Website 3...Website 3 75 items Fruits 7 1/2 Avocado 2 Banana 1/2 cup Blueberries 1 1/3 tbsps Lime Juice 1 1/2 Mango 1 Plantain 1/4 cup Strawberries Breakfast 3 tbsps All Natural Peanut

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Sweet Potato & Turkey Breakfast Patties Roasted Cauliflower Burrito Bowl Taco Breakfast Skillet

Coconut Chia Seed Yogurt Fried Plantains with Hummus Smoked Salmon Sweet Potato Crostini

Meal Prep Black Bean & Sweet Potato Burritos Cauliflower, Kale & Sausage Bowl Blueberry Zoats

Banana Coconut & Cauliflower Breakfast Bowls Celery with Creamy Sunflower Seed Butter Rainbow Lettuce Wraps with Spicy Mango Dressing

Chickpea Stir Fry Thai Chopped Chicken Salad with Peanut Sauce Slow Cooker Lentil Chili

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Andrea Schroderhttps://kitchen-witchery.ca

Website 375 items

Fruits

7 1/2 Avocado

2 Banana

1/2 cup Blueberries

1 1/3 tbsps Lime Juice

1 1/2 Mango

1 Plantain

1/4 cup Strawberries

Breakfast

3 tbsps All Natural Peanut Butter

1 1/2 tbsps Maple Syrup

Seeds, Nuts & Spices

1/4 tsp Black Pepper

1/4 cup Chia Seeds

3 1/3 tbsps Chili Powder

2 tsps Cinnamon

2 1/8 tbsps Cumin

1 tbsp Hemp Seeds

1 1/2 tsps Italian Seasoning

1/4 tsp Onion Powder

1/2 tsp Red Pepper Flakes

2 1/8 tsps Sea Salt

0 Sea Salt & Black Pepper

1 2/3 tbsps Sesame Seeds

2 1/8 tsps Smoked Paprika

1 cup Sunflower Seeds

Frozen

10 Brown Rice Tortillas

1 cup Frozen Corn

Vegetables

2 cups Broccoli

6 Carrot

1 1/2 heads Cauliflower

4 cups Cauliflower Rice

6 stalks Celery

1 tbsp Chives

1 cup Cilantro

11 Garlic

1 tsp Ginger

1 Green Bell Pepper

3 cups Green Cabbage

5 stalks Green Onion

1 Jalapeno Pepper

3 cups Kale Leaves

1 1/2 cups Purple Cabbage

2 1/2 Red Bell Pepper

1 cup Red Onion

1 head Romaine Hearts

9 Sweet Potato

1/2 Tomato

3 Yellow Onion

1/2 Zucchini

Boxed & Canned

5 1/2 cups Black Beans

2 cups Chickpeas

3 1/2 cups Diced Tomatoes

1 cup Dry Red Lentils

2 cups Organic Coconut Milk

2 cups Organic Vegetable Broth

1 3/4 cups Red Kidney Beans

2 tbsps Tomato Paste

Baking

1/4 cup Nutritional Yeast

1/2 cup Oats

2 1/2 tsps Raw Honey

Bread, Fish, Meat & Cheese

8 ozs Chicken Breast

1 lb Extra Lean Ground Beef

1 lb Extra Lean Ground Turkey

1/4 cup Hummus

8 ozs Organic Chicken Sausage

2 1/2 ozs Smoked Salmon

Condiments & Oils

2 tbsps Apple Cider Vinegar

1/4 cup Avocado Oil

1/4 cup Black Olives

2 tbsps Coconut Oil

1/4 cup Dijon Mustard

3 tbsps Extra Virgin Olive Oil

1/2 cup Tamari

Cold

6 Egg

2 tbsps Unsweetened Almond Milk

1 cup Unsweetened Coconut Yogurt

Other

6 1/3 cups Water


Sweet Potato & Turkey Breakfast Patties5 ingredients · 1 hour · 5 servings

Directions

1. Preheat the oven to 400ºF (204ºC) and line a baking sheet with parchment paper.

2. Bring a pot of water to a boil. Place the sweet potato in a steamer over the boiling waterand cover for 7 to 10 minutes, or until tender. Transfer the sweet potato to a large mixingbowl and mash it well. Allow it to cool.

3. Using a paper towel, gently pat the turkey to remove excess moisture.

4. Add the garlic, Italian seasoning and salt to the cooled mashed sweet potato and mixwell. Add the turkey and gently mix to combine. Form the sweet potato mixture into thinpatties, approximately 4 inches in diameter and place on the prepared baking sheet.

