Tuna Casserole (Gluten Free)

Serving: 6

Ingredients

1.    1 box of quinoa pasta (16oz)

2.    3 cans of tuna in water (5oz)

3.   1/2 cup of mayo

4.    2 cups of marinara sauce

5.    4 cups of shredded mozzarella cheese

6.    1 tablespoon of garlic powder

7.    1 tablespoon of onion powder

Directions

1. Pre-heat your oven to 375 degrees F

2. Place tuna and mayo in a mixing bowl. Mix well until it becomes a creamy texture.

2.  Cook your pasta in a large pot. Add your tuna, 2 cups of mozzarella cheese, marinara sauce, garlic powder and onion powder. 

3. On a medium-low heat, mix all of the ingredients until the cheese melts in the pasta. 

3.   Spray a 9x13 with non-stick cooking spray

4. Place your tuna mixture in the pan. Sprinkle the additional 2 cups of mozzarella cheese on top. 

5. Place in the oven for 25-30 minutes or until your cheese becomes golden. 

Granola Chocolate Bark

Serving: 10

Ingredients:

1. 2 cups chocolate chips

2. 1 1/2 cups granola (I use Trader Joe's Almond Butter Granola)

3. 1/3 cup Peanut Butter

4. 1/4 cup avocado oil

5. Seat Salt to taste

Directions:

1. Melt the chocolate chocolate chips, peanut butter, and avocado oil on a medium-low heat. 

2. This should take about 2-3 minutes - make sure to not overcook or the chocolate will burn!

3.  Line a 13x9" baking pan with parchment paper or spray with non-stick cooking spray. I personally used a 12.5" pizza tray. 

4. Pour your chocolate spread in the pan. 

5. Sprinkle the granola and sea salt on top. 

6. Freeze for 1 hour.

7. Remove the bark from the freezer and break into bite size pieces using a sharp knife.

Ribeye Steak

Serving: 2 

Ingredients

1.    2lb steak

2.   1/4 cup of olive oil for marinade plus extra for frying

3.    1/8 cup of Worcestershire sauce

4.   2 tablespoons of minced garlic

5.    2 tablespoons of an all-seasoning blend

6.    1 teaspoon of honey

7.    1/4 cup of balsamic glaze

Directions

1. Pre-heat the oven to 400 degrees F. 

2.    In a bowl, mix 1/4 cup of olive oil, Worcestershire sauce, minced garlic, all-seasoning, honey and balsamic glaze

3. Put the steak in a Ziploc bag and add the marinade - place in the fridge. 

4. Marinate for 2 hours with the last 30-minutes at room temperature. By allowing your steak to get to room temperature, it will cook evenly - especially for a thicker cut. 

5. Coat a cast iron or oven-safe pan with olive oil at a high heat. 

6. Place your steak in the skillet and reduce to a medium-heat.

7. Cook on each side for 6 minutes or until each side begins to brown. The time will vary depending on the cut of your steak. 

8. For a thicker cut of steak, sear the sides for 30 seconds

9. Place the steak in the oven for 20 minutes. You will need less time for a thinner cut

10. Remove your steak from the oven and allow to rest on a cutting board for 10-15 minutes. 

**This is an important step as it allows your steak to retain its juices and flavor

Hummus Toppings

Serving: 10-15

Ingredients

Eggplant Marinara

1. 1 cup of marinara sauce

2. 1 eggplant chopped

3. 1 tablespoon of garlic powder

4. 1 tablespoon of onion powder

5. 1 teaspoon of cumin

6. Olive oil for frying

Salt & Pepper to taste

Honey Glazed Carrots

1. 1 cup of chopped carrots

2. 1 teaspoon of honey

3. 1 teaspoon of harissa (add more depending on your heat preference)

4. 1/4 cup of crushed pistachios

5. Olive oil for frying

Salt & Pepper to taste

Dill Lentils

1. 1 cup of cooked lentils

2. Vegetable Broth (amount per lentil package instructions) 

3. 2 tablespoons of finely chopped dill

Directions

Eggplant Marinara

1. Heat a large frying pan and our in the marinara sauce

2. Add in chopped eggplant

3. Add in all spices

4. Sauté for about 15 minutes on a medium-low hear

5. When your mixture begins to look dry, add in some olive oil for frying 

6. Continue to sauté until your eggplant mixture is fully cooked to your deisre

Top on some of your favorite Hummus!

