LUNCH/DINNER

CAJUN CAESAR SALAD

1/3 cup tahini

1 tbsp minced garlic

1 lemon, juiced

1 tsp apple cider vinegar

1 tsp dijon mustard

1 tbsp nutritional yeast

1 tsp Worcestershire sauce

S&P to taste

water, as needed 

Add all ingredients except water to a bowl and mix well. Slowly mix in water until you reach your desired consistency (I did ~1/4 cup). Pour over romaine lettuce with parmesan and red pepper flakes and whatever other toppings you desire! I sautéed about 3 oz Daring 100% plant baed cajun "chicken" for a topping! 

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VEGGIE PAD THAI

8 oz pad thai noodles

avocado oil spray

2 cups shredded carrots

1 red bell pepper, thinly sliced

1 cup shredded cabbage

1 pouch SimplyOrganic pad thai simmer sauce

Cook noodles according to package directions. Meanwhile, spray pan with avocado oil and place on stove. Turn to medium-low heat and add veggies and stir fry until they become softened. Add noodles and sauce and cook, stirring, until noodles softened and sauce thickens. Garnish with chopped cilantro, chopped peanuts, sesame seeds, etc!

NOT SO GREEK, GREEK SALAD

2 medium-sized tomatoes, cut into wedges
3 small Persian Cucumbers, sliced
1 large green bell pepper, cored & thinly sliced
1/2 red onion, peeled & diced
3 tbsp olive oil
2 tbsp red wine vinegar
1 tsp dried oregano, plus extra for serving
salt & pepper
Chop veggies and mix ingredients for dressing in a bowl. Add all vegetables together in a bowl and pour over dressing. Mix well to combine. Serve immediately or refrigerate for an hour or two to let the flavors sink in.

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SECRET SPICY SAUCE VEGGIE PASTA

1/4 cup hummus (any flavor)
1/4 cup vegetable broth
1 tbsp spicy brown mustard
1 tsp date syrup
Mix all ingredients in a small bowl & pour over 8 oz cooked noodles of choice & whatever sautéed veggies you want (I like mushrooms, broccoli, & chopped carrots)

SPAGHETTI SQUASH BOLOGNESE

1 spaghetti squash
1 lb ground turkey
1 jar Rao's Arrabbiata Sauce
2 handfuls of organic spinach
Preheat oven 400F. Cut squash in half and scoop out seeds. Spray with avocado oil and season with s&p. Roast squash cut side down for 40 minutes then let rest for 10 minutes out of oven. While squash is cooking, add turkey to skillet on medium-high heat and season with s&p. When its done, heat up the jar of sauce on the stove, add turkey, and when sauce is almost done add in greens. Scrape squash into noodles and mix in sauce.

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TERIYAKI STIR FRY SAUCE

1/3 cup teriyaki coconut aminos

1 tbsp rice vinegar

1 tbsp arrowroot flour

1 tbsp sesame oil

1 tsp hot honey

Whisk all ingredients in a small bowl until combined. Add to pan after veggies have been cooked down and stir gently until sauce becomes sticky.

BBQ CAULIFLOWER TACOS

1 head cauliflower

Avocado oil spray

Salt & pepper

BBQ Rub Seasoning

BBQ Sauce (I used Primal Kitchen)

Preheat oven to 400F. Wash & cut up head of cauliflower. Spray with avocado oil and season with s&p and BBQ rub seasoning. Bake for 40 minutes. Remove from oven and let cool to room temp. Toss in BBQ sauce until coated and broil in oven for 5 minutes. Assemble into tacos with greens, shredded carrots, and shredded cabbage or whatever toppings you like!

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BUFFALO CAULI & TOFU BOWL

12 oz Extra Firm Tofu

1 Head of Cauliflower

Buffalo sauce (I used New Primal - Medium Buffalo)

Avocado Oil Spray

Salt & Pepper

Preheat oven to 400F. Wash and chop head of cauliflower. Spray with avocado oil & season with s&p. Bake for 35 minutes. Remove from oven and let it cool to room temp then add it to a bowl & cover in buffalo sauce. Broil for 5-8 minutes to get crispy. Drain tofu & press. Slice into cubes & spray with avocado oil and season with s&p. Coat in buffalo sauce and spread on baking sheet. Bake for 20 minutes flipping halfway through. 

 

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©2020 by Nikki Jahnke