Lunch/Dinner

-2029732920362257177-IMG-1029

Ingredients:

  • 1 cup quinoa
  • 1 cup broccoli pieces (small pieces)
  • 1/2 cup edamame
  • 1 cup chopped zucchini
  • 1/4 cup chopped onions
  • 1 tbsp minced garlic
  • 1 whole sweet potato cut in cubes
  • 1 whole eggplant sliced (preferably thick slices)
  • 1 medium mushroom chopped
  • 2 tbsp chopped chives
  • 2 tbsp chopped red bell pepper
  • 2 tbsp chopped tomato

Instructions:

  1. Cut the sweet potato in cubes, marinate it in olive oil and sprinkle some ground cinnamon on top of the cubes. You don’t need to use cinnamon if you prefer. Then place the cubes in a baking tray and bake them for about 20 minutes on 380 degrees.
  2. Cut the eggplant in thick slices and marinate them in a bit of olive oil, black pepper, and a pinch of salt. Place the eggplant slices in a baking tray one right next to the other. Chop the mushrooms, chives, garlic, red bell pepper, and tomatoes and throw them in a bowl with 1 tbsp olive oil, black pepper and a pinch of salt. Mix all together and place a little bit on top of each eggplant slice.
  3. Boil the quinoa with 1 cup of water until the quinoa has soaked up all the water.
  4. Sautee the broccoli, edamame, onions, garlic, and zucchini (I used coconut oil and a pinch of salt). Once the veggies are sauteed add the quinoa to the sautee pan and mix them all together.

Mushroom+Lentil Bowl

1058FBEF-10D1-4F9C-8D55-BE3CD4044D03

Ingredients:

  • 1 cup lentils
  • 1/2 cup quinoa
  • 2 cups diced mushrooms
  • 1 cup chopped red bell pepper
  • 1/4 cup chopped onions
  • handful fresh spinach
  • 1/2 avocado
  • 1/2 tsp black pepper
  • 1/2 tsp paprika

Instructions:

  1. Cook the quinoa and lentils together in the same pan with 4 cups of water.
  2. Saute the mushrooms, bell peppers and onions with coconut oil (optional) adding the paprika, black pepper and a pinch of salt.
  3. Once the quinoa and lentils as well as the sauteed veggies are ready, just place them in a bowl, add the 1/2 avocado with some sesame seeds and the fresh spinach and enjoy!

Roasted Tofu Bowl

14EAD3E9-938F-4374-9B4A-F59DEFBD59BA

Ingredients:

  • 2 cups cubed extra firm tofu
  • 3 gold potatoes
  • 1 bunch lacinato kale
  • 3 handful spinach
  • 1 cup mushroom pieces
  • 1/4 cup chopped onions
  • 1/4 tsp paprika
  • 1/4 tsp turmeric

Instructions:

  1. Preheat the oven at 400 degrees and prepare a baking tray for the tofu and potatoes.
  2. Dice the potatoes and tofu should be cut in cubes. In a bowl mix olive oil with the turmeric and paprika and a pinch of salt.
  3. Marinate the tofu and potatoes in the mix and place them on the baking tray. Place the tray in the oven for about 30 minutes to bake.
  4. In a sautee pan, add a tsp of coconut oil, the mushrooms, onions, spinach and lacinato kale cut in medium pieces. Sautee the veggies for about 3 minutes.
  5. Once the  tofu and potatoes are ready, add the veggies to a bowl and on top add the tofu and potatoes. Garnish with some nano-shoots (optional).

 

Lentil+Quinoa Bowl

83D673A1-58BD-4628-8E73-F006EA8F71B4

Ingredients:

  • 1 cup lentil
  • 1/2 cup quinoa
  • 1 bunch broccoli rabe
  • 1/2 cup chopped red bell pepper
  • 1/2 cup sliced celery
  • 1/4 cup chopped onion
  • 1 tsp minced garlic

Instructions:

  1. Cook the lentils and quinoa in the same pan until they become tender enough to eat. Water added should be double the amount of the lentils and quinoa.
  2. Cut the broccoli rabe in small pieces
  3. Add the onion, garlic, celery, bell pepper, and broccoli to a sauté pan and saute them with coconut oil for about 3 minutes.
  4. Once the veggies are completely sautéed and the lentils and quinoa are cooked add all ingredients together and it’s ready! Serve in a bowl.

