GunnarMade G*Tox Plant Based Recipes

GUNNARMADE G-TOX PLANT BASED

G TIPS A FEW SUGGESTIONS TO HELP WITH FLAVOR AND EXPEDITE YOUR COOKING! G SPECIAL SAUCE: SAUTE OIL, CHOPPED ONIONS AND CHOPPED GARLIC AS A FLAVORING TOOL FOR YOUR VEGETABLES MY GO TO SEASONING: SALT AND PEPPER, NUTRITIONAL YEAST, RED PEPPER FLAKES, DILL WEED, TURMERIC AND CAYENNE ALWAYS WASH YOUR VEGGIES THOROUGHLY PRIOR TO COOKING JUICING PREP NO MORE THAN 1-2 DAYS IN ADVANCE, STORE IN SMALL MASON JARS (ELIMINATE AS MUCH OXYGEN IN JAR-THIS MAINTAINS THE INTEGRITY OF THE NUTRIENTS) IF YOU HAVEN’T INVESTED INTO AN AIR FRYER, I WOULD HIGHLY RECOMMEND DOING SO. THIS IS A QUICK AND HEALTHY TOOL THAT ELIMINATES COOKING YOUR FOODS IN FATTY OILS. MAKE SURE TO STAY WITHIN YOUR PORTIONS. IF THE SERVINGS COOK MORE THEN YOU CAN EAT, SAVE THEM FOR LATER OR COOK FOR A FRIEND! FEEL FREE TO SWAP OUT ANY OF THE VEGGIES OR FRUITS AS SUBSTITUTES FOR RECIPES

GUNNARMADE SHOT EVERY MORNING

1/2 SHOT GINGER ROOT JUICED 1/2 SHOT JUICED TUMERIC 1/2 SHOT LIME JUICE PINCH OF CAYENNE

BREAKFAST SMOOTHIES

BETA CAROTENE SMOOTHIE WATER 3 CARROTS 1 APPLE (QUARTERED) 1 ORANGE ½ LEMON ½ RED BEET 3 INCHES GINGER ROOT

BREAKFAST SMOOTHIES

AWAKEN SMOOTHIE WATER 3 INCHES GINGER ROOT 1 HANDFUL STRAWBERRIES

½ LIME ½ CUCUMBER 1 CARROT ½ RED BEET

BREAKFAST SMOOTHIES

PHYTO BLAST WATER 8OZ ORGANIC STRAWBERRIES 4 OZ BLUEBERRIES 4 OZ RASPBERRIES 3 INCHES GINGER ROOT ½ LIME (OPTION TO ADD MINT AND ROSEMARY LEAVES)

BREAKFAST SMOOTHIES

LIGHT GREEN SMOOTHIE WATER 1 APPLE 2 CELERY STALKS FIST FULL OF PARSLEY AND CILANTRO LIME 3 INCHES OF GINGER ROOT

BREAKFAST

FRUIT BOWL SLICE 1 MANGO 2 KIWIS ½ BANANA 4 STRAWBERRIES HANDFUL OF BLUEBERRIES

(ANY FRUITS IN GROCERY LIST CAN BE USED HERE!!)

ADD IN 2 DATES

LUNCH SWEET POTATO VEGETABLE MEDELY

Ingredients 1 large sweet potato

1 large head of broccoli 1 pepper or 5 mini peppers 1 cup of mushrooms 1 zucchini 2 cups of kale ½ cup chopped onions 1 tbs. chopped garlic 10 cherry tomatoes 6-8 stalks of asparagus 1 cup of lentils

SWEET POTATO VEGETABLE MEDELY Instructions Boil medium bowl of water, add 1 cup of lentils, cook as instructed Preheat oven to 375 degrees Cut sweet potatoes into cubes and lay on tray with small drizzle of oil and salt/pepper. Cook for 20 minutes until crispy Asparagus: add to sweet potato pan for last 8-10 minutes with drizzle of oil, salt and pepper Veggies: Cut broccoli off stem into small pieces, slice peppers and mushrooms, lightly chop kale, chop onions and garlic, ½ cherry tomatoes, cut 1-2 inches off the bottom of asparagus stalks Sauté: drizzle of oil, onions and garlic together for 1 minute, add in broccoli, peppers, zucchini for 5 minutes. Lastly, add in peppers, mushrooms, kale and tomatoes for 2-3 minutes.

