• 1 baby pumpkin per person
• 1 teaspoon melted butter per pumpkin
• 1 tablespoon maple syrup per pumpkin
• Dash cinnamon and fresh nutmeg per pumpkin

• 1 cup black beans, dry
• 1 cup chopped onion
• 1 garlic clove pressed
• 1 cup celery minced
• 1 red or yellow bell pepper, chopped
• 1/2 cup filtered water
• 1/2 teaspoon fennel
• 1 teaspoon coriander, ground
• 1 teaspoon cumin
• 1/4 cup cilantro chopped
• 1/4 teaspoon dried thyme
• 3 large Roma tomatoes, chopped
• 2-3 cup collard greens
• 1 cup filtered water
• 2 oranges
• 2 tablespoons soy sauce

From Carmen Anderson

• 1 cup brown rice flour
• 2 Tablespoon Arrowroot
• 1/4 cup potato starch
• 1/4 cup tapioca flour
• 1/4 cup millet flour
• 1/2 cup chia seed flour, or almond flour
• 1 3/4 teaspoon guar gum or Chia seed gel—(9 parts water to 1 part seeds set for 15 minutes)
• 1/2 teaspoon salt
• 2 1/4 teaspoon yeast
• 2 Tablespoon honey
• 1 cup water, warm or as needed
• 3 large eggs
• 3 Tablespoon olive oil
• 1 teaspoon apple cider vinegar

• 1 clove fresh organic garlic
• 1 inch fresh grated ginger
• 1-1 1/2 cans of Coconut milk
• 3-4 large yams and/or sweet potatoes

• 3 cups of fresh cranberries (1 bag) rinsed and drained
• 4 green onions, minced (1/2 cup)
• 2 small jalapeno peppers, seeded, minced (2 Tbsp), or 1/2 a 4 oz can of roasted jalapenos
• 1/2 cup sugar
• 1/4 cup fresh cilantro, minced
• 2 tablespoons fresh ginger, minced
• 2 tablespoons fresh lemon juice

• 1/2 pound turkey sausage
• 1 teaspoon vegetable oil
• 3 medium gold or red potatoes, peeled, quartered and thinly sliced
• 5 large eggs
• 7 large egg whites
• 1 pint cottage cheese
• 4 ounces (1 1/4 cups) sharp Cheddar cheese, grated
• 2 ounces (1 cup) Parmesan cheese, grated
• 2 4-ounce cans green chilies, drained and chopped
• 1/3 cup Gluten free baking flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper

• 1 clove garlic
• 1 one inch long fresh ginger
• 2 cups chickpeas, drained
• 1/4 cup cashew butter
• juice of one lemon
• 3 tablespoons rice vinegar
• 1/2 teaspoons chili-garlic sauce
• 1/2 teaspoon anise
• 1/4 cup chopped cilantro
• 1 green onion, chopped
• 1 teaspoon oil

• 1 1/4 cups yellow cornmeal
• 1/4 cup sugar (Xylitol)
• 3/4 cup Pamela’s Gluten-free Baking mix
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
• 2 eggs, slightly beaten
• 1/2 teaspoon vanilla
• 1/4 cup melted butter
• 2 tablespoons raw honey

• 6-7 cups gluten-free corn bread (made
  ahead) cubes (1/2 inch)
• 4 links gluten-free sausage, simmered
  in hot water for 10 minutes
• 4 tablespoons olive oil
• 1 large onion, diced
• 2-3 carrots, diced
• 3 stalks celery, diced
• 4 cloves garlic, minced
• 1 apples, peeled and diced
• 28 ounces chicken broth
• Salt and pepper to taste

• 1 cup fresh or frozen peas (thawed)
• 1 medium carrot, chopped
• 1 stalk celery, chopped
• 1 ounce mozzarella cheese cubed
• 1 TBS plain yogurt
• 2 TBS, 1 tsp buttermilk
• 1 1/2 tsp mayonnaise
• 1/2 tsp balsamic vinegar
• 2 green onions, chopped fine
• 1/2 tsp dried basil
• 1/8 teaspoon black pepper
• 1/4 teaspoon sugar (optional)

• 1 bunch fresh organic spinach, chopped
• 3 cups mushrooms, chopped
• 4 oz. raw cheese, grated
• 10-12 organic eggs
• 1/2 cup organic cream
• salt and pepper
• 1 heaping teaspoon prepared mustard
• 1/2 stick butter (2 oz.) melted