Spring roll salads are one of my favorite ways to get all the veggies. This combination of fruits and veggies will give you a great boost of folate and vitamin c, and plenty of healthy fats from avocado and almond.
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Salad Ingredients:
- 4-8oz organic spinach
- 1 organic red peppers
- 1 organic cucumber
- 1 avocado
- 1 cup broccoli (slaw/salad)
- 1/4 cup shredded carrot
- 1 cup mango
- 1 cup organic garbanzo beans (optional)

Sriracha Dressing Ingredients:
- 1/2 cup almond butter
- 1/8 to 1/4 cup organic gluten-free soy sauce
- juice of 1 lime
- Sriracha sauce to desired heat preference
- Water or almond milk to desired consistency

Directions:

1. Mix together Sriracha dressing and set aside.
2. Cut up the remaining produce and place on top of the greens.
3. Drizzle dressing over top and serve.

Serves 2 to 4 (depending on if it's a meal or side salad)

This recipe can be made gluten free, dairy free, vegetarian, & vegan. It is suitable for most plant based diets.

Heading into fall means we'll be making a lot more soup in our household. This version of a taco soup provides all sorts of plant-based goodness for your body including beans, sprouted grains, sweet potato, and other veggies! Simple, delicious, and filling.
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Ingredients:
-1lb organic, grass-fed, ground beef (OPTIONAL)
-4 organic tomatoes, diced
-2 organic onions, diced
-1 organic green pepper, diced
​-1 organic jalapeño pepper, diced
-1 bag of frozen sweet corn (I use Whole Foods organic 365 brand)
-3 large organic sweet potatoes (bake ahead of time and take the skins off)
-2 cans of black beans (15oz each)
-1C of sprouted rice
-1 1/2 Tbsp of Himalayan sea salt
-1 Tbsp organic garlic powder
-1 Tbsp organic chili powder
-2 Tbsp organic cumin

Directions:

1. If using ground beef, put that in the bottom of an 8 quart stock pot. Brown on medium high heat.
2. Fill stock pot about 5" from the top with hot water.
3. Add tomatoes, onions, peppers, corn, beans, rice, sweet potatoes, and seasonings.
4. Bring to a boil, then cook uncovered on medium-high heat for at least one hour (or until desired consistency is reached as the water cooks out).
5. Enjoy!.

Servings: About 10

This recipe is gluten-free, dairy-free,  nut-free, soy-free, and can be made vegetarian, & vegan. It is suitable for most plant-based diets.

I'll let this beautiful smoothie bowl speak mostly for itself... with a dose of Hawaiian Spirulina, it's packed with phytonutrients to provide antioxidants, aid in lowering inflammation, and even help lower bad cholesterol (and SO much more- for curious minds, read here), . What you'll need:

Ingredients:
-1 medium organic banana (ripe) 
-1 dragonfruit
-1 organic kiwi
-1 large handful organic spinach
-1/3 cup organic frozen wild blueberries
-1/3 cup organic frozen pineapple
-1/3 cup organic frozen mango
-1 tablespoon almond butter
-1 tablespoon organic chia seeds
-1 teaspoon Hawaiian Spirulina (I use this one)

Directions:

1. Cut your dragonfruit in half and scoop all contents out of one side. Freeze the scooped contents with one ripe banana.
2. Combine frozen dragonfruit and banana with spinach, pineapple, mango, almond butter (helps keep it creamy), Hawaiian spirulina, and water (use as little as possible to keep it close to soft ice cream consistency as possible) in a food processor, blender, Nutribullet, etc.
3. Blend until smooth.
4. Top with fresh cut dragonfruit, kiwi, wild blueberries, and chia seeds.
5. Enjoy!

Serves 1

This recipe is gluten-free, dairy-free, grain-free, vegetarian, & vegan. It is suitable for most plant-based diets.

Ever find yourself craving or reminiscing on old candies you used to eat as a kid? I was always a sucker for anything sweet and tangy, which is probably why I love this smoothie so much. This smoothie is boosted with beet root powder, which supplies the nutrient betaine to support your liver. Here's what you'll need.

Ingredients:
-1 medium organic banana (ripe) 
-1/2 cup frozen organic red raspberries (this adds a little bit of that tangy flavor)
-1 tablespoon organic beetroot powder (I use this one)
-1 tablespoon organic pitaya (dragonfruit) powder (I use this one)
-water to desired consistency 

Directions:

1. Combine banana, raspberries, beetroot powder, pitaya powder, and water.
2. Blend until very smooth (this is a little longer than usual because of the red raspberry seeds), and enjoy!

Serves 1

Tips:
-Using frozen fruit instead of ice creates a very smooth texture, however, if you only have fresh fruit, just add 1 cup of ice to this recipe.
-You can store and freeze all of the fruit ingredients together ahead of time to have a quick and easy, "just add water," meal or snack for on-the-go.

This recipe is gluten-free, dairy-free, nut-free, grain-free, vegetarian, & vegan.

It can be hard to get a lot of variety in our diet... but we all know it's "the more the merrier" when it comes to getting our veggies. This salad has a variety of 9 different vegetables packed with nutrients to help fuel your day. Here's what you'll need:

Ingredients:
-4 cups organic spinach
-2 organic plum tomatoes
-1/2 organic English cucumber
-1-2 organic sweet potatoes (depending on size)
-1-2 organic gold potatoes (depending on size)
-1/2 cup organic carrots
-1/2 cup organic asparagus
-1 red pepper
-1 green pepper
-1 tablespoon organic olive oil
-4 organic omega-3 eggs
-desired dressing (I made a homemade orange ginger dressing)

Directions:

1. Shred spinach and dice tomatoes and cucumber.
2. Cut sweet potatoes and potatoes (leave the skins on), red and green pepper, carrots, and asparagus. Spread some olive oil on a sheet pan (to prevent sticking) and place the cut veggies on it. Roast in the oven at 350 degrees until the potatoes are soft, and they start to crisp. You may need to turn the veggies and potatoes part way through to prevent burning.
3. Hard-boil or soft-boil 4 eggs and peel.
4. Place all fresh and roasted veggies on the spinach with the eggs. Use whatever dressing you desire (I think this salad sounds amazing with ranch, but I made a homemade orange ginger dressing).
5. Enjoy!

Serves 2

Tips:
-Make multiple batches of veggies and meal prep lunches for the week. Keep the roasted veggies separate so you can reheat them so it's almost like you made it fresh!

This recipe is gluten-free, dairy-free, soy-free, and nut free. It is suitable for people who are vegetarian or follow a plant-based diet.

Sometimes sipping your morning meal just doesn't cut it- in those moments I love to thicken up a smoothie, throw it into a bowl, and top it with all sorts of yummies. This smoothie bowl is packed with antioxidants, and supplies a good dose of plant-based omega-3 when topped with organic chia seeds. Here's what you need: 

Ingredients:
-1 organic banana
-1 cup frozen organic wild blueberries
-2 handfuls of frozen organic dark cherries
-water to desired consistency (no more than 1/4 of a cup usually to keep it on the thicker side)
-desired toppings (I used another 1/2 banana, some blueberries and cherries, and 1 tablespoon of organic chia seeds)


Directions:

1. Combine banana, blueberries, dark cherries, and water in a blender, NutriBullet, etc.
2. Scoop into a bowl and top as desired.
3. Enjoy!

Serves 1


Tips:
-Throw in a 1/2 of an avocado to make it extra creamy and a bit more filling.

This recipe is gluten-free, dairy-free, soy-free, and nut free. It is suitable for people on a vegetarian, vegan, or other plant-based diet.