Walnut Taco Salad with Black Bean Mole

How to make it

Black Bean Mole Mix

1. Chop onions and peppers. Drain and rinse black beans.

2. In a medium skillet over medium heat, combine olive oil and spices. Add in onions and peppers, and cook for about 5 minutes, until aromatic.

3. Add in black beans, salsa, and corn. Cook for another 5 minutes.

4. Add in bay leaf, cocoa, and cinnamon. Cook until warmed through.

Walnuts

Note - you can make these ahead and store in a jar!

1. Preheat oven to 350F.

2. Combine spices.

3. In a medium bowl, add walnuts, cover with lime juice and melted honey.

4. Pour in spice mix and shake / stir until evenly coated.

5. Transfer onto cookie sheet lined with parchment paper. Bake for 8-10 minutes.

Picco de Gallo

1. De-seed and cut jalapeño pepper.

2. Add lime, pepper, and onion into a food processor.

3. Set to chop and pulse for 15-30 seconds until just combined.

4. Add in tomatoes and cilantro. Pulse for another 10 seconds.

To Assemble

1. Place spring mix in bowls with any other desired veggies (ie cucumber, cherry tomatoes).

2. Top with a scoop of black beans, guac (store bought), and picco de gallo. Sprinkle on toasted walnuts, and a dollop of Greek Yogurt (or coconut yogurt for dairy free option).

3. Squirt with fresh lime juice and a spring of cilantro.

Store all components separately in fridge.

What you’ll need

Black Bean Mole Mix

1/2 Tbsp olive oil

1/2 Tbsp chili powder

1/2 tsp cumin

1/4 tsp salt and pepper

1/2 red onion, chopped

1 bell pepper, chopped

1 Cup black beans

1/2 Cup salsa

1/4 Cup frozen corn

3/4 tsp cocoa powder

1 bay leaf

1/8 tsp cinnamon 

Taco Spiced Walnuts

1 Tbsp chili powder

1/2 Tbsp cumin

1/2 tsp paprika

1/2 tsp seal salt

1/4 tsp garlic powder

1/4 tsp onion powder

1/4 tsp thyme

1/4 tsp pepper

1 1/2 Cups walnuts

1 Tbsp lime juice

1 tsp honey (or coconut nectar for vegan)

Picco de Gallo 

3 medium tomatoes

2 Tbsps lime juice

1/4 cup packed cilantro

1/2 jalapeno pepper (seeds removed!) 

To Assemble

Spring Mix

Cucumbers chopped

Guacamole 

Greek (or coconut for vegan) Yogurt

Cilantro

Picco de Gallo (use store bought to save time)

Vegan Superfood Pesto

What you’ll Need

1/2 Cup Spinach

1/2 Cup Kale

1/2 Cup Basil

2 1/2 Tbsps Olive Oil

1 Tbsp Lemon Juice

1-2 Cloves Garlic

1 1/2 Tbsps Nutritional yeast

1 1/2 Tbsps Pumpkin Seeds

How to make it

1. In a food processor, combine your three greens, garlic, pumpkin seeds and nutritional yeast.

2. Pulse on puree.

3. Drizzle in olive oil, lemon juice.

4. Scrape sides, and blend again.

5. Suggested Serving - Spread on toasted flax seed rye bread, topped with pesto coated fresh tomatoes.

Trader Joe's Copycat Cauliflower Gnocchi

How to make it

Serves ~4 as a main or 6 as a side dish.

1. De-stem and wash cauliflower. Cut into manageable chunks. Place in steamer for 20 minutes, or until tender to prick with a fork.

2. Let cauliflower cool for ~30 minutes.

3. In a sink, place cauliflower into cheese cloth, and squeeze out all of the moisture. Your two heads of cauliflower should yield 2.5 cups of cauliflower once the excess liquid is removed.

