Recipe Box

Preheat oven to 375 degrees F. Lightly grease a baking sheet.

Cut the spaghetti squash in half lengthwise and scrape out the seeds. Drizzle with olive oil and season with salt and pepper to taste

Plase squash, cut-side down, onto the prepared baking sheet. Place into the oven and roast until tender, about 40-45 minutes

While the squash is cooking, melt the butter in a large skillet over moderate heat. Add the garlic and shallot and saute until fragrant, about one minute. Add the wine, broth, red pepper flakes, paprika, and black pepper to taste. Bring to a low simmer.

Add shrimp and cook until pink, about 2-3 minutes. Set aside and keep warm.

Remove squash from the oven and let rest until cool enough to handle. Using a fork, scrape the flesh to create long strands.

Combine the spaghetti squash with shrimp and butter sauce. Stir in lemon juice and sprinkle with parmesan cheese.

In a small bowl, combine the oil, half of the lemon juice, 1 tsp salt, 1/4 tsp pepper, 1/4 tsp Italian seasoning and whisk to combine. Transfer to a large resealable bag. Add chicken to the bag, seal and refrigerate for 30 minutes.

Heat grill over medium-high heat, then add chicken, discarding excess marinade. Grill until charred and cooked to an internal temperature of 165, about 5-7 minutes per side.

Meanwhile, combine tomatoes, garlic, basil, and remaining lemon juice and season with salt and pepper. While chicken is still on the grill, top each breast with 1 slice of mozzarella and cover until cheese is melted, 2-3 minutes. Top chicken with tomato mixture and serve.

Combine ingredients to the marinade in a large bowl, add chicken thighs and marinate for 30 minutes - 8 hours.

Place marinated chicken on a baking sheet lined with parchement paper. Bake at 400°F for 35-45 minutes until cooked through.

To a separate baking sheet lined with parchment paper, add the potatoes, Brussels sprouts. Toss with salt and pepper. Roast 35-45 minutes along with chicken, until tender

While chicken and veggies are in the oven, cook your rice according to package directions

While rice, veggies and chicken cook, make the dressing by adding all ingredients to a small jar and mixing until evenly combined.

Assemble your bowls by evenly dividing the greens, rice, chicken, sweet potato, Brussels sprouts, apple, goat cheese. Top with the balsamic dressing.

Preheat oven to 400 degrees F and bring a large pot of water to a boil

Slice each zucchini in half lengthwise and remove the seeds by using a melon baller or by sliding a spoon down the length of the zucchini. Drop sliced zucchini in boiling water and boil for 1 minute.

Prepare a large baking dish by evenly spreading salsa along bottom. When zucchini halves are finished - drain water and place each, skin side down into the baking dish.

Meanwhile, in a skillet with olive oil, brown the ground turkey. When no longer pink add seasonings along with 1/4 cup water. Sauté until combined.

Add in diced bell pepper, onion and black beans. Stir.

Stir in tomato sauce and allow to simmer for 15 minutes.

Scoop 1/4-1/3 cup of mixture into each "boat". Top with cheese and bake in oven for 20 minutes.

Bring a pot of water to a boil, season with salt and cook the orzo for 10 minutes. Drain, rinse and set aside to cool

Transfer the cooled orzo to a large mixing bowl. Add spinach, chopped vegetables, and olives. Sprinkle in the feta cheese.

In a small bowl, whisk together the olive oil, lemon juice, oregano, salt and pepper. Pour over the pasta mixture and gently fold until pasta is well coated.

Refrigerate for 1 hour before serving.

Preheat oven to 350 degrees F. Line 18 muffin cups with paper liners

In a large bowl combine the dry ingredients. Stir in the shredded carrots and cranberries until evenly coated with flour mixture.

In a medium bowl, whisk together the eggs, oil, applesauce, and vanilla. Pour the egg mixture into the dry mixture and stir until fully incorporated.

