Zesty Spinach Soup with Miso

Ingredients

• 4 cups loose baby spinach

• 2 tablespoons of olive oil

• 1.5 cups coconut milk

• 1/2 cup veggie broth

• 1.5 tablespoons white miso paste

• 3 tablespoons lemon juice

• 1 tablespoon lemon zest

• 1 yellow onion, chopped

• 1 clove garlic, minced

• Pepper and salt to taste

• Olive oil drizzle

• Black or white toasted sesame (optional)

Instructions:

Heat olive oil on medium heat. Add onions and sauté until soften. Add garlic and stir.

Add in broth and miso. Stir until miso has incorporated. Add coconut milk.

Add in spinach, lemon and zest. Stir on low heat until cooked through ( approximately 10 min)

Let cool for a moment. Carefully put batches into a blender and blend until you reach a consistency that you like. ( be careful it is hot)

Pour soup Into glass jars to cool and store for later in the fridge or eat while hot.

Garnish with black or white toasted sesame seeds and Olive oil drizzle

Buckwheat Asian Salad with Peanut Sauce

A wheat-free pasta alternative

Ingredients

• 8oz package of 100% buckwheat noodles ( read the ingredients, many that say buckwheat are not GF. You can also use rice noodles )

• 1/2 red pepper julienned

• 1 cup shredded Napa cabbage and purple cabbage

• 1/2 zucchini julienned

• 1 cup chopped romaine hearts

• 1/4 cup sunflower sprouts

• 2 tbsp. of toasted sesame seeds

• 1 scallion

• 1 tbsp of chopped parsley

• 1/4 cup dried seaweed (wakame or hijiki) Soak in HOT tap water (optional)

Peanut Sauce

1/4 cup of peanut butter

3 tbsp of rice vinegar

2 tbsp low sodium soy sauce or GF tamari

1/2 tsp sriracha

1/2 tsp grated ginger

1/4 tsp maple syrup

1-3 tbsp water

Whisk together PB, vinegar, tamari, and maple syrup. Whisk in water slowly to the consistency you would like.

Optional: 1/2 tsp of toasted tsesame oil and/ or 1 garlic clove grated

Instructions

• Cook the noodles according to package. Do not over cook.

• Strain and rinse with cool water.

• Dry seaweed gently on a paper towel and add to noodles.

• Toss noodles, peppers, zucchini, cabbage, and romaine with desired amount of peanut sauce.

• Top with sunflower sprouts and sesame seeds, parsley, and scallions.

Quick "Out The Door" Breakfast Options

Here are some options for when you're having one of those days where you need something to grab and go!

• One piece of whole grain/sprouted grain or gluten free toast with 1/2 mashed avocado and sprinkle of chia/sesame seeds, or red chili flakes.
•  Organic brown rice cake with nut butter (and banana)
•  Low sugar non-dairy yogurt (coconut/ almond) with berries and nuts/seeds mixed in.
•  Banana (celery, carrot) with smear of nut butter.
•  A wrap with sliced avocado, tomatoes, onions and sprouts and a side fresh greens. You can also put some tofu scramble in your wrap (or lettuce cup)
•  Cooked Sweet Potato w/ avocado or almond/ peanut butter 
•  A green juice or a smoothie ( 90% veg/ 10% fruit)  in a “to-go ” thermos.
• In a glass jar with a lid place 1/2 cup of raw quick oats w/ 3/4 cup of almond milk, touch of maple syrup, fresh berries, a few nuts ( or a tsp of nut butter) and cover with lid.  On the go soaked oats!