ApplePearCrisp

Makes:6servingsTotalTime:50minutesIngredients2 medium apples sliced 2 medium pears sliced 1/4 cup maple syrup 1 teaspoon vanilla extract 1 teaspoon Ceylon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon allspice 2 teaspoon tapioca flour or cornstarch, or flour

Topping 1 rolled oats* 1 cup oat flour 1/4 Himalayan salt 2 tablespoons maple syrup 1/4 teaspoon Ceylon cinnamon 1/3 cup walnuts roughly chopped 1/2 cup coconut oil softened Instructions Preheat oven to 350F (180C). Wash, core and slice apples and pears. In a large bowl (or right in your baking dish) combine apples, pears, syrup, vanilla, all the spices, and tapioca flour. Mix well and layer into a 9 x 9 baking dish. Set aside for few minutes. In another medium-size bowl, combine oats, flour, salt, syrup, and cinnamon. Add the coconut oil and using a pastry cutter, two forks, or your hands, work the coconut oil into the mixture until becomes crumbly. Toss in the walnuts and mix well. Spread oat mixture evenly over the fruit mixture. Bake for 35 – 40 minutes, until apples and pears are fork tender. Let cool 5 minutes before serving. Serve Warm https://www.natalieshealth.com/easy-apple-pear-crisp/

GarlicZoodleswithFriedChickpeas

Makes:2ServingsTotalTime:25MinutesIngredientsForthechickpeas:15ounceschickpeasdrainedandrinsed1Tablespoonoliveoil1/2teaspoononionpowder1/2teaspoongarlicpowder1/2teaspooncumin1/2teaspoonpaprika1/2teaspoonseasaltForthezoodles:4zucchinismediumsized2Tablespoonsoliveoil6clovesgarlicminced1cupgrapetomatoessaltandpeppertotasteInstructionsPlacethechickpeasinafryingpanalongwiththeoliveoilandspices.Fryovermediumheatuntilthechickpeasaregoldenbrownandslightlycrispontheoutside.Whilethechickpeascook,useyourspiralizertoturnthezucchiniintozoodles.Placethezoodlesinaseparatepanwiththe2Tablespoonsoliveoilandthemincedgarlic.Sautéovermediumheatforabout5minutes,oruntiltenderbutstillbrightgreen.Tossthetomatoesinthepanforthelastminuteorsoofcooking.Placesomezoodlesineachbowlandtopwithfriedchickpeas.Seasonwithsaltandpepperifdesired.https://theprettybee.com/garlic-zoodles-fried-chickpeas/

BalsamicSheetTrayChickenwithVegetables

Makes:5ServingsTotalTime:30Minutes

Ingredients5Chickenbrest-1.5lbs11/4cupofyourfavoritebrandofBalsamicVinaigrette2tbsphoney1/3lbasparagus,trimmed1/2ofamediumcauliflowerbrokenintoflorets1smallbunchofbabycarrotsDirectionsIna2cupmeasuringcup,stirtogetherthebalsamicvinaigretteandthehoney.PlacethePerfectPortionsinaziptopresealableplasticbag.Pour1/2cupofthehoneybalsamicmarinadeintothebagandswisharoundtocoatallofthechicken.Letthechickenmarinatewhileyoupreparethevegetables.Reservetherestofthemarinadeforthevegetables.Preheatovento400degreesF.Lightlyoilafoillinedbakingsheet.Removethechickenfromthemarinadeandplaceononesideofthebakingsheet.Discardthebagandusedmarinade.Arrangethevegetablesontheothersideofthebakingsheetanddrizzlewith1/2cupofthereservedhoneybalsamicmarinade.Savetherestofthemarinadeforwhenthechickenandvegetablescomeoutoftheoven.Roastthechickenandvegetablesfor10minutes.Flipthechickenandturnthevegetablesandthencontinueroastingforanother10minutesoruntilchickenisdoneandvegetablesaretender.Chickenisdonewhenameatthermometerinsertedinthecenterreaches170degreesF.Whenthechickenandvegetablescomeoutoftheoven,drizzleontheremaining1/4cupofthehoneybalsamicmarinadeandserve!

