A Vegetarian Twist from My NEOM.FIT Training

During my enriching journey with NEOM.FIT, I’ve curated a collection of vegetarian recipes that blend taste with healthful benefits. Each recipe is a result of my dedicated training, offering vegetarian options that are both nourishing and diverse, perfect for adding a wellness-focused variety to your daily meals.

NACHOS

Meal: Dinner
Serving: 2-3

Ingredients:
FOR THE SWEET POTATO CHIPS
3 large, organic sweet potatoes
3 TBSP of olive oil
1/4 tsp of himalayan salt

FOR THE CASHEW SOUR CREAM
1.5 cups soaked cashews
3/4 cup filtered water
2 TBSP lemon juice
2 tsp apple cider vinegar
1/2 tsp himalayan salt

FOR THE GUAC
2 ripe avocados
2 – 3 fresh jalapeños (finely chopped)
3/4 – 1 medium white onion (finely chopped)
3/4 – 1 red pepper to taste (finely chopped) keep the jalapeno, onion and pepper the same size chop for consistency
2 limes
generous handful of cilantro (coarsely chopped)
pink himalayan salt
fresh ground pepper

Instructions:
Make sweet potato chips (see below), make cashew sour cream (see
below), make guacamole (again, see below). Once sweet potato chips are
done, pile them on your favorite plate. Top with an abundance of black
beans, guacamole, cilantro, sliced jalapeños, diced tomatoes, and
drizzle with cashew sour cream. Sprinkle as many hemps seeds as
desired, and a drizzle of lime on top to finish!

Sweet Potato Chips
Preheat the oven to 250 degrees F. Rinse and dry your sweet potatoes to
remove all dirt, and slice with a mandolin (or, just using a sharp knife!) as
thinly as possible. Keep in mind, that if your slices are too thick, middle
parts may not crisp up the way you want. Toss the slices in a drizzle of
olive oil to lightly coat, then sprinkle with himalayan salt. Lay out a
layer of the chips on a parchment lined baking sheet, and bake for about 2
hours (still at 250). Flip them once at the hour mark. Remove once crispy.
Let them rest for 10 minutes until building them onto your super(bowl)
nacho plate.

Cashew Sour Cream
Place cashews in a jar or bowl, cover with water, and allow to soak for 8
hours (or just while you slumber at night). Once done, place the cashews
in a blender with water, lemon juice, ACV, and himalayan salt. Feel
free to add a touch more water if it’s getting too thick, and if you want a
lighter consistency. Pour out into a serving bowl, and drizzle all over
everything. Any remaining will last you up to one week in the fridge.

Zoodle Carbonara w/ Mushrooms

Meal: Dinner
Serving: 2

Ingredients:
Zoodles
3 zucchini, peeled (can purchase pre-made).

Smoky alfredo sauce (makes 2 cups)
1 cup cashews, soaked for
2–4 hours
½ cup filtered water
½ tsp sea salt
½ clove garlic, crushed
¼ shallot, roughly chopped
2 drops liquid smoke freshly
cracked pepper to taste

Mushrooms
2 tbsp cold-pressed olive oil
1 clove garlic, finely chopped
½ shallot, finely chopped
2 cups Swiss brown mushrooms, sliced sea salt to taste

To serve
1 cup coconut bacon or dried coconut chips
a few extra mushrooms, sliced (optional)
small handful of parsley leaves flavour.)

Instructions:

1. To prepare the parsnip pasta, spiralise (or julienne on a
   mandoline) parsnips into noodles and set aside.
2. To prepare the smoky alfredo sauce, drain and rinse the soaked
   cashews thoroughly. Place all ingredients in a high-speed blender
   and blend until creamy and smooth. Make sure the drops of liquid
   smoke are actual drops – this stuff is strong. The sauce will keep
   in the fridge for up to 5 days.
3. To prepare the mushrooms, heat oil in a frying pan over a
   medium heat and lightly brown garlic and shallot, taking care not
   to burn the garlic. Add sliced mushrooms and cook over a
   medium to high heat, stirring occasionally with a wooden spoon.
   Add sea salt to taste and cook mushrooms until golden brown.
4. Add 1 cup alfredo sauce (or more to taste!) and warm it through;
   this should only take around 30 seconds to 1 minute. (If you
   overcook the sauce, it will become very thick and change its
5. Add parsnip noodles and fold through the sauce and mushroom
   mixture. If it’s too dry, add a bit more water or alfredo sauce.
6. Serve in bowls topped with coconut bacon, some more
   mushrooms if you like, and parsley leaves.

Disclaimer: The recipes provided in this document are a collection of healthy and varied options that I have learned and adapted during my training. They are intended to be used for educational purposes and to inspire your meal planning with their health benefits and diversity. Please note that this is not a personalized meal plan. NEOM.FIT and I are not liable for any personal use or implementation of the meal plans in this document. For a meal plan tailored to your specific dietary needs, please consult with a professional nutritionist.

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