Sweet Potato Kale Breakfast Burritos with Chipotle Crema

Serves 4
1 tablespoon, plus 1 teaspoon organic coconut oil
2 1/2 cups peeled and cubed organic sweet potato
1/2 organic red bell pepper, halved and sliced
1/2 cup diced organic yellow onion
1 teaspoon organic ground cumin
2 cloves organic garlic, minced
Sea salt and pepper, to taste
1 cup roughly chopped organic kale
6 organic eggs
1/4 cup organic cilantro, chopped
1/2 cup organic shredded cheese
Chipotle Crema (see recipe below), to taste
4 flour or brown rice tortillas


  1. Melt one tablespoon coconut oil in a large skillet over medium heat.
  2. Stir in sweet potato, bell pepper, onion, cumin, garlic, and a pinch of sea salt and pepper. Cook, stirring occasionally for about 5 minutes, or until the onions begin to caramelize.
  3. Gently stir in kale and cook until potatoes are cooked through, about 8 minutes.
  4. Meanwhile, in a separate pan, melt one teaspoon coconut oil over medium heat. Scramble eggs, stirring occasionally, until desired doneness is reached.
  5. Lay tortillas out and divide eggs and kale mixture among all 4 tortillas. Top with cilantro, shredded cheese, and Chipotle Crema.
  6. Roll up burritos and serve immediately.

Chipotle Crema

6 oz. organic nonfat Greek yogurt
1 tablespoon chipotle sauce (see recipe below), or more if desired
1/2 teaspoon organic ground cumin


  1. Combine all ingredients in a small bowl.
  2. Chill until ready to serve.

Chipotle Sauce

1 tablespoon organic olive oil
1 organic shallot
1 organic green bell pepper, cut in half and seeded
2 cloves organic garlic
3/4 cup organic dried chipotle peppers, soaked in warm water 2-24 hours
1 can organic diced tomatoes
1/2 tablespoon organic tomato paste
1/2 teaspoon sea salt


  1. Add ingredients in order listed to a high powered blender.
  2. Blend until completely smooth.
  3. Store in an airtight container in the refrigerator for up to a week or freeze.

Mediterranean Wrap

Serves 4
1/2 cup water
1/3 cup organic whole wheat couscous
1 cup chopped organic parsley
1/2 cup chopped organic mint
1/4 cup organic lemon juice
2 1/2 tablespoons organic olive oil
2 organic garlic cloves minced
1/4 teaspoon salt, divided
1/4 teaspoon pepper
1 pound organic chicken tenders
1 large organic tomato, chopped
1 large organic cucumber, chopped
2 tablespoons hummus or lentil spread
4 Mountain Bread chia wraps


  1. Bring the water to a boil in a small saucepan. Stir in couscous and remove from heat. Cover and let stand for 5 minutes. Fluff with a fork and set aside.
  2. Combine the parsley, mint, lemon juice, oil, garlic, 1/8 teaspoon salt, and pepper in a small bowl.
  3. Over medium heat, cook chicken tenders in a large skillet, 3-5 minutes per side. Once cooked all the way through, remove from pan and chop into bite-sized pieces.
  4. Toss half of the parsley mixture into chicken. Stir the remaining parsley mixture into the couscous along with the cucumber and tomato.
  5. Spread humor or lentil spread onto each wrap. Divide couscous and chicken mixtures among the wraps. Roll up the wraps and serve immediately.

Peanut Butter Rainbow Chard Wrap

1 bunch organic rainbow chard, stems removed
2 cups organic peanut butter
6 medium organic bananas
3 tbsp organic flaxseed meal
1 cup organic dark chocolate chips
½ cup organic shredded coconut


  1. Flatten the chard so it’s easy to roll up.
  2. Mix the peanut butter, flaxseeds, chocolate chips and coconut in a bowl.
  3. Divide the peanut butter mixture between the chard leaves and spread it on evenly.
  4. Place the banana in the center of the chard leaf and roll up. Secure with a smear of the peanut butter mixture.

