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

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,

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: 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: 10 bars INGREDIENTS: 1/2 teaspoon Frontier Baking Soda Powder 1/2 teaspoon Frontier Coarse Sea Salt 1 teaspoon Frontier Vanilla Extract 1/2 teaspoon Frontier Ground Korintje Cinnamon 1/2 cup Frontier Whole Goji Berries (Gou Qi Zi) 2 cups instant or rolled oats 1/2 cup puffed rice cereal 3/4 cup oat flour or processed (110g) 1/4 cup coconut oil or butter 1/2 cup honey 1/4 cup dark brown sugar 1/4 cup applesauce INSTRUCTIONS: Preheat your oven to 350 degrees and line an

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

YIELD: 6 servings INGREDIENTS: 1/2 cup vegan chocolate chips or 3/4 Bar 70%+ dark chocolate, chopped 2 tsp. coconut oil 1 banana, diced 1/4 cup frozen or fresh blueberries 1 tsp. hemp seeds 1 tsp. chia seeds 1 tsp. unsweetened shredded coconut 1/4 tsp. kelp granules (optional) pinch of sea salt INSTRUCTIONS: On a parchment-lined baking sheet, scatter the diced banana and blueberries in a single layer. Meanwhile, melt chocolate chips and coconut oil over low heat in a small po

YIELD: Makes 10-12 balls INGREDIENTS: 2 medium sweet potatoes, peeled and cut into 1/2-inch (1.25 cm) pieces (about 3 cups/720 ml) 2 Tbsp (30 ml) canned coconut milk (full fat) 1 cup (240 ml) finely chopped kale leaves (stems removed and discarded) 1 medium shallot, finely chopped 1 tsp (5 ml) ground cumin 1/2 tsp (2.5 ml) granulated garlic 1/2 tsp (2.5 ml) fine sea salt Ground flaxseed, for sprinkling INSTRUCTIONS: Preheat the oven to 400ºF/200C. Line a baking sheet with par

INGREDIENTS: Pancakes: 1/3 cup tigernut flour 1/3 cup tapioca flour 1/3 cup chestnut flour 1/2 cup coconut milk 2 eggs or 6 tbsp chickpea or other bean water 2 tbsp coconut oil 1 tbsp coconut sugar 1/2 tsp raw organic vanilla powder Optional: 2 to 4 tbsp fresh ground flax seeds Sauce: 1 cup blueberries 1/2 cup water 1 tbsp date syrup or coconut sugar 1/2 lime or lemon squeezed 1/2 tbsp grated ginger 1/2 tbsp grated turmeric Pinch of salt INSTRUCTIONS: Pancakes: Heat a little

INGREDIENTS: 3 cups cauliflower, riced and steamed 10 large eggs 1/4 tsp cream of tartar 1 1/4 cups coconut flour 1 1/2 tbsp aluminum free baking powder 1 tsp pink salt 6 tbsp butter 6 cloves garlic, crushed 1 tbsp fresh or dried rosemary 1 tbsp fresh or dried parsley, finely chopped INSTRUCTIONS: Gather all the ingredients. Pre-heat oven to 350F. Line 9" x 5" loaf pan with parchment paper. Separate the egg whites from the egg yolk. Use a hand mixer and beat the egg whites an

YIELD: 16 squares INGREDIENTS: 1 cup fresh or canned pumpkin 1/2 cup almond butter 2 eggs 1/2 cup maple syrup, honey or monk fruit 1 tbsp vanilla 1/2 cup unsweetened cocoa powder 1 tsp baking soda 1 cup extra dark chocolate chips INSTRUCTIONS: Preheat oven to 325 degrees. Add & whisk each ingredient one at a time to a large mixing bowl, starting with wet ingredients. Continue until batter is light & airy similar to cake mix (it will NOT be thick). Pour batter into oiled or Pa

YIELD: Serves 6 INGREDIENTS: 2 pounds eggplant Sea salt 2 tablespoons olive oil 2 tablespoons ghee 2 medium onions, sliced 1 teaspoon smoked paprika 1 teaspoon chili powder 1 3/4 teaspoons cardamom 1 teaspoon ground coriander 1/3 teaspoon freshly ground black pepper 1 tablespoon ground turmeric 4 large garlic cloves, peeled and slivered 1 -inch chunk of ginger, peeled and finely chopped 1 pound ripe Roma tomatoes, diced 1 can coconut milk Chopped cilantro, for garnish Greek y

YIELD: Serves 2 INGREDIENTS: Crab: 1/2 shallot, finely chopped 2 dashes hot sauce 2 tablespoons mayonnaise 1 teaspoon Dijon mustard 2 teaspoons lemon juice 1 tablespoon finely chopped chives Salt and pepper 8 ounces lump crabmeat Salad: 1 teaspoon Dijon mustard 1/2 shallot, finely chopped 2 teaspoons champagne or white wine vinegar 1 tablespoon chopped chives, more for garnish 1 tablespoon freshly squeezed lemon juice 1/4 cup extra virgin olive oil 1/2 pound baby Yukon gold p