Lunch

Veggie Quesadilla

vegetarian, gluten-free / 6 servings

Ingredients

for the quesadilla filling:

• 2 summer squash, chopped and cut into ¼" slices

• 1 head broccoli, cut into florets

• 1 yellow onion, thinly sliced

• 2 tbsp olive oil

• 1 cup asiago cheese

• 6 gluten-free tortillas

for the pistachio artichoke pesto:

• ¼ cup unsalted pistachios

• 2 garlic cloves, chopped

• 1 cup basil

• 1 cup artichoke hearts (canned, rinsed and drained)

• ½ lemon, juiced

• ¼ cup extra virgin olive oil sea salt, to taste

Instructions

Preheat the oven to 425 degrees F and line a roasting pan with parchment paper. Toss squash, broccoli and onion with 1 tbsp olive

oil and place vegetables on a roasting pan. Bake for 25 minutes. Meanwhile, make pesto. In a food processor, combine all pesto ingredients and blend until desired consistency. Prep quesadillas. Lay tortilla on a flat surface and spread 1 tbsp of pesto on half of the tortilla. Layer with vegetables, sprinkle with cheese and fold in half. Heat a large skillet over medium heat. Add remaining 1 tbsp olive oil. Place folded quesadilla in skillet and cook for 3-5 minutes per side.

Greek Salad with Halloumi + Buckwheat

vegetarian, gluten-free / 2 servings

Ingredients

for the salad:

• 2 cups mixed greens

• 1 medium red onion, halved and thinly sliced

• 2 tomatoes, cut into wedges

• 1 cucumber, peeled and quartered

• 1 green bell pepper, seeded and sliced

• 1 red bell pepper, seeded and sliced

• ½ cup kalamata olives, pitted and halved

• 1 cup cooked buckwheat

• 6oz halloumi cheese

for the dressing:

• ¼ cup red wine vinegar

• ¼ cup extra virgin olive oil

• 2 large garlic cloves, minced

• 1 lemon, juiced handful of fresh parsley, chopped

• sea salt and pepper, to taste

Instructions

In a large bowl, combine greens, onions, tomatoes, cucumber, peppers, olives and buckwheat. In a small bowl, whisk together dressing ingredients. Pour onto salad and toss to combine. Place the halloumi on a grill or skillet for 3 minutes per side or until browned. Serve salad with grilled halloumi on top.

Quinoa Fried Rice

vegetarian, gluten-free / 2 servings

Ingredients

• 1 tbsp unrefined coconut oil

• 2 garlic cloves, minced

• ½ cup yellow onion, chopped

• 1 large bundle of asparagus, trimmed, cut into 1" pieces

• ½ cup frozen peas

• 1 cup zucchini, chopped

• ½ tbsp ginger, minced

• 2 cups quinoa, cooked

• 1 ½ tbsp tamari

• 2 eggs

• sriracha sauce, optional

Instructions

Heat coconut oil in a large skillet over medium heat. Add garlic and onion and cook for 2-3 minutes. Add asparagus, peas, zucchini and ginger. Cook for another 5-7 minutes. Add in the quinoa and tamari and cook for 2 minutes. Make a well in the center of the quinoa veggie mixture and add the eggs. Scramble. Toss everything together and serve drizzled with sriracha sauce.

Veggie Spring Rolls

vegan, grain-free / 2 servings

Ingredients

for the spring roll filling:

• 8 rice paper sheets

• 1 cup butter lettuce leaves

• 2 avocados, sliced

• ½ cup shredded cucumber

• ½ cup shredded carrots

for the spicy nut sauce:

• ⅓ cup nut butter

• 2 cloves garlic, minced

• 1 tbsp ginger, minced

• 2 tbsp tamari

• 3 tbsp water

Instructions

Dip individual rice paper sheets into warm water to soften. Lay lettuce leaves onto flat rice paper. Place avocado, cucumber and shredded carrots inside lettuce leaves and fold the bottom to hold in fillings. Then fold in sides and roll tightly. Meanwhile, in a small bowl, whisk together sauce ingredients until smooth. Serve with sauce on the side.

Arugula Salad

vegetarian, grain-free / 2 servings

Ingredients

• 4 cups arugula

• ⅓ cup red onion, sliced

• ⅓ cup apple, julienned

• ⅓ cup manchego cheese, diced

• ⅓ cup toasted walnuts

• 2 tbsp sherry vinegar

• 2 tbsp extra virgin olive oil

• 1 tbsp shallots, chopped

• ½ tsp sea salt

Instructions

In a large bowl, combine arugula, red onion, apple, cheese and walnuts. Ina small bowl, whisk together vinegar, oil, shallots and salt. Pour dressingover salad and toss to combine.

Savory Dutch Baby Pancakes

gluten-free / 2 servings

Ingredients

• ¾ cup Purely Elizabeth Ancient Grain Pancake Mix

• 2 eggs

• ⅓ cup milk, nut milk or water

• ⅓ cup extra virgin olive oil

• ⅔ cup shredded cheddar cheese

• ¼ cup dill and thyme, stems removed, roughly chopped

• 2 tbsp butter or unrefined coconut oil

optional toppings:

• smoked salmon

• poached egg

• sliced avocado

• microgreens

• fresh herbs

• lemon wedges

Instructions

Preheat the oven to 425 degrees F with (2) 6.5" cast iron skillets (an 8-10” skillet can also be used in place of the smaller ones. Just make sure to start checking around 10-12 minutes). Bring eggs, nut milk and shredded cheese to room temp, about 20 minutes. Mix wet ingredients according to package directions. Add cheese and herbs right before folding in the dry mix. Fold in dry mix. Quickly pull out pans from the oven, add butter (or coconut oil), move around to fully coat the bottom of the pans. Add ½ batter to each pan. Quickly (but carefully) place pans back into the oven. Bake for 12-15 minutes. Pancakes will be golden brown and pull away slightly from the pan. Carefully remove from the oven top with suggested toppings.

Waffle Grilled Cheese

vegetarian, grain-free / 1 serving

Ingredients

• 1 serving Purely Elizabeth Grain-Free Pancake Mix

• 1 egg

• 2 ½ tbsp extra virgin olive oil

• 2 tbsp water

• ½ cup shredded cheese

• ½ avocado, sliced

• ½ cup arugula

• sea salt, to taste

Instructions

Cook waffles according to package instructions. Heat a pan over medium heat. Add remaining ½ tbsp olive oil to the pan. Cut the waffle in half, place both sides down on the pan and top with cheese. Cover pan and let cook for 2-3 minutes or until cheese has fully melted and waffle has started to brown on the bottom. Top with sliced avocado, arugula and salt. Place two halves of waffle together to form the sandwich.