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!

Simple BLENDED Green Juice

TOTAL TIME: 5 MINS

INGREDIENTS (all organic)

3/4 cup spinach

1/2 cup romaine

handful of microgreens (any kind)

1 large stalk of celery

Juice of 1/2 a lemon

Splash of water, 3-4 ice cubes

DIRECTIONS

Blend all and serve!

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.