• Preheat the oven to 350 degrees F and line a 9x9 square baking pan with parchment paper.

Make the Brownies:

• Start by creating a double boiler. In a medium saucepan, add water so it is 1-2 inches deep. Heat water until it begins to simmer. In a heat-safe bowl, all the coconut oil, maple syrup, almond butter, coconut sugar, and cocoa powder. Place the bowl over the simmering water, and whisk until it is melted and smooth, about 5 minutes.
• *Alternatively, you can place the coconut oil, maple syrup, almond butter, coconut sugar, (not the cocoa powder yet!) in a microwave-safe bowl and microwave in 30-second increments, stirring in between each cooking cycle. Repeat, melting in 30-second increments, until smooth, about 1.5 minutes total. Whisk in the cocoa powder until well combined.
• Remove from heat and transfer the chocolate mixture to a large bowl. Whisk in the coconut milk, vanilla extract and salt until very smooth. Set aside and let it cool for 3-5 minutes. It will still be warm, but not hot.
• Once cooled, add the eggs and whisk until very well combined.
• Add the almond flour, arrowroot and baking powder and using a rubber spatula, stir until well combined.
• Pour the brownie batter into the prepared baking pan and spread evenly. Hit the bottom of the pan against the counter to release any air bubbles.
• Transfer the brownies to the oven and bake for 15 to 18 minutes, or until a toothpick can be inserted into the center and come out with a few moist crumbs. These are fudgy brownies, so the center should feel slightly underdone.
• Set the brownies aside to cool while you prepare the ganache.

Make the Ganache:

• Meanwhile, In a double boiler, add the coconut milk, chopped chocolate, and coconut oil. Melt and whisk constantly until the ganache is smooth, shiny, and thick, about 3 minutes total.
• *Alternatively, you can place the ingredients in a microwave-safe bowl and microwave in 30-second increments, stirring in between each cooking cycle. Repeat, melting in 30-second increments, until the ganache is smooth, shiny, and thick, about one minute total. Set aside.

Finish the Cosmic Brownies:

• Pour the ganache over the cooked brownies and using a rubber spatula, smooth evenly. Evenly sprinkle the sprinkles over the top of the ganache.
• Transfer the brownies to the fridge and let chill so that the ganache sets, at least 15 minutes.
• Cut the brownies into squares and serve.

• Preheat the oven to 350 degrees F.
• Pat the chicken dry and season on both sides with the salt and pepper.
• Heat the olive oil in an oven-safe large, deep skillet (I use the Made In 3.5 quart saute pan) over medium-high heat.
• When hot, in batches so as to not overcrowd the skillet add the chicken, and cook until golden on each side (about 2 minutes per side) transfer to a plate and set aside.
• Add the onion, carrots, celery, and garlic and cook, stirring, for 1 minute.
• Add the dijon, tomato paste, and paprika and toss until well combined.
• In a small bowl, whisk together the broth and the arrowroot flour until well combined. Slowly pour in the broth mixture while stirring until well combined. (*Your sauce will almost immediately thicken. Don’t worry-- when the chicken cooks down, it will add additional juices to the sauce and it turns out perfectly in the end).
• Remove from the heat and add the bundle of thyme and the bay leaves. Place the chicken on top of the veggies, skin side up. Cover and transfer to the oven and bake for 40 minutes.
• Remove from the oven, and increase the heat to 400 degrees F.
• Remove the cover and carefully nestle the potatoes into the sauce, tucking them under the chicken (just be delicate moving around the chicken so the skin doesn’t fall off!). Transfer back to the oven and bake, uncovered, until the skin is a deep golden brown and crisp, the potatoes are tender, and the sauce has thickened, about 30 more minutes.
• Remove from the oven and let cool for 10 minutes prior to serving. Garnish with parsley, if desired, and enjoy!