https://www.perdue.com/recipes/balsamic-sheet-tray-chicken-with-vegetables/4696/

LemonSmoothie

Makes:1servingTotalTime:10minutesIngredients1/2 cup Greek Yogurt 1 cup almond milk 2 tablespoon lemon juice juice from 2 lemons 1 teaspoon lemon zest zest from 2 lemons 1/2 teaspoon turmeric powder 1/2 teaspoon vanilla 2 tablespoon hemp seeds 1 tablespoon maple syrup or honey (to taste) Pinch of pepper (to activate turmeric) DirectionsAddalltheingredientsintoyourblenderandprocessuntilsmooth.Addicecubesifyoulikemorerefreshingsmoothie.Pourinaglassandaddtoppings:beepollen,Gojiberries.Drinkimmediatelyorsaveinglassbottleandrefrigerateuptotwodays.https://www.natalieshealth.com/lemon-smoothie/#wprm-recipe-container-9347editedbyRitaSartin

IndividualVeganPotPies

Makes:5ServingsTotalTime:1Hour10MinutesIngredientsForthecrust:11/2cupsglutenfreeflour1/2teaspoonsalt1/2cupveganbutteryspreadchoppedinsmallpieces3-5TablespoonswaterForthefilling:1smallonionchopped2Tablespoonsveganbutteryspread3stalkscelerychopped1cupcarrotsshredded2cupsmushroomssliced11/2cupsYukonGoldpotatoesdiced21/2cupsvegetablebroth3/4cupfullfatcoconutmilk1teaspoongarlicpowder1/2teaspoononionpowder1teaspoonsalt1/4teaspoonpepper1/4teaspoonpaprika2/3cupfrozencornkernels2/3cupfrozenpeas1TablespoonmeltedveganbutteryspreadDirectionsMakethecrust:Placetheglutenfreeflourblend,salt,andveganbutterspreadinabowlanduseapastrycuttertomixtogetheruntilitlookslikecoarsecrumbs.Addthewateralittleatatimeuntilthedoughcomestogether.Patthedoughintoadiscandwrapwithplasticwrap.Placeintherefrigeratorwhileyoumaketherestoftherecipe.Placetheonion,celery,carrots,andveganbutteryspreadinapotandcookovermediumheatuntilsoftened,about10-12minutes.Addthemushrooms,potatoes,andvegetablebroth.Bringtoaboil,thenreduceheattomediumhigh.Cookuntilthepotatoesaretender,about10minutes.Reducetheheattomedium.Addthefullfatcoconutmilk,garlicpowder,onionpowder,salt,pepper,andpaprika.Stirtocombine.Addthecornkernelsandpeasandcookuntilheatedthrough,about5minutes.Reduceheattolow.PlacethediscofdoughonawellFlouredsurface.Rolloutuntilabout1/4inchthick.Useaknifetocutoutcirclestogoonthetopofpotpies.Place8ounceramekinsonarimmedbakingsheet.Placesomeofthescrapsofdoughintothebottomoftheramekin(Justalittledoughwilldo!Anditdoesn'thavetolookperfectbecausenoonewillseeit).Pourthevegetablefillingintoeachramekin.Placeadoughcircleontopofeachpie,andcutafewslitsinthecenterofthecrust.Brushthetopcrustwithsomemeltedveganbutteryspread.Bakeat375for30minutes,oruntillightlygolden.https://theprettybee.com/individual-vegan-pot-pies/

