Ingredients
1 bunch broccoli rabe
1 15 ounce can chickpeas, drained and rinsed
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 cup red onion, diced
2 tablespoons dijon mustard
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Ingredients

• 2 medium red beets, peeled and cut into 1/2-inch cubes or wedges*
• 1 Tbs. extra virgin olive oil
• fine sea salt and fresh black pepper, to taste
• 1/2 cup French lentils
• 1 bay leaf (20-25 minutes, add big pinch salt at last 5 minutes)
• 4 cups water
• 2 Tbs. olive oil
• 2 Tbs. red wine vinegar
• 1 tsp. honey
• fine sea salt and fresh black pepper, to taste
• 2 Tbs. capers, drained
• 1/2 cup walnuts, toasted + chopped
• 1/4 cup chopped fresh parsley
• 2-3 big handfuls arugula or baby kale, for serving

Ingredients

• 1 medium zucchini
• 1 cup shredded cabbage
• 1 cup sliced red bell pepper
• 2 scallions thinly sliced
• 1/4 cup chopped cilantro
• 1/2 cup cooked quinoa
• 1/4 cup dry roasted peanuts
• for the sauce:
• 2 tablespoons creamy peanut butter or almond butter
• Juice of 2 limes
• 2 teaspoons gluten-free tamari
• 1 teaspoon sriracha sauce or asian hot sauce of choice
• 1/2 teaspoon ground ginger
• Water as needed to thin the sauce

INGREDIENTS
For the Crust

• 1.5 cups almond flour, superfine
• 1/4 cup unsweetened shredded coconut
• 2.5 tablespoons coconut oil, melted
• 3 tablespoons honey
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt

For the Filling

• 4 eggs, large
• 1/2 cup key lime juice (normal lime juice works, too!)
• 1/2 cup honey
• 4 teaspoons coconut flour

Optional toppings

• Greek yogurt
• lime zest
• toasted coconut

​INGREDIENTS
CRUST

• 1.5 cups blanched almond flour
• 3 tablespoons butter, melted
• 2 tablespoons maple syrup
• 1 teaspoon vanilla extract

FILLING

• 20 Medjool dates, pitted (soft)
• 1 teaspoon vanilla extract
• 2 tablespoons to 1/4 cup water*
• 1 cup raw pecans, chopped
• 1/2 teaspoon sea salt

INGREDIENTS
FOR THE CRUST AND CRUMBLE

• 3 cups almond meal, superfine⠀⠀
• 1 cup rolled oats⠀⠀
• 2 tablespoons milk, any kind⠀⠀
• 1/4 cup coconut oil, room temp⠀⠀
• 1/4 cup honey (or maple syrup) ⠀⠀
• 1 teaspoon vanilla extract⠀⠀
• 1/8 teaspoon salt⠀⠀

FOR THE BERRY FILLING⠀

• 3 cups fresh blueberries⠀⠀
• 1/2 cup water⠀⠀
• 1/4 cup lemon juice⠀⠀
• zest from one lemon ⠀⠀
• 1/4 cup honey (or maple syrup)⠀⠀
• 2 tablespoons tapioca flour⠀⠀
• pinch of salt⠀⠀

​Ingredients
Instant Pot Lentil Sloppy Joes

• 1/2 yellow onion diced (about 1/2 an onion)
• 1/2 green bell pepper diced (about 1/2 a pepper)
• 1 carrot peeled and diced
• 3 cups water
• 1 tablespoon tomato paste
• 3/4 cup tomato sauce
• 3 tablepsoons Worcestershire sauce make sure this is vegan and gluten free
• 1 tablespoon white vinegar
• 1 tablespoon yellow mustard
• 1/2 teaspoon hot sauce
• 2 teaspoons garlic powder
• 1 teaspoon chili powder
• 1 1/2 teaspoons ground cumin
• 1 teaspoon salt + more, to taste
• 1 (1 pound) bag green/brown lentils

​
For Serving

•  buns
•  ketchup
•  mustard
•  pickles