BROCCOLI SALAD

1 tsp. salt

5-6 cups fresh broccoli florets

1/2 cup toasted slivered almonds

1/2 cup cooked, crumbled bacon

1/4 cup of red onion, chopped

1 cup of frozen peas, thawed (or

fresh peas

if you can get them)

1 cup mayonnaise

2 tbsp. apple cider vinegar

1/4 cup honey

1. Bring a large pot of water, salted with a teaspoon of salt, to a boil. Add the

broccoli florets.

2. Cook 1-2 minutes, depending on how crunchy you want the broccoli. 1

minute will turn the broccoli bright green, and leave it still pretty crunchy. 2

minutes will cook the broccoli through, but still firm. Do not cook for more than

2 minutes, or the broccoli will get mushy.

3. Drain the broccoli and immediately put into a bowl of ice water to stop the

cooking. After the broccoli cools, drain it well before dressing it in the next

step.

4. Combine broccoli florets, almonds, crumbled bacon, chopped onion, and

peas in a large serving bowl. In a separate bowl, whisk together mayonnaise,

cider vinegar and honey. Add dressing to the salad and toss to mix well. Chill

thoroughly before serving.

Submitted by: Arthur Welch

Sautéed Veggies & Tofu

over honey ginger

Quinoa

Sautéed Veggie

1 onion

Minced ginger (to taste)

Minced garlic (to taste)

1 cup broccoli

½ Green Bell Pepper

¼ Pack of tofu (soft)

Soy sauce (to taste)

Sriracha (to taste)

Chili sauce (optional, to taste)

(Add any additional veggies you

may like)

Quinoa

1 Cup Quinoa

Ginger

Honey

Serves 4

1. In a pan add oil and sauté ginger, garlic and onions.

2. Once translucent, add the peppers and broccoli.

3. One done add all the sauces per taste (1 tsp for soy, 2 tsp of sriracha and 1

tsp for chili sauce)

4. Add salt and pepper per taste.

5. Now sauté them for a min and add the tofu.

6. Cook down for 5-7 min once all veggies are done and sauce is mixed well

with tofu.

7. For quinoa - boil 1 cup quinoa with 2 cup water and salt.

Submitted by: Ranjini Sourirajan

VEGGIE BURGER

½ cup brown rice, cooked

⅓ cup seasoned bread crumbs

½ tsp garlic powder

1 15-ounce can black beans,

drained and rinsed

1 cup corn

1 tsp. chili powder

1 egg

Salt

Black pepper

Canola oil

4 slices pepper jack cheese

Tomato

Red onion

Avocado

Pico de gallo

Serves 4

1. In a large bowl, add black beans, rice, corn, seasonings, and egg.

Mash the ingredients until thoroughly mixed together.

2. Once mashed, add the bread crumbs and mix to combine.

3. Take a quarter of the mixture and shape it into a patty using your

hands. Repeat until all the mixture is used.

4. In a pan, heat a small amount of oil over medium heat. Add the patties

and cook for 4-5 minutes, flip, top with a slice of pepper jack, and cook for

another 4-5 minutes.

5. Place patties on buns, and top with sliced tomato, red onion, avocado,

and fresh salsa.

6. Enjoy!

Submitted by: Mario Gutierrez

LOADED

CAULIFLOWER

1 head of Cauliflower

1/2 cup of plain non-fat

yogurt

3/4 cup cheddar cheese

1/4 cup reduced fat sour

cream

Generous handful of real

Hormel bacon bits

Salt & pepper to taste

Serves 4

1. Preheat oven to 375.

2.Chop cauliflower and either steam or boil to cook until tender.

3.Mash cauliflower by hand or with food processor.

4.Add dairy ingredients (reserving 1/4 cup for top), Mix together.

6.Add bacon.

7.Add cheese.

8.Cook for 30-45 minutes until cheese is crispy on top.

Submitted by: Jennifer Skindaras

FRUIT SALAD

2 boxes of instant vanilla

pudding

1 large tub of cool whip topping

2 large cans of mandarin

oranges

1 pint of strawberries

1 large can of pineapple tidbits

1/2 a bag of mini marshmallows

2 large granny smith apples

(place in pineapple juice so that

they don't turn brown, remove)

1 lb. of sliced or whole grapes

any kind your choice (seedless)

1 layer of Nilla Wafers mini or

regular at bottom of pan to be

used

1. Prepare pudding according to box instructions together then

add cool whip.

