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 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 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.

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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 The perfect "hard boiled egg" ​ DIRECTIONS 1. Fill a sauce pan/pot with 1.5 inches of water and bring to a boil. Place eggs in steamer basket and set steamer basket in pot of boiling water (it should be suspended slightly above the boiling water. Let the eggs steam for 8 minutes. While eggs are steaming prepare a bowl of ice water. After 8 minutes, remove the steamer basket and submerge all eggs in ice water bath immediately. Once eggs are cooled completely, gently tap on the counter and begin to peel away the shell. Slice and enjoy with some ranch dressing for an extra calorie boost!

Back Classic Chicken Pot Pie INGREDIENTS FOR THE CRUST 1 and 1/4 cup white whole wheat flour 1 teaspoon sugar Pinch of Himalayan salt 1 stick unsalted butter, cold and cut into individuals tablespoons 3 tablespoons ice cold water FOR THE FILLING 5 tablespoons unsalted butter 1 medium yellow onion, diced 4 medium carrots, diced 4 medium celery stalks, sliced 2 large garlic cloves, minced 2 teaspoons garlic powder, or to taste 1 teaspoon dried thyme, or to taste 1 tablespoon fresh rosemary, finely minced 15 oz. cooked chicken, cubed 1 cup frozen peas 1/2 cup white whole wheat flour 4 cups vegetable broth Salt and pepper to taste FOR THE CHICKEN 1 tablespoon fresh rosemary, finely minced 2 tablespoons olive oil 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS 1. Prepare dough. Place all ingredients except the water in a food processor and pulse until all butter is broken up and dispersed throughout the flour resembling course meal. Add the 3 tablespoons ice cold water and pulse until dough begins to form. Remove dough from processor and form into a bowl. Wrap with plastic wrap and refrigerate for at least 1 hour. ​ 2. Prepare chicken. Wash chicken and pat dry. Mix olive oil, rosemary, garlic powder, salt and pepper in a mixing bowl. Prepare a roasting pan lined with tin foil and set aside. Dredge each piece of chicken in the oil/herb mixture and thoroughly coat. Line the seasoned chicken on the roasting pan and roast at 375 degrees until temperature gauge reads 175 degrees for each strip of chicken. Once cooked, remove from oven, cube and set aside. ​ 3. In a Dutch oven, melt the 5 tablespoons of butter over medium-high heat. Add the onions, carrots and celery, garlic powder, salt and pepper, cook for 5-7 minutes. Add the 1/2 cup flour and stir to coat all vegetables. Add broth one cup at a time and stir to incorporate after each pour. Bring mixture to a boil and then simmer until mixture thickens. Meanwhile, remove dough from refrigerator and roll out on floured surface to 1/4-inch thick. Stir in chicken, rosemary, and peas. Place dough over top of mixture and cut slits to allow steam to escape while baking. ​ 4. Bake at 375 for 40 minutes. Allow to cool for 15 minutes, garnish with rosemary and serve. **After the filling mixture is cooked, you can distribute it equally into individual oven proof dishes, cover with individual pieces of dough cut to fit each and bake. (Depicted in the picture).

Back Baked Coconut Shrimp with Mango Pineapple Salsa Serves 2-3 INGREDIENTS: for the shrimp 2 egg whites, whipped until very frothy, but not to the point where peaks begin to form 4 tablespoons corn starch 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cup unsweetened shredded coconut 1 pound raw shrimp, peeled, deveined and patted dry ​ INGREDIENTS: for the mango pineapple salsa 1 ripe mango, diced 1/2 of a small-medium cucumber, skin left on, diced 1 medium jalapeno, seeded and finely diced 2 large green onions, thinly sliced from green end all the way to white end 1/2 cup diced pineapple 2 pinches salt and pepper 4 tablespoons fresh squeezed lime juice 1/3 cup cilantro leaves, chopped DIRECTIONS: for the shrimp 1. Preheat oven to 400 degrees and prepare 2 baking sheets with parchment paper sprayed with nonstick cooking spray. ​ 2. Line up 3 separate bowls (one with a mixture of cornstarch salt and pepper, one with egg whites and one with coconut). ​ 3. Working with one shrimp at a time, dredge it in cornstarch, shake off any excess cornstarch before dredging shrimp in egg whites. Finally, dredge shrimp in coconut and generously coat. After coating, lay each shrimp on the baking tray. 4. Bake until coconut is golden brown/toasted - about 15-20 minutes (depending on the size of the shrimp and the amount of coconut). If some of the coconut is browning faster in certain spots, rotate the pans around in the oven. ​ 5. Remove from oven and cool on a wire rack before serving. ​ DIRECTIONS: for the manga pineapple salsa 1. Mix all ingredients in a large mixing bowl until evenly incorporated. Serve in a bowl, chilled or at room temperature, along side the shrimp. ​ **Another variation: add black beans and avocado to salsa!

Back Parsnip & Asparagus Herb Frittata See Recipe Spiced Carrot Cake Pancakes See Recipe Warm Peach Cobbler Soufflés See Recipe Baked Berry Oatmeal See Recipe Lemon Blueberry Baked Ricotta See Recipe Pumpkin Spiced Whipped Ricotta See Recipe Creamy, Dreamy Mango Coconut Overnight Oats See Recipe Ricotta + Pesto + Over-Easy Egg on Toast See Recipe The Perfect "Hard Boiled Egg" See Recipe

Back Honey, Lavender & Orange Stovetop Popcorn Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: ½ cup non-GMO popping corn kernels 2 tablespoons coconut oil 1 teaspoon black pepper, or to taste 1/2 teaspoon Himalayan sea salt, or to taste Zest from 2 large oranges 4 tablespoons honey 2 tablespoons ground dried food-grade lavender, or to taste DIRECTIONS: 1. Heat oil and corn kernels together in a large covered pot over medium-high heat. Once the popping begins, give the pot an occasional shake to loosen the kernels and to distribute the heat amongst them. 2. While popcorn is popping, crush and grind lavender seeds in mortor & pestle as finely as possible. 3. Once all kernels have popped, remove from heat and uncover. Add the salt, pepper, lavender, and zest to the popcorn and stir to evenly distribute. Add the honey (pouring all over popcorn, not just in one spot) and stir until evenly incorporated. 4. Serve and enjoy! **This is a sticky popcorn – find the napkins!