Recipe Box

In a large skillet over medium heat, combine the chicken and 1/2 of the coconut aminos, salt and pepper. Brown the chicken. Remove from the skillet and set aside.

In the same skillet, heat the olive oil and saute the garlic. Be sure to keep the garlic moving on the pan so it doesn't burn. Add the cauliflower, onion, and peppers. Saute until tender.

Add the cooked chicken back into the skillet. Add remaining coconut aminos and basil. Stir to combine.

Fill each lettuce cup with 1/4 cup of the chicken mixture. Serve with brown rice.

Preheat grill over medium high heat. Season chicken breasts with salt and pepper to taste. Cook on grill until cooked through and no longer pink.

In a small bowl, combine tomatoes, garlic, olive oil, basil, salt and pepper. Place in refrigerator to allow for flavors to meld together.

To make balsamic glaze: Place vinegar in a small sauce pan and heat over medium high heat until a gentle boil. Reduce heat to low and simmer until vinegar begins to thicken (about 15 minutes).

Once chicken and glaze are complete, spoon the tomato/basil mixture over the grilled chicken and drizzle balsamic glaze over top.

Preheat the oven to 400 degrees Farenheit. Spray a glass-baking dish with non-stick cooking spray.

In a large skillet cook the chicken, salt, pepper and Italian seasoning over medium-high heat until no longer pink, about 8 minutes. Add yellow onion and garlic to the skillet. Cook for 2 minutes. Add tomato sauce and cook for an additional 3 minutes.

While the chicken is cooking, cut the ends off each zucchini end and cut the zucchini in half lengthwise. Scoop out the seeds with a spoon to create a reservoir.

Spoon the chicken into each zucchini boat and top with a sprinkle of mozzarella and parmesan cheese. Place in oven and bake for 30 minutes.

In a small bowl, whisk together the oil, lime juice and zest, 1 tsp salt, cumin, and pepper flakes until combined. 

In a large bowl, add the cooled quinoa, beans, corn, pico de gallo, parsley and mix together.

Pour the dressing over and toss to coat. Season with salt and pepper to taste. 

Line a baking sheet with parchment paper

In a food processor, combine the cashews, cashew butter, hemp hearts, flaked coconut, vanilla extract and cinnamon. Pulse until well combined. Pour the mixture into the baking sheet and press evenly across the sheet. (about 1/4 inch thick.

In the same food processor, add the blueberries, dates and almonds. Pulse until combined.

Pour the blueberry mixture on top of the cashew mixture. Firmly push the blueberry mixture towards the edges, covering the cashew mixture.

Chill in the freezer for 4 hours. Cut into small bars. 

Preheat oven to 375 degrees Fahrenheit. Place muffin liners in muffin tin.

In a medium-sized mixing bowl, combine all ingredients except for berries. Mix well until consistency is smooth. Fold in berries.

Pour into muffin tins and bake for 15-20 minutes or until a toothpick comes out clean.

Place oil in a large pot and place over medium high heat. Add onion and garlic and sauce for 5-7 minutes, stirring frequently. 

Add ground chicken and break up; stirring until no longer pink. Next, add chili powder, cumin, oregano, cayenne and salt and stir to combine.

Next add in tomatoes, chicken broth, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 35-40 minutes. Taste and adjust seasonings and salt as necessary. 

Garnish with sour cream or greek yogurt, avocado, cheese, or jalapeños 

Preheat oven to 400 degrees Fahrenheit. Cut the spaghetti swash in half lengthwise and remove the seeds. 

Drizzle squash with olive oil and bake for 35-40 minutes or until easily pierced with a knife. (We like to pierce with a knife and microwave for 2 minutes first) 

Allow swash to cool completely. Once cool, scrape the squash strings using a fork. Using a tea towel squeeze remaining water from the squash strings. Discard the water.

Add 1 egg, 1/2 cup cheese, salt, pepper and Italian seasoning to the squash and mix well. 

On a parchment papper lined baking sheet form the mixture into a large crust about 1/8 inch thick. Bake for 20 minutes or until sides become slightly crisp. Remove from oven and add desired toppings. Place back in oven for 10 minutes or until vegetables are soft. ** The crust will never be completely crisp**

In a food processor blend all ingredients until smooth. Allow to thicken. 

