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!

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!

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!

Gluten-Free Spaghetti with Sautéed Shrimp

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS (one serving)

3 tbsp olive oil

2 cloves garlic crushed

1- 1/2 cup cooked gluten free spaghetti (here I used Banza chickpea pasta)

1/2 pound of wild shrimp cleaned deveined

few sprigs of parsley chopped

1 tbsp of fresh grated Parmesan

Salt and chili flakes to taste

Lemon squeeze for serving (optional)

DIRECTIONS

1. Boil water and cook pasta according to package (usually about 9 minutes)

2. Heat one tbsp of olive oil in a pan, add shrimp and cook until pink, set aside

3. Bring remaining olive oil to a low heat, add garlic, shrimp, parsley, salt, chili flakes and incorporate until all combined

4. Sprinkle Parmesan and some added parsley as garnish

6. Serve with a side salad or side of sautéed greens!

Palmini Lasagna

PREP TIME: 20 MINS

COOK TIME: 45 MINS

TOTAL TIME: 65 MINS

INGREDIENTS

1 package of hearts of palm lasagna sheets

1 lb grass fed organic beef (80 or 90% lean)

12 oz part skim ricotta, I use a 3/4 of a 16 oz container (you can also use VEGAN Ricotta, favorite brand is KITE HILL)

1/2 cup freshly grated Parmesan

3/4 cup shredded Mozzarella

2, 10oz packages of organic frozen spinach

1 jar of Rao’s Marinara sauce (or any sauce that has less then 7 grams of sugar/serving)

2 large cloves of garlic, crushed

4 tbsp Italian seasoning

Fresh basil for topping (optional)

Salt to taste

DIRECTIONS

1. Preheat oven to 350 degrees

2. Remove hearts of palm from packaging carefully, rinse, dry blot with a paper towel, and set aside

3. Cook spinach according to package, remove and dry as much as possible to remove any excess water

4. In a bowl add ricotta, spinach, Parmesan, salt, and spices and stir to combine well.

5. Once sauce is ready start layering. First meat sauce, then lasagna sheets, the ricotta mixture. Repeat until ingredients are used up, usually 2 layers in an 8x8 baking dish, and top with shredded mozzarella.

6. Bake at 350 uncovered for 45 minutes or until cheese is golden.

7. Serve with a side salad!

Vegan "Cream" of Cauliflower Soup

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

1 medium yellow onion, roughly chopped

2-3 cloves garlic, crushed

4-5 sprigs of fresh thyme

4 tbs of olive oil

1 large head of organic cauliflower

1 (32oz) box of organic low sodium

Chicken broth (veggie if you want vegan)

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

1 (8oz) package of baby bella mushrooms

Salt and pepper to taste

1/2 lemon (optional for serving)

DIRECTIONS

1. Sauté onions, garlic, and thyme in 3 tbs olive oil until onions are translucent.

2. Add cauliflower to incorporate and sauté until slightly brown.

3. Add broth, salt, pepper.

4. Cover, bring to a boil then simmer for 10-15 minutes or until cauliflower is soft.

5. While cauliflower is simmering in another pan add the last tbs of olive oil, sauté kale and mushrooms until soft.

6. Transfer all ingredients from cauliflower pan into blender and blend until smooth.

7. Transfer puree back to pan and add in chopped greens and mushrooms, simmer for 5 more minutes.

8. Serve with some more fresh thyme and optional lemon squeeze!

Palmini "Linguine" Almond Pesto and Hemp Hearts

PREP TIME: 10

COOK TIME: 5 MINS

TOTAL TIME: 15 MINS

INGREDIENTS

1 package of palmini

2 cups packed fresh basil leaves

1/4 cup almonds

1/4 cup grated parmesan cheese

2 garlic cloves

1/2 tsp. salt

1/4 tsp. ground black pepper

1/2 cup extra virgin olive oil

1 tbsp of hemp seeds

DIRECTIONS

1. Drain the palmini and set aside

2. In a food processor or blender, add the basil, almonds, parmesan, garlic, salt, and pepper. Blend for about 15 seconds to break down the ingredients and stop to scrape down the sides

3. Drizzle in the olive oil and blend for a few more seconds until combined

4. Toss with palmini and sprinkle hemp seeds on top

5. Add salt, pepper, chili flakes to taste and garnish with extra fresh basil (all optional)!

Spicy Chicken Lettuce Wraps

PREP TIME: 10 MINS

COOK TIME: 10 MINS

TOTAL TIME: 20 MINS

INGREDIENTS

1 lb ground chicken

1 tbs peanut oil

1/2 onion minced

1 cup red or green pepper diced

1 (8 oz) can water chestnuts drained and minced

Bibb lettuce for serving, optional

Crushed peanuts for garnish

For the Sauce:

2 tbs tamari

2 tbs sesame oil

2 tbs rice vinegar

1.5 tbs peanut butter

2 tbs maple syrup

2-4 tsp sweet chili sauce (depends how spicy you like it!)

1/2 tsp garlic powder

1/4 tsp powdered ginger

DIRECTIONS

1. Whisk together sauce ingredients until well combined.

2. Heat 2 tbs peanut oil in a frying pan. Once hot, add ground chicken.

3. Cook until some pieces are starting to brown.

4. Add onion and cook for 5 minutes or until the onion is translucent.

5. Add the peppers and water chestnuts and cook about 5 minutes or until peppers are becoming soft.

6. Add sauce and simmer on low heat until the chicken and veggies are evenly coated and everything is heated through.

7. Serve in lettuce leaves and crushed peanuts!

One Pan Ginger Salmon and String Beans

PREP TIME: 30 MINS (unless rice is prepped beforehand)

COOK TIME: 30 MINS

TOTAL TIME: 30-60 MINS

INGREDIENTS

1 (4-6 oz) piece wild salmon

1/2 bag of organic string beans

1/2 cup organic brown rice cooked (can be long or short grain, I prefer short)

Fresh scallions and sesame seeds (optional)

For the Sauce:

1 clove garlic, crushed

2 tbsp of sesame oil

2 tbsp of Bragg's Liquid Aminos or Tamari

1 tsp minced fresh ginger

Sprinkle of salt

DIRECTIONS

1. Cook rice according to package (make a larger batch for meals throughout the week).

2. Whisk sauce ingredients together until combined.

3. Place salmon and string beans on parchment and pour over sauce until covered.

4. Sprinkle scallions and sesame seeds on top.

5. Bake at 375 for 18-25 minutes or until cooked to your liking.

6. Plate ½ cup rice with salmon.

Vegan "Cream" of Broccoli and Arugula Soup

PREP TIME: 5 MINS

COOK TIME: 20 MINS

TOTAL TIME: 25 MINS

INGREDIENTS

4 tbs olive oil

2 cloves garlic crushed

1 medium yellow onion, roughly chopped

1 large head of broccoli, roughly chopped

4 cups organic low sodium veggie

2 cups arugula or spinach

Salt, pepper

Lemon squeeze for serving (optional)

DIRECTIONS

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

2. Add broccoli and cook until bright green.

3. Add broth, salt, pepper, whatever other seasonings you like (chili flakes, etc).

4. Cover, bring to a boil, and simmer for about 10 minutes or until broccoli is soft.

5. Transfer to blender and puree with RAW arugula or spinach. May have to add more salt after tasting.

6. Serve with 1/2 lemon squeeze.