Lunch

Ingredients:

• Pre-washed arugula and spinach, or any other organic greens of your choice

• 1/2 cup chopped purple cabbage

• pink salt to taste

• 1 lime for squeezing

• 1/2 to 1 whole avocado

Directions:

In a medium bowl combine all ingredients then simply 'squish' the avocado into the entire salad to create a creamy dressing.

Rough chop the entire salad in the bowl into smaller, edible pieces. Serve, or as I do most of the time, eat it straight out of the bowl so there's not another dish to clean ;) Make just enough to eat that day. Because of the avocado it doesn't keep fabulously overnight.

Note:This is a wonderful winter meal that all members of the family can look forward too. A classic plate transformed for more dense, clean gut eating.

Ingredients:

• 1 pound grass-fed animal protein (I used beef for this one)

• 1 cup fresh basil

• 1 avocado

• 2 pounds carrots

• pink salt

• coconut oil

• fresh pepper

• dried ginger

Directions:

Roasted Carrots (Another variation is listed under Dinner tab as 'Roasted Veggies' on the site):

Preheat the oven to 350 degrees.

In a roasting pan or baking dish, add the cleaned and peeled carrots. Massage with the coconut oil and pink salt to taste.

Leave uncovered and bake for 90 minutes.

Burger Patties:

Season ground beef with pink salt, pepper and dried ginger.

Shape into 4 1/4-pound patties, place on a pan on the stove over medium heat and cook approximately 4 min on each side.

Assemble:

To serve layer fresh basil, burger patty, 1/4 avocadp and roasted carrots on a plate.

Note:

This one is truly simple and you can prepare any veggie this way. If you are feeling sassy, add a bit of the coconut aminos or lemon juice. It is truly about pulling out the natural, incredible flavors of the food and not covering them up.

This is another piece of my batch cooking every week. I do at least two sets of veggies like this then put them in containers in the fridge so the rest of the week kid and adult lunches and often dinner is simply assembly and reheat.

Ingredients:

• 1 bag of tri-colored carrots (approximately 5-9 medium carrots)

• 4 zucchini

• pink salt and fresh pepper to taste

• 1 tablespoon olive oil

Directions:

Wash and chop all veggies. I used the spiralizer to make the carrots into spirals or noodles. It is a bit time consuming but my kids love to help with it and we all love the diversity in texture and presentation of the spirals.

In a large pan on the stove over medium heat add your oil.

Add all veggies, salt and pepper and simply sautee in the pan for approximately 5-8 minutes. You want the veggies cooked but still a bit crunchy. No mushy veggies on our plates ;)

Ingredients:

• pre-washed arugula or any other organic greens

• 1 medium baked sweet potato (I batch cook 4-8 of these every week and always have them on hand)

• pink salt to taste

• 1/2 lemon for squeezing

• coconut aminos to taste (these are amino acids and a clean version of soy sauce)

• 1/2 avocado

• 1 can of wild caught salmon (I find mine at Whole Foods or Central Market but you can order on Amazon as well. Wild Planet or Crown Prince is what I use)

Directions:

For the sweet potato: bake/roast it prior to the meal in a 350-degree oven. Wash and cut both ends off your sweet potatoes. Either wrap them in foil or place them in a covered, oven-safe dish. Place in oven to cook for 45-90 minutes depending on how many you make.

Remove and let cool then cut a slit in the skin and they should literally roll off. By cooking with the skin on you keep more nutrients in the potato and ther are actually easier to peel after. You can eat them with the skin on, if you prefer.

Stash in a container in the fridge to add to meals throughout the week.

For the salad: simply combine all your ingredients.

Greens, half or the entire can of salmon, as much sweet potato as you like, half of the avocado in slices or cubes then squeeze your lemon over the top, sprinkle on your coconut aminos and finish off with pink salt.

This is a go-to combo for me. You can do any green and any wild caught canned fish you like and you have a simple, quick and clean meal with minimal clean up.

Eat and enjoy!

Note: This is a 'standard' in my kitchen and a super favorite.

Ingredients:

• kale, I like the dinosaur kale

• blueberries

• raspberries

• avocado

• 1/2 a lemon to squeeze over the salad

• bacon (I use Applegate brand)

Directions:

Combine everything in a bowl and enjoy!

Note: I pack all my food when I travel as I can't eat most things I come across in my travels. This was my lunch on the plane on one of my many trips for my Mat & Kitchen Live Events.

Ingredients:

• 1 handful blueberries

• 1 handful cherries

• 2 pounds ground lamb

• 1/2 cup fresh thyme

• 1/4 cup fresh sage

• 1/4 cup fresh rosemary

• lemon wedge

• kale (I used dinosaur kale, any kind will work)

Directions:

Preheat your oven to 325 degrees.

· In a large bowl mix your lamb and herbs.

· Divide and shape 8-12 patties.

· Place in an oven safe dish, and bake uncovered in the oven for 20-25 minutes.

In a container layer kale, blueberries, cherries and the lamb patty (pre-made in the week from my batch cooking). Add a lemon wedge for your 'dressing' in flight or on the road.

Ingredients:

• 4 cups fresh spinach

• 2 cans of wild caught tuna

• 1 lemon

• 1 tablespoon coconut amino acids

• 1 -2 avocados, cut

• pink salt to taste

Directions:

In a bowl layer the spinach, tuna, chopped avocado, the juice from the lemon and approximately 1 tablespoon of coconut amino acids (you can add more to taste if you like), and a bit of pink salt, again to taste.

Toss and serve.

Serves 4-6

Note: This can be a lunch or dinner. If it's lunch pre-cook and stash in a container to grab and go later.

Ingredients:

• 4 flounder filets

• 1 tablespoon coconut oil

• Bubbie's sauerkraut

• frozen peas

• 1 bag carrots

• 5-6 parsnips

Directions:

For the roasted carrots and parsnips: Preheat the oven to 350 degrees

In a roasting pan or baking dish, add the cleaned and peeled veggies. Massage with the coconut oil and salt to taste.

