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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.

Back Burgers with Bean-ifits! INGREDIENTS: 1 can black beans - drained and rinsed 2/3 cup finely diced onions 2 tablespoon ketchup 1 tablespoon yellow mustard, or dijon mustard 1 teaspoon garlic powder 2 teaspoons cumin 1/3 cup plain quick oats DIRECTIONS: 1. Preheat oven to 400 degrees F. Grease or line a cookie sheet with parchment paper. 2. In a medium-sized bowl, mash the black beans until almost pureed, but keeping some texture. 3. Stir in condiments and spices until well combined. 4. Fold in the oats using a spatula. The mixture should be moist and almost fluffy. 5. Divide the mixture into 4 equal parts and form into thin patties. 6. Bake for 7 minutes and then carefully flip patties over, bake for another 7 minutes, or until crusty. *Patties can keep for up to 5 days in the refrigerator. Reheating may dry them out slightly.

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.