SERVE USE LENTILS AND SWEET POTOATOES AS A BASE AND SPREAD VEGGIES OVER TOP. ADD ANY SEASONINGS YOU PREFER FOR ADDITIONAL FLAVOR

LUNCH

BUDDHA BOWL Ingredients 1 large sweet potato 1 pepper or 5 mini peppers 1 cup of mushrooms 4-5 brussel sprouts 1 carrot 1 zucchini 1 squash

3-4 full garlic cloves-cook these whole

2-3 tbs. chopped garlic 1 cup chopped onions 10 cherry tomatoes 1 avocado 6-8 stalks of asparagus  1 cup of quinoa

BUDDHA BOWL Instructions Cook everything separately and place into small bowls *Chop onions, garlic and set aside to cook all veggies in separately, use the same pan for all veggies Boil medium bowl of water, add quinoa and cook as instructed (generally ~20 minutes) Preheat oven to 375 degrees Cut sweet potatoes into cubes and lay on tray with small drizzle of oil and salt/pepper. Cook for 20 minutes until crispy Asparagus: add to sweet potato pan for last 8-10 minutes with drizzle of oil, salt and pepper Cut Brussel Sprouts into halves and saute for 5-6 minutes until soft set aside into small bowl, season with salt and pepper Cut zucchini and squash into cubes saute for 5-6 minutes and set aside into small bowl, season with salt and pepper Cut carrot into slices, saute for 4-5 minutes until sofy and set aside into small bowl, season with salt and pepper Slice mushrooms, saute for 2-3 minutes and set aside into small bowl, season with salt and pepper Saute garlic cloves for 4-5 minutes until lightly browned DO NOT COOK-halve cherry tomatoes, cube avocado and set aside (keep cool) Serve Lay out all of the small bowls as ‘toppings’ to add and organize over top a bed of quinoa. Add tomatoes and avocado last on top!

LUNCH LETTUCE WRAP VEGGIE TACOS

INGREDIENTS 1 Sweet Potato ½ cup wild rice or quinoa

Lettuce cups

(butter lettuce cups recommended)

½ cup Carrots 2 tbs. nuts (pumpkin seeds) 1 Zucchini 1 Bell Peppers

LETTUCE WRAP VEGGIE TACOS Instructions Boil water and cook wild rice as instructed Preheat Oven to 375, poke sweet potato with knife, wrap in foil, cook for 30-45 minutes until soft, peel skin off and mash until soft Slice carrots Lay out lettuce cups

Slice zucchini into 3 inch spears Slice bell pepper Serve Fill lettuce cups with rice, carrots, zucchini, peppers and add a spoon full of sweet potato mash-or eat on the side!

LUNCH SUMMER SALAD INGREDIENTS

1 cup Arugula 1 cup kale 1 avocado 4-6 cherry tomatoes 4-6 Brussel Sprouts ½ cup quinoa uncooked 1 mango ½ cup chopped walnuts ½ Lemon ½ Lime

LETTUCE WRAP VEGGIE TACOS

Instructions

Boil medium bowl of water, cook quinoa as instructed.

Once done cooking allow to cool (place in refrigerator to expedite process) Lightly chop kale and arugula, place in large mixing bowl Half cherry tomatoes and brussel sprouts Cube avocado and mango In a large bowl with lettuce, add in cherry tomatoes, brussel sprouts, quinoa, avocado and mango. Lightly mix to combine.

Squeeze ½ lime and ½ lemon for juice.

Season with salt and pepper.

Serve Separate into bowls and eat as is! Save leftovers for another meal or a friend!

LUNCH SWEET POTATO LENTIL BURGERS INGREDIENTS

2 Sweet Potatoes 1 cup Lentils 2 cups Broccoli 1 Tomato ½ cup onion 3 cloves chopped garlic Suggested spices: 2 tsp smoked paprika, 2 tsp oregano, salt and pepper

SWEET POTATO LENTIL BURGERS Instructions

Preheat oven to 375, poke holes in sweet potatoes, wrap in foil and cook for 30-45 min or until soft Boil medium bowl of water, cook lentils as instructed Steam broccoli until soft. 8-10 minutes Slice tomato Chop onion and garlic In a medium bowl, combine sweet potatoes and mash until soft, add in lentils, stir to combine.

Add in chopped onion, garlic, and spices.

Form small patties with mixture and place onto baking sheet. Cook for 20 minutes at 375 degrees, flip and cook for an additional 10 minutes until crispy Serve Place patties on plate and top with a tomato slice, serve with a side of broccoli. Add red pepper flakes for extra spice!

DINNER ZUCCHINI BOATS INGREDIENTS

1 zucchini 1 carrot ½ bell pepper ½ onion 3 cloves of garlic 1 avocado 1 lime

ZUCCHINI BOATS Ingredients

Preheat oven to 375 degrees Slice zucchini lengthwise in half Use spoon to scoop out inside of zucchini (you can save the zucchini for other meal prep) Once oven is preheated, lightly drizzle zucchini with oil, salt, pepper and chopped garlic. Place in oven and cook for 10 minutes Slice carrot into thin strips Chop bell pepper into small cubes Cut lime into quarters Scoop avocado into small bowl and mash until you have a guacamole consistency, add salt and pepper, squeeze one lime quarter and stir.

