Refresh Your Routine

refresh your routine.

15 vegetarian recipes to inspire you in the kitchen this season!

in need of a refresh?

The end of summer and beginning of fall typically signals a return to routine with schedules filling up with school and work. This year, however, the word "routine" feels different. I think we can all agree that sticking to a routine this year has not been easy and I have found comfort in knowing that everyone is going through the same ups and downs I have felt lately. I've also been focused on discovering the silver lining of 2020. After spending the last 10 years traveling non-stop for Purely Elizabeth and spending very little time at home, I have had the opportunity to actually stay home. I’ve spent many mornings and nights hiking in my beautiful hometown of Boulder, I have refreshed my home office, renewed my love for meal prepping, enrolled in an online cooking class and have enjoyed precious time with my family.

Instead of returning to a routine this fall, I wanted to focus this meal guide on refreshing the routine with new recipes that have inspired me lately. You will notice there are some repeat ingredients in this guide. As we all try to limit our trips to the grocery store and strive to waste less, I wanted to incorporate similar ingredients into different meals. All of these recipes are vegetarian or vegan, but feel free to add or take away as you please.

As always, I hope this guide inspires you, and you enjoy the fresh recipes as much as I do. Here’s to a beautiful autumn!

BREAKFAST PEACHES + CREAM WAFFLES SWEET POTATO CHAI SMOOTHIE BOWL BROWNIE BATTER PROTEIN OVERNIGHT OATS CINNA-BUN CAULI HOT CEREAL BOUNTIFUL BERRY SMOOTHIE

LUNCH VEGAN MUSHROOM CEASERÂ SALAD CHICKPEA GRAIN BOWL ZUCCHINI FRITTERS BUFFALO CHICKPEA STUFFED SWEET POTATO VEGGIE WAFFLE SANDWICH

DINNER VEGGIE FAJITA BOWLS SPICY BROCCOLINI + RED ONION CAULI PIZZA RED LENTIL COCONUT CURRY BROCCOLI + MUSHROOM PASTA BAKE BLACK BEAN + QUINOA STUFFED PEPPERS

DESSERT MONSTER COOKIE ICE CREAM SANDWICHES HONEY ALMOND CAKE PEACH TAHINI CRUMBLE BARS

shopping list produce

dairy/refrigerated

Avocados, 3 Banana, 1 Blackberries, 1 carton Broccoli, 1 head Broccolini, 1 head Cauliflower, 1 head Cucumber, 1 Fresh Basil Fresh Chives Fresh Cilantro Fresh Ginger Green Bell Pepper, 1 Garlic, 2 heads Kale, 2 bunches Lemons, 4 Limes, 4 Medjool Dates, 2 Microgreens Orange Bell Pepper, 2 Peaches, 6 Portobello Mushroom Caps, 2 Portobello Mushrooms, 16oz Red Bell Peppers, 5 Red Onion, 2 Sweet Potatoes, 6 Yellow Onion, 1 Zucchini, 2

Almond Milk Coconut Yogurt, 1 serving Cotija Cheese, 3oz Eggs, 12 Fresh Mozzarella, 16oz Greek Yogurt, 1 medium tub Parmesan Cheese, ½ cup Grass-Fed Butter, ½ cup (or 1 stick)

frozen cauliflower rice corn ice cream, 8oz mixed berries

Purely Elizabeth product Ancient Grain Pancake + Waffle Mix, 2 pouches Cinnamon Almond Cauli Hot Cereal Cup, 1 Coconut Cashew Grain Free Granola, 1 pouch Blueberry Hemp Ancient Grain Granola, 1 pouch Grain Free Pancake + Waffle Mix, 1 pouch Honey Almond Probiotic Ancient Grain Granola, 1 pouch Original Superfood Oats, 1 Pouch Vanilla Pecan Collagen Protein Oat Cup, 1 Vanilla Pecan Collagen Protein Oat Pouch, 1

shopping list dry/baking Almond Extract Almond Flour Arrowroot Flour/Powder Banza Penne Pasta, 1 (8oz) Box Baking Soda Baking Powder Black Pepper Cacao Nibs Chia Seeds Coconut Sugar Coconut Flour Coconut, shredded Flax Seeds Gluten-Free Flour Ground Cardamom Ground Cinnamon Ground Cloves Ground Cumin Ground Garlic Powder Ground Ginger Ground Nutmeg Ground Onion Powder Ground Paprika Honey Lentils, red or yellow Maple Syrup Nutritional Yeast