Evenly divide the mixture between the prepared muffin cups

Bake for 15-20 minutes or until a toothpick comes out clean from the center. Allow to cool in the pan for 5 minutes before transferring to a wire rack

Heat 1 tbsp oil in a skillet over medium-high heat

When oil is hot, add chopped sausage and cook until slightly browned. Remove from pan and set aside.

Reduce heat to medium and add remaining 1 tbsp oil. Add zucchini, onion and bell pepper. Sprinkle with seasonings.

Let cook until the onion is translucent and zucchini and peppers are near tender, about 5 minutes.

Add sausage back into the skillet and combine.

Preheat oven to 425 degrees F. Line a baking sheet with parchment paper and spray with cooking spray.

In a medium bowl combine the flour and baking powder. Stir to combine.

Add in Greek yogurt and mix until well incorporated into the flour. You may need to remove from the bowl and knead for 1-2 minutes until well combined.

Form the dough into a ball and divide into six pieces. Roll each piece into a 6-8" rope; pinch the ends together to form a bagel shape and place on the prepared baking sheet. Repeat with remaining pieces.

In a small mixing bowl, whisk together the egg and water. Brush tops of each bagel with egg mixture and sprinkle with the seasoning mix.

Bake for 15 minutes and transfer to a cooling rack.

Add water to a large saucepan over medium heat. Stir in the oats, quinoa and salt. Cook uncovered until the grains are tender and the water has evaporated, 20-25 minutes.

Remove from the heat. Stir in the coconut milk, chia seeds, honey and vanilla. Taste and add additional sweetener if desired. Allow to cool, then pour into 6 separate containers. Mason jars work well for this recipe.

At the time of serving top with sliced strawberries, almonds and shredded coconut.

Preheat oven to 350 degrees F. Grease a 9x9 inch pan with oil and set aside

In a large bowl, whisk together the mashed banana, egg, vanilla, coconut milk until well combined.

Add the dry ingredients to the wet mixture: oats, baking powder, cinnamon and salt. Mix until combined. Fold in shredded coconut, walnuts, and chocolate chips.

Pour mixture into prepared pan and smooth top. Sprinkle with reserved shredded coconut and chocolate chips. Bake for 35-45 minutes or until the edges are slightly golden brown. Remove from the oven and allow to cool for 10 minutes.

Preheat oven to 375 degrees.

In a bowl combine ground chicken, egg, garlic, italian seasoning and 1/2 cup parmesan cheese, mix together and form 9 meatballs .

Place meatballs in baking dish sprayed with cooking spray. Top with marinara, then spoon dollops of ricotta on top of meatballs.

Top with mozzarella and salt, pepper and oregano to taste.

Bake in the oven for 35-45 minutes or until meatballs are fully cooked.

Preheat oven to 425 degrees F. Line a muffin tin with 12 cupcake liners

In a food processor chop cranberries, set aside

Whisk together flour, cornstarch, baking powder, cinnamon, baking soda, and salt in a large bowl, set aside.

Whisk together yogurt, oil, maple syrup, eggs, orange zest and vanilla until smooth.

Add wet ingredients to dry ingredients and mix until mostly incorporated. Do not over mix.

Gently fold chopped cranberries into batter until just combined.

Divide the batter (it will be thick) between the muffin cups. Sprinkle each with cane sugar

Bake muffins 5 minutes at 425 then, keeping muffins in the oven reduce temperature to 350 degrees F and bake until a toothpick inserted in the center comes out clean, 16-18 minutes more.

Allow muffins to fully cool on a wire rack prior to eating

Heat a skillet over medium heat and spray with nonstick spray

Add ground meat and season with salt and pepper. Allow to cook thoroughly, stirring occasionally.

Season cooked meat with 1 tbsp taco seasoning. Stir to combine. Remove cooked meat from the skillet and set aside.

To the same skillet, add the vegetables, season with salt and pepper and cook until soft.

Add remaining taco seasoning to the vegetables, and stir to combine.

Add the cooked meat back into the skillet and combine with the veggies. Season with salt and pepper to taste.

