Dinner

Ingredients

• 1 tablespoon olive oil
• 10 ounces cremini baby bella mushrooms
• 1 cup diced carrots about,t 3 medium
• 1/2 cup diced celery, about 1 large stalk
• 1 1/2 teaspoons garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 cup all-purpose flour
• 2 cups unsweetened almond milk
• 2 cups cooked and shredded chicken breasts, about 8 ounces or 2 small breasts
• 1/2 cup frozen peas
• 1/2 cup frozen pearl onions
• 1 tablespoon chopped fresh thyme
• 1 prepared pie crust (see recipes under “cooking basics”
• 1 egg lightly beaten with 1 tablespoon water to create an egg wash

Instructions

Preheat the oven to 425 degrees F. Lightly coat a 9-inch pie dish with baking spray. Set aside.

Heat a large Dutch oven or similar deep, heavy-bottomed pan over medium-high heat. Add the oil to the pan. Once hot, add the mushrooms and cook for 8 minutes, until mushrooms are beginning to brown, stirring occasionally. Add the carrots, celery, garlic powder,  salt, and pepper. Cook until the mushrooms have browned more deeply and the carrots begin to soften, about 3 additional minutes.

Sprinkle the flour over the top of the vegetables and cook for 2 minutes. Slowly pour in the almond milk, adding a few splashes at a time, stirring constantly. Bring to a low boil, scraping any brown bits from the bottom of the pan. Continue to let bubble until thickened, about 3 to 5 minutes. Stir in the chicken, peas, onions, and thyme. Spoon the chicken mixture into the prepared pie dish.

Roll the pie dough to cover your dish. Brush the edges of the pie dish with the egg wash, then lay the dough over the top so that it overhangs the sides. Trim the overhang to a 1/2 inch larger than the edge of the dish. Gently press the dough onto the sides of the dish so that it sticks, then brush all over with the remaining egg wash. With a sharp knife, cut 3 slits in the top.

Bake until hot and bubbly on the inside and the crust is deeply golden about 25 minutes. Let rest a few minutes. Serve hot.

Ingredients

• 1 teaspoon dried basil
• ½ teaspoon dried parsley
• ½ teaspoon dried oregano
• ½ teaspoon dried thyme
• ½ teaspoon mustard powder
• ¼ teaspoon pepper
• 2 tablespoons butter
• 1 yellow onion, diced
• ½ cup diced carrots
• 2 ribs celery, diced
• 3 cloves garlic, minced
• 5 cups chicken broth
• 1 teaspoon coconut aminos
• 1 teaspoon hot sauce, optional
• 1 1/4 lb. chicken breast
• fresh parsley, to garnish
• 1 ½ cups chicken broth
• 3/4 cups white long grain rice, uncooked. (Or 2 ¼ cups cooked rice.)

Instructions

Melt the butter in the Crock Pot. Add the onions, carrots, celery, and garlic and toss to coat.

Add the the basil, parsley, oregano, thyme, mustard powder, pepper, coconut aminos, hot sauce, chicken, and chicken broth.

Cook on low for 6 hours. (I recommend low heat to keep the chicken juicy and tender. Cooking it over higher heat makes it tougher. If necessary, it can be cooked for 4 hours on high.) Shred it at the end of cooking and return it to the soup.

Cook rice separately according to instructions. Add rice to serving bowls and ladle soup on top.

Store any leftover rice and soup in separate containers and refrigerate or freeze.

*cooking and keeping the rice separate allows for better and less soggy leftovers

Ingredients

• 1 box pasta of choice - lentil, chickpea, zucchini, etc.
• 1 Tablespoon olive oil
• ½ small yellow onion, diced
• 1 teaspoon sea salt, or to taste
• 1 teaspoon garlic powder, or to taste
• 1 Tablespoon Italian seasoning
• 2 cups zucchini, grated
• 1 ½ cups carrots, grated
• ½ bell pepper, deseeded and diced
• 2 cups chopped spinach, loosely packed
• 1 28-ounce can of crushed tomatoes
• 2 Tablespoons tomato paste
• ½ cup vegetable brother or water
• 2 bay leaves

Instructions

Place a large saucepan over medium heat and heat up the oil. Once the oil is hot, add the onions, garlic powder, salt, and Italian seasoning. Saute for about 4 minutes or until onions are translucent.

Add zucchini, carrots, bell pepper, and spinach to the pot. Saute the veggies until they are softened, about 5 minutes.

Add the tomatoes, tomato paste, bay leaves, and stock to the pot. Stir until combined and cover. Once sauce starts to boil, lower heat to a simmer and cook UNCOVERED for 15 minutes.

Once done cooking, remove bay leaves.  Use an immersion blender to puree the sauce to preferred consistency. You can also use a regular blender to blend this sauce in batches, but transfer it carefully as it will be hot!

Serve over your favorite pasta or spiraled veggie. Enjoy as is or add cooked ground meat or meatballs

Allow leftover sauce to completely cool before transferring it to an air-tight container. Store in fridge for up to 6 days or freeze to have on hand for months to come. 

