Grilled Peaches with Honey Balsamic Drizzle


  • 1 cup balsamic vinegar Balsamic Vinegar

  • 1 tablespoon honey

  • ⅛ teaspoon ground cinnamon

  • 3 large peaches, halved and pitted Loose Peaches

  • ⅔ cup frozen coconut cool whip

  • 6 gingersnaps, coarsely crushed (Kasha brand)


  1. In a small saucepan, bring the vinegar to boiling. Reduce heat; simmer, gently, for 10 to 13 minutes or until reduced to about ¼ cup. Remove from the heat. Add honey and cinnamon; stir until honey is dissolved. Set aside to cool.

  2. Brush peach halves lightly with oil. For a charcoal or gas grill, Place peach halves cut-side-down on grill rack directly over medium-high heat. Grill, covered, for 3 to 4 minutes or until just heated through and grill marks begin to form.

  3. Place a peach half on each of six dessert plates. Drizzle each with 1 to 2 teaspoons balsamic syrup. Spoon dessert topping evenly over peaches and sprinkle with crushed gingersnaps. Cover any remaining balsamic syrup and use within 2 weeks.

Makes 6 servings


  1. This amount is great for a dinner party.

  2. If you are wanting to do it just for you or two people, cut the recipe down.

Peanut Butter and Banana Ice Cream


  • 2 medium bananas, peeled, halved and frozen

  • ¼ cup natural peanut butter

  • Unsweetened shredded coconut for garnish


  1. Place bananas and peanut butter in a food processor. Pulse and process until mostly smooth, stopping to scrape down the sides as needed. Garnish with coconut, if desired. Serve immediately.

Makes 2 Servings


  1. this is a great sweet treat to add to a meal. Just lower fat and cut out the carbs in the meal!

Apple Mini Dessert Pizzas


  • 1 apple, sliced crosswise into 8 slices ( ¼ inch thick), seeds removed

  • 4 tablespoons almond butter

  • 4 tablespoons mini Enjoy Life chocolate chips

  • 3 tsp roasted pistachios

  • 2 teaspoons honey

4 Servings (2 slices)


Spread each apple slice with 1/2 tbsp almond butter. Top with 1/2 tbsp chocolate chips, ½ teaspoon pistachios and 1/4 teaspoon honey.


  1. You can make this as you go for a sweet bite.

  2. Great snack

Quinoa and Cucumber Noodle Salad


  • cucumber, spiralized or julienned

  • chopped tomatoes

  • 1/2 avocado, diced

  • 1 red onion, sliced

  • 1/2 cup cooked quinoa

  • chopped parsley (or cilantro)

Makes 1 serving

For the dressing:

  • 1 ripe avocado

  • 1/4 cup white wine vinegar

  • Juice of one lime

  • Salt and fresh cracked pepper, to taste

  • 3/4 cup olive oil

Dressing Makes 4 -5 servings


The salad:

In a large bowl combine cucumber, tomato, avocado, onion, quinoa and parsley.

The dressing:

In a blender or food processor, combine avocado, vinegar, lemon juice, salt and pepper. Pulse until smooth and creamy. Add in olive oil progressively until just combined. Transfer to a jar and drizzle over the salad before serving.

To balance this meal:

  1. Add 3-4 oz of any protein

  2. For vegan add tempeh or chickpeas (1/2 cup)

Spicy Shrimp and Broccoli Mash

For the Broccoli Mash

  • 1 tablespoon olive oil

  • 1 head broccoli, cut into small florets (about 6 cups)

  • 3 cloves garlic, minced

  • 3 cups vegetable or chicken broth

  • 1 tablespoon Coconut milk

  • ½ cup parmesan cheese (optional)

  • 1 teaspoon salt

For the Shrimp

  • 1 tablespoon olive oil

  • 1 lb. (450g) raw shrimp, peeled and deveined

  • 1 tablespoon minced garlic, or dried garlic

  • 1 teaspoon crushed chili pepper flakes

  • 1 knob fresh ginger, grated (optional)

  • Salt and fresh cracked black pepper

  • Lemon wedges, for garnish


1. For the broccoli: Heat the olive oil in a large soup pot. Add the broccoli and garlic. Saute for a minute or two, until the garlic is really fragrant. Add 2 cups broth and simmer for 7 to 10 minutes, until soft.

2. Drain broccoli florets and garlic and transfer to a food processor. Add a tablespoon h and coconut milk pulse until smooth. Adjust the consistency by adding few tablespoons of broth if needed. Stir in the salt and parmesan cheese, pulse once more and set aside.