Cover and bake for 45-90 minutes. This is a batch cook item, you'll have leftovers for meals throughout the week.

For the peas: Pour frozen peas into a microwave-safe baking dish and microwave for 4 minutes.

For the flounder: In a pan over medium heat add the coconut oil. Once it melts add your filets. Cook for approximately 3 min on each side and serve.

Plate up a filet, 1/4 plate of peas, 1/4 plate of carrots and parsnips and a heaping spoonful of sauerkraut.

Serves 4.

Ingredients:

• dinosaur kale

• 1/2 avocado - chopped

• Bubbie's sauerkraut

• Applegate uncured Sunday bacon

• lemon

Directions:

This one is super simple. Layer Kale, sauerkraut, avocado, a heaping spoonful of sauerkraut, a few strips of bacon and the juice of half a lemon over the top.

This one satisfies all my cravings for wonderful greens, healthy fats and probiotics.

Note: My son and I had this for lunch one afternoon.

Ingredients:

• 4 flounder filets

• 1 bag organic frozen peas

• 1 cucumber

Directions:

In a pan over medium heat on the stove melt the coconut oil and add your filets. These cook super fast so 3 minutes on each side.

I cooked the frozen peas in a glass bowl in the microwave for 4 minutes and sliced my cucumber while they cooked.

Plate up peas, cucumber slices and a filet.

Serves 4

Ingredients:

• 1 pound wild caught salmon

• arugula

• pickled carrots (store bought)

• 1 avocado

• 4 golden beets

• 1/2 cup fresh basil

• 1 tablespoon coconut oil

Directions:

Salmon: In a pan over medium heat on the stove add the coconut oil and half of the basil leaves to the bottom of the pan. Add pink salt and pepper to the bottom of the pan as well then place the salmon, skin down, in the pan.

Cook the salmon approximately 5 minutes or until you see the salmon turn solid pink halfway up the fish (this happens as it cooks). Put the rest of the basil on the top of the salmon. Then flip the salmon and cook approximately another 3-5 minutes.

Beets: Earlier in the week I roasted 4 golden beets in the oven on 350 degrees for 45-90 minutes. Cut off the greens, wash, leave the skins on and wrap in foil. Place in the oven to roast. Once cooked, remove from oven and let cool, score with a knife down the side of the skin, skins will roll or fall off.

As your salmon cooks, plate up a simple salad of arugula, 1/2 an avocado and your roasted beets along with a scoop (approximately 2 tablespoons) of pickeled/fermented carrots then add 1/4 of your salmon to the plate.

Notes: This lunch was made out of elements from a batch cooking earlier in the week. I took them out to assemble and reheat.

Ingredients:

• 1 roasted beet

• 1 Japanese sweet potato

• 1 cup spinach

• 1 pound ginger-basil salmon

• 1 teaspoon ground ginger (dried)

• 1/2 cup fresh basil

• 2 tablespoons coconut oil

Directions:

Beets and Sweet Potatoes: Earlier in the week I roasted 8 beets and 4 Japanese sweet potatoes in the oven on 350 degrees for 90 minutes. Cut the greens from the beets. Wash the beet roots, leave the skins on and wrap in foil. Place in the oven to roast. Once cooked, remove from oven and let cool, score with a knife down the side of the skin. The skins will roll or fall off. (You can save and use the beet greens for saute or salad. They are super nutrient dense).

Ginger-Basil Salmon: in a pan over medium heat on the stove add the coconut oil, half the basil leaves and 1/2 of your ginger sprinkled across the bottom of the pan then add 1 pound wild caught salmon. Sprinkle the remainder of the ginger and basil leaves over the top if the salmon. Cook the salmon approximately 5 minutes then flip and cook for another 5-8 minutes.

Fill 1/4 of your plate with sweet potato, 1/4 fresh spinach, 1/4 salmon and 1/4 beet.

Note: I cook in batches for the week. Large batches of cooked veggies, cut raw fruits and veggies and I pre-cook a lot of proteins and grains to stash in containers in the fridge to assemble, grab and go throughout the week. This is the perfect example of a batch cooking meal.

Ingredients:

• 1 pound Brussels sprouts

• 1 tablespoon unfiltered olive oil

• 1 lemon

• 2 acorn squash

• Bubbie's sauerkraut

• pink salt

• fresh cracked pepper

Directions:

Brussels Sprouts: Cut 1 pound of Brussels sprouts in half. Then in a wok (you can use any pan) over medium heat I heated the olive oil then added the Brussels sprouts. Stirring occasionally, cook for approximately 5-8 minutes then squeeze the juice of half the lemon over them and then pink salt and pepper to taste.

Acorn Squash: Wash the 2 acorn squash and cut in half. Scoop out the seeds. Place them face down/rind up in a baking dish with 1/2 inch of water at the bottom of the dish. Cook on 350 degrees for 45-60 minutes.

For your actual meal fill your plate with half brussel sprouts, half acorn squash that you've scooped from the rind and then add your sauerkraut to the top!

Ingredients:

• arugula

• 1/2 avocado

• baked butternut squash

• 1/2 lemon

• pink salt

• fresh cracked pepper

Directions:

In a bowl layer the arugula, avocado and as much butternut squash as you want. Squeeze the juice of half a lemon over it. Sprinkle a little pink salt and pepper over the top if you like. It's super filling, nutrient dense and fueling.

Ingredients:

• 1 shallot - chopped

• 12 medium carrots - peeled and chopped

• 2 cups coconut water

• 1/4 teaspoon pink salt

• 1/4 teaspoon sage powder

• 1/4 teaspoon dried ginger

Directions:

In a large large saute pan or soup pot on the stove, over medium heat, add the coconut oil and shallot. Saute the shallot until translucent.

Add the carrots and coconut water. Bring to a boil. Boil until carrots are soft, approximately 15 minutes.

