Ingredients:

• 4 ripe bananas, sliced and frozen
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• 3 tablespoons cocoa powder
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Instructions:

Place the frozen banana slices and cocoa powder in a food processor or blender

Blend until smooth and creamy, scraping down the sides as needed

Serve immediately for soft-serve consistency or transfer to a container and freeze for 1-2 hours for a firmer ice cream texture

Ingredients:

• 6 medium apples, peeled, cored, and sliced
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• 2 tablespoons coconut sugar
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• 1 teaspoon ground cinnamon
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• 1/4 teaspoon nutmeg
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• 1 tablespoon lemon juice
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• 1 cup almond flour
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• 1/4 cup coconut flour
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• 1/4 cup tapioca flour
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• 1/4 cup coconut oil, solid
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• 2 tablespoons maple syrup
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• 1/4 teaspoon salt
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• Ice-cold water as needed
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Instructions:

Set the oven temperature to 375F 190C

The sliced apples, lemon juice, nutmeg, cinnamon, and coconut sugar should all be combined in a big bowl

Give it a good toss and leave to macerate while you make the crust

To make the crust, combine tapioca flour, almond flour, coconut flour, and a small amount of salt in a different bowl

To the dry mixture, add maple syrup and solid coconut oil

Blend with your fingers or a pastry cutter until it becomes the consistency of coarse crumbs

One tablespoon at a time, gradually add ice-cold water and mix until the dough comes together

Split the dough into two equal parts, with one being marginally bigger than the other

Roll out the larger portion into a circle the size of your pie dish by placing it between two sheets of parchment paper

The rolled-out crust should be carefully placed into your pie dish and gently pressed to fit the sides and bottom

Fill the crust with the apple mixture

For the top crust, roll out the remaining dough into a circle or, if preferred, crisscross a pattern

The top crust can be layered over the apples or arranged in a lattice design

Trim any excess crust and seal the pie by crimping the edges

Bake for 40 to 45 minutes in a preheated oven, or until the filling is bubbling and the crust is golden brown

Let the pie cool down before cutting into slices and serving

Ingredients:

• 1 cup quinoa
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• 2 cups vegetable broth
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• 1/2 cup diced red bell pepper
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• 1/2 cup diced cucumber
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• 1/2 cup cherry tomatoes, halved
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• 1/4 cup sliced Kalamata olives
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• 1/4 cup crumbled feta cheese
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• 2 tablespoons extra-virgin olive oil
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• 2 tablespoons lemon juice
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• 2 cloves garlic, minced
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• 1 teaspoon dried oregano
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• Salt and pepper to taste
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• Fresh parsley for garnish
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Instructions:

Rinse the quinoa well with cold water and then drain it

Put the olive oil in a big pan and heat it over medium-low heat

Put in the minced garlic and cook for one to two minutes, until the garlic smells good

Add the quinoa and stir it in

Cook for two more minutes, stirring often

Add the vegetable broth and bring it to a boil

Turn the heat down to low, cover, and let it simmer for 15 to 20 minutes, or until the quinoa is done and the liquid is absorbed

Use a fork to fluff up the quinoa, then take it off the heat

Prepare the cooked quinoa by putting it in a large bowl along with the diced cucumber, red bell pepper, cherry tomatoes, Kalamata olives, and feta cheese

Mix the dried oregano, salt, and pepper with a whisk in a small bowl

Pour the dressing over the quinoa and mix it all together by tossing it

Add fresh parsley as a garnish

You can serve it hot or cold

Have fun!

Ingredients:

• 1 large seitan roast
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• 1 cup BBQ sauce
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• 2 tablespoons liquid smoke
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• 1 tablespoon soy sauce
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• 1 tablespoon olive oil
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• 1 teaspoon garlic powder
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• 1 teaspoon onion powder
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• 1/2 teaspoon smoked paprika
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• Salt and pepper to taste
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Instructions:

Preheat oven to 350F 175C

In a bowl, mix together BBQ sauce, liquid smoke, soy sauce, olive oil, garlic powder, onion powder, smoked paprika, salt, and pepper

Place seitan roast in a baking dish and pour the BBQ sauce mixture over it, ensuring it's well coated

Cover the baking dish with foil and bake for 30 minutes

Remove foil, baste the roast with the BBQ sauce from the bottom of the dish, and bake uncovered for an additional 15-20 minutes until the outside is slightly caramelized

Once done, remove from the oven and let it rest for a few minutes

Slice and serve hot, drizzling extra BBQ sauce over the slices if desired

Ingredients:

• 2 ripe bananas
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• 1/2 cup orange juice
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• 1/4 cup lemon juice
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• 1 cup Greek yogurt
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• 1/4 cup honey
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• 1 teaspoon vanilla extract
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Instructions:

Put orange juice, lemon juice, Greek yogurt, honey, and vanilla extract in a blender

