2 Ingredient Pancakes!

PREP TIME: 2 MINS

COOK TIME: 5 MINS

TOTAL TIME: 7 MINS

INGREDIENTS

1/2 small-medium ripe banana

1 egg

Coconut/Avocado oil spray

DIRECTIONS

1. Spray pan with oil of choice and take to medium heat

2. Mash/beat banana and egg together until fully combined

3. Pour into pan in either small circles or one large pancake

4. Wait until fully formed then flip and cook through- will be more of a crepe consistency

5. Option to add in cinnamon, tbsp of hemp, flax, or chia seeds or a mix of all 3!

**RSN Hot Tip- Add a dab of REAL maple syrup and a side of berries! Can also add a tbsp of almond flour into batter for a thicker texture.

RSN Toast!

PREP TIME: 5 MINS

COOK TIME: 5 MINS

TOTAL TIME: 10 MINS

SERVES 1 (If using 2 pieces in one meal spread toppings across both pieces of bread).

INGREDIENTS- * For all versions I recommend using Food For Life Baking sprouted grain bread, but option to use bread of choice according to dietary restrictions.

RSN Classic (bottom left image):

1-1.5 tbsp of natural nut butter of choice (I used freshly ground peanut)

1/2 small banana

1/2-3/4 berries of choice

RSN Savory:

1/4-1/2 cup shredded cheese of choice

1 full Roma tomato

2 pieces of regular bacon or turkey bacon

Sea salt/Italian seasoning to taste

RSN Spring:

1/4-1/2 small avocado

1 full Roma tomato

Handful of sprouts of choice

1 tbsp of hemp hearts or ZenBasil for added plant protein/fiber

**Option to add egg (s) or egg whites

Sea salt/pepper to taste

RSN EBTB:

1-2 tbsp of organic cream cheese (vegan if applicable)

1 full Roma tomato

EBTB seasoning of choice

**Option to add egg (s) or egg whites

Sea salt to taste

DIRECTIONS:

1. Toast bread to liking

2. Add toppings of choice!

**RSN HOT TIP: You can have these for breakfast, lunch, snack, or dinner! Mix and match and go into the day with a lighter feel that keeps you feeling full for hours!

Easy RSN Meatballs!

PREP TIME: 10 MINS

COOK TIME: 25 MINS

TOTAL TIME: 35 MINS

SERVES 4

INGREDIENTS

1 lb ground grass fed beef (you can use same recipe for ground chicken or turkey, cook times may vary)

1 egg

1 cup spinach and/or basil chopped

1/2 cup panko or breadcrumb of choice

Salt, pepper, garlic powder, chili flakes to taste

DIRECTIONS:

1. In a mixing bowl, beat the egg and add and mix all ingredients until fully combined (I like to use my hands!)

2. Line baking sheet with parchment paper and spray lightly with olive oil or avocado oil spray

3. Form into medium size balls and place on baking sheet

4. Bake at 375 (will depend on oven), or until cooked all the way through.

**RSN HOT TIP: You can make these in the pan or air fryer as well just play just play around with temperature and timing! Pan you will need more oil but the meatballs with be a bit moister!

One Blender Gluten/Dairy Free Banana Bread

PREP TIME: 10 MINS

COOK TIME: 45 MINS

TOTAL TIME: 50 MINS

INGREDIENTS

3 cups almond flour

3 eggs

2 ripe mashed bananas

1/2 cup maple syrup or honey

3 tbsp hemp seeds

2 tbsp chia seeds

1/2 tsp baking soda

1/3 tsp salt

1/2 cup chopped walnuts (optional)

DIRECTIONS:

1. Preheat oven to 350, and grease a standard loaf pan with avocado or coconut oil

2. Blend all ingredients in high power blender except the nuts if using, I use the Vitamix

3. If using nuts, fold into batter and pour into loaf pan. Option to sprinkle some extra nuts or hemp seeds on top

4. Bake for 45 minutes or until cooked through and slightly browned on top

**RSN HOT TIP: Healthy enough for breakfast or a snack so throw in your bag for on the go with a side of organic berries!