Transfer everything on the stove to a blender. Add all remaining ingredients. Blend and serve.

Serves 4.

Note: This soup is pretty sweet because of the tarragon and beet combo. It will get sweeter as it sits. Tarragon and beets are a super phytonutrient combo for your body.

Ingredients:

• 5 medium beets

• 5 sprigs fresh tarragon

• 4 cups bone broth (substitute whatever broth works for you, but bone broth as the most healing potential for a gut)

• 1 Bosc pear

• pink salt

Directions:

Preheat the oven to 400 degrees. Roast the beets and the pear (washed but not peeled) either in a covered baking dish or wrapped in foil for 90 minutes.

Peel the beets and pear when done baking.

Transfer to a blender. Add remaining ingredients. Blend until smooth.

Serve or store in container.

Serves 4.

Note: This is yet another 'leftover lunch' that I assembled from cooked items that I had stashed from meals in the fridge.

Ingredients:

• jasmine brown rice - cooked in the rice cooker prior to the meal

• roasted beets - roasted in the oven prior to meal (see Roasted Veggie recipe in 'Dinner')

• sliced cucumber

• Brad's organic canned lentils

• sauted sugar snap peas

• 1 tablespoon olive oil

• pink salt and pepper to taste

Directions:

In a pan over medium heat on the stove add the olive oil, let it warm for just a few seconds then add in sugar snap peas, lemon juice, pink salt and pepper to taste.

Stir occasionally to mix all flavors and cook for 4-8 minutes. Keep the peas crispy, don't overcook and make them sad and limp.

This is a version of the 'batch' cooking I do. We eat this with a meal then have 4 more servings left over for the remainder of the week.

The other pieces were all in containers in my fridge from my batch cooking earlier in the week.

On a plate layer; brown rice, lentils, roasted beets with the sugar snap peas to the side. Reheat in the microwave.

Garnish with cucumber and eat!

Ingredients:

• 1 can organic pumpkin puree

• 5 large parsnips - peeled and chopped

• 1 shallot, sliced

• 1 tablespoon olive oil

• 4 cups bone or veggie broth

• a handful of raw pumpkin seeds

• a handful of flax seed

• pink salt and pepper to taste

Directions:

In a large pot over medium heat add the oil and the chopped shallot. Saute the shallot until translucent, approximately 5 minutes.

Add the parsnips, broth, pink salt and pepper. Bring to a boil. Boil until the parsnips are soft approximately 15-20 minutes.

Transfer mixture to a blender. Add 1/2 the can of pumpkin puree. Blend until smooth.

Serve with pumpkin and flax seeds sprinkled on top.

Serves 4.

Note: This is another lunch that was assembled from leftover batches from dinner.

Ingredients:

• 4 golden beets

• 4 red beets (both sets of beets were wrapped in foil, with skins on, then baked on 350 degrees for 90 minutes)

• 2 boxes of baby portabella mushrooms

• 1 head of broccoli (follow the directions in the Mushroom Saute in the 'Dinner' section, just add broccoli and cook 'til it's bright, beautiful green.

• organic, pre-washed spring greens

• 1 lime

• pink salt

Directions:

On a plate layer: spring greens, mushroom and broccoli saute, 1 golden beet cut into quarters and 1 red beet cut into quarters.

Use half the lime and squeeze over the top, with pink salt to taste.

Note: Yes, this is something my kids actually eat.

Ingredients:

• sliced apples

• cooked carrots (part of my batch cooking every week, in the oven. Follow directions in Roasted Veggies under 'Dinner')

• Food for Life sprouted corn tortillas with my tarragon pesto (listed in 'Dressings')

• sprouted almonds (raw almonds soaked in water overnight)

Directions:

Assemble the food in a bento box and send them on their way. Simple, fast and totally good for them, or you ;)

Note: This is another lunch made from batch cooking or prep that I did earlier in the week and stored in containers in the fridge.

Ingredients:

• 2 small golden beets - roasted (washed, wrapped in foil and baked at 350 degrees in the oven for 90 minutes earlier in the week.)

• 1 yellow pepper - sliced

• 1/4 avocado

• 1 plantain - sliced and cooked on the stove in 1 teaspoon coconut oil (recipe is in 'Snacks' here on the site)

• 1/2 cup sorghum - pre-cooked (I cooked 2 cups earlier in the day in the rice cooker)

Directions:

For lunch, plate up the golden beets, sorghum and plantain chips. Reheat in the microwave if you've made ingredients prior. Then add 1/4 avocado, serve and enjoy.

Note: This is another example of a fabulous lunch that's super quick made from things I batch cooked (prepped) days prior.

Ingredients:

• 1/2 cup truRoots sprouted mung beans (carried at Whole Foods or Amazon. This is also something I made prior in the week, 1 cup mung beans, boiled for 25 min then simmered for another 20 and stash in the fridge).

• 1/2 cup fresh basil

• 1 lemon for juicing

• 1/2 baked sweet potato - (baked earlier in the week at 350 degrees wrapped in foil for 90 minutes. I make 4-8 at a time).

• pink salt and fresh cracked pepper to taste

Directions:

On a plate add the mung beans and sweet potato, reheat in the microwave and add fresh basil. Squeeze lemon juice, pink salt and pepper over everything. Enjoy!

Note: This is the salad I took to an alumnae party for my college (Stephens College, hence the name). It's a great potluck go-to. It's quick to prepare, easy to transfer, delicious and fresh!

Ingredients:

• 4 cups red quinoa - cooked to package directions - I cooked mine in my rice cooker

• 1/2 cup goji berries

• 1/2 cup raw pumpkin seeds

• 1 avocado - cubed

• 1 lime - for juicing

• pink salt and pepper to taste

Directions:

In a bowl, combine quinoa, goji berries and pumpkin seeds. Once those ingredients are mixed add the avocado and and squeeze the juice of the lime over everything (this adds flavor and prevents the avocado from browning), add salt and pepper to taste.

