Back Roasted Beets, Sweet Potatoes & Orange Segments with Goat Cheese INGREDIENTS: 3 small beets, peeled and chopped into bite-sized pieces 1 large sweet potato, washed, skin left on, chopped into bite-sized pieces 2 large oranges, zested (about 2 teaspoons at least), and cut into thin slices to remove triangular segments (see picture) 2 tablespoons honey 1 tablespoon coconut oil 1/2 teaspoon fresh ground black pepper 1/2 cup goat cheese, or more if preferred DIRECTIONS: 1. Preheat oven to 400 degrees. Prepare a roasting pan lined with tinfoil. 2. Combine the beets and sweet potatoes in a bowl with honey, coconut oil, orange zest and pepper. Stir well to evenly incorporate. Transfer mixture into the roasting pan. Bake until beets and potatoes begin to brown in the edges and become tender (about 30-45 minutes). Stir around to cook evenly. Lay orange segments on top. Bake until orange segments begin to caramelize. 3. Remove from oven and gently toss with goat cheese. Serve warm or chilled as a great side dish or snack!

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 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.

Back Baked Berry Oatmeal INGREDIENTS: 2 cups rolled oats 1 teaspoon baking powder 1 teaspoon cinnamon, plus extra for garnish 2 cups milk 2 eggs, beaten 1 tablespoon vanilla 3 tablespoon honey 2 tablespoons melted coconut oil 2 cups mixed frozen berries 2 small bananas, sliced 1/4 cup chopped walnuts DIRECTIONS: 1. Preheat the oven to 375 degrees F. 2. Mix together dry ingredients (oats, baking powder, cinnamon) until evenly incorporated. 3. Layer one cup frozen berries and one sliced banana on the bottom of a baking dish. Cover with a second layer of the dry ingredient mix. Sprinkle half of walnuts over dry mixture layer. 4. Using the same bowl from the dry ingredient mix, mix together the wet ingredients (eggs, milk, honey, oil, vanilla) until evenly mixed. Pour wet mixture over dry mixture. Top with remining frozen fruit, banana slices and nuts. 5. Bake for 30-40 minutes or until the mixture is set (bubbles up and has risen/doesnt move when shaken). 6. Top with extra cinnamon and plain Greek yogurt to serve.

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Back Herb Cauliflower "Bread" Grilled Cheese Serves 2 INGREDIENTS: 1 head cauliflower, trimmed into florets and steamed until very tender 1 large egg, beaten 1/2 cup grated swiss cheese 1 tablespoon fresh minced rosemary 1 teaspoon dried Italian seasoning blend 1/2 teaspoon garlic powder 2 thin slices of cheddar cheese, or any preferred cheese 1 cup arugula Condiment of your choice, we used chipotle mayo~ DIRECTIONS: 1. Preheat oven to 450 degrees F. Steam the cauliflower. After the cauliflower is very tender (about 30 + minutes), transfer to a bowl and mash with a potato masher until the texture resembles small grains of rice throughout (see picture). Lay a double layer of paper towels on the counter and pour cauliflower mash onto it. Using another double layer paper towel, press the cauliflower to remove as much moisture as possible, you may go through a couple paper towels for this step. 2. Once the water is removed as best as possible, transfer to a bowl and add the remaining ingredients (herbs, seasoning, cheese, egg). Stir to combine, an airy moist dough ball should begin to form in the bowl as you incorporate the mixture. 3. Separate the "dough ball" into four segments. On a baking sheet lined with parchment paper or a Silpat, flatten out each portion and shape to your desired "bread shape." Bake at 450 for 15-20 minutes, or until the tops and edges begin to brown and crisp up. Remove from oven and allow them to sit on the pan for a few minutes. 4. Assemble sandwich with the condiments, cheese and arugula (and anything else you can imagine, sliced apple and caramelized onion would be amazing...). Place in a pinini press and enjoy warm!

Back Salmon Mac & Cheese Serves 2 INGREDIENTS: For the baked Salmon: 1 5 to 8 ounce salmon fillet 1 tablespoon Dijon mustard For the mac & cheese: 1 very small sweet potato - baked and mashed (about 3/4 cup worth) 1 cup brown rice pasta (or any desired pasta) - prepared as package suggests 2 tablespoons butter 1 tablespoon Dijon mustard 1 tablespoon yellow mustard 1 cup shredded swiss cheese + 3 tablespoons 1/2 teaspoon black pepper, or to taste 1/3 teaspoon smoked paprika, or to taste 2 handfuls arugula DIRECTIONS: 1. Prepare salmon. Preheat oven to 350 degrees F. Rinse salmon fillet and pat dry. Place salmon on baking sheet (lined with tinfoil for easy clean up) skin side down. Rub 1 tablespoon Dijon mustard on salmon and evenly coat. Bake for approx. 20 minutes, or until desired consistency is reached. remove from oven and peel salmon away from skin. Cut salmon into 1/2 inch chunks. 2. While salmon is cooking, prepare noodles as directed on package. After they are finished, drain and return to the pot they were cooked in. Add butter, mashed sweet potato, 1 cup shredded cheese, spices, Dijon mustard, yellow mustard and arugula. Stir to combine. Add salmon chunks and stir to evenly incorporate. 3. Transfer mixture to a baking dish. Top with remaining 3 tablespoons of Swiss cheese and transfer to top rack of oven. Bake at 350 until cheese on top begins to brown. Remove and serve! *Can be stored in the refrigerated and reheated in the microwave.

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 Homemade Cacao Almond Milk See Recipe