Directions:

1. Heat olive oil and garlic in a large skillet over medium-high heat. Stir in sausage rounds and cook until browned. Add pepper, onion, broccoli, tortellini, marinara sauce, and broth (or water). Bring to a boil.

2. Once the mixture boils, turn the heat to low, cover and simmer for about 7-9 minutes or until tortellini is tender. Remove from heat.

3. Remove lid, sprinkle mozzarella over the tortellini and place the lid back on top until the cheese melts. Garnish with Parmesand and fresh herbs, if desired.

Directions:

1. Place the frozen berries in the blender and let them thaw for about 10 minutes.

2. Add the kiwi fruit and orange juice. Blend on high until smooth.

3. Top with more berries and kiwi, if desired.

Directions:

1. Stir to combine all ingredients for fajitas seasoning mix together and stor in an airtight container for up to 3 months.

2. Preheat oven to 450°F.

3. Prepare flank steak by seasoning with 2 tbsp of the fajitas seasoning mix.

4. Drizzle 1 tbsp olive oil over steak and turn to coat.

5. Cut a large piece of aluminum foil; set steak in the center of the foil and fold up the sides so it holds in the juices.

6. Place the prepared steak on a sheet pan and set aside.

7. Drizzle prepared vegetables with remaining 1/2 tbsp olive oil and toss with remaining fajitas seasoning mix.

8. Add peppers and onions to sheet pan.

9. Cook for 13 to 15 minutes, or until steak's internal temperature is 140°F.

10. Set under the broiler for 2 to 3 minutes, or until steak's internal temperature is at least 145°F.

11. Remove from oven and let steak rest for about 5 to 8 minutes.

12. Sprinkle with parsley or cilantro and a squeeze of fresh lime juice.

13. Serve with warm flour tortillas.

14. Optional: add sour cream or yogurt, shredded cheese and avocado.

Directions:

1. Line a large baking sheet with parchment paper.

2. Mix the plain yogurt with vanilla.

3. Pour the yogurt onto the baing sheet and spread a little to even.

4. Sprinkle on the chopped fruit and freeze for 3 to 4 hours until frozen solid.

5. Slice up and enjoy!

Directions:

1. Heat oven to 425°F. Line a rimmed baking sheet with foil and place a wire rack over top. Spray rack with cooking spray.

2. In a small bowl, whisk together maple syrup and yogurt until smooth. Spread about 2 tsp of the syrup mixture on top of each salmon fillet.

3. Mix remaining ingredients in a separate bowl. Gently press approximately 1 tbsp of the breadcrumb mixture onto the top of each filet.

4. Lightly spray each piece of fish with cooking spray or canola oil.

5. Bake for 8-10 minutes or until salmon flakes easily with a fork and topping is browned and cripsy.

Directions:

1. In a small bowl, whisk together topping ingredients until smooth. Set aside.

2. In a food processor or Nutribullet, mill the oats until they form a fine powder.

3. In a medium bowl, combine all pancake ingredients.

4. Heat a large skillet or griddle over medium-low heat and spray with non-stick cooking spray. Spoon pancake mixture onto griddle to form 3-4 medium sized pancakes. Cook until the top begins to bubble, then flip and cook through.

5. Top pancakes with peanut butter topping and serve.

Directions:

1. Mix together the barbecue sauce, soy sauce, pineapple juice, rice wine vinegar, garlic, and sesame oil in a large bowl.

2. Preheat a grill pan over medium-high heat.

3. Thread the red onion, red pepper, pineapple, green pepper, bacon, and chicken onto skewers, wrapping the bacon around the chicken. Repeat until all of the chicken has been used. Coat skewers evenly with half of the marinade.

4. Brush grill pan or grates over with olive oil. Grill the skewers for 5 minutes; brush over 1/4 cup of reserved marinade. Turn the skewers over and coat with the remaining marinade. Grill further for 4 minutes, or until the chicken is cooked through.

Directions:

1. Preheat oven to 375°F.

2. Line a standard muffin tin with 12 paper liners.

3. Pulse graham crackers and palm shortening in a food processor until the graham crackers are finely ground and the palm shortening is fully incorporated into the mixture.

