Roasted Root Vegetables


1 butternut squash, peeled, seeded, cut into 1/2-inch pieces  

1 1/2 pounds Yukon Gold potatoes, unpeeled, cut into 1/2-inch pieces 

1 bunch beets trimmed but not peeled, scrubbed, cut into 1/2-inch pieces 

1 medium-size red onion, cut into 1/2-inch pieces  

1 large turnip, peeled, cut into 1/2-inch pieces  

1 head of garlic, cloves separated, peeled 2 tablespoons olive oil   


Preheat oven to 425°F. Oil 2 large rimmed baking sheets. Combine all ingredients in very large bowl; toss to coat. Divide vegetables between prepared baking sheets; spread evenly. Sprinkle generously with salt and pepper. Roast vegetables until tender and golden brown, stirring occasionally, about 1 hour 15 minutes.  

Brown Rice and Beans


1 cup brown rice, uncooked 

2 1/4 cups low-sodium chicken broth

1 tablespoon olive oil 

1 small onion, diced  

2 cloves garlic   

1 teaspoon ground cumin 

1/2 teaspoon dried chili flakes 

1 can (15.5oz) black beans, drained and rinsed 

2 teaspoons finely chopped parsley   


1. Cook rice according to package replacing water with chicken broth. Once cooked, remove from heat, uncover, and fluff with a fork.   

2. Heat oil in a large sauté pan over medium-high heat. Add onions and cook until onions are soft and translucent, about 3 minutes. Add garlic, cumin, and chili flakes and cook 1-2 minutes.

3. Stir in black beans and cook until just warmed through, about 1-2 minutes.   Combine onion-black bean mixture and hot rice in a serving bowl and toss to combine. Garnish with parsley.  

Kale and Vegetable Soup


1 bunch kale                                                                             

2 tbsps olive oil                                               

1 medium onion chopped                                           

2 carrots chopped                                               

2 celery stalks sliced                                           

3 cloves fresh garlic chopped                                   

1 can low-sodium chicken broth                                   

1 can 14.5oz crushed tomatoes                                   

2 cups water                                                     

1 15-ounce can cannellini beans, rinsed and drained               

1 tsp dried oregano                                             

sea salt, pepper, and garlic powder   


1. Cut stems from kale; chop and reserve. Coarsely chop kale leaves; set aside. 

2. In a large soup pot add oil over medium heat.  Add kale stems, onion, carrot, celery, and garlic. Cook and stir for 3-5 minutes. 

3. Add kale leaves and continue until wilted about 3-5 minutes. Add salt, pepper, garlic powder, and oregano, mix well. 

4. Stir in broth, tomatoes, and beans; bring to a boil. 

5. Reduce heat and simmer for 10-15 minutes or until vegetables are cooked to your liking.  

Vegertarian Chili


1 medium zucchini, cut into ½ inch diced  

1 medium yellow onion, diced  

4 cloves of garlic, chopped  

1 can (15.5 ounces) black beans, rinsed and drained
1 can (15.5 ounces) pinto beans, rinsed and drained
1 can (14.5 ounces) diced tomatoes with green chilies
1 can (14.5 ounces) crushed tomatoes  

¾ cup tomato paste  

2 tablespoons of olive oil  

1 ½ teaspoons ground cumin  

1 teaspoon chili powder  

sea salt and pepper to taste

diced avocado for garnish   


1. In a large pot, heat oil over medium-high. Add onion and garlic; cook, stirring frequently, until onion is translucent and garlic is soft, about 4 minutes. 

2. Add cumin and chili powder, season with salt and pepper, and cook until spices are fragrant, 1 minute. 

3. Add zucchini and tomato paste; cook, stirring frequently, until tomato paste is deep brick red 

about 3 minutes. 

4. Stir in black beans, pinto beans, and both cans diced tomatoes. Add 2 cups water and bring mixture to a boil. Reduce to a medium simmer and cook until zucchini is tender and liquid reduces slightly, 20 minutes. Season with salt and pepper. Serve in bowls and garnish with avocado.

Slow Cooker Cinnamon Oatmeal


1 cup steel cut oats

1 1/2 cups coconut or almond milk 

1 1/2 cups water

2 tablespoons brown sugar

1 tablespoon coconut oil

1 teaspoon cinnamon

1/4 teaspoon sea salt

1/4 cup chopped walnuts


1. Grease the inside of your slow cooker with coconut oil. 

2. Add all ingredients, except walnuts, to the slow cooker. Stir until well combined. 

3. Cook on low for 5-7 hours depending on your cooker. For the first time it's a good idea to do a test run during the day before cooking through the night. 

4. Portion out and top with walnuts.

Toasted Avocado Sandwich


2 slices of toasted multigrain bread 

½ of avocado 

sliced red onion

handful baby spinach

sea salt and fresh ground pepper  


Toast bread and mash avocado on one side. Season with salt and pepper. Layer spinach and onion and top with remaining slice of bread.