 

Fried Tofu+Roasted Veggies

DA3936CD-F35B-4523-9C3F-65BA2D2CE538

Ingredients:

  • 2 cups tofu cubed
  • 1 head cauliflower cut
  • 1/2 yellow zucchini cut in small pieces
  • 1/2 green zucchini cut in small pieces
  • 1 tsp Turmeric
  • 1 tsp Paprika
  • 2 tbsp olive oil
  • 1/2 fresh lemon squeezed
  • Thyme
  • Baby Dill

Instructions:

  1. Preheat the oven at 350 and in a bowl place the olive oil, lemon juice, paprika and turmeric and mix.
  2. Prepare a baking tray, marinate the cauliflower and zucchini on the olive oil mixture, place them on the baking tray and place the tray in the oven for about 20-25 minutes.
  3. In a stir fry pan, add 1 tsp of coconut oil and  fry the tofu cubes, you can extra fry them it you like them very crispy like me.
  4. Once tofu is fried and veggies are baked place all ingredients in your plate and garnish with some Thyme and Baby Dill (optional).

 

Edamame Noodles

IMG-8842

Ingredients:

  • Edamame Noodles
  • 2 cups mushrooms
  • 1/2 red bell pepper
  • 1/2 avocado
  • 3 chopped curly kale leaves
  • 1/4 cup chopped onion
  • 1/2 tbsp dry minced garlic
  • Thyme+Baby Dill (for garnish)

Instructions:

  1. Saute the onions, bell pepper, mushrooms and minced garlic for about 2 minutes then add the kale and stir for 2 more minutes. Make sure the bell peppers are tender as they take longer to cook. (For seasoning I used Turmeric powder, paprika and a pinch of pink salt)
  2. Heat water to boil in a separate pan add the noodles, then turn down the heat to low and let it simmer for about 3-5 minutes, then noodles should be ready.
  3. Once noodles are ready, drain the water and add them to the pan where the sauteed veggies are and blend them together.
  4. Place the noodles in a large bowl, the half avocado and garnish with the thyme and baby dill. Enjoy!

 

Blended Veggie Soup

10743136832-IMG-0650

Ingredients:

  • 2 handful spinach
  • 2 medium carrots peeled
  • 1 broccoli head
  • 1/4 cup chopped onion
  • 1 tsp minced garlic

Instructions:

  1. Saute the spinach, onion, and garlic with some coconut oil or any other of your preference. Saute until the onions become translucent.
  2. Boil the broccoli head and 2 medium carrots until fork soft.
  3. Once ready place all ingredients in a blender, add 2 cups of the water used to boil the broc/carrot as veggie stock and blend.
  4. I added some turmeric powder and a pinch of pink salt to give it some extra taste. Enjoy!

Sweet Potato Greens Bowl

IMG-8710

Ingredients:

  • 1 sweet potato peeled and cubed
  • 2 cups cut broccoli
  • 1 cup chopped green cabbage
  • 1 cup chopped collard greens
  • 1/2 cup salad tiny shrimps
  • 1/2 avocado

Instructions:

  1. Marinate broccoli and sweet potato in olive oil, salt and pepper and a pinch of salt and place them in a baking tray. Place the baking tray in the oven  at 385-400 degrees and bake it for about 30 minutes.
  2. Saute the green cabbage, collard greens and shrimp. (I used coconut oil)
  3. Once the sweet potato and broccoli are baked and the veggies are sauteed place then in a large bowl, add the avocado and enjoy.

