3Hearty Meatless Mains

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Broccoli-Cheddar Soup

Red Pepper & Tomato Soup with Roasted Cauliflower

Baked Potato & Cauliflower Soup

Black Bean & Quinoa Chili

Creamy Lentil Potato Soup

Coconut Curry Corn Chowder

Rainbow Chopped Salad

Roasted Cauliflower–Citrus Salad

Pineapple Teriyaki Bowls

Southwestern Chopped Salad with Greek Yogurt Dressing

Creamy Avocado Pasta

Paleo Pad Thai with Sweet Potato & Carrot Noodles

Zoodle Peach Bowl

Orange Power Pasta with Cauliflower Alfredo

Super Greens Mac & Cheese Cups

Spinach Pesto Pizza

Strawberry-Pesto Melt

Sweet Potato & Goat Cheese Pizza

Roasted Veggie Quesadillas with Creamy Avocado Dipping Sauce

Sriracha-Lime-Cauli Tacos

Beans & Greens Tacos with Watermelon Salsa

Green Goddess Quesadillas

Greek Quinoa Bowl

Greek Quesadillas with Creamy Tzatziki Dipping Sauce

Roasted Veggie & Quinoa Bowl with Coconut-Almond Sauce

Buffalo-Ranch Lentil-Veggie Burgers with Avocado

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Almonds / Lentils / Olive Oil / Quinoa / Spinach

Broccoli-Cheddar Soup

Babycakes, my 5-year-old daughter, made the stink face when I first put this green soup in front of her and then negotiated only having to eat five bites. I agreed and then watched her put spoonful after spoonful in her mouth. Finally, she stopped and said, “This is really good, Mommy! Will you help me get the last bites out of the bowl?” It’s now one of the most requested dinners at our house.

1 tablespoon (15 ml) extra-virgin olive oil

4 cups (120 g) fresh baby spinach

4 cups (284 g) broccoli, cooked, divided

1 cup (191 g) Quinoa-Lentil Blend

1 quart (946 ml) organic chicken broth

1/4 cup (28 g) almond meal

1 tablespoon (10 g) minced garlic

1 teaspoon Worcestershire sauce

1/4 teaspoon onion powder

1/2 teaspoon sea salt

2 cups (225 g) shredded mild Cheddar cheese, plus more for garnish (optional)

1/4 cup (60 g) plain Greek yogurt

2 tablespoons (28 g) butter

French bread or biscuits, sliced

In a large pan over medium heat, heat the olive oil. Add the spinach and sauté for about 5 minutes or until soft and wilted, but not brown. Transfer to a blender.

To the blender with the spinach, add 2 cups (142 g) of broccoli, the Quinoa-Lentil Blend, chicken broth, almond meal, garlic, Worcestershire sauce, onion powder, and sea salt. Blend until smooth.

Pour the blended mixture into a large stockpot over medium-high heat.

Coarsely chop the remaining 2 cups (142 g) of broccoli and add it to the stockpot. Stir in 2 cups (225 g) of Cheddar cheese, the Greek yogurt, and butter. Heat for 10 minutes or until the cheese has melted completely.

Serve with the bread for dipping and top with more Cheddar cheese (if using).

YIELD: 6 SERVINGS

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Almonds / Cauliflower / Olive Oil

Red Pepper & Tomato Soup with Roasted Cauliflower

This tomato soup is uber creamy and has a lot less sugar than traditional tomato soup made with dairy milk. Forget crushed crackers on top, the roasted cauliflower is the perfect addition—you will wonder why you’ve never added it before!

1 cup (100 g) coarsely chopped cauliflower

2 tablespoons (28 ml) extra-virgin olive oil, divided

1/4 teaspoon pepper, divided

2 cans (15 ounces, or 425 g each) diced tomatoes

2 cups (475 ml) unsweetened almond milk

1 can (6 ounces, or 170 g) tomato paste

1/4 cup (45 g) roasted red peppers

2 tablespoons (18 g) coconut sugar

1/4 teaspoon sea salt

Preheat the oven to 425°F (220°C, or gas mark 7). On a parchment paper–lined baking sheet, place the cauliflower pieces in a single layer. Brush with 1 tablespoon (15 ml) of olive oil and then sprinkle with 1/8 teaspoon of pepper. Bake for 25 minutes. Remove from the oven and set aside.

In a high-speed blender, combine the tomatoes, almond milk, tomato paste, roasted red peppers, coconut sugar, the remaining tablespoon (15 ml) of olive oil, sea salt, and remaining 1/8 teaspoon of pepper. Blend until smooth. Transfer the soup to a large saucepan. Set the heat to medium-high and warm the soup for about 5 minutes.

Ladle the soup into bowls and top each with one-quarter of the roasted cauliflower.

YIELD: 4 SERVINGS

Almonds / Cauliflower / Olive Oil

Baked Potato & Cauliflower Soup

The heavy cream in traditional potato soup is replaced here with creamed cauliflower and chicken broth—but you’d never know the difference if I hadn’t told you!

1/2 of a head of cauliflower, diced (about 3 cups, or 300 g)

2 russet potatoes, diced (about 4 cups, or 440 g)

2 tablespoons (28 ml) extra-virgin olive oil

11/2 teaspoons Montreal Chicken Seasoning

1 quart (946 ml) organic chicken broth or vegetable broth (to keep vegetarian)

7 ounces (200 g) plain Greek yogurt

1 tablespoon (7 g) almond meal

11/2 teaspoons minced garlic

1/4 cup (30 g) shredded Cheddar cheese (optional)

1/4 cup (20 g) crumbled cooked bacon (optional)

Preheat the oven to 450°F (230°C, or gas mark 8).

On a parchment paper–lined baking sheet, place the cauliflower and potatoes in a single layer. Brush with the olive oil and then sprinkle the Montreal Chicken Seasoning on top. Bake for 25 minutes. Transfer half of the baked vegetables to a high-speed blender.