Serve skillet over brown rice or cauliflower rice, garnish with shredded cheese and cilantro.

In a small bowl, combine chili powder, cumin, oregano, salt and pepper. Rub mixture onto the outside of the pork shoulder.

In the slow cooker, combine orange juice, lime juice, garlic and onion. Place pork on the top. Cook on low for 8 hours or high for 4-5 hours

Remove roast from slow cooker and shred. Remove to slow cooker and heat for an additional 30 minutes.

Remove the pork from the slow cooker and place on a baking sheet. Broil in the oven for 4 minutes to lightly brown edges.

Divide the spinach, pomegranate, orange, goat cheese, red onion and almonds among four serving bowls.

In a small bowl combine olive oil, red wine vinegar, honey, salt and pepper. Dress each salad with the desired amount of dressing.

Preheat oven to 350 degrees F

Sauté the onion and peppers in avocado oil until the onion is clear and the peppers are soft

Sauté the sausage until cooked through

Add the peppers, onions and sausage to a greased 8x8 pan. Beat the eggs, add shredded cheese to egg mixture.

Pour the egg mixture on top of the veggie/sausage mixture in the pan.

Bake uncovered 35-40 minutes

Cook beef over medium heat. Add taco seasoning and let simmer.

Lay out lavash wrap. Add cheese to the center, then beef, lettuce, salsa and Greek yogurt.

Fold in the sides starting from the bottom and working your way around. The wrap will resemble a hexagon

Spray each side lightly with cooking spray then place on a hot skillet. Brown each side over medium heat and enjoy.

Add chopped veggies and olives to a large bowl, cover and place in fridge

Prepare chicken and store in airtight container in fridge

Assemble bowls by distributing 1 cup riced cauliflower and 1/4 prepared chicken into bowl and microwaving until warm. Season with salt and pepper.

Add chopped veggies, drizzle with 1/4 greek dressing. Garnish with Tzatziki sauce, Hummus and/or a lemon wedge.

Preheat oven to 350 degrees. Add 7 cupcake liners to your muffin pan and set aside.

Melt butter in a small saucepan over medium heat. Add diced apples and sauté for 10 minutes until softened, stirring frequently. Add water, sugar, cinnamon and nutmeg and cook another minute. Turn off heat and set aside.

In a small bowl, combine almond flour and baking soda, set aside.

In a large bowl combine egg, sugar and vinegar. Whisk well.

Add almond flour mixture to wet ingredients and mix well for 30 seconds. Fold apple mixture into batter until combined. Distribute among the muffin cups.

In a small bowl, combine 1 tbsp sugar with 1 tsp cinnamon. Sprinkle evenly among the muffins.

Place in the oven and bake for 15-20 minutes or until a toothpick inserted into the center comes out clean. Allow to fully cool before enjoying.

Bring a large pot of water to a boil. Meanwhile, fill a large bowl with cold water and a cup of ice cubes.

Add a pinch of salt to boiling water and add broccoli. Boil 30 seconds. Drain and transfer to ice water to stop cooking. Allow to cool for 2-3 minutes.

Transfer broccoli to paper towel to dry

Add finely chopped red onion to a small bowl of cold water and let sit 5 minutes. This helps take the "bite" out of the raw onion

In a small mixing bowl, combine dressing ingredients and whisk until smooth

In a large bowl combine broccoli, bacon, onion, cranberries, almonds and cheddar. Toss with dressing. Cover and refrigerate 60 minutes.

Preheat oven to 350 degrees F

In a food processor combine the oats, pecans, coconut oil, maple syrup and salt

Distribute mixture evenly among 8 tartlet pans (about 3" in diameter)and press down firmly with fingers

Place pans in the oven and bake for 7-10 minutes or until golden brown. Remove from oven and let cool.

In a food processor mix together the dates, milk, vanilla and salt until creamy and smooth.

Remove each "pie" from its pan by gently squeezing the sides of the pan. Use a knife to spread the date mixture onto each "pie" and top with a sprinkle of chopped pecans

In a bowl whisk together chia seeds, milk, pumpkin, maple syrup, pumpkin pie spice, vanilla and salt.

