Create Kendra’s famous recipes at home.
Sweet Potato Waffles Yields 4 waffles Ingredients: 1 cup sweet potato puree (from 3 small sweet potatoes) 1 cup oatmeal 2 eggs 1/2 cup milk (any type) 1 teaspoon cinnamon
Chicken Meatballs with Sundried Tomatoes and Artichoke hearts over barley Serving Size: 4 Ingredients: 1 cup barley (or your preferred fiber source) 1 cup artichoke hearts 1 1/2 cups
Maple and Garlic Roasted Carrots with a Beet Smear Serves two Ingredients: 8 Large Carrots (any kind) 5 Garlic Cloves 2 Tablespoons Avocado Oil 2 Tablespoons Maple Syrup (may substitute
Broccoli & Leek Soup Ingredients: 2 large heads of broccoli 5 broccoli leaves or 1 cup spinach 3 large leeks 1 medium yellow or white onion 5 garlic cloves 8
Sunday Pot Roast Chili Ingredients: 16 oz Ground Turkey 1 Large White Onion, chopped 3 Large Bell Peppers (orange, red, and yellow), chopped 5 Large Carrots, shredded 2 Zucchinis, shredded
Balsamic Glazed Beets, Carrots, and Brussel Sprouts Ingredients: 6 Large Carrots 5 Small to Medium Beets 3 Cups Brussels Sprouts Optional: Goat Cheese and Fresh Thyme for Topping Balsamic Glaze:
Sheet Pan Maple and Dijon Chicken Ingredients: 3 Chicken Breasts or Thighs 1 Large Sweet Potato 3 Cups Brussels Sprouts Dijon Maple Dressing: 2 Tablespoons Dijon Mustard 2 Tablespoons
Brussel Sprouts & Sweet Potatoes over Barley with a Maple Dijon Dressing Ingredients: 1 Cup Barley 3 to 4 Cups Vegetable Broth (optional, for boiling barley) 15 to 20 Brussels
Butternut Squash and Mascarpone Pasta Ingredients: 1 lb Rigatoni 1 Cup Pasta Water 1 Medium Butternut Squash 16 oz Mascarpone Cheese 1/2 Yellow Onion, chopped 3/4 Cup Parmesan Cheese 1
Butternut Squash and Carrot Soup Servings: 4 to 6 Ingredients: 8 Cups Vegetable Broth 1 Large Butternut Squash 1 Large Yellow or White Onion (or 2 Leeks) 8 Large Carrots
Chicken Noodle Soup Servings: 4 to 6 Ingredients: 2 Chicken Breasts 16 oz Bone Broth 6 Cups Vegetable or Chicken Broth 1 Stalk Celery, chopped 1 Bunch Green Onions,
Tomatillo & Squash Soup Servings: 4 Ingredients: 1 1/2 lbs Tomatillos 1 Medium Zucchini 1/2 Cup Pumpkin Seeds 1 Large Yellow Onion 1 Avocado 4 Garlic Cloves 2 Jalapeños 1/2
Butternut Squash and Mascarpone Raviolis Servings: 4 Ingredients: For the Dough: 2 pounds of flour 8 eggs 1 oz olive oil (add an extra tablespoon if the mixture feels too
Pumpkin and Roasted Carrot Soup Servings: 4 Ingredients: 1 8 oz Can of Organic Pumpkin Puree 6 Large Carrots 1 Medium Yellow Onion 4 Cloves of Garlic 5 to
Pesto and Veggies over Farro Serves 2 Ingredients: 1 Cup Farro 1 Zucchini 1/2 Leek 1/2 Cup Artichoke Hearts 1 Cup Sun-Dried Tomatoes or 16 oz Fresh Cherry Tomatoes 1
Spaghetti Squash Pasta Ingredients: 1 Medium or Large Spaghetti Squash 8 Medium to Large Tomatoes or 4 Cups Cherry Tomatoes 1 Cup Fresh Basil 1 Shallot 4 Garlic Cloves 1
Curry Poutine Servings: 2 Ingredients: 4 Large Sweet Potatoes 4 Large Carrots 1/2 Medium Onion, finely chopped 3/4 Cup Peas 3/4 Cup Vegetable Broth 1 1/2 Tablespoon Curry Powder 1
Dairy & Gluten Free Green Enchiladas Ingredients: 2 Chicken Breasts 1/2 Medium Yellow Onion, diced 2 Zucchinis, shredded 12 to 16 Corn Tortillas 1/3 Cup Broth (vegetable or
Pumpkin Risotto with Smoked Bacon Ingredients: 1 Cup Arborio Rice 1 Quart Vegetable or Chicken Broth (bone broth also works) 2 Sprigs Fresh Thyme 1 Cup Pumpkin Puree 1/2 Cup
Turkey Cranberry Sage Bone Broth Soup with Ground Turkey Meatballs Ingredients: 42 oz EPIC Bone Broth (EPIC Bone Broth) 1 8 oz can Coconut Milk 3 (1-inch) chunks Fresh
