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2 beats (trim)

1/2 red onion

1 Avocado pitted and sliced.

1 cup dried cranberries

Arugala

Feta (sub vegan feta)

Olive oil

Salt and pepper to taste

Candied pecans (see our candied pecan recipe). If you are avoiding sugar use plain pecans. If you don’t have pecans, you can use walnuts.

Dressing

Olive

Balsalmic vinigarette

Dijon mustard

Directions

Preheat oven to 400.

Wash and trim beats.  

Rub olive oil over them and sprinkle with salt and pepper.

Wrap beats in foil and bake in oven for 1 hour to 1 1/2 hours or until you can pierce with a fork.

Take beats out of oven and let cool for a few minutes, then peel and slice.

Put beats and all remaining ingredients in a bowl and mix.

Dressing

3/4 cup olive oil

1/4 cup ballsalllmic vinigarette

1 tbsp dijon mustard

1 garlic clove minced

Salt and pepper to taste

Put all ingredients in a jar and shake.

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Kimberly’s Candied Pecans

Serving Size: 1 (because you’ll want to eat all of them by yourself). I recommend making at least this amount b/c you can put them in a jar for later. Candied pecans are great on salads. 

Ingredients

3 tablespoons butter (vegan butter)

4 cups pecans 

1/2 cup brown sugar

1 teaspoon cinnamon

1 teaspoon sea salt

1/4 cup water

1 teaspoon vanilla

Directions

Preheat oven to 350.

In a skillet, melt butter. Add pecans and stir. Cook for 5 minutes or so on medium heat

Add in sugar and cook until sugar is melted (about 3-5 min.)

Add cinnamon, salt, and water

Keep stirring and cook until the water evaporates  (about 5-10 min.) 

Spread on a baking sheet

Bake for 5-10 min.

This is the vegan butter we use.

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Pinwheels (gluten-free with vegan option listed)

Quick and easy. 

Ingredients 

4-6 Sliced turkey breast (lunch meat from your deli)

2 slices of your favorite cheese (we used American and cheddar)

Iceberg lettuce

Garden vegetable cream cheese

2 gluten-free tortilla wraps (

Vegan Substitutions

Vegan cheese (Violife cheddar)

Vegan cream cheese (we like KiteHill brand)

Avocado instead of turkey. 

Directions

Spread some cream cheese on each wrap. Lay two slices of turkey, one slice of cheese cut in half, and lettuce in each wrap. Roll the wraps and then slice. 

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Spinach Dip

I love spinach dip. Unfortunately, most of the recipes call for leak soup or powdered mix that contains gluten. So here’s my gluten-free version, including modifications for the vegan option. This goes great with tortilla chips, raw veggies (carrots, celery, etc.) or pita bread. 

Ingredients

10 oz pack of frozen spinach

1/4 cup shredded carrots 

1/4 cup chopped yellow onion

2 garlic cloves minced

1 cup vegan mayo 

1/2 cup sour cream (for vegan substitute an additional 1/2 cup of mayo)

2 scallions chopped

1/4 cup parmesan (vegan parmesan)

3 tbsp olive oil divided

1 teaspoon gluten-free soy sauce

1 teaspoon gluten-free Worcestershire sauce

Salt to taste`

Directions

Thaw spinach under cold water and then drain all water by squeezing it. Get as much water out as possible. 

Sauté carrots for 3 minutes in 1 tbsp of olive oil.

Set carrots aside. 

Sautee onions for 3 minutes in 1 tbsp olive oil. 

Set carrots aside

In a large bowl, mix mayo (and sour cream) carrots, onion, garlic, scallions, parmesan, soy sauce, Worcestershire sauce, and 1 tbsp olive oil, and spinach.

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Salsa 1

We try to use all organic ingredients. 

Ingredients

8-10 Roma tomatoes, chopped

1 medium red onion, chopped

1 can black beans drained. 

1/4 cup chopped chilantro packed (be sure to dry it well so it isn’t soggy). 

