Black Bean / Sweet Potato Tacos

4-6 servings

1 medium-sized sweet potato, cubed
1/2 red onion, sliced thin
1/4 red pepper, chopped
2 garlic scapes, chopped (or use 1 clove garlic, minced)
1 cup black beans
1/2 cup corn (organic, non-GMO)
Almond flour tortillas (Siete, serving size: 2)

Toppings: cherry tomatoes, sesame seeds, cilantro, lime, avocado, crushed chili flakes, vegan sour cream (plain almond milk yogurt, lemon juice, + himalayan salt)

Prep and chop veggie ingredients.
Spray a large pan with avocado oil cooking spray over medium-high heat.
Add red onion, peppers and garlic. Cook until softened. Add spices, stir then add chopped sweet potatoes. Cover and cook until softened.
Mix in corn and black beans. Reduce heat and let simmer while you prepare the tortillas.

Turn stove burner to medium-low heat and using tongs place the tortilla directly over the flame to warm up. Once edges crisp up, flip over and cook the other side. Note: a safer way to do this would probably be in pan, but it may not create the crispy edges you see here as well 🙂

To assemble: add raw spinach on the bottom, then the black bean/sweet potato mix, then any toppings you’d like.


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.

Cauliflower “Fried” Rice


  • 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)


  • 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


  • 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


  • 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

  • Makes 4 – 5+ servings


  • 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


  • 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!