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Back Warm Peach Cobbler Soufflés ​ INGREDIENTS: 1 cup ricotta 2/4 cup cooked oatmeal (prepared with milk) 2 large eggs 1 tablespoon lemon juice 1 tablespoon lemon zest 1 teaspoon baking soda 1 teaspoon cinnamon 1 teaspoon vanilla 1 peach, pitted and diced Greek yogurt + honey + cinnamon sugar for garnish DIRECTIONS: 1. Preheat oven to 350F. ​ 2. In a blender, combine ricotta, cooked oatmeal and lemon juice - blend until smooth. Add one egg at a time, blending between each addition. ​ 3. Pour mixture into a bowl and mix in baking soda, vanilla and cinnamon. ​ 4. Pour mixture evenly throughout a muffin tin (filling each cup a little more than halfway full), if you think it will not take up the whole muffin tin, start with just the inside cups. ​ 5. Top the batter in each cup with a handful of diced peach. ​ 6. Bake for about 20 minutes, or until set and the tops are golden (the peaches should disappear into the batter). ​ 7. Whip together honey and Greek yogurt, top each soufflé with a dollop of the yogurt and garnish with additional honey, lemon zest and cinnamon sugar.

Back Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese ​ INGREDIENTS: 3 small beets, peeled and chopped into bite-sized pieces 1 large sweet potato, washed, skin left on, chopped into bite-sized pieces 2 large oranges, zested (about 2 teaspoons at least), and cut into thin slices to remove triangular segments (see picture) 2 tablespoons honey 1 tablespoon coconut oil 1/2 teaspoon fresh ground black pepper 1/2 cup goat cheese, or more if preferred DIRECTIONS: 1. Preheat oven to 400 degrees. Prepare a roasting pan lined with tinfoil. 2. Combine the beets and sweet potatoes in a bowl with honey, coconut oil, orange zest and pepper. Stir well to evenly incorporate. Transfer mixture into the roasting pan. Bake until beets and potatoes begin to brown in the edges and become tender (about 30-45 minutes). Stir around to cook evenly. Lay orange segments on top. Bake until orange segments begin to caramelize. 3. Remove from oven and gently toss with goat cheese. Serve warm or chilled as a great side dish or snack!

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Back Hemp-Encrusted Salmon Cakes Makes 4 patties INGREDIENTS: 1 tablespoon olive oil 1 can wild Alaskan salmon, drained and picked through to remove any bones and excess skin 1 egg 1/2 cup diced onion 2 tablespoons capers (without liquid) 2 tablespoons chipotle mayonnaise 1 teaspoon Worcestershire sauce, or more to taste 2 dashes salt 1 cup shelled hemp seeds DIRECTIONS: 1. Preheat oven to 375. Combine salmon, the egg, capers, onion, mayo, Worcestershire and salt in a large mixing bowl. 2. Stir to evenly combine. Mixture should be airy and easy to press and form together. ​ 3. Pour hemp seeds onto a flat plate and shake plate to evenly distribute hemp seeds in 1 even layer. ​ 4. Form patties and lay them on the hemp seeds, evenly coating each side. ​ 5. Heat oil over medium-high heat in an oven proof skillet. Once the oil is hot enough (you want to hear a sizzle when you lay the patties in the hot oil) transfer the patties to the hot pan and allow to sear until golden brown. Carefully flip the patties and transfer the skillet to the oven. Cook until the other side is golden brown and patties are cooked through - approx. 10-15 minutes. **Serve with extra chipotle mayo, Worcestershire sauce, hot sauce or a few lemon wedges! **Enjoy over our side of tangy braised kale - find it under sides and snacks!

Back Pesto Riced Cauliflower with Grilled Shrimp​ ​ INGREDIENTS: 3 cups riced cauliflower (find it in the frozen vegetable section of the grocery store or see how we made it below) 1.5 tablespoons olive oil ½ pound of shrimp, peeled 4 tablespoons pesto 1 tablespoon minced shallot 1 large garlic clove, minced 1 cup quartered cherry tomatoes Salt and pepper to taste DIRECTIONS: Heat 1 tablespoon olive oil over medium-high heat. When the oil is hot enough to sizzle the shrimp, place the shrimp in an even layer and let them cook undisturbed for 2 minutes, flip them over and allow them to brown on the other side. Remove from pan and set aside. In the same pan, add the shallots and garlic and cook until fragrant (don’t let them burn). Add the quartered tomatoes and sauté for 2 minutes. Add the riced cauliflower and stir gently until cauliflower is warmed through and everything is incorporated. Gently fold in the pesto. Mix in the shrimp and serve! ​ **To make cauliflower rice: Take 1 head of cauliflower and cut it into small florets. Place the florets into a food processor and process until a rice like texture is achieved and there are no large pieces.