5. Bake the patties for 20 to 25 minutes or until cooked through. Enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to three days or freeze for up to two months.

Serving SizeOne serving is approximately two patties.

More FlavorAdd black pepper, onion powder or red pepper flakes.

Sweet PotatoOne medium sweet potato is approximately 1 1/4 cups of mashed sweet potato. If using alarger sweet potato set any extra mashed sweet potato aside to use in another meal.

Ingredients

1 Sweet Potato (medium, peeled, chopped)

1 lb Extra Lean Ground Turkey

1 Garlic (large clove, minced)

1 1/2 tsps Italian Seasoning

1 tsp Sea Salt


Roasted Cauliflower Burrito Bowl11 ingredients · 35 minutes · 4 servings

Directions

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper. Tossthe cauliflower with the cumin, half the chili powder, half the smoked paprika and half thesea salt. Place in the oven and cook for 25 minutes, flipping halfway through.

2. While the cauliflower is baking, add the beans to a small pot along with the water, theremaining chili powder, the remaining smoked paprika and remaining sea salt. Bring to asimmer over medium-low heat, mashing the beans with the back of a spoon. Cook forabout 8 to 10 minutes, until the mixture has thickened. Remove from heat.

3. In a small bowl, add the avocado, garlic and lime juice and mash to make guacamole.

4. Divide the cauliflower into bowls and top with the mashed beans and avocado. Sprinklethe cilantro on top, if using. Serve and enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to three days. Store the guacamole separately andsqueeze with additional lime juice to prevent browning.

More FlavorAdd red pepper flakes or chili flakes along with finely diced red onion to the mashed avocado.Roast the cauliflower with avocado or olive oil.

Additional ToppingsServe with corn tortilla chips.

Ingredients

1 head Cauliflower (cut into florets)

1/2 tsp Cumin

1 tsp Chili Powder (divided)

1 tsp Smoked Paprika (divided)

1/4 tsp Sea Salt (divided)

1 1/2 cups Black Beans (cooked)

1/2 cup Water

1 Avocado

1 Garlic (clove, minced)

1 tsp Lime Juice

1/4 cup Cilantro (finely chopped, optional)


Taco Breakfast Skillet14 ingredients · 30 minutes · 4 servings

Directions

1. In a large skillet, heat the olive oil over medium heat. Add in the red onion and groundbeef. Cook for 10 to 12 minutes or until the beef is completely cooked through.

2. Once the beef is cooked, add in the chili powder, cumin, onion powder, black pepper andnutritional yeast until well combined. Make little sockets in the beef mixture and crack anegg in one at a time.

3. Once the eggs begin to cook, add a lid on top for 3 minutes or until the yolk is cooked toyour liking.

4. Remove from the stove and top with the tomatoes, black olives, avocado, jalapeños andcilantro. Divide between plates and enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to five days. Eggs are best enjoyed the same day.

Serving SizeOne serving is approximately one egg with one cup of beef and veggie mixture.

More FlavorAdd some grated cheese on top.

Make it VegetarianUse black beans and/or quinoa instead of ground beef.

Ingredients

1 tbsp Extra Virgin Olive Oil

1/2 cup Red Onion (chopped)

1 lb Extra Lean Ground Beef

2 tbsps Chili Powder

1 tbsp Cumin

1/4 tsp Onion Powder

1/4 tsp Black Pepper

1/4 cup Nutritional Yeast

4 Egg

1/2 Tomato (chopped)

1/4 cup Black Olives

1/2 Avocado (cubed)

1 Jalapeno Pepper (sliced)

1/4 cup Cilantro


Coconut Chia Seed Yogurt4 ingredients · 30 minutes · 1 serving

Directions

1. Combine the yogurt, chia seeds and cinnamon in a small bowl. Mix well and refrigeratefor at least 30 minutes up to overnight.

2. Top with strawberries and enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to five days.

More FlavorAdd maple syrup, honey, monk fruit sweetener or cardamom.

Additional ToppingsTop with blueberries, sunflower seeds, pumpkin seeds or chopped pecans.

Ingredients

1 cup Unsweetened Coconut Yogurt

1/4 cup Chia Seeds

1 tsp Cinnamon

1/4 cup Strawberries (chopped)


Fried Plantains with Hummus3 ingredients · 15 minutes · 2 servings

Directions

1. Heat the coconut oil in a large skillet and add the plantains. Cook for 2 to 3 minutes perside or until browned.

2. Serve with hummus. Enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to two days. Reheat the plantains in a skillet or theoven.

