• 2-4 red potatoes, cut in about 1 inch cubes
• 1 zucchini, cut into cubes
• 1 yellow squash, cut into cubes
• 1 red onion, julienned
• 4-6 shitake mushroom caps sliced
• 4 cloves garlic, chopped
• 1 tablespoon or oregano, minced
• 3 tablespoons of sesame oil or olive oil
• 2 teaspooons Pink salt

• Green Beans
• Olive oil
• Salt
• Garlic powder

Crust:

• 1.5 c. rolled oats
• 1 c. brown sugar
• 1 c. softened butter
• 1/5 c. almond flour
• 1/2 c. chopped walnuts
• 1/2 tsp. soda

Filling:

• 5 eggs
• 2 c. turbinado sugar
• 1/3 c. almond flour
• 4 c. fresh rhubarb cut into small pieces
• Cinnamon
• Dash of sea salt
• 1 Tbsp. butter

• 4 medium red potatoes
• 2 green onions
• 1/3 cup red cabbage, diced
• 1 tablespoon olive oil
• 1 teaspoon red wine vinegar
• lettuce leaves
• pepper, (and sea salt to taste)

• 1/2 cup extra-virgin olive oil
• 1 1/2 teaspoons crushed red pepper flakes.

Heat th

• 1/2 bunch parsley, leafy end chopped finely
• 2 bunches green onions, chopped
• 10 mint leaves (approx 1 cup) cut up
• 1 1/2- 2 tomatoes, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 1/2 cups Quinoa, cooked and cooled

• 1 ½ cups quinoa
• ½ teaspoon salt
• Mom′s 15-Minute Tomato-Basil Sauce (see recipe below)
• 1 cup fresh spinach leaves
• Parmesan, for topping

• 1-3/4 cup chicken broth
• Dash pepper, thyme
• 1 stalk celery, chopped
• 1 onion, chopped
• 1 bay leaf
• 2 apples (Fuji or Pippin), diced
• 4 tablespoons butter
• 1/2 or 3/4 cup dried cranberries
• 1 cup pecans, chopped
• 6 day-old gluten-free pumpkin muffins-made from scratch substituting wheat flour with Brown Rice flour.

• 2 1/4 cup flour
• 1/2 cup flax meal
• 3/4 cup turbinado sugar
• 1 tablespoon aluminum free baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon sea salt
• 1 cup pureed pumpkin
• 3/4 cup sour cream
• 1/3 cup milk
• 1/4 cup olive oil
• 1 teaspoon vanilla extract
• 2 large eggs beaten

• 2 eggs
• 1/2 cup Agave Nectar
• 1 1/2 cups pumpkin
• 1 cup coconut milk or evaporated milk
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/8 teaspoon ground cloves
• 1/8 teaspoon salt
• hot water

• 2 eggs
• 3 ounces apple juice concentrate
• 3 ounces orange juice concentrate
• 2 tablespoons yogurt
• 1 1/2 cups pumpkin, cooked fresh or canned
• 2 1/2 cups whole wheat flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon grated nutmeg
• 1 teaspoon baking soda
• 1 cup seeds or nuts
• 1/2 teaspoon extra-virgin olive oil, to coat pan

• ¾ cup light brown sugar, packed (I use 1 c Xylitol with a teaspoon of molasses mixed in.)
• 1 tablespoon cornstarch or potato
  starch
• ½ teaspoon salt
• 1 ½ teaspoons ground cinnamon
• ½ teaspoons ground ginger
• ¼ teaspoon ground cloves
• 3 large eggs
• 14 ounces coconut milk or 1-3/4 cup
  heavy cream
• 1 (15 ounce) can pure pumpkin puree
• ½ cup sweetened flaked coconut,
  lightly toasted, coarsely chopped
• Gluten-free pie crust- Prepared or
  made from scratch