GlutenFreeVeganGreenBeanCasserole

Makes:6ServingsTotalTime:1hour10minutesIngredientsFortheOnionsoilforfrying-sunfloweroilororganiccanolaoilworkwell1largesweetonionnon-dairymilkabout1cupglutenfreeflourblend1teaspoonsaltFortheSauceandGreenBeans3Tablespoonsveganbutteryspread3clovesgarlicminced8largewhitemushroomsforabout1cupfinelychopped1cupvegetablebrothorchickenbroth1cupnon-dairymilkofyourchoice2Tablespoonsglutenfreeflourblend1teaspoonsalt1/2teaspoonpepper32ouncesfrozencutgreenbeansDirectionsPeelandslicetheonionverythin-thethinnertheslices,theeasiertheywillbetofry.Separatetheonionintoringsandplaceinabowlandpournon-dairymilkoverthetop.Letsitforaboutfiveminutes.Placetheglutenfreeflourblendandsaltintoabowlandwhisktogether.Pouroilinalargeskillet-theoilshouldbeaboutaninchdeep.Heattheoilovermediumhighheatuntilitreaches375degrees,oruntilitsizzleswhenyousprinkleabitofflourinthepan.Takesomeoftheonionsanddredgethemintheflour,thenplaceinthehotoil.Dependingonthesizeofyourskillet,youmaybeabletodothisintwobatches.Don'tovercrowdtheskillet,itwilljusttakelongertofrythem.Bepatient,itmaytakeawhiletogetthemallgoldenandcrisp.Oncetheonionringsaregoldenbrown,removethemfromthepanandletthemdrainonpapertowellinedplates.Repeatuntilalltheonionringsarefried.Preheattheovento375degrees.Putthemushroomsinafoodprocessorandpulseuntiltheyarefinelychopped.Placethemushroomsinalargepot.Addthemincedgarlicandveganbutteryspreadandcookovermediumheatforabout6minutes.Oncethemushroomsarecookeddown,andthebroth,milk,glutenfreeflour,salt,andpepper.Raisetheheattoasimmer,andletitcookforafewminutestothicken.Addthegreenbeans,andcookuntiltheyareheatedthrough,about7minutes.Stiroften.Pourthegreenbeanmixtureintoacasseroledish.Topwiththefrenchfriedonions.Bakeat375degreesfor15minutes.https://theprettybee.com/gluten-free-and-vegan-green-bean-casserole/#wprm-recipe-container-15719

FrenchToastVanillaMuffins

Makes:12muffinsTotalTime:30minutes

Ingredients 5 large eggs or egg substitute 6-8 thick slices of whole wheat toast bread 1/2 cup Almond Milk 2 teaspoons vanilla extract Pinch of salt Coconut oil for greasing muffin pan Honey or syrup for drizzling Fresh fruits blueberries, strawberries, banana... Instructions Preheat the oven to 350°F (180°C). Grease a muffin pan with olive oil. In a large bowl, whisk together eggs, milk, salt and vanilla extract. Slice toast bread into small cubes. Add the sliced bread to the mixture and whisk together until the bread absorbs the mixture. Divide the bread among the muffin cups. Bake for 20 - 25 minutes until slightly crisped on top and browned. Allow the cups to cool for 5 minutes in the muffin pan then scoop each one out and serve topped with honey or syrup and fresh fruit.

https://www.natalieshealth.com/french-toast-vanilla-muffins/editedbyRitaSartin

WatermelonRadishSalad

Makes:4ServingsTotalTime:10minutesIngredientswatermelonradishgoldenbeetschivesfetaarugulaheirloomtomatoesmixedgreensoliveoilbalsamicvinegarDirectionsUsingamandolin,withthesafetyguardon,thinlyslicethegoldenbeetsandwatermelonradish.Chopthechives,slicethetomatoes,andsetaside.Inalargebowl,mixtogetherarugulaandthemixedgreens.Wechosetomakeasupersimpledressingwithjustoliveoilandbalsamicvinegar.Afterplatingthesalad,crumblesomefetacheeseontop.https://www.brit.co/watermelon-radish-salad-recipe/

5IngredientLemonChickenwithAsparagus

Makes:4ServingsTotalTime:20minutesIngredients1lb.bonelessskinlesschickenbreasts1/4cupflour1/2teaspoonsalt,peppertotaste2tablespoonsbutter1teaspoonlemonpepperseasoning1–2cupschoppedasparagus2lemons,sliced2tablespoonshoney+2tablespoonsbutter(optional)parsleyfortopping(optional)Directions

