INGREDIENTS: 2 Cups Raw Pecans 1 Cup Grated or Shredded Coconut 2 Oz Unsweetened baking Chocolate (I use this one!) 3 Tbs Swerve or 1 Tsp Green Stevia 1 Tbs Vanilla Extract INSTRUCTIONS: Put all ingredients in a large food processor and mix well for about 30 seconds. Remove "dough" with a spatula, and place on a piece of parchment paper. Using the paper to help you, shape and form the dough into a roll. Roll into the paper and freeze for at least 3 hours. Remove from the free

YIELD: 6 servings INGREDIENTS: 4 to 5 whole heads of garlic 1/4 cup olive oil 4 TBSP butter or ghee 2 onions sliced 1 tsp dried thyme or 2 tsp fresh 1 tsp dried oregano 1 tsp dried basil 1/2 tsp salt 1/2 tsp black pepper 1 quart chicken broth 2 cups canned coconut milk or other milk of choice FOR GARNISH (OPTIONAL): 2 TBSP fresh parsley minced 1/4 cup fresh chives chopped 1 fresh lemon cut into wedges INSTRUCTIONS: Preheat the oven to 350°F. Cut the heads of garlic in half ac

YIELD: 1-2 servings INGREDIENTS: One 15-oz can chickpeas (2 cups cooked), drained and rinsed 2 cups spinach 1/4 cup sweet onion, chopped finely Juice from 1.5 limes 3/4 cup fresh Cilantro 1/2 tsp sugar (or to taste) 2 tsp Dijon mustard 1 garlic clove 1 tsp extra virgin olive oil 1/2 tsp ground cumin 1/2 tsp kosher salt + ground pepper INSTRUCTIONS: In a food processor, add the spinach and pulse a few times until chopped very small. Add the processed spinach, drained chickpeas

INGREDIENTS: 230 g/8oz rice noodles, boiled 1 egg (this is totally optional) 1/2 cup sprouts 2 medium carrots, grated using a peeler 2 to 4 tbsp tamarind paste, fresh if possible (this is optional) 1 tbsp ginger, minced 1 lime, juiced (optional) 1 red onion, finely chopped 1/4 cup holy basil, finely chopped 1/4 cup coriander, finely chopped 2 tbsp almonds/your choice nuts or seeds, crushed (optional) 1 to 2 tbsp chili, finely chopped (optional) INSTRUCTIONS: Peel the tamarind

YIELD: 4 servings INGREDIENTS: 4 large bone-in, skin-on chicken thighs (about 1 1/2 pounds total) Kosher salt Freshly ground black pepper 1 teaspoon vegetable oil 6 large sprigs thyme, plus fresh thyme leaves for serving 2 large onions, thinly sliced 2 cloves garlic, coarsely chopped 1 habanero chile, partially slit open 1 cup low-fat coconut milk 1/4 cup water Finely grated zest and juice of 1 large lime, plus wedges for serving INSTRUCTIONS: Season the chicken generously al

INGREDIENTS: 1 small (2 1/2 pound) spaghetti squash 1 can no-salt-added diced tomatoes 1/2 cup unsweetened almond butter 2 teaspoons curry powder 1/4 teaspoon plus 1/8 teaspoon fine sea salt , divided 3 cups thinly sliced greens, such as baby kale or spinach INSTRUCTIONS: Preheat the oven to 375°F. Halve squash lengthwise and use a spoon to scoop out seeds and discard. Place squash cut-side down in a 9x13-inch baking dish. Pour 1 cup water into the dish and roast until squash

INGREDIENTS: 1/2 head cauliflower 3 eggs, divided kosher salt extra-virgin olive oil 1 avocado, peeled and pitted Juice of 1 lemon Pinch red chili flakes INSTRUCTIONS: Grate cauliflower on a box grater. Transfer to a large bowl and mix with 1 egg and a large pinch of salt. In a large skillet over medium heat, heat olive oil. Add 2 big scoops of cauliflower mixture to pan and shape into a round patty. Repeat to make a second patty. Let cook until golden brown, about 5 minutes,

