Recipe Ideas for Meal Prep

Ingredients

• 2 cups green beans, destemmed
• 2 cups wax beans, destemmed
• 2 cups red kidney beans, cooked
• 2 cups black beans, cooked
• 2 whole red onions, sliced thin
• 1 whole bell pepper, sliced thin
• ½ cup red wine vinegar
• ½ cup olive oil
• ½ teaspoon salt
• ½ teaspoon mustard

Instructions

1. In a large bowl, mix beans, veggies, and marinade thoroughly.
2. Mix marinade ingredients thoroughly.

Ingredients

• 4 whole squash, small (acorn, butternut, etc)
• 2 tablespoons olive oil
• ⅕ teaspoons salt
• ⅕ teaspoons pepper
• ⅕ cups balsamic vinegar
• ¾ cups olive oil
• 1 tablespoons dijon mustard
• ½ teaspoons salt
• ½ teaspoons pepper
• 1 clove garlic, minced
• 10 cups leafy greens (spinach, arugula, etc)
• 1 ⅕ cups walnuts, roughly chopped
• 4 ounces goat cheese
• 2 cups quinoa, cooked
• 5 tablespoons dried cranberries

Instructions

1. Preheat oven to 425 degrees F.
2. Chop squash into bite-sized pieces.
3. Toss squash in olive oil, salt, and pepper on sheet pan(s).
4. Roast for 12-15 mins until tender and golden brown.
5. Whisk ingredients together until well combined.
6. Layer all of the salad components in meal prep containers, topped with the roasted squash.
7. Drizzle balsamic dressing onto salad or keep it separate until you are eating.

Ingredients

• 3 cups whole wheat flour
• 2 tablespoons baking soda
• ½ teaspoons salt
• 2 ½ cups milk
• 2 whole eggs
• 8 tablespoons unsalted butter, melted
• 1 cup strawberries, sliced
• 1 cup bananas, sliced

Instructions

1. Heat oven to 425°F.
2. In a large bowl, whisk together dry ingredients.
3. Add wet ingredients and combine thoroughly.
4. Oil a baking sheet and spread batter evenly
5. Top with strawberry and banana slices.
6. Bake for 18 minutes.

Ingredients

• ½ cups raw almonds, roughly chopped
• ⅕ cups basil leaves, washed
• 3 cloves garlic
• ½ cups parmesan cheese
• ½ cups olive oil
• ⅕ teaspoons salt
• 4 pounds chicken breasts
• 1 cup basil pesto
• 1 pound green beans, washed
• 1 pint cherry tomatoes, washed
• 1 tablespoons olive oil
• ⅕ teaspoons black pepper
• ⅕ teaspoons salt
• 3 cups brown rice
• 3 cups water

Instructions

1. Add almonds, basil, garlic, and parmesan cheese to a food processor.
2. Pulse until ingredients are finely chopped.
3. Slowly add olive oil and blend until pesto comes together.
4. Season with salt
5. Heat grill to medium-high heat.
6. Cover the chicken with all but 1/4 cup of the basil pesto.
7. Grill chicken until fully cooked through (165 degrees F internal temp, ~5-6 mins per side).
8. Serve chicken with remaining pesto.
9. Preheat oven to 425 degrees.
10. Toss green beans and cherry tomatoes in olive oil, pepper, and salt. Spread out on a sheet pan(s).
11. Roast for 14-16 mins.
12. Add brown rice and water to instant pot.
13. Set manually to 15 minutes cook time.
14. Allow 5 minutes for natural pressure release.

Ingredients

• 5 whole chicken breasts, boneless and skinless
• 1 cup water
• ½ cup apple cider vinegar
• 6 ounces tomato paste
• 10 whole sweet potatoes,
• 2 tablespoons olive oil
• 1 teaspoons salt
• 1 teaspoon black pepper
• ¾ cups greek yogurt, nonfat
• ¾ cups mayonnaise
• 3 tablespoons apple cider vinegar
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 whole cabbage, thinly sliced or shredded
• 5 whole carrots, shredded
• ½ cup water
• ½ cup white vinegar
• 1 ⅕ tablespoons salt
• 2 whole garlic cloves, minced
• 1 whole cucumber, thinly sliced

Instructions

1. Preheat grill to 400°F.
2. Place chicken breasts on grill, close lid, and grill for 8 minutes on one side.
3. Flip the chicken breasts and cook for 6 minutes on the other side.
4. Continue cooking the chicken until the internal temperature is 165°F. Remove from grill and place in a large container.
5. Use to forks to shred the grilled chicken.
6. In a medium bowl, mix together the water, apple cider vinegar, and tomato paste.
7. Add the bbq mixture to the shredded chicken and mix to combine thoroughly.
8. Allow to cool.
9. Preheat grill to 400°F.
10. Cut the sweet potatoes into large wedges.
11. Combine the wedges and olive oil in a large container.
12. Add salt and pepper and toss to coat.
13. Place wedges on grill and cook for 5 minutes.
14. Flip the wedges and cook for another 5 minutes.
15. Remove from heat and allow to cool.
16. In a large bowl, mix the yogurt, mayonnaise, vinegar, salt, and pepper.
17. Add the shredded cabbage and carrots and mix thoroughly.
18. In a medium container, combine water, vinegar, and salt.
19. Add minced garlic and sliced cucumbers.

Ingredients

• 15 ounces tomato sauce
• ½ cups apple cider vinegar
• ⅕ cups tomato paste
• 3 tablespoons Worcestershire sauce
• 1 teaspoons paprika
• 1 teaspoons garlic powder
• ½ teaspoons black pepper
• ½ teaspoons onion powder
• ½ teaspoons salt
• 1 pinch cayenne powder
• 5 pounds chicken breast, raw
• 1 head cabbage, white
• 2 whole carrots, grated
• ¾ cups mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoons white vinegar
• ⅕ teaspoons salt
• ½ teaspoons black pepper
• 6 whole sweet potatoes, sliced into rounds (0.25 inch thick)
• 2 tablespoons olive oil
• ⅕ teaspoons salt
• ⅕ teaspoons black pepper
• 2 pounds green beans, fresh
• 1 cup water

Instructions

1. Whisk all ingredients except chicken breasts together in a sauce pan.
2. Cook over medium-high heat until sauce simmers. Reduce heat and simmer for 10-15 minutes or until sauce thickens slightly.
3. Toss chicken with BBQ sauce.
4. Whisk together mayonnaise, lemon juice, white vinegar, salt, and pepper in a large bowl.
5. Thinly slice cabbage - you can do this by cutting the head into wedges first and then slicing each wedge.
6. Toss sliced cabbage and grated carrots into mayonnaise mixture.
7. Preheat oven to 425 degrees F.
8. Toss sweet potatoes in olive oil, salt, and pepper. Spread in single layer on baking sheet(s).
9. Roast for 30-35 minutes or until a fork can easily pierce through the slice.
10. Wash green beans and cut the ends off.
11. Put water and green beans into a large pot.
12. Cook over high heat until water starts to boil. As soon as it starts to boil, turn off the heat and put a lid on the pot. Let the green beans sit this way for 7 minutes.
13. After 7 minutes, drain the water & rinse the green beans with icy cold water.

Ingredients

• 4 whole sweet potatoes, cubed
• 2 tablespoons olive oil
• ⅓ cups apple cider vinegar
• 6 ounces tomato paste
• 2 tablespoons Worcestershire sauce
• ½ teaspoons paprika
• ½ teaspoons garlic powder
• ⅕ teaspoons ground black pepper
• ⅕ teaspoons onion powder
• ⅕ teaspoons sea salt
• ½ cups water
• 1 tablespoons olive oil
• 3 whole bell peppers, sliced
• 3 whole red onions, sliced
• ½ teaspoons sea salt
• 1 ½ cups dried black beans
• 6 cups water
• 1 ½ tablespoons lime juice
• 1 teaspoons sea salt
• 1 cups dry brown rice, rinsed
• 1 cups water
• 1 tablespoons lime juice
• ½ tablespoons olive oil
• ⅕ bunch fresh cilantro, chopped
• 10 whole burrito tortillas
• 12 ounces corn (frozen/thawed or canned/drained)
• 4 whole tomatoes, diced
• ½ bunch fresh cilantro
• 4 ounces fresh spinach
• 2 pounds fresh green beans, trimmed & cleaned
• 2 tablespoons olive oil
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper

Instructions

1. Preheat oven to 425 degrees F.
2. Toss sweet potatoes in olive oil on a sheet pan(s).
3. Roast until sweet potatoes are soft and golden, ~30-35 mins. Rotate pan(s) halfway through roasting.
4. Mix all of the ingredients in a sauce pan and bring to a simmer over medium heat.
5. Let the sauce simmer for 10 mins so it thickens.
6. Either: 1) Saute peppers & onions in olive oil a large skillet over medium heat (~5 mins) OR 2) Toss peppers & onions in olive oil & roast at 425 degrees for ~15-20 mins.
7. Season with salt.
8. Combine black beans and water in instant pot, and cook on manual for 20 mins.
9. Drain black beans and toss with lime juice and salt.
10. Add rice and water to instant pot, and cook on manual for 15 mins. Allow for 5 mins natural pressure release.
11. Stir in lime juice, olive oil, and cilantro.
12. Assemble burrito by spreading 1.5 tablespoons of BBQ sauce on tortilla.
13. Add sweet potatoes, fajita peppers & onions, black beans, cilantro lime rice, corn, tomatoes, cilantro, and spinach and finish wrapping burrito.
14. Preheat oven to 425 degrees F.
15. Toss green beans in olive oil, salt, and pepper on a sheet pan(s).
16. Roast for 14-16 mins or until the green beans are crisp and tender.

Ingredients

• 1 ½ tablespoons sesame oil
• 10 cups spinach
• 1 pinch salt
• 1 ½ lbs ground beef
• 6 tablespoons chili garlic sauce
• 3 tablespoons soy sauce
• 10 cups brown rice, cooked
• 4 whole carrots, shredded
• 3 whole cucumbers, thinly sliced
• 6 whole green onions, sliced
• 10 whole eggs, hard-boiled
• 3 tablespoons sesame seeds
• ¾ cups kimchi

Instructions

1. Heat sesame oil in a large pan over medium heat.
2. Add spinach and saute until wilted. Season with salt.
3. Cook ground beef in a large pan over medium-high heat until cooked through.
4. Stir in chili garlic sauce and soy sauce, cook for 1 more minute, then turn off heat.
5. Add rice to bottom of bowl/container, then layer all of the remaining ingredients on top.

Ingredients

• 1 ½ cups whole wheat flour
• 1 ½ cups white flour
• 2 tablespoons baking soda
• ½ teaspoons salt
• 2 ½ cups milk
• 2 whole eggs
• 4 tablespoons unsalted butter, melted
• ½ cups banana, mashed
• 1 ½ cups blueberries

Instructions

1. Heat oven to 425°F.
2. In a large bowl, whisk together dry ingredients.
3. Add wet ingredients (including mashed banana) and combine thoroughly.
4. Oil a baking sheet and spread batter evenly.
5. Top with blueberries.
6. Bake for 18 minutes or until springy & a knife comes out clean.

Ingredients

• 6 tablespoons olive oil
• 4 tablespoons apple cider vinegar
• ½ teaspoons sea salt
• 2 pounds Brussels sprouts, thinly sliced
• 16 ounces kale, torn or chopped into bite sized pieces
• ½ cups almonds, chopped
• 4 whole pitted dates, chopped

Instructions

1. Whisk the dressing together in a bowl.
2. Toss the salad ingredients in a large bowl with the dressing.

Ingredients

• 2 whole yellow onions, diced
• 7 cloves garlic, minced
• 1 ½ tablespoons olive oil
• 7 whole carrots, peeled and sliced
• 7 ribs celery, chopped
• 2 whole bell peppers, chopped
• 56 ounces diced tomatoes
• 16 ounces tomato sauce
• 1 pounds green beans, washed and trimmed
• ¾ tablespoons paprika
• 2 teaspoons oregano
• 1 teaspoons thyme
• ½ teaspoons black pepper
• 1 head white cabbage, chopped into 1 inch pieces
• 6 cups water
• 1 ½ teaspoons salt
• 1 ¾ tablespoons lemon juice

Instructions

1. Sauté onion and garlic in olive oil in a large pot over medium heat until onions are translucent.
2. Add the carrot, celery, and bell pepper to the pot to sauté.
3. Add the diced tomatoes, tomato sauce, green beans, paprika, oregano, thyme, and black pepper. Stir while cooking.
4. Add the cabbage and water to the pot and stir to combine.
5. Cover pot, bring to a boil, and reduce heat to medium-low and simmer for 40 minutes.
6. Add salt and stir in lemon juice once the soup is finished cooking.

Ingredients

• 13 ounces whole grain rotini, dry
• 3 pints cherry tomatoes, halved
• 16 ounces mozzarella balls, fresh
• ⅕ cups basil, fresh
• ⅕ cups balsamic vinegar
• ¾ cups olive oil
• 4 cloves garlic, minced
• 8 ounces spinach
• 4 pounds chicken breasts, grilled and sliced

Instructions

1. Cook and drain pasta according to directions on box.
2. Whisk together olive oil and balsamic vinegar in a large container or bowl. Mix in garlic.
3. Add pasta, cherry tomatoes, mozzarella, basil, spinach, and sliced chicken to the olive oil mixture. Stir to combine.

Ingredients

• 4 pounds chicken breasts
• 2 teaspoons salt
• 3 tablespoons avocado oil
• 2 whole onions, chopped
• 2 whole bell peppers, chopped
• 2 whole jalapeno peppers, chopped
• 2 tablespoons garlic, minced
• 1 tablespoons fresh ginger, minced
• 2 tablespoons curry powder
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 2 teaspoons cayenne pepper
• 15 ounces crushed or diced tomatoes
• 2 cups plain yogurt
• ⅕ cups cilantro, chopped
• 2 ⅛ cups water
• 2 teaspoons garam masala
• 2 tablespoons lemon juice
• 3 cups spinach
• 3 cups brown rice, dry
• 3 cups water

Instructions

1. Heat oil over high heat in a large skillet/dutch oven and add a single layer of chicken breasts.
2. Brown each side of the chicken breasts in batches (don\'t cook all the way through).
3. Remove chicken and set aside.
4. Reduce heat to medium, and add onion, bell/jalapeno peppers, garlic, and ginger.
5. Cook for 5-8 mins until onions start to get soft.
6. Stir in spices and 2 tablespoons of the water, and allow to cook for 1 min.
7. Stir in tomatoes and yogurt.
8. Return chicken breasts to skillet (along with any chicken juices), and add remaining water.
9. Bring to a boil, coating the chicken with the sauce.
10. Stir in spinach, garam masala, and cilantro, and cover the skillet.
11. Cook until chicken breasts are fully cooked (internal temp should be 165 degrees F).
12. Drizzle with lemon juice when adding to meal prep containers.
13. Cook brown rice according to instructions on package.

Ingredients

• 3 cups brown rice
• 3 cups water
• 2 heads broccoli, cut up into individual florets
• ¾ cups water
• 16 ounces chickpeas, dried (& soaked if possible)
• 3 cups water
• 4 tablespoons butter
• 2 teaspoons cumin seeds
• 2 whole yellow onions, finely diced
• 2 cloves garlic, minced
• 2 tablespoons ground coriander
• 1 tablespoon salt
• 1 tablespoon chili powder
• ½ teaspoon ground turmeric
• 4 whole plum tomatoes, finely diced
• 2 whole bell peppers
• ½ teaspoon garam masala
• 1 cup chopped cilantro

Instructions

1. To cook the rice - Add rice & water to instant pot, pressure cook for 15 mins, then natural release for 5 mins.
2. To cook the broccoli - Add water and broccoli to pot. Bring water to boil, then turn off heat & cover for 7 mins.
3. Saute the butter on high in Instant Pot.
4. Add cumin seeds & cook for ~1 min.
5. Add the onions & peppers, stirring occasionally until onions are soft, ~5 mins. (Cover pot w/ glass lid to speed up the process).
6. Add ginger & garlic, sauté for ~1 min.
7. Add coriander, salt, chili powder, turmeric, & chick peas. Add the water and stir well w/ wooden spoon.
8. Pressure cook for 40 mins at high pressure.
9. Let the pressure release naturally, then open the pot & stir in tomatoes & garam masala.
10. Sauté on high for ~5 mins. Serve topped with cilantro.