Smashed Garlicky Sweet Potatoes

PREP TIME: 5 MINS

COOK TIME: 40 MINS

TOTAL TIME: 45 MINS

INGREDIENTS

1 medium sweet potatoes

2-3 cloves garlic, crushed

2 tbsp grass fed butter melted or olive oil

Salt to taste. Chili flakes (optional)

DIRECTIONS:

1. Preheat oven to 375

2. Give the sweet potatoes a good scrub and slice into 1/2 inch rounds

3. Steam for about 15 minutes until soft but not mushy

4. Line baking sheet with parchment paper and spray with avocado oil. Add potato rounds and gently smash with a fork…make sure not to go so deep you hit the pan. Place in the oven for 10 minutes.

5. While they’re baking combine the butter and garlic (and chili flakes is using).

6. Remove potatoes and spoon butter garlic sauce, sprinkle entire sheet with sea salt and put back in the over for an additional 15 minutes or until browned on top (option to broil for a few minutes at the end for an extra crisp).

7. Remove and serve with a dollop of organic grass fed yogurt!

**RSN HOT TIP: You can also make these sweet potatoes SWEET by using coconut oil and cinnamon in place of butter and garlic!

Mushroom Chickpea Pureéd Soup

PREP TIME: 10 MINS

COOK TIME: 20 MINS

TOTAL TIME: 30 MINS

INGREDIENTS

1 medium yellow onion, roughly chopped

2-3 cloves garlic, crushed

1 (8oz) package of Baby Bellas

1 (4oz) package of Shitakes

1 can organic chickpeas, rinsed and drained

1 (32oz) box of organic low sodium chicken broth (veggie for VEGAN)

1 large bunch of organic lacinato kale or collard greens, chopped

1 bunch fresh time (will only use a few sprigs, this is OPTIONAL)

4 tbsp olive oil

Salt and pepper to taste

1/2 lemon (optional for serving)

DIRECTIONS

1. Sauté onions and garlic in olive oil until translucent.

2. Add mushrooms and chickpeas, incorporate into the pan until mushrooms look slightly cooked.

3. Add broth, salt, pepper. Cover, bring to a boil then simmer for 10 minutes.

4. Transfer all ingredients into blender and blend until smooth, you'll probably need to taste and add more salt.

5. Transfer puree back to pan and add in chopped greens, simmer with cover for 5 more minutes or until greens are wilted.

6. Serve with optional lemon squeeze!

**RSN HOT TIP: Make sure to hold the top of the blender, hot liquids can blow the top off. If you want to add some texture leave some of the mushrooms and chickpeas out and add back in after blending!

Simple Blended Butternut Squash Pumpkin Soup

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

2 tbs olive oil

2 cloves garlic crushed

1 medium yellow onion, roughly chopped

1, 16 oz container of chopped butternut squash (or one whole squash)

1, 16 oz container or can of organic pumpkin pureé

4 cups organic low sodium chicken or veggie broth

Salt, pepper

Lemon squeeze for serving (optional)

DIRECTIONS

1. Heat olive oil and sauté garlic and onion until translucent.

2. Add butternut squash, pumpkin puree, broth, salt, and pepper.

3. Cover, bring to a boil, and simmer for about 12-15 minutes or until squash is soft.

5. Transfer to blender and puree. May have to add more salt after tasting.

6. Serve with 1/2 lemon squeeze and some fresh micro greens for an added kick!

**RSN HOT TIP: Make sure to hold the top of the blender, hot liquids can blow the top off. Also for extra nutrients and texture add some lacinato kale or spinach after blending!

Green Goddess Salad

PREP TIME: 5 MINS

COOK TIME: 10 MINS

TOTAL TIME: 15 MINS

INGREDIENTS

4 cups of organic greens chopped, Romaine (pictured here)
1-2 pieces of skinless organic chicken breast

Dressing:

1/2 Avocado

1/2 cup fresh basil

1/4 cup olive oil

4 tbsp apple cider vinegar

1/2 lemon squeezed

DIRECTIONS

1. Pat dry chicken and season with salt and pepper, bake in air fryer at 370 for 10-12 minutes (20 in oven at same temp) flipping half way through.

