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: 

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. 

Ingredients: 

1/4 cup broccoli florets
1/4 red bell pepper
1 handful of pine nuts
Vegan cheesy tortellini 
1 tbsp ghee
salt & pepper to taste

Directions: 

1. Wash and cut all veggies
2. Place in a medium frying pan with ghee, spices, and sauté until vibrant
3. Cook pasta with remaining time on veggies (10 minutes total)
4. Once finished place in a bowl with your pine nuts and enjoy! 

Ingredients: 

1 pork chop, cut into strips
1/2 bell pepper
1/4 cup goat cheese
3 brown eggs
2 tbsp refried black beans 
​2 southwest tortillas 

Directions: 

1. Cook your tortilla in ghee and set aside. 

2. Cook your eggs and bell pepper, set aside. 

3. The pork I used is from a batch of marinated meats we did for the week. Just reheat and cut into strips. 

4. Layer your taco! First beans, then pork chops strips, then your eggs and finally top with your goat cheese. 

​5. Enjoy! 

Ingredients: 

1 lb of string beans, snapped
1/2 lb of sage pork sausage
1 medium carrot, sliced
1/2 orange bell pepper, sliced
Braggs Amino's to taste
1 large garlic clove
1 thumb of fresh ginger
Ground black pepper to taste
​Ghee for cooking

Directions: 


1. Wash all. produce and set aside to dry. Once dry, snap, chop and slice. 

2. In a medium frying pan, brown your pork sausage on a medium heat, set aside in a bowl when browned. 

​3.With your ghee, cook sauté your string beans, carrots, and bell pepper. They will turn a more vibrant color and still hold crispiness when finished. 

4. Add your pork back into your pan along with your aminos, garlic, ginger, and pepper. 

5. Sauté until finished. About two minutes. 

Ingredients: 


1 box of gluten free gnocchi
2 tbsp ghee
8 sage leaves, chopped 
1 clove of garlic, minced
1/2 link of Kielbasa sausage

Directions: 


​1. Place ghee, gnocchi, and sage in a medium frying pan and brown gnocchi on a medium heat. 

2. Once gnocchi is browned, put in your sausage and garlic and heat it up. 

3. Place in a bowl, top with cheese or marinara and enjoy! 

Ingredients: 


1-20oz package of pork sausage
2 slices of rosemary sourdough bread, chopped 
3 tbsp Chimichurri seasoning 
2 large brown eggs
Franklin's espresso BBQ sauce
​

Directions: 

1. Combine all ingredients into a medium mixing bowl. Mix well. 

2. Once finished mixing, line a small bread loaf baking pan with parchment paper. 

3. Place all ingredients into pan and bake at 425 degrees for roughly 30-45 minutes. 

​4. Let stand, cut and enjoy! 

Ingredients: 

2 Beyond burgers
Spring mix lettuce
Smoked gouda Follow Your Heart cheze
2 brown eggs 
2 Slices of bacon of choice(Pork belly pictured)
​Natierra Shichimi Togarashi Japanese spice blend

Directions: 


**We grill ours on our BBQ, you can do the same thing on the stove top** 

1. Season your patties and grill them evenly on both sides. Grill your bacon at the same time. 

2. Just before your patties are done, melt your cheese. 

3. Plate and top your burger. 

4. In a small frying pan, cook your egg to over medium. Place on top of your burger. 

5. Top with your bacon and enjoy! 

Ingredients:

1/4 lb crockpot roasted pork tenderloin
1 package Kitehill tortellini
1/2 stick of Earth Balance plant-based butter
15 leaves of sage (approximately)
1 baby bell pepper, sliced
1/2 cup parmesan cheese

Directions: 

1. In a medium sauce pan, boil your tortellini and rinse when tender. Set aside. 

2. In the same pan, place your butter and chopped sage to brown. This should only take a minute or two, brown too much too quickly and it will burn the flavor out. 

3. Place tortellini, pork loin, and bell pepper into pan with butter mixture. Brown tortellini. 

4. Just before taking your dish off the heat, melt the cheese. Plate, crack some black pepper on top and enjoy! 

Ingredients: 

1 eggplant
1 zucchini
2 small squash
4 mini peppers
1 small can of tomato puree
2 cloves of garlic
1 inch slice of white onion, diced
Goat cheese for topping
Avocado oil for baking 

Directions: 

1. Preheat your oven to 350 degrees, then slice all of your veggies. 

2. Line your dish with parchment paper and fill the bottom of your dish with tomato puree, diced garlic and diced onion. 

3. Arrange veggies with eggplant, zucchini, squash then pepper on top of your tomato puree. 

4. Bake until veggies are soft but not mushy. Top with goat cheese and enjoy!