To the blender, add the chicken broth, Greek yogurt, almond meal, and garlic. Blend until smooth. Pour the blended mixture into a large stockpot and add the remaining roasted cauliflower and potatoes. Set the heat to medium-high and cook the soup for 5 minutes.

Serve topped with Cheddar cheese and bacon (if using).

YIELD: 4 SERVINGS

Citrus Fruit / Lentils / Quinoa

Black Bean & Quinoa Chili

This hearty chili is packed with plant-based protein and fiber to keep you full—even without meat. And the addition of refried black beans gives the soup an extra creaminess you will love!

1 quart (946 ml) organic chicken broth or vegetable broth

2 cans (15 ounces, or 425 g each) black beans, rinsed and drained

1 can (15 ounces, or 425 g) organic refried black beans

1 cup (191 g) Quinoa-Lentil Blend

1/2 cup (90 g) diced tomatoes

1/2 cup (120 ml) orange juice

1/4 cup (64 g) green chile sauce

2 tablespoons (15 g) chili powder

11/2 teaspoons minced garlic

1 tablespoon (20 g) molasses

1 tablespoon (16 g) barbecue sauce

1/2 teaspoon ground cumin

1/8 teaspoon dry mustard

In a large stockpot over medium-high heat, combine all the ingredients. Simmer for 25 minutes and serve.

YIELD: 4 SERVINGS

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Almonds / Citrus Fruit / Lentils / Olive Oil / Spinach

Creamy Lentil Potato Soup

The lemon and white wine give this soup a really light and refreshing taste, while the tahini and sage add big flavor to the lentils and potatoes. Together, you have a quick, satisfying, and delicious meal.

1 potato, peeled and diced into 1/2-inch (1 cm) cubes

2 cups (60 g) fresh baby spinach

1/4 cup (60 ml) white wine

2 tablespoons (28 ml) extra-virgin olive oil

2 tablespoons (28 g) butter

Juice of 1/2 of a lemon

1 tablespoon (10 g) minced garlic

1 quart (946 ml) organic chicken broth or vegetable broth

11/2 cups (355 ml) unsweetened almond milk

1 cup (192 g) dried red lentils

2 tablespoons (30 g) tahini

2 tablespoons (14 g) almond flour

1/4 teaspoon dried sage

Sea salt

Pepper

1/4 cup (27 g) sliced almonds (optional)

French bread (optional)

In a microwave-safe container, microwave the diced potatoes for 2 minutes on high. Transfer them to a large stockpot over medium-high heat.

Add the spinach, white wine, olive oil, butter, lemon juice, and garlic. Sauté for about 5 minutes until the spinach wilts and the potatoes are lightly browned.

Stir in the chicken broth, almond milk, lentils, tahini, and almond flour. Season to taste with sea salt and pepper. Bring the soup to a simmer and cook for 25 minutes.

Top with sliced almonds and serve hot with French bread, if desired.

YIELD: 4 SERVINGS

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Citrus Fruit / Lentils / Olive Oil / Quinoa / Spinach / Sweet Potatoes

Coconut Curry Corn Chowder

The sweetness from the coconut milk, sweet potato, and maple syrup perfectly balance the stronger flavors from the curry and turmeric. You can add some white beans for additional protein and fiber. Or, instead of serving this as a meatless option, throw in a cup (140 g) of shredded chicken. It’s delicious both ways!

2 cups (60 g) fresh baby spinach

1/3 cup (44 g) finely diced sweet potato

1 tablespoon (15 ml) extra-virgin olive oil

1 teaspoon minced garlic

2 cans (15 ounces, or 440 ml each) coconut milk

11/2 cups (355 ml) organic chicken broth or vegetable broth

1 cup (191 g) Quinoa-Lentil Blend

1 cup (154 g) organic sweet corn kernels

Juice of 1 lime

1 tablespoon (20 g) dark amber maple syrup

1 teaspoon curry powder

1 teaspoon sea salt

1/2 teaspoon ground turmeric

1/4 teaspoon pepper

2 tablespoons (2 g) chopped fresh cilantro

2 tablespoons (20 g) raw pepitas

In a large stockpot over medium-high heat, combine the spinach, sweet potato, olive oil, and garlic. Sauté for about 5 minutes or until the sweet potato is softened and the spinach starts to wilt.

Stir in the coconut milk, chicken broth, Quinoa-Lentil Blend, corn, lime juice, maple syrup, curry powder, sea salt, turmeric, and pepper. Bring to a simmer and cook for 25 minutes.

Serve topped with cilantro and pepitas.

YIELD: 3 TO 4 SERVINGS

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Almonds / Avocado / Lentils / Olive Oil / Quinoa / Spinach

Rainbow Chopped Salad

This salad is a superfood party in a bowl! It’s so good, so colorful, and so full of nourishing ingredients. There probably won’t be any, but store leftover salad and dressing separately and you’ve got a nutritious and quick lunch to pack the next day—skip the fast food.

FOR DRESSING:

1/2 cup (120 ml) unsweetened almond milk

1/2 of an avocado

2 tablespoons (28 ml) extra-virgin olive oil

2 tablespoons (28 ml) soy sauce

2 tablespoons (40 g) dark amber maple syrup

1 tablespoon (15 ml) apple cider vinegar

FOR SALAD:

6 cups (180 g) fresh baby spinach

2 cups (180 g) diced red cabbage

1 cup (150 g) edamame

1 yellow bell pepper, diced

1 carrot, spiralized or shredded

3/4 cup (143 g) Quinoa-Lentil Blend

3/4 cup (119 g) fresh wild blueberries, or dried

1/2 cup (46 g) sliced almonds

TO MAKE THE DRESSING: In a large glass measuring cup, combine the almond milk, avocado, olive oil, soy sauce, maple syrup, and cider vinegar. Using an immersion blender, or in a regular blender, purée until smooth. Set aside.