Let mixture soak 5 minutes. Give it another stir to break up any clumps and pour into a container (we like to use mason jars)

Cover and refrigerate for at least 3 hours or overnight.

When you're ready to enjoy, top with a sprinkle of cinnamon and chopped pecans. Store in an airtight container for up to 3 days.

Preheat oven to 500 degrees F

Line 2 baking sheets with foil and brush with 1 tbsp of oil each.

In a large bowl, pour the buttermilk. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar then 1/2 cup oil. Season the vinaigrette with pepper to taste.

In a pie dish, combine the parmesan and bread crumbs. Remove the chicken tenders from the buttermilk and dredge in the bread crumb mixture to coat. Arrange on the prepared baking sheets. Bake until cooked through and golden brown, about 12 minutes.

Transfer to a platter and serve the vinaigrette alongside for dipping

Preheat the oven to 350 degrees F. Line a 8 1/4" x 4 1/2" loaf pan with parchment paper and spray with non-stick cooking spray. Set aside.

Place shredded zucchini in a paper towel, clean dish towel or cheesecloth and squeeze out all of the moisture.

In a large bowl combine shredded zucchini, applesauce, eggs, maple syrup and vanilla extract. Mix well to combine. Next, add in the oil and mix until combined.

Add flour, baking soda, cinnamon, allspice, ginger, nutmeg and salt. Mix together until well combined. Fold in optional mix-ins if desired.

Pour batter into the prepared pan. Bake for 50-60 minutes or until a toothpick comes out clean.

Remove from the oven and place the pan on a wire rack to cool for 15 minutes, then remove bread from the pan and place on a wire rack to finish cooling completely.

To make cream cheese frosting: beat cream cheese, butter, powdered sugar, vanilla, cinnamon and milk together on medium speed for a minute until smooth. Pour or spread over cooled bread.

Cook quinoa according to package directions.

Add peanut butter and honey to a microwave safe bowl and heat in microwave for 10-20 seconds. Stir until smooth.

To the peanut butter mixture, add ginger, soy sauce, vinegar, sesame oil, olive oil and stir until smooth and creamy. Add warm water if needed to thin.

Drizzle half of the dressing over the cooked and cooled quinoa. Toss to combine.

In a large bowl, combine the red pepper, onion, cabbage, carrots, edamame and cilantro.

Fold in the quinoa to the vegetable mixture. Add remaining dressing, green onion, and cashews to taste.

Prepare pasta according to package directions. Once the pasta has cooked, reserve 1 cup of the water

While the pasta is cooking, heat a large skillet and add the olive oil and 1 tbsp of butter. Once the butter melts, stir in the garlic, a pinch of salt and the pepper. Sauté 1-2 minutes.

Stir in the pumpkin puree until combined. Stir in the reserved pasta water. Stir in the remaining butter, and pumpkin pie spice. Bring the mixture to a simmer. Add in the pasta and toss. Reducethe heat to low and sir in the cheeses.

Toss until the cheese is melted and coats the pasta. If needed, you can add more water to thin the sauce.

Serve with extra parmesan and fresh cracked pepper. Don't forget to add a protein and vegetable!

In a bowl, mix together the yogurt and honey. Line a baking pan with tin foil or parchment paper. Spread mixture evenly inside the baking pan. Top with berries, chia seeds and almonds. Freeze for 4 hours. Remove from the baking pan and chop with a sharp knife. Store in freezer

Combine the yogurt, powdered peanut butter and honey in a small bowl or the yogurt container. Dip the apple slices and enjoy!

Preheat oven to 425 degrees F. Spray a 12-count muffin pan with nonstick spray.

Whisk the flourm baking soda, cinnamon, ginger, salt and flax together in a large bowl.

In a medium bowl, whisk the eggs, brown sugar, oil, applesauce, orange zest, juice, and vanilla together until combined. Add carrots.

