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.

Ingredients:

• 2 boneless skinless chicken breasts
• 2 sweet potatoes
• 2 cups Brussel Sprouts, halved
• 1 onion
• 1 cup broccoli
• 1 cup cauliflower
• 1 portobello mushroom
• 1 t. garlic powder
• 1 t. thyme
• 1 t. sage
• 1 T. olive oil
• 1 t. salt & black pepper

Method:

Mix spices together and dust over chicken.

Cut sweet potatoes into cubes. Cut broccoli and cauliflower into florets. Cut mushroom into ¼ “ thick pieces. Toss all veggies in olive oil.

Arrange chicken and vegetables in large dish or baking sheet in one layer. Bake at 400 degrees for 10 minutes, then stir. Bake for 10 more minutes or until cooked through.

Ingredients:

• 2 cups washed/chopped/stemmed kale
• 1 cup frozen pineapple
• ½ apple (pink lady)
• ½ lemon – juiced
• ¾ cup unsweetened almond milk (or milk of choice)

Method:

Combine ingredients in blender and blend until smooth.

Ingredients:

• 2 eggs
• 1 overripe banana
• 1 cup pumpkin puree
• ½ cup g/f oat flour
• 1 t. cinnamon
• 1 t. pumpkin pie spice

Method:

Whisk eggs in a medium sized bowl. Mash in banana. Add in all other ingredients and combine.

Spray large skillet with cooking spray. Pour batter (1/4 cup size) and flatten with back of spatula. Cook until top is no longer shiny- around 5 minutes.

Flip, and cook 3-5 minutes more.

Serve hot with maple syrup or drizzled almond butter

Ingredients:

• 3 cups g/f rolled oats
• 1 cup pecans
• 1 cup sliced almonds
• ¼ cup sesame seeds
• ¼ cup pepitas
• 1 cup coconut flakes
• 1 T. cinnamon
• 1 t. all spice
• Dash of salt
• 1/3 cup pure maple syrup
• ¼-1/2 cup of coconut oil
• 1 T. vanilla

Method:

Mix maple syrup and coconut oil in a saucepan over low heat. Once mixed well remove from heat and add vanilla. Stir well.

Add the rest of the ingredients to a large mixing bowl and mix.

Pour wet ingredients into dry mix and mix well.

Spread granola evenly on parchment lined baking sheet and bake at 250 degrees for 60-80 minutes- taking out to stir every 15-20 minutes.
Store in an airtight container.

Ingredients:

Meatballs:
• 1 lb. ground turkey
• 1 egg
• 2 T. coconut milk (full fat)
• 2/3 cup g/f rolled oats – pulsed in food processor to mike fine
• 1 t. sesame oil
• ½ T. chili sauce
• 1 T. cilantro –chopped fine
• Garlic powder to taste

Sauce:
• 1 ½ cups coconut milk (full fat)
• 1 lime- juiced
• 1 T. curry powder
• 1 T. chili sauce
• 1 T. sesame oil
• 1 T. coconut sugar
• Garlic & ginger powder to taste

Method:
Combine meatball ingredients in large bowl and form into meatballs with hands. Place on prepared baking sheet and bake at 400 degrees for 15-20 minutes until browned.

Combine sauce ingredients in a large saucepan and heat on medium-low heat for 2-3 minutes. Transfer cooked meatballs into sauce, cover, and cook 5-8 minutes.

Serve over zoodles, egg noodles, or brown rice and top with fresh cilantro.