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This is a favorite in our house. The kids love it and, honestly, I'm not really sure why...its full of broccoli and spinach that are NOT hidden in some secret sauce. Maybe the kids dig the lemon? Its best not to ask questions. They eat it, I'm happy. I can't stress to you how easy and quick this recipe comes together. It takes a tiny bit of prep up-front, but its basically done in the time it takes for the pasta to cook. I also can't believe that I've posted this many recipes and the amazingness of broccoli has not been discussed. Ready? Broccoli is very nutrient-rich, high in vitamins, minerals, and phytonutrients like vitamins A, C, K, B-Complex, calcium, magnesium, selenium, zinc, iron, and beta carotene. Broccoli is also loaded with sulforaphane and indole-3-carbinol, anti-cancer compounds known for their prevention in stomach, colon, liver, breast, skin and prostate cancers. Feeling foggy? Broccoli is fantastic for the brain by strengthening and sharpening cognitive abilities such as memory, focus, and concentration skills. Its also great is the prevention of Alzheimer's disease and dementia. The beta carotene in broccoli aids in vision and eye health and can significantly reduce the risk of macular degeneration and cataracts. Broccoli is highly beneficial for the nervous system and cardiovascular health. Its been known to ease migraines, hypertension, anxiety and nervousness, while also warding off seasonal allergies, watery eyes, sinus infections, colds, flu, bronchitis, atherosclerosis, strokes, and heart attacks. Broccoli is also high in fiber, making broccoli exceptional at regulating blood sugar, preventing constipation, and curbing overeating. And if all this wasn't enough, broccoli contains more protein per cup than that of rice with only half the calories. Broccoli is a kitchen SUPERSTAR, and I bet after reading this post you are already on your way to pick some up for dinner tonight! Ingredients: 2 heads of fresh broccoli, cut into bite-sized pieces 1 pkg gluten-free fusili pasta (I like Trader Joe's Quinoa and Brown Rice Fusili) 1/4 cup Extra Virgin olive oil Zest and juice of 1 large lemon (2 small) 2 cloves of garlic, minced 1/2 tsp of salt 1/4 tsp fresh ground black pepper 1/4 tsp red pepper flakes 2 handfuls of fresh baby spinach 2 tsp nutritional yeast (optional) Boil water and a bit of salt and cook the pasta according to the package directions. Add the broccoli to the pasta water and cover to cook for the last two minutes of the pasta cook time. Once pasta is tender but firm, reserve a bit of the pasta water and strain the pasta and broccoli. Immediately add the pasta and broccoli back to the same pot and add the remaining ingredients. Stir slightly and cover, to allow the baby spinach to wilt, about 5 minutes. Once wilted, stir again until everything is combined, adding the pasta water bit by bit until a slight sauce develops. You can even add a pat of vegan butter (I like Miyokos brand) at the end, if that's your vibe. Serve immediately with additional cracked black pepper or red pepper flakes. Store in an airtight container in the fridge for up to 7 days.

Traditional salsa verde is made with the tomatillo, which looks like a green tomato with a husk around it. They have a bright and acidic flavor, that is less sweet and more vegetal than a tomato. Tomatillos, or the Mexican husk tomato, is a green-purple or yellow fruit when ripe but is most commonly eaten when green. Tomatillos are naturally low in calories and packed with vitamin C and vitamin K. Plus, tomatillos contain lutein and zeaxanthin—carotenoids that may boost eye health. When researching this recipe, I couldn't decide which route to test: broiled or boiled. Of all the recipes I looked at, they were split pretty much half and half. So I tried both ways! Honestly, there isn't a huge difference in flavor. The broiled version is a bit thicker and the boiled version is a bit thinner. That's it! I personally prefer a thicker salsa, so its broiled for me. Both ways are equally easy to prep, make, and clean up. You'll be blown away at how easy it is to have fresh, homemade salsa for fractions of the price of the pre-made jar variety! Ingredients: 6 tomatillos, husk removed and rinsed thoroughly (they are sticky) 1/2 large white or yellow onion 2 cloves of garlic 1 jalapeno, whole 1 serrano chili, whole (optional) 1 handful of fresh cilantro (1/4 - 1/2 bunch) 1 tsp salt Salsa Verde - Broiled Heat your broiler to 550 degrees Fahrenheit (this is BROIL LOW on my oven) and arrange the top rack to the middle of the oven. Place all ingredients, except for salt & cilantro, on a large baking sheet and pop in the oven for 12 - 15 minutes. Remove and cool for about 5 minutes before carefully transferring all ingredients from baking sheet to a high speed blender (remove stems from chilis). Add the salt and blend on high until smooth. Store in an airtight container in the fridge for up to two weeks. Salsa Verde - Boiled Bring 3 cups of water, tomatillos, onion, garlic, and chilis to a boil in a medium to large saucepan. Boil for 10 minutes and remove from heat. Using tongs, transfer the tomatillos, onion, garlic, and chilis to a high speed blender. Add salt and cilantro and blend on high until smooth. Store in an airtight container in the fridge for up to two weeks.

