Ingredients:

• 1 pound of Brussels sprouts, cut in half
• 1 Tbsp coconut oil (can use grapeseed oil too but the coconut adds delicious flavor)
• ½ c slivered almonds
• 3 cloves garlic, finely chopped
  

​Instructions:

1. In a steamer, lightly steam Brussels sprouts, about 8-10 minutes, drain and set aside
2. On medium heat, melt coconut oil in a saucepan.  Add almonds and garlic. Saute until golden brown
3. Add steamed Brussels sprouts and stir for about 1-2 minutes
4. Season with a little salt and pepper, or a squeeze of lemon, and serve warm

Ingredients:

• 3/4 cup whole wheat flour
• 1/4 cup rolled oats
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/4 tsp salt
• 1 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1/4 tsp ground nutmeg
• 6 TBSP unsalted butter at room temperature
• 1/2 cup brown sugar
• 1 cup pumpkin puree (not pie filling)
• 1 large egg
• 1 tsp pure vanilla extract
• 1 cup dark chocolate chips
• ½ cup chopped walnuts (or cranberries if you’d like)

 
Instructions:

1. Preheat oven to 375 degrees.  Line a baking sheet with parchment paper.
2. In a medium bowl, combine flour, oats, baking powder and soda, salt, spices
3. In a large bowl, beat the butter and sugar until combined.
4. Add the pumpkin, egg and vanilla to the butter/sugar mixture.
5. Gradually add the dry ingredients to the wet and beat on low.
6. Fold in the chocolate chips and walnuts or cranberries.
7. Scoop the dough in heaping tablespoons onto the cookie sheet.
8. Bake in the center of the oven for 12 minutes until the edges are lightly browned.  Remove from the oven and let cool for 5 minutes.

​Mango Mojito
1 mango – diced
12 sprigs mint
32 oz sparkling water
1 lime, sliced into wedges
 
Add mango and mint to a blender under well incorporated. Divide among 4 glasses, top with ice, sparkling water and a squeeze of fresh lime.

​Put the fruits of choice into a blender and puree until smooth.  Pour into popsicle molds and freeze until solid, at least 4 hours
 
Mango-orange-peach popsicle
1 ½ cups fresh mango – chopped
1 cup fresh peaches – chopped
½ cup fresh squeezed OJ
 
Watermelon-mint-lime
2 ½ cups watermelon – chopped
2 tsp fresh mint
2 tsp fresh lime juice

8 eggs
½ c milk
¼ tsp each salt and pepper
1 c shredded cheese
2 green onions, sliced
 
Preheat oven to 375 F.  Whisk together eggs, milk, salt and pepper.  Stir in cheese and green onions and divide evenly into 12 well-greased muffin tins.
 
Bake approximately 12-15 minutes.  Run a thin knife around the edge of each cup and remove the frittatas.  Let cool for 5 minutes and enjoy.  Pop them in freezer when completely cool for those grab-and-go mornings.

​Ingredients, toss together in a bowl:
3 cups dark leafy greens
2 green onions, chopped
1 large carrot, grated
1 c cherry tomatoes, halved
½ can tuna
 
Dressing, whisk together and pour over salad:
3 TBSP olive oil
1 TBSP apple cider vinegar
1 tsp maple syrup
1 garlic clove, minced

(make a large batch, it’s even better the next day)
Salad:
Add these ingredients into a large bowl:

• 1 15oz can each of black beans and chickpeas
• 1 cup cherry tomatoes, halved
• 1 medium cucumber, cut into ½ inch quarters
• ½ small red onion, finely chopped
• ½ cup olives (green or black, whichever you prefer)
• 1 medium red bell pepper
• ½ cup marinated artichokes, chopped
• ½ cup crumbled feta cheese
• ¼ cup fresh basil

Dressing:
Whisk together and pour over top of bean mixture:

• ¼ cup olive oil
• 4 tbsp red wine vinegar
• 1 tsp Italian herb mix
• 2 garlic cloves minced
• Pinch of salt and pepper

INGREDIENTS
1 cup black lentils, rinsed
2 cups water or vegetable broth
4 medium beets, roasted (see notes)
1 bunch asparagus, chopped into bite sized pieces
1 large avocado
½ cup cilantro leaves
1 garlic clove
2 teaspoons lime juice (1 lime)
salt and pepper to taste
2 tablespoons water or unsweetened almond milk
2 teaspoons extra virgin olive oil
 
Pre-heat oven to 400º
 
Combine the lentils and water or broth in a pot over medium high heat and cook until water is absorbed and lentils are tender – about 15 minutes.
 
Wash and peel the beets. Wrap in foil and roast for 45 minutes until tender. Brush the asparagus with olive oil and add to the baking sheet with the beets for the last 10 minutes of cook time.
 
In a blender, combine the avocado, cilantro, garlic, lime juice, salt and pepper and blend. Add water slowly until you have a sauce consistency.
Divide the lentils into 2 bowls, top with chopped asparagus, beets and drizzle with avocado sauce.
 
Note: all of this can be made in advance and stored in the fridge for 4 days. I recommend making extra of everything to save time and energy.

The secret ingredient...pumpkin!!

​2 cups cooked, pureed pumpkin (or canned)
1/3 cup cocoa powder
1/3 cup maple syrup
½ cup coconut oil, melted
½ tsp ground cinnamon
½ tsp vanilla extract
Raspberries to put on top
 
Add all ingredients to a bowl and mix well with a fork.  Serve with raspberries on top.  That’s it!  Serves 4.

Serves 12 -16 

Ingredients
1 can black beans, rinsed until they stop foaming
4 tbsp raw cocoa powder
1/4 tsp salt
2/3 cup oats
1/4 cup raw honey
1/3 cup coconut oil
1 tsp baking powder
1/2 cup dark chocolate chips

Directions
Preheat oven to 350° F. Pour all ingredients (except chocolate chips) into the blender and pulse for 60 seconds. Then blend until smooth for another 45 to 60 seconds. The batter is ready when it's a smooth consistency. 

Grease an 8 x 8 baking pan with coconut oil. Pour batter into the baking pan and fold in chocolate chips.
 
Bake for 20 - 25 minutes or until a fork comes out clean.
 
Let cool for about 10-15 minutes before cutting.