Jen Hansard's 'Simple Green Meals' Recipes

Jen Hansard on The Doctors
Jen Hansard on The Doctors


•    1 head of cauliflower, cut into small floret
•    1 sweet potato, cut into 1-inch cubes
•    1 yellow onion diced
•    2 tablespoons of organic virgin coconut oil, melted
•    Sea salt and ground pepper
•    1 can (15 ounces) chickpeas, drained and rinsed
•    ½ – ¼ cup Homemade BBQ Sauce
•    12 corn tortillas, warmed
•    1 cup Simple Cashew Coleslaw
•    ½ cup fresh cilantro, chopped

•    Preheat the oven to 425 degrees. Line a baking sheet with
•    parchment paper
•    Spread the cauliflower, sweet potatoes and onion on the prepared baking sheet
•    Drizzle with the oil and toss to coat
•    Season well with salt and pepper
•    Roast for 10 – 15 minutes
•    Remove the pan from the oven and add chickpeas
•    Drizzle ½ cup of BBQ sauce over everything and toss to coat
•    Bake for 5-8 minutes or until veggies are tender
•    To serve, spoon the BBQ filling into the tortillas and top each with a spoonful of Coleslaw
•    A sprinkling of cilantro
•    Any additional BBQ sauce you would live
•    Serve immediately for up to 4 people


•    ½ head napa cabbage, cored and shredded
•    ¼ cup shredded carrots
•    ½ cup vegan Cashew-Garlic
•    1 tbs Apple Cider Vinegar
•    2 tsp coconut sugar
•    ¼ teaspoon sea salt

•    In a mixing bowl, combine the cabbage and carrots
•    Add the aioli, vinegar, coconut sugar and salt
•    Toss until well combined then refrigerate until ready to serve


•    1 can (15 ounces) organic tomato sauce
•    ¼ cup pure strap molasses
•    2 tbsp. apple cider vinegar or more to taste
•    2 tbsp. brown mustard
•    2 tsp tamari
•    1 tbsp. chili powder
•    1 tsp garlic powder
•    1 tsp onion powder
•    1 ½ tsp sea salt
•    ½ tsp ground cinnamon
•    ½ tsp ground nutmeg
•    ¼ tsp ground black pepper

In a medium saucepan over medium-high heat, whisk together:
•    tomato sauce
•    maple syrup
•    molasses
•    vinegar
•    mustard
•    Tamari
•    chili powder
•    garlic powder
•    Onion powder
•    Salt
•    Cinnamon
•    Nutmeg
•    Pepper
•    Bring to a simmer and cook over low heat for 30 to 45 minutes or until mixture has darkened and thickened
•    Taste and add more maple syrup and vinegar, if desired
•    Transfer to a jar with a tight-fitting lid
•    It will keep for 1 to 2 weeks if refrigerated or several months if frozen


•    1 cup raw cashews
•    5 tbsp. fresh lemon juice, divided
•    3 garlic cloves
•    1tp Dijon mustard
•    ¼ tsp sea salt, or more to taste

•    Place the cashews in a medium bowl and pour 2 tbsp. of lemon juice over the top
•    Add enough water to cover by a few inches
•    Let soak for 2 hours, then drain and rinse well
•    In a blender, combine the cashews, garlic, mustard, salt and the remaining 3 tbsp. lemon juice
•    Pulse a few times, then blend on low
•    If needed, add a few tablespoons of water
•    The mixture should be thick and creamy, sort of like mayonnaise
•    Taste and add more salt or lemon juice as desired
•    Transfer to an airtight container and refrigerate
•    This keeps well up to 1 week in the fridge or several months in the freezer


pad thai


•    ¼ cup chopped yellow onion
•    1-inch piece fresh ginger; peeled and sliced
•    1 garlic clove
•    ¾ cup of almond butter
•    1 tablespoon tamari
•    1 tablespoon fresh lemon juice
•    1 tablespoon honey
•    1 teaspoon paprika
•    ¼ teaspoon ground red pepper (optional)
•    Sea salt and ground pepper
•    ¼ cup water

•    2 sweet potatoes, spiralized
•    ¼ cup organic virgin coconut oil, melted
•    Sea salt and ground black pepper

•    Preheat the oven to 425 degrees
•    Line a rimmed baking sheet with parchment paper

