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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 Creamy, Dreamy Mango Coconut Overnight Oats Makes 2 servings (for me at least...) INGREDIENTS: 1/4 cup diced mango 1/2 cup oats 2 teaspoons chia seeds A little less than 1/4 cup unsweetened medium shred coconut 1 cup milk (dairy or nut milk, whatever you prefer) 1 teaspoon vanilla extract DIRECTIONS: 1. Combine all ingredients in an airtight container and mix well. Leave in refrigerator overnight. 2. In the morning, stir before enjoying!

Back Parsnip & Asparagus Herb Frittata Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: 2 tablespoons unsalted butter, or 2 tablespoons coconut oil 10 medium asparagus spears, fibrous ends removed, cut into 1-inch angled pieces 2 small-medium parsnips, thinly sliced into round pieces ½ -medium onion, peeled and thinly sliced, or cut into any desired shape (you can even use green onions) 6 large eggs 6 tablespoons grated parmesan cheese 1/2 cup soft goat 2 teaspoons tablespoons honey ½ cup milk 3 tablespoons minced fresh rosemary, plus extra for garnish 2 teaspoons dried thyme Pinch of Himalayan sea salt and black pepper DIRECTIONS: 1. Preheat the oven to 350 degrees F. 2. Prepare all vegetables. Slice the parsnip into thin round slices using a mandolin or sharp knife. 3. In a 10-inch skillet, melt 1.5 tablespoons butter over medium heat. Add asparagus, onion and parsnips. Cook until tender, about 5 minutes, stirring/tossing occasionally. Arrange vegetables into an even layer in the pan and remove from heat. 4. Crack the eggs into a separate bowl, add 4 tablespoons Parmesan cheese, the herbs, milk, and a pinch of salt and pepper, whisk until well blended and frothy. Pour over the vegetables in the pan and return to the stovetop over medium heat. 5. As the mixture cooks and becomes firm around the edges, loosen the edges from the skillet using a heatproof spatula, this will allow the uncooked eggs to flow underneath. Continue to cook for another 2-3 minutes. 6. Sprinkle the remaining Parmesan cheese over the top of the frittata and transfer to the oven on the top rack. Bake until the egg mixture has completely set through – about 7 more minutes. Remove from the oven BE CAREFUL OF THE HOT PAN HANDLE. Give the pan a shake, if the center of the egg mixture jiggles, return to the oven for another 2 minutes, or until the middle is set. 7. Loosen the frittata from the skillet using a heatproof spatula. Whip together the goat cheese and honey and lightly smother the top of the frittata with the goat cheese and honey mixture. Sprinkle with remaining herbs for garnish. Slice in triangles like a pie and serve warm.

Back Spiced Pumpkin & Oat Chocolate Chip Cookies INGREDIENTS: 3/4 cup pumpkin puree 1 large egg 1/2 stick butter, completely softened/room temperature 1 tablespoon vanilla 1/4 cup coconut sugar 2 tablespoons honey 1 cup oats 1/2 cup whole-wheat flour 1 teaspoon baking soda 1 teaspoon baking powder 2 teaspoons cinnamon 1/2 cup chocolate chips DIRECTIONS: 1. Preheat oven to 350. Line a baking sheet with parchment paper or a silicon SilPat. 2. Cream together butter, pumpkin, egg, honey, and vanilla in an electric mixer on high speed until smooth. 3. Decrease speed to slow and add in whole-wheat flour, 1/4 cup at a time. 4. Add in baking soda, baking powder and cinnamon at same low speed. 5. Use a rubber spatula to scrape down the sides of the bowl to evenly incorporate. 6. Add oats 1/4 cup at a time then add in chocolate chips. 7. Using a large dinner spoon, portion out ball shaped piles on baking sheet. Smash down as best you can. 8. Bake for 21 minutes. Remove and allow to cool on wire rack for at least 1 hour.

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 Georgia Peach and Shrimp Salad INGREDIENTS: 1 pound of small wild caught shrimp (big will work too, use less), peeled and deveined 2-3 peaches (skin left on for extra fiber), diced 1 large green pepper, seeded and diced 1 medium-large sweet potato, large diced roasted with olive oil and sea salt (skin left on for extra fiber) 3/4 cup dry pearled barley (boiled according to package instructions) 3 tablespoons white wine vinegar (or more to taste) Olive oil Sea salt 1/2 cup crumbled feta 2 handfuls of arugula or spinach would be a great addition (stir into warm barley to wilt) DIRECTIONS: 1. Preheat oven to 400. Large-dice sweet potatoes and toss with olive oil and sea salt. Roast until fork tender. 2. While sweet potatoes are roasting, boil the pearled barley according to package instructions. 3. Meanwhile, dice the peaches and bell pepper. Add to a mixing bowl. 4. After the shrimp are ready to cook, add them to a skillet with olive oil and saute over medium-high heat until pink and cooked through. 5. Once the shrimp are cooked, add them to the mixing bowl with the peaches and bell pepper. Once cooked, add the sweet potato and barley to the mix. Stir well to combine. 6. Add white wine vinegar to the bowl, pouring it over the whole mixture (not just in one place). Mix well to combine. Add more white wine vinegar to meet your taste preferences. **Enjoy at room temperature!

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 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 Portobello Tuna Melt INGREDIENTS: 1 portobello mushroom cap, stem removed 1- 2.6 ounce packet plain tuna 1.5 tablespoons regular mayo (or mayo with olive oil) ½ tablespoon regular mustard 1/3 cup grated cheese (we used Gruyere) 2 tablespoons died yellow onion 1 tablespoon finely sliced green onion for garnish Salt and pepper to taste DIRECTIONS: Preheat oven to broil 375 degrees F. Prepare a foil-lined baking sheet. Place mushroom cap gill side up on foil. Drain and mix tuna with mayo, mustard, diced onion and salt and pepper to taste. Top mushroom cap with tuna mixture and smooth into an even layer. Top tuna mixture with grated cheese. Broil in the oven on the top rack until mushroom is tender and cheese is browned on top, approx. 10-12 minutes, but watch carefully. Remove from oven and cut into wedge slices.

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.