Ingredients

• 3 cups all-purpose flour
• 1 ½ teaspoons baking soda
• 1 ½ teaspoons kosher salt
• 2 sticks (1 cup) unsalted butter, melted and cooled slightly
• 1 ½ cups packed light brown sugar
• 1 cup granulated sugar
• 3 large eggs
• 1 ½ teaspoons vanilla
• 2 ½ cups semisweet chocolate chips (16 ounces)

Instructions

1. Put oven rack in middle position and preheat oven to 375°F. Line 2 large baking sheets with parchment paper.
2. Whisk together flour, baking soda, and salt in a small bowl.
3. Beat together butter and sugars in a large bowl with an electric mixer at high speed until pale and fluffy, 2 to 3 minutes. Lightly beat 1 egg with a fork in a small bowl and add 1¾ tablespoons of it plus 2 remaining whole eggs to butter mixture, beating with mixer until creamy, about 1 minute. Beat in vanilla. Reduce speed to low and mix in flour mixture until just blended, then stir in chips.
4. Scoop ¼ cup batter for each cookie, arranging mounds 3 inches apart, on 2 baking sheets. Flatten mounds into 3-inch rounds using moistened palm of your hand. Form remaining cookies on additional sheets of parchment.
5. Bake, 1 sheet at a time, until golden, 13 to 15 minutes. Transfer cookies to a rack to cool and continue making cookies in same manner using cooled baking sheets.  Editor’s note: This recipe was originally published in the October 2003 issue of ‘Gourmet’ and first appeared on Epicurious in August 2004. For more of our best cookie recipes, head this way →

Ingredients

• 2 tablespoons coconut oil
• 3 whole yellow onions, diced
• 12 cloves garlic, minced
• 3 tablespoons fresh ginger, minced
• 2 cans coconut milk, 15.5oz cans
• 2 cups vegetable broth
• 6 tablespoons curry powder
• 1 ½ tablespoons garam masala
• 1 tablespoons ground cumin
• 1 tablespoons salt
• 2 cups water
• 1 bunch cilantro, chopped
• 2 whole limes, juiced
• 3 cups fresh kale, chopped
• 3 whole jalapenos, diced

Instructions

1. Heat coconut oil in a large pot over medium heat.
2. Add the onions and jalapeños to the pot and saute until softened.
3. Add garlic and ginger and saute another minute.
4. Add the chickpeas, coconut milk, water, broth, curry powder, garam masala, cumin, and salt.
5. Bring to a boil, then reduce heat to medium low and simmer for 10 mins.
6. Stir in kale, then remove from heat.
7. Stir in lime juice and cilantro.

Ingredients

• 1 ½ cups dried brown lentils
• 6 cups vegetable broth
• 2 cups sweet potatoes, 1/2-inch cubes
• 4 cups kale, chopped
• 1 large onion
• 4 whole garlic cloves, minced
• 1 teaspoon salt
• 1 tablespoon fresh ginger, grated
• 3 tablespoons yellow curry powder
• ½ teaspoon ground cinnamon
• 1 can coconut milk, 13.66 fl oz

Instructions

1. In a large pot, heat oil over medium heat.
2. Sauté onions until translucent.
3. Add everything except kale, bring to a boil, and then reduce to a simmer for 20 minutes.
4. Add kale and simmer for 10 minutes.

Ingredients

• 2 tablespoons coconut oil
• 1 ½ teaspoons black mustard seeds
• 2 large yellow onions, thinly sliced
• 20 whole curry leaves
• 4 teaspoons salt
• 6 whole plum tomatoes, finely diced
• 3 teaspoons fresh ginger, grated
• 3 teaspoons garlic, minced
• 3 teaspoons hot green chiles, minced
• ¾ teaspoon ground turmeric
• ¾ cup egg curry spice blend
• 2 cans coconut milk (13.66 fl oz can)
• 2 cups water
• 1 bunch fresh cilantro, chopped
• 10 whole eggs

Instructions

1. Heat coconut oil in a large pot over medium heat. Add black mustard seeds and cook until they start to pop (2-3 mins).
2. Add the onions, curry leaves, and salt. Cook for a few minutes until the onions are soft.
3. Add the tomatoes, ginger, garlic, chiles, turmeric, and egg curry spice blend. Cook for a few minutes until the tomatoes are soft.
4. Stir in coconut milk and water. Simmer for 5 minutes and then transfer to a container to cool.
5. Put eggs in a single layer at the bottom of a pot. Add enough water so there is at least 1 inch of water on top of the eggs.
6. Bring the water to a boil. Once it starts to boil, cover the pot and turn off the heat. Let the eggs sit this way for 12 minutes.
7. Use tongs to remove eggs and place them in a bowl of ice water (or run eggs under cold water). Peel the shells off. Serve the eggs in the curry mixture, topped with chopped cilantro.

Ingredients

• 32 ounces cottage cheese (no salt added)
• 2 ½ cups oatmeal, old fashioned
• 2 pounds fresh berries
• ½ cups unsweetened coconut flakes
• ½ cups almonds, raw
• 1 teaspoons ground cinnamon

Instructions

1. Top cottage cheese with oatmeal, berries, coconut, almonds, and cinnamon.

Ingredients

• 3 heads cauliflower, cut into florets
• 4 tablespoons olive oil
• 1 teaspoons sea salt
• 4 tablespoons curry powder
• 4 whole white potatoes, cubed
• 4 whole sweet potatoes, cubed
• 5 tablespoons tahini
• 5 tablespoons lemon juice
• ½ teaspoons sea salt
• 2 cloves garlic, minced
• ½ teaspoons ground cumin
• ⅕ teaspoons ground black pepper
• ½ tablespoons ginger, minced
• 3 tablespoons green onions, finely sliced
• ½ tablespoons ground turmeric
• 1 tablespoons olive oil
• 1 tablespoons water
• 16 ounces dry lentils, rinsed and sorted
• 5 cups water
• 12 cups kale
• 2 ½ cups grapes
• 1 bunch cilantro, chopped

Instructions

1. Preheat oven to 400°F.
2. Toss cauliflower in half of the olive oil, half of the sea salt, and all of the curry powder on a sheet pan(s).
3. Toss the white potatoes and sweet potatoes in the remaining olive oil and sea salt on a sheet pan(s).
4. Roast the cauliflower for 20-25 mins, and the potatoes for 30-35 mins. Both are done when golden brown.
5. Whisk dressing ingredients together in a bowl.
6. Add more water if it needs to be thinned.
7. Add lentils and water to a pot and bring to a boil.
8. Reduce heat to lower, cover pot, and simmer until lentils are tender (20-30 mins).
9. Assemble salad by topping kale with roasted cauliflower, lentils, grapes, cilantro, and dressing.

Ingredients

• 3 lbs chicken breasts
• ¾ cups Greek yogurt
• ½ cups mayonnaise
• 2 tablespoons curry powder
• ½ teaspoons salt
• ½ teaspoons black pepper
• 2 whole gala apples, finely diced
• 1 whole red onion, thinly sliced
• 5 cups sweet potatoes, cubed and roasted
• 4 whole carrots, thinly sliced
• 4 stalks celery, thinly sliced
• 10 cups spinach
• 5 cups quinoa, cooked

Instructions

1. Cook chicken so it can be shredded (instant pot or slow cooker work well).
2. Once chicken is cooled, mix all ingredients together. Add more salt and pepper to taste if needed.
3. Top leafy greens with chicken salad and all remaining ingredients.

Ingredients

• 1 cups dried brown lentils, washed and picked over
• 3 ½ cups coconut milk
• 1 tablespoons curry powder
• 2 medium russet potatoes, peeled and cut into large chunks
• ½ teaspoons salt
• ½ teaspoons black pepper
• 1 bunch cilantro

Instructions

1. Add lentils, liquid, and curry powder to a large pot and bring to a boil over medium-high heat.
2. Reduce to a simmer, partially cover, and simmer for 15 minutes.
3. Add potatoes, cover completely, and cook for 10 minutes.
4. Add salt and pepper and cook for another 10 minutes.
5. Allow to cool and store in fridge until ready to serve.
6. Top with some chopped cilantro.

Ingredients

• 3 tablespoons butter (or ghee if available(
• 3 teaspoons cumin seeds
• 24 ounces dried red kidney beans
• 2 whole yellow onions, medium sized, finely diced
• 2 cans diced tomatoes (14.5 oz cans), pureed in food processor or blender
• 2 teaspoons salt
• 3 cloves garlic, minced
• 3 teaspoons fresh ginger, minced
• 3 teaspoons hot green chile, minced
• 3 teaspoons ground coriander
• ⅕ teaspoon turmeric
• 4 teaspoons ground allspice
• 4 teaspoons ground cinnamon
• 1 cup fresh cilantro, chopped
• 4 cups water

Instructions

1. Sauté the butter on high in an Instant Pot.
2. Add cumin seeds directly to the hot oil until they begin to sizzle.
3. Cancel the sauté on the Instant Pot.
4. Add kidney beans, onion, tomatoes, salt, garlic, ginger, chile, coriander, turmeric, allspice, and cinnamon.
5. Pour in the water and stir to combine.
6. Manually set the Instant Pot to cook on high pressure for 20 minutes.
7. Allow the pressure to release naturally.
8. Allow to cool and refrigerate until mealtime.
9. Heat at mealtime and top with cilantro.

Ingredients

• 1 ½ lbs chicken breast
• 1 tablespoon olive oil
• ½ cups Greek yogurt, non-fat
• ⅕ teaspoons salt
• ⅕ teaspoons pepper
• ½ tablespoon curry powder
• 6 ½ whole whole wheat tortillas
• 1 ½ cups spinach
• 1 ½ cups carrots

Instructions

1. Cut the chicken breasts into strips.
2. Heat oil in a pan over medium heat.
3. Sauté for 5 minutes on one side, flip, and sauté another 5 minutes. Cook chicken until the strips reach an internal temperature of 165°F.
4. Remove from heat and place in a large bowl.
5. Use two forks to shred the chicken.
6. Allow the shredded chicken to cool down.
7. In a large bowl, mix together the shredded chicken, Greek yogurt, salt, pepper, and curry powder.
8. Lay a bed of lettuce in each tortilla.
9. Add a layer of shredded carrots to each tortilla.
10. Top each wrap with the curry chicken salad.
11. Fold in the sides and roll the back of the tortilla (closest to you) away from you, keeping the sides tucked in and tight.

Ingredients

• 6 cups chickpeas, cooked
• ¾ cups mayonnaise
• ½ teaspoons salt
• ½ teaspoons black pepper
• ¾ tablespoons curry powder
• 2 pounds beets (fresh or canned)
• 2 tablespoons olive oil
• 3 whole red onions, sliced
• 1 ½ cups water
• 1 ½ cups white vinegar
• 10 whole whole wheat wraps
• 1 ½ cups spinach
• 3 pounds sweet potatoes
• 2 tablespoons olive oil
• ½ teaspoons salt
• ½ teaspoons black pepper

Instructions

1. In a bowl, mash the chickpeas with a fork or potato masher until about half are broken.
2. Fold in mayonnaise, salt, pepper, and curry powder.
3. Preheat the oven to 375 degrees F.
4. Cube the beets.
5. Toss the beets in olive oil and spread into a single layer on sheet pan(s).
6. Roast for 35-40 mins, until tender.
7. Place sliced onions in a glass jar or container.
8. Heat the water and vinegar in a small pot until it starts to simmer.
9. Pour hot liquid mixture over the onions and let cool.
10. First, place spinach onto tortillas.
11. Next, scoop chickpea salad, roasted beets, and pickled onions onto tortillas, then finish wrapping. Serve with a side of roasted sweet potato wedges.
12. Preheat oven to 425 degrees F.
13. Wash sweet potatoes and slice into wedges.
14. Toss sweet potatoes in olive oil, salt, and pepper and spread into single layer on sheet pan(s).
15. Roast for 25-30 mins until tender.

Ingredients

• 2 teaspoons cumin seeds
• 1 tablespoons butter
• 1 whole onion, chopped
• 1 tablespoons ginger, minced
• 2 tablespoons garlic, minced
• 1 teaspoons salt
• 1 tablespoons chili powder
• ½ teaspoons turmeric powder
• 3 cups dry quinoa, rinsed
• 4 ½ cups water
• 1 teaspoons garam masala
• 3 cups fresh spinach
• 10 whole eggs, hard-boiled
• 1 ½ cups almonds, finely chopped

Instructions

1. Melt butter in a large pot over medium heat.
2. Add cumin seeds and saute for 1 minute until fragrant.
3. Add the onions, stirring occasionally until they are soft, ~5 mins.
4. Add ginger & garlic, sauté for ~1 min.
5. Add coriander, salt, chili powder, turmeric, garam masala, & quinoa. Add the water and stir well w/ wooden spoon.
6. Place lid on Instant Pot and seal. Set Instant Pot to 3 minutes on manual high pressure with a 10 minute natural release.
7. After natural release, remove lid and let stand for 5 mins, then stir in spinach.
8. Add curry quinoa to bowl or meal prep container, then top with hard-boiled egg and chopped peanuts.

Ingredients

• 6 whole avocados, sliced
• 6 tablespoons olive oil
• 3 whole jalapenos, deseeded and roughly chopped
• 1 whole cilantro bunch, washed & destemmed
• 1 ½ teaspoons ground coriander
• ½ teaspoons salt
• 2 tablespoons lime juice
• 10 whole eggs
• 3 quarts water
• 10 slices bread, toasted
• 2 whole bell peppers, thinly sliced

Instructions

1. Combine all avocado cream ingredients into a blender and mix until smooth.
2. Place eggs in bottom of a large pot and add water until there is about an inch of water above the eggs.
3. Bring the water to a boil, then immediately turn off the heat & cover.
4. Let the pot sit for 10 minutes, then drain the hot water.
5. Rinse the eggs in cold water & peel.
6. Slice eggs either prior to storing or at the time of eating.
7. Spread avocado cream onto toast, then place a layer of pepper slices and a sliced hard boiled egg.

Ingredients

• 12 whole eggs
• ⅕ cups milk
• ½ teaspoons sea salt
• 1 teaspoons garlic powder
• 1 teaspoons ground black pepper
• 1 cups spinach, ripped into pieces
• 2 whole roma tomatoes, diced
• 1 tablespoons avocado oil
• 1 whole yellow onion (medium), diced
• 10 whole english muffins
• 5 whole avocados
• 5 tablespoons hot sauce or sriracha sauce
• 10 slices sharp cheddar cheese

Instructions

1. Preheat oven to 300 degrees. F.
2. Heat avocado oil in a skillet over medium-high heat.
3. Add onions and tomatoes and saute for a few minutes. Add spinach and saute until spinach is wilted, then turn off the heat and let it cool slightly.
4. Meanwhile, whisk together eggs, salt, garlic powder, and pepper in a large bowl.
5. Add onions, tomatoes, and spinach to the egg mixture and then pour into a greased sheet pan or baking dish.
6. Bake for 20-30 mins at 300 degrees until egg is set (varies depending on size of pan/dish).
7. After the pan has cooled, cut the egg bake into 10 squares.
8. Assemble sandwiches by layering egg bake, avocado slices, a slice of cheese, and hot sauce on the english muffins.

Ingredients

• 2 tablespoons olive oil
• 6 whole green bell peppers, sliced
• 2 whole onions, sliced
• 2 teaspoons salt
• 2 teaspoons black pepper
• 2 tablespoons chili powder
• 2 tablespoons cumin
• 2 whole garlic cloves, minced
• 8 cups milk
• 8 cups penne pasta
• 2 cups mozzarella cheese

Instructions

1. In a large pot over high heat, heat oil.
2. Sauté bell peppers and onions until the onions are translucent.
3. Add salt, pepper, chili powder, cumin, and garlic and mix evenly.
4. Stir in milk and penne and cook until milk becomes a thick sauce.
5. Add cheese, take off heat, and allow to cool.
6. Store in fridge until ready to serve.

