Scotcharoos *

 1 cup honey
1 cup creamy peanut butter
1 tsp vanilla extract
2 Tbsp avocado oil
6 cups crisp rice cereal
12 oz butterscotch baking chips
8 oz dark chocolate chips
1/2 tsp salt, for topping

Line 9x13 dish with parchment paper.  In saucepan, heat honey and bring to a boil for 1 minute.  Remove from heat and stir in peanut butter, vanilla, and avocado oil until smooth.  Pour the peanut butter mixture into a large bowl and add the rice cereal.  Stir until very well combined.  Transfer mixture to prepared baking dish and press into in an even layer.  Set aside to cool completely.  In microwave safe bowl, combine butterscotch and dark chocolate chips.  Microwave in 30 second increments, stirring after each one, until mixture is completely melted and smooth.  It will likely take 2 minutes or less.  Pour the chocolate butterscotch mixture over the cereal in pan and spread evenly.  Sprinkle with flaky salt and let cool completely, at least 1 hour.  After it is completely cooled, cut into squares.

Korean Skirt Steak Tacos *

 For Sesame Slaw:
2 cups finely shredded green cabbage
1/2 cup thinly sliced green onion
1 Tbsp toasted sesame seeds
2 Tbsp EVOO
1 tsp sesame oil
1 1/2 Tbsp rice vinegar
Salt to taste

For Gochujang Mayo:
2 Tbsp mayo
2 tsp gochujang
1 tsp lime juice
For Steak:
2 pounds skirt steak, sliced against the grain into 1/4 inch thin strips
1 tsp sesame oil
3 Tbsp EVOO
2 Tbsp coconut aminos (soy sauce)
1 Tbsp sugar
1 Tbsp tapioca flour
2 Tbsp gochujang
1 tsp salt
1 tsp white pepper
1 cup kimchi

For Serving:
8 corn or flour tortillas
lime wedges
fresh chopped cilantro

Making the slaw:  Add cabbage, green onion, sesame seeds, EVOO, sesame oil and rice vinegar to a bowl and toss until well combined.  Add salt to taste.  Set aside until ready to serve.

Making the mayo:  In small bowl, add mayo, gochujang and lime juice.  Whisk to combine.  Set aside until ready to serve.

Making steak:  Place sliced steak in a large bowl.  Add sesame oil, 2 Tbsp EVOO, coconut aminos, sugar, tapioca, gochujang, salt and white pepper.  Toss until the steak is very well coated. Heat remaining 1 Tbsp EVOO in large skillet over medium heat.  When the oil is hot, carefully place sliced steak in a single layer in the skillet and cook until golden brown, about 2 minutes per side.  Do not crowd steak in skillet.  Cook in batches if you don't have a skillet large enough to accommodate all steak with some room between slices.  Once all steak is cooked, place all of it in one skillet and add kimchi.  Toss until kimchi is well combined with steak and just warmed through, about 2 more minutes.  

Serving:  warm tortillas.  Place desired amount of steak mixture at bottom of tortilla and top with slaw, a drizzle of gochujang mayo and sprinkle with cilantro.  Serve with lime wedges.

Serves 4

Chili Chicken Tacos with Tomatillo Salsa *

For the Chicken Marinade:
 2 pounds boneless skinless chicken breast
2 Tbsp olive oil
2 Tbsp coconut aminos (or soy sauce)
2 Tbsp fresh lime juice
1/2 tsp ground cumin
1 1/2 tsp chili powder
1/2 tsp garlic powder
1/2 tsp black pepper
1 1/2 tsp salt

For the Tomatillo salsa
1 pound tomatillos, husks removed and rinsed
1/2 medium white onion, halved
1 small jalapeno
1 Tbsp EVOO
1/4 cup fresh cilantro
1/2 tsp salt
1/2 tsp ground cumin
2 Tbsp fresh lime juice

For Serving:
8-12 corn or flour tortillas
1 avocado, sliced thin
1/4 cup finely chopped cilantro leaves
1/2 cup finely chopped white onion
lime wedges

