photo via  @golubkakitchen

photo via @golubkakitchen

I love finding healthy recipes that are good for my body and mind. I truly believe that who we are heavily depends on how we eat and that our system cannot work properly if we do not nourish it properly. In saying that, I love EVEN MORE doing it with people I love ...... YOU GUYS!! I am so excited to announce the best collab with Amanda! Her beautiful and effortless instagram is @mamaeatsplants  and her blog is HERE! We came up with a 5 day dinner meal plan (and some extra goodies) that focuses on vegan, gluten free, and low waste dishes and you do not need to be all or any of these things to participate, you just have to be excited to try some new recipes with us! The unique thing here is that we will offer the grocery list on here, and we can all go grocery shopping this weekend to kick it off together. You, Amanda, and I will all be making them together each night! We have also accommodated generous portions so save it for leftovers for lunches, snacks, sharing with friends etc..!

This is supposed to be fun and setting your mood is a must! Play some music, get your sillies and stagnant energy out before hand and dance if you need to de stress and then enjoy the art of cooking. It's so important for me to embrace everything that goes into making a meal- the chopping, the washing, composting scraps, every part of it is beautiful and so important in making an amazing meal! 

Amanda and I both love to get our sweat on - I love to run and she loves to do yoga so we will both be doing that to keep our heads on for the week, join us! If you want some easy tips on running just keep scrolling my blog and the post is up for some easy running tips! For getting started on yoga, Amanda recommends THIS beginner yoga video by the amazing Ali. 

**Since we all will be making them each night together, except in our own different kitchens, we really want to see what yours looks like so we have come up with the hashtag #yayforearthchallenge. Tag us in your grocery haul and your dinner if you would like! We want to see!!! SHOOWWW USSS! **

Remember that Amanda lives in California and I live in New York so we both have regionally different produce in season - we understand you do too so work with what you have and you can replace anything you like! 


Bring your cloth totes and produce bags to make it low waste and always opt for packaging that isn't plastic if you can! Glass, aluminum, cardboard, paper, and compostable materials is all okay and can be recycled over and over! It's okay if you're not perfect with it, just try your best!

GET  SHOPPIN Y'ALL! Here's our grocery list!

1 small red onion
1 medium yellow onion
2 heads garlic
2 shallots
1 medium portabello mushroom (or sub equivalent of other mushrooms)
2 large sweet potatoes
4 or so small baby (about 2 inch or so) potatoes
1 butternut squash
1 spaghetti squash OR 2 medium zucchini (for noodles)
2 bunches kale
1 bunch chard
1 serving size of arugula
2 beets, golden or red, with greens attached (or buy another green in its place like kale, spinach, chard etc)
2 large carrots
5 plum tomatoes
1 banana
1 apple
2 avocados
1 pint blueberries
fresh ginger
3 lemons
1 orange
chile powder
chile flakes
salt (we like pink or other unrefined salt)
maple syrup
1 bunch fresh thyme
dried oregano
1 bunch parsley
1 cup dried lentils (green or brown)
1 cup beluga or french lentils if you can find them, otherwise just get 1 more cup of the same ones as above)
chickpeas, either 2 cans or 1.5 cup dry and then soaked and cooked ahead of time (click HERE for a primer on how to cook chickpeas to have aquafaba leftover too to use for the brownies).
½ cup gluten free oats (to make oat flour)
1 cup quinoa
hemp seeds or flax seeds
3 tablespoons hazelnuts
coconut milk (either one can or make your own)
1 cup any nut milk  (optional, for the micronutrient smoothie)
braggs coconut aminos (tamari will also work if you're ok with soy/already have it on hand)
olive oil/grapeseed oil/avocado oil (any will work)
veggie stock (homemade cubes, or store bought plastic free ones like better than bouillon)
apple cider vinegar
red wine vinegar
1 jar tahini
1 glass jar marinara sauce
whole grain mustard (I like the Maille brand and it comes in a glass jar)- if you already have dijon in the fridge feel free to sub that.  Just don't use yellow.
1 cup almond butter
cocoa powder
almond extract
vanilla extract
aquafaba (from can of chickpeas OR DIY from cooking your own)
⅓ cup Coconut sugar
baking soda
coconut oil
chocolate chips (vegan if you can!)
fermented veggies (kraut, kimchi etc)