Ingredients

• 4 cups rice
• 4 cups water
• 4 tablespoons butter, unsalted
• 4 whole carrots, peeled and diced
• 2 whole onions, diced
• 1 whole bell pepper, diced
• 6 whole garlic cloves, minced
• 1 cup peanuts
• 8 cups rice, cooked
• 2 tablespoons peanut butter
• 1 tablespoon soy sauce
• 3 tablespoons water
• 1 teaspoon sesame oil

Instructions

1. Add rice and water to a large pot.
2. Bring to a boil then reduce heat to a simmer, cover, and simmer for 40 minutes.
3. Stir, remove from heat, and allow to cool.
4. NOTE: You may want to work in batches depending on your pan size. In a large skillet over high heat, melt half of butter.
5. Sauté carrots, onions, bell pepper, garlic, and peanuts. Cook until onions become translucent.
6. Add remaining butter and rice, peanut butter, soy sauce, and water.
7. Sauté for another 4 minutes
8. Add sesame oil, stir to combine, and remove from heat.
9. Cool and refrigerate until serving time.

Ingredients

• 4 cups whole grain rolled oats
• 2 cups walnut pieces
• 5 cups strawberries (or other fruit)
• 5 cups plain Greek yogurt

Instructions

1. Preheat oven to 300 degrees F.
2. Spread the oats and walnuts in a single layer onto sheet pan(s).
3. Toast for ~10-12 mins until the nuts are aromatic, then remove from oven.
4. Assemble the parfait by layering the yogurt, fruit, and oats/walnuts mixture in a bowl.

Ingredients

• 3 whole eggplants, medium-sized
• 3 cloves garlic, minced
• 3 tablespoons lemon juice
• ⅓ cups tahini
• ½ cups olive oil
• 1 teaspoons sea salt
• ½ teaspoons ground cumin
• 2 cups apple cider vinegar
• 2 cups hot water
• 1 ½ teaspoons sea salt
• 1 ½ cups radish, thinly sliced
• 1 ½ cups red onion, thinly sliced
• 1 ½ cups carrots, thinly sliced
• 16 ounces lentils
• 10 cups water
• 1 pint cherry tomatoes
• 3 whole cucumbers, thinly sliced
• 10 cups fresh spinach

Instructions

1. Preheat oven to 450 degrees.
2. Halve eggplants and cover with olive oil.
3. Place eggplants on parchment-lined sheet pans with the flesh side down.
4. Roast for 35-40 mins or until the flesh is tender.
5. Scoop eggplant flesh out of the skins and place in a strainer to drain moisture.
6. Throw away the liquid collected & add eggplant flesh to a bowl.
7. Add garlic and lemon juice to the bowl and mash until the ingredients come together.
8. Stir in tahini, then drizzle in olive oil while stirring.
9. Stir in salt and cumin.
10. Combine vinegar, hot water, and salt in a jar.
11. Add vegetables and shake to combine.
12. Store in fridge.
13. Add lentils and water to a large pot and bring to a boil.
14. Partially cover, reduce heat, and allow to simmer for 20-30 mins.
15. Turn off heat and drain lentils.
16. Assemble the bowl by adding spinach as the base, then layering cherry tomatoes, cucumbers, Baba Ganoush, pickled vegetables, & lentils on top.

Ingredients

• 6 cups chickpeas, cooked
• 1 tablespoons lemon juice
• ¾ cup olive oil
• ¾ teaspoons sea salt
• ¾ teaspoons ground black pepper
• 2 whole red onions, thinly sliced
• 1 pint cherry tomatoes, halved
• 1 cup Kalamata olives, pitted & halved
• 8 ounces feta cheese
• ¾ cups balsamic vinegar
• 2 pounds orzo pasta
• 2 gallons water
• 5 whole sweet potatoes (medium), cut into wedges
• 2 tablespoons olive oil
• 2 teaspoons dried rosemary

Instructions

1. In a medium bowl, whisk together vinegar, olive oil, and lemon juice.
2. Add salt, pepper, red onions, cherry tomatoes, chick peas, and olives.
3. Cover and refrigerate for at least 2 hrs.
4. Top with feta cheese when serving and/or putting into storage containers.
5. Bring water to a boil.
6. Add in orzo pasta, and boil uncovered for 9 minutes, stirring occasionally.
7. Drain the pasta.
8. Preheat oven to 450 degrees.
9. Toss sweet potatoes in olive oil and rosemary on sheet pan(s).
10. Roast for ~25 mins, or until wedges are tender.

Ingredients

• 8 ounces chickpea, dried
• 1 medium onion, unpeeled
• 1 whole clover
• ½ teaspoons salt
• ½ teaspoons black pepper
• 1 bunch kale, roughly chopped

Instructions

1. Place chickpeas in a large pot, cover with water, and bring to a boil over high heat.
2. Put the onion in the pot and cook for 40 minutes.
3. Add salt and pepper.
4. Add kale and cook for 10 minutes.
5. Remove onion.
6. Allow to cool and store in fridge until read to serve.

Ingredients

• ½ cups olive oil
• ½ cups balsamic vinegar
• ⅕ cups soy sauce
• ⅕ cups Worcestershire sauce
• ⅛ cups lemon juice
• 2 teaspoons dried rosemary
• 2 tablespoons dijon mustard
• 1 ½ teaspoons salt
• 1 teaspoons black pepper
• 2 teaspoons garlic powder
• 4 lbs chicken

Instructions

1. Whisk ingredients together in a bowl.
2. Marinate the chicken in the marinade for 30 mins to 24 hrs.
3. Grill the chicken 5-6 mins on each side until cooked through. Baste with marinade occasionally while grilling.

Ingredients

• 4 pounds chicken breasts (boneless, skinless)
• ½ cups olive oil
• ½ cups lemon juice
• 6 cloves garlic, minced
• 1 teaspoons sea salt
• 1 teaspoon ground black pepper
• 1 tablespoons dijon mustard
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper
• 1 clove garlic, minced
• ⅕ cups balsamic vinegar
• ¾ cups olive oil
• 15 cups fresh spinach
• 2 pints cherry tomatoes
• 16 ounces fresh mozzerella cheese (pearls or slices)
• 2 handfuls fresh basil
• 3 pounds sweet potatoes, cleaned & cut into wedges
• 2 tablespoons olive oil
• 1 teaspoons salt
• 1 teaspoons ground black pepper

Instructions

1. Whisk together everything except for the chicken breasts in a large bowl.
2. Slice chicken into even-sized breast pieces and pound (easy if placed in a plastic bag first) until they are about equal thickness.
3. Add the chicken to the marinade and place in the fridge for at least 30 mins.
4. Grill chicken over medium-high heat until internal temperature reaches 165 degrees F (5-8 mins/side). Discard extra marinade.
5. Whisk together ingredients in a small bowl until oil is emulsified.
6. Store in a small container in the fridge until ready to eat.
7. Assemble salad by layering grilled chicken, cherry tomatoes, mozzerella cheese, and basil on top of the spinach. Drizzle with balsamic vinaigrette.
8. Toss sweet potatoes wedges in olive oil, salt, and pepper.
9. Grill over medium heat until tender and slightly charred - 8 mins on one side, 4 mins on the other side.

Ingredients

• 14 drumsticks chicken
• 1 ½ cups BBQ Sauce

Instructions

1. Preheat grill to 450F.
2. Lay out chicken evenly on grill and cook for 15 minutes, rotating every 6 minutes (3 times).
3. Add BBQ baste to chicken and cook for an additional 15 minutes basting 3 times with BBQ sauce.
4. Bring to 165F and cool accordingly.

Ingredients

• 8 ounces whole grain rotini pasta
• ½ cup mozzarella, shredded
• 4 ounces ham
• 12 ounces spinach
• 2 whole red bell peppers, diced

Instructions

1. Cook and drain pasta according to directions on box.
2. Add pasta and other ingredients into a bowl and fold to combine thoroughly.
3. Store in a large container or portion out into meal prep containers and store in fridge until ready to serve.

Ingredients

• 3 ¾ lbs potatoes
• ¾ cups milk
• 1 ½ teaspoons salt
• ¾ teaspoons black pepper
• 1 tablespoons curry powder
• 4 tablespoons butter or ghee
• 2 tablespoons butter or ghee
• 2 whole onions, diced
• 6 cloves garlic, chopped
• 3 cups carrots, diced
• 3 cups celery, diced
• 1 ½ tablespoons garam masala
• 2 teaspoons ground cumin
• 3 cups corn/green beans/peas
• 2 teaspoons ground coriander
• 1 ½ teaspoons salt
• 1 teaspoons black pepper
• 1 tablespoons dried fenugreek leaves
• 1 ½ cups vegetable broth
• ¾ cups plain yogurt
• 2 cups dry lentils
• 3 tablespoons olive oil
• 2 teaspoons cumin seeds
• 1 teaspoons fennel seeds
• 4 ½ tablespoons flour
• 1 ⅚ cups vegetable broth
• 3 cups peas/corn/green beans
• 1 part filling
• 1 part mashed potatoes

Instructions

1. Cut potatoes into 1 inch slices & bring to boil with water in a large pot.
2. Mash potatoes with butter, yogurt, milk, salt, pepper, and curry powder. Add some hot potato water if they are too dry.
3. After water reaches boil, lower heat, cover, and simmer until very tender (~20-25 mins)
4. Heat butter in large dutch oven over medium heat.
5. Saute onion for 2-3 mins.
6. Lower heat to medium, then add garlic and saute 2 mins.
7. Add carrots, and celery.
8. Add all filling seasonings and veggie broth.
9. Bring to simmer, cover, and simmer on medium low for ~7-8 mins until carrots are cooked through.
10. Drain potatoes and save some hot potato water.
11. Cook lentils in salted water by simmering ~20-25 mins until tender but not falling apart.
12. Simmer seeds in olive oil in a pot over medium heat until fragrant and golden.
13. Add flour, whisking and stirring for 1 min.
14. Gradually whisk in veggie broth (warm broth in microwave first).
15. Cook until slightly thickened.
16. Add gravy to the filling mixture along with peas/corn/green beans and cooked lentils.
17. Filling should have a thick stew-like consistency. If too dry, add broth. If too wet, simmer off some liquid.
18. Spread lentil filling in bottom of baking dish.
19. Place 10 dollops of mashed potatoes over lentil stew and spread out to fill in the gaps.
20. Bake 20-25 mins in 350F oven until golden and bubbling.

Ingredients

• 2 cups dried black beans
• 6 cups water
• 1 Heaping ½ cup diced white onion
• 2 large garlic cloves (chopped)
• 2 teaspoons sea salt
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 Freshly ground black pepper
• 1 Fresh lime juice (optional)

Instructions

1. Place the beans in a large colander and sort through them to remove and discard any stones or debris.
2. Rinse the beans and transfer them to the Instant Pot. Add the water, onion, garlic, salt, chili powder, cumin, oregano, and several grinds of pepper. Secure the lid on the Instant Pot and Pressure Cook on High for 25 minutes, or 20 minutes if you prefer firmer beans.
3. Allow the Instant Pot to release pressure naturally. This will take 20 to 30 minutes. When the float valve drops, remove the lid.
4. Use the beans in your favorite black bean recipes or season to taste with more salt, pepper, and squeezes of lime juice, if desired, and serve as a side dish.

Ingredients

• 5 pounds pork butt
• 2 ½ tablespoons olive oil
• 2 ½ cups water
• 3 whole oranges, halved
• 5 whole limes, juiced
• 3 whole jalapenos, seeded and diced
• 3 whole onions, diced
• 1 ½ tablespoons salt
• 8 cloves garlic
• 2 ½ teaspoons paprika
• 2 ½ teaspoons dried parsley
• 1 ⅕ teaspoons black ground pepper
• 1 ⅕ teaspoons ground cumin
• 10 whole corn tortillas
• 10 whole lime wedges
• 1 bunch cilantro

Instructions

1. Remove excess moisture from meat and cut meat into large cube. Lightly season with salt and pepper.
2. Set instant pot to saute and heat oil.
3. Add meat and sear until brown on each side.
4. Add remaining ingredients and combine.
5. Lock lid, close pressure valve, and press the \"Meat\" button on the instant pot. Cook for 30 minutes.
6. Allow pressure to release naturally and shred meat with forks.
7. Stuff tortillas with carnitas and top with lime juice and cilantro.

Ingredients

• 4 lbs chicken, whole
• 1 cup chicken broth or water
• 4 cloves garlic, peeled & lightly smashed
• 2 teaspoons salt
• ½ teaspoons black pepper
• 1 teaspoons onion powder
• 1 teaspoons garlic powder
• ½ teaspoons paprika
• 1 tablespoons rosemary, dried
• 1 tablespoons thyme, dried
• ½ whole lemon
• 8 tablespoons unsalted butter, melted

Instructions

1. Pat the chicken dry & use a spoon to loosen the skin from the flesh.
2. Combine the seasonings, 1 tablespoon lemon juice from the lemon, and the melted butter.
3. Add chicken broth or water to bottom of instant pot and add metal rack.
4. Stuff the cavity of the chicken with the garlic cloves and the half lemon.
5. Place the chicken breast-side up in the instant pot. Pour half the butter mixture under the skin, and then spread the rest on top of the skin.
6. Set cook time for 24 mins (6 mins per pound) with 15 minute natural release.

Ingredients

• 2 cups basmati rice
• 4 cups water
• 3 tablespoons ghee
• 1 large yellow onion, thinly sliced
• 1 teaspoon cumin seeds
• 10 whole black peppercorns
• 3 teaspoons ground cardamom
• 2 teaspoons allspice
• 1 cup paneer, 1/2-inc cubes
• 1 cup carrot, peeled and cut into 1 by 1/4-inch strips
• 1 cup green beans, chopped
• 1 cup white mushrooms, halved
• ½ cup red bell peppers, cut into 1 by 1/2 inch pieces
• ½ cup frozen corn kernels
• 1 ½ teaspoons fresh ginger, grated
• 1 ½ teaspoons garlic, minced
• 1 teaspoon chili powder
• 1 teaspoon garam masala
• ⅕ teaspoon ground turmeric
• 1 tablespoon salt
• ½ cup fresh cilantro

Instructions

1. Rinse rice and then soak for 20 minutes. Drain water and set aside.
2. Select high sauté setting on the Instant Pot and heat 1 tablespoon of ghee.
3. Add onion and sauté until caramelized.
4. Add remaining ghee and everything else except for the water, rice, and salt. Stir to combine.
5. Press cancel. Add 1/2-cup of water to pot and deglaze with a wooden spoon.
6. Add rice, salt, and remaining 1.5-cups water. Stir to combine.
7. Secure the lid and set the pressure release to Sealing. Select Manual setting and set time for 5 minutes at low pressure.
8. After the 5 minutes is up, quick release the pot by moving the pressure release valve to Venting.
9. Allow to cool and refrigerate until serving time.
10. Before serving, top with cilantro.

