Overnight Oats



1/3 cup organic, gf rolled oats
1 tablespoon chia seeds
1 tablespoon flax seeds
1/4 teaspoon cinnamon
1 cup unsweetened vanilla almond milk
1/2 banana
1/2 – 1 cup berries or favorite seasonal fruit
pictured here: cherries*, blackberries* + blueberries*

optional: 1-2 tablespoons Kite Hill almond milk yogurt for extra creaminess.

* local market ingredients

The night before…
Add the oats, chia seeds, flax seeds, cinnamon and almond milk into a mason jar or leakproof container.
Shake, shake, shake! Refrigerate.

In the morning…
Mix and eat cold with fruit.
Add 1/2 banana, heat up (microwave 2 min or warm in pot until heated throughout), add fruit and enjoy warm!

TOFU Breakfast Scramble

TOFU Breakfast Scramble
Serves: 1

3.5 oz organic, non-GMO tofu
spices for tofu (to desired taste): turmeric, garlic powder, paprika, cumin, chipotle chili flakes, himalayan pink salt, pepper, nutritional yeast.

*1/2 medium-sized sweet potato, diced
*1/4 cup red onion, chopped
*1/3 cup wild mushrooms
*1/4 cup red bell pepper, chopped
*1/3 cup leeks, sliced
spices for sweet potato/veg mix (to desired taste): garlic powder, paprika, chipotle chili flakes, himalayan pink salt, black pepper.

1/4 avocado
*1/2 roma tomato
*2+ tablespoons fresh cilantro
sprinkle of sesame seeds

* local market ingredients


  • Spray a medium sized pan with avocado oil cooking spray and put over medium-high heat.
  • Add chopped sweet potatoes, leeks, onions and peppers.
  • Sprinkle with desired spices and cook down. 3-5 minutes in, add mushrooms and continue cooking.
  • While the vegetables are cooking, start the tofu.
  • Prep the pan the same way, add tofu, and mash using a spoon or fork until the desired consistency is reached (should resemble scrambled eggs).
  • Add spices and cook until most of the moisture is gone.
  • Plate, add sides and toppings and enjoy!

Pasta Bruschetta

makes 4-5

4 large ripe roma tomatoes, diced*
2 cloves garlic, minced
1 bunch basil, chopped*
2 tbsp good extra virgin olive oil
2-3 tsp balsamic vinegar or to taste
salt + fresh ground pepper to taste
1 box Banza chickpea pasta

In a bowl combine the tomatoes, garlic, evoo, balsamic, basil and salt and pepper. Let this sit in the fridge so the flavors can combine while you prep the pasta (at least 15 minutes)
Bring a pot of water and cook pasta for approximately 8 minutes or according to box directions.
Mix the cooked pasta in with the bruschetta and season with salt and pepper to taste. You can also add garlic powder if you’d like and some extra fresh basil on top.
Served cold over a bed of fresh spinach in this photo – but you can enjoy it right away too!

Crispy Baked Falafel

V • GF • DF
makes 12

1/2 yellow onion, chopped
approx 27 oz chickpeas (Organic Whole Foods 365 brand – no salt added).
4 cloves garlic, minced
1/3 cup fresh parsley, chopped
1/3 cup fresh cilantro, chopped
1/2 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon coriander
1 tablespoon extra virgin olive oil
1/2 lemon, juiced
pinch himalayan pink salt + black pepper.

Preheat oven to 375.
Strain chickpeas and place into a large mixing bowl.
Mash with a fork, leaving some whole chickpeas in place.
Chop remaining ingredients and mix in with chickpeas.
Add spices, lemon juice + extra virgin olive oil.
Mix well to combine.
Wet hands, shake off excess water and scoop up falafel mixture. Roll into a ball then press into a patty. Pack firmly in your hands.
Place on a parchment paper lined baking tray or reusable baking mat (the best thing ever).
Drizzle a little bit more evoo on top if you’d like.
Bake at 375 for 25 – 30 minutes, flipping halfway through so both sides get nice and golden brown and crispy.
Enjoy with homemade vegan tzatziki sauce, cucumber salad and roasted beets.

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