OKAY! Now that you have your grocery list, here goes the order of our dinner this week!
Monday:  Lentil meatballs + pasta
Tuesday:  Beet, chickpea, quinoa bowl
Wednesday:  Sweet potato hazelnut salad
Thursday:  Lentil and carrot sauce with crispy potatoes
Friday:  Nourishing sweet potato chickpea soup

Optional micronutrient smoothie- have it daily, once, twice, never, whatever.
Optional dessert - double chocolate chip cookies- have it all day, everyday, or maybe just after dinner! 


MONDAY!! Lentil Meatballs  (with ****spaghetti squash, zoodles, or pasta as base*** see note)
Adapted from www.willcookforfriends.com

3-4 TBSP avocado or grapeseed oil
2 cloves garlic
1 small red onion
1/2 TBSP maple syrup
1 cup green or brown lentils
2 1/2 cup water
1 glass jar of marinara (I use Raos) (or home made if you like)
½ tsp of pink salt
½ cup gluten free oats (blend into flour- tutorial HERE)
4 TBSP aquafaba (or 1 TBSP chia seed with ¼ cup water)
1 TBSP coconut amigos
1/2 tsp thyme
1/2 tsp dried oregano
1/2  tsp  paprika
1/2 tsp cumin
1/4 tsp chili powder
Pinch of cayenne (if you want a kick)
1/4 cup fresh parsley (finely chopped)
Pink salt & black pepper to taste (¼ tsp to start)
1 Spaghetti squash or pasta or 1-2 zucchini (depending on what base you want)

1. Rinse and drain lentils. Put aside.
2. In a saucepan, caramelize onions, garlic, maple syrup and a pinch of salt with 2 TBSP olive oil until lightly brown and translucent. About 5-6 minutes on a bit lower than medium heat
3. Add lentils and water to saucepan and bring to a boil. Then reduce heat and let simmer for 30-35 minutes. Should be mid-soft with chew. Add more water if you need or drain a bit out if it’s ready with too much water. 
4. At the same time the lentils are simmering, process oats into flour using what you have (I used a magic bullet). In a large mixing bowl, put aquafaba (or chia seeds) at bottom of bowl.
5. Add oat flour and the rest of the ingredients besides parsley and salt.
6. When the lentils are done, put with the rest of the ingredients in the bowl. Mash with fork or masher until lentils are broken up and it’s sticky enough to be rolled into balls. Add parsley and toss in enough to combine.
7. On skillet (cast iron preferably) add grapeseed oil (or another high heat oil) and then add the lentil meat balls and grill all sides of each ball until nice and crispy brown on all sides.
8. Heat up your marinara sauce in a sauce pan.
8. Put your base at the bottom of your bowl, then load it up with your lentil meatballs then top with marinara sauce! 
9. YAY!


TUESDAY!! Beet and Quinoa Buddha Bowl

2 small beets, with greens attached
1 shallot, sliced crosswise into rings
2 cloves garlic, chopped
1 cup quinoa, rinsed and drained
1 portabello mushroom or equivalent other mushrooms, sliced
1/2 onion, sliced or chopped
coconut aminos, about 1 tablespoon or more or less to taste
1 can chickpeas (about 1.75 cups)
1/2 sliced avocado

citrus ginger dressing:
1/4 cup tahini
1 small or 1/2 a large lemon, zested and juiced
1 orange, zested and juiced (you can save your peels to make all purpose cleaner!  recipe HERE)
2 tablespoons apple cider vinegar
grated ginger- amount depending on your spice level, I use about 1 teaspoon- if you have a high speed blender you can just throw a chunk in, no need to grate
1 small clove garlic
2 tablespoons maple syrup, or other sweetener of choice like agave or honey

