Ingredients:

4 pieces pita bread

Dressing:

• 1/3 cup olive oil
• 2 T. red wine vinegar
• 1 T. dried oregano
• 1/2 T each of salt + pepper

Pita Filling:

• 1 1/2 cups romaine lettuce – chopped finely
• 1 cup cherry tomatoes – halved
• 1 red bedd pepper – chopped
• 2 Persian cucumbers – chopped
• 1/2 cup Kalamata olives – chopped
• 1/4 cup red onion – chopped finely
• 2 T. fresh dill – chopped finely

Method:

• Combine dressing ingredients and mix well.
• In a large bowl, combine all salad ingredients.  Pour dressing over salad and mix until well combined.
• Serve inside warm pitas.

Ingredients:

• 1 butternut squash – halved and seeds removed
• olive oil
• 2 cups pasta of choice
• 1 cup cheddar cheese-shredded (can use any cheese or vegan cheese)
• 3/4 cup almond milk
• 2 T. nutritional yeast
• 1 T. butter or ghee (optional)

Method:

• Preheat oven to 350-degrees.  Put squash halves face down on prepared baking sheet and bake until tender, approximately 35-40 minutes.
• Cook pasta to package directions and set aside.
• Once squash is done, remove insides and add to high powered blender or food processor.  Add in milk, cheese, nutritional yeast, butter + ghee (if using).  Blend until smooth.  Pour over cooked pasta.

Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup peanut butter
• 1/2 cup pumpkin
• 3 T. maple syrup
• 3 T. hemp hearts
• 1 T. cinnamon
• 1/4 t. vanilla
• 1/2 cup dark chocolate chips

Method:

Mix all ingredients, except chocolate chips, in a medium sized bowl with a spatula.  Once fully mixed, fold in chocolate chips.  Roll mixture into small-medium sized balls. Cover and refrigerate overnight.

Ingredients:

• 1 frozen banana
• 2 cups spinach
• 2 cups pineapple
• 1/2 large avocado
• 2 T. hemp hearts
• 1/2 lemon – juice and zest
• 1 1/2 cups coconut water

Method:

Place all ingredients in blender and blend until smooth.

Ingredients:

For the crumb topping:

1/4 cup gluten-free oats

1/2 gluten-free flour (Cup 4 Cup, King Arthurs)

1/4 cup coconut sugar

2 t. cinnamon

2 T. avocado or coconut oil

1 T. almond milk

For the muffins:

1 T. arrowroot powder

1 cup diced apples

1/2 cup avocado oil

3/4 cup real maple syrup

3/4 cup almond milk

2 cups gluten-free flour

2 1/2 t. cinnamon

1/2 t. allspice

1/2 t. baking soda

2 1/4 t. baking powder

Method:

• Preheat oven to 350 and grease or line a muffin tin.
• For the topping, mix all ingredients together with hands until they form small pebbles.
• Toss apples and arrowroot powder in a separate bowl.  Whisk liquids together, then add remaining ingredients.  Fold in apples and evenly distribute batter amongst muffin cups.
• Divide topping between the muffins (it will be overflowing a bit so I gently press my crumble down to adhere more).
• Bake for 25 minutes, or until knife or toothpick comes out clean.

Ingredients:

• 2-3 pears, cored & cut into slices
• 2/3 cup goat cheese
• 3 T. crumbled pistachios
• 1 T. cranberries
• 1 T. lemon juice

Method:

Toss pear slices in lemon juice. Spread cheese on slices. Sprinkle the end of each slice with pistachios & cranberries.

Ingredients:

• 1 lb. boneless skinless chicken breasts
• 2 t. olive oil
• 8 oz sliced mushrooms
• 2 garlic cloves (minced)
• ½ cup low sodium broth
• 2 ½ T. balsamic vinegar
• ½ t. thyme
• 1 T. parsley (chopped)
• Salt & Pepper

Method:

Season chicken with salt and pepper. Heat olive oil in pan on medium high heat. Sear chicken on both sides for 2-3 minutes. Remove chicken and set aside.

Add garlic and mushrooms to the pan and cook until they soften (3-4 min). Add in broth, balsamic vinegar, and thyme. Stir pan and add chicken back in. Simmer 10-15 minutes on low heat until cooked through.

Ingredients:

• 1 cup almond flour
• ½ t. baking powder
• ½ t. baking soda
• 1 t. chia seeds
• 1 cup almond butter
• ½ cup maple syrup
• 1 cup chocolate chips
• 1 t. vanilla
• ½ t. Salt

Method:

Mix chia with 3 T. water and let sit for 5 minutes.

Mix flour, baking soda, baking powder, and salt in bowl.

In separate bowl, mix together almond butter, syrup, vanilla, and chia egg.

Combine both bowls and mix together, then stir in chocolate chips. Line baking sheet with parchment paper and spoon batter on. Add more sea salt on top if desired. Bake for 15 minutes, until they are browned and flat. Let cool for 10 minutes.

Ingredients:

• 1 cup coconut yogurt
• 2 T. granola
• 1 T. dark chocolate chips
• 1 banana- sliced
• 1 T. peanut butter, melted

Method:

Add yogurt in cup. Top with granola, chocolate chips, banana slices. Drizzle with melted peanut butter.

Ingredients:

• ½ cup almond butter
• ¼ cup dates (pitted)
• ½ cup coconut butter (warmed)
• ½ cup g/f rolled oats
• ¼ cup chia seeds
• ¼ cup hemp seeds
• ¾ cup dried cranberries
• 2 scoops vanilla protein (vegan)

Method:

Mix ingredients by hand in a large bowl and roll into balls. Store in fridge up to 3-4 days or freeze.