TO MAKE THE SALAD: In a large salad bowl, layer the spinach, red cabbage, edamame, yellow bell pepper, carrot, Quinoa-Lentil Blend, blueberries, and almonds. Pour the dressing over the salad and toss gently to mix.

YIELD: 4 SERVINGS

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Cauliflower / Citrus Fruit / Olive Oil / Quinoa / Spinach

Roasted Cauliflower–Citrus Salad

This salad has a light, citrusy flavor and is overflowing with vitamin C! The roasted cauliflower and dressing combination is to die for! You can even make an extra batch of the cauliflower and dressing and snack on it during a football game or serve as a party appetizer.

FOR DRESSING:

2 tablespoons (28 ml) fresh lemon juice

1 tablespoon (15 ml) clementine juice or orange juice

2 tablespoons (28 ml) rice vinegar

1/4 cup (60 ml) extra-virgin olive oil

1 teaspoon grated clementine zest or regular orange zest

1 teaspoon poppy seeds

1 tablespoon (20 g) dark amber maple syrup or raw honey

FOR SALAD:

1/2 of a head of cauliflower, chopped into 3/4-inch (2 cm) pieces

6 cups (180 g) fresh baby spinach

3/4 cup (139 g) cooked quinoa

1 carrot, spiralized or shredded

2 tablespoons (18 g) golden raisins

1 clementine, peeled and separated into segments

1 tablespoon (9 g) hemp seeds (optional)

TO MAKE THE DRESSING: In a large glass measuring cup, mix the lemon and clementine juices, rice vinegar, olive oil, clementine zest, poppy seeds, and maple syrup until thoroughly combined. Set aside.

TO MAKE THE ROASTED CAULIFLOWER: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper and place the cauliflower on it. Brush a thin layer (about 1 tablespoon, or 15 ml) of the dressing onto the cauliflower. Bake for 20 minutes or until lightly browned.

TO ASSEMBLE THE SALAD: In a serving bowl, layer the spinach, quinoa, carrot, golden raisins, clementine, hemp seeds, and roasted cauliflower. Pour the dressing over the salad or serve it on the side.

YIELD: 4 SERVINGS

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Almonds / Citrus Fruit / Olive Oil / Spinach / Sweet Potatoes

Pineapple Teriyaki Bowls

Sweet potato noodles are the perfect backdrop for this homemade teriyaki sauce with just a hint of citrus. The yellow bell pepper and pineapple are bursting with vitamin C, and the water chestnuts (actually an aquatic veggie!) and almonds give it the perfect crunch.

FOR SAUCE:

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) orange juice

1 tablespoon (15 ml) rice vinegar

2 tablespoons (18 g) coconut sugar

1 tablespoon (10 g) minced garlic

1 tablespoon (20 g) raw honey

1 teaspoon minced fresh ginger

1 teaspoon toasted sesame seeds

FOR BOWLS:

2 tablespoons (28 ml) extra-virgin olive oil

11/2 sweet potatoes, peeled and spiralized or julienned

1 cup (30 g) fresh baby spinach

1 cup (155 g) diced pineapple

1 yellow bell pepper, roasted and diced

1/2 cup (62 g) diced water chestnuts

1/2 cup (46 g) toasted almond slices

TO MAKE THE TERIYAKI SAUCE: In a large glass measuring cup, whisk together the soy sauce, orange juice, rice vinegar, coconut sugar, garlic, honey, ginger, and sesame seeds. Set aside.

TO MAKE THE BOWLS: In a large deep sauté pan over medium-high heat, heat the olive oil. Add the sweet potatoes and spinach. Sauté for about 10 minutes, stirring frequently to ensure even cooking. The noodles should be softened and not crunchy.

Stir in the pineapple, yellow bell pepper, water chestnuts, almonds, and teriyaki sauce. Sauté for 2 to 3 minutes more until everything is heated through. Serve immediately.

YIELD: 3 TO 4 SERVINGS

Citrus Fruit / Olive Oil / Spinach / Sweet Potatoes

Southwestern Chopped Salad with Greek Yogurt Dressing

This salad is like a superfood Mexican fiesta, but without all the heavy ingredients, such as cheese or rice. Light, refreshing, and flavorful, you will want to make it over and over again.

FOR DRESSING:

1/2 cup (115 g) plain Greek yogurt

1/3 cup (80 ml) extra-virgin olive oil

Juice of 1 lime

1 tablespoon (15 ml) apple cider vinegar

1 tablespoon (20 g) raw honey

1 teaspoon ground cumin

FOR SALAD:

1 red bell pepper, diced

1 sweet potato, peeled and diced

1 cup (154 g) sweet corn kernels

1 tablespoon (15 ml) extra-virgin olive oil

4 cups (120 g) fresh baby spinach

2 cups (180 g) diced green cabbage

1 cup (240 g) canned black beans, rinsed and drained

1/4 cup (62 g) diced chipotle peppers in adobo sauce

1/4 cup (65 g) salsa

1/2 cup (32 g) crushed tortilla chips

Handful of fresh cilantro

TO MAKE THE GREEK YOGURT DRESSING: In a large glass measuring cup, whisk the Greek yogurt, olive oil, lime juice, cider vinegar, honey, and cumin until thoroughly combined. Set aside.

TO MAKE THE ROASTED VEGETABLES: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper. Place the red bell pepper, sweet potato, and corn in a single layer on the sheet. Brush the olive oil on top. Bake for 20 minutes or until lightly browned.

TO ASSEMBLE THE SALAD: In a large bowl, layer the spinach, cabbage, roasted vegetables, black beans, chipotle peppers, and salsa.

Top with the Greek Yogurt Dressing and stir gently to combine. Top individual servings with crushed tortilla chips and cilantro.

