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Try our favorite recipes from the Synergy Kitchen:

Portobello Mushroom “Burgers” with Roasted Red Peppers

Healthy Crunchy Coleslaw

Homemade Sweet Potato “Fries”

Strawberry Mojito Bruschetta

Homemade Guacamole

Avocado-Lime Dressing (adapted from Cookie and Kate)

Oil Free Roasted Vegetables

Build Your Own Vegetable Burrito Bowl!

Beet & Berry Smoothie

Pesto

Stir-“Fry” Sauce

Wild Red Quinoa Salad

Messaged Kale Salad

Dark Chocolate Covered Blueberries with Almond Dust

Roasted Cauliflower Steaks with Tahini Verde

Power Your Heart

Buffalo Cauliflower Bites

Creamy Ranch Dressing

Vegetarian Chili-Stuffed Sweet Potatoes

Spinach and Artichoke Dip

Herb Whipped Tofu Dip (Vegan)

Vietnamese Vegetable Spring Rolls

Smoky Eggplant Dip

Fresh Cranberry Rosemary Mocktails

Dark Chocolate Holiday Bark

Chipotle and Rosemary Roasted Nuts

Squash-n-Oatmeal Spice Cookies

Green Bean Casserole

Farro Pilaf or “Stuffing” with Cranberries and Walnuts

Caramelized Sweet Potatoes and Brussels Sprouts

Stuffed Acorn Squash

Tahini-Carrot Soup with Pistachios

Overnight Oats

Carrot Cake Breakfast Cookies

90 Second Blueberry Breakfast Quinoa

Autumn Grain Bowl

Black Bean and Corn Salsa

Cashew Vanilla Fruit Dip

Guacamole with Peas

Basic Hummus

Peanut Butter Banana (N)ice Cream!

Vegetable Pancake

Kohlrabi Slaw with Cilantro and Lime

Green Beans with Toasted Almonds

Balsamic Honey Roasted Brussel Sprouts

Mushroom and Asparagus Brown Rice Risotto

Vadouvan Roasted Vegetable Medley

Spicy Moroccan Roasted Chickpea Salad

Grilled Petite Polenta Stacks with Mediterranean Vegetables and Lemon Shallot Vinaigrette

Grilled Apple Compote

Vegan Chili

Roasted Butternut Squash & Curry Pear Soup

Zucchini and Quinoa Timbale with Red Beet Puree and Carrot Salad

Aztec Vegetable Sliders

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