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Recipe:
Serves 8 Ingredients: 15 oz. garbanzo beans or 1 can 1/2 red or yellow onion 1 bundle of cilantro 4 cloves of garlic 1 large lime 1/2 cup almonds or walnuts 1 tsp cumin 1 tsp sage 1/2 tsp Himalayan salt 1/2 tsp black pepper Instructions: 1. First, take out a blender or food processor and preheat the oven to 400 degrees F. 2. Squeeze fresh lime juice into the mixture. 3. Then, add all the ingredients into the blender, and lightly pulse until texture is achieved. 4. Next, use the lid of a peanut butter jar to shape the patties. First, fill in the shape, then portion to desired thickness, and last slap onto a baking sheet. You should be able to portion about 6-10 patties depending on thickness. Tips:
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Recipe:
Serves 4 Ingredients: *8 cups of cubed, peeled butternut squash 1 qt low sodium vegetable broth 1 can of low fat coconut milk 1/2 large yellow or red onion 1/2 shallot 4 cloves of garlic minced 2 tbsp curry powder 1 tbsp coconut oil 1 tbsp turmeric fresh or ground 1 tsp ginger fresh or ground 1 tsp Himalayan salt 1 tsp black pepper 1 tsp cayenne pepper 1 tsp cumin 1 tsp sage 3/4 tsp cinnamon Garnish: 2 cups leafy greens 1 cup cilantro 1 cup lightly roasted pumpkin seed 1/2 cup sprouts Instructions: 1. To start, take a large pot and heat it up following with adding coconut oil. Once melted throw on the minced garlic, diced shallot, and onion. 2. After 2-3 minutes add the cubed butternut squash and place a lid on the pot to allow it to soften. Once tender all the way through add the broth and coconut milk. Bring heat to a simmer, and place the lid back on the pot. 3. After 15 minutes with periodic checking, and stirring turn of the heat. Allow the soup to cool for a few minutes before adding the the blender or food processor. 4. Once read add the soup to the blender, and pour half of the broth in a jar nearby. Next, blend adding liquid only as necessary to fit personal liking. We like ours creamy with a thick texture. Thus, we normally keep the extra broth for soup the next day. 5. Once blended and spiced to liking add back to the pot, or serve up to enjoy! Add leafy greens, cilantro, sprouts and roasted pumpkins seeds when ready to eat. Tips:
 Perfect for a cold night in by the fire! This recipe is healthy and tasty. Recipe:
Soup: serves 4-5 Ingredients: 5 cups water 2 tbsp tamari 1-2 tbsp apple cider vinegar 2 tbsp lime juice or store bought vegetable broth 1 large pepper diced 2 large bok choy 1 cup broccili 2 cups mushrooms 2 large carrots sliced 1 cup zuccinni 1 cup cauliflower 1/2 cup green onion 2 cups potatoes 1 full tomato diced or 1 cup sliced cherry tomatoes 1 cup minced red or yellow onion 5-6 garlic cloves minced or whole 1 minced shallot 1 handful cilantro 1 tsp red chili pepper 1 tsp minced onion or powder 1 tsp garlic powder 1 tsp cayenne powder 1/2 tsp paprika 1/2 tsp rosemary 1/2 tsp chipotle 1/2 tsp paprika 1/2 tsp sage 1/2 tsp cumin 1/2 tsp crushed black pepper 1/2 tsp tumreric 1 cinammon stick (only for broth) Sandwhiches: Serves 2 Ingredients: 4 slices of herb turkey 4 slices pepperjack cheese 8 slices of cucumber 4 slices tomatoes 1 whole avocado 1 handful spinach and/or kale Stone ground mustard Pesto or cranberry sauce Instructions: 1. To begin, bring the broth a boil and add all the spices. Make sure to take out the cinammon stick before adding anything; meanwhile, add the potatoes and allow to cook for 5 minutes. 2. Next, prepare the vegetables and preheat the oven to 350 degrees F. Prep the sandwhiches with sauce, avocado, turkey and cheese, but leave open. 3. After the 5 minutes is up begin adding the vegetables beginning with garlic, jalepeno, shallots, onion, carrot, bok choy stem, and cauliflower. Cook for 2 minutes until adding the remaining vegetables: bell pepper, brocilli, zuccinni, green onion, and bok choy leaves. Then cook for 2 more minutes. Check to see if everything is cooked to liking. 4. During the last few minutes add the sandwhiches to the oven, and turn it off. Allow to cook only where the cheese melts, then take out and add fresh ingredients: cucumber, tomatoes, kale and/or spinach. 5. Once all these steps are to liking, you are ready to enjoy! The cilantro, lime, and greek yogurt can be used as garnishes to the soup. Tips:
Recipe:
