Having a bag of frozen cauliflower rice in your freezer for meal-makers and smoothies is always a good idea. This dish only took about 10 minutes to make and requires minimal ingredients, making it perfect for busy college students. I just used the veggies I had in my fridge, but you can use whatever you like: carrots, zucchini, or baby corn would also be delicious. Stir in some cubed tofu or crumbled tempe for added protein if you wish. 

What you'll need:

2 cups frozen or fresh cauliflower rice
1 egg + 1 egg white 
1/2 of a red pepper diced
1/2 cup baby bella mushrooms 
1/2 cup sugar snap peas sliced

Flavoring + toppers:
1 lime squeezed
1-2 tbsp coconut aminos
1 tbsp spicy chili oil
1/4 cup crushed peanuts 
pinch of crushed red pepper
handful of sprouts 

What you'll need to do:

1. Sauté veggies {and optional protein} in hot skillet with a little oil until they are about a third cooked. 
2. Add cauliflower rice and allow to defrost.
3. Crack eggs into the pan and continue to stirring to evenly distribute and cook the egg.
4. Add desired flavors and spices: squeeze lime, add coconut amines, spicy chili oil, etc.
5. Top with sprouts, crushed red pepper, or even crushed peanuts. 

Enjoy,

​Molly 

Zoodles! Zucchini noodles are an excellent base for gluten-free pasta dishes, inventive salads, and healthy one-bowl-wonders. If you don't have a spiralizer, you can also buy zucchini noodles at most grocery stores in the prepared vegetable section by the produce.
​Here is a quick pesto recipe to pair with zoodles for an easy dinner. It's also great for spreading on a sandwich, toast, or tofu. Toss with quinoa, tomatoes, and cucumbers for a simple salad. The recipe doesn't call for cheese, but feel free to add if you wish! 

What you'll need:

Any amount of spiralized zucchini 

Avocado-Kale Pesto {approx. 2 servings}
1/2 avocado 
3 tbsp olive oil
6-8 fresh basil leaves
small handful of baby kale 

optional:
1 cloves garlic 
1 tbsp pine nutes


What you'll need to do:

1. Toss all ingredients in a food processor or high speed blender. Blend until you get a smooth, paste consistency. Add more olive oil if needed.
2. Lightly sauté zucchini noodles a large skillet, until slightly tender {should only take abut 5-7 minutes, they cook fast}.
3. Toss zoodles with pesto until evenly coated.  

Serve warm or chilled. Delicious with fresh tomato, pine nuts, or my lentil balls. 

In health,

​Molly 

Store-bought vegan/vegetarian proteins are often super processed, contain additives or preservatives, and lots of sodium. Making your own is the best way to go. These lentil balls are portable, versatile, and really easy to make. This recipe does require a food processor, but the ingredients are cheap and easily accessible.
Lentils are a great source of protein and fiber, making these balls a complete snack or salad topper. The recipe does use one egg, but if you're vegan feel free to substitute a flax egg {1 tbsp flax meal soaked in 3 tsp water for approx. 10 min}.
The spices you add are up to you! Feel free to adjust according to what flavor profile you're going for. If you're serving with hummus, feta, or gilled veggies, maybe go the mediterranean route. Or if you're serving with zoodles and pesto, spice them up with some oregano or Italian seasonings. 

What you'll need:

1 cup dried lentils 
3 cups water or veggie broth 
1 medium onion
4-5 cloves of garlic 
3/4 cup oats
1/4 almond flour 
2-3 tbsp flax meal 
1 egg {or flax egg}

optional seasonings:

handful of fresh parsely or basil 
1 tbsp Italian seasoning
1 1/2 tsp garlic powder 
1 tsp salt 
1 tsp black pepper 
dash of crushed red pepper

OR

1 tbsp cumin 
1/2 tbsp cayenne 
1 1/2 tsp garlic powder 
1 tsp salt 
1 tsp black pepper 
dash of crushed red pepper
 
What you'll need to do:

