Vegan Southwest Grilled Pita Pockets

Vegan Southwest Grilled Pita Pockets
with Ezekiel 4:9 Whole Grain Pocket Bread
Number of Servings
Makes 4 pita pocket bread sandwiches
Ingredients

Cilantro Lime Aioli

  • [q:1/2] cup vegan mayo
  • 1 tablespoon olive oil
  • 2 cloves of garlic
  • [q:1/4] cup fresh cilantro leaves
  • Juice of 1 lime
  • [q:1/2] teaspoon smoked paprika
  • Salt and pepper to taste
  • Water as needed to thin it out

Pocket Bread Sandwiches

  • 1 tbsp olive oil for pan, plus 1 to 2 tbsp for later
  • [q:1/3] cup fire-roasted or regular corn
  • 1 cup black beans, rinsed and drained
  • 2 large handfuls of spinach
  • [q:1/4] teaspoon cumin
  • 1 avocado, mashed
  • 1 (12-ounce) jar roasted red peppers, drained and patted dry
  • [q:1/4] red onion, thinly sliced
  • 2 Ezekiel 4:9 Whole Grain Pocket Bread (halved)
Directions
  1. Blend all aioli ingredients in a food processor until smooth, adding water as needed to thin it out. Set aside.
  2. Heat a pan over medium heat, and add oil. Add corn, black beans, spinach, and cumin. Cook until the spinach wilts. Set aside.
  3. Stuff the pocket bread with mashed avocado inside each pocket. Follow with roasted red peppers, red onion, and the spinach-corn-bean mixture evenly.
  4. Lightly brush the outside of each pocket with the remaining oil. Heat a griddle, grill, or pan over medium-high heat and grill each pocket until golden brown, flipping once.
  5. Remove from heat and drizzle with aioli and serve!
Nutrition Info
Per serving (1 pita pocket): 482 Calories, 14 g Protein, 0 mg Cholesterol, 47 g Carbohydrates, 8 g Total sugars (2 g Added sugars), 13 g Fiber, 29 g Total fat (4 g sat), 716 mg Sodium, [nutrition:5] Vitamin C, Vitamin K, [nutrition:4] Folate, HHH Vitamin B6, Vitamin E,  [nutrition:2] Vitamin A, Magnesium, Phosphorus, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Calcium, Iron, Potassium, Zinc

MACKamole

MACKamole
Mackerel Guacamole
Prep Time
15 minutes
Number of Servings
Serves 4
Ingredients
  • 2 Large Avocadoes
  • Juice from a whole Lime
  • [q:1/3] cup finely Diced Tomatoes
  • [q:1/3] cup Minced fresh Red Onion
  • [q:1/4] cup Minced pickled or fresh Jalapeños
  • Large hanful of Cilantro, chopped
  • Salt + Pepper to taste
  • 1 can Safe Catch Wild Mackerel
Directions
  • Slice both Avocados in half, remove seeds + skins, and add Avocado into a mixing dish.
  • Add juice from a whole Lime and use a fork to mash up your avocados for guacamole base.
  • Add in Tomatoes, Onions, Jalapeños, and Cilantro and use a fork to mix everything together.
  • In a separate mixing dish, empty the whole can of Wild Mackerel and use a fork to flake up your fish into the oils.
  • Add your mackerel to your guacamole and combine evenly.
  • Serve it up however you prefer and enjoy!
Nutrition Info
234 Calories, 8 g Protein, 20 mg Cholesterol, 13 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 8 g Fiber, 19 g Total fat (3 g sat), 327 mg Sodium, [nut:5] Vitamin B12, [nut:3] Vitamin B6, Vitamin D, Vitamin K, [nut:2] Vitamin B3 (niacin), Vitamin C, Folate, [nut:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin E, Magnesium, Phosphorus, Potassium

