We’ve been here for 60 weeks! So wild. I like this work. It’s far more challenging than I thought, but I think it’s a great idea, and inspiring for both myself professionally, as well as for the members. I think feeding ourselves well and gathering around a table are some of the most anchoring things we can do. I am grateful to do this work and am grateful you’re here whether it’s been a day or sixty weeks. Thank you! If you are new this week, welcome!
We have one roll over component here with the green tahini - it sauces up the turkey naan’wiches, as well as dresses the roasted + raw salads. I suggest making a double batch if you like extra for lunches and such. If you need a new breakfast or snack, the pumpkin smoothie is full of fiber and fall spices, and I convinced my kids it was a treat with some coconut whipping cream.
If you saw in insta stories, I started a Thrive market page for some of the basics we use often in these recipes. They deliver pantry staples and snacks at great prices, think Costco meets Whole Foods. If you have trouble finding any of the ingredients we use, you may want to give it a rumble. I may be in the minority, but I luvvve getting a grocery delivery to my doorstep. Always fits right ;)
Have a great week, friends!
Peel and chop butternut for #1.
Chop sweet potatoes, brussels, shallot, and beets for #3. Shave the other half of the brussels, shallot, and radish for the rest of the salad for #3.
Cook the rice for #1.
Blend together the green tahini for #2 and #3.
Mix together spices for tangine in #1.
Slice bananas and freeze for #4.
Rice cooked, butternut chopped, and spices prepped for the tangine #1.
Veggies prepped and tahini dressing made for the harvest salad in #3.
Nanas frozen for smoothies in #4.
I am assuming you have sea salt, pepper, extra virgin olive oil and a higher heat oil, such as avocado oil or coconut oil. Check your stock on these before you head to the market, and check off any other items you may already have. As you continue to use these recipes, you will see repetition of my favorite ingredients. For example, while real maple and pine nuts are pricey pantry staples, they won’t sit in the pantry, you’ll use them in upcoming weeks. Use bulk bins at your local health food store to buy in smaller quantities if you prefer.
Your List i
Meat + Dairy + Fridge
recipe 01: chicken + squash tangine
A perfect one-skillet dish for a week night with warming spices. The best part about this: it’s all done in the same skillet. A close second? Your kitchen will smell amazing.
A note on chicken. We generally call for thighs because they are juicier, and bone-in, skin-on even more so. We’re trying boneless, skinless this week for ease. If you’re not a chicken thigh fan, this can be done with bone-in-skin on chicken breasts, but you will need to increase the oven time to 30-35 minutes. If you go boneless, skinless there, be sure to pound them to an even thickness first, and decrease the time, as they are the leanest option.
If you cut your butternut and cook your rice in advance, this meal can come together in under 30 minutes. For the veg swap, increase the amount of squash and add a can of cooked garbanzo beans. Notes below.
Tips of The Week
Make Ahead: Peel and chop all your butternut in advance, mix together spices, and cook your rice off up to 3 days in advance of serving.
Use it Twice: If you have extra butternut and juices, they would be wonderful as a base to a quick soup.
Vegetarian Friendly: In place of the chicken, double the amount of squash and add one can of drained and rinsed chickpeas.
Kid Friendly: I cut the chicken and squash into small pieces and served it over the rice with a bit of the pan juices.
Extra Credit: We’re a fan of an herby drizzle to finish off something that’s been in the oven for a while. Serve with last weeks’ Herby Green Boss Sauce or a store-bought herb sauce like Zhoug.
1 tsp. paprika
1 tsp. ground cumin
½ tsp. turmeric
¼ tsp. freshly ground black pepper or a few pinches of chile flakes
¼ tsp. cinnamon
1 1/2 tsp. kosher salt
1.5 lbs. boneless skinless chicken thighs
2 Tbsp. olive oil
1 large yellow onion, halved + sliced very thin
4 cloves garlic, grated
2 tsp. freshly grated ginger
1 cup low-sodium chicken broth
⅓ cup lemon juice (2 lemons)
2 cups butternut squash, peeled + diced into ½” cubes
¾ cup green olives, pitted
Peel of one lemon, in strips
2 cups cooked rice
½ cup chopped cilantro
A few handfuls of arugula
Zhoug or Boss Sauce (optional)
In a small bowl, mix together paprika, cumin, turmeric, pepper, cinnamon, and salt. Pat chicken dry with a paper towel. Season the chicken with half of the spice mixture and rub into the flesh.
Preheat the oven to 375’.
