Vegetarian

Small Batch Sweet Potato and Black Bean Enchiladas

Garden Vegetable Sandwich with Herbed Goat Cheese

Spinach Salad with Raspberry Vinaigrette

Farmer’s Market Forbidden Rice Buddha Bowls with Apricot Tahini Sauce

Warmly-Spiced Butternut Squash and Root Vegetable Chili with Pears

Ricotta Pesto Potato Salad

Zucchini, Goat Cheese, and Tomato Frittata

Balsamic-Ginger Grilled Portobello Mushrooms

Cauliflower Pizza Crust + Caramelized Onion, Fig and Ricotta Pizza

Eggplant Involtini with Moroccan Marinara Sauce

Southwest Stuffed Bell Peppers

Leftover Grilled Vegetable Omelette with Pesto Sauce and Feta Cheese

Grilled Sweet Potatoes, Zucchini, and Yellow Squash with Pesto and Feta

Almond Flour Pizza Crust

Roasted Eggplant and Mushroom Curry

Spicy Black Bean Veggie Burgers

Zucchini Noodles with Beet Marinara Sauce

Cooling Tri-Color Quinoa Salad with Cucumber, Mint, and Lime Dressing

Sweet Potato and Black Bean Breakfast Wraps

Grilled Zucchini, Corn, and Beet Quinoa Salad with Lime Dressing

Broccoli, Mushroom, and Sun-Dried Tomato Scramble

Banana Bread Overnight Oatmeal

Zesty Fruit Salad with Coconut Milk and Basil

Tropical Rainbow Vegetable “Rice”

Spring Green Salad with Kiwi, Raspberries, and Date-Balsamic Vinaigrette

Roasted Sweet Potato and Cauliflower Rice Collard Wraps

Thai Cauliflower Rice

Chilled Asparagus and Leek Bisque (Dairy-Free)

Massaged Kale Salad with Avocado and Pickled Red Onions

Indian-Spiced Beet Veggie Burgers

Spinach, Leek, and Potato Frittata

Quinoa, Beet, and Black Bean Burrito Bowls with Caramelized Onions and Cumin-Lime Tahini

Blueberry Baked Oatmeal (Dairy-Free & Refined Sugar-Free)

Spring Cleaning Detox Salad

Mayo-Free Avocado Egg Salad

Turnip Pasta with Pesto, Artichoke Hearts and Kale

Kale Salad with Pumpkin Seeds

Colcannon (Irish Mashed Potatoes)

Sweet Potato and Black Bean Tacos with Quinoa and Lemon Tahini Sauce

Sweet Potato, Parsnip, and Broccoli Frittata