Back Zesty Meatballs with Lemon Cauliflower Rice INGREDIENTS: For the meatballs: 1-pound lean ground beef ¼ cup finely grated Parmesan cheese 1 teaspoon dried oregano 2 cloves garlic, minced zest from 1 large lemon 1 egg salt and pepper to taste, about 1 large pinch each For the lemon cauliflower rice: 1 ½ cup cauliflower rice 1 tablespoon olive oil 1 zucchini, small-medium chop ¾ cup quartered cherry tomatoes Salt and pepper to taste Juice from ½ lemon 5 large basil leaves, thinly sliced DIRECTIONS: Mix all meatball ingredients together until well combined. Form meatballs to desired size. Heat 1 tablespoon olive oil in sauté pan over medium-high heat. Cook meatballs, rotating occasionally until brown all around and cooked through. Transfer to a covered bowl and set aside. Rinse and dry sauté pan. Heat another tablespoon of olive oil. Add the zucchini and allow it to brown, stirring occasionally. Once the zucchini is tender and browned, add the cauliflower rice and salt and pepper to taste. Sautee until the vegetable mixture has absorbed all oil. Remove from heat. Stir in the lemon juice, cherry tomatoes and basil. Plate the lemon cauliflower rice with the meatballs on top and garnish with additional basil.

Back Ricotta + Pesto + Over-Easy Egg on Toast INGREDIENTS: 2 tablespoons ricotta 2 tablespoons pesto 1 large egg Gouda cheese, roughly shaved or grated 1 slice fresh sourdough bread, or bread of your choice DIRECTIONS: 1. Toast bread as desired. 2. While bread is toasting, fry and egg over-easy and keep the yolk intact, once cooked, set aside. 3. Spread ricotta onto warm toast (add more if needed). 4. Spread pesto on top of ricotta layer. 5. Top pesto with the over-easy egg. 6. Garnish with a generous helping of shaved/grated Gouda cheese. 7. Break yolk and enjoy!

Back Lemon Chia Granola Bars INGREDIENTS: 1/2 cup honey (or brown rice syrup) 1/2 cup almond butter 1 teaspoon vanilla 1/3 cup dried blueberries (or raisins) 1/3 cup almond, chopped 2 cups rolled oats 2 tablespoons chia seeds Zest from 1 large lemon DIRECTIONS: 1. Combine honey and almond butter in a small sauce pan over low-medium heat and warm, stirring frequently, until evenly combined. Transfer to mixing bowl. 2. Add the remaining ingredients and fold until evenly combined. 3. Transfer to a ceramic or glass baking dish. You can line any dish with parchment paper. Using your hands, press and smooth out the mixture to form into the dish. 4. Cover and refrigerate for a few hours. Take out and cut bars into desired sizes.

Back Pumpkin Spiced Whipped Ricotta INGREDIENTS: 1/2 cup whole milk ricotta 1 teaspoon pumpkin pie spice (or more to taste) 1 teaspoon vanilla 1 teaspoon maple syrup (can choose sugar-free) DIRECTIONS 1. Combine all ingredients in a small mixing bowl and whisk until well combined. Enjoy warm or chilled.

Back Vegetarian Mexican Stuffed Peppers INGREDIENTS: 1/2 cup red quinoa 1 cup water 3/4 teaspoon garlic powder 3/4 teaspoon cumin 1/4 teaspoon paprika 2/4 teaspoon ground red pepper 1/2 yellow onion, diced 1/2 cup black beans (drained and rinsed) 1/4 cup salsa 1 ear raw sweet corn (kernels removed from the cobb) 3 medium bell peppers 6 slices provolone cheese Greek yogurt, sliced avocado and fresh lime juice for topping DIRECTIONS: 1. Preheat oven to 375F. Set aside a non-stick pyrex baking dish. 2. Cut each bell pepper in half and clean out all seeds. You want each bell pepper to be deep enough to hold the mixture like a bowl. Place the cleaned bell pepper halves open side up in the baking dish. 3. Combine the dry quinoa and spices in a skillet over medium-high heat to toast, stirring and shaking the skillet frequently to avoid burning. Once you smell the fragrant aroma, add the water, turn the heat up to high and let the mixture simmer until the quinoa is cooked (you will see white rings around each seed). 4. Meanwhile drain and rinse the black beans and cut the corn off the cobb. 5. Add the diced onions to the quinoa and continue to cook until onions are translucent. 6. Once the quinoa and onion mixture is finished, combine the quinoa and onion mixture with the black beans a corn. Add the salsa and mix well. 7. Spoon the quinoa mixture evenly into each pepper half and pack down. Cover each pepper half with one thin slice of cheese. 8. Bake at 375F, covered with tinfoil for 30 minutes. After 30 minutes, remove tinfoil and broil for 2 minutes, or until cheese begins to brown. 9. Remove from oven, top with Greek yogurt, avocado slices and a spritz of fresh squeezed lime juice.

