THE BLOG

what you’ll need

1/2 yellow onion
1/2 sweet potato
1 can red kidney beans
1 can black beans
1 cup red lentils
1 red pepper
1 carrot
5 tomatoes
2 cups spinach
optional lime
optional vegan cheese
optional parsley for topping
optional sesamee seeds

Sauce:

1 can coconut milk
1 cup water
2 tbsp arrow root
1.5 tbsp cumin
1 tsp salt
1 tsp liquid aminos
1 tsp Worcestershire
1 tsp garlic powder
1 tsp pepper
1 tsp ginger powder 

How to prepare

1. Drain & rinse your beans

2. Chop your veggies

3. Rinse your lentils

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what you’ll need (serves 2)

1/2 lb wild alaskan salmon
3 cups kale
1/2 cup brussel sprouts
1 avocado
1/2 medium sweet potato
2 tbsp dried cherries (optional)
sesame seeds for toppings
(1 tbsp per dish is recommended)

Dressing:

1/8 cup extra virgin olive oil
2 tbsp coconut aminos
1 tbsp local honey
1/2 juice of a lime
salt and pepper to taste

what you’ll need

1. Set oven to 375 F

2. Mix dressing ingredients together. Coat 1/3-1/2 the dressing on the salmon and bake for 18-20 minutes

3. Half

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What you’ll need:

1/2 cup nut milk (unsweetened)
1/2 a ripe banana
1/2 cup frozen blueberries
1 cup spinach
1 scoop @foursigmatic vanilla protein powder (my personal recommended brand)
1 tbsp ground flax seeds
1 tbsp almond butter
1 tsp cinnamon

How to prepare:

1. Add some ice, blend it up, and you’re good to go. Option to sprinkle with hemp seeds.

What you’ll need

2 cups dried egg noodles (I used simple truth from Kroger)
1 can (13.66 oz) unsweetened coconut milk
1/2 cup water
1 bag (12 oz) frozen vegetable mix (I used simple truth corn, carrot, peas and green beans)
1 cup frozen spinach
2 cans (14oz) canned tuna in water
1 tbsp garam marsala spice (optional, but it makes the dish!)
1 tbsp dried dill
1 tsp paprika spice
2 tbsp tapioca flour
Optional 7oz of cheese (I used vegan daiya pepper jack)
Optional buffalo sauce

My baking dish is about 2.5” ...