This recipe is adapted from Chloe Coscarelli’s website.  Her cookbook is filled with incredible tasting healthy recipes.  

INGREDIENTS:

• 16 ounces brown rice noodles (2 boxes)
• 6 cups broccoli florets (fresh or frozen)
• 2 tablespoon brown sugar
• 6 tablespoons fresh lime juice, plus wedges for serving
• 8 tablespoons soy sauce
• 2 tablespoon olive oil
• 6 scallions, thinly sliced
• 2 garlic clove, minced
• Chopped fresh cilantro, for garnish
• Chopped roasted salted peanuts, for garnish

DIRECTIONS:

1. Bring a large pot of heavily salted water to a boil. Add noodles and cook according to package directions. Add broccoli for the last 5 minutes of boiling and let cook until broccoli is fork tender. Drain, rinse with cold water, and drain again.
2. In a small bowl, whisk together brown sugar, lime juice, and soy sauce. In a large skillet, heat oil over medium-high heat. Add scallions and garlic and cook, stirring constantly, until fragrant. Add soy sauce mixture and noodles and broccoli to the skillet. Toss constantly until noodles and broccoli are coated with the sauce.
3. Serve noodles with lime wedges and garnish with cilantro and peanuts.

NOTE: Serve with steamed carrots and enjoy!

This recipe is adapted from Chloe Coscarelli’s “Chloe’s Kitchen” cookbook recipe.  This cookbook is filled with incredible tasting healthy recipes.  Make-Ahead Tip:  Uncooked Falafel Sliders can be made in advance and kept refrigerated until ready to cook. Tahini Sauce can be made in advance and kept refrigerated.

INGREDIENTS:

FALAFEL SLIDERS

• 1 (15-ounce) can chickpeas, rinsed and drained, divided
• ½ red onion or 1 shallot, finely chopped 
• 2 cloves garlic, quartered
• 5 sun-dried tomatoes packed in oil, drained 
• ½ cup packed fresh Italian parsley 
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon sea salt
• ½ cup garbanzo flour (or other flour of choice)
• 2 tablespoons olive oil
• 8 mini buns or 4 regular buns (we use the thin bagel whole wheat buns), toasted
• 2 small tomatoes, thinly sliced

AVOCADO HUMMUS

• ¼ cup chickpeas, reserved from sliders
• 1 avocado, pitted and peeled
• 1/3 cup packed fresh Italian parsley 
• ¼ cup olive oil
• 1 clove garlic
• 1 tablespoon lemon juice
• ½ teaspoon sea salt
• ¼ teaspoon cayenne

TAHINI SAUCE

• ¼ cup tahini
• ¼ cup water
• 1 clove garlic
• ½ tablespoon lemon juice
• ¼ teaspoon salt

DIRECTIONS:

To make the Falafel Sliders: 

1. Reserve ¼ cup chickpeas for the Avocado Hummus. Place remaining chickpeas, onions, garlic, tomatoes, parsley, cumin, coriander, salt, and flour in a food processor and pulse until combined, stopping frequently to scrape down sides. Using the palms of your hands, form mixture into 2-inch by ½-inch patties.
2. In a large nonstick skillet, heat oil over medium-high heat and pan-fry patties in batches, letting cook about 3 to 5 minutes on each side, until nicely browned. Do not crowd the pan. Remove from pan and drain on paper towels. 

To make the Avocado Hummus:

1. Combine ¼ cup chickpeas, avocado, parsley, oil, garlic, lemon juice, salt, and cayenne in food processor and puree. Adjust seasoning to taste.

To make the Tahini Sauce:

1. Puree tahini, water, garlic, lemon juice, and salt until smooth.

To serve: Layer the Falafel Burgers, Avocado Hummus, Tahini Sauce, and sliced tomato on the buns.

This recipe is adapted from Chloe Coscarelli’s “Chloe’s Kitchen” cookbook recipe.  This cookbook is filled with incredible tasting healthy recipes.