• Preheat the oven to 375 degrees F.
• In a 2 ½ quart (or 9x13) baking dish, pour in ¼ of the carton of chili and using a rubber spatula, spread to evenly coat the bottom of the dish.
• One at a time, place the tortillas in a dry (no oil) stainless steel skillet over medium heat and warm for about 30 seconds on each side to make them more pliable. Once warmed, place two slices of cheese on one side of each tortilla, gently roll it up, and place it seam side down in the baking dish.
• Once all the enchiladas are rolled, pour the remaining chili over the enchilada and using a rubber spatula, spread to evenly coat the tops of the enchiladas. Top with the remaining shredded Monterey Jack cheese.
• Cover tighlty with foil and bake, covered, for 15 minutes. Remove the foil and continue to bake until the cheese is golden brown and bubbly, 8 to 10 minutes.
• Remove from oven and sprinkle with the green onions to serve, if using.

• Pour all ingredients in a shaker. Add ice and shake until very cold. Strain into a glass filled with ice. Garnish with lime wedge and/or pineapple wedge with a pineapple leaf, if desired. (mint is also popular).

• Place the cubed chicken into a large bowl with 2 tbsp of avocado oil, salt, white pepper, coconut aminos and tapioca starch. Stir until well combined.
• Heat a large, deep non-stick skillet over medium-high heat with the remaining 2 tbsp of avocado oil. When the oil is shimmering, add the chicken in a single layer (you will likely need to do this in two batches) until golden brown and cooked through, about 2-3 minutes per side. Transfer the cooked chicken to a plate and set aside until all of your chicken is cooked through.
• Reduce the heat to medium and add the onion, garlic and ginger. Cook, stirring, until the onions are tender, being careful not to burn the garlic; about 4 minutes.
• Add the snow peas, mushrooms and chiles. Continue to cook, stirring, until the snow peas have softened; about 3 minutes.
• Add the coconut milk, coconut aminos, fish sauce, lime zest and lime juice to the skillet and stir to coat the veggies. Add the chicken and any of its juices to the skillet and toss to combine. Bring the contents in the skillet to a simmer and continue cooking until the sauce has just thickened and the chicken is well coated in the sauce, about 3 to 4 minutes.
• Stir in the mango and the cashews.
• Serve over prepared rice (or cauliflower rice) and garnish with cilantro and basil. Enjoy!

• Preheat the oven to 400 degrees F and place the salmon in an oven safe baking dish (I use a 2 ½ quart oval roaster).
• In a small bowl, whisk together the honey, coconut aminos, garlic, ginger, rice vinegar, sesame and sesame oil until well combined.
• Pour the sauce over the salmon. Sprinkle the top with scallions, the salt, and pepper.
• Transfer to the oven and bake the salmon for 10 minutes. After 10 minutes, carefully baste the salmon (spoon the sauce over the top of the salmon). Continue cooking until the salmon is cooked through and flakes easily with a fork, 8 to 10 more minutes.
• Remove the salmon from the oven and let cool for 5 minutes. Meanwhile, spoon the sauce again over the top of the salmon and garnish with toasted sesame seeds and scallions, if desired.
• Serve and enjoy.

• Preheat the oven to 350. Spray coconut oil cooking spray into 12 muffin tins, making sure each of the tins are well coated.
• In a microwave safe bowl, add the coconut oil and the chocolate chips. Microwave in 30 second increments, stirring in between each time until the coconut oil and chocolate have just melted and are smooth. Alternatively, you can do this over the stove on a double boiler, but the microwave method is quicker. Let the mixture cool a bit so it doesn’t curdle the eggs.
• In a small bowl, whisk together the almond milk and the apple cider vinegar to make the dairy-free buttermilk. Set aside.
• In the bowl of a stand mixer, or a medium mixing bowl using an electric beater, add the eggs. Beat on medium-high for 2-3 minutes, until the eggs are pale yellow and frothy. Add the coconut sugar, maple syrup, vanilla extract, and espresso powder and mix on low. With the mixer running, slowly stream in the almond milk mixture. Mix until just combined. Add the cooled coconut oil and chocolate mixture to the bowl in a steady stream. Beat for 1-2 minutes on medium-low until well combined and smooth.
• Scrape down the sides, and add the almond flour, tapioca flour, cocoa powder, baking soda, and salt incrementally. Mix until just combined. The batter will be thick but smooth, like the texture of brownie batter.
• Transfer the batter to the prepared muffin tins, spooning in ¼ - ⅓ cup of batter into each tin, being careful not to overfill them. Tap the muffin tin on the counter to get excess air bubbles out, and transfer to the middle rack of the oven,
• Bake for 15-18 minutes, or until a toothpick comes out clean. Once baked, allow the cakes to cool entirely before icing.

