Category Vegetarian

Starbuck’s Spinach Feta Egg White Wheat Wrap

A wheat wrap filled with cage-free egg white, spinach, feta cheese and tomatoes:
Some people think a hearty breakfast can’t be complete without a strip of bacon, slice of ham or some other meaty fixing. Well, this vegetarian wrap begs to differ. Sure the spinach and tomatoes keep things healthy. But it’s also packed with the tasty protein of egg white and feta cheese...
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Sweet Potato Veggie Burger

Thank you to my dear friend Casey Ream who shared this recipe with me. I took the recipe and modified it some. I love this because it’s healthy, filling, and you can save the leftovers for another meal.
Sweet Potato Burger Ingredients:
1 can cannellini white beans, drained
1 large sweet potato, baked/peeled/mashed
1 Tablespoon tahini paste or hummus (recipe below)
1 teaspoon maple or agave syrup
1 teaspoo...
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Cilantro Lime Cole Slaw

½ head of green cabbage or pre-sliced bag of cabbage
2 carrots
½ red pepper
1/3 cup of mayonnaise
3 garlic cloves
¼ cup cilantro
1 tablespoon of lime juice (about 3 limes)
Salt & Pepper
Finely chop cabbage into bite-sized pieces and place in a large bowl
Peel skin off carrots, then grate them into the large bowl
Create dressing by blending together mayonnaise, garlic, cilantro, a...
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Creamed Spinach & Mushroom Casserole

I got this recipe from the back of the Farm Stand spinach bag. Super easy and yummy. Perfect for Crossfitter’s doing Paleo or ZONE diets!
1 tablespoon butter
1 (8 ounce) package sliced mushrooms
½ cup chopped onions
1 tablespoon chopped garlic
1/8 teaspoon cayenne pepper
1 (16 ounce) package Fresh Spinach
¼ cup almond meal or all-purpose flour
1 cup of milk, Coconut Milk or half & half
1 ta...
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P.F. Chang’s Spicy Green Beans

P.F. Chang’s® Spicy Green Beans
By Todd Wilbur
Menu Description: Stir-fried with Sichuan preserves, fiery chili sauce and garlic. Here’s an easy side dish that you can start on a day or two before you plan to serve it. Planning ahead like this will allow the spicy Sichuan mixture some quality chill time to pickle in the salt and acids...
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Baked Eggplant


1 large eggplant
2 tablespoons of lemon juice
3 tablespoons of Extra Virgin Olive Oil
Garlic, minced (optional)


1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper or lightly grease the baking sheet.

2. Slice the eggplant into cubes or you can cut into circles if you are planning to grill them on the BBQ.


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Pesto Tomato


As many large tomatoes as you desire

1 jar of Classico Traditional Basil Pesto or make your pesto from scratch

Your favorite cheese – I use Mozzarella

Salt & Pepper


Cut the tops off your tomatoes or cut Roma tomatoes in half.

Cover the top of the tomato with about 1 tablespoon of basil pesto

Bake on 350 for 30 minutes or until the tomato is soft on the outside

Sprinkle the cheese on top...

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