• 2 cups of  bolognese sauce
• 1 cup mozzarella
• 2 tbs pecorino or parmesan
• 4 small or 2 medium-large zucchini

Directions:

1. Preheat oven to 400°F.
2. Slice zucchini lengthwise and use a teaspoon to scrape out the center to create a ½-inch thick shell.
3. Brush with olive oil and season the zucchini with salt & pepper to taste.
4. Place the zucchini in a large baking dish. Fill each zucchini with the bolognese sauce.
5. Bake for 15 minutes.
6. Top with the cheeses and bake an additional 10-15 minutes or until the zucchini is soft and the cheese is bubbly.

• 2 cups homemade enchilada sauce
• 2 tbs olive oil
• 1 cup chopped red onion (about 1 small red onion)
• 1 red bell pepper, chopped
• 1 bunch of broccoli or 1 small head of cauliflower (about 1 pound), florets removed and sliced into small, bite-sized pieces
• 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 5 to 6 ounces baby spinach (about 5 cups, packed)
• 1 can (15 ounces) black beans, drained and rinsed
• 1 cup shredded Monterey Jack cheese, divided
• ½ tsp kosher salt, to taste
• Freshly ground black pepper, to taste
• 16 almond flour tortillas (about 8 inches in diameter)
• Handful of chopped cilantro, for garnishing
• 16 oz of cooked chicken, cut into bite size pieces

Toppings:

• Pico de gallo
• Guacamole
• Sour Cream
• Frank’s hot sauce
• Green or red onions

Directions:

1. Preheat oven to 400 degrees Fahrenheit with one rack in the middle of the oven and one in the upper third.
2. In a large skillet over medium heat, warm the olive oil until simmering. Add the onions, broccoli, bell pepper, and chicken (if frozen). Cover the skillet and cook, stirring occasionally, for about 8 to 10 minutes, or until the broccoli is brighter green and just starting to turn golden on the edges.
3. If the chicken is not frozen, add it to the skillet.
4. Add the cumin, chili powder, and a 1/2 tsp salt to the skillet and cook until fragrant, about 30 seconds. Add the spinach, a few handfuls at a time, stirring until it has reduced in size. Repeat with the remaining spinach and cook until all of the spinach has wilted, approx. 2 minutes.
5. Add the drained beans, ¼ cup cheese, and 1/4 cup of the enchilada sauce.  Season with ½ teaspoon salt and some freshly ground black pepper, to taste.
6. Assemble the enchiladas by pouring  ¼ cup enchilada sauce into your prepared pan and tilt it from side to side until the bottom of the pan is evenly coated. To assemble your first enchilada, spread ½ cup of the filling mixture down the middle of a tortilla, then snugly wrap the left side over and then the right, to make a wrap. Place it seam-side down against the edge of your pan. Repeat with remaining tortillas and filling.
7. Drizzle the remaining enchilada sauce evenly over the enchiladas, leaving the tips of the enchiladas bare. Sprinkle the remaining shredded cheese evenly over the enchiladas.
8. Bake, uncovered, on the middle rack for 20 minutes. If the cheese on top isn’t golden enough for your liking, carefully transfer the enchiladas to the upper rack of the oven and bake for an additional 3 minutes, until sufficiently golden and bubbly.
9. Remove from oven. Before serving, sprinkle chopped cilantro down the center of the enchiladas. Serve immediately with desired toppings.

• 1/4cup extra-virgin olive oil
• 1/3 cup maple syrup
• 4 large eggs
• 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1/2 tsp baking soda
• 1/2 tsp ground cinnamon
• 1/2 tsp kosher salt
• 2 1/2 cups almond flour
• 1/2 cup chopped pecans (optional)

Directions:

1. Preheat the oven to 325 degrees. Line a loaf pan with parchment paper and have the sides of the paper overhang so you have something to hold onto when removing the bread.
2. In a large mixing bowl, combine the oil and honey. Whisk until blended together. Add the eggs, and whisk until the mixture is thoroughly combined.
3. Add the mashed bananas, baking powder, vanilla, baking soda, cinnamon and salt, and whisk to combine.
4. Add the almond flour and pecans. Switch to a large spoon or spatula, and stir until everything is fully mixed into the batter. Pour the batter into your prepared loaf pan.
5. Bake for 55 to 60 minutes, until the center of the loaf is fairly springy to the touch and a toothpick comes out clean.
6. Place the pan on a cooling rack to cool for at least 30 minutes (this bread is delicate while warm).
7. Place a plate over the pan and turn the loaf upside down onto the plate.
8. Slice and serve!