1. Add 1 cups of lentils to a medium pot with 3 cups water of veggie broth. Bring to a boil, then let simmer over medium heat until lentils are tender and water is absorbed. {should only take 15-20 minutes}
2. While the lentils are cooking, sauté diced onion and garlic until onion is transparent. Add to food processor and preheat the oven to 375. {use convection roast if available}
3. Rinse the lentils of excess water if necessary. Then add to food processor and blend.
4. Next add, oats, egg, and flax meal. Blend.
5. Add the almond flour and spices. If the consistency isn't "doughy" enough, feel free to add more almond flour. Note: they will dry out a lot in the oven, but the balls should be able to hold their shape.
6. Use an ice cream scoop or a spoon to create little lentil balls on a parchment covered baking sheet.
7. Bake the balls at 375 for approx 30 minutes, or until crisp on the outside. 
8. Before serving, crisp in the oven or by searing in a pan. Store in an airtight container in the fridge.

If you go the Italian seasoning route, serve with zucchini noodles, fresh cherry tomatoes, or toss in my vegan avocado-kale pesto. 

Enjoy,

Molly 

The absolute EASIEST falafel recipe. Perfect for when you have some leftover roasted squash or sweet potato. Made with 100% real ingredients, nothing artificial, and baked instead of fried unlike some store-bought alternatives. These falafel require only 3 main ingredients, plus any spices you wish to add. Make this recipe your own by adding your favorite gluten free flour and spices. 

You're more than welcome to purée your own chickpeas, but I cheated and used my favorite trusted hummus {Joseph's Hummus} as a shortcut. Note: If you do choose to purée your own chickpeas, you'll have to add some olive oil for consistency and perhaps some more salt and pepper for flavor.
For this version of the recipe, I used squash which gave the falafel a slightly sweet taste. But I think they would come out even better using roasted sweet potato. Feel free to use this recipe as a basis for making your own unique and healthy falafel. 

What you'll need:

1-1/2 cup of roasted squash or sweet potato {roast with oil, salt, + pepper for 35-45 min at 350}
1/2 cup hummus 
1/4 almond flour or any gf flour 

optional spices/add ins- you do you!

​1 tbsp flax meal
1/2 tsp garlic powder
1/4 tsp cayenne
​1/4 tsp cumin
1/4 tsp paprika
dash of black pepper

What you'll need to do:

1. Preheat oven to 350 and line a baking sheet with parchment paper.
2. Remove the skin from roasted squash or sweet potato.
3. Add squash or sweet potato to food processor using the "S" blade.
4. Add hummus and desired spices. Blend until you have a thick purée.
5. Taste and see if you would like to add more spices. If the purée is not as "doughy" as you'd like, add more almond flour.
6. Wet your hands with olive oil, and begin forming little falafel balls {about 2-3 inches in diameter}.
7. Place the balls on the baking sheet and flatten slightly.
8. Bake in the oven for about 35-40 minutes, or until crispy and golden. 

Sprinkle with sesame or spices. Serve with fresh veggies, avocado, hummus, or even a yogurt sauce. Easy to bring as a snack or salad topper. 

Show me your version of this falafel recipe! And let me know what you think. 

In health, 

Molly 

If you're into spicy food, these cauliflower "wings" are a super clean and delicious way to get your fix. Simple to make and 100% guilt-free, they're perfect as a fun appetizer alternative, a quick side dish, or a spicy addition to your weekly meal prep. 

For this recipe, I only used half a head of cauliflower. Feel free to double the recipe if you're using the whole head or just want saucier "wings."

What you'll need:

1/2 head of cauliflower
1/2 cup Siracha hot sauce  
juice of one small lemon {or half a large lemon}
2 tbsp olive oil
1/2 tsp turmeric 
sprinkle of salt & pepper
optional: if you'd like more heat, add cayenne pepper or paprika to taste 
*I added 1/4 tsp cayenne 

What you'll need to do:

1. Preheat oven to 375 and lay parchment over a baking sheet. {Use convection roast setting if your oven has it for extra crispy "wings"}
2. In a large bowl, mix all of the sauce ingredients.
3. Chop cauliflower into florets and add to the sauce. Mix until florets are lightly coated.
4. Evenly distribute cauliflower "wings" onto the baking sheet and bake for about 35 minutes, tossing/flipping halfway.
5. Roast until tender, yet crisp on the outside. 

Optional: sprinkle with sesame, serve with crisp veggies, dip in hummus, or toss em on your favorite greens. 

In health,

Molly