4-5 oz. fennel, chopped 1/2 honey crisp apple, cut in matchstick pieces 2 tsp grapeseed oil 1 tsp lemon juice or apple cider vinegar 1 oz. crumbled goat feta 1/8 cup chopped walnuts Instructions: Heat 1 tsp oil in pan to sauté fennel about 3-4 minutes. Combine all ingredients in a bowl. Combine remaining 1 tsp of oil with 1 tsp of lemon and drizzle over top. Toss. Recipe from The Wellness Way

Ingredients: 1 lb sweet potatoes, 1" slices 8 oz. fresh trimmed pineapple, cut in chunks 1 small red onion, 1/2" wedges 2 tbsp plus 1 tsp grapeseed oil 1 tsp black pepper 1/2 tsp sea salt 1/2 tsp ground ginger 1/2 tsp paprika 1/2 tsp thyme 1/8 tsp cayenne pepper 20 oz. pork tenderloin, trimmed Instructions: Preheat oven to 425 degrees. Line baking sheet with foil. Mound potatoes and pineapple on sheet. Toss with 2 tbsp oil and half of pepper & salt. Arrange in an even layer. In a small bowl, mix the ginger, paprika, thyme, cayenne and remaining salt and pepper. Rub spice mixture onto pork and drizzle remaining tsp of oil. Place pork on the sheet pan with the vegetables, tucking the thin e

Ingredients: 4 cups diced cantaloupe 1 large cucumber, seeded and chopped 1 large jalapeño, seeded and chopped 1 large red bell pepper, seeded and chopped 1 large lime, zest and juice 2 cloves garlic, minced 1 teaspoon xylitol or stevia, to taste 1/2 tsp Celtic sea salt 1 tbsp olive oil 1/2 cup cilantro Instructions: Place all ingredients in a large bowl. Toss to mix, and taste for balance. Add xylitol or stevia if the cantaloupe is very tart or bland. Store, tightly covered, for up to 3 days in the refrigerator. Recipe from The Wellness Way

Ingredients: 1 (15oz) can chickpeas/garbanzo beans 1 cup artichoke hearts drained & chopped 2 cloves fresh garlic, crushed 2 tbsp lemon juice 1 tbsp grapeseed oil 1 tbsp water 1 tbsp Tahini Pepper & Salt to taste Instructions: Combine all ingredients in a food processor and pulse until smooth. Transfer to a bowl and chill before serving. Recipe from The Wellness Way

Ingredients: 1 tbsp chopped fresh sage 1 tbsp Dijon mustard 1 tbsp pure maple syrup 4 chicken breasts 4 cups cubed, peeled butternut squash 3 large shallots, peeled and quartered 1/2 acorn squash, seeded and cut crosswise into slices 8 ounces Brussels sprouts, trimmed and halved (about 2 cups) 2 tbsp grapeseed oil 1 1/2 tsp sea salt 1 tsp black pepper Instructions: Preheat oven to 425 degrees Combine sage, mustard and syrup in a small bowl, brush evenly over chicken breasts. Place chicken on baking sheet in oven for 20 minutes. Remove pan from oven. Discard any juices from the pan. Add butternut squash, shallots, acorn squash and Brussels sprouts to pan with chicken. Top vegetables with oi

Ingredients: 2 lbs boneless, skinless chicken 1 lb. fingerling potatoes, halved 1 fennel bulb, cut into 1" slices 1 onion, cut into 1/2" slices 2 tbsp grapeseed oil 2 tsp garlic powder 2 tsp Celtic sea salt 1 tsp pepper 1 tsp lemon juice Instructions: Preheat oven to 450 degrees Toss all ingredients together in a large bowl until well coated. Spread mixture on a baking sheet, making sure chicken is touching the sheet and vegetables are evenly distributed. Bake 45 minutes to 1 hour, until cooked through. Let cool 3-5 minutes before serving. Recipe from The Wellness Way.

Ingredients: 2 lbs sweet potatoes, peeled and 1" cubed 1 tbsp grapeseed oil 1/2 tsp Celtic sea salt 1/8 tsp pepper 2 tbsp organic maple syrup 2 tbsp lemon juice Instructions: Preheat oven to 375 degrees. Toss sweet potatoes with oil, salt and pepper in a large baking dish. Cook 25-30 minutes, until tender. Whisk syrup and lemon juice in a small bowl. Remove from the oven and drizzle 1/2 maple lemon mixture over the potatoes. Gently stir and return to oven to bake 10-15 minutes longer, or until potatoes are golden brown. Remove from one, drizzle with remaining maple-lemon mixture and serve Recipe from The Wellness Way.

Ingredients: 8 oz. organic cream cheese (softened) - I prefer Kite Hill dairy free brand 2 teaspoons organic vanilla extract 1/8 cup organic honey 1 scoop Bone Broth Protein Vanilla Instructions: Mix ingredients thoroughly with a spoon or mixer. Chill before serving Serve with your choice of fruit pieces 8 Servings Recipes from The Wellness Way - Inspired by The Wellness Way's Fruit Pizza Recipe

Ingredients: 1 1/2 pounds skinless chicken thighs 1 tablespoon avocado oil 1/2 cup organic chicken broth 2 tablespoons balsamic vinegar 1 pound green beans 1 pint cherry tomatoes, halved salt and pepper to taste Instructions: In a large saucepan, brown chicken thighs in avocado oil over medium-high heat. Add chicken broth and balsamic vinegar. Cover and reduce heat, simmering for 10 minutes. Add green beans and cherry tomatoes. Cover, cooking 3-4 minutes more or until green beans are tender and chicken is cooked t through. Season with salt and pepper and serve. Recipe from The Wellness Way

3 cups gluten free flour blend (I used a rice based one with Xanthan gum included) 1 1/2 cups sugar (I used Swerve granulated) (https://swervesweet.com) 1 tsp Himalayan salt 4 tsp baking powder 2 tsp cinnamon or pie spice blend 2/3 cup Grapeseed oil 2 eggs (or use 1/2 cup unsweetened applesauce for Vegan recipe) 2/3 cup milk (I used Hemp Milk) 1 tsp vanilla extract 1 tsp almond extract Preheat oven to 400 degrees F. Spray muffin tin or insert paper liners. Combine flour, sugar, salt, baking powder and cinnamon in medium bowl. Add remaining ingredients, mix well. Fill muffin cups 3/4 full or until all mix is evenly used. Bake approximately 18-20 minutes or until toothpick inserted in center