Maple Mustard Brussels Sprouts

Equipment Needed:

  • Large Skillet
  • Medium Bowl

Ingredients:

  • 2 Cups Brussels Sprouts, Trimmed and Halved
  • ½ Tsp Avocado Oil
  • Sea Salt & Black Pepper (to Taste)
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Maple Syrup
  • 2 Tbsp Feta Cheese (Crumbled)
  • 2 Tbsp Pumpkin Seeds
  • ¼ Cup Microgreens (Optional)

Entree Directions:

Toss the Brussels sprouts with avocado oil, sea salt and pepper. Heat a large skillet over medium-high heat. Add in brussels sprouts.

While the Brussels sprouts cook, mix the dijon mustard with the maple syrup in a small bowl and set aside.

Remove the Brussels sprouts from the pan and toss with the dijon maple dressing. Transfer to a serving dish and top with feta, pumpkin seeds and microgreens (optional). Enjoy!

Abundance Kale Salad with Tahini Dressing

Equipment Needed

  • (1) Baking Sheet
  • (1) Small Mixing Bowl
  • (1) Large Mixing Bowl

Ingredients

  • ½ Zucchini (Sliced in ¼ Inch Rounds)

  • ¼ Sweet Potato (Sliced in ¼ Inch Rounds)

  • ½ Cup Red Cabbage (Shredded)

  • ¾ Tsps Avocado Oil

  • 1 Pinch Sea Salt

  • ¾ Tsps Curry Powder

  • 2 Tbsp Tahini

  • ¼ Tsp Garlic Powder

  • ½ Tbsp Coconut Aminos

  • 1 Garlic Clove, Minced

  • 2 Tbsp Water (to Thin)

  • 3 Cups Mixed Greens

  • 2 Tbsp Avocado (Cubed)

  • 1 Tbsp Apple Cider Vinegar W/mother

  • ½ Oz Roasted Chickpeas

  • 4 Oz White Fish of Choice

Directions

Roast chickpeas in an air fryer for 10-15 minutes or until crispy. If you don’t own an air fryer, place on a baking sheet in an oven at 400 degrees F. Spray with avocado oil and add salt and garlic powder to taste. Let cook until crispy, about 15 minutes.

Preheat oven to 375 degrees F (190 C) and arrange zucchini, cabbage, and sweet potatoes on a baking sheet. Rinse fish under running water. Place on a separate side of the baking sheet. Drizzle with avocado oil, sea salt, and curry powder and toss to combine.

Roast for 20-25 minutes or until tender and slightly golden brown.

In the meantime, prepare dressing by adding tahini, garlic powder, coconut aminos, sea salt, and garlic to a small mixing bowl and whisking to combine.

Then add enough water to thin until pourable and whisk until smooth. Taste and adjust seasonings as needed, adding more garlic powder for garlic flavor, coconut aminos for depth of flavor, or salt for saltiness. Set aside.

Assemble salad by adding greens and avocado to a large mixing bowl. Add the lemon juice (or apple cider vinegar) and gently toss to combine.

Add roasted vegetables and chickpeas, then fish, and serve with dressing. Enjoy!

Apple Crumble Bites

Equipment Needed:

  • (1) Baking Sheet
  • (1) Parchment Paper
  • (1) Medium Mixing Bowl

Ingredients:

  • ¼ Cup Organic Coconut Milk (From Can)

  • ¼ Cup Ground Flax Seed

  • 1 Tbsp Coconut Sugar or Monk Fruit, Granulated

  • ½ Tsp Ceylon Cinnamon

  • 1 Apple (Medium, Cored and Sliced Into ½ Inch Wedges)

Entree Directions:

Preheat the oven to 350ºF (176ºC) and line a baking sheet with parchment paper.

Add the coconut milk to a bowl. Add the flax and cinnamon to a second bowl and stir to combine.

Place the apple wedges into the coconut milk, in batches if needed, and toss to evenly coat the apples. One apple wedge at a time, press each side into the flax and “sugar” mixture. Gently tap off the excess flax coated then transfer to the prepared baking sheet. Repeat with remaining apple wedges.

Bake for 20 to 24 minutes carefully flipping halfway through or until the apples are tender. Let the apple wedges cool slightly on the pan before serving. Enjoy!