INSTRUCTIONS

1. Dice peach and tomato. Mix in a bowl with lime juice and cilantro. Let sit.
2. Meanwhile heat a pan over medium heat with coconut oil.
3. Cut fish into sections.
4. Mix paprika, garlic powder, oregano, onion powder, cumin, salt, and pepper in a bowl.
5. Rub mixture onto fish and place in oil.
6. Cook 3-5 minutes on each side. May need to add more oil when flipping to get that browned look.
7. Remove from heat and cut into small pieces.
8. Assemble with a lettuce leaf, slaw, blackened fish, peach salsa and chipotle lime dressing.
9. Enjoy!

​Recipe and Photo from Simple Roots Wellness

Directions
*The longer you soak the cashews, the creamier your cashew cheese will be. If you don’t have a lot of time, try boiling water for 30 minutes. (It doesn’t need to be on the heat the entire time). 
1. Heat oven to 250* F. Line a baking tray with foil. I always add a drop of oil to the foil and spread it thinly with a spatula.  
2. Slice the eggplant length wise into 4 sections. Lay on the baking sheet. 
3. Combine the soy sauce, sweetener, and olive oil in a small bowl and drizzle over the eggplant. Bake in the oven for about an hour, until eggplant is cooked but not soggy or soft–this makes them hold up, like sandwich bread.
4. In the meantime, blend the cashews, nutritional yeast, miso, vinegar, and sea salt together to make the “cheese.” 
5. To assemble, lay the flat eggplant piece down (from the center of the eggplant). Layer with kale and tomato slices, and other veggies as desired (mushrooms, avocado, carrots, beets, etc). Add cashew cheese. Finish by topping with the rounded eggplant piece. Repeat with the other sandwich. 
Enjoy!!

​Recipe and Photo from Peaceful Dumpling

Directions

1. Cut olives in half and dice scallion.
2. Mash the avocado until it’s a creamy consistency, and then mix with paleo mayonnaise.
3. Add in the tuna, olives, scallion, and diced green chiles to the avocado-mayonnaise mixture.
4. Place one scoop of tuna salad into a large leaf of lettuce, wrap, and enjoy!

​Recipe and Photo from Paleo Grubs

INSTRUCTIONS

1. Preheat oven to 400 degrees
2. Spray baking sheet with non-stick cooking spray
3. Lay broccoli flowerettes on sheet, spray with cooking spray, sprinkle with a pinch of salt
4. Bake for about 20 min or until browned
5. Meanwhile, in a food processor, blend portobello, shiitake, sunflower seeds and garlic (you should get a chopped meat consistency)
6. Transfer to a bowl, and add remaining ingredients
7. Spray a pan with nonstick cooking spray and cook for about 5 minutes (or until hot)
8. Once broccoli is done, take out of the oven and allow to cool for about 10 min
9. Chop broccoli, and transfer to a bowl
10. Add remaining guacamole ingredients and stir completely (the avocado should completely cover broccoli)
11. Spoon ingredients into desired "wrap/shell"
12. Top with optional hot sauce, cilantro and salsa
13. ENJOY!

Recipe and Photo from Cookies to Kale

Instructions

1. Bring a pot of salted water to a boil. While waiting, peel and cube sweet potatoes. Add to water, reduce heat slightly and boil for 12-15 minutes, until soft.
2. While potatoes boil, add cashews, honey, mustard, light olive oil, vinegar, and ground ginger to a food processor. Pulse, adding water until you have a smooth sauce. Salt to taste.
3. Drain sweet potatoes and add salt, pepper, chili powder, garlic powder, and olive oil. Mash and add more oil as needed.
4. Wash collard leaves under very hot water (this will help them be a little bit malleable) Using a small paring knife, trim the thick vein that runs down the center of the leaf to make it lay flush with the rest of the leaf (careful not to pierce the leaf) Then cut the stem where the leaf starts.
5. Working one wrap at a time, lay collard leaf with the inside of the leaf facing up and the stem facing towards you. Spread a base of sweet potato mash, followed by a sprinkling of chopped cashews. Next, add your shredded carrots, roasted red pepper strips, and avocado slices. Top with sprouts.
6. Fold the right and left sides of the leaf inwards, then begin to roll your collard leaf, keeping it tight and tucking in the edges as you go. Secure with two toothpicks and slice down the center.
7. Repeat for the remaining wraps and serve with cashew honey mustard.