Mexican Macaroni Salad

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Ingredients

  • 2 1/2
    Cups Macaroni
    Dry
  • 1/4
    Whole Red Onion
    Chopped
  • 1
    Whole Red Pepper
    Diced
  • 1
    Carton Grape Tomatoes
    Halved
  • 1/2
    Cup Cilantro
  • 1
    Cup White Corn
    (I use Whole Foods organic, frozen)
  • 1
    Can Black Beans
    Rinsed and Drained.
  • 2
    Whole Avocados
    Chopped
  • 2
    Tbsp Olive Oil
  • 2
    Tbsp Braggs Vinegar
  • 1
    Cup Salsa
  • 1
    tsp Cumin
  • 1
    tsp Pink Salt

Instructions

1
Mexican Macaroni Salad 1. Chop veggies, Cook macaroni and add to a large bowl.
2
2. Add everything else and toss.
3
3. Enjoy!
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Lemony Asparagus Salad

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Ingredients

  • 1
    Bunch Asparagus
  • 1
    Can White Beans
    Drained
  • 1
    Carton Tomatoes
    Halved
  • 1/2
    Bunch Italian Parsley
    Chopped
  • 1
    Can Artichokes
    Drained
  • 1/4
    Red Onion
    Sliced
  • 1/2
    Cup Green Olives
  • 2
    Tbsp Olive Oil
  • 2
    Lemons Lemon Juice
  • 1/2
    tsp Salt
  • 1/4
    tsp Pepper

Instructions

1
Lemony Asparagus Salad
2
1. Spray asparagus with avocado oil and air fry or roast for 15 minutes at 400F
3
2. Toss with everything else! Enjoy!
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Lemony Asparagus Salad

Kale & Avocado Pesto Pasta

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Ingredients

Pesto

  • 2
    Cups Kale
    Chopped, Stems removed
  • 1
    Whole Lemon Juice
  • 1/2
    tsp Pink Salt
  • 2
    Cloves Garlic
    Minced
  • 1
    Avocado
  • 2
    Cups Basil
    Fresh
  • 1/4
    Cup Nutritional Yeast
  • 3
    Tbsp Olive Oil
  • 8
    oz Pasta

Instructions

1
Kale & Avocado Pesto Pasta
2
1. Put all pesto ingredients in a food processor and blend until smooth.
3
2. Toss with cooked pasta!
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Kale & Avocado Pesto Pasta

Greek

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Ingredients

Dressing

  • 3
    Tbsp Olive Oil
  • 1
    Whole Lemon Juice
  • Pink Salt
  • 1
    tsp Za’atar Spice
  • 1
    Clove Garlic
    Minced
  • 3
    Cups Lentils
    Cooked
  • 1
    Whole Red Pepper
    Chopped
  • 2
    Cups Grape Tomatoes
    Chopped
  • 1/2
    Whole Red Onion
    Sliced
  • 1
    Cup Feta
    Dairy-Free
  • 1/2
    Cup Sun-dried Tomatoes
  • 1
    Cup Kalamata Olives
    Halved
  • 1
    Bunch Italian Parsley
    Chopped
  • 1/2
    Cup Basil
    Fresh, Chopped

Instructions

1
Greek Lentil Salad
2
1. Combine salad ingredients.
3
2. Whisk up dressing
4
3. Combine together and enjoy!
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Greek Lentil Salad

Easy Veggie Scramble

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Ingredients

  • 1
    Cup Yukon Potatoes
  • 1/4
    Whole Red Onion
    Chopped
  • 1
    Whole Jalapeño
    Diced
  • 1
    Cup Broccoli
    Chopped
  • 1
    Cup Mushrooms
    Sliced
  • Tofu
    Pressed
  • 1/2
    tsp Pink Salt
  • 1/2
    tsp Black Salt
  • 1/2
    tsp Thyme
  • 1/2
    tsp Turmeric
  • 1/4
    Cup Nutritional Yeast
  • 1
    Cup Arugula

Instructions

1
Easy Veggie Scramble 1. Air fry or roast potatoes at 400F for 20 minutes (longer if they are cut bigger)
2
2. Saute onion, jalapeno and mushrooms.
3
3. Stir in some broccoli.
4
4. Crumble in the tofu. Add spices and nutritional yeast.
5
5. Add in the arugula or spinach.
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Easy Veggie Scramble 1. Air fry or roast potatoes at 400F for 20 minutes (longer if they are cut bigger)

Easy Chia Jam

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Ingredients

  • 2
    Cups Frozen Berries
  • 2
    Tbsp Chia Seeds
  • 1
    Orange Zest
  • 2
    Tbsp Maple Syrup

Instructions

1
Easy Chia Jam 1. Pour the frozen fruit into a medium pot. Set heat to medium high and stir. Use a potato masher to break down the fruit. Cook for 5 minutes.
2
2. Stir in the chia seeds, orange zest and maple syrup.
3
3. Remove from heat and let sit for 10 minutes.
4
4. Ready to serve!
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Easy Chia Jam 1. Pour the frozen fruit into a medium pot. Set heat to medium high and stir. Use a potato masher to break down the fruit. Cook for 5 minutes.