Honey Glazed Carrots

1. Heat up some olive oil in a frying pan

2. Add in your carrots and harissa

3. Sauté until your carrots soften

4. Drizzle the honey on the carrots and continue to sauté until your carrots begin to caramelize

Top on some of your favorite Hummus!

Dill Lentils

1. Mix your cooked lentils with dill

Top on some of your favorite Hummus!

Sweet Potato Hash Browns

Serving: 2-3

Ingredients

1.    3 sweet potatoes

2.    1 tablespoon of garlic powder

3.    1 tablespoon of onion powder

4.    3/4 cup of avocado oil (for frying)

Salt and Pepper to taste

Directions

1. Wash and peel your potatoes

2. Grate your potatoes using a food processor or hand grater

3. Drain all excess water from potatoes. 

(I used paper towels and squeezed out the water)

4. In a frying pan, coat the bottom with avocado oil. Make sure to leave some oil over as you continue to cook the sweet potatoes.

5. On a medium-heat, add in the potatoes and allow them to cook until they begin start to crisp. Stir them around so that they don't burn. Your hashbrowns should have an even golden look with a nice crunch to them. If necessary, add avocado oil when needed so they don't become dry. Your frying process should take about 10-15 minutes. 

Notes: Feel free to add an egg on top, put the in a breakfast burrito or add some breakfast sausage. Anything goes!

Broccoli Orzo

Serving: 6 

Ingredients

1.    2 heads of broccoli

2.    1/4 cup of flour (I used oat flour)

3.    3 eggs

4.    Vegetable oil for frying (approximately 1 cup)

5.    1 tablespoon of crushed garlic

6.    1 cup of chopped onions

7.    1 box of orzo

Directions

1. Take a large pot and boil water. Cut the stems of your broccoli and steam the florets for 4-5 minutes. 

2. Strain the water from the broccoli and place in a blender with the flour, eggs, crushed garlic and onions. 

3. Blend together until a creamy texture. 

4. In a large frying pan, coat the bottom with vegetable oil. 

5. Pour your broccoli mixture into the frying pan and stir until parts become to crisp, but still maintaining a creamy-like texture. This should be done on a medium-heat. 

6. Boil your orzo pasta. Once cooked, add the broccoli mixture to the orzo and stir well. 

Italian Stuffed Peppers

Serving: 3

Ingredients

1.    1 pack of meatless ground beef (12 oz)

I used the Trader Joe's brand Beef-less)

2.    1 cup of garlic marinara sauce

3.   1/4 cup of olive oil

4.    3 bell peppers (colors of your choice)

5.    1/2 cup of shredded parmesan cheese

6.    1 tablespoon of 21-seasoning or your favorite type of an all seasoning blend

7.   Basil to taste

Directions

1.  Pre-heat your oven to 350 degrees F

2.  Lightly coat your frying pan with olive oil. Add the meatless beef and seasoning. 

Fry until it begins to brown.

3. Add in the marinara sauce and stir until your mixture gets a little crispy (Approximately 10 minutes)

4. Once your mixture is done, set aside.

5. Slice your bell peppers in half and scoop out the inside. 

6. Spray your baking tray with non-stick cooking spray or lightly coat with olive oil.

7. Place your bell peppers skin side down.

8. Put your meatless mixture inside the bell pepper

9. Cook for 30 minutes. Take out and add parmesan cheese and basil. 

10. Cook for 5-10 minutes or until your parmesan cheese begins to golden.