Italian herb and chicken bowls. Kale, quinoa, butternut squash, and roasted red pepper sauce.

Detox parsnip carrot soup with black eyed peas, broccoli, and turmeric. V + GF.

Spicy Asian turkey salad with almond ginger dressing. A healthy way to use up leftover turkey meat from Thanksgiving.

Quinoa & turkey stuffed squash. Healthy quinoa stuffing and turkey bacon baked into delicata squash rings.

DIY German chocolate protein bars. If you like Quest bars, you’ll love these low carb, gluten free, and high protein bars.

French onion & lentil soup. Hearty, healthy, and topped with fresh grated gruyere cheese.

Autumn harvest salad with roasted butternut squash, pomegranate seeds, pumpkin seeds, and tossed in apple cider vinaigrette.

Moroccan carrot & lentil salad is a flavorful vegan side dish with roasted carrots, fresh herbs, slivered almonds, and plenty of spices.

Chipotle chickpea & sweet potato chili. A healthy, hearty, and vegan chili made with garbanzo beans, black beans, and sweet potato.

Roasted delicata squash & quinoa salad with French lentils, kale, and a pomegranate dressing. GF & vegan.

Korean chicken cobb salad with gochujang dressing.

Sofritas stuffed poblano peppers. Spicy braised tofu stuffed into beautifully roasted poblano peppers.

Pumpkin seed breakfast bars. These fall-inspired bars are gluten-free, refined sugar-free, and packed with superfoods.

Edamame hummus. An Asian-inspired twist on the classic middle eastern dip.

Vegetable & Cheddar Frittata. A delicious, baked brunch dish full of veggies and protein.

Kimchi fried cauliflower rice with lean pork loin. A low carb alternative to the classic Korean comfort food.

Sesame ginger slaw with crispy tofu. Napa cabbage, carrots, and crispy baked tofu tossed in a delicious dressing.

Raw chocolate pecan truffles. These delicious vegan dessert balls are refined sugar-free, gluten-free and require no baking!

Kimchi, brussel sprout, and sweet potato hash. Breakfast is served!

Spaghetti squash pesto “pasta”. A vegan, low-carb alternative to grain-based pesto pasta using spaghetti squash noodles.

Thai chicken chopped salad. A rainbow of veggies and shredded chicken breast tossed with a Thai peanut dressing.

Roasted cauliflower & sundried tomato salad. Oven-roasted cauliflower, crispy chickpeas, and sundried tomatoes with “massaged” kale.