In a 12” oven-proof skillet or Dutch oven, heat oil until hot but not smoking. Carefully add in chicken and cook for five minutes undisturbed. Flip turn down to medium and cook an additional two minutes. Transfer chicken to a plate.
To the pan, add onions and sauté for five minutes, scraping up all the bits, until onions are soft and golden. Add garlic and ginger and cook for an additional 2 until fragrant. Add the squash and the remaining spice mixture. Pour in broth, and lemon juice. Stir to combine.
Make 4 wells for the chicken thighs and nestle them back into the pan. Sprinkle in olives and arrange the strips of lemon peel a top. Transfer to the hot oven and cook for 25 minutes, or until chicken registers 165 and the squash is tender.
Remove from the oven and allow to cool a bit while you get your garnishes ready. Toss arugula with a drizzle of the pan juices and make a bed of greens and rice on each plate/bowl. Scoop some of the squash, onions, and olives out of the pan and spoon over the rice. Place chicken atop, garnish with cilantro, lemon juice, and a little drizzle of Zhoug if desired.
fat i40 g
carbs i40 g
recipe 02: curried turkey naan’wich + green tahini
We suggest you form these the turkey into small patties for a different take on our typical burger or slider, but if you’re especially pressed for time, and don’t want to fuss with the patty forming process, you can certainly sauté all the spices with the ground turkey and spoon that mixture over the tahini and cabbage.
The green tahini is re-worked for the salad in recipe #3 and is so versatile. It will last just fine in the fridge all week but it will thicken a bit. To think before using, just stir in a small splash of water.
Tips of The Week
Make Ahead: Tahini sauce can be made 5 days in advance and turkey mixture can be mixed and stored in the fridge for up to 3 days in advance. You can also form the patties and freeze them for future use.
Vegetarian friendly: Swap the turkey with falafel. These are our favorites: baked herb and pistachio falafel.
Use it Twice: Tahini Sauce rolls over for the salad in #2.
Kid Friendly: As long as your jalapeno isn’t crazy spicy
Gluten Free: Try a brown rice tortilla here in place of the flatbread.
for the TURKEY
1 tbsp. avocado oil
½ cup red onion, finely diced
1 tsp. kosher salt
2 garlic cloves, grated
2 tsp. freshly grated ginger
½ jalapeno, seeded + minced
1 tsp. cumin
1 tsp. curry powder
½ tsp. paprika
1 lb. ground turkey, not lean
½ cup well chopped cilantro
½ cup grated granny smith apple
Zest of one lime
avocado oil, for cooking
GREEN TAHINI SAUCE
2 cloves garlic
1 cup chopped cilantro
1 cup chopped parsley
2 green onions, sliced
¼ cup fresh lime juice
2 tbsp. white wine vinegar
½ cup tahini
½ tsp. Kosher salt
6 Tbsp. warm water
2 cups shredded cabbage or greens
6 small naan/flatbreads
Heat oil in a medium skillet over medium-high. Once hot, add in onions and salt, and sauté for 3 minutes. Add in garlic, ginger, jalapeno and spices. Sauté for an additional two until spices are fragrant. Transfer to a medium bowl and allow to cool. Wipe out pan and set aside for later. To the bowl with the spices, add ground turkey, cilantro, apple and lime zest. Mix with two forks until the spices are evenly distributed. Set aside in the fridge for at least 20 minutes.
Meanwhile, make your green tahini sauce. In a high-powered blender, add garlic, cilantro, parsley, scallions, lime juice, vinegar, tahini, salt and six tablespoons of water. Blend on low until the bigger bits are well broken up before increasing the speed. Add warm water if needed to reach your desired consistency. Transfer to a jar and set aside.
Heat a slick of avocado oil in a medium skillet over medium high. Coat hands with cooking spray or a bit of water, form small 2-3” turkey patties. Working in batches, transfer to the skillet, and cook undisturbed for 4 minutes. Flip, and cook for an additional 3 or until completely cooked through. Transfer to a paper towel lined plate.
Dress the greens with a bit of lime juice and tahini dressing. To serve, spread a bit of tahini dressing on the flatbread, add the greens, patties, slices of apple, and another drizzle of tahini.
fat i29 g
carbs i15 g
recipe 03: roasted + raw harvest salad
A few weeks ago, we polled what you all want to see more from us and many of you mentioned pack for work lunches. This is a perfect prep ahead meal, with leftovers that will stand up the next day. The salad checks off all the boxes: fresh greens, healthy fats, rich roasted veg, crunchy bits, and punchy cranberries.