Pour the wet ingredients into the dry ingredients and stir to combine. Add craisins. Stir.

Spoon the batter into the prepared baking pan, fill them to the top

Add pan to the oven and bake at 425 for 5 minutes.

Keeping the muffins in the oven, reduce the temperature to 350 degrees F and bake for 18 minutes. A toothpick inserted into the center should come out clean when done.

Remove from oven and allow to cool for 10 minutes in pan. Transfer to a wire cooling rack to cool.

Preheat the oven to 450 degrees Farenheit. Season pork tenderloin with salt and pepper

In a food processor, combine olive oil, balsamic vinegar, garlic cloves, rosemary leaves, Italian seasoning, honey, hot sauce, boullion, and pepper. Pulse until the marinade is mixed thoroughly.

In a large skillet, heat 1 tbsp of oil over medium heat. Add the pork tenderloin and cook, turning frequently, until brown on all sides, about 10-12 minutes.

In the meantime, line a sheet pan with parchment paper. Spread the halved Brussels sprouts and diced butternut squash. Season with salt and pepper and toss with 1 tbsp of olive oil. Push veggies to the side to make room for pork.

Once browned, transfer the pork tenderloin onto the sheet pan. Baste with half of the balsamic sauce and lightly drizzle onto Brussels sprouts.

Roast in the oven for 12=15 minutes or until pork is done and Brussels sprouts are nicely browned.

Cut the tenderloin into 1/2 inch thick slices nad serve with the other half of balsamic sauce over the top. Garnish with parsley and serve.

Preheat oven to 400 degress Farenheit and line a baking sheet with parchment paper.

Combine the ingredients for the seasonings in a small bowl and mix.

In a large zip-top bag add the steak and drizzle with 1 1/2 tbsp olive oil, juice from one lime, Worcestershire sauce and chopped cilantro. Sprinkle with 2/3 of the fajita seasonings. Toss well to coat.

Spread the vegetables in a single layer on the sheet pan. Drizzle with remaining 1 1/2 tbsp olive oil and seson with remaining 1/3 of the seasonings. Toss to coat well.

Bake in a preheated oven for 10-15 minutes or until the peppers are tender.

Remove sheet pan from oven, flip and push the vegetables to the sides ot he pan. Add the steak strips in a single layer to the center of the pan. Broil on high for 3 minutes or until desired doneness.

Serve on your favorite tortillas and top with desired toppings

Preheat oven to 400 degrees Fahrenheit

Combine diced sweet potatoes and 1/2 tbsp olive oil in a medium bowl and toss to coat

Transfer sweet potatoes to a sheet pan and season with salt and pepper. Roast for 15 minutes, tossing once halfway through.

While the sweet potatoes are roasting, make the teriyaki sauce by combining the soy sauce, rice vinegar, sesame oil, garlic, ginger and brown sugar in a medium saucepan over medium high heat.

Whisk together the cornstarch and water. Bring the sauce to a boil, then add cornstarch mixture. Continue to whisk until mixture thickens.

Remove the pan from the heat, stir in the sesame seeds and set aside to cool

When the potatoes are done roasting, remove the sheet pan from the oven and push the potatoes out to the edges of the pan .

Place the salmon fillets in the center and brush with 1/2 tablespoon of the olive oil. Season lightly with salt and pepper.

Combine the broccoli, shallots, and remaining tablespoon of olive oil in the medium bowl used for the sweet potatoes. Season with salt and pepper, then toss well to combine. Spread the broccoli mixture around the salmon.

Reserve 1/4 cup of the teriyaki sauce, then drizzle the remaining sauce over the salmon and vegetables. Place the sheet pan back in the oven and roast for an additional 15 minutes, or until the salmon is slightly translucent, flakes easily with a fork, and the vegetables are fork-tender.

Serve right from the sheet pan with an extra drizzle of the sauce or alongside rice or noodles.