Trim excess fat off chicken.  Pound chicken until is 1/2 inch thick.  Transfer chicken to large bowl.  Add remaining marinade ingredients and toss until well coated.  Cover and refrigerate at least 1 hour or up until 24 hours.  For salsa, place tomatillos, onion, and jalapeno in a small skillet and drizzle with oil. Sauté until veggies begin to blister and are just tender, 15-20 minutes.  reheat oven to 375.  Place marinated chicken in a baking dish and pour any remaining marinade left in bowl over chicken.  Bake 15-20 minutes, or until chicken is cooked all the way through.  While the chicken rests, before slicing, make the salsa.  Place charred tomatillos, onions, and jalapeno (remove the stem) into a food processor with the cilantro, salt, cumin and lime.  Blend until just smooth and transfer to a bowl for serving.  Slice chicken and serve in warmed tortillas with sliced avocado, diced onion, cilantro and top with tomatillo salsa.  Serve with a lime wedge.

Serves 4

Curry Lentil Soup *

2 Tbsp EVOO
1/2 yellow onion, finely chopped
1 red bell pepper, finely chopped
4 cloves garlic, finely chopped
2 1/2 Tbsp ginger paste
1/2 Tbsp curry powder
1/2 tsp red pepper flakes, adjust up or down per your spicy preference
1/2 cup lentils
14.5 oz can crushed tomatoes
1/4 cup fresh cilantro, finely chopped
Salt and pepper to taste
13. 5 oz can unsweetened coconut milk
1 cup shredded cabbage
1 cup matchstick carrots
lime wedges for serving

Heat oil in large pot over medium heat.  Add onion and bell pepper and sauté, stirring occasionally, until golden brown and tender, about 10 minutes.  Add garlic, ginger, curry powder, and red pepper flakes and cook until fragrant, about 2 minutes.  Add lentils and cook for about 1 minute more, stirring occasionally.  Add tomatoes, cilantro, 2 1/2 cups water and season with salt and pepper.  Set aside a few Tbsp coconut milk and add remaining to pot.  Bring mixture to a boil and reduce heat to simmer, stirring occasionally, until lentils are soft but not mushy, 25-35 minutes.  During last 3-4 minutes of cooking, add cabbage and carrots.  Taste and adjust salt and pepper as needed.  Serve in bowls drizzled with reserved coconut milk and top with cilantro and lime wedges.  

Serves 3-4

Sausage and Kale Tortellini Bake *

 1 Tbsp EVOO
1/2 pound italian sausage
1/2 cup finely diced onion
1 cup chopped kale
24 oz jar marinara sauce
1/2 cup chicken broth
Zest of 1/2 lemon
2 tsp lemon juice
1/2 tsp salt
1/4 tsp black pepper
8 oz fresh cheese tortellini (from refrigerated section)
1/2 cup mozzarella
Fresh basil and crushed red pepper flakes for serving

Preheat oven to 375.  In large oven safe skillet, heat oil over medium high heat.  Add italian sausage and onion.  Cook until cooked through and no longer pink, 5-7 minutes.  Drain off excess fat and return to the skillet.  Reduce heat to medium low and add chopped kale, cook, stirring, until it has slightly wilted, about 2 minutes.  Add marinara, broth, lemon zest, lemon juice, salt and pepper and stir until well combined.  Bring to a simmer.  Once simmering, remove from the heat and add tortellini.  Gently stir to combine and spread into an even layer in the skillet.  Top with cheese.  Transfer to oven and bake until the tortellini is tender and cheese is golden brown, about 20 minutes.  Remove from the oven and let cook for 5 minutes.  Garnish with basil and crushed red pepper flakes.