YIELD: 4 SERVINGS

Almonds / Avocado / Olive Oil

Creamy Avocado Pasta

This pasta is, perhaps, the easiest way for me to get my family to eat and enjoy avocados! (Or maybe the Super-Creamy Chocolate Pudding Pops are just a smidge easier.) Either way, this pasta—loaded with healthy and filling fats—is a family favorite and couldn’t be easier to make!

FOR SAUCE:

2 avocados, halved and pitted

1 cup (235 ml) unsweetened almond milk

2 tablespoons (8 g) nutritional yeast

2 tablespoons (30 g) spicy brown mustard

2 tablespoons (28 ml) extra-virgin olive oil

2 tablespoons (28 ml) soy sauce

2 tablespoons (40 g) raw honey

1 tablespoon (15 g) Thai chili paste

11/2 teaspoons minced garlic

FOR PASTA:

16 ounces (455 g) spaghetti or zoodles (zucchini noodles)

1 can (15 ounces, or 425 g) organic sweet kernel corn

6 grape tomatoes, sliced

6 peppadew peppers, sliced

TO MAKE THE SAUCE: Scoop the avocado flesh into a food processor. Add the almond milk, nutritional yeast, mustard, olive oil, soy sauce, honey, Thai chili paste, and garlic. Purée until smooth. Set aside.

TO MAKE THE PASTA: Cook the spaghetti according to the package directions. Drain and return the spaghetti to the pot.

Add the corn, tomatoes, and peppadew peppers. Stir in the avocado sauce and serve.

YIELD: 4 SERVINGS

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Almonds / Citrus Fruit / Eggs / Sweet Potatoes

Paleo Pad Thai with Sweet Potato & Carrot Noodles

This might just be my most favorite meal ever. It’s completely grain free and low carb (using spiralized vegetables in place of noodles) and completely over-the-top delish. And that sauce… you’ll want to lick the bowl when you’re done! It’s delicious and nutritious. What more do you need when feeding your family?

FOR SAUCE:

1/2 cup (130 g) almond butter

1/2 cup (120 ml) coconut milk or cashew milk

3 tablespoons (60 g) raw honey

Juice of 1/2 of a lime

1 tablespoon (15 ml) toasted sesame oil

1 tablespoon (15 ml) soy sauce or coconut aminos

1 teaspoon rice vinegar

FOR NOODLES:

1 tablespoon (15 ml) toasted sesame oil

1 sweet potato, peeled and spiralized or julienned

2 large carrots, spiralized or julienned

1/4 cup (40 g) diced red onion

1/2 of a red bell pepper, stemmed, seeded, and diced

3 eggs

1 tablespoon (15 ml) coconut milk

1/2 cup (73 g) sunflower seeds or (70 g) cashews

1/2 cup (45 g) finely diced red cabbage

1/4 cup (4 g) chopped fresh cilantro

TO MAKE THE SAUCE: In a large glass measuring cup, combine the almond butter, coconut milk, honey, lime juice, sesame oil, soy sauce, and rice vinegar. Using an immersion blender, or in a regular blender, purée until smooth. Set aside.

TO MAKE THE NOODLES: In a large sauté pan over medium-high heat, heat the sesame oil. Add the sweet potato, carrots, red onion, and red bell pepper. Sauté for about 12 minutes, stirring frequently until the noodles are soft but not mushy.

Stir in the sauce, stirring to coat the noodles evenly. Remove from the heat and set aside.

In a small bowl, whisk the eggs with the coconut milk. Pour the eggs into a small skillet over medium-low heat and cook for 2 minutes. Flip egg and cook on the other side until the eggs reach your desired doneness. Remove from pan and slice into thin strips.

Top the noodles with the egg, sunflower seeds, red cabbage, and cilantro and enjoy!

YIELD: 6 SERVINGS

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Avocado / Olive Oil / Spinach

Zoodle Peach Bowl

This zucchini noodle bowl tastes like summer with the addition of fresh peaches. While peaches aren’t on the superfoods list, they add filling fiber, vitamin A, niacin, potassium, and a good dose of vitamin C. Best of all, you can make this dish year-round using organic frozen peach slices!

FOR ROASTED VEGGIES:

Cooking spray

1 cup (170 g) fresh or (250 g) frozen sliced peaches

1 small golden beet, peeled and sliced

1 teaspoon extra-virgin olive oil

1/4 teaspoon sea salt

FOR ZOODLES:

1/4 cup (60 ml) extra-virgin olive oil

1 tablespoon (15 ml) balsamic vinegar

2 large zucchini, spiralized (about 8 cups [960 g] zoodles)

4 cups (120 g) fresh baby spinach

FOR SERVING:

1/2 cup (75 g) crumbled goat cheese, divided

1 avocado, pitted and diced, divided

1/4 cup (30 g) chopped walnuts, divided

Sea salt

Pepper

TO MAKE THE ROASTED VEGGIES: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or coat with nonstick cooking spray.

Place the peaches and beet slices on the prepared sheet in a single layer. Brush with olive oil and sprinkle with sea salt. Bake for 15 minutes.

TO MAKE THE ZOODLES: While the peaches and beets roast, place a large skillet over medium heat. Heat the olive oil and balsamic vinegar. Add the zucchini noodles and spinach and sauté for about 5 minutes. The zoodles should be soft but not mushy.

TO ASSEMBLE THE ZOODLE BOWLS: Layer 2 cups (240 g) of zoodles and spinach, a scoop of roasted peaches and beets, some goat cheese, avocado, and walnuts. Season to taste with sea salt and pepper and serve hot.