4. Evenly distribute the crust mixture into the bottom of the muffin liners and press down firmly to flatten the crust.

5. Bake the crust for 8 minutes until golden brown.

6. Once baked, remove the crusts from the oven and set aside to cool completely before adding the filling.

7. Add all the filling ingredients to a blender and blend, starting on low and increasing to high until smooth and creamy. This will take about 90 seconds.

8. Evenly pour the filling into the muffin liners to cover the crust.

9. Pop any air bubbles that surface in the filling carefully with a wooden toothpick.

10. Sprinkle the tops of each mini pie with a pinch of lime zest.

11. Freeze the mini pies in the muffin tin for 2-4 hours or until firm.

12. Remove from the freezer and immediately remove the paper liners while frozen.

13. Allow the pies to sit at room temperature for 15 minutes before serving from frozen or transfer to the refrigerator if not serving right away.

**These mini pies will keep once frozen for up to 2 weeks if covered.**

Directions:

1. Roast the sunflower seeds in a pan without any oil/fat until golden brown.

2. Peel and grate the carrots. Wash and dices the bell pepper.

3. Peel the onion and cut into thin rings. Wash and drain the spinach. Wash the bean sprouts with cold water and let them dry.

4. Peel the ginger and grate it into a bowl. Add the cottage cheese, sour cream, lemon zest and mustard and mix well.

5. Spread the dressing mixture onto the tortillas, stopping about 1/2 inch from the edge Lay out the spinach leave on top.

6. Put the carrots, bell peppers, onion and bean sprouts in a wide line down the middle and sprinkle with the roasted sunflower seeds on top.

7. Season with a dash of salt and pepper and roll into burrito.

8. Cut the wraps in halves and serve.

Directions:

1. Preheat oven to 350°F. Grease a 9x13 pan with butter or oil; set aside.

2. Heat 1 tsp oil in a large pan over medium-high heat. Add the bacon and cook for 1 minute. Add the bell pepper and onion and cook for 2 minutes or until tender. Remove from heat.

3. Add egg whites (or whole eggs) to a large mixing bowl. Add the chopped spinach, cooked bacon and bell pepper mixture, and a pinch of salt and pepper. Whisk or stir with a fork until mixed through.

4. Transfer the egg and vegetable mixture into the greased dish. Bake the eggs for about 25-30 minutes, or until the center is set and the outer edges are slightly browned. Cool for 5-10 minutes then slice into 8 equal portions.

5. To assemble sandwiches, add a slice of egg and a slice of cheese to each wheat sandwich thin.

6. Wrap with foil or plastic wrap and place wrapped sandwiches in a freezer bag and freeze for up to 2 months.

7. To reheat, unwrap sandwich and microwave for 1.5-2 minutes or until heated through and cheese is melted. Alternatively, microwave for 1 minute and then heat in the toaster over to crisp up the bread.

Directions:

1. Combine all ingredients except chicken in a bowl.

2. Add chicken, mix together well so the chicken is thoroughly coated in the marinade, cover and let sit in the fridge for 2 hours or so.

3. Preheat the oven to 350°F.

4. Arrange chicken on a cookie sheet and pour liquid on top of it.

5. Bake in oven for 5 minutes, flip chicken pieces and bake for another 5 minutes, or until done.

6. Best served with rice of your choosing.

Directions:

1. In food processor or high powered blender, pulse together all ingredients, excluding sprinkles, until uniform consistency forms and mixture easily sticks together. You may need to pause to scrap down the sides of the processor/blender several times to achieve the desired result.

2. Transfer the mixture to a bowl and mix in rainbow sprinkles, if desired.

3. Roll dough into 1-inch balls and place on wax paper. Refrigerate for at least 15 minutes.

Directions:

1. Cook pasta according to package directions. Drain and set aside.

2. In a large skillet over medium heat, simmer garlic in olive oil and butter for 2 minutes.

3. Add bell pepper, clam sauce, wine, lemon juice, red pepper flakes, salt, and pepper. Cook until bell pepper is tender, about 3 minutes.

4. Add shrimp and cook until they turn pink, about 4 minutes.

5. Add parsley and remove from heat.

6. Add pasta to scampi mixture and toss. Serve hot with lemon wedges and Parmesan cheese.

Directions:

1. Preheat oven to 350°F. Line an 8x8 pan with parchment paper.

2. In a large bowl, stir together the oats, flour, cinnamon, salt, baking powder and sugar. Stir in the oil, then firmly press 2/3 of the dough into the prepared pan, reserving the remaining dough.

