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...

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...

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

Ingredients:

Risotto:
• 4 cups steamed Arborio rice
• 1 tsp. sea salt

Puree:
• 2 1⁄2 cups diced butternut squash
• 1⁄4 cup extra-virgin olive oil
• 2 tbsp. raw honey (optional)
• 1 clove garlic
• 2 tbsp. stemmed fresh rosemary
• 1 Roma tomato
• 1 tbsp. dried basil
• 1⁄2 cup water

Directions

1. In a medium-size bowl, combine rice and sea salt and toss well.
2. Let sit until the rest of the recipe is prepared.
3. In a high-powered blender, combine all puree ingredients and puree to a smooth
consistency. Butternut squash is very dense, so it’s important to really work with this
mixture until it’s rich and creamy.
4. Pour over the rice and toss well.
5. Transfer to a deep baking dish and bake at 250 for 20 minutes.
6. Enjoy garnished with fresh tomato or avocado.