1. Cut 2 beets into wedges and place in a steamer basket, cook until tender.
2. Wash and add the beet greens to the steamer the last couple minutes.
3. Sauté shallot and garlic with a drizzle of olive oil and salt for a few minutes until softened.  Add quinoa and water and bring to a boil.  Cover and reduce heat to simmer.  Cook 15 minutes or until tender.  Turn off heat and set aside.  (can be made ahead of time).  Save 1/2 for tomorrow's lunch if desired.
4. Meanwhile, slice your mushroom(s), and the onion (save the other half of the onion for tomorrow).  Place in a pan over medium high heat and cook, adding oil or splashes of water or broth until tender, then drizzle in the aminos and stir around until absorbed.  Set aside.
5. Drain and rinse your chickpeas.  If you have time/prefer crispy chickpeas, you can toss with a little oil, smoked paprika, and salt and bake in a 450 degree oven for 15 minutes while the quinoa cooks.  You probably won't eat all the chickpeas but you can save leftovers for lunch the next day with your leftover quinoa!
6. Blend all the ingredients for the dressing until super smooth.  You can also whisk it (really well) if you want.  This should make extra for lunches!  Keeps up to a week in the fridge in my experience.
7. Assemble bowl and drizzle the dressing on top and add avocado.

totally optional add ons: toasted pumpkin seeds and pickled/fermented veggies.

WEDNESDAY!!! Roasted Sweet Potato Hazelnut Salad
1 sweet potato, cut into cubes or slices
3 tablespoons hazelnuts (small handful)
1 cup dry french or beluga/caviar lentils
handful parsley, either chopped or left in whole leaves
serving size of arugula

mustard vinaigrette:
3 tablespoons red wine vinegar
1/2 teaspoon chopped fresh thyme
1 tablespoon minced shallot
2-3 tablespoons olive oil
2 teaspoons whole grain mustard
salt and fresh ground pepper to taste
optional: bit of sweetener like maple, agave, honey etc (about 1/2-1 teaspoon)

1. Preheat oven to 400.
2. Roast sweet potato (either drizzled with oil and salt or without, up to you) on a lined baking sheet (parchment or silicone mat) at 400 until tender, about 30 minutes. (alternatively, do this ahead of time to reduce overall time till dinner).  In the last 10 minutes, add the hazelnuts to the oven (either on a free spot on the baking sheet with the sweet potatoes, or a separate baking sheet.  Depending on the size of your hazelnuts, you may need a bit shorter or longer time to toast.  Keep a close eye on them so they don’t burn.
3. Meanwhile, cook the lentils. Cover with plenty of water and some salt in a medium pot, cook till tender (about 15-20 minutes), drain and set aside.  This can be also be done ahead of time.  Save half of the lentils for tomorrow.
4. In the bottom of a medium sized bowl, add all dressing ingredients and whisk to combine.
5. Roughly chop a handful parsley.
6. Roughly chop the toasted hazelnuts.
7. Into your bowl, add a few big handfuls salad greens.  Add as much or as little lentils as you like and toss to coat the dressing over.  Add the sweet potatoes on top and the parsley, and sprinkle hazelnuts over.

THURSDAY!! Lentil, Carrot, Kale Saute with Crispy Potatoes
4 or so small baby (about 2 inch or so) potatoes
1 bunch kale, washed and chopped (I don't remove stems but feel free to if you  prefer)
1 tablespoon oil
1 large carrot, shredded/grated
1 large garlic clove, pressed/minced/crushed
leftover lentils
1-2 tablespoons coconut aminos
chili flakes
1/2 sliced avocado

1. Preheat the oven to 400 degrees if baking- or not, if sautéing.
2. Into a pot with a steamer basket, add your potatoes and cook till fork tender.
3. On a lined baking sheet, place the potatoes and take a flat bottomed cup or glass a gently press down to smash them to a 1/2 inch or so thickness.  Brush with a bit of oil and bake until crispy, about 20-30 minutes (alternatively, you could pan fry if you prefer for a shorter time till dinner).
4. Put a dry (no oil) skillet over high heat and let heat up for a minute or two empty.  Add in your kale and let cook without stirring for a few minutes until the edges start to get a little toasty.
5. Now add in your oil and stir fry the kale around the pan, tossing until tender- about 3 minutes or longer depending on how soft you like it.
6. Add in the grated carrots and garlic and toss constantly for about 30 seconds until you start to smell the garlic (don't let it burn).  Add in the leftover lentils and aminos and toss to heat through.
7. Serve with potatoes, leftover citrus tahini sauce, avocado and chili flakes.


