Plant-Based

1 can chickpeas

1/4 c tahini, peanut butter, or nut butter

2 tbs olive oil

1/2 tsp ground cumin

1/2 c lemon juice

1 clove garlic, minced

1/2 tsp sea salt

2-3 tbs water

dash of paprika

1 c water

1/2 c gluten free oats

1/4 c dried sour cherries

1 tsp ground ginger

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1 tbs ground flaxseeds

1 tsp raw honey

3 tbs grapeseed oil

1 small yellow onion, finely diced

1 tsp sea salt

2 tbs minced ginger

3 garlic cloves

5 c water

1/4 tsp curry powder

½ tsp turmeric

¼ tsp ground cumin

1 cup dried red lentils, rinsed and drained

3 large carrots, peeled and diced

2 cups loosely packed fresh spinach

¼ cup loosely packed, chopped fresh cilantro

1 tsp freshly ground pepper

1 large frozen banana

1 tbsp almond butter

1 cup almond milk

1 tbsp organic cocoa powder

1 tbsp ground flax seed

1/2 scoop of protein powder (about 10g protein)

1 – 15 oz can chickpeas

1/2 c almond butter

1/3 c maple syrup

2 tsp vanilla

1/2 tsp salt

1/4 tsp baking powder

1/4 tsp baking soda

1/3 cup vegan chocolate chips

3 tablespoons olive oil

2 leeks, including tender green parts, thinly sliced

6 carrots (about 1 lb.), peeled and thinly sliced

1 small sweet potato, peeled and coarsely diced

1 1/2 teaspoons peeled and minced fresh ginger

5 cups organic chicken or vegetable broth

1/2 cup fresh orange juice

2 teaspoons grated orange zest

salt and pepper to taste

1 medium size butternut squash, peeled, cubed and roasted

1/2 cup cooked brown rice

1 medium sized yellow onion, finely chopped

2 cloves of garlic, minced 1 bell pepper, chopped

1 cup spinach

1 zucchini, diced

2 1/2 cups black beans, soaked or 1 15 ounce can of organic black beans

2 tsp cumin

1/2 tsp cayenne pepper

4 large whole wheat or GF tortillas