Caprese Avocado Toast

Caprese Avocado Toast
with Marinated Tomatoes
Number of Servings
Makes 3 Toasts
Ingredients
  • 3 slices of Ezekiel 4:9 Flax Bread
  • 1 cup of Cherry tomatoes, sliced in half
  • 1 Avocado. mashed
  • [q:1/2] cup of Mozzarella balls, sliced in half
  • 2 cloves of garlic. minced
  • 1 Tbsp of lemon juice
  • 1 tablespoon of fresh basil, sliced into ribbons
  • 2 Tbsp of olive oil
  • 1 tsp of sea salt
  • [q:1/2] tsp of pepper
  • Crushed red pepper flakes (optional)
  • Balsamic glaze (optional)
Directions
  1. Slice the cherry tomatoes into halves. Add to a bowl with olive oil, salt, pepper, lemon juice, fresh basil, and minced garlic. Let marinate for 1-2 hours.
  2. Toast Ezekiel 4:9 Flax Bread until golden brown.
  3. Spread mashed avocado on top of the toasted bread. Season with salt and pepper.
  4. Top avocado toast with marinated cherry tomatoes and mozzarella balls.
  5. Garnish toasts with more basil, crushed red pepper flakes, and a drizzle of balsamic glaze.
Nutrition Info
1 toast: 327 Calories, 9 g Protein, 15 mg Cholesterol, 22 g Carbohydrates, 6 g Total sugars (0 g Added sugars), 7 g Fiber, 24 g Total fat (5 g sat), 405 mg Sodium, [nut:3] Vitamin B6, [nut:2] Vitamin E, Vitamin K, Phosphorus, [nut:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B12, Vitamin C, Calcium, Folate, Iron, Magnesium, Potassium, Zinc

Grilled Shrimp with Avocado-Lime Butter

Grilled Shrimp with Avocado-Lime Butter
Prep Time
25 minutes, plus 30 minute marinate time
Number of Servings
Serves 4
Ingredients

Grilled Shrimp

  • [q:1/4] cup lime juice
  • [q:1/2] tsp cayenne pepper
  • 2 Tbsp olive oil
  • 16 jumbo shrimp, peeled and deveined

Avocado-Lime Butter

  • 2 avocados, peeled and pitted
  • 2 garlic cloves, minced
  • 1 Tbsp lime juice
  • 1 Tbsp extra-virgin olive oil
  • Salt
Directions
  1. Whisk the [q:1/4] cup lime juice, the cayenne pepper, and the 2 tablespoons of olive oil in a medium bowl. Add peeled and deveined shrimp and toss gently. Refrigerate for 30 minutes.
  2. While shrimps marinate, make Avocado-Lime Butter:
    1. In a food processor or high-speed blender, purée avocados, garlic, the tablespoon of lime juice, and the tablespoon of extra-virgin olive oil.
    2. Season to taste with salt. Set Avocado-Lime Butter aside.
  3. Preheat grill to medium-high.
  4. Remove shrimp from marinade. Thread 4 shrimp on each of 4 skewers.
  5. Grill shrimp until pink and opaque, about 4 minutes per side. Serve shrimp skewers with Avocado-Lime Butter on the side.
Nutrition Info
271 Calories, 5 g Protein, 32 mg Cholesterol, 11 g Carbohydrates, 1 g Total sugars (0 g Added sugars), 7 g Fiber, 25 g Total fat (4 g sat), 335 mg Sodium, [nutrition:2] Vitamin B6, Vitamin E, Vitamin K, Folate, [nutrition:1] Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin C, Phosphorus, Potassium