3. For the shrimp: In a large skillet, add the olive oil over medium heat. Make sure to pat the shrimp dry. Add shrimp to the skillet and sprinkle with garlic, salt, pepper, ginger, chili pepper flakes, to taste. Cook for a few minutes on both sides, then add 2 tablespoons water or broth to the pan to deglaze the browned bits and spices to coat the shrimp.

4. Serve the shrimp over a couple spoonfuls of broccoli mash and garnish with lemon wedges. Enjoy!

Makes 3 servings.

To make this a balanced meal:

  1. add a side of sweet potato (100 gms cooked)

  2. have a 3/4 cup strawberries with 2 tbsps coconut cool whip

  3. 1/2 cup cooked quinoa

Easy Kale, White Bean and Chicken Soup


  • 3 tablespoons olive oil

  • 2 cups sweet Vidalia or yellow onion, peeled and diced small (about 2 medium/large onions)

  • 1 cup celery, sliced thin (about 2 stalks)

  • 2 to 3 cups green cabbage, sliced into thin ribbons (about 1/2 small head of cabbage)

  • 4 garlic cloves, peeled and finely minced

  • 64 ounces (8 cups) low-sodium chicken broth

  • 3 to 4 cups shredded cooked chicken (use about 1 whole store bought rotisserie chicken to save time; or roast or cook your own chicken in a skillet)

  • two 15-ounce cans cannellini beans, drained and rinsed

  • 1 tablespoon dried parsley

  • 1 teaspoon dried oregano

  • 1 teaspoons salt, or to taste

  • 1 teaspoon black pepper, or to taste

  • leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)

  • 1 cup zucchini, diced small (from about 1 medium zucchini)

  • 1 tablespoon lemon juice, optional (brightens up the flavor)


  1. To a large Dutch oven or stockpot, add the oil, onion, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.

  2. Add the cabbage and sauté for about 3 minutes, or until cabbage wilts and softens. Stir intermittently.

  3. Add the agarlic and sauté for another 1 to 2 minutes.

  4. Add the chicken broth, shredded chicken, cannellini beans, parsley, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.

  5. Add the kale, zucchini, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.

  6. Taste soup and add salt or herbs, to taste. Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.

Makes 8, 2 cup servings.


  1. This is a great meal to make and freeze.

  2. If you want to have a sweet treat with this, have half a serving (1 cup ) and then add a reasonable sized, healthier sweet treat.

Garlic Butter Turkey Meatballs and Lemony Zucchini Noodles


  • 1 lb (220g) ground turkey meat

  • 1/2 cup shredded cheese of your choice (mozzarella, cheddar, provolone…) Use good quality and if you have a dairy issue, use goat cheese

  • 4 cloves garlic, grated + 2 cloves garlic, minced

  • 1 teaspoon Italian seasoning

  • 1/2 teaspoon red crushed chili pepper flakes, optional

  • 1 crumbled bouillon cube, optional

  • Salt and fresh cracked black pepper, to taste

  • 1 cup fresh chopped cilantro (or parsley), divided

  • 3 tablespoons grass fed butter

  • 4 medium zucchini, spiralized

  • Juice of 1/2 lemon

  • 1 tablespoon hot sauce of your choice (we used Sriracha)


1. In a large bowl, combine ground turkey, cheese, grated garlic, Italian seasoning, bouillon cube, red chili pepper flakes, chopped cilantro and black pepper. Mix well with your hands or fork and form medium balls. Arrange on a plate and set aside.

2. Melt 2 tablespoons butter in a large skillet over medium-low heat. Cook the meatballs for 8 – 10 minutes on all sides, until browned and cooked through. While cooking, baste the meatballs with the mix of butter and juices. Remove to a clean plate and set aside.

3. In the same skillet melt remaining tablespoon butter; then add lemon juice, hot sauce, minced garlic, and red pepper flakes (if you want). Add the zucchini noodles and cook for 3 or 4 minutes, stirring regularly, until zucchini is done but still crisp and juices have reduced a bit. Adjust seasoning with salt and pepper and garnish with more cilantro or parsley if you like.

4. Push zucchini on one side of the skillet and add the meatballs back to the pan and reheat for a minute or two. Serve immediately with a lemon slice on the side. Enjoy!

Makes 4 servings. (divide everything in equal 4 portions)


  • Zucchini tends to render some water when cooking, so you can sprinkle with salt after spiralizing and allow to sit for a couple of minutes to take off excess water. Rinse well to get rid of salt and drain thoroughly in a colander before cooking.

