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 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: 

3/4 cucumber sliced & halved 
5-6 Strawberries sliced 
​1/4 bell pepper of choice sliced
2 tbsp chia seeds
​2 tbsp crushed walnuts or pecans
1/5 cups shredded chicken 
oil and balsamic dressing 
black pepper 
goat cheese

Directions: 

1. Cut all fruit and put in a mixing bowl.
2. Add chicken and remaining ingredients 
​3. Top with goat cheese and enjoy! 

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: 


2 slices of rosemary sourdough
2 tbsp pesto
2 slices of favorite vegan cheese (I used sharp cheddar and smoked gouda)
​3 oz peppered deli turkey slices
​Ghee for buttering bread

Directions: 

1. Butter your breads and place pesto on one piece. 

2. Place one slice on the grill, place cheese, then turkey, then cheese, then bread. 

3. Each side should sit on a low-medium heat for roughly 3-4 minutes until golden brown. 

4. Remove from heat and cut. Enjoy! 

Ingredients:

1/2 cup Sweet Earth "chikn"
3 small trees of broccoli
1/2 package Lotus Foods brown rice pad Thai noodles
1 tbs Mother's Korean chili flakes
1 tbs Oceania seasoning 
1 Garlic clove, diced
Bragg's Aminos to liking
​Avocado oil for pan lotion

Directions: 

1. Boil water and cook those noodles! 
2. Strain and rinse with cold water, then set aside. 
3. Wash and cut broccoli into florets, and garlic will be diced. 
4. With some pan lotion, place your chikn and seasonings, minus the garlic, into your pan. Sautee for about 5 minutes. 
5. Next add your broccoli and garlic. Sautee until vibrant green and slightly crunchy. 
6. Add a little more pan lotion so your noodles don't stick to the pan. Add your noodles and a little aminos. Sautee for two mins then plate and enjoy! 

First and foremost, 
This sandwich is made from left overs! 
The pork was cooked a few days before in the crockpot with some Smokey BBQ sauce. 

Ingredients: 

2 slices of sourdough bread
2 slices of Follow Your Heart cheddar cheese
2 tbsp goat cheese
Ghee for bread. 

Directions:

1. Slap some ghee on one side of each slice of bread and put that sucker in your frying pan on medium heat. 

2. Place all of your filling between your slices and put it together. 

3. A perfectly golden grilled cheese takes roughly 7 mins to make. 3.5 on one side and 3.5 on the other. SO LONG AS YOUR HEAT IS NOT TOO HIGH! 

INGREDIENTS:

3 oz ground sage pork
1/2 rainbow carrot
1 celery 
1/2 crown broccoli
1 thumb of ginger
1 clove of garlic
5 basil leaves
3 mini bell peppers
2 tbsp Earth Balance butter
Braggs liquid aminos
2 tbsp local honey
2 tbsp Mother in Laws Korean Chile flakes
​Avocado oil for cooking

DIRECTIONS:

1. Wash, slice and dice all your veggies. Set aside.
2. In a medium frying pan, brown your ground pork, set aside. 
3. Saute your veggies, leaving your garlic, ginger, Chile flakes, aminos, honey  and basil out. 
4. Once veggies have been sautéed, add your pork and remaining spices, crank up your heat two more notches and stir continuously for two mins. Your sauce will thicken up just a little making more of a glaze.
5. Plate with some rice and enjoy!  

Ingredients: 

1 medium sweet potato
1/2 pound of Mahi Mahi
1 cup Spinach
1/4 cup corn
black pepper
garlic, diced
BBQ sauce of choosing

Directions: 

1. Bake sweet potato in the oven at 350 for about 20 minutes or until soft. 
2. While sweet potato is cooling, place the remainder of your ingredients, minus your BBQ sauce, in a medium frying pan and sauté in a small amount of oil (anything but olive oil or butter) until Mahi Mahi is tender and cooked. 
3. Cut an opening in your potato and push the sides toward the middle to open up your cut. Place filling inside and drizzle with BBQ sauce.