Serves 4 Ingredients: 1 qt low sodium chicken broth 2 chicken breasts 2 carrots, diced 4 celery sticks, diced 1 red or yellow onion, diced 4 cloves garlic, minced 1 jalepeno, de-seeded 1 red pepper, sliced 2 cups broccili 4 servings of gluten free pasta noodles 1 tbsp ginger, minced 1 tbsp tamari 2 tsp himilayan salt 1 1/2 tsp black pepper, ground 1 tbsp garlic powder 1 tsp onion powder 1 tsp chili red flake 1 tsp tumreric powder 1 tsp sage spice 1 tsp rosemary 1 tsp cayenne 1 handful cilantro Instructions: 1. Preheat the oven to 400 degrees F. Prep the chicken in a pyrex for 45-60 minutes until it reaches 165 degree F. 2. While the chicken is cooking prep the vegetables, and pour broth into a large bowl. At the 20 minute mark start heating up the broth for the soup over medium heat. Bring the broth to a slight boil, and then bring to a simmer. 3. At this point add onion, garlic, spices, and any additions to the chicken. Rotate the chicken and add back into the oven until reaching tempurature. 4. Next, add carrot, celery, ginger, garlic, and onion to the broth allowing it to cook for 3 minutes before adding the noodles, broccoli, pepper, tamari, and jalepeno. Allow to finish cooking for no more than 5 minutes loosening the noodles as it cooks. 5. Once the chicken has reached temperature cut into cubes or pieces to add to the now finished soup. Serve it up, you are ready to enjoy! Tips:
 Caitlyn's chilly Christmas Eve feast, an egg croissant sandwich w/ black bean chili. Recipe:
5-6 Serving Size Ingredients: 15 ounces of black beans 2 Medium sweet potatoes, diced 1 jalapeno, diced Half a red or yellow onion, chopped 4 garlic cloves, minced 1 whole shallot, diced Handful cilantro 1-2 medium carrot, chopped 1/2 medium zucchini, chopped 4 Crimini mushrooms, chopped 1 cup broccoli, chopped 1-2 avocados, sliced 2 celery stalks, diced 1 medium tomato, diced 1 cup of pepper, chopped 1 tablespoon chili Powder 1/2 tsp of garlic powder, red chili pepper flake, paprika, grated or ground ginger, chipotle, paprika, sage, Himalayan salt, black pepper, minced onion &cayenne 1 tablespoon of lime or lemon juice (about half a lime) 2 handfuls of spinach 1/4 cup green onion chopped 1 tablespoon hot sauce* (we enjoy O' Brother that's hot! I like the jalapeno mildly spicy, but Joe enjoys the Habanero.) 1 tablespoon apple cider vinegar 2 tablespoons liquid aminos (can be substituted for tamari or low-sodium soy sauce) optional: if on hand use broccoli stem to help build the vegetable broth Instructions: 1. To begin, add 5 cups of water to a large pot, and once brought to a boil add liquid aminos, apple cider vinegar, and Himalayan salt. Stir until combined. 2. Next, add broccoli stem, celery stalks (chopped), shallot, garlic, and onion. Build flavor until the aroma sets in the room, roughly about 5 minutes. 3. Then, add the sweet potatoes and spices. Combine and add the black beans. Allow the chili to cook for about 20 minutes. 4. Lastly, throw in the vegetables! Remember to take out the broccoli stem before doing this, and that the vegetables should only be cooked for roughly 5 minutes. 5. Serve with avocado garnished on top, green onion, spinach and cilantro along with w/e hot sauce you desire additionally. Use the other half of the lime to slice into 4 pieces and set aside for any additional additive options. Enjoy! Tips:
 Try these patties out with Caitlyn's Cranberry Sauce in a burger sandwich on left-over's night. Recipe:
Serves about 9-10 Ingredients: 1/2 cup quinoa 1 1/2- 2 cups of drained black beans 1 tbsp minced shallot 1 tbsp minced red or yellow onion 1 cup spinach 1 whole red pepper minced 1 minced jalepeno 1/2 tsp crushed red pepper 1/2 tsp ground cumin 1/2 tsp garlic powder 1/2 tsp minced onion or ground onion 1/2 tsp chipotle powder 1/2 tsp cayenne 1 tsp himalayan salt 1 tsp fresh ground pepper 1/2 cup qunioa flour Instructions: 1. Start by preheating the oven to 350 degrees F, meanwhile prep raw ingredients. 2. Next, begin by cooking the quinoa by adding 1 cup of water in a pot. 3. Then add coconut oil to a pan to begin stir frying garlic, shallot, and onion for 3 minutes. 4. At this point add the bell pepper and then stir fry for 1-2 minutes before adding the spinach. Turn off heat immediately following the addition of spinach. 5. Add the black beans to a bowl, and once the quinoa is down cooking also add promplty. Use a spatula to mash the beans and quniao together. Then add the veggie mixture last, and continue mashing all together until combined. 6. Lastly, add the spices and flour until completely combined. 7. Use a peanut butter jar lid to make nicely proportioned patties. I generally get about 9, but depending how big or small yours come out you may have more or less. 8. Line up these patties onto baking parchment paper. Then put in the oven for 20-25 minutes. They will golden brown when complete and no longer look wet. Enjoy! Tips:
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