Back Guacamole Deviled Eggs INGREDIENTS: 4 soft boiled eggs (we steam ours in a double boiler for 8 minutes, find the method under "Lunch & Dinner" recipes) 1 medium, ripe avocado, pitted and skin removed 1 teaspoon garlic powder Juice form ½ lime, or to taste Salt and pepper, to taste DIRECTIONS: After eggs are boiled/steamed, gently slice each egg in half length-wise. Gently scrape the yolks to remove from each half and transfer to an electric mixer bowl. Add avocado, lime juice and seasonings to taste to the yolk mixture and beat on high until a fluffy smooth texture forms. Transfer 2 tablespoons of the guacamole mixture to the hole in each white.

Back Herb Parmesan Jalapeno Crisps Super Bowl Sunday anyone?? INGREDIENTS: ​ For the crisps: 2 medium jalapenos, very thinly sliced and seeds removed 8 ounces grated parmesan cheese 3 large sprigs rosemary, minced 4 medium-large garlic cloves, minced 2 pinches ground black pepper, or more to taste ​ For the blue cheese dressing: 1 cup plain Greek yogurt, or sour cream 4 ounces blue cheese crumbles 4 ounces cream cheese at room temperature DIRECTIONS: 1. Preheat the oven to 375 degrees. Prepare a baking sheet with a silicone mat or parchment paper. ​ 2. In a mixing bowl, combine grated Parmesan cheese, minced rosemary, minced garlic and black pepper. Toss and mix well to evenly combine. ​ 3. Arrange thinly sliced jalapenos on the baking sheet, two per crisp and arrange to where they will be about an inch away from each other on the baking sheet. ​ 4. Top the jalapeno slices with a mound of the Parmesan cheese mixture. The cheese will melt down and spread thin, make sure it is a generous amount. 5. Bake for 10-15 minutes, or until cheese melts and turns golden brown around the edges. 6. Remove from oven and transfer crisps to a wire rack for cooling. Leave them on the wire rack until cooled and crisp. Transfer to a paper towel and then layer paper towel and crisps to help absorb the grease before serving. 7. For the dip, use an electric mixer to whip together the yogurt, cream cheese and blue cheese crumbles until smooth.

Back Pork Rind Parmesan-Encrusted Nuggets ​ INGREDIENTS: 1 large, raw chicken breast, cut into ½ cubes 1 cup ground/crushed pork rinds (we used an all-natural salt and pepper flavored, see picture) ½ cup finely grated parmesan cheese 1 whole egg, scrambled 1 tablespoon deli mustard (check to make sure it is sugar-free) DIRECTIONS: Preheat oven to 400 degrees F. Combine finely crushed pork rinds and parmesan cheese in a bowl and mix to evenly combine. Scramble the egg with the mustard in a separate bowl. Grease a baking sheet with olive oil (we use spray olive oil to evenly coat). Dip each raw chicken nugget in the mustard/egg mixture and transfer to pork rinds to bread. Gently toss in the dry mixture to evenly coat the chicken. Repeat for each chicken nugget and place of the baking sheet at least ½ inch from the other. Spray the tops of the nuggets with olive oil and place in oven. Bake for 25 minutes. At the 10-15 minute marker, remove tray from oven and flip nuggets over to evenly brown on both sides. Enjoy with ranch or a condiment of your choice (we chose guacamole)!

Back Cheesy Artichoke and Meatball Bake ​ INGREDIENTS: 1 pound lean ground meat of choice (chicken, turkey, or beef) 1 jar of artichoke hearts packed in water (about 33 ounces) ¾ cup almond flour for binding the meatballs 1 egg 2 teaspoons Italian seasoning Salt and pepper to taste 8 large basil, finely shredded/sliced No sugar added tomato basil pasta sauce (about 24 ounces) Olive oil 2 cups grated mozzarella cheese DIRECTIONS: Preheat oven to 375 degrees F. Make meat balls: mix the ground meat + egg + seasonings + almond flour together in a large mixing bowl and mix until well combined. Form meat balls into medium-sized balls. Heat olive oil in a skillet over medium-high. Sear the meatballs on all sides (letting them sit about 3-4 minutes per side, or until golden brown) and continue cooking until cooked through. Place meat balls in the base of a baking dish. Drain artichokes and squeeze dry in paper towels. Add to the baking dish along with the meat balls. Top with basil leaves and tomato sauce. Finish it off with an even layer of the mozzarella cheese on top. Bake on the top rack in the oven, about 40 minutes. If needed, broil towards the end to brown the cheese on top.