Serves 2

Ahi Tuna Soba Noodles *

 9.5 oz soba noodles, dry
2 Tbsp avocado oil
1 tsp toasted sesame oil
2 jalapenos, thinly sliced
2 cloves garlic, minced
8 oz snow peas
1/2 cup matchstick carrots
1/2 tsp ginger powder
4 Tbsp coconut aminos (or soy sauce) 
2 Tbsp lime juice
4 (4 oz each) fresh ahi tuna filets
2 Tbsp everything but the bagel seasoning
2 Tbsp avocado oil
1 avocado, sliced
1 lime, sliced into wedges

Bring a pot of water to a boil.  Once boiling, add soba noodles and cook according to package instructions.  Drain, rinse well, and set aside.  Heat a large skillet over medium high heat with avocado oil and sesame oil.  Add jalapenos, garlic, snow peas, carrots and ginger powder.  Saute, stirring, until snow peas are slightly charred and tender, about 4-5 minutes.  Add cooked soba noodles, coconut aminos, and lime juice.  Continue cooking, stirring, until all flavors are combined, 3-4 minutes.  Place everything but the bagel seasoning on a plate and coat both large sides of tuna filets so that it is completely and evenly coated.  Heat a skillet over high heat with 2 Tbsp avocado oil.  Swirl in the pan so oil evenly coats the pan.  The skillet should be very hot.  Sear tuna steaks, about 30 seconds per side for rare and 90 seconds per side for medium rare and warm in the center.  Transfer to a cutting board and let rest for a minute.  Using a very sharp knife, carefully and thinly slice the tuna steaks.  Serve tuna steaks with soba noodle stir fry along with sliced avocado and wedge of lime.  

Pop Tart Cookie Bars *

 4 cups super fine almond flour
1 1/3 cup tapioca flour
1/2 tsp kosher salt
1/4 tsp baking soda
6 Tbsp butter, melted
1/3 cup maple syrup
2 tsp vanilla extract
1 large egg
2/3 cup strawberry preserves
1 cup powdered sugar (if using sugar substitute, do 1/2 substitute and 1/2 real)
2 Tbsp almond milk
1/2 tsp vanilla extract
1 Tbsp rainbow sprinkles

Preheat oven to 350.  Line 9x9 baking pan with parchment paper and spray with nonstick spray.  In a large bowl, add almond flour, tapioca flour, salt, and baking soda.  Whisk to combine until there are no lumps.  Add melted butter, maple syrup, vanilla, and egg.  Stir until well combine and a dough forms.  Transfer half of the dough into prepared pan and press into an even layer.  Next, spread strawberry preserves onto base and spread into an even layer.  Take two sheets of parchment paper about 10x10 each.  Place first sheet on counter and place remaining dough in center.  Top with second piece of parchment paper and use a rolling pin to roll the dough into a 9x9 square.  The parchment paper/rolling pin is necessary as dough will likely be very sticky and difficult to shape.  Gently slide the rolled dough with the bottom sheet of parchment paper off the counter and carefully flip on top of the jam.  Gently press down on the edges until most of the jam is covered.  Bake for 20 minutes until the top is golden brown.  Remove from oven and let cool in the pan for at least an hour.  Once cooled, transfer to a baking rack to finish cooling.  In a medium bowl, whisk together powdered sugar, almond milk, and vanilla.  You may have to adjust amount of almond milk to get to a spreadable consistency.  Once bars are completely cooled, add frosting, spreading with a spatula and top with sprinkles.  Place in fridge and allow frosting to harden, at least 15 minutes. 

Creamy Cajun Salmon *

 1 1/2 tsp paprika
1 tsp dried oregano
1 tsp dried rosemary
1 tsp dried thyme
1/4-1/2 tsp cayenne pepper, according to your spiciness preference
4 salmon fillets, for a total of 2 pounds
1 tsp salt
1/2 tsp ground black pepper
2 Tbsp EVOO
2 garlic cloves, minced
1/2 cup finely diced shallot
1 red bell pepper, diced
2 tsp dijon mustard
1 cup unsweetened full fat coconut milk
1/2 cup chicken broth
2 Tbsp lemon juice
2 cups baby spinach
2 Tbsp finely chopped fresh parsley

