Cooked Veggies
Colorful flavorful Stir fried veggies
  • 1 purple onion, sliced in wedges
  • 2 cloves fresh garlic, pressed, or 2 frozen garlic cubes
  • 1 yellow squash, cut in half moons
  • 1 red pepper, sliced in strips
  • 1 8-oz. box of baby bella or white mushrooms, or 4 oz. of each
  • 5 stalks bok choy or celery
  • 1 5-oz. box of fresh spinach
  • 1 cup curly kale (optional)
  • 2 tbsp. olive oil
  • 1 tsp. salt
  • ½ tsp. pepper
  • 1 tbsp. coconut aminos any variety
  • ½ tbsp. toasted sesame oil
  • 1 tbsp. sesame seeds (optional)

Sauté onions on a low flame until they start to sweat, then add crushed garlic and continue to sauté until onions begin to brown. Set aside.

Sauté sliced mushrooms. Set aside.

Sauté zucchini moons, red peppers and bock choy ends until slightly cooked. Return the mushrooms and onions to the pan. Add the spinach and kale and toss. Cook only until the greens have wilted. Remove from heat. Season with salt, pepper, aminos , and sesame oil and seeds.

Cauliflower Farfel “Rice”
  • 1 box riced cauliflower
  • 1 small onion, chopped
  • 1 box white mushrooms, chopped
  • 1 tsp. sea salt
  • 1 tsp. garlic powder
  • 1 tbsp. coconut aminos or Tamari sauce (optional)
  • 2 tbsp. avocado or olive oil

Sauté́ onion in 1⁄2 tbsp. of oil on a low flame until golden brown. Remove onion from frying pan and set aside. Sauté́ chopped mushrooms in 1/2 tbsp. oil and add to onions.

Heat 1 tbsp. oil in the frying pan. Add riced cauliflower (split 1⁄2 the oil and 1⁄2 the “rice” into two batches if your frying pan is small). Season with salt and garlic powder. Cover and cook the cauliflower for 3-4 minutes, then uncover and cook until lightly browned. Combine the cooked “rice” with onions and mushrooms.

Serve warm or room temperature.

Note: This recipe can be made with just cauliflower or a mix of cauliflower, broccoli and carrot.

Kohlrabi Spaghetti
  • 4-6 kohlrabi ( depending on size)
  • 1-2 tbsp olive oil
  • 1-2 clove gefen garlic cloves ( to taste)
  • Salt to taste

Using the spaghetti blade of a spiralizer make noodles according to machine instructions.

Heat oil in a large frying pan. Add the garlic and saute until fragrant, about 1 minute. Add the noodles and mix to coat. Cover and steam for 3 minutes then uncover and season with salt. Allow to cook for another 5 minutes stirring a few times throughout.

Celery Root Rice/Crumbs
  • 1 box of celery root rice
  • Olive Oil or avocado oil in a spray bottle (my choice is the Evo brand bottle)
  • 1⁄2 tsp. sea salt
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. onion powder
  • 1⁄2 tsp. pepper

Preheat oven to 350°. Line 2-3 cookie sheets with parchment paper and spray with oil. Divide the riced celery root in a thin layer on each pan. Spray the top of each pan of “crumbs.” Combine spices and sprinkle some over each pan.

Place the pans in the oven and bake for 20 minutes. Remove pans and toss the “crumbs” so crispy outer pieces go toward the center and less done pieces move to the sides. Return them to the oven and check on them after 5 minutes. Readiness will depend on how full your tray is and which rack of the oven the pan is on. At this point watch your oven closely and check on the crumbs every few minutes to avoid burning them. They can go from not ready to burned quickly.

Allow crumbs to cool before using them to bread chicken or fish or use as stuffing for mushrooms or capons. Or serve as a side dish or as topping on another stir fry veggie or on a salad.

