Week Two Fall Reboot

Add dates and walnuts to high speed blender until broken down. Add remaining ingredients and blend until smooth, scraping down sides as needed.

Scoop 1 T of mixture and form into a ball, then roll in cinnamon.

Continue until all mixture is rolled.

Wash and dry greens and place in bowl

Add seasoning, lemon juice, oil and vinegar -toss well

Slice avocado and place on top of salad

Preheat oven to bake at 350.

Wash sweet potato and slice each in half

Wrap potatoes in tinfoil and bake until cooked through – about 30 minutes (I like to roast other veggies for other recipes at the same time)

While potatoes bake, melt ghee in a sauce pain over medium heat. Add franks, chipotle and salt and pepper. Chop broccoli and add to ghee mixture. Let the mixture cook uncovered for about 5 minutes, then cook another 5 on low, or until broccoli is to your desired tenderness.

Chop scallion.

When potatoes are finished, open and pour broccoli ghee mix in the potatoes, splitting your filling evenly. Slice the scallion and top potato.

Add more salt and pepper to taste.

Place cubed sweet potato on a baking sheet and bake covered in the oven at 350 for approximately 20 minutes (while your delicious onions and spices fill the kitchen with yummy wafts of goodness)

Pour vegetable stock in the large pot and bring the mixture to a boil. Add sweet potato from over, reduce it to a simmer, cover the pot and cook for 5 to 10 minutes, until sweet potatoes are soft.

Once the potatoes are fork tender, turn off the heat.

Use an immersion blender or carefully pour the mixture into a regular blender blending until pureed and smooth.

Add in the coconut milk and blend again until smooth.

Pour the mixture back into the pot.

Serve with a drizzle of coconut milk and a sprinkle of green onions and hemp hearts on top.

Pre heat oven to 350.

Peel and cube squash, place on a baking sheet with peeled garlic and bake for 30 minutes.

Remove from oven and blend squash and garlic in high speed blender or use immersion blender until smooth.

Add in coconut milk and stir until thoroughly mixed.

Boil water in large sauce pan, and add eggs at boil. Time for approximately 11 minutes for a hard boiled egg.

Remove from heat and immediately run under cold water.

Peel eggs and rinse in cold water to remove excess shell pieces.

Slice eggs in half lengthwise and remove yolks and place in large bowl.

Peel and pit avocado and add to bowl with mustard, paprika, salt and pepper. Mash together (or use an immersion blender for a fluffier filling).

Using a spoon, gently fill egg whites with yolk mixture. Sprinkle with a bit more paprika (for decoration).

Chop any varietal of apple into bite sized pieces and place in a bowl. Add cinnamon and toss.

Heat coconut oil in skillet.

Place broccoli crowns down and brown for 1-2 minutes. Stir broccoli to coat with oil and remove from pan.

Combine flours in a bag and add broccoli. Toss until coated.

Add broccoli back to pan to brown, turning to brown all sides.

Once browned, remove again and reserve.

Add lemon juice and capers to skillet and stir.

Add vegetable and coconut milk and stir.

Heat oil in skillet.

Chop zucchini and yellow squash to bite size pieces and add to pan with string beans. Toss frequently.

Add cabbage and aminos. Stir and toss well.

Chop cauliflower into small pieces removing large stems. Use a food processor to finely chop cauliflower to rice sized bites, or manually chop with a knife if you do not have a food processor. Heat ghee in a large skillet over medium heat and add onion. Sweat onion (4-5 minutes), increase the heat to medium high and add 4 cups of cauliflower. Mix so that cauliflower is coated with ghee. Cauliflower is course and fin=brous so may take 6-7 minutes to cook depending on your pan. Cut in scallion and add coconut aminos.

Slice Squash lengthwise and then again lengthwise.

Drizzle with oil and sprinkle rosemary.

Grill 10-12 minutes or until soft

Toss baby spinach together with dressing in a bowl. Serve squash warm over salad greens.

Melt ghee in saute pan over medium/high heat.

Add ginger and cook together for 1 minute, stirring.

Add avocado oil and let oil come to temp, about 2 minutes.

Add bok choy and lightly saute, about 3 minutes.

Season with salt and pepper to taste.

Serve over white bean puree or eat as a side dish.

Place beans in a pressure cooker for 30 minutes on med/high.

In a skillet, heat oil. Add onion and cook until golden brown and fragrant.

Add in ginger and cook for 2-3 minutes

Add in white beans and mix.

Use an immersion blender or remove and blend in high speed blender.

Preheat oven to 350

Peel and cube squash and apple.

Melt ghee and mix in spices.

In a bowl, toss squash and apples with spices and sugar

Bake for 30 minutes or until soft and fragrant.

Heat 1 T avocado oil in skillet over medium heat

Chop broccoli crowns into bite sizes

Drizzle remaining oil over broccoli crowns

In a separate bowl, mix egg, tapioca flour and amino.

Toss broccoli in egg mix and pan sear in skillet. Cook until golden brown.

Chop apple and place in bowl.

Measure 1/4 cup walnuts and place in baggie to crush with rolling pin.

Add nuts and seeds to bowl and toss until thoroughly mixed.

In a large skillet, cook bacon and drain on paper towel – reserve grease in pan .

Add onions, garlic, red pepper to bacon grease to cook for about 5-6 minutes or until onions are translucent and peppers are soft. Add spinach to wilt.

Chop bacon to bits and add to veggies.

In a separate bowl, whisk eggs, coconut milk, salt and pepper

Decrease oven temp to 375.

Add veggies on potato crust, then pour egg mix over.

Bake about 20 minutes or until top of egg casserole is golden brown.

Cut casserole into 9 squares and freeze, refrigerate or serve!