Heat a nonstick skillet over medium heat and spray with cooking spray. Pour pancake batter onto hot skillet. Allow to cook for approximately 2 minutes (or until bubbles start to appear on the top). Flip the pancake and allow to cook for 30 additional seconds. Continue with remaining batter.

Serve with diced cinnamon apples or frozen berries. 

Preheat grill to medium-high. Brush eggplant with oil and sprinkle with salt, pepper and red pepper flakes. 

Grill the eggplant, turning once, until softened and lightly charred, 6 to 10 minutes. 

Measure the lentils into a strainer and rinse under cool water. Drain. Add to a medium saucepan with vegetable broth. Bring to a rapid simmer over medium high heat, then reduce to a low simmer. Allow to simmer for 20-30 minutes. Drain off any excess liquid and set aside.

Preheat oven to 425 degrees Fahrenheit. Line a large baking sheet with parchment paper and coat with non stick spray. 

Meanwhile, heat the olive oil in a medium skillet over medium-low heat. Once hot, add the onion and cook until the onion is translucent and lightly browned, 6 to 8 minutes. Stir in the carrots and cook for another 2 minutes, then stir in the garlic and cook until fragrant.

Place the oats and parsley in a food processor and pulse. Add the lentils, onion mixtures, tomato paste, oregano, salt and pepper. Combine the mixture in the food processor. Add the egg and pulse. Set aside and let rest for 10 minutes.

Roll the lentil mixture into 1 1/2 inch balls. Arrange them in a single layer on the baking sheet. Cook for 10 minutes, rotate and cook for another 10 minutes. Meatballs should be browned or lightly crisp.

Preheat oven to 325 degrees Fahrenheit and grease a 9x5 -inch loaf pan

In a large bowl, beat the oil and honey together with a whisk. Add the eggs and whisk until blended.

Add the pumpkin, milk, pumpkin spice, baking soda, vanilla and salt. Whisk to blend. Stir in the flour with a wooden spoon until just combined. 

Pour the batter into your greased loaf pan and sprinkle lightly with the cinnamon and brown sugar. 

Bake for 50-55 minutes or until a toothpick comes out clean. Let the bread cool in the loaf pan for 10 minutes, then carefully transfer to a cooling rack. Allow to cool 20 minutes before slicing.

Heat avocado oil in a sauce pan. Add onion and sauté until soft. Add garlic and thyme. Cook 30 seconds.

Add vegetable broth to the mixture and bring to a boil. Add butternut squash and bring to a boil. Cook 15 minutes or until it becomes soft.

Meanwhile, cook pasta in a separate pot according to package directions.

Once butternut squash is soft, add mixture to a blender or food processor. Blend until smooth. Add butter, salt, parmesan and blend.

Pour squash mixture over cooked pasta and serve.

In a small bowl mix together balsamic, olive oil, lemon juice, garlic, pepper and salt.

Snap ends off asparagus, wash to remove soil and debris and place into a freezer bag. Pour the vinegar mixture over the asparagus and let sit for 30 minutes.

Place on hot grill and grill 5 minutes each side or until stalks are tender.

Peel and core both apples. Chop into bite-sized pieces

Add quinoa, almond milk and apples to a sauce pan. Bring to a boil, cover and reduce to simmer for 20-25 minutes. 

Stir in cinnamon and vanilla and transfer mixture to two bowls. Enjoy!

In a medium bowl, mix the almond milk, chia seeds, vanilla, and honey. 

Pour the mixture into 3-4 small containers to set. Stir every hour to keep the chia seeds suspended throughout the  milk. Allow to sit until the mixture has thickened.

Top each with 1/4 cup of berries and serve

Preheat oven to 300 degrees. Line a baking sheet with parchment paper.

Combine the coconut, nuts, seeds, and salt in a large bowl. Add the coconut oil, honey, and vanilla and mix until the nuts and seeds are evenly coated.

Spread across the baking sheet and bake for 12-15 minutes or until the coconut is golden brown. 