Cauliflower Popcorn
  • 1 box cauliflower
  • 1⁄2 tsp. or more of Turmeric
  • 1⁄2 smoked, sweet, or regular paprika
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. onion powder
  • 1 tsp. salt
  • 2 tbsp. olive oil or avocado oil

Preheat oven to 375° F. Cut each cauliflower floret into penny-sized bits. Place it in a plastic bag or large mixing bowl. Add olive oil and spices and shake to coat. Spread cauliflower in an even layer onto a cookie sheet lined with parchment paper. Bake uncovered for 25-30 minutes or until golden and crunchy.

Cabbage and Shallots
  • 1 small head purple cabbage, outer leaves removed
  • 1 small head green cabbage, outer leaves removed
  • 6-8 shallots, peeled and thinly sliced
  • 2 tablespoons avocado oil, divided
  • sea salt and pepper to taste

Remove the outer layers of the cabbage and cut cabbage heads in half. Slice cabbage into thin pieces that resemble noodles. Keep the colors separate so that they do not bleed into one another. Thinly slice the shallots.

In a frying pan, heat the avocado oil. Add shallots, cover, and cook on a low flame until golden. Remove shallots and set aside. Add the cabbage in small batches, one color at a time. Cook each batch covered on a medium-low flame for 8 minutes, then uncover and cook for an additional 8-10 minutes. When all the cabbage is cooked, combine both colors of cabbage with shallots and season with salt and pepper.

Note: this can be made fresh and served right away, or it can be made is advance and served rewarmed, or at room temperature.

Jicama Fries
  • 
1-2 jicamas
olive oil spray
  • For original:
  • 
salt to taste
black pepper to taste
garlic powder to taste
  • For spicy:
  • 1⁄2 tsp. garlic powder
  • 1⁄2 salt
  • 1⁄2 tsp. paprika
  • 1⁄4 tsp. pepper
  • pinch of cayenne pepper

Peel jicama using a sharp knife. Cut into 1/2 inch sticks, and lay out on a Baking Parchment covered cookie sheet. 
Spray jicama liberally with olive oil spray.
Season to taste with salt, pepper, garlic powder, and onion powder. 
Bake at 375°F for 25-35 minutes.

Sweet Sesame Haricot Vert
  • 1 lb. Fresh trimmed green beans
  • 1 tbsp. toasted sesame oil
  • 1 tbsp. coconut aminos, tamari or soy sauce
  • 2-4 cloves crushed fresh or frozen garlic
  • 2 tbsp. orange juice
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. black pepper

Over medium heat, preheat a sauté́ pan and add the oil. Once the oil heats up, add the green beans, garlic, sauce, orange juice, salt and pepper. Toss until the green beans are well coated.

Sauté́ for about 15 minutes, stirring every 2 minutes, or until the green beans are tender enough to lift with a fork.

Serve warm or at room temperature.

Chinese Roasted Broccoli
  • 1 box fresh broccoli
  • 1⁄2 tsp. salt
  • 1⁄2 tsp. garlic powder or 2 cubes crushed garlic (fresh or frozen)
  • 1 tbsp. teriyaki sauce or teriyaki coconut aminos
  • 1⁄2 tbsp. Toasted sesame oil
  • 1⁄2 tsp. sesame seeds

Preheat oven to 425° F. Line a cookie sheet with parchment paper.

Spread the broccoli out and toss with salt, garlic, teriyaki and sesame oil until well coated. Sprinkle the broccoli with sesame seeds. Bake for 15- 20 minutes or until golden crispy edges begin to form. You can also stir fry the broccoli or simply steam it and season to taste.

Sweet Umami Green Beans, Wax Beans & Carrots
  • 1 lb. Mixed green beans, wax beans & carrots
  • 1 tbsp. avocado oil or light olive oil
  • 1 tbsp. coconut aminos or tamari/ soy sauce
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. pepper
  • 2 cloves crushed fresh or frozen garlic or 3⁄4 teaspoon garlic powder
  • 1⁄2 tbsp. apricot jam or 1 tsp. honey
  • 1 frozen cube crushed ginger or 1⁄8 tsp. ginger powder (optional)

Over medium heat, preheat a sauté pan and add the oil. Once the oil heats up, add the green beans,carrots and wax beans. Season with salt and sauté for about 5 minutes. Add the garlic, soy sauce, apricot jam or honey, black pepper, and ginger. Toss until everything is well coated. Saute for about 15 minutes, stirring every 2 minutes, or until the carrots are tender enough to lift with a fork.

