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: 

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: 

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 tbsp Green Harvest seasoning 
1 tbsp smoked paprika
1 tbsp tri-color pepper
1 tbsp Zas Hatch Chile seasoning 
1 tbsp lemon juice or half a lemon squeezed
​1/2 avocado 
​

Directions: 

1. Take your half of avocado and mash with a fork. 

2. Add lemon juice and mash a bit more. 

3. Add remaining ingredients, mix and enjoy with your favorite chips, tacos or nachos! 
​

Ingredients: 

1/4 cup crunchy or creamy peanut butter
2 tbsp local honey
1 tbsp sea salt
1 large honey crisp apple
Dusting of cinnamon

Directions: 

1. This is a pretty easy snack, peanut butter in a bowl. Top that glob with some local honey, sprinkle on the salt and cinnamon. Set aside. 

2. Core and slice your apple. Dip into peanut butter and honey, enjoy! 

Ingredients: 


1 handful of strawberries
1 handful of cherries
1 handful of pineapple
1 tbsp of local honey
2 tbsp peanut butter
1 scoop hemp protein
1 tbsp ground cinnamon
1/2 orange juice
1/2 oat milk (or milk of choice)

​

Directions: 

1. Combine all ingredients into a high speed blender. Blend until smooth and thick, pour and enjoy! 

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: 
**All ingredients are organic and washed before use**

3 strawberries
2 oz blackerries
2 oz raspberries
2.5 oz santa claus melon
1/4 honeycrisp apple
2 tbsp activated chia seeds
2 tbsp Forager cashew yogurt
Local honey for drizzle and cinnamon for dusting. 

Directions: 

1. Wash all fruit and dice. 
2. Layer fruit how your heart desires
3. Add chia seeds, yogurt, honey and cinnamon. 
4. Grab a spoon and enjoy.

INGREDIENTS:
3/4 Cup super fine organic almond flour
1 Tsp ground cinnamon 
1 Tsp ground nutmeg
1 Tsp baking powder
1 Tsp baking soda
1 Tsp Himalayan pink salt
1/2 Cup organic flaxseed, whole kernel
1/4 Cup roasted carob nibs
2 Large organic brown eggs, room temperature 
1 Cup organic pumpkin puree
​2/3 Cup blue agave syrup 

DIRECTIONS:

• In a medium bowl combine all of your dry ingredients. Whisk until well blended. 
• Next add your pumpkin puree and blue agave syrup, mix well. Mixture will be like cake batter. 
• Lastly add in one egg at a time, mixing thoroughly. 
• Pour batter into pre-buttered 9x4 loaf pan and bake at 350 for 50-60 minutes.
• When fully baked, you will be able to poke the center with a knife and have it come out clean. Let cool for 1-2 hours. Slice and enjoy!