Note: This is another excellent example of my assembly lunches. I pre-made sweet potatoes and sugar snap peas earlier in the week as well as a batch of sprouted adzuki beans and then made this on a later date.

Ingredients:

• Food For Life's sprouted corn tortillas (in the freezer section of the grocery store)

• 4 cups sugar snap peas (sauteed prior in the week, directions below)

• 1 baked sweet potato

• 1 cup ShaSha sprouted adzuki beans (follow directions on the package. Get them either from Whole Foods or Amazon.com)

• 1 heaping spoonful of Bubbie's sauerkraut (carried at many grocery stores and Whole Foods in the refridgerator section. Any sauerkraut will do, but Bubbie's is brine water only and completely gluten free.)

Directions:

Earlier in the week I baked 8 sweet potatoes to use throughout the week. Scrub the sweet potatoes, leave the skins on, wrap them each in foil like a baked potato and bake in the ovan at 350 degrees for 90 minutes. When finished, remove, let cool and stash in a container in the fridge. When ready to eat, slice one long line down the side of the potato and the skin will peel off.

For the sugar snap peas, use 1 tablespoon of oil (I used pumpkin seed oil. You could use coconut or olive) in a heated pan, add the sugar snap peas and pink salt to taste. Cook for approximately 5 minutes and they are ready.

Boil, then simmer the adzuki beans but follow instructions on the package.

When all parts are ready or if you are pulling them from the fridge, on a plate place: 1 sprouted corn tortilla, 1 baked sweet potato loaded with adzuki beans and sauerkraut and sugar snap peas on the side. Reheat in the microwave 1-2 minutes.

Quick, filling, nutritious, warm winter lunch.

Note: I cooked this for my Ambassador Katie Meyer and her daughters after our event in St. Louis March, 2014.

Ingredients:

• 2 boxes of baby portabella mushrooms, rinsed

• 3 sprigs of fresh tarragon

• 2-3 cups green beans (I used a bag of organic ones that the ends are precut/snapped for you but I rinse them prior to cooking)

• 1 bunch of beet greens from 4 large beets. (cut or tear and rinse just like you would any greens).

• 2 lemons

• pink salt and fresh ground pepper to taste

• 1/4 cup water

• frozen organic peas

• 1 1/2 pounds salmon

• Pre-washed organic arugula

• 1 tablespoon coconut oil

• 3-4 fresh basil leaves

Directions:

In a pan over medium heat add 1 tablespoon coconut oil add the leaves from the fresh basil and some salt and pepper to taste. Then place the salmon in the pan, skin side down. Add more basil leaves, salt and pepper to the top of the fish. Allow to cook while you prepare the mushroom saute in another pan.

In a pan over medium heat add the mushroom and 1/4 cup water. Allow the mushrooms to produce their own oil in the pan (approximately 5 minutes). Then add in the leaves from the tarragon sprigs, salt, pepper and lemon juice.

Check back in on your salmon, squeeze the juice of one lemon over the top, flip the salmon and allow to finish cooking.

Go back to your mushrooms to add the green beans for 3 mins then add in the beet greens. Stir and continue to cook for approximately 3 minutes.

Cook your organic frozen peas in the microwave, approximately 4 minutes.

While everything is finishing up, prepare your plates with arugula, then layer on the mushroom saute, cooked peas and finally salmon (just cut the salmon into equal amounts depending on how many are eating.

Serve and enjoy!

Serves 5-6.

Ingredients:

• 2 boxes of baby portabella mushrooms, rinsed

• 3 sprigs of fresh tarragon

• 2-3 cups green beans (I used a bag of organic ones that the ends are precut/snapped for you but I rinse them prior to cooking)

• 1 batch of beet greens from 4 large beets (cut or tear and rinse just like you would any greens).

• 1 lemon to squeeze over the top

• Pink salt and fresh ground pepper to taste

• 1/4 cup water

Directions:

In a pan over medium heat add the mushroom and 1/4 cup water. Allow the mushrooms to produce their own oil in the pan (approximately 5 minutes). Then add in the leaves from the tarragon sprigs, salt pepper and lemon juice.

Stir occasionally and continue to saute. Add in the green beans for 3 mins then add in the beet greens. Stir and continue to cook for approximately 3 minutes.

Remove from heat and serve.

Serves 6 as a side.

Ingredients:

• 2 boxes of baby portabella mushrooms, rinsed

• 3 sprigs of fresh tarragon

• 1 lemon to squeeze over the top

• Pink salt and fresh ground pepper to taste

• 1/4 cup water

Directions:

In a pan over medium heat add the mushroom and 1/4 cup water. Allow the mushrooms to produce their own oil in the pan (approximately 5 minutes). Then add in the leaves from the tarragon sprigs, salt pepper and lemon juice.

Stir occasionally and continue to saute for another 5-10 minutes depending on the degree of doneness you like for your mushrooms.

Remove from heat and serve.

Serves 6 as a side.

Ingredients:

• 1 bag of large peeled carrots, chopped

• 1 bunch of asparagus, rinsed and chopped

• 2 boxes of oyster musrooms, rinsed and pulled apart (you can substitute any mushroom but be adventurous).

• 1 tablespoon pumpkin seed oil (you may substitute coconut oil or olive oil)

• Pink salt and fresh cracked pepper to taste

• 1/2 lemon to juice

Directions:

In a pan over medium heat add the oil then the mushrooms to the pan. Let them saute for approximately 8 minutes then add the carrots and asparagus. Let them cook until they are soft (5-10 minutes) then add the pink salt, pepper and lemon juice to taste.

Continue to saute for approximately another 5 minutes, remove from heat and serve as a side dish, over rice or on its own.

Makes 6 servings.

Note: This is a 'leftover' meal from pieces of other dinners I made but the combo is lovely.

