Serves 2-3
1/2 spaghetti squash
1 onion, sliced
4 eggs
1/3 cup pad thai sauce
1/3 cup cashews, chopped
1/4 cup green onions, chopped
1 cup rotisserie chicken (optional)

Preheat oven to 375 degrees. Cut spaghetti squash in half lengthwise and remove seeds. Rub with olive oil. Place facedown on a baking sheet and bake for 45 minutes. Once spaghetti squash is cool enough to handle, use fork to remove from shell.

In a medium frying pan, coat skillet with tablespoon coconut or olive oil and brown onions. Once onions are caramelized, add 4 eggs to pan and scramble. Remove eggs and onion from pan and set aside. 

In the same pan, if you are using chicken, add in chicken at this time. Add spaghetti squash, pad thai sauce, eggs, onions and toss to coat evenly. Remove from heat and garnish with green onions and chopped cashews. Enjoy!

3 tablespoons coconut oil
1 1/2 teaspoons freshly squeezed lemon juice
2 teaspoons dried dill
4 teaspoons onion powder
1 teaspoon sea salt
3 cups chickpeas, drained and rinsed (2 15oz cans)

1. Preheat the oven to 400 degrees. In a small saucepan, melt the coconut oil over low heat. Whisk in the lemon juice, dill, onion powder, and salt. remove from the heat, and cover to keep warm.
2. Rub the chickpeas between your fingers, discarding any loose skins (the chickpeas will not crisp in the oven if wet). Allow to dry on a kitchen towel. Place chickpeas in a large bowl and toss them with the coconut oil mixture.
3. Spread the chickpeas on a baking sheet lined with parchment paper and roast, stirring occasionally, until golden and crisp, 25-35 minutes.
4. Remove the chickpeas from the oven. Let them cool and serve at room temperature. Store in an airtight glass container at room temperature for up to one week.

Recipe cred Naturally Nourished cookbook

Serves 2 as main dish, 4 as a side
2 heads of romaine lettuce 
coconut oil, for rubbing
sea salt
tahini caesar dressing (see below)
chickpea croutons and Gluten free croutons (see below)

1. Remove outer loose leaves from Romaine heads so all that remains are the tighter, inner leaves. Cut off the top quarter of each head. Slice the head in half lengthwise. Rub both the outsides and cut sides with a little coconut oil and sprinkle with a couple pinches of sea salt. If you are lazy, you can buy already cut and prepared romaine lettuce leaves.
2. Preheat grill (or grill pan) on high. When it is very hot, place the lettuce halves on the grill, cut-sides down, and cook until charred and grill marks (approx 3-4 minutes). Flip and cook for 3 more minutes.
3. To serve, place lettuce half on plate and top with dressing, chickpea croutons, and caesar dressing.

Tahini Caesar Dressing:
1/2 cup tahini
1 garlic clove
1/2 teaspoon black pepper
1 tablespoon olive oil
zest of 1 lemon
1 tablespoon freshly squeezed lemon juice
2 teaspoons Dijon mustard
2 teaspoons gluten-free tamarin
1/2 cup water
sea salt

Combine all ingredients in a blender and blend on high until smooth. Add more water if necessary. Season with salt. Store leftover dressing in an airtight jar in the fridge for up to 1 week.

Chichpea croutons:
1 cups cooked chickpeas, drained and rinsed
3 tablespoons coconut oil
1 teaspoon sea salt
1 teaspoon pepper
1 teaspoon garlic powder

1. Preheat oven to 400 degrees.
2. Rub chickpeas to get off loose skins. Pour the chickpeas into a medium bowl and toss with the coconut oil, salt, pepper, and garlic powder.
3. Transfer the chickpeas to baking sheet, and roast, stirring occasionally, until golden and crispy, 25-35 minutes.
4. Remove the baking sheet from oven. Let the chickpeas cool. They will crisp up quite a bit once they've cooled, so don't worry if they are still a little soft when you take them out of the oven.