Chicken:Coverthechickenbreastswithplasticwrapandpounduntileachpieceisabouta3/4ofaninchthick.(NOTE:Ifyourchickenbreastsarereallythick,youcanjustcuttheminhalfhorizontallytomakethinnerpiecesratherthanpounding.Workslikeacharm.)Placetheflourandsaltandpepperinashallowdishandgentlytosseachchickenbreastinthedishtocoat.Meltthebutterinalargeskilletovermediumhighheat;addthechickenandsautéfor3-5minutesoneachside,untilgoldenbrown,sprinklingeachsidewiththelemonpepperdirectlyinthepan.Whenthechickenisgoldenbrownandcookedthrough,transfertoaplate.AsparagusandLemons:Addthechoppedasparagustothepan.Sautéforafewminutesuntilbrightgreenandtendercrisp.Removefromthepanandsetaside.Laythelemonslicesflatonthebottomofthepanandcookforafewminutesoneachsidewithoutstirringsothattheycaramelizeandpickupthebrownedbitsleftinthepanfromthechickenandbutter.(NOTE:addingatinypatofbutterinwiththelemonsalsohelpspreventstickingandpromotebrowning.)Removethelemonsfromthepanandsetaside.Assembly:Layeralltheingredientsbackintotheskillet–asparagus,chicken,andlemonslicesontop.

https://pinchofyum.com/5-ingredient-lemon-chicken-asparagus

ChickenBreakfastBurrito

Makes:4ServingsTotalTime:25MinutesIngredients2PERDUE®PERFECTPORTIONS®Boneless,SkinlessChickenBreast,AllNatural(1.5lbs.)1cuppancakebakingmix9largeeggs1cupmilk1tbsp.vegetableoil1/2cupchoppedonion1/2cupchoppedgreenpepper1/4tsp.salt1/8tsp.blackpepper1/4cupsharpcheddarcheese,shreddedHotSauceforservingDirectionsInabowl,whisktogetherthepancakemix,1eggandmilkuntilsmooth.Battershouldbethin.Heatalargenon-stickpanovermedium-lowheat.Spraywithcookingsprayandaddabout¼cupofbatter.Swirlthebatterintoalargecircle.Cookthepancakeuntilthetopbubbles,thebottomissetandtheedgesstarttocurl.Flipthepancakeandcookafewsecondsmore.Turnoutontoaplateandrepeatuntilallofthebatterisgone.Keepwarmuntilreadytouse.Inthesamenon-stickskillet,heatthevegetableoilovermediumheat.Addthechicken,seasonwith1/4teaspoonsaltand1/8teaspoonblackpepper.Sauté4to5minutesoneachsideuntildone.Chickenisdonewhenameatthermometerinsertedinthecenterreaches170°F.Transferchickenbreaststoaplate.Whencoolenoughtohandle,chopinto1-inchpieces.Addtheonionandgreenpepper.Cookforanother3to4minutes.Returnthechoppedchickenandheatthrough,1to2minutesmore.Inabowl,whisktogethertheremaining8eggs,saltandblackpepper.Pourtheeggmixtureoverthechicken.Cookoverlowheat,stirringoccasionally,untileggsarecookedthrough.Toserve,placeapancakeonaplate.Dividethechickenmixtureoverthe4pancakes.Sprinklewithshreddedcheddarcheeseandwrapthemup.Servewithhotsauceifdesired.https://www.perdue.com/recipes/chicken-and-chorizo-breakfast-burrito/2515/editedbyRitaSartin

Greek7LayerDip

Makes:6servingsTotalTime:15minutesIngredients2cupshummus(Ilikegarlicorroastedredpepper)

2cupsplainnonfatGreekyogurt

2tspchoppedfreshdill(or1tspdried)

juiceof1lemon

1-pintgrapetomatoes,quartered

1cucumber,diced(about1cup)

1/2cupblackorKalamataolives,pittedandsliced

1/2cupcrumbledfetacheese

1/4cupchoppedfreshparsley

Wholegrainpitabread,fordipping

DirectionsSpreadhummusinthebottomofa13X9″orsimilarsizedservingdish.Inasmallbowl,stirtogetheryogurt,lemonjuice,anddill.Spreadyogurtmixtureevenlyoverhummus.Layertomatoes,cucumbers,olives,feta,andparsleyoveryogurtmixture.Refrigerateuntilreadytoserve.Justbeforeserving,toastpitabread.Heatovento350°F.Placepitasonabakingsheetandheatfor5-10minutes,oruntilwarmedthrough.Ifyoupreferyourpitascrispier,heatat400°F.for5-10minutes.Removepitasfromovenandsliceintowedges.Servealongsidedip. https://livelytable.com/healthy-greek-7-layer-dip/