Ingredients

• 1 pound boneless skinless chicken breast
• 1 8-ounce jar salsa verde
• 2 cups brown rice
• 2 cups water
• 1 tablespoon tomato paste
• ½ teaspoons onion powder
• ½ teaspoons garlic powder
• ½ teaspoons cumin
• 1 teaspoon paprika
• ⅕ teaspoons cayenne powder
• ½ teaspoons sea salt
• ½ teaspoon black pepper
• 4 teaspoons avocado oil
• 3 whole red pepper, sliced
• 2 whole white onion, sliced
• ½ teaspoons sea salt
• ½ teaspoons black pepper
• 10 whole burrito-sized tortillas
• 2 cups romaine lettuce, shredded
• 2 whole roma tomatoes, diced
• 1 cup shredded cheddar cheese
• 1 whole jalapenos, diced
• 1 whole avocado, sliced
• 2 cups black beans, cooked
• 2 whole limes, cut into wedges
• 1 bunch cilantro

Instructions

1. Pat chicken dry and season with salt and pepper.
2. Place in a slow cooker and add 2 cups of salsa verde, or just enough to coat the chicken.
3. Set slow cooker to 4 hours on high (or Instant Pot for 18 minutes).
4. Shred and set aside.
5. Place all ingredients in your instant pot.
6. Secure the lid and using the “MANUAL” setting, set the Instant Pot to 5 minutes on high pressure.
7. Once five minutes is complete, let the Instant Pot slowly release pressure for at least 10 minutes.
8. Turn the valve to release the remaining pressure after 10 minutes.
9. Take off the lid and fluff with a fork.
10. Add oil to a medium skillet over medium-high heat.
11. Once oil is hot, add in peppers, onions, salt and pepper.
12. Let cook until peppers are soft and onions are translucent.
13. Set aside in a bowl until ready to assemble.
14. Warm the tortilla in the microwave or in a skillet to soften it slightly.
15. Add the filling to the bottom/center of the tortilla.
16. Fold in the left and right sides of the tortilla first, then wrap it up from the bottom, using your fingers or a spoon to make sure the filling stays in the burrito.
17. Fold in the left and right sides of the tortilla first, then wrap it up from the bottom, using your fingers or a spoon to make sure the filling stays in the burrito.

Ingredients

• 2 tablespoons butter
• 1 teaspoon cumin seeds
• 1 cup quinoa, rinsed and drained
• 1 teaspoon jalapeno, minced
• 1 small red potato, 1/2-inch cubes
• 1 ½ cups water
• ¾ teaspoons salt
• ½ cup peanuts
• ⅓ cups lemon, juiced
• 1 bunch cilantro, chopped
• 1 container yogurt

Instructions

1. Set Instant Pot on high sauté and heat butter. Add cumin seeds to hot butter. Cook until they sizzle.
2. Add quinoa and jalapenos until the quinoa is toasted.
3. Add the potato, water, and salt. Stir to combine,
4. Cancel the sautéing. Secure and seal the lid. Select the Manual setting and set the cooking time for 2 minutes at high pressure.
5. Lightly roast the peanuts in a small pan for several minutes. Let cool and grind coarsely.
6. Let the Instant Pot pressure release naturally for 10 minutes.
7. Open the pot and stir in the lemon juice and peanuts.
8. Allow to cool. Then refrigerate until mealtime.
9. Before serving, add cilantro and a dollop of yogurt.

Ingredients

• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 large yellow onion, finely diced
• 1 pound ground chicken
• 1 tablespoon fresh ginger, grated
• 1 tablespoon garlic, minced
• 2 teaspoons chili powder
• 1 ½ teaspoons salt
• ½ teaspoon ground turmeric
• 2 whole plum tomatoes, finely diced
• 1 whole yellow potato, cut into 1/2-inch cubes
• ⅕ cup water
• 2 tablespoons ground coriander
• 1 teaspoon garam masala
• 1 bunch fresh cilantro, chopped

Instructions

1. Heat oil on sauté setting in instant pot.
2. Add cumin seeds and cook until sizzling.
3. Add onion and sauté until translucent.
4. Add chicken, ginger, garlic, chili powder, salt, and turmeric. Break up the chicken as it cooks.
5. Cancel the sautéing setting, and add the tomatoes, potato, and water. Stir to combine.
6. Add the coriander and garam masala on top. DO NOT STIR as they may get stuck to the bottom of the pot.
7. Secure the lid and seal. Select Manual and set cooking time for 4 minutes at high pressure.
8. Naturally release the pressure for 10 minutes, then release remaining pressure with the venting position.
9. Open the pot and stir to mix thoroughly.
10. Cool and refrigerate. Add chopped cilantro before serving.

Ingredients

• 1 tablespoons avocado oil
• 2 whole onions, diced
• 2 whole bell peppers, diced
• 2 whole jalapenos, diced
• 4 whole tomatoes, chopped
• 2 teaspoons sea salt
• 2 teaspoons ground allspice
• 1 ½ teaspoons crushed red pepper flakes
• 1 teaspoons ground cumin
• 1 teaspoons ground cinnamon
• 5 cups red kidney beans, cooked
• 4 whole sweet potatoes, cubed
• 4 cups vegetable broth
• 4 cups stalky greens (collard greens or kale), cut into chunks
• 13 ⅝ ounces coconut milk
• 8 stalks green onions, sliced
• ⅕ teaspoons ground coriander
• 1 teaspoons fresh ginger, minced
• 2 clove garlic, minced
• 1 teaspoons ground turmeric
• 2 tablespoons lemon juice
• 2 cups water
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 1 teaspoons salt
• 3 ½ teaspoons baking powder
• ⅓ cups melted butter, slightly cooled
• 1 whole egg
• 1 cups milk
• 1 whole jalapeno, sliced (optional)

Instructions

1. Heat the avocado oil in a large dutch oven or pot over medium heat.
2. Add onions, bell peppers, and jalapenos, and saute until they are soft & slightly translucent (~5-6 mins).
3. Add tomatoes and cook for about 5 mins.
4. Stir in all of the spices (salt, allspice, crushed red pepper, cumin, cinnamon, cloves, coriander, and turmeric). Stir in the ginger, garlic, lemon juice, sweet potatoes, and kidney beans.
5. Add the vegetable broth and water. Bring to a boil, then reduce heat and let simmer for ~20 mins.
6. Optional - thicken the stew by partially pureeing with an immersion or regular blender.
7. Stir in the greens and let them cook until wilted.
8. Stir in the coconut milk and green onions.
9. Grease a 9 inch cast iron skillet, & preheat oven to 400 degrees F. If using jalapeno, place slices evenly spaced across skillet (cornbread batter will be scooped on top).
10. Whisk together flour, cornmeal, salt, and baking powder.
11. Make an indent in the center of the dry ingredients, and add melted butter, milk, and egg.
12. Stir until the batter just comes together (there will be a few lumps left).
13. Spread batter in the cast iron skillet & bake for 20-25 mins or until a knife comes out clean.

Ingredients

• 2 whole eggplants (large), sliced lengthwise
• 2 teaspoons ground cinnamon
• 1 teaspoons allspice
• 2 tablespoons ground coriander
• 1 teaspoons cayenne
• 1 teaspoons sea salt
• 1 teaspoons ground black pepper
• 1 teaspoons thyme, dried
• 8 cloves garlic, minced
• 2 tablespoons fresh grated ginger
• 4 tablespoons lime juice
• ½ cups soy sauce
• 3 ⅕ tablespoons avocado oil
• 5 stalks green onions
• 4 whole jalapenos, thinly sliced
• 3 whole bell peppers, sliced
• 3 whole red onions, sliced lengthwise
• 12 ounces raw cashews
• 3 cups quinoa, uncooked
• 1 whole pineapple (fresh), cut into bite-sized chunks
• 3 stalks green onions, thinly sliced
• 2 whole onions, chopped
• 6 cups water
• 2 tablespoons avocado oil
• 2 whole yellow onions, sliced
• 2 cloves garlic, minced
• 5 cups cabbage, sliced
• 3 whole bell peppers, sliced
• 3 whole carrots, julienned
• ¾ cups water (or vegetable broth)
• 3 tablespoons thyme, dried
• ½ teaspoons sea salt

Instructions

1. Heat up grill to medium-high heat and lightly oil.
2. Make the marinade by whisking together all ingredients except the eggplant, bell peppers, and onions.
3. Toss vegetables in marinade and grill until golden brown (~6-10 mins, flipping halfway through).
4. If you have leftover marinade, keep it to serve as a sauce with your meal.
5. Heat dutch oven or large pot on stove over medium-high.
6. Add cashews and stir frequently until they are light brown and fragrant (3-5 mins). Set the cashews aside.
7. To the hot dutch oven, add avocado oil and red onion. Saute for a few mins until onion starts to get soft and slightly translucent.
8. Add quinoa and stir for 2-3 mins to lightly toast quinoa with the onions.
9. Add water. Bring to boil, then cover & reduce heat to simmer. Let simmer for 15-20 mins until liquid has been absorbed.
10. Once quinoa is done cooking, turn off the heat and leave the lid on for 4-5 mins to help the quinoa get more fluffy.
11. Stir in green onions, pineapple, and toasted cashews.
12. Heat the avocado oil in a large cast iron skillet over medium-high heat.
13. Add the onions and dried thyme, and saute for about 5 mins until onions start to get soft.
14. Stir in all of the remaining ingredients, then cover the skillet and let it steam for 10-15 mins (stirring occasionally).

Ingredients

• 16 ounces whole grain rotini pasta
• 8 ounces feta, cubed or crumbled
• 1 whole red onion, minced
• 2 pints grape tomatoes
• 12 ounces spinach
• 4 cloves garlic, minced
• 5 whole lemons, juiced
• ¾ cups olive oil
• 4 pounds chicken breasts, grilled and sliced

Instructions

1. Cook and drain pasta according to directions on box.
2. Whisk together olive oil, lemon juice, and garlic in a bowl.
3. Add cooked pasta, feta, red onion, grape tomatoes, spinach, and grilled and sliced chicken to the olive oil mixture. Stir/toss to combine.

Ingredients

• ½ cup butter
• 24 ounces shrimp, peeled and deveined
• 5 cups kale, chopped
• 5 whole garlic cloves, minced
• 3 whole lemons, juiced
• 5 cups great northern beans, cooked
• 10 cups rice, cooked

Instructions

1. Melt butter in large pan.
2. Fry shrimp, cooking two minutes on each side.
3. Add kale and cook until it starts to wilt.
4. Add garlic and lemon juice and cook and stir for one minute.
5. Remove from heat, cool, and store in fridge until ready to serve.
6. Cook according to packaging instructions.

Ingredients

• 12 ounces kale, chopped
• ⅓ cups lemon juice
• ½ cup parmesan cheese
• ½ cup olive oil
• 3 whole garlic cloves, minced
• ½ teaspoons salt
• ⅕ teaspoon black pepper
• ½ cup almonds
• ½ cup walnuts
• 1 cup feta
• 1 pound lentils, cooked and cooled
• 1 pound pork sausage, cooked and cooled

Instructions

1. In a large container, add all of the ingredients and mix thoroughly.

Ingredients

• 6 cups water
• 16 ounces great northern beans, rinsed and sorted
• 1 tablespoons lemon zest
• 6 ½ tablespoons lemon juice
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper
• 1 clove garlic, minced
• 2 tablespoons olive oil
• ⅕ cups fresh basil
• 5 whole scallions, roughly chopped
• 1 cups water
• 4 tablespoons lemon juice
• ¾ cups raw cashews
• 3 cloves garlic
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper
• 1 ½ tablespoons olive oil
• 2 cups apple cider vinegar
• 2 cups hot water
• 1 ½ teaspoons sea salt
• 1 ½ cups radish, thinly sliced
• 1 ½ cups red onion, thinly sliced
• 1 ½ cups carrots, thinly sliced
• 6 cloves garlic, minced
• 3 cups garbanzo beans, cooked
• 3 cups water
• ⅕ cups lemon juice
• ⅕ cups tahini
• ⅕ teaspoons sea salt
• 3 tablespoons olive oil
• 24 ounces fresh spinach

Instructions

1. Cook the great northern beans with water either on the stove or in an instant pot. If in instant pot, cook on manual for 25 mins.
2. Combine drained beans with lemon zest, lemon juice, garlic, olive oil, sea salt, and black pepper.
3. Blend all ingredients in a blender.
4. Combine vinegar, hot water, and salt in a jar.
5. Add vegetables and shake to combine.
6. Store in fridge.
7. Smash the garbanzo beans with a potato masher until about half are smashed. If chickpeas are too hard, you can cook them more or make the hummus in a food processor.
8. Stir in remaining ingredients.
9. Top fresh spinach with great northern beans, pickled vegetables, smashed hummus, and fresh green dressing.

Ingredients

• 16 ounces dried lentils, rinsed and sorted
• 8 cups water
• 2 pounds radishes, cleaned and sliced
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 4 tablespoons lemon juice
• 1 tablespoons dijon mustard
• 8 cups arugala
• 8 ounces goat cheese
• 10 tablespoons sunflower seeds
• 4 whole carrots (medium), sliced
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper

Instructions

1. Bring lentils and water to a boil in a medium pot.
2. Lower the heat, cover, and let simmer for 20-30 mins until the lentils are tender. Strain lentils and let cool.
3. Heat the olive oil in a skillet over medium heat, then add radishes, carrots, and garlic. Saute for ~9 mins until radishes and carrots start to get tender but still have a crunch.
4. Transfer the radish mixture to a large bowl and stir in lemon juice, dijon mustard, salt, and pepper.
5. Add the lentils to radish mixture and stir to combine. Let cool for at least 20 mins.
6. Assemble salad by serving lentil/radish mixture over arugala greens, topped with goat cheese and sunflower seeds.

Ingredients

• 2 cups brown lentils
• 5 cups water
• ⅓ cups olive oil
• ⅓ cups apple cider vinegar
• 1 ½ tablespoons stone-ground mustard
• 2 whole garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon black pepper
• 2 whole cucumbers, diced
• 2 whole red onions, diced
• 2 whole red bell peppers, diced
• 4 whole celery stalks, diced
• 1 cup raisins
• 1 cup almonds, chopped
• 5 cups arugula

Instructions

1. Add lentils and water into large pot.
2. Bring to a boil, reduce heat, and simmer for 15 minutes.
3. Remove from heat, drain excess liquid, and rinse with cold water.
4. In a large bowl, combine the liquids, salt, and black pepper and mix thoroughly.
5. Add the diced veggies, raisins, and almonds and mix thoroughly.
6. In your meal prep containers, evenly portion out the lentils into each container.
7. On top of the lentils, evenly portion out the diced veggie salad into each container.
8. Lastly, top each container with arugula.

Ingredients

• 1 pounds lima beans, frozen
• 2 tablespoons olive oil
• 2 large onions, sliced
• 1 tablespoons fresh ginger, peeled and minced
• 1 tablespoons garlic, minced
• 1 ½ cup water
• 1 cup tomatoes, diced
• 12 whole prunes
• 12 whole dried apricots
• ½ teaspoons salt
• ½ teaspoons black pepper
• ½ teaspoons cayenne pepper

Instructions

1. In a large pot over medium heat, heat the oil.
2. Sauté onions until translucent.
3. Add ginger and garlic and cook for 1 minute.
4. Raise the heat to medium-high, add water, and boil off some of the liquid.
5. Add tomatoes, prunes, apricots,, salt, black pepper, cayenne pepper, and lima beans.
6. Bring to a boil, reduce heat to a simmer, cover, and simmer for 15 minutes.
7. Cool and store in fridge until ready to serve.

Ingredients

• 2 cups dry lentils, rinsed & sorted
• 10 cups vegetable broth
• 2 whole onions, chopped
• 6 cloves garlic, minced
• 4 stalks celery, chopped
• 6 whole carrots, chopped
• 2 cups broccoli, chopped
• 2 cups cauliflower, chopped
• 4 cups crushed tomatoes
• 2 teaspoons dried oregano
• 2 teaspoons dried basil
• 2 teaspoons dried rosemary
• 2 teaspoons salt
• 3 cups leafy greens (kale or spinach)
• 1 cup Nuts (almonds, walnuts), toasted & chopped
• 1 tablespoons olive oil

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onion & garlic & cook until softened.
3. Add all remaining ingredients except leafy greens.
4. Bring to a boil, then reduce heat & simmer for 25 mins.
5. Stir in the leafy greens & simmer for another 10 mins until they wilt.
6. Top with chopped nuts when serving.

Ingredients

• 5 cups old-fashioned oats
• 3 cups milk
• 15 ounces lite coconut milk
• 5 cups frozen mangoes
• ⅕ cups chia seeds
• 2 ½ cups cashews

Instructions

1. Add the oats, milk, and coconut milk in a large bowl and stir to combine.
2. Portion out the mixture in equal amounts into each meal prep container.
3. Top with frozen mangoes.
4. Refrigerate until mealtime. Top with a quarter cup of cashews at mealtime.

