INGREDIENTS 1 medium sweet potato Olive oil 1 can chickpeas (save half the juice for puree) 1 teaspoon garlic powder Salt and pepper to taste DIRECTIONS Heat oven to 425F.
INGREDIENTS 1 medium sweet potato Olive oil 1 can chickpeas (save half the juice for puree) 1 teaspoon garlic powder Salt and pepper to taste DIRECTIONS Heat oven to 425F.
Ingredients 2 cups old-fashioned oats 1 1/4 cups all-purpose flour 1/2 cup maple syrup 1/2 teaspoon cinnamon 1/4 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon pure vanilla extract 3/4
INGREDIENTS 1 lb brussels sprouts, halved 3 tablespoons olive oil 1/2 teaspoon garlic powder 1 1/2 tablespoon Italian seasoning Salt and pepper to taste 1 teaspoon honey 1 tablespoon balsamic
INGREDIENTS 3 cups green, black or brown lentils 3 garlic cloves, minced 1/2 cup chopped mushrooms 1 small onion, chopped Almond oil 2 teaspoons ground cumin 4 teaspoons paprika 1
INGREDIENTS Coconut oil 1/4 cup flour 1/4 cup pumpkin seed granola 1 zucchini, shredded 2 eggs, whipped 1 1/4 cup almond flour 1 1/4 cup oat flour 1 tbsp
INGREDIENTS 1 bell pepper, chopped 1/2 onion, chopped 2 cloves garlic 2 carrots, chopped 1 yellow squash, chopped 1 zucchini, chopped Almond oil 1 cup peas, steamed 2 cups vegetable
INGREDIENTS 1 large beet 1 zucchini 1/2 onion, minced 8 mushrooms, minced 2 cups cooked rice 1 can black beans 1/2 cup almond flour 1 cup oats 2 eggs 1/2
INGREDIENTS 3 cups Kodiak Powder Cake Mix 1 cup oats 1 can pureed pumpkin 3 cups milk 3 eggs 2 small grated zucchinis 4 tablespoons avocado oil 2 teaspoons pumpkin
INGREDIENTS Cauliflower Avocado oil Nutritional yeast Salt Pepper Garlic Paprika DIRECTIONS Preheat the oven to 425F. On a cookie sheet, add cauliflower and sprinkle with avocado oil, nutritional yeast,
Ingredients 1/2 chopped onion 2 cloves minced garlic 1 block crumbled tofu (crumble with potato masher) 1 shredded zucchini 1 shredded yellow squash 4 tablespoons avocado oil 2 tablespoons chili