INGREDIENTS:

• Whole wheat pizza dough
• 1 cup balsamic vinegar
• 1 tbs maple syrup
• Walnut pesto
• 1 lg. sweet potato, peeled and cut into bite sizes
• 2 tbs. olive oil
• 1/2 bunch of kale (cut into bite size pieces)
• salt & pepper

DIRECTIONS:

1. Make the pizza dough in advance and pull from the freezer or fridge to bring to room temperature.
2. Make the walnut pesto by adding all ingredients to a blender (can do ahead of time).
3. For the balsamic reduction, cook the balsamic vinegar over medium-low heat until it boils.  Reduce heat and simmer for 20 minutes.  Remove from heat and mix in maple syrup.
4. For the sweet potatoes, turn the oven to 350.  Toss the sweet potato with olive oil and salt.  Cook on a cookie sheet in the oven for approx. 25 minutes (or until fork tender).
5. Turn the oven to 500 degrees.
6. Rollout the pizza dough and bake on a stone for five minutes without toppings.
7. Saute the kale in olive oil, salt & pepper for a few minutes.
8. Add pesto, sweet potatoes, kale to pizza dough.
9. Bake for approx. 15 minutes (watch it) in a 425 degree oven.
10. Drizzle the balsamic reduction over the pizzas.
11. Serve immediately.

INGREDIENTS:

• 1 1/2 cups warm water (approx. 110 degrees F)
• 1 tablespoon olive oil
• 1 tbs honey
• 1/2 tsp salt
• 3 1/4 cups whole wheat flour (I used One Degree Organic Foods Organic Whole Wheat Flour from Whole Foods)
• 1/2 tbs Italian seasoning (optional)
• 1 package dry yeast (A little less than 1 tbs. I used Platinum Superior Baking Yeast from Red Star)

DIRECTIONS:

1. Add all ingredients in this order into a bread machine.
2. Press the “Dough” setting button.
3. The dough will rise in the bread machine.
4. It will take approx. 1 1/2 hours.
5. Rollout dough on a floured board and then transfer to a lightly oiled pizza stone.
6. Bake dough for 5 minutes in a 500 degree oven.
7. Add sauce and toppings.
8. Bake for another 15 minutes or so (will need to watch it) in a 425 degree oven.

SERVES: 4-5

INGREDIENTS:

• 2 cups whole wheat flour
• 2 t baking powder
• 1 t baking soda
• 1/4 t cinnamon
• 1/4 t nutmeg
• 1/4 t salt
• 3/4 cup mashed bananas
• 1/2 cup water
• 1/2 cup honey
• 1/2 cup chopped walnuts (optional)
• 1/2 cup carob chips (optional)

DIRECTIONS:

1. Stir together dry ingredients. 
2. Mash banana and add water and honey. 
3. Add to dry ingredients. 
4. Bake in greased loaf pan at 325 for 45 minutes or in greased muffin tins for 20-25.

INGREDIENTS:

• 2 cups whole wheat flour (I use One Degree Organic Foods’ Whole Wheat Flour)
• 1 tsp baking powder
• 1/2 tsp salt
• 2 T olive oil
• 1/2 cup warm tap water

DIRECTIONS:

1. Combine flour, baking powder and salt. 
2. Add olive oil and stir until well combined. 
3. Put in warm tap water 1 T at a time until dough can be gathered into a ball. Add more water if needed 1 T at a time. 
4. Knead on floured surface 15-20 times. 
5. Let dough rest for 15 minutes.  (I wrap the dough in saran wrap and leave on the counter.  You can also leave in a bowl with a towel over the bowl.)
6. Divide dough into 10-12 equal portions (for small or 6 portions for larger tortillas) and shape into balls. 
7. On floured surface roll out ball from center into a circle (or use a tortilla press with wax paper). 
8. Cook on ungreased skillet (or use a panini maker) over medium-high heat on each side about 30 seconds or until puffy.