YIELD: 2 servings INGREDIENTS: 3 cups of water Masala chai mix 2 teaspoons rooibos or black tea 1 large Ceylon cinnamon stick, broken to pieces 2 -inch fresh ginger root, sliced 8 cardamom pods, crushed 5 cloves, crushed 1 teaspoon fennel seed 1/2 teaspoon black pepper corns, crushed OTHER INGREDIENTS: 2 pitted dates 3 tablespoons ghee or coconut butter 1 teaspoon turmeric 1/4 teaspoon vanilla powder (optional) 1/2 teaspoon nutmeg powder (optional) INSTRUCTIONS: Place the wat

INGREDIENTS: 2 tablespoons ground flax seed 5 tablespoons water 2 ripe bananas 1/4 cup melted ghee 1 teaspoon apple cider vinegar or lemon juice 1 teaspoon ground cardamom 1 1/2 cups tigernut flour 1 teaspoon baking soda 1/2 teaspoon ground sea salt 1 tablespoon dark cocoa powder INSTRUCTIONS Preheat the oven to 350F. Combine the flax seed and water in a small bowl and stir well. Refrigerate for 15 minutes. Combine all of the wet ingredients (including the soaked flax “eggs”)

YIELD: 4 servings INGREDIENTS: 1/2 cup dried arame sea vegetables (food-grade seaweed) Dark sesame oil, about 2 Tbsp 1 Tbsp peeled and minced ginger 1 bunch kale (we used dinosaur kale for fun) 1 Tbsp minced garlic 2 Tbsp Bragg Liquid Aminos 1 Tbsp Toasted sesame seeds INSTRUCTIONS: Rinse the seaweed in water and let soak, covered in water for 5-7 minutes. Drain seaweed and place in a large bowl. Add 1 teaspoon of dark sesame oil and the minced ginger. Prepare kale by soaking

YIELD: 4 servings INGREDIENTS: 3 medium zucchini, ends removed, sliced lengthwise 1 large portabella mushroom, sliced into strips 1 large eggplant, ends removed, sliced lengthwise 2 cups canned crushed tomatoes 1/4 tsp. garlic powder 1/4 tsp. onion powder 1/4 tsp. Italian seasoning One 16-oz. package frozen chopped spinach, thawed, thoroughly drained, patted dry 2 tbsp. fat-free liquid egg substitute (like Egg Beaters Original) 1 cup fat-free ricotta cheese 1 tbsp. chopped fr

YIELD: 1 smoothie INGREDIENTS: 1/2 cup water 1/2 cup freshly made apple juice 1 cup, or 3 leaves, kale 1/4 green apple 1/2 lemon 1 inch slice of ginger 1/4 tsp cayenne pepper 1 tbsp real maple syrup INSTRUCTIONS: Add all the ingredients to your blender, pouring the liquids over top. Blend until everything is smoothly mixed. Sip it slow! SOURCE: Mind Body Green #smoothie #veggies #glutenfree #vegan #vegetarian #healthyrecipes

YIELD: 6 servings INGREDIENTS: 6 oz no yolk noodles (you can use Ronzoni Healthy Harvest, or brown rice pasta for gluten free) 1 tbsp butter 1 medium onion, minced fine 3 tbsp flour (gluten free use rice flour) 1 3/4 cups fat free chicken broth 1 cup 1% milk 1 oz sherry (optional) 10 oz sliced baby bella mushrooms 1 cup frozen petite peas (thawed) 2 (5 oz) cans tuna in water, drained (I used albacore) 4 oz 50% reduced fat sharp cheddar (I used Cabot) butter flavored cooking s

