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Add mushrooms, onions, garlic sprouts, tomatoes, white beans, sun-dried tomatoes, zucchini, summer squash, 2 cups of water and 1 cup of pasta to the InstaPot and cook for 5 minutes. 


Serve it with side salad.

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2 carrots

12 cherry tomatoes (halved)

2 corn on the cob cut into 2 inch pieces

1 head Romanesco broccoli or cauliflower

1 cup butternut squash

1 onion

1 red pepper

1 tofu block (sliced)

Mix in a bowl and  add 1/4 cup of olive oil, 2 tbsp maple syrup, 1 tsp oregano, 1 tsp turmeric, 1 tsp cayenne, salt and pepper to taste.  Toss and spread out evenly on a baking sheet.  Bake for 35 -45 min at 350 F.

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2 large portabello caps

1 tomato 

1 cup diced cooked butternut squash/hash

1/2 cup each chopped (onion and peppers)

1 zucchini diced


Sauté the onion and peppers until it starts to sweat (3-5 min). Add zucchini and tomato and cook for 3-5 min. Cut stems and clean portobello mushrooms. spray a baking sheet, stuff portobellos with veggie mix, top with cheese and broil for about 12-15 minutes depending on the cap size.  

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A stuffed pepper is a perfect meal prep item. The pepper serves as an edible vessel filled with goodness. 🍴Select the pepper of your choice, red, green, yellow and stuff w brown rice, chopped veggies, lean meat, and fresh herbs like cilantro, parsley or sage. Control your portions and enjoy a high antioxidant rich pepper stuffed with your veggies.

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1 medium spaghetti squash

3 garlic cloves

2 large tomatoes

1/2 cup each mushroom, peppers and onions

2 tbsp capers


Bake spaghetti squash for approx 40 min. Cut in half, scoop out the seeds and put the two halves face down in about 1 inch of water. 

Once done, scoop out the insides. Top with veggie mix above or your favorite pasta toppings, meatballs, shrimp or chicken.  

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