Pressure Cooker Cashew Chicken

Eggs in a Butternut Squash Nest

Classic Tacos

One Pan Roasted Edamame & Broccoli Salad

Penne with Bursted Cherry Tomato Sauce

• 1 tbsp Avocado Oil 
• 2 Garlic (clove, minced) 
• 1 tbsp Arrowroot Powder 
• 1 1/2 cups Unsweetened Almond Milk 
• 1/2 cup Sun Dried Tomatoes (drained) 
• 1 tbsp Nutritional Yeast 
• 1/2 tsp Sea Salt 
• 1 tbsp Lemon Juice 
• 8 ozs Chickpea Pasta 
• 1 cup Asparagus (trimmed, cut into bite-sized pieces) 
• 1/4 cup Parsley (chopped) 
• 1/2 tsp Chili Flakes (optional)

1. Heat avocado oil in a pan over medium-low heat and add garlic. Cook for 1 minute. Add the arrowroot powder and cook for another minute. Then add the almond milk and stir to combine. Stir until the milk has thickened. 
2. Pour the almond milk mixture into a blender along with the sun dried tomatoes, nutritional yeast, sea salt and lemon juice. Blend until smooth and creamy. Add more water to thin if needed. Set aside. 
3. Meanwhile, cook the pasta according to package directions. Drain and add the pasta back to the pot. 
4. In a pan over medium heat, add the asparagus and sauté until cooked through, about 5 to 7 minutes. Once cooked through, add the asparagus in with the pasta. Mix in the sun dried tomato sauce. Divide onto plates and top with parsley and chili flakes, if using. Serve and enjoy!

• 4 slices Organic Bacon (roughly chopped)
• 2 tbsps Shallot (finely chopped)
• 2 Garlic (cloves, minced)
• 1 cup Organic Coconut Milk (canned, full fat)
• 1 Sweet Potato (large, spiralized into noodles)
• 2 cups Baby Spinach
• Sea Salt & Black Pepper (to taste)

1. In a large pan, fry the chopped bacon over medium heat until cooked through. Remove with a slotted spoon and set aside. Keep the bacon drippings in the pan.
2. In the same pan add the shallot. Cook over medium-low heat until cooked, about 4 to 5minutes. Add the garlic and cook for 30 seconds more. Next, add the coconut milk and stir, letting it simmer for 5 minutes.
3. Add the sweet potato noodles, cover and cook until softened, about 3 to 5 minutes. Add the spinach and stir until just wilted. Remove the pan from the heat and add the diced bacon back in. Toss everything together, plate and enjoy!

Turkey Taco Skillet with Cauliflower Rice

• 1 tsp Avocado Oil
• 1 lb Extra Lean Ground Turkey
• 1/2 Yellow Onion (chopped)
• 1 Red Bell Pepper (diced)
• 1 Yellow Bell Pepper (diced)
• 1 tbsp Chili Powder
• 1 tsp Paprika
• 1 tsp Cumin
• 1/4 tsp Sea Salt
• 1 3/4 cups Diced Tomatoes (from the can)
• 5 cups Cauliflower Rice
• 1 Avocado (sliced, optional)
• 1/4 cup Cilantro (chopped, optional)

1. Heat a skillet over medium heat and add the avocado oil. Add the ground turkey, onion, red bell pepper, yellow bell pepper, chili powder, paprika, cumin, and sea salt. Cook for 10 to 15 minutes or until cooked through. Add the tomatoes, stir well and remove from heat.
2. Divide the cauliflower rice into bowls then top with the turkey, avocado and cilantro. Enjoy!