Serving SizeOne serving equals approximately half a plantain and two tablespoons of hummus.

Ingredients

2 tbsps Coconut Oil

1 Plantain (peeled, sliced)

1/4 cup Hummus


Smoked Salmon Sweet Potato Crostini6 ingredients · 30 minutes · 4 servings

Directions

1. Preheat the oven to 425ºF (218ºC) and line a baking sheet with parchment paper.

2. In a bowl, add the sweet potato rounds along with avocado oil and sea salt. Toss tocombine. Place the rounds on the baking sheet, ensuring they are spread out evenly.Bake for 12 minutes, flip and bake for 10 minutes more. Remove and set aside.

3. In a bowl, add the avocado and mash with a fork. Add the mashed avocado to the sweetpotato crostini and top with smoked salmon and chives. Serve and enjoy!

Notes

LeftoversBest enjoyed within the same day.

Serving SizeOne serving is approximately four crostinis.

No ChivesUse dill instead.

Sweet PotatoFor an extra-crispy crostini, broil for 2 minutes after baking.

Ingredients

2 Sweet Potato (large, sliced into even rounds)

1/2 tsp Avocado Oil

1/8 tsp Sea Salt

2 Avocado

2 1/2 ozs Smoked Salmon (roughly chopped orsliced)

1 tbsp Chives (finely chopped)


Meal Prep Black Bean & Sweet Potato Burritos13 ingredients · 45 minutes · 10 servings

Directions

1. Bring a pot of water to a boil. Place sweet potatoes in a steamer over boiling water andcover. Let steam for 7 minutes, or until tender. Mash with a potato masher.

2. Meanwhile, heat oil in a medium skillet and saute the onion and garlic until soft. Setaside.

3. In a bowl, add black beans and mash with a potato masher. Mix in the sauteed onionand garlic, corn, bell pepper, water, mustard, cumin and tamari until thoroughlycombined. Season with salt as needed.

4. Divide the mashed sweet potato and black bean mixture evenly between the tortillas andfold into burritos.

5. If eating immediately, heat the burritos in the oven at 350ºF (177ºC) for 10 to 12 minutesor until warmed through. Wrap the remaining burritos in foil and freeze in a freezer-safebag. See notes section for instructions on how to reheat.

Notes

Reheating in the OvenHeat in the oven at 350ºF (177ºC) for 30 minutes from frozen (or less if already defrosted),then unwrap and return to the oven for another 10-15 minutes for a crispy wrap (optional).

Reheating in the MicrowaveRemove foil from defrosted burritos and microwave for 1 to 2 minutes (times will varydepending on the power of your microwave).

Make it SpicyAdd more chilli powder, cayenne pepper, hot sauce and/or sliced jalapeno.

Serve it WithGreek yogurt, sour cream, feta cheese, tomatoes, avocado and/or salsa.

No Brown Rice TortillasUse corn or whole wheat tortillas instead.

Ingredients

6 Sweet Potato (large, peeled and sliced)

2 tbsps Extra Virgin Olive Oil

2 Yellow Onion (medium, diced)

4 Garlic (cloves, minced)

4 cups Black Beans (cooked, from the can)

1 cup Frozen Corn

1 Green Bell Pepper (diced)

1 cup Water

1/4 cup Dijon Mustard

2 tsps Cumin

3 tbsps Tamari

1/4 tsp Sea Salt (or more to taste)

10 Brown Rice Tortillas (11 inches)


Less WorkUse refried beans, or process the beans in a food processor.


Cauliflower, Kale & Sausage Bowl7 ingredients · 40 minutes · 2 servings

Directions

1. Preheat oven to 350ºF (177ºC) and line a baking sheet with parchment paper.

2. Toss the cauliflower florets with half of the avocado oil, lay in a single layer on the bakingsheet, and sprinkle with salt and pepper to taste. Roast for 30 minutes, or until goldenbrown, tossing halfway through.

3. While the cauliflower is roasting, heat the remaining avocado oil in a small skillet overhigh heat. Add the kale and saute for 1 to 2 minutes until crispy. Sprinkle with sea salt totaste, and transfer to bowl.

4. Add sausages to the skillet and cook for 5 to 10 minutes, turning frequently. While thesausages are cooking, bring a small saucepan of water to a boil and poach the eggs.

