Tag: recipe

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad

Marinated Veggie-Lentil Salad Ingredients: 1/4 cup apple cider vinegar 2 tablespoons extra virgin olive oil 1/2 teaspoon pink Himalayan salt or sea salt 1/2 teaspoon cayenne Pepper 2 cups broccoli (chopped into small florets) 1/2 English cucumber (diced) 1 cup matchstick carrots 1 yellow bell 

Blueberry Crumble

Blueberry Crumble

Blueberry Crumble Ingredients: 1/4 cup coconut oil 4 cups blueberries (fresh or frozen) 1 1/2 cups almond flour 1 cup pecans (chopped) 1/4 tsp sea salt 1/4 cup maple syrup Directions: 1. Preheat oven to 350ºF and grease a pie pan with a bit of 

4 Layered Mason Jar Salads

4 Layered Mason Jar Salads

Liven up that same old salad by layering those fresh ingredients into a mason jar! Perfect for your summer get-together or grab and go for lunch, these layered salad jars are jammed packed with flavor. Grab, go and enjoy!

Mason jars are useful for a lot more than just canning those summer vegetables. They are the perfect home for layered salads and help show off the beautiful colors of the salad ingredients. It’s like a beautiful summer garden in a glass!

All of the ingredients in the four Mason jar salads below are listed in layering order. Salad dressing suggestions are also given, but use any dressing you like! And the best part about creating Mason jar salads is that you can add any ingredients and create YOUR favorite salad!

Tips for layered salads:
Put the salad dressing on the bottom, separate from greens and lettuces, or just add the dressing right when you are going to eat it. Either way, shake that salad up and enjoy!
Put heavier items, such as tomatoes, on the bottom of the jars and end with the lightest item, such as lettuce or crumbled cheeses.

Caprese Mason Jar Salad
Serves 4

8 tablespoons of balsamic vinaigrette or pesto
10 ounces small fresh mozzarella balls
2 cups fresh baby spinach and fresh basil, leaves torn
2 cups assorted colored sugar plum tomatoes (red, yellow, orange)
2 cups cooked orzo pasta

{Rachel’s suggested wine pairing}
Try a Sauvignon Blanc or Pinot Grigio. Both wines pair nicely with this well-balanced salad consisting of creamy mozzarella and the high acidity in the tomatoes.


Cobb Mason Jar Salad
Serves 4

8 tablespoons of red wine vinaigrette, Ranch or French dressing
4 cups iceberg lettuce, chopped
2 cups chopped cooked chicken breast
2 cups chopped tomatoes
4 hard boiled eggs, sliced into circles
2 cups crumbled bacon
2 cups chopped avocado (tossed in lemon juice to prevent browning)
4 tablespoons green scallions, finely chopped
4 tablespoons crumbled blue cheese

{Rachel’s suggested wine pairing}
Pick a fresh and fruity wine to pair with this salad. Try a Sauvignon Blanc from Loire Valley, France or New Zealand.


Chunky Mediterranean Mason Jar Salad
Serves 4

8 tablespoons of red wine vinaigrette or Greek inspired dressing
2 cups red sugar plum tomatoes
2 cups chopped English cucumber
2 cups pitted Kalamata olives
2 cups fired-roasted red and yellow peppers, thinly sliced
2 cups red onion, chopped
2 cups crumbled feta cheese

{Rachel’s suggested wine pairing}
What grows together goes together! Try an Assyrtiko wine from Greece for something different! A Pinot Grigio, Pinot Gris or Sauvignon Blanc wine will also pair nicely with this salad.


Taco Mason Jar Salad
Serves 4

4 cups romaine lettuce, chopped
2 cups tomatoes, chopped
2 cups black beans
2 cups corn
2 cups ground turkey meat
2 cups shredded cheddar cheese
4 tablespoons green scallions, finely chopped
8 tablespoons of fresh salsa

For the taco Mason jar salad, add salsa on top and shake prior to eating instead of adding to the bottom of the jar.

{Rachel’s suggested wine pairing}
Since this salad has a spicy kick, try a Rose, such as a Bandol Rose, a Sauvignon Blanc from Loire Valley, France or California, an off-dry Riesling from Germany, or a Torrontes from Argentina.

