Back Low-Carb Protein Fudge INGREDIENTS: 2/3 cup creamy peanut butter (or other nut butter) 2 tablespoons coconut oil ¼ cup honey ½ tablespoon vanilla extract Pinch of salt 0.8 ounces (25 grams) approved chocolate protein powder (the amount in one sample serving) ¼ cup unsweetened shredded coconut ½ tablespoon chia seeds For the chocolate topping: optional 1/3 cup 85% dark chocolate chunks 1 teaspoon coconut oil 2 tablespoons chopped walnuts or other nuts Extra shredded coconut DIRECTIONS: Heat nut butter, coconut oil, honey, vanilla and salt in a saucepan over low heat. Stir until well combined and smooth, then remove from heat and transfer to a mixing bowl. Stir in protein powder until smooth. Fold in chia seeds and coconut. Prepare a baking dish lined with parchment paper. Transfer protein fudge mixture into baking dish and smooth out. The size of the baking dish will determine the size of the fudge bars, if it is a large dish the bars will be thinner. For the topping: melt chocolate chunks and remaining coconut oil in a saucepan over low heat until melted and smooth. Drizzle melted chocolate over bars and then top with chopped nuts and coconut for garnish. Chill in fridge for at least 1 hour before cutting and serving.

Back Cureative's Crab Cakes Ingredients: 2 pounds crab meat (we used back meat), picked through 1 bell pepper (we used green), finely diced 1 bunch green onions, thinly sliced 3 chipotle peppers in adobo sauce 1/2 cup whole wheat bread crumbs 3 large eggs 3 tablespoons chipotle mayonnaise 2 tablespoons adobo sauce (or more if you like it spicy) 2 heaping teaspoons smoked paprika 1/2 teaspoon salt For the sauce: 1 cup sour cream Juice from 1 lemon, or more to taste 1 tablespoon capers 4 to 6 dashes of Tabasco sauce, or to taste 1/2 to 1 teaspoon Creole seasoning, or to taste 1/4 teaspoon black pepper, or to taste Directions: 1. Combine all ingredients together in a large bowl and fold with spatula until well incorporated. 2. Shape into any desired size. 3. Heat oil in a griddle or cast iron over medium - high heat. Sear each crab cake until golden brown on each side (the duration depends on the size of the crab cake and the type of pot being used). I turned them multiple times to allow for even browning - but do not rush the process, each side needs time to brown before flipping. Be gentle when flipping, they could fall apart. 4. Serve warm or at room temperature with a dollop of sour cream sauce garnished with capers or green onion. *Crab cakes can be formed and seared a day ahead. Heat in 350 degree oven until hot enough to serve.

Back Matcha Green Tea Almond Cookies INGREDIENTS: 1/2 cup butter, softened (1 stick) 1/2 cup powdered sugar 1 cup all purpose flour 1 tablespoon matcha green tea powder 1/3 cup almonds, chopped 1 teaspoon almond extract (optional) DIRECTIONS: 1. Preheat oven to 325 degrees. 2. Sift together matcha and flour. 3. Cream butter and sugar together in electric mixer (or vigorously with whisk and hands) until smooth and fluffy working up to high speed. 4. Lower speed and add flour matcha mixture 1 tablespoon at a time until dough begins to form (using spatula, scrap down sides of bowl and keep mixing. 5 Add almonds in three batches. 6. Roll dough into a log (as best as possible) and wrap with plastic wrap. 7. Put dough in freezer for 30 minutes. 8. Using a sharp knife, slice dough into rounds. 9. Arrange dough rounds on a cookie sheet lined with parchment paper or a silpat, bake for 16 minutes.

Back High Protein Crab Stew INGREDIENTS: 8 ounces crab claw meat (not imitation) 1 - 5.3 ounce container (individual serving size) plain Greek yogurt 2/3 cup of ½ and ½ (can add more to thin consistency if needed) 1 tablespoon old bay (or more/less to taste) Pinch of pepper (or more to taste) ½ teaspoon red wine vinegar (or more to taste) DIRECTIONS: Bring ½ and ½ to a simmer in a saucepan over medium heat. Add seasonings and vinegar and modify to desired taste. Let simmer until fragrant (about 6-8 minutes), stirring occasionally to avoid scorching the milk. Remove from heat and whisk in plain Greek yogurt until smooth and thick. Stir in lump crab claw meat and stir until combined. Add more old bay, pepper or vinegar if needed.

