Cauliflower “Fried” Rice

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INGREDIENTS

  • 1 teaspoon avocado oil
  • 1 small carrot
  • 1 celery stalk
  • 1/2 small white onion
  • 2 cloves garlic
  • 1 inch piece of ginger, grated
  • cauliflower head, shredded in food processor (can use bag of cauliflower rice)
  • 1 cup green beans
  • 1 cup peas
  • 1/2 cup organic, non-GMO corn
  • 4 scallions, chopped
  • 1-2 tbsp liquid aminos or coconut aminos (non-GMO, low sodium, gluten-free)

INSTRUCTIONS

  • Cut cauliflower head into florets + pulse in food processor until rice texture achieved.
  • Dice small: carrots, celery, white onion; mince: garlic; grate: ginger.
  • Add 1 teaspoon avocado oil to pan.
  • Saute carrots, celery, garlic, ginger, onion + green onions in large pan until all slightly softened (onions should be translucent).
  • Add cauliflower rice after ingredients soften + stir until fully combined.
  • Once cooked partially down (cauli will have softened), throw in beans, peas + corn.
  • Add aminos + mix well to combine.
  • Once almost finished cooking – toss in extra green onions.
  • Served top with black and white sesame seeds and some raw green onions. Pictured here with organic, non-GMO tofu + roasted veggies. Enjoy!

Sweet Potato Pancakes

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INGREDIENTS

  • 1 cup mashed sweet potatoes
  • 1 flax egg (1 tbsp flaxseed meal + 2 tbsp water)
  • 1 brown banana, mashed
  • 1 1/2 cups whole grain gluten-free oats
  • 1 tbsp baking powder
  • 2 tbsp coconut oil, melted
  • 1 3/4 – 2 cups almond milk
  • 1 1/2 tsps cinnamon
  • 1/4 teaspoon pink himalayan salt
  • 1 tsp vanilla extract

INSTRUCTIONS

  • Peel + chop sweet potatoes, then roast or steam until fully cooked. Mash until smooth, reserve 1 cup.
  • Prepare flax egg + let sit until a thick mixture forms.
  • In a mixing bowl, add dry ingredients: oat flour, baking powder, salt + cinnamon.
  • In a separate bowl, whisk together mashed sweet potatoes, flax egg, almond milk (start with smaller amount and add more as needed), melted coconut oil + vanilla until smooth.
  • Pour liquid ingredients into the dry and mix well to combine.
    Heat a pan or skillet to medium heat, spray with coconut oil cooking spray. Measure 1/4 cup of batter into the pan.
  • Cook 1-2 minutes until bubbles start to form, flip then cook for a few minutes more minute until the perfect color.
  • Continue until all the batter is used up. Enjoy warm with some fresh fruit + almond butter!

Chickpea Pasta With White Beans, Veggies + Tomato Sauce

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  • Makes 4 – 5+ servings

INGREDIENTS:

  • 1 tbsp extra virgin olive oil
  • 4 cloves garlic, minced
  • 1/2 red onion, chopped
  • pink himalayan salt + black pepper to taste
  • sprinkle of red chili flakes for spice
  • 1-2 zucchinis depending on size, cut lengthwise, then sliced horizontally (they should resemble little slices of watermelon).
  • 1 cup eggplant, chopped
  • 1 can organic whole roma tomatoes, smashed.
  • 1 can canellini beans, drained + rinsed.
  • 2-4 cups raw spinach – or just throw the whole bag in 🙂
  • 1 box Banza chickpea pasta

INSTRUCTIONS

  • Add extra virgin olive oil to pan over medium heat.
  • Add chopped garlic and onions and cook until softened.
  • Sprinkle with salt, pepper + chili flakes.
  • Add zucchini and eggplant, cover + stir occasionally.
  • While this cooks, pour tomatoes into a large bowl and smash with a spoon.
  • Once zucchini + eggplant has softened, add crushed tomatoes.
  • Turn heat to high, bring to a boil then reduce to a simmer.
  • While sauce is cooking, start to boil the water.
  • Cook sauce until thickened (you’ll know it’s thicker when the sauce stays separated when you stir)
  • Once sauce is thick enough, add the beans and spinach. Cook until spinach is wilted.
  • Bring a large pot of water to a boil
  • Add in box of pasta. Cook al dente for desired time.
  • After cooked, strain.
  • Drizzle with a little extra virgin olive oil.
  • Sprinkle with a little pink himalayan sea salt, garlic powder, black pepper + nutritional yeast (1-2 tbsp) to taste.
  • Mix to combine. Add pasta to finished sauce, mix to combine on low heat.
  • Serve with some fresh basil on top + enjoy!