15 Recipes to kickstart your healing journey

These 15 easy-to-make recipes are simple and packed with flavor, so that you don’t have to choose between nourishing your body and enjoying food.

If you're transitioning into a nourishing (but still tasty!) way of eating, this cookbook is for you.

Enjoy!

Quick Pizza Boats

Ingredients

  • 1 Sweet Potato

  • 1 cup marinara sauce

  • 1 fresh tomato, diced

  • 1 lime, juiced

  • Additional Toppings to Consider: cooked mushrooms, diced onion, chopped olives, spinach, fresh basil, cilantro, or peppers!

DIRECTIONS

  • Slice sweet potatoes

  • Bake sweet potato slices on parchment paper at 300F for 30 minutes.

  • Top sweet potatoes with marinara sauce, diced tomatoes, and any additional toppings.

  • Bake pizza boats additional 10 minutes.

  • Sprinkle potato boats with fresh lime juice. Enjoy!

 

Cheezy Potatoes

INGREDIENTS

  • 5 yellow potatoes

  • 1/2 tsp garlic powder

  • 1 clove garlic

  • 5 Tbsp coconut cream

  • 3 Tbsp fresh yellow onion, diced

  • 1 sun-dried tomato

  • 1 Tbsp fresh lemon juice

  • 1 tsp tomato paste

  • 2 tsp coconut aminos

  • 1 date, pitted

  • 1/4 tsp turmeric powder

  • 1/4 tsp Himalayan salt (optional)

DIRECTIONS

  • Cube potatoes and steam potatoes in 3 cups water.

  • Place 1 cup steamed potatoes in blender to make cheezy sauce, set the rest of the potatoes aside.

  • Add rest of ingredients into blender.

  • Blend until smooth.

  • Pour cheezy sauce on potatoes & enjoy!

 

Cauliflower BBQ Wings

INGREDIENTS

  • 1 head cauliflower, broken apart

  • 1 Tbsp coconut oil or avocado oil

  • 1 Tbsp coconut or cassava flour

  • 1 cup Tangy BBQ Sauce (recipe in this cookbook, see below!)

DIRECTIONS

  • Coat cauliflower pieces with oil.

  • Cover cauliflower in flour.

  • Line baking sheet with parchment paper & preheat oven to 450F.

  • Bake cauliflower 15 minutes, then flip and bake additional 15 minutes. Remove from oven & cover with BBQ sauce!

 

Tangy BBQ Sauce

INGREDIENTS

  • 1 lemon, juiced

  • 9 soft dates, pitted

  • 1/4 cup coconut aminos

  • 7oz tomato paste

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 1 Tbsp chili powder

  • 1 Tbsp raw honey

  • 1/4 tsp Himilayan salt, optional

DIRECTIONS

  • Place all ingredients in a blender and blend until smooth. Enjoy!

 

cucumber salad

INGREDIENTS

  • 1 avocado, cubed

  • 1 cup black olives, halved

  • 1 large English cucumber, peeled and cubed

  • 1 cup cherry tomatoes, halved

  • 2 tbsp red onion, chopped finely

  • 1/4 cup cilantro

  • salt, pepper and lemon juice, to taste

DIRECTIONS

  • Place all ingredients in bowl and mix together. Enjoy!

*Sprinkle with lemon juice to keep avocado from browning.

 

Easy Fiesta Stew

INGREDIENTS

  • 5 cups filtered water

  • 1 sweet potato, cubed

  • 1/2 yellow onion, diced

  • 2 cloves garlic, minced

  • 2 Tbsp tomato paste

  • 1/2 cup sun-dried tomatoes, chopped

  • 2 cups mushrooms, chopped

  • 1.5 cups cauliflower, riced (12 oz)

  • 1.5 Tbsp Mexican or Fajita Seasoning

  • 1 Tbsp coconut aminos

  • 5.4 oz can coconut cream

  • Toppings: 1 lime & fresh cilantro

DIRECTIONS

  • Combine water, sweet potatoes, onion, garlic, tomato paste, sun-dried tomatoes, riced cauliflower, and mushrooms in a pot. Bring pot to boil.

  • Add Mexican seasoning, coconut aminos, and coconut cream. Simmer for 30 minutes or until sweet potatoes are soft.

  • Sprinkle with lime juice and fresh cilantro & enjoy!

 

Indian Curry

INGREDIENTS

  • 1 Tbsp coconut oil 

  • 3 cloves garlic, minced

  • 1 large yellow onion, chopped

  • 2 celery stalks, chopped

  • 4 whole carrots, sliced

  • 1-2 tsp Himalayan salt

  • 2 tsp onion powder

  • 2 tsp garlic powder 

  • 2 Tbsp curry powder

  • 1 Tbsp tomato paste

  • 4 cups filtered water, or more

  • 2 tsp coconut aminos

  • 1 Tbsp garam masala

  • 1 cup pumpkin purée

  • 1 cup full fat coconut milk

  • Optional: Cauliflower rice

DIRECTIONS

  • Heat oil on medium heat. Add garlic, veggies, and spices. Saute until veggies are tender.

