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 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:

• 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:

• 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:

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.

Ingredients:

• 1 large spaghetti squash- cut in half length wise and seeded
• 3 T. olive oil
• Salt & Pepper
• 2 cloves of garlic- minced
• ½ t. smoked paprika
• ½ t. cumin
• 1 (15 oz can) black beans
• 1 cup corn
• 1/2 cups cherry tomatoes- cut in half
• 6 scallions -4 minced small & 2 sliced
• 1 jalapeño-stemmed, seeded & minced
• 1 avocado- pitted & cubed
• Cojita Cheese (optional)

Method:

Brush squash with olive oil, salt & pepper and place cut side down in a baking dish at 375 degrees for 45 min or until tender. Flip and let cool.
Combine 2 T. olive oil, garlic, paprika, cumin and ½ t. salt in a pot and cook on medium heat stirring until fragrant. Stir in beans, corn, tomatoes, minced scallions & jalapeño. Mix to combine and remove from heat.
Scrape squash strands with fork in with the bean mix and spread evenly in baking dish. Cover and bake at 375 degrees for 20-25 minutes.
Remove dish and sprinkle with avocado and cheese, if using

Ingredients:

• 2 eggplants (not too large) – cut in half length wise
• 1 onion- finely chopped
• 3 T. olive oil
• 3 cloves of garlic- minced
• 2 t. fresh oregano
• ¼ t. cinnamon
• 1/8 t. cayenne pepper
• 1 (14.5 oz) can diced tomatoes- drained
• 1 cup grated Pecorino Romano cheese
• ¼ cup pine nuts
• Salt & Pepper
• 2 T. fresh parsley

 

Method:

• Warm 1 T. olive oil in pan, add onion, garlic, oregano, cinnamon, and cayenne in a pot on medium heat until softened. Transfer mix to a slow-cooker.
• Mix in tomatoes, ½ cup cheese, pine nuts, vinegar, and  ¼ t. salt.
• Season the halves of the eggplant with salt & pepper and put cut side down in slow cooker. Cover and cook 5-6 hours on low or until eggplants are tender.
• Transfer eggplants to a plate and push sides back gently with a fork to make room for mixture filling.
• Stir remaining mixture and season with salt & pepper if needed.
• Pour mixture into eggplants and top with parsley & remaining cheese

Ingredients:
4 each 6 ounce pieces halibut
4 each sprigs fresh thyme
½ cup peeled, sliced carrots
1 Tbsp minced fresh ginger
3 Tbsp unsalted butter
2 Tbsp chopped parsley
2 Tbsp chopped cilantro
2 Tbsp chopped mint
2 Tbsp EVOO
1 Tbsp fresh lemon juice
10 each fingerling potatoes, roasted and sliced
½ cup sliced roasted carrots
¼ cup fava beans

Method:
1. Preheat sous vide water circulator to 118 degrees F.
2. Place the halibut on a pan and season with kosher salt. Place halibut in resealable gallon bag
and add the thyme sprigs. Seal the bag and immerse the bag in circulator water bath and cook
for 30 minutes.
3. Combine sliced, raw carrots and ginger in saucepan with 1 cup water. Cook over medium-low
heat until carrots are tender. Season with salt and pepper. Transfer to a blender, and while still
hot, puree until very smooth.
4. With the blender still running, add the butter until completely smooth. Transfer to a saucepan
and keep warm until ready to serve.
5. Combine the parsley, cilantro and mint in a small bowl and dress with the lemon juice and
EVOO.
6. Turn the broiler on high. Carefully remove the halibut from the bag and pat it dry with a paper
towel. Place on a sheet tray and broil until lightly browned.
7. Spoon sauce into bowl, spoon carrot, potato and fava mixture on top of sauce. Carefully place
fish on top and garnish with herb puree.

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:

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!