Sample Recipes

Pumpkin Pie

This pumpkin pie recipe is dairy, gluten, and grain-free, but it is so delicious no one will even notice.

{CONTAINS NUTS and EGGS} Makes approximately 4-6 servings

What’s in it:

Crust:

• 2 ½ cups almond flour or oat flour (nut-free)

• ½ cup dates

• 1 tbsp coconut oil

• A pinch of sea salt or pink Himalayan salt

Filling:

• 1 can pumpkin puree

• ½ can lite coconut milk

• 2 eggs (to make this recipe vegan, use 3 flax or chia egg)

• 2 tsp pumpkin pie seasoning

• ¼ cup date syrup or maple syrup

• A pinch of sea salt or pink Himalayan salt

How to put it together:

1. Soak dates for a minimum of one hour.

2. Preheat oven to 350°.

3. Combine crust ingredients in a food processor until the mixture sticks together.

4. Press mixture into a greased pie pan. The crust should be about ¼” thick. Cook for 5 minutes.

5. Combine all the filling ingredients in a bowl.

6. Pour filling into crust.

7. Cook for 35-40 minutes.

8. Let pie cool before serving.

Wild Rice, Kale, and Duck Salad

A cold salad packed with rich flavors and nutrients.

Makes 2 salads

What’s in it:

Salad

• 1 cup cooked wild rice

• Approximately 1 cup cooked duck (substitute

with chicken, if unavailable)

• 1 cup kale

• ¼ cup dried currants or cranberries

• ½ small red onion

• ¹/₈ cup toasted sesame seeds

• 1 avocado

Dressing

• 2 tbsp balsamic vinegar

• 3 tbsp of olive oil

• 1 tsp toasted sesame oil

• 1 tsp coconut aminos

How to put it together:

1. Cook rice and duck according to package directions.

2. Finely cut kale and steam on the stovetop.

3. Thinly slice onion and duck. Cube avocado.

4. Add all salad ingredients to a bowl and mix.

5. Mix salad dressing ingredients and drizzle over salad or add a dressing of your choice.

TIP- Roast sesame seeds on the stovetop in a dry pan on medium heat for several minutes. Stir frequently to prevent burning.