4. Place cauliflower in food processor. Stream olive oil in as you process until a smooth buttery texture.

5. Combined flour, starch, and salt and process.

6. Mix in lemon zest to the dough.

7. Roll dough out into long logs and cut into chunks (~1 sure inch).

8. Preheat oven to 400F. Bake on each side for ~5-7 minutes.

9. Finish off in a lightly greased frying pan for ~3-5 minutes to get a nice crisp.

10. Top with your favourite sauce. For a non-vegan option, toss in brown butter and sage.

What you’ll Need

2 Heads cauliflower (~4 3/4 cups whole, 2 1/2 cups once drained)

1 1/4 Cups Cassava flour

1/3 Cup + 2 Tbsps potato starch

1/4 Cup olive oil

1 tsp sea salt

zest of 1/4 lemon

Favourite homemade or bought sauce

Cheese cloth & Food process or

Truffle Oil Sweet Potato Fries

“Because everyday should be a fry-day.”

What You’ll Need

3 medium Sweet Potatoes
1/2 Tbsp cornstarch
2 Tbsps Truffle Infused Olive Oil
3/4 tsp sea salt

How to make it

1. Preheat Oven to 425F.

2. Peal sweet potatoes and cut into match sticks (~1/3’’ to 1/2’’).

3. Place in bowl and coat in cornstarch.

4. Drizzle truffle oil in the bowl, and toss fries until evenly coated. You don’t want them to be drenched, or they won’t crisp up.

5. Spread onto baking sheet lined with parchment paper in an even layer.

6. Bake in oven for ~15-20 minutes.

7. Flip all fries, and return to oven for an additional ~15-20 min. Note, if your oven tends to have “hot spots” or uneven heating, rotate the pan when you put it back in!

8. Remove from oven. Sprinkle sea salt over tray while still hot.

Optional: Love to eat your Fries with mayo? Try subbing in greek yogurt with garlic, chili flakes, and a splash of franks for a healthier alternative!

Optional: Not a fan of truffle oil? Sub in regular olive oil. Add in some freshly ground pepper and any of your other favourite spices! Serve with a greek yogurt dip or some ketchup!

Grilled Mahi Mahi Fish Tacos

“Better than beer batter fish tacos!”

How to Make it

1. In a large reusable ziplock bag mix together lime, garlic, and cajun spice. Place fish in bag to marinade (1-2hrs, or leave over the day), and return to fridge.

2. Cut de-cored pineapple int 1 cm thick rings.

3. Over a greased medium heat grill place fresh pineapple rings.

4. Place fish on grill and top with fresh lime zest as it cooks.

5. Meanwhile, mix Greek yogurt, hot sauce, and lime juice in a medium bowl. Add slaw, and toss until well dressed.

6. Flip fish and pineapple (~4 minutes depending on fish thickness).

7. Break up butter lettuce leaves, rinse and dry. Place slaw in lettuce cups.

8. Remove fish from grill (~4 minutes). It should be cooked just enough to gently flake apart into large meaty chunks.

9. Remove pineapple from grill and cut into small wedges.

10. Place fish and pineapple on top of slaw. Top with guacamole, a fresh lime wedge, (and more hot sauce, if desired).

What you’ll need

Fish

4 Fillets Mahi Mahi

3 TBSP lemon or lime juice

2 cloves minced garlic

1/2 Tbsp Cajun spice blend

Spicy Creamy Slaw

Slaw of choice (I used broccoli, beet, carrot, and kale)

Juice from 1/2 a lime

3 Tbsp Greek yogurt

Hot sauce of choice

To Assemble

1 head Butter/Boston lettuce

4 pineapple rings

Guacamole

Fresh limes

Hot Sauce of choice (I use Frank's)

Grilled Peach Summer Salad

“The taste of summer in every bite.”

How to make it

1. In a large salad bowl whisk together orange juice, garlic, honey, olive oil, vinegar, and spices.

2. Thinly slice peach wedges, and grill over medium heat, flip after ~2 minutes.

3. Toss spring mix, arugula, and strawberries in dressing.

4. Top with grilled chicken, toasted pecans, peaches, and crumbled goat cheese.

WHAT YOU NEED

Serves 4

For the salad

2 Peaches, sliced into wedges

1/2 Cup sliced strawberries

6 Cups spring mix or baby spinach

3 Cups Arugula

2 Grilled chicken breast

1/3 Cup goat cheese

1/4 Cup toasted pecans

For the Dressing

Juice from 1/2 an orange

1 clove garlic, minced

1 tsp honey

1/2 tsp salt

1/4 tsp freshly cracked pepper

1/4 tsp cayenne pepper

1/4 tsp chilli pepper

2 Tbsp olive oil

2 Tbsp red wine vinegar