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This Week's Healthy Recipes

Meal 1

Roasted Cauliflower and Sweet Potato Collard Wraps

Use organic ingredients whenever possible! This recipe calls for cooked quinoa, so add 20 minutes to recipe if you need to cook yours first.

15 minPrep Time

25 minCook Time

40 minTotal Time


4 collard green leaves

1 head cauliflower

1 med-lg purple sweet potato

1 can chickpeas (garbanzo beans), drained & rinsed

3-4 tbsp coconut or avocado oil

1/2 cup cooked quinoa

For the Avocado Tahini Sauce:

1 large avocado

1/4 cup tahini

1 small lime

1 tsp Himalayan pink salt


Preheat oven to 425 F.

Prepare collard greens by cutting off the stems, and trim the part of the stalk that runs down the middle of the leaf. With a sharp knife, cut along the edge of the stalk to thin it down without cutting the leaf.

Cut cauliflower into florets, cube sweet potatoes, and coat with coconut or avocado oil. Place on large pan lined with parchment paper.

Rinse and dry chickpeas. Place on small pan lined with parchment paper.

Place both pans in the oven, the chickpeas on bottom/middle rack, and the cauliflower & sweet potatoes on top rack. Set timer for 10 minutes.

After ten minutes, remove chickpeas, and lightly coat in coconut or avocado oil. Place back in oven. Cook everything for another 15 minutes, or until vegetables are soft and chickpeas are crispy, but not burnt.

While veggies are cooking, mash avocado by hand or manual food processor. Combine with 1/4 cup tahini sauce, juice from the lime, and 1 tsp of salt.

For combining the wraps:

Spread avocado tahini sauce on the side of the leaves with the stem.

Layer with cooked quinoa, roasted chickpeas, cauliflower, and sweet potatoes.

Lay leaves sideways, so the stem is horizontal. Fold the sides in, and then wrap like a burrito.

Slice in half, and enjoy your green collard wraps!

Pasta With Collard Greens and Onions



1 bunch collard greens, stemmed and washed

2 tablespoons extra virgin olive oil

1 medium onion, preferably a red onion, cut in half lengthwise, then sliced across the grain

Salt to taste

¼ teaspoon red pepper flakes (optional)

2 garlic cloves, minced, or 1/2 head green garlic, stalks and papery shells removed, sliced

Freshly ground pepper

8 to 12 ounces pasta, any shape

½ cup cooking water from the pasta

1 to 2 ounces Parmesan (to taste)


Bring a large pot of water to a boil, salt generously and add the collard greens. Blanch for 2 minutes, then using a slotted spoon or a skimmer, transfer to a bowl of cold water and drain. Squeeze out excess water and cut crosswise into thin ribbons.

Heat the olive oil over medium heat in a large lidded frying pan and add the onion. Cook, stirring often, until it is tender and translucent, about 5 minutes, and add a generous pinch of salt, the red pepper flakes and the garlic. Cook, stirring, until the garlic is fragrant, about 1 minute, and add the collard greens and salt and pepper to taste. When the greens begin to sizzle, turn the heat to low, cover and simmer 5 minutes. Add 1/2 cup water, cover and continue to simmer for another 5 to 10 minutes, stirring often, until the greens are tender. Taste and adjust seasonings.

Meanwhile, cook the pasta. Bring the water in the pot back to a boil and add the pasta. Cook al dente, following the timing instructions on the package.

Before draining the pasta, ladle 1/2 cup of the cooking water from the pot into the frying pan with the collard greens and onions. Drain the pasta and toss with the greens. Serve, topping each serving with Parmesan to taste.


Advance preparation: You can make this through Step 2 several hours or even a day before you cook the pasta. Reheat gently on top of the stove.

Lettuce Salad with Tomato and Cucumber

Simple Lettuce Salad Recipe with tomato, cucumber, dill, onion, olive oil, salt, pepper and one secret ingredient that makes this salad THE BEST healthy summer salad.

Author: Olena of ifoodreal.com

Prep Time: 10 minutes

Cook Time: 0 minutes

Total Time: 10 minutes

Yield: 6 large or 10 small servings 1x

Category: Salad

Method: Chop+ No Cook


2 medium English (1 lb) cucumbers, coarsely chopped*

4 medium (1 lb) tomatoes, coarsely chopped*

1 large bunch (1 lb) lettuce, coarsely chopped*

1 small bunch dill, finely chopped

1/4 cup white or red onion, sliced

2 tbsp extra virgin olive oil

2 tbsp toasted sesame oil

1 tsp salt

Ground black pepper, to taste

Garlic and vinegar, to taste (optional)


In a large bowl, add all ingredients in order as listed and as you are preparing them (washing and chopping the vegetables).

Stir well and gently, and serve immediately or within a few hours.

Store: To make ahead, refrigerate all vegetables covered in a bowl, and add oils, salt and pepper right before serving (as soon as you add salt – salad “leaks”).

Vegan Chocolate Banana Pudding Pie {Raw, Nut Free, Soy Free}


This Vegan Chocolate Banana Pudding Pie is…

Creamy and delicious

No bake and raw


Food allergy friendly – dairy free, nut free, soy free

Oil free


Made without refined sugar, but naturally sweet from dates and bananas

Prep Time: 35 minutes

Total Time: 35 minutes

Yield: 8 servings


For the crust:

¼ cup raw sunflower seeds, crushed (see note)

½ cup medjool dates

½ cup dried figs (I used black mission figs)

½ cup dried unsweetened cherries

1 teaspoon unsweetened cocoa powder

Pinch of salt

For the filling:

5 medjool dates, soaked in water for 10 minutes

1 ½ large avocados, pitted and flesh removed

1 very ripe banana

2 tablespoons unsweetened cocoa powder

¼ teaspoon cinnamon

¼ teaspoon pure vanilla extract

Generous pinch of salt

1 tablespoon chia seeds

Optional: 1 tablespoon dark chocolate chips, melted


To make the crust:

Crush sunflower seeds into small pieces [see note].

In a food processor, combine dried fruit, cocoa powder and salt and pulse until the dried fruit is finely ground, but before it gets too sticky. This should only take about 2 minutes. Transfer this dried fruit mixture to a small bowl and add the sunflower seeds. Use a spoon or your clean hands (yes, they will get sticky!) to combine the sunflower seeds with dried fruit mixture.

Transfer this mixture into a parchment paper-lined 8 to 10 inch pie plate or spring-form pan. Cover the mixture with wax paper and press down so it is evenly distributed in the pan to form a crust. Refrigerate while you make the filling.

For the filling:

In a food processor, process dates until a paste-like consistency forms. Add the remaining ingredients, except for the chocolate chips. Process until smooth.

Transfer this pudding into a small bowl and stir in the melted chocolate. Refrigerate for at least 20 minutes.

To assemble:

Carefully remove the wax paper off of the crust and evenly distribute the pudding over the crust. Top with whipped cream, banana slices and/or shaved chocolate. Enjoy!


Note: I pulsed raw sunflower seeds in my food processor until the desired consistency was obtained. Alternatively, you can put the seeds in a plastic bag and stomp on the bag until small pieces are made)

Meal 2



A flavor packed and nourishing veggie burger with a bit of a kick. Top it with Saucy Sweet Onions and take this burger over the top! Easy to prepare, make ahead and freezer friendly. *The time below does not include chill time. This recipe is vegan and easily gluten free.

Prep Time30 mins

Cook Time16 mins

Total Time46 mins

Course: Dinner, Lunch

Cuisine: American