The calendar may say its fall, but we're entering "second summer" here in Texas. When I want to indulge in the warming flavors of fall without having to eat hot food - I reach for this smoothie. Its comforting, yet refreshing. And TWO of the three boys approved. Apples and cardamom were made to be together. Cardamom comes in a relatively big pod that from India, Pakistan, Nepal, and China. Cardamom pods contain many phytonutrients that have anti-inflammatory properties. Cardamom pods are also great at aiding digestion and supporting the digestive system and are often consumed as-is after a big meal. They are excellent sources of iron, manganese, and a good source of potassium, calcium, and magnesium. Try adding it to your next apple pie and let me know what you think! Ingredients: 1 frozen banana 2 small pink lady apples (or apple of choice) 3 dates 1 cup of oat milk, unflavored and unsweetened 1/4 tsp ground cinnamon 1/4 tsp ground cardamom 1 tsp vanilla extract, alcohol free 1 tsp cashew (or almond) butter Combine all ingredients in a high-speed blender until smooth and creamy. Serve immediately with a sprinkle of cinnamon on top.

Ah, its that time of year again. Pumpkin season. This version of the coffeehouse favorite is full of fiber and complex carbohydrates! It comes together in minutes and gets you right in the mood for basic fall shit. Pumpkin is packed with antioxidants such as vitamins A,C, E, beta-carotene, and zeaxanthin which can help prevent age-related macular disease. Pumpkin is also a rich source of B-vitamins such as folates, niacin, thiamin, and pantothenic acid and minerals like calcium, potassium and phosphorus. This is a great addition to your morning without the obligatory sugar crash. You won't get this many nutrients in the Starbucks version, that's for sure! *Please note this post contains an experimental affiliate link. YAY growth!* Ingredients: 2 tbsp. canned pumpkin 2 medjool dates, pitted 1/4 tsp pumpkin pie spice 1 tsp of cashew butter 2 Chai tea bags (I like this brand) 8-10 oz. boiling water Bring water to a boil and arrange tea bags in a coffee mug. In the meantime, add the pumpkin, medjool dates, pumpkin pie spice, and cashew butter to a high speed blender. Add boiling water to coffee mug with tea bags and cover with a small plate. Let steep for 3-6 minutes. Once the time is up, discard the tea bags and pour the tea into the blender. Blend on high for 30 seconds until smooth and frothy. Pour back into cup and sprinkle with extra pumpkin pie spice and enjoy immediately!

