Lettuce Wrapped Sweet Potato Tacos
Ingredients (makes 3-4 meals):
One head butter lettuce
3-4 sweet potatoes (or one large yam)
Cilantro
One red onion
1 cup cashews
1 cup salsa
Directions:
Peel and cut sweet potatoes into small portions. Roast with air fryer or oven. Dice and sauté the red onion.
To make the crema: blend 1 cup cashews, 1 cup salsa, and half cup of water in high-speed blender.
Add all items on a leaf of butter lettuce to make a taco.
Enjoy!
Cauliflower Fried Rice
Ingredients (makes ~10 meals):
Two cauliflower heads
8oz roasted peanuts (half a 1 lb canister)
Two green onions
One Onion
Bag of frozen peas
Bag of shredded carrots
Soy sauce
Optional:
Maple syrup
Directions:
Air fry (or bake) peanuts 3-5 minutes while stirring items every minute.
Cut of cauliflower heads into rice size. A food processor makes this easier.
Dice onion and green onions.
Place all items into large bowl or two large bowls and then mix together.
One meal is two cups. Freeze remaining meals in two-cup portions.
Make soy sauce mix: One tbsp soy sauce, one tsp umami sauce, and one tsp maple syrup in small bowl
Roast one or two meals in pan until slightly crispy. Pour and mix soy sauce when placed in bowl.
Enjoy!
Cauliflower Gnocchi with Roasted Garlic, Zucchini, and Marinara Sauce
Ingredients (per meal):
One Zucchini
One clove garlic
2 cups marinara sauce
Half package of cauliflower gnocci
Optional:
Shredded Parmesan (not processed stuff)
Directions:
Cut up garlic, roast in olive oil in small pot.
Air fryer one zucchini for ~ 10 minutes.
Warm up marinara sauce with garlic after garlic gets slightly brown.
Air fryer half of a package of cauliflower gnocci for 9 minutes.
Optional: add cut up basil and or oregano.
Combine zucchini and cauliflower gnocci together with sauce and mix.
Strain all contents to remove water component.
Serve with parmesan.
Enjoy!
Tips:
Can substitute half can of artichoke hearts for zucchini.
Baked Spaghetti using Lentil Pasta
Ingredients (per dish):
Two packages of lentil spaghetti
One Onion
Two zucchinis
Handful of kale and/or spinach
Handful of cut up sun dried tomatoes
Two jars of marinara sauce
4 cloves garlic
Directions:
Cut up and mix together the onion, zucchini, kale/spinach, and sun dried tomatoes along with some olive oil.
In a large oven safe casserole dish, add together the lentil spaghetti and veggies.
Add 2.5 cups of water.
Bake at 375 F for 50 minutes.
Remove top layer of burnt spaghetti.
Makes 4 meals
For each meal:
Roast one clove of diced garlic, and warm with 2 cups of marinara.
After heated, strain sauce to remove water contents.
Pour sauce over one meal of baked spaghetti with lentil pasta.
Enjoy!
Tips:
Can reheat one meal of baked spaghetti in microwave for three minutes.
Red Curry Lime Sauce with Roasted Veggies
Ingredients (Makes 6 meals):
Two large yams or sweet potatoes
4 bell peppers (any color)
4 zucchini / squash
One large cauliflower
2 packages of cherry tomatoes
Sauce (for 6 meals):
One thai red curry paste
4 cloves garlic
4 tbsp ograted ginger (pre grated is easier)
4 tbsp maple syrup
4 limes
4 tbsp peanut butter
one veggie broth container (4 cups)
4 tbsp arrowroot starch
2 tbsp coconut aminos (can use soy sauce)
Directions:
Cut up and air fry all the veggies or roast them in oven.
For sauce:
Mince garlic.
Warm up veggie broth in small pan.
Add garlic, ginger, maple syrup, peanut butter, and curry paste to broth.
Stir or whisk or whatever to break down peanut butter chunks.
Grate lime and add limes to sauce.
In separate small dish, whisk arrowroot starch with water until dissolved.
While stirring, slowly add starch/water to sauce.
Enjoy!
Tips:
Can make sauce one half at a time.
Portobello Mushroom Open Face Sandwich with Green Chile Sauce
Ingredients (per meal):
One portobello mushroom
Half Medium Sized Red Onion
Two slices gluten-free bread
Lettuce
(Optional) Ketchup
Directions:
Cut up mushroom, red onions, and lettuce in preparation.
