Recipes

Makes 8 ServingsIngredients:2 tablespoons olive oil 1 yellow onion, chopped 2 tablespoons chopped garlic 2 bunches kale, stems removed and leaves chopped 8 cups water 6 cubes vegetable bouillon (such as Knorr) 1 (15 ounce) can diced tomatoes1 cup of dried Navy beans (or any bean of choice). If deciding to do canned beans use 2 cans, rinse thoroughly2 tablespoons dried parsleySalt and pepper to tasteDirections:1. Cut or tear the kale into 1/2-inch strips. In a medium saucepan, heat 1 tablespoon

Ingredients:Cut Sugar Pumpkin (Trader Joe’s) 2 tablespoons Olive Oil Light Ricotta Cheese Reduced Fat Mozzarella Cheese 2 tablespoons Pumpkin Puree Whole Wheat Lasagna Noodles Unsalted Butter SageDirections:Preheat oven to 400 degrees F. Toss cut sugar pumpkin in olive oil. Sprinkle generously with pureed pumkin. Place pumpkin on baking sheet, and bake for 25-30 minutes, or until light golden and tender. Reduce oven temperature to 375 degrees F. Melt butter in a small saute pan over medium-high

Ingredients:Popcorn Kernels or 1 bag of unsalted popcorn2 tablespoons Sriracha2 tablespoons Olive Oil2 tablespoons Organic buttersalt to tasteDirections:In a saucepan over medium heat mix Sriracha, Olive Oil and butter. Stir until evenly mixed together.Remove from heat.Pop 1 cup of Popcorn Kernels with 1 teaspoon of butter or Pop 1 bag of unsalted, light butter popcorn. Combine Sriracha and Popcorn together and mix so that all kernels are coated well. Add salt to taste.

Ingredients: 1 head cauliflower 7 – 8″ wide 1 large cage free egg 1/2 cup reduced fat Parmesan or part skim Mozzarella cheese, grated/shredded 1 tsp Italian herb seasoning, or basil (which is what I did) Salt and Pepper to taste Directions: Preheat oven to 375 degrees F and line round pizza baking sheet or rectangular baking sheet with parchment paper.Rinse cauliflower, remove the outer leaves and separate into florets with paring knife. Place cauliflower in a food processor and process until

Ingredients:2 green summer zucchinis2 yellow summer zucchinis1 cup shredded purple cabbageSauce:2 Tbsp Low Sodium Soy Sauce2 Tbsp PB22 Tbsp water2 Tbsp Rice vinegar1 Tbsp Sriracha1/2 tsp chopped garlic½ tsp ginger1 Tbsp Sesame oil1 Tbsp Chopped Scallions1 tsp Pepper flakes1 Tbsp toasted sesame seeds Directions:Spiralize zucchinis, blade of choice. Add in shredded cabbage. In a seperate bowl- mix the sauce ingredients together. Add to zoodles and refrigerate for at least 2 hours in order for

Ingredients:2 large Zucchinis2 T Olive oil1 Chopped garlic glove (powder works well too)Salt n Pepper Directions:Heat over to 225 degrees F. Wash Zucchini and cut off ends. Using Mandolin, slice zucchini 1/4 inch thick. Mix olive oil, garlic and salt and pepper with zucchini. Spread Zucchini on parchment paper covered baking sheet. Bake for 2 hours or until crispy. Let cool and crisp, then serve! *Store in an airtight container for no more than 3 days* Nutrition Breakdown: Serving size:10

Ingredients:1 can Amy’s Organic Cream of Mushroom Soup2 Zucchinis Zoodled1 bag frozen peas1 can wild albacore tuna in water1/2 cup watersalt and pepper to taste Directions:Cook peas, drain tuna. Add all ingredients together with 1/2 cup water to a large bowl. Mix thoroughly.