Spicy Cauliflower Tacos with Mango Salsa 🌮🥑

This recipe is perfect for meal planning:

​

Spicy Cauliflower Tacos with Mango Salsa
 

1 medium Cauliflower washed and chopped in small pieces. I usually separate the florets in smaller pieces. Line the Cauliflower pieces on a parchment paper, season with taco seasoning or make your own
 

(1/2 tsp cumin, 1/2 tsp cayenne or chili powder, 1/2 tsp onion powder, 1/2 tsp garlic powder, 1/2 tsp paprika mix)
 

Pinch of salt
 

Drizzle with some olive oil (optional) and roast in 410 F for 15 min until Cauliflower is slightly crispy and brown on the outside.
 

Meanwhile, make the mango salsa
 

1 large firm mango peeled and chopped is small cubes
 

1/2 of small red onion chopped in small pieces
 

1/2 of red bell pepper chopped in small pieces
 

1 small jalapeño seeds removed and chopped.
 

Handful of fresh cilantro chopped
 

Juice of 1 lime. Salt. Combine all the ingredients. Set aside.
 

Warm 6 corn tortillas. Assemble your tacos by filling them with spicy roasted cauliflower, mango salsa and avocado.

 

Squeeze more lime juice on the tacos if desired.

 

Enjoy!

​

​

​

Beet Gazpacho, cold soup (appetizer, serves 4)
Puree:

1 can of beets
1 half cup of chicken broth
1 chopped green onion, (white part)
1 seeded and peeled English cucumber
1 tsp horseradish
1 tbsp red vinegar.

Garnish with sour cream (optional) and dill (optional).

​

​

​

Raita Dip (side, palette cleanser)

​

Ingredients:
One medium tub, 2% yogurt or sour cream
One English cucumber, peeled
Rock salt to taste
Sugar to taste
One bunch, chopped coriander/ parsley leaves
1/2 tsp, roasted cumin powder
1 clove of garlic, minced

Process:
Whip the yogurt/sour cream nicely until it becomes
smooth and creamy. Add salt and sugar in it. Grate the
cucumber and then put it into the yogurt/sour cream.
Add roasted cumin powder and minced garlic. Give it a
stir. Garnish with chopped coriander/ parsley leaves. The
Raita dip is ready. Note both yogurt and cucumber help
in digestion. The dip goes well with rich spicy food, or
even with Naan bread and grilled meat or vegetables. It
is an excellent palate cleanser.

​

​

Potato Beef Stew (A main dish, serves 4)

Ingredients:
6-700 gm beef, cubed
5-6 potatoes (white)
1 large Spanish onion, diced
2 carrots, cut into chunks
5-6 tablespoons oil
1 teaspoon of paprika
2 tablespoons of tomato paste
A few cloves of garlic, minced
salt pepper to taste
Process
In a heavy pot or Dutch oven, pour the oil and heat well.
Sear the cubed meat until browned
Add the diced onion and carrots, and sautee lightly with the meat
Add hot water to cover the vegetables and meat and simmer for approximately
20 minutes
Meanwhile, wash and peel the potatoes, and cut them into chunks, and add them
to the pot
Make sure mixture is covered with hot water.
Boil until potatoes are soft (on low heat) after adding salt and pepper to taste
Make sure to stir the mixture a few times
Add paprika, tomato paste and garlic. Boil for 2 minutes more

​

​

​

Beet and carrot salad (Side)

​

Ingredients:
one medium organic beet (fresh)
2 organic carrots (small)
1 organic lemon, juice and zest
1 minced cube of ginger or to your taste (organic)
1 cup of finely chopped walnuts and raisins

Preparation:
Finely shred the beets and carrots
Add the lemon zest, finely shredded ginger and lemon juice.
Combine all the ingredients, et voila, salad can be served.

Note: Instead of walnuts and raisins, you can use any other nuts such as
hazelnuts, cashew, almonds or pecans, and any type of sun dried (without added
sugar and oil) fruits such as cranberries, figs, prunes, apricots, or dates (cut in
smaller pieces). Instead of lemon, orange can be used.

