I've been a vegetarian now for 12 years. I remember the exact night that changed my parents minds into allowing me to win my long time battle against eating meat. For years, I'd put up a fight each night at the dinner table, begging my parents to let me pass on the protein that was provided for us that night. They'd tell me I needed to be grateful for the food they have provided me, which I was, but there was this incredibly unsettling feeling in my stomach every time I tried to fathom the idea that I was actually eating something that was once alive. I know being a vegetarian isn't for everyone because each of our bodies need different levels of different types of nutrients in order to survive. I do believe in the benefits of occasionally choosing to have an all vegetarian day of eating! Check these recipes out and give them a try.

1. Spaghetti Squash Bowls (GF)

Recipe number one is super easy, but one of my favorites. Spaghetti squash is an awesome alternative for all of you gluten free folks.

You'll need:

1 spaghetti squash

2 cans of organic roma tomatoes OR your choice of pizza sauce (i.e. Prego)

fresh mozerella

coconut oil

salt & pepper

Instructions:

1. Preheat oven to 400 degrees

2. Cut spaghetti squash in half (from stem to base of squash - long ways)

3. Scoop out seeds in center

4. Brush coconut oil on inside of spaghetti squash and place face down on tray

5. Cook in oven for 40 minutes or until browned

6. While squash is cooking, open tomatoes and drain, slice mozerella

7. Remove spaghetti squash and let cool 10 min

8. With a fork, begin scraping squash. You will notice the squash forming "noodles" on it's own as you scrape with the fork.

9. Mix in tomatoes, top with mozzarella and salt and pepper to taste. (I also like to mix in corn, garbanzo beans, avocado, whatever I'm feelin!)

10. Enjoy

2. Homemade Sweet Potato Chips (GF)

A healthier alternative to regular store-bought potato chips, these sweet potato chips will have you hooked.

You'll Need:

2 medium sized sweet potatoes

2-3 large spoonfuls coconut oil

1 tablespoon freshly chopped cilantro

2 teaspoons dried oregano

2 teaspoons kosher salt

Instructions:

1. Preheat oven to 400 degrees

2. Line trays with parchment paper

3. Thinly slice sweet potatoes, set aside.

4. In a bowl combine coconut oil, cilantro, oregano, and salt. Add sliced potatoes and toss. Make sure all slices are nicely coated. Add more coconut oil if needed.

5. Fill trays with slices. Leave enough space between them so they are not overlapping/ too crowded. This will allow the to chips to become even crispier.

6. Bake chips for 15 minutes then flip chips over and bake 10-15 more minutes. Be sure to keep an eye on them so they don't burn. Turn off oven and leave them in there for 15 more minutes.

7. Enjoy!

3. Stuffed Bell Peppers (GF)

These mexican stuffed bell peppers have my entire non-vegetarian family drooling.

You'll need:

4 large bell peppers

1.5 cups of quinoa

2 sweet potatoes

1 can of organic black beans

1 can of organic garbanzo beans

1 can of organic sweet corn

1 cup of salsa of your choice

1 cup of cheese

1 tablespoon cumin

coconut oil

Instructions:

1. Begin by preheating the oven to 400 degrees

2. Bring 3 cups of water (or broth) to a boil, add 1.5 cups of quinoa. Boil quinoa for about 3 minutes, cover and simmer for 15 minutes or until all water is absorbed.

2, While quinoa is cooking, clean and cut off tops of bell peppers. Remove seeds and set aside.

3. Rinse and drain black beans, garbanzo beans and corn.

4. Clean potatoes and cut into small chunks slightly larger than garbanzo beans. Boil for about 15 min just to soften. Drain.

5. In a large bowl, combine black beans, garbanzo beans, corn, quinoa, sweet potato chunks, cumin, cheese and salsa. Mix well.

6. Glaze peppers with coconut oil and set on cooking tray. Fill peppers with mixture and top with more cheese if you so choose.

7. Cook in the oven until peppers are tender and filling is heated. This should be about 30 minutes.

8. Save left over mix.. It can be heated and eaten on its own later, or can be used to fill more peppers!

9. Enjoy!

4. Vegan Sloppy Joes

A yummy sandwich for all of you lookin' for a nice little change up to the regular sloppy joes you grew up eating! I get a barbecue, sweet, savory craving, and these guys hit the spot.

You'll Need:

1 cup green lentils (well rinsed)

1 cup vegetable broth

2 tablespoons of olive oil

2 cloves of garlic (minced)

1/2 of a white or yellow onion (minced)

1/2 green bell pepper (diced)

1 15-ounce can of tomato sauce

2 tablespoons of coconut sugar

1-2 tablespoons Annie's worcestershire sauce

2 teaspoons chili powder

1 teaspoon cumin

buns for serving (optional)

Instructions:

1. In a small saucepan, add 1 cup of water and 1 cup of vegetable broth and lentils. Heat on medium-high. Bring to a low boil, then reduce to a simmer and cook uncovered for about 18 minutes or until tender. Water should have a constant simmer (not boil). Drain any excess liquid and set aside.

2. Heat a large skillet over medium heat, once hot, add oil, onion, garlic and bell pepper.

3. Saute for 5 min or until onions and peppers are slightly browned. Stir frequently.

4. Add tomato sauce, coconut sugar, worcestershire sauce, chili powder and cumin. Stir.

5. Once lentils are cooked, add them to large saucepan.

6. Cook mixture together on medium-low heat until thick and completely warmed. (about 5-10 min)

7. Taste and adjust flavor as needed. Add more chili powder and/or cumin for smokiness, salt for saltiness, coconut sugar for sweetness, or worcestershire for depth of flavor.

8. Mixture can be served as is over buns or on its own. Leftovers can be kept about 3 days. Heat in microwave and add water if dried out.