YIELD: 4 SERVINGS

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Almonds / Cauliflower / Olive Oil / Sweet Potatoes

Orange Power Pasta with Cauliflower Alfredo

This orange power pasta includes all the orange vegetables: carrots, sweet potatoes, orange bell peppers, and golden beets. It even uses orange cauliflower for the creamy dairy-free Alfredo sauce! Orange veggies are packed with beta-carotene and vitamins A and C—good for your eyes, skin, and heart.

FOR ROASTED VEGGIES:

1 carrot, thinly sliced

1 golden beet, cut into 1/2-inch (1 cm) cubes

1 orange bell pepper, seeded and cut into 1/2-inch (1 cm) cubes

1/2 of a sweet potato, cut into 1/2-inch (1 cm) cubes

1 tablespoon (15 ml) extra-virgin olive oil

1 teaspoon paprika

1/4 teaspoon sea salt

FOR CAULIFLOWER ALFREDO SAUCE:

16 ounces (455 g) spaghetti or your favorite pasta

2 cups (200 g) coarsely chopped orange cauliflower or white cauliflower

1 cup (235 ml) unsweetened almond milk

1/4 cup (1/2 stick, or 55 g) butter

2 tablespoons (28 ml) extra-virgin olive oil

1/2 cup (56 g) almond flour

1/2 teaspoon sea salt

1/4 teaspoon pepper

TO MAKE THE ROASTED VEGGIES: Preheat the oven to 425°F (220°C, or gas mark 7). On a parchment paper–lined baking sheet, place the carrot, beet, orange bell pepper, and sweet potato in a single layer. Brush with olive oil and then sprinkle with paprika and sea salt. Bake for 25 minutes.

TO MAKE THE CAULIFLOWER ALFREDO SAUCE: Boil the pasta according to the package instructions. Drain and set aside.

Meanwhile, in a large glass measuring cup, combine the cauliflower and almond milk. Microwave for 4 minutes on high. Using an immersion blender, or in a food processor, purée the cauliflower.

In a large skillet over medium-high heat, melt the butter and olive oil. Stir in the almond flour, sea salt, and pepper. Slowly, about one-third at a time, stir in the puréed cauliflower. Cook for about 5 minutes, stirring continually until the sauce is thickened.

In a large serving bowl, toss together the pasta, Cauliflower Alfredo Sauce, and roasted veggies. Serve immediately.

YIELD: 4 SERVINGS

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Almonds / Olive Oil / Quinoa / Spinach

Super Greens Mac & Cheese Cups

These are perfectly portioned little nutrient-packed powerhouses. They have a sophistication that makes them perfect for adults, but also a flavor and presentation that kids love, too. And they make great leftovers, school lunches, or even an afternoon snack!

Cooking spray

8 ounces (225 g) quinoa elbow pasta, cooked

6 cups (180 g) fresh baby spinach

2 tablespoons (20 g) minced garlic

1/2 cup (120 ml) unsweetened almond milk

1/4 cup (60 ml) extra-virgin olive oil

1 cup (40 g) chopped fresh basil leaves

1 can (14 ounces, or 390 g) quartered artichoke hearts, drained and diced

2 tablespoons (14 g) ground flaxseed

1 teaspoon sea salt

1/2 teaspoon pepper

2 cups (230 g) shredded mozzarella cheese

Preheat the oven to 375°F (190°C, or gas mark 5). Spray a 12-cup muffin tin with nonstick cooking spray and set aside.

In a large skillet over medium heat, sauté the spinach and garlic for 5 minutes. Stir frequently. The spinach should be wilted, but not burned. Remove from the heat and cut the spinach into bite-size pieces. Transfer to a large bowl.

Stir in the almond milk, olive oil, basil, artichoke hearts, flaxseed, sea salt, and pepper. Sprinkle the mozzarella cheese over top and stir again to combine.

Evenly distribute the mac and cheese mixture into the muffin cups. Bake for 25 minutes or until the tops are golden brown.

YIELD: 12 MAC AND CHEESE CUPS, OR 6 SERVINGS

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Citrus Fruit / Olive Oil / Spinach

Spinach Pesto Pizza

I am absolutely in love with this pesto. It’s so creamy and delicious and no one would guess there are 4 cups (120 g) of spinach hiding in there! (Think of the nutritional benefits, too!) And it couldn’t be easier to make: Put everything in a food processor and swirl. The peppadew peppers add a nice tang to the pizza, too.

FOR SPINACH PESTO:

1/4 cup (60 g) basil paste or 20 fresh basil leaves

4 cups (120 g) fresh baby spinach

1/2 cup (68 g) pine nuts

1/2 cup (120 ml) extra-virgin olive oil

1/3 cup (33 g) grated Parmesan cheese

2 tablespoons (14 g) ground flaxseed

1 tablespoon (10 g) minced garlic

11/2 teaspoons coconut sugar

1 teaspoon fresh lemon juice

1/8 teaspoon sea salt

1/8 teaspoon ground pepper

FOR PIZZA:

1 precooked, premade pizza crust (12 inches, or 30 cm) or 3 pieces of naan

1 cup (115 g) shredded mozzarella cheese

8 peppadew peppers

8 grape tomatoes, thinly sliced

TO MAKE THE SPINACH PESTO: In a food processor, combine all the Spinach Pesto ingredients and blend until smooth.

TO MAKE THE PIZZA: Preheat the oven to 425°F (220°C, or gas mark 7).

Spread about 2/3 cup (about 175 g) of Spinach Pesto onto the precooked pizza crust so it’s about 1/4-inch (0.6 cm) thick. Top with the mozzarella cheese, peppadew peppers, and tomatoes. (Of course, you can substitute your favorite toppings, if you prefer.) Bake for 10 minutes or until the cheese is melted and lightly browned.

