Cashew "Ranch" Dressing

Ingredients
½ cup raw cashews or macadamia nuts
½ cup water
2 cloves garlic (or 2 teaspoons jarred garlic)
¼ cup extra virgin olive oil
2 Tablespoons lemon juice
¾ teaspoon salt
2 teaspoons Italian Seasoning
2 teaspoons fresh dill or ½ teaspoon dried dill
1 teaspoon pure maple syrup or honey or 4-5 drops liquid stevia
black pepper, to taste

Directions
1. Place the nuts, water, and garlic into a blender. Blend until creamy. Add remaining ingredients and blend again until combined.
2. Pour into a glass jar or container and refrigerate. Shake and pour over your favorite salad or dip with your favorite veggies or seed crackers. Enjoy! :)

Recipe by Leigh Wagner PhD, MS, RD

Cauliflower Rice with Cilantro and Garlic

Ingredients
1-2 teaspoons Extra Virgin Olive Oil
1 large head cauliflower
3 cloves garlic, minced (or 3 tsp jarred garlic)
3/4 teaspoon salt or Herbamare (herbed seasoning salt)
1/2 bunch cilantro, chopped

Directions
1. Cut cauliflower into very large florets or chunks. Depending on the size of the cauliflower, you will want to divide the chunked cauliflower into 2 to 3 batches.
2. Place 1/2 or 1/3 of the cauliflower into a food processor and pulse or process it until the cauliflower turns into a rice-like texture. In a medium bowl, set aside each batch until you have finished "rice'ing" the cauliflower.
3. Heat a medium pan to low-medium heat and add the oil and minced garlic. Sauté for 2-3 minutes until garlic is softened.
4. Add the cauliflower and sprinkle the salt or Herbamare over the top. After about 5 minutes, add the chopped cilantro and continue sautéing for 3-5 more minutes until heated through.
5. Serve with Honey Mustard Chicken or any other place you'd use rice. I love serving it with this lovely and delicious Veggie Korma recipe from Seasonal and Savory.

Recipe by Leigh Wagner PhD, MS, RD

Banana Chocolate Muffins

Ingredients
wet ingredients
3 eggs
¼ cup coconut oil
2 medium ripe (brown) bananas
4 medjool dates, pitted
1 teaspoon vanilla
*Optional: 7-10 drops Stevia

dry ingredients
¼ cup coconut flour (heaping)
1 Tablespoon ground flaxseed (aka “flax meal”)
¼ teaspoon salt (heaping)
½ teaspoon baking soda
½ cup pecans, toasted (could use walnuts)
2-3 Tablespoons cacao nibs or dark chocolate chips

Directions
1. In a blender, add eggs, coconut oil, bananas, dates, vanilla and *optional stevia; blend until combined
2. Add coconut flour, flaxseed, salt and baking soda until smooth
3. Fold in pecans and optional cacao nibs
4. Place batter into lined muffin tin
5. Bake at 350 degrees Fahrenheit for 22-23 minutes

Recipe by Leigh Wagner PhD, MS, RD

Almond Flour Pizza Crust

Ingredients
2 cups almond flour (aka almond meal)
2 eggs
2 Tablespoons extra virgin olive oil
½ teaspoon salt
1-2 Tablespoons dried Italian Herbs (I am heavy on herbs)

Directions
For Crust:
1. Preheat oven to 400 degrees Fahrenheit.
2. Place ingredients in a medium to large bowl, and mix thoroughly with fork.
3. Wet hands and press onto parchment paper on cookie sheet (to make cleanup easy). Leave crust somewhat thick (about ¼ inch thick). Press into desired shape.
4. Before adding toppings, bake crust until golden for 10-12 min at 400°F.
5. After topping, place in oven until warm.
Enjoy!

Recipe by Leigh Wagner PhD, MS, RD

Chocolate PB Omega Oat Bites

Ingredients
1 cup old fashioned oats (make sure gluten free, if you need to be)
1 cup unsweetened flaked coconut
3/4 cup peanut butter or almond butter
1/3 cup honey
1/3 cup ground flaxseed (aka "flax meal")
3/4 cup dark chocolate chips (I love the 70% Fair Trade ones from Natural Grocers)
2 Tablespoon chia seeds
1 1/2 teaspoon vanilla extract

Makes 24 balls ~1.5 in. diameter

Directions
Mix ingredient well, shape and refrigerate!

Recipe by Leigh Wagner PhD, MS, RD