by Jessi Heggan, Melissa Ann Haithcock and Ronald Cerdas

Chipotle Lime Cauliflower Hummus

by Jessi Heggan

1 head cauliflower, cut into florets
1 tsp pink Himalayan sea salt
1/2 tsp smoked paprika
3 Tbsp olive oil (I prefer Kasandrinos)

2 Tbsp lime juice
1/3 cup chipotle lime mayo (I prefer Primal Kitchen)
1/2 cup fresh cilantro
1 tsp garlic powder
1/4 tsp pink Himalayan sea salt


  • Preheat oven to 400 and line a baking sheet with parchment paper.
  • Cut the top parts/florets off the cauliflower and place them on the baking sheet and toss with olive oil, paprika and salt. Roast the cauliflower for 20-25 or until they are softened and slightly browned.
  • Add the roasted cauliflower, chipotle lime mayonnaise, cilantro, garlic and salt to a food processer and blend until mixture is smooth.
  • Serve immediately while warm or place in an airtight container to cool in the refrigerator.
  • Drizzle more olive oil and paprika on top before serving and enjoy!

Smokey Chipotle Carrot Dogs

by Ronald Cerdas

4 carrots
4 whole wheat hotdog buns (buns can be substituted for romaine lettuce for a lighter option)

Juice of 1 lime
2 tbs liquid aminos or soy sauce
2 chipotle peppers (canned)
1 tbs vegan worcestershire sauce
1 tbs liquid smoke
1 tbs agave nectar
2 tbs nutritional yeast
Himalayan salt

1/2 fresh jalapeño
Cherry tomatoes
Juice of 1 lime
Green onions
1 avocado
1/2 cup of corn
Himalayan salt


  • Mix all the marinade ingredients in a blender, pour in a large ziplock bag with the carrots and let marinade for at least 3 hrs.
  • Dice tomatoes and avocado, chop green onions, jalapeño and cilantro. Mix everything in a bowl with the rest of the salsa ingredients.
  • Grill carrots and brush them with the remaining marinade until tender and you can see the charred lines.
  • Put your carrots in the buns, top them with your avocado salsa and enjoy!

Buffalo Chicken Stuffed Sweet Potatoes

by Jessi Heggan

4 sweet potatoes
3 cups cooked shredded chicken
1/2 cup buffalo sauce (I prefer Tessemae’s)
1/4 – 1/2 cup avocado cilantro sauce

Avocado Cilantro Sauce:
1 jalapeno halved and deseeded
2 garlic cloves
1/2 cup cilantro
1 avocado
2 Tbsp lime juice
3 Tbsp olive oil
1/2 tsp black pepper
1/2 tsp sea salt


  • Preheat oven to 425 and line a baking sheet with parchment paper. Place the potatoes on the pan and roast for 45-55 minutes or until potatoes are soft.
  • Put the jalapeno, garlic and cilantro in a small food processor or blender and chop. Add the avocado, lime juice, olive oil, salt and pepper and blend until you have a creamy sauce. Set aside.
  • Once the potatoes are done cooking, toss the shredded chicken with the buffalo sauce (heat over stove if necessary).
  • Slice the potatoes open and stuff with the shredded chicken and top with the avocado cilantro sauce and more buffalo sauce and other toppings if desired.
  • Notes: I prefer to shred up a rotissirie chicken for this recipe.

Black Bean Quinoa Burgers

by Melissa Ann Haithcock

2 cans black beans (drained & rinsed)
1/2 cup cooked quinoa
2 garlic cloves
1/4 cup red onions (chopped)
1/2 tablespoon sea salt
1/2 tablespoon black pepper
2 teaspoon smoked paprika
1 tablespoon dried oregano
2 teaspoon chili powder
1/4 cup Japanese breadcrumbs
3 tablespoon olive oil


  • Heat olive oil in a large skillet. Preheat oven to 400º Fahrenheit (200º Celsius).
  • Add black beans, quinoa, garlic, onion, and seasonings to the bowl of a food processor fitted with the blade attachment.
  • Pulse 4-5 times until well incorporated, then let run for 30 seconds. The mixture should be well blended but not too smooth.
  • Pour breadcrumbs into a small, shallow bowl. With your hands, scoop a handful of the burger mixture and mold into shape. Place into breadcrumbs and coat both sides.
  • Place coated patty into hot oil and sear on each side, about 3 minutes each. Repeat process with all patties.
  • Place patties onto a baking sheet and bake for 15 minutes.
  • Serve warm with your favorite burger toppings.