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• In a medium bowl, mix together Peanut Butter, Honey, and Almond Flour until well combined.
  1 Cup Salted Peanut Butter, 3 Tablespoons Honey, 1 Cup Almond Flour
• Press mixture into an 8 x 8 dish.
• Pour Chocolate Chips and remaining Peanut Butter into a microwave safe dish and microwave on 30 second increments until chips are melted.
  1 Cup Chocolate Chips, 1/2 Cup Peanut Butter
• Pour melted Chocolate Peanut Butter mixture over Peanut Butter base.
• Place in freezer for one hour, then cut and serve.
• Store in fridge or freezer!

• Preheat Oven to 350f degrees
• Cut Beets from greens
• put greens in cold water to soak
• wash beets
• lightly grease casserole dish
• put beets in dish and bake uncover for about 1 hour then set aside to cool
• when you can touch the beets without burning your hands, peel the skin off the beets and slice them.
• wash the greens several times
• chop them (with stems are good)
• put oil in pan, add garlic and greens, stir until greens are just wilted – add vinegar
• put on plate add beets on top

• Place the Sugar Snap Peas onto a large Baking Sheet, drizzle the Oil, and season with Salt and Pepper.
• Mix everything well and spread evenly. Bake at 450F for 15 minutes.
• Enjoy 🙂

• Cook in Extra Virgin Olive Oil or Butter on Medium Heat
• Season with Garlic and Pepper and Salt to taste
• Cook 3 minutes then turn
• Cook 2 minutes then turn
• check and If not done cook till fork goes through

• Trim Green Beans to your liking 🙂
• Preheat Oven to 425 degrees 🙂
• Spread Green Beans on Baking Pan 🙂
• Cover with Oil and Salt and Pepper and Mix 🙂
• Bake for 14 to 16 minutes until tender and browned 🙂
• Enjoy 🙂

• Cut the onions up as you wish
• Put Butter in a Pan
• cook over Medium Heat for 20 minutes while stirring often
• Enjoy 🙂

• Head oven to 400 degrees F
• Line two rimmed baking sheets with foil, parchment paper, or silicone baking mats
• using a damp paper towel brush dirt away from mushrooms and cut away any hard stems
• Roughly Chop mushrooms, carrot, broccoli and onion into 1/2 inch chunks
  1 1/2 Cups Broccoli Florets, 8 oz Mushrooms, 1/4 Medium Onion, 1 Medium Carrot
• Toss vegetables into the bowl of a food processor, add garlic, oil, smoked paprika, chili powder, salt and pepper.
• Close the lid and pulse 10-20 times until coarsely ground.
• Spread ground vegetable onto one o f the lined baking sheets and press down with a spatual until a thin layer of vegetables covers the majority of the baking sheet.
• Roast vegetables for 15 minutes.

Burger Mix

• While things roast, rinse wash the food processor bowl and dry before placing walnuts, spinach and fresh herbs in it. Pulse until they are about the size of breadcrumbs.
• Add cooled beans and pulse 5 – 10 times until the beans look crumbly with large crumbs.
• Add the roasted vegetables, breadcrumbs, eggs, and tomato paste. Pulse until everything is just combined. You'll want to keep some texture not a paste.
• scrape mixture into a bowl and fold into the rice.
• Refrigerate the veggie burger mix up to 24 hours. Or make patties, cook them and freeze wrapped in foil up to 3 months.

Cooking Burgers

• When you are ready to make the burgers, divide into 8equai portions (about 31/4 ounces or 90 grams each). Form each portion into a1/2-inch thick patty.
• Heat skillet over medium-low heat, add oil, and then place patties in one layer. (We use about 1tablespoon of oil to cook 4 burgers). Cook until heated through, firm and browned on both sides, about 4 to 6minutes on each side. If any bits fail from the sides as you flip, press them back into the sides of the patty. Be careful when flipping so they stay together. For an outdoor grill, we recommend placing acast iron pan or griddle over alow fire to cook the burgers.
• To reheat frozen cooked burgers: Bake in a350 degree Foven until heated through, 15 to 20 minutes. Or reheat in askiiiet over medium-iow heat until heated through, 5to 10 minutes on each side. We do not recommend microwaving the patties (they steam and become floppy).

• Cut Brussel Sprout in half and removed damaged leaves
• Put Brussel Sprouts in a bowl and add Olive Oil, Pepper, and Salt to your taste
• Cook at 375 degrees for around 20 minutes till tender.
• Enjoy 🙂

• In a small microwave-safe Bowl, heat Olive Oil in 15 second bursts, just until it melts. Set aside to cool to room temperature.
  2 Tablespoons Olive Oil
• Place a rack in the center of your Oven and preheat the 0ven to 350 Degrees F. Coat a 9×5-inch Baking Pan with Olive Oil . Line the Pan with Parchment Paper so that the Paper overhangs both sides, then lightly coat with Olive Oil again.
• In a large Mixing Bowl, whisk together the Almond Flour, Flaxseed Meal, Baking Soda, and Salt. In a separate Bowl, whisk together the Eggs, Egg White, Honey, Apple Cider Vinegar, and cooled Olive Oil until smooth.
• Add the Wet ingredients to the Dry ingredients and with a Whisk, or Spatula, stir until well combined. The Batter will be thick and wet, like a muffin batter. Transfer to the prepared Loaf Pan and smooth the top.
• Bake until the top is toasty golden brown and a toothpick inserted in the center of the Loaf comes out clean, about 35-40 minutes.
• Place the pan on a Cooling Rack and let cool in the pan for 10 minutes.
• Transfer from the Pan to the Rack (use the Parchment overhang) and let cool completely. Slice and serve.