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.

​INSTRUCTIONS

1. First, preheat oven to 350ºF and spray a bread pan with nonstick cooking spray.
2. Set aside ½ cup of blueberries for later. Mix dry ingredients together in a medium-sized bowl and set aside.
3. In a separate mixing bowl, mash the 3  bananas with a fork (or alternatively you can place them in a blender to get extra smooth). Then, mix in the rest of the wet ingredients minus the melted coconut oil.
4. Slowly add dry ingredients to wet. Then, add in melted coconut oil and mix again.
5. Pour batter into greased bread pan, sprinkle the last half cup of blueberries on top, and bake at 350ºF for 45-50 minutes.
6. Remove banana bread from oven, let cool for 5 minutes, and remove from pan to finish cooling.

Recipe and Photo from Fit Foodie Finds

​INSTRUCTIONS

1. First, preheat oven to 350ºF and spray a baking sheet with nonstick cooking spray. Set aside.
2. Next, place all ingredients into a medium bowl and mix until combined. Your dough should be similar to classic cookie dough.
3. Use a 1-tablespoon cookie scoop to scoop dough into your hands. Roll into a ball and slightly flatten in a cookie shape and place on the baking sheet. Repeat.
4. Add additional chocolate chips (if you love chocolate) to the tops of each cookie.
5. Bake at 350ºF for 11-13 minutes or until the cookies have firmed up.
6. Immediately transfer cookies from pan to a cooling rack and sprinkle on coarse sea salt for the final touch of goodness.

Recipe and Photo from Fit Foodie Finds

​INSTRUCTIONS

• In a large skillet (I used 11" cast iron skillet) heat oil over medium high heat. Add chopped tomatoes, sliced bell peppers, and onion. Season with salt and stir. Reduce heat to medium, cover with a lid and cook for about 3-4 minutes until vegetables are tender.
• Add tomato sauce, minced garlic, olives, capers, jalapeno peppers and white wine. Season again with salt, freshly ground pepper and oregano. Stir well.
• Season both sides of tilapia filet with salt and freshly ground black peppers, and place on top of the Veracruz sauce. Spoon some of the sauce on top of the tilapia filets. Cover with a lid and continue to cook on the stove over medium heat for about 5 - 6 minutes, or until fish flakes easily with a fork.

Recipe and Photo from Delicious Meets Healthy

​INSTRUCTIONS

1. Remove the stem of the portobellos. Rinse mushrooms and pat dry.
2. Mix harissa, 1 1/2 tablespoons olive oil, cumin, and onion powder in a bowl. Brush each mushroom with the harissa mixture, making sure to cover the edges of the mushroom as well. Let mushroom marinade for 15 minutes.
3. While the mushrooms are marinating, prepare guacamole. Halve and pit the avocados and scoop out the flesh. Mash avocados and mix in chopped tomatoes, red onion, lemon (or lime) juice, salt, and cilantro. Set aside.
4. Rinse collard greens. Chop off the tough stems and set aside.
5. When the mushrooms are done marinating, heat 1 1/2 tablespoons of olive oil in a skillet or sauté pan over medium-high heat. Place the portobello mushrooms in the pan and cook for 3 minutes. Flip over and cook for another 2 to 3 minutes. Each side should be browned.
6. Turn off the heat and let the mushrooms rest for 2 to 3 minutes before slicing.
7. Take a collard green leaf and fill it with a few slices of portobello. Add guacamole, chopped tomatoes, cashew cream, and cilantro to your liking.

​Recipe and Photo from Healthy Nibbles and Bits

​Instructions

1. In a cast iron skillet, heat the olive oil over medium heat.
2. Add the onions and crushed red pepper.
3. Cook until the onions are soft and golden.
4. Add the garlic, and cook for about 30 seconds.
5. Add the sweet potatoes, and cook until soft. Add a few tablespoons or ¼ cup of water to help steam the sweet potatoes, if necessary.*
6. Add the shrimp, and cook for 2-3 minutes or until they turn pink.**
7. Turn the heat to low, and add the kale, stirring until wilted.
8. Season to taste with salt and pepper.

Recipe and Photo from Primavera Kitchen

Instructions
1. Plug in and preheat your waffle iron. Spray the interior with nonstick spray.
2. Use the medium-holed side of a box grater to grate the potatoes. In a large bowl, toss the potatoes to combine. Add the butter and toss to combine. Season with salt and pepper.
3. Divide the mixture into 6 even portions. Mound a portion onto the heated waffle iron and then spread it toward the edge to form an even layer. Close the waffle iron and cook on high heat for 4 to 5 minutes, until golden and crisp.
4. Repeat with the remaining potato mixture. Serve immediately (preferably with a side of eggs).

Recipe and Photo from Pure Wow