•    To make the sauce: In a food processor fitted with the chopped
•    blade, combine:
o    Onion
o    Ginger
o    Garlic
o    Pulse a few times until finely chopped
•    Add the almond butter, tamari, lemon juice, honey, paprika, ground red pepper (if using), and salt and pepper to taste. Process until combined. Stop to scrape down the sides
•    With the running motor, pour the water through the feed hole
•    Keep processing until thick and creamy – then set aside

In a medium bowl, toss the sweet potatoes with the oil, making them
•    sure the pieces are well coated
•    Place on the prepared baking sheets
•    The swoodles will overlap, but they will lose volume as they bake
•    Season lightly with salt and black pepper
•    Bake for 15-20 minutes, or until tender and golden
•    Check for doneness around the 10-minute mark and check again
•    periodically to remove any swoodles that have cooked more quickly
•    than the others
•    Divide the swoodles between 4 plates
•    Top each serving with:
o    A little of the sauce
o    1 tbs scallions
o    1 tbs parsley
o    A pinch of crushed red pepper, if using
•    Serve immediately with a salad on the side





•    1 ½ cups dry quinoa, soaked overnight in 6 cups of water
•    ¼ - ½ cup of water
•    2 tsp Italian seasoning or Italian herb blend
•    1tsp sea salt
•    ½ tsp garlic powder or 1 garlic clove, finely minced
•    ¼ cup avocado oil

•    ¾ cup sun-dried tomato pesto
•    ½ cup very thinly sliced fennel bulb
•    ¼ cup thinly sliced red onion
•    1 cup baby arugula
•    1 tsp extra-virgin olive oil
•    Sea salt and ground black pepper

•    Preheat oven to 450

•    Drain the quinoa in a fine-mesh sieve and gently rinse
•    Transfer to a high powered blender and add:
•    ¼ cup water
•    The Italian herbs
•    Salt
•    Garlic powered or minced garlic
•    Puree until very smooth, adding a little more water, only if needed to make the batter smooth
•    The consistency should be similar to a thick pancake batter
•    Place a 12-inch cast iron skillet or a rimmed pizza pan (or even two cake pans) in the oven and heat for 5 minutes
•    Add avocado oil, return the pan to the over, and then heat for 5 minutes
•    Carefully remove the hot skillet or pan from the oven
•    Tilt so the oil covers the bottom evenly
•    Carefully pour the batter into the center of the pan
•    Don’t pour too quickly or the oil as it could splatter
•    Spread the batter evenly over the pan (if using a pizza pan, it may not reach all the way to the edges
•    Bake for 15 minutes, or until the top becomes somewhat dry and the edges golden
•    Carefully slide a large spatula under the crust to loosen it, then slowly slip it over back into the pan, being careful not to splash any hot oil
•    Return to the oven and bake for 10 minutes

•    Carefully transfer the crust to a tack
•    Blot off the Oil
•    Remove excess oil from the skillet or pan, leaving just enough to coat
•    the bottom
•    Place the crust back in the pan and spread the pesto over the crust,
•    then top evenly with the fennel and onion
•    Bake for 10 to 15 minutes to warm the toppings through
•    Meanwhile, toss arugula with the olive oil and season with salt and
•    pepper to taste
•    Remove the pizza from the oven and garnish with the arugula
•    Cut into wedges and serve immediately

•    ¼ cup dried basil
•    2 tbs dried oregano
•    2 tbs Marjoram
•    2 tbs Dried rosemary
•    2 tbs dried thyme
•    2 tbs dried parsley
•    2 tbs Garlic powder
•    ½ tsp ground black pepper (optional)
•    Pinch of red pepper flakes (optional)

•    In an 8-ounce mason jar with lid, combine:
o    Basil
o    Oregano
o    Marjoram
o    Rosemary
o    Thyme
o    Parsley garlic powder
o    Black pepper
o    Red pepper flakes
•    Attach the lid and shake well
•    Store in a cool dry place


•    ½ cup raw almond
•    1 jar (8.5 ounces) oil-packed sun-dried tomatoes (1cup), undrained
•    ½ cup fresh basil
•    1 small shallot
•    1 garlic clove
•    ¼ tsp sea salt
•    Extra-virgin olive oil, if needed

•    Place the almonds in a food processor or blender and pulse until finely chopped
•    Add the tomatoes, basil, shallot, garlic and salt and pulse until everything is finely chopped but not completely pureed
•    If the machine is having trouble processing, add a little olive oil
•    Taste and add more salt, if needed
•    Transfer to a jar with a tight-fitting lid
•    Store in the refrigerator for up to 1 week or several months if frozen

*Recipes courtesy of Jen Hansard