Serve warm or at room temperature.

Balsamic mushrooms mini skewers
  • 1lb baby Bella mushrooms in similar sizes
  • 1 lb white button mushrooms in similar sizes
  • 3 Tbsp balsamic vinegar
  • 1.5 tbsp coconut aminos
  • 1 Tbsp I olive oil
  • 3 cloves garlic or frozen cubes
  • 1/2 fresh or dried thyme.
  • 1/2 tsp sea salt
  • 1/4 tsp course ground black pepper.
  • About 24 mini metal skewers

Wash mushrooms and slice in half.
Combine all the marinade ingredients in a bowl and whisk. In a large ziploc bag add the marinade and mushrooms and shake well. Allow them to sit at least 3 hours or overnight.

Pre heat oven to 425 F.
Arrange mushrooms on mini 4 inch metal skewers. Bake for 15 minutes.

Raise the oven to broil and broil for 1-2 minutes just until yhe mushrooms look browned and crisp. Alternatively, grill mini mushroom skewers on an outdoor grill on both sides.

Herb Roasted Colorful Carrots
  • 2 trays colorful mini carrots
  • 1 tbsp. olive oil
  • 1 tsp. salt
  • 1⁄2 tsp. dried thyme (you can sub with Italian seasoning)
  • 1⁄2 tsp. garlic powder
  • 1⁄2 tsp. onion powder

Preheat oven to 375° F. Line 2 cookie sheets with parchment paper. Toss carrots with oil and divide between the 2 pans. Bake for 30-45 minutes, tossing the carrots once after 15 minutes.

Serve warm.

Garlicky Sautéed Zoodles
  • 1 box zoodles
  • 2 cloves crushed fresh or frozen garlic 1 tsp. olive oil
  • Salt

Over medium heat, preheat a sauté́ pan and drizzle with oil. Sauté the garlic until fragrant, just about a minute. Add the zoodles and toss until coated with the garlic and oil. Sauté for about 3 minutes and remove from the heat. Season with salt. (Adding salt before cooking through will cause the zucchini to release water and yield soggy zoodles.)

Best served fresh or cold; do not reheat.

Sautéed Kale
  • 1 box pre-checked kale
  • 2 tbsp. olive oil
  • 2 cloves crushed fresh or frozen garlic
  • 1⁄4 cup vegetable broth or water
  • 1 tbsp. balsamic vinegar
  • 1⁄2 tsp. salt
  • 1⁄8 tsp. black pepper
  • Pinch crushed red pepper flakes (optional)

Heat olive oil in a large saucepan over medium-high heat. Add crushed red pepper flakes, if using, and let them sizzle a bit in the oil. Add the garlic and cook for about a minute until just fragrant. Raise heat to high, add the stock and kale and toss to combine. Cover and cook for 4 minutes. Uncover and continue to cook, stirring until most the liquid has evaporated but the kale is still bright-ish green. Remove from heat and season with vinegar and salt and pepper to taste.

Serve warm or at room temperature.

Roasted Anything Veggies

I love so many things about this simple staple. It lets me use up last week’s leftover veggies and fill in with some fresh ones I pick up on my Monday shop. And they are so versatile. Throw roasted veggies in a salad, an egg omelet, next to a steak or mixed into some rice or quinoa. They even add an exciting pop to plain old sautéed greens as a side dish for any main. Roasted vegetables usually last about four days in the fridge, and you can enjoy them at room temperature or reheat uncovered. Adding these to your fridge staple repertoire means you can vamp up practically any dish with color, taste, texture, fiber and nutrients.

Yield: depends on how much you make and what you use it in! Get creative – the options are endless.



