Recipes
Vegan, Blueberry Cheesecake
 Crust Ingredients 1 1/2 cups almonds Pinch sea salt 2 cups pitted Medjool dates Filling Ingredients 3 cups cashews, soaked in water overnight and drained 1/4 teaspoon sea salt 2/3 cup melted coconut oil 2 teaspoons vanilla extract 1/4 cup freshly squeezed lemon juice 1/2 cup agave nectar Topping Ingredients 2 cups blueberries 2 teaspoons freshly squeezed lemon juice 2 tablespoons agave nectar or pure maple syrup Instructions Place the almonds and sea salt in a food processor and grind. Add the dates and process until the mixture is well processed and sticks together. Press the mixture evenly into the bottom of a pan. Use a high-speed blender or food processor to process all the filling ingredients thoroughly, until they are silky smooth. Pour the mixture over the layer of crust and use an inverted knife to smooth it over. Place the cheesecake in the freezer for an hour, then transfer it to the fridge and let it set overnight. When the cheesecake has set, blend 1 cup of blueberries, the lemon, and the agave nectar in a blender until smooth. Pour the mixture over the cheesecake (or you can spoon it over individual slices). Top with Blueberries Cover and store the cheesecake in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the cake, defrost the slices in the fridge for several hours before serving.
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Stuffed Butternut Squash
 Ingredients 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1 1/2 cups low sodium vegetable broth 1 bunch kale, stems removed 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 can low sodium chickpeas, rinsed and drained 1 tablespoon fresh orange juice 1/3 cup unsweetened dried cranberries or cranberries sweetened with honey or apple juice Instructions Preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45–55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees. Place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside. (While the squash is baking) In a large skillet, heat the remaining 1 teaspoon olive oil over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium-low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries (unsweetened or sweetened with honey/apple juice). Once the squash is cool, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don't mind a super-duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes.
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Watermelon, Feta, and Mint Salad
 Ingredients 3 pounds seedless watermelon (rind removed, cut into 1-inch chunks) 1 tablespoon juice from 1 lemon 3 tablespoons extra-virgin olive oil 1/4 cup fresh mint leaves 1 quart arugula leaves Kosher salt and ground black pepper 4 ounces feta cheese Directions Place watermelon chunks in a large bowl. Add lemon juice to bowl with watermelon. Add oil, mint, and arugula and toss until watermelon is evenly dressed. Season lightly to taste with salt and pepper Transfer salad to a bowl. Crumble feta over the top. Drizzle with more olive oil and a few grinds of black pepper. Serve immediately.
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Cacao Flax Energy Bites
 INGREDIENTS 1 cup rolled oats 1/2 cup peanut butter 1/4 cup cacao powder 1/2 cup unsweetened shredded coconut 1/4 cup flax seed meal 1/4 cup agave nectar 1 tsp Nourishing Nutrients Mushroom Powder 1 teaspoon vanilla extract a pinch of salt Toppings: Nuts, Cacao powder, Dried Fruit Flakes INSTRUCTIONS Place all ingredients in a food processor or blender. Pulse to combine until a dough forms. Scoop out the dough into a medium bowl and roll out 1/2-1 inch balls. These bites will last in the refrigerator for 1 week/ longer in the freezer.
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Keto Meatloaf
 Ingredients 2 pounds ground beef ¾ cup almond flour ½ cup Parmesan cheese 1 Hidden Valley Ranch Seasoning Packet 2 large eggs ¼ cup unsweetened ketchup Instructions Preheat the oven to 350°F. Grease a 9x5-inch loaf pan. In a large bowl, combine all ingredients (except ketchup) until well blended, taking care not to over mix. Transfer the mixture into the loaf pan. Bake for 40 minutes. Remove from oven and if using, spread the top with the ketchup. (optional) Return to the oven and bake for another 20 minutes, until cooked through and internal temperature reaches 160°F. If you don’t want to use ketchup, bake for 60 minutes total. Let rest for at least 10 minutes before slicing.