Ingredients

• ¾ cup favorite store-bought BBQ Sauce (Organicville and Kinders Organic are best)
• 1 tablespoon apple cider vinegar
• 2 teaspoons Worcestershire sauce
• 1 ½ teaspoon Kosher salt
• 1 teaspoon black pepper
• 1 teaspoon onion powder
• ½ teaspoon garlic powder
• 2-3 pounds boneless, skinless chicken breasts

Instructions

Combine the BBQ sauce, apple cider vinegar, Worcestershire, salt, pepper, onion powder, and garlic powder to the slow cooker and stir to combine.

Add the chicken breasts, cover, and cook on low for 4-6 hours, or on high for 2-4 hours.

Once the chicken is cooked through, remove it from the slow cooker and transfer it to a work surface. Let it rest for about 10 minutes. Then, shred it using two forks.

Return the shredded chicken to the slow cooker, stir, and serve!

This recipe is delicious on top of a salad, with Einkorn flour or Ezekiel buns, or with a sweet potato and veggies.

Ingredients

• 4 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 large yellow onion, chopped
• 1/2 small head Savoy or green cabbage, chopped
• 3 cloves garlic, minced
• 2 (15-ounce) cans of cannellini beans, drained and rinsed (or pre-cooked dry)
• 1 (14.5-ounce) can diced tomatoes
• 6 cups water
• 1 piece Parmesan cheese rind (optional)
• 1 tablespoon kosher salt, plus more as needed
• 1/2 teaspoon freshly ground black pepper, plus more as needed
• 1 sprig of fresh rosemary, or 1/2 teaspoon of dried rosemary
• 1 large sprig fresh thyme, or 1/2 teaspoon dried thyme
• 1 sprig of fresh oregano, or 1/2 teaspoon of dried oregano
• 1 medium zucchini, quartered lengthwise and sliced crosswise
• optional: lentil pasta of choice

Instructions

Place all the ingredients except the zucchini in a 5-quart or larger slow cooker and stir to combine. Cover and cook on the LOW setting until the vegetables are tender, 6 to 8 hours.

If you used fresh herbs and the Parmesan rind, remove and discard the sprigs and rind. Transfer 2 cups of the soup to a stand blender and purée until smooth. Stir the purée back into the soup. (Alternatively, use an immersion blender to purée some of the soup directly in the slow cooker). Add the zucchini, cover, and cook until the zucchini is tender, about 30 minutes. If using noodles, begin cooking them on the stovetop at this time.

Add noodles to the crockpot once cooked if desired.

Serve and enjoy!

Ingredients

• 2 - 4 fillets Wild Caught Mahi Mahi
• 1 cup Dairy free Sour Cream or Greek Yogurt
• 1 cup cabbage slaw
• 1 tablespoon dried parsley
• 1/2 tablespoon garlic salt
• 1/2 lemon, juiced

Seasoning blend for fish:

• 1 tsp. garlic powder
• 3 tsp. oregano
• 1 ½ tsp. cayenne pepper
• 3 tsp. smoked paprika
• 3 tsp. onion powder
• 3 tsp. cumin
• 1 ½ tsp. black pepper
• 1 ½ tsp. salt

Instructions

Preheat oven to 350 °F

In a small bowl, mix together all dry seasonings

Pat dry the fish with a paper towel and place it onto a sheet pan. Coat in avocado oil and rub in the seasoning blend

Throw any desired vegetables on the same sheet pan and coat them in avocado oil, salt, and pepper.

Bake for about 25-30 minutes, until the internal temperature of the fish reaches 145 °F

Add vegetable slaw to a medium size mixing bowl to make the Coleslaw. Add in the sour cream or greek yogurt and seasonings. Combine well and let sit in the fridge until ready to serve.

Notes:

Asparagus, Squash, Zucchini, Mushrooms, & Brussels Sprouts pair excellently.

Nutrition Facts Servings: 4 Amount per serving Calories 274% Daily Value* Total Fat 13.6g 17% Saturated Fat 7.5g 38% Cholesterol 66mg 22% Sodium 185mg 8% Total Carbohydrate 4.5g 2% Dietary Fiber 0.6g 2% Total Sugars 1.1g Protein 33.8g 

Vitamin D 0mcg 0% Calcium 229mg 18% Iron 2mg 10% Potassium 101mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

Ingredients

• 1 package of Palmini - Hearts of Palm Lasagna Sheets
• Kite Hill Romano Cheese alternative
• 2 cups of Manchego or Pecorino Cheese, grated
• 2 eggs
• 2 Tbs dried parsley
• salt and pepper
• 1 cup spinach
• 1/2 lb ground turkey or beef (omit if vegetarian/vegan) Sauce
• 2 Tbs olive oil
• 8oz baby bella mushrooms, chopped
• 1 yellow squash, chopped
• 1/2 yellow onion, chopped
• 3 large tomatoes, chopped
• 2 cans organic Rotel
• 1 bell pepper, chopped (any color)
• 2 Tbs parsley
• 2 Tbs oregano
• 2 Tbs basil
• salt & pepper to taste
• 1 Tbs garlic powder
• 6 oz water