Sweet Mashed Potato

10779582432-IMG-0640

Ingredients:

  • 3 Sweet mashed potatoes peeled and cubed
  • 1/4 cup almond milk
  • 1 1/2 tbsp vegan butter
  • 1 tbsp extra virgin olive oil
  • 1 tsp finely chopped rosemary + some extra whole leaves for garnish
  • 1/2 tsp pink salt
  • 3/8 tsp black pepper
  • 3/8 tsp ground cinnamon

Instructions:

  1. Place sweet mashed potatoes in a large saucepan; cover with water to 2 inches above potatoes. Bring to a boil over high; reduce heat to medium-low, and simmer until tender, about 18 minutes. Remove from heat, drain and return to saucepan.
  2. Combine butter, olive oil, and chopped rosemary in a small skillet over medium; cook until browned and fragrant, about 3 minutes. Remove from heat.
  3. Add milk, salt, pepper, and cinnamon to sweet potatoes; mash with a potato masher to desired consistency. Drizzle with butter mixture; gently stir once or twice. Garnish with Rosemary leaves, sprinkle some pepper and cinnamon powder as well and voila it’s ready!

Spring Bowl

IMG_8480

Ingredients:

  • 1 egg
  • 1/2 avocado
  • 4 kale leaves chopped
  • 1 handful spinach
  • 1 celery stick
  • 1 whole chopped zucchini
  • 1/4 cup chopped onion
  • 6 grape tomatoes
  • 1 tsp chopped garlic
  • Black Sesame seeds

Instructions:

  1. Saute the veggies all together with coconut oil adding a pinch of salt.
  2. Boil the egg
  3. Once the veggies are soft and ready, place them in a bowl, peel and add the egg and the half avocado.
  4. Sprinkle some of the sesame seeds over everything and enjoy!

 

Whole Grain Rice + Veggies

IMG_8365

Ingredients:

  • 2 cups Whole grain rice
  • 2 medium carrots peeled and quartered
  • 2 medium gold potatoes peeled and quartered
  • 4 Collard green leaves chopped
  • 2 celery sticks chopped
  • 1/4 cup chopped onion
  • 1 tsp Curry
  • 1 tsp Turmeric

Instructions:

  1. Cook the 2 cups of rice adding 4 cups of water.
  2. Peel, cut, chop the veggies and stir fry them with coconut oil using a fry pan.
  3. On the fry pan add the turmeric, curry, a pinch of salt and stir some more.
  4. Once the veggies and rice are cooked add them both together, sprinkle some more curry and it’s ready to eat.

 

Protein Veggie Bowl

10791194944-IMG-0503

Ingredients:

  • 1/2 cup quinoa
  • 1/2 cup lentil
  • 4 lacinato kale leaves
  • 1/4 cup chopped onion
  • 4 baby carrots
  • 1 egg

Instructions:

  1. Cook the quinoa and lentil on separate pans until they both become soft.
  2. Boil the egg for about 6 minutes.
  3. Cook the baby carrots until they become fork soft, cut each in half.
  4. Using a fry pan and coconut oil, stir fry the onions and kale.
  5. Once both the quinoa and lentils are cooked mix them together in one pan. Place all ingredients in a large bowl and enjoy.

 

Broccoli Bell Pepper Bowl

10748777728-img-0404

Ingredients: (serves 2)

  • 2 cups chopped Broccoli
  • 1/2 Orange Bell Pepper cut in pieces
  • 1/2 cup chopped Onion
  • 1 Tbsp chopped Garlic
  • handful Arugula
  • 10 Brussels Sprouts

Instructions:

  1. Boil the broccoli for about 10 minutes.
  2. Cut the brussels sprouts in half, place them on a tray, drizzle some olive oil and a pinch of pink salt and place the tray in the oven until they become brownish.
  3. Add the onions, garlic and bell pepper in a stir fry pan and fry them with coconut oil. Once they are half way cooked, add the broccoli as well.
  4. Add arugula on the bottom of a salad bowl, add the stir fried veggies on top and 5 brussels sprouts on top of everything. Enjoy!