Protein Breakfast Salad

1 cup organic baby spinach
1/4 organic avocado, sliced
1/2 organic red bell pepper, diced
1 free-range egg, poached or soft boiled
2 slices cooked bacon, crumbled
2 tbsp soft goat cheese, crumbled
Sea salt & organic pepper, to taste

Creamy Dijon Dressing
1/2 cup organic olive oil
1 tbsp organic fresh lemon juice
1 tbsp organic white wine vinegar
1 tsp organic Dijon mustard
1 organic garlic clove, minced


  1. In a small bowl, whisk together dressing ingredients.
  2. On a large plate, build the salad in order of ingredients listed, starting with spinach.
  3. Lightly drizzle the creamy Dijon dressing over the salad. Reserve any leftover dressing in a sealed container in the refrigerator for future salads.
  4. Serve immediately.

Serves 1

Sweet Poppy Seed Kale Salad

1 bunch of organic dino kale, de-stemmed and sliced into ribbons
Juice of 1 organic lemon
Organic olive oil
Pinch sea salt
3/4 cup organic green and red grapes, halved
1/8 cup organic pumpkin seeds
1 organic apple, cored and sliced
1 small container organic blueberries

Poppy Seed Dressing
1/4 cup organic olive oil
2 tbsp organic apple cider vinegar
1 tsp organic Dijon mustard
1/2 organic shallot, diced
1 tbsp organic poppy seeds
Pinch sea salt
1 tsp organic honey


  1. In a large bowl, toss the kale with lemon juice, olive oil, and a pinch of salt. Massage the kale for 2 to 3 minutes.
  2. In a small bowl, whisk all poppy seed dressing ingredients together.
  3. Add the fruit and seeds to the kale. Gently toss the dressing into the salad.

Summer Taco Salad

1 bag Organic Girl romaine hearts
3 organic green onions, sliced
1 organic ripe tomato, chopped
15 oz. can organic black beans, rinsed and drained
1 cup organic fresh cilantro, chopped
1/2 cup organic fresh corn, sliced off the cob
Follow Your Heart Vegan Ranch dressing, to taste
1/2 cup El Nopalito Roasted Salsa
1-2 ripe organic avocadoes, diced
1 cup organic tortilla chips, slightly crumbled


  1. Chop lettuce into thin strips with a sharp knife and add to a large salad bowl.
  2. Add green onions, tomato, black beans, cilantro and corn and toss with a desired amount of salad dressing.
  3. Top with a half cup of salsa, avocado, and tortilla chips. Serve immediately.

Raw Bounty Salad

1 head organic Go Green Agriculture butter lettuce, washed and roughly chopped
¼ cup organic sunflower sprouts, washed
¼ cup organic watercress, washed and roughly chopped
1 organic red bell pepper, julienned
1 organic carrot, chopped into matchsticks
1 organic English cucumber, chopped into 1” pieces
¼ cup organic Sunfood raw, spiced, and pitted Botija olives, roughly chopped
2 tablespoons raw sunflower seeds
1/2 cup raw organic tahini
1/2 cup fresh organic lemon juice
½ organic shallot, peeled and roughly chopped
1 clove organic garlic
1/2 teaspoon sea salt
1/4 cup water, or more for desired consistency


  1. Combine all salad ingredients to a large bowl.
  2. Add all dressing ingredients to a blender and blend until smooth and creamy. Add more water to thin, if desired.
  3. Gently incorporate the dressing into the salad. Serve immediately.