FOR THE GANACHE

• Meanwhile, make the ganache. In a microwave safe bowl, add the coconut milk, chopped chocolate, and coconut oil. Microwave for 30 second increments, stirring in between each cooking cycle. Repeat, melting in 30 second increments, until the ganache is smooth, shiny, and thick, about one minute total. Set aside.

FOR ASSEMBLY:

• If filling with marshmallow creme, transfer the marshmallow creme to a separate piping bag with a medium circular tip. Remove the cupcakes from the tins, and transfer to a wire rack. To fill each cupcake, press the piping bag filled with marshmallow creme into the bottom of the cupcake. Fill with about a tablespoon of the creme, and set back on the rack, top side up. Repeat with all the cupcakes.

  *if you do not have a piping bag: see note.
• Spoon about a tablespoon of the chocolate ganache over each cupcake, spreading so that it covers the cake but leaves a bit of room on the edges. Repeat. Set aside for 10 minutes to allow the ganache to set.
• In a microwave safe bowl, add the white chocolate and the coconut oil. Microwave for 30 second increments, stirring in between each cooking cycle. Once the chocolate is melted and smooth, allow it to cool a bit before transferring to a piping bag with a small circle tip. Alternatively, you can do the same in a plastic zip top bag. Just cut a small tip off of the corner to make a make-shift piping bag.
• To finish, decorate each cupcake with a “squiggle” of white chocolate down the middle of the cake. To make the pattern, make loops with the white chocolate, like you are writing “L’s in cursive.
• Transfer to the fridge to set and enjoy! Consume within 1-2 days of baking.

Marinate the Chicken:

• In a baking dish or large bowl, add the chicken, avocado oil, lime juice, salt, pepper, paprika, oregano, cumin and garlic. Carefully toss until the chicken is well coated and set aside to marinate at room temperature for at least 20 minutes or you can marinate in the fridge overnight.

Make the Santa Fe Sauce:

• Using an immersion blender or high-powered blender, add the mayo, sour cream, roasted red pepper, jalapeño, garlic, cayenne, chili powder, onion powder and lime juice then blend to combine. Set aside.

Cook the Chicken:

• After the chicken has marinated, heat a grill, grill pan or cast iron skillet over medium-high heat. When hot, place chicken on the grill, cover and cook for 4 to 5 minutes, or until nice grill marks form. Flip, cover and continue cooking until the chicken is cooked through and a nice, golden brown grill marks have formed. Remove from heat and let rest for 5 minutes before slicing and serving.

Prepare the Bowl:

• In a large bowl, add the romaine, black beans, tomato, onion and monterey jack cheese and toss to combine. Add the tortilla chips and the avocado and give it one last gentle toss to combine.
• Divide the brown rice and romaine mixture amongst 4 serving bowls. Top with the chicken and a drizzle of the Santa Fe Sauce. Serve with additional side of the sauce.

Make the Sesame Slaw:

• Add the cabbage, green onion, toasted sesame seeds, avocado oil, toasted sesame oil and rice vinegar to a bowl and toss until well combined. Taste and add salt, to taste. Set aside until ready to serve.

Make the Gochujang Mayo:

• In a small bowl, add the mayo gochujang and lime juice. Whisk to combine. Set aside until ready to serve.

Make the Steak:

• Place sliced steak in a large bowl. Add the toasted sesame oil, 2 tbsp of the avocado oil, coconut aminos, coconut sugar, tapioca, Gochujang, salt and while pepper. Toss until the steak is very well coated.
• Heat the remaining 1 tbsp avocado oil in a large skillet over medium-high heat. When the oil is hot, in batches, carefully place the sliced steak into a single layer in the skillet and cook until golden brown; about 2 minutes per side. Transfer cooked steak to a plate and continue to cook until all of your steak is ready.
• Transfer the steak back into your skillet and add the kimchi. Toss until the kimchi is well combined with the steak and just warmed through, 2 more minutes.