Chipotle Chicken Tortilla Soup

Chipotle Chicken Tortilla Soup
Prep Time
6 hours 40 minutes
Number of Servings
Serves 4
Ingredients
  • [q:1 1/2] pounds boneless skinless chicken breast
  • 1 sweet onion, finely diced
  • 4 cloves garlic, minced or grated
  • 1 (28-ounce) can fire-roasted crushed tomatoes
  • 1 red pepper, chopped
  • [q:1 1/2] teaspoons Simply Organic Chipotle Pepper
  • 1 teaspoon Simply Organic Ground Cumin
  • 4 cups chicken broth
  • 1 teaspoon sea or Himalayan pink salt
  • [q:1/2] teaspoon Simply Organic Black Pepper
  • 3 limes
  • 1 (14-ounce) can black beans, drained and rinsed
  • [q:1/4] cup fresh cilantro, chopped, plus more for garnish
  • 6 corn tortillas, cut into strips
  • 1 tablespoon olive oil
  • A few good pinches of salt and pepper
  • [q:1/2] cup Monterrey jack or sharp cheddar cheese, shredded
  • 1 avocado, chopped
Directions
  1. Spray a 5- to 6-quart slow cooker with cooking spray. Add chicken, onions, garlic, fire roasted tomatoes, red pepper, chipotle chili powder, cumin, chicken broth, salt and pepper. Juice 2 limes into the slow cooker and toss in the limes themselves.
  2. Cover and cook on low heat setting 4 to 6 hours or until chicken is tender and shreds easily. Remove chicken to a plate and shred using two forks. Remove spent limes. Return chicken to slow cooker and stir in black beans and cilantro. Cover and cook another 15 minutes.
  3. Meanwhile, preheat oven to 375 degrees. On a lightly greased baking sheet, toss tortilla strips well with olive oil and a good pinch of salt and pepper. Bake for 15 to 20 minutes, stirring every 10 minutes to ensure even cooking.
  4. To serve, ladle soup into bowls; top with cheese, tortilla strips, a fresh lime wedge, diced avocado and chopped cilantro.
Nutrition Info
Made with Monterey Jack cheese: 909 Calories, 75 g Protein, 139 mg Cholesterol, 105 g Carbohydrates, 12 g Total sugars (0 g Added sugars), 26 g Fiber, 25 g Total fat (3 g sat), 1,062 mg Sodium, [nut:5] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin B6, Vitamin C, Folate, Magnesium, Phosphorus, Potassium, Zinc, [nut:4] Iron, [nut:3] Vitamin B12, Vitamin E, Vitamin K, Calcium, [nut:2] Vitamin A

Guacamole

Guacamole
Prep Time
15 minutes
Number of Servings
Serves 6
Ingredients
  • 5 avocados, peeled, pitted, and cubed
  • 2 Tbsp lime juice, plus more for topping
  • [q:1/2] tsp kosher salt
  • [q:1/2] tsp ground cumin
  • [q:1/4] tsp cayenne pepper
  • 2 Roma tomatoes, seeded and diced
  • [q:1/2] onion, chopped (optional)
  • 2 Tbsp chopped fresh cilantro
  • 1 Tbsp seeded and chopped jalapeño pepper
  • 1 tsp minced garlic
Directions
  1. In a large bowl, combine avocado and lime juice.
  2. Add salt, cumin, and cayenne. Mash avocado mixture using a potato masher or the back of a spoon.
  3. Fold in tomatoes, onion, cilantro, jalapeño, and garlic.
  4. Add additional lime juice over top to help keep guacamole from browning.
  5. Serve with tortilla chips.
Nutrition Info
280 Calories, 4 g Protein, 0 mg Cholesterol, 17 g Carbohydrates, 2 g Total sugars (0 g Added sugars), 12 g Fiber, 25 g Total fat (4 g sat), 171 mg Sodium, [nutrition:3] Vitamin B6, Vitamin K, Folate, [nutrition:2] Vitamin C, Vitamin E, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Magnesium, Phosphorus, Potassium, Zinc

