Veggie Bowl
Berry Smoothie Bowl
Purple Cabbage Boats
Butternut Coconut Soup
Vitamin Infused Water
Chickpea Salad Bowl
Veggie Bowl (serves 1)

Ingredients (turmeric cauliflower):

1 cup cauliflower, chopped
½ tsp ground turmeric
2 tsp coconut oil
  sea salt and pepper to taste

Directions (turmeric cauliflower):

Sauté the cauliflower and seasonings in the olive oil at medium heat for 5 minutes. Mix well.

Ingredients (roasted acorn squash):

¼ acorn squash, seeds removed and cut into wedges
1 tsp olive oil
¼ chili flakes
1 pinch sea salt

Directions (roasted acorn squash):

  1. Bake at 400˚F for 45 minutes.

Ingredients (chili paprika chickpeas):

½ cup cooked chickpeas
½ tsp chili powder
½ tsp smoked paprika
¼ tsp sea salt

Directions (chili paprika chickpeas):

Mix all ingredients.

Ingredients (zucchini noodles):

¼ zucchini
½ handful fresh parsley, chopped

Directions (zucchini noodles):

Spiralize the zucchini using a spiralizer or vegetable peeler and mix with the parsley.

Other ingredients:

cup cooked quinoa
  Fresh herbs or micro greens of choice to garnish (optional)

Ingredients (dressing):

2 tbsp tahini
1 tsp beet powder (or 1 tbsp beet juice)
1 lemon, the juice
3 tbsp water

Direction (dressing):

Mix all ingredients in a small bowl using a fork or a whisk. The beet powder is optional.

Berry Smoothie Bowl (serves 1)


1 frozen banana
1 cup frozen blackberries (or other berries of choice)
½ cup cashew milk
1 tbsp almond butter


1 sliced kiwi (peeling is optional, the skin is edible)
2 slice strawberries
2 tsp shredded coconut
1 tbsp sliced almonds
  Fresh mint to garnish


  1. Blend the smoothie ingredients in a high speed blender or food processor until smooth.
  2. Transfer to a bowl, add the toppings and enjoy with a spoon!
Purple Cabbage Boats (serves 2)


4 purple cabbage leaves (can be replace with soft corn tortillas)
1 cup cooked chickpeas
1 cup quinoa
2 tsp curry powder
¼ tsp smoked paprika
¼-½ tsp sea salt
1 pinch chili flakes
2 cups shredded kale


1-2 tsp pumpkin seeds per cabbage boats


¼ cup coconut yogurt
½ handful fresh mint
1 lime, the juice
2 tsp maple syrup (optional)


  1. Add 2 tbsp water to a pan and add the cooked quinoa, chickpeas, seasonings and kale.
  2. Cook at medium to high heat for 3 minutes. Mix well.
  3. Mix or blend the dressing ingredients.
  4. Serve the quinoa mix in the cabbage leaves (or corn tortillas) with the toppings and dressing.
  5. Enjoy!
Butternut Coconut Soup (serves 2)


½ butternut squash, seeds removed
2 carrots, chopped
1 small can (200mL) full fast coconut milk for cooking
¼-½ tsp sea salt
  freshly ground pepper to taste


  sunflower seeds
  a little extra coconut (optional)


  1. Bake the butternut squash and carrots at 350F for 45 minutes on a baking tray lined with parchment paper.
  2. Blend the baked butternut squash and carrots with the coconut milk and seasonings.
  3. Transfer to a pot and cook for about 3-5 minutes at low to medium heat.
  4. Serve in a bowl and add the toppings.
  5. Enjoy!
Vitamin Infused Water (serves 1-2)


1 handful fresh mint
1 sliced lime
½ cup fresh blackberries
32 fl. oz. filtered water


  1. Place all ingredients in a glass jar or bottle and store in the fridge overnight (you can also drink it immediately, the flavors will just be a little less intense).
  2. Drink the water the next day throughout the day and refill with filtered water 2-3 times.
Chickpea Salad Bowl (serves 1)


3 sliced radishes
¼ sliced or chopped cucumer (tip: marinate in lemon juice)
1 cup frisé lettuce
2 cups shredded kale
½ cup cooked chickpeas
cup cherry tomatoes, halved
2 tbsp sunflower seeds
¼ sliced green apple
2 tbsp unsweetened dried cranberries or raisins
2 tbsp olive oil

Dressing (optional):

1 tbsp balsamic vinegar


Massage the kale with the olive oil (that’ll make it less dry and easier to eat and enjoy, as an alternative you can also use 1/4 - 1/2 ripe avocado)

Mix with all other ingredients and enjoy!