Oven roasted, herb coated zucchini and cauliflower

Ingredients:
1 head cauliflower, chopped into small florets
1 zucchini, chopped
1/2 cup green pepper, chopped
1 cup vegetable broth
1 tsp dry basil
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp onion powder
dash of crushed red pepper flakes
salt + pepper to taste

Directions:

Preheat oven to 350 degrees.

Combine all ingredients and mix together in a large bowl. Pour into a 9 x 9 glass baking dish. Bake for 25 minutes.

Turn oven up to 450 degrees. Bake for another 20 minutes or until vegetables are desired tenderness.

You could even top it with breadcrumbs or cheese if you wanted! I served mine on top of a small baked potato.

Veggie Pinto Burger
Ingredients:2 cups cooked pinto beans1/4 cup green pepper, diced1/4 cup onion, diced1/2 jalapeno, diced1/4 cup panko bread crumbs1 egg1/2 tsp salt1/2 tsp pepper1/2 tsp cumin1/4 tsp garlic powder1/4 tsp onion powder1/4 tsp chili powder
Directions:Preheat oven to 400 degrees. Mash the pinto beans in a large bowl, leaving about a fourth of the beans whole. Mix in remaining ingredients. Let chill in the fridge for about five or ten minutes.Divide the mixture into four and shape into patties. Place on a cooking sheet lined with parchment paper.
Cook burgers for 20 minutes, flipping halfway through.

Sweet Baked Beans
Ingredients:
4 cups pinto beans, cooked3 strips Applegate all natural turkey bacon3 green onions, chopped1 cup water1 pint grape tomatoes, pureed1 tbsp grapeseed oil1 jalapeno pepper, diced1/2 tsp salt1/2 tsp pepper1/2 tsp garlic powder1/2 tsp onion powder1 1/2 tbsp brown sugar1 tbsp yellow mustard1 tbsp sriracha
Directions:In a medium stock pan, heat oil over medium heat. Cook the bacon until slightly crisp. Remove bacon from pan and set aside. In the same pan, saute the onion and jalapeno.Add in the pinto beans, tomato puree, and water. Stir in the remaining ingredients. Bring to a boil and let simmer for five minutes or until the mixture thickens. 
Enjoy!

Veggie Pinto Burger

Ingredients:
2 cups cooked pinto beans
1/4 cup green pepper, diced
1/4 cup onion, diced
1/2 jalapeno, diced
1/4 cup panko bread crumbs
1 egg
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cumin
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp chili powder

Directions:
Preheat oven to 400 degrees. Mash the pinto beans in a large bowl, leaving about a fourth of the beans whole. Mix in remaining ingredients. Let chill in the fridge for about five or ten minutes.

Divide the mixture into four and shape into patties. Place on a cooking sheet lined with parchment paper.

Cook burgers for 20 minutes, flipping halfway through.

Sweet Baked Beans

Ingredients:

4 cups pinto beans, cooked
3 strips Applegate all natural turkey bacon
3 green onions, chopped
1 cup water
1 pint grape tomatoes, pureed
1 tbsp grapeseed oil
1 jalapeno pepper, diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 1/2 tbsp brown sugar
1 tbsp yellow mustard
1 tbsp sriracha

Directions:
In a medium stock pan, heat oil over medium heat. Cook the bacon until slightly crisp. Remove bacon from pan and set aside. In the same pan, saute the onion and jalapeno.

Add in the pinto beans, tomato puree, and water. Stir in the remaining ingredients. Bring to a boil and let simmer for five minutes or until the mixture thickens. 

Enjoy!

Ingredients:
two cups chickpeas1 small onion, diced1 head broccoli, chopped1/2 large red pepper1 cup snowpeas1/2 cup vegetable broth1/2 cup peanuts, chopped1/4 cup sriracha1 tbsp earth balance1 tbsp minced garlic
In a medium sauce pan, melt the butter and saute onion and garlic over medium heat (until onion is clear). Add in vegetable broth, sriracha, peanuts, and chickpeas and simmer for about 20 minutes or so. When done simmering, empty contents into another bowl and set aside.
Return pan to the stove and lightly saute the red pepper and snow peas until desired crispness. Meanwhile, steam some broccoli until soft enough to pierce with a fork.
When red pepper, snow peas, and broccoli are cooked, combine with the chickpea mixture and serve immediately with brown rice!

Ingredients:

two cups chickpeas
1 small onion, diced
1 head broccoli, chopped
1/2 large red pepper
1 cup snowpeas
1/2 cup vegetable broth
1/2 cup peanuts, chopped
1/4 cup sriracha
1 tbsp earth balance
1 tbsp minced garlic

In a medium sauce pan, melt the butter and saute onion and garlic over medium heat (until onion is clear). Add in vegetable broth, sriracha, peanuts, and chickpeas and simmer for about 20 minutes or so. When done simmering, empty contents into another bowl and set aside.

Return pan to the stove and lightly saute the red pepper and snow peas until desired crispness. Meanwhile, steam some broccoli until soft enough to pierce with a fork.

When red pepper, snow peas, and broccoli are cooked, combine with the chickpea mixture and serve immediately with brown rice!