Ingredients:

• sprouted black beans

• 2 sauted chopped zucchini

• 2 teaspoons dried ginger

• cinnamon, pink salt and pepper to taste

• 1 medium acorn squash

• 1 teaspoon olive oil

• turmeric

Directions:

This one is a bit more time intensive, I made each 'piece' at a separate time throughout the week then combined for lunch.

For the black beans: You must sprout dry black beans 3-4 days prior.

In order to sprout, soak 1 cup of dry black beans over night. Drain them the next day and leave them in a colander set over a bowl to catch any dripping water. Leave it all on the counter. Rinse the beans once a day with cold water (just leave them in the colander and run them under cold water in the sink for approximately 60 seconds). Set them back on the counter to drip over their bowl. Repeat the rinsing 3-4 days in a row until you see them 'sprout.'

Then transfer the beans to a pot on the stove and cover them with water.

For the zucchini: In a large pan or wok (I used a wok) over medium heat add your oil and then zucchini, salt, pepper and a sprinkle of turmeric.

For the squash: Preheat the oven to 350 degrees.

Rinse and scrub your veggies. This time I used 2 medium sized acorn squash. Cut into cubes about an inch big.

Add about a 1/2 inch of water at the bottom of your baking dish and add the squash to it. Sprinkle with 1 teaspoon ground dried ginger and cinnamon (I don't really measure it, just sprinkle over the top to your liking).

Cover with foil and bake for 45-60 minutes. Bake until soft, to where you can pierce them with a fork easily.

You can eat the skin or EASILY peel it off after they cook.

Combine on a plate and season with pepper and cinnamon to taste.

Note: I'm a big fan of making lots of ingredients and being able to assemble different versions of things all week. This was a 'leftover' lunch assembled from pre-cooked food. When cooking the root veggies; carrots, sweet potatoes, parsnips, beets or potatoes, do NOT peel them. They retain more nutrients if you bake them in their skin. Then the skin falls off after they are cooked, just like the beets.

Ingredients:

• 1 cup cooked wild rice

• 4 cups sugar snap peas

• 1 medium acorn squash

• 2 medium beets

• fresh pepper

• dried ginger

• cinnamon

Directions:

Cook the rice to package directions.

Rinse and scrub the beets, cut the ends off but leave the skins on.

Preheat your oven to 350 degrees.

Either wrap the beets in foil or put them in a baking dish and cover. Roast in the oven until soft, approximately 1 1/2 hours.

When the beets are done, score them with a knife and the skin will just peel right off.

For the peas:

In a pan over medium heat on the stove add the pumpkin seed oil, sugar snap peas, dried ginger and salt and pepper to taste. Saute for approximately 5 minutes or until the peas get vibrant green and retain their crunch.

For the squash:

Preheat the oven at 350 degrees.

Rinse and scrub your veggies. (This time I used 2 medium sized acorn squash.) Cut into cubes, about one inch big.

Add about a 1/2 inch of water at the bottom of your baking dish and add the squash to it. Sprinkle with ground, dried ginger ( I don't measure it) and cinnamon.

Cover with foil and bake for 45-60 minutes. Bake until soft, to where you can pierce them with a fork easily.

You can eat the skin or EASILY peel it off after they cook.

To serve, layer your brown rice, then sugar snap peas, acorn squash and a few beets and garnish with pepper.

Note: This is also a 'leftover' lunch built from things cooked prior in the week. The day I ate it I just assembled from the fridge.

Ingredients:

• 4 sweet potatoes

• 1 cup sprouted adzuki beans

• 4 cups sugar snap peas

• pumpkin seeds for garnish

• pink salt and fresh pepper to taste

• 1 tablespoon pumpkin seed oil

• 1 teaspoon dried ginger

Directions:

For the beans: To prep, you must sprout dry adzuki beans 3-4 days prior. In order to sprout: Soak 1 cup of dry adzuki beans overnight. Drain them the next day and leave them in a colander set over a bowl to catch any dripping water. Leave it all on the counter. Rinse the beans once a day with cold water (just leave them in the colander and run them under cold water in the sink for approximately 60 seconds). Set them back on the counter to drip over their bowl. Repeat the rinsing 3-4 days in a row until you see them 'sprout.'

Once sprouted, transfer the beans to a pot on the stove and cover them with water.

Bring to a boil, then add pink salt and pepper to taste, let simmer for 25 min.

Drain and serve.

For the sweet potatoes: Rinse and scrub them. Cut the ends off but leave the skins on.

Preheat your oven to 350 degrees.

Either wrap them in foil or put them in a baking dish and cover.

Roast in the oven until soft, approximately 1 1/2 hours.

When the sweet potatoes are done, score them with a knife and the skin will just peel right off. You can also do these days in advance.

For the sugar snap peas: Place a pan over medium heat on the stove. Add the pumpkin seed oil, sugar snap peas, dried ginger and salt and pepper to taste. Saute for approximately 5 minutes or until the peas get vibrant green and retain their crunch.

Plate to serve: One sweet potato mashed on the plate, layered with the adzuki beans, sugar snap peas and pumpkin seeds.

Note: This was a 'leftover lunch' from things I make often: roasted sweet potatoes, beets and sprouted black beans. Sprouted beans are more digestible and make the nutrients in the beans more accessible to our systems.

Ingredients:

• 4 sweet potatoes

• 2 large beets

• 1 cup sprouted black beans

• pink salt and fresh pepper to taste

• 1/2 cup fresh basil

• sesame seeds for sprinkling

Directions:

For the black beans: To prep you must sprout dry black beans 3-4 days prior. In order to sprout: Soak 1 cup of dry black beans overnight. Drain them the next day and leave them in a colander set over a bowl to catch any dripping water. Leave it all on the counter. Rinse the beans once a day with cold water (just leave them in the colander and run them under cold water in the sink for approximately 60 seconds). Set them back on the counter to drip over their bowl. Repeat the rinsing 3-4 days in a row until you see them 'sprout.'

Then transfer the black beans to a pot on the stove and cover them with water.

Bring to a boil, then add the basil, pink salt and pepper to taste, let simmer for 25 min.

