INSTRUCTIONS

1. Turn oven to 450 degrees Fahrenheit to preheat.
2. On high heat, heat a large skillet that’s ovenproof. Add in 1 T oil. Toss chicken with 1/4 tsp. salt and pepper. Place in pan. Cook until brown – about 3 minutes. Turn chick breast over and place pan in preheated oven. Bake for 9 minutes or until cooked through.
3. Remove pan from oven. Place chicken on plate and keep warm. Place the skillet over medium high heat. Add 1/2 C chicken broth and cider, bringing to a boil while using a spoon to loosen the browned bits on the bottom of the pan. Lower heat to medium-low and cook at a simmer for 4 minutes or until thick. Add mustard, 1 tablespoon butter, and parsley and whisk to mix.
4. In a large nonstick skillet, heat 1 T oil and 1 T butter over medium-high heat. Toss in Brussels sprouts and cook until lightly brown, about 2 minutes. Put remaining 1/8 tsp salt and 1/4 C broth in pan and cover. Cook 4 minutes.
5. Serve sprouts alongside the chicken and sauce.

1. In a large non-stick skillet, cook chicken breast chunks in 1 teaspoon olive oil over medium heat. Turn to brown evenly. Cook about 15 minutes or until done. Remove from skillet to cool.
2. In same skillet, heat 1 teaspoon olive oil over medium high heat. Cook onion in oil about 2 minutes. Add quinoa to pan and sauté another 5 minutes. Add in the 2 cups of water, 1/ 2 teaspoon of salt, bringing to a boil. Cover, reducing heat, and simmer about 15 minutes. Immediately remove from heat and let stand 15 minutes until water is absorbed. Put quinoa mixture into bowl. Add cooked chicken, oranges, pecans, red onion, dates, asparagus and jalapeño pepper. Toss to combine.
3. Prepare dressing by combining the juice and extra virgin olive oil, sal1, black pepper, and garlic in a small bowl. Mix together with a whisk. Pour dressing over salad ingredients and toss together. Top with chopped mint. Garnish with fresh mint sprigs.
4. Serve at room temperature.

1. In a large serving bowl, whisk together the red wine vinegar, grapeseed oil, cilantro, lime juice, sugar, salt and garlic. Set aside.
2. Bring a large pot of lightly salted water to a boil.
3. Add the soybeans and boil for 3 minutes.
4. Add corn to the boiling water and continue cooking for 1 more minute.
5. Drain very well, and pour into the bowl with the dressing.
6. Gently mix in the cherry tomatoes, green onions and black beans.
7. Cover and refrigerate for at least 2 hours before serving to chill and blend the flavors.

1. Bring chicken broth to a boil in a saucepan.
2. Stir quinoa into the broth and bring again to a boil; reduce heat to medium-low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes.
3. Stir scallions and 1 1/2 teaspoons lemon juice into the quinoa.
4. Mix paprika, cumin, onion powder, black pepper, cayenne pepper, and sea salt together in a small bowl; rub onto chicken breasts to season completely.
5. Prepare a large skillet with cooking spray and heat over medium-high heat.
6. Lay chicken breasts into the hot skillet, cover skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
7. Blend avocado, yogurt, 1 1/2 teaspoons lemon juice, and garlic powder in a food processor until smooth.
8. Spread quinoa onto a serving platter. Arrange chicken breasts onto the platter. Drizzle avocado cream sauce over the chicken breasts.

1. Preheat the oven to 400. Slice the sugar pumpkin in half and scrape out the seeds and fibrous pulp using a spoon. Drizzle 1 tbsp oil over the pumpkins and rub the oil into the flesh. Season with salt and pepper.
2. Place the pumpkin halves cut side down on a baking sheet and roast until the skin is golden brown and the pumpkins are starting to cave in on themselves, 40-45 minutes. The pumpkins are done when you can easily pierce the skin with a fork. Remove from the oven, flip them over, and set aside to cool. Once the pumpkins are cool enough to handle (10-15 minutes) scrape out the flesh with a spoon, or simply peel away the skin with your (clean) hands.
3. Heat a dutch oven or 6-quart soup pot over a medium high flame. Add the second tablespoon of oil to the pan and heat until it shimmers. Add the onion and sauté, stirring occasionally, until the onion is soft and the edges are starting to brown, 8-10 minutes. Add the garlic and sauté until fragrant, 1 minute.
4. Add the spices to the onion and garlic mixture and sauté, stirring continuously, until the spices are toasted, about 1 minute.
5. Add the pumpkin flesh to the pot, along with the broth, coconut milk, maple syrup, and fresh herbs and give everything a good stir. Increase the heat to high and bring the liquid to a boil. Reduce to low, cover, then simmer until the herbs are falling off the stems, about 20 minutes.
6. Fish out the herb stems from the soup. Puree the soup in the pot using an immersion blender until completely smooth. Taste for seasoning and add additional salt and pepper if needed.
7. Ladle the soup into bowls and garnish with roasted, salted pepitas. Serve immediately. This soup keeps in the fridge for up to 5 days or in the freezer for up to 3 months.

1. Drizzle pumpkin seeds with olive oil.

2. Add pumpkin pie spice mix and mix until coated evenly.

3. Bake at 300 degrees Fahrenheit for 45 minutes.

1. Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel.
2. Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.