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:

• 6 bell peppers
• 1 yellow onion
• 3 cloves minced garlic
• 1 lb. organic ground turkey meat
• 1 cup brown rice (or quinoa)
• 1 can organic black beans
• 1 cup frozen fire roasted corn
• 3 handfuls spinach
• 1 jar enchilada sauce (love Siete!)
• 1 cup pepper Jack cheese (plus more for topping)
• Chicken broth (or water)
• green onions and cilantro for topping
• Salsa for topping and serving

Method:

• Halve and clean out 6 bell peppers and lay open up in a large baking dish.
• Sauté onions in avocado oil until softened. Add ground turkey and minced garlic. Add enchilada sauce and simmer for 5-10 minutes over low heat. Add in quinoa, black beans, corn. After well mixed add in spinach and cheese until spinach is wilted and cheese is melted.
• Divide mixture equally amongst peppers (it makes a lot so sometimes I save any that doesn’t fit for school lunches- think burritos!)
• Top each pepper with a spoonful of salsa and cheese. Pour about a cup of chicken broth around peppers carefully. Spray a piece of tinfoil with cooking spray (so cheese doesn’t stick) and tent the peppers. Bake at 350 for 40 min then uncover and bake for 5-10 more. Top with green onions and serve! I also serve with avocado and sour cream, per kids request.

Ingredients:
1 can black beans
1 yellow onion diced
3 garlic cloves minced
1/2 cup quinoa
3/4 tsp cumin
1/4 tsp smoked paprika
2-3 Tbs cilantro
2 Tbs Olive oil
3-4 Tbs avocado oil
Sliced cheddar/Gouda or cheese of choice (optional)
Lettuce
Avocado
Tomato
Kosher salt and pepper
Brioche buns

Method:
1. Line a small sheet pan or Tupperware with parchment paper.
2. Heat olive oil over low/medium heat in a large skillet. Add onions, garlic and cumin until soft.
3. Drain and rinse black beans and add to onions with quinoa, paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Stir for a few minutes until well heated.
4. Add in cilantro and use a potato masher to mash well but leaving a bit of texture.
5. Divide mixture and form 4 patties. Place on parchment paper and refrigerate for a few hours (or overnight).
6. When ready to cook, lightly dust each side of burger with flour. Heat 3-4 Tbs avocado oil in a large skillet over medium high heat.
7. Fry each burger for about 3 minutes a side until blackened and crispy.
8. If adding cheese, add in the last minute of cooking (to make extra melty, cover pan with lid).
9. Toast brioche buns and add burgers with all your fav toppings!

Ingredients for Salad:

1 bunch Lacinato Kale (washed and torn into bite size pieces)
1/4 Cup Goji berries
1/4 cup raw or roasted sunflower seeds

Ingredients for Chickpeas:

1 can chickpeas
1 tsp smoked paprika
Duxbury sea salt
Olive oil

Ingredients for Dressing:

2 Tbs Tahini
4 Tbs Water
1/2 Tbs Pure Maple Syrup
1/2 Tbs Olive oil
1 garlic clove minced
1/2 tsp sea salt
Juice of half a lemon

Method:

1. Preheat oven to 425
2. Line a large baking sheet with parchment paper
3. Drain and rinse the chickpeas and lightly dry with a clean dishtowel
4. Spread chickpeas on baking sheet and toss with olive oil, smoked paprika, and a couple of sprinkles of sea salt. Bake for 20 minutes (toss half way)

5. While chickpeas are cooking, place kale in a large bowl and drizzle with 1 tsp spoon olive oil and a small squeeze of fresh lemon and a pinch of sea salt and massage kale until it begins to really soften and turn dark green.

6. Whisk together all ingredients of dressing.

7. When chickpeas are done, toss with kale, 1/4 cup goji berries, and 1/4 cup sunflower seeds. Pour dressing over top and toss.

Ingredients:

1 Can cannellini beans
1 large clove garlic
1 tsp sea salt
1/2 tsp curry powder
1/4 cup tahini
1/2 lemon
2 Tbs water

Method:

1. Drain and rinse the cannellini beans
2. Combine all ingredients in a food processor and process until smooth and creamy
3. Serve with pita chips and veggies!

Dry Ingredients:
2 Tbs shredded coconut
1.5 cups gluten free oats
.25 cup coconut flour
1 Tbs Chia seeds
1/4 sea salt

Wet ingredients:
1/4 cup Tahini
1 very ripe banana
2 eggs
1 cup grated carrots
1/4 cup Grade A maple syrup
1/2 cup Flax milk (oat, almond, cashew all work too!)
1 tsp vanilla

Icing:
1/4 cup softened cream cheese
4 tsp melted coconut oil
2 Tbs powdered sugar

Method:
1. Preheat your oven to 350 and lightly grease 12 muffins cup liners.