FRIDAY!! Nourishing Sweet Potato Chickpea Soup
Recipe from @leslie.bish
3 TBSP oil of your choice
1 small red onion (thinly sliced)
1 ½ tsp maple syrup
2 cloves garlic (finely chopped)
1 large sweet potato (small cubes)
1 butternut squash (cut in half long ways)
4 plum tomatoes or one can of diced tomatoes
2 tablespoons tomato paste
Coconut milk (either ¼ can or home made before)
2-3 TBSP Braggs coconut aminos
1 cup chickpeas - either 1 can (save the aquafaba juice!) or make before from dried
5 kale leaves (chopped in small pieces)
3 chard leaves (chopped in small pieces)
salt/pepper/paprika/chili powder/cumin (about 1 tsp each and adjust  to taste)
4 cups gluten free veggie stock (homemade cubes or glass or paper bought store condensed ones)
1 cup water (if you want it more soupier)
optional: top with avocado

1. Preheat oven to 425 degrees. Chop everything as directed.
2. Slice a butternut squash in half and place face down on oven sheet at 400 degrees.
3. In a big pot caramelize onions by adding oil, onions, spices, & maple syrup until onions are lightly browning and translucent on medium heat. Stir occasionally. 
4. After about 10 minutes add cubes of sweet potato, garlic and braggs coconut aminos, sautee for 15 more minutes on medium heat. Cover with lid stirring occasionally.
5. Add veggie stock, tomato paste and diced tomatoes and let simmer for 10 minutes. 
6. Take out butternut squash, dice and scoop out of skin.
7.  Add butternut squash, coconut milk, chickpeas, and all the greens, and water if you want it to be more soupy. Let simmer a bit longer so the flavors can all hang out and party together.
8. YAY!!! Enjoy!


Adapted from Dr. 
Rhonda Patrick

½ -1 frozen banana
¼ apple
½ carrot
½ tomato
⅓ avocado
2 leaves kale
2 leaves chard
2 big handfuls spinach
½ cup frozen blueberries
2 TBSP hemp seeds or flax seeds
1 cup alternative milk (home made nut milk/coconut milk or just water)
1 tsp cinnamon
3-5 pieces of ice
1. Add the kale, chard, spinach, and choice of milk or water to your blender, bullet, or food processor (whichever you have). Blend until smooth and no big green chunks present.
2. Add rest of items - frozen banana, apple, carrot, tomato, avocado, blueberries, hemp or flax seeds, cinnamon and ice.
3. Blend until smooth and creamy! Enjoy! This yields a really big 32 oz jar, it’s filling and a perfect way to get a big dose of micronutrients in the am!


DESSERT (optional)

1 cup almond butter
2 ½  tbsp cocoa powder
2 tbsp coconut oil
1 tsp Almond extract
1 tsp vanilla extract
4 tbsp Aquafaba
½ tsp cinnamon
½  cup Coconut sugar (you may want it more sweetened, try dough and then sweeten to taste)
⅓ cup chocolate chips (optional)
1 ½  tsp baking soda

1. Preheat oven to 350 degrees.
2. In big bowl, mix all ingredients together. Stir until it is all combined and place in freezer.
3. Leave in freezer anywhere from 20 minutes to 24 hours! (I’m not patient so 20 minutes is just right for me and it's delicious)
4. Form into golf sized balls and place on a reusable silicon baking mat, parchment paper, greased aluminum foil or greased cooking sheet.
5. Let bake for 10-12 minutes