Add carrots, tomato sauce and vegetable broth. Bring to a boil, reduce the heat to simmer, cover and cook until carrots are tender, about 10 minutes. Add peas and cook for another 10 minutes until heated through.

Add lemon juice and ½ cup cilantro. Mix everything well and cook for an additional 5 minutes. Season to taste with salt.

Serve with rice, quinoa or another grain of your choice. Garnish with remaining cilantro or additional lemon juice or diced jalapenos.

Quickly add sauce ingredients to the skillet and return the cauliflower to the pan, seared side up. Cover the skillet and simmer for 15 minutes until the cauliflower is tender, then remove the lid and increase the heat on the sauce until it bubbles. Let the sauce bubble and reduce just for a minute or two.

Serve on plates with freshly cooked rice, scallions, or any other green herbs you like. Drizzle the sauce over everything!

Recipe adapted from NY Times.

Note: The garlic here is pretty strong—feel free to mince it to infuse it into the entire sauce without any large bites of garlic.

Place diced mangos in a large bowl. Add diced tomatoes, sweet peppers, and habanero pepper, if using.

Drizzle with lime juice and add Tabasco sauce. Mix well.

When the carrots have roasted, transfer to a blender with the rest of the ingredients. Puree until very smooth and adjust seasonings to your taste—I start with 1/2 teaspoon salt and increase as needed. Add more stock 1 tablespoon at a time to achieve the consistency of thin mashed potatoes.

While the carrots are roasting, make the bread crumbs.

For the bread crumbs:
Add butter and panko to a small skillet over medium high heat. Stir to combine and toast the bread crumbs for just a minute or two until golden brown. Turn the heat off and add the Meyer lemon zest, garlic, and a sprinkle of salt and pepper. Transfer the bread crumbs to a dish for serving and cut the lemon into wedges for the fish.

For the sea bass:
When the carrots and bread crumbs are done, preheat a nonstick skillet for the sea bass with a drizzle of olive oil and a pat of butter. Sprinkle the sea bass all over with salt and pepper. When the butter foams, add the sea bass and let sear undisturbed for about 2 minutes or until golden, then turn, searing on all sides until light golden brown.

For the wilted garlic spinach:
When the sea bass is nearly done, preheat another skillet to medium heat for the spinach. Add the spinach, garlic, butter, and a sprinkle of salt. Saute for 1–2 minutes until just barely wilted.

Spread some carrot puree on each plate, then top with a piece of fish and half the spinach. Sprinkle the plate with bread crumbs and serve with Meyer lemon wedges. Enjoy!

Notes:
• The carrots can be made in advance, a day or two even, and reheated in the microwave. Taste them again for seasoning and add a few fresh pinches of salt if needed.
• For the bread crumbs, use a regular lemon if you don’t have a Meyer lemon!
• Any kind of fish you like will work here! I like the skin off for a nice even sear, and sea bass is such a treat, but cod and halibut are similar and equally delicious.

In a big bowl, mash bananas with a fork. Set aside.

Cream peanut butter and sugar.

Mix together the remaining dry ingredients.

Add the flax egg, vanilla, vinegar, and milk to the peanut butter and sugar mixture. Mix well, then add this to the bananas and combine.

Add half the dry ingredients into wet and stir until almost combined. Add remaining dry ingredients and stir until just combined. Add chocolate chips and mix lightly, just until chocolate chips are evenly distributed.

Bake for 18 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let cool at least 20 minutes.

Once boiling, add peanut butter and lentils and turn heat down to a simmer. Simmer for 20 minutes or until lentils are soft. Mix occasionally so peanut butter is evenly mixed in.

Add spinach and green onions and cover to let the spinach wilt, about 1 minute. Turn off heat and add miso, making sure it is completely mixed in and there aren’t clumps of miso.

For the cake:
Preheat oven to 350°F. Lightly oil or line with parchment paper an 8×6 inch rectangular baking dish and set aside.

Make a flax egg by mixing flax and water. Set aside to thicken.

In a big mixing bowl, mix flour, baking soda, baking powder, and sugar.

In a separate bowl, combine coconut milk, vanilla, vinegar, and flax egg. Add wet ingredients into dry and mix until just combined.

If adding optional cinnamon sugar topping, mix together cinnamon and sugar and set aside.

Pour batter into baking dish. If using, sprinkle cinnamon sugar mixture over top. Top with streusel and bake for 35 minutes, or until a toothpick inserted into the center comes out clean. Let cool at least 20 minutes before serving.

Notes:
• I put my can of coconut cream in the fridge about 30 minutes before using it. You want it be the consistency of softened butter, not runny but not so solid that it’s difficult to mix in.
• Before using the coconut milk for the cake, shake the can before using so the fatty portion is evenly combined with the liquid.

Add wet ingredients to a small mixing bowl and stir. Add dry ingredients to a medium size mixing bowl and stir.

Add wet ingredients to dry ingredients and stir to combine. Add chocolate chips, if using.

Pour batter evenly into the baking dish and bake for 45–55 minutes, depending on the size of your pan. When a knife inserted int the middle comes out clean, then they are done.

Cool for 15–20 minutes, slice and enjoy!

Lightly grease a 7×11 inch rectangular baking dish and spread the oat mixture in it. Cover the casserole dish (you can use either plastic wrap or even a towel). Chill in the fridge overnight.

The next morning, remove the dish from the fridge. Preheat the oven to 350°F. Bake until set and golden on top, about 30–35 minutes. Rest the casserole dish on a cooling rack for 5–10 minutes, then slice to serve.

Notes:
1. Leave out the pecans to keep it very low in fat.
2. Instead of egg whites, you can also use 2 whole eggs if you’re not concerned about making the bake super low fat.
3. Instead of the Stevia blend (something like Truvia or the THM Gentle Sweet), you can use 1/8 teaspoon pure stevia extract or 1 tablespoon THM Super Sweet Blend. You can also use 1/4 cup maple syrup OR 1/4 cup brown sugar, or more if that’s how you roll.
4. If you’re not a planner, you can let the mixed oats sit on the counter for 10 minutes and then bake it straight away. It will be a little chewier and less fluffy, but still delicious.

Preheat oven to 450ºF (230ºC).

Cut cauliflower into bite-size florets. In a bowl, crumble corn flakes finely so they resemble bread crumbs. Dip cauliflower pieces in the batter so that they’re evenly covered (shake off any excess batter), then coat with corn flakes crumbs. Lay on a baking sheet lined with parchment paper (this is important so they don’t stick). Make sure to leave a little bit of space between the cauliflower pieces.

Bake for 20 minutes.

In the meantime, prepare the sauce (if you’re not using ready-made) by putting all sauce ingredients in a bowl and whisking well.

When the 20 minutes have elapsed, take the cauliflower florets out of the oven and scrape them off into a bowl. If you’re impatient, you can eat them right away and simply use the sauce as dip, but we like to bake them for a second round: Coat the florets with the sauce by dipping them in, shaking off any excess sauce, and placing them back on the parchment paper. Bake for another 10 minutes until the cauliflower wings are crisp and browned.