PUMPKIN LOAF INGREDIENTS

• 1 cup pure pumpkin puree (not pumpkin pie filling)

• 1 1/3 cup all purpose flour

• ¾ tsp kosher salt

• 1/2 tsp baking soda

• 1/2 tsp baking powder

• ¼ cup plus 2 tbsp granulated sugar

• ¼ cup plus 2 tbsp cup brown sugar, packed

• 1/3 cup olive oil, or other neutral oil

• 1/2 tsp nutmeg

• 1 tsp cinnamon

• 2 tbsp pumpkin pie spice

• 1/4 tsp ground cloves

• 1 large egg

• 2 tsp vanilla extract, or vanilla bean paste

DIRECTIONS

1. Preheat oven to 325 degrees F.

2. In a large bowl, combine flour, salt, baking soda, and baking powder.

3. In a separate large bowl, whisk together pumpkin puree, granulated sugar, brown sugar, oil, egg, nutmeg, pumpkin pie spice, cinnamon, cloves, and vanilla extract until smooth.

4. Slowly add the dry flour mixture to the wet pumpkin mixture. Fold together just until combined; do not overmix.

5. Spray a 9 by 5 inch loaf pan with cooking spray or coat it with butter or oil. You may also line with parchment. Pour in the batter and smooth the top.

6. Place the loaf in the oven and bake for 50-60 minutes. Depending on your oven it may take more or less time. Check to see if the loaf is done by sticking a toothpick through the center of the loaf. If the toothpick comes back clean with few crumbs, it is ready. Do not over bake.

7. Let the loaf cool completely, about 30-40 minutes, before frosting. Carefully tip the loaf out of the pan and onto a plate or cutting board.

CREAM CHEESE FROSTING INGREDIENTS

• 8 oz cream cheese, softened

• 1/2 cup salted butter, softened

• 1 tsp vanilla bean paste

• 3 to 3 1/2 cups powdered sugar

DIRECTIONS

1. In a stand mixer with the whisk attachment, beat the cream cheese and butter together on medium speed until smooth and creamy.

2. Add in vanilla and mix to combine.

3. Slowly add in the powdered sugar, 1 cup at a time, mixing well after each addition, until the frosting is thick and holds its shape.

4. Spread generously over the cooled pumpkin loaf.

Note: the frosting makes more than you technically need. You may cut in half or use the full amount for a lot of frosting (if you’re into that!)

The easiest dinner — and probably one of my favorites. 15 minutes to prep and then into the oven for an hour and a half. So easy for a weeknight meal.

INGREDIENTS

• 1 whole chicken

• 4 tbsp butter, melted

• 1 tbsp olive oil

• 1 bundle sage

• 1 bundle rosemary

• 1 bundle thyme

• 1 large lemon, cut into wedges

• 1 large yellow onion, sliced

• 5 large carrots, cut into 2-3 inch chunks

• 5 gold potatoes, cut into wedges

• 1 head garlic, cut in half

• Maldon salt

• Freshly cracked pepper

DIRECTIONS

1. Preheat your oven to 425°F.

2. Using a large cast iron skillet (14" across works well), layer in your potatoes, carrots, and onions. Sprinkle on half the rosemary and thyme – you can remove the leaves or leave the sprigs whole. Pour on the olive oil, add a sprinkle of salt and pepper, and mix gently.

3. Pat your chicken dry with paper towels and place it on top of the vegetables. Fill the cavity with the lemon wedges, one garlic half, sage, and the remaining rosemary and thyme. Tie the legs together with butcher twine. Brush the chicken with the melted butter and sprinkle on a good layer of salt and pepper.

4. Place in the oven for 1 hour 20-30 minutes, depending on the size of the chicken. Use a thermometer in the thickest part of the thigh – it should reach 165°F when fully cooked.

5. Remove from the oven and place the chicken on a large cutting board to rest for at least 10 minutes. While it rests, toss the vegetables with tongs and place them back in the turned-off oven to stay warm. Carve the chicken once rested, and enjoy!