In a large pan, simmer the vegetables until soft. Add water and immersion blend (if you don’t have an immersion blender, use a stand blender). Take the sauce off of the heat and set aside until ready to use

Instructions

Preheat oven to 350 degrees

In a large saucepan, cook down the meat and add to the sauce if desired

For the ricotta mixture, add 16 oz ricotta alternative cheese, 1 cup of grated cheese, 2 eggs, and seasonings together in a small bowl and mix until combined

In an 8x8 pan, layer sauce, hearts of palm, ricotta mixture, meat (if using) and spinach repeat 3x or until all ingredients are used up.

Top with a remainder cup of grated cheese and bake at 350F for 30-40 minutes.

Enjoy with a side salad and a slice of sourdough bread!

Notes: can also use “no-mato” sauce if avoiding tomatoes (see recipe)

Ingredients

• 1 medium head of cauliflower, cut into florets (about 3 to 4 cups)
• 2 bell peppers (red, orange, yellow)
• 1 sweet onion
• 1/3 cup olive oil
• 1/4 cup freshly squeezed lime juice
• 1 tablespoon honey
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 2 garlic cloves, minced or 1 tablespoon garlic powder
• 1 (14-ounce) can of black beans, drained and rinsed
• ¼ cup chopped fresh cilantro for serving
• 1 avocado, sliced for serving
• lime wedges, for serving
• warm tortillas, for serving
• dairy-free sour cream, for serving

Instructions

Preheat the oven to 425 degrees F. Prep a baking sheet (line with parchment or spray with Chosen brand of avocado oil)

Whisk together the olive oil, lime juice, zest, honey, cumin, chili powder, paprika, salt, pepper, and garlic in a bowl.

Place the cauliflower florets and the peppers and onions on the sheet pan. Drizzle the marinade over the veggies and toss everything well to make sure every bit is coated.

Roast for 20- 30 minutes or until soft and slightly charred. Remove the baking sheet and place the black beans on it (anywhere works). Return the pan to the oven for 5 to 10 minutes.

Once the vegetables are done, assemble your fajitas! Start with cauliflower and some avocado slices, add the peppers and onions on top. Spritz with lime, and top with dairy-free sour cream and fresh cilantro if you wish.

Notes: Easily add chicken to the same pan for chicken and veggie tacos! Cook until chicken reaches an internal temperature of 165F (about 40 minutes)

Ingredients

• 2 tablespoons Extra Virgin Olive Oil
• 1 large onion
• 3 cloves garlic
• 2 teaspoons chopped ginger
• 1 fresh chili (or 1 teaspoon chili powder)
• 1 teaspoon ground coriander
• 1 teaspoon cumin seeds
• 1 teaspoon ground cumin
• 1 teaspoon ground turmeric
• 1 bay leaf
• 1 jar Diced Tomatoes
• 2 jars Chickpeas
• 1 cup coconut milk
• Salt to taste
• 1⁄2 cup fresh cilantro

Instructions

Finely chop onion, garlic, ginger, and chili. Heat olive oil in a pot on medium/low heat.

Once the oil is hot, add chopped aromatics and cook stirring until the garlic smells less strong and the onions are softened. Make sure to lower the heat until garlic starts smelling burnt. Add the spices and bay leaf to the same pot and cook for a couple of minutes until fragrant. Add in the diced tomatoes, raise the heat slightly, and let simmer on medium heat for about 10 minutes. Salt to taste.

After 10 minutes, add the drained chickpeas along with 1⁄2 cup of water. Simmer for another 5 minutes.

After 5 minutes, add the coconut milk and simmer again for another 10-15 minutes, adjust the salt again. Garnish with freshly chopped cilantro, next to rice or Einkorn Chapatti.

Ingredients

• 3 cans tuna (Safe Catch Brand)
• 1 C peas
• 4 C brown rice
• 1 onion
• 5 cloves garlic
• 1/4 Chosen mayo (add to tuna)
• Curry Sauce
• 1/2 C butter (1 stick)
• 1/4 C flour Einkorn
• 1 container DF sour cream (15 oz)
• 1 C almond milk
• 3 tsp curry
• 1/4 tsp spicy curry
• 1/2 tsp Salt
• Few splashes of lemon

Instructions

Cook rice as desired and set aside (Instapot works great, rice is best on the dry side not mushy for this recipe)

Dice onions and garlic small and sauté until translucent. Add peas during the last few minutes

Flake the tuna and add mayo

Add tuna mixture to the cooked rice and mix

Add in veggies and pour in Curry sauce and mix together until combined

Put in a casserole dish, top with cheese, cook at 350° for 30 minutes, and enjoy!