3. In a separate bowl, stir berries, starch and sweetener. Press this on top of the dough in the pan, then sprinkle the reserved dough on top. Press very firmly again.

4. Bake for 35 minutes. Let cool, then refrigerate for at least 1 hour before cutting, as they firm up considerably.

5. Eat plain or top with melted coconut butter, frosting or a basic powdered sugar glaze.

Directions:

1. Preheat large dutch oven or large pot on medium heat, swirl a bit of oil to coat and add onion. Cook for 3 minutes, stirring occasionally. Add paprika, oregano, garlic powder, salt, pepper and bay leaves; cook for 1 more minute, stirring frequently.

2. Add potato, carrot, celery, bell pepper, stock and diced tomatoes; stir and cover. Bring to a boil, reduce heat to low and simmer for 25 minutes or until potato is fork tender.

3. Add zucchini and corn, cover and simmer for 5 more minutes.

4. Turn off heat, add garlic and dill/parsley. Serve hot and garnish with Parmesan cheese and yogurt.

Directions:

1. Place a sheet of wax or parchment paper on the counter and set the baking cups on top.

2. Melt the chocolate chips in a double-boiler or in a small sauce pan over low heat. Allow to cool slightly. In the meantime, combine the melted coconut oil and peanut butter.

3. Add approximately 1 tsp of melted chocolate on the bottom of each baking cup, followed by 1 banana slice, 1 tsp peanut butter mixture, and lastly drop about 1/2 tsp melted chocolate in the center of each cup.

4. Carefully place cups on a freezer safe dish or casserole pan. Cover and place in the freezer until set, approximately 1 hour.

**Note: Peanut butter banana cups will thaw quickly. For best results, enjoy one at a time after allowing to set at room temperature, about 2-3 minutes.**

Directions:

1. In a large skillet over medium-high heat, add the sausage and chopped onion. Brown the sausage and drain off any fat. Add to a 6 quart crockpot. Top with the potatoes.

2. Add the bell pepper, corn, kidney beans, tomatoes, garlic, TABASCO sauce, beef broth and chili powder. Season to taste with salt and pepper.

3. Stir everything together and cover crockpot.

4. Cook on high for 3-5 hours or low for 5-7 hours or until potatoes are tender. Once everything is cooked, taste and adjust salt and pepper to preference.

5. Top with freshly grated cheese and allow to melt before serving. Serve with additional TABASCO sauce, cilantro and/or sour cream.

Directions:

1. Melt butter in a medium skillet. Add potatoes and cook for 3-5 minutes. Season with salt and pepper, remove from heat and let cool.

2. Whisk flour and baking powder together in a large bowl. Whisk in milk and eggs until smooth.

3. Stir in cheese, bacon, chives, and potatoes.

4. Preheat waffle maker and cook waffles according to manufacturer's directions.

Tips for Freezing: Place waffles on parchment lined baking sheet making sure they don't touch. Place baking sheet in freezer for 30-60 minutes to "flash" freeze. Place frozen waffles in a ziploc bag and store for up to 3 weeks in freezer. To reheat, place in the toaster and toast until heated through.

Directions:

1. Preheat the oven to 300°F.

2. In a large bowl, toss your fruit and add in 1-2 tsp lemon juice. Set aside.

3. In another bowl, combine melted butter, spices and honey or maple syrup.

4. Mix in a few tablespoons of your leftover pineapple juice as well.

5. Add this sugar/butter mixture to your fruit and coat evenly.

6. Pour fruit evenly in 9x13 baking dish.

7. Pour the leftover sugar/butter mixture on top.

8. Sprinkle nuts on top and bake for 1 hour.

9. Sprinkle with additional cinnamon before serving.

Directions:

1. Preheat the oven to 400°F.

2. Place chunks of sweet potato, peppers, carrots and garlic cloves (skin on) on a large baking sheet. Drizzle on the olive oil and sprinkle on salt, pepper, cumin and paprika. Toss it all together using your hands, then place in the oven for 20 minutes.

3. After the 20 minutes, add the red onion wedges and toss everything together again so the onion gets coated in the oil. Put back into the oven for 10-12 minutes until the vegetables are tender and slightly charred at the edges.