SteamedCodwithGingerScallionSauce

Makes:1ServingTotalTime:35MinutesIngredients1/3cupwaterfrozenwhitefishfillet(weusedwildcodfromTraderJoe’s)saltrice,forserving(optional)1tablespoonpeanutoil1-inchknobofginger,peeledwithaspoonthenchoppedintomatchsticks1handfulscallion,cutin2-inchpiecesthenchoppedinhalflength-wisesplashofMisterJiu’sGingerScallionWokSaucesplashoflow-sodiumsoysauceDirectionsPlacewaterinsidethemetalbowlinsertoftheInstantPot.Addthetrivet,andplacefishinthecenter.Sprinklealittlebitofsaltontopofthefish.CloseandsealthelidoftheInstantPot,andsettopressurecookfor3minutesonhighpressure.Makesureyourventissealed.Oncethecookingtimeiscomplete,quicklyreleasethesteamfromthevent,thencarefullyopenthelidandliftthetrivetoutoftheInstantPot.Transferfishontoaplateusingaspatula.Pourtheresidualfishbrothinthebottomofthemetalbowlintoaliquidmeasuringcupandreserveit.ReturnthebowltotheInstantPot,andturnonthesautéfunction.Addpeanutoilfollowedbyginger.Sautéfor1to2minutes,thenaddscallion.Cookuntilithaswilted,about1to2minutes.Ifatanypoint,themixturebeginstosticktothebottomofthepot,useasplashofthereservedfishbroth.Weendedupusingallofourliquid.TurnofftheInstantPot,andremovethebowlfromtheInstantPot.AddasplashoftheMisterJiu’sGingerScallionWokSauceandasplashortwoofsoysauce.Youwanttodothisofftheheatsothesoysaucedoesn’tburnandturnbitter.Spoonthescallionsandgingeroverthefish,anddrizzlethesauceontop.Serveimmediately.https://www.brit.co/brandon-jew-williams-sonoma-mister-jiu/editedbyRitaSartin

GingerBananaSmoothie

Makes:1servingTotalTime:10minutes

Ingredients1 ripe banana 1/2 teaspoon freshly grated ginger 1 cup organic soy milk or almond milk 1/2 cup coconut probiotic yogurt 1 tablespoon hemp seeds 2 teaspoons baobab powder optional 1/2 teaspoon vanilla Ice cubes Toppings: hemp seeds, Goji berries, bee pollen Directions Add all the ingredients into your blender and process until smooth. Pour in glass and add toppings. Drink immediately. https://www.natalieshealth.com/spicy-ginger-banana-smoothie/

HealthyPaleoChickenTeriyaki

Makes:4ServingsTotalTime:38MinutesIngredientsFORTHECHICKENTERIYAKICookingoilspray(avocado,coconut,orghee)4bonelesschickenthighs,skinon(about11/2pounds)Seasalt1/3cupIHeartUmamiTeriyakiSauce(seerecipebelow)Toastedwhitesesameseeds(optional)Choppedscallions(optional)

FORTHEIHEARTUMAMITERIYAKISAUCE1/4cupapplejuice31/2tablespoonscoconutaminos2tablespoonscidervinegar1teaspoongratedfreshginger1teaspoongratedfreshgarlic1to1½teaspoonsarrowrootflourDirectionsMAKETHETERIYAKISAUCECombinealltheingredientsinasmallsaucepan,mixinguntiltherearenolumps.Gentlywarmovermedium-lowheat,stirringfrequentlywithawoodenspoonuntilslightlythickened,1to2minutes.Storeinanairtightglasscontainerintherefrigeratorforupto2weeks.MAKETHECHICKENTERIYAKIPreheattheovento425°F.Lineasheetpanwithparchmentpaperandplaceabakingrackontop.Lightlyspraytherackwithoil.Patthechickendry.Lightlyseasonwithabitofseasaltonallsides.Placethechickenthighs,skinsideup,onthepreparedrack.Bakefor20minutes,oruntiltheskinbecomeslightgoldenbrownandthemeatiscompletelycookedthrough(165°Fonameatthermometer).Removethechickenfromtheovenandbrushwiththeteriyakisauce.Changetheovensettingtohighbroil.Placethechickenbackintheovenandbroilfor3minutestogivetheskinanicegoldencolor.(Ifyouuseskinlesschicken,broilforonly1to2minutes.)Waitfor5minutesbeforeslicingthechickenintobite-sizedpieces.Ifdesired,sprinklewithtoastedsesameseedsandchoppedscallions.https://www.cottercrunch.com/healthy-paleo-chicken-teriyaki/#tasty-recipes-50148

