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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 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.

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 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 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 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 Almond Butter Quinoa Blondies See Recipe Fudgey Black Bean Brownies See Recipe Whipped Pumpkin Spice Ricotta See Recipe Chocolate Avocado Pudding See Recipe Matcha Green Tea Almond Cookies See Recipe Spiced Pumpkin & Oat Chocolate Chip Cookies See Recipe Greek Yogurt Bark See Recipe

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

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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.