  • Make sure to cook the meatballs on medium fire to avoid burning them while still raw in the inside.

  • This recipe is also perfect for a meal prep lunch on the next day. Check this meatball meal prep recipe for a variant with chicken.

  • THIS MEAL IS HIGHER IN FAT. so if you want to change it up, here are some options:

    1. cut out the cheese and mix 1/2 cup cooked rice noodles in with the zucchini

    2. You can use avocado oil or coconut oil instead of grass fed butter

    3. If you want to have a sweet treat with this meal like the banana peanut butter frozen dessert, take out cheese and lower amount of butter. Avoid the rice noodles. Have one serving of the sweetness and you have yourself a balanced meal.

Chicken and Brown Rice Salad


For the salad:

  • ½ cup cooked brown rice

  • 3-4 oz boneless skinless chicken breasts cooked and shredded

  • red bell pepper chopped

  • large carrot shredded

  • green onions sliced

  • chopped fresh cilantro

  • dry roasted peanuts, almonds or cashews

For the dressing:

  • 3 ½ tablespoons lime juice

  • 2 tablespoons extra virgin olive oil

  • 2 ½ teaspoons sesame oil

  • 2 teaspoons low-sodium soy sauce

  • 1 teaspoon minced fresh ginger

  • 2 cloves garlic minced or pressed

  • 1/8 teaspoon crushed red pepper flakes

Dressing makes 6 servings: divide ingredients in half to make less.


  • Add chicken, bell pepper, carrot, green onions, and cilantro to bowl with rice. Stir to combine.

  • In a small bowl, whisk together all dressing ingredients. Pour dressing over salad and stir to evenly distribute. Season to taste with salt and pepper. Serve salad at room temperature or chilled, topped with peanuts.

Tips: Put 1/6 of dressing into a small container and take with your lunch.

Green Power Salad


  • broccoli, florets chopped

  • cooked edamame

  • avocado, sliced

  • cucumber, peeled, thinly sliced

  • Roasted cashew halves

  • fresh spinach

For the avocado dressing:

  • 3/4 cup Greek yogurt

  • 1 avocado, mashed

  • 1/2 tablespoon lemon juice

  • 1 tablespoon olive oil

  • 1/4 teaspoon garlic salt

  • 1/4 teaspoon black pepper


  • Chop up veggies and place in glass tupperware container at night for lunch the next day.

  • Place 1/4 of dressing mixture in a small container.

  • Top with protein of choice about 3 oz.

  • For vegan option you can keep it as is or add 1/2 cup chickpeas or black beans

Dressing makes 4 servings.

Vegan Mediterranean Wraps


  • 1 medium cucumber

  • ½ teaspoon (plus a couple pinches) of sea salt divided

  • 1 medium tomato diced

  • 1/4 red onion diced

  • 1/4 green pepper diced

  • 4 tablespoons chopped kalamata olives

  • 1 can chickpeas

  • 200 grams (7 oz) coconut yogurt or greek yogurt

  • 2 tablespoons chopped fresh dill

  • 1 clove of garlic minced

  • 1 tablespoon lemon juice

  • Pepper to taste

  • 2 cups (112 grams) chopped lettuce

  • 4 large tortillas or raw wraps or gluten free tortillas or corn tortillas


  • Grate half the cucumber and sprinkle it with a pinch of salt. Place it in a strainer over a bowl and leave it to drain while you chop all your veggies. Also dice the other half of the cucumber. Combine the diced cucumber, tomato, red onion, green pepper, and black olives.

  • Drain and rinse the chickpeas and put them in a bowl. Smash them with your hands or with a fork.

  • Squeeze as much water out of the grated cucumber as possible. In a bowl combine the grated cucumber, vegan yogurt, dill, garlic, lemon juice and a pinch of salt and pepper.

  • Add 3 tablespoons of the tzatziki to the smashed chickpeas along with ½ teaspoon of salt and pepper. Mix well.

  • Make the wraps with a handful of lettuce, smashed chickpeas, mixed diced vegetables and a few dollops of tzatziki. If you like you can toast the finished wraps in a dry pan over medium-high heat. Start seam side down to keep them from unwrapping.