If you're new to this blog, you know I love spicy food. But if you don't, the jalapeno is your pepper. It has a deep, delicious flavor and most of the heat can be avoided by removing the PITH AND RIBS of the pepper. Kitchen myths claim that all the heat is in the seeds, but that's all it is: a myth. Capsaicin, the phytochemical compound behind the fiery heat, is actually more concentrated in the inner white pith or rib of the chili pepper. Jalapenos are packed full of nutrients and healthy compounds. They are high in fiber and antioxidants, like vitamin C and vitamin B6. Capsaicin itself has strong anti-cancer properties by stopping the growth and division of cancer cells, slowing the formation of new blood vessels around cancerous tumors, and preventing cancer from spreading to other areas of the body (https://pubmed.ncbi.nlm.nih.gov/23433093/). Capsaicin can also be used as an effective pain reliever when used externally by temporarily blocking pain receptors in the area in which it is applied. Jalapenos can help prevent stomach ulcers, a fact that debunks the common myth that spicy foods like jalapenos can cause and/or aggravate stomach ulcers. The capsaicin reduces stomach inflammation in people with H. pylori and can also help reduce the stomach damage caused by the overuse of NSAID pain relievers and alcohol, all of which can lead to stomach ulcers. Chili peppers have been used for thousands of years by eastern cultures for its antimicrobial properties and the fighting of infections. Allow a little bit of jalapeno in your life with this yummy dip to jack up your disease-fighting abilities! Ingredients: 1 - 19 oz. can of white kidney beans, drained and rinsed 1 jalapeno 1/4 cup fresh lime juice 1 clove of garlic 1/2 tsp salt 1/4 cup tahini Combine all ingredients in a high speed blender until smooth and creamy. Serve immediately with chips or veggies and store leftovers in an airtight container in the fridge for up to 6 days.

This is an old family favorite. I've made variations of it for years and I only recently figured out the amounts and ingredients. I love this recipe for its versatility. You can change out the veggies, type of noodle, even switch almond butter for peanut butter. It also tastes good served hot, room temp, or even cold. I think the key to this recipe is under-cooking or par-cooking the veggies so they still have a bit of crunch and freshness. The nutrient power of these brightly colored vegetables is the most potent and bioavailable in its uncooked form. Par-cooking the veggies takes a bit of the vegetal 'edge' off of raw veggies but still preserves most of that nutrient power. I encourage you to go wild with this recipe. Experiment with the sauce ingredients, the veggies, and let us know your results in the comments! Ingredients: 1 - 12 oz. package of brown rice noodles, either spaghetti, pad thai, or ramen noodles 1 tbsp. avocado oil 1/3 cup sliced green onions 1 red bell pepper, chopped or sliced 1 1/2 cups sugar snap or snow peas (you can even use frozen peas if that's what you have) 1 large carrot shredded 1 clove of garlic, minced 1 tsp minced fresh ginger Sauce: 1/3 cup creamy peanut butter (or crunchy), all natural, no additives, sugars, chemicals. 3 tbsp. coconut aminos 2 tbsp. rice vinegar 2 tbsp. fresh lime juice 1/4 tsp cayenne pepper, more or less or optional 1 tbsp. maple syrup 2-4 tbsp. of water Garnish: Chopped roasted peanuts Chopped fresh cilantro Lime wedges Fresh sprouts In a large pot, boil water to prepare the pasta. While that's going, prep your veg and heat a large non-stick skillet over medium-high heat. Add the avocado oil and heat until shimmering. Add the green onions and stir, cooking for about 1 minute. Add the red bell pepper and peas and cook for 3-5 minutes, stirring occasionally. Add the carrot, garlic, and ginger and cook for another 1-2 minutes, stirring constantly. Remove from heat and set aside. In a large bowl, whisk together peanut butter, coconut aminos, rice vinegar, lime juice, cayenne pepper, maple syrup, and 2 tablespoons of water until smooth and creamy. Add the sautéed veggies and cooked pasta to the sauce in the large bowl. Stir to coat, adding more tablespoons of water if you need to. Serve immediately in bowls with chopped peanuts, fresh cilantro, and a lime wedge! Your family will gobble this one right up!

