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Back Guacamole Deviled Eggs INGREDIENTS: 4 soft boiled eggs (we steam ours in a double boiler for 8 minutes, find the method under "Lunch & Dinner" recipes) 1 medium, ripe avocado, pitted and skin removed 1 teaspoon garlic powder Juice form ½ lime, or to taste Salt and pepper, to taste DIRECTIONS: After eggs are boiled/steamed, gently slice each egg in half length-wise. Gently scrape the yolks to remove from each half and transfer to an electric mixer bowl. Add avocado, lime juice and seasonings to taste to the yolk mixture and beat on high until a fluffy smooth texture forms. Transfer 2 tablespoons of the guacamole mixture to the hole in each white.

Back The perfect "hard boiled egg" ​ DIRECTIONS 1. Fill a sauce pan/pot with 1.5 inches of water and bring to a boil. Place eggs in steamer basket and set steamer basket in pot of boiling water (it should be suspended slightly above the boiling water. Let the eggs steam for 8 minutes. While eggs are steaming prepare a bowl of ice water. After 8 minutes, remove the steamer basket and submerge all eggs in ice water bath immediately. Once eggs are cooled completely, gently tap on the counter and begin to peel away the shell. Slice and enjoy with some ranch dressing for an extra calorie boost!

Back Classic Chicken Pot Pie INGREDIENTS FOR THE CRUST 1 and 1/4 cup white whole wheat flour 1 teaspoon sugar Pinch of Himalayan salt 1 stick unsalted butter, cold and cut into individuals tablespoons 3 tablespoons ice cold water FOR THE FILLING 5 tablespoons unsalted butter 1 medium yellow onion, diced 4 medium carrots, diced 4 medium celery stalks, sliced 2 large garlic cloves, minced 2 teaspoons garlic powder, or to taste 1 teaspoon dried thyme, or to taste 1 tablespoon fresh rosemary, finely minced 15 oz. cooked chicken, cubed 1 cup frozen peas 1/2 cup white whole wheat flour 4 cups vegetable broth Salt and pepper to taste FOR THE CHICKEN 1 tablespoon fresh rosemary, finely minced 2 tablespoons olive oil 1 teaspoon garlic powder 1/4 teaspoon salt 1/4 teaspoon pepper DIRECTIONS 1. Prepare dough. Place all ingredients except the water in a food processor and pulse until all butter is broken up and dispersed throughout the flour resembling course meal. Add the 3 tablespoons ice cold water and pulse until dough begins to form. Remove dough from processor and form into a bowl. Wrap with plastic wrap and refrigerate for at least 1 hour. ​ 2. Prepare chicken. Wash chicken and pat dry. Mix olive oil, rosemary, garlic powder, salt and pepper in a mixing bowl. Prepare a roasting pan lined with tin foil and set aside. Dredge each piece of chicken in the oil/herb mixture and thoroughly coat. Line the seasoned chicken on the roasting pan and roast at 375 degrees until temperature gauge reads 175 degrees for each strip of chicken. Once cooked, remove from oven, cube and set aside. ​ 3. In a Dutch oven, melt the 5 tablespoons of butter over medium-high heat. Add the onions, carrots and celery, garlic powder, salt and pepper, cook for 5-7 minutes. Add the 1/2 cup flour and stir to coat all vegetables. Add broth one cup at a time and stir to incorporate after each pour. Bring mixture to a boil and then simmer until mixture thickens. Meanwhile, remove dough from refrigerator and roll out on floured surface to 1/4-inch thick. Stir in chicken, rosemary, and peas. Place dough over top of mixture and cut slits to allow steam to escape while baking. ​ 4. Bake at 375 for 40 minutes. Allow to cool for 15 minutes, garnish with rosemary and serve. **After the filling mixture is cooked, you can distribute it equally into individual oven proof dishes, cover with individual pieces of dough cut to fit each and bake. (Depicted in the picture).

Back Baked Coconut Shrimp with Mango Pineapple Salsa Serves 2-3 INGREDIENTS: for the shrimp 2 egg whites, whipped until very frothy, but not to the point where peaks begin to form 4 tablespoons corn starch 1 teaspoon salt 1/2 teaspoon ground black pepper 2 cup unsweetened shredded coconut 1 pound raw shrimp, peeled, deveined and patted dry ​ INGREDIENTS: for the mango pineapple salsa 1 ripe mango, diced 1/2 of a small-medium cucumber, skin left on, diced 1 medium jalapeno, seeded and finely diced 2 large green onions, thinly sliced from green end all the way to white end 1/2 cup diced pineapple 2 pinches salt and pepper 4 tablespoons fresh squeezed lime juice 1/3 cup cilantro leaves, chopped DIRECTIONS: for the shrimp 1. Preheat oven to 400 degrees and prepare 2 baking sheets with parchment paper sprayed with nonstick cooking spray. ​ 2. Line up 3 separate bowls (one with a mixture of cornstarch salt and pepper, one with egg whites and one with coconut). ​ 3. Working with one shrimp at a time, dredge it in cornstarch, shake off any excess cornstarch before dredging shrimp in egg whites. Finally, dredge shrimp in coconut and generously coat. After coating, lay each shrimp on the baking tray. 4. Bake until coconut is golden brown/toasted - about 15-20 minutes (depending on the size of the shrimp and the amount of coconut). If some of the coconut is browning faster in certain spots, rotate the pans around in the oven. ​ 5. Remove from oven and cool on a wire rack before serving. ​ DIRECTIONS: for the manga pineapple salsa 1. Mix all ingredients in a large mixing bowl until evenly incorporated. Serve in a bowl, chilled or at room temperature, along side the shrimp. ​ **Another variation: add black beans and avocado to salsa!