Peanut Butter Quinoa Raw Cacao Powder Raw Cashews Raw Pecans Red Pepper Flakes Red Curry Paste Sea Salt Vanilla Extract Vegetable Stock, 4 cups

oils/dressings/canned goods Balsamic Vinegar Black Beans, 2 (15oz) cans Coconut Oil Chickpeas, 2 (15oz) cans Coconut Cream, 1 (15oz) can Coconut Milk, 1 (15oz) can Crushed Tomatoes, 1 (15oz) can Dijon Mustard Olive Oil Primal Kitchen Buffalo Sauce Primal Kitchen Ranch Salsa Sherry Vinegar Tahini

breakfast.

peaches + cream waffles vegetarian, gluten-free / 2 servings

ingredients 1 cup (2 servings) Purely Elizabeth Ancient Grain Pancake + Waffle Mix 2 eggs ¼ cup oil 2 tbsp water ¼ cup yogurt 1 peach, cut into slices 2-3 sprigs of basil maple syrup

instructions Follow cooking instructions on pancake + waffle pouch. Top waffles with yogurt, sliced peaches, basil and a drizzle of maple syrup.

sweet potato + chai smoothie bowl vegan, grain-free / 1 serving

ingredients ½ cup cooked sweet potato 1 cup almond milk 2 pitted medjool dates ½ tsp ground ginger ⅛ tsp ground nutmeg ¼ tsp ground cloves ¼ tsp ground cardamom ½ tsp ground cinnamon ½ cup ice optional toppings: Purely Elizabeth Coconut Cashew Grain Free Granola

instructions Place all ingredients in a high-speed blender and blend on high until smooth.

Top with Coconut Cashew Grain Free Granola.

brownie batter protein overnight oats vegetarian, gluten-free, 1 serving

ingredients 1 serving Purely Elizabeth Vanilla Pecan Collagen Protein Oats ⅔ cup nut milk 2 tbsp raw cacao powder ½ tsp vanilla extract 1 tbsp cacao nibs 1 tbsp shredded coconut Pinch of salt Optional toppings: drizzle of nut butter, coconut shreds, cacao nibs, pecans.

instructions Place all ingredients into a mason jar and mix well to combine. Place in the refrigerator for 30 minutes up to 8 hours.

cinna-bun cauli hot cereal vegan, grain-free / 1 serving

ingredients ¼ tsp ground cinnamon 1 ½ tbsp coconut sugar 1 tbsp coconut oil 2 tbsp coconut yogurt, greek yogurt ⅛ tsp vanilla extract 1 Purely Elizabeth Cinnamon Almond Cauli Hot Cereal Cup 1 tbsp almond milk

instructions Prepare the cinnamon roll filling by melting the coconut oil and stirring in the cinnamon and brown sugar until combined. Set aside. In a separate small bowl, mix together yogurt and vanilla extract. Prepare Purely Elizabeth Cinnamon Almond Cauli Hot Cereal Cup according to cup instructions. Once cooked, pour in 1 tbsp of almond milk and mix well.

Drizzle with Cinnamon Roll glaze and yogurt. Top with sliced almonds and enjoy!

bountiful berry smoothie vegan, gluten-free / 1 serving

ingredients 1 cup frozen berries 1 small ripe banana, fresh 1 tbsp flax seeds 1 tbsp chia seeds 1 cup almond milk ½ cup ice optional toppings: Purely Elizabeth Blueberry Hemp Ancient Grain Granola

instructions Place all ingredients into a high-speed blender and blend until smooth. Top with granola.

lunch.

vegan ceaser salad with mushrooms vegan, gluten-free / 4 servings

ingredients caesar dressing: ½ cup cashews, soaked for 2 hours or overnight ½ cup water 1 clove garlic, minced 1 tbsp olive oil 1 tbsp nutritional yeast 1 tsp dijon mustard 1 tsp sherry vinegar 1 lemon pinch of fine sea salt salad: 2 bunches curly kale, chopped, tough stems removed 1 tbsp olive oil 1 tbsp balsamic vinegar 2 large portobello caps, cut into slices optional: homemade gluten-free bread crumbs

instructions Place all dressing ingredients in a high-speed blender or food processor. Blend until smooth, adding more water if necessary.

Place kale in a large salad bowl and toss with caesar dressing. In a bowl, add olive oil and balsamic. Toss the portobello mushrooms in marinade. Heat a skillet over medium heat.