• 2 small spaghetti squashes (1 to 2 pounds each)
• 1 tbs extra-virgin olive oil
• ½ tsp kosher salt

Sun-Dried Tomato & Mushroom Mixture:

• ¼ cup pine nuts
• 2 tbs extra-virgin olive oil, divided
• 1½ tsp kosher salt, divided
• 3 cups thinly sliced stemmed shiitake or cremini mushrooms
• 2 garlic cloves, minced
• ½ tsp freshly ground black pepper
• ½ tsp crushed red pepper flakes
• 7 oz oil-packed sun-dried tomatoes, drained and thinly sliced (about 1 cup)
• 2 cups (3 oz) baby spinach
• ½ cup torn fresh basil leaves
• 1 tbs freshly squeezed lemon juice
• 3 oz crumbled goat cheese or feta, plus more for serving

Directions:

Spaghetti Squash:

1. Preheat the oven to 400°F. Line a sheet pan with parchment paper.
2. Trim the ends of the spaghetti squash and halve it crosswise. Using a sharp spoon or ice cream scoop, scoop out the seeds and stringy bits from the center of each cavity and discard.
3. Brush the inside of the halves all over with 1 tablespoon of the oil and season with ½ teaspoon of the salt.
4. Place the squash cut side down on the prepared sheet pan and roast until fork-tender, about 30 minutes. Set aside until cool enough to handle.
5. When the squash is cool enough to handle, use a fork to gently scrape out the strands so that they resemble spaghetti.

Toast the Pine Nuts:

1. In a dry (no oil) large deep skillet, toast the pine nuts over medium heat, tossing often until toasted and fragrant, 2 to 3 minutes. Watch carefully so they don’t burn. Remove from the skillet and set aside.

Sun-Dried Tomato & Mushroom Mixture:

1. In the same skillet used for the pine nuts, heat 2 tablespoons of oil over medium-high heat.
2. Add the mushrooms  and cook for 2 to 3 minutes. When the mushrooms are golden, reduce the heat to medium.
3. Add the garlic, 1 teaspoon of salt, black pepper, and pepper flakes, and sauté, stirring, until the garlic is golden, about 1 minute.
4. Add the sun-dried tomatoes and sauté for 1 minute.
5. Add the squash strands to the skillet along with the spinach and toss until the spinach is wilted and the squash is well combined with the mushrooms and sun-dried tomatoes.
6. Add the basil, lemon juice, and cheese and toss until the cheese is melted and evenly coats the spaghetti squash.
7. Divide among four bowls and top with the toasted pine nuts and additional cheese.

• 8 oz raw almonds
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1/2 tsp kosher salt
• freshly ground black pepper
• 1/3 cup extra-virgin olive oil
• 1 tbs + 1 tsp water

Spinach-Artichoke Filling:

• 2 tsp extra-virgin olive oil
• 3 cups packed baby spinach (3 oz.)
• 4 eggs
• 1 cup milk (I used unsweetened almond milk)
• 1/2 tsp kosher salt
• 1/4 red pepper flakes
• 12 oz. drained and roughly chopped artichoke hearts
• 1 oz. grated pecorino or parmesan cheese (or feta / goat cheese)

Toppings:

• Heather’s Garlic Sauce
• Frank’s Hot Sauce

Directions:

To Make the Crust:

1. Preheat the oven to 400 degrees. Grease a 10-inch cast iron skillet or a 9-inch pie pan with olive oil.
2. Grind the raw almonds into flour using a high powered blender, such as a Vitamix.
3. In a medium bowl, stir the almond flour, garlic, thyme, salt, and several twists of pepper. Pour in the olive oil and water and stir until the mixture is thoroughly combined.
4. Press the dough into the prepared skillet or pie pan until it is evenly distributed across the bottom and up the sides.
5. Bake until the crust is lightly golden and firm to the touch, 15 to 20 minutes.

To Make the Filling:

1. In a large skillet, warm the olive oil over medium heat.
2. Toss in the spinach and cook, stirring frequently, until the spinach has wilted and there is very little moisture in the pan, 2 to 4 minutes. Transfer the spinach to a plate to cool.
3. In a bowl, whisk together the eggs, milk, salt, and pepper flakes. Stir in the slightly cooled spinach, chopped artichokes, and all but 2 tbs of the cheese.
4. Once the crust is done baking, pour in the egg mixture and top it with remaining cheese.
5. Return to the oven and bake until the center is firm to the touch and cooked through, 30 to 33 minutes.
6. Let the quiche cool for 5 to 10 minutes before slicing it into 6 to 8 wedges.
7. Top with garlic sauce or Frank’s and enjoy.

• 1 cup unsweetened almond milk
• 1/4 cup chia seeds
• 1 tsp vanilla
• 1/4 tsp cinnamon
• 1/8 tsp salt

Grain-Free Granola:

• 1/4 cup grain-free granola (see recipe below)

Other:

• 50 grams of granny smith apple, diced

Grain-Free Granola Recipe:

• 1/2 cup unsweetened coconut flakes
• 2 1/2 cups slivered raw almonds (slivered almonds do best here)
• 1 3/4 cup raw pecans
• 1 tbs ground flaxseed or 2 tbs hemp seeds
• 1 1/2 tsp ground cinnamon
• 1/4 tsp kosher salt
• 3 tbs olive oil
• 3 tbs maple syrup
• 2 tsp vanilla

Directions:

Chia Pudding:

1. In a bowl, whisk together all of the ingredients.
2. Cover and refrigerate overnight to thicken.
3. In the morning, stir the almond chia mixture to combine.