Makes 4 servings

How to make this balanced regular meal:

  1. Add chicken or shrimp


  1. to save time buy a good quality tzatziki

Chicken Caprese Salad Meal Bowls


  • 3/4 cup uncooked quinoa

  • 1 tablespoon olive oil

  • 1 tablespoon balsamic vinegar

  • 2 large boneless skinless chicken breasts 14 oz total

  • salt & pepper

  • 3 cups cherry tomatoes halved

  • 1 bunch basil leaves whole but removed from stem

  • 1 cup baby bocconcini

Balsamic Vinaigrette

  • 3 tablespoons olive oil

  • 3 tablespoons balsamic vinegar

  • 1 tablespoon maple syrup

  • 1/4 teaspoon dijon

  • salt & pepper


  • Cook quinoa according to package directions. Allow to cool.

  • Heat oven to 425°F. Toss the chicken with 1 tablespoon olive oil & balsamic vinegar. Season with salt & pepper.

  • Bake chicken breasts for 22-28 minutes, until cooked through. Allow to rest 5-10 minutes before cutting into cubes

  • Shake together vinaigrette ingredients.

  • Portion out meal prep bowls: 1/2 chicken breast, 1/2 cup cooked quinoa, 1/4 cup bocconcini, 3/4 cup cherry tomatoes, and basil leaves. Drizzle with vinaigrette (see *)

Makes 4 Servings


* To keep basil 'fresh': Try to keep the basil at the top of the bowl, away from anything wet like the tomatoes, and avoid drizzling the basil with the vinaigrette. Avoid chopping the basil, leaving the leaves whole. You could alternatively use a basil paste like this one or leave the basil out until just prior to serving.

1 Minute Breakfast Biscuits


  • 1 egg

  • 2 tsp coconut flour or more depending on brand used

  • pinch baking soda

  • pinch sea salt


  • Grease a ramekin dish (or very large coffee mug) with coconut oil or butter.

  • Mix all the ingredients together with a fork to ensure it is lump free.

  • Cook in the microwave on HIGH for 45 seconds - 1 minute. Alternatively, they can be baked in an oven, at 200C/400F for 12 minutes.

  • Cut in half and serve. (toasting or frying is optiona1)

Makes 1 biscuit

Make it a balanced meal:

  1. top with goat cheese and sliced tomato and basil

  2. Make a little egg sandwich.

  3. Have on its own with a little grass fed butter or almond butter.

Blueberry Overnight Oats

1/3 cup oats (gluten free or regular)
½ cup almond milk unsweetened
1 teaspoon chia seeds
½ tablespoon maple syrup
1 teaspoon vanilla extract
2 tablespoons slivered almonds
1/3 cup blueberries

In an airtight container, mix oats, almond milk, chia seeds, maple syrup, and vanilla. Seal the container and place in the fridge overnight. In the morning, stir oats and top with slivered almonds, and blueberries.

Makes 1 serving

To make a balanced meal:

  1. Add some protein powder to mix.

  2. Have a side of eggs or turkey sausage or Protein powder with almond milk or smoked salmon

Tomato & Macadamia Ricotta Toast


macadamia ricotta

  • 1 cup soaked raw macadamia nuts, drained and rinsed

  • 1 1/2 tablespoons nutritional yeast

  • 2 teaspoons apple cider vinegar

  • 1 1/2 teaspoon fresh lemon juice

  • 2 teaspoons white mellow miso paste

  • 2 small cloves garlic

  • 8-10 tablespoons filtered water

  • 1/4 teaspoon fine grain sea salt

tomato toasts

  • whole grain gluten-free bread (or bread of choice), toasted

  • 1/2 pound tomatoes (see notes), sliced with 1/4" thickness

  • 1/2 cup macadamia ricotta

  • 1/4 cup julienned shiso or other herbs like cilantro or basil

  • a few pinches black lava salt (or large grain pink sea salt)


macadamia ricotta

  • drain and rinse the macadamia nuts and place in an upright high-speed blender with nutritional yeast, vinegar, lemon juice, miso, garlic, 8 tablespoons of water, and salt. blend on high for 1 minute, scraping down the sides of the blender and adding water a tablespoon at a time, until you reach a fluffy creamy consistency. taste and adjust salt, vinegar, or lemon as necessary. transfer ricotta to a bowl and cover with cling wrap; refrigerate until ready to use.

    Note: You can keep this in the fridge and use as spread for next day or for other meals (high in fat)


  • remove macadamia ricotta from the fridge and set aside,

  • top toasted bread with macadamia ricotta, sliced tomatoes, julienned shiso, and a few pinches of black salt. cut the toast in half and serve.

Serving notes:

  1. makes 6 servings.

  2. 1 serving would be 1 slice of toast with spread. Add one egg or leave as is for vegan option.