Ingredients

• 2 cups dry quinoa, rinsed
• 4 cups water
• 1 ⅕ teaspoons sea salt
• 3 whole eggplants, cubed
• 3 tablespoons olive oil
• ½ cups extra virgin olive oil
• 2 cups dried chickpeas, rinsed
• 1 whole red onion, medium, roughly chopped
• 1 bunch fresh cilantro, stemmed & cleaned
• 8 cloves garlic, roughly chopped
• 1 teaspoons sea salt
• 1 teaspoons ground black pepper
• 1 teaspoons ground cumin
• ½ teaspoons ground cinnamon
• 6 cups water
• 1 teaspoons dried dill
• 2 tablespoons lemon juice
• 1 tablespoons extra virgin olive oil
• ½ teaspoons sea salt
• 1 tablespoons water
• 2 cups plain yogurt
• 5 ounces arugula
• 5 ounces spinach
• 5 whole tomatoes, diced

Instructions

1. Combine quinoa and water in saucepan and bring to a boil.
2. Decrease the heat to simmer, and let cook until quinoa has absorbed all of the water (~10-20 mins).
3. Remove pan from heat and let it sit with a lid on it for 5 mins.
4. Preheat oven to 425 degrees F.
5. Toss eggplant with olive oil and sea salt on a sheet pan(s).
6. Roast for 25-30 mins or until lightly browned. Rotate pan halfway through cooking.
7. Cook chick peas with the water in instant pot for 5 mins on manual, or soak dried chick peas for 4 hrs.
8. Preheat oven to 375 degrees F.
9. Mix all of the ingredients in a large bowl.
10. Add ingredients to a food processor or blender until it is thick/chunky/can be formed into patties. You may need to do this is several rounds if your blender is small.
11. Scoop out 1/4 cup amounts and form into flat patties.
12. Bake patties on a lightly greased sheet pan for 25-30 mins. Flip them halfway through baking.
13. Whisk together all of the yogurt sauce ingredients in a bowl.
14. Assemble salad by topping arugula & spinach with quinoa, roasted eggplant, falafel, and yogurt dill sauce.

Ingredients

• ⅕ cups lemon juice
• 1 clove garlic, minced
• ¾ cups olive oil
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper
• 3 whole bell peppers
• 6 cups garbanzo beans, cooked

Instructions

1. Whisk ingredients together until combined.
2. Preheat oven to 425 degrees Fahrenheit.
3. Slice bell peppers & toss in olive oil on a baking sheet.
4. Roast bell peppers for 25-30 mins.
5. Spread walnuts on a baking sheet & roast in oven for 5-7 mins.
6. Prepare bowls by adding roasted peppers, walnuts, quinoa, feta, Kalamata olives, cucumbers, and garbanzo beans. Drizzle with lemon dressing.

Ingredients

• 6 cups chick peas, cooked
• 2 whole cucumbers, diced
• 2 whole bell peppers, diced
• 1 pint cherry tomatoes, halved
• ½ whole red onion, diced
• 6 ounces feta cheese
• ⅕ cups fresh basil, chopped
• 2 cups kale, chopped
• 3 whole carrots, diced
• ⅕ cups olive oil
• ⅕ cups lemon juice
• 1 teaspoons dijon mustard
• 1 clove garlic, minced

Instructions

1. Combine all ingredients in a large bowl.
2. Whisk together all vinaigrette ingredients.
3. Pour vinaigrette over veggie salad & toss to combine.

Ingredients

• 4 cloves garlic, minced
• ½ cups red wine vinegar
• 1 tablespoons oregano
• 1 tablespoons basil
• 2 teaspoons salt
• 1 teaspoons dijon mustard
• ½ teaspoons black pepper
• 1 cups olive oil
• 6 cups quinoa, cooked
• 3 whole bell peppers, diced
• 4 stalks celery, diced
• 1 whole cucumber, diced
• 1 whole red onion, thinly sliced
• 4 cups banana peppers, pickled
• 8 ounces feta cheese
• 6 cups chick peas, cooked
• 10 cups leafy greens
• 1 pint cherry tomatoes, halved
• 1 cup olives, pitted & sliced

Instructions

1. Whisk all ingredients together.
2. Layer all ingredients in meal prep containers. Drizzle with salad dressing or keep dressing separated until serving.

Ingredients

• 2 whole bell peppers, thickly sliced
• 2 whole red onions, thickly sliced
• 2 teaspoon paprika
• 1 teaspoon oil
• 1 cup quinoa, rinsed
• 1 ⅕ cups water
• 1 whole lime, juiced
• 1 cup cilantro
• 5 whole garlic cloves
• 1 whole jalapeno, chopped
• 2 cups frozen corn kernels
• 2 cups black beans, cooked or canned (rinsed and drained)
• 2 teaspoon cumin
• 1 teaspoon paprika
• 3 whole plum tomatoes, diced
• 1 large red onion, diced
• ½ whole green bell pepper, diced
• 2 whole garlic clove, chopped
• 1 whole jalapeno, chopped
• ½ teaspoon ground cumin
• ½ tablespoon apple cider vinegar
• 1 tablespoon oregano
• 1 whole lime, juiced
• 2 whole avocados, sliced
• 1 8-oz bag baby spinach
• 1 serving buddha bowl components

Instructions

1. Preheat oven to 350F.
2. Mix bell peppers, onions, oil, and paprika on a large sheet pan.
3. Cook for 30 minutes, or until slightly charred.
4. Rinse quinoa and add with water to medium saucepan.
5. Bring to a boil and reduce heat to simmer partially covered for 20 minutes (or until water is completely absorbed).
6. Remove from heat and add cilantro and lime juice.
7. Sauté garlic and jalapeno in a small amount of oil over medium heat for several minutes.
8. Add corn, black beans, cumin, paprika, salt, and pepper. Cook off liquid.
9. In a large bowl combine all ingredients and mix thoroughly
10. Lay a bed of spinach in bowl. Add quinoa, fajita veggies, beans/corn, and pico de gallo.

Ingredients

• ½ tablespoon chili powder
• 1 pinch red pepper flakes
• 1 pinch cayenne pepper
• 1 pinch oregano
• ⅕ teaspoon paprika
• ⅕ teaspoon ground cumin
• 1 pinch garlic powder
• 1 pinch onion powder
• 1 pinch salt
• 1 pinch ground black pepper
• 6 6-inch soft corn tortillas, cut into wedges
• 2 tablespoons vegetable oil
• 1 whole red onion, diced
• 2 tablespoons Mexican spice blend
• 2 cups baby spinach, finely chopped
• 1 cup corn kernels, fresh or thawed (from frozen)
• 2 cups chicken, shredded
• 1 28-oz can tomatoes, crushed
• 1 tablespoon apple cider vinegar
• 1 teaspoon salt
• 1 6-oz bag Monterey Jack cheese
• 1 bunch scallions, chopped
• 1 bunch cilantro, chopped

Instructions

1. Mix all spices in a small bowl.
2. Heat oven to 350ºF. and lightly grease a 9x13-inch baking dish.
3. Lay tortillas on two sheet pans, and bake for 15 minutes. Remove from oven.
4. In a large skillet over medium-high heat, heat oil.
5. Cook onions in skillet until translucent.
6. Stir in spices, spinach, corn, and chicken and cook for several minutes.
7. In a small bowl, mix tomatoes, vinegar, and salt,
8. Add 0.5 cup of tomato mixture to bottom of baking dish.
9. Layer one third of tortillas on sauce.
10. Add half of chicken and veggie mixture on top of tortillas.
11. Add 3/4 cup of tomato mixture and 0.5 cup cheese on top.
12. Repeat previous steps to create another layer.
13. Add remaining tortillas and sauce on top.
14. Cover the baking dish with foil and place in oven.
15. Cook for 30 minutes.
16. Remove foil and add remaining cheese.
17. Cook for 7 minutes.

Ingredients

• 2 tablespoon olive oil
• 3 cloves garlic, minced
• 3 whole jalapenos, minced
• 3 cups quinoa
• 4 cups black beans, canned or cooked
• 4 cups tomato, diced
• 3 cups corn kernels, frozen
• 3 cups vegetable broth
• 3 teaspoons chili powder
• 1 ½ teaspoons cumin
• ½ teaspoon salt
• ½ teaspoon black pepper
• 3 whole limes, sliced
• 1 bunch cilantro, chopped
• 10 cups spinach
• 5 whole avocados

Instructions

1. Heat oil on medium-high in a large pot. Sauté garlic and jalapenos for about 1 minute.
2. Add quinoa, vegetable broth, beans, tomatoes, corn, chili powder, and cumin and bring to a boil. Reduce heat and simmer until quinoa is cooked through.
3. Cool and store in fridge until ready to serve.
4. For serving, make a bed of spinach leaves and top with quinoa mixture, cilantro, and squeezed lime slice. Lastly, top with the slices of half an avocado.

Ingredients

• 1 ½ cups white rice
• 4 tablespoons avocado oil
• 1 teaspoon garlic, minced
• ⅕ medium onion, finely diced
• 14 ½ ounces diced tomatoes (fresh or canned -including juices)
• ⅕ teaspoon salt
• 1 whole carrot, diced
• ½ cup peas, fresh or frozen
• 6 cups water
• 1 jalapeno pepper, diced

Instructions

1. In a fine mesh strainer, rinse rise for several minutes.
2. Add oil to large skillet over medium-high heat.
3. Once oil is hot, add rice and stir.
4. Stirring frequently, cook until the rice is golden all over.
5. Add remaining ingredients.
6. Bring mixture to a boil, cover, reduce heat to low, and cook for 25 minutes.

Ingredients

• 1 pound shrimp, cooked
• 1 teaspoon salt
• 1 whole red onion, thinly sliced
• 1 tablespoon white vinegar
• ½ cup lime juice
• 1 whole garlic clove, minced
• 1 cup cilantro
• 3 whole jalapenos, sliced
• 2 whole cucumber, slcied
• 1 bag radish, sliced

Instructions

1. Mix everything in a bowl thoroughly and store in fridge until ready for serving.

Ingredients

Instructions

1. Combine the oats, chia seeds, ginger, and milk in meal prep container(s).
2. Top with frozen cherries.
3. Refrigerate overnight. Top with almonds at mealtime.

Ingredients

• 1 inch fresh ginger, thinly sliced
• 4 cloves garlic
• 1 cups peanut butter
• 1 cups orange juice
• ⅝ cups lime juice
• ½ cups soy sauce
• ⅕ cups sesame oil
• 1 teaspoons sriracha sauce
• 2 teaspoons salt
• 12 ounces dry noodles
• 2 cups red cabbage, shredded
• 2 cups carrots, shredded
• 2 cups radishes, shredded
• 2 whole bell peppers, thinly sliced
• 6 whole scallions, sliced
• 1 bunch cilantro, chopped
• 2 tablespoons jalapenos, finely chopped
• 1 cup peanuts, crushed
• 2 whole limes, quartered

Instructions

1. Blend ingredients in a blender or food processor.
2. Cook noodles according to package. Drain and chill under cold running water.
3. Toss all ingredients together, serving with a lime wedge.

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons fresh ginger, peeled and grated
• 2 whole garlic cloves, minced
• 2 whole onions, diced
• 3 whole sweet potatoes, diced into 1/2-inch cubes
• 2 teaspoons cumin
• ½ teaspoons crushed red pepper
• 12 cups vegetable broth
• 2 6-oz can tomato paste
• 1 cup peanut butter
• 1 8-oz bag kale, chopped
• ½ cup peanuts, chopped

Instructions

1. In a large pot over medium heat, heat the oil.
2. Sauté the ginger, garlic, and onions until the onions become translucent.
3. Add sweet potatoes, cumin, and red pepper and sauté for 5.5 minutes.
4. Add vegetable vegetable broth, tomato paste, and peanut butter and stir until combined.
5. Turn heat to high, cover, bring to boil, reduced to medium-low, and simmer for 20 minutes.
6. Stir in the kale and simmer for 5 more minutes.
7. Allow to cool and store in fridge until ready to cool.
8. Top with chopped peanuts and enjoy!

Ingredients

• 2 whole red onions, finely chopped
• 2 whole jalapeños, deseeded and finely chopped (optional)
• ½ cup lime juice
• 1 teaspoons salt
• 8 whole red tomatoes, chopped
• 1 bunch cilantro

Instructions

1. Combine all ingredients in a medium bowl.

Ingredients

• 3 lbs ground turkey
• 2 whole eggs
• 1 cups breadcrumbs
• ½ bunch green onions, chopped
• ½ bunch cilantro, chopped
• 9 cloves garlic, minced
• 1 ½ tablespoons ginger, minced
• 1 tablespoons ground turmeric
• 1 ½ teaspoons salt
• 1 ½ tablespoons sriracha
• ½ teaspoons ground black pepper
• 1 tablespoons sesame oil
• 2 cans coconut milk
• 2 ⅕ cups pumpkin puree
• ⅕ cups peanut butter
• 3 tablespoons soy sauce
• 3 tablespoons curry powder
• 4 whole carrots, sliced
• 3 whole bell peppers, julienned
• 1 bag frozen green peas
• 3 whole onions, diced
• 1 28-oz can crushed tomatoes,
• ½ bunch cilantro
• ½ bunch green onions
• 1 cups peanuts, chopped
• 5 cups brown rice, cooked

Instructions

1. Combine all meatball ingredients in a large bowl.
2. Roll into golfball sized meatballs and lay out on several oiled pan sheets.
3. Place pan sheets in over and cook for 45 minutes (at least until cooked to an internal temperate of 165°F).
4. Heat sesame oil in a large pot over medium heat.
5. Add onions and saute until they start to soften.
6. Reduce heat to medium-low, and add coconut milk, crushed tomatoes, pumpkin, peanut butter, soy sauce, and curry powder. Whisk until well combined.
7. Add carrots and bring to a simmer.
8. Cover, reduce heat to low, and simmer for 15-20 mins.
9. Stir in bell peppers and green peas. Simmer for 5 more minutes.
10. Add meatballs to sauce whenever they are finished cooking in oven.
11. Serve over brown rice, topped with cilantro, green onions, and peanuts.

Ingredients

• 2 cups quinoa
• 4 cups water
• 4 cups black beans, drained and rinsed
• 2 cups corn, fresh or frozen
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• ½ teaspoon garlic powder
• ½ teaspoon salt
• 1 large red onions, diced
• 4 medium oranges, peeled and segmented
• 1 bunch cilantro, chopped
• 2 whole avocados, ripe
• 4 large limes, juiced
• 10 tablespoons orange juice
• 4 teaspoons hot sauce
• 1 teaspoon cumin powder
• 1 teaspoon chili powder
• 4 pinches salt
• 4 pinches black pepper
• 3 tablespoons cilantro, chopped
• 10 tablespoons olive oil
• 10 cups spinach
• 1 whole salad component

Instructions

1. Use a strainer to rinse the quinoa.
2. Combine quinoa and water in a medium saucepan.
3. Bring to a boil, reduce to a simmer, and cook for 20 minutes.
4. Combine black beans and corn in a medium container.
5. Add spices and salt and mix thoroughly.
6. Dice onions, peel and divide the oranges, and chop cilantro.
7. In a blender or food processor, blend all ingredients until smooth.
8. Place greens down first then top with quinoa, black beans, corn, onion, orange, cilantro, and dressing.

Ingredients

• 1 cup tomato paste
• 4 whole garlic cloves, grated
• 5 teaspoons ground coriander
• 5 teaspoons ground cumin
• 3 teaspoon red pepper flakes
• 3 whole cabbages
• ½ cup olive oil
• 2 cups water
• 1 bunch cilantro
• 4 cups Greek yogurt

Instructions

1. Preheat oven to 350°F.
2. Remove bottom stem of cabbage. Cut each cabbage head in half. Then cut each half into 4 wedges.
3. Heat half of oil in a large cast-iron skillet over medium-high heat.
4. Working in batches, char the sides of the cabbage wedges by cooking 4 minutes on each side. Once all sides are charred, remove cabbage to plate and repeat until all cabbage is cooked.
5. Pour the other half of oil into the empty skillet over medium heat, and add tomato paste, garlic, and spices. Cook for 3 minutes.
6. Pour in water and bring to a simmer.
7. Add back the cabbage wedges, squeezing them all into the skillet.
8. Transfer skillet to oven uncovered. Bake for 20 minutes.
9. Turn cabbage wedges and bake for another 20 minutes.
10. When serving, top with cilantro and yogurt.