Sauté until mushrooms begin to brown. Add to salad along with optional bread crumbs for added texture.

chickpea grain bowl vegan, gluten-free / 2 servings ingredients bowl: 1 (15oz) can chickpeas, strained and rinsed 1 medium sweet potato, quartered 2 red bell peppers, sliced 2 tsp ground cumin 1 tsp paprika 3 tbsp olive oil salt and pepper, to taste 1 cup uncooked quinoa tahini dressing: Âź cup tahini 1 tbsp olive oil 1 tbsp maple syrup juice of half of 1 lemon salt and pepper, to taste optional toppings: cilantro lime wedges avocado

instructions Preheat oven to 375 degrees F. In a medium bowl combine chickpeas, sweet potato, red peppers, cumin, paprika, olive oil and salt and pepper and toss. Place on a parchment-lined baking sheet and bake for 25-35 minutes, or until sweet potatoes are fully browned and peppers are roasted. While the vegetables are roasting, cook the quinoa per the package instructions. To make the dressing, combine all dressing ingredients in a small bowl and whisk until combined. If the dressing is too thick, add a couple teaspoons of warm water until it reaches the ideal consistency. Taste and adjust as needed. To create the bowl, first add your cooked quinoa, followed by the roasted vegetables, drizzle with tahini dressing and top with optional toppings.

zucchini fritters vegetarian, gluten-free / 2 servings ingredients 1 ¼ cup grated zucchini ½ tsp salt 2 servings (1 cup) Purely Elizabeth Ancient Grain Pancake + Waffle Mix 2 tbsp nutritional yeast 1 clove garlic, minced 1 tbsp chopped chives 2 tbsp grass-fed butter or ghee, melted 2 tbsp olive oil optional toppings: greek yogurt chopped chives salt and pepper to taste

instructions Grate the zucchini into a small bowl and sprinkle with ½ tsp salt. Let sit for 10 minutes.

Meanwhile mix together pancake mix, nutritional yeast, garlic, and chives. After the 10 minutes, squeeze as much water out of the zucchini as possible before adding to the flour mixture. Add the melted butter and mix until it reaches a thick batter. Heat a skillet over medium heat. Add 1 tbsp olive oil. Working in batches, scoop even-sized amounts of batter into the frying pan. Use your spatula to press the batter down to flatten. Let it cook for 2-3 minutes, or until golden brown, flip and repeat on the other side. Add remaining 1 tablespoon olive oil and repeat process until all batter has been used. Top with a dollop of greek yogurt, chopped chives and salt and pepper.

buffalo chickpea stuffed sweet potatoes vegan, gluten-free / 2 servings ingredients 1 sweet potato 1 (15oz) can chickpeas, strained and rinsed 1 tbsp olive oil ½ tsp cayenne powder ½ tsp garlic powder ½ tsp onion powder ½ tsp salt pinch of black pepper ⅓ cup Primal Kitchen Buffalo Sauce, plus more for drizzling ¼ avocado, sliced Primal Kitchen Ranch optional: cilantro

instructions Preheat the oven to 375 degrees F. Scrub the outside of the sweet potato thoroughly. Prick the sweet potato with a fork on all sides. Place on a baking sheet lined with parchment paper and bake for 40-60 minutes, or until the sweet potato begins to ooze and knife inserted into the middle pierces potato easily. Remove from oven. In a small mixing bowl combine the chickpeas, olive oil, paprika, cayenne powder, garlic powder, onion powder, salt and pepper. Heat a medium pan over medium heat. Sauté chickpeas until the spices begin to melt together and the chickpeas begin to crisp on all sides, about 10 minutes. Remove from heat and toss with buffalo sauce. Cut the sweet potato in half. Top with buffalo chickpeas, sliced avocado, ranch and buffalo sauce.

veggie + egg waffle sandwich vegetarian, gluten-free / 2 servings ingredients 2 servings (1 cup) Purely Elizabeth Grain-Free Pancake + Waffle Mix 4 eggs ¼ cup oil ¼ cup water ½ avocado, sliced cucumber, sliced microgreens

instructions Prepare waffles as directed on the pouch packaging. While the waffles are cooking, prepare the remaining 2 eggs per your preferred method (i.e. scrambled or fried).

Place eggs on one of the waffles followed by veggies. Top with other waffle and cut in half.

dinner.

veggie fajita bowls vegan, grain-free / 2 servings ingredients 3 tbsp olive oil 1 red onion 3 cloves garlic, minced ½ tsp ground cumin ½ tsp paprika 1 (15oz) can black beans, strained and rinsed juice of 1 lime 1 red bell pepper, sliced 1 orange bell pepper, sliced salt, to taste 2 cups frozen cauliflower rice optional: lime wedge, cilantro, avocado, hot sauce

instructions In a medium skillet, heat 1 tbsp olive oil over medium heat. Dice ½ red onion.