Ingredients

• 1/2 cup Greek yogurt (plain)

• 2-3 tbsp milk of choice

• 2-3 tbsp hot brewed espresso

• 2 Dates, pitted

• 1.5 tbsp unsweetened cocoa powder

• 1-1.5 tbsp peanut butter

• 1/2 tsp vanilla extract

• Pinch of salt

• 4 tbsp chia seeds

• 1-1.5 tbsp maple syrup, to taste

• 1 scoop Nutrafol’s collagen powder

Instructions

1. Soak your dates with the espresso for 5 minutes. (Optional, but helps soften the date in order to blend smoother.)

2. Blend the dates, espresso, milk, cocoa powder, peanut butter, Greek yogurt, vanilla, collagen and salt together until smooth.

3. Stir in the chia seeds by hand (do not blend).

4. Let sit at room temperature for 30 minutes, then stir again to prevent clumping.

5. Cover and refrigerate.

6. Let set for at least 4 hours, or overnight, until thick.

7. Optional: melt dark chocolate and smooth peanut butter in separate bowls (about a tbsp of each). Pour chocolate on top of chia seeds pudding. Then pour on peanut butter on top, and swirl with the back of a spoon. Let set for an hour in the fridge till solid.

Spiced Banana Bread:

Ingredients

• 1/2 cup Greek yogurt (plain)

• 2-3 tbsp milk of choice

• 1/2 ripe banana

• 1 date, pitted

• 1/2-1 tbsp maple syrup, to taste

• 1/2 tsp vanilla extract

• 1/2 tsp cinnamon

• Small pinch of nutmeg

• Small pinch of cloves

• Pinch of salt

• 1 scoop of Nutrafol’s collagen powder

• 4 tbsp chia seeds

• 1-2 tbsp chopped walnuts or pecans (for topping)

• 1/3 banana, sliced (for topping)

Instructions

1. Warm the milk for 15 seconds in the microwave and then soak the date for 5 minutes to soften. (Optional, but helps soften the date in order to blend smoother.)

2. Add yogurt, milk, syrup, vanilla, cinnamon, nutmeg, collagen, and salt to a blender and blend till smooth.

3. Stir in the chia seeds. Let sit for 40 minutes and stir again to make sure there are no clumps.

4. Place in the fridge and let set for at least 4 hours, or overnight, until thick.

5. Top with banana slices, walnuts and cinnamon before serving.

INGREDIENTS

For the Apple Filling

• 5 Granny Smith apples, peeled, cored, and cut into thin slices

• 1 cup dark brown sugar

• 2 tbsp all-purpose flour

• 1 tbsp lemon juice

• 1 tsp cinnamon

• 5 tbsp heavy cream

• Dash of salt

• 2 tsp vanilla extract

• 1/2 tsp corn starch

For the Granola Crumble

• 1 cup old-fashioned rolled oats

• 1 cup all-purpose flour

• 1 cup dark b…

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The chocolate cake of my dreams 🤎 I wouldn’t call this a health cake, but it’s intentionally made with better ingredients. No refined sugar and packed with Cacao powder, which is full of more antioxidants and magnesium. It’s fudgy, rich and so so delicious.

Ingredients

Date Paste Base

• 2 cups pitted medjool dates

• 1 cup hot water or hot brewed espresso

• 1 tsp lemon juice

• 1 tsp baking soda

Wet Ingredients

• 1/2 cup Greek yogurt

• 1/2 cup maple syrup

• 2 eggs

• 2 tsp vanilla extract

• 1/4 cup milk or buttermilk

Dry Ingredients

• 1 cup almond flour

• 1/2 cup all-purpose flour

• 3/4 cup Navitas Organics cacao powder, sifted

• 2 tsp baking powder

• 1/2 tsp salt

Instructions

1. Blend dates, hot water or espresso, lemon juice, and baking soda until smooth.

2. Add Greek yogurt, maple syrup, eggs, vanilla, and milk to the blender; blend until fully combined.

3. In a separate bowl, whisk almond flour, all-purpose flour, cacao powder, baking powder, and salt together.

4. Fold the wet mixture into the dry ingredients until just combined.

5. Pour into a lined 9x13 pan (thinner slice) or 8x8 pan (thicker, denser slice).

6. Bake at 350°F for 25–30 minutes (9x13) or 35–40 minutes (8x8), until just set. A slightly underbaked center is the goal for a fudgy, brownie-like texture.7. Cool completely before topping with ganache.

