Chicken with Brussels Sprouts and Mustard Sauce

2 tbsp organic extra virgin olive oil
4 organic skinless, boneless chicken breast halves
1/4 tsp sea salt
1/4 tsp freshly ground organic black pepper
3/4 cup organic chicken broth, divided
1/4 cup organic apple cider, unfiltered
2 tbsp organic whole-grain Dijon mustard
2 tbsp organic butter, divided
1 tbsp organic flat leaf parsley, chopped
3/4 lb organic Brussels sprouts, trimmed and halved


  1. Preheat oven to 450°.
  2. Heat a large ovenproof skillet over high heat. Add 1 tablespoon oil. Sprinkle chicken with 1/8 teaspoon salt and pepper; add to pan. Cook 3 minutes or until browned. Remove chicken from pan; keep warm. Heat pan over medium heat. Add 1/2 cup broth and cider; bring to a boil, scraping pan to loosen browned bits. Reduce heat to medium-low; simmer 4 minutes or until thickened. Whisk in mustard, 1 tablespoon butter, and parsley.
  3. Heat remaining 1 tablespoon oil and 1 tablespoon butter in a large nonstick skillet over medium heat. Add Brussels sprouts; sauté 2 minutes or until lightly browned. Add remaining 1/8 teaspoon salt and 1/4 cup broth to pan; cover and cook 4 minutes or until crisp and tender. Serve sprouts with chicken and sauce.

Fall Vegetable Curry

1 1/2 tsp organic extra virgin olive oil
1 cup organic sweet potatoes, peeled and diced
1 cup organic cauliflower florets, small
1/4 cup organic yellow onion, thinly sliced
2 tsp organic curry powder
1/2 cup organic vegetable broth
1/4 tsp sea salt
1 (15 oz) can organic garbanzo beans, rinsed and drained
1 (14.5 oz) can organic diced tomatoes, undrained
2 tbsp organic cilantro, chopped
1/2 cup organic plain Greek yogurt


  1. Heat the olive oil in a large nonstick skillet over medium-high heat. Add sweet potatoes to pan; sauté 3 minutes. Reduce heat to medium. Add cauliflower, onion, and curry powder; cook 1 minute, stirring mixture constantly. Add broth and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 10 minutes or until vegetables are tender, stirring occasionally. Sprinkle with cilantro; serve with yogurt.

Vegan Pumpkin Bars

1 cup organic pitted dates
1/2 cup organic raw cashews
2 tbsp organic raw pumpkin seeds
2 tbsp organic unsweetened shredded coconut
1/3 cup organic vegan vanilla protein powder
1 tsp organic ground cinnamon
1/2 tsp organic pumpkin pie spice
1/4 cup organic pure pumpkin puree
Bar Garnish:
2 tbsp organic raw pumpkin seeds
2 tbsp organic toasted coconut flakes
2 tbsp organic pecans, chopped


  1. Combine all ingredients in a food processor and process until smooth. This may take some time.
  2. In an 8 x 8 baking pan, place parchment paper on the bottom.
  3. Add in the energy bar batter from the food processor-It will be quite sticky, so it’s advised to work with wet hands to prevent it sticking to your hands.
  4. Press down the mixture into the pan and use the back of a wet spoon to smooth out the top.
  5. Sprinkle with 1 tablespoon of pumpkin seeds, chopped pecans, and toasted flakes to garnish, press these firmly into the bar mixture.
  6. Freeze for 2-3 hours or until sold, and cut into 8 bars.
  7. Store in the fridge or freezer.

Blueberry Tart

For the Crust:
1 1/4 cups organic all-purpose flour, plus more for dusting
1/3 cup organic sugar
1/8 tsp sea salt
8 tbsp (1 stick) cold organic unsalted butter, cut into small pieces
For the filing:
6 cups organic fresh blueberries, rinsed and dried
1/4 cup water
2 tbsp cornstarch
2 tsp finely grated organic lemon zest
3 tbsp fresh organic lemon juice
2/3 cup organic sugar
Pinch of salt

  1. Preheat oven to 375°. In a food processor, combine flour, sugar, salt, and butter; process until large moist crumbs form.
  2. Transfer dough to a 9-inch round tart pan with a removable bottom; with floured fingers, press evenly into bottom and up sides. Freeze until firm, about 15 minutes; prick bottom of dough all over with a fork. Bake until golden, 20-25 minutes; cool completely.
  3. Reserve 1 cup of the prettiest berries for topping. In a medium saucepan, bring 1/4 cup water and 1 1/2 cups of berries to a boil over high heat. Reduce heat; simmer, stirring occasionally, until berries begin to break down, 3-4 minutes.
  4. In a small bowl, mix cornstarch with 2 tablespoons water; stir into berries in pan. Add lemon zest and juice, sugar, and salt. Bring to a boil; reduce heat. Simmer and stirring, just until mixture begins to thicken, 30-60 seconds. Remove from heat. Stir in remaining 3 1/2 cups fresh berries.
  5. Immediately pour hot berry mixture into cooled tart shell, and smooth with a spatula. Scatter reserved berries on top, pressing down lightly to help them adhere. Refrigerate until cool, about 30 minutes and up to overnight.