​

​

Apple Cheddar Cornbread (side)
Ingredients:
1 cup all-purpose flour
1 cup whole wheat flour
1 tbsp. baking powder
1 half tsp. salt
1 cup shredded cheddar cheese
1 half cup fresh or frozen corn niblets
3/4 cup milk
1 egg
1 apple
1/4 cup honey
1/4 tsp. baking soda

Process:
Combine flour, baking powder, salt, shredded cheese and corn. Set aside.
Roughly grate the apple, peel and all. Use the juice from the apple too.
Add apple to milk and honey combo.
Quickly stir together the baking soda and milk with the other ingredients (the
egg). Do not over mix.
Let batter sit for 10 to 15 minutes.
Pour the batter into a greased and lightly floured 9 by 5 loaf pan and bake for
approximately 45 minutes at 350* F.
Cool slightly before transferring loaf to a wire rack.
Add a bit of butter to the top of the loaf.

​

​

Banana Pancakes (high protein)

Ingredients

• 2 cups rolled oats (large or 1-minute variety)

• 2 medium bananas

• 1 cup cottage cheese (I used 1%)

• 4 large eggs

• 2 tsp. baking powder

Optional flavorings: 1 tsp. vanilla and/or 1 tsp. cinnamon

Directions

1. Place oats in blender and blend for 30 seconds.

2. Add the remaining ingredients, and blend for about another 30 seconds until ingredients are mixed.

3. Preheat a large pan or griddle over medium heat.  Grease with a little butter or oil (put on a paper towel to spread over the surface of the pan).

4. For each pancake, drop about ¼ cup of the batter onto the pan (if it’s thick and doesn’t make a nice circle, spread it out with a spoon until it does). Cook without disturbing until you see bubbles form on the top surface and the bottom is golden brown (you can take a peek underneath). Flip the pancake over and cook until other side is golden brown.

5. Transfer pancakes to a wire rack and put in a warm oven while you cook the rest of the batter.

These are terrific topped with berries, bananas, and maple syrup.

​

​

Sheet pan Halloumi and Vegetables

Ingredients

• 1 zucchini (chopped)

• 1/2 Pint grape tomatoes

• 1 red pepper (chopped)

• 1 small head of broccoli (chopped)

• 1 350g package of halloumi cheese (cut into cubes)

• 2 slices whole grain bread (cut into cubes)

• 2 cloves garlic (minced)

• 2 Tbsp canola oil

• 1/2 Tsp salt

• 1/4 Tsp pepper

• 1 lemon (zested)

Note

You can prep all the vegetables ahead of time and bake off this sheet pan meal when you are ready to eat. This meal is best served warm out of the oven so you can enjoy that delicious cheese and toasty bread, so ff you make it ahead of time or have leftovers, reheat in the oven at 350 for about 10 minutes, until cheese is warm and melty.

Directions

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

2.Place zucchini, tomatoes, red pepper, broccoli, halloumi, bread, and garlic on baking sheet in a single layer. Add canola oil, salt, and pepper and toss to evenly coat and spread into single layer again.

3.Bake in the oven for about 25 minutes, until vegetables are soft, halloumi is brown, and bread is toasted.

4.Remove and sprinkle evenly with lemon zest. Dig in!

​

​

SWEET POTATO PROTEIN PANCAKES

INGREDIENTS

• 2 eggs

• 1/2 cup oats

• 1/2 cup cottage cheese

• 1/2 cup cooked, mashed sweet potato

• 1/2 teaspoon baking powder

• cinnamon, to taste

• peanut butter, for drizzling (optional)

INSTRUCTIONS

1. In a high-powered blender, combine all ingredients and blend until smooth.

2. Pour into a greased pan or griddle over medium heat.

3. Let sit for 3-4 minutes before flipping.

4. Flip carefully and let cook another 2-3 minutes.

5. Flip again and let cook for 2 more minutes.

​

​

​

Small healthy muffin recipe (Good for a snack or as a small "cake")
Dry ingredients:
3/4 cup wheat bran/crushed flax seed
3/4 cup whole wheat flour
1/4 cup sugar/maple syrup
1 tsp baking soda
1 tsp baking powder
1/4 tsp cinnamon
2/3-1 cup dried sweetened cranberries
Wet ingredients:
2 eggs
slightly beaten 1 cup apple sauce
1/4 cup canola oil
1/2 cup 0% greek yogurt
Process:
preheat the oven to 400F
mix all dry ingredients in one bowl
mix all wet ingredients in a separate bowl with a whisk
combine the wet into the dry ingredients
place the mixture in 18 paper baking cups in a muffin pan
bake at 400F for 18 minutes.
Let cool then place in glass or plastic food storage container in the fridge.

