This is a hearty, flavorful dish that brings together the natural sweetness of roasted sweet potatoes with the savory richness of tender beef and crisp cabbage. This comforting meal is a perfect balance of textures and flavors; earthy, sweet, and savory all in one. Whether you're looking for a quick weeknight dinner or a satisfying weekend meal, this dish is sure to please everyone!
Ingredients
- 2 Sweet Potato (medium, cut into 1/2 inch rounds)
- 2 tbsps Extra Virgin Olive Oil
- 1 tsp Sea Salt (divided)
- 1 lb Extra Lean Ground Beef (from the farm or you can use ground chicken, turkey or even tofu!)
- 1 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1 tbsp Coconut Aminos
- 3 cups Green Cabbage (shredded)
- 1 Lime (juiced)
- 1/2 cup Cilantro (chopped)
Instructions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Place the sweet potato rounds onto the baking sheet and drizzle the oil all over. Season with half of the salt and toss to combine. Spread out into an even layer. Bake for 20 to 25 minutes or until browned and cooked through, flipping halfway through.
- While the potatoes are in the oven, heat a large pan over medium heat. Add the beef, breaking it up as it cooks. Season with the remaining salt, garlic powder and onion powder. Stir in the coconut aminos.
- Cook the beef for seven to eight minutes or until cooked through. Stir in the cabbage and cook for another three to four minutes or until the cabbage is cooked to your liking.
- Divide the cooked sweet potato evenly between bowls or plates. Top with the beef and cabbage mixture. Drizzle lime juice and top with cilantro. Enjoy!
Notes:
- Leftovers: Refrigerate in an airtight container for up to three days.
- Serving Size: One serving is approximately two cups.
- Additional Toppings: Top with avocado.
- Short on Time: Use a pre-chopped coleslaw mix instead of cabbage.
- No Ground Beef: Use ground turkey or ground chicken instead.
This quick, wholesome, and portable meal is perfect for busy days when you need something comforting but light. Packed with tender vermicelli noodles, silky tofu, vibrant veggies, and a flavorful broth, this soup comes together in minutes. Layer everything in a mason jar for an easy grab-and-go lunch—just add hot water when you're ready to eat. It's the ultimate mix of convenience and nourishment, with a touch of cozy that feels like a hug in a jar!
Ingredients:
- 4 ozs Tofu (diced)
- 1/2 Carrot (medium, finely chopped or cut into ribbons)
- 1/4 Red Bell Pepper (medium, diced)
- 1/4 cup Broccoli (chopped into florets)
- 1 stalk Green Onion (chopped)
- 1 tbsp organic tamari
- 2 tsps Miso Paste
- 1/2 tsp Everything Bagel Seasoning
- 1 oz Rice Vermicelli Noodles (dry)
- 1 1/2 cups Water (boiling)
Instructions:
- In a mason jar, layer the tofu, carrots, bell peppers, broccoli, green onions, soy sauce, miso paste, everything bagel seasoning, and noodles. Secure the lid and store in the fridge until ready to eat.
- To serve, pour boiling water into the jar, covering the ingredients. Secure lid and shake carefully or use a spoon to gently push the noodles into the water.
- Let it sit for six to eight minutes or until the noodles are tender. Enjoy!
These were delicious! My mixture was pretty wet and goopy - maybe because my lentils were still very warm from cooking? I added almond flour and two tablespoons of coconut flour to the processor and they came out wonderful :)
Ingredients:
- 2 2/3 cups Green Lentils (cooked, drained and rinsed)
- 1/3 cup Tahini (divided)
- 1/2 cup Cilantro (finely chopped)
- 1 tsp Cumin
- 1 tbsp Apple Cider Vinegar
- 1 tsp Sea Salt (divided)
- 1/4 cup Unsweetened Coconut Yogurt
- 1/4 cup Water
- 8 cups Mixed Greens
- 1 cup Sauerkraut
I also like to add: avocado, mushrooms, sliced peppers, cucumbers, tomato, capers and/or olives.
Instructions:
- Preheat the oven to 350ºF (177ºC) and line a baking sheet with parchment paper.
- In a food processor or blender, combine the lentils, 2/3 of the tahini, cilantro, cumin, apple cider vinegar and half the salt.
- Form the mixture into balls using about 1 to 1 1/2 tablespoons of the mixture for each ball. Place on the baking sheet and cook for 20 to 25 minutes or until warmed through and firm.
- Meanwhile, make the dressing by whisking together the yogurt, remaining tahini, remaining salt and water.
- Divide the mixed greens onto plates and top with the lentil tahini falafels, sauerkraut and tahini yogurt dressing. Enjoy!
Traditional eggnog is made with eggs, whole milk, and heavy cream, which unfortunately won’t work for those of us avoiding conventional dairy. I’ve been wanting to make some that tasted good and even had some nutritional value, so we're giving this one a try!
Ingredients
- 1 13.5 oz can full-fat coconut milk
- 2 cups unsweetened almond milk, or dairy free milk of choice
- ¼ cup maple syrup
- 5 egg yolks
- 1 tsp nutmeg, + more for garnish
- ½ tsp cinnamon
- 1 tsp vanilla extract
- ⅓ cup Flor de Cana dark rum
- Dairy free whipped cream, for topping, optional
Instructions
- Add the egg yolk and maple syrup to a medium bowl and using a hand mixer, mix on high until light and fluffy (about 2 minutes).
- To a medium saucepan over medium high heat, add the coconut milk, almond milk, nutmeg, and cinnamon. Cook while whisking often until the mixture just begins to simmer.
- Very slowly pour the milk mixture into the bowl with the egg yolks and maple syrup while mixing with the hand mixer. It is important to go slow while continuously mixing to temper the eggs. We don't want them to scramble / cook!
- Pour the mixture through a fine mesh strainer back into the pot on the stove. Whisk constantly over medium low heat for 3-4 minutes. Remove from heat and add the vanilla and the rum. Whisk to combine. Let it cool to room temperature, then refrigerate for 2-3 hours. Top with dairy free whipped cream, and garnish with a cinnamon stick, and more grated nutmeg. Enjoy!
Derived from Mary's Whole Life
I love buckwheat. I had it has a child with a yummy dish (Kasha Varnishkes) that is a traditional Eastern European dish (these were my Ashkenazi Jewish relatives) My aunt liked to add in beets which I also enjoyed! this recipe is more of a breakfast one but also super delicious! you can add in cabbage for some extra gut support or keep it simple like this recipe.
Ingredients
- 2 cups Water
- 1 cup Buckwheat Groats
- 1 tbsp Avocado Oil
- 4 Eggs
- 2 cups Baby Spinach
- Sea Salt & Black Pepper (to taste)
Instructions
- In a medium-sized pot, bring the water to a boil. Once boiling, reduce the heat to low and add the buckwheat. Cook uncovered for 15 to 20 minutes or until the water is absorbed.
- While the buckwheat is cooking, heat a pan over medium heat and add the oil. Once warm, crack the eggs in the pan and cook until the whites are set and the yolk is cooked to your liking.
- Divide the cooked buckwheat and fried eggs between bowls. Top with spinach, salt and pepper. Enjoy!
