings; 240 kcal, 10g fat, 24g carbs, 10g protein)

Ingredients

  • 1 pack dry ramen noodles, seasoning packet discarded
  • 1.5 tbs olive oil
  • 1/2 cup baby Bella mushrooms, chopped
  • 1/4 red bell pepper, cut into thin slices
  • 1 clove garlic, minced
  • 2 cups water
  • 2 handful baby spinach, stems removed
  • 1 egg, fried or hard boiled
  • 2 tsp low sodium soy sauce
  • Optional: sriracha

Directions

  1. In a sauce pan add the olive oil, mushrooms, and sliced red bell pepper. Heat over medium-low 4-5 minutes, or until vegetables are softened. Add in the minced garlic and allow to cook for one more minute.
  2. Add two cups of water to the sauce pan with the veggies. Bring to a boil. Once boiling, add the block of dried ramen noodles.
  3. Cook the ramen noodles for 3 minutes.
  4. Turn off the heat and add the spinach to the saucepan. Stir until spinach is wilted, about 45 seconds. If using a fried egg, add the saucepan whole or cut into bite-size pieces and add. If using a hard boiled egg, slice in half or chop into pieces before adding to sauce pan. Add soy sauce.
  5. Give everything a stir to combine, then divide between two bowls. Top with a drizzle of sriracha if desired.

Japanese Zucchini and Onions

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(Yields 4 servings; 90 kcal, 7,2g fat, 6.1g carbs, 2g protein)

Ingredients

  • 2 large or 3 medium size zucchini’s
  • 1/2–1 large sweet onion, finely diced
  • 2 tbs vegetable oil
  • 2.5 tbs low sodium soy sauce
  • 1/2–2 tsp crushed red pepper flakes to suit spice tolerance
  • 1/4 tsp ground black pepper

Directions

  1. Chop the zucchini into 2-inch long pieces. Chop each section into 6 wedges. Chop the onion into finely diced pieces.
  2. In a large skillet add 2 tbs vegetable oil. Once hot, add the zucchini and onions. Sauté for 2-4 minutes, depending on size and amount of zucchini.
  3. Add the soy sauce, red pepper flakes, and pepper to the skillet. Stir to combine.
  4. Continue cooking over medium heat for 5-8 more minutes, or until zucchini is cooked to your preference. Longer cooking will result in softer pieces.
  5. Serve as is or over rice, with tofu, or as a side dish.

Spinach-Packed Lasagna using Spinach Noodles

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This recipe is in collaboration with Mr. Aaron’s Goods in Nashville, TN.

Ingredients

  • 6 tablespoons butter, divided
  • 2 tablespoons extra-virgin olive oil
  • 2 shallot, finely minced
  • 8 medium cloves garlic, minced
  • 2 pounds spinach leaves
  • 2 pounds fresh ricotta cheese
  • 2 eggs
  • 4 ounces finely grated parmesan
  • 2 teaspoon freshly grated nutmeg
  • 1/4 cup flour
  • 1 quart (4 cups) whole milk
  • 12 ounces grated mozzarella cheese
  • 12 ounces grated cheese of choice
  • 1 1/2 pounds Mr. Aaron’s Goods spinach lasagna noodles
  • Salt and pepper

Directions

  1. Spinach: Heat 2 tbsp olive oil and 2 tbsp butter in a large saucepan over medium heat until melted. Add shallots and garlic, season with salt and pepper, and cook, for about 1 minute while stirring frequently. Add a few large handfuls of spinach and cook, stirring, until wilted. Continue to add spinach a handful at a time until it is all in the pot. Cook and stir frequently until spinach’s moisture is gone. Season to taste with salt and pepper.
  2. Transfer spinach to a strainer, set over the sink, and physically press out excess moisture with a rubber spatula. Let spinach continue to drain as you prepare the ricotta mixture.
  3. Ricotta: Put half of ricotta, 2 eggs, the parmesan, and nutmeg in a food processor. Process about 1 minute and season with salt and pepper.
  4. Transfer ricotta mixture to a large bowl. Transfer spinach to food processor and pulse until chopped small. Add spinach and if there was ricotta leftover in the food processor to the ricotta mixture. Fold gently to combine.
  5. White Sauce: Heat 4 tbsp butter in a medium saucepan over medium heat until it is melted. Add flour and increase heat to medium high. Cook and stir frequently until it is a golden brown color. While whisking, add milk. Continue to cook, whisking frequently, until mixture comes to a boil and also thickens. Remove from heat and add 3/4 of mozzarella and grated cheese of choice. Whisk until smooth.
  6. Noodles: Preheat oven to 400°F. Bring a large pot of salted water to a boil. Add spinach lasagna noodles in one at a time and cook until tender, about 30-60 secs. Transfer noodles to a strainer and let drain. Continue this with all pasta until cooked and drained.
  7. Put a small amount of white sauce over the bottom of a lasagna pan or large casserole (9×13″). Add a layer of noodles. Top with a small amount of spinach mixture and small amount of white sauce. Remember that you will be continuously adding spinach and white sauce, so don’t use it all up. Continue layering pasta, spinach, and white sauce until all lasagna sheets are used.
  8. Spread remaining spinach mixture evenly over the top. Sprinkle with leftover mozzarella and cheese of choice and add on remaining white sauce. Spread into an even layer with a spatula.
  9. Cover tightly with aluminum foil. Bake for about 20 minutes. Remove foil and continue baking until bubble and lightly browned, about 20 minutes longer. Let rest at room temperature for 5 to 10 minutes, then slice and serve.

