HARVEST CUPCAKES GLUTEN FREE - DAIRY FREE Cupcakes 3 C Almond Flour 1 1/2 tsp Baking Soda 1/2 tsp Sea Salt 1 1/2 tsp Cinnamon 1/4 C Coconut Oil 1/4 cup Honey 1 1/2 tsp Vanilla Extract (alcohol free) 3 Eggs 1 C Carrot (chopped in food processor) 1 C Zucchini (chopped in food processor) 1 C Apple (chopped in food processor) Combine wet ingredients. Combine dry ingredients. Bake at 350° degrees for about 20-25 minute Vanilla Cream “Frosting” 1 C raw cashews, soaked for three hours, water discarded 1/2 C Apple juice 4 Medjool Dates, pitted 1 TBS Agave (you can also use Honey) 2 Vanilla Beans, seeds scraped and pod discarded (I also added Coconut butter to the frosting, but that is optional) Combine in a food processor (or blender) until smooth. Top off with a fresh local Blackberry READ MORE

Fall Warm Squash Salad This nutrient dense salad is a perfect Thanksgiving side dish or satisfying fall meal. The greens and the homemade dressing keep it light and the touch of warmth from the butternut squash and caramelized onions satisfy and nourish you the way comfort food always does…but without the heavy calories. Served alongside your favorite protein, this makes for the ideal balanced meal of healthy carbs, protein and fat. Salad: Greens of choice (lettuce, spinach, etc.) Squash of choice (butternut squash acorn or sweet potato) Nuts of choice (pine nuts, pecans or pumpkin seeds) *optional: chopped bacon goes great in this dish! ½ red onion pad of butter a small squeeze of honey Dressing: Olive Oil Apple Cider Vinegar Coconut Sugar Fresh ground Black Pepper Directions Bake Your Squash - Preheat the oven to 350°. Cut off each end. Use a strong peeler READ MORE