Sometimes I just need junk food. Something buttery, cheesy, warm, and comforting. But I don't want to feel gross for the rest of the day over one moment of indulgence. These quesadillas are perfect for that terrible day at work, or the first day of your period. Maybe even after a breakup - I'm not advocating eating your feelings but if that's the choice you make, this recipe is here for you with open, comforting, safe arms. While the name suggests this has a Mexican flavor, I used a spice called Sumac. It has a lemony flavor and comes from the fruit of a bush indigenous to the Middle East. The spice is widely used in Turkish and Arabic cuisines. I don't know why, but it is SO GOOD with potatoes. I threw this together on a weeknight and it was a big hit with my husband and I (I didn't even try with the kids). And if you keep a well-stocked pantry, you will always have the ingredients to make it. I don't typically eat a lot of processed vegan food (i.e. cheese, butter, etc.) but the brands I have picked out below are the best, in my opinion, in terms of the quality of ingredients, taste, and melting texture. Ingredients: 1 1/2 lbs of gold potatoes, washed and quartered 1 cup of water 2 handfuls fresh baby spinach 1 clove of garlic, minced 2 tbsp vegan butter (I use Mykonos Cultured Vegan Sea Salt Butter) (optional: sub for Extra Virgin olive oil) 1 1/2 tsp ground sumac 1/2 tsp ground cumin 1/2 tsp paprika 1/4 tsp cayenne pepper 3/4 tsp sea salt 1/2 shredded vegan cheese, plus more to taste (I like Mykonos Vegan Mozz) (optional) Gluten-free, Dairy-free Tortillas (I like La Tortilla Factory Ivory Teff Wraps) Place a steamer basket in your Instant Pot and pour 1 cup of water into the bottom, add the quartered potatoes, and move the release valve to sealed. Cook on high pressure for 8 minutes, using the quick release when display shows L00:00.* Once pressure valve drops, open your instant pot and move the steamed potatoes to large bowl. Immediately add the spinach, garlic, and vegan butter. Cover with a lid or kitchen towel and allow the spinach to wilt. Wait about 5 minutes. Once wilted, begin mashing the potatoes, adding the sumac, cumin, paprika, cayenne, sea salt, and 1/2 cup of shredded vegan cheese, if using. Once you have a chunky mashed potato, its time to make the quesadillas. Head a dry, non-stick skillet over medium heat. Fill half of the tortilla with the potato and spinach filling, about 1/4 cup. On the other side, sprinkle some extra shredded vegan cheese and cover the pan, allowing the cheese to steam for about 2 minutes. Remove the lid and fold the cheese side over the potato side, so that its a half-moon shape. Cover again and cook for another 2-3 minutes, then flip and cook for another 2-3 minutes. Remove from heat to cool slightly before serving. You can eat this with your favorite hot sauce, or my Zesty Zucchini Sauce, OR the Ode to the Surfrider Sauce (pictured)! *If you don't have an instant pot, place a steamer basket in a large pot with a lid. Cover the bottom of the pot with an inch of water and place the potatoes in the steamer basket. Cover and cook on medium-high heat for 12-20 minutes, depending on how large the potato quarters are. When the potatoes easily slide off a fork, they are ready to go!

You'll want to put this fry sauce on literally everything. Burgers, salads, veggies and of course, fries! Its smoky, slightly sweet, spicy, creamy, decadent and utterly delicious. You're going to want to make fries from scratch to live up to this sauce. Those frozen fries just aren't going to cut it. I don't have much to say on this one other than this fry sauce will make a lovely healthy fat addition to any meal or snack. Give it a try! Ingredients: 1 cup of cashews, soaked for at least an hour in hot water and drained 1 cup of water 2 tbsp. apple cider vinegar 2 tbsp. maple syrup 1/4 cup tomato paste 1/4 cup yellow mustard 1 tsp onion powder 1 tsp sea salt 2-5 shakes of Cholula hot sauce (or hot sauce of your choice) 1/2 tsp ground chipotle powder Combine all ingredients in a high speed blender and blend until smooth and creamy. You can serve as-is for a dip, or thin it out a bit with some water to make it more like a salad dressing. Store in an airtight container in the fridge for up to a week.