Assemble the Tacos:

• First, warm the tortillas. You can do this 2 ways:

  --For a Gas Stovetop: Fire up the burners on your stove to the lowest setting. One at a time, carefully place a tortilla directly on the burner and flip after about 45 seconds. As you finish cooking the tortillas, place them onto a towel and close the towel up to steam the tortillas and keep them warm.

  --For an Electric Stovetop: Place the tortillas in a dry (no oil) stainless steel skillet over medium heat and cook them for about 30 seconds on each side.
• Next, place desired amount of the steak mixture at the bottom of the charred tortilla and top with the slaw, a drizzle of the Gochujang mayo and sprinkle with cilantro. Serve with lime wedges and enjoy!

• Bring a large pot of water to a boil.
• Meanwhile, add the broccoli florets and carrots to a steamer basket and place it in saucepan filled with the chicken broth or water. Bring the broth to a boil, then reduce the heat to a simmer and cover the pan. Let steam for 5 to 7 minutes, or until the broccoli and carrots are crisp-tender. Remove from heat and set aside until the pasta is cooked.
• When the water in the pot is boiling, add the pasta and a heavy pinch of salt (about 1 tbsp) and stir to combine. Cook until al dente, according to package directions. Reserve 1 cup of the pasta water before draining.
• In a deep skillet, melt the butter over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the cooked pasta and steamed vegetables and toss to coat in the butter. Add the shredded cheese, the lemon juice, and ½ cup of the reserved pasta water and gently toss until the cheese melts and is incorporated into the pasta, about 4 minutes to ensure it’s well combined. If your pasta seems a little dry, add ¼ cup of the remaining pasta water at a time and toss into the pasta. Season with kosher salt and black pepper, to taste.
• Serve topped with freshly grated parmesan and crushed red pepper flakes, if using.

• Preheat oven to 375 degrees.

Make the Avocado Salsa:

• Combine all of the avocado salsa ingredients in a bowl, stir to combine. Cover and place in refrigerator until ready to serve or just set aside until fish is cooked through.

Cook the Halibut:

• In a small bowl, combine the salt, pepper, chipotle chili powder, and cumin. Toss to combine.
• Pat the halibut filets dry then evenly distribute the seasoning mixture over the tops of the filets and rub the mixture into the fish so that it adheres well.
• Heat the oil in a cast-iron skillet (or an oven-safe skillet) over medium-high heat. When oil is very hot, but not smoking, add the halibut (skin side down) to the skillet and sear for about 3 minutes.
• Carefully flip the fish over and place the skillet into the oven. Continue to cook for 8-10 more minutes, or until fish is cooked through and flakey, but not dry! (I had a 6oz piece and it took 8 minutes, my husband's was 8oz and took 10 minutes)
• Remove from oven and serve immediately topped with the avocado salsa.

• Preheat the oven to 400 degrees F. Place the coppa on a large baking sheet in a single layer so that none of the coppa is touching. When the oven is hot, bake until the coppa is just crisp about 6 minutes. Set aside to let cool.
• Meanwhile, prepare your salad. In a large bowl, combine the arugula, strawberries, red onion, and basil. Set aside.
• In a small bowl, whisk together the olive oil, garlic, balsamic, lemon and Dijon until well combined.
• Pat the scallops very dry and season generously on both sides with kosher salt and pepper. Heat the oil in a large skillet over medium-high heat. When just starting to smoke, carefully place the scallops in the hot skillet and cook, undisturbed, until bottom has developed a golden crust, 2 to 3 minutes. Flip and cook until golden on the other side, 2 to 3 more minutes. Transfer to a plate and set aside.
• Drizzle the dressing over the salad and toss to coat. Divide the salad amongst 2 plates and top with the seared scallops. Roughly chop the crisp coppa and sprinkle over the top of the scallops and salad.

• In a cocktail shaker, add the sliced jalapeno and lime juice. With a cocktail muddler or back end of a wooden spoon, break up the jalapeno.
• Next, add the freshly squeezed orange juice, honey, tequila and egg white to the shaker then dry shake — aka, no ice.
• Salt your glasses then add ice. Pour your margarita, serve with a lime wedge and enjoy!