Keeps for 1-2 weeks in the fridge. About 110 calories per muffin.

​

​

Veggie Pate (appetizer)

Ingredients:
1 1/2 C sunflower seeds
1/4-1/2 C nutrional yeast
3 TBSP. flour if needed
1 onion or leek minced
2 C pre-shredded yam or carrot
1-3 cloves of garlic
2 TBSP tamari
1 egg
½ C yoghourt
pepper, tarragon basil to taste

Process:
Grind seeds as finely as you can.
Mix everything together.
Place in a baking dish
Brown the top in an oven @ 350• for five minutes
Salt to taste

​

​

Vegetable Pulao – rice (main dish) Feeds 4
Ingredients:
1 tbsp vegetable oil
1 tsp cumin seeds
I medium chopped onion
1 cup frozen mixed vegetables ( thawed)
2 cups uncooked long grain rice (basmati)
4 cups chicken broth
Salt to taste
Coriander (cilantro) to garnish
Process:
In a stove top skillet, heat the oil on medium and fry the cumin seeds
for a minute.
Add the chopped onions and fry until golden brown.
Add the thawed chopped vegetables to the skillet and stir for a couple
of minutes.
Then add the rice and chicken broth, and cook on high until it starts to
boil.
Reduce the heat to medium again and cook uncovered for 8-10 minutes
(If using brown rice, cook for 15-20 minutes).
Once the liquid has been absorbed, turn down the heat to minimum
and cover the skillet and cook for about 10 minutes more.
Garnish with coriander leaves, and it’s ready to serve.

​

​

Eenie Meenie Fettuccine Alfredo -- This is a low-fat rendition of
the popular classic Alfredo (main dish). Makes 4 servings.
Ingredients:
• 12 ounces or 4 cups of uncooked fettuccine (plain or
spinach)*penne is a good substitute, as it is easier to eat☺
• 2 tablespoon of butter or coconut oil
• 2 cloves garlic, minced (use 3 cloves if you love garlic!)
• 3 cups of 2% milk
• 1 ½ tablespoon all-purpose flour
• 1/3 cup Parmesan cheese
• ½ teaspoon dried basil
• ¼ teaspoon each salt and black pepper (to taste)
• 1 can (6 ½ ounces) water-packed tuna, drained
• ¼ cup low-fat sour cream or no fat Greek yoghourt
• ¾ cup frozen peas/mixed veggies, thawed
• 4 tablespoons chopped fresh parsley
Process:
Cook pasta according to package directions. Drain and return to
pot.
While pasta is cooking, prepare sauce:
Melt the butter in a medium saucepan over medium heat.

Add the garlic and sauté for 1 minute.
Mix the milk and flour together until smooth.
Add to garlic.
Increase heat to medium-high.
Cook and stir until mixture is bubbly and thickened, about
4-5 minutes.
Reduce heat to low.
Stir in Parmesan cheese, basil, salt and pepper.
Cook for 1-2 minutes, until cheese is melted.
Stir in tuna, sour cream (or yoghourt), and peas/mixed
veg.
Cook until heated through, about 2 minutes.
Pour sauce over pasta and toss to coat.
Sprinkle parley over top.
Serve with extra Parmesan cheese and black pepper, if desired.
Best if served immediately.

​

​

One pot chicken dinner -- Comfort food for one (main dish).

Ingredients:
Any piece of chicken (skin on and bone in)
1/4 medium onion
1/2 stalk of celery or celery leaves
1 carrot (peeled) left whole
1 potato (peeled) left whole
1 bay leaf
Some black peppercorns (optional)
Chicken stock powder
Dash of soy sauce (optional)
Process:
Place chicken, vegetables, bay leaf and peppercorns in a shallow
saucepan.
Add water from 1/2 to 1 inch depth
Cover and simmer until chicken and vegetables are cooked
Stir stock powder and add soy sauce into water to make a flavorful
broth.
Serve in a soup plate.