Zucchini Breakfast Muffins


  • 2 cups shredded, unpeeled zucchini — (about 1 small/medium zucchini)

  • 1/2 cup mashed ripe banana — about 1 medium/large or 4 ounces

  • 1/4 cup coconut oil — melted and cooled, very light olive oil, or canola oil

  • 1/4 cup maple sugar

  • 1/4 cup coconut sugar

  • 1 teaspoon pure vanilla extract

  • 2 large eggs — at room temperature (or 2 flax eggs - 1 = 1 tbsp ground flax + 2 1/2 tbsp water)

  • 1 teaspoon ground cinnamon

  • 1/2 teaspoon baking soda

  • 1/2 teaspoon baking powder — I recommend aluminum free

  • 1/2 teaspoon kosher salt

  • 2 cups coconut flour or (gluten free oats made into flour (blend in bullet)

  • 1/3 cup Enjoy Life chocolate chips


  1. Preheat the oven to 375 degrees F. Lightly grease a standard 12-cup muffin tin or line with paper liners.

  2. Grate the zucchini, then thoroughly squeeze it with a paper towel to remove as much excess water as possible. Repeat as needed. If you have not already, melt the coconut oil and let come to room temperature

  3. In the bowl of a standing mixer or a large mixing bowl, beat together the banana, maple sugar, coconut sugar, coconut oil, and vanilla extract until smooth. Add the eggs (make sure they are room temperature or the coconut oil may resolidify), then beat again until combined.

  4. Sprinkle the cinnamon, baking soda, baking powder, and salt over the top of the batter, then mix to combine. Sprinkle in the flour, then mix on low speed, just until the flour disappears. By hand, fold in the zucchini and chocolate chips.

  5. Scoop the batter into the prepared muffin cups, filling them 3/4 of the way. Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean. Remove the muffins from the oven and place the pan on a wire rack. Let cool for 5 minutes in the pan, then carefully lift the muffins out of the pan and place them on a wire rack to cool completely (this will keep the muffins from becoming soggy).

Makes 12 servings — Half recipe if you like

Recipe Notes

You can individually wrap and freeze for up to 2 months. Let thaw overnight in the refrigerator (or if you are in a hurry, unwrap and microwave gently on reduced heat until warm).

To make this a balanced meal:

  1. Mix one scoop protein powder in almond milk and drink with it.

  2. Have 1/2 cup seasoned scrambled egg whites or 1 turkey sausage

Chocolate Chia Pudding


  • 2 cups unsweetened almond milk (or your favorite non-dairy milk)

  • 1/4 cup + 2 tablespoons chia seeds

  • 1/3 cup 100% cocoa/cacao powder

  • 1/4 – 1/3 cup pure maple syrup

  • 2 teaspoons vanilla extract

  • pinch of mineral salt


In a medium sized mixing bowl, combine the milk, chia seeds, cocoa powder, maple syrup, vanilla and salt, whisk until blended. Be patient, it will take a good minute or so to blend in the cocoa powder.

Cover and place in the fridge to chill. Give a good stir after 30 minutes (this step is very important or you’re pudding will not set properly and you’ll have a soupy mixture), cover again and continue to chill. Stir again after 15 to 30 minutes. Pudding should be thickened and ready to serve within 4 hours, and will be at it thickest after 8 – 10 hours.

Serve as is, or with a few of the following…. (keep to a very small amount)

  • a few banana slices

  • berries (raspberries, strawberries, blackberries and/or blueberries)

  • kiwi, pineapple, cherries, or mandarin oranges

  • cacao nibs, mini chocolate chips, or shaved chocolate

  • dollop of whipped coconut cream

Serves 4 – 6 (use large ramacans or very small mason jars) Divide the recipe in half if need be.

To Make this a balanced meal:

  1. Add protein powder to mixture. Either Grass fed whey or vegan.

  2. Have a hard boiled egg on the side.

Oatmeal Energy Balls


  • 1 1/2 cups rolled oats

  • 1/2 cup vanilla whey protein powder (about 2 scoops)

  • 1/2 tsp cinnamon

  • 1 Tbsp chia seeds

  • 1/2 cup smooth natural peanut butter (or any nut butter)*

  • 3 Tbsp natural honey

  • 1 tsp vanilla extract

  • 1/3 cup raisins or dairy free chocolate chips

  • 2-4 T liquid (almond milk or water)


  1. Add oats, protein powder, cinnamon and chia seeds to a large bowl.

  2. Add in peanut butter, honey and vanilla extract. Stir to combine.

  3. Add in raisins (or preferred add-in). Mixture should be slightly sticky but still crumbly.

  4. Slowly add in liquid 1 tablespoon at a time and using hands (get dirty!) combine until it comes together in a sticky ball that holds together. If mixture is too dry, add in more liquid but not so much that it won't hold shape.

