Meatless Arrabiata Sauce
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Meatless Arrabiata Sauce
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Ingredients
  • 1 tablespoon dairy-free butter
  • 1 tablespoon olive oil
  • 1 tablespoon crushed red pepper
  • 2 garlic cloves
  • ½ teaspoon dried oregano
  • 1 15-ounce can chickpeas drained
  • ½ teaspoon black pepper
  • 1 28-ounce can fire-roasted crushed tomatoes
  • ¾ teaspoon salt
Servings:
Instructions
  1. Melt the dairy-free butter and olive oil in a skillet over low heat.
  2. Add crushed red pepper and garlic. Heat until fragrant, about 3-4 minutes.
  3. Add fire-roasted crushed tomatoes, chickpeas, oregano, salt, and pepper.
  4. Bring the sauce to a simmer and let it cook for about 7-10 minutes.
  5. Serve with your favorite pasta!
Recipe Notes

Recipe courtesy of Renee Avelsgard.

Mystic Mango Green Smoothie
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Mystic Mango Green Smoothie
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Ingredients
  • 4 ounces GT's Mystic Mango Kombucha
  • 1/4 cup frozen pineapple
  • 1 frozen banana
  • 4 ounces almond milk
  • 1 handful fresh spinach
Servings:
Instructions
  1. Add all ingredients to a high-speed blender. Blend until combined and frothy. Pour into your favorite smoothie cup and enjoy!
Recipe Notes

Recipe courtesy of Renee Avelsgard.

Strawberry Rose Bark
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Strawberry Rose Bark
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Ingredients
  • 10-ounce bag Enjoy Life Chocolate
  • 3 tablespoons dried strawberry
  • 1-2 tablespoons dried rose petals
  • 1/4 cup white chocolate
Servings:
Instructions
  1. Melt chocolate over double broiler until completely melted.
  2. Pour onto a greased cookie sheet and spread.
  3. Top with strawberries and dried rose petals. Drizzle with white chocolate.
  4. Freeze until chocolate is set. Then break into pieces and store in refrigerator.
You Are What You Beet Juice
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You Are What You Beet Juice
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Ingredients
  • 2 oranges, peeled
  • 1 lemon, peeled
  • 2 beets
  • 3 carrots
  • 1 green apple
Servings:
Instructions
  1. Wash all produce. Peel the oranges and lemon, and then cut all ingredients into small pieces. Juice all ingredients, serve, and enjoy!
Tex-Mex Chopped Chicken Salad with Cilantro Lime Vinaigrette
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Tex-Mex Chopped Chicken Salad with Cilantro Lime Vinaigrette
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Ingredients
Salad Ingredients
  • 10 ounces corn
  • 1/2 red onion, diced
  • 1 head romaine lettuce, chopped
  • 1 cup grape tomatoes, sliced
  • 2 cups chicken (white meat)
  • 1/3 cup cilantro, chopped
  • 1 cup shredded Monterey Jack cheese
  • 1 teaspoon smoked paprika
  • 1/3 cup red bell pepper, diced
  • 1/2 cup roasted pumpkin seeds
  • 1 avocado, diced
  • salt to taste
  • pepper to taste
Dressing Ingredients
  • 2 tablespoons white vinegar
  • 3 teaspoons chipotle sauce
  • 1 cup cilantro leaves, chopped
  • 1/2 teaspoon salt
  • 1/4 cup JUST Mayo
  • 1 clove garlic
  • 2 teaspoons honey
  • 1 lime, juiced
  • 1/2 cup grapeseed oil
  • 1/4 teaspoon cumin
Servings:
Instructions
  1. Place corn and half of the red onion on a baking sheet. Drizzle with olive oil and sprinkle with salt. Roast at 425° F for 15 minutes. Let cool and set aside. While corn roasts, prepare vinaigrette.
  2. Add all dressing ingredients, except grapeseed oil, to a high-speed blender and combine until smooth. Then slowly drizzle oil into blender to emulsify.
  3. Add all salad ingredients, including remaining red onion, to a large bowl. Add cooled corn mixture, top with dressing.
  4. Toss together and enjoy!
Recipe Notes

Recipe courtesy of Carla Cohen.