Preheat one large pan with some olive oil on it with medium-low heat.
Place bread on pan, then surround with onions and mushroom pieces, cook covered.
After 7 minutes, add lettuce on top.
After 4 minutes (11 minutes total), remove heat.
Place bread on plate, add green chile sauce and ketchup on top.
Add lettuce first, then add mushroom and onion pieces.
Enjoy!
Steamed Veggie Potstickers
Ingredients:
One package of veggie potstickers
Soy sauce of choice
(Optional) Sauce additives of choice (black garlic infused recommended)
Directions:
Place half cup of water in large pan, then add a little oil.
Place each potsticker in pan.
Add cover to pan.
Heat on medium and cook until sizzling almost stops (around 15 minutes).
Remove potstickers from pan.
Enjoy with soy sauce mixed with additives.
Enjoy!
Wild Blueberry Bowl
Ingredients (one bowl):
Two bananas
One cup frozen wild blueberries
One cup frozen mangoes
Granola mix
(Optional) Shaved coconut
Directions:
Place bananas then frozen fruit into blender. High-speed blender recommended.
Blend using tamper.
Scrape fruit blend into bowl.
Place granola and shredded coconut on top.
Enjoy!
Wild Blueberry Mango Smoothie
Ingredients (one smoothie, 2 pints):
Two bananas
One cup frozen wild blueberries
One cup frozen mangoes
One cup water
Directions:
Place all ingredients into blender, then blend normally.
Enjoy!
Tips:
To add protein, add three tbsp of protein powder (pumpkin seed powder recommended).
To turn into heavy metal detox smoothie, add one tsp spirulina, one tsp barley grass powder, 1 tbsp atlantic dulse, and one handful of cilantro.
Sweet Potato Pasta with Marinara Sauce
Ingredients (makes 4 meals):
Two packages of sweet potato pasta
Two cups marinara sauce
(Optional) 4 Zucchini
(Optional) 4 cloves garlic
(Optional) Handful sun dried tomatoes
Directions:
Cook sweet potato pasta in large pot.
For each meal:
Roast garlic and/or zucchini.
Heat up half jar of marinara.
Add roasted veggies and pasta to marinara sauce.
Strain to remove water content.
Enjoy!
Snacks
Homemade “Nutella“
Ingredients:
24 pitted dates
1 cup water
Optional:
1.5 tbsp cocoa powder
Directions:
(Optional) Roast hazelnuts in air fryer for 3 minutes.
Place dates, water, and cocoa powder in mixing bowl and use immersion blender to blend.
Use hazelnuts in blender to make hazelnut butter. (Vitamix recommended). Blend on high for about a minute and use tamper while blending.
Add dates/cocoa mix to hazelnut butter in blender and mix using spatula.
Blend for about a minute to make homemade “nutella”.
Enjoy!
Tips:
Serve with cut up celery or veggie of choice.
Air Fryer French Fries
Ingredients (makes ~ 10 snacks):
5 lb bag of potatoes (golden potatoes recommended)
(Optional) Onion powder
(Optional) Garlic powder
Directions:
Use peeler to remove blemishes on potato.
Cut up potatoes into fry size (quality fry cutter recommended).
Mix and soak fries in water for 20 minutes.
Let fries dry and extra can be placed in fridge.
For each snack:
Place 2 cups of fries into air fryer.
Spray olive oil while shaking around fries.
Add onion and garlic powder.
Cook 14 minutes at ~390F while shaking halfway through.
Enjoy!
Tips:
Can be eaten with ketchup (organic ketchup preferred).
Baked Pears with Maple Syrup
Ingredients:
4-5 Pears (Any type)
Maple Syrup
Cinnamon
Directions:
Cut Pears in half lengthwise. Remove ends. Scoop out middle portion.
Lay parchment paper on pan. Place pears inside part up on pan. Drizzle with maple syrup. Sprinkle with cinnamon.
Bake at 350 degrees for 20-30 minutes.
Enjoy!
Tips
When using air fryer, flip food around about every 5 minutes.
After using pan, while still hot, place some dish soap and water on pan. Plant based dish soap is recommended. This makes cleaning easier.
Olive oil in spray bottle highly recommended for adding oil to foods before cooking.
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