• Preheat oven to 375F. Grease a loaf pan with cooking oil spray and line with parchment paper. Set aside.
• Place a colander over a bowl, and cover with a kitchen towel. Add the zucchini to the kitchen towel and wring out the excess moisture. Keep the grated zucchini in the kitchen towel over the colander while you prepare the rest.
• In a stand mixer fitted with the whisk attachment, or in a medium mixing bowl using electric beaters, beat the eggs for 2-3 minutes until very frothy and pale yellow. It’s important you beat the eggs for the full time so that they take on air, which will help the loaf rise.
• Whisk in the almond milk, fresh lemon juice, olive oil, coconut sugar and vanilla. Mix until well combined.
• In a separate mixing bowl, whisk together the almond flour, arrowroot starch, flaxseed meal, baking soda, salt, cinnamon, and nutmeg.
• Working in batches if needed, add the dry ingredients to the wet ingredients, and mix on low until the mixture is evenly combined, scraping down the sides of the bowl as needed.
• Transfer the grated zucchini from the kitchen towel to the batter. Add the lemon zest, orange zest, dates, and walnuts and using a rubber spatula, fold in the add-ins until the batter is just combined.
• Pour the batter into the prepared loaf pan and top with turbinado sugar if using. Transfer the loaf to the middle rack of the oven, and bake for 55-60 minutes, or until a knife can be inserted into the center of the loaf and it comes out clean. If the top of your loaf starts to become overly browned, tent with foil and continue cooking until the bread is cooked through.
• Remove the loaf from the oven and let stand for at least 1 hour until trying to slice it. To serve, slice into 1” thick slices.
• Store in an airtight container, separating the slices with a sheet of parchment paper to keep them from sticking. The zucchini bread will last for 3-4 days in the fridge, or for weeks in the freezer. To toast, heat a slick of ghee in a hot griddle, and cook on each side for 2 minutes until golden brown and toasted.

• Preheat the grill to medium-high. Grease grates and allow to heat while you assemble your components.

For the Beans:

• In the bowl of a food processor, add the pinto beans, green chiles, jalapeno, cilantro, lime juice, sour cream, cumin, smoked paprika, salt and pepper. Blend on medium until mostly smooth. Transfer the beans to a medium saucepan and turn the heat to low. Cover, and let simmer while you prepare the rest, stirring intermittently so the bottom doesn’t burn.

For the Veggies:

• In a small bowl, whisk together avocado oil, lime juice, honey, kosher salt, pepper, and the spices. Using a pastry brush, coat the veggies in the marinade, making sure all pieces are evenly coated.
• To grill the veggies, add the onion, bell peppers, and zucchini strips to the grill and close the lid. The onions and bell peppers will take about 8-9 minutes to get strong grill marks, flipping at the halfway point. The zucchini will take around 7-8 minutes, flipping halfway through. Once the veggies are a bit charred and have good grill marks, remove from the grill and turn the heat down to medium-low. Allow the veggies to cool a bit before slicing into ½” bite-sized strips.

To Assemble:

• To assemble the burritos-On the warmed tortilla, spread a thin layer of the warmed beans (about 2-3 tablespoons per tortilla) and sprinkle with a helping ⅓ cup of shredded cheese. Down the middle of the tortilla, spoon about ¼-⅓ cup of the cilantro rice, ¼ of the veggies, and romaine. Carefully fold in the sides of the tortilla and roll tightly. Repeat with the remaining three tortillas and ingredients.
• After assembly, finish them on the grill. With the grill on low-medium transfer the burritos to the grill, seam side down. Close the lid of the grill, and cook for exactly 1 minute, just to seal the seam and warm the burrito through.
• Serve with hot sauce and/or salsa, if desired, and enjoy!