Ingredients

• 2 tablespoons olive oil
• 1 cup yellow onion, finely chopped
• ½ teaspoons salt
• 4 whole garlic cloves, minced
• 1 teaspoons chili powder
• ½ teaspoons ground cumin
• 16 ounces dry pinto beans
• 1 cup water
• 4 tablespoons cilantro, chopped
• 2 tablespoons lime juice

Instructions

1. Cook the dry pinto beans according to package instructions.
2. In a medium pot, heat oil on medium heat.
3. Sauté onions with salt until translucent.
4. Stir in garlic, chili powder, and cumin.
5. Stir in drained beans and water and cook covered for 5 minutes.
6. Uncover and reduce heat to low.
7. Mash beans with potato masher or fork to desire consistency.
8. Cook for several minutes and then remove from heat.
9. Stir in cilantro and lime juice.

Ingredients

• 1 bunch beet greens, washed
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 ½ tablespoons lemon juice
• ⅕ teaspoons salt
• 4 whole sweet potatoes, cubed
• 4 whole beets, cubed
• 2 tablespoons olive oil
• ⅓ cups olive oil
• ⅕ cups fresh lemon juice
• 1 teaspoon dijon mustard
• 1 clove garlic, minced
• ⅕ teaspoons salt
• ⅕ teaspoons ground black pepper
• 1 tablespoons fresh thyme
• 5 cups arugula
• 1 cups almonds
• 5 cups quinoa, cooked
• 5 cups pickled veggies (onions, radishes, carrots, etc.)

Instructions

1. Rough chop the beet greens and dice the stems. Keep them separated.
2. Heat the olive oil in a large pan over medium heat.
3. Add garlic and stems. Saute until stems are tender.
4. Add the rest of the ingredients and saute until the leaves have wilted (another 2-3 mins).
5. Preheat oven to 400 degrees.
6. Toss root veggies in olive oil and spread into a single layer on sheet pan(s).
7. Roast until tender (35-45 mins).
8. Whisk ingredients together.
9. Layer garlicky beet greens, root veggies, and all remaining ingredients except lemon dressing in bowl. Add lemon dressing at time of eating.

Ingredients

• 2 lb dry lentils
• 2 tablespoons olive oil
• 2 lb sausage
• 4 whole onions
• 4 stalks celery
• 4 whole carrots
• 4 cloves garlic
• 12 cups water or chicken broth
• 1 teaspoons salt
• 1 teaspoons black pepper

Instructions

1. Sort & rinse lentils.
2. Heat a large pot over medium heat.
3. Add sausage & stir until cooked through (break up sausage if loose, or slice sausage beforehand if using links).
4. Remove sausage and add olive oil.
5. Stir in onions, celery, & carrots. Cook until they are tender.
6. Add garlic & stir for about 30 seconds until aromatic.
7. Add water/chicken broth and lentils, then bring to a boil.
8. Reduce heat, cover, and simmer until lentils are tender.
9. Season to taste with salt & pepper.

Ingredients

• 3 tablespoons olive oil
• 3 cups cabbage, chopped
• 2 whole onions, diced
• 8 cloves garlic, minced
• 4 teaspoons paprika
• 2 teaspoons cumin
• 1 teaspoons chili powder
• 56 ounces diced tomatoes
• ½ teaspoons sea salt
• ½ teaspoons ground black pepper
• 10 whole eggs, hard boiled

Instructions

1. Heat olive oil in large pan over medium heat.
2. Add cabbage and onions, and saute for 10-12 minutes until cabbage starts to caramelize.
3. Add spices and garlic, stir for a minute.
4. Add tomatoes, salt, and pepper, and stir.
5. Cover with a lid and cook for 5 mins, then remove lid and cook for an additional 5 mins until cabbage starts to brown.
6. Serve/place in meal prep containers with a hard boiled egg.

Ingredients

• 2 ½ cups all-purpose flour
• ½ teaspoons salt
• ⅝ cups hot water
• 1 tablespoons sesame oil
• 1 whole onion, diced
• 1 whole carrot, shredded
• 1 cup kale, finely chopped
• 1 cup cabbage, shredded
• 2 whole garlic cloves, minced
• 1 tablespoons ginger, minced
• 2 tablespoons soy sauce
• 1 tablespoons rice vinegar
• 1 teaspoons sriracha
• 1 teaspoons veggie filling
• 1 whole dumpling wrapper
• ⅕ cup water
• 3 tablespoons soy sauce
• 1 tablespoon rice vinegar
• ⅕ teaspoon sesame oil
• ½ teaspoon sriracha

Instructions

Ingredients

• 1 cups water
• ½ cup apple cider vinegar
• 6 ounces tomato paste

Instructions

1. Mix all ingredients in a bowl.
2. Use as needed.

Ingredients

• 5 tablespoons olive oil
• 5 tablespoons white wine vinegar
• 5 teaspoons lime juice
• ½ teaspoons salt
• 1 ⅕ teaspoons chili powder
• 3 cloves garlic, minced
• 10 whole sweet potatoes, washed and cubed
• 1 tablespoons olive oil
• 1 ⅕ teaspoons chili powder
• 16 ounces lentils, dried or canned
• 12 ounces corn, cooked from fresh, thawed from frozen, or canned & rinsed/drained
• 3 whole bell peppers, thinly sliced

Instructions

1. Whisk vinaigrette in a bowl until combined.
2. Toss the sweet potato cubes in olive oil and roast for 20 minutes at 425 degrees F or until cooked through.
3. Cook dried lentils according to instructions on bag, or drain and rinse canned lentils.
4. Assemble the bowls by layering the sweet potatoes, lentils, corn, and bell peppers in a bowl, then topping with vinaigrette.

Ingredients

• 6 lbs ground turkey
• 1 cup egg whites
• 1 ½ cups breadcrumbs
• 1 ½ cups parmesan cheese
• 6 whole garlic cloves
• ½ teaspoon salt
• ⅕ cup milk
• ⅕ cup olive oil
• 2 whole onions, diced
• 4 whole garlic cloves, minced
• 2 28-ounce cans crushed tomatoes
• 2 28-ounce cans whole tomatoes
• 1 teaspoon red pepper flakes
• ⅕ teaspoon salt
• ⅕ teaspoon pepper
• 2 cups red wine
• 1 pounds spaghetti
• 1 bag fresh green beans

Instructions

1. Preheat oven to 350°F.
2. In a large mixing bowl, combine all meatball ingredients except the olive oil.
3. Roll 75, 1.5-inch balls and lay out on several oiled pan sheets.
4. Place pan sheets in over and cook for 45 minutes (at least until cooked to an internal temperate of 165°F).
5. Once baked, remove from oven.
6. In a large pot, heat some olive oil over medium-high heat and cook the onions and garlic until the onions are translucent.
7. Stir in remaining tomato sauce ingredients and cook over medium heat to combine.
8. Add the meatballs to the pot and stir gently into the sauce.
9. Reduce heat to a simmer and cook for 30 minutes.
10. Allow to cool. Store in large container(s) and refrigerate until ready to serve.
11. Cook according to package instructions.
12. Drain excess water and rinse with cold water. Store in large container(s) and refrigerate until ready to serve.
13. Steam green beans in a medium sauce pan.

Ingredients

• 2 teaspoons garlic powder
• 2 teaspoons paprika
• 2 teaspoons chili powder
• ½ teaspoons black pepper
• 2 tablespoons oil
• 3 pounds chicken breasts, boneless skinless
• ¾ cups hot sauce
• 1 ⅕ cups blue cheese crumbles
• 1 ⅕ cups yogurt, plain (regular or Greek)
• 1 ½ tablespoons mayonnaise
• 1 ½ tablespoons lemon juice
• 1 ½ tablespoons white vinegar
• ½ teaspoons garlic powder
• ⅕ teaspoons ground black pepper
• 10 cups spinach, loosely packed
• 4 stalks celery, thinly sliced
• 1 cups almonds, roughly chopped
• 2 pints cherry tomatoes
• 2 whole red onions, thinly sliced
• 3 whole carrots, thinly sliced
• 2 whole cucumbers, thinly sliced
• 10 slices bacon, cooked & torn into pieces

Instructions

1. Mix the spices and coat evenly on chicken breasts.
2. Heat grill over medium heat.
3. Oil the grate & grill chicken until the internal temperature reaches 165 degrees F (~5-10 mins/side).
4. Finish by tossing grilled chicken in hot sauce.
5. Whisk ingredients together in a medium sized bowl or storage container.
6. To assemble salads, layer all ingredients over a bed of spinach. Slice & add avocado on the day of eating if possible.

Ingredients

• ⅓ cups low-sodium soy sauce
• ⅓ cups extra-virgin olive oil
• ⅕ cups chili garlic sauce
• 1 whole lime, juiced
• 2 tablespoons honey
• 4 whole garlic cloves, minced
• 20 ounces salmon fillet
• ½ cups white vinegar
• ½ cups water
• 1 teaspoon salt
• 2 teaspoons sesame oil
• 3 whole cucumbers, thinly sliced
• 1 whole red onion, thinly sliced
• 1 whole carrot, grated
• ½ cups mayonnaise
• 2 tablespoons sriracha
• 2 teaspoons toasted sesame oil
• 2 cups brown rice
• 4 cups water
• 1 bunch fresh cilantro
• 1 teaspoons sesame seeds
• 1 whole avocado, sliced

Instructions

1. Preheat oven to 350° and line a large baking sheet with foil.
2. In a medium bowl, whisk together soy sauce, olive oil, chili garlic sauce, lime juice, honey, and garlic.
3. Add salmon and gently toss to combine.
4. Place on prepared baking sheet and bake until salmon is fork-tender, 20 to 25 minutes.
5. In a microwave-safe bowl or jar, add vinegar, water, and salt and microwave until salt is dissolved, about 2 minutes.
6. Stir in sesame oil.
7. Add cucumbers, red onions, and carrots.
8. In a small bowl, combine mayonnaise, Sriracha, and sesame oil.
9. Combine the rinsed rice, water, and olive oil in a pot and bring to a boil. Cover, reduce the heat to low, and simmer for 45 minutes.
10. Remove from the heat and let it sit, covered for 10 more minutes. Fluff with a fork.
11. Divide rice among 5 bowls.
12. Top with salmon, pickled cucumbers, carrot, red onion, cilantro, and sesame seeds.
13. Drizzle with spicy mayo.
14. At mealtime, sliced avocado and add on top.

Ingredients

• 4 cups rice, short-grain
• 4 ½ cups water
• 8 tablespoons rice vinegar
• 2 tablespoons sugar
• 1 teaspoon salt
• 2 whole garlic cloves, minced
• 2 teaspoons lemon juice
• 2 teaspoons water
• ½ cup mayonnaise
• 3 tablespoons sriracha
• 4 whole cucumbers, chopped into bite-sized pieces
• 6 whole carrots, chopped into bite-sized pieces
• 10 whole radishes, chopped into bite-sized pieces
• 4 whole nori sheets, torn into pieces
• 3 tablespoons pickled ginger
• ⅕ cup soy sauce
• 1 cup rice, cooked and seasoned
• ½ cup seasoned veggies
• 5 whole avocados, diced
• 1 tablespoon spicy aioli, drizzled

Instructions

1. Rinse rice with cold water in a fine mesh strainer until water is clean (~3 minutes).
2. Drain rice until no little if any water drips from strainer.
3. In a medium sauce pan, bring rice and water to a boil, reduce to a simmer, cover, and let simmer for 15 minutes.
4. Remove pan from heat and let rest for 15 minutes.
5. Combine rice vinegar, sugar, and salt.
6. Toss rested rice and vinegar mixture to combine.
7. In small container, mix garlic, lemon juice, and water.
8. Add mayonnaise and sriracha and stir to combine.
9. Combine all vegetables and soy sauce in a medium-sized bowl.
10. Layer rice, seasoned veggies, and half an avocado into a bowl or container and top with spicy aioli.

Ingredients

• 1 tablespoon olive oil
• 4 whole bell peppers, chopped
• 3 whole red onions, chopped
• 10 cups spinach
• 1 teaspoon chili powder
• 1 teaspoon cumin
• ½ teaspoon paprika
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 8 whole large flour tortillas
• 1 cup cheddar cheese, shredded
• 1 cup Monterey cheese, shredded
• 2 cups Greek yogurt
• 2 cups Pico de Gallo

Instructions

1. Preheat oven to 425°F.
2. Heat olive oil in a large skillet over medium heat.
3. Sauté bell peppers and red onions until soft (5 minutes).
4. Add spinach to skillet. Cook for 2 minutes.
5. Add cumin, chili powder, paprika, salt, and pepper and stir to combine.
6. On a baking sheet, place 6 tortillas around the edges so half of each tortilla hangs over the side.
7. Place 1 tortilla in the center, covering the pan completely.
8. Top with the spinach, pepper, and onion mixture and cheeses.
9. Place 1 tortilla in center on top of stuffing and fold the hanging tortilla edges towards the pan center.
10. Place a second pan sheet on top of the tortillas to hold the structure.
11. Place pans in oven and bake for 20 minutes.
12. Remove top baking pan and cook another 20 minutes.
13. Remove from oven over, slice into rectangles, allow to cool, and store in fridge until ready to serve.
14. Serve warm with Greek yogurt and Pico de Gallo.

Ingredients

• 24 ounces raw shrimp, peeled & deveined
• 1 ½ tablespoons butter
• 1 ½ tablespoons chili powder
• 1 ½ tablespoons crushed red pepper
• 2 ½ tablespoons soy sauce
• 3 ½ cups shredded red cabbage
• 30 whole corn tortillas
• ½ bunch cilantro, chopped
• 4 whole limes
• 7 tablespoons sriracha
• ⅘ cups plain greek yogurt
• ½ teaspoons salt
• ½ teaspoons black pepper
• 1 ¾ cups shredded carrots
• 1 head white cabbage
• ½ bunch cilantro, chopped
• 4 whole limes, juiced
• 1 teaspoons ground cumin
• 1 teaspoons salt
• ½ teaspoons black pepper
• 6 whole green onions, sliced
• 1 whole jalapeno, diced
• 3 whole medium carrots
• 2 cups plain greek yogurt
• 4 whole garlic cloves, minced
• 8 whole sweet potatoes
• 1 tablespoons olive oil
• ½ teaspoons salt
• ½ teaspoons black pepper

Instructions

1. Heat butter in a pan over medium heat, then add shrimp in a single layer (you may need to do this in 2 batches). Cook without moving the shrimp for 2-3 mins or until slightly opaque.
2. Add chili powder, crushed red pepper, soy sauce, salt, and pepper.
3. Cook, stirring frequently, 1-2 minutes, or until the shrimp are opaque and cooked through. Remove from heat.
4. Mix the sriracha and yogurt in a bowl.
5. Assemble the tacos by adding shrimp, cabbage, carrots, and sriracha yogurt sauce to tortilla. Garnish with cilantro and a squeeze of lime.
6. Combine greek yogurt, cilantro, cumin, salt, pepper, green onions, garlic, and jalapeno. Juice limes and add to mixture.
7. Blend yogurt mixture in a small blender or whisk in a bowl to combine.
8. Thinly shred cabbage and carrots.
9. Toss cabbage mixture and yogurt mixture in a bowl to combine.
10. Preheat oven to 425 degrees.
11. Wash and chop sweet potatoes into 1 inch cubes.
12. Toss sweet potatoes in olive oil, salt, and pepper on a baking sheet.
13. Roast in oven for 30-35 minutes or until tender when pierced with fork.

Ingredients

• 3 cups old-fashioned oats
• 3 cups milk
• 3 cups frozen strawberries
• 1 ½ teaspoons vanilla extract
• ¾ cups walnuts

Instructions

1. Add the oats, milk, and vanilla extract in a large bowl and stir to combine.
2. Portion out the mixture in equal amounts into each meal prep container.
3. Top with frozen strawberries
4. Refrigerate until mealtime. Top with walnuts at mealtime.

