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)

Back Spiced Honey Glazed Salmon on a Bed of Spiral Cut Asian Salad with Peanut Sauce Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: ​ For the Glazed Salmon: 2 – 8 to 10 oz. salmon fillets 2 tablespoons high quality honey 3 tablespoons unsalted butter 2 tablespoons high quality yellow mustard 1 teaspoons paprika 1 teaspoon chili powder 2 tablespoons fresh squeezed orange juice Pinch of Himalayan sea salt For the Spiral Cut Asian Salad: 2 large carrots, washed and peeled 1 large radish 1 large cucumbers, fancy peel 1/2 bunch green onions, all parts thinly sliced 1/4 head purple cabbage, thinly sliced/shredded 2 cups bean sprouts For the Peanut Sauce: 1 can (13.5 oz.) full fat, unsweetened coconut milk 2 oz. Massaman curry paste, or to taste ¾ cup plain, unsweetened natural peanut butter 2 tablespoons apple cider vinegar or white vinegar (do not substitute with any other kind of vinegar) ½ cup water 1 bunch fresh cilantro, washed and plucked, stems discarded Sesame seeds for garnish DIRECTIONS: 1. Prepare salmon. Preheat oven to 375 degrees F. Prepare baking sheet with tinfoil and set aside (you may need more than one). Cut each fillet into two 8 oz. pieces. In a small saucepot over medium-low heat, combine butter and honey and whisk until melted and incorporated, add spices. Remove from heat and spoon over each fillet evenly. Place glazed salmon on the baking sheet and transfer to oven. Bake for approximately 15-20 minutes, or until glaze is golden and bubbly and salmon flakes when pressed with a fork. ​ 2. While salmon is cooking, prepare peanut sauce for Asian salad. Combine coconut milk, curry paste, peanut butter, vinegar and water in a medium heavy-bottom pot. Whisk to evenly incorporate while it warms. Bring sauce to a gentle boil over medium-heat, whisking constantly. Let the mixture simmer for 3-5 minutes over low heat. Remove sauce from heat and let it cool to just slightly warmer than room temperature. If the mixture is too oily or liquid-like and not emulsifying, blend it in a food processor or blender until the desired consistency is achieved. ​ 3. Prepare the vegetables. Pass the carrot, radish, cucumber and apple through the spiralizer, cutting after strands reach approximately 6 inches. Roughly chop the red cabbage into strips Toss all spiralized and chopped vegetables together along with bean sprouts and green onion in a large bowl to evenly distribute. Add peanut sauce (just enough to lightly coat vegetables) and toss to combine. ​ 4. Place salmon fillet off set on top of spiral cut salad. ​ 5. Garnish with cilantro and sesame seeds.

Back High Protein Crab Stew ​ INGREDIENTS: 8 ounces crab claw meat (not imitation) 1 - 5.3 ounce container (individual serving size) plain Greek yogurt 2/3 cup of ½ and ½ (can add more to thin consistency if needed) 1 tablespoon old bay (or more/less to taste) Pinch of pepper (or more to taste) ½ teaspoon red wine vinegar (or more to taste) DIRECTIONS: Bring ½ and ½ to a simmer in a saucepan over medium heat. Add seasonings and vinegar and modify to desired taste. Let simmer until fragrant (about 6-8 minutes), stirring occasionally to avoid scorching the milk. Remove from heat and whisk in plain Greek yogurt until smooth and thick. Stir in lump crab claw meat and stir until combined. Add more old bay, pepper or vinegar if needed.

Back Lemon Vanilla Cashew Cream Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water) Juice from 1/2 a large lemon, we used our own Meyer lemons out the backyard! (careful of seeds!) Water (enough to cover cashews in blender by 1") 1/4 teaspoon vanilla extract Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. At first, ours was a little grainy so we blended it a little longer and it came out perfect! 2. Store in containers in the fridge Caesar Cashew Dressing Ingredients: ​​ 1 cup raw cashews (soaked for 2 hours in filtered water, or overnight for best results) Water (enough to cover cashews in blender by 1") 4 tablespoons olive oil 1 teaspoon garlic powder 1 tablespoon fresh squeezed lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, chopped 3 tablespoons capers, or to taste Salt and pepper to taste Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. Add extra garlic powder, lemon, etc. based on the flavors you like. *Store in containers in the fridge. This is a great dip for celery!

