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 Fudgey Black Bean Brownies Glass of milk highly recommended! These guys are super rich and will crush any chocolate craving while providing a high dose of fiber and healthy fats! INGREDIENTS: 1 can black beans, drained and rinsed 2 large eggs 2/4 cup raw unsweetened cocoa powder 1/4 cup ground coffee 1/2 cup coconut sugar, or any sugar you have on hand 1/4 cup plain Greek yogurt (we use 2% fat) 1 teaspoon vanilla 1 1/2 teaspoon baking powder 4 tablespoons milk 2 tablespoons melted coconut oil DIRECTIONS: 1. Preheat oven to 375 degrees. Combine all ingredients in a blender or food processor and process until smooth and creamy. 2. Transfer batter equally in muffin tin or baking dish and bake at 375 for around 25 minutes, or until the brownies are set and spongy and the tops are cracking. Check to see if they are done by inserting a tooth pick or sharp knife into the middle to see if it comes out clean. **We topped ours with unsweetened shredded coconut and chopped walnuts. These pair perfect with a glass of milk! **They are even better when you keep them in the fridge!

Back Ricotta and Parmesan Turkey Meatloaf INGREDIENTS: 1 pound 99% lean ground turkey breast 1 cup part skim ricotta cheese 2 eggs 1/3 cup finely grated parmesan cheese, plus more for topping 1 teaspoon pepper 1.5 teaspoon garlic powder DIRECTIONS: Preheat oven to 375 degrees F. Prepare a loaf pan with greased parchment paper. In a large mixing bowl, combine turkey, ricotta, 1/3 cup parmesan cheese, eggs, pepper and garlic powder. Mix until well combined. Transfer mixture to loaf pan and smooth out to evenly distribute. Bake for 35 minutes then remove from oven, switch oven to broil, top meatloaf with remaining parmesan cheese (just enough to evenly dust the top), return the meatloaf to the top rack of the oven and broil until cheese on top is golden brown (keep an eye on it). Transfer from the loaf pan to a plate, slice and enjoy!

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 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.