1 onion, chopped
1/2 green bell pepper, chopped
1 tbsp garlic, minced
1 pound chicken breast
1 tablespoon chili powder
2 teaspoon cumin
3/4 teaspoon paprika
3 cups chicken broth
1 tablespoon dried cilantro
1 can tomato sauce (14.5 oz)
1 can black beans, rinsed and drained
1 can roasted corn, drained
1 can diced tomatoes, not drained (we used diced tomatoes seasoned with basil, garlic, and oregano)

1. Sauté  onion, garlic, and green bell pepper in a little olive oil for 3-5 minutes. Add chicken and sauté until no longer pink.
2. Remove chicken and shred. While shredding chicken, add chili powder, cumin, and paprika to the pan with the onion and bell pepper. 
3. Once chicken is shredded, add it back to the pan with the seasoning, onion, and bell pepper. Cook another 2-3 minutes.
4. Add can of tomato sauce, diced tomatoes, and chicken broth. Stir.
5. Allow to cook on medium heat for an additional 8 minutes. 
6. Add corn, beans, and dried cilantro. Allow to cook for another 5-10 minutes.
7. Serve with avocado, tortilla strips, and maybe some dairyfree cheese or sour cream! Enjoy! 

3 brown bananas, mashed
1/4 cup maple syrup
1/4 cup molasses
1 teaspoon vanilla extract
3 eggs
1/2 cup cashew butter
1/4 cup coconut flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon powdered ginger
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
pinch of salt
1-2 tablespoons powdered sugar, for garnish

1. Preheat oven to 350 degrees. Grease a 8 x 4 loaf pan. 
2. In a food processor, add all ingredients and puree until completely combined.
3. Pour batter into loaf pan then place in oven to bake for 45-50 minutes until a toothpick comes out clean.
4. Remove from oven, place on cooling rack and let rest for 5-10 minutes before cutting and serving.
5. Once cool, top with powdered sugar!

Recipe cred PaleoOMG

This recipe is from one of my very favorite cookbooks, Naturally Nourished! Healthy, delicious meals made with everyday ingredients

1 tablespoon coconut oil
2 medium yellow onions, chopped
1 teaspoon salt
5 garlic cloves, minced
2 medium-large sweet potatoes, cut into cubes
3 cups water
2 firmly packed cups of fresh baby spinach
1-2 cups fresh cilantro leaves (depending on love for cilantro)
1 tablespoon freshly squeezed lemon juice
1 pinch cayenne pepper

1. In a large stockpot, melt coconut oil over medium heat. Add the onions and salt, stir to coat, and cook until onions have softened, 5 to 7 minutes. Add the garlic, stir, and cook 1 minute more. Add the sweet potatoes and water. Bring the soup to a boil, then reduce the heat to low and simmer until the sweet potatoes are tender, 12 to 15 minutes. 
2. Transfer the soup to a blender. Blend on high until smooth, then add the spinach, cilantro, lemon, and cayenne, and continue blending until smooth. Season with salt. Store cooled leftovers in the fridge for up to 3 days.

Original recipe cred Naturally Nourished (page 43)

1 tablespoon fresh ginger
2 cloves garlic, minced
1/2 lime, juiced and zest
3 tablespoons soy sauce (we used coconut aminos)
1 teaspoon crusted red pepper flakes
1 teaspoon olive oil
2 large shallots, diced small
10 ounces cremini mushrooms, finely chopped
6 ounces mini Portobello mushrooms, finely chopped
1/2 cup cilantro, coarsely chopped
10 mint leaves, coarsely chopped
4 green onions, green and white parts diced
large lettuce leaves to serve

1. Whisk ginger, garlic, lime zest and juice, soy sauce and red pepper flakes in a small bowl with fork. Set aside.
2. In a large skillet, heat olive oil to medium-high heat. Add mushrooms and shallots and stir-fry until soft. Add ginger mixture and cook an additional 2 minutes. Add the cilantro, mint and green onions. Remove from heat.
3. Serve mushroom mixture on a large romaine lettuce leaves! Enjoy!

Original recipe orlandodietitian.com

Made this dish for some guests! They were delicious! You could DEFINITELY make this recipe with tofu for all you plant-based folks! 

2 tablespoons avocado oil or sesame oil
1 lb ground chicken, ground turkey (or tofu)
1 medium yellow onion, diced small
1 red bell sweet pepper, diced small
1/4 cup coconut aminos (or braggs liquid amino or soy sauce)
1 tablespoon rice wine vinegar
2 tablespoons raw honey
4 small gloves minced garlic
1/2 teaspoon cayenne pepper
1 teaspoon ground cumin
1 teaspoon ground ginger (or we used ginger paste but be sure you look up correct conversion for that)
8-ounces water chestnuts, diced small
4 green onions, sliced
lettuce leaves for serving

1. Heat oil in a large skillet over medium-high heat. Add in chicken, and cook, stiring and breaking up the pieces until cooked through.
2. Add in the onion, bell pepper, garlic, cayenne pepper, cumin and ginger. Stir, and cook for about 4 minutes, or until onion is soft.
3. Add the water chestnuts, green onions, soy sauce, honey, rice vinegar, sea salt and pepper, and cook for about 3 minutes, until the sauce has thickened.
4. Spoon the mixture into the lettuce leaves and serve immediately.

