Italian Roasted Veggie Bowl

1 eggplant, cubed

1 bunch asparagus, chopped

2 green peppers, sliced

1 tablespoon olive oil

1 jar Rao's Artichoke Marinara Tomato Sauce

4 eggs

4 ounces goat cheese


Preheat the oven to 400 degrees. Toss the eggplant, asparagus and green peppers with olive oil, salt and pepper. Lay flat on a baking sheet and roast for 25-30 minutes until vegetables are golden brown. While the vegetables are roasting, poach the eggs by filling a saucepan ⅔ full with water and bring to a boil. Turn the heat down so that the water simmers, and add 1 tablespoon of vinegar (optional). Crack each egg into a small measuring cup, then carefully lower into the water. Cook for 3-4 minutes, then remove with a slotted spoon. Transfer the roasted vegetables to large bowl and add the sauce, stirring to coat. Serve the vegetables into 4 bowl and top each with goat cheese and a poached egg. Makes 4 servings [Per serving: 360 calories, 22g carbs, 23g fat, 16g protein, 14g sugar]

Optional: serve over noodles or spiraled vegetables! 


Stuffed Sweet Potato

1 small sweet potato

½ cup pinto beans

1 cup cauliflower rice

½ teaspoon oregano

½ teaspoon cumin

½ avocado, sliced

1 egg, fried or scrambled


Preheat the oven to 425 degrees. Microwave the sweet potato for 4-5 minutes until the middle is soft when you pierce with a fork. Heat a saucepan to medium-low and add the pinto beans, cauliflower rice, spices, salt and pepper. Heat until warm, then turn the stovetop to low. Scramble or fry the egg. Prepare the sweet potato cutting in half lengthwise and stuffing with the beans & rice. Top with the egg and avocado slices. Makes 1 serving [Per serving: 365 calories, 14g fat, 43g carbs, 15g protein, 8g sugar].



1 head cauliflower, cut into small florets

1 cup egg whites

1/4 cup coconut flour

1/4 cup unsweetened shredded coconut

1 cup Greek yogurt

2 tablespoons rice vinegar



Preheat the oven to 425 degrees. Add the cauliflower florets to a large mixing bowl. Pour in the egg whites and toss. Next, add in the coconut flour and shredded coconut and toss to evenly coat, making sure each cauliflower floret is "breaded." Lay flat on a roasting pan and bake 30-35 minutes, until the cauliflower is golden brown and crispy. To prepare the sauce, mix the Greek yogurt, rice vinegar and desired amount of Sriracha until creamy. Serve the cauliflower with the Sriracha sauce, either as a dip or dressing. Serves 2-3.



4 Portobello mushroom caps, stems removed

1 cup balsamic vinegar

1/2 cup mustard

1 teaspoon garlic powder

1 avocado, sliced

pesto (try our Kale Pesto)



Preheat oven to 425 degrees. Marinate Portobello mushrooms with balsamic vinegar, mustard, garlic powder, salt and pepper for at least 30 minutes. Drain the excess marinade, then place the mushroom caps face down on a baking sheet. Bake for 15 minutes until the mushrooms are tender. Remove from the oven and top each with sprouts, avocado slices and pesto. Serve with your favorite burger condiments.



8 whole carrots, peeled

whole wheat hot dog rolls or lettuce cups


ketchup & mustard

pickled onions & goat cheese

pickle relish & ketchup

agave, tahini & sriracha 


Preheat grill to medium-high heat, or the oven to 425 degrees. Lay carrots flat on a piece of foil or baking sheet coated with nonstick cooking spray. Sprinkle with salt and pepper. Grill or bake for 25-30 minutes, until carrots are tender. If using an oven, turn the temperature to a broil and cook for an additional 2 minutes. Remove from the grill or oven and place in a hot dog roll or lettuce cup. Add desired toppings.



1 head cauliflower, cut into florets

2 cups flour

1 cup egg whites

1 17.5-ounce jar Buffalo sauce


Preheat the oven to 425. Pour egg whites into a small bowl and the flour into a separate larger  bowl. Take each cauliflower floret and submerge it in the egg whites, then roll it in the flour until completely covered. Place flat on a baking sheet and repeat for all the florets. Bake for 15 minutes. Remove the pan from the oven and toss the cauliflower with Buffalo sauce. Bake for another 15 minutes. 



1 head Bibb lettuce

1 head cauliflower, cut into florets

1/2 cup yellow onions, sliced

1 lemon, one half sliced

1 sweet potato, shredded

1/4 cup quinoa

1/2 cup lentils


Preheat the oven to 450 degrees. Lay the cauliflower florets and onions flat on a baking sheet coated with nonstick spray. Squeeze one half of the lemon over the cauliflower and onions, then place the lemon slices on the baking sheet. Lay the shredded sweet potatoes flat on a separate baking sheet coated with nonstick spray. Roast the vegetables for 25-30 minutes, or until the cauliflower and sweet potatoes are lightly browned. While the vegetables are cooking, prepare the lentils and quinoa in separate saucepans, according to the instructions on the package. Prepare two bowls with the lettuce, cauliflower, onions, shredded sweet potato, quinoa, and lentils. Dress withLemon Poppyseed Dressing and toss to coat. Serves 2.