  • Eggplant
  • Zucchini
  • Tricolor peppers
  • Mushrooms
  • Fennel
  • Asparagus

Slice veggies in desired size and shape. The picture here shows my personal favorite. Place each vegetable on its own pan: each one gives off a different amount of liquid and needs a different amount of cooking time – asparagus and peppers are fastest, while mushrooms and eggplant need longer.

Spray each pan with avocado or olive oil and season as desired. See TIP for some of my absolute favorites. Mix and match, stick to one, or just go with the basics, like salt, pepper and some dried herbs.

Bake at 400°F. Check after 10 minutes and then every 2 minutes. Sometimes the vegetables on the outer edge of the pan will need to be removed first. Allow to cool. Arrange vegetables in one or two large pans. Keeping different vegetables separate in the pan helps prevent them from getting soggy. Cover tightly with foil and refrigerate for up to 4 days.

Skillet Mushrooms, Onions and Greens
  • 2 Tbsp. oil
  • 1 package fresh cremini mushrooms, sliced
  • 1 medium shallot, chopped
  • ¼ tsp. salt
  • ⅛ tsp. pepper
  • 6 cups fresh baby spinach or arugula
  • Splash of balsamic vinegar (optional)

Heat oil is a large skillet over medium heat. Add mushrooms, shallot, salt and pepper. Cook, stirring frequently, until the mushrooms are tender, 5-8 minutes. Stir in spinach or arugula and cook until wilted, about 1 minute. Drizzle with balsamic vinegar, if using.

Faux Cheese Cauliflower Fritters (Latkes)
  • 2 bags Riced Cauliflower, defrosted in a colander
  • 
3 eggs
  • 4 tablespoons Rorie’s grain free blend (or other flour of choice. If using almond flour, use 3 tbsp almond flour and 1 tbsp coconut flour)
  • 2–4 tablespoons nutritional yeast, depending on how much of a “cheese” taste you want
avocado oil for frying

Place cauliflower in a colander to defrost for two hours. Using a towel, squeeze out as much water as possible.
 Pour the cauliflower into a food processor fitted with an S blade and pulse a few times.

Add eggs, flour, salt, and nutritional yeast and mix with a spoon.
With oiled gloves, scoop out a small amount of batter. I recommend weighing the batter to two ounces per latke to get an even, perfect size.


Spray a large frying pan with avocado oil. (For this recipe you want to be generous, about 10–12 sprays.) Heat up the frying pan. Place five to six latkes in the pan, then immediately lower the flame to a medium temp. Allow latkes to cook fully on one side until they are easy to lift and flip. Fry on the second side for another few minutes and then move latkes to a pan or plate.

Veggie Kugelettes
  • 24-ounce bag frozen broccoli

  • 2 (12-ounce) boxes Frozen or fresh spiralized carrots
  • 1 (24-ounce) bag frozen cauliflower

  • 4 whole eggs

  • 1/2 teaspoon garlic powder

  • 1/4 cup rories mayonnaise
  • 2 tablespoon avocado oil or olive oil

  • 1 medium onion

  • 1 tablespoon sea salt
  • 1 tsp course black pepper ( optional)

Yields 12 individual mini kugels

Preheat oven to 375 degrees Fahrenheit.
In a sauté pan over medium heat, sauté onion until translucent in one tablespoon of oil. 
Place slightly defrosted broccoli, cauliflower, and Carrot Spirals on separate cookie sheets lined with parchment paper. Roast the carrots for about 10–15 minutes until lightly browned and broccoli and cauliflower for about 30 minutes or until lightly browned and most of the water has evaporated. Remove veggies from oven and cool.


In a medium-sized mixing bowl, mix roasted veggies together with the sautéed onions, pepper, garlic powder, mayonnaise and eggs. 
Spoon mixture into lined or oiled metal cupcake pans. Bake at 375 degrees Fahrenheit for 30–40 minutes (see note), or until kugelettes are golden brown.