Ingredients

• 2 cups corn kernels, fresh or frozen
• 2 tablespoons butter
• 1 whole jalapeno pepper, diced
• 2 tablespoons mayonnaise
• 1 pinch cayenne pepper
• ⅕ teaspoon chili powder
• ½ teaspoon salt
• 2 tablespoons white vinegar
• 1 8-oz container feta
• 1 whole lime, cut into wedges
• 1 8-oz bag baby spinach

Instructions

1. Add corn kernels and salt. Sauté for 4 minutes, then remove from heat and cool.
2. Add cooled corn to meal prep container. Mix in mayonnaise, cayenne pepper, chili powder, and white vinegar until mixed thoroughly.
3. Before serving, add the queso fresco and fresh lime juice.
4. Lay a bed of spinach in your serving container.
5. Add street corn on top.

Ingredients

• ⅝ cups olive oil
• 4 tablespoons vinegar
• 1 tablespoons dijon mustard
• 1 clove garlic, minced
• ⅕ teaspoons salt
• ⅕ teaspoons ground pepper
• ¾ teaspoons dried oregano
• 12 ounces dry pasta
• ¾ cups red onion, thinly sliced
• 2 whole bell peppers, thinly sliced
• 1 whole zucchini, shredded
• 1 pint cherry tomatoes, halved
• 1 ½ cups carrots, shredded
• 1 ½ cups corn
• ¾ cups radish, thinly sliced
• 1 cup feta cheese
• 2 tablespoons fresh basil
• 1 cup walnuts, chopped

Instructions

1. Whisk ingredients together in a bowl.
2. Cook the pasta according to instructions on package.
3. Toss all remaining ingredients together with the pasta, including the dressing.

Ingredients

• 2 whole sweet potatoes, peeled & spiralized
• 2 cups brown rice, dry
• 6 cups vegetable broth
• 2 cans crushed tomatoes, 15oz
• 2 tablespoons chili powder
• 4 teaspoons ground cumin
• 2 teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoons ground black pepper
• 3 cups black beans, cooked
• 16 oz corn, frozen or canned
• 2 whole bell peppers, diced
• 1 whole onion, diced
• 1 cup mozzarella cheese, shredded
• 1 bunch cilantro

Instructions

1. Preheat oven to 400 degrees F.
2. Add sweet potatoes & brown rice to bottom of casserole dish(es). Mix to combine.
3. In a large bowl, combine broth, tomatoes, and spices. Mix in beans, corn, bell peppers, and onions.
4. Pour the contents of the bowl over the sweet potato and rice.
5. Cover the casserole dish tightly and bake for 40-45 mins until sweet potato is tender.
6. Sprinkle cheese on top then bake uncovered for an additional 5 mins.
7. Serve topped with cilantro.

Ingredients

• 10 whole sweet potatoes, washed and diced
• 3 whole red onions, chopped
• 3 whole bell peppers, choppedr
• 1 whole garlic clove, minced
• 8 ounces spinach
• 10 whole eggs

Instructions

1. P{reheat oven to 425F and oil your pan(s).
2. Add sweet potatoes, red onions, and bell peppers to the pan and toss to coat with oil
3. Place pan in oven and cook for 45 minutes.
4. Allow to cool and store in refrigerator until ready to serve.
5. Add a little oil to your pan and cook garlic on medium heat for 30 seconds.
6. Add spinach and cook until wilted.
7. Place eggs in a large pot and cover with water 2 inches above the top of the eggs.
8. Place on stove and bring to a boil.
9. Once the water boils, cover and remove from heat, letting the eggs sit for 12 minutes.
10. Pour off the hot water, fill the pot with cold water, and crack and peel off outer shells.
11. Cool and store in the fridge.

Ingredients

• 3 cups quinoa
• 6 cups water
• 6 whole sweet potatoes, cut into 1/4-inch cubes
• 6 tablespoons olive oil
• 2 tablespoons ground cumin
• 1 tablespoons paprika
• 2 teaspoons salt
• 6 whole avocados, sliced
• 6 tablespoons olive oil
• 3 whole jalapenos, deseeded and chopped
• 1 whole cilantro bunch
• 1 ½ teaspoons ground coriander
• ½ teaspoon salt
• 2 tablespoons lime juice
• 3 bags kale, chopped
• 6 tablespoons olive oil
• 3 whole limes, juiced
• 1 ½ teaspoons salt
• 1 cups almonds
• 5 cups black beans, cooked and rinsed
• 1 cup feta

Instructions

1. Rinse quinoa in a fine-meshed strainer for two minutes under running water.
2. Combine rinsed quinoa and water in medium-sized pot.
3. Bring to a boil, cover, and reduce heat to simmer and cook for 15 minutes.
4. Remove pot from heat and let rest for 5 minutes.
5. Drain excess water, allow to cool, and place in a storage container.
6. Heat oven to 425°F.
7. On a sheet pan, combine sweet potatoes with oil and seasonings.
8. Place sheet pan in oven and cook for 30 minutes.
9. Remove from oven, allow to cool, and place in a storage container.
10. Combine all avocado cream ingredients into a blender and mix until smooth.
11. Whisk together olive oil, lime juice, and salt.
12. In a large bowl, combine kale and whisked mixture.
13. In a small pan over medium heat, toast almonds by stirring frequently until they are aromatic.
14. When prepping meal prep containers or serving, add all except avocado sauce feta into a bowl.
15. Top with avocado cream and feta.

Ingredients

• ½ cup fresh cilantro, chopped
• ⅕ cup basil leaves, chopped
• 2 whole green onions, thinly sliced
• ⅕ cups fish sauce
• 6 tablespoons olive oil
• 2 whole limes, juiced
• 2 tablespoons lime zest
• 2 tablespoons dark brown sugar
• 4 teaspoons ginger, freshly grated
• 1 teaspoons salt
• 1 teaspoons black pepper
• 2 pounds boneless and skinless chicken thighs

Instructions

1. In a large bowl, mix everything except 1 tablespoon of oil and chicken.
2. Add chicken to bowl and marinate for at least 2 hours in your fridge.
3. Preheat grill to medium-high heat.
4. Grill chicken and turn occasionally until chicken is cooked through (internal temp of 165F).

Ingredients

• 5 cups quinoa, dry
• 10 cups water
• 4 cups lentil, dry
• 8 cups water
• ½ cups peanut butter
• 2 teaspoons fresh ginger, grated
• 1 tablespoon white vinegar
• 2 teaspoons sesame oil
• 1 whole red cabbage, shredded
• 2 whole yellow bell peppers, diced
• 2 whole red bell peppers, diced
• 2 whole red onions, diced
• 4 whole carrots, shredded
• 1 bunch cilantro, chopped
• 2 cups cashews
• 4 whole green onions, sliced

Instructions

1. In a fine mesh strainer, rinse quinoa.
2. Add rinsed quinoa and water to a large pot and bring to a boil.
3. Reduce to a simmer and cook until all the water is absorbed (~15 minutes).
4. Transfer to a large bowl and allow to cool.
5. In a medium saucepan, combine lentils and water and bring to a boil.
6. Cover, reduce heat, and simmer for 20 minutes.
7. Drain any excess water and let cool.
8. Mix the dressing ingredients in a small container.
9. In a large container, mix the cooled quinoa, cooled lentils, Thai dressing, and prepped veggies.
10. Store in fridge until ready to serve.

Ingredients

• ¾ cups olive oil
• ¾ teaspoons dried thyme
• 1 teaspoons black pepper
• ⅕ teaspoons salt
• 6 tablespoons lemon juice
• 3 cloves garlic, minced
• 2 heads broccoli
• 10 whole carrots, medium-sized
• 3 tablespoons olive oil
• 3 pounds ground turkey
• 16 ounces barley

Instructions

1. Whisk ingredients together until combined.
2. Preheat oven to 400 degrees F.
3. Chop broccoli into bite-sized pieces and toss in olive oil. Spread into single layer on sheet pan(s).
4. Peel carrots and chop into bite-sized pieces.
5. Roast carrots for 30 mins and broccoli for 15-20 mins.
6. Cook barley according to directions on package.
7. Cook ground turkey in a pan over medium heat and cooked through (internal temp 165 degrees F).
8. Assemble bowl by adding ground turkey, barley, roasted broccoli, and roasted carrots. Drizzle with thyme dressing at mealtime.

Ingredients

• 3 lbs ground turkey
• 10 ounces spinach, frozen or fresh
• 10 whole green onions, thinly sliced
• 9 cloves garlic, minced
• 1 ½ teaspoons dried oregano
• 2 teaspoons salt
• 1 teaspoons black pepper
• 3 tablespoons olive oil
• 1 cup grated cucumber
• 2 cups Greek yogurt
• 2 tablespoons lemon juice
• 1 tablespoons olive oil
• ½ teaspoons salt
• 1 tablespoons dried dill

Instructions

1. Combine all ingredients except olive oil in a large bowl.
2. Divide and shape mixture into 10 patties.
3. Heat oil on a large skillet over medium heat. Cook the patties on each side (~5 mins) until cooked through.
4. Serve with Tzatziki!
5. Gently squeeze excess water out of cucumber with a towel.
6. Combine all ingredients in a bowl.

Ingredients

• 3 pounds ground turkey
• 5 cups kale, chopped
• 1 pint mushrooms, washed
• 3 whole onions, chopped
• 3 whole bell peppers, chopped
• 2 whole jalapeno peppers, chopped
• 5 cups pico de gallo
• 8 ounces cheese, shredded
• 1 tablespoons olive oil or avocado oil
• 5 whole avocados
• 1 tablespoons taco seasoning

Instructions

1. Heat ground turkey in a large pan over medium heat. Stir until ground turkey is cooked through (internal temperature should be 165 degrees F).
2. Remove turkey from pan and oil.
3. Add mushrooms, onions, bell peppers, and jalapenos. Cook, stirring frequently, until the mushrooms start to get soft.
4. Stir in taco seasoning, then add kale and cook until kale has wilted.
5. Incorporate ground turkey into the veggie mix and turn off the heat.
6. Serve topped with pico de gallo, shredded cheese, and half an avocado.

Ingredients

• 1 cup olive oil
• 6 tablespoons apple cider vinegar
• 3 tablespoons dijon mustard
• 3 tablespoons maple syrup
• 3 whole garlic cloves, minced
• ½ teaspoon salt
• 1 ½ cups sunflower seeds
• 3 pounds broccoli florets, chopped
• 2 whole red onions, chopped
• 1 cup raisins, chopped

Instructions

1. Whisk all dressing ingredients in a bowl.
2. In a small skillet over medium heat, cook and stir constantly until the seeds are golden brown.
3. Allow to cool and store in a serving bowl.
4. Add chopped broccoli, red onion, and raisins to a large bowl.
5. Pour dressing over salad and stir until evenly coated.
6. Top individual servings with toasted sunflower seeds.

Ingredients

• ⅕ cups aquafaba
• 1 tablespoons apple cider vinegar
• ⅕ teaspoons salt
• 1 ½ teaspoons dijon mustard
• 1 teaspoons lemon juice
• 1 cup neutral oil
• 16 ounces chickpeas, cooked from dried or canned
• ¾ cups vegan mayonnaise
• ½ teaspoons salt
• ½ teaspoons black pepper
• 5 ribs celery, finely chopped
• 1 whole red onion, finely chopped
• 20 slices sourdough bread
• 3 whole tomatoes, sliced
• 2 cups spinach

Instructions

1. For aquafaba - you can use the drained liquid from canned chickpeas, or make your own if cooking chickpeas from dried. After chickpeas are cooked, remove from water and simmer until the consistency is similar to egg whites.
2. Using food processor or immersion blender, blend all ingredients except oil until mixture begins to thicken.
3. While blending, slowly add the oil. This may take 1-2 minutes for mixture to thicken and emulsify.
4. In a bowl, mash the chickpeas with a fork or potato masher until they are mostly broken.
5. Fold in mayonnaise, salt, pepper, celery, and red onion.
6. To assemble, sandwich a scoop of chickpea salad, tomato, and spinach between 2 slices of bread.

Ingredients

• 12 whole eggs
• ½ teaspoons garlic powder
• ½ teaspoons black pepper
• ⅕ teaspoons salt
• 2 cups spinach
• 1 whole bell pepper
• 1 whole red onion
• 1 pint cherry tomatoes
• 8 oz mushrooms, sliced & cleaned (white or baby bella)
• 1 cup cheddar cheese, shredded
• 1 cups whole milk

Instructions

1. Preheat oven to 350°F.
2. Sauté mushrooms over medium heat in a frying pan until mushrooms are soft and cooked. Set aside to cool.
3. Halve the cherry tomatoes and chop the red onion and bell pepper.
4. In a large mixing bowl, whisk together eggs, milk, garlic powder, black pepper, and salt.
5. Add cherry tomatoes, bell pepper, onion, and mushrooms to egg mixture. Rip the spinach into smaller pieces as you add the spinach to the egg mixture as well. Add half of the cheddar cheese, and mix to combine ingredients.
6. Pour the bowl contents into a greased 9x13 inch baking dish. Use a spatula or spoon to even out the vegetables across the dish.
7. Bake for 20 minutes, then add the remaining half of the cheese on top of the casserole. Bake for an additional 20 minutes - the casserole is done when a knife comes out clean.

Ingredients

• 2 teaspoons sesame oil
• 1 cups dry quinoa, rinsed
• 1 ¾ cups water
• 2 ½ tablespoons peanut butter
• 7 tablespoons soy sauce
• 7 tablespoons lime juice
• 6 tablespoons sesame oil
• 1 tablespoons ginger, minced
• 2 whole jalapeno, finely diced
• 1 clove garlic, minced
• 2 tablespoons white distilled vinegar
• ½ tablespoons water
• 2 heads broccoli, cut into florets
• 2 whole bell peppers, thinly sliced
• ½ heads red cabbage head, thinly sliced
• 6 cups kale, torn into bite sized pieces
• 4 carrots shredded
• ½ cups peanut, chopped

Instructions

1. Toast the quinoa in sesame oil for 2-3 minutes in a saucepan over medium heat.
2. Add water and bring to a boil.
3. Cover and reduce heat to the low, cooking until all liquid is absorbed (~18-20 mins).
4. Whisk together all dressing ingredients in a bowl.
5. Add an inch of water to a pot and add broccoli. Bring water to a boil, then cover the pot and turn off the heat. Let the broccoli sit for 7 minutes to steam.
6. Remove broccoli and add to cold water to stop cooking.
7. Mix quinoa, peppers, cabbage, broccoli, kale, carrots, peanuts, and dressing in a bowl. Enjoy!

Ingredients

• 6 tablespoons soy sauce
• 1 ½ tablespoons toasted sesame oil
• 2 ½ tablespoons rice vinegar
• 1 teaspoons crushed red pepper flakes
• 2 teaspoons sriracha
• 2 teaspoons fresh ginger, minced
• 2 clove garlic, minced
• 2 teaspoons cornstarch
• 2 heads broccoli, chopped
• 16 ounces radishes, chopped
• 2 whole zucchini, chopped
• 16 ounces sugar snap peas
• 10 stalks green onions, sliced
• 2 whole onions, sliced
• 1 whole bell pepper, sliced
• ½ cups cashews
• 2 tablespoons avocado oil
• 2 cups quinoa, dry
• 4 cups water

Instructions

1. Whisk all sauce ingredients together in a bowl.
2. Heat a wok or skillet over medium-high heat.
3. Add cashews and roast for a few mins until lightly charred on both sides, then remove immediately.
4. Add avocado oil and broccoli, and stir fry for ~1 min.
5. Add zucchini and stir fry for ~1 min.
6. Add radishes, peas, and green onions, and stir fry for ~1 min.
7. Push vegetables aside and pour stir fry sauce into wok (make sure to stir well before pouring). Turn off the heat and let the sauce thicken in the pan.
8. Mix everything together and then serve topped with roasted cashews over quinoa.
9. Combine quinoa and water in a pot, then bring to a boil.
10. Reduce heat, cover, and simmer for ~15 mins until water has evaporated.
11. Let the quinoa sit with the lid on for 5 mins, then fluff with a fork.

