Month: May 2020

Mighty Rainbow Kale Salad

Mighty Rainbow Kale Salad

Prep time: 10 minutes Serving size: 1-2 Ingredients 1 cup Kale (chopped)  ½ Red Cabbage (fine chop) 1 Green onion (chopped) ¼ Red onion (diced) 1 small carrot (small dice) ¼ Cucumber (quarter slice) ¼ cup Broccoli (chopped) ¼ cup celery, chopped 2 radishes (quarter 

Vegan Pasta Fagioli

Vegan Pasta Fagioli

Ingredients 4 c. water 1 1/2 tsp. Salt (divided)  1 1/2 c. pasta (penne, shells, any variety that isn’t long/stringy) 2 cans great northern or cannellini beans 3 tbsp. olive oil 1 onion, diced 1 carrot, diced  1 red bell pepper, diced  3 cloves garlic, 

Low-Carb Pad Thai

Low-Carb Pad Thai



2 1/2 Tbsp peanut butter

3 Tbsp lime juice

3 1/2 Tbsp soy sauce

1/2 tsp red pepper flake 

1 1/2 Tbsp honey


1 Tbsp sesame oil
1 medium serrano pepper, thinly sliced

1 small bundle green onions, thinly sliced
1 1/2 cups red cabbage, thinly sliced 

1 medium red bell pepper, thinly sliced

2 Tbsp soy sauce

4-5 large carrots, peeled and ribboned with a vegetable peeler

6 leaves collard greens, stems removed, thinly sliced 

¼ tsp ground dinger

¼ tsp ground turmeric

Optional toppings: Fresh cilantro, sriracha 


  1. Add sauce ingredients to a small mixing bowl and whisk. Taste and adjust flavor as needed. Set aside.
  2. Heat a large skillet over medium heat. Once hot, add oil, pepper, onions, cabbage, bell pepper, and half of the soy sauce for veggies. Cook for 3 minutes, stirring frequently.
  3. Add carrots and collard greens and the remaining half of soy sauce and stir. Sauté for 2 minutes. Then add Pad Thai sauce, ginger, and turmeric. 
  4. Sauté over medium heat until warmed through for about 3 minutes, stirring frequently. 
  5. Taste and adjust flavor as desired. 
  6. Divide between serving plates and enjoy. Serve as is or with peanut sauce, crushed peanuts, cilantro, and lime wedges. 
Easy Oven-roasted Vegetables

Easy Oven-roasted Vegetables

Ingredients 1 large red onion, chopped Brussel sprouts, halved 4 large carrots, chopped 5 garlic cloves, peeled 1 large zucchini, chopped 1 red bell pepper, chopped 1 sweet potato, diced 7-8 cherry tomatoes Olive oil Apple cider vinegar Salt Pepper Paprika Chili powder Ground mustard 

Veggie Fajitas with Beans & Rice

Veggie Fajitas with Beans & Rice

Serves: 4 Prep time: 5-7 minutes Cook time: ~35 minutes Ingredients 1 c. uncooked rice & 2 c. water 1 14.5 oz. can black beans, drained and rinsed 1 14.5 oz. can diced tomatoes 1 small sweet potato, diced 1 small yellow onion, diced 1/2 

Vegan Brownies

Vegan Brownies

This recipe for vegan brownies is absolutely indulgent! The perfect little treat to save for your next cheat day or to bring to a potluck.


Vegan Brownies

1/2 cup non-dairy butter 

1/2 cup granulated sugar

2 Tbsp flaxseed meal + 5 Tbsp water, combined 

1 tsp vanilla extract

3/4 tsp baking powder

1/4 tsp salt

1/2 cup cocoa powder

3/4 cup all-purpose flour (substitute gluten-free if desired)

1/3 cup Optional Add-Ins: walnuts, hazelnuts or chocolate chips


  1. Preheat oven to 350º F and spray 7-8 standard-sized muffin tins with cooking spray or use paper liners
  2. Prepare flax meal and water in a small bowl and let rest for 5 minutes.
  3. Place butter in a large mixing bowl and melt in the microwave, about 30 seconds. Stir in the flax meal, sugar, vanilla, baking powder, salt, and cocoa powder. Whisk to combine. Add the flour, then fold in any desired add-ins 
  4. Scoop batter evenly into 7-8 muffin tins until 3/4 full and bake for 22-27 minutes. Be careful not to overcook or they will get crumbly. Remove from the oven and let rest in the tin for 5 minutes before removing to cool completely on a plate or cooling rack.
  5. Keep in the fridge for a couple of days or freeze. 

