Superfood Veggie Tortilla Wraps

Soak the quinoa (or quinoa/millet) for 2-6 hours. 2. Rinse and blend together. 3. Add garlic cloves, salt/pepper and herbs and blend. 4. Add less than 1 teaspoon of oil to blender & just enough water to cover the quinoa in the blender. Blend. 5. Throw the mixture onto the skillet with oil, water, or broth to make a really thin pancake. 6. Cook until golden on both sides. 7. Once cooled, add raw or lightly cooked veggies: shredded carrot, cabbage, and/or lettuce, zucchini, cucumber, parsley, and sprouts - or any other variety of veggies. You can also add a sauce that is to your liking! Spaghetti Squash Chow Mein ADAPTED FROM MEGAN GILMORE INGREDIENTS • 1 (3 pound) spaghetti squash , cooked and seeds • 1 clove garlic, minced removed • 3 to 4 tablespoons coconut aminos • 1 teaspoon avocado oil • Himalayan salt, to taste • 1 yellow onion, chopped • 1 cup of fresh baby spinach • 3 celery stalks, chopped • 2 green onions, chopped (white and green parts) • 2 large carrots, chopped • 1 tablespoon fresh ginger, minced INSTRUCTIONS 8. Make sure you have cooked your spaghetti squash ahead of time, either by cooking it in the Instant Pot or in the oven. You can use cold or hot noodles for this recipe, so feel free to cook it ahead of time and store it in your fridge for up to 5 days in advance. If you're cooking the squash right away, chop the other vegetables as it cooks to be efficient with your time. Use a fork to shred the flesh of the cooked spaghetti squash into "noodles" and set aside. 9. Heat the oil in a large skillet, and saute the onion, celery, and carrots until they are crisp- tender, about 8 minutes. Use a splash of water, if needed, to prevent sticking. Add in the garlic and ginger and stir for one more minute, just until fragrant. 10. Once the veggies are cooked to your liking, add in the the coconut aminos to taste, starting with just 3 tablespoons, maple syrup, and the spaghetti squash "noodles." Toss well to heat everything thoroughly and adjust the seasoning, adding Himalayan salt and more coconut aminos if desired. (You may also need another splash of water at this point to prevent sticking.) Add the fresh spinach at the very end, as it will wilt quickly from the heat, then serve warm with a garnish of chopped green onions on top. Leftovers can be stored in the fridge for up to 3 days in an airtight container.