RoastedRedPepperCheesyVeganQuesadillas

Makes:4ServingsTotalTime:30MinutesIngredients1redpepper1Tablespoonoliveoil1largesweetonion2Tablespoonsveganbutteryspread4veganglutenfreewrapsoranywrapthatsuitsyourdietaryneeds11/3cupsrefriedbeans4slicesvegancheeseIusedDaiyaslicesDirectionsMaketheroastedredpeppers :Preheattheovento450degrees.Lineacookiesheetwithparchmentpaper.Corethepepperandsliceitinhalf,removinganyseeds.Placethetwohalvescutsidedownonthebakingsheet.(Iloveroastedredpeppers,soIusuallymakemorethanone-youcanroastafewatatimeifyouwish).Bakeat450degreesuntiltheskiniswrinkledandbrowned.Placethepeppersinaglassbowlandcoverwithaplate,allowingtocoolfor30minutes.Oncethepeppersarecool,peeltheskinsoffusingyourfingers.Discardtheskins.Slicethepeppersintothinstrips.

Makethecaramelizedonions :Whilethepeppersarecooling,youcancaramelizetheonion.Peeltheonionandsliceverythin,thenplaceinapanovermediumheat.Cook,stirringoften,untilgoldenbrownandsoft,about25minutes.

Makethequesadillas:Heatsomeveganbutteryspreadinafryingpanovermediumheat.Addawraptothepanandspreadsomerefriedbeansonhalf.Addsomeslicedroastedredpeppers,caramelizedonions,andasliceofvegancheese.Foldthequesadillainhalf.Letitcooktogoldenbrownononesidebeforeflipping.Onceitisgoldenbrownandcrisponbothsides,removefromthepanandplaceonaplate.Repeatsteps2and3withtheremainingingredients.Sliceeachquesadillainhalfbeforeserving.

https://theprettybee.com/cheesy-vegan-quesadillas/#wprm-recipe-container-21910

EnergizingCoconutMatchaGreenTeaOatmeal

Makes:4ServingsTotalTime:15Minutes

Ingredients1cupcoconutmilk(regular,light,orunsweetened)2teabagsofmatchagreenteaorregulargreenteabags1tspmatchapowder(seeinstructionsifyoudon’thavethepowder)11/2cupsglutenfreerolledoats1/4cupcoconutsugarorrawsugar1/2tbspextravirgincoconutoilornaturallyrefinedcoconutoilPinchofCinnamonPinchofSeasaltOptionalMixin-1/4cunsweetenedshreddedcoconutflakesorshavings1tbspmaplesyruporhoneyfornonvegans.OptionalTopping–nuts,oats,coconutflakes,orslicedbananaDirectionsFirstheatyourmilkonstoveorinamicrowavesafedish.Youwantthemilktocometoalowboilorsimmerifonstovetop.Equivalenttoabout70-90secondsonmediumhighpowerifinmicrowave.Placeteabagsinmilkandletthemsteepfor3minutes.Removeteabagsafter5minutesorso.Whiskinyourmatchapowder.Ifyoudon’thavematchapowder,justusethematchateabags.Nextprepareyouroatsaccordingtodirections,leaveout1/3cupoftherecommendedwatersothattheoatsarethicker.Cookingonthestovetopormicrowaveworks.(Seenotesforhowtocookoatsonstovetops).Whenoatsarehalfwaythroughcooking.Pourin2/3cgreentealatte,reserving1/3cupforpouringontoponcecooked.Finishcookingoatsuntiltheyarecreamybutstillthick.Notrunny.Oncecooked,removefromheatandstirinyourcoconutsugar,dashofsalt,cinnamon,andcoconutoil.Mixalltogether.Mixinoptionalcoconutshavingsifdesired.Thismakesabout4cups.Spoonintobowlsandpouradditionalmatchalatteontopofeachbowl.Drizzlehoneyormaplesyrup.Addtoppingsofchoice.https://www.cottercrunch.com/coconut-matcha-green-tea-oatmeal/

