INGREDIENTS 3 boxes lasagna noodles (gluten-free or regular) 3 lbs. grass-fed ground beef (80/20) Note: If using 90% beef, add 2 tbsp. olive oil (Can choose chicken, too) 6 Italian sausages (medium or hot) 1 onion 3 cloves garlic or minced garlic jar Italian herbs (parsley, basil, Italian seasoning, and oregano) Himalayan salt Black pepper

INGREDIENTS 1 1/2 – 2 T tahini sesame butter paste (can use almond butter) 2 t extra virgin olive oil 1 ½ t turmeric 1 t Himalayan salt 2 T water 1 large cauliflower head, chopped into florets DIRECTIONS Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Whisk together tahini, olive

INGREDIENTS   1 bag of raw cranberries washed and drained ¼ cup agave ¼ cup raw cane sugar ½ cup water Pinch of sea salt ¼ tsp. nutmeg ½ tsp. cinnamon ½ orange peeled, with most of the inner pith removed, dice fruit and save juice ½ large granny smith apple cored and diced DIRECTIONS

QUINOA SALAD 2 cups quinoa, cooked (about 1 cup uncooked) 1 red bell pepper, chopped 1/2 cucumber, chopped 1 cup chickpeas 1/2 small red onion, finely chopped 1/2 cup kalamata olives, cut in half 1/4 cup sundried tomatoes, finely chopped 1/3 cup fresh basil, finely chopped 1/4 cup crumbled feta cheese (use vegan feta cheese

INGREDIENTS 1 juice of lemon (squeeze in a large bowl and take pits out) 6 cups GRANNY SMITH apples (can peal slightly but leave some skin on too, cut in 3/4″ wedges) 1/4 cup raw honey 1/4 cup granulated raw sugar or coconut sugar 2 teaspoons cinnamon ¼ tsp. nutmeg 1/6 teaspoon sea salt ¼