Shrimp Fried Rice

Shrimp Fried Brown Rice

Serves two

1/4 of a red bell pepper, diced

1 stalk of broccoli, chopped

1 medium carrot, diced

1/4 of a sweet onion, chopped

3 minced garlic cloves 

1/3 cup of frozen peas

1/3 cup of frozen edamame

1 teaspoon coconut oil 

salt/pepper

1/4 teaspoon ginger

1-2 tablespoons soy sauce or tamari

1 1/2 cups cooked brown rice

2 egg

15-20 pieces of shrimp

Saute bell pepper, broccoli, carrot and onion in coconut oil until it starts to soften. Add in the peas, edamame and garlic. Season with ginger, couple pinches of sea salt, and black pepper to taste. Splash in soy sauce, or tamari if you have it. Let cook for a few more minutes. Add in rice, and then make a well in the center of your remaining veggies, and crack eggs inside, scrambling, then mixing with the rest of the rice/veggies. Add in your cooked shrimp (I steamed mine) and heat through, and done!

Veggie Sausage Lentil Soup

Veggies and Sausage Lentil Soup

Serves 4-6

1/2 pound of mild Italian sausage

1 chopped sweet onion

3 diced celery stalks

4 diced full size carrots

1/2 teaspoon dried thyme

1/2 teaspoon dried oregano

1/2 teaspoon dried sage

1/2 teaspoon salt (I use Himalayan pink salt)

1/2 teaspoon pepper

2 diced zucchini

1 can undrained cannellini beans

2 cups cooked black lentils

1 can fire roasted diced tomatoes

2 cups broth

Brown the sausage, and when fully cooked, set aside. In the drippings, saute the onion, celery, carrots and spices until softened. Add in the zucchini and continue to cook for about 1 minute. Add in the rest of the ingredients, including the sausage. Let simmer for at least 30 minutes!

Sriracha Honey Salmon

Sriracha Honey Salmon

Serves 1

1 teaspoon raw honey

1/2 teaspoon sriracha

1/4 teaspoon chili powder

1 minced garlic clove

dash of salt and pepper

Whisk all ingredients together and then rub over your salmon. Place in a cold oven and turn it to 400 degrees, for 20 minutes. Perfect every time!

Protein Banana Pancakes

Protein Banana Pancakes

Yields 5 pancakes

1 large very ripe banana mashed

2 eggs

1/4 cup of cottage cheese

1 tablespoon flax seed meal

1 tablespoon chia seeds

lots of cinnamon

pinch of baking powder

1 teaspoon + a little more, coconut oil

Cook on the stove on medium high with 1/4 teaspoon of coconut oil for each pancake you cook.

Sweet Potato and Black Bean "Hamburgers"

Sweet Potato and Black Bean Patties

Yields 6 small patties

1/4 of a bell pepper, chopped

1/6 of an onion, chopped

1/2 of a celery stalk, chopped

1 medium carrot, chopped

3 minced garlic cloves

dash of each: cumin/chili powder/paprika/granulated garlic/salt/pepper

1 can of black beans, drained

1/2 of a steamed sweet potato

1 tablespoon flax seed meal

2 tablespoons sunflower seeds

Saute the bell pepper, onion, celery, carrot and garlic until they begin to soften. In a food processor, add the veggies, along with all of the seasonings, and pulse until the pieces are very small. Add the remaining ingredients and only pulse 5 times, until the pieces are chunky...not a paste! Form into 6 patties, and then cook in a skillet for 2 minutes on each side.

Spicy Vegan Burrito Bowl

3 cups of chopped spinach

1/3 cup cremini mushrooms, chopped

1 minced garlic clove

dash of salt, pepper

1/2 cup of steamed brown rice

juice of 1/2 of a lime

steamed sweet potatoes seasoned with chili and cumin

1/4 cup black beans

fresh cilantro

I sautéed three cups of chopped spinach with some chopped cremini mushrooms, seasoned with salt, pepper and garlic. I then added in a 1/2 cup of steamed brown rice, and juice of half a lime. Topped my rice with cumin and chili spiced sweet potatoes, some black beans, and fresh cilantro.

*To make sweet potatoes, dice your sweet potato and steam it or microwave it for 5 minutes. In a pan on medium high, with a tiny bit of coconut oil, saute until they get crisp, seasoning with whatever seasonings you desire. This time I added chili and cumin.

Banana Oat Cookies

Banana Oat Cookies

Yields 9 cookies

2 very ripe bananas

2 tablespoons honey

1/2 teaspoon vanilla extract

1/2 teaspoon cinnamon

1/4 cup almond butter

2 cups rolled oats

chocolate chips

Mash the bananas, then add all of the remaining ingredients. You may need more or less oats depending on your banana size, so look for a wet cookie dough texture. Stir in as many chocolate chips as you’d like. Spoon scoops onto a baking sheet, and then form to make a cookie shape. Bake at 350 for about 10 minutes.