Preheat oven to 400 degrees Fahrenheit. Slice spaghetti squash in half and remove seeds. Coat both halves with olive oil, 1 tsp salt, and 1 tsp pepper. Place on a baking sheet lined with aluminum foil and bake for 40 minutes or until fully cooked. Allow to cool for 10 minutes.

Spray a medium sized saucepan with cooking spray and sauce garlic until lightly browned. Add almond milk and Greek yogurt, whisk to combine. Once sauce begins to boil slightly, add parmesan cheese and reduce heat to low. Mix periodically until cheese has fully melted then remove pot from heat.

In a large skillet, thaw shrimp over medium heat. Drain excess water. Add garlic infused olive oil, and remaining salt and pepper. Cook for 3 minutes. 

Combine shrimp and spaghetti squash with sauce and toss to combine.

Drain the garbanzo beans from the water and dry completely with a kitchen towel

Transfer the garbanzo beans along with all other ingredients except for sesame seeds and flour into a food processor. Pulse the mixture until it breaks down. You don't want it to become a paste - instead have chunks of chickpeas running through it. (see picture)

Transfer the falafel mixture to a bowl, add the sesame seeds, and add 2 tbsp flour. Stir to combine. If the mixture doesn't hold it's shape add the remaining 2 tbsp flour and stir to combine. Allow the mixture to sit for 10 minutes, then form patties. (Tip: Form into balls and squish slightly until 1 1/4 inch in diameter.

Heat an inch of oil into a nonstick skillet over medium heat

When the oil is warm, place 4-6 patties into the oil at a time, depending on the size of the skillet. Do not overcrowd.

Let the falafel cook for 3-4 minutes per side. (patties may require more or less time depending on their size)

Heat olive oil in a large sauce pan, sauté onion, garlic, zucchini until tender. Stir in the lentils, broth, and pepper. Bring to a boil. Reduce heat; cover and simmer for 20-30 minutes or until lentils are tender. 

Stir in the tomatoes, tomato paste, vinegar, basil and oregano. Return to a boil. Reduce heat, cover and simmer for 40-45 minutes

In medium bowl add the flours, brown sugar, baking powder, baking soda, pumpkin spice, cinnamon, and salt; whisk well to combine, set aside. In a large bowl add the pumpkin, applesauce, coconut oil, grated apple, vanilla, and carrots; whisk to combine. Fold the dry ingredients into the wet mixture and stir until just combined. Fold in the cranberries; stir until just combined. Divide batter evenly among prepared muffin cups.

1. Heat olive oil in a large pot over medium heat. Stir in parsnips and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, squash, carrots, apple and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer until the vegetables are soft, about 20 minutes.

2. Carefully puree the soup in a blender, or use a stick blender to puree the soup right in the pot. Once the soup has been pureed, return it to the pot and stir in cream. Season with nutmeg, salt and pepper, simmer gently for 5 minutes. 

Heat oil in a soup pot or Dutch oven over medium heat; add onions and carrots and cook, stirring occasionally, until softened, about 10 minutes. Stir in garlic and cook for 30 seconds. Add cumin, coriander, turmeric, cinnamon and pepper; cook, stirring, until fragrant, about 1 minute. 

Add broth, water, cauliflower, lentils, tomatoes and tomato paste; bring to a boil. Reduce heat and simmer, partially covered, stirring occasionally, until the lentils are tender but not mushy, 45 to 55 minutes. 

Stir in spinach and cook until wilted, 5 minutes. Just before serving, stir in cilantro and lemon juice.

Preheat oven to 350 degrees. Place each half of the acorn squash onto a baking dish, sprinkle with 2 tbsp olive oil and salt and pepper to taste.  Bake for 45 minutes or until tender.

Meanwhile, bring vegetable stock to a boil in a saucepan, reduce heat to low and stir in quinoa. Cover pan and simmer until quinoa absorbs liquid, 10 to 15 minutes. Remove from heat.

Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, and cranberries into the stuffing. Drizzle with lime juice to taste. 

Once tender, remove acorn squash from oven. Scoop quinoa mixture into each of the squash halves and serve.