SNACKS + Appetizers

Carrots ‘N Nut Date Balls

Sweet Potato Hummus

Tofu No-Meat Balls

Salmon Tofu Cake

Pumpkin, Flaxseed Granola Clusters

Lightened-Up Italian Pasta Nests

Baked Stuffed Shrimp

Wheat Berry Hummus Spread

Rosemary and Thyme Walnuts


Avocado, Kale, Quinoa Salad

Mango Dressing

Sweet Potato Quinoa Salad

Basil Lemon Chicken Quinoa Salad


Slow Cooker Spicy Tex-Mex Beef Fajitas

Chicken with Tomatillo and Avocado Sauce

Italian Spiced Chicken Pasta in Tomato Sauce

Greek-Inspired Stuffed Eggplant with Yogurt Dressing

Sun-Dried Tomato Spinach Pesto Pasta

“Cheesy” Sweet Potato Pasta

Lightened-Up Shepherd’s Pie with Roasted Sweet Potatoes and Hatch Chiles

Slow-Cooked Beef, Hatch Chile, Avocado Panini

Black Bean Soup with Hatch Chile

Bison Wheat Berry Stroganoff

“Cheesy” Sweet Potato Pasta (GF, vegan)

Garlic and Basil-Infused Lasagna

Asian-Inspired Tofu Sliders

Sweet Potato Stuffed Crust Pizza

Herb Crusted Pork Tenderloin

Mexican Chicken and Quinoa Casserole

Creamy Hamburger Bulgur Casserole

Kamut Margherita Salad


Peanut Butter and Jelly Squares

Red Bean Paste Steamed Buns

2 Responses to Recipes

  1. Bev Brending says:

    Would know how to substitute eggs (3) in a brownie recipe? I don’t want to eat animal protein and am looking for something to use in baking.

    • Min says:

      I actually have never substituted eggs so I don’t want to mislead you, but my friends who are vegetarians told me that silken tofu, soy yogurt, applesauce, or bananas work really well! Hope this helps.

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