Pre-heat oven to 400 degrees F

Add the sausage, veggies and minced garlic to a large baking sheet. Drizzle with olive oil and sprinkle with the Italian Spices. Add salt and pepper. Toss veggies with your hands until they are fully combined and coated with olive oil and spices

Bake for 20 minutes, flipping halfway.

Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with non-stick spray.

To make the bruschetta, combine tomatoes, olive oil, balsamic vinegar, garlic, and basil in a medium bowl. Season with salt and pepper. Set aside.

Season chicken with salt and pepper, to taste. Place chicken in a single layer onto one side of the prepared baking sheet.

Place potatoes on the opposite side of the prepared baking sheet in a single layer. Add olive oil, garlic, thyme, oregano, basil and Parmesan. Season with salt and pepper. Toss to combine.

Place into oven and bake until chicken is cooked through and the potatoes are golden brown and crisp, about 20-25 minutes. Top chicken with moxxarella during the last 10 minutes of cooking time.

Top with bruschetta and serve

Preheat the oven to 400 degrees F.

Add chicken and mushrooms to large sheet pan and toss with 1 tbsp of olive oil and 2 tbsp of pesto

Bake in oven for 10 minutes. Remove from oven and remove excess liquid.

Add remaining vegetables and the rest of the pesto. Toss to combine, then bake another 10 minutes until chicken is fully cooked.

Preheat oven to 425 degrees Farenheit

Arrange carrots, garlic and onions in a single layer on a greased baking sheet.

Drizzle 2 tbsp. of olive oil over the vegetables. Season with rosemary, and salt and pepper to taste.

Roast in the oven until the chicken skin is golden and the carrots are tender, 15 to 20 minutes.

Preheat oven to 400 degrees F

To make the sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic and ginger on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally until sauce is thickened. Remove from heat.

Spread chicken and chopped veggies on a baking sheet sprayed with cooking spray and season with salt and pepper. Drizzle half of the sauce over the chicken and veggies and toss to combine.

Bake in oven for 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.

Drizzle remaining sauce over top and sprinkle with sesame seeds and green onions.

Heat oven to 425 degrees F. Line two baking sheets with parchment and set aside

Mix together all rub inredients.

In a medium bowl, toss the chicken with 1 tbsp of olive oil and 1.5 tbsp of the rub until evenly coated. Place on one of the baking sheets.

In a separate medium bowl, toss the potatoes with 1 tbsp of olive oil and 2 tbsp of rub. Arrange on baking sheet around the chicken.

Bake for 10 minutes. Flip the chicken and return to the oven for 15 minutes.

Toss the peppers, onions and zucchini in 1 tbsp of olive oil and 2 tbsp of the rub. Arrange on the second sheet pan and bake for 15 minutes.

While sheet pans are cooking, prepare the mango. Allow the chicken to rest for 5 minutes before serving.

Preheat oven to 425 degrees F

Shake vinegar, maple syrup, and mustard in a small jar

Toss squash, oil, smoked paprika, salt, nutmeg, and pepper in a large bowl to coat. Spread on a large rimmed baking sheet and roast for 10 minutes.

Add apples, sausage and Brussels sprouts to the bowl and toss to coat. Add to the baking sheet with the squash and roast for 18 to 22 minutes.

Remove from the oven and drizzle the vinegar mixture over the roasted mixture. Toss to coat and serve immediately

In a mixing bowl, add the yogurt, garlic, dill, vinegar or lemon juice and olive oil, stir until combined. Grate the cucumber with a hand grater and mix into yogurt mixture. Allow to sit in the refrigerator for 1 hour.

Preheat the grill over medium-high heat

In a small bowl, mix together the paprika, oregano, garlic, salt, pepper, and olive oil. Add chicken and massage until marinade covers the chicken thorougly. Place on hot grill and cook until no longer pink.

Once cooked, remove chicken from the grill and slice into strips.

Add a drop of olive oil to a frying pan and heat over medium-high heat. Warm each pita bread for 1.5 minutes each side.

Assemble the gyro by layering lettuce, chicken, tzatziki, onion and tomato. Serve

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.