​

​

Hearty Mexican Chicken and Beans (Main) Serves 6
Ingredients:
1 tbsp canola oil
1 lb boneless, skinless chicken breast, cubed
1 red onion, chopped
2 cloves of garlic, minced
1 cup spicy vegetable juice
1 can black beans, rinsed and drained
1 can chick peas, rinsed and drained
1 cup frozen corn
1 tsp ground cumin
1 tsp chili powder
1/2 tsp thyme
1 cup chopped green onion
1 cup low-fat cheddar or TexMex cheese, shredded (optional)
Process:
1. Heat the oil in a non-stick skillet, heat the oil. Cook the chicken in the oil,
stirring until browned, 6 to 8 minutes. Transfer to a bowl.
2. Cook onion and garlic in the skillet until tender. Transfer to a large pot.
3. Stir in the juice, beans, chick peas, corn, and spices. Bring to a boil. Simmer
until it starts to thicken.
4. Stir in the chicken and cook for 5 more minutes.
5. Serve with topping of green onions and cheese, and a dollop of low-fat sour
cream (optional).

​

​

Sweet Potato Protein Pancakes (serves 1-2)

Ingredients:
2 eggs
1/2 cup oats
1/2 cup cottage cheese
1/2 cup cooked, mashed sweet potato
1/2 teaspoon baking powder
cinnamon, to taste
peanut butter, for drizzling (optional)

Process:
In a high-powered blender, combine all ingredients and blend until smooth.
Pour into a greased pan or griddle over medium heat.
Let sit for 3-4 minutes before flipping.
Flip carefully and let cook another 2-3 minutes.
Flip again and let cook for 2 more minutes.

​

​

Broccoli Pasta (Main or side dish)

Ingredients:
1 large broccoli
1 large onion, chopped
6 cloves of garlic, chopped or pressed
1 package of egg noodles
Salt & pepper to taste
1/2 cup of dry white wine or vermouth
3 tbsp of butter
3/4 cup of fresh Parmesan cheese
Chile flakes (optional)

Process:
Boil egg noodles as per package instructions *careful not to over-boil!
Cut up broccoli into small pieces, soak in salted water, drain, and add to boiling
water for the last 2 minutes of cooking the fine egg noodles
In separate skillet, add 1 tsp of canola oil, add chopped onion, garlic and wine.
Simmer over low heat until all liquid is gone.
Melt butter in large casserole dish, add drained pasta and broccoli, onion and
garlic.
Toss, and add Parmesan cheese, salt and pepper and optional chili flakes.
Serve right away

​

​

Butternut Squash, Sweet Potato and Red Lentil Stew (main)
Ingredients:
2 tablespoons (30 mL) extra-virgin olive oil
1 medium onion, diced (about 2 cups/280 g)
3 to 4 large garlic cloves, minced
3 cups (400 g) peeled, seeded, and diced butternut squash*
1 large sweet potato (450 g), peeled and diced (2 1/2 cups/340 g) *
3 cups (750 mL) low-sodium vegetable broth
1 (14-ounce/398 mL) can diced tomatoes
1 (14-ounce/398 mL) can light coconut milk
1/2 cup (100 g) dried red lentils, rinsed**
3 tablespoons (45 mL) tomato paste
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons ground cumin
1/2 teaspoon chili powder
1/4 teaspoon cayenne pepper, or more if you like heat
Fine sea salt, to taste (I use 1 1/2 teaspoons pink salt)
Freshly ground black pepper, to taste
3 teaspoons (15 mL) apple cider vinegar, or to taste
1 bunch chard, stemmed and finely chopped***
Optional accompaniments:
Fresh cilantro or parsley, minced • Cooked rice • Garlic powder and chili powder