StrawberrySpinachSaladwithGranolaCroutons

Makes:2ServingsTotalTime:10minutesIngredients4–5cupsspinachleaves1cupdicedorslicedradish(orotherspring/summervegetableofchoice)1cupstrawberries,sliced1/2cupblueberries1/2cglutenfreeorgrainfreegranolabarsorgranolatobebrokenintolargepiecesforgranolacroutons.Plain,honey,orberryflavor.(Seenotes)1/2–1avocado(sliced)sproutsormicrogreens1ouncealmondslivers,optionalDressingofchoice–example:strawberryvinaigrette,oliveoil/vinegar,poppyseed,etc.DirectionsWashandprepareyourproduce.Placespinach,strawberries,cutvegetables,andberriesinonelargebowl.Toss.Placegranolabarsinziplocbagandsmashintoclusters.Sprinklewithseasalt.Youmayalsousestoreboughtorhomemadegranola,likemygrainfreegranola,tomakegranolacroutons.Simplytosswithabitofseasaltandsavethebiggerclustersforthe“crouton”topping.Nextaddafewtbspofsliveredalmondsontop,alongwithmicrogreensandavocado.Topwithgranolacroutons.Drizzlewithfavoritedressing.Seasaltandpeppertotaste.Divideintosmallerbowlstoserveorservefamilystyle.

https://www.cottercrunch.com/strawberry-spinach-salad-with-granola-croutons/#tasty-recipes-49542

BBQBakedSalmonandZucchini

Makes:3-4ServingsTotalTime:30MinutesIngredientsFortheBBQBakedSalmon:10–12ouncesofsalmonfillet(aroundthreetofour3–4ouncesfillets)1/2cupglutenfreeBBQsauce(unsweetenedorlowsugar)1/2to1tbsphoney(adjusttoyourliking)1tbspAppleCiderVinegar1/4tspblackpepper1tspmincedGarlic(around2largecloves)koshersalttotaste(apinchorso)Forplatingormealprep:1cupuncookedQuinoa(tobecooked)or3cupsCauliflowerRiceforPaleooption.Youmayalsouseleftovercookedquinoaorgrainofchoice.2cwaterorbrothforcookingquinoapinchofseasalt1tbspoliveoil2mediumzucchini(spiralized)–Seeinstructionsforprep1smallbunchcilantro,choppedLemonorLimewedges1ouncepumpkinseeds1Avocado,slicedKosherSaltandPeppertotasteDirectionsForthebakedsalmon-preheatoven400F.Lineabakingsheetwithfoil.Setaside.Inasmallbowl,MixBBQsauceandremainingingredients/spices.Spread2tbsponeach4-6ouncefilletor¼cuponover10-12ozofsalmonBake10-12minutes.Broil1-2minutesuntilBBQsaucebrownsonedgeofsalmon.besurenottoovercooksocheckat8minutesfirst.Addpinchofsaltoversalmonaftercooked.Cutorbreakupsalmonwithfork.Forthebowl/mealprep:Cookquinoaaccordingtoinstructions(onstoveorricemaker)with2cupbrothorwaterandoilmixedin.Cookuntilfluffy.Setaside.Youcanalsouseleftovercookedquinoaorglutenfreegraintosaveontime.Juliennesliceorspiralizeyourzucchini.PREPTIP–>Sprinklewithseasaltandletzoodlessitinacolandertodrainextrawater.Removeandpressthenoodlesdrywithatoweltoremoveexcesswater.NextprepareEachBowl/Mealprep:Place1/3cQuinoacooked(forpaleooption,usecauliflowerrice)ontoeachplateorbowl.Place3ouncesBBQbakedsalmonontop.Scoop1cupofzucchininoodlestogonexttothesalmonfollowedbyasprinkleofpumpkinseeds.Cilantro,splashoflemonorlimewedgejuice,andavocadoslicestogarnish.Seasaltandpeppertotaste.FeelfreetobrushextraBBQsauceontophttps://www.cottercrunch.com/honey-bbq-baked-salmon-bowls/#tasty-recipes-42960