 

Veggie Cream Pasta

10801491776-img-0414

Ingredients:

  • Veggie Pasta
  • 1 handful Spinach
  • 1 cup chopped Tomato
  • 1/4 cup chopped onion
  • 1 tbsp minced garlic
  • 1 1/2 cup almond milk
  • 1/2 cup grated Parmesan cheese

Instructions:

  1. Boil the pasta until it becomes soft.
  2. Stir fry the onion, garlic, tomato and spinach with coconut oil.
  3. Once veggies are cooked add the almond milk, stir for about 3 minutes then add the cheese and stir for one more minute.
  4. Drain the pasta then add the pasta to the veggie cream sauce in a pan and it is ready. Enjoy!

 

Power Bowl

img-7039 (1)

Ingredients:

  • Brown Rice
  • Red Quinoa
  • Broccoli
  • Cauliflower
  • Beans
  • Onion
  • Garlic

Instructions:

  1. Cook the brown rice and quinoa.
  2. Cook the broccoli and cauliflower.
  3. Cook the beans.
  4. Marinate the cauliflower in egg whites, salt + pepper and curry powder and fry them with coconut oil.
  5. Stir fry the onions+garlic together with coconut oil.
  6. Marinate the broccoli in a bit of olive oil and a pinch of salt.
  7. Place a bit of every ingredient in a bowl and enjoy your power bowl!

Vegetarian Lunch

img-6966 (1)

Ingredients:

  • Broccoli
  • Kale
  • 1 Egg
  • Sweet Potato
  • 1/2 Avocado
  • Onion/Garlic

Instructions:

  1. On this one you choose how much of each item you want to eat, it’s healthy so the more the merrier.
  2. Start with slicing the sweet potatoes and roasting them in the oven with olive oil in the oven at 350.
  3. Fry one egg and stir fry with coconut oil the kale with some chopped onions and garlic as well.
  4. Cut the half avocado in 2 slices.
  5. Sprinkle some sesame seeds on top of it all and enjoy.

 

Butternut Squash Soup

44921350_327722708025976_5936436605147263214_n

Ingredients:
2 cups cubes butternut squash
1/2 medium onion
1 tsp chopped garlic
2 1/2 cups veggie broth
1 cup almond milk
1 tbsp Curry
1/2 tsp salt (I used Pink salt)

Instructions:
1. Boil the butternut squash cubes until they get very soft.
2.Chop onions and garlic and cook them in a pan with coconut oil.
3. Once they are cooked add the veggie broth followed by the almond milk once it heats up a little.
4. After stirring these for about a minute add the curry and salt and stir a bit more.
5. Pour this liquid base in the blender and add the squash then blend all ingredients together to form a creamy and delicious soup!

 

Broccoli Omelet with Collard Greens + AvocadoIMG-6421

Ingredients:

  • 1 bunch broccoli
  • 1 cup chopped onion
  • 1/2 cup chopped tomato
  • 6 eggs
  • 3 leaves collard greens
  • 2 tsp minced garlic
  • 2 avocado

Instructions:

  1. Stir fry the chopped onions and chopped tomatoes until the onions are cooked.
  2. In a bowl mix the 6 eggs and the onions+tomatoes with a pinch of salt.
  3. Pour it in a glass pie plate or any other baking plate/bowl you might have.
  4. Place the plate in the oven for about 30 minutes at temp of 350.
  5. Cut the collard green leaves in small strips and stir fry it with the minced garlic and a pinch of salt and it’s done.
  6. Cut the avocados in half, you will place one whole avocado per plate so this recipe may serve 2 people.

Purple Cabbage Soup

IMG-6419

Ingredients:

  • Purple Cabbage
  • Cauliflower
  • Spinach
  • Carrots
  • Whole grain elbows

Instructions:

  1. Chop all veggies and boil them until they get soft.
  2. The water will soak the color of the veggies and become a purple broth.
  3.  Last step will be to add the pasta to boil until it gets soft as well and the soup will be ready to serve.