Process:
1. In a large pot, add the oil, onion, and garlic. Stir to combine. Increase the heat
to medium and sauté for 3 to 5 minutes, until the onion is softened.
2. Add the squash and sweet potato and stir to combine. Add a pinch of salt and
continue sautéing for a few minutes longer.
3. Add the broth, diced tomatoes (with juices), coconut milk, lentils, tomato
paste, turmeric, cumin, chili powder, cayenne, salt, and pepper. (If you are spice-
shy, feel free to add half the amount to start and increase from there after
cooking, to taste.) Stir well to combine.
4. Increase heat and bring to a boil. Reduce the heat to medium, stir again, and
simmer uncovered for about 30 minutes, stirring occasionally, until the squash
and potato are fork-tender. Reduce the heat if necessary.
5. Add the apple cider vinegar to taste. Adjust the other seasonings if desired.
6. Optional step: Using a handheld immersion blender, blend the stew for only 2
to 3 seconds (any more and you’ll blend too much of the veggies). This thickens
the broth.
7. Stir in the chard, and cook for another couple minutes until the greens are
wilted.
8. Scoop some cooked rice onto the bottom of a bowl and then ladle the stew
overtop. Garnish with minced cilantro or parsley and a good dusting of garlic and
chili powder, if desired.
9. Leftovers will keep in the fridge for up to 5 days, and they freeze beautifully
too.

Tips: * Make sure to dice the squash and potato very small (about the size of
almonds), as this will expedite cooking. Also, if you are short on time, you can skip
peeling the butternut squash as the skin is edible or use the microwave (put in for
3.5 mins, cool, then peel). *** You can swap the chard for 5 ounces of baby
spinach or a bunch of kale (stemmed). I recommend chopping the greens into
small bite-size pieces for easier eating.

​

​

Date Squares, a.k.a ‘Matrimonial Cake’ (Dessert)

Ingredients:
1 1/2 cups flour
1/2 tsp. baking soda
1 tsp. baking powder
1/4 tsp. salt
1 cup butter
1 cup brown sugar
1 1/2 cup oatmeal
1 cup pitted dates
1 cup water

Process:
Cook dates in water 5 min. on medium heat until soft. Mash with a fork. Let cool.
Mix together flour, baking soda, baking powder, and salt. Rub in butter with
fingers.
Add brown sugar and oatmeal. Mix well
Spread half of the crumbs in a greased 9" x 9" pan, and spread date mixture on
top. Cover with remaining crumbs.
Bake @ 350 for 30 minutes

​

​

​

Chicken and vegetable Stir Fry (Main, Serves 4)
Ingredients:
3 tbsp cooking oil
16 oz chicken breast
1 red, green, orange or yellow peppers (or mix it up with a variety of colours)
1/2 large sweet onion
4 oz mushrooms
1 stalk celery
8 oz mini carrots
1/4 cabbage (cut into noodle like strips)
1/2 cup Thai chili sweet sauce
1/8 cup chopped fresh Asian (Thai) basil (or to taste)
1/2 tsp red chillies
Process:
Cut chicken and vegetables into bite size pieces. Try to keep vegetables separated
Heat oil in a large wok at maximum heat. Add chicken and stir fry until almost
cooked and set aside.
In same Wok, stir fry vegetables. Start with onions and mushrooms, and then add
carrots and celery, cooking for a few minutes as they take a little longer.
Add the peppers, cabbage and chicken with red chilli and Thai sweet sauce.
Continue to cook until chicken is fully nicely browned and vegetables are tender
crisp.
Add chopped Thai Basil in last few minutes of cooking.
*can be served alone or over rice or noodles

​

​

Omega 3 Cheddar Zucchini Bread (Dessert)
Ingredients:
1 medium zucchini
1 cup all-purpose flour
1/2 cup shelled flax meal
2 tsp. baking powder
1 tsp. salt
1/2 tsp. baking soda
1/2 tsp. ground nutmeg
1/4 cup brown sugar
1/4 cup white sugar
2 cups grated cheddar cheese
2 eggs
2 eggs 1/3 cup vegetable oil
1/4 cup shelled flax kernel