2. Add grapes, apples, pineapples, marshmallows (pecans optional),

mandarin oranges, strawberries.

3. Gently mix spread over wafers in pan then top with the rest of the

strawberries to garnish.

4. Refrigerate for a couple hours or overnight.

Submitted by: Cynthia Cortez

Green smoothie

Submitted by: Ashley Proctor

Large apple, sliced

Grapes

Frozen peaches

Frozen mixed berries

Frozen strawberries

Banana

Lemon

Kale

Spinach

(Use as much or as little of

each ingredient as you want!)

Serves 1

1. Put ingredients into blender.

2. Blend.

3. Drink!

4. Be sure to drink 72 ounces of the green

smoothie.

Submitted by: Heidi Haugen

CAULIFLOWER PESTO

1. Take a head of cauliflower and use a food processor to cut it up into

finely chopped pieces.

2. Heat up a large pan with olive oil. Add a little salt and pepper to the

cauliflower.

3. Cook the cauliflower until it is lightly browned (10 – 15 minutes)

4. Turn off the heat and add ½ jar of pesto sauce.

5. Mix until the cauliflower is coated evenly.

6. Serve with a little bit of shredded parmesan cheese.

1 head of cauliflower

1 tbsp. olive oil

Salt & pepper

1 jar Pesto sauce

1 bag of Parmesan

cheese

Serves 4

Submitted by: Jana Miller

ROAST BEEF & HORSERADISH

CREAM ON A PEAR

1 tbsp. low-fat sour cream

1 tsp. horseradish

½ a pear

3 slices roast beef

Parsley (optional)

Serves 1

1. Mix together 1 tbsp. low-fat sour cream and 1

teaspoon prepared horseradish.

2. Dividing evenly, top ½ sliced pear with 3 slices deli

roast beef, the horseradish cream, and fresh herbs

(such as parsley).

Submitted by: Ashley Proctor

Celery sticks

with hummus & olives

3 celery stalks

3 tbsp. hummus

3 Kalamata olives, sliced

1. Dividing evenly, top 3 celery sticks with 3

tbsp. hummus and 3 sliced Kalamata olives.

Submitted by: Kaci Schack

Grilled peaches

with cinnamon

2 large peaches

1 tbsp.

Cinnamon

1 tbsp. coconut oil

Yogurt or ice cream

of your choice

Serves 2

1. Slice the peaches and sprinkle them with cinnamon.

2. Melt the coconut oil in a frying pan or griddle.

3. Add the sliced peaches to the pan or griddle.

4. Cook on medium-high heat for about 4-5 minutes.

or until the peaches soften.

5. Enjoy with yogurt or ice cream.

4 tbsp. almond flour/meal

if you make your own in a food

processor make sure there is no

skin on the almonds

5 tbsp. any mildly flavored

unsweetened non-dairy milk but

NOT soy (coconut milk preferred)

1 tsp nutritional yeast

1/2 tsp salt

1/2 tsp apple cider vinegar

2 tbsp. extra virgin olive oil

1/2 cup melted & room temperature

refined coconut oil it must be

refined NOT unrefined

1. Place ground almonds, milk, salt, nutritional yeast & vinegar into a blender and blend until

smooth. If your blender is quite large it will be hard for it as there is so little to blend but stick

with it. You can tip the blender slightly to one side to get it to hit the blade more.

2. Don't let the blender get too warm while it's blending or the butter can split a bit. If your

blender does run a little warm then blend in short bursts and give it a break for a minute or two

in between. I used the smoothie setting on mine.

3. It needs to be completely smooth with no grainy bits.

4. Pour in the refined coconut oil and olive oil then blend on full speed until velvety smooth and

light and airy. If you have a less powerful blender just keep going for longer.

5. Pour into a container, cover and refrigerate. A glass jar with a lid is perfect. The time it takes

to set will depend on how deep your container is. You are looking at least a couple of hours

although you can hurry it up by placing it in the freezer for a little while.

VEGAN BUTTER

Submitted by: Emily Belzile