In small bowl, mix paprika, oregano, rosemary, thyme, and cayenne.  Pat the fish very dry with paper towel.  Season both sides with salt, black pepper, and 3 tsp seasoning mixture.  Cover baking sheet with parchment paper and place fish on sheet.  Set rest of seasoning mixture aside for veggies.  Preheat oven to 375.  Cook fish for approximately 10-12 minutes.  Cooking time may need to be adjusted (more or less time) depending on thickness of filets.  Cook to internal temperature of 135 degrees (this is not a fully cooked temp, but fish will continue to cook in a later step).  Add EVOO to large skillet and heat at medium heat.  Add garlic, shallot, and bell pepper and cook, stirring occasionally, until bell pepper is tender, about 3-4 minutes. Add reserved seasoning mixture and cook, stirring, toasting the spices until fragrant, about 1 minute.  Add mustard, coconut milk, stock and lemon juice and stir to combine.  Bring sce uato a simmer and cook, stirring, until the sauce begins to thicken a little bit, about 3-4 minutes.  Stir in spinach until just wilted.  Reduce heat to light simmer and nestle cooked fish into the sauce.  Continue to cook, uncovered, until the fish is cooked through and flakes easily with a fork, 3-5 minutes (or internal temperature of 145).  Garnish with parsley.  

Chocolate Pumpkin Cheesecake *

 Crust:

9 oz oreo cookies
2 Tbsp butter, melted

Filling:

16 oz plain cream cheese, at room temperature,
1 cup sugar
1 cup canned pumpkin puree
3 large eggs
3 Tbsp a.p. flour
1 Tbsp pumpkin pie spice
1/2 tsp salt
4 oz dark chocolate, chopped

Preheat oven to 350 degrees.  Line bottom and sides of 8-inch square baking dish with parchment paper, leaving overhang on all sides.  In a food processor, blend cookies until finely ground, add butter, and pulse until moistened.  Transfer crumb mixture to prepared pan and gently press into bottom.  Bake until fragrant and slightly firm, 12-14 minutes.  Set aside to cool.  Place cream cheese in food processor; blend until smooth.  Add sugar, pumpkin puree, eggs, flour, pumpkin pie spice and salt.  Process until combined.  Set aside.  Pour remaining pumpkin mixture into prepared pan.  Drop dollops of chocolate mixture onto pumpkin mixture, swirl.  Bake until cheesecake is set but jiggles slightly when gently shake, about 40-50 minutes.  Cool in pan.  Cover; chill until firm, at least 2 hours.  Using overhang, transfer cake to work surface.  With a knife dipped in water, cut into 16 squares.  Store in airtight container in refrigerator.  These can also be frozen and set out to come to room temperature before serving.  

Spicy Curried Shrimp and Veggie Couscous *

 Curry Sauce:

1 cup plain greek yogurt
2 Tbsp EVOO
2 garlic cloves, minced
1 Tbsp curry powder
2 tsp ground cumin
2 tsp ground coriander
1/2 tsp cayenne, decrease to 1/4 tsp if you want it more mild

Spicy Curried Couscous:

1 1/2 cups israeli couscous (or orzo pasta)
1 1/2 tsp salt
1 tsp black pepper
1/4 cup freshly chopped cilantro
1 zucchini, halved lengthwise and sliced into half moons
1 red bell pepper, diced
1/2 red onion, diced
2 Tbsp EVOO

Shrimp:

1 pound peeled deveined and tail off shrimp
1/4 cup curry sauce
1/2 tsp salt
1/2 tsp black pepper

Bring a medium pot of water to boil.  Meanwhile, add all curry sauce ingredients to a large bowl.  Whisk until well combined.  Set 1/4 cup sauce mixture aside in a separate bowl to use for the shrimp later.  Add couscous (or orzo) and cook until al dente according to package directions.  When done, drain then add to the large bowl with curry sauce mixture and toss so that the couscous is well coated.  Add 1 tsp salt and 1/2 tsp pepper and cilantro.  In a large skillet, heat EVOO.  Add zucchini, red bell pepper and onion.  Sprinkle with 1/2 tsp salt and 1/2 tsp black pepper and stir.  Cook on med low heat for 3 minutes.  while veggies are cooking, brush shrimp on both sides with reserved marinade and sprinkle both sides with salt and pepper.  Add shrimp to skillet.  Cook shrimp with veggies until shrimp is cooked through and no longer transparent, about 3-4 minutes (flip shrimp about halfway through cooking process).  

To serve, plate veggies and shrimp on top of couscous.  

Serves 4