Yields 12-16 individual mini kugels

Note: Cook time will depend on the size of your muffin tins and how much you pack them. They should get nice and brown on top.

Mock potato kugle
  • 1 large onion, chopped
  • 1 head cauliflower
  • 1 yellow zucchini, peeled
  • 3 tablespoons olive oil
  • 1 teaspoon Celtic sea salt (or regular sea salt, but not table salt)
  • 2 eggs, separated, plus 2 egg whites

Preheat oven to 375°F. Place 2 tbsp. olive oil in a 10-inch pan or divide between a pan of regular or jumbo muffin cups. (I strongly recommend using individual-sized cups instead of one large pan. Thicker kugel tends to come out more wet)
Set aside.

Sauté chopped onion in 1tbsp oil until soft and golden. Allow to cool.

Fill a large bowl with cold water and add a few ice cubes. Steam cauliflower florets until lightly steamed, approximately 5 minutes. Do not over-steam or recipe will be mushy. After steaming, place in prepared ice bath to stop cooking.

In the bowl of a food processor fitted with the S blade, stiffen 4 egg whites. Once stiff, add cooled sautéed onion and blend to a liquid. Remove the S blade and insert the “kugel” grater blade. Grate the slightly steamed cauliflower, then grate the peeled zucchini. Empty contents of processor into a mixing bowl. Add2 egg yolks and salt; mix well.

Place prepared pans into preheated oven and remove as soon as oil starts to bubble. Add hot oil to the batter and mix well. Pour batter into prepared pan(s) and bake until golden. Being that cooking time varies based on pan size, allow to bake for an hour, then check the kugel every 10 minutes until it reaches desired doneness. Thicker kugel takes much longer and will likely be more wet.

Crunchy Spaghetti Squash Strands:
(no more mushy spaghetti squash)

Preheat oven to 375°F. Cut the spaghetti squash in half lengthwise. Place the cut squash face down on a cookie sheet lined with parchment paper. Bake for 30 minutes for a smaller squash and 35 minutes for a medium size one and 40 for a larger squash. After removing squash, leave it face down for an additional 5 minutes, then flip. Allow to cool completely before attempting to string the squash. Run a fork through the cooled flesh of the squash to create spaghetti-like strands.

If you try to string it when it is hot, it will become mushy, but do not refrigerate the squash before you string it or it will not sting and break apart.

Note: there are so many delicious things you can do with this! You can just add oil, garlic salt and pepper for a basic dish. You can mix stir fried veggies with my balsamic dressing and top with that. Use the strands for spaghetti squash cold slaw, or squash wraps kugles and more.

Spaghetti Squash Wraps
  • 1 medium spaghetti squash
  • 1 egg plus 1 yolk
  • 1 tablespoon coconut flour or golden ground flax meal (to absorb liquid; choose either one because this step is not optional)

Preparing Spaghetti Squash Strands:
Preheat oven to 375°F. Slice spaghetti squash in half and scoop out the seeds. Place the cut squash face down on a cookie sheet lined with parchment paper. Bake for 35 minutes. After removing squash, leave it face down for an additional 5 minutes, then flip. Allow to cool completely before attempting to string the squash. If you try to string it when it is hot, it will become mushy. Do not refrigerate the squash before you string it. To string the squash, run a fork through the flesh of the squash to create spaghetti-like strands.

For this recipe, you’ll need about 2½ cups of strands. Place 2½ cups of the cooled squash strings in a food processor fitted with an S blade. Pulse 2-3 times to break the strings into small chunks. (You can skip this step – wraps will be more stringy, but they taste just as good.)

Combine spaghetti squash with remaining ingredients and mix well. Form dough into a ball.

Line a cookie sheet with parchment paper and spray with oil. Place ball of dough on top. Flatten the ball into 3-4 thin, flat circles. Do not attempt to make it too thin or the wrap will rip.

Bake at 375°F for 35-45 minutes. Remove from oven, flip, then bake an additional 5-10 minutes or to desired crispiness. Bake time will really depend on how thick your squash strings are. Allow to cool.

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