Ingredients

• 12 ounces frozen corn
• 2 whole yellow onions, diced
• 2 teaspoon fresh ginger, grated
• 8 cups vegetable broth
• 2 tablespoons cornstarch
• 1 cup water
• 3 whole carrots, diced
• ½ head white cabbage, thinly sliced
• 1 cup spinach
• 14 whole green onions, sliced
• 1 whole russet potato, medium sized, cubed
• 3 ribs celery
• 12 ounces green beans, cut into 1 inch sections
• 1 tablespoon olive oil
• 1 pinch salt
• 1 pinch black pepper

Instructions

1. Heat olive oil in a large pot over medium heat. Add onions, ginger, carrots, potato, and celery. Cook for a few minutes until vegetables start to soften.
2. Add vegetable broth, corn, cabbage, green onions, and green beans. Cook for a few minutes.
3. Mix cornstarch and water in a small bowl. Stir into soup.
4. Bring soup to a boil, then lower heat and simmer for 10-15 minutes until vegetables reach desired tenderness. Stir in spinach once the soup is cooked through. Season to taste with salt and pepper.

Ingredients

• 2 tablespoons olive oil
• 2 whole red onions, chopped
• 2 whole bell peppers, chopped
• 4 whole carrots, chopped
• 4 ribs celery, chopped
• 1 teaspoon salt
• 8 cloves garlic, minced
• ⅕ cups chili powder
• 1 ½ tablespoons ground cumin
• 1 tablespoons paprika
• 2 teaspoons dried oregano
• 2 cans tomatoes, diced (56-oz cans)
• 3 cups kidney beans, cooked
• 3 cups black beans, cooked
• 4 cups vegetable broth or water
• 2 teaspoons red wine vinegar

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add onions, peppers, carrots, celery, and salt. Saute until onion is soft & translucent (~10 mins).
3. Add garlic and spices. Stir constantly to cook for ~1 min.
4. Add tomatoes w/ juices, beans, and vegetable broth/water. Stir to combine, and let chili come to a simmer.
5. Reduce heat & let cook for 30-45 mins.
6. Remove from heat & stir in red wine vinegar.

Ingredients

• 8 ounces mushrooms (any kind), sliced
• 6 cloves garlic, minced
• 1 ½ tablespoons ground cumin
• 1 tablespoons chili powder
• ½ tablespoons garlic powder
• ½ tablespoons paprika
• ½ tablespoons salt
• ½ teaspoons black pepper
• 4 tablespoons olive oil
• ½ teaspoons cayenne pepper
• 6 whole bell peppers, sliced
• 3 whole red onions, sliced
• 30 whole corn tortillas
• 3 whole limes, sliced into wedges
• ½ bunch cilantro, chopped
• 5 cups refried beans
• 5 cups mexican-style rice
• 3 cups pickled vegetables (optional)
• 8 ounces cotija cheese (or feta if unavailable)(optional)

Instructions

1. Toss the vegetables in the fajita seasoning and either: 1) cook in a skillet over medium heat for ~15-20 mins until lightly charred; or 2) bake on sheet pans in the oven at 425 for 25-30 mins.
2. Assemble tacos by filling with vegetables, refried beans, and rice, and topping with cilantro and a squeeze of lime. These also taste great topped with pickled vegetables and cotija cheese.

Ingredients

• 6 cups brown rice, cooked
• 1 whole lime, juiced
• ½ bunch cilantro
• 2 tablespoons olive oil
• 6 whole bell peppers, sliced
• 6 whole onions, sliced
• 4 whole jalapeños, sliced
• 3 cloves garlic, minced
• 4 whole avocados
• ½ bunch cilantro
• ½ cups plain Greek yogurt
• 1 clove garlic
• 2 whole limes, juiced
• 5 cups black beans, cooked
• 5 whole tomatoes, diced
• 3 cups corn

Instructions

1. Wash & chop cilantro.
2. Once brown rice is cool, stir in lime juice and cilantro.
3. Preheat the oven for 425F and coat baking sheet(s) with oil.
4. Add garlic, bell peppers, onions, and jalapeños to the baking sheet(s) and toss to coat with oil.
5. Place baking sheet(s) in oven for 35 minutes.
6. Blend ingredients together in a food processor or blend until combined.
7. Layer the cilantro brown rice, peppers & onions, avocado cream sauce, black beans, tomatoes, and corn in a meal prep container or bowl. Enjoy!

Ingredients

• 1 whole avocado, ripe
• 2 cups cilantro, chopped
• 5 tablespoons Greek yogurt
• 2 whole jalapenos, diced
• 2 cloves garlic, minced
• 4 tablespoons lime juice
• ½ teaspoon salt
• 2 cups uncooked brown rice
• 2 cups water
• 1 teaspoon salt
• 5 tablespoons cilantro, chopped
• 1 tablespoon lime juice
• 3 whole bell peppers, deseeded and finely sliced
• 2 whole jalapenos, deseeded and finely sliced
• 1 whole red onion, finely sliced
• 2 tablespoons olive oil
• 2 15-ounce cans black beans, drained and rinsed
• 1 teaspoon ground cumin
• ⅕ teaspoon salt
• 10 burrito-size flour tortillas, warmed

Instructions

1. In a blender or food processor, blend all ingredients until smooth.
2. In small saucepan, combine salt, water, and rice.
3. Bring to a boil, reduce to a simmer, and let simmer covered for 15 minutes (or until all water is absorbed).
4. Remove from heat, add cilantro and lime juice, and cover until ready to add to tortillas.
5. Heat oil in large pan over medium-high heat.
6. Once oil is hot, add both bell and jalapeno peppers and onion. Cook until the onions are translucent.
7. In a medium-sized bowl, mix black beans, salt, and cumin.
8. Only do one burrito at a time.
9. Spread a tablespoon of the avocado cream across the center of the tortilla, leaving an inch at the edges.
10. Lay 1/3 cup rice, 1/3 cup beans, and 2 tablespoons fajita veggies across the middle of the tortilla.
11. Fold the shorted left and right sides towards the outer edge of the filling and then fold the bottom up and over the filling. Keeping it tight, roll the tortilla up and away from you.
12. Place the securely wrapped burrito with the seam down in a tall container.
13. Stack the burritos in the container to allow the steam to seal the seams of each burrito.
14. Once all burritos are done, take the burritos out of the container and spread the out on a clean surface to allow them to cool and slight dry the seal.
15. Let them sit for ~10 minutes before stacking them back into the container and storing in the fridge for meal prep.

Ingredients

• 2 teaspoons salt
• 2 tablespoons olive oil
• 3 whole red bell peppers, cored and diced
• 2 medium yellow onions, diced
• 2 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon black pepper
• 3 cups Mexican blend shredded cheese
• 2 ½ cups plain nonfat Greek yogurt
• 4 whole jalapenos, diced
• 12 7-inch whole wheat flour tortillas
• 4 cups enchilada sauce
• 6 tablespoons olive oil
• 6 tablespoons flour
• 2 tablespoons chili powder
• 2 teaspoons cumin powder
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ⅕ teaspoon cinnamon
• 4 tablespoons tomato paste
• 4 cups vegetable broth
• 2 teaspoons apple cider vinegar

Instructions

1. Heat oil in large pan on medium heat.
2. Add peppers and onions. Cook and stir until onions are translucent.
3. Add spinach and cook until wilted.
4. Add salt, chili powder, garlic powder, cumin, and black pepper. Stir to coat.
5. Remove from heat and allow to cool.
6. Preheat oven to 350F. Oil two 9x13-inch dishes.
7. In large bowl, combine 1 cup cheese, yogurt, and jalapenos.
8. Once saute mixture has cooled to room temperature, fold into yogurt mixture.
9. For each enchilada, fill a tortilla with 1/2-cup of the mixture, roll up, and set (seam side down) in oiled dishes. Pour half of the enchilada sauce on top of each pan of enchiladas.
10. Cover dish and place in oven. Bake for 30 minutes.
11. Remove pan from oven. Top enchiladas with remaining cheese. Bake uncovered for ~5 minutes or until cheese is melted.
12. Remove from oven, allow to cool, and refrigerate.
13. Pre-measure dry ingredients in a small bowl.
14. Warm the olive oil over medium heat until it\'s hot enough that it makes a sprinkle of the spice/flour mixture sizzle.
15. Add the spice/flour mixture. Whisk constantly for about 1 min, then add the tomato paste and slowly pour in the vegetable broth.
16. Raise heat to medium-high to bring to boil, then reduce to simmer. Cook, whisking often, for 5-7 mins.
17. Remove from heat and whisk in apple cider vinegar.

Ingredients

• 2 whole green bell peppers, sliced
• 2 whole red onions, sliced
• 1 whole garlic clove, minced
• 12 whole eggs, large
• ⅕ cups water
• 10 whole burrito tortillas
• 4 whole plum tomatoes, diced
• 4 ounces fresh spinach
• ½ bunch cilantro, chopped
• 8 ounces cheddar cheese, shredded

Instructions

1. Heat some oil over medium-high heat in a pan.
2. Cook bell peppers and onions until onions are translucent.
3. Add garlic and cook for 30 seconds.
4. Remove from heat and allow to cool.
5. Whisk together the eggs and water.
6. In a medium pan, heat oil over medium heat.
7. Add eggs and reduce heat to medium low.
8. Allow edges to set and use a spatula to push the eggs from one side to the other.
9. Continue to do this until the eggs are cooked.
10. Finally fold the scrambled eggs into each other to combine.
11. Remove from heat and allow to cool.
12. Add sautéed veggies, scrambled eggs, diced tomatoes, spinach, cilantro, and cheese.
13. Wrap burritos tightly and refrigerate until ready to serve.

Ingredients

• 2 tablespoons olive oil
• 2 large onions, chopped
• 4 cloves garlic, minced
• 4 pounds ground chicken
• 2 teaspoons salt
• 2 tablespoons ground cumin
• 1 tablespoon dried oregano
• 2 teaspoons chili powder
• 3 tablespoons flour
• 4 15-ounce can white beans, rinsed and drained
• 12 ounces kale, chopped
• 4 cups frozen corn
• 4 cups low-sodium chicken stock
• 4 cups water
• ½ teaspoon crushed red pepper flakes
• 1 teaspoon ground black pepper

Instructions

1. In a large pot, heat oil on medium-high heat.
2. Add onions and cook until translucent.
3. Add garlic and cook for 15 seconds.
4. Add chicken and spices and cook for 10 minutes. Stir frequently.
5. Stir in flour.
6. Add beans, kale, corn, chicken stock, and water.
7. Bring to a simmer and cook for 1 hour.
8. Stir in red pepper flakes and black pepper.
9. Cool thoroughly and place in refrigerator.

Ingredients

• 5 whole beets
• 5 whole sweet potatoes
• 4 tablespoons olive oil
• 1 teaspoons salt
• 1 tablespoons dijon mustard
• ½ teaspoons salt
• ½ teaspoons black pepper
• 1 clove garlic, minced
• ⅕ cups balsamic vinegar
• ¾ cups olive oil
• 3 cups brown rice, uncooked
• 15 cups kale, torn or shredded
• 8 ounces feta cheese
• 12 ounces walnuts, toasted
• 10 ounces chicken, cooked/shredded (or other protein)

Instructions

1. Preheat oven to 425 degrees F.
2. Wash & cube beets & sweet potatoes.
3. Toss beets & sweet potatoes in olive oil and salt and spread into single layers on sheet pans.
4. Roast for 30 mins.
5. Whisk all ingredients together to combine.
6. Layer brown rice, kale, feta cheese, toasted walnuts, roasted veggies, and chicken in bowls or containers.
7. Top with balsamic dressing at mealtime.

Ingredients

• 2 whole butternut squash, small
• 2 crowns broccoli
• 1 pound mushrooms
• 6 tablespoons olive oil
• ½ cup olive oil
• 4 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoons dijon mustard
• 2 teaspoons thyme, dried
• 2 cloves garlic, minced
• ½ teaspoons salt
• ½ teaspoons black pepper
• 1 pounds pasta, dried (rotini or penne)
• 1 pound sausage, cooked
• 3 cups argula, washed
• ½ cups parmesan cheese, grated (optional)

Instructions

1. Preheat oven to 375 degrees F.
2. Peel butternut squash & chop into 1 inch cubes.
3. Wash broccoli & chop into small florets.
4. Wash mushrooms & slice into bite sized pieces.
5. Toss veggies in olive oil & spread each on sheet pan(s) (keep them separate since they may have different roasting times).
6. Roast butternut squash for 45 mins (or until tender), broccoli for 15 mins, and mushrooms for 15 mins.
7. Allow to cool.
8. Whisk ingredients together in a bowl.
9. Once veggies and pasta are cooled to room temperature, toss all ingredients except parmesan together in a large bowl.
10. Portion out into meal prep containers & top with parmesan cheese.

Ingredients

• ⅕ teaspoons coriander seeds
• ½ teaspoons cumin seeds
• ⅕ teaspoons whole black peppercorns
• 1 whole jalapeno, stemmed, seeded, and roughly sliced
• 1 whole red bell pepper, sliced
• 3 cloves garlic
• ½ tablespoons sliced ginger
• 3 stalks green onion
• 1 teaspoons turmeric powder
• ⅕ teaspoons sea salt
• 1 ½ tablespoons lemon juice
• 1 ½ tablespoons avocado oil
• 2 tablespoons lime juice
• 1 teaspoons lime zest
• 2 14-oz cans full-fat coconut milk
• 7 cups water
• 5 cups mushrooms (any kind), sliced
• 2 whole bell peppers
• 2 ½ cups vegetable broth
• 2 heads broccoli, chopped
• 2 teaspoons sea salt
• ½ cups fresh basil
• 3 whole limes, sliced into wedges
• 2 whole red onions, sliced
• 3 cups brown rice, rinsed
• 3 cups water

Instructions

1. Add coriander seeds, cumin seeds, and peppercorns to a skillet and toast for 4-5 mins over medium heat.
2. Place seeds in a bag and crush with a rolling pin.
3. Add all ingredients to a food processor or blend. Blend until a paste forms.
4. Heat a dutch oven over medium heat, then add 1/2 cup of the coconut milk.
5. Once the coconut milk is bubbling & starting to evaporate, turn down the heat to medium-low and add all of the curry paste. Let it cook for 3 mins.
6. Add mushrooms and saute for 3-4 mins.
7. Add bell pepper and onions, then the water, vegetable broth, and the remaining coconut milk. Stir to combine.
8. Add the broccoli and sea salt.
9. Bring the curry to a boil, then reduce heat & allow to simmer for 10 mins until the vegetables are tender.
10. Take out 1 cup of broth and blend it with fresh basil in a small blender. Add back to the pot.
11. Lastly, add the peas and cook for a few mins to finish the curry. Serve over brown rice and with a wedge of lime.
12. Add rice and water to instant pot, and set to cook on manual for 15 mins.
13. Allow for 5 mins natural release, then fluff with a fork.

Ingredients

• 4 whole zucchinis, large
• 2 pounds beef
• 3 cups tomato pasta sauce
• 1 15-oz ricotta cheese
• 1 cup mozzarella
• 1 cup parmesan
• 1 whole egg
• ½ teaspoon salt
• ½ teaspoon black pepper

Instructions

1. Heat oven to 400°F.
2. Slice zucchini lengthwise.
3. In a large pan over medium-high heat, cook and break up ground beef thoroughly.
4. Pour 2.5 cups of sauce into pan, stir to combine, and turn off heat.
5. In a bowl, mix ricotta, parmesan, egg, salt, and pepper.
6. In a 9x13-inch baking dish, spread 1/2-cup pasta sauce, then top with zucchini slices, then top with beef-sauce mixture, and evenly spread ricotta on top. Repeat this layering.
7. Finally, top with one last layer of zucchini and mozzarella cheese.
8. Bake for 45 minutes.
9. Allow to cool. Store in fridge until ready to serve.