YIELD: 1 PIZZA, OR 4 SERVINGS, PLUS EXTRA PESTO

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Olive Oil / Spinach

Strawberry-Pesto Melt

These sandwiches finished cooking just when my husband walked in the door from work. And, I must confess, I got “the look.” You might have a similar spousal look of disapproval in your house. This was a fairly simple meal, but definitely not traditional. But, to my surprise (and his!), he actually uttered that he liked it and the flavors complemented each other well, and that it was good… REALLY good. “What was that, Honey? I couldn’t hear you….”

1/2 cup (130 g) Spinach Pesto

6 fresh organic strawberries, sliced

8 ounces (225 g) fontina cheese, thinly sliced

1/4 cup (38 g) crumbled feta cheese

8 slices of bread of choice

Preheat the oven to 375°F (190°C, or gas mark 5). Alternatively, you can use a toaster oven.

TO ASSEMBLE THE SANDWICHES: Spread an even layer of Spinach Pesto onto one side of the bread slices and then top with a single layer of strawberries. Add some fontina cheese and a few sprinkles of feta cheese. Top with the other slice of bread and place the sandwiches on a parchment paper–lined baking sheet. Bake for 10 minutes, flipping halfway through, until the cheese is completely melted and the bread is toasted.

YIELD: 4 SANDWICHES

Some may consider organic fruits a splurge, but I recently discovered that organic strawberries are not only healthier for you, they are so much sweeter, too! That’s definitely worth the extra dollar (or two) to me.

Olive Oil / Sweet Potatoes

Sweet Potato & Goat Cheese Pizza

The sweetness of the figs and sweet potato complement each other nicely and serve as the perfect juxtaposition to the more strongly flavored goat cheese and walnuts.

1/2 of a sweet potato, thinly sliced

1 tablespoon (15 ml) extra-virgin olive oil

1/2 cup (123 g) pizza sauce

1 precooked, premade pizza crust (12 inches, or 30 cm) or 3 pieces of naan

1 cup (115 g) shredded mozzarella cheese

3 dried figs, sliced

1/2 cup (75 g) crumbled goat cheese

1/2 cup (60 g) coarsely chopped walnuts

Preheat the oven to 425°F (220°C, or gas mark 7).

On a parchment paper–lined baking sheet, place the sweet potato slices in a single layer. Brush with olive oil. Bake for 15 minutes.

Spoon the pizza sauce over the crust. Top with the mozzarella cheese. Lay the roasted sweet potato slices and fig slices on top. Sprinkle on the goat cheese and walnuts. Return the pizza to the oven and bake for 10 minutes more or until the cheese is melted and lightly browned.

YIELD: 1 PIZZA, OR 4 SERVINGS

Avocado / Cauliflower / Citrus Fruit / Olive Oil / Sweet Potatoes

Roasted Veggie Quesadillas with Creamy Avocado Dipping Sauce

I love making quesadillas for dinner because they’re hot, melty, stuffed with goodness, super quick to make, and everyone devours them—without complaining or arguing!

FOR ROASTED VEGGIES

1/2 of a sweet potato, cut in 1/2-inch (1 cm) chunks

1/2 cup (50 g) coarsely chopped cauliflower

1/2 of a bell pepper, any color, cut in 1/2-inch (1 cm) chunks

1/2 of a zucchini, cut in 1/2-inch (1 cm) chunks

4 button mushrooms, coarsely chopped

2 tablespoons (28 ml) extra-virgin olive oil

Juice of 1/2 of a lemon

1 teaspoon lemon pepper seasoning

FOR DIPPING SAUCE:

1 avocado

1/4 cup (60 g) plain Greek yogurt

1/4 cup (60 g) tahini

Juice of 1/2 of a lemon

1 tablespoon (15 ml) balsamic vinegar

FOR QUESADILLAS:

4 large tortillas

11/2 cups (175 g) shredded Italian cheese blend

Butter, for cooking

TO MAKE THE ROASTED VEGGIES: Preheat the oven to 425°F (220°C, or gas mark 7). On a parchment paper–lined baking sheet, spread the sweet potato, cauliflower, bell pepper, zucchini, and mushrooms in a single layer. Brush with the olive oil, squeeze on the lemon juice, and sprinkle with the lemon pepper. Bake for 15 minutes.

TO MAKE THE CREAMY AVOCADO DIPPING SAUCE: In a large glass measuring cup, combine the avocado, Greek yogurt, tahini, lemon juice, and balsamic vinegar. Using an immersion blender, or in a food processor, purée the sauce. Set aside.

TO MAKE THE QUESADILLAS: Place 2 tortillas on a work surface. Top each with a large handful of Italian cheese blend and then with the roasted veggies. Cover with the 2 remaining tortillas.

In a large skillet over medium heat, melt some butter. Carefully transfer 1 quesadilla to the skillet (or assemble it directly in the pan after the butter melts). Spread some more butter on top of the quesadilla. Cook for 3 or 4 minutes per side until the tortilla is golden brown and the cheese is melted. Transfer to a plate to keep warm and repeat, cooking the remaining quesadilla. Slice into triangles and serve with Creamy Avocado Dipping sauce.

YIELD: 2 QUESADILLAS, OR 4 SERVINGS

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Avocado / Cauliflower / Citrus Fruit / Olive Oil

Sriracha-Lime-Cauli Tacos

Tacos aren’t just for Tuesdays with this recipe. These tacos are so super easy to make and bursting with flavors so bright and fresh, you can make them any time the mood hits. And, if you like things a little spicier, add more sriracha! Let the kids assemble their own tacos to get everyone involved in the meal.

FOR CAULIFLOWER FILLING:

Cooking spray

4 cups (400 g) coarsely chopped cauliflower

Juice of 1 lime

1 tablespoon (15 ml) extra-virgin olive oil

1 teaspoon chili powder

1 teaspoon sriracha

1 teaspoon minced garlic

1/2 teaspoon ground cumin

1/2 teaspoon sea salt

FOR TACOS:

8 small flour tortillas

1 avocado, sliced

1/2 cup (45 g) thinly sliced red cabbage

1/2 cup (125 g) Mango Salsa (see sidebar)

1 tablespoon (1 g) chopped fresh cilantro

2 tablespoons (30 g) sriracha

TO MAKE THE CAULIFLOWER FILLING: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or spray it with nonstick cooking spray.