YIELD: 8 servings INGREDIENTS: 1 cup cooked quinoa 3 cups cooked black beans (or two 15 -ounce cans, drained and rinsed) 2 large sweet potatoes, shredded 1 cup shredded low-fat cheddar cheese 1 tbsp ground cumin Liberal pinches salt and pepper 2 eggs 1 cup salsa 2 tbsp fresh cilantro, chopped, for garnish INSTRUCTIONS: Preheat oven to 350° F. Prepare a 9” x 9” casserole dish with nonstick cooking spray. In a large bowl, mix together the quinoa, black beans, sweet potato, 1/2

YIELD: 4 servings, 1/2 cup each INGREDIENTS: 2 cups kale ripped into bite size pieces 1 tbsp olive oil Pinch of salt Pinch of fresh ground pepper 3 tbsp Parmesan Cheese INSTRUCTIONS: Break up the Kale into bite size chunks. Place in a cookie sheet with olive oil drizzled over the top. Salt and fresh ground pepper to taste. Sprinkle Parmesan Cheese over it and bake at 350 for 10 min or so. SOURCE: Spark Recipes #glutenfree #wheatfree #snacks #sides #healthyrecipes

YIELD: 4 servings INGREDIENTS: 1 1/2 cups raisins 1 small red onion, chopped 1/2 cup couscous, uncooked 1 teaspoon salt 1 teaspoon curry powder 1 teaspoon ground cinnamon 1 pound ground turkey 1 egg, lightly beaten 1 pint grape tomatoes 1/4 cup water INSTRUCTIONS: Preheat oven to 425 degrees F. In a large mixing bowl combine 1 cup of the raisins, half of the onion, the couscous, salt, curry powder, and 1/2 teaspoon of the cinnamon. Pour 3/4 cup boiling water over mixture; cov

YIELD: 12 mini quiches INGREDIENTS: 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces 1 teaspoon extra-virgin olive oil 8 ounces mushrooms, sliced 1/4 cup sliced scallions 1/4 cup shredded Swiss cheese 1 teaspoon freshly ground pepper 5 eggs 3 egg whites 1 cup 1% milk INSTRUCTIONS: Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip). Heat a large nonstick skillet over medium-

YIELD: 6 servings INGREDIENTS: 3 cups leftover cooked brown rice 2 egg whites, scrambled 1 whole egg, scrambled 1 tbsp Smart Balance oil 1/2 onion, chopped 2 cloves garlic, diced 5 scallions, chopped, whites and greens separated 1/2 cup shredded carrots Cooking spray 1 cup ready-to-eat shelled edamame 2 tbsp low sodium soy sauce, tamari for gluten free (or more to taste) Salt and fresh pepper to taste INSTRUCTIONS: Whisk eggs and egg whites, season with salt and pepper. In a

YIELD: 24 mini muffin bites INGREDIENTS: 1/2 cup uncooked quinoa 1 large eggs 1/2 cup chopped onion 1/2 cup shredded mozzarella cheese 1 teaspoons minced garlic 1/4 cup fresh basil, chopped (or 1 tablespoons dried) 1/2 cup cherry tomatoes, diced 1/4 c turkey pepperoni 1/4 teaspoon salt 1/2 teaspoon paprika 1/2 teaspoon dried oregano Pizza sauce for dipping INSTRUCTIONS: Place the quinoa and two cups of water in a covered pot. Bring to boil and then simmer for 20 minutes or un

YIELD: 4 servings/2 cakes INGREDIENTS: 12 ounces fresh spinach, (see Note) 1/2 cup part-skim ricotta cheese, or low-fat cottage cheese 1/2 cup finely shredded Parmesan cheese, plus more for garnish 2 large eggs, beaten 1 clove garlic, minced 1/4 teaspoon salt 1/4 teaspoon freshly ground pepper INSTRUCTIONS: Preheat oven to 400°F. Pulse spinach in three batches in a food processor until finely chopped. Transfer to a medium bowl. Add ricotta (or cottage cheese), Parmesan, eggs,