2. Chop greens and place in bowl.

Dressing:

1. Blend all ingredients.

2. Toss everything together and serve!

Air Fryer Veggie Chicken Meatballs

PREP TIME: 10 MINS

COOK TIME: 15-30 MINS (DEPENDS ON IF YOU’RE USING AN AIR FRYER OR OVEN)

TOTAL TIME: 25 MINS

INGREDIENTS

1 lb organic ground chicken (I like to use a mix of white and dark for my balls, if it's just breast meat they tend to dry out a bit)

1 egg

1 cup of cauliflower steamed. Leave over a small amount of pot water for blending

3/4 cup spinach chopped (optional)

2 pieces of @foodforlifebaking Ezekiel bread (you can also use panko or breadcrumbs of choice, read ingredients, some companies (like Progresso) add high fructose corn syrup

Salt, pepper

DIRECTIONS

1. Preheat oven to 375.

2. Steam cauliflower until soft (don't over steam, you don't want to cook out all of the nutrients.

3. While cauliflower is steaming blend Ezekiel bread into crumbs, transfer to a large bowl.

4. Combine chicken, crumbs, egg, chopped spinach, salt, Italian seasoning.

5. When cauliflower is soft, add to blender with a splash of pot water and blend until creamy consistency (not watery!).

6. Add pureed cauliflower to the bowl and incorporate.

7. Make into balls and place in air fryer at 370 for 12-15 minutes (or oven bake at 375 for 25-30 minutes).

Air Fried Zucchini and Sweet Potatoes

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

4 tbs olive oil

2 large organic zucchinis

1 large organic sweet potato

2-4 tbsp of Italian seasoning

Salt and/or pepper to taste

DIRECTIONS

1. Cut veggies into thick or thin “fries” depending on preference

2. Toss all fries in olive oil and seasonings

3. Cook in the air fryer for 20-25 minutes or until crispy!

Simple Palmini with Shrimp, Tomatoes, Spinach, and Basil

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS (Double ingredients for 2 portions)

1 clove garlic crushed

2-4 tbsp olive oil

1 package of hearts of palm linguini (shop my Amazon store for the brands I use)

1 handful of organic plum or grape tomatoes

2 cups organic spinach

1/2 cups fresh basil

1/2 pound of WILD gulf shrimp

Salt, pepper, parmesan cheese to taste (all optional)

Lemon squeeze for serving (optional)

DIRECTIONS

1. Heat 2 separate pans and split olive oil and garlic and sauté until fragrant

2. Sauté shrimp in one pan until cooked through, and spinach, tomatoes, and basil in the other pan

3. While these are cooking remove hearts of palm linguini from packaging and simply strain, rinse, and drain

4. Add Palmini to the veggie pot and stir to combine. Add shrimp last and anymore salt, pepper, seasoning to taste.

5. Remove from heat and sprinkle with freshly grated parmesan. Optional lemon squeeze.

Gluten-Free Tortilla Pizza

PREP TIME: 5 MINS

COOK TIME: 5 MINS

TOTAL TIME: 10 MINS

INGREDIENTS

1 tsp olive oil

1 Food For Life brown rice tortilla or Outer Aisle Cauli thins (Whole Foods in the freezer section or Amazon)

3/4 cup of Rao’s tomato sauce (any flavor)

1/2-3/4 cup of shredded organic mozzarella, cheddar, or favorite pizza cheese (vegan if applicable)

1/4 cup fresh basil

Crushed red pepper and oregano to taste

DIRECTIONS

1. Heat olive oil in a pan and warm tortilla on both sides until semi soft (make sure not to overheat or it will turn into a crispy chip like consistency)

2. Add sauce, cheese, basil and spices and cover pan to heat and melt cheese

3. Option to place in oven for the last few minutes to brown the top.

Healthy Moo Shu

PREP TIME: 10 MINS

COOK TIME: 30 MINS

TOTAL TIME: 40 MINS

MAIN INGREDIENTS (SEE SAUCE INGREDIENTS BELOW)

3 tbsp avocado oil

16 oz of store bought cole slaw mix OR one large head of fresh green cabbage and one carrot shredded

8 oz of shitake mushrooms (about 2 store bought packages)

4 eggs

1lb ground organic chicken, pork (you can also buy strips for a more traditional version)

2 scallions chopped

Siete tortillas (cashew ones are my personal fave but you do you).