Mix until it's smooth

Place the mix into popsicle molds

Place a popsicle stick in each mold

Put it in the freezer for at least four hours, or until it's solid

Take the popsicles out of the molds and enjoy once they are frozen

Ingredients:

• 1 cup unsalted butter, softened
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• 1 cup granulated sugar
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• 1/2 cup brown sugar, packed
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• 2 large eggs
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• 1 teaspoon vanilla extract
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• 2 cups all-purpose flour
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• 1/2 cup cocoa powder
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• 1 teaspoon baking soda
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• 1/2 teaspoon salt
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• 2 cups semisweet chocolate chips
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Instructions:

Preheat your oven to 325F 165C and line baking sheets with parchment paper

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy

Beat in the eggs, one at a time, followed by the vanilla extract

In a separate bowl, whisk together the flour, cocoa powder, baking soda, and salt

Gradually add the dry ingredients to the wet ingredients, mixing until just combined

Stir in the semisweet chocolate chips

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets

Bake in the preheated oven for about 10-12 minutes, or until the edges are set but the centers are still slightly soft

Remove from the oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely

Once completely cool, enjoy these delicious soft batch double chocolate chip cookies!

Ingredients:

• 4 chicken breasts
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• 1/4 cup maple syrup
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• 2 tablespoons soy sauce
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• 2 cloves garlic, minced
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• 2 cups cooked wild rice
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• 2 Bartlett pears, diced
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• 1/4 cup chopped pecans
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• 1/4 cup dried cranberries
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• 1 tablespoon olive oil
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• Salt and pepper to taste
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Instructions:

Preheat oven to 375F 190C

In a small bowl, mix maple syrup, soy sauce, and minced garlic

Place chicken breasts in a baking dish and pour the maple syrup mixture over them

Bake for 25-30 minutes or until chicken is cooked through, basting occasionally with the sauce

While the chicken is baking, heat olive oil in a skillet over medium heat

Add diced pears and cook for 3-4 minutes until slightly softened

Stir in cooked wild rice, chopped pecans, and dried cranberries

Cook for an additional 2-3 minutes

Season with salt and pepper to taste

Serve the baked maple chicken alongside the wild rice and Bartlett pear pilaf

Ingredients:

• 1 can coconut cream, chilled
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• 100g sugar-free white chocolate, melted
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• 1 tsp vanilla extract
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• 1-2 tbsp powdered erythritol, to taste
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Instructions:

Chill the can of coconut cream in the refrigerator overnight

Once chilled, open the can and scoop out the solid coconut cream into a mixing bowl, leaving the liquid behind

Using a hand mixer or stand mixer, whip the coconut cream until fluffy

Add melted white chocolate, vanilla extract, and powdered erythritol to the whipped coconut cream

Mix until well combined

Taste and adjust sweetness, adding more erythritol if needed

Divide the mousse into serving cups and chill in the refrigerator for at least 2 hours, or until set

Serve chilled and enjoy!

Ingredients:

• 1 cup butter, softened
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• 1/2 cup powdered sugar
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• 1 tsp vanilla extract
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• 2 cups all-purpose flour
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• 1/2 cup dried cranberries, chopped
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• 1 tbsp orange zest
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Instructions:

Put butter and powdered sugar in a bowl and mix them together until they are light and fluffy

Add the vanilla extract and mix it in well

Add the all-purpose flour slowly while mixing it in until a soft dough forms

Add the orange zest and chopped dried cranberries, making sure they are spread out evenly

Split the dough in half, making two equal parts

Make a log shape out of each piece, about 1

5 inches across

Put the logs in the fridge for one to two hours, or until they are firm

Warm the oven up to 350F 175C and put parchment paper on a baking sheet

Put the chilled dough logs on the baking sheet that has been prepared

Then cut the logs into 1/4-inch rounds

After the oven is hot, bake for 10 to 12 minutes, or until the edges are just beginning to turn golden

After taking the cookies out of the oven, let them cool for a few minutes on the baking sheet before moving them to a wire rack to cool all the way down

Ingredients:

• 1 head cauliflower, grated
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• 2 tablespoons coconut oil
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• 1 bell pepper, sliced
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• 1 cup broccoli florets
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• 1/2 cup sliced mushrooms
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• 2 cloves garlic, minced
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• 1 tablespoon grated ginger
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• 2 tablespoons soy sauce or tamari
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• 1 teaspoon sesame oil
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• 2 green onions, chopped
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• Salt and pepper to taste
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Instructions:

In a large skillet, heat coconut oil over medium heat

Add minced garlic and grated ginger, saut for 1-2 minutes until fragrant

Add cauliflower rice, bell pepper, broccoli, and mushrooms to the skillet

Cook for 5-7 minutes, stirring occasionally, until vegetables are tender but still crisp

Drizzle soy sauce and sesame oil over the stir-fry

Toss to combine

Season with salt and pepper to taste

Garnish with chopped green onions before serving