This recipe is- cornfree, dairyfree, dessert, eggfree, glutenfree, nightshadefree,
pescatarian, porkfree, snack, soyfree, vegan, vegetarian

Ingredients:  12 Servings, 2 hours 10 Minutes & 11 Ingredients

• 1 1/2 cups Oats
  
• 1 cup Almonds
  
• 1/3 cup Maple Syrup
  
• 2 tsp Cinnamon
  
• 1 tbsp Coconut Oil
  
• 1/2 tsp Sea Salt (divided)
  
• 2 cups Pitted Dates
  
• 2 tbsp Water
  
• 1 tsp Vanilla Extract
  
• 1/4 cup Cashew Butter
  
• 3/4 cup Pecans (roughly chopped)
  

Directions:

1. Line a baking pan with parchment paper.
2. In a food processor, combine the oats, almonds, maple syrup, cinnamon, oil, and half the salt. Pulse until a fine crust has formed and can be pressed between your fingers.
3. Pour the crust into the prepared baking pan and press down to hold the crust together. Place in the freezer while you make the topping.
4. Wipe out the food processor bowl with a paper towel. Combine the dates, water, vanilla, cashew butter, and remaining salt. Pulse on high until a somewhat smooth consistency is reached. Add a splash of more water if needed to combine.
5. Remove the crust from the freezer. Using a butter knife spread the date mixture on top of the crust until smooth. Add the pecans on top, pressing down slightly so they stick to the filling. Transfer to the freezer to set for about two hours.
6. Remove the pecan bars from the freezer and take them out of the pan by pulling out the parchment paper. Use a sharp knife to slice into squares. Enjoy!
   

Side Notes:

Leftovers- Store leftover slices in the fridge for up to one week, or freeze for longer.

Serving Size- One serving is one square.

Baking Pan- This recipe was tested in an 8 by 8-inch baking dish.

Gluten-Free- Use gluten-free oats.

No Cashew Butter- Use almond butter instead.

This recipe is- corn free, dinner, egg free, gluten free, grain free, low glycemic, nut free,
pork free, soup, soy free, sugar free

Ingredients:  6 Servings, 25 Minutes & 11 Ingredients

• 2 tsp  Extra Virgin Olive Oil
  
• 1 Sweet Onion (medium, chopped)
  
• 4 Garlic (cloves, minced)
  
• 4 cups Chicken Broth
  
• 2 tsp Cumin (ground)
  
• 3 Green Chili Pepper (seeds removed, optional)
  
• 1 lb Turkey Breast, Cooked (roughly chopped)
  
• 4 cups White Navy Beans (cooked)
  
• 3/4 cup Cream, Half & Half
  
• 2 tbsp Arrowroot Powder
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Heat the oil in a pot over medium-high heat. Cook the onions and garlic until soft, about five minutes.
   
2. Stir in the broth, cumin, green chilies (optional), turkey, and white beans. Bring to a boil, then lower to a simmer for 10 minutes.
3. In a bowl, stir together the arrowroot with a bit of the cream until dissolved. Stir the arrowroot slurry into the pot along with the remaining cream, salt, and pepper. Divide into bowls and enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days or freeze if longer.
Serving Size - One serving equals approximately two cups of chili.
Dairy-Free- Use coconut milk instead of cream.
More Flavor - Add oregano, cilantro, or jalapeños.
Additional Toppings - Top with avocado slices, green onion, or shredded cheese.
No Arrowroot Powder - Use cornstarch or tapioca starch instead.

This recipe is breakfast, corn free, dairy free, egg free, gluten free, nightshade free, nut free, oil free, one pan, pescatarian, pork free, snack, soy free, vegan, vegetarian

Ingredients:  6 Servings, 50 Minutes & 7 Ingredients

• 2 cups Oat Milk
  
• 1/2 Cup Unsweetened Applesauce
• 1/4 Cup Maple Syrup
  
• 2 Cups Oats (quick or rolled)
• 1/3 Cup Ground Flax Seed
• 1 tsp Cinnamon
• 1 1/2 Cups Frozen Berries
  

Directions:

1. Preheat the oven to 350F (176C)
   
2. In a mixing bowl combine the oat milk, applesauce, and maple syrup. Stir in the oats, flax seed, and cinnamon. Fold in the berries
   
3. Transfer to a baking dish and bake for 40 to 45 minutes or until the oatmeal is spongy to the touch in the center and a toothpick comes out clean.
4. Let the baked oatmeal cool slightly before slicing and serving. Enjoy!