Add the onion, garlic and sauté until onion is translucent. Add spices and sauté for 1 minute. Add black beans and lime juice and sauté for 2 minutes. Set aside.

Slice remaining ½ red onion. In the same skillet, add 1 tablespoon olive oil over medium heat and add the peppers and remaining red onion. Sauté until semisoft and sprinkle with salt. Set aside. Heat remaining 1 tbsp olive oil in the same skillet over medium heat and add your frozen cauliflower rice. Sauté until the cauliflower reaches desired consistency. Place cauliflower rice in a bowl, add your peppers and onions and beans. Finish with your favorite toppings or optional toppings listed above.

spicy broccolini + red onion cauli pizza vegetarian, grain-free / 3 servings ingredients 1 Cauliflower Pizza Crust 8 ounces fresh mozzarella, torn 1 lemon, zested and juiced ½ red onion, thinly sliced 2 cloves garlic, thinly sliced 1 bunch broccolini, cut into long pieces salt and pepper to taste ½ cup parmesan cheese, shredded crushed red pepper flakes

instructions Preheat the oven according to pizza crust instructions. Brush the pizza crust with olive oil. Top with torn mozzarella, lemon zest, onion, garlic and broccolini. Season with salt and pepper followed by parmesan cheese and crushed red pepper flakes. Bake pizza according to package instructions, or until cheese has melted and the veggies and crust are crisp. Remove from oven and drizzle with lemon juice.

sweet potato red lentil curry soup vegan, gluten-free / 4 servings ingredients 3 sweet potatoes, peeled and diced into small pieces 2 tbsp olive oil 1 tbsp fresh grated ginger 1 onion, diced 1 clove garlic, minced 4 cups vegetable stock 1 (15oz) can coconut milk 1 ½ tbsp red curry paste 1 (15oz) can crushed tomatoes 1 cup red or yellow lentils salt to taste

instructions Preheat oven to 425 degrees F. Toss sweet potatoes with 1 tbsp of olive oil and roast for 25 minutes. Meanwhile, in a medium pot, sautĂŠ the ginger, onion and garlic in remaining 1 tbsp olive oil until softened. Add all of the other ingredients and simmer, covered, for 25 minutes. Add roasted sweet potatoes and continue to simmer for 10-15 minutes. Use an immersion blender (or food processor) to blend until smooth or to desired consistency.

broccoli, cauliflower + mushroom pasta bake vegetarian, gluten-free / 6 servings ingredients 1 head of cauliflower, cut into medium-sized florets 1 head of broccoli, cut into medium-sized florets 2 cups mushrooms, sliced 3 tbsp olive oil salt and pepper to taste 1-8oz box of Banza Penne Pasta 2 cups almond milk 1 tbsp arrowroot flour 1 tbsp nutritional yeast 3 tbsp olive oil 1 tsp mustard 8oz fresh mozzarella, torn into pieces

instructions Preheat oven to 375 degrees F. Place the cauliflower, broccoli and mushrooms into a deep 9x13 baking dish and drizzle with 2 tbsp olive oil and salt and pepper. Cook for 20-25 minutes. Meanwhile, cook the pasta according to the package instructions. Once cooked, drain and set aside. Place a pan over medium low heat, add remaining 1 tbsp olive oil. Add the arrowroot flour and begin to stir. Remove the pan from heat and add 1 tbsp almond milk and whisk. Slowly add remaining almond milk until you notice the sauce begins to thicken.

Place sauce back onto heat, add the mustard, nutritional yeast and salt. Cook for another 10 minutes, whisking occasionally until the sauce thickens and becomes creamy. Once the vegetables are cooked, add the pasta followed by the sauce. Mix thoroughly and top with mozzarella cheese. Bake in the oven for 10 minutes until the top becomes crispy.

black bean + quinoa stuffed peppers vegetarian, gluten-free / 4 servings ingredients 1 cup uncooked quinoa 4 large bell peppers, halved 1 tbsp avocado oil ½ cup salsa 1 ½ tsp ground cumin 1 tsp garlic powder 1 (15oz) can black beans, strained and rinsed 1 cup corn, cooked salt and pepper, to taste optional toppings: ½ avocado, sliced ½ red onion, chopped lime wedges cilantro cotija cheese

instructions Preheat oven to 375 degrees F and line a baking sheet with parchment paper. Cook quinoa according to package instructions.

