MICHELLE ATIENO

milk • white vinegar • flour • sugar • baking powder • baking soda • salt • egg • melted butter • + cup fresh blueberries • more butter for the pan

butter softened • ▢1/4 cup coconut oil • ▢3/4 cup brown sugar or coconut sugar • ▢2 teaspoons vanilla extract • ▢2 large eggs • ▢1/2 teaspoon baking soda • ▢1/2 teaspoon salt • ▢3 cups blanched almond flour • ▢1 1/4 cups chocolate chips of choice • ▢2/3 cup toasted walnuts optional

sushi • nori sheets • quinoa (I used black) • white miso paste*, adjust to taste • flax or chia egg (optional, see NOTES) • FILLING & CONDIMENTS • small avocado, peeled & sliced • carrot, peeled & julienned • beetroot, peeled & julienned • small daikon (Japanish radish), peeled & julienned • wasabi • tamari (for GF version) or soy sauce •

frozen organic strawberries • frozen spinach or kale, (whatever I have on hand) • chia seeds • almond butter • sugar free granulated sweetener (see my favorite on Amazon) • fill the cup with water or Almond milk

olive oil • ▢2 pounds chicken breasts (skinless and boneless, cut into bite size pieces) • ▢½ teaspoon salt (or to taste) • ▢½ teaspoon pepper (or to taste) • ▢1 small onion (chopped) • ▢3 cloves garlic (minced) • ▢2 tablespoon curry powder • ▢1 cup chicken broth (low sodium) • ▢14 ounce coconut milk (1 can) • ▢14.5 ounce diced tomatoes (1 can) • ▢2 tablespoon tomato paste • ▢2 tablespoon sugar •

butter • ▢1 shallot minced • ▢1 clove garlic minced • ▢16 ounces riced cauliflower about 1 head • ▢½ cup heavy cream • ▢1 cup shredded Parmesan • ▢½ teaspoon salt • ▢½ teaspoon cracked pepper • ▢2 tablespoons chopped parsley

FOR THE PASTA SALAD: • ▢12 oz gluten-free pasta cooked, I like Jovial Foods • ▢2 cups cherry tomatoes halved • ▢8 oz small mozzarella cheese balls halved • ▢8 oz salami or summer sausage cubed • ▢3/4 cup kalamata olives • ▢3/4 cup pepperoncini • ▢1/3 cup red onion finely diced • ▢1/2 cup fresh parlsey finely chopped • FOR THE ITALIAN VINAIGRETTE: • ▢1 cup olive oil • ▢1/3 cup white wine vinegar •

large zucchini • salt • ground beef • ground black pepper • small green bell pepper, diced • onion, diced • can tomato sauce • tomato paste • red wine • chopped fresh basil • chopped fresh oregano • hot water, or as needed •

olive oil • ▢1 large onion, diced • ▢4 garlic cloves, minced • ▢1 teaspoon dried oregano • ▢1 teaspoon dried thyme (or use more oregano) • ▢1 ½ teaspoons kosher salt, plus more to taste • ▢Freshly ground black pepper to taste • ▢1 (5.3-ounce) (150g) tube of tomato paste (see note 1) • ▢1/2 cup (120 mL) dry red wine (optional, see note 2) • ▢3 cups (720 mL) vegetable broth • ▢1 cup (185g) red lentils, soaked (see step #1) • ▢¼ cup (32g) walnuts (or pecans), crushed finely •

warm water (110 degrees F/45 degrees C) • package active dry yeast • white sugar • bread flour • olive oil • salt

Crust: • gluten-free graham cracker crumbs (from an 8 oz box) • sugar • cinnamon • kosher salt • melted butter • Filling: • each) cream cheese, softened • sugar • eggs (room temperature) • sour cream • lemon juice •

lean ground beef • ▢1 onion diced • ▢1 jalapeño seeded and finely diced • ▢4 cloves garlic minced • ▢2 ½ tablespoons chili powder divided, or to taste • ▢1 teaspoon cumin • ▢1 green bell pepper seeded and diced • ▢14 ½ ounces crushed tomatoes 1 can • ▢19 ounces canned red kidney beans drained & rinsed • ▢14 ½ ounces canned diced tomatoes with juice • ▢1 ½ cups beef broth • ▢1 cup beer •

ground flax • ▢1/2 cup water • ▢1/2 cup vegan butter (earth balance brand), melted *see instructions • ▢1 cup granulated sugar • ▢1 cup brown sugar, lightly packed • ▢1 tablespoon pure vanilla extract • ▢1 cup all purpose flour • ▢1 cup unsweetened cocoa powder • ▢1/2 teaspoon salt • ▢1 teaspoon baking powder • ▢1 cup non-dairy chocolate chips OR roughly chopped chocolate pieces