Print Recipe Butternut Squash Soup Course Soups Servings Ingredients 1 large butternut squash1 green apple sliced and cored1 small yellow onion chopped2 carrots chopped3 Tablespoons olive oil2 teaspoons cinnamon1 1/2 teaspoons salt1/2 teaspoon cumin1 teaspoon chili...
Print Recipe Walnut Spinach Salad Course Lunch Servings Ingredients Dressing:1/2 tablespoon red wine vinegar1/2 tablespoon shallot or red onion minced1 teaspoon Dijon mustardDash sea saltFreshly ground black pepper2 tablespoons olive oilSalad:4 cups baby spinach...
Print Recipe Taco Salad with Pinto Beans Course Lunch Servings Ingredients 1/2 tablespoon olive oil1/2 medium onion chopped1 clove garlic chopped1/4 teaspoon ground cuminSea salt and pepper to taste2 cups pinto beans soaked and cooked (substiture grass-fed beef)1/2...
Print Recipe Spinach Salad with Mustard Vinaigrette Course Lunch Servings Ingredients 1-2 handfuls spinach Large1 Tablespoon Dijon mustard1 Tablespoon olive oilSeason with salt and pepper to taste. Course Lunch Servings Ingredients 1-2 handfuls spinach Large1...
Print Recipe Fat & Happy Salad Course Lunch Servings Ingredients 2 1/2 cups Spring Mix salad greens10 Kalamata olives1/4 cup nuts or seeds chopped1/4 cup cilantro2 Tablespoons lemon juice1/2 Tablespoon olive oil1 teaspoon dried rosemary Course Lunch Servings...
