Jr Chef Recipes

Cilantro Hummus * Vegan *Organic *Gluten/Nut-free *High in protein and fiber! * erves 8-10

2 cans of BPA free & low sodium garbanzo beans ( drained well)

Juice of one fresh lemon

1 medium clove of fresh garlic

2 tablespoons of Tahini (sesame seed butter)

2 tablespoons of ground cumin 

1 teaspoon of sea salt 

3 tablespoons of fresh cilantro ( torn slightly, using stems & leaves)

1/4 cup of olive oil.


* Combine all of the ingredients into a food processor (except the olive oil).

While the motor is running, slowly add the olive oil. 

Continue to blend until all of the ingredients are smooth, and well incorporated. 

Next, turn off the machine, and give the hummus a taste (adjusting the seasonings if you need, salt etc.) 

*Serve this versatile, and colorful dip in your favorite serving bowl, alongside sliced (or baby carrots) and your favorite crackers or warmed gluten free flat bread!


Left over dip can be kept in the fridge for 3-5 days in an airtight  container!

Color-fall Quinoa salad * Organic *Gluten/Nut-free *Vegan *High in Protein and Fiber *Serves 10


3 cups of pre-cooked Quinoa, following package directions (cook for 15 minutes, then fluff the grains with a fork after its' cooled down). 

1 cup of cleaned/finely chopped cauliflower

1 cup of cleaned and finely chopped celery

1 cup of rinsed/chopped mixed baby greens, e.g. Earth Bound organic

Juice of one lemon 

2-3 tablespoons of olive oil 

1 teaspoon of ground turmeric 

1 tablespoon of ground cumin 

2 teaspoons of sea salt

1 teaspoon of ground cayenne pepper (optional)

2 tablespoons of sesame seeds (any color)

2 tablespoons of fresh herbs 


*Place the cooled Quinoa into a large bowl, next add the spices, lemon juice, olive oil, followed by the greens, and additional vegetables, and 2 tablespoons of fresh minced seasonal herbs (such as parsley/cilantro/basil). 

Give the salad a big mix, incorporating all the spices etc.

Next, sprinkle the sesame seeds on top (for additional crunch, texture, and protein).

Taste the salad, adding additional salt or seasonings if needed. 


Enjoy this yummy salad room temperature or warmed for lunch or dinner!

Vegetarian Tacos

*Serves 10 *Organic *Gluten/nut-free *Vegan *High in protein and fiber

3 cups of Pre-cooked Black beans

2 medium Avocados 

1 package of Mexican blend Cheese (optional)

1 cup of cleaned, and chopped fresh Lettuce (such as red leaf, green leaf, or romaine)

6-8 Fresh Baby bell peppers (rinsed, and chopped)

2 tablespoons of fresh cilantro (finely minced)

Juice of one fresh  lime 

10 -20 Corn Tortillas (warmed) 


Simple, and Delicious Homemade "Refried Beans "  

Place 3 cups of the pre-cooked black beans BPA free,& low sodium canned) into a food processor, reserving 1/4 cup of the bean liquid into a food processor.



3 tablespoons of ground cumin 

1 tablespoon of ground (Mexican Oregano)

2 teaspoons of sea salt 

1 teaspoon of ground cayenne pepper  (optional)

2 tablespoons of olive oil


Blend all of the ingredients until smooth and creamy.

Next, turn off the machine, and give the beans a taste, adjusting the seasonings if needed (salt etc). 

Keep the beans warm in a large pot on low heat till you are ready to eat!


To assemble your tacos, place a generous spoonful of the creamy beans onto each tortilla, followed by the cheese (optional), sliced avocado (or fresh guacamole) along with the chopped lettuce, minced cilantro, and chopped bell pepper. 

Tofu Vegetable Stir Fry, and Brown Basmati Rice *Gluten/Nut-free *Vegan *Organic *Serves 10


3 cups of precooked brown Basmati rice, fluff with a fork after cooking, and keep warm (add a teaspoon of ground Turmeric added while cooking).


For the Tofu Stir-fry 


1 package of extra firm tofu (patted dry, and diced into one inch pieces)

2 tablespoons of coconut butter (or coconut oil)

1 cup of cleaned/diced carrots 

1 cup of cleaned/diced celery 

1 cup of cleaned/diced broccoli 

2 cloves of garlic minced fine 

2 teaspoons of sea salt 

1 teaspoon of ground cayenne pepper (optional)

1 tablespoon of sesame seeds (white or black, or both) 

3 tablespoons of Tahini (sesame seed butter)

Juice of one lime

2 tablespoons of fresh cilantro 

1 tablespoon of low sodium Tamari sauce (gluten-free soy sauce)


Begin by warming up a large stockpot, on medium heat.  Add the the 2 tablespoons of coconut butter (or oil)

Once this is warmed, slowly add the diced tofu.  Brown this for 5-7 minutes. 

Next, add the carrots and celery. Continue to brown these ingredients till fragrant, and slightly soft (5 minutes).  Add broccoli, and sesame seeds, along with 1/2 cup of water (allowing everything to steam).

Place a lid on top, gently steaming the broccoli for 1 minute, so it stays vibrant green, and slightly crunchy.

Combine the tahini, tamari, lime juice, and cilantro into a medium bowl. 

Mix the ingredients till smooth and creamy.  

To assemble, place a spoonful of the rice into bowls, then add a generous spoonful of the tofu/vegetable mixture, along with a spoonful of the sauce on top , and a sprinkle of sesame seeds. 

Gluten-free Pizza *Vegetarian *Organic *Serves 12


2 pre-made gluten-free pizza shells or gluten-free pizza dough. (We used "Partake Gluten-free pizza dough mix"


Preheating the shells, or pizza dough (follow package directions) 

Next, add your favorite tomato sauce (one jar) 

1 package of shredded Mozzarella cheese 

2 tablespoons of ground oregano 

And any other vegetables, (we used chopped, marinated artichoke hearts) 

Once the pizzas are prepared, place these into the preheated oven and bake for 10 minutes. 

Enjoy alongside your favorite side salad!

No Bake Super-Food Cookies

*Organic *Gluten/nut-free *Vegan *High in fiber, and protein *Makes about 2 dozen cookies 


2 cups of Old fashioned rolled oats 

1/4 cup of raw hemp seeds 

1/4 cup of raw Cacao powder 

1 teaspoon of sea salt 

1 tablespoon of ground cardamom 

2 tablespoons of fresh orange zest

4 fresh dates (pits removed)

1/4 cup of melted coconut butter (or coconut oil) 


Combine all of the ingredients into the food processor, pulsing for a few minutes until everything is mixed well (forming a thick dough like consistency). 

If the mixture seems too thick, you can add 1 tablespoon of water. 

Next, place the mixture onto a flat work surface, and begin forming into round cookies (rolling gently into your hands).

Once all the cookies are made, place these onto a large tray, and place into the refrigerator. 

Allowing these to firm up for 1 hour minimum.

Left over cookies can be placed into an airtight container in the fridge for 5-7 days.