Gluten Free Croutons:
2 cups of gluten free bread, cubed 
2 tablespoons ghee or coconut oil (or butter of choice)
1/2 teaspoon garlic powder
1/2 tsp dried herbs

1. Preheat oven to 325 degrees.
2. Toss in a small bowl the melted ghee/coconut oil with garlic powder and dried herbs, making sure each bread cube is coated lightly.
3. Spread bread cubes on baking sheet, making sure you only have 1 layer.
4. Bake for 10 minutes. Remove pan from oven. Toss cubes and return to the oven. Bake until croutons are crispy and golden brown, about five minutes. Remove croutons from oven and allow to cool.

Recipe cred Naturally Nourished cookbook

2/3 cup walnuts
1 tablespoon olive oil
1 teaspoon paprika
1 teaspoon chili powder
1 teaspoon cumin
1 can black beans, drained and rinsed
3 spring onion sliced
juice of 1/2 lime
onion (optional) sautéed to add flavor
leaves- approx. 6 large lettuce leaves 

1. Add the walnuts to the food processor along with olive oil and spices. Blitz until the nuts form a coarse crumb.
2. Sautéed onion and add black beans to onion for the last two minutes to heat up. 
3. Right before serving, fold in walnut mixture, lime juice and spring onions in pan. 
4. Serve immediately. Serve with the walnut and black bean taco meat in the lettuce leaves, with your choice of toppings (salsa, guac, tomatoes, olives). 

For Meatballs:
1.5 pounds ground turkey
1 egg
1/2 cup panko breadcrumbs (we use gluten free breadcrumbs)
1/2 teaspoon chili powder
1/2 teaspoon garlic salt
1/2 teaspoon onion powder

For sauce:
2 tablespoons Worcestershire sauce
2 tablespoons white vinegar
1 cup tomato sauce
2.5 tablespoons agave syrup or honey
1/2 teaspoon onion powder
1/2 teaspoon garlic salt
1/2 teaspoon chili powder

1. Preheat oven to 350 degrees.
2. Mix meatball ingredients together in a bowl. Spray a baking sheet and roll into 1 inch balls (should make between 30-35 balls).
3. Bake for 20 minutes. Remove from oven and set aside.
4. Add remaining sauce ingredients to crock pot and stir. Add meatballs to the crock pot and stir, making sure the meatballs are completely covered in sauce. 
5. Cook on low for 2 hours. 
Serve as an appetizer, on salad, in wrap, as a side, on pasta/spaghetti squash, or in a lunch box! 

1 can corn
1 can black beans
1 large tomato, chopped
1 red onion, chopped
1 avocado
1 lime, juiced
sea salt

Mix together corn, black beans, tomato, onion and avocado in bowl. Squeeze juice from lime and sea salt for taste. This yummy EASY salad can be eaten with chips, in a wrap, as a salad, or on tacos! Enjoy!

1 1/2 to 2 cauliflower heads, cut into chunks
4 cups vegetable broth
1/2 cup raw cashews
1/2 cup roasted cauliflower florets (optional)
Everything But The Bagel Seasoning (Trader Joes)
sea salt and pepper to taste

1. Boil broth and add cauliflower. Reduce heat and simmer until cauliflower is soft.
2. Add cashews and salt. Simmer for 5 minutes.
3. Pour into blender and blend until smooth.
4. Season with salt, pepper, and garlic to taste. We use Everything But the Bagel Seasoning!
5. Garnish with roasted cauliflower florets.
Note: you can also use 1/2 cauliflower and 1/2 potatoes for more of a potato soup taste!

1 1/2 cups cooked quinoa
1/2 teaspoon baking powder
2 eggs
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
1 teaspoon honey
Pinch of sea salt

1. In a large bowl, combine all ingredients until well-mixed.
2. Heat a large skillet on medium-low heat and add some coconut oil to the pan.
3. Using a measuring cup, scoop the batter into 4 pancakes.
4. Cook for 2-3 minutes on the first side, until set and golden, before flipping to cook 1-2 minutes on the other side.
5. Serve with berries, syrup for breakfast, or top with sliced tomato, avocado, and sprouts for a delicious snack or lunch. 

Recipe cred Fitnessista.com