Chicken & Zucchini Pesto “Pasta” Salad
Serves 4 Ingredients 2 cups (packed) fresh basil 1 cup (packed) fresh parsley 1/4 cup pumpkin seeds, toasted, plus more for garnish if desired 1/4 cup extra virgin olive
Bacon, Leek, Egg and Tomato Bake
Serves 6 Ingredients 10 large eggs 1/2 tsp sea salt 1/4 tsp black pepper 6 slices bacon 1 TBSP coconut oil or butter 2 medium leeks, trimmed, halved lengthwise
Turkey and Apple Breakfast Sausage
Serves 16 Ingredients 1 tsp coconut oil 1/2 cup finely chopped onion 1 garlic clove, finely chopped 1 medium Gala or Fuji apple, peeled and grated on the large
Spiced Pumpkin Bread
Makes 2 small loaves Ingredients 1-1/2 cups blanched almond flour 2 TBSP coconut flour 1 tsp baking soda 1/2 tsp baking powder 2 tsp ground cinnamon 1 tsp ground
Savory Carrot and Cauliflower Puree
Serves 4–6 Ingredients 1 medium head cauliflower, cut into florets 3 medium carrots, peeled and chopped 2 TBSP coconut oil 1 medium shallot, chopped 2 garlic cloves, finely chopped
Butternut “Hummus”
Makes about 1-1/2 cups Ingredients 2 cups peeled, chopped (1-inch pieces) butternut squash 1 cup peeled, chopped (1-inch pieces) carrots 2 TBSP extra virgin olive oil, divided use 1/2
Easy Apple Berry Crisp
Makes 1 (9-inch) crisp Ingredients For the fruit 4 medium apples, cored and sliced 1 pint fresh blueberries 1 TBSP arrowroot starch 1 TBSP fresh lemon juice 1/4 cup
Mustard-Crusted Turkey Breast
Serves 4–6 Ingredients 1 (2-lb) boneless turkey breast 1 tsp sea salt 1 tsp poultry seasoning 1/4 tsp black pepper 3 TBSP whole grain mustard Directions Preheat the oven
Harvest Sweet Potato, Beet & Kale Salad
Serves 4 Ingredients For the roasted vegetables 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes 3 medium beets, peeled and cut into 1/2-inch cubes Extra virgin olive
Pumpkin Crumble Bars
Makes 12 Bars Ingredients For the bars 1/2 cup creamy unsweetened almond butter or cashew butter 1/2 cup pumpkin purée 1/3 cup maple syrup 2 large eggs, lightly beaten