In a large bowl, combine the cauliflower, lime juice, olive oil, chili powder, sriracha, garlic, cumin, and sea salt. Stir until the cauliflower pieces are evenly coated with the seasonings. Transfer to the baking sheet in a single layer and bake the cauliflower for 30 minutes.

TO MAKE THE TACOS: Fill each tortilla with a scoop of roasted cauliflower, and then top with avocado, red cabbage, Mango Salsa, and cilantro. Drizzle sriracha over top. Fold and feast!

YIELD: 8 TACOS, OR 4 SERVINGS

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Lentils / Quinoa / Spinach

Beans & Greens Tacos with Watermelon Salsa

I am absolutely obsessed with tacos and for more than just a few reasons. They’re beyond delicious. They’re super versatile—you can stuff them with just about anything (veggies, chicken, fish, flank steak—I love all tacos). You can dress them up with various salsas and guacamoles (peach guac, sriracha corn salsa, the super summery watermelon salsa in this recipe, etc.), and everyone loves them! Oh, did I mention they make mealtime fun, too?

FOR TACOS:

2 cups (60 g) fresh baby spinach

1 cup (164 g) frozen organic sweet corn kernels

1 can (15 ounces, or 425 g) black beans, rinsed and drained

1/2 cup (96 g) Quinoa-Lentil Blend

1/2 cup (60 g) coarsely chopped walnuts

2 tablespoons (32 g) salsa

1 tablespoon (8 g) taco seasoning

1 teaspoon ground cumin

8 small tortillas

1/2 cup (75 g) crumbled feta cheese

1 avocado (optional)

FOR WATERMELON SALSA:

1 cup (150 g) finely diced watermelon

1/4 cup (65 g) salsa

1 tablespoon (1 g) chopped fresh cilantro leaves

1/4 teaspoon paprika

1/8 teaspoon sea salt

Preheat the oven to 350°F (180°C, or gas mark 4).

TO MAKE THE TACOS: In a large skillet over medium-high heat, combine the spinach, corn, black beans, Quinoa-Lentil Blend, walnuts, salsa, taco seasoning, and cumin. Sauté for 10 minutes or until heated through and the spinach is wilted.

TO MAKE THE WATERMELON SALSA: Meanwhile, in a small bowl, stir together the watermelon, salsa, cilantro, paprika, and sea salt until thoroughly combined.

TO ASSEMBLE THE TACOS: Place a large spoonful of taco filling on each tortilla, followed by a large dollop of watermelon salsa, a sprinkle of feta cheese, and a few avocado slices (if using).

YIELD: 8 TACOS, OR 4 SERVINGS

Avocado / Citrus Fruit / Olive Oil / Spinach

Green Goddess Quesadillas

There’s so much green goodness going on in these Green Goddess Quesadillas! Healthy fats from the avocado and pistachios and vitamin K and fiber from the peas and basil combine to create something uber nourishing and delicious!

11/2 teaspoons extra-virgin olive oil

4 cups (120 g) fresh baby spinach

1/2 cup (75 g) green peas, divided

11/2 teaspoons minced garlic

Juice of 1/2 of a lime

1 avocado, mashed

1 tablespoon (15 g) basil paste

4 large tortillas

11/2 cups (175 g) shredded mozzarella cheese, divided

1/2 cup (62 g) pistachios, coarsely chopped, divided

Butter, for cooking

In a large skillet over medium-high heat, heat the olive oil. Add the spinach, peas, and garlic and sauté for about 5 minutes. The spinach should be wilted, but not blackened. Squeeze the lime juice over the vegetables.

In a small bowl, mash the avocado with a fork and stir in the basil paste.

TO MAKE THE QUESADILLAS: Place 2 tortillas on a work surface. Spread each with half of the avocado mixture in a thin layer. Then sprinkle each with a large handful of mozzarella cheese. Top the cheese with half of the sautéed spinach and peas. Sprinkle 1/4 cup (31 g) of pistachios over each quesadilla and then top each with another tortilla.

In a large skillet over medium heat, melt some butter. Carefully transfer 1 quesadilla to the skillet (or assemble it directly in the pan after the butter melts). Spread some more butter on top of the quesadilla. Cook for 3 or 4 minutes per side until the tortilla is golden brown and the cheese is melted. Transfer to a plate to keep warm and repeat, cooking the remaining quesadilla. Slice into triangles and serve hot.

YIELD: 2 QUESADILLAS, OR 4 SERVINGS

Lentils / Quinoa

Greek Quinoa Bowl

This recipe was inspired by one of my favorite restaurant meals. The flavors and textures are divine. You can eat it as more of a “rice” bowl or serve a big dollop over a bed of greens.

21/2 cups (478 g) Quinoa-Lentil Blend

1 cup (240 g) Creamy Tzatziki Dipping Sauce

1 cup (180 g) grape tomatoes, diced

1 cup (180 g) roasted red bell peppers, diced

1 cup (240 g) chickpeas, rinsed and drained

1 cup (150 g) crumbled feta cheese

1/2 cup (50 g) diced black olives

1/2 cup (60 g) diced pepperoncini

1/4 cup (40 g) diced red onion

In a large bowl, stir together the Quinoa-Lentil Blend, Creamy Tzatziki Dipping Sauce, tomatoes, roasted red bell peppers, chickpeas, feta cheese, olives, pepperoncini, and red onion. Chill before serving.

