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 Cucumber Rollups with Roasted Red Peppers, Cream Cheese & Almond Pesto INGREDIENTS: For the pesto: 1/2 cup whole, raw almonds, soaked in filtered water for at least 4 hours and drained 3 tablespoons grated parmesan cheese 1 garlic clove, minced 1/2 sprig rosemary, minced 1 bunch basil leaves 3 tablespoons olive oil, plus more for desired consistency 1 pinch ground black pepper and 1 pinch salt For the rollups: 2 ounces cream cheese, thinly sliced 1 red pepper, roasted and thinly sliced -----> Almond pesto (see above), or any pesto will work 2 medium-large cucumbers, peeled Toothpicks DIRECTIONS: For the pesto: 1. Combine all ingredients in a food processor or blender and blend until desired consistency is achieved. If the blender is having trouble processing it, you may need to add more olive oil. For the rollups: 1. Using a vegetable peeler, peel the skin off the cucumbers. Then peel the cucumber flesh into long thick strips. Stop peeling when you start to see the seeds. Save middle part of the cucumber with seeds for a snack later. Place strips in between two paper towels and press to remove excess moisture. 2. Arrange strips so that they are overlapping each other slightly to make a wide roll, about 4 strips wide (see picture). Layer the cream cheese, roasted red pepper and pesto. Using a knife, fold the rollup over once over the filling, then using your hands tuck the ends under the filling and roll tightly. Secure with a toothpick and transfer to a plate.

Back Classic Chicken Pot Pie INGREDIENTS FOR THE CRUST 1 and 1/4 cup white whole wheat flour 1 teaspoon sugar Pinch of Himalayan salt 1 stick unsalted butter, cold and cut into individuals tablespoons 3 tablespoons ice cold water FOR THE FILLING 5 tablespoons unsalted butter 1 medium yellow onion, diced 4 medium carrots, diced 4 medium celery stalks, sliced 2 large garlic cloves, minced 2 teaspoons garlic powder, or to taste 1 teaspoon dried thyme, or to taste 1 tablespoon fresh rosemary, finely minced 15 oz. cooked chicken, cubed 1 cup frozen peas 1/2 cup white whole wheat flour 4 cups vegetable broth Salt and pepper to taste FOR THE CHICKEN 1 tablespoon fresh rosemary, finely minced 2 tablespoons olive oil 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS 1. Prepare dough. Place all ingredients except the water in a food processor and pulse until all butter is broken up and dispersed throughout the flour resembling course meal. Add the 3 tablespoons ice cold water and pulse until dough begins to form. Remove dough from processor and form into a bowl. Wrap with plastic wrap and refrigerate for at least 1 hour. 2. Prepare chicken. Wash chicken and pat dry. Mix olive oil, rosemary, garlic powder, salt and pepper in a mixing bowl. Prepare a roasting pan lined with tin foil and set aside. Dredge each piece of chicken in the oil/herb mixture and thoroughly coat. Line the seasoned chicken on the roasting pan and roast at 375 degrees until temperature gauge reads 175 degrees for each strip of chicken. Once cooked, remove from oven, cube and set aside. 3. In a Dutch oven, melt the 5 tablespoons of butter over medium-high heat. Add the onions, carrots and celery, garlic powder, salt and pepper, cook for 5-7 minutes. Add the 1/2 cup flour and stir to coat all vegetables. Add broth one cup at a time and stir to incorporate after each pour. Bring mixture to a boil and then simmer until mixture thickens. Meanwhile, remove dough from refrigerator and roll out on floured surface to 1/4-inch thick. Stir in chicken, rosemary, and peas. Place dough over top of mixture and cut slits to allow steam to escape while baking. 4. Bake at 375 for 40 minutes. Allow to cool for 15 minutes, garnish with rosemary and serve. **After the filling mixture is cooked, you can distribute it equally into individual oven proof dishes, cover with individual pieces of dough cut to fit each and bake. (Depicted in the picture).

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 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.

Back Pork Rind Parmesan-Encrusted Nuggets INGREDIENTS: 1 large, raw chicken breast, cut into ½ cubes 1 cup ground/crushed pork rinds (we used an all-natural salt and pepper flavored, see picture) ½ cup finely grated parmesan cheese 1 whole egg, scrambled 1 tablespoon deli mustard (check to make sure it is sugar-free) DIRECTIONS: Preheat oven to 400 degrees F. Combine finely crushed pork rinds and parmesan cheese in a bowl and mix to evenly combine. Scramble the egg with the mustard in a separate bowl. Grease a baking sheet with olive oil (we use spray olive oil to evenly coat). Dip each raw chicken nugget in the mustard/egg mixture and transfer to pork rinds to bread. Gently toss in the dry mixture to evenly coat the chicken. Repeat for each chicken nugget and place of the baking sheet at least ½ inch from the other. Spray the tops of the nuggets with olive oil and place in oven. Bake for 25 minutes. At the 10-15 minute marker, remove tray from oven and flip nuggets over to evenly brown on both sides. Enjoy with ranch or a condiment of your choice (we chose guacamole)!

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 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 Lemon Vanilla Cashew Cream Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water) Juice from 1/2 a large lemon, we used our own Meyer lemons out the backyard! (careful of seeds!) Water (enough to cover cashews in blender by 1") 1/4 teaspoon vanilla extract Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. At first, ours was a little grainy so we blended it a little longer and it came out perfect! 2. Store in containers in the fridge Caesar Cashew Dressing Ingredients: 1 cup raw cashews (soaked for 2 hours in filtered water, or overnight for best results) Water (enough to cover cashews in blender by 1") 4 tablespoons olive oil 1 teaspoon garlic powder 1 tablespoon fresh squeezed lemon juice 2 teaspoons Dijon mustard 1 small garlic clove, chopped 3 tablespoons capers, or to taste Salt and pepper to taste Directions: 1. Pour all ingredients into blender and cover with water up to 1 inch over the cashews. Blend on high speed until it reaches a smooth and thick consistency. Stop and taste it to make sure the flavors and consistency are there. Add extra garlic powder, lemon, etc. based on the flavors you like. *Store in containers in the fridge. This is a great dip for celery!

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.