Ingredients: 


6-8 pineapple spears
1 handful of spinach
3 leafs of kale
1 thumb ginger
​(optional) 2 peeled oranges

Directions: 

1. Wash and prep all ingredients
2. Juice in no particular order, stir and enjoy! 

Ingredients: 

6 pineapple spears
2 pears of choice
2 handfuls of strawberries (tops cut off)
3-4 navel oranges (peeled or it's bitter)
​1 thumb of ginger

Directions: 

1. Wash and prepare all fruits
2. In no particular order, juice all that together, stir and enjoy! 

Ingredients: 

3 chunks of red beet
2 leafs of kale
6 pineapple spears
2 handfuls of strawberries (tops cut off)
​1 thumb of ginger (optional)

Directions: 

1. Wash and cut all fruits and veggies for prep

2. In any order, juice it all together, stir and enjoy! 

Ingredients: 

1 thumb of gingner
6 tangerines
4 pineapple spears
4 watermelon spears
2 leafs of kale
1 whole lemon

Directions: 

1. Wash and cut all your fruit. citruses can have their peel left on but may make for more bitter juice. I left the lemon peel on but kept the tangerine peels off. 

2. Juice in any order! Stir and enjoy! 

Ingredients: (This entire dish is plant based and vegan, you may substitute for animal protein where vegan protein is.)

1/2 cup pasta of choice
1/2 small can tomato paste
12 slices of Field Roast pepperonis
1/2 cup (or so) of preferred vegan cheese shreds
3 tbsp favorite herb blend for tomato paste
1 cup favorite mixed veggies sautéed 
(I use bell pepper and broccoli with olives)

Directions: 

1. First thing is first! Prepare your tomato paste and herbs in a small bowl and mix well! To lessen the thickness of your paste add avocado oil or olive oil if cooking on a low heat. 

2. Now, boil that water! And preheat a medium frying pan. Bring your water to a boil BEFORE introducing your pasta to it's new hot tub. 

3. While your pasta is boiling, wash, cut, slice and dice your veggies for sauté. Your pan should be hot by the time you finish with your veggie prep. Lotion that bad boy up and start with the most fibrous of veggies first.

4. Add just a pinch of salt and whatever seasoning you love on your veggies and let them sizzle for a bit while your pasta is finishing up it's cooking. 

5. While mixing up your veggies every couple of minutes, your pasta should be done and ready for straining. Let it cool a minute while you now add your protein to your veggies. They should be vibrant!

6. Once you have your protein added and cooked you can add your pasta and sauce. Mix well and turn your heat down to a low medium. 

7. Once mixed well, sprinkle your cheese of choice on top and let that bad boy melt for about five minutes. You can cover and turn the burner off if you'd like at this point. 

​8. Plate and enjoy! 

Ingredients: 

2 slices of spam, diced
Broccoli (just a couple of little trees will do it)
Red, purple and golden baby potatoes, diced. (about a handful)
1/2 carrot, sliced
Baby tomatoes
1 brown egg
Goat cheese
1/2 tbsp Italian seasoning
​Black pepper and salt to taste

Directions: 

1. Heat your pan and place your oil of choosing ( I like avocado or ghee)
2. Cut, slices and dice all your veggies and place your potatoes in first! They take the longest to cook. 
3. After about 5 minutes add the remaining veggies, and spam, leaving the tomatoes for the very end (they just need to be sautéed) 
4. Add egg in the center and scramble it up, then put in your tomatoes
5. Plate and sprinkle with goat cheese and enjoy! 

Ingredients: 

Slices of Sourdough (whatever your serving is for however many you are making for)
1 small can of tomato paste
1 tbsp Italian seasoning
Cracked pepper to liking
Parmesan cheese for sprinkling
Turkey pepperoni (about 5-6 per slice of bread)
Goat cheese for sprinkling
​Fresh basil for sprinkling

Directions: 

1. Preheat oven to 350 degrees
2. Whip up your herbs and spices into your tomato paste and slap a little on the bread.
3. Sprinkle with parmesan and basil
4. Add pepperonis
5. Sprinkle with goat cheese
6. Bake for roughly 5-8 minutes, or until goat cheese is a little golden brown. 

Ingredients: 

1 bag of Bob Mills GF pizza crust mix (we use only half of the dough unless you love thick crust then use the full amount of dough) 
Herbs of choice for dough
bacon
pepperoni
sopprosata salami 
sausage of choice
hummus of choice
olive oil or avocado oil
Vegan cheeses of choice 

Directions: 

1. Follow the directions for making your dough on the bag. Set aside and let it rise while your oven is heating. 
2. Once dough is finished rising, split in half and save half in the freezer for another day for thinner crust or use the whole dough ball for thick crust. 
3. Grab a parchment paper and put it over your pizza stone or pan and roll out your dough to the thickness of your liking. I do about a 1/2-3/4 inch. 
4. Layer with toppings beginning with oil, then hummus, then cheese, and then your toppings like bacon, sausage, pepperoni and any veggies you like. 
5. Bake until edges of crust is golden brown and toppings have a small crisp to them. 
6. Cool and enjoy! 

Ingredients: 

12oz baking chocolate 
3 cups unsweetened shredded coconut
​1 can condensed coconut milk

Directions: 

1. Combine shredded coconut with condensed milk in a bowl and mix well. Mixture will form a dough-like ball. 
2. Place mixture onto parchment paper on a baking sheet and freeze for 30 minutes. 
3. Once frozen or firm enough, take out and cut into small rectangles. You should get about 14 pieces or so. I like to place back in the freezer while I do my chocolate. 
4. Heat up chocolate over double boiler or in the microwave in 15 second bursts. Stirring and mixing in between until melted and smooth. 
5. Dip each coconut filling into the melted chocolate and place on parchment to set. 
6. Place in the fridge once all coconut fillings have been coated with chocolate. 

​Bars can last up to 5-6 days in the fridge. 

Ingredients: 

1 large or 2 medium zucchinis
1/2 bell pepper of choice diced
1/2 head of broccoli chopped
8 oz Protein of choice
BelGioioso four cheese blend
Cracked pepper
Cajun seasoning
Avocado oil
Salt
​**Chicken was our favorite.**

Directions: 

1. Preheat oven to 350 degress
2. Cut zucchini in half, scoop out the guts, score and top with oil, salt and spices. 
3. Bake for roughly 10-15 minutes 
4. While zucchini is baking, put together your filling. Dicing and chopping veggies and proteins together and mixing for a nice even disbursement of ingredients. 
5. Once Zucchini is cooked mostly through, pull out and top with filling and cheese. Place back in the oven until cheese is melted and to your liking.