Treat yourself with this simple recipe for vegan brownies that are low in sugar and fat, but high in deliciousness! And be sure to check out our other healthy dessert recipes.

Grocery Shopping Alternatives

Green Chef

Green Chef guarantees to serve you certified organic meal kits. Each kit contains 3 dinners for 2-4 people. They’re also known for being able to deliver on speciality diet meal plans; whether it’s Paleo, Vegan, Keto or Gluten-Free, Green Chef is there for you.

$80 off, including free shipping!
Thrive Market

Thrive Market believes in making healthy living accessible and affordable for everyone. Their online marketplace offers non-GMO, Organic, Gluten-free, Vegan food, and healthy products at 25-50% below retail price and all shipped right to your front door. For every paid membership Thrive Market receives, they provide a free membership to a low-income family, teacher, or veteran.

Blue Apron

Their mission is to make incredible home cooking accessible to everyone. With Blue Apron you get to choose the types of meals you want, then you’ll receive fresh ingredients with detailed instructions on how to prepare deliciously healthy meals.

Meal Prep with Blue Apron! One prep. Eight Servings. Options for days.
Mediterranean Salad

Mediterranean Salad

Ingredients 2 cucumbers, diced ½ c. red cabbage, chopped ¼ c. parsley, chopped ½ red onion, diced ½ c. chickpeas 2 tsp. Olive oil 1 tbsp. Thaini 1 tbsp. Lemon juice ½ tbsp. Balsamic vinegar 1 tsp. Salt 1 tsp. Black pepper  Directions Prepare vegetables 

Potato & Lentil Soup

Potato & Lentil Soup

Stay warm and healthy during the Winter season with this potato & lentil soup. This recipe is also packed with vegetables to really pump up the nutrition. This recipe serves 4-6 people and leftovers can be stored in the refrigerator for up to 5 days 

Low Budget Ramen

Low Budget Ramen

Serves: 2-3 Prep time: 10 minutes Cook time: 15 minutes


2 packs instant ramen

1/2 yellow onion, diced

1/2 red bell pepper, sliced

1 c. bok choy, chopped

1/2 c. broccoli, chopped

2 garlic cloves, minced

1 carrot, thinly sliced

1 quart vegetable stock

1 Tbsp sesame oil

1 Tbsp soy sauce

1 tsp ground ginger

1 tsp cumin

Optional: Tofu/Tempeh, soft boiled egg, sriracha, sesame seeds, lime juice, cilantro, chopped roasted peanuts


  1. Prepare vegetables and protein
  2. In a large skillet, heat sesame oil
  3. In a quart size or larger pan, heat vegetable stock on high
  4. Begin sautéing vegetables, if using a protein start with that and then add vegetables, season with soy sauce, ginger, and cumin. Continually stir
  5. Once stock reaches a boil, add ramen noodles and cook for time as instructed on the pack
  6. Once vegetables have cooked through, turn heat off. When noodles are cooked through, serve in a bowl with broth and add vegetables
  7. Enjoy hot! Add optional toppings if desired

If you’re on a tight budget but are tired of bland meals, this recipe turns a 13 cent ramen pack into a decadent bowl of delight! Plus you can turn it into a healthier option by packing it with nutritious vegetables and proteins such as tofu or tempeh.

Roasted Curry Cauliflower & Grain Bowl

Roasted Curry Cauliflower & Grain Bowl

Ingredients 3 c cauliflower, chopped  1 Tbsp olive oil 1 tsp curry powder ½ tsp turmeric powder ½ tsp garlic powder  1 Tbsp apple cider vinegar  1 tsp salt & black pepper  1 c. uncooked quinoa  1 c. chopped kale  ½ cucumber, diced  ¼ c