2. In two separate bowls mix dry ingredients together and wet. Add wet ingredients to dry and mix until just combined.

3. Pour into prepped muffin cups and bake for 20 minutes (or until toothpick comes out clean).

4. While muffins are baking, stir together melted coconut,, cream cheese and powdered sugar.

5. After muffins are done, let them cool completely before icing. If piping, pour icing into a small plastic ziplock and snip off the end

NOTES:
– you can omit icing and just top with your favorite nut butter!
– muffins stay good in the fridge for 3-4 days

Ingredients:

1 cup cilantro
1 cup parsley
1 bunch chives
1/2 cup olive oil
1T. red wine vinegar
1 tsp. sea salt
1/2 tsp. red pepper flakes
1/2 large avocado
12 oz. pasta of choice (we love Jovial Cassava Flour spaghetti)
1 package organic sweet (or spicy!) Italian chicken sausage
Parmesan for topping!

Method:

1. Blend cilantro, parsley, chives, olive oil, red wine vinegar, salt, pepper flakes and avocado in a blender
2. Slice chicken sausage and boil salted water for the pasta
3. While pasta is cooking, heat a bit of olive oil in a fry pan and brown sausage over medium/high heat.
4. Drain pasta (reserving 1/4 cup water).
5. Toss sauce, sausage and pasta together (add a little pasta water if you prefer a little bit thinner sauce).
6. Top with more cilantro and freshly grated Parmesan!

**To make vegan, preheat oven to 425. Drain and rinse 1 can chickpeas. Dry chickpeas and toss with olive oil and salt. Roast for 25 minutes and then toss in with pasta and sauce!

Ingredients:

1 cup gluten-free oats (or quick oats)
1 large overripe banana

Add-ins:
Vanilla
Cinnamaon
Chia seeds
Dark chocolate chips
Cranberries
Raisins
Chopped nuts
Any nut butter
Flax meal/seeds
Hemp seeds
Bee pollen
Protein powder

Method:

1. Preheat oven to 350.
2. Gently pulse oats a few times in a blender to break down whole oats (you can skip if using quick oats)
3. Mash the bananas, add oats and any of your favorite add-ins! The possibilities are endless!
4. Form into 8-9 cookies, gently flatten and bake for about 10 minutes

**If you do add flax meal, protein powder or a dryer ingredient and it seems too dry, get some fat in there with any nut butter or more banana.

Ingredients:

For taquitos:
1 can black beans
1 can refried pinto or black beans
2 canned adobo peppers
1.5 cups shredded cheddar or monterey jack
handful of chopped cilantro
1/2 cup cooked brown rice
sea salt and pepper
12 gluten free or flour tortillas (I use Siete )

For salsa:
1 mango diced
1 red pepper diced
1 yellow pepper diced
1/2 yellow onion diced
1 avocado diced
Chopped fresh chives or green onions
handful of chopped fresh cilantro
1-2 limes juiced

Method:

1. Preheat oven to 350
2. Rinse the black beans and stir together with refried beans, cheese, 2 minced adobo peppers in sauce
3. Add rice and cilantro, thick sea salt and pepper to taste
4. Place a large piece of parchment paper on a baking sheet
5. Warm each tortilla in a non-stick skillet over high heat, just to soften, and roll each tortilla with 3 spoonfuls bean filling
6. Place rolled tortilla seam side down on prepped baking sheet and brush lightly with olive oil.
7. Place all prepared taquitos in oven for 10 minutes; flip and bake for another 8-10 minutes
8. While taquitos are baking, toss all salsa ingredients together
9. Serve taquitos with salsa, chopped lettuce and sour cream (for extra punch, add some adobo sauce to your sour cream!)

Ingredients:

1.5 lbs fresh salmon (wild or we love the Wester Ross at Salty Days Fish
1/2 cup quality local maple syrup
1/3 cup tamari or soy sauce
4-5 cloves garlic
1.5″ fresh grated ginger
1T sesame seeds (optional)
Fresh scallions for topping
Steamed white rice
Veggie of choice (steamed broccoli, blistered green beans, whatever floats your boat!)

Method:

1. Whisk all ingredients (except scallions and salmon) and put into a baking dish or ziplock bag and add salmon.
2. Let marinate in refrigerator 1-2 hours (but I’ve done all day!)
3. Preheat oven to 400.
4. When ready to bake, place salmon in saucepan and pour remaining marinade on top
5. Grease a 9×13 baking dish and cook salmon for 18-20 minutes (depending on thickness).
6. When close to ready, bring sauce to a boil and simmer for a few minutes on the stove.
7. Plate salmon and drizzle the extra sauce over the salmon and sides. Top with scallions.