Dark Chocolate Cacao Ganache

• 4 oz dark chocolate, chopped

• 6 tbsp heavy cream (or full-fat coconut cream for dairy-free)

• 1 tbsp maple syrup

• Pinch of salt

1. Heat cream until just simmering, pour over chopped chocolate, let sit 2 minutes. Stir in maple syrup and salt. Let cool/thicken slightly before spreading — about 20–30 minutes at room temp.

Note: you can top with Navitas Organics Cacao Nibs, which I highly recommend

For the Beef

• 3 New York strip steaks, sliced into thin strips

• 2 tbsp corn starch

• 2 tbsp soy sauce (or coconut aminos)

• 1/2 tsp black pepper

For the Stir-Fry

• 1-2 tbsp avocado oil

• 3 cloves garlic, chopped

• 1 tbsp fresh ginger, chopped

• 1 small yellow onion, sliced

• 2 cups chopped broccoli

• 1/4 cup water

• 1 cup snap peas

• 1 bundle scallions, sliced, fo…

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Ingredients:

For the Fish

• 2 mahi mahi fillets

• 1 tsp smoked paprika

• 1/2 tsp chili powder

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/2 tsp salt

• Avocado oil, for pan frying

For the Tropical Fruit Salsa

• 1/2 mango, cubed

• 1/2 pink dragon fruit, cubed

• 1 large kiwi, cubed

• 1/2 red onion, finely diced

• 1 red chili pepper, finely diced

• 1/3 cup cilantro, finely chopped

• Juice of 1 lime

• Salt, to taste

For the Coconut Lime Rice

• 1 cup basmati rice

• 13.2 oz. can coconut milk

• 1 cup water

• 1 large lime, juice and zest

• 1/2 tsp kosher salt

• 1/4 cup cilantro, chopped

For the Black Beans

• 15.5 oz. can black beans

• 1/4 cup water

• Dash of kosher salt, to taste

• Dash of garlic powder

• Dash of ground cumin

For the Avocado Lime Crema Slaw

• 1/2 avocado

• 1 lime, juice and zest

• 1/4 bunch cilantro

• 1/3 white onion, chopped

• 1 clove garlic

• 1 jalapeno or Serrano pepper

• Salt, to taste

• 2 tbsp sour cream

• 1 tbsp mayo

• 1/4 cup buttermilk

• 1/2 head green cabbage, shredded

Directions:

For the Rice

1. Combine all ingredients (except cilantro) in a large pan and bring to a boil. Turn heat down to low and cook, uncovered, 12-15 minutes, or until the liquid is gone.

2. Fluff rice with a fork. Remove from heat and let sit, covered, for 10 minutes.

3. Remove lid and mix in cilantro.

For the Black Beans

1. Combine all ingredients in a small pot and bring to a boil. Mix.

2. Turn heat down to a simmer, cover, and cook an additional 10 minutes.

For the Fish

1. Pat the mahi mahi dry and coat each side with a layer of the blackening seasoning.

2. Pan fry in avocado oil over medium heat, 3-4 minutes per side, until blackened and the fish flakes easily with a fork.

For the Tropical Fruit Salsa

1. Combine all ingredients in a bowl and toss gently to mix.

For the Avocado Lime Crema Slaw

1. Blend avocado, lime juice and zest, cilantro, white onion, garlic, jalapeño/Serrano, salt, sour cream, mayo, and buttermilk until smooth.

2. Toss the crema with the shredded cabbage until evenly coated.

To Serve

1. Plate the blackened mahi mahi over the coconut lime rice with the black beans and slaw alongside. Top with tropical fruit salsa and serve fried tortillas or chips on top.