4. Put quarter of a cupful of vegetables to one side and place the rest in a large saucepan. Squeeze the garlic out of their skins into the pan too. Pour in the stock. Bring to a boil and simmer for 5 minutes. Turn off the heat and then blend with a hand blender.

5. Stir in the parmesan, season to taste and top with the reserved roasted vegetables. Serve with extra parmesan.

Directions:

1. Place all ingredients except coconut oil in a blender and blend until smooth.

2. Let the batter sit for 5 minutes so it can thicken.

3. Heat some coconut oil in a skillet over medium low heat.

4. Pour the pancake batter on the skillet to make 3-4 inch pancakes.

5. Cook for 3 minutes, then flip and cook for 2-3 more minutes until browned and cooked through.

6. Repeat with the remaining batter, adding more coconut oil to the pan to grease.

7. Serve with your favorite toppings.

Directions:

1. Place the pineapple, kiwi, mandarin oranges, and pomegranate arils in a large bowl.

2. In a small bowl, whisk together the lemon juice, honey, and poppy seeds.

3. Pour the poppy seed dressing over the fruit and toss gently to coat.

4. Garnish with mint leaves if desired.

Directions:

1. Preheat the oven to 350°F and put a rack in the center of the oven.

2. Place your pie crust in a pie pan and put the pie pan on a baking sheet.

3. In a small saucepan, bring the maple syrup to a boil over medium heat. Boil 5 minutes.

4. Remove from heat and stir in sugar and butter.

5. Whisking constantly, slowly pour in the whisked eggs.

6. Stir in vanilla and salt.

7. Pour into your prepared pie crust.

8. Gently add pecan halves in any design you like on the top or gently spoon over chopped pecans.

9. Put the pie in the oven and bake for 25-30 minutes or until the center is only slightly wobbly. Check the pie at the 20 minute mark to be sure your pecans aren't over-browning. If either the crust or your pecans are browning too quickly, you can cover it with foil for the last few minutes.

10. Let the pie cool completely before slicing.

Directions:

1. Place everything except for Greek yogurt and optional toppings into your slow cooker and cook on high for 4 hours or low for 8 hours.

2. If you used full chicken breasts, take the chicken out before serving and shred. Add chicken back to slow cooker.

3. Stir in Greek yogurt just before serving.

4. Serve warm with your favorite toppings.

***This can also be cooked on the stovetop. Simply put everything in a large pot, cover, and cook on medium-high heat for about 45-60 minutes, or until chicken is cooked through.***

Directions:

1. Preheat the oven to 350°F. Grease and flour a bread pan and set aside.

2. In a large bowl, stir together the pumpkin, Greek yogurt, egg, vanilla extract, coconut oil, and brown sugar until well combined.

3. In another bowl. stir together the baking soda, salt, cinnamon, pumpkin pie spice, nutmeg, flour and oat flour. Stir in chocolate chips or nuts if desired.

4. Mix the wet and dry together until just combined.

5. pour into the prepared bread pan and bake for 40-55 minutes or until a fork when inserted into the center comes out clean or the bread starts to pull away from the edges. If needed, tent the top with tin foil if the top of the bread is baking faster than the rest.

6. Store in an airtight container in the fridge. Best eaten within 2-3 days otherwise tightly wrap individual pieces and freeze.

Directions:

1. In a large skillet, add butter and red onion. Saute until soft, about 1-2 minutes.

2. Add in the garlic and saute for 30 seconds. Stir and add the butternut squash, chicken stock, sage, and thyme. Stir and cover. Cook until the butternut squash is fork tender, about 8-10 minutes.

3. When the squash is tender, add the squash to a food processor along with the milk and salt. Puree until smooth.

4. In the meantime, heat a small skillet to medium high heat, add the diced bacon to the pan and saute until the bacon is crispy, about 4-5 minutes. When the bacon is done, place it on a paper towel lined plate to let the grease drain.

5. Bring a large pot of water to a boil, add the pasta. Cook according to the directions, (6-8 minutes) do not overcook.

6. Drain pasta and add butternut squash sauce to the pasta. Gently toss together and top with crispy bacon.

Directions:

1. Coat a 7-inch spring form pan with nonstick cooking spray.

2. In a small bowl, stir together the cookie crumbs, pecans, and melted butter. Spread the crust evenly in the bottom and no more than 1 inch up the side of the prepared pan. Freeze for 10 minutes.