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Paleo Blueberry Almond Muffin
 Ingredients 1¼ cups almond flour ¼ cup starch 1 tsp baking soda ¼ tsp sea salt 1 cup mashed sweet potato ½ cup unsweetened almond or cashew butter ⅓ cup coconut sugar 3 large eggs, room temperature 1 tsp pure vanilla extract 1 cup blueberries Crumble topping ¼ cup almond flour 2 tbsp coconut sugar 2 tbsp coconut oil Instructions Preheat oven to 350ºF. Lightly grease a muffin tray. Flour mixture: In a small bowl, combine almond flour, starch baking soda, and salt. Whisk well to remove lumps. Sweet potato mixture: In a large bowl, whisk together mashed potato, almond butter, coconut sugar, eggs and vanilla until well combined. Topping mixture: Mix together crumble ingredients, almond flour, coconut sugar, coconut oil. Add flour mixture to sweet potato mixture, stirring just until combined. Stir in blueberries. Divide batter among muffin cups and sprinkle with topping mixture. Bake until a toothpick inserted into a muffin comes out clean, 25 to 30 minutes. Let cool in pan for 5 minutes, then transfer muffins to a wire rack to cool completely. Store leftovers covered in the refrigerator.
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Flax and Oat Bread
Ingredients 2 cups wheat flour ¼ cup flax powder ½ cup rolled oats 1 cup all-purpose flour 1 teaspoon active dry yeast 1 teaspoon sugar ½ teaspoon salt 2 tablespoons oil 1 cup water Instructions Pour water in a measuring cup and heat it until it's luke warm. Stir yeast and sugar. Cover and let it sit for about 5 minutes or until the yeast activates. If the yeast doesn’t activate, dump the entire mixture and start over again. Once yeast is activated, add oats, flax and flour in a mixing bowl along with salt and oil. Give it a mix and make a well in the center. Pour the activated yeast into the well. Using a rubber spatula, give it a mix to form a rough dough. Now, if you are using a stand mixer, attach the dough hook and knead at speed 3 for 12 minutes. If you kneading by hand, scrape the dough in a lightly floured countertop or a wooden board and knead until it’s smooth and elastic. It should take about 12 minutes. Once the dough is ready, make a rough round ball Place it either in the same mixing bowl or a separate one that's lightly brushed with oil. Cover it with clear wrap and keep it in a warm place. Give it a couple of hours to rise and double in size. Once the bread dough rises and doubles in size, scrape it carefully on to a board. Fold it from the sides and form a rectangular shape. Place it on the bread-baking pan and sprinkle some oats on top. Cover it with clear wrap and keep it in a warm place for a second rise. Finally, pre-heat the oven to 375F and bake the bread for about 40 to 45 minutes.
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Beet, Feta Cheese, and Quinoa Salad
 Ingredients ½ pound beets, peeled and sliced 1 cup white quinoa 2 cups water ½ cup olive oil ½ cup red wine vinegar 1 ½ teaspoons white sugar 1 clove garlic, crushed 1 teaspoon salt ¼ teaspoon ground black pepper 2 green onions, sliced 3 ounces arugula, chopped 5 ounces feta cheese, crumbled Directions Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover pan and bring the water to a boil. Add beets, cover pan, and steam until just tender, 7 to 10 minutes. Set aside. Bring quinoa and 2 cups water a saucepan over high heat. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender and the liquid has been absorbed, about 15 minutes. On the side: whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl. Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa with a fork; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least 1 hour. Stir green onions, arugula, feta cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.
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Chickpea Stuffed Sweet Potatoes
Ingredients 2 medium sweet potatoes, oven-baked 2 cups skillet chickpeas 1/4 – 1/2 cup hummus 1/2 cup leafy greens, finely chopped – kale, parsley, spinach… Instructions Bake your sweet potatoes until tender. Pressed a fork into it. Prepare your 5-minute skillet chickpeas while the potatoes are cooling. Slice open potatoes. Fill with about 1/4 cup hummus for each potato. Top with one cup of the skillet chickpeas. Top with chopped greens. Add any additional toppings you would like.
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