Ingredients:

2 medium russet potatoes
7 eggs
half a large red pepper
half a large onion
1 tsp salt
1 tsp pepper
¼ tsp red pepper flakes
1 large handful of spinach

Directions:

Preheat oven to 400 degrees.

Dice potatoes into cubes and boil until soft. Drain the water and divide the potatoes evenly into 12 greased muffin tins – filling about half way full. Use the bottom of a cup to push the potatoes into the muffin pan. Bake in the oven for about 10 minutes so the potatoes can crisp up.

Meanwhile, in a food processor, combine remaining ingredients and pulse until well combined. Remove the potato filled cups from the oven. Pour the egg mixture evenly over the potatoes and place back in oven for about 20 more minutes.

Let cool for about five minutes. Run a knife along the outside and they should just pop right out. You can also freeze these! Enjoy!

Ingredients:
1 cup all natural unsweetened almond milk1 frozen banana3 medium frozen strawberries1 tablespoon cocoa powder
Directions:Blend all ingredients until combined.

Ingredients:

1 cup all natural unsweetened almond milk
1 frozen banana
3 medium frozen strawberries
1 tablespoon cocoa powder

Directions:
Blend all ingredients until combined.

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Ingredients:

12 oz all natural frozen brussels sprouts
1.5 cup fresh broccoli florets
2 cups baked potato, cubed
1/4 cup onion, chopped
1/4 cup all natural chicken broth
1/4 cup balsamic vinegar
1 tablespoon earth balance butter
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
salt + pepper to taste

Directions:

In a medium saucepan, add brussels sprouts and 3/4 cup water. Bring to a boil and cook for about 8 minutes covered. During last couple minutes, add in the broccoli until fork tender. Drain and set aside. Return pan to the stove: melt butter and saute onion until clear over medium heat. Add in the potatoes and cook until warmed through. Add in broccoli and brussels sprouts and mix well. Add in the balsamic vinegar, chicken broth, garlic powder, onion powder, salt, and pepper. Cook, stirring frequently, until the veggies have soaked up all the liquid.

Serve over brown rice and top with a fried egg.

Ingredients:
1 Ezekiel 4:9 Sprouted Whole Grain English Muffin, cut in half2 eggs, beaten and seasoned with salt + pepper1 roma tomato, slicedDaiya pepperjack
Directions:
Cut english muffin in half and top with a sprinkle of Daiya pepperjack. Top with tomato slices. Meanwhile, heat skillet over medium heat and cook beaten eggs with salt + pepper similar to how you would cook an omelette. Flip to cook both sides. Remove from heat, and cut into four pieces. Top muffins with the egg and some more Daiya pepperjack. Broil for about 5 - 7 minutes. Top with hot sauce.

Ingredients:

1 Ezekiel 4:9 Sprouted Whole Grain English Muffin, cut in half
2 eggs, beaten and seasoned with salt + pepper
1 roma tomato, sliced
Daiya pepperjack

Directions:

Cut english muffin in half and top with a sprinkle of Daiya pepperjack. Top with tomato slices. Meanwhile, heat skillet over medium heat and cook beaten eggs with salt + pepper similar to how you would cook an omelette. Flip to cook both sides. Remove from heat, and cut into four pieces. Top muffins with the egg and some more Daiya pepperjack. Broil for about 5 - 7 minutes. Top with hot sauce.

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Ingredients:
1 frozen banana1 cup almond milk1 cup frozen blackberries1 tablespoon all natural peanut butter
Directions:
Combine all ingredients and blend until smooth.

Ingredients:

1 frozen banana
1 cup almond milk
1 cup frozen blackberries
1 tablespoon all natural peanut butter

Directions:

Combine all ingredients and blend until smooth.

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Ingredients:
2 1/4 cup whole wheat flour3/4 teaspoon baking soda1/4 teaspoon salt3 ripe bananas1/4 cup Silk peach mango “yogurt”1/4 cup honey2 large eggs1/3 cup coconut oil1 teaspoon vanilla1/2 cup craisins1/2 cup chopped pecans
Directions:
Preheat oven to 350 degrees.
In a large bowl, mash the bananas with a potato masher or fork and mix with yogurt, honey, eggs, coconut oil, and vanilla.
Mix in the flour, baking soda, and salt. Stir in the craisins and pecans.
Spoon batter into approx. 18 lined muffin cups. 
Bake for about 25 - 30 minutes or until tops are golden and toothpick or knife comes out clean.

Ingredients:

2 1/4 cup whole wheat flour
3/4 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas
1/4 cup Silk peach mango “yogurt”
1/4 cup honey
2 large eggs
1/3 cup coconut oil
1 teaspoon vanilla
1/2 cup craisins
1/2 cup chopped pecans

Directions:

Preheat oven to 350 degrees.

In a large bowl, mash the bananas with a potato masher or fork and mix with yogurt, honey, eggs, coconut oil, and vanilla.

Mix in the flour, baking soda, and salt. Stir in the craisins and pecans.

Spoon batter into approx. 18 lined muffin cups. 

Bake for about 25 - 30 minutes or until tops are golden and toothpick or knife comes out clean.

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