• Cut zucchinis in half lengthwise. Using a paring knife, gently score the flesh with a knife, cutting deep into the flesh but not through the skin. Cut diagonal lines going about an inch apart, then turn the zucchini around and cut again so you have a diamond pattern. (this is not necessary, but a nice touch if you're down to do it.
• Next, drizzle with the oil then season with the tops with kosher salt and pepper.
• Heat grill over medium-high heat (350-400 degrees F) and oil the grill grates (to do this, dip a wadded paper towel in a little oil and, using tongs, wipe the oil evenly over the grate. Be careful not to use too much oil, because that's a sure-fire way to start a good flare-up—a little goes a long way here.)
• When hot, place the zucchini onto the grill and cook until the zucchini is tender (but not overcooked and soggy) and nice grill marks have formed on each side-- about 5 minutes per side.
• Carefully remove the zucchini from the grill and let cool enough to handle. Cut into 2-inch pieces and place onto a serving platter. Top each zucchini piece with a small amount of the chopped calabrian peppers, the crumbled goat cheese and sprinkle with the pepitas. Finish with a squeeze of lemon and a sprinkle of flakey salt, if using.

• Rinse and drain the soaked cashews. They should be a bit soft and almost doubled in size.
• In a high-speed blender, add soaked cashews, Nutpods, maple syrup, lemon juice, tapioca flour, a pinch of salt, and vanilla. Start blending on low to allow the cashews to start breaking up, about 30 seconds.
• Once the mixture starts to become smooth, turn up the speed slowly to low-medium, and blend for a full minute, letting the blades blend the mixture to a silky-smooth texture, and aerate the pudding so it becomes smooth and fluffy. In the process, the mixture will go from looking too liquid-y, to appearing like a natural nut butter, about 1 to 2 minutes total. It should be smooth; however it might still have a bit of gritty texture to it (the banana will help smooth it out!)
• Once the mixture is almost smooth, scape down the sides of the blender and add in the banana. Continue to blend on medium to medium-high for 1 minute, until the banana is fully incorporated, and the pudding is smooth and thick.
• Transfer the pudding to an airtight container, and chill in the fridge for 1 to 2 hours, or until the pudding has thickened. You can assemble the puddings immediately, but the pudding won’t be quite as set.

To Assemble:

• Remove the pudding from the fridge. Using a rubber spatula, fold in ½ cup of whipped cream, being careful not to deflate it. Fold until you’re unable to see streaks of the whipped cream in the pudding, and it is evenly combined.
• Arrange 6 small mason jars or glasses on your surface. Roughly chop 12 of the cookies into smaller pieces and evenly divide them into the bottom of each glass. Top with a heaping ⅓ cup of the banana pudding, spreading to the sides of the glass. Divide up the banana slices over the pudding. Then, a heaping tablespoon of whipped cream, spreading to the sides of the glass.
• To garnish, finely chop the remaining cookies and sprinkle over the tops of the puddings.
• Sprinkle with a tiny bit of cinnamon, and shaved chocolate if using. Transfer the completed glasses to the fridge and chill until you’re ready to serve!

• Preheat oven to 375. Grease a 9x13 baking dish with ghee or non-stick cooking spray and set aside.
• In a small bowl, whisk together the almond milk and lemon juice to make your dairy-free buttermilk. Set aside.
• In a large bowl, add strawberries, blackberries, blueberries, arrowroot, cinnamon, salt, coconut sugar, honey, lemon juice, and lemon zest. Toss to combine until the berries are well-coated. Set aside.
• In a separate, large bowl, whisk together almond flour, arrowroot starch, coconut sugar, baking powder, baking soda, cinnamon, and salt. Add the chilled ghee (*see note below if using butter), and using a pastry cutter, or two forks, cut in the ghee until it is evenly distributed, and the dough is crumbly like sand. Whisk in the egg and vanilla to the almond milk/lemon juice mixture until just combined. Add the liquid to the flour mixture and using a rubber spatula, stir until well combined. The batter will be the consistency of a muffin or quick bread batter. You may have pea-sized pieces of ghee or butter in the dough.
• Pour the berry mixture into the prepared baking dish and smooth out to an even layer. Using two spoons, transfer the dough over the berry mixture in small dollops, leaving space in between each piece of dough so the filling peeks through.
• Transfer to the oven and bake, uncovered, about 30 minutes, or until the top is golden and the berries are bubbling. Allow to cool for 10-15 minutes and serve warm with dairy-free vanilla ice cream.