Brush halved peppers with neutral oil like avocado oil. In a medium bowl, mix together quinoa, salsa, cumin, garlic powder, black beans and corn. Taste and adjust for seasonings. Stuff peppers with quinoa, bean and corn mixture. Place peppers on baking sheet and cover with aluminum foil. Bake for 30 minutes. Remove foil and bake for another 15-20 minutes or until you notice the peppers softening and blackening. Serve with optional toppings.

dessert.

monster cookie ice cream sandwiches vegetarian, gluten-free / 7 servings ingredients 1 cup creamy peanut butter 1 ¼ cup coconut sugar ¼ cup coconut oil 1 ½ tsp baking soda 2 eggs 1 tsp vanilla extract 1 Pouch Purely Elizabeth Original Superfood Oats ½ cup chocolate chips (recommended: Lily’s Sweets Semi-Sweet Baking Chips) ½ cup healthy coated peanut butter chocolates/M&M’s optional: flaky sea salt 8oz of your favorite ice cream

instructions Preheat the oven to 350 degrees F. Line two large, rimmed baking sheets with parchment paper. In a large mixing bowl, combine the peanut butter, coconut sugar and coconut oil.

Use an electric mixer or a large spoon to mix until well combined. Mix in baking soda followed by eggs and vanilla. Add the oats and mix until combined. Fold in chocolate chips and and peanut butter chocolates and mix until evenly incorporated. Using a cookie scooper or ¼ cup measuring cup, drop the cookies onto the prepared baking sheet and gently shape them to make them round.

Leave a couple of inches around each as the cookies will spread when baked (recommend baking 6 per baking sheet). Bake for 10 to 12 minutes. Do not overbake. (Optional: sprinkle flaky salt after removing from the oven for a salty-sweet bite.) Allow the cookies to cool for 10 minutes on a baking sheet before transferring to a cooling rack.

Once fully cooled, pop them in the freezer for 20 minutes. Once hard, remove cookies and ice cream from the freezer and prepare ice cream sandwiches. Store ice cream sandwiches in the freezer.

honey almond cake vegetarian, gluten-free / 8 servings ingredients cake: 1 cup almond flour 1 cup gluten-free flour 1 tbsp arrowroot powder 2 tsp baking powder ¼ tsp salt ¼ cup unsalted grassfed butter, room temperature 1 cup coconut sugar zest of 1 lemon 4 large eggs, room temperature 1 tsp almond extract 1 tsp vanilla extract topping: 1 (15oz) can coconut cream (chilled) 2 tbsp honey handful of berries lemon zest ¼ cup Purely Elizabeth Honey Almond Probiotic Granola

instructions Preheat oven to 350 degrees F. Grease and line a round 9-inch cake pan. In a medium bowl whisk together almond flour, gluten-free flour, arrowroot powder, baking powder and salt. In a large bowl, use an electric mixer to cream together the butter and sugar; add lemon zest, almond extract and vanilla extract and beat until smooth. Add the eggs one at a time, beating until each egg is fully combined.

Add the dry ingredients and beat the batter just until the dry ingredients are fully combined. Pour into prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Remove and cool on cooling rack. Once the cake has cooled, scoop hardened coconut cream into a mixing bowl, leaving any clear liquid behind.

Whip with a hand mixer or stand mixer until light peaks form. Add the honey and mix until combined. Place cream on tp of cooled cake and top with zest berries and granola.

peach tahini crumble bars vegetarian, gluten-free / 6 servings ingredients instructions crumble:

2 cups Purely Elizabeth Vanilla Pecan Collagen Protein Oats ¼ cup coconut flour ½ cup almond flour ½ tsp baking soda ½ tsp cinnamon ¼ tsp ginger ¼ tsp salt ½ cup tahini ½ cup coconut oil 1 tsp vanilla extract 1 tbsp lemon juice filling: 4 cups peaches 3 tbsp coconut sugar 2 tbsp arrowroot 1 tbsp lemon juice

If using fresh peaches, you'll need to de-skin them. The easiest way to do so is to boil a pot of water, add the peaches and boil for 1 minute and then immediately transfer them to an ice bath. The skins should peel right off.

Next, preheat your oven to 350 degrees F. In a medium-large saucepan, add all of the filling ingredients and heat over medium heat until the peaches start to reduce and your filling thickens. Be sure to stir frequently to avoid sticking to the bottom of the pan. Set aside. In a large bowl, whisk together all the dry crumble ingredients. Add the coconut oil, tahini, vanilla and lemon juice to a glass measuring cup and melt it in the microwave for about 30-45 seconds, stir to combine. Add the coconut oil mixture to the dry crumble ingredients and stir to combine. Press half of the crumble mixture into an 8x8 parchmentlined baking pan. Pour the peach filling over top, then sprinkle the rest of the crumble on top. Bake for 25-30 minutes. Cool before slicing. Keep stored in your fridge.

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