Slow Sunrise Hash

Slow Sunrise Hash
Prep Time
4 hours
Number of Servings
Serves 4
Ingredients
  • 2 cups peeled and cubed butternut squash
  • 2 cups halved or quartered Brussels sprouts
  • [q:1 1/2] Tbsp avocado oil, divided
  • 1 garlic clove, minced
  • Juice of [q:1/2] lemon, plus more for serving
  • 1 tsp dried rosemary, plus more for serving
  • [q:1/4] tsp smoked paprika
  • Salt and ground black pepper, to taste
  • 1 small zucchini, sliced
  • 1 cup halved cherry tomatoes
  • 1 cup baby spinach
  • Chopped avocado, for serving (optional)
Directions
  1. Place squash, Brussels sprouts, 1 tablespoon of the oil, the garlic, lemon juice, rosemary, paprika, and salt and pepper into a slow cooker. Stir to combine and cover. Cook on low for 3 to 4 hours or on high for 1 to 2 hours, until butternut squash is fork-tender.
  2. Mix in zucchini, tomatoes, and spinach. Add remaining [q:1/2] tablespoon of oil if needed. Cover and cook on low for an additional 30 minutes, or until zucchini is fork-tender and spinach has wilted. Top with more rosemary, fresh lemon juice, or chopped avocado, if desired.
Nutrition Info
With chopped avocado: 197 Calories, 4 g Protein, 0 mg Cholesterol, 21 g Carbohydrates, 5 g Total sugars (0 g Added sugars), 8 g Fiber, 13 g Total fat (2 g sat), 315 mg Sodium, [nutrition:5] Vitamin A, Vitamin C, Vitamin K, [nutrition:3] Vitamin B6, [nutrition:2] Folate, [nutrition:1] Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Iron, Magnesium, Phosphorus, Potassium

Salsa-Poached Eggs

Salsa-Poached Eggs
with Black Beans and Avocado
Prep Time
25 minutes
Number of Servings
Serves 4
Ingredients
  • 3 cups cooked black beans or 2 (15 oz) cans, rinsed
  • [q:1 1/2] cups jarred salsa, made from red or green chilis (or a mix), mild, medium, or hot
  • 1 cup unsweetened, unflavored nut milk (such as almond, cashew, macadamia, pecan, or other) or water or stock
  • [q:1/2] tsp kosher salt
  • 4 to 8 eggs
  • 1 avocado, sliced
  • 1 scallion, white and green parts finely chopped (optional)
  • [q:1/4] cup fresh cilantro leaves and tender stems, coarsely chopped (optional)
  • Freshly ground black pepper
  • Corn tortillas, warmed
Directions
  1. Combine beans, salsa, nut milk, and salt in a large skillet over medium heat. Bring to a gentle simmer and cook, stirring often, until mixture starts to thicken slightly, about 10 minutes.
  2. Use a spoon to make a well in the sauce and crack an egg into it. Repeat with as many eggs as you want to cook. Cover and cook over low heat for 7 to 10 minutes, depending on how you like your eggs;:
    • about 7 minutes for runny
    • 8 for jammy
    • up to 10 minutes for a fully cooked yolk
  3. To serve, scoop out some of the sauce and an egg or two into each bowl. Top with avocado slices and scatter with scallions and cilantro, if using, and then finish with pepper.
  4. Serve with warm tortillas on side.
Nutrition Info
760 Calories, 44 g Protein, 240 mg Cholesterol, 114 g Carbohydrates, 8 g Total sugars (0 g Added sugars), 30 g Fiber, 17 g Total fat (4 g sat), 993 mg Sodium, [nutrition:5] Vitamin B1 (thiamine), B2 (riboflavin), B6, Folate, Iron, Magnesium, Phosphorus, Potassium, Zinc, [nutrition:3] Vitamin A, Vitamin B3 (niacin), Vitamin E, Calcium, [nutrition:2] Vitamin B12, Vitamin K

Shrimp Avocado Tostadas

Shrimp Avocado Tostadas
Prep Time
40 minutes
Number of Servings
Serves 6
Ingredients

Cooked Shrimp

  • [q:1 1/2] lbs large shrimp, peeled and deveined
  • [q:1/2] tsp ground cumin
  • [q:1/2] tsp ground cayenne
  • [q:1/2] tsp fine sea salt
  • [q:1/4] tsp finely ground black pepper
  • 1 Tbsp extra-light olive oil

Pico de Gallo

  • [q:1 1/2] lbs Cooked shrimp (see above)
  • 4 Roma tomatoes, cored and diced
  • [q:1/2] English cucumber, diced
  • [q:1/2] medium red onion, finely chopped
  • 2 Tbsp freshly squeezed lime juice (from about 1 lime)
  • 2 Tbsp extra-virgin olive oil
  • [q:1/4] cup chopped fresh cilantro leaves