3. In a large bowl, with a handheld electric mixer, mix the cream cheese and brown sugar on medium speed until smooth. Blend the cream, flour, and vanilla. One at a time, add the eggs and mix just until blended. Do not overmix. Pour the batter over the crust.

4. Pour 1 cup water into a pressure cooker and place a trivet in the bottom. Carefully center the filled pan on a sling and lower the pan onto the trivet. Lock the lid in place and turn the pressure release valve to the sealed position. Select high pressure and 25 minutes cook time.

5. When the cook time ends, turn off the pressure cooker. Let the pressure release naturally for 10 minutes, and finish with a quick pressure release. When the valve drops, carefully remove the lid.

6. Use an instant-read thermometer to check that the cheesecake has reached 150°F in the center. If not, relock the lid and cook at high pressure for 5 more minutes, followed by another 10 minutes natural pressure release.

7. With the sling, transfer the pan to a wire rack to cool. Soak up any water that may have collected on top of the cheesecake with the corner of a paper towel.

8. When the cheesecake has cooled to room temperature, cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

9. To make the topping, just before serving, in a small bowl stir together the caramel sauce and pecans. Spread over the cheesecake.

Directions:

1. Preheat oven to 375°F. Lightly grease a 3-quart casserole dish or 4 large (10-ounce) ramekins or 5.5-inch mini pie plates.

2. Spray a large skillet with cooking spray and heat over medium-high heat. Add onion and carrot. Cook until soft and onion is translucent.

3. Turn down heat and add flour and a dash of salt and pepper. Mix well.

4. Slowly stir in stock and milk. Bring to a boil and then turn down to low to simmer for about 5 minutes or until sauce begins to thicken.

5. Stir in peas and chicken; mix well and set aside.

6. Evenly divide the mixture amongst the ramekins/pie plates or put it all in the casserole dish.

7. Roll out the puff pastry dough then cut out to fit the ramekin tops or casserole dish.

8. Place the puff pastry on top of the ramekins or casserole dish then using a sharp knife, make a couple of slits in the dough.

9. Whisk together the egg and water, then using a pastry brush, brush the tops of the pastry dough.

10. Bake for 25-30 minutes or until puff pastry has cooked through and is golden on the top and filling is bubbling and cooked through. (If using ramekins, place on a baking sheet and then into the oven.)

11. Let cool 10-15 minutes before serving.

Directions:

1. Coat your slow cooker with cooking spray, butter or coconut oil. Add all the ingredients into slow cooker and mix well. Cook on low for 6-8 hours. If you have a programmable slow cooker, set it to cook on low for 7 hours and then switch to warm.

2. In the morning, give the oats a good stir as the oats will settle to the bottom. Portion into a bowl to serve and top with pecans, maple syrup and almond milk.

Directions:

1. Grill or broil chicken, boil eggs, cook or bake bacon. To roast butternut squash. preheat oven to 350°F. Place cubed squash on a baking sheet lined with foil or parchment paper. Spray the tops with cooking spray and sprinkle with sea salt and any other spices. Bake for 45 minutes to an hour until golden and tender. Flip every 20 minutes while roasting.

2. For each serving, layer 2 cups of spinach, 1 hard-boiled egg, 1 ounce of chicken, 1 slice of bacon, 1 cup of squash and 1 tbsp of pecans.

3. Blend all of the dressing ingredients in a blender until smooth. Alternatively, ingredients can be shaken in a small jar until smooth. Divide dressing into 4 equal portions (about 2 1/2 tbsp each) and drizzle one portion over each salad. Top with seas salt and ground black pepper.

Directions:

1. Preheat oven to 350°F and line baking sheet with parchment paper.

2. Add all ingredients to a bowl and stir to combine. Using a tablespoon, scoop out a heaping scoop of the mixture and place on lined baking sheet. Press down and form into cookie shape if needed.

3. Bake for 10-12 minutes or until mixture is set. Let cool for a few minutes. Top with an additional sprinkle of cinnamon and enjoy.

Directions:

1. In a large skillet, heat the olive oil over medium high. Add the carrot, onion, salt, and pepper and cook until the vegetables are beginning to soften, about 5 to 7 minutes. Increase the heat to medium high, add the ground turkey, and cook, breaking it up with a spoon, until it’s starting to brown, about 3 minutes. Stir in the garlic, oregano, and red pepper flakes and cook just until fragrant, about 1 minute.

