Back Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: ​ For the Glazed Chicken: 3 large boneless skinless chicken breasts 1/3 cup olive oil 1/4 cup high quality honey Juice from 2 large oranges 1/4 cup high quality yellow mustard 1/2 cup fresh minced rosemary, plus extra for garnish 2 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon ground black pepper 1 teaspoons Himalayan sea salt For the Roasted Apple and Butternut Squash: 3 large apples, cubed with skin left on 1 large medium squash, peeled, gutted and cubed 3 tablespoons fresh peeled and grated ginger 1.5 teaspoons cinnamon 3 tablespoons high quality honey 3 tablespoons olive oil 1 teaspoon paprika, or to taste For the Garnish: 1 pomegranate, seeds removed and flesh discarded (you can buy pomegranate seeds that have already been harvested). 1 large leek, thinly sliced 1 tablespoons butter Pinch of salt 2 tablespoons honey (for plate garnish) 2 tablespoons yellow mustard (for plate garnish) Other things to include: Long wooden skewers DIRECTIONS: 1. Preheat oven to 400 degrees. ​ 2. For this recipe, the chicken, apples and butternut squash will all be cooked at roughly the same time. Preheat the oven to 375. This will require close monitoring to make sure each component is cooked properly. The butternut squash will need to go in first, the chicken second and the apples last (they will take the least amount of time). ​ 3. For the butternut squash: prepare 2 baking sheets, one for both the squash and the apple. Mix together all ingredients (aside from the apple and squash) in a large mixing bowl. Dredge the butternut squash cubes in the mixture and ensure that all cubes are evenly coated. Line squash on the baking sheet and transfer to oven. Reserve the glaze mixture for apples. Bake squash until the cubes are tender. ​ 4. Prepare the chicken. Prepare a baking sheet or roasting pan lined with tinfoil, set aside. Mix all ingredients (aside from the chicken) in a large mixing bowl. Cut each chicken breast in half. Rinse the chicken and pat dry with paper towel. Dredge each piece of chicken in the herb mixture and ensure that each piece is evenly coated. Reserve glaze mixture for basting. Place chicken on tray and transfer to oven. Bake for 20-25 minutes, or until internal temperature reaches around 175 degrees. Half way through the cooking process, remove chicken from the oven and baste with glaze mixture, return to the oven. Once cooked, remove from oven and cut into large cubes. ​ 5. For the apples: dredge the cubes in the same glaze mixture used for the squash. Follow the same process as the squash. Transfer the apples to the oven and bake until tender, but not mealy. The apples will require close attention, because they will not require the same length of time as the squash and chicken. ​ 6. For the garnish: melt the butter over medium-high heat on the stovetop. Add the leeks and Sauté until they begin to wilt and brown. Remove from heat and add pomegranate seeds, toss to combine. Set aside. Whisk together the honey and mustard until evenly incorporated. Set aside. ​ 7. Once the chicken, apples, and squash are cooked. Arrange skewers with alternating cubes of each ingredient. Lay crisscrossed on a plate, garnish with leeks and pomegranate seeds. Using a spoon, garnish the plate with the honey mustard sauce. Sprinkle with any remaining rosemary.

Back Goat Cheese, Spinach and Basil Stuffed Chicken ​ INGREDIENTS: 1 boneless, skinless chicken breast 1.5 cups fresh spinach leaves 2 garlic cloves, minced 2 large basil leaves (more to taste if desired) 2 tablespoons goat cheese Salt and Pepper to taste Olive oil DIRECTIONS: Preheat oven to 375 degrees F.​ Place dry chicken breast between two sheets of saran wrap, or in a large sturdy Ziploc bag. Take a large heavy object such as a rolling pin and pound chicken breast into a large thin sheet. Be precise and gentle to avoid splitting or tearing the breast. Any pieces that may break off can be used for another recipe. Once the chicken breast is flattened, rub with olive oil and salt and pepper. Sautee spinach and minced garlic together until spinach is very wilted and garlic is fragrant. Transfer spinach and garlic mixture to the middle of the flattened chicken breast. Layer the goat cheese and basil leaves along with the spinach. Tightly roll the flattened chicken breast into a pinwheel and place in a pan lined with tinfoil for baking. You may need to use a large tooth pick or skewer to keep the chicken from unrolling. Bake for approximately 45 minutes, or until you cut through the chicken and all meat is white and no longer pink. Slice the roll into medallions and serve with a non-starchy vegetable such as okra or our creamy mushrooms.