Back Orange Chia Marmalade Ingredients: 2 large navel oranges 1 tablespoon minced orange peel 1 tablespoon honey, or more to taste if needed 1/2 teaspoon vanilla, or more to taste if needed 1 tablespoon chia seeds Juice from 1/2 of a large lemon Directions: 1. Peel orange skin using a vegetable peeler. Remove any reaming pith from inside of skin using a sharp knife. Mince peel, reserving a few thin strips for garnish. 2. Make sure there is no skin/pith left on oranges. Roughly chop oranges and transfer to sauce pan with all other ingredients. Bring to a boil and reduce to simmer until oranges are broken down and mixture consistency resembles jam. Stir constantly and mash oranges in the process. 3. Taste and adjust as needed. Add more honey or vanilla. 4. Transfer to glass jar with remaining orange rind and allow to set in refrigerator over night.

Back Minty Apple & Cucumber Salad Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 1 cucumber 1 large green apple 1 handfuls fresh mint Pinch of sea salt Juice from 1 lemon, or to taste DIRECTIONS: 1. Fancy peel the cucumber and apple and chop into 1/2-inch cubes 2. Massage the cucumbers and apple with the sea salt 3. Finely chiffonade the mint and toss into the mix (cut the mint how you would like to eat it, for example, I want my mint chopped finely so I do not get big leaves in my mouth when I take a bite). 4. Massage the mint into the mixture gently for 1 minute 5. Add lemon juice and toss to incorporate 6. Serve garnished with a few whole fresh mint leaves (We garnished ours with pomegranate seeds too!) **The best result for this salad would be to make ahead of time and let it marinate for an hour.

Back DIRECTIONS: Heat 1 tablespoon olive oil over medium heat in large sauté pan. Slice sausage into thin rounds (we sliced ours at an angle to have bigger slices). Brown sausage slices on both sides. When the second side of the sausage slices are half way through browning, add the onion slices. Stir until onions have turned golden brown and become tender. Add garlic and oregano, stirring to combine well. Add diced tomatoes, stir occasionally, and continue to cook until the tomatoes are soupy and broken down. Season with salt and pepper. Add the rinsed white beans and stir to combine. Add the chopped kale and stir until all kale is wilted. Serve with parmesan cheese on top to garnish. One Pot Chicken Sausage with Kale and White Beans INGREDIENTS: 2 chicken sausage links (we used apple and gouda sausage from Publix!) 1 can small white beans, rinsed well ½ small sweet onion, thinly sliced 1 ½ heaping cups chopped kale 1 large tomato, diced 2 large garlic cloves, minced 1 teaspoon dried oregano Salt and pepper to taste Parmesan cheese for topping

Back Georgia Peach and Shrimp Salad INGREDIENTS: 1 pound of small wild caught shrimp (big will work too, use less), peeled and deveined 2-3 peaches (skin left on for extra fiber), diced 1 large green pepper, seeded and diced 1 medium-large sweet potato, large diced roasted with olive oil and sea salt (skin left on for extra fiber) 3/4 cup dry pearled barley (boiled according to package instructions) 3 tablespoons white wine vinegar (or more to taste) Olive oil Sea salt 1/2 cup crumbled feta 2 handfuls of arugula or spinach would be a great addition (stir into warm barley to wilt) DIRECTIONS: 1. Preheat oven to 400. Large-dice sweet potatoes and toss with olive oil and sea salt. Roast until fork tender. 2. While sweet potatoes are roasting, boil the pearled barley according to package instructions. 3. Meanwhile, dice the peaches and bell pepper. Add to a mixing bowl. 4. After the shrimp are ready to cook, add them to a skillet with olive oil and saute over medium-high heat until pink and cooked through. 5. Once the shrimp are cooked, add them to the mixing bowl with the peaches and bell pepper. Once cooked, add the sweet potato and barley to the mix. Stir well to combine. 6. Add white wine vinegar to the bowl, pouring it over the whole mixture (not just in one place). Mix well to combine. Add more white wine vinegar to meet your taste preferences. **Enjoy at room temperature!

Back Almond Butter Quinoa Blondies Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 1/4 cup unsalted butter, softened 3/4 cup smooth crunchy natural almond butter 2 large eggs 3/4 cup coconut sugar 1 teaspoon vanilla extract 1 teaspoon almond extract 3/4 cup quinoa flour 1 teaspoon baking powder 1/4 teaspoon salt 1 cup semisweet chocolate chips DIRECTIONS: 1. Preheat oven to 350 degrees F. 2. Line an 8-inch square baking pan with parchment paper or tinfoil, allowing it to overhang on the edges. Spray with non-stick cooking spray. 3. Beat butter and almond butter in a mixing bowl with an electric mixer until creamy. Beat in eggs, sugar, vanilla and almond extract. 4. In a separate bowl, whisk quinoa flour, baking powder and salt together. 5. Mix the flour mixture into the wet mixture and stir until just combined, do not over mix. 6. Stir in chocolate chips. 7. Bake until toothpick inserted into the center comes out with just a few moist crumbs on it, 25 to 35 minutes. Do not over bake. 8. Let cool in the pan for 45 minutes. Using the parchment paper, lift the whole panful out and transfer to a cutting board. Cut into 24 squares. 9. Let cool completely before storing. *Top with cashew cream (recipe under "Sauces, Dips & Dressings" tab)