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Ingredients:

For the Salmon

2 salmon filets, sliced into chunks

2 tbsp white miso paste

1 tbsp honey

1 tbsp rice vinegar

2 tbsp soy sauce or coconut aminos

1 tsp ginger, finely chopped

1 clove garlic, finely chopped

1 tsp sesame oil

For the Salad

1 mango, small chunks

2 mini cucumbers, sliced thin

1 avocado, chunked

2 radishes, thinly sliced

1/2 jalapeno, thinly sliced

1 cup edamame

2 tsp sesame seeds

4 small sheets crispy nori, crumbled

For the Crispy Rice

1 1/2 cups cooked jasmine rice

1 tbsp soy sauce

1 tsp chili crunch

1 tsp sesame oil

1 tbsp avocado oil

For the Spicy Mayo

1/2 cup kewpie mayo

1 1/2 tsp chili crunch

1 tsp rice vinegar

1/2 lime, juiced

1 inch knob ginger, grated

1 clove garlic, grated

Directions:

Salmon

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. In a bowl, whisk together the miso paste, honey, rice vinegar, soy sauce (or coconut aminos), ginger, garlic, and sesame oil.

3. Toss the salmon chunks in the marinade until well coated. Place covered in the fridge for 30 minutes.

4. Spread the salmon onto the prepared baking sheet (knocking off excess marinade) and roast for 8-10 minutes, until cooked through.

Crispy Rice

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper.

2. In a bowl, toss the cooked jasmine rice with soy sauce, chili crunch, sesame oil, and avocado oil until evenly coated.

3. Spread the rice out thin in an even layer on the prepared baking sheet.

4. Roast for 20-25 minutes, tossing every 8 minutes to ensure crispness all over.

Spicy Mayo

1. Mix the kewpie mayo, chili crunch, rice vinegar, lime juice, ginger, and garlic together in a bowl.

2. For a heavier dressed salad, make a double batch.

3. If it’s too thick, you can thin it out with a small amount of water.

Assembly

1. In a large bowl or platter, combine the mango, cucumbers, avocado, radishes, jalapeno, edamame, and crumbled nori.

2. Top with the roasted salmon and crispy rice.

3. Drizzle generously with spicy mayo and finish with sesame seeds.

The Spicy Miso Ginger Dressing

• 2 tbsp white miso (Shiro miso)

• 1 tbsp fresh ginger, grated

• 2 tbsp coconut aminos

• 1 large lime, juiced

• 1 tbsp apple cider vinegar

• 1 tbsp rice vinegar

• 1 1/2 tbsp honey (adjust to taste)

• 2 tbsp avocado oil

• 1 tbsp toasted sesame oil

• 1 tbsp garlic chili crunch (include the crispy bits!)

The Noodle Salad

• 8 oz box buckwheat & brown rice soba…

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Ingredients

• 12 oz frozen blueberries

• 1/2 cup water

• 1/3 cup granulated sugar

• 1 tbsp lemon juice

• 1 tsp vanilla extract

Instructions

1. Combine the blueberries, water, sugar, vanilla and lemon juice in a small saucepan over medium heat.

2. Bring to a simmer, stirring occasionally, and mash the blueberrieS lightly with a spoon or spatula as they soften. Simmer about 8-15 minutes, depending on how thick you'd like the syrup.

3. Once thickened slightly and syrupy, remove from heat. Strain through a fine mesh sieve if you want a smooth syrup, pressing to extract the liquid. (You can also blend the syrup then strain after that.)

4. Let cool to room temperature, then transfer to a jar or bottle. Refrigerate until ready to use.

Notes:

Makes about 1 cup of syrup. Keeps in the fridge for 1-2 weeks in a sealed jar. Great stirred into hot or iced coffee, or swirled into lattes.

For the coffee:

Personally I like to brew my shots and mix with some brown sugar (or maple syrup) and some cinnamon.

Add ice to the cooled espresso and shake in a jar to get it more foamy.

Add ice to a large cup. Add syrup (to taste) then milk (your preference) then your shots of espresso

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This is a big one — crispy panko chicken cutlets, a quick vodka sauce (makes a ton and I did mine alcohol free), burrata, arugula, and a pesto spread ciabatta loaf. It’s messy, it’s rich, and so good.