Recipe cred cleanfoodcrush.com

This soup is ready in just a few minutes with tons of flavor! Makes 2 servings.

2 medium zucchini, spiralized
2-3 tablespoons thai red curry paste (we used 3 to give it more flavor)
2-3 fresh garlic cloves, minced (we used 3)
14 ounces coconut milk
2 cups vegetable stock
8 ounces large shrimp, wild
a small bunch of cilantro
fresh lime wedges
1 red chili (optional)

1. Over medium heat, add 1 tablespoon olive oil, garlic, and shrimp. Cook the shrimp for about 3-4 minutes until pink on all sides. Season with sea salt and pepper. Set aside.
2. In same pan, add red curry paste and a splash of coconut milk. Fry for 3-4 minutes, add the coconut milk and vegetable stock, stir and simmer for 2 minutes. Add shrimp and heat through. 
3. Place the raw zucchini noodles in two separate bowls, pour hot soup over, and top with cilantro and lime! Serve hot! 

Original recipe cred cleanfoodcrush.

1 head cauliflower or 1 bag cauliflower rice
2 cups vegetable broth
1 cup almond meal
garlic powder, salt and pepper
1/2 cup nutritional yeast
optional: Everything But The Bagel seasoning from Trader Joes
optional: 1/2-1 pound wild caught shrimp

1. Cut the cauliflower florets off the stalk and into 1-2 inch pieces. Fill the food processor until half full. You may have to do two batches to avoid overflow. Pulse until cauliflower is finely chopped like grits.
2. Add grits, broth, almond meal, and nutritional yeast  in medium sauce pan. Bring to simmer over medium heat. Add garlic, salt/pepper and seasoning if desire.
3. Simmer and stir occasionally for 20 minutes until desired grit texture. Serve immediately.
4. Saute shrimp in a little olive oil. Season with salt and pepper. Top grits with sautéed shrimp.

Serves approximately 6 servings. Recipe Cred Taste of Shred Recipe booklet

Makes about 12 muffins

1 large sweet potato
1/2 cup extra virgin olive oil
1/2 cup unsweetened almond milk
3/4 cup maple syrup
1 teaspoon pure vanilla
2 cups gluten free flour
2 teaspoons baking soda
2 teaspoons baking powder
1 1/2 tablespoon of cinnamon 
salt (optional)

1. Preheat oven to 400 degrees. Prick the sweet potato a few times and bake until soft about 50 minutes-1 hour.
2. Peel the sweet potato and discard skin. Mash the potato into a mixing bowl. Whisk the oil, milk, maple syrup, and vanilla in with your potato. In a separate bowl, whisk the flour, baking powder, baking soda, and cinnamon/salt. Fold the dry ingredients in the wet.

I know- the mixture is a bit dry and looks yuck but trust me, when it cooks, it tastes like a cinnamon donut!

Evenly distribute the mixture into muffin tin. Bake for approximately 20-25 minutes. Brush the tops with a little maple syrup  if desired!

Recipe cred Gwyneth Paltrow

3/4 cup coconut milk
1/2 cup nutritional yeast
1 cauliflower
salt, pepper
14 oz green beans, trimmed
1 onion, diced

For the Topping:
2 handfuls of gluten free bread crumbs
3 gloves garlic
1/4 cup nutritional yeast 
(optional) chopped pecans

1. Steam cauliflower for about 8 minutes until soft. 
2. Heat skillet with a little vegetable broth and add onions and green beans. Cook until soft and tender.
3. When cauliflower is done, put in food processor, add coconut milk, nutritional yeast, and season with salt and pepper. Blend until creamy and smooth. 
4. Prepare topping for cassrole. Mix topping ingredients in bowl.
5. Last, assemble casserole in cassrole dish with green beans, followed by cauliflower  mash, followed by topping crumbles. Bake for around 15 minutes in 405 degree oven.

Enjoy!
​Recipe cred Contentednesscooking.com

Serves 6
4 tablespoons vegan butter
1 onion, chopped
2 large carrots, peeled and chopped
2 celery stalks, chopped
1 small head of cauliflower chopped (I used bag of cauliflower rice from trader joes)
1 cup chopped mushrooms
salt (optional)
1/4 cup fresh parsley
2 tablespoons chopped fresh rosemary
1 tablespoon chopped fresh sage (or 1 teaspoon ground sage)
1/2 cup vegetable broth

(note: I used the pre-chopped, packaged onion, carrot, celery combo from Trader Joes in the produce section)

1. In a large skillet over medium heat, melt butter. Add onion, carrot, and celery and saute until soft, 7 to 8 minutes.
2. Add cauliflower and mushrooms and season with salt and pepper. Cook until tender, 8 to 10 minutes more.
3. Add parley, rosemary, and sage and stir until combined, then pour over vegetable broth and cover with a lid. Cover until totally tender and liquid is absorbed, 15 minutes. 
4. Serve and ENJOY! Not only does it taste like stuffing but the entire house smells like THANKSGIVING!!!!!