Pumpkin Macaroni & Cheese

Yield: 4-6 servings


1 1/2 cups pumpkin puree, canned

2 tsp garlic powder

1/2 tsp salt

2 Tbsp butter

1 cup milk

1 cup cheddar cheese, shredded

1 lb pasta, cooked and drained


  1. Combine pumpkin, garlic, salt, butter and milk in a sauce pan over low heat. Stir until mixture is hot and slightly bubbly.
  2. Add in the cheese and stir until smooth and cheese has completely melted.
  3. Turn off heat and add in pasta, tossing to evenly coat noodles in the sauce.

Pumpkin Peanut Butter Cookies

Yield: 10-12 cookies


1 cup peanut butter

1/3 cup pumpkin puree, canned

1 egg

1/2 cup sugar

1 tsp pumpkin pie spice

2 cup oats


  1. Preheat oven to 325 degrees. Mix all ingredients together until a dough forms and ingredients are incorporated.
  2. Scoop 2 Tbsp sized cookies evenly onto a greased baking sheet and bake for 15-17 minutes or until lightly browned.

Harvest Kale Salad

Yield: 1-2 servings


5 cups kale, stems removed

3 Tbsp olive oil

3 Tbsp balsamic vinegar

1 apple, diced

1/3 cup dried cherries

1/2 cup pecans, toasted and chopped

1/3 cup goat cheese, crumbled

Salt & Pepper, to taste


  1. Chop kale into bite-sized pieces and place in a large bowl.
  2. Drizzle kale with olive oil and balsamic, season with salt and pepper. Massage kale with dressing for 3-5 minutes until dark green and softened.
  3. Add in apples, dried cherries, pecans, and goat cheese. Toss salad to combine.

Individual Apple Crisps

Yield: 4-6 servings


4-6 apples (any kind)

1 1/2 cup oats

1/4 cup maple syrup or honey

1 tsp vanilla

1 tsp cinnamon

3-4 Tbsp butter, melted


  1. Preheat oven to 375 degrees.
  2. Cut apples in half (vertically through the core). Scoop out the seeds and place apples on a lined baking pan.
  3. In a small bowl, mix together oats, maple syrup, vanilla, cinnamon and butter until well combined.
  4. Pour 2-3 Tbsp of the oat mixture into/onto each apple.
  5. Cover with aluminum foil or a lid and bake for 15 minutes. Remove the top and bake for an additional 10-15 minutes or until the apples are soft and the crumble is crispy. Serve with ice cream!

Mocha Chip Bars

Yield: 10-12 bars


1/2 cup chocolate nut butter (I used Nuttzo) or 1/2 cup nut butter + 3 Tbsp cocoa powder

1/4 cup maple syrup or honey

1 1/2 cup almond flour

1/2 cup chocolate chips

1 Tbsp coffee concentrate (I used Jot)

1 tsp vanilla


  1. Mix all ingredients in a bowl until a smooth dough forms.
  2. Press the mixture into a loaf pan or 8×8 baking pan and freeze for 20-30 minutes or until firm before cutting into bars.

Fried Eggplant Salad

Yield: 4-6 servings


1/4 cup olive oil

2 eggs

1 cup flour

1 large eggplant, cut into 1 inch cubes

3-4 large tomatoes, diced (about 1 1/2 cups total)

1/2 cup fresh mozzarella cheese, diced

3 Tbsp balsamic vinegar (or your favorite prepared dressing)

Salt & Pepper, to taste


  1. In a large skillet, heat the olive oil over medium heat.
  2. Whisk eggs in a shallow bowl and season with salt and pepper. Pour flour into a separate shallow dish.
  3. Start the breading procedure for the eggplant: first, coat the eggplant pieces in the eggs, then into the flour. Shake off excess flour before placing eggplant pieces into the hot oil. Do not overcrowd the pan.
  4. Cook on medium-high heat for 3-5 minutes on each side (tossing occasionally) until eggplant is browned and crispy. Place eggplant pieces onto a dish in one even layer to cool.
  5. In a separate bowl, combine the tomatoes, mozzarella and balsamic. Season with salt and pepper.
  6. Just before serving, add the eggplant to the bowl with tomatoes and mozzarella, toss to combine. Salad can be served room temperature or cold.

Summer Zucchini Corn Fritters

Yield: 10-12 fritters



2 cups zucchini, shredded

1 cup corn kernels, cooked or canned

2 eggs

1/4 cup flour

1/4 cup shredded Parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp mustard powder

2-3 Tbsp olive oil

Optional for topping: plain Greek yogurt, fresh basil



  1. Mix together all ingredients except olive oil and toppings until fully incorporated.
  2. Heat olive oil in a large skillet over medium heat. Place 1/4 cup sized scoops into the oil about 2 inches apart.
  3. Cook for 2-3 minutes before flipping. Cook for an additional 2-3 minutes before removing from the pan. The fritters should be golden brown and crispy.
  4. Serve with plain Greek yogurt and fresh herbs!



Chocolate Cookie Dough Bites

Yield: 8-10 balls



1/2 cup chocolate nut butter (Or combine 1/2 cup nut butter and 2-3 Tbsp cocoa powder)

1/4 cup maple syrup

1/2 cup almond flour

1 Tbsp vanilla extract



  1. Mix all ingredients together until a dough forms and ingredients are well combined.
  2. Scoop into 1-2 Tbsp sized balls and roll in the palm of your hand to smooth the edges.
  3. Place on baking sheet lined with parchment/wax paper and freeze for 20-30 minutes. Store in refrigerator or freezer!

Blackberry Frozen Yogurt Bars

Yield: 10-12 servings



8 graham cracker sheets

1/4 cup almonds (or any other nut)

1/3 cup peanut butter (or other nut butter)

2 Tbsp butter, melted

2 cups Greek yogurt

1/3 cup honey

1 tsp lemon zest, optional

1 cup blackberries (or other berry of choice)



  1. Pulse together the graham crackers, almonds, peanut butter and butter in a food processor until a crumble forms. Press into a loaf pan.
  2. Mix together the yogurt, honey and lemon zest. Pour over crust and spread evenly.
  3. Sprinkle blackberries over the yogurt layer and freeze for 1-2 hours or until firm.
  4. Cut into squares and enjoy!



S’mores Cookies (Gluten Free)

Yield: 12-16 cookies



6 Tbsp coconut oil, melted

2 eggs

1/2 cup maple syrup

1 Tbsp vanilla

1/2 tsp salt

1 tsp baking soda

3 1/2 cup almond flour

1 cup chocolate chips (or chopped chocolate bar)

1/2 cup mini marshmallows

1/2 cup graham crackers, crushed



  1. Preheat oven to 350 degrees.
  2. Mix together coconut oil, eggs, maple syrup and vanilla until combined.
  3. In a separate bowl, stir together the salt, baking soda and almond flour.
  4. Add the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Fold in the chocolate chips, mini marshmallows and graham cracker crumbs.
  6. Scoop 2 Tbsp sized balls onto a greased sheet pan and bake for 10-12 minutes or until lightly golden.