Once zucchini has cooked for 10 minutes, take out of oven and top with carrots and bell pepper.

BROIL for another 5 minutes until lightly browned.

Serve Plate zucchini, add scoop of guacamole mix and add any preferred seasoning. Add squeeze of lime.

DINNER SPAGHETTI SQUASH

INGREDIENTS

1 Spaghetti squash 3 cloves chopped garlic 1 bell pepper 1 cup of kale ½ cup mushrooms 4-6 cherry tomatoes

SPAGHETTI SQUASH

INSTRUCTIONS Preheat oven to 400 degrees Poke holes in spaghetti squash Slice spaghetti squash lengthwise. Scoop out seeds.Place on baking sheet and drizzle oil, add salt, pepper and 2 chopped garlic cloves Cook for 35-40 minutes until you can TEST a small spot with a fork to scrape a noodle consistency from the center While squash is cooking, slice pepper, lightly chop kale and mushroom ands half cherry tomatoes Saute oil, onion and 1 chopped garlic clove. Add in pepper, mushrooms, cherry tomatoes and kale.

Cook for 5-8 minutes. Season with salt and pepper.

Serve Plate spaghetti squash. Add in sautéed veggies to the center and enjoy! Use a fork to scrape into spaghetti like consistency.

DINNER GREENS! GREENS! GREENS!

INGREDIENTS

1 Zucchini 1 Squash 2 cups broccoli ½ onion 3 cloves chopped garlic 4-6 brussel sprouts ½ avocado

GREENS! GREENS! GREENS!

INSTRUCTIONS Simply chop zucchini and squash into cubes Chop onion and garlic Halve brussel sprouts Cube avocado Saute oil, garlic and onion.

Add in zucchini, squash and brussel sprouts and cook for 5-6 minutes until soft.

Add salt and pepper Serve Plate veggies. Add cubed avocado and season with salt and pepper.

DINNER CAULIFLOWER STEAKS

INGREDIENTS

1 Cauliflower head 2 cups of Kale ½ cup Mushrooms ½ onion chopped 2 garlic cloves chopped 6-8 asparagus spears

CAULIFLOWER STEAKS

INSTRUCTIONS Preheat oven to 350 Create long slices with cauliflower length wise to create thin slices (1 inch thick) Place on baking sheet and drizzle with oil, salt/pepper and any other seasons you prefer.

Cook for 25-30 minutes For the last 10 minutes of the cauliflower, add in asparagus spears drizzle with oil, salt and pepper Saute oil, garlic and onion. Add in mushrooms and kale cooking for 4-5 minutes until soft. Season with salt and pepper. Â Serve Plate with a bed of veggies (kale and mushrooms). Top with cauliflower steaks and asparagus.

DINNER 10 MINUTE MEAL! GREEN SLOPPY JOE INGREDIENTS

2 cups Broccoli 1 Avocado ½ chopped onion 3 garlic cloves chopped 4-6 cherry tomatoes

10 MINUTE MEAL! GREEN SLOPPY JOE

INSTRUCTIONS Steam broccoli until soft Once broccoli is about finished, saute oil, onions, garlic and tomatoes for 2-3 minutes.

Cube avocado in a large bowl combine broccoli, avocado and sautéed sauce/tomatoes.

Stir until thoroughly mixed. Season with salt and pepper.

Serve In a bowl and enjoy! Add red pepper flakes for some spice!

DESSERTS/SNACKS BERRY BOWL Ingredients ½ cup Frozen Blueberries ½ cup Frozen Strawberries ½ cup Frozen Raspberries 1 Banana 1 kiwi 1 mango 2 dates

Instructions

Blend frozen berries with water to create thicker consistency Slice banana, kiwi, mango Chop dates Serve Base a bowl with the berry frozen blend.

Top with sliced banana, kiwi and mango.

Sprinkle with chopped date.

DESSERTS/SNACKS BANANA DELIGHT

Ingredients 2 FROZEN Bananas 2 Dates Water

Instructions Combine bananas, dates and water (about ¼ filled) in a blender. The consistency should be thicker, so add water as needed depending on the size of your blender.

DESSERTS/SNACKS WATERMELON LIME ICE CUBES Ingredients ½ Watermelon 3 Limes 1 tsp. Himalayan pink salt

Instructions

Scoop watermelon and place into blender Juice 3 limes Add salt Place into ice cube tray and freeze Serve You can either eat these whole or add them to your water!

DESSERTS/SNACKS

GO-TO SNACK FROZEN BLUEBERRIES

Simply freeze berries and eat on the go!

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