In a mixing bowl, add the yogurt, garlic, dill, vinegar or lemon juice and olive oil, stir until combined. Grate the cucumber with a hand grater and mix into yogurt mixture. Allow to sit in the refrigerator for 1 hour.

Preheat the grill over medium-high heat

In a small bowl, mix together the paprika, oregano, garlic, salt, pepper, and olive oil. Add chicken and massage until marinade covers the chicken thorougly. Place on hot grill and cook until no longer pink.

Once cooked, remove chicken from the grill and slice into strips.

Add a drop of olive oil to a frying pan and heat over medium-high heat. Warm each pita bread for 1.5 minutes each side.

Assemble the gyro by layering lettuce, chicken, tzatziki, onion and tomato. Serve

In a mixing bowl, add the yogurt, garlic, dill, vinegar or lemon juice and olive oil, stir until combined. Grate the cucumber with a hand grater and mix into yogurt mixture. Allow to sit in the refrigerator for 1 hour.

Preheat the grill over medium-high heat

In a small bowl, mix together the paprika, oregano, garlic, salt, pepper, and olive oil. Add chicken and massage until marinade covers the chicken thorougly. Place on hot grill and cook until no longer pink.

Once cooked, remove chicken from the grill and slice into strips.

Add a drop of olive oil to a frying pan and heat over medium-high heat. Warm each pita bread for 1.5 minutes each side.

Assemble the gyro by layering lettuce, chicken, tzatziki, onion and tomato. Serve

Preheat oven to 425 degrees F

Shake vinegar, maple syrup, and mustard in a small jar

Toss squash, oil, smoked paprika, salt, nutmeg, and pepper in a large bowl to coat. Spread on a large rimmed baking sheet and roast for 10 minutes.

Add apples, sausage and Brussels sprouts to the bowl and toss to coat. Add to the baking sheet with the squash and roast for 18 to 22 minutes.

Remove from the oven and drizzle the vinegar mixture over the roasted mixture. Toss to coat and serve immediately

Heat oven to 425 degrees F. Line two baking sheets with parchment and set aside

Mix together all rub inredients.

In a medium bowl, toss the chicken with 1 tbsp of olive oil and 1.5 tbsp of the rub until evenly coated. Place on one of the baking sheets.

In a separate medium bowl, toss the potatoes with 1 tbsp of olive oil and 2 tbsp of rub. Arrange on baking sheet around the chicken.

Bake for 10 minutes. Flip the chicken and return to the oven for 15 minutes.

Toss the peppers, onions and zucchini in 1 tbsp of olive oil and 2 tbsp of the rub. Arrange on the second sheet pan and bake for 15 minutes.

While sheet pans are cooking, prepare the mango. Allow the chicken to rest for 5 minutes before serving.

Preheat oven to 500 degrees F

Line 2 baking sheets with foil and brush with 1 tbsp of oil each.

In a large bowl, pour the buttermilk. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar then 1/2 cup oil. Season the vinaigrette with pepper to taste.

In a pie dish, combine the parmesan and bread crumbs. Remove the chicken tenders from the buttermilk and dredge in the bread crumb mixture to coat. Arrange on the prepared baking sheets. Bake until cooked through and golden brown, about 12 minutes.

Transfer to a platter and serve the vinaigrette alongside for dipping

Preheat oven to 500 degrees F

Line 2 baking sheets with foil and brush with 1 tbsp of oil each.

In a large bowl, pour the buttermilk. Add the chicken tenders and stir to coat. Let stand at least 15 minutes and up to 30 minutes

Meanwhile, mash the garlic with the salt in a medium bowl. Whisk in the vinegar then 1/2 cup oil. Season the vinaigrette with pepper to taste.

In a pie dish, combine the parmesan and bread crumbs. Remove the chicken tenders from the buttermilk and dredge in the bread crumb mixture to coat. Arrange on the prepared baking sheets. Bake until cooked through and golden brown, about 12 minutes.

Transfer to a platter and serve the vinaigrette alongside for dipping