Recipies

Pancetta & Pea Lemon Pasta

Categories Mains, Recipies 
Ingredients 
Olive oil 
Garlic 
White Onions 
Gluten Free Pasta 
Pancetta 
Peas 
2 cups chicken broth 
Generous amount of lemon juice and the zest of 2 lemons 
Mint 
Parmesan 
Directions
1. In a pan saute garlic, olive oil and white onions 
2. After add chicken broth, peas, and uncooked pasta to the pot. Cook for about 15 min stirring occasionally. Broth should be nearly gone and pasta will be cooked. 
3.While the pasta is cooking in separate pan cook the pancetta 
4. When pasta is about to be done add lemon juice and lemon zest to the pot and mix. 
5. Then add the pancetta and Parmesan to the pot and incorporate. 
6.Garish with more Parmesan and fresh mint.

Fig & Goat Cheese Salad

Categories Recipies, Salads 
Figs + Arugula + Goat Cheese + Cucumbers + Crispy Prosciutto (can just leave it regular) 

Dressing: Fig jam + sherry vinegar + olive oil + salt & pepper + garlic + shallot + rosemary (can be dried or fresh) + thyme (can be dried or fresh) + sage (can be dried or fresh) + honey + zest of one lemon & tiny squeeze of lemon

Parmesan Brussel Sprouts

Categories Recipies, Sides 
Ingredients
Brussel Sprouts 
Olive oil 
Salt & Pepper 
Garlic 
Garlic Scapes 
Lemon Zest  
Pinch of Dried Rosemary 
Directions
1. Clean Brussel Sprouts 
2. Season with olive oil + salt & pepper + garlic + garlic snapes + zest of 1 lemon + a pinch a of dried rosemary 
3.Air Fry at 400 for 15-20 min or in the oven at 400 until done

Maple Brown Sugar Carrots

Categories Recipies, Sides 
Ingredients 
Carrots 
Olive Oil 
Salt & Pepper 
Maple syrup
Cinnamon 
Brown Sugar 
Garlic 
Parsley
Pomegranates
Pecans 
Directions
1.In bowl mix together olive oil, salt & pepper, maple syrup, cinnamon, brown sugar, chopped garlic, and chopped parsley
2.Coat carrots in marinate
3.Preheat oven to 425 and bake for 30/40 min or until cooked to your liking. Stir occasionally throughout cooking process  
4.Top w/ chopped pecans, pomegranates, and fresh parsley

Loaded Yogurt Bowl

Categories Breakfast, Recipies 
Ingredients
Yogurt of choice
Topping of your choice: 
-Fruit of your choice: Banana, Berries, Pineapple, pomegranate, grapefruit 
-Granola
-Chia & Flax seeds
-Nut Butter or seed butter 
-Honey
-Shredded coconut or coconut clusters 
-Bee pollen
Directions 
Load your bowl with a base of yogurt & top with fav topping such as fruit of choice + bee pollen + flax &/or chia seeds + honey + nut butter + coconut, etc.

GF Almond Lemon Cake

Categories Cakes & Pies, Recipies 
Ingredients
-Cake- 
1 1/2 cup almond flour 
1/2 tsp baking powder 
4 egg whites 
1/4 cup sugar 
1/4 cup honey 
Vanilla 
2 zested lemon
1 tablespoon of lemon Juice 
  
-Mascarpone Frosting + Toppings-
16 oz Mascarpone 
1 cup sour cream 
3/4 cup powder sugar 
Vanilla
1 lemon zest 
1/2-1 tablespoon honey  
Blueberries + 1 Lemon (Topping)
Directions
-Cake- 
1. Preheat oven to 350 
2. Mix all wet ingredients. Then add dry ingredients to wet, expect for the egg whites 
3. In separate bowl crack egg whites and wipe into foam. 
4. Fold in eggs into batter. 
5. Spray a cake pan well and pour batter. Tap on counter to release any air bubbles before baking 
6. Bake for around 30 min or until golden  
	
-Frosting & Decorating-
1. Make the frosting while cake is baking and cooling. 
2. Mix together all the ingredients, cover and place frosting in fridge and keep until cakes are cooled and you are ready to decorate. 
3.To frost first cut lemons. Then add a layer of frost to the top of the cake. Place the sliced lemon on top all over the cake. Then add blueberries to all the open spaces