LemonCardamomPancakes

Makes:4servingsTotalTime:20minutesIngredientsFor pancakes (makes 6): 2 eggs 1 cup whole grain flour 1 cup almond milk 1 teaspoon baking soda 1/2 teaspoon cardamon powder ¼ teaspoon salt 1 tablespoon pure maple syrup 1 teaspoon lemon zest 1 tablespoon lemon juice Coconut oil or cooking spray for coating the pan For cream cheese filling: 1 cup cream cheese 1 tablespoon pure maple syrup A pinch of lemon zest

Instructions

In a large bowl, beat the eggs. Add milk, maple syrup, lemon zest and lemon juice. Mix until well combined. Add flour, baking soda, cardamom and salt. Mix to combine, then set aside. Heat a griddle or pancake pan over medium heat. Coat with cooking spray or coconut oil. For each pancake, drop ¼ cup of batter into the pan. Cook 1-2 minutes, until bubbles appear on the surface of pancakes. Flip carefully and cook another 1-2 minutes. Transfer to a plate and cover to keep warm. Make sure to coat the pan before every pancake or batch of pancakes to prevent sticking. Make cream cheese filling: Place all ingredients in a bowl. Mix well until smooth. Place one pancake, browned-sides down, on a plate. Spread cream cheese filling over the pancake. Place another pancake, browned-sides down, on top of the first pancake. Repeat with the rest of pancakes and spread. Serve immediately with fresh fruits. Drizzle with maple syrup if desired.

https://www.natalieshealth.com/lemon-cardamom-pancakes/#wprm-recipe-container-7561

GrilledMojoChickenwithPineappleSalsa

Makes:6ServingsTotalTime:2.33hoursIngredients1pkg.1.5lbschicken11/4tsp.GOYA®adoboseasoning8ringsfreshpineapple,sliced1/2inchthick1cuptomato,chopped1/4cupredonion,finelychopped3tbsp.freshcilantro,finelychopped2tbsp.jalapeñopepper,finelychopped(optional)1tbsp.extravirginoliveoil1tbsp.limejuice,about1/2ofalime1/4tsp.saltDirectionsHeatagrillorgrillpantomedium-highheat.Removechickenfromthemarinade,lettingexcessdripoff.SeasonwithGOYA®adoboseasoningandgrill3to5minutesoneachside.Chickenisdonewhenitfeelsfirmtothetouchandameatthermometerinsertedinthecenterreaches170°F.Removethechickenfromthegrillandletrestfor2to3minutesbeforeserving.Grillthepineappleringsuntilcharred,about4minutesoneachside.Transferpineappleringstoacuttingboardandchopintochunks.Inamediumbowlcombinethepineapple,tomato,onion,cilantro,jalapeño,oliveoil,limejuiceandsaltuntilwellcombined.TopGrilledMojoChickenwithPineappleSalsaandservehttps://www.perdue.com/recipes/grilled-mojo-chicken-with-pineapple-salsa/23/

LemonFlankSteakSkewers

Makes:12-16ServingsTotaltime:20MinutesIngredients 4(2-pound)flanksteaks2/3cupoliveoil4teaspoonslemonzest1/2cupfreshlemonjuice2teaspoonssalt1/2teaspoondriedcrushedredpepper50(12-inch)woodenskewersLemonDippingSauce(recipefollows)lemonwedgesgarnish:LemonDippingSauce2(16-ounce)containersreduced-fatsourcream2tablespoonsrefrigeratedhorseradish2teaspoonslemonzest6tablespoonsfreshlemonjuice1teaspoonsaltgarnish:lemonzest DirectionsLemonDippingSauce:Combinefirst5ingredients;coverandchillatleast1hour.Garnish,ifdesired.Cutsteaksdiagonallyinto¼-inchslices.Combineoliveoilandnext4ingredientsinashallowdishorzip-topplasticfreezerbag;addsteak.Coverorseal,andchill8hours,turningoccasionally.Soakwoodenskewersinwater30minutes.Preheatgrillto350°to400°(medium-high)heat.Removesteakfrommarinade,discardingmarinade.Threadeachsteaksliceonto1skewer.Grillbeef,coveredwithgrilllid,4to5minutesoneachsideortodesireddegreeofdoneness.ServewithLemonDippingSauce.Garnish,ifdesired.

Readmoreathttps://www.kingsford.com/recipe/lemon-flank-steak-skewers/#VEUCx0FM1YAWuUkx.99