2. Pour the wine into the skillet and stir, scraping up any browned bits from the bottom of the pan. Add the tomatoes, tomato paste, and milk and stir to combine. Bring the sauce to a boil, then lower the heat and let simmer for 10 minutes. Taste and add additional salt, black pepper, or red pepper flakes as desired.

3. Meanwhile, bring a large pot of water to a boil and cook the pasta just until al dente. Drain and place in a serving bowl. Top with your desired amount of sauce and serve hot, sprinkled with fresh Parmesan, basil, and/or parsley.

Directions:

1. Mix hash browns, salt, pepper, olive oil and 1 cup cheddar cheese in a mixing bowl.

2. Grease the muffin pan and divide hash brown mixture. Use your fingers to pack them tightly and shape them into nests.

3. Bake at 425°F degrees until the edges have browned and the cheese has melted, about 15 minutes.

4. Crack a medium egg into each nest and season with salt and pepper to taste.

5. Top with crumbled bacon, 1 tbsp cheddar cheese and parsley.

6. Bake at 350°F degrees until the egg whites set, about 13 to 16 minutes.

7. Let it cool, gently slide a knife along the edges and use a fork to lift it out of the pan.

8. Dish and serve with chilled avocado slices.

Directions:

1. In a small bowl, whisk together soy sauce, oyster sauce, rice wine vinegar, brown sugar, ginger, garlic, sesame oil, cornstarch and Sriracha, if using; set aside.

2. Heat olive oil in a large skillet over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes. Add broccoli and cook, stirring frequently, until tender, about 2-3 minutes.

3. Stir in soy sauce mixture until well combined and slightly thickened, about 1-2 minutes.

4. Serve immediately, garnished with sesame seeds and green onion, if desired.

Directions:

1. Add the berries to a food processor and pulse a few times until they form a chunky puree.

2. In a small bowl, combine yogurt, fruit puree and lemon zest. Divide the mixture evenly into your popsicle molds. Freeze thoroughly.

3. To separate, loosen the handle e of the mold gently, running the popsicle under warm water, if necessary. Enjoy!

Directions:

1. Place cashews and rolled oats in a high-power food processor. Process on high for about a minute or until everything is finely ground. Next, add in protein powder and cocoa powder and mix for 20 seconds.

2. Add almond butter, honey, peppermint extract and water and mix on high for about a minute or until dough is formed.

3. Finally, add in mini chocolate chips and pulse to mix together.

4. Scoop out a heaping tablespoon of dough into your palms and roll to create your balls.

Directions:

1. Preheat oven to 350°F and grease a 9x13-inch casserole dish with nonstick cooking spray.

2. Spread the chicken in an even layer on the bottom of the casserole dish. Season the chicken with salt and black pepper to taste. Next, spread the uncooked pasta over the chicken.

3. Pour the crushed tomatoes and chicken broth over the pasta, and sprinkle the basil and Italian seasoning over the sauce. Cover the foil and bake for 45 minutes.

4. Uncover and top with the 2 cheeses and panko bread crumbs. Spray the panko generously with nonstick cooking spray.

5. Bake an additional 10 minutes or until cheese is melted and the breadcrumbs are browned.

Directions:

1. Preheat waffle iron and spray with nonstick cooking spray. In a large bowl, whisk together almond butter, eggs, banana, almond extract, coconut oil, and almond milk until well combined and there aren't any large lumps.

2. Stir in coconut flour, baking soda, cinnamon and salt; mix until well combined. Gently fold in blueberries.

3. Spoon batter into waffle iron and cook until steam stops and waffles are golden brown and slightly crispy on the outside. Repeat with remaining batter.

***Recipe makes about 3 belgian waffles and serving size is 1/2 belgian waffle.***

Directions:

1. Preheat the oven to 375°F and lightly grease a baking sheet or line it with parchment paper.

2. Toss the chicken in the 1/2 cup buffalo sauce, cover, and refrigerate for at least 30 minutes.

3. Pour the breadcrumbs into a shallow dish. Coat each chicken piece evenly and place them on the prepared baking sheet. The baking sheet will get pretty crowded and that is okay.