5. To assemble, divide cauliflower and kale between bowls. Slice and add sausages,avocado, and top with an egg. Enjoy!

Notes

Plant-BasedUse chickpeas or tempeh instead of sausage, and skip the egg.

Ingredients

1/2 head Cauliflower (chopped into florets)

2 tbsps Avocado Oil (divided)

Sea Salt & Black Pepper (to taste)

3 cups Kale Leaves (chopped)

8 ozs Organic Chicken Sausage

2 Egg

1 Avocado


Blueberry Zoats8 ingredients · 15 minutes · 2 servings

Directions

1. Place oats and water in a saucepan over medium-low heat. Let oats cook for 5 - 10minutes.

2. When oats start to thicken, stir in almond milk and zucchini. Stir until evenly mixed andremove from heat. Divide into portions and top with blueberries, hemp hearts, honey andsprinkle with cinnamon. Enjoy!

Ingredients

1/2 cup Oats

1 cup Water

2 tbsps Unsweetened Almond Milk

1/2 Zucchini (grated)

1/2 cup Blueberries

1 tbsp Hemp Seeds

1 1/2 tsps Raw Honey

1 tsp Cinnamon


Banana Coconut & Cauliflower Breakfast Bowls4 ingredients · 10 minutes · 4 servings

Directions

1. In a large pan, combine the coconut milk and cauliflower rice over medium heat. Cookuntil the cauliflower is tender, about 5 to 8 minutes.

2. Stir in the maple syrup.

3. Divide into bowls and top with banana slices. Enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to two days.

Serving SizeOne serving is approximately one cup of cauliflower porridge and half a banana.

More FlavorAdd cinnamon and/or vanilla extract.

Additional ToppingsTop with your choice of crushed nuts, seeds, fresh and/or dried fruit.

No Coconut MilkUse any alternative milk such as almond milk, oat milk or rice milk.

No Maple SyrupUse honey, coconut sugar or an artificial sweetener such as stevia.

Ingredients

2 cups Organic Coconut Milk (canned)

4 cups Cauliflower Rice

1 1/2 tbsps Maple Syrup

2 Banana (peeled, sliced)


Celery with Creamy Sunflower Seed Butter4 ingredients · 10 minutes · 4 servings

Directions

1. Combine the sunflower seeds, water and salt in a blender and blend until smooth. Ifneeded, add more water for a thinner consistency.

2. Serve with celery sticks and enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to five days.

Serving SizeEach serving equals approximately one celery stalk and 1/3 cup of sunflower seed cream.

No Sunflower SeedsUse cashews instead.

Ingredients

1 cup Sunflower Seeds (raw, soaked overnight,drained, rinsed)

2 1/2 cups Water

1/4 tsp Sea Salt

4 stalks Celery (cut into sticks)


Rainbow Lettuce Wraps with Spicy Mango Dressing14 ingredients · 15 minutes · 4 servings

Directions

1. In a large mixing bowl combine the cabbage, bell pepper, carrot and green onions. Tossto combine and set aside.

2. Add the mango, water, apple cider vinegar, garlic, red pepper flakes and sea salt to afood processor and blend until smooth.

3. To assemble the lettuce wraps, divide the cabbage mixture between the romaine leavesand garnish with avocado, sesame seeds, cilantro and spicy mango dressing. Serveimmediately and enjoy!

Notes

LeftoversRefrigerate veggies, dressing and toppings in separate airtight containers for up to five days.Assemble lettuce wraps just before serving

Serving SizeOne serving is approximately two lettuce wraps. Each lettuce wrap is approximately 2/3 cupveggie filling and 2 tablespoons of dressing.

Additional ToppingsFor extra crunch add sliced almonds or pumpkin seeds.

More ProteinAdd cooked chicken, shrimp or tofu.

Ingredients

1 1/2 cups Purple Cabbage (thinly sliced)

1 Red Bell Pepper (thinly sliced)

1 Carrot (medium, grated)

2 stalks Green Onion (thinly sliced)

1 Mango (small, chopped)

3 tbsps Water

2 tbsps Apple Cider Vinegar

1 Garlic (clove, small, minced)

1/2 tsp Red Pepper Flakes

1/8 tsp Sea Salt

1 head Romaine Hearts (large leaves separated,washed and dried)

2 Avocado (diced)

2 tsps Sesame Seeds

1/4 cup Cilantro


Chickpea Stir Fry9 ingredients · 25 minutes · 3 servings

Directions

1. In a medium pan, over medium heat, add the avocado oil. Add the chickpeas and cookfor 5 minutes.

2. Add the carrots, onion, celery, broccoli, water and tamari. Stir to combine. Cook themixture for 15 to 20 minutes or until everything is slightly soft, stirring every few minutes.