Drain and serve.

I make them and keep the extras in the fridge all week to use for assembling lunches and snacks!

For the beets and sweet potatoes: Rinse and scrub them, cut the ends off but leave the skins on.

Preheat your oven to 350 degrees.

Either wrap the beets and sweet potatoes in foil or put them in a baking dish and cover.

Roast in the oven until soft, approximately 1 1/2 hours.

When the beets and sweet potatoes are done, score them with a knife and the skin will just peel right off. You can also do these days in advance.

To serve: Plate one sweet potato for everyone and mash with a fork, layer with the black beans. Then chop the beets on top of that and garnish with the sesame seeds.

Note: This is a 'leftover' variation on my Broccoli Basil Soup. The recipe is below. Then serve with red rice that you can cooked prior and 2 artichoke hearts, from jarred in water, not oil (they are deceptively nutritious).

Ingredients:

• 4 cups raw cut broccoli

• 2 cups skinned and cut potato (any kind, I used russet)

• 6 cups veggie or chicken stock

• 2 cloves of crushed garlic

• 1 small onion, diced

• 1 tablespoon olive oil

• 2 cups fresh basil

• pink salt and fresh pepper to taste

• 1/2 lemon squeezed in

Directions:

In a pot on the stove, add the olive oil, garlic and onion. Saute until the onions are translucent, approximately 5 minutes. Next, add in all the other ingredients and bring to a boil, then turn down to a simmer for 12 minutes.

Transfer to a blender or a food processor and mix until desired consistency.

Tip:

I did the simmer and then transferred to my Vitamix and blended it for 6 minutes and 30 seconds. This also heats it and totally blends everything.

Note: Sprouted beans are more digestible and make the nutrients in the beans more accessible to our systems. I make them and keep the extras in the fridge all week to use for assembling lunches and snacks!

Ingredients:

• 1 cup dry black beans

• pink salt

• fresh cracked black pepper

• 1 cup fresh basil

Directions:

To prep, you must sprout dry black beans 3-4 days prior.

To sprout: Soak 1 cup of dry black beans overnight. Drain them the next day and leave them in a colander set over a bowl to catch any dripping water. Leave it all on the counter. Rinse the beans once a day with cold water (just leave them in the colander and run them under cold water in the sink for approximately 60 seconds). Set them back on the counter to drip over their bowl. Repeat the rinsing 3-4 days in a row until you see them 'sprout.'

Then transfer the beans to a pot on the stove and cover them with water.

Bring to a boil, then add the basil, pink salt and pepper to taste. Allow to simmer for 25 minutes.

Drain and serve.

Ingredients:

• 4 cups raw cut broccoli

• 2 cups skinned and cut potato (any kind, I used russet)

• 6 cups veggie or chicken stock

• 2 cloves of crushed garlic

• 1 small diced onion

• 1 tablespoon olive oil

• 2 cups fresh basil

• pink salt and fresh pepper to taste

• 1/2 lemon squeezed in

Directions:

In a pot on the stove, add the olive oil, garlic and onion and saute until the onions are translucent, approximately 5 minutes. Then add in all the other ingredients and bring to a boil, then turn down to a simmer for 12 minutes.

Transfer to a blender or a food processer and mix until desired consistency.

Tip:

I did the simmer and then transferred to my Vitamix and blended it for 6 minutes and 30 seconds. This also heats it and totally blends everything.

The taste is super mellow and packed with nourishing warmth.

Ingredients:

• 2 cups fresh basil

• 1 1/2 Bone broth or any stock you prefer

• 1 bunch fresh asparagus

• 1 tablespoon olive oil

• 1/3 cup coconut meat/flakes

• 1/4 coconut milk

• fresh pepper to taste

• pink salt to taste

Directions:

Place a pan on the stove over medium heat. Add the olive oil, asparagus, pink salt and pepper. Saute for approximately 4 minutes.

In a blender or food processor, add coconut meal or flakes, coconut milk, chicken stock, basil and asparagus. Blend until smooth. If you have a Vitamix, set it for 6:30 and it heats/warms it all in the blender. If you are working with another blender, transfer out to a pan on the stove to a low heat to warm and then serve.

Garnish with basil leaves and coconut flakes!

Ingredients:

• store-bought spring greens mix, in the pre-washed box

• half of an avocado

• pomegranate seeds

• carrots, parsnips and sweet potatoes roasted in coconut oil (recipe in Sides)

• my honey-mustard dressing (recipe in Dressings)

Directions:

Combine everything in a bowl and enjoy.

Note: This can be an adults lunch, this just happens to be what my kids eat.

Ingredients:

• Brown rice made the night before with coconut oil mixed in and a fried egg (cooked in coconut oil with pink salt)

• Avocado pieces with lemon squeezed on top

• Sliced bananas and oranges

• Organic, canned Black Beans (canned black beans can have more nutrients in them because they sit in their juices, just watch the sodium content)

Directions:

Pack it all in a beautiful container and enjoy!

Ingredients:

• heirloom tomatoes

• pea shoots

• broccoli

• spinach

• avocado

• raw cashews

• juice of 1 lemon

• pink salt and fresh pepper to taste

Directions:

In a bowl combine everything and enjoy this super light, cool and summer refreshing salad.

Ingredients:

• 7 mint leaves

• 2 cut oranges

• 1/3 cup chopped beets

• 1 teaspoon pure maple syrup

• juice from 1/2 a lime

• pink salt to taste

Directions:

Combine the ingredients in a bowl and enjoy. This was incredible. I'm totally addicted to this one!

Ingredients:

• chopped mango

• chopped red and orange bell pepper

• organic, unsweetened coconut flakes (as many as you want)

• the juice from one lime

Directions:

Combine everything in a bowl and enjoy!

Ingredients:

• organic mixed greens

• lentils

• carrots

• pomegranate seeds

• red bell pepper

• sauteed parsnips

• avocado

• goat cheese slices

• kalamata olives

• jicama with lemon juice over the top

• fresh cracked pepper

Directions:

Assemble the ingredients and enjoy!

