Dairy Free Chicken Pot Pie (with gluten free option) Ingredients: 2 Chicken Breast 5 Celery Sticks from Stalk 1 Small Yellow Onion 1/4 Bag of Peas 1/2 Cup Chopped Mushrooms 1/2 Cup Gluten Free Flour 1 1/2 Cups Mushroom Bouillon Broth (Mushroom Broth) 1/4 Cup Broth (any kind – for
Pumpkin Risotto with Smoked Bacon Ingredients: 1 Cup Arborio Rice 1 Quart Vegetable or Chicken Broth (may use bone broth as well) 2 Sprigs Fresh Thyme 1 Cup Pumpkin Puree 1/2 Cup White Wine 1/2 Cup Parmesan cheese 1 Small Yellow Onion 1 Pack of smoked Bacon (Organic North
Pumpkin Protein Power Balls Ingredients: 2 Cups Sunflower Butter (or any nut butter you prefer) 1 Cup Almond Flour 1 Scoop Kos Chocolate Protein Powder (Organic Vegan Chocolate Plant Protein) 1/2 Cup Maple Syrup 2 Tablespoons Pumpkin Puree Handful of walnuts In a medium to large bowl mix
Veggie Rice Bowl with Veggie Balls Ingredients: 2 Cups Brown Rice 1 Sweet Potato 2 Medium Zucchinis 1 8 oz Can Garbanzo Beans 2 Garlic Cloves 1 Cup Chopped Broccoli 1/2 Cup Gluten Free Flour 1 Teaspoon Garlic Powder 1 Cup Walnuts (or almonds) Salt and Pepper to taste 1
Rainbow Salad 2 Small Heads of Romaine Lettuce 4 Medium Kale Leaves 1 Medium Bell Pepper (any color) 1/4 Red Onion (sliced) 1 Avocado 6 Radishes 2 Chicken Breast 1 Sweet Potato 1/2 Teaspoon Garlic Powder 1/2 Salt 1 Tablespoon Olive Oil Annies Shiitake & Sesame Vinaigrette (https://www.annies.com/product/shiitake-sesame-vinaigrette/) Chicken
Pumpkin Power Muffins 2 Cups Almond Flour 1 8 oz Can Pumpkin Puree 1/2 Teaspoon Baking Soda 1 Teaspoon Salt 2 Eggs 2 Tablespoons Melted Coconut Oil 3/4 Cup Flax Seed 1/4 Cup Maple 2 Tablespoons Protein Powder (I use Skinny Protein from your Super Your Super) 1 Teaspoon Cinnamon