3. Divide between plates, sprinkle sesame seeds on top, and enjoy!

Notes

LeftoversRefrigerate in an airtight container for up to four days.

More FlavorAdd garlic, fresh ginger, fish sauce, sesame oil, miso paste, red pepper flakes and/or salt andpepper.

Ingredients

2 tbsps Avocado Oil

2 cups Chickpeas (rinsed)

2 Carrot (peeled, chopped)

1/2 cup Red Onion (chopped)

2 stalks Celery (chopped)

2 cups Broccoli (florets, chopped)

1 cup Water

1/4 cup Tamari

1 tbsp Sesame Seeds


Thai Chopped Chicken Salad with Peanut Sauce16 ingredients · 30 minutes · 3 servings

Directions

1. Add the chicken to a small bowl and season with chili powder, smoked paprika and seasalt. In a skillet over medium heat, cook the chicken on both sides until cooked through,approximately 8 to 10 minutes. Remove, let cool slightly and then shred with two forks.

2. In a blender, add the peanut butter, tamari, honey, lime juice, garlic, ginger and water.Blend until smooth and creamy.

3. In a large bowl, add the cabbage, carrots, pepper, mango and green onions. Add theshredded chicken to the bowl and toss with the dressing. Serve and enjoy!

Notes

LeftoversStore salad and dressing separately in sealed containers in the refrigerator for up to threedays.

Nut-FreeUse sunflower seed butter instead of peanut butter.

More FlavorAdd chili flakes to the sauce for heat.

Additional ToppingsAdd chopped cilantro, crushed peanuts and/or sesame seeds.

Make it VeganOmit the chicken and use cooked tofu or chickpeas instead.

Ingredients

8 ozs Chicken Breast (skinless and boneless)

1/8 tsp Chili Powder

1/8 tsp Smoked Paprika

1/8 tsp Sea Salt

3 tbsps All Natural Peanut Butter

1 tbsp Tamari

1 tsp Raw Honey

1 tbsp Lime Juice

1 Garlic (clove, minced)

1 tsp Ginger (minced)

2 tbsps Water

3 cups Green Cabbage (chopped)

2 Carrot (shredded)

1/2 Red Bell Pepper

1/2 Mango (cubed)

3 stalks Green Onion (chopped)


Slow Cooker Lentil Chili15 ingredients · 5 hours · 6 servings

Directions

1. Add lentils, onion, bell pepper, carrot, garlic, chili powder, cumin, paprika, tomatoes,tomato paste, vegetable broth, sea salt and pepper to your slow cooker. Stir well tocombine.

2. Cover and cook on low for 6 to 7 hours, depending on the strength of your slow cooker.Once it is cooked through, add the kidney beans and stir to combine.

3. Ladle into bowls and top with avocado and cilantro (optional). Enjoy!

Notes

Serving SizeOne serving is equal to approximately 1.5 to 2 cups of chili.

Likes it SpicyAdd one chopped jalapeno pepper.

More FlavorAdd the juice of one lime to the slow cooker just before serving.

No BeansUse lentils only.

LeftoversStore leftovers in the fridge for up to five days, or freeze for longer.

Ingredients

1 cup Dry Red Lentils (rinsed, uncooked)

1 Yellow Onion (medium, diced)

1 Red Bell Pepper (chopped)

1 Carrot (chopped)

3 Garlic (cloves, minced)

1 tbsp Chili Powder

1 tsp Cumin

1 tsp Smoked Paprika

3 1/2 cups Diced Tomatoes (from the can withjuices)

2 tbsps Tomato Paste

2 cups Organic Vegetable Broth

Sea Salt & Black Pepper (to taste)

1 3/4 cups Red Kidney Beans (from the can,drained and rinsed)

1 Avocado (optional, sliced)

1/4 cup Cilantro (optional, chopped)


Documents

Website 3...Website 3 75 items Fruits 7 1/2 Avocado 2 Banana 1/2 cup Blueberries 1 1/3 tbsps Lime Juice 1 1/2 Mango 1 Plantain 1/4 cup Strawberries Breakfast 3 tbsps All Natural Peanut