Cast Iron Pizza

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Ingredients

  • Pizza Dough
    Pre-made
  • Organic Pizza Sauce
  • Grape Tomatoes
    Halved
  • Artichoke Hearts
    Quartered or Chopped
  • Kalamata Olive
    Halved
  • Fresh Basil
    For topping

Instructions

1
Cast Iron Pizza 1. Preheat oven to 450degrees F.
2
2. Spread out pizza dough in bottom of skillet. Add sauce, tomatoes, artichoke hearts and olives.
3
3. Bake for 12-15 minutes.
4
4. Top with fresh Basil and enjoy!
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Cast Iron Pizza 1. Preheat oven to 450degrees F.

Caesar Salad with Crispy Chickpeas

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Ingredients

Chickpeas

  • 1
    Can Chickpeas
    Drained
  • 1/4
    tsp Onion Granules
  • 1/2
    tsp Salt
  • 1/4
    tsp Garlic Granules

Dressing

  • 1/4
    Cup Tahini
  • 3
    Tbsp Lemon Juice
  • 1
    Clove Garlic
    Minced
  • 3
    Tbsp Nutritional Yeast
  • 1/4
    Cup Water
  • 2
    tsp Dijon Mustard
  • 1/2
    tsp Salt
  • 4
    Cups Romaine
    Chopped
  • 1/4
    Cup Red Onion
    Sliced
  • 1
    Cup Kelly’s Croutons
  • 1
    tsp Avocado Oil

Instructions

1
Caesar Salad 1. Toss chickpeas with avocado oil and spices. Air fry or convection bake for 15 minutes at 400F
2
2. Blend dressing in small blender.
3
3. Toss together romaine, onion slices, croutons and dressing!
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Caesar Salad 1. Toss chickpeas with avocado oil and spices. Air fry or convection bake for 15 minutes at 400F

Best Lentil Tacos

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Ingredients

Additional Toppings

  • Shredded Lettuce
  • Tomatoes
    Diced
  • Avocado
  • Salsa
  • Red Onion
  • Olives

Cabbage slaw

  • Olive Oil
  • Vinegar
  • Salt and Pepper
  • Lime Juice
  • 16
    oz lentils
    Pre-cooked
  • 1/2
    Whole Onion
    Finely diced
  • 1
    Jalapeño
    Diced
  • 1/4
    Cup Vegetable Broth
  • 1/4
    Cup Green Salsa
  • 12
    Taco Shells
  • 1
    tsp Chili Powder
  • 1
    tsp Cumin
  • 1
    tsp Smoked Paprika
  • 1
    tsp Garlic Powder
  • 1
    tsp Onion Powder
  • 1
    tsp Pink Salt
  • 1
    bag Cabbage Slaw

Instructions

1
Best Lentil Tacos 1. Heat up oven to 375 degrees F for taco shells.
2
2. In a large skillet, saute the onion and jalapeno for about 3-5 minutes on medium
3
3. Add the lentils and spices and stir then, dd the broth and salsa, lower to medium low and cook for 10 minutes.
4
4. Mix up cabbage slaw
5
5. Stuff taco shells with cabbage slaw and other toppings! Enjoy!
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Best Lentil Tacos 1. Heat up oven to 375 degrees F for taco shells.

Roasted Veggie Salad with Balsamic Vinegar

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Ingredients

Dressing

  • 2
    Tbsp Olive Oil
  • 1
    Tbsp Balsamic Vinegar
  • 1
    tsp Maple Syrup
  • 1
    Tbsp Brown Mustard
  • 1/2
    tsp Salt
  • 1/4
    tsp Pepper
  • 1
    large Sweet Potato
    Chopped
  • 1
    Whole Red Onion
    Sliced
  • 2
    Ears Corn
  • 2
    Whole Red Pepper
    Chopped
  • 2
    Romaine Hearts
  • 1
    Can Garbanzo Beans
    Drained
  • 1
    Tbsp Olive Oil
  • Salt and Pepper
    To taste

Instructions

1
Roasted Veggie Salad with Balsamic Vinegar 1. Preheat your oven to 400F
2
2. Cut up roasted veggies
3
3. Drizzle some olive oil on the veggies along with salt & pepper. Roast for about 30 minutes, stirring halfway.
4
4. Put the romaine and garbanzo beans to a large bowl. Add the roasted veggies and dressing. Toss!
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Roasted Veggie Salad with Balsamic Vinegar 1. Preheat your oven to 400F