Back Parsnip & Asparagus Herb Frittata See Recipe Spiced Carrot Cake Pancakes See Recipe Warm Peach Cobbler Soufflés See Recipe Baked Berry Oatmeal See Recipe Lemon Blueberry Baked Ricotta See Recipe Pumpkin Spiced Whipped Ricotta See Recipe Creamy, Dreamy Mango Coconut Overnight Oats See Recipe Ricotta + Pesto + Over-Easy Egg on Toast See Recipe The Perfect "Hard Boiled Egg" See Recipe

Back Honey, Lavender & Orange Stovetop Popcorn Recipe featured in the Intuitive Cooking and Eating Summit INGREDIENTS: ½ cup non-GMO popping corn kernels 2 tablespoons coconut oil 1 teaspoon black pepper, or to taste 1/2 teaspoon Himalayan sea salt, or to taste Zest from 2 large oranges 4 tablespoons honey 2 tablespoons ground dried food-grade lavender, or to taste DIRECTIONS: 1. Heat oil and corn kernels together in a large covered pot over medium-high heat. Once the popping begins, give the pot an occasional shake to loosen the kernels and to distribute the heat amongst them. 2. While popcorn is popping, crush and grind lavender seeds in mortor & pestle as finely as possible. 3. Once all kernels have popped, remove from heat and uncover. Add the salt, pepper, lavender, and zest to the popcorn and stir to evenly distribute. Add the honey (pouring all over popcorn, not just in one spot) and stir until evenly incorporated. 4. Serve and enjoy! **This is a sticky popcorn – find the napkins!

Back Georgia Peach and Shrimp Salad INGREDIENTS: 1 pound of small wild caught shrimp (big will work too, use less), peeled and deveined 2-3 peaches (skin left on for extra fiber), diced 1 large green pepper, seeded and diced 1 medium-large sweet potato, large diced roasted with olive oil and sea salt (skin left on for extra fiber) 3/4 cup dry pearled barley (boiled according to package instructions) 3 tablespoons white wine vinegar (or more to taste) Olive oil Sea salt 1/2 cup crumbled feta 2 handfuls of arugula or spinach would be a great addition (stir into warm barley to wilt) DIRECTIONS: 1. Preheat oven to 400. Large-dice sweet potatoes and toss with olive oil and sea salt. Roast until fork tender. ​ 2. While sweet potatoes are roasting, boil the pearled barley according to package instructions. ​ 3. Meanwhile, dice the peaches and bell pepper. Add to a mixing bowl. ​ 4. After the shrimp are ready to cook, add them to a skillet with olive oil and saute over medium-high heat until pink and cooked through. ​ 5. Once the shrimp are cooked, add them to the mixing bowl with the peaches and bell pepper. Once cooked, add the sweet potato and barley to the mix. Stir well to combine. ​ 6. Add white wine vinegar to the bowl, pouring it over the whole mixture (not just in one place). Mix well to combine. Add more white wine vinegar to meet your taste preferences. **Enjoy at room temperature!

Back Herb Parmesan Jalapeno Crisps Super Bowl Sunday anyone?? INGREDIENTS: ​ For the crisps: 2 medium jalapenos, very thinly sliced and seeds removed 8 ounces grated parmesan cheese 3 large sprigs rosemary, minced 4 medium-large garlic cloves, minced 2 pinches ground black pepper, or more to taste ​ For the blue cheese dressing: 1 cup plain Greek yogurt, or sour cream 4 ounces blue cheese crumbles 4 ounces cream cheese at room temperature DIRECTIONS: 1. Preheat the oven to 375 degrees. Prepare a baking sheet with a silicone mat or parchment paper. ​ 2. In a mixing bowl, combine grated Parmesan cheese, minced rosemary, minced garlic and black pepper. Toss and mix well to evenly combine. ​ 3. Arrange thinly sliced jalapenos on the baking sheet, two per crisp and arrange to where they will be about an inch away from each other on the baking sheet. ​ 4. Top the jalapeno slices with a mound of the Parmesan cheese mixture. The cheese will melt down and spread thin, make sure it is a generous amount. 5. Bake for 10-15 minutes, or until cheese melts and turns golden brown around the edges. 6. Remove from oven and transfer crisps to a wire rack for cooling. Leave them on the wire rack until cooled and crisp. Transfer to a paper towel and then layer paper towel and crisps to help absorb the grease before serving. 7. For the dip, use an electric mixer to whip together the yogurt, cream cheese and blue cheese crumbles until smooth.