BAKE
- lemon raspberry ginger scones
- dark chocolate and walnut skillet blondies
- sangria cupcakes with fruit compote topping
- “hobnobs” oat cookie biscuits
- vegan chocolate avocado cookies
- chocolate dipped pecan and popchips cookies
- zucchini bread (grain free, gluten free)
LUNCH/DINNER
SALADS
- ginger nama shoyu dressing (Life Alive copycat)
- kale and roasted cauliflower with tahini dressing
- kale quinoa edamame salad
SET IT AND FORGET IT
SOUPS, STEWS, AND CHILIS
- curried cauliflower soup
- “creamy” cashew mushroom soup
- easy zucchini garlic soup
- MOKSA’s roasted butternut squash soup
- vegetarian black bean, sweet potato, and quinoa chili
SNACKS
THIRSTY
gibble me this 