Process:
Preheat oven at 350. Lightly coat a 9” x 5” loaf pan with non-stick cooking spray.
Using large holes on a box grater, grate unpeeled zucchini. Using your hands, squeeze out as
much liquid as possible. Pat dry with paper towels. Zucchini should measure about 1 cup.
In a large bowl using a fork, stir flour and shelled flax meal with baking powder, salt, baking
soda and nutmeg. Stir in both sugars then add the zucchini and 1 1/2 cups of the cheddar
cheese.
In a separate bowl, whisk the eggs with the vegetable oil. Pour over the flour mixture and stir
just until mixed. Add in the shelled flax kernel. Batter will be thick.
Scrape into prepared pan and sprinkle with remaining 1/2 cup cheddar cheese.
Bake for about 40 – 50 minutes. Loaf is ready when toothpick inserted in middle comes out
clean. Let stand for 15 minutes then cool on a wire rack.

​

​

Granola
Ingredients:
1 cup oatmeal
1 cup chopped pecans or slivered almonds
1 cup sunflower seeds
½ coconut
¼ cup sesame seeds
½ tsp cinnamon
½ tsp salt
½ cup liquid honey or maple syrup
¼ cup vegetable oil
½ tsp vanilla
Any other dried fruit you wish, such as raisins, cranberries, currents, etc.
Process:
Heat oven to 350 degrees
Mix oatmeal, pecans/almonds, sunflower seeds, cinnamon and salt in a bowl
Mix together the honey, oil and vanilla in separate, microwave-safe bowl
Heat the honey mixture for 30-40 seconds in microwave
Mix honey mixture into dry ingredients so they are combined well
Spread on a cookie sheet with parchment paper
Bake 10-12 minutes, then stir with a spatula and bake another 10 minutes
Cool and add ½ to 1 cup raisins, cranberries, currents etc.

​

​

​

Mediterranean eggplant salad (side, serves 1)

Ingredients:

1 or 2 small Chinese eggplants
1 tbsp lemon juice
2 tbsp of extra virgin olive oil
1-2 (or to taste) pressed garlic cloves‎
7 (or to taste) finely chopped large, fresh basil leaves
Salt and pepper to taste

Process:

Cut the eggplants crosswise about 1/2 cm thick, and roast the slices in the oven on
broil on the top rack at 450F for about 4 min or till golden.
 
Mix the lemon juice, olive oil, salt and pepper well. Combine with roasted
eggplant.
Add the chopped garlic and basil to garnish. 
Can be served either warm or cold as a salad or in a sandwich.

​

​

Watermelon Salad (side, serves one-two)

Ingredients:
1 cup watermelon cubes
2 tsp lemon juice
1 cup finely chopped kale
1 tsp avocado oil
1 oz goat cheese
salt and freshly ground pepper, to taste

Process:
Drizzle watermelon cubes with the lemon juice. Allow to soak for a few minutes.
Drizzle avocado oil over plated kale and massage well.
Top kale with watermelon and crumbled goat cheese.

​

​

Sheet Pan Halloumi and Vegetables (main, serves three-four)
Ingredients:
1 zucchini (chopped)
1/2 pint grape tomatoes
1 red pepper (chopped)
1 small head of broccoli (chopped)
1 350g package of halloumi cheese (cut into cubes)
2 slices whole grain bread (cut into cubes)
2 cloves garlic (minced)
2 tbsp canola oil
1/2 tsp salt
1/4 tsp pepper
1 lemon (zested)
*Note
This meal is best served warm out of the oven, so if you make it ahead of time or
have leftovers, reheat in the oven at 350 for about 10 minutes, until cheese is warm
and melty.
Process:
Preheat oven to 425 degrees and line a large baking sheet with parchment paper.
Place zucchini, tomatoes, red pepper, broccoli, halloumi, bread, and garlic on
baking sheet in a single layer. Add canola oil, salt, and pepper and toss to evenly
coat and spread into single layer again.
Bake in the oven for about 25 minutes, until vegetables are soft, halloumi is brown,
and bread is toasted.
Remove and sprinkle evenly with lemon zest.

