High Protein Recipes
A coconut bacon BLT sandwich made with a wildcard ingredient. A perfect summer sandwich for all your vegan, vegetarian, and plant-based eaters.
A savory, summertime ricotta cheesecake recipe made with shredded zucchini, dill, garlic, and Parmesan cheese. Perfect picnic or brunch fare.
An absolute favorite lentil soup! A friend turned me onto this Ayurvedic dal recipe from the Esalen Cookbook years ago. Red lentil based, curry-spiced coconut broth with back notes of ginger and tomato, with slivered green onions, and curry-plumped raisins.
You want these in your purse, your desk drawer, and your freezer. A quick way to get quinoa, hemp seeds, chia, and coconut into one naturally sweetened, no-bake snack.
Vegan burritos packed with all the good stuff - quinoa, mung beans, and lots of kale - tossed with a creamy, serrano-spiked avocado dressing.
One-pot meals are the savior of weeknight cooking, and this pasta is a go-to. It's pasta and lentils simmered in crushed tomatoes, finished with lots of chopped kale, saffron, swirls of tahini and chopped almonds.
A favorite Buddha bowl made with seven ingredients on green overdrive. You double up on broccoli through a coconut green curry pesto and florets, then toss with a quinoa base.
If you've got hard-boiled eggs and five extra minutes, you can make these beauties! They're the best. Hard-boiled eggs pickled in turmeric, shallot, and apple cider vinegar - beautiful, quick to make, and delicious.
A stuffed shells recipe made with lemon zest and bright tomato sauce. Classic, with a hint of a twist. Everyone loves these.
A Mung Quinoa Power Bowl for lunch at the Quitokeeto studio. The base is simply mung beans and quinoa, and the magic comes from the deeply sautéed and spiced celery. It welcomes as many, or few, toppings as you like - roasted cherry tomatoes, salted dill yogurt, quick pickled red onions, chopped olives.