  5. Roll into balls using hands.

  6. Place in a container to set in the fridge for at least 30 minutes.

  7. Store in fridge until ready to eat.

Vegan Tacos


  • 1/2 cup cashews, unsalted

  • 1/2 cup almonds, unsalted

  • 1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped

  • Taco Seasoning: 2 tsp chili powder, 1 tsp ground cumin, 1 tsp garlic powder, 1 tsp salt, 1/2 tsp ground black pepper, 1/4-1/2 tsp red pepper flakes

  • 2 gluten free corn taco shells (soft)

  • chopped lettuce and tomatoes

  • Daiya cheese shreds 2 tbsps

  • chopped cilantro (optional)


  1. place all ingredients in a food processor or bullet and pulse until blended. Heat in non stick pan for 5 mins.

  2. bake corn shells on low heat.

  3. Place taco mixture into shells and top with daiya cheese, lettuce and tomatoes.

Makes 4 servings of taco filling (save for next days lunch)

Tempeh Stir Fry



  • 3-4 tsp chili garlic sauce 

  • 4 Tbsp creamy almond, cashew, or sunflower butter

  • 2 tsp sesame oil + 2 tsp water

  • 1/3 cup coconut aminos or Tamari - go a bit lighter than 1/3 a cup

  • 4 tsp lime juice

  • 3 tsp freshly grated ginger (or sub 1/2 tsp ground ginger)

  • 1 tsp maple syrup (plus more to taste)

  • 3-4 Tbsp water


  • 8 ounces tempeh (chopped into large, bite-size squares // if GF, ensure gluten-free friendly)

Next ….

  • 4 tsp water

  • 2/3 cup chopped green onion

  • 4 cups mixed chopped vegetables (we used red bell pepper, broccoli, carrots & kale)

  • 4 tsp coconut aminos or tamari

  • 3 cups  cooked quinoa, brown rice, or uncooked cauliflower rice


  1. Prepare marinade by adding chili garlic sauce, peanut butter, sesame oil, coconut aminos or tamari, lime juice, fresh ginger, and maple syrup to a small mixing bowl. Whisk to combine.

  2. Add water until a thin, pourable sauce is formed. Taste and adjust flavor as needed, adding more chili garlic sauce for heat, maple syrup for sweetness, lime juice for acidity, or coconut aminos for saltiness.

  3. Add the chopped tempeh to the marinade and toss to coat. Then cover and refrigerate for 15 minutes (or cover and refrigerate up to 24-48 hours). Prep your other vegetables and toppings at this time.

  4. Heat a large rimmed cast iron or metal skillet over medium heat. Once hot, spoon in the tempeh, reserving most of the glaze in the bowl (set aside for later). Sauté for 3-4 minutes, turning on each side until browned. Then remove from pan and set aside.

  5. To the still-hot skillet add sesame oil, green onion, and mixed vegetables (if adding greens, wait to add until step 6). Season with a bit of coconut aminos (or tamari) and stir to coat. Cover to cook and steam the vegetables, stirring occasionally until slightly golden brown and tender (about 4-5 minutes). If they stick to the pan, add 1-2 tsp of water to loosen.

  6. Once fully cooked place mixture on top of 1/2 -3/4 cups of desired grain.

  7. Store leftovers covered in the refrigerator up to 4-5 days. If freezing, store in the freezer up to 1 month. Let thaw before reheating in a hot skillet with a little sesame oil.

Makes 4 servings (freeze if necessary)

Veggie Pizza


Gluten Free Pizza Crust


  • 1 1/2 C (375 ml) Marinara Sauce

  • 2 bell peppers, sliced

  • Other veggies of choice

  • chopped tempeh (optional)

  • daiya cheese shreds.

  • 2 C (500 ml) mixed greens, spinach or arugula


  1. Make the pizza crust using recipe

  2. Top crust with Marinara Sauce, veggies, tempeh, bell peppers and Daiya shreds.

  3. Bake for 12–15 minutes until crust starts to brown.

  4. Top with spinach or arugula cut into 6 slices, and serve.


  1. you can use crumbled tofu in replace of tempeh

  2. sprinkle with nutritional yeast for extra flavour.

Makes 6 servings