YIELD: 4 SERVINGS

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Citrus Fruit / Lentils / Olive Oil / Quinoa

Greek Quesadillas with Creamy Tzatziki Dipping Sauce

First, let’s talk about this sauce! You will want to dip all things in it. Next, let’s talk quesadillas: These are super easy to make, full of flavor, filled with two kinds of cheese, and then dipped in the most amazing tzatziki sauce (did I mention that?)! Be sure to use the finest grater to shred the cucumber.

FOR DIPPING SAUCE:

1/3 cup (77 g) sour cream

1/3 cup (40 g) shredded cucumber

1 tablespoon (15 ml) fresh lemon juice

1 tablespoon (15 ml) extra-virgin olive oil

1/4 teaspoon sea salt

1/8 teaspoon pepper

FOR QUESADILLAS:

4 large tortillas

1 cup (115 g) shredded mozzarella cheese

10 grape tomatoes, sliced

1/2 cup (50 g) sliced black olives

1/2 cup (90 g) diced roasted red bell pepper

1/2 cup (96 g) Quinoa-Lentil Blend

1/2 cup (75 g) crumbled feta cheese

Butter, for cooking

TO MAKE THE CREAMY TZATZIKI DIPPING SAUCE: In a small bowl, stir together the sour cream, cucumber, lemon juice, olive oil, sea salt, and pepper. Refrigerate until the quesadillas are done.

TO MAKE THE QUESADILLAS: Place 2 tortillas on a work surface. Spread a large handful of mozzarella cheese on each tortilla. Top each with half of the tomatoes, black olives, roasted red bell pepper, Quinoa-Lentil Blend, and feta cheese. Top each with another tortilla.

In a large skillet over medium heat, melt some butter. Carefully transfer 1 quesadilla to the skillet (or assemble it directly in the pan after the butter melts). Spread some more butter on top of the quesadilla. Cook for 3 or 4 minutes per side until the tortilla is golden brown and the cheese is melted. Transfer to a plate to keep warm and repeat, cooking the remaining quesadilla. Slice into triangles and serve hot with the Creamy Tzatziki Dipping Sauce.

YIELD: 2 QUESADILLAS, OR 4 SERVINGS

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Almonds / Citrus Fruit / Quinoa / Sweet Potatoes

Roasted Veggie & Quinoa Bowl with Coconut-Almond Sauce

This is a perfect way to enjoy a variety of vegetables—perfectly roasted and then topped with a creamy, salty, sweet, coconut-y, delicious sauce. You can mix up the kinds of veggies you use depending on what you have in the fridge! I’ve made this with asparagus, tomatoes, and even grilled chicken before.

FOR SAUCE:

1 cup (240 g) canned chickpeas, rinsed and drained

1/3 cup (80 ml) coconut milk

1/2 cup (130 g) almond butter

2 tablespoons (40 g) dark amber maple syrup

1 tablespoon (15 ml) soy sauce

1 tablespoon (15 ml) fresh key lime juice or regular lime juice

1 teaspoon minced garlic

FOR VEGGIE BOWL:

Cooking spray

2 red bell peppers, cut into bitesize pieces

2 large carrots, cut into bite-size pieces

1 large sweet potato, peeled and cut into bite-size pieces

6 radishes or 1 beet, cut into bitesize pieces

2 cups (370 g) cooked quinoa, divided

TO MAKE THE COCONUT-ALMOND SAUCE: In a large glass measuring cup, combine the chickpeas and coconut milk. Using an immersion blender, or in a food processor, purée them.

Stir in the almond butter, maple syrup, soy sauce, key lime juice, and garlic until blended and smooth. Set aside.

TO MAKE THE VEGGIE BOWLS: Preheat the oven to 425°F (220°C, or gas mark 7). Line a baking sheet with parchment paper or spray with nonstick cooking spray.

Arrange the red bell peppers, carrots, sweet potato, and radishes in a single layer on the prepared sheet. Bake for 30 minutes or until everything is softened and lightly browned.

TO ASSEMBLE EACH BOWL: Place 1/2 cup (93 g) of quinoa into each of 4 bowls. Top each with a generous portion of roasted veggies and a large dollop of Coconut-Almond Sauce.

YIELD: 4 SERVINGS

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Almonds / Avocado / Eggs / Lentils / Quinoa / Spinach

Buffalo-Ranch Lentil-Veggie Burgers with Avocado

These veggie burgers have so much protein, it’s crazy (15 grams per burger, to be exact)! They have a great, intense flavor, as well as structural integrity. Top with avocado slices for some healthy fat and serve with homemade Sweet Potato & Carrot Fries for one heck of a meal!

Cooking spray

1 can (15 ounces, or 425 g) chickpeas, rinsed and drained

1 cup (191 g) Quinoa-Lentil Blend

1 cup (225 g) sweet peas, canned or (130 g) frozen and thawed

1 egg

1/2 cup (60 g) chickpea flour or (63 g) all-purpose flour

1/2 cup (56 g) almond meal

2 tablespoons (30 g) ranch dressing, plus more for serving

11/2 teaspoons Montreal Chicken Seasoning

1 tablespoon (15 ml) Buffalo sauce, plus more for serving

2 teaspoons (7 g) yellow mustard

6 hamburger buns

2 cups (60 g) fresh baby spinach

3 avocados, peeled, pitted, and sliced

Preheat the oven to 375°F (190°C, or gas mark 5). Spray a baking sheet with nonstick cooking spray and set aside.

In a medium bowl, mash the chickpeas with a fork or use an immersion blender.

Stir in the Quinoa-Lentil Blend, peas, egg, flour, almond meal, ranch dressing, Montreal Chicken Seasoning, Buffalo sauce, and mustard. Form the mixture into 6 patties and place them in a single layer on the prepared sheet. Bake for 40 minutes, flipping halfway through.

Serve on hamburger buns, topped with spinach and avocado slices and extra ranch and Buffalo sauce, if desired.

YIELD: 6 BURGERS

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