Zucchini Pasta with Pea Pesto

4 organic zucchini
1 pound organic shelled peas
1/4 cup Bella Vado organic avocado oil
1/4 cup fresh organic basil leaves
2 organic garlic cloves
2 tablespoons fresh organic lemon juice
Salt and Pepper, to taste
filtered water, as needed
1 organic red bell pepper, julienned
1/2 bunch organic asparagus, chopped into 1” pieces on the diagonal, ends discarded


  1. Using a julienne peeler or mandolin, make your zucchini noodles. Set aside in a large bowl.
  2. In a high speed blender or food processor, add the peas, avocado oil, garlic, basil, lemon juice, and salt and pepper to taste. Puree until smooth, adding water if needed.
  3. Pour the sauce over the noodles, scraping clean with a spatula. Add in the bell pepper and asparagus.
  4. Gently toss the noodles well to coat. Garnish with freshly ground pepper and serve.

Cashew Cheesecake with Fresh Seasonal Fruit

1/2 cup organic raw pecans
1/3 cup organic Medjool dates
pinch sea salt or Himalayan pink salt

1 1/2 cups raw organic cashews, soaked for 4-12 hours
1 organic lemon, juice & zest
1 whole organic vanilla bean, scraped (or 1 teaspoon organic vanilla extract)
1/3 cup raw organic coconut oil, room temperature
1/3 cup raw organic agave

2 pints organic seasonal fruit of choice (chopped strawberries, chopped figs, blueberries, raspberries, blackberries, etc)
2 teaspoons raw organic agave


  1. Add all crust ingredients to a food processor and pulse until fully and mixture is the consistency of bread crumbs. Line the bottom of a 7” spring form pan with parchment. Firmly and evenly press mixture into pan.
  2. In a clean food processor or high-speed blender, place all filling ingredients and blend on high until completely smooth. Stop blending and scrape sides with a rubber spatula a few times during this process.
  3. Gently pour the filling on top of your crust and smooth with a spatula. Chill in the freezer.
  4. When ready to serve, remove from freezer to slightly thaw while you prepare the fresh fruit mixture.
  5. In a small bowl, gently mix your fruit of choice with the agave. Spoon the topping mixture on top of your cheesecake.
  6. To serve, run a sharp knife under hot water and cut into slices. Store leftovers in the freezer.

Veggie Sliders

1/2 cup organic brown rice
1 organic onion, diced small
3 large organic red beets (about 1 pound), diced small
3-4 cloves organic garlic, minced
1 can organic black beans, drained and rinsed
juice from 1/2 organic lemon
1 Tbsp. organic olive oil
2 Tbsp. organic parsley, minced
1 tsp organic coriander
1/2 tsp organic thyme
2 Tbsp. organic unbleached white flour
sea salt and fresh black pepper, to taste
sliced cheese (optional)
slider buns


  1. Bring a large amount of water to a boil. Add the rice and reduce heat to a simmer. Cook rice until it’s a little over-cooked, but still firm. This should take about 35-40 minutes. Drain the rice and set aside.
  2. Heat a teaspoon of olive oil in a skillet over medium-high heat. Add the onion and reduce heat to medium. Cook until the onions are translucent and softened. Stir in the beets. Cover the pot and cook until the beets are completely tender, stirring occasionally. Add the garlic and cook until it is fragrant, about 30 seconds.
  3. Pour the black beans into a large bowl and use a fork to mash them up a bit. Add the cooked rice, beet and onion mixture, lemon juice, olive oil, and all the spices. Stir to combine and taste for seasonings. Add salt and pepper to taste. Once it tastes the way you like it, add the flour and stir until fully combined.
  4. Heat a cast-iron skillet over high heat. Add a few tablespoons of olive oil to completely coat the bottom of the pan. Once the oil is hot, shape the mixture into patties and add to the pan. The patties should begin to sizzle right away. Once all the patties are in the pan, reduce the heat to medium-high.
  5. Cook the patties for 2 minutes, then flip them to the other side. You should see a nice crust on the cooked side. If the patties begin to break apart, just reshape them with a spatula. If you’re adding cheese, lay a slice over the burgers now. Cook the second side for another 2 minutes.
  6. Build the veggie sliders on the buns and serve immediately.