Stuffed Zucchini

2 large Zucchinis
1/4 of Red Onion
1/2 cup of Bread Crumbs
1/4 cup Vegan Parmesan cheese
Salt and Pepper to taste
Crushed canned Tomatoes
1 tsp Oil
Small bunch of Fresh Parsley

Cut zucchini in halves and place in oven at 350ºF for about 20 minutes or until softened.
Scrape out insides of zucchini and finely chop. 
In a frying pan, heat oil and add in chopped onion, zucchini insides and some of the parsley.
Then pour that into a mixing bowl and add in strained tomatoes (Keep the juice for after), bread crumbs, Vegan Parmesan, and salt and pepper.
Fill zucchini halves with mixture and place in a baking pan, pour the tomato juice on top. Add parsley on top and more Parmesan.

Bake at 350ºF for 45 minutes to an hour. 


1 head of cauliflower (approx. 4-5 cups of florets)
1/2 C unsweetened non-dairy milk (almond or soy work best)
1/2 C water
3/4 C all-purpose flour (can sub gluten-free rice flour)
2 tsp garlic powder
2 tsp onion powder
1 tsp cumin
1 tsp of paprika
1/4 tsp sea salt
1/4 tsp ground pepper
1 tbsp earth balance buttery spread
1 C frank's red hot sauce Line baking sheet with parchment paper and preheat your oven to 450 F.
Wash and cut cauliflower head into bite sized pieces.
Mix all the ingredients (minus the earth balance and hot sauce) into a mixing bowl.
Coat each piece in the mixture evenly.
Lay them on parchment lined baking sheet evenly spread without crowding.
Bake for 25 mins, flipping halfway through.
While the florets are baking make the sauce by heating up the earth balance in a small sauce pan until melted then add in hot sauce. Stir together and set aside.
Toss the florets in a bowl with the sauce then place them back in the oven for another 25 mins, flipping halfway throu…


3 ripe Bananas
2 tsp unsweetened Cocoa Powder
2 melted tbsps of Coconut Oil
2 cups Quick Oats
1 tsp Baking Powder
Pinch of Salt
1 tbsp of Vanilla
1/4 cup of sliced Almonds

Preheat oven to 350° 
1)In a large bowl mash bananas, then add cocoa powder, coconut oil.
2)Add quick oats, stir in baking powder, salt, vanilla, and stir in almonds.
3)Line or spray muffin pans, fill,
4)Bake for 15 mins.


1 cup of Whole Wheat Flour
1 tsp of Baking Powder
Pinch of Salt
1 tsp of Date Paste
2 tbsps of Olive Oil
1 tsp of Vanilla
1 cup and 1 tbsp of unsweetened Almond milk

1)In a medium size bowl mix the flour, baking powder, and salt.
2)Add in the date paste, oil, and vanilla, then whisk in the almond milk.


Handful of Spinach  1 frozen banana A few Strawberries  Silk unsweetened Coconut milk  Half an Orange
I also added half a scoop of Green+ genuine health acai and mango


1 can or jar of Tomato puree  
1 box of Vegetable Broth
3 stalks of Celery  
1  small Onion  
2 cloves of Garlic  
3 Tomatoes  
1 cup of chopped baby Carrots
1 cup of cut Green beans (optional frozen)  
1 cup of Water Chestnuts (optional)
3 cups Water
Hot Sauce (optional)
Salt and Pepper to taste
(For a quick and easy soup, you can buy mixed frozen veggies) 1) Chop everything up small and evenly (so everything cooks evenly). 2) Heat a 1/4 cup of Broth in a large Sauce pan (optional Slow Cooker) on Medium high heat. Then add Onion, Garlic, Celery, Carrots, and Water chestnuts. Let that cook for a few minutes. 3)Then add the rest of the broth and vegetables.  4) Add the water, puréed tomatoes, spices, and hot sauce. 5) Bring to a boil, then turn it down to simmer. Let it simmer for about an hour (the longer the better flavor).


16 oz bag Frozen Edamame  
2 tsp Extra Virgin Olive Oil  
Sea Salt and Pepper
 *Preheat oven to 375°   
1)In a strainer run the edamame under warm water for a few seconds  
2)Pat dry with clean dish towel.  
3)Pour the edamame into a bowl and mix in Olive oil and salt and pepper.  
4)Then spread the edamame onto a baking sheet in a single layer.  
*Bake for 30-40 minutes.