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 Spiced Carrot Cake Pancakes INGREDIENTS: 2 medium carrots, grated (moisture squeezed out in paper towels) 1 cup diced pineapple 1/2 cup unsweetened raisins (let them soak in water or pineapple juice for a little bit to rehydrate) 1 tablespoon fresh grated ginger 1 teaspoon pure vanilla extract 3/5 cup buttermilk (or any milk of your choice, we love natural healthy fats and buttermilk makes for a richer more fluffy product) 2 large eggs 1/4 teaspoon ground cloves 1 tablespoon cinnamon 2 1/2 cup dry pancake mix of your choice (we use Namaste gluten free mix) DIRECTIONS: 1. Combine eggs, milk, vanilla and spices, whisk to combine. 2. Add the remaining fillings (pineapple, raisins and carrots) and whisk together to combine. 3. Add the dry pancake mix and whisk until completely incorporated. 4. Grease and heat a small nonstick skillet or griddle over medium-heat and begin to cook one pancake at a time. We poured ours in 1/4 cup servings, which filled the diameter of our perfect sized skillet. Wait for the batter to begin bubbling in the pan before flipping. 5. Allow the stack of left over pancakes to cool, transfer to a ziplock bag and freeze. Simply toast the frozen pancakes in a toaster for a great grab and go breakfast in the mornings to follow. **We topped our pancakes with cream cheese, honey and walnuts! You could use Greek yogurt too for added protein. Enjoy!

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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 Herb Glazed Chicken, Apple & Butternut Squash Skewers with Sautéed Leeks and Pomegranate Seeds Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: For the Glazed Chicken: 3 large boneless skinless chicken breasts 1/3 cup olive oil 1/4 cup high quality honey Juice from 2 large oranges 1/4 cup high quality yellow mustard 1/2 cup fresh minced rosemary, plus extra for garnish 2 teaspoon garlic powder 1 teaspoon paprika 1 teaspoon ground black pepper 1 teaspoons Himalayan sea salt For the Roasted Apple and Butternut Squash: 3 large apples, cubed with skin left on 1 large medium squash, peeled, gutted and cubed 3 tablespoons fresh peeled and grated ginger 1.5 teaspoons cinnamon 3 tablespoons high quality honey 3 tablespoons olive oil 1 teaspoon paprika, or to taste For the Garnish: 1 pomegranate, seeds removed and flesh discarded (you can buy pomegranate seeds that have already been harvested). 1 large leek, thinly sliced 1 tablespoons butter Pinch of salt 2 tablespoons honey (for plate garnish) 2 tablespoons yellow mustard (for plate garnish) Other things to include: Long wooden skewers DIRECTIONS: 1. Preheat oven to 400 degrees. 2. For this recipe, the chicken, apples and butternut squash will all be cooked at roughly the same time. Preheat the oven to 375. This will require close monitoring to make sure each component is cooked properly. The butternut squash will need to go in first, the chicken second and the apples last (they will take the least amount of time). 3. For the butternut squash: prepare 2 baking sheets, one for both the squash and the apple. Mix together all ingredients (aside from the apple and squash) in a large mixing bowl. Dredge the butternut squash cubes in the mixture and ensure that all cubes are evenly coated. Line squash on the baking sheet and transfer to oven. Reserve the glaze mixture for apples. Bake squash until the cubes are tender. 4. Prepare the chicken. Prepare a baking sheet or roasting pan lined with tinfoil, set aside. Mix all ingredients (aside from the chicken) in a large mixing bowl. Cut each chicken breast in half. Rinse the chicken and pat dry with paper towel. Dredge each piece of chicken in the herb mixture and ensure that each piece is evenly coated. Reserve glaze mixture for basting. Place chicken on tray and transfer to oven. Bake for 20-25 minutes, or until internal temperature reaches around 175 degrees. Half way through the cooking process, remove chicken from the oven and baste with glaze mixture, return to the oven. Once cooked, remove from oven and cut into large cubes. 5. For the apples: dredge the cubes in the same glaze mixture used for the squash. Follow the same process as the squash. Transfer the apples to the oven and bake until tender, but not mealy. The apples will require close attention, because they will not require the same length of time as the squash and chicken. 6. For the garnish: melt the butter over medium-high heat on the stovetop. Add the leeks and Sauté until they begin to wilt and brown. Remove from heat and add pomegranate seeds, toss to combine. Set aside. Whisk together the honey and mustard until evenly incorporated. Set aside. 7. Once the chicken, apples, and squash are cooked. Arrange skewers with alternating cubes of each ingredient. Lay crisscrossed on a plate, garnish with leeks and pomegranate seeds. Using a spoon, garnish the plate with the honey mustard sauce. Sprinkle with any remaining rosemary.

Back Honey, Lavender & Orange Stovetop Popcorn Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: ½ cup non-GMO popping corn kernels 2 tablespoons coconut oil 1 teaspoon black pepper, or to taste 1/2 teaspoon Himalayan sea salt, or to taste Zest from 2 large oranges 4 tablespoons honey 2 tablespoons ground dried food-grade lavender, or to taste DIRECTIONS: 1. Heat oil and corn kernels together in a large covered pot over medium-high heat. Once the popping begins, give the pot an occasional shake to loosen the kernels and to distribute the heat amongst them. 2. While popcorn is popping, crush and grind lavender seeds in mortor & pestle as finely as possible. 3. Once all kernels have popped, remove from heat and uncover. Add the salt, pepper, lavender, and zest to the popcorn and stir to evenly distribute. Add the honey (pouring all over popcorn, not just in one spot) and stir until evenly incorporated. 4. Serve and enjoy! **This is a sticky popcorn – find the napkins!