This salad has an elevated feel but is also just damn good. I like using English (or seedless) cucumbers for this recipe because they aren't nearly as watery as their mainstream counterparts. Because of this, its a great salad to take to picnics, potlucks, or backyard barbeques. But let's talk BASIL! Basil is an herbal antibiotic, antiseptic, and significantly aids in digestion. It can provide immediate relief from stomach cramps, nausea, and painful gas. It also contains powerful anti-inflammatory properties that can provide relief for inflamed bowel conditions such as colitis, IBS, Crohn's, and celiac disease. Basil is an antibacterial/antiviral making it particularly effective against intestinal parasites, colds, flu, mono, shingles, and herpes. Basil is also a rich source of magnesium which relaxes muscles and blood vessels to support cardiovascular health. Even adding a bit of fresh basil to your diet will not go unnoticed for your insides. Give this salad a try and see if you don't feel a bit better afterwards. Ingredients: Salad: 3 cups of English cucumbers, sliced into half moons 3 cups of cauliflower, broken into bite-sized pieces 4 large basil leaves, thinly sliced 1/4 oz. package of fresh chives, finely chopped 1 avocado, roughly chopped Dressing: 1/4 cup fresh squeezed lemon juice 1 clove of garlic, minced 1 tbsp. raw honey 1/2 tsp salt 1/4 tsp fresh cracked pepper 1/4 cup Extra Virgin olive oil In a large bowl, whisk the lemon juice, minced garlic, raw honey, salt, and pepper together until the honey dissolves completely. Gradually drizzle in the olive oil while whisking constantly until an emulsified vinaigrette forms. Add the chopped cucumber, cauliflower florets, basil, and chives and stir to coat the veggies in the vinaigrette. Cover and store in the fridge until ready to serve. When ready to serve, chop and gently fold in the avocado right before its time to eat. Enjoy!

Costco can be overwhelming and its REAL easy to blow your budget before you even know it. I've dialed in my must-haves and thought I would share them with you! If I can help save your budget, I've done my job! I want to acknowledge that every Costco is different. I've been to three different stores within and around my own city and sometimes and I can't find certain items on my must-have list. I have fairly strict requirements when it comes to buying pre-packaged foods. I try to only buy products where the ingredients are the products themselves, or they have very few simple, real-food ingredients. Starting from right to left, these are my favorites, their prices, and why they're on my must-have list. Kirkland Maple Syrup, 33.8 oz. - $11.99: As you will see with most items on this list, I love this because its a great deal! You're going to pay at least $8-$9, for 12 oz., depending on where you live in the regular grocery store so this is a no-brainer. Autumn's Gold Grain Free Granola Bars, 16 count - $16.99: One of my kids is dairy free and gluten free, so these granola bars are a household staple. They have simple, straightforward ingredients and the whole family eats them! That's It Mini Fruit Bars, 24 count - $13.99: I love these. There's three different flavors (mango, strawberry, and blueberry) and they are all only two ingredients: fruit and apple. I always have them stashed in my purse for a quick snack, if I'm stranded without healthy food. Kirkland Organic Fruit & Vegetable Pouches, 24 count - $10.99: My kids go crazy for these and the applesauce pouches. I had to give them each a 2-per-day-max rule so I'm not at Costco once a week. Simple, natural ingredients and no added sugar. Sunny Fruit Organic Sun-dried Figs, 40 oz. - $6.99: These make a great snack for kids and adults alike. Again, this is just another killer deal. Figs can be pretty expensive at the grocery store. Terra Real Vegetable Chips Classic, 18 oz. - $6.69: We eat a lot of salsa and the kids love chips. They love how crunchy they are and they each have a different favorite chip. The ingredients consist of 2-4 different root vegetables, oil, and salt. Double Date Organic Premium Medjool Dates, 2 lbs. - about $16.00: These are just the sweetest, juiciest, best dates you'll ever eat. These are my snacking dates. I also like using these dates for my dessert recipes because of their sweetness and richness. I've