Golden Beet Srriacha Bowl


Golden Beet Srriachabowl 


On Monday’s…we stir fry. It’s super fast, easy and so yummy. You an use whatever spirals you like. I used golden beets because they look like “regular” chow mien noddles. Beets are high in fiber and iron. They are easy to prepare. Gather up your favorite vegetables for this bowl. 


I used what we had! 




1 zucchini 

handful of cherry tomatoes

1 bunch Red chard

shredded carrots

1 tablespoon of minced ginger

container of your favorite spirals

baby red and orange peters

1 jalapeno pepper

1 block of tofu




2 tablespoons of cumin

2 tablespoons of curry

1.5 tablespoons of garlic powder

1 tablespoon of minced ginger

lemon zest

juice of one lemon

**sriracha optional



  1. Roughly chop your zucchini, cherry tomatoes, carrots, pepper ginger and red chard. Drain and chop your tofu. Chop the red chard and include the stems (those are very good for you). Combine your seasonings. 


  1. On medium heat cook your retables until tender. Add your seasoning mixture, if it’s clunky at a little more lemon juice or water to smooth it out. Then stir well. Place your vegetables to the side and cook your tofu until brown. To prevent the tofu from sticking spray your pan with non-stick spray and salt, pepper and garlic powder. 


  1. Saute red chard until warms and slightly softened!  Don’t over cook. Cook your spirals to your liking. Add your srriracha at the end. 

4. Plate everything.


Quinoa Bowl


Quinoa Breakfast Jars


I created this recipe while I was totally in a bind! I was all out of oats and I was meal prepping. All I had was berries, my Cute Nutrition protein and various unsalted roasted nuts. What’s a busy person to do when they are preparing for morning meals? 


Improvise. It’s easy. Quinoa is a grain you can do anything with, plus it’s high in protein. It’s changes up your overnight oats just a smidge.  You can check out my instagram from Sept 5 for a really cool hack for this one! 


2 cup uncooked quinoa

10 Tablespoons of chia seeds

5 scoops of your favorite protein

1 large container of your favorite berries rinsed and chopped 

1/3 cup of nuts


  1. Boil your quinoa until fluffy. 
  2. Layer your quinoa, chia seeds, protein, and berries in each container. That’s 1 cup of quinoa, 2 table spoons of chia seeds, 1 scoop of protein and berries per container. 
  3. When you're ready to eat it add your steamed non diary milk. You can use water, but milk will give you more of a breakfast feel. It’s very filling, but enough to fill you up throughout your day. 
  4. Add your nuts on top and stir. 

Zucchini Rolls

Okay, so I like zucchini. Shoot me. This recipe is inspired by the way I see people wrap everything in an all to popular animal product that’s super high in fat and sodium.  You’ll need a manual potato peeler and some hardy vegetables. Talk to you produce person, go for your bigger veggies. Grab some firm tofu. If tofu isn’t your thing, you can place this with sweet potato. There are a lot of pictures in this one. 


4 large zucchini cut into ribbons, set aside neatly

2 sweet potatoes cut into ribbons, set aside neatly 

1 package of extra firm tofu cut, drained into rectangular cubes 

3 baby eggplant

your favorite spices

1 bag of stir fry 

1 lemon juice



  1. Preheat your oven to 400 degrees.  Place 3-4 Zucchini ribbons, next to each other, they should over lap a little. Add a squeeze of lemon juice to your ribbons. 
  2. Then place your rectangular cubed tofu on the top of the zucchini, add your sweet potato ribbon, tofu, favorite seasoning salt and pepper. 
  3. Keep everything packed really well. Slowly roll your zucchini. Keep everything packed tight.  It’s very similar to rolling sushi. For more help, click here.  
  4. Repeat. It’s not going to be perfect, mind weREN’T. Drizzle lightly with olive oil and add your seasonings. Place in the oven for 15-20 MINS. Don’t touch your rolls! 
  5. The last 5 mins your rolls are cooking follow the directions on your stir fry. Take the rolls out of the oven, place them on top of the stir fry (throw in your extra tofu)  and enjoy. Add some quinoa for extra plant based protein. 


Get the bag of stir fry from the produce section. Nix the added high sodium seasoning. Make your own seasoning with sesame oil, lemon, white rice wine, minced ginger, and garlic. Add chill oil for extra flair! 


Zucchini Burgers


It’s the last of the “yummy” zucchini before the go out of season. Bummer. I decided to whip up these burgers for Labor Day. They were easy and really yummy. I love these burgers because they are high in fiber, iron, B6, vitamin A and a ton of other important nutrients. 


The key to veggie burgers that stick together is getting the ingredients rid of access water and not touching them! 



2 yellow summer squash

2 zucchini

1/4 cup of nutritional yeast

1/2 cup of bread crumbs

2 tablespoons of cumin

3 cloves of garlic

2 tablespoons of smoked paprika

salt and pepper to taste

lemon zest

1 tbsp sesame oil



  1. Preheat your oven to 350. Then chop up squash and zucchini. Blend them in your blender for 30 seconds. Take mixture out and drain it when a cheese cloth.  Add to a bowl with nutritional yeast, bread crumbs, cumin, minced garlic, lemon zest and sesame oil. Mix with your hands. 
  2. Cup the mixture into small burger sized patties. If it’s super dry, at a touch (and I mean a touch) of olive oil or you can use hummus. Sprinkle on some chia seeds, flax seed or sesame seeds for extra crunch. 
  3. Spray a non stick pan with oil. Place the patties on the pan. Depending on the size you can have sliders (cook for shorter time) or you can have big burgers.  Place them in the oven and cook for 15-20 mins. DO NOT TOUCH THEM. When the top side is brown and the edges a
  4. Flip, carefully. Place back in the oven for 15-20 mins. Add your favorite veggies and try to use a bun alternative.  Lettuce, sandwich thins, or portobello mushrooms work great as buns!
  5. Top with hummus, roasted peppers, kale and a little salsa. 





Squash Spiral Bowl


I love this recipe. It’s fast, versatile and quick. I can always customize to the vegetables that inspire me when I go to the grocery store. Most recently, I have been inspired by a squash called: chayote. It’s originally from Mexico and it’s a funny looking green thing that totally caught my eye in the store. Google it! :) 

It’s mild in flavor and you can eat it raw or cooked. Raw it tastes like a cucumber. Cooked it tastes more like a regular summer squash. If you can find one try it, if not replace it with your favorite squash. 


2 cloves of chopped garlic
1/2 chopped shallot
1 pack of Spiralized Squash
1 tablespoon of cumin
2 cups of broccoli or your fave Cruciferous veg
1 pack of firm tofu
1 large sweet potato cubed and peeled
1 summer squash
1/4 cup of flax seeds
1 cup of black beans

 Sauté shallot, garlic and a DRIZZLE (and I mean drizzle) of olive oil. Add your broccoli. Throw in your chopped squash.

Cube and bake your sweet potatoes (400 degrees for 15 mins), roast your drained, cute and cubed tofu on a none stick cookie sheet with salt and pepper. Rotate for optimal browning. 
 Saute your sprialized squash with two tablespoons of water, when it’s softened to your liking add your cumin, add to a bowl and enjoy. 

Sprinkle flax seeds or a seed of your choice. Chia seeds are another great option.