Yield: 6, ¾ cup servings 

Ingredients :

• 1.5 cups fresh or frozen shelled edamame 

• 1 tbsp extra-virgin olive oil 

• ½ cup chopped bell pepper (red, orange, yellow, or a mixture)

• ¼ cup chopped red onion

• 2 cloves garlic, minced

• 2 cups corn (can use bag of frozen corn or cooked fresh corn)

• 3 tbsp dry white wine or water

• 2 tbsp rice vinegar

• 2 tbsp chopped fresh parsley (or 1 tsp dried)

• 2 tbsp chopped fresh basil (or 1 tsp dried)

• ½ tsp sea salt

• Ground black pepper to taste

Instructions:

1. Cook edamame in large saucepan of lightly salted water until tender (follow package instructions). Drain.

2. Heat oil in skillet over medium heat. Add bell pepper, onion, garlic, and cook, stirring often, until vegetables start to soften. Stir in corn, wine (or water), and the edamame. Cook for about 4 minutes.

3. Remove from heat and stir in vinegar, parsley, basil, salt, and pepper. Serve.

Ingredients:

Green bell pepper, sliced thinly

Yellow bell pepper, sliced thinly

Cucumber, sliced thinly

2 stalks celery, sliced thinly

4 baby carrots, sliced thinly

1/2 cup red onion, thinly sliced

1/4 cup avocado or olive oil mayonnaise

1 tbsp. spicy brown mustard

1/4 cup red wine vinegar

salt, pepper, garlic powder to taste

Instructions:

Chill and serve with your favorite grilled meal. 

Ingredients

2 sweet potatoes, peeled and diced

1-2 tbsp. smart balance butter (or whatever butter you use)

1/4- 1/2 cup oat milk (or your preferred milk choice)- amount depends on how creamy or thick you like them

2 tsp. nutritional yeast (probiotic)

Turmeric (anti- inflammatory!), garlic powder, salt, pepper, and cayenne (optional- if you like a little heat) to taste

Directions

Boil potatoes until soft. Mash and add remaining ingredients. Serve warm and Enjoy!

Ingredients:

Broccoli, chopped into florets

cauliflower, chopped into florets

asparagus, halved

sweet potatoes, diced

peppers, diced

brussels sprouts, halved

zucchini, diced

carrots, diced

Onion, diced in large pieces

Chickpeas

Olive oil

Garlic, salt, pepper, rosemary, thyme

Directions:

Mix all vegetables with olive oil and spices. Place on a baking sheet and bake at 350 for 40- 50 minutes. Enjoy!

Ingredients:

1 cup Polenta

1 tbsp Smart Balance Butter

2 tbsp Chia Seeds

2 tbsp Hemp Seeds

2 tbsp Nutritional Yeast 

Goat Cheese or Parmesan Cheese 

Add: Salt and Pepper

Makes 2-3 servings

Cook Polenta per the package instructions.  Make sure to stir frequently to prevent clumping.  Once Polenta is cooked, stir in the remaining ingredients and serve warm.  

This recipe is part of my Healthy Holiday Cookbook. For more awesome recipes like this one, click Here.

Ingredients:

 4-6 large Yukon Gold Potatoes, diced (if you leave the skin on you will retain more fiber)

32 ounces Vegetable or Chicken Broth

3-4 tbsp. Smart Balance

½ cup Plain Greek Yogurt

Add: Garlic Powder, Parsley, Salt and Pepper

½ cup Cheddar Cheese, optional

1 tbps Hemp Seeds

Bring the Broth, Potatoes and enough water to cover the Potatoes to a boil. Once the Potatoes have softened, add the remainder of ingredients and mash or blend well.  

This recipe is part of my Healthy Holiday Cookbook. For more awesome recipes like this one, click Here.

Ingredients:

 2 tbsp. Olive Oil

1 can Artichoke Hearts

4 Tomatoes, diced into quarters

3 Garlic Cloves, sliced 

1 cup Breadcrumbs, (can be homemade with your favorite Wheat Bread)

2 tbsp. Hemp Seeds

2 tbsp. Pine Nuts 

Fresh Mozzarella Cheese, diced to coat top of casserole

Add: Oregano, Parsley, Salt and Pepper

Mix Artichokes and Tomatoes with Garlic, Olive Oil and Spices.  Pour into a glass baking dish.  Top with Breadcrumbs and Hemp Seeds and then cover in Mozzarella.  Bake at 350 degrees for 30 minutes.  Serve alone or on Italian Bread.  

This recipe is part of my Healthy Holiday Cookbook. For more awesome recipes like this one, click Here.

Ingredients:

 2-3 tbsp. Olive Oil

1 package Organic Baby Spinach

1 package Organic Arugula

4 cloves Garlic

½ cup Bread Crumbs

½ cup Parmesan Cheese 

1 tbsp. nutritional Yeast

1 cup Vegetable or Chicken Broth

2 tbsp. Hemp Seeds

¼ cup Pine Nuts

Add: Salt and Pepper

Heat Olive Oil in a pan.  Sauteé Spinach, Arugula and Garlic until wilted.  Add Bread Crumbs, Parmesan Cheese, Nutritional Yeast, Broth, Hemp Seeds and Pine Nuts and heat until cheese is melted.  If mixture is too thick, add more broth.  Serve warm.  

This recipe is part of my Healthy Holiday Cookbook. For more awesome recipes like this one, click Here.

Ingredients:

Olive Oil
Asparagus (Modification: Brussel Sprouts)
Craisins
Pine Nuts (Modification: Almonds)
Goat Cheese

Sautee Asparagus until softened. Add Craisins, Nuts and heat until warm. Remove from heat and add goat cheese. Enjoy!