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Rainbow Tempeh Bowl

Rainbow Tempeh Bowl

Rainbow Tempeh Bowl Ingredients: 4 cups broccoli florets 1 teaspoon avocado oil 2 cups shredded carrots 1 red bell pepper, thinly sliced 2 scallions, chopped 1 tablespoon black sesame seeds (optional, for garnish) 1 block tempeh, cubbed 1 1/2 teaspoons toasted sesame oil 1/4 cup 

Raspberry Apple Crisp

Raspberry Apple Crisp

Raspberry Apple Crisp Serves 4 Ingredients: 1 cup raspberries 2 apples (chopped) 1/4 cup cinnamon (divided) 2 tablespoons coconut oil 1/2 cup cashews (chopped) 1/2 cup almonds (chopped) 1/3 cup almond Flour 2 tablespoons maple Syrup 2 tablespoons mint Leaves (optional) Directions: 1. Preheat the 

7 Day Whole Foods-Plant Based Diet Meal Plan

7 Day Whole Foods-Plant Based Diet Meal Plan

The Whole Food Plant Based Diet is a completely animal product-free approach to healthy eating that maximizes whole grains, vegetables and legumes, while minimizing refined sugars and oils . This plan provides adequate protein from a variety of plant-based sources including grains, legumes, nuts and seeds. Fats are provided by whole food sources like avocados, nuts/seeds, and high-quality oils.

This 7-Day Whole-Foods, Plant Based Diet meal plan contains the following recipes:

Protein-Packed Avocado Toast

Gut Healing Green Smoothie

Hummus Toast with Avocado

Tofu Veggie Scramble

Marinated Mixed Bean Salad

Broccoli Almond Protein Salad

Sweet Potato, Black Bean & Quinoa Bake

Lentil, Sweet Potato & Arugula Salad

Balsamic-Roasted Tempeh Bowls

Peanut Butter Curry Chickpea Stew

Swiss Chard, Lentil & Rice Bowl

+ Daily Snacks! 

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Cilantro-Lime Coleslaw

Cilantro-Lime Coleslaw

Cilantro-Lime Coleslaw Ingredients: Coleslaw: 2 cups shredded green cabbage 2 cups shredded purple cabbage 1 cup shredded carrots 1/2 cup chopped fresh cilantro 2-3 green onions, sliced   Dressing: 1/4 cup extra virgin olive oil 1 lime juiced 1 tablespoon honey (or maple syrup for 

20 Delicious & Healthy Plant-Based Recipes Ebook

20 Delicious & Healthy Plant-Based Recipes Ebook

The earth is covered in plants that provide living creatures with food to keep us healthy and medicine for when we are sick. It makes sense that plants are an essential part of any healthy way of eating. Even in the harshest conditions, plant life, 

Vegan Peanut Ramen Soup

Vegan Peanut Ramen Soup

Vegan Peanut Ramen Soup


1 tsp Avocado Oil

1 tsp Ginger (minced)

1 Garlic (clove, minced)

1 tbsp Thai Red Curry Paste

4 cups Organic Vegetable Broth (low sodium)

3/4 cup Lite Coconut Milk (from the can)

1/2 cup All Natural Peanut Butter

1 tbsp Tamari

1 tbsp Coconut Sugar

1 Lime (juiced)

3 cups Mushrooms (sliced)

10 oz Gluten-Free Ramen Noodles (dry)

2 cups Baby Spinach



  1. Add the avocado oil, ginger and garlic to a pot over medium-low heat. Saute for 1 to 2 minutes. Add the curry paste and stir to combine.
  2. Add the vegetable broth, coconut milk, peanut butter, tamari, coconut sugar, and lime juice to the pot. Whisk to combine. Add the sliced mushrooms and simmer for 5 to 10 minutes.
  3. While the soup simmers, cook the noodles according to the directions on the package and set aside.
  4. During the last minute, add the spinach and then remove from heat. Divide the noodles into bowls and top with the soup. Add optional garnishes (see notes) and enjoy!


Optional Garnishes: Lime wedges, chopped peanuts, mint leaves and/or sesame seeds.

No Peanut Butter: Use almond butter instead.

Nut-Free: Use tahini instead of peanut butter.

More Protein: Add tofu or a boiled egg.

No Coconut Sugar: Sweeten with honey instead.

No Red Curry Paste: Use green curry paste instead.

No Ramen Noodles: Use spaghetti noodles, vermicelli noodles or buckwheat noodles instead.

Leftovers: Store in an airtight container in the fridge for up to three to five days.


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