got to be honest, I'm not sure about the exact price of this item. Sometimes they come in a large bag, other times in a plastic tub. Sometimes I can't find them for months. But whenever I do find them, I always buy TWO! Kirkland Shelled Pistachios, 24 oz - $14.49: Great for snacks, salads, desserts, trail mixes, and my kids love them. I think its the color. Just two ingredients: pistachios and salt! Gefen Organic Whole Red Beets, 3 packs/17.6 oz - $6.99: Pre-cooked beets at the ready for a quick healthy meal? YES, PLEASE. Fresh are always best, but sometimes options are limited. These are a great pantry stable for those times. Kirkland Texas Raw Unfiltered Honey, 3 lbs. - $8.99: I use honey every day. For my morning lime water, mid-morning herbal tea, and everywhere in between. Honey is notoriously expensive, so I exclusively buy my honey at Costco to avoid busting that budget. Kirkland Organic Dried Mangoes, 40 oz. - $15.99: Another great snack for the whole family. Sweet, chewy, no additives or preservatives. I like mixing my own trail mix and using some chopped mangoes, big coconut flakes, and the pistachios from above. Delicious and beautiful! Kirkland Creamy Almond Butter, 27 oz. - $5.99: This is one for my husband. His favorite snack or pre-workout bite is a banana and almond butter. I also like to use it for various dessert recipes. It only has ONE ingredient! Kirkland Ground Himalayan Pink Salt, 80 oz. - $6.49: Alex rolls his eyes at this stuff. He thinks its so pretentious. He could be right, but pink Himalayan salt's commonly stated health claims are the improvement of respiratory diseases, balancing of the body's pH, reducing the signs of aging, improvement of sleep quality, regulating blood sugar, and increasing libido. Kirkland Organic Whole Cashews Unsalted Unroasted, 40 oz. - $17.49: If you're a fan of my recipes, you can see that I use cashews a lot for a lot of different recipes. This is the most cost effective way to make that happen. Hadley Organic Pitted Deglet Noor Dates, 3.5 lbs. - $8.99: These are my smoothie dates. The Medjools are my snack dates, the deglets are my smoothie dates. By nature, these dates are a little drier than the medjool and are not quite as decadent as the medjool. This is a great price for the amount of dates you get. Chosen Foods 100% Pure Avocado Oil, 2 liters (not pictured) - $18.99: I like to use this oil for high-heat type situations, like frying. I will say this is a LOT of oil and Avocado oil can go rancid quickly, depending on your storage conditions. If you do not do a lot of cooking or frying, I would not spring for this one. I only buy it occasionally and it takes me a while to go through it all. Kirkland Signature Organic Quinoa, 4.5 lbs. (not pictured) - $8.99: Just a really killer deal! Go Raw Organic Sprouted Pumpkin Seeds, 22 oz. (not pictured) - $8.99: I don't buy these very frequently, but they're always a big hit. Great for snacks or salads, and a great deal! 2 ingredients: pumpkin seeds and salt. Nutiva Organic Chia Seeds, 48 oz. (not pictured) - $7.79: This is a shitload of chia seeds. But I use them A LOT. I love them. I named my dog after them. If you do not use them that much, you might consider skipping this item. Kirkland Signature Organic Apple Cider Vinegar, 3 bottles/32 oz. each (not pictured) - $7.69: Killer Deal Alert!! Its the vinegar we use the most in my house, so I love buying it in bulk. Kirkland Signature California Granulated Garlic, 16.6 oz (not pictured) - $5.49: Its my favorite granulated garlic. It doesn't clump or stick together, and one of these containers will last me at least 4 months and y'all know I cook all. the. time. Organic Millet & Brown Rice Ramen Noodles, 12 pack (not pictured) - $7.99: This product is a recent discovery for me and its already made it to must-have status. The only ingredients are millet and brown rice. Amazing. Kirkland Signature Applesauce Pouches, 24 count (not pictured) - $8.49: See above. Kids love it. It's cheap. No added sugar. End of story. Autumn's Gold Grain Free Granola, 20 oz. (not pictured) - $14.99: Much like the product above, its a family favorite. We love it on yogurt, nice cream, or just plain oat milk. If I find anymore awesome healthy deals, I'll be sure to update this post. What are your favorite healthy Costco finds?