Mediterranean Chopped Salad
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Mediterranean Chopped Salad
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Ingredients
Salad Ingredients
  • 3/4 cup chickpeas
  • 1 avocado, cubed
  • 1 cup grape tomatoes
  • 1/2 cup pepperoncini
  • 2/3 cup salami, julienned
  • 2-3 bundles romaine lettuce, chopped
  • 4 ounces feta cheese, cubed
  • 1/2 cup Parmesan cheese, grated (optional)
Dressing Ingredients
  • 1/2 cup olive oil
  • 1 teaspoon Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano
  • 1 teaspoon Greek seasoning
  • 1 clove garlic
  • 1/4 teaspoon sea salt
Servings:
Instructions
  1. Add all dressing ingredients to a high-speed blender and combine until creamy and smooth. Set aside.
  2. Chop lettuce and add to a large bowl. Add remaining salad ingredients.
  3. Add dressing and toss until salad is coated. Top with grated Parmesan (optional).
Recipe Notes

Recipe courtesy of Carla Cohen.

Cranberry Chocolate Scones
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Servings
4
Servings
4
Cranberry Chocolate Scones
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Servings
4
Servings
4
Ingredients
  • 2 cups blanched almond flour
  • ½ cup + 2 tablespoons arrowroot
  • ½ teaspoon salt
  • 2 tablespoons baking powder
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla
  • ¼ cup coconut oil melted
  • 1 egg
  • ½ cup dried cranberries
  • ¼ cup pecans
  • ¼ cup mini chocolate chips
  • Zest of 1 orange
  • 1 ½ teaspoons cacao nibs
Servings:
Instructions
  1. Combine flour, arrowroot, salt, and baking powder. Set aside.
  2. In a small bowl, combine syrup, vanilla, coconut oil, egg, and whisk until blended.
  3. Add wet mixture to dry ingredients and mix until combined.
  4. Fold in cranberries, pecans, chips, orange zest, and cacao nibs.
  5. Form dough into a ball and place on a piece of parchment paper. Slightly flatten and place on a baking sheet. Cut into eight wedges. Bake at 350° F for 20 minutes. Enjoy!
Recipe Notes

Recipe courtesy of Carla Cohen

Holiday Yam Bites
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Servings
4
Servings
4
Holiday Yam Bites
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Servings
4
Servings
4
Ingredients
  • 2 yams cut into ¼-inch thick rounds
  • 1 small round of goat cheese
  • 2 tablespoons maple syrup
  • 1 cup toasted pecans
  • 2 tablespoons orange zest
  • ⅛ teaspoon coarse sea salt
  • ½ teaspoon pumpkin pie spice
  • ¼ cup dried cranberries
  • 1 tablespoon honey
  • 1 tablespoon rosemary chopped
  • coconut oil for baking
Servings:
Instructions
  1. Preheat oven to 400° F. Place yam rounds on a baking sheet and brush with coconut oil. Bake for 20 minutes or until soft in the centers.
  2. While yams are baking, mix goat cheese and maple syrup together in a bowl and set aside. In a separate bowl, mix pecans, orange zest, salt, pumpkin pie spice, cranberries, and honey together until well combined and set aside.
  3. Cool yams completely. To assemble, smear top of round with cheese mixture and top with pecan mixture. Sprinkle the top with chopped rosemary.
Recipe Notes

Recipe courtesy of Carla Cohen

Three Sisters Soup
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Three Sisters Soup
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Ingredients
  • 4 pounds winter squash
  • 4 quarts vegetable stock (or water)
  • 2 small yellow onions, diced
  • 1/4 cup olive oil
  • 4 cloves garlic, chopped
  • 2 teaspoons dried thyme
  • 1 teaspoon ground black pepper
  • 1 teaspoon cumin
  • 3 cups fresh or frozen corn kernels
  • 4 cans cannellini beans
  • 1 bunch green onions, sliced
  • 1/2 cup white wine
  • 1 large bay leaf
Servings:
Instructions
  1. Preheat oven to 350° F. Slice your squash in half, scoop out the seeds, and roast for about 40 minutes. Allow to cool once soft, then scrape out the flesh and save the liquid for later. Blend until totally smooth using a food processor or blender.
  2. Sauté onions in a large pot over medium heat until brown, then add garlic, thyme, cumin, and black pepper, stirring until the garlic turns brown.
  3. Add vegetable stock, bay leaf, wine, and squash. Simmer for a few minutes and then add remaining ingredients. Simmer for about 20 minutes total.
Recipe Notes

Recipe adapted from littlethings.com

Autumn Diffuser Blends
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Autumn Diffuser Blends
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Ingredients
Pumpkin Pie
  • 1 drop clove essential oil
  • 1 drop nutmeg essential oil
  • 5 drops cinnamon essential oil
Deep in the Woods
  • 4 drops cypress essential oil
  • 2 drops white fir essential oil
  • 2 drops sandalwood essential oil
Servings:
Instructions
  1. Place in your diffuser according to its instructions.