MOO SHU SAUCE INGREDIENTS (add all to a small bowl and whisk):

4 tablespoons coconut aminos

4 teaspoons rice vinegar

2 teaspoons Red Boat fish sauce

2 teaspoons toasted sesame oil

2 teaspoons arrowroot powder for the sauce.

HOISON DIPPING SAUCE INGREDIENTS (add all to a small bowl and whisk):

1/4 cup low sodium soy sauce

1.5 tablespoon natural peanut butter

1 tablespoon organic maple syrup

2 teaspoons rice vinegar

2 teaspoons sesame oil

DIRECTIONS

1. Heat one tbsp of avocado oil, scramble eggs and set aside

2. Heat another tbsp of avocado oil and brown chicken until fully cooked, set aside

3. Heat 2 tbsp of water to a pan and add the mushrooms, cover for a few minutes to steam and soften, then add last tbsp of avocado oil and start to sautee. Meanwhile start your sauces, see below.

4. Once mushrooms are softened add cabbage and carrots. As the veggies start to cook down (3-5 minutes) add your chicken or pork and half of the moo shu sauce

5. Continue to stir and once all incorporated add the egg last and the rest of the moo shu sauce. You may need to add a few dashes of salt.

6. Remove from heat and plate, top with fresh scallions

7. Lightly Heat 1-2 Siete pancakes in another pan. Add peanut sauce and moo shu to your pancake and enjoy!

Cheesy Scrambled Eggs with Spinach

PREP TIME: 2 MINS

COOK TIME: 8 MINS

TOTAL TIME: 10 MINS

INGREDIENTS

1 tbsp grass fed butter or olive oil

2-3 pasture raised organic eggs

3/4 cup of fresh organic spinach chopped

1/4 cup of organic cheddar cheese

1-2 slices of Food for Life Ezekiel sprouted grain bread

Salt and chili flakes to taste

DIRECTIONS

1. Heat butter or olive oil in a pan until warmed and add spinach, sauté until wilted

2. Scramble eggs in a bowl and add to pan on a very low heat

3. Start to scramble and add in cheddar cheese throughout, continue to stir slowly on low heat adding salt and chili flakes evenly until eggs are fully cooked

4. Toast bread until golden brown

5. Serve with some fresh berries or a side salad!

Paleo Sweet Potato Pancakes

PREP TIME: 10 MINS

COOK TIME: 10 MINS

INGREDIENTS

1 medium cooked sweet potato

½ cup almond flour

1tsp baking powder

2 organic eggs

1 tsp vanilla

¾ teaspoon pumpkin pie spice

pinch of salt

1 tbsp coconut oil

DIRECTIONS

1. Mix all ingredients together except coconut oil.

2. In a pan heat coconut oil over medium-low heat.

3. Drop spoonful of sweet potato mixture and cook for 3-5 minutes on each side or until golden brown.

Air Fryer Shrimp with Easy Dipping Sauce

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS

2 pounds jumbo cooked shrimp, peeled and deveined

4 cloves garlic, minced

2/3 cup Parmesan cheese, grated

1 teaspoon pepper

1/2 teaspoon oregano

1 teaspoon basil

1 teaspoon onion powder

2 tablespoons olive oil

Lemon, quartered

For the Sauce (combine all ingredients, cover and refrigerate 30 minutes before serving):

1/2 cup plain Greek yogurt (I use Siggis 0%)

1 teaspoon Dijon mustard

Pinch kosher salt

Pinch black pepper

Pinch dried dill or fresh dill

1 tablespoon finely diced dill pickles

1 tablespoon finely diced capers

DIRECTIONS

1.In a large bowl, combine garlic, parmesan cheese, pepper, oregano, basil, onion powder and olive oil.