2 minced garlic cloves.

1 green pepper, chopped. 

1 jalapeno pepper, chopped and seeded.

1 tbsp lime juice. 

Salt and pepper to taste.

Directions

Mix all ingredients in a bowl, put in a jar, and stick in the fridge. 

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Baked Chimichangas (organic and gluten free)

Super easy to make, these chimichangas are excellent as left-overs. You can modify these to make them vegan as well as gluten-free. 

Ingredients

1 lb organic chicken tenderloin, cooked and chopped (sub tofu or tempeh) 

1 cup organic brown rice, cooked

1 cup organic salsa (check out my salsa recipe)

1/2 cup shredded cheese (vegan)

1 tsp cumin

1 tsp garlic powder

1 green onion, chopped

Salt and pepper to taste

2 gluten-free tortilla wraps (we like the gluten-free, vegan wraps from Toufayan Bakery)

1 tbsp olive oil

Directions

Preheat oven to 425.

In a large bowl, mix chicken, rice, salsa, cheese, salt, pepper, garlic powder, and cumin. 

Spoon mixture into the wraps and roll wraps tightly. 

Place wraps on baking sheet and  brush with olive oil, then sprinkle some shredded cheese over each wrap. 

Bake in preheated oven for about 12 minutes, or until the cheese melts and the wrap is crispy. 

Top with green onion. 

Toufayan wraps are gluten-free and vegan. Unlike some gluten-free wraps that kind of fall apart, these are great, esp. if you microwave them for 30 seconds first.

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Cauliflower Wings w/ Ginger Aioli Sauce

I love chicken wings, so first time I heard of cauliflower wings I was very skeptical. But these make a really nice, healthy meal if you want to try something a little different and surprisingly filling but not heavy. We make them vegan and, of course, gluten-free. You have to make the ginger aioli dipping sauce - it completes the flavor. I’ll admit, I don’t really measure the ingredients for this, so the measurements below are approximate. Experiment to taste!

Measurements are all approximate. 

Ingredients

1 head cauliflower cut into florets.

1/2 cup almond flour

1/2 cup corn starch

1/2 cup gluten-free panko bread crumbs

1/2 cup soda water.

1 tsp garlic powder

1/4 cup sweet Thai chili sauce (or wing sauce of your choice)

1 green onion, chopped

1/2 tablespoon sesame seeds

Salt and pepper to taste

Directions

Preheat oven to 450. 

Put cauliflower florets in a bowl and pour soda water over them. 

Sprinkle corn starch over florets and mix well. 

Mix salt, pepper, and garlic powder with almond flower and then sprinkle over florets and mix.

Sprinkle bread crumbs over florets and mix. 

Place florets on baking sheet and bake in preheated oven for about 25 minutes. You want them to just start to brown/burn a bit. Believe it or not, they taste better when slightly burned. 

Take florets out of oven, let cool for a couple minutes, then put in a bowl and mix with the sweet Thai chili sauce. 

Put back in oven for 10-15 min. (I sometimes broil them for 5-10 min. to get them a little burned). 

Take florets out of oven, let cool for a couple minutes, put on plate, sprinkle with green onion and sesame seeds. 

Sauce

2/3 cup vegan mayo.

1 inch piece of fresh ginger, minced

1 garlic clove, minced

1 tablespoon rice wine vinegar

1 tablespoon of soda water (can sub regular water if you don’t have soda water on hand)

1 teaspoon sesame oil

1 teaspoon of sriracha

Directions

Mix alll of the ingredients in a bowl. Add more water/soda water to the mix to desired consistency. 

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Mike’s Mango Salsa

11sa

Ingredients

1 mango peeled and diced

1 bell pepper, seeded and diced

2 Roma tomatoes

1 green onion

3/4 cup red onion, chopped

1 tbsp olive oil

1 avocado peeled and diced

salt to taste

1/4 lime juiced

Directions

Mix everything in a bowl.