4. Bake for 30 minutes. After taking the chicken out of the oven, you can toss the chicken with the extra buffalo sauce if you like.

5. To assemble the wraps, fill each lettuce wrap with quinoa, tomatoes, and avocado. Top with the crispy baked buffalo chicken, drizzle with the blue cheese or ranch dressing, and sprinkle with the green onions.

***Also serves as a delicious cold lunch, if you prepare the chicken ahead of time and refrigerate before serving.***

Directions:

1. Place 1/2 cup of cashews in a glass bowl and pour boiling water over them until fully submerged. Let sit for 1 hour then drain.

2. Very lightly grease a 9" or 10" deep-dish round pie plate. Set aside.

3. Place pecans in blender and blend until pecans are crumbly starting on low speed and increasing to high.

4. Add dates, blend about 15 seconds, starting on low speed and increasing to high until mixture is crumbly.

5. Add the remaining crust ingredients and blend until mixture turns dark chocolatey brown, slightly sticks together but is still crumbly. Stop blending before it gets too wet and sticky.

6. Dump the mixture into the pie plate/baking dish and press into the shape of the pan.

7. Refrigerate the crust while you make the filling.

8. Melt the chocolate (either on the stove or in the microwave), until smooth, set aside.

9. Put all the filling ingredients into the blender and blend, starting on low speed and increasing to high, until the mixture is completely smooth.

10. Pour the mixture into the prepared crust and store in the fridge until chilled, about 3 hours. This gets firmer the longer it sits.

11. Chill coconut cream in the refrigerator overnight and do not shake it.

12. Place a mixing bowl in the refrigerator to chill for at least 10 minutes.

13. Carefully open the can of chilled coconut cream whipped cream and transfer the top, thickened cream to the chilled mixing bowl.

14. Place whisk attachment on mixer and beat cream for about 30 seconds.

15. Add powdered sugar and vanilla and beat until creamy.

16. Taste and adjust sweetness if necessary.

17. Spread on top of pie immediately or store in an airtight container in the refrigerator.

Directions:

1. In a large pot of boiling salted water, cook pasta according to package instructions, drain well.

2. Heat olive oil in a saucepan over medium heat. Add garlic and onion, and cook, stirring frequently, until onions have become translucent, about 2-3 minutes.

3. Whisk in flour until lightly browned, about 1 minute. Gradually whisk in milk, and cook, whisking constantly, until slightly thickened, about 3-4 minutes.

4. Add spinach and cook until wilted, about 2-3 minutes. Stir in Parmesan until melted, about 1 minute. Add orzo and gently toss to combine; season with salt and pepper, to taste.

5. Serve immediately.

Directions:

1. Preheat oven to a low broil. Lightly spray a baking sheet with nonstick spray.

2. Place each pita on the baking sheet and brush with olive oil. Divide cheese between the pitas and spread in an even layer. Sprinkle with oregano and garlic powder. Arrange the spinach on each pita, about 1/2 cup per pita, in a ring (leaving a space in the middle with no spinach).

3. Once the broiler is hot, carefully break each egg into the center of the spinach ring. Broil for 6 to minutes or until egg whites are set. The yolks will be runny, if a more hard yolk is desired increase the broil time.

4. Cut before serving and enjoy!

Directions:

1. Preheat oven to 350°F. Spray 13x9-inch casserole dish with nonstick cooking spray and set aside.

2. In a large skillet over medium-high heat, cook the ground beef, bell peppers, onion, and garlic until the vegetables soften and the beef is no longer pink, 10 to 12 minutes. Use a wooden spoon to break up the beef as it cooks. Drain any excess fat and return to the skillet to the stovetop, tuning the heat down to low.

3. Microwave the rice according to the package directions.

4. Add the cooked rice, pasta sauce, basil, oregano, salt and pepper to the beef in the skillet and mix well. Transfer the skillet ingredients to the prepared baking dish.

5. Sprinkle the cheese on top of the casserole.

6. Bake uncovered until the cheese is melted, about 18 to 20 minutes.

Directions:

1. Add powdered peanut butter and water to a small mixing bowl and use a spoon to stir until combined.

2. Add cream cheese, confectioner's sugar, and vanilla extract and stir until well combined.

3. Stir in the chocolate chips and serve with graham crackers, cookies, sliced apples, celery, or eat it straight from the spoon.