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!

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!

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)!

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.