Plant Based Recipes

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Roasted Kabocha Squash with Red Quinoa

Cube Kabucha Squash with skin on, and roast in oven at 385F for 30min. with raw almonds, fresh rosemary, sage, Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Rinse 1 cup Quinoa, then boil in 2 cups of water, (add more water if needed).

Mix roasted squash with the Quinoa and top with pepitas and dried apricots.

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Roasted Root Vegetables

Roast on a large cooking sheet at 385F for 43min. - 2 yams, 1 beet, 1 butternut squash, a heaping amount of brussel sprouts, raw almonds, fresh rosemary, fresh sage, extra virgin olive oil, balsamic vinegar, curry powder, salt and pepper.

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Farro with Sauteed Kale, Carrots and Almonds

Boil 1 cup of farro to 2 cups of water

Saute kale, carrots, raw almonds with Extra Virgin Oil, Salt and Pepper

Combine Farro and vegetables.

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Sauteed Brussel Sprouts with Almonds and Sister Shrub ACV

Saute Brussel Sprouts with almonds in Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Sister Shrub ACV drink with Sparkling water.

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Mashed Yams with Roasted Delicata Squash

Cube squash with skin on, line on cooking sheet with Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper bake at 385F for 40min.

Cube Yams with skin on, boil in water.

Combine Squash and Yams, tops with roasted mixed nuts, vegan cheese, and edamame.

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Mashed Yams with Sauteed Brussel Sprouts and Almonds

Cube Yams with skin on, boil in water.

Saute Brussel Sprouts with almonds in Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Combine Yams and Brussel Sprouts.


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Mashed Murasaki Sweet Potatoes with Sauteed Brussel Sprouts and Shaved Parsnips.

Cube potatoes with skin on, boil in water.

Saute Brussel Sprouts and shaved parsnips in Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Combine with shaved carrots and sunflower seeds..

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Mashed Murasaki Sweet Potatoes with Sauteed Brussel Sprouts and Almonds

Cube Yams with skin on, boil in water.

Saute Brussel Sprouts with almonds in Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Pepper.

Combine Murasaki Sweet potatoes, Brussel Sprouts and almonds.

Top with heirloom tomatoes, edamame, and sunflower seeds.

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Hummus with Marinara Sauce, Heirloom Tomatoes, Fresh Sage, Salted Almonds, Vegan Cheese, Shaved Carrots, Chickpeas, and Sundried Tomatoes.

Mix 3/4 can of Chickpeas in Vitamix with Extra Virgin Olive Oil, Balsamic Vinegar, Lemon juice, Salt and Pepper.

Add hummus from Vitamix and combine with other ingredients.

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Chickpeas with Tomatoes, Carrots, Edamame, Raw Almonds, Sunflower Seeds, and Pumpernickel Pretzels

Combine ingredients with Extra Virgin Olive Oil, Balsamic Vinegar, Salt and pepper.

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Smashed Chickpea Cakes with Fresh Spinach and Almonds

Mash Chickpeas, Almonds, Almond Flour, Salt and Pepper in Mortar and Pestle.

Saute Chickpea cakes in a pan with Extra Virgin Olive Oil, Balsamic Vinegar, Salt and Peeper.

Design on a plate with sliced Roma tomatoes, fresh spinach, and Pepitas.


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Triple Workout Day Rolled Oats Masterpiece

Boil 1 cup of rolled oats

Add 1 sliced banana

1 handful of raw almonds

Chia seeds

Flax Seeds

1 tablespoon of Almond Butter

1 tablespoon of Rasberry Jam

Combine


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Post 120 mile Bike Ride Almond Butter and Jelly Sandwich with Green Juice

Sandwich

2 pieces of Dave’s Power Seed Bread

Spread copious amounts of crunchy almond butter and Rasberry jelly on each piece of bread

Slice strawberries and place on top Almond butter bread, sprinkle with chia seeds

Snap large sourdough pretzels and place on Jelly slice

Green Juice

Blend in Vitamix:

1-2 handfuls of dinosaur kale

The juice from 1 lemon

1-2 Apples

Add a dollop of Maca powder, various adaptogens, chia seeds, dried Gogi berries, Acai powder, Spirulina, Flax Seeds

Add water

Top with pepitas