  • Stir in tomato paste, water, coconut aminos, & pumpkin puree.

  • Simmer for 15 minutes.

  • Stir in coconut milk before serving.

  • Serve over cauliflower rice & top with lime juice & fresh cilantro!

 

vegan fajitas

INGREDIENTS

  • 1/2 onion, chopped

  • 10 oz bag frozen mushrooms or 8-10 oz jackfruit

  • 2 cloves garlic, minced

  • 5 sun-dried tomatoes, diced

  • 2 Tbsp coconut aminos

  • 1 Tbsp fajita seasoning

  • Optional: 1 sweet potato, spiralized

  • Optional: 1/4 tsp Himalayan salt

  • Lettuce or Siete taco shells

  • Toppings: tomatoes, lime juice, cilantro, bell peppers, red onion, & more!

DIRECTIONS

  • Spiralize sweet potato.

  • In ceramic pan, combine all fajita ingredients.

  • Cook on medium heat for about 20 minutes, or until sweet potatoes are tender.

  • Scoop fajita meat into fajita shells and add your favorite toppings!

 

Jalapeno Pesto Dip

INGREDIENTS

  • 1 cup cilantro

  • 1/2 ripe avocado

  • 1/4 tsp garlic powder

  • 1 clove garlic

  • 2 Tbsp red onion, chopped

  • 1 lemon, juiced

  • 1 Tbsp olive oil

  • 3 Tbsp filtered water

  • 1/4 tsp Himalayan salt

  • 1-2 jalapeños, seeds removed

DIRECTIONS

  • Put all ingredients in the blender and blend until smooth. Enjoy!

*Pairs well with Italian potato chip recipe in this cookbook or fresh veggie slices!

 

Italian potato chips

INGREDIENTS

  • 2 yellow potatoes, sliced the long way, about 6 mm thick or so

  • 1/4 tsp garlic powder

  • 1 tsp Italian seasoning

  • 1/2 tsp Himalayan salt

  • non-toxic ceramic cooking sheet

DIRECTIONS

  • Preheat oven to 300 degrees F.

  • Slice potato the long way, about 6 mm thick.

  • Place potato slices on a baking sheet. Sprinkle with garlic powder, salt, and Italian seasoning.

  • Bake 15-30 minutes (until soft - this will depend on how thick the slices are cut). Enjoy!

 

Fiesta cheese sauce

INGREDIENTS

  • 1 sweet white potato, steamed

  • 2 white/yellow potatoes, steamed

  • 3 cups filtered water

  • 1/3 cup lemon juice

  • 1/3 cup coconut milk

  • 1/2 tsp turmeric powder

  • 2 tsp onion powder

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1-2 tsp Himalayan salt

  • 1 Tbsp raw honey

DIRECTIONS

  • Boil potatoes in the filtered water. Remove from heat and let cool.

  • Combine cooked potatoes, water, and the rest of the ingredients in a blender.

  • Blend until smooth and enjoy!

Pairs well with potato recipes, steamed veggies, or drizzled over gluten-free pasta (like Mac-n-Cheeze)!

 

Creamy basil Dip

INGREDIENTS

  • 1 zucchini, chopped

  • 1 avocado

  • 1 lemon, juiced

  • 1 cup basil leaves

  • 1/2 cup filtered water

  • 1/4 tsp Himalayan salt

DIRECTIONS

  • Place all ingredients in a blender and blend until smooth. Enjoy!

*Pairs well with fresh veggie slices or Italian potato chips recipe in this cookbook!

 

2-Minute Kale Salad

INGREDIENTS

  • 1 bunch lacinato kale, chopped

  • 1 lemon, juiced

  • 1 tsp raw honey

  • 2 tsp extra virgin olive oil (omit for fat-free version)

  • Topping Ideas: chopped radish, chopped fennel bulb, diced red or yellow onion, fresh fruit

DIRECTIONS

  • Chop kale well, place in bowl.

  • Juice lemon.

  • In blender or mason jar, mix lemon juice, raw honey, and oil. Blend or shake well.

  • Toss salad with dressing and toppings and enjoy!

 

Vinegar-Free Balsamic Vinaigrette

INGREDIENTS

  • 1 lemon, juiced

  • 1 tsp maple syrup

  • 2 tsp extra virgin olive oil

  • 3 tsp coconut aminos

  • dash of onion powder

  • dash of garlic powder

  • dash of paprika

  • dash of black pepper

DIRECTIONS

  • Place all ingredients in a blender and blend well. Enjoy!

*Great served over your favorite salad or steamed veggies!