​

​

Tofu Lettuce Wraps (main, serves 3-4)
Ingredients (wraps):
1 package of extra firm tofu (blotted well with paper towel to dry and crumbled)
6 green onions
1 tbsp sesame oil
3 tbsp low sodium soy sauce
1 tsp fresh ginger (grated or finely minced)
1/2 tsp sriracha (or an 1/8 tsp red pepper flakes)
1 small red bell pepper (thinly sliced lengthwise)
1/2 English cucumber (thinly sliced lengthwise into 3)
8 leaves of Iceberg or Boston Bibb lettuce
2 cups cooked basmati rice
Ingredients (Sauce):
1 tsp canola oil
1 shallot (minced)
1/3 cup water
2 tbsp creamy peanut butter
1 tbsp hoisin sauce
1/8 tsp red pepper flakes
1 tbsp fresh lime juice

Process:
Peanut Sauce
Heat canola oil over medium heat. Sauté shallot until soft; about two minutes.
Add water, peanut butter, hoisin and hot sauce.
Heat and whisk until smooth. Remove from heat and add lime juice.

Tofu Filling
Heat sesame oil over medium heat. Add 1/2 the green onions and sauté for 1
minute.

.
Add tofu and sauté for 4-5 minutes, stirring occasionally until it starts to brown.

.
Add soy sauce, ginger and sriracha, sautéing for another 1-2 minutes. Remove
from heat

.
To assemble wrap, add 1/4 cup of rice, about 1/2 cup of the tofu to lettuce leaves.
Top with green onion and sliced peppers and cucumbers. Drizzle with peanut
sauce.

​

​

Cottage Cheese Egg Muffins (snack, yields 8-9 muffins)
Ingredients:
1 cup diced vegetables (e.g., mushrooms, bell peppers, etc.)
1/2 cup diced, cooked beans
1 cup kale, finely chopped*
5 eggs
3/4 cup cottage cheese
1/2 cup cheddar cheese
1 tsp paprika
1/4 tsp cayenne pepper
Process:
Saute vegetables, beans, spices and kale over med-high heat until veggies are just
soft (5-7 minutes)
Combine eggs, cottage cheese and cheddar cheese in a large bowl. Stir in vegetable
mixture until well combined.
Spoon into a well-greased muffin tin and fill to top of each tin.
Bake at 375 degrees for 30 minutes or until eggs are set.
*Note: You could also use spinach instead of kale.

​

​

Steamed Asparagus with Chopped Egg, Dill, and Lemon

We love seeing plant-based recipes with a healthy dose of protein! This steamed asparagus with chopped egg, dill, and lemon can be enjoyed as a nourishing side dish or on its own as a light meal. Lemon juice is known for its cleansing abilities and the asparagus is warming, a good source of fiber, folate, vitamins and helps regulate blood sugar, making it a healthful addition to your diet.

1 bunch asparagus, tough ends trimmed
2 eggs 
3 tablespoons chopped fresh dill
1 tablespoon lemon juice
2 teaspoons extra-virgin olive oil
½ teaspoon sea salt

Steam asparagus until tender but still crunchy, 4-6 minutes.

Meanwhile, put the eggs in a saucepan, add filtered water to cover and place over high heat. As soon as the water reaches a brisk simmer, turn off heat. Let the eggs stand in the water for 4 ½ minutes to soft boil them. Remove pan from the heat and place under cold running water until the eggs are cool enough to handle. Peel the eggs and chop them.

In a bowl, combine the warm asparagus, dill, lemon juice, oil and salt and toss to mix well. Transfer to a dish and top with the chopped eggs.

Makes 2 servings

​

​

Ultra Chewy Cashew Butter Cookies

Having a chocolate craving? Try making these ultra chewy cashew butter cookies. Bonus: dark chocolate is a great source of antioxidants! 

Here's the recipe:

3/4c cashew butter
1T ghee or butter
1/4c coconut sugar 
1 egg
1 tsp vanilla
2T coconut flour
1/2 tsp baking soda
Pinch salt, plus more to top
3/4c (or to taste) dark chocolate chunks

Mix cashew butter/ghee and sugar in a large bowl. Add in egg and vanilla and mix again until combined. Add the coconut flour, baking soda, & salt. Add in chopped chocolate chunks. Using a tablespoon, scoop dough onto baking sheet. Bake for 6-8 minutes at 350. Don’t over-bake or cookies will dry out! Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack to cool completely. INHALE.

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​

​