Side Notes:

Baking Dish- An 8 x 8 inch baking dish was used to create six servings
Leftovers- Refrigerate in an airtight container for up to four days or freeze for up to three months.
More Flavor- Add vanilla extract and chopped nuts, like walnuts or pecans.
No Applesauce- Use mashed banana instead.
No Oat Milk- Use almond milk or milk of choice instead.

This recipe is anticandida, cornfree, dairyfree, dinner, eggfree, glutenfree, grainfree, low-glycemic, lunch, nutfree, one pan, pasta, pescatarian, porkfree, sugar free, vegan, vegetarian

Ingredients:  4 servings, 15 minutes &  9 ingredients

• 8 ozs Chickpea Pasta (dry)
  
• 3/4 cup Frozen Edamame
  
• 1 tsp Extra Virgin Olive Oil
  
• 3/4 cup Cherry Tomatoes (halved)
  
• 2 1/2 cups Arugula
  
• 1 tbsp Lemon Juice
  
• 2/3 cup Hummus
  
• 2 tsps Everything Bagel Seasoning
  
• Sea Salt & Black Pepper (to taste)
  

Directions:

1. Bring a large pot of salted water to a boil and cook the chickpea pasta according to package directions. During the last two minutes, add the frozen edamame and reserve some of the pasta water. Drain and rinse with cold water. Set aside.
2. In the same pot over medium heat, add the oil followed by the tomatoes, arugula and lemon juice and heat through. Add the pasta and edamame into the pot and stir in the hummus. Add the pasta water one small splash at a time and stir until your desired consistency is reached. Divide onto plates and top with everything bagel seasoning, salt, and pepper. Enjoy!
   

Side Notes:

Leftovers- Refrigerate in an airtight container for up to three days.
Serving Size - One serving is approximately one cup of pasta.
Additional Toppings - Top with chopped parsley and a drizzle of olive oil.

If you are into pasta, but also love a little grilling action, this recipe is for you. The grilled eggplant brings this pasta dish to the next level. It is also dairy-free, nut-free, gluten-free, egg-free and soy-free.

This recipe is anti-candida, barbecue, corn free,  dairy free, dinner, egg free,
gluten free, nut free, pasta, pork free, soy free, sugar free

Ingredients:  4 servings, 40 minutes &  10 ingredients

• 8 ozs Chicken Breast, Cooked
  
• 3 Tomato (sliced in half)
  
• 1 Sweet Onion (coarsley chopped)
  
• 1 Eggplant (sliced into 1/2 inch rounds)
  
• 3 tbsps Extra Virgin Olive Oil (divided)
  
• Sea Salt & Black Pepper (to taste)
• 1 Lemon (juiced)
  
• 1 Garlic (clove, minced)
  
• 1/4 cup Basil Leaves (chopped)
  
• 2 1/2 cups Brown Rice Fusilli (uncooked)
  

Directions:

1. Preheat the grill to medium-high heat. If you do not have a grill, preheat oven to 425ºF (218ºC).
2. Add your tomato, onion and eggplant pieces to a large mixing bowl and toss with half of your extra virgin olive oil and season with salt and pepper. Toss well and transfer veggies directly onto the grill with tomatoes face-down. Let cook for about 7 - 8 minutes or until slightly charred, flipping the eggplant half way through. If using the oven, roast veggies for 25 to 30 minutes flipping the eggplant half way through and leaving tomatoes and onions face-up.
   
3. Remove your vegetables from the heat. Place tomatoes in a mixing bowl and slice and mash with a fork and knife. When cool enough to handle, finely chop the grilled onions and place in mixing bowl with mashed tomatoes. Mix well. Chop your grilled eggplant rounds into cubes and set aside.
4. Create the basil-lemon olive oil sauce by combining fresh basil leaves, remaining olive oil, lemon juice and minced garlic clove. Season with a pinch of salt and pepper and stir well with a fork. Set aside.
5. Cook your brown rice fusilli according to the directions on the package. Once al dente, strain and run cold water over the pasta to prevent from over-cooking.
6. Toss pasta in desired amount of basil-lemon oil. Plate pasta and spoon the tomato/onion mix over top. Finish by topping with grilled eggplant pieces and seasoning with fresh ground pepper. Serve alongside a grilled chicken breast (optional). Enjoy!