Ingredients: 1 14 oz. can full fat coconut milk 2 cups light coconut milk 4 egg yolks 1/2 cup maple syrup 1 teaspoon ground cinnamon 1 teaspoon ground nutmeg 1/8 teaspoon ground allspice                            1 teaspoon vanilla extract Extra nutmeg for serving   Instructions: Combine all ingredients in the basin of a blender. Blend on high until well combined and frothy. Chill until cold, then serve topped with nutmeg.   Recipe ...

Ingredients: 6 cups mixed greens 1 cup fresh blueberries 4 oz. crumbled feta cheese 1/4 cup almonds red onion slivers, to taste   For the Dressing: 1/3 cup olive oil 1/3 cup golden balsamic vinegar 1 tablespoon lemon juice 1 tablespoon honey 1 teaspoon poppy seeds 1/4 teaspoon pepper   Instructions: Layer salad ingredients in a large salad bowl or platter. Prepare the dressing by combining all ingredients in a ...

Ingredients: 4 egg yolks 1/4 cup honey 1/4 cup arrowroot powder 2 ripe bananas, mashed 1/2 teaspoon salt 2 cups full fat coconut milk 1 teaspoon vanilla extract 1 ripe banana, sliced Walnuts (optional)   Instructions: Whisk together the egg yolks, honey, and arrowroot powder in a medium glass bowl. Set aside. Heat the coconut milk in a small saucepan over medium heat, stirring occasionally, for 5 minutes. Slowly pour ...

Ingredients: 1 cup quinoa 2 cups water 2 large leaves of kale 2 cups fresh cranberries 2 tablespoons extra virgin olive oil 1 teaspoon honey 2 tablespoons orange zest, grated 6 small oranges 1/4 cup mixed nuts 1/4 cup pomegranate arils 1/4 cup fresh mint, chopped   Instructions: Rinse the quinoa with water. Bring 2 cups water to a boil. When the water is boiling, transfer the rinsed quinoa and ...

Ingredients: 1 1/2 cups raw pumpkin seeds 2 teaspoons melted butter Sea salt to taste   Instructions: Toss the seeds in a bowl with melted butter and sea salt. Spread on a baking sheet in a single layer, and bake at 300 degrees F for about 45 minutes, stirring occasionally until golden brown. Enjoy! 

Ingredients: 1 cup uncooked tri-color quinoa 1 cup cubed and roasted butternut squash 1 apple, diced 1 green onion, thinly sliced 2 cups baby kale or spinach, chopped 1/3 cup dried cranberries 2 tablespoons toasted, slivered almonds 2 tablespoons pepitas (raw or roasted and salted) Salt and pepper to taste Cider vinaigrette for the dressing   Instructions: In a medium sized saucepan, bring 2 cups of salted water to a ...

Ingredients: 2 medium-sized zucchini 1/2 cup freshly grated Parmesan cheese Garlic salt Freshly ground black pepper   Instructions: Place oven rack in center position of oven. Preheat to 425 degrees F. Line a baking sheet with foil or parchment paper. Wash and dry zucchini, and cut into 1/4 inch thick slices. Arrange zucchini rounds on prepared pan, with little to no space between them. Lightly sprinkle zucchini with garlic salt ...