Grain-Free Granola:

1. Preheat oven to 300 degrees and position a rack in the center of the oven.
2. In a large mixing bowl, combine the coconut, nuts, flax (or hemp) seeds, cinnamon, and salt.
3. Add in the maple syrup and vanilla and mix well.
4. Spread the mixture on the baking sheet and bake for approx. 20 minutes, until lightly browned. Switch the pans halfway through.
5. Remove from the oven and let cool.

Bringing it All Together:

1. Place the chia pudding in a bowl, top with 1/4 cup of granola and the apple.

• 1 tbs toasted sesame oil
• 2 tbs avocado oil, divided
• 1 pound green beans, ends trimmed (I used frozen)
• 1 tsp kosher salt, plus more to taste
• 2 cups baby bella mushrooms, medium-diceed
• 2 garlic cloves, minced
• 1 inch piece of fresh ginger, minced
• 1 tsp crushed red pepper flakes
• 2 tbs coconut aminos
• 1 tbs rice vinegar
• 16 cooked chicken breasts, cut into bite sizes (I use frozen)
• 2 cups of cooked cauliflower rice

Directions:

1. In a large skillet, heat the sesame oil and 1 tbs. of the avocado oil over medium-high heat. Add the beans and frozen chicken and salt, toss often, until the beans are blistered but remain slightly crunchy, approximately 8 minutes.
2. In a separate skillet, leat the remaining 1 tbs. of avocado oil over medium heat, along with the mushrooms, garlic, ginger, and pepper flakes. Toss to combine. Cook the mushrooms without stirring to let them get a good sear, about 3 minutes. Add the coconut aminos, rice vinegar and cook, stirring often, until the mushrooms are tender and the sauce has reduced by half, about 2 minutes.
3. Add the mushroms to the green beans and chicken and toss to combine.  Taste and add more salt, if needed.
4. Serve over the cauliflower rice.
5. Garnish with more coconut aminos or pepper flakes, if desired.

• 4 large bell peppers any colors you like (our favorites are the red & yellow)
• 2 tsp extra virgin olive oil
• 1 pound of cooked chicken, cut into bite-size pieces
• 1 tbs ground chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• ½ tsp kosher salt
• ¼ tsp ground black pepper
• 1 15-oz can fire-roasted diced tomatoes with juices
• 12 oz cooked cauliflower rice
• 1 ¼ cups shredded cheese Monterey Jack, pepper jack, cheddar, or similar cheese, divided (I used a mix)

Toppings:

• Guacamole
• Fresh Cilantro
• Frank’s Hot Sauce (Original)
• Sour Cream
• Salsa

Directions:

1. Preheat your oven to 375 degrees F. Lightly coat a 9×13-inch baking dish with nonstick spray or use parchment paper.
2. Cook the cauliflower rice.
3. Slice the bell peppers in half from top to bottom. Remove the seeds and membranes, then arrange cut side up in the prepared baking dish.
4. Heat the olive oil in a large nonstick skillet over medium high heat.
5. Add the chicken, chili powder, cumin, garlic powder, salt, and pepper. Cook about 4 minutes.
6. Pour in the can of diced tomatoes and their juices. Let simmer for 1 minute.
7. Remove the pan from the heat. Stir in the rice and ¾ cup of the shredded cheese. Mound the filling inside of the peppers, then top with the remaining cheese.
8. Bake uncovered for 25 to 35 minutes, until the peppers are tender and the cheese is melted.
9. Top with any of your favorite toppings, and enjoy hot.

• 2 cups of vegetables such as broccoli, zucchini, eggplant, mushrooms, cut into bite-size pieces
• 1 cup small cherry tomatoes
• 1 tbs extra-virgin olive oil
• 1 large clove of garlic, minced
• 1/2 tsp kosher salt
• freshly ground black pepper
• 1/4 cup of marinara sauce (homemade or Rao’s)
• 4 oz. cooked grilled chicken, cut into bite size pieces
• 1 tbs pecorino cheese, grated
• 4 basil leaves, chopped

Directions:

1. Heat a large skillet over medium heat and warm the olive oil.
2. Toss the vegetables with the olive oil.  Add the garlic, salt and pepper, and cook under tender, approximately 4-6 minutes.
3. Meanwhile, prepare or heat the marinara sauce and cut the chicken.
4. Place the roasted vegetables in a bowl, top with the marinara sauce, chicken, herbs, and pecorino cheese.