Lemon Broccoli and Chickpea Pasta

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(Serves 4; 381 kcal, 13g fat, 56.1g carb, 13g pro)

Ingredients

  • 1 head broccoli, chopped into florets
  • 1-15oz can chickpeas, drained and rinsed
  • 3 tbs extra virgin olive oil, divided
  • 4 cloves garlic, minced
  • 1 lemon, sliced in half
  • 8 oz dry whole wheat macaroni noodles (can also use vegan or GF noodles)

Directions

  1. Preheat oven to 400. Line a baking sheet with parchment paper. Add the broccoli florets and drained/rinsed chickpeas to the baking sheet. Toss with 1 tablespoon olive oil. Roast 20 minutes.
  2. While the broccoli and chickpeas are roasting, prepare pasta according to package directions.
  3. In a large skillet, add remaining 2 tablespoons of olive oil and heat over medium-low. Add garlic and sauté until fragrant.
  4. Reduce heat to low. Add roasted broccoli and chickpeas to skillet. Drain and rinse pasta, then add to skillet. Squeeze the juice of the lemon into the skillet. Use half of a lemon for less lemon flavor, or two lemons for more lemon flavor. Sprinkle with salt and pepper. Stir to combine.
  5. Serve immediately with Parmesan cheese if desired.

Guacamole

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(Serves 5; 2 tbsp per serving; 260 kcal, 23.6 gm fat, 13.8gm carb, 2.8gm pro)

Ingredients

  • 3 ripe avocados
  • Juice of 1/2 lemon
  • 1/2 small yellow or red onion, finely diced
  • 1 large clove garlic, minced
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 medium Roma tomato, seeded, finely diced
  • Optional: 8-10 dashes of favorite hot sauce, we used Frank’s Red Hot

Directions

  1. Finely dice the onion and tomato. 
  2. Cut the avocados in half and remove the pits. Scoop the flesh into a large bowl using hands or a spoon.
  3. Add the lemon juice, hot sauce, onion, garlic, salt, and pepper. Using a fork, mash the avocado and ingredients together.
  4. Add in tomatoes and stir to combine. Taste and adjust salt and pepper as needed.

Avocado Lime Crema Sauce

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(Nutrition facts depend on serving size)

Ingredients

  • 2 Avocados
  • 1 cup reduced or nonfat Greek yogurt (or sour cream)
  •  1/4 cup reduced or nonfat milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • zest and juice of 2 limes

Directions

  1. Add your avocados, Greek yogurt, milk, salt, pepper, and lime zest and juice to a blender. Blend until smooth.
  2. Add to any taco station, salad, or grain bowl, and enjoy!

Crispy Turkey Tacos + Avocado Lime Crema Sauce

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(Nutrition facts vary depending on how you build your taco!)

Ingredients

  • Crispy Turkey Tacos:
  • 1 pound ground turkey
  • 8 soft taco shells (corn, whole wheat or white flour)
  • 2 roma tomatoes
  • 1/2 red onion
  • 1 cup fresh cilantro
  • Olive oil
  • Taco seasoning  (see below for low sodium taco seasoning recipe or use your favorite blend)
    • 1 Tbsp chili powder
    • 1 tsp ground cumin
    • 1 tsp garlic powder
    • 1/4 tsp sea salt
    • 1/4 tsp black pepper
  • Avocado Lime Crema:
  • 2 Avocados
  • 1 cup reduced or nonfat Greek yogurt (or sour cream)
  •  1/4 cup reduced or nonfat milk
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • zest and juice of 2 limes

Directions

  1. In a small bowl, blend together the chili powder, cumin, garlic powder, 1/4 tsp sea salt, and 1/4 tsp black pepper and set aside
  2. Chop tomatoes, red onion, and cilantro, and set aside for building your tacos.
  3. Prepare your avocado lime cream sauce. Add your avocados, Greek yogurt, milk, salt, pepper, and lime zest and juice to a blender. Blend until smooth. Set aside.
  4. Heat a large skillet to medium-high heat and add ground turkey to cook, stirring occasionally, until cooked through.
  5. Add your spice blend and 1/4 cup water to the pan. Continue stirring until the spice blend is well incorporated.
  6.  In a separate, small sauté pan, heat a 1/2 tsp olive oil over medium-high heat. Add 1 soft taco shell to the oil and cook until golden brown and slightly crisped. Flip and cook until the other side is golden brown.  Repeat with 8 taco shells and set aside.
  7. Add ground turkey, veggies to a shell. Drizzle avocado lime crema, and top with cilantro.

