Vegetable Fried Rice


  • 3 Cups Small Broccoli Florets

  • 4 Large Eggs

  • 2 Tablespoons Water

  • 1 Tablespoon Vegetable Oil, divided

  • 1 Tablespoon Minced Peeled Fresh Ginger

  • 2 Garlic Cloves, minced

  • 4 Cups Cooked Long-Grain Rice, chilled

  • 1/2 Cup Shredded Carrot

  • 1/2 Cup of Braggs Amino Acids

  • 1/4 Teaspoon Salt

  • 1 Cup of Peas

  • 1 Cup of Sting Beans

  • 1/2 Cup of Soyaki


  1. Steam veggies, covered, 2 minutes or until crisp-tender; rinse with cold water. Drain; cool.

  2. Combine eggs . Heat 1 teaspoon vegetable oil in a large nonstick skillet or wok over medium-high heat. Add egg mixture; stir-fry 30 seconds or until soft-scrambled, stirring constantly. Remove egg mixture from pan.

  3. Add 2 teaspoons vegetable oil to pan. Add ginger and garlic; stir-fry 30 seconds. Add rice; stir-fry 3 minutes. Add veggies, carrot,; cook 1 minute. Add cooked eggs, braggs, soyaki and salt; stir-fry 1 minute or until thoroughly heated. 

Cauliflower Rice


  • 1 Large Head Cauliflower

  • Salt and Pepper to taste


  1. Wash and thoroughly dry cauliflower, then remove all greens.

  2. If using a box grater, cut the cauliflower into large chunks and use the medium-sized holes (see photo - the side commonly used to grate cheese), to grate into "rice." If using a food processor, cut into small pieces and use the grater attachment to grate the cauliflower into "rice." 

  3. Optional: Transfer to a clean towel or paper towel and press to remove any excess moisture, which can make your dish soggy.

  4. Once you have your cauliflower rice, it's easy to cook (or enjoy raw)! Simply sauté in a large skillet over medium heat in 1 Tbsp olive oil. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes, then season as desired (salt and pepper)

Pasta w/ Marinara Sauce


  • 1 Tablespoon of Olive Oil

  • 1 Teaspoon of Organic Sugar

  • 1 Cup Diced Onion

  • 1/2 Cup Chopped Garlic

  • 1 Cup of Chopped Tomatoes

  • 1 Can of Classico Tomato Sauce

  • 3 Leaves of Fresh Basil

  • Salt and Pepper to taste


  1. Add olive oil to sauce pan when hot add in your onion and garlic and a sprinkle of salt and pepper.

  2. When onions are translucent add in your tomato sauce, chopped tomatos, sugar, and basil.

  3. Let simmer on low for about 20 minutes.

  4. Add salt and more pepper to taste.

Lentil Soup


  • 2 Tablespoons Olive Oil

  • 1 Cup Finely Chopped Onion

  • 1/2 Cup Finely Chopped Carrot

  • 1/2 Cup Finely Chopped Celery

  • 2 Teaspoons Kosher Salt

  • 1 Pound Lentils, Picked and Rinsed

  • 1 Cup Peeled and Chopped Tomatoes

  • 2 Quarts Chicken or Vegetable Broth

  • 1/2 Teaspoon Freshly Ground Coriander

  • 1/2 Teaspoon Freshly Ground Toasted Cumin


  1. Place the olive oil into a large 6-quart Dutch oven and set over medium heat.

  2. Once hot, add the onion, carrot, celery and salt and sweat until the onions are translucent, approximately 6 to 7 minutes.

  3. Add the lentils, tomatoes, broth, coriander, cumin and stir to combine.

  4. Increase the heat to high and bring just to a boil. Reduce the heat to low, cover and cook at a low simmer until the lentils are tender, approximately 35 to 40 minutes.

  5. Using a stick blender, puree to your preferred consistency.

  6. Serve immediately.



  • 1/2 cup oats

  • 1 Cup Rice Dream milk

  • 1 whole cinnamon stick

  • 1 teaspoon Vanilla

  • 1 teaspoon ground cinnamon

  • Dash of salt (optional; for low sodium diets, omit salt)


  1. Boil milk, cinnamon stick, vanilla and salt.

  2. Stir in oats.

  3. Cook about 5 minutes over medium heat; stir occasionally.

  4. when oats are cooked and it becomes the thickness you like add ground cinnamon and sugar or honey.

Blueberry Muffins


  • 1 1/2 Cups All-Purpose Flour

  • 3/4 Cup Organic Sugar

  • 1/2 Teaspoon Salt

  • 2 Teaspoons Baking Powder

  • 1/3 Cup Vegetable Oil

  • 1 Egg

  • 1/3 Cup Rice Dream Milk

  • 1 Cup Fresh Blueberries


  1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.

  2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.

  3. Bake for 20 to 25 minutes in the preheated oven, or until done.

Banana Muffins


  • 1 1/2 Cups All-Purpose Flour

  • 1 teaspoon baking powder

  • 1 Teaspoon Baking Soda

  • 1/2 Teaspoon Salt

  • 3 Large Bananas, mashed
    3/4 Cup Organic Sugar

  • 1 Egg

  • 1/3 Cup of Butter, melted


  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Coat muffin pans with non-stick spray, or use paper liners.

  3. Sift together the flour, baking powder, baking soda, and salt; set aside.

  4. Combine bananas, sugar, egg, and melted butter in a large bowl.

  5. Fold in flour mixture, and mix until smooth.

  6. Scoop into muffin pans.

  7. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes.

  8. Muffins will spring back when lightly tapped.