Wild Rice Salad with Corn, Blueberries & Almonds

1/2 organic garlic clove, finely grated
4 1/2 tsp fresh organic lemon juice
2 tsp organic white wine vinegar
1 tsp organic sugar
1/4 tsp organic curry powder
1/4 cup extra virgin olive oil
Sea salt and freshly ground pepper, to taste
Rice Blend
1/2 cup long-grain brown rice
1 cup water
Sea salt
1/2 cup organic wild rice
1 cup water
1/2 cup organic almonds
1 ear of organic corn, kernels cut from cob
1/4 cup organic dried blueberries
2 tbsp chopped organic red onion
2 tbsp finely chopped organic parsley
Freshly ground black pepper

  1. Dressing: Whisk garlic, lemon juice, vinegar, sugar, and curry powder in a small bowl to combine. Whisking constantly, gradually add oil until emulsified; season with salt and pepper.
  2. Combine brown rice and 1 cup water in a small saucepan; season lightly with salt. Bring to a simmer. Reduce heat, cover, and cook until water is absorbed and rice is tender, 45-50 minutes. Remove from heat and let stand 10 minutes, then spread out on a large rimmed baking sheet and let cool.
  3. Cook wild rice in another small saucepan of boiling lightly salted water until tender, 35-45 minutes. Drain and spread out next to brown rice; let cool.
  4. Meanwhile, preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing halfway through, until golden brown, 8-10 minutes. Let cool and then coarsely chop.
  5. Toss brown rice and wild rice, almonds, corn, blueberries, onion, and parsley in a medium bowl to combine. Drizzle with dressing and toss to coat. Season with salt and pepper.

Red, White, and Blue Salsa

1 cup organic blueberries, rinsed and drained
1 cup diced organic strawberries
1 diced jicama
1/3 cup chopped organic cilantro
1/4 cup finely chopped organic red onion
2 tbsp finely chopped organic jalapeño pepper, stemmed and seeded
Juice of 1 large organic lime
Sea salt, to taste
Serve with organic tortilla chips, veggie sticks, or over a protein of your choice.

  1. In a medium bowl, combine blueberries, strawberries, jicama, cilantro, red onion, jalapeno, and lime juice.
  2. Stir until well combined.
  3. Season with salt, to taste. Serve at room temperature or chilled.

Taco Pizza

1 lb. organic lean ground beef
1 package organic taco seasoning mix
1 organic Cadia pizza crust
1 (16 oz.) can organic refried beans
2-3 cups organic cheddar cheese, shredded
1/2 cup organic tomatoes, chopped
1/4 cup organic black olives, sliced
4 organic green onions, chopped


  1. Let dough sit at room temperature until defrosted about 4-6 hours or 12 hours in the refrigerator.
  2. Heat oven to 450˚F. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.
  3. Roll dough into 12″ circle and place on a lightly oiled pan or pizza stone.
  4. Heat refried beans until warm. Stir well and then spread beans evenly over the top of the pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.
  5. Bake 8-10 minutes, or until cheese is melted. Serve immediately and enjoy!
  6. Store any leftovers in an air tight container in the refrigerator for up to 2 days.

Broccoli and Carrot Fritters

4 cups water
2 cups organic broccoli florets
1 cup organic carrots, thinly sliced
1/2 cup organic all-purpose flour
1/3 cup organic parmesan cheese, grated
1/4 tsp sea salt
1/8 tsp ground organic red pepper flakes (optional)
2 organic green onions, thinly sliced
1 large organic egg
2 tbsp organic extra virgin olive oil
1 cup organic plain low-fat yogurt
2 tsp organic fresh dill, chopped


  1. Place 4 cups water, broccoli, and carrots in a small saucepan; bring to a boil. Cook 4 minutes; drain. Pat broccoli mixture dry with paper towels; finely chop. Place broccoli mixture and flour in a large bowl; stir to coat. Add cheese, salt, red flakes, onions, and egg to broccoli mixture; stir to combine.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Spoon 1/4 cup broccoli mixture into a dry measuring cup. Pour mixture into pan; flatten slightly. Repeat procedure for all fritters. Cook 4 minutes on each side or until golden brown. Combine yogurt and dill in a small bowl. Serve yogurt mixture with fritters.

Marshmallow Popcorn Treats

1 (10 oz.) package organic miniature marshmallows
1 tbsp organic unsalted butter
1/8 tsp sea salt
10 cups organic salt and oil free popcorn
1 oz. organic bittersweet chocolate, finely chopped
Cooking spray


  1. Coat an 8-inch square baking pan with cooking spray. Line with parchment paper, allowing paper to extend over edges of pan; coat paper with cooking spray.
  2. Combine marshmallows, butter, and salt in a sauce pan over medium heat. Cook mixture until melted and smooth, stirring constantly. Remove from heat. Stir in popcorn. Transfer mixture to pan, pressing with parchment paper coated with cooking spray.
  3. Bring water to a boil, place bowl with chocolate over the boiling water. Melt the chocolate, stir until smooth. Drizzle chocolate over popcorn mixture. Refrigerate 5 minutes. Lift mixture from pan, and cut into 12 bars.

Peanut Butter Cookies

1/2 cup organic butter, room temperature
1/2 cup organic sugar
1/2 cup organic brown sugar, packed
1/2 cup organic creamy peanut butter
1 organic egg
1 1/4 cup organic all purpose flour
3/4 tsp baking soda
1/2 tsp baking powder
1/2 tsp sea salt


  1. Beat the butter until creamy, 2 minutes. Add in both sugars, beat for 2 more minutes. Mix in the peanut butter and the egg.
  2. Whisk together the dry ingredients-the flour, baking soda, baking powder and salt in a separate bowl. Stir the dry ingredients into the sugar butter mixture.
  3. Wrap the dough in plastic and refrigerate at least 3 hours.
  4. Preheat the oven to 375°F.
  5. Shape the dough into 1 1/4 inch balls. Place the balls of dough about 3 inches apart on ungreased cookie sheet. Flatten in crisscross pattern with a fork.
  6. Bake at 375°F until light brown, about 9 to 10 minutes. Remove the cookies from the oven and let cool. Transfer cookies to rack to cool completely.