PB&J Overnight Oats

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(Yields 2 servings; 287 kcal, 13g fat, 34.4g carbs, 8.9g protein)

Ingredients

  • Base:
  • 1/2 cup rolled oats
  • 1 cup oatmilk or milk of choice
  • 1 tbs chia seeds
  • 1 tbs sweetener of choice – honey or maple syrup
  • 1/2 tsp vanilla extract
  • Toppings:
  • 1 tbs jam, flavor of choice
  • 1 tbs peanut butter
  • 1/4 cup diced strawberries
  • 2 tbs crushed nuts

Directions

  1. In a glass jar, combine base ingredients.
  2. Cover jar with lid or plastic wrap and refrigerate for at least 2 hours or over night.
  3. Add toppings before servings or add to the jar before refrigerating overnight.
  4. Can be served cold or heated up

Southwest Veggie Casserole

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(Yields 10 servings; 344 kcal, 10.3g fat, 52.6g carbs, 13.3g protein)

Ingredients

  • 2 tbs olive oil
  • 6 cups butternut squash
  • 1 cup uncooked quinoa + 2 cups water
  • 1 can whole kernel corn, drained
  • 1 can black beans, drained and rinsed
  • 1 can diced tomatoes
  • 1 small zucchini, diced
  • 1 red bell pepper, diced
  • 1 tbs ground cumin
  • 1.5 cups cheddar cheese
  • Salt and pepper to taste
  • Optional: salsa, sour cream, avocado

Directions

  1.  Preheat oven to 400
  2. Diced butternut squash and add to large bowl. Toss with olive oil. Line a baking sheet with parchment paper and spread butternut squash evenly over it. Roast for 12 minutes.
  3. Meanwhile, cook quinoa according to package directions.
  4. Wash and dice the zucchini and red bell pepper. Drain and rinse the black beans and corn.
  5. In a large casserole or baking dish, add the beans, corn, zucchini, bell pepper, and can of diced tomatoes. Once the quinoa and butternut squash are done, add them as well. Sprinkle with cumin, salt, and black pepper.
  6. Stir everything together to combine. Sprinkle with cheese.
  7. Bake at 400 for 15-20 minutes until cheese is melted. Serve with additional toppings if desired

Thai Green Curry Tofu

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(Yields 4-6 servings; 450 kcal, 12g fat, 55g carbs, 9g protein)

Ingredients

  • 2 tbsp olive oil
  • 1 block tofu, cut into cubes
  • 1 medium onion, chopped
  • 3 garlic cloves, chopped
  • 1-2 heads of broccoli, chopped
  • 2-4 sweet potatoes, chopped
  • 2 tbsp green curry paste
  • 1 can coconut milk
  • 1 tbsp coconut sugar
  • 2 tbsp soy sauce
  • a squeeze of lime juice

Directions

  1. Heat 1 tbsp olive oil oil in a skillet on medium-high heat. Add tofu and cook on each side for 1-2 minutes until crispy and golden brown.
  2. Transfer the tofu to a bowl then heat the remaining 1 tbsp olive oil in the skillet.
  3. Add the onion, garlic, broccoli, and sweet potato, and allow to cook until sweet potato and broccoli are tender to a fork.
  4. Add remainder of the ingredients and mix everything together until well combined. Add back the tofu and mix. 
  5. Taste and adjust seasoning if needed, then remove from heat and serve immediately over rice or quinoa.

Cranberry Energy Bites

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(Yields 12 servings; 213 kcal, 11g fat, 20g carbs, 6g protein)

Ingredients

  • 1 cup old fashioned oats
  • 1/2 cup pecans or almonds, chopped
  • 1/3 cup shredded coconut, unsweetened
  • 1/3 cup dried cranberries
  • 1/3 cup white chocolate chips (optional)
  • 1/4 tsp cinnamon
  • 1 tbs chia seeds
  • 3/4 cup nut butter of choice
  • 1/4 cup honey

Directions

  1. Pulse nuts in a food processor or crush with a knife on a cutting board.
  2. In a large mixing bowl, mix together the dry ingredients. Add the nut butter and honey and fold ingredients together.
  3. Line a baking sheet with parchment or wax paper. Roll into tablespoon-size balls with your hands and place on baking sheet.
  4. Refrigerate for 2 hours to help balls set.
  5. Store in airtight container in the fridge