2. Gently toss shrimp in mixture until evenly-coated.

3. Spray air fryer basket with non-stick spray and place shrimp in basket.

4. Cook at 350 degrees for 8-10 minutes or until seasoning on shrimp is browned.

5. Optional squeeze of lemon over the shrimp before serving!

ABC Kitchen's Kale Salad with Crispy Chick Peas

PREP TIME: 5 MINS

COOK TIME: 15 MINS

TOTAL TIME: 20 MINS

INGREDIENTS

4 tablespoons fresh lemon juice and 1 tablespoon zest

1 tablespoon red wine vinegar

1 small clove garlic, minced

1 anchovy filet, finely chopped

1 tablespoon dijon mustard

1 egg yolk

1/4 teaspoon red chili flakes

3/4 cup Parmigiano Reggiano, grated

1/2 cup extra-virgin olive oil (plus one tbs for chick peas)

Sea salt and freshly ground black pepper

1 can organic chick peas rinsed

2 large bunches of lacinato kale sliced into thin ribbons

1/2 cup fresh mint leaves, sliced into thin ribbons

1 serrano chili, thinly sliced

DIRECTIONS

DRESSING:

Blend lemon juice and zest, vinegar, garlic, anchovy, mustard, egg yolk, chili flakes, cheese and oil in blender or food processor until combined

CHICK PEAS:

Drain and rinse chick peas. Transfer to a bowl and lightly dress with olive oil and sea salt. Bake in air fryer at 390 for 12-15 minutes or until crispy (25 minutes in the oven if you don’t have an air fryer), shaking basket 2-3 times.

Dress the kale, toss, throw chick peas on top, eat!

Gluten-Free White Mushroom Pesto Pizza

PREP TIME: 5 MINS

COOK TIME: 8 MINS

TOTAL TIME: 13 MINS

INGREDIENTS

1 Food For Life brown rice tortilla or any other gluten free option with limited ingredients (Whole Foods, freezer section)

1/2 tbsp olive oil

2 tbsp store bought pesto (used here Gotham Greens vegan version)

1 handful of Shitake mushrooms, chopped

1 small organic vine ripe tomato, chopped

1 handful of fresh basil- chopped

1/4 cup of organic shredded Mozzarella and/or Cheddar.

Salt, pepper to taste

DIRECTIONS

1. Lightly heat a pan with 1/2 the olive oil and heat tortilla for about a minute (too long will crisp it up into a chip texture)

2. In another pan sauté the mushrooms and tomatoes until warm and fragrant

3. Transfer all veggies to the tortilla, add cheese and seasonings and cover until cheese melts

4. Serve with a big green side salad!

Egg Drop Veggie Soup

PREP TIME: 5 MINS

COOK TIME: 10 MINS

TOTAL TIME: 15 MINS

INGREDIENTS

1 large container of low sodium chicken or veggie broth

2 cups spinach, kale, or collard greens (or mix)

1/2 cup chopped scallions

1 cup chopped shiitake mushrooms

2 eggs (or egg whites)

Salt, pepper, and chili flakes to taste

Lemon Squeeze (optional)

DIRECTIONS

1. Bring entire box of broth to a boil then lower heat

2. Add in all veggies and seasonings until combined

3. Crack eggs directly into broth and ribbon throughout

4. Add seasonings and serve with option lemon squeeze!

Gluten-Free Pasta with Avocado Pesto (Recipe from What's Up Moms)

PREP TIME: 10 MINS

COOK TIME: 15 MINS (unless pasta is prepped)

TOTAL TIME: 25 MINS

INGREDIENTS

½ lb of gluten free pasta of choice (Here I used Tolerant Pasta)

1 avocado

½ cup spinach

¼ cup basil

1 TBSP olive oil

1 clove garlic

½ cup reserved pasta liquid

2 TBSP slivered almonds

pinch of salt

¼ cup of freshly grated Parmesan (optional)

DIRECTIONS

1. Start cooking pasta and reserve ½ cup of pasta liquid.

2. In a blender, blend avocado, spinach, basil, almonds, garlic and salt until very smooth.

3. When pasta is cooked, mix in sauce. Thin with pasta liquid, as needed to create desired consistency.

4. Optional sprinkle of Parmesan and serve!