Crispy Chicken Cutlets

Ingredients

• 2 large chicken breasts, filleted in half and pounded to even thickness (about 1/2 inch)

• 2 eggs

• 1 cup all-purpose …

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Ingredients:

Blackened Seasoning

• 1 tbsp paprika

• 1 1/2 tsp garlic powder

• 1 1/2 tsp onion powder

• 1 tsp cayenne pepper

• 1 tsp dried thyme

• 1 tsp dried oregano

• 3/4 tsp black pepper

• 3/4 tsp kosher salt

• 1/2 tsp white pepper (optional)

Mahi Mahi

• 4 mahi mahi filets, cut into 2-inch chunks

• 3 tbsp blackened seasoning (above)

• 2 tbsp avocado oil

Mango Salsa

•…

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Guacamole

• 3 large ripe avocados

• 1/2 medium white onion, diced

• 1 serrano or jalapeño pepper, diced

• Handful of chopped cilantro

• Zest and juice of 1 large lime (about 1 tbsp)

• Sprinkle of flaky salt, to taste

Instructions:

1. Mash the avocados to your desired texture, then fold in the onion, pepper, cilantro, and lime zest and juice. Season with flaky salt, mix well, and set aside.

Grilled Corn Salsa

• 2 ears of corn, husked

• Avocado oil, for grilling

• Salt and pepper, for seasoning the corn

• 1/2 small red onion, diced

• 1 serrano chili, diced

• Handful of chopped cilantro

• 2 tbsp lime juice

• 2 oz crumbled feta

• Salt, to taste

Instructions:

1. Rub the corn with avocado oil and season with salt and pepper. Grill on high heat, turning occasionally, until charred on all sides, about 2 minutes per side.

2. Let cool slightly, then slice the kernels off the cob.

3. Combine the corn with the red onion, serrano chili, cilantro, lime juice, and crumbled feta. Season with salt to taste and toss to combine.

To Serve

Spoon the grilled corn salsa over the top of the guacamole. Finish with a drizzle of olive oil, a squeeze of lime juice, and a sprinkle of sliced scallion. Serve immediately with crunchy tortilla chips.

Ingredients:

• 6 cups seedless watermelon, cubed

• 1/3 cup fresh lime juice

• 3 tablespoons honey

• 1 cup cold water

• 2 tablespoons Tajín (or other chili-lime seasoning), for rimming glasses

• 1 lime wedge, for rimming glasses

• 30 fresh basil leaves (5 to 6 per glass)

• 3 cups ice

• 6 watermelon wedges, for garnish

• 6 lime wedges, for garnish

Instructions:

1. In a blender, combine the watermelon, lime juice, honey, and cold water. Blend until completely smooth, about 30 to 45 seconds.

2. Pour the blended mixture into a cheesecloth-lined strainer set over a pitcher. Let it strain, gathering and gently squeezing the cheesecloth to extract all the liquid. Discard the pulp.

3. Run a lime wedge around the rim of each glass, then dip the rim into Tajín to coat.

4. Add 5 to 6 basil leaves to the bottom of each glass and muddle gently to release their aroma.

5. Fill each glass with ice, then pour the strained agua fresca over top.

6. Garnish each glass with a watermelon wedge and a lime wedge.

Ingredients

• 2 English cucumbers, peeled and roughly chopped

• 4 cups cold water

• 1/3 cup fresh lime juice (about 3-4 limes)

• 1/4 cup honey or agave, to taste

• 1/2 cup fresh mint leaves, packed

• 1/8 tsp sea salt

• 2 cups ice cubes

• Lime wheels and mint sprigs, for garnish

Instructions

1. In a blender, combine the cucumber, water, lime juice, honey or agave, mint, and salt. Blend on high until completely smooth, about 30-45 seconds.

2. Pour the mixture through a fine-mesh strainer or cheesecloth. Then into a large pitcher, pressing on the solids to extract as much liquid as possible. Discard the pulp.

3. Taste and add more honey or agave if you'd like it sweeter, or more lime juice for more tang. Chill for at least 15 minutes.

4. Fill glasses with ice, pour the agua fresca over top, and garnish with lime wheels and mint sprigs. Best enjoyed within 1 day.