Guacamole

  • 2 Tbsp freshly squeezed lime juice (from about 1 lime)
  • 2 large avocados
  • [q:1/4] tsp fine sea salt, plus more to taste

Assembly

  • 12 corn tostadas
  • [q:1/2] head iceberg lettuce, shredded (about 3 cups)
  • Your favorite hot sauce
  • Lime wedges
  • Cilantro leaves, for garnish
Directions

  1. Cooked Shrimp

    1. In a medium bowl, combine shrimp with cumin, cayenne, salt, and pepper. Toss to combine.
    2. In a large skillet over medium–high heat, heat extra-light olive oil.
    3. Working in batches if necessary, so as to not crowd the pan, add shrimp in a single layer. Cook for 1 minute per side, or until just cooked through and opaque white.
    4. Transfer shrimp to a cutting board and coarsely chop. Set aside to cool.

  2. Pico de Gallo

    1. In a large bowl, combine tomato, cucumber, onion, and cooked shrimp.
    2. Drizzle mixture with 2 tablespoons of the lime juice, the extra-virgin olive oil, and cilantro.
    3. Gently toss to combine and set aside.

  3. Guacamole

    1. Halve avocados and use a spoon to scoop flesh into a small bowl.
    2. Add remaining 2 tablespoons of lime juice and the salt.
    3. Use a fork to coarsely mash mixture. Season with more salt, if needed.

  4. Assembly

    1. Spread guacamole over each tostada.
    2. Add some of the shredded lettuce and then the shrimp mixture. Garnish with more cilantro.
    3. Serve with hot sauce and lime wedges for squeezing over tostadas.
Nutrition Info
398 Calories, 28 g Protein, 183 mg Cholesterol, 34 g Carbohydrates, 4 g Total sugars (0 g Added sugars), 9 g Fiber, 19 g Total fat (3 g sat), 405 mg Sodium, [nutrition:5] Phosphorus, [nutrition:3] Vitamin K, [nutrition:2] Vitamin B6, Vitamin C, Folate, Magnesium, Potassium, Zinc, [nutrition:1] Vitamin A, Vitamin B1 (thiamine), Vitamin B2 (riboflavin), Vitamin B3 (niacin), Vitamin E, Calcium, Iron

Easy Greens Smoothie

Easy Greens Smoothie
Prep Time
15 minutes, plus banana freeze time
Number of Servings
Serves 2
Ingredients
  • 1 medium banana, peeled, cut into pieces, and frozen
  • 4 small ice cubes
  • 2 cups unsweetened plant-based milk
  • 1 small ripe avocado
  • 1 (1-inch) piece fresh ginger, peeled and thinly sliced
  • 1 ([q:1/2]-inch-thick) piece of lime (peel and all)
  • 2 packed cups baby spinach or tender spinach leaves
  • [q:1/4] cup fresh mint leaves
  • 1 tsp raw honey (optional)
  • 2 tsp sesame seeds or hemp seeds (optional)
Directions
  1. In the following order, layer banana, ice cubes, milk, avocado, ginger, lime, spinach, mint, and honey (if using) in a blender. Blend on high speed until smooth, about 1 minute.
  2. To serve, divide between two glasses and sprinkle with sesame seeds, if using.
Nutrition Info
With honey and sesame seeds: 297 Calories, 6 g Protein, 0 mg Cholesterol, 32 g Carbohydrates, 11 g Total sugars (3 g Added sugars), 12 g Fiber, 19 g Total fat (3 g sat), 218 mg Sodium, [nutrition:5] Vitamin B6, Vitamin E, Vitamin K, Calcium, Folate, [nutrition:3] Vitamin B2 (riboflavin), Vitamin C, Phosphorus, [nutrition:2] Vitamin A, Vitamin B1 (thiamine), Iron, Magnesium, Potassium, [nutrition:1] Vitamin B3 (niacin), Zinc
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