Back Re-stuffed Southwestern Avocados ​ INGREDIENTS: 1 chicken breast, baked and shredded (or use pre-cooked rotisserie chicken) 1 ripe avocado, cut in half, seeded and flesh gently removed from skin using a spoon (do not tear skin in order to re-use as the bowl to restuff). Dice avocado after removing from the skin. 1 small red pepper, seeds and stem removed, roasted or grilled (we used a panini press) and diced 1 whole lime, juiced 2 tablespoons sour cream, or more to taste 2 tablespoons mild salsa with no sugar added, or more to taste Grated cheese of choice for topping (we used sharp cheddar) DIRECTIONS: Preheat oven to 375 degrees. Mix shredded chicken, diced red pepper, sour cream, salsa, lime and diced avocado until evenly combined. Stuff the avocado skins evenly with chicken mixture and top with grated cheese. Bake for about 8 minutes, or until cheese on top is melted and beginning to brown.

Back Festive Cheese Ball ​ INGREDIENTS: 8 ounces cream cheese 2 cups shredded sharp cheddar cheese 1 bunch small green onions (thinly sliced), roots discarded 2 ounces diced jarred pimentos (drained) 2 tablespoons softened butter 2 teaspoons Worcestershire sauce DIRECTIONS: Combine all ingredients in an electric mixer and beat on medium-high until well combined. Refrigerate for an hour. Form mixture into a ball and serve with non-starchy vegetable like peppers or cucumbers.

Back Baked Lobster with Mango and Avocado Arugula Salad ​ ​ ​ ​ INGREDIENTS: 1 lobster tail Butter 2 teaspoons Salt and pepper 1.5 cups arugula ½ cup finely diced mango ½ cup diced tomatoes ½ avocado, medium diced Juice from ½ grapefruit 1 tablespoon plain mustard 1 tablespoon olive oil DIRECTIONS: Preheat oven to 350 degrees F.​ Split the lobster tail down the middle with a sharp knife and crack into two separate pieces. Add one teaspoon butter to each ½ and dust with salt and pepper. Transfer to a baking dish and bake for 25 minutes. While lobster is baking, combine mango, tomato, avocado and arugula in a mixing bowl. For the vinaigrette dressing, whisk the mustard, olive oil, grapefruit juice and a pinch of salt and pepper together until well combined. Pour over salad and mix well until evenly incorporated. Let the salad sit with the dressing to soften the arugula while lobster finishes in the oven. When lobster is finished, remove from the shell and transfer to plate on top of the arugula salad, top with remaining juices from the pan.

Back Chocolate Avocado Pudding Serves 2 ​ INGREDIENTS: 1 medium ripe avocado 1 medium ripe banana (optional) 2 tablespoons honey 3 tablespoons unsweetened cocoa powder 1/2 cup milk of choice (we use grass fed dairy) Chopped nuts and shredded coconut for topping, optional DIRECTIONS: 1. Using a high powered blender or food processor, combine all ingredients and process until thick and smooth. Chill for at least one hour for best results. Top with nut topping and enjoy! ​ *This recipe has a buttery/nutty avocado flavor!

Back Waffle Iron Eggplant Parmesan with Italian Herb Chicken ​ INGREDIENTS: 1 medium eggplant, peeled and sliced into ½-inch thick rounds 1 small chicken breast 2 cups finely grated parmesan cheese, with one half on a plate or flat surface. 1 egg, whisked Italian seasoning Salt and pepper Olive oil No-sugar added marinara DIRECTIONS: Preheat oven to 375 degrees F. Preheat and lightly grease waffle iron Place chicken breast in baking dish, coat with olive oil and evenly sprinkle both sides with Italian seasoning, salt and pepper. Bake chicken for approx. 30 minutes, or until cooked through, but still moist. While chicken is cooking, prepare eggplant: dip each round in the whisked egg and evenly coat. Transfer to the plate with grated parmesan cheese and evenly coat both sides, flipping and adding more cheese as necessary. Transfer two parmesan encrusted eggplant rounds at a time to the waffle iron and cook until the cheese forms dark golden brown squares (resembling waffles). Continue this step until all eggplant rounds are complete. When chicken is finished cooking, slice lengthwise and plate with eggplant and marinara sauce.