Yield: 2 (9 inch) circle cakes


2 cups flour

1 1/2 cups sugar

1/4 cup brown sugar

1 1/2 tsp baking soda

1 tsp baking powder

1 tsp salt

4 tsp cinnamon

1/4 tsp nutmeg

1/8 tsp ground cloves

1/4 tsp ground ginger

2 cups carrots, finely grated

1 cup coconut flakes

1 cup raisins

1 (8 oz) can crushed pineapple, drained

1 1/2 cups walnuts, finely chopped

1 cup vegetable oil

2 tsp vanilla

1 Tbsp orange zest

3 eggs

For the frosting:

2 sticks butter, softened

16 oz cream cheese, softened

3 cups powdered sugar

4 tsp vanilla

1/4 tsp almond extract

Salt, to taste


  1. For the cake, preheat the oven to 350 degrees.
  2. Grease two 9 inch round cake pans and set aside. In a large bowl, mix together the dry ingredients and spices.
  3. In a mixing bowl, combine the carrots, coconut, raisins, pineapple, walnuts, oil, vanilla, orange zest and eggs. Stir to combine completely.
  4. Slowly add the dry ingredients into the carrot mixture and stir until just combined. Pour into the prepared pans and bake for 35-40 minutes or until golden brown.
  5. For the frosting: whip all ingredients together until creamy, light and fluffy. Once the cake has cooled, frost and serve!

This one pan meal is perfect for weeknight dinners! Substitute your favorite protein source like chicken or steak, and your favorite veggies (broccoli, asparagus, cauliflower) to make this dish your own!

Yield: 2 servings


2 (4-6 oz) salmon fillets

1 cup brussels sprouts, halved

1/2 cup cherry tomatoes

1 small zucchini, sliced

1/4 cup olive oil

1 lemon, juiced

1 Tbsp mustard

1 Tbsp honey

Salt & Pepper, to taste


  1. Preheat oven to 400 degrees.
  2. On a greased sheet pan, arrange the salmon and vegetables in one even layer.
  3. In a small bowl, mix together the olive oil, lemon juice, mustard, honey and seasonings.
  4. Pour the marinade over the salmon and vegetables. Toss to coat.
  5. Bake for 25-30 minutes, tossing the vegetables halfway through until they are tender, but crispy.

Yield: 4-6 servings


2-3 apples, thinly sliced, seeds removed

1-2 tsp cinnamon


  1. Preheat oven to 200 degrees.
  2. Place apple slices in an even layer on a baking sheet. Bake for 2-4 hours, flipping halfway through or until chips are crispy.
  3. Allow to fully cool before storing in an airtight container.

Yield: 4-6 servings


4-6 bell peppers, tops and seeds removed

2 Tbsp olive oil

1 onion, diced

1 yellow squash or zucchini, diced

1 garlic clove, minced

⅓ cup salsa

2 Tbsp cream cheese

½ cup enchilada sauce, split

1 can black beans, drained and rinsed

1 cup cooked chicken, diced or shredded

1 cup cheddar cheese, shredded


  1. Preheat oven to 400 degrees. 
  2. Place the bell peppers into a baking dish and add ¼ cup water. Cover with foil and bake for 10-15 minutes, or until just tender.
  3. In a large skillet, heat olive oil over medium heat. Add in the onion, squash and garlic, saute for 5-7 minutes or until softened. 
  4. Stir in the salsa, cream cheese, sauce, black beans and chicken. Toss until fully combined. 
  5. Stuff each pepper with ½ cup of enchilada filling and top with shredded cheese. 
  6. Bake at 400 degrees for 15-20 or until the cheese is melted and bubbly.

Yield: 10-12 balls


3/4 cup oats

1/2 cup almond butter (or peanut butter)

3 dates, pitted

2 Tbsp maple syrup

1 tsp vanilla

1 tsp cinnamon


  1. Combine all ingredients in a food processor or blender. Pulse until a smooth dough forms.
  2. Scoop dough into 2 Tbsp sized balls and place on a baking sheet. Refrigerate or freeze for 20-30 minutes or until firm.

Yield: 6-8 servings


2 Tbsp olive oil

2 cloves garlic, minced

1 onion, diced

1 eggplant, diced

1 package mushrooms, chopped

1/2 cup red wine

2-3 cups crushed tomatoes

1 tsp thyme

1 tsp rosemary

Salt & Pepper, to taste

1 lb pasta, cooked


  1. In a large pot, heat olive oil over medium heat. Add in the garlic and onions, cooking for 3-5 minutes or until lightly browned.
  2. Stir in the eggplant and mushrooms, cooking for 8-10 minutes or until softened.
  3. Reduce the heat to low and add in the wine, tomatoes and spices.
  4. Cook for 20-30 minutes, stirring occasionally until the sauce has thickened.
  5. Toss the pasta in the bolognese until evenly coated.

Yield: 8-10 servings


6 eggs

2 cups milk (sub non-dairy if needed)

1/4 cup maple syrup

2 tsp cinnamon

1 tsp vanillla

1/2 tsp salt

1 loaf bread, torn into small pieces

1/2 cup walnuts, chopped

1/2 cup raisins


  1. Preheat oven to 350 degrees. Whisk the eggs, milk, maple syrup, cinnamon, vanilla and salt until fully combined.
  2. Add in the bread, walnuts and raisins, stirring until fully incorporated.
  3. Pour the mixture into a 9×13 baking pan and bake for 35-45 minutes or until firm and lightly browned.

Yield: 2 dozen cookies


1 cup butter, softened

1 cup sugar

2 cups flour

1 tsp baking powder

1 tsp vanilla

1 Tbsp lemon zest

1/3 cup dried cherries

1/2 cup pistachios, chopped


  1. Mix together the butter and sugar until combined. Add in the flour and baking powder, stirring until a smooth dough forms.
  2. Add in the lemon zest, cherries and pistachios until evenly combined.
  3. Split the dough in half and roll into two even logs. Wrap in Saran wrap and freeze for 1-2 hours.
  4. Slice the chilled dough and place cookies on a greased baking sheet. Bake for 12-15 minutes at 325 degrees or until lightly browned.

Yield: 3-4 servings


1 lb chicken tenders, boneless/skinless

2 eggs, whisked

1 cup flour

1 tsp each: pepper, dried mustard powder, chili powder

2 cups pretzel, crushed

1/2 cup parmesan cheese, shredded

1/4 cup mustard

1/4 cup honey


  1. Preheat oven to 400 degrees.
  2. Prepare the dredging station with three bowls: first- flour + spices, second- eggs, third- pretzel crumbs + parmesan cheese.
  3. Dip each tender in the flour, then egg and then pretzel mixture to coat evenly. Place on a greased baking sheet and cook for 20-25 minutes, flipping halfway through until the tenders are crispy.
  4. Mix together the mustard and honey until smooth. Dip the tenders and enjoy!

Yield: 12-16 cookies


1 stick butter, softened

1/2 cup white sugar

1/2 cup brown sugar

1 egg

1 tsp vanilla extract

1 tsp peppermint extract

1/2 tsp salt

1 1/2 cups flour

1 tsp baking soda

1/2 tsp baking powder

1 cup chocolate chips

1/2 cup crushed candy cane pieces


  1. Preheat oven to 325 degrees.
  2. Mix together the butter and sugars until combined, then add the egg, extracts and salt.
  3. Add in the flour, baking soda and baking powder, mixing until a dough forms.
  4. Mix in the candy cane pieces and chocolate chips until evenly distributed.
  5. Scoop into 2 Tbsp sized balls onto a greased baking sheet and bake for 10-12 minutes or until lightly browned.