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Back Spiced Carrot Cake Pancakes INGREDIENTS: 2 medium carrots, grated (moisture squeezed out in paper towels) 1 cup diced pineapple 1/2 cup unsweetened raisins (let them soak in water or pineapple juice for a little bit to rehydrate) 1 tablespoon fresh grated ginger 1 teaspoon pure vanilla extract 3/5 cup buttermilk (or any milk of your choice, we love natural healthy fats and buttermilk makes for a richer more fluffy product) 2 large eggs 1/4 teaspoon ground cloves 1 tablespoon cinnamon 2 1/2 cup dry pancake mix of your choice (we use Namaste gluten free mix) DIRECTIONS: 1. Combine eggs, milk, vanilla and spices, whisk to combine. ​ 2. Add the remaining fillings (pineapple, raisins and carrots) and whisk together to combine. ​ 3. Add the dry pancake mix and whisk until completely incorporated. ​ 4. Grease and heat a small nonstick skillet or griddle over medium-heat and begin to cook one pancake at a time. We poured ours in 1/4 cup servings, which filled the diameter of our perfect sized skillet. Wait for the batter to begin bubbling in the pan before flipping. ​ 5. Allow the stack of left over pancakes to cool, transfer to a ziplock bag and freeze. Simply toast the frozen pancakes in a toaster for a great grab and go breakfast in the mornings to follow. ​ **We topped our pancakes with cream cheese, honey and walnuts! You could use Greek yogurt too for added protein. Enjoy!

Back Glamoured-Up Grapefruits INGREDIENTS: 1 large grapefruit Honey (about 1-2 tablespoons) Ground cinnamon (about 2 teaspoons, 1 teaspoon per half grapefruit) DIRECTIONS: 1. Preheat oven to 400 degrees. 2. Cut the grapefruit in half as seen in the picture. Cut the triangular segments to loosen for easy eating after they have baked. Drizzle honey over the cut surface of the fruit and then sprinkle generously with a coating of cinnamon. 3. Place the prepared grapefruits in a small baking dish and bake for about 30 minutes, or until the pink park of the fruit is puffed up where the cuts were made and the tops look slightly caramelized. Remove from the oven and serve warm or chilled. *After enjoying the grapefruit, be sure to drink the sweet juice, or squeeze and save it to flavor water with later on!

Back Homemade Cacao Almond Milk INGREDIENTS: 1 cup whole, raw almonds, soaked for at least 4 hours 4 cups filtered water 1/2 cup raw cacao powder Honey (5 large swirls around the top of the blender, or to taste) 2 teaspoons vanilla DIRECTIONS: 1. Blend all ingredients in a high-speed blender, until all almond pieces are ground up finely. ​ 2. Pour through a fine strainer or cheesecloth to remove the almond fiber. ​ 3. Transfer to airtight containers and store in the fridge for up to 4 days. ​ 4. Enjoy chilled or warmed for a hot chocolate alternative! **I dried the left over almond meal in the oven at 350 and plan to mix it into muffins or pancakes later on!

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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 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 Lemon Blueberry Baked Ricotta INGREDIENTS: 30 ounces ricotta 3 large eggs, beaten 1 teaspoon vanilla 5 tablespoons lemon juice 1/2 teaspoon baking powder 1/4 teaspoon nutmeg 1/2 teaspoon cinnamon 3 tablespoons honey 1 cup blueberries 1 tablespoon sugar for blueberries DIRECTIONS: 1. Pick through blueberries and toss with 1 tablespoon sugar, allow them to sit while you work on the rest of the dish. Preheat the oven to 400F. ​ 2. Combine all ingredients in a large mixing bowl and stir well, fluffing the mixture as you stir. ​ 3. Pour the mixture into a square casserole dish, or into individual ramekins. ​ 4. Bake the ricotta mixture in the center of the oven for approx. 30 minutes. Remove from the oven and add blueberries to the top. ​ 5. Return to the dish to the oven and bake for another 20-30 minutes, or until the edges and top begin to brown and the ricotta is puffed up. ​ **This breakfast dish can be enjoyed at any temperature - we prefer warm!