Ingredients:

Noodles & Veggies

• 2 tablespoons avocado oil
• 9 chicken thighs, boneless and skinless, trimmed of excess fat and cut into cubes
• 1 cup white onion, finely diced
• 1 ½ cups cooking liquid such as bone broth or water
• 1 cup canned coconut milk
• 1 bunch asparagus, sliced into ¼-inch rounds
• 4 large zucchini, spiralized into noodles or ribboned with a peeler
• ⅓ chili pepper, thinly sliced (optional - I used a fresno chili)
• 6 ounces buckwheat soba noodles

Pesto

• 3 ounces basil leaves
• 5 garlic cloves
• ¼ cup nuts, such as almonds or walnuts
• 1 teaspoon sea salt
• ¼ teaspoon black pepper
• ¼ cup nutritional yeast
• ¼ cup olive oil

Optional Garnish

• Sprinkle of sliced raw almonds

Directions:

Ingredients:

• 1 cup diced cucumber peeled
• 2 diced tomato
• 1/2 cup mango
• 1/2 cup diced red bell pepper
• 1/4 cup fresh basil
• 1 clove garlic
• 1 pinch sea salt
• 2 tbsp olive oil

Directions:

1. Add all the ingredients, except for the olive oil, into the blending container and secure the lid.
2. Blend on high for 2 minutes.
3. Add the olive oil while your ingredients are blending for another 20 seconds. Enjoy and serve!

This recipe is by Chef Jenny Ross. For more of her recipes click here.

Ingredients

• 1 Tablespoon Extra Virgin Olive Oil
• 3 Cloves Garlic minced
• 1 Head Cauliflower cut into small florets
• 2.5 Pounds Asparagus trimmed
• 1/4 Teaspoon Cayenne Pepper
• 1 Pinch Sea Salt
• 1 Pinch Freshly Ground Black Pepper
• 6 Cups Low-Sodium Vegetable or Chicken Broth or Water

Preparation

1. Heat the oil in a medium pot over medium-high heat. After a minute, add the garlic and cook for 1 minute.
2. Put the cauliflower and asparagus in the pot, add the cayenne pepper, and season to taste with salt and black pepper. Cook for 4–5 minutes, stirring frequently.
3. Pour in the broth and bring the soup to a boil, then reduce the heat to low and simmer until the cauliflower is fully cooked, 5–8 minutes.
4. Carefully transfer the soup to a blender and blend on high speed until smooth, about 2 minutes. (Or use a handheld immersion blender to purée the soup directly in the pot.) Taste for seasoning and adjust with salt and black pepper if needed. The soup should be thick but still light.
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INGREDIENTS: 

• 2 tablespoons of ghee (clarified butter) or raw coconut oil
• 2 tablespoons chopped shallot 
• 1/2 cup finely chopped cremini (baby bella) mushrooms 
• 1 1/2 cups fresh chopped spinach 
• 2 tablespoons finely diced red bell pepper
• 2 large eggs
• 1 cup egg whites 
• 1/4 cup unsweetened homemade almond milk 
• 1 1/2 teaspoon baking powder 
• 1/2 teaspoon smoked sea salt 
• 1 teaspoon freshly ground black pepper
• 1/4 cup diced fresh mozzarella cheese

DIRECTIONS: 

1. Preheat the oven to 400°F. Grease six wells of a muffin tin with a little coconut oil or line them with paper liners.
2. Wash and cut vegetables. 
3. In a large skillet, melt 1 tablespoon of ghee over medium heat.
4. Add the shallot and sauté until soft, about 1 minute. Add the red bell pepper and mushrooms and cook until soft, 3 to 4 minutes. Add the spinach and cook until just wilted, about 1 minute. Remove from the heat and transfer to a paper towel squeezing off excess moisture.
5. In a small bowl, whisk together th
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Ingredients:

• 1 cup cubed firm tofu
• 1 cup cubed eggplant
• 1 cup cremini mushrooms
• 1 cup baby tomato
• ½ cup onion slices
• 2 tbsp avocado or olive oil
• Seasoning of choice

Directions:

1) Soak skewers to prepare for loading.

2) Place vegetables onto the skewers rotating in the following order: mushroom, onion, eggplant, tomato.

3) Coat with oil and seasoning.

4) Bake or grill at 375 degrees for 10-12 minutes.

This recipe is by Chef Jenny Ross and part of the meal plan this month in our RISE Coaching program.

Ingredients

GUACAMOLE INGREDIENTS:

• 1/2 avocado pitted and peeled
• 1/4 teaspoon garlic fresh and minced or dried powder
• 1 tablespoon lime juice 1 or less