Ingredients:

• organic mixed greens

• jicama

• lentils

• blueberries

• mango

• sauteed parsnips

• avocado

• tomatoes drizzled with olive oil and lemon juice and fresh cracked pepper

Directions:

Assemble your ingredients beautifully on a plate and dig in!

Ingredients:

• baby mixed greens

• raw walnuts

• sugar snap peas

• mini heirloom tomatoes

• chicken strips

• 1 tablespoon olive oil

• 1 teaspoon turmeric

• pink salt and black pepper to taste

Directions:

Over a bed of mixed baby greens add raw walnuts, sugar snap peas, mini heirloom tomatoes and chicken strips cooked in a pan on the oven over medium heat with olive oil, turmeric and pink sea salt and pepper to taste.

Note: It was a strange lunch combo but one that works well for me.

Ingredients:

• 2 eggs over easy

• romaine lettuce

• orange bell pepper

• dried cranberries

• 1 cup brown rice

Directions:

Assemble this colorful dish and enjoy!

Ingredients:

• baby springtime greens

• raw pumpkin seeds

• cherry tomatoes

• broccoli

• orange bell peppers

Directions:

In a bowl, mix your fresh, crunchy ingredients. Fresh and beautiful enough to brighten the rainiest day.

Ingredients:

• spinach

• peas (frozen)

• ground turkey

• red quinoa (pre-made in the rice cooker)

• red pepper

• cherry tomatoes

• Garbanzo Bliss (listed in 'Dinner' tab).

Directions:

Thaw the peas. Brown the ground turkey. Assemble these and the other ingredients and enjoy!

Ingredients:

• spinach

• quinoa

• carrots, chopped

• cherry tomatoes

• sweet potatoes, cooked

• CashewU dressing

• juice of 1/2 lemon

Directions:

On a bed of spinach, layer quinoa, chopped carrots, cherry tomatoes, cooked sweet potatoes. Add CashewU on the side (listed under Dressings) and squeeze lemon juice over the top.

Ingredients:

• Romaine lettuce

• roasted seaweed

• canned tuna (canned in water), drained

• organic mayo

• juice of 1/2 lemon

• brown rice

• goji berries

• fresh cracked pepper

Directions:

In a bowl give yourself a helping of brown rice. Layer on Romaine and seaweed with tuna, mixed with organic mayo and 1/2 the juice of a lemon. Sprinkle with goji berries and cracked pepper.

Note: This is a personal favorite.

Ingredients:

• long grain wild rice

• soaked raw pistachios

• juice of 1/2 lime

• juice of 1 orange

• 3 avocados

• juice of 2 limes

• tomato, chopped

• pink sea salt

• romaine lettuce

• sweet potatoes, baked

• coconut oil

Directions:

I used long grain wild rice and I added raw, soaked pistachios, juice from 1/2 lime and the juice an orange too.

Then made guacamole: avocados, lime juice, chopped tomato and pink sea salt, my basic sweet potatoes baked in the oven at 400 for 1 1/2 hrs in coconut oil and served with romaine lettuce.

Note: This is a spruced up bowl of leftovers at our house.

Inredients:

• bok choy

• kale

• mushroom saute (found in the 'Dinner' tab)

• 1/4 avocado

• grilled chicken

• sesame seeds sprinkled over the top

Directions:

Combine the ingredients in a bowl and enjoy.

Ingredients:

• 1 cup brown rice

• 1-2 eggs

• 1/2 avocado

• tomato

• juice of 1/2 a lemon

Directions:

In a bowl, layer brown rice, eggs prepared any way you like, avocado and tomato slices. Squeeze the juice of 1/2 a lemon over the top with pink sea salt and pepper.

Ingredients:

• romaine lettuce

• 1/2 sliced tomato

• 1/2 cup grated carrots

• sliced cucumbers

• ground turkey

• any M&K dressing

Directions:

In a bowl arrange your ingredients and enjoy!

Ingredients:

• romaine lettuce

• carrots

• tomato

• cucumbers

• any M&K dressing

Directions:

This is as simple as it gets! Toss the ingredients and enjoy!

Ingredients:

• brown rice

• avocado

• leftover pea soup (listed in 'Dinner' tab)

• lemon juice

• pink salt and fresh pepper to taste

Directions:

Combine brown rice, avocado, leftover pea soup with lemon squeezed over the top with pink salt and fresh pepper.

Ingredients:

• spinach

• Napa cabbage

• purple cabbage

• peas

• yellow pepper

• fresh baby portabella mushrooms

• tomato

• sunflower seeds

Directions:

Grab your favorite salad plate or bowl and assemble this pretty salad.

Ingredients:

• fennel

• sliced tomatoes

• hazelnuts

• raisins

• 1/2 an avocado

• cashews

Directions:

Simple is best - put your ingredients together. This is perfect with any of the M&K dressings!

Ingredients:

• brown rice

• Sprouted Black Bean Dinner (listed in 'Dinners' tab)

• tomato, sliced

• cucumber, sliced or chopped

• cashew cheese

Directions:

In your bowl, arrange brown rice, leftovers from Sprouted Black Bean Dinner, sliced tomatoes, cucumber and cashew cheese.

Ingredients:

• quinoa

• cashew cheese

• sliced avocado

• sliced cucumber

• lemon juice

Directions:

In a bowl, combine quinoa, cashew cheese, sliced avocado, sliced cucumber with lemon squeezed over the top!

Ingredients:

• kale

• sprouted black beans from the Sprouted Black Bean Dinner in the 'Dinners' tab

• brown rice

• Cashew Cheese (in 'Dressings')

• tomatoes, sliced

• 1/2 avocado

• fresh pepper

• juice of 1 lemon

Directions:

In a bowl, assemble kale, sprouted black beans, brown rice, the Cashew Cheese, sliced tomatoes, 1/2 an avocado, fresh pepper and lemon squeezed over the top.

