Ingredients: 

Gluten-free bread crumbs/coating of your choice, plain. 
Argentinian chimmichuri seasoning
Sizzling pepper blend seasoning
Black pepper seasoning
12 mozzarella balls
2 largs eggs (for wash) 

Pan with oil of choice, I personally like to use avocado oil as the smoke point is higher. 

Directions: 

1. Heat up oil fully, not boiling. 
2. While oil is heating, cover your mozzarella balls with egg and roll them in your bread crumbs/coating. 
3. Drop in the oil and fry for just a couple of minutes until golden brown. 
​4. Enjoy and dip in marinara or salsa! 
​

Ingredients: 

1 cucumber, sliced
5-6 strawberries, diced
1/2 broccoli crown, sliced florets
1/2 carrot, sliced
1/2 striped bell pepper (or bell pepper of choice)
Goat cheese for topping
Walnuts for topping
Sir Kensington Pepperocini Italian dressing
Mixed peppercorn for topping 

Directions: 

1. Wash & cut, sliced, and dice all veggies and fruit. 

2. Place in medium mixing bowl and mix with dressing and mixed peppercorn. 

3. Crush walnuts and add goat cheese. Mix a few times and plate. 

Ingredients: 


1 North Country Smokehouse (or Sausage of choosing)
2 Whole wheat tortillas 
Earth Balance butter for tortilla browning 
2 Slices of smoked mozzarella cheese 
2 tbsp red pepper hummus 
Mustard for topping 

Directions: 

1. In a medium frying pan or cast iron griddle, brown your tortillas. 

2. After tortillas are browned, place a halved sausage on the griddle and brown. 

3. While sausage halves are cooking, place hummus on your tortillas. 

4. Once sausage halves have been cooked, place them on top of your hummus and top with cheese and mustard, let cool for two minutes and enjoy! 

Ingredients: 

1 can of Miss Jones cream cheese frosting
2 tbsp PB2 powdered peanut butter
2 tbsp Forager cashew yogurt
1 tbsp honey or maple syrup
​Pinch of salt

Directions: 

1. Whip your frosting first, or this fluff turns chunky! 
2. Add remaining ingredients with frosting into a bowl and whip until smooth and creamy. 
3. Put it on your favorite foods. 

Ingredients: 

6-8 vegan eggroll wraps
shredded bell pepper
shredded carrot
shredded bok choy
shredded broccoli
shredded celery
fresh garlic, smashed and diced
fresh basil
fresh sage
Shredded pork tender loin (crockpot and made the night before.)
2-3 strips of bacon, diced
​Oil for cooking rolls in

Directions: 

These are easier to make with a grater for shredding, otherwise you're spending 20 minutes alone cutting up veggies. 

1. shred all veggies and sauté them in a little oil until cooked but crunchy. In the last minute or two of cooking your veggies, put your sage, basil and garlic in last. Once finished, set aside to cool. 

2. Using the same pan, cook your bacon, cut into small strips (diced) before cooking. Set aside to cool once finished and add oil to your pan and heat to 350 for egg roll cooking. 

3. Place egg rolls in a diamond shape and place ingredients diagonally across. Fold the bottom up and sides in then roll over. Like an envelop. Place in your oil and cook until crispy, golden brown. Let cool and enjoy! 

Ingredients: 

4 types of different lettuce, chopped
1/8 cup parmesan cheese (I use Follow Your Heart)
6 yellow cherry tomatoes, halved
4 large strawberries, sliced
1/4 green bell pepper
1/4 celery strip, sliced
Chipotle vinaigrette for dressing
Cracked black pepper  

Directions: 

1. Wash and chop all vegetable and fruit ingredients. 
2. Place in a bowl & enjoy

INGREDIENTS:
1/2 Cup Maranatha maple almond butter
2 tbsp. Kerrygold unsalted butter, softened
3 tbsp. Unsweetened almond milk
1 1/4 Cup Wholesome organic confectioners sugar
1 tsp. organic Madagascar vanilla extract
1/2 tsp. Himalayan pink salk
1 tsp. ground nutmeg
1 tsp. unfiltered, raw honey ( I use local)

DIRECTIONS:
In medium mixing bowl combine all ingredients and mix well until creamy texture forms. Can be made into a glaze or frosting.
**If too thin, add 1 tsp. confectioners sugar until desired thickness.
**If too thick, add 1 tsp. almond milk.