The tahini dressing is a rollover from the curried turkey patties in Recipe #2 so most of the work is done for you, especially if you cut your veg in advance. I am suggesting a yellow beet because the purple ones turn the whole situation pink. I also find they taste less “beet-ish” if you aren’t partial to the flavor. If you are a Trader Joes shopper, the spicy sweet pecans are so good here.
Tips of The Week
Make Ahead: Veg can be chopped and shaved in advance, and tahini dressing is a rollover from Recipe #3.
Use it Twice: To get a few meals out of this, we recommend doubling the roasted veg, and adding a protein or serving them over a grain bowl for a mix up.
Kid Friendly: My kids do like roasted vegetables, especially sweet potatoes, so they do those without the salad part.
Carnivore Addition: Sautéed chicken apple sausages sliced into rounds would be great here.
¼ cup unsweetened dried cranberries
1 Tbsp. apple cider vinegar
2 medium sweet potatoes
1 lb. brussel sprouts, ends trimmed, divided
1 large yellow beet, peeled and 1” cubes
2 shallots, peeled
2 tbsp. avocado oil
1 tsp. kosher salt
1 tsp. garlic powder
1 tsp. paprika
¼ tsp. freshly ground black pepper
5 oz. baby kale
1 small radish, shaved thin, optional
Juice of 1 small lemon
Green Tahini Dressing, rollover from recipe #3
2/3 cup pecans, toasted
2 avocados, optional
In a small dish, soak dried cranberries in apple cider vinegar and 1 Tbsp. water. Set aside for later.
Preheat oven to 400’. Prep two rimmed baking sheets with parchment paper, set aside. Chop sweet potatoes into 1” cubes and transfer to sheet. Set aside half of the brussels and one shallot. With the remainder, halve the brussels, cube the beets, slice the shallots, and add them to the sheet pan with the potatoes.
Divide evenly amongst sheets pans, drizzle with oil, and season with salt, garlic powder, paprika, and pepper. Toss together making sure everything is coated. Spread evenly between the two sheets. Transfer to the oven, and roast for 30-35 minutes, rotating the trays in between. Allow to cool a bit before tossing salad.
Meanwhile, shave remaining brussels and shallot very thin. Using a mandolin makes this quick, but watch your fingers! Set aside.
In a large bowl, squeeze lemon juice over the shaved brussels and season with a pinch of salt. Rub it in with your hands to soften the brussels. Add in baby kale, radishes (if using), and shallot. Drizzle tahini dressing, one tablespoon at a time, until the greens are just coated. Drain dried cranberries, and add in the bowl along with roasted veg, and pecans.
Divide evenly amongst plates, top with toasted pecans, avo, and serve.
fat i20 g
carbs i44 g
recipe 04: Pumpkin pie smoothie
Makes 4 small
This is breakfast in a glass. It is thick and filling, and best with a sprinkle of granola and coconut whipping cream on top. Depending on how sweet your protein powder and banana are, you may need to add a little extra sweetener, which is why a liquid stevia or maple are suggested.
To serve 4, do this in two batches to prevent your blender from over-working. A 13.5 ounce can of pumpkin has almost 2 cups of pumpkin puree in it, so just use half a can on each batch.
Tips of The Week
Make Ahead: In zip top bags, combine ice cubes, banana, cauli rice, spices, protein powder, and flax. On the morning of, add to the blender with pumpkin, milk, and sweetener, if using. Surprisingly, this lasts well in the fridge for two days. It will lose a bit of volume but still be creamy.
Kid Friendly: For sure needs a hit of maple, but I put a little coconut whipping cream on top and made it feel like a treat.
2/3 cup crushed ice (6 cubes)
1 ripe frozen banana, sliced
2/3 cup frozen cauliflower rice
1/2 cup pumpkin puree
¼” slice peeled, fresh ginger
2 tbsp. ground flax seeds
1 tsp. pumpkin pie spice
2 servings vanilla protein or collagen peptides
A few dashes maple or liquid stevia
2 cups dairy-free milk (depending on how thin you like)
Pumpkin pie spice
Coconut whipped cream (optional)
In a high-speed blender, pour in ice, banana, cauli rice, pumpkin, ginger, flax, pumpkin pie spice, protein, and sweetener if using. Start on low and stir with your tamper until most of the big chunks are broken up, turn up the speed to medium and blend for about 30 seconds until smooth and almost fluffy. If you like a smoothie that is less thick, add water or milk in ⅓ cup increments until you reached your desired consistently
Pour into glasses, and garnish with a dollop of coconut whipped cream for a treat, granola, or a sprinkle of pumpkin pie spice.
fat i3 g
carbs i18 g