Simple and clean.

Note: This one was a little random but incredibly delish.

Ingredients:

• green leaf lettuce

• ground lean turkey

• pink salt

• pepper

• cucumber, sliced

• tomato, sliced

• egg

• raw parsnips

Directions:

Lay any big green leaf on a plate (I used romaine), I added ground, browned lean turkey to ours, you can leave that out if you don't do animal protein. I only seasoned it with pink sea salt and pepper, then sliced cucumbers and tomatoes on top, then added a fabulous egg (cook to your liking). Cut raw parsnips for your 'side' dish of fabulous crunch. My kids ate it up.

Ingredients:

• mushrooms

• 1 box crushed tomatoes

• approximately 8 fresh basil leaves, chopped

• pink sea salt and fresh cracked pepper to taste

• fresh green beans, chopped

Directions:

Place a pan on the stove over medium heat. Saute mushrooms until they start to create their own oil in the pan. Add crushed tomatoes (I used a boxed version. It was nothing but tomatoes), basil, pink sea salt and cracked pepper to taste. Then add fresh green beans.

Take it off the heat when the green beans are a vibrant green and just warm. Eat it alone or add to any lean meat or grain. We had ours over gluten-free spaghetti.

Ingredients:

• baby spinach

• raw walnuts

• strawberries

• blueberries

• 1/2 avocado

• balsamic vinegar

• 2 rolled dates with coconut

Directions:

Nutrition through simplicity.

Arrange baby spinach on a plate with a handful of raw walnuts, strawberries, blueberries, avocado. Drizzle balsamic vinegar to taste over the top and add rolled dates with coconut.

Ingredients:

• 4 cups split peas, prepared

• 2 cups organic, gluten-free veggie broth

• 5 fresh basil leaves, plus more to garnish

• pink sea salt and cracked pepper to taste

Directions:

Make 4 cups of split peas. Transfer the split peas to a or a food processor. Add veggie broth, basil, sea salt and cracked pepper to taste and blend.

I garnished with cracked pepper and small basil leaves.

You can serve it hot or cold depending on your mood or the season (cold in the spring and summer, warm in the fall and winter).

Ingredients:

• spinach

• carrots, grated

• red cabbage, grated

• celery

• sugar snap peas,

• 1 egg

• 1 teaspoon olive oil plus more to drizzle

• 1/2 lemon

• pink sea salt and pepper

Directions:Fry the egg in 1 teaspoon olive oil. Nestle it in the spinach and other veggies. Drizzle everything with olive oil, 1/2 a squeezed lemon, sea salt and pepper to taste.

Ingredients:

• 1 cup cooked quinoa

• diced scallions

• roasted beets (red and gold)

• chopped avocado

• 1 cup blueberries

• 1/4 squeezed lemon and lime

• raw pumpkin seeds

Directions:

Precook 1 cup of quinoa during your weekly batch so you can pull it out of the fridge when you're ready to make this dish. I pre-cook batches in my rice cooker -- super easy, set it up with water and walk away, 30 minutes later perfect, fluffy quinoa.

Take roasted beets (red and gold) prepped earlier in the week (peeled and cut, in the oven, bake at 350 degrees for 45-90 minutes or until tender with either a little olive oil or coconut oil and pink salt) and dish them over your quinoa. Add in chopped scallions and avocados. Sprinkle on your blueberries and squeeze 1/4 a lemon and lime over the top.

Add in raw pumpkin seeds throughout.

Ingredients:

• spinach

• walnuts

• strawberries

• dried cranberries

• carrots

• balsamic vinaigrette drizzled over the top

Directions:

In a bowl or on a plate combine the ingredients and enjoy!

Ingredients:

• spinach

• radicchio

• coconut-roasted sweet potatoes (sweet potatoes in coconut oil in the oven on 350 until soft. About 1 1/2hour.)

• cucumber

• golden raisins

• sunflower seeds

• 1/2 squeezed grapefruit

• 1-2 tablespoons olive oil

• 1 tablespoon pure maple syrup

• fresh grated ginger

• pink sea salt to taste

Directions:

Combine the first 6 ingredients in a bowl or on a plate.

In a small bowl or jar, shake or mix up the remaining ingredients to make the dressing. Dress the salad and enjoy.

Ingredients:

• shredded carrot

• shredded cabbage

• shredded green apple

• golden raisins

• sunflower seeds

• 1/2 squeezed grapefruit

• 1-2 tablespoons olive oil

• 1 tablespoon pure maple syrup

• fresh grated ginger

• pink sea salt to taste

Directions:

In a bowl combine the shredded fruits and veggies. Sprinkle on the raisins and sunflower seeds.

In a small jar or bowl, combine the remaining ingredients, to make the dressing. Dress the salad and enjoy!

Ingredients:

• baby spinach

• brown rice

• 1/2 sliced avocado

• cooked carrots (these are prepped one day a week in the oven at 350 until soft)

• pumpkin seeds

• sliced tomato

• parsnip chips (sliced parsnips in the oven drizzled with olive oil and pink sea salt cooked at 300 until they get crispy)

• olive oil

• juice of 1/2 lemon

Directions:

Assemple the ingredients and enjoy!

Ingredients:

• organic baby spinach

• handful of raw cashews

• 1/2 cup chopped green pepper

• 1 small cooked sweet potato (I prep these in the oven at 350 for 1 1/2 hrs one day a week to just cut and throw in salads)

• 1/2 sliced avocado

• palm sized serving of roast chicken (leftovers from the night before. That recipe is on the 'Dinner' page)

• store-bought balsamic vinaigrette

Directions:

Put it all together and enjoy this easy meal!

Ingredients:

• arugula

• roasted beets (cooked ahead of time in the oven on 350, drizzled in olive oil, until soft, approx 1 hour)

• feta cheese

• olive oil

• lemon juice

Directions:

Toss together all of the ingredients and enjoy!