Burgers were my very favorite food in my less-healthier days, and honestly, not much has changed. In fact, going plant-based has opened up a world of infinite burger and flavor combinations for me. Mexican black bean burgers, Indian chickpea patties, and Greek lentil walnut patties....you are truly only limited by your imagination. Someday I'll make a plant-based burger cookbook, I think. Plantains, or cooking bananas, are indigenous to Southeast Asia and are typically classified into two different groups: the horn plantain and the French plantain. Both types grow in India, Africa, and tropical America. The French plantains also occur in Indonesia and the islands of the Pacific. Plantains are a rich source of easily digestible complex carbohydrates that pair well with quality protein (black beans) and fat (avocado) sources to make a kick-ass complete meal! Plantains are also high in fiber, the antioxidant vitamin C, and potassium. They are extremely versatile and can be eaten as a dessert or fried like a potato and everywhere in between. Plus, they are usually very inexpensive and easy to find year-round. This burger will leave you feeling satisfied without feeling sluggish or sleepy. In fact, it will give you a nice, clean energy boost! Ingredients: 1 can black beans, rinsed and drained 3 ripe plantains, peeled and sliced into thick rounds 1 green onion, thinly sliced 1 tbsp. avocado oil 1 tbsp. jerk seasoning 1 cup oat flour 1 1/2 tbsp. jerk seasoning 1 tsp salt 1 tbsp. avocado oil, for frying Preheat oven to 400 degrees and line a baking sheet with parchment paper. Combine plantains, 1 tbsp. avocado oil, and 1 tbsp. of jerk seasoning until evenly coated in spice. Spread plantains over a single layer and bake for 20 minutes. Remove from oven and cool slightly. In a food processor, pulse black beans and cooked plantains until the big chunks are gone. Transfer black bean and plantain mixture to a large bowl and add the oat flour, salt, green onions, and 1 1/2 tbsp. of jerk seasoning. Stir to combine, using a stiff spatula or wooden spoon, until the oat flour and spices are no longer visible in the mix. Heat a large non-stick skillet over medium heat. Wet your hands so the mixture doesn't stick and grab a handful of the burger mixture. Using your hands, roll into a medium-sized ball and then flatten the ball into a patty with your palms, rounding out the edges using your fingers. Add 1 tbsp. of avocado oil to the pan and when it shimmers, add your first patty. Do not crowd the pan - each patty should have an inch of space around it to cook. Cook each side for about three to four minutes, checking frequently. Because of the sugars in the plantain, the patty will blacken fairly quickly but don't worry! It's not burnt, its just yummy caramelized natural sugars. Remove from pan to a wire rack to cool while you cook the other patties. Burger Assembly Ideas: -Gluten free/dairy free bread, toasted (I like Little Northern Bakehouse or Schar) -Shredded romaine -Baby spinach leaves -Sliced mango -Sliced avocado -Thinly sliced red onion -Shredded jicama and lime juice -Hot sauce (I like Yellowbird Habanero Hot Sauce) -Thinly sliced tomatoes -Vegan mayo Pile it high and open wide! I promise you'll be feelin' no problems, mon!

I have been obsessed with Buffalo Sauce lately. I can't get enough. I also needed something that I could make at the beginning of the week for quick lunches during the week. I eat it on slices of bread, romaine lettuce leaves, gluten free tortillas, or even with crackers. I can only handle a small amount of chickpeas at a time so I always want it to be worth it. I promise you, THIS is worth it. You could always use this recipe for tailgating or gameday eats! Pile it high between any kind of bread or roll, and you've got plant-based food that's safe to eat even after being unrefrigerated in the sun all afternoon. Ingredients: Buffalo Chickpea Salad: 1/2 cup raw cashews, soaked in hot water for at least 20 minutes 1 clove of garlic 1 tbsp Extra Virgin olive oil 6 tbsp of Buffalo sauce (I like Frank's Red Hot) 1 - 19 oz. can chickpeas, drained and rinsed 3 green onions, thinly sliced 1 rib of celery, finely chopped Avocado Ranch Spread: 1 large avocado 1 tsp Ranch Seasoning Juice of half a lemon Salt to taste Combine drained cashews, garlic, olive oil, and buffalo sauce in a high-speed blender until smooth and creamy, pausing to scrape down the sides if necessary. In a medium bowl, smash the chickpeas with the back of a fork or potato masher until about 50% smooshed. I like a chunkier salad for texture. Add green onions, chopped celery, and buffalo cashew sauce to the chickpeas and stir until combined. In a smaller bowl, smash the avocado, ranch seasoning, lemon juice and salt together to form a spread. Spread a gluten free slice of bread, lettuce leaf, tortilla or wrap with the Avocado Ranch Spread, and pile high with a thick layer of the Buffalo Chickpea Salad. Next, add toppings of your choice like shredded lettuce, tomato slices, sprouts, cucumber, red onion, or carrots and enjoy!