INGREDIENTS:   

• 3 large diced roma tomatoes
• 1 shallot, finely chopped
• 1 tbs of chopped cilantro (should be 1 tbs after it is chopped)
• 2 tbs of lime juice
• 1/2 tsp minced garlic
• 1 tsp salt
• 1/4 jalapeno 
• 1 avocado, diced (optional)

DIRECTIONS:

• Place tomatoes, shallots, cilantro, jalapeno, and avocado in a bowl.
• Stir in salt, garlic, lime juice.
• Enjoy!

NOTE: Great with Bean, Cheese & Veggie Enchiladas, Sweet Potato Burritos, Vegetarian Quesadillas.

INGREDIENTS:   

Enchilada Sauce:

• 2 cups vegetable broth
• 1/4 cup olive oil
• 2 tbs whole wheat flour
• 1/4 cup (may want to reduce to 1/8, depending on the amount of spice you want) Fernandez Prepared Chili Mix – Mild
• 2 cans organic tomato sauce (no salt added)
• 1/4 tsp organic cocoa

• 1 small can of sliced black olives, drained
• 2 cups of cheese (such as monterey jack or other Mexican cheese), shredded
• 2 cups cooked black beans
• 10-12 fresh corn or multi-grain tortillas
• 6-7 sliced cremini or portobello mushrooms (optional)
• 2 zucchinis cut into cubes (optional)
• avocado slices  or guacamole
• pico de gallo

DIRECTIONS:

• Cook the black beans by following the bag’s directions (takes approximately 2 hours in a steamer or on the stove).
• Preheat the oven to 350 degrees.
• For the enchilada sauce…
• Add the oil, flour, and chili mix to form a roux.
• Stir in the vegetable broth, tomato sauce, and cocoa.
• Continue cooking over medium heat approximately 10 minutes, or until thickened slightly.
• Saute the mushrooms and zucchinis in some olive oil, salt & pepper, for approx. 5 minutes.
• In a large casserole pan, spread some of the sauce on the bottom so the enchiladas won’t burn.
• Fill each of the tortillas with beans, vegetables, cheese. Roll-up and place in the casserole.
• Once all of the tortillas have been filled and placed, pour the enchilada sauce over the enchiladas.
• Sprinkle the black olives over the top.
• Sprinkle any of the remaining cheese on top.
• Cover and cook for 30 minutes.
• Serve with avocado slices, guacamole and fresh pico de gallo.

INGREDIENTS:   

• 1 clove garlic
• 1 shallot
• (2) 28 oz cans peeled whole tomatoes
• 1 cup soy milk (unsweetened – coconut milk would work too)
• 1 tablespoon fresh thyme (or 1 tsp dried)
• 1 tablespoon celery seed
• 1 tablespoons of olive oil
• salt and pepper (to taste)

DIRECTIONS:

• Place all the ingredients in a blender
• Blend until smooth
• Heat up and serve
• Top with a little bit of grated parmesan cheese (optional)
• Enjoy!

INGREDIENTS:

• 1/2 cup walnut halves
• 1 medium romaine lettuce head
• 3 ounces mild gorgonzola cheese, crumbled
• 1 1/2 tsp red wine vinegar
• 1/8 cup extra-virgin olive oil
• salt & freshly ground pepper

DIRECTIONS:

• Place the walnuts in a medium skillet set over medium heat.  Toast, shaking the pan occasionally to turn the nuts, until fragrant, about 5 minutes.  Transfer to a plate.
• Wash the romaine lettuce and thoroughly dry.  Tear the leaves into bit-size pieces and place them in a large bowl.
• Whisk the vinegar and salt and pepper to taste in a small bowl.  Slowly whisk in the oil until the dressing is smooth.
• Drizzle the dressing over the salad and toss until the leaves are evenly coated.
• Scatter the cheese and nuts over the lettuce.
• Serve immediately.