sweet potato gnocchi

Bake 1 large sweet potato until soft (bake whole, poke a couple of times with fork)

• Mix 1 cup coconut flour with 2 eggs and 2 tbsp olive oil. Once mixed, mash in baked sweet potato and mix until incorporated

• Mix in garlic powder, onion powder, dill, salt and pepper

• Roll ‘dough’ into little logs and place on baking sheet (you can either cut them into little pieces now or after you cook them) and bake at 400 for 30-45 min, rotating half way through (keep an eye on them so they don’t burn!)

• Dress them with a mixture of olive oil, fresh dill, minced garlic and fresh lemon juice and enjoy! (can also chill in the fridge and reheat for later)

carrot ginger soup with roasted cashew cream

Soak 1 cup roasted, unsalted cashews in .75 cups of water, let sit for 8-12 hours.

Melt 1 tbsp coconut oil or butter in a saucepan and saute 4 cloves of minced garlic and 1 tbsp grated ginger until fragrant (about 1 minute)

Add 1 lb carrots (peeled and chopped into smaller pieces) and 1 small onion, chopped and continue to cook for 4-5 minutes. Once veggies have softened slightly, add 4 cups bone broth (or veggie broth if vegetarian) and simmer until carrots are soft (about 20-30 minutes)

While soup simmers, drain the soaking nuts, rinse and place in blender or food processor. Add .25 cups water, a pinch of salt, and 1 tsp fresh lemon juice. Blend until smooth.

Once soup is done cooking and veggies are soft, blend smooth using a large blender or an emersion blender. Add the cashew cream and mix until combined well.

Top with green onions or chives and enjoy!

Potato crust veggie pie

Grate 2 cups potato and sprinkle with .5 tsp salt. Let sit for 10 minutes, then squeeze out excess water and add 1 egg, 1 glove of garlic (minced), and .25 cups grated onion. Form into a well oiled pie pan.

Filling:

• 1 cup onion, chopped

• 3 cups assorted veggies, chopped (carrots, cauliflower, zucchini, spinach, parsnips, etc.)

• 1 clove garlic, minced

• 3 tbsp coconut oil

• .5 tsp basil, pinch of thyme, pinch of sage

• .5 tsp salt

• 2 eggs

• .25 cups almond milk

• pepper and paprika to taste

Sauté onions and garlic in coconut oil for 5 minutes, add veggies and herbs and cook, covered for 10 minutes. Pour into pie crust. Whisk eggs and almond milk together and pour mixture over the vegetable mixture. Dust with pepper and paprika. Bake in a 400 degree F oven for 35-40 minutes.