Ingredients:

For the Ravioli -

• 1 pound nitrate-free bulk Italian sausage
• 1-2 tsp extra virgin olive oil
• 1/2 head cauliflower, roughly chopped
• 2 cloves garlic, minced
• 2 shallots, minced
• 1 Tbsp pastured butter or ghee
• 8 ounces fresh baby spinach
• sea salt
• freshly ground black pepper
• cayenne pepper (optional)
• 4-5 medium zucchini squash, yellow or green

For the Sauce - *This will make an abundance of sauce, you only need one cup to make this recipe so save the rest for another meal! Pesto freezes very well!

• 8 cups packed fresh basil leaves, rinsed and dried
• 2 cups toasted walnuts
• 6 cloves garlic, peeled
• 1/2 tsp sea salt
• freshly ground pepper
• 1 1/2 cup extra virgin olive oil
• 2 Tbsp lemon juice

Instructions:

For the Ravioli -

1. Slice zucchini in half lengthwise. Using a mandoline, thinly slice zucchini into long planks.
2. In a large skillet, add sausage and cook over medium-high heat until some fat is rendered. If you have really lean sausage, add 1-2 tsp olive oil. Add shallot and garlic and continue to cook until sausage is cooked through, about 10 minutes. Add spinach, a handful at a time, stir to combine, and cook until spinach is wilted and tender.
3. While sausage cooks, steam cauliflower in a steamer insert set in a pan of boiling water. It should be ready at the same time the sausage mixture is ready.
4. Preheat oven to 350 degrees F.
5. Let filling ingredients cool slightly. Transfer cauliflower to the bowl of a food processor, add butter and process until smooth. Season with salt and pepper.
6. Add sausage and spinach mixture to food processor and process until it reaches your desired filling consistency. (I like mine smooth.)
7.  Place zucchini on zucchini plank vertically on a work surface. Place another plank horizontally in the center, forming a "t."
8. Scoop about 1 tsp of filling into the center where the two planks overlap, then fold the ends of the bottom plank over each other. Next, fold thee ends of the top plank so that you form a little square packet--or ravioli! Use a toothpick to hold it closed. Repeat with remaining zucchini and filling.
9. NOTE: I had extra filling. You can either use more zucchini or use the extra filling for another meal.
10. Place ravioli on a large, rimmed baking sheet. Bake for 15 minutes or until zucchini is tender.Transfer ravioli to a shallow dish or plate and drizzle with pesto.

For the Sauce -

1. Place basil, walnuts, and garlic in the bowl of a food processor and pulse until chopped and well combined. Add lemon juice and pulse once.
2. With the processor running, add oil in a very slow stream.
3. Season with salt and pepper, to taste.

Ingredients:

For the pumpkin waffles -

• ½ cup pureed pumpkin
• ¾ cup almond flour (for nut free: 3 tablespoons coconut flour and 1 tablespoon sunbutter)
• ¼ cup canned coconut milk
• ½ cup shredded unsweetened coconut
• 2 tablespoon maple syrup
• 2 eggs, whisked
• ⅛ teaspoon baking soda
• ⅛ teaspoon baking powder
• 1 tablespoon vanilla extract
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• ¼ teaspoon ginger
• ¼ teaspoon salt

For apple spice topping -

• 2 apples, cored and thinly sliced (I used Sweet Tango- holy moly bomb)
• 1 tablespoon maple syrup
• ½ tablespoon cinnamon
• ¼ teaspoon allspice
• ⅛ teaspoon ground cloves
• pinch of salt
• 2 tablespoons coconut oil

Instructions:

1. Heat up your waffle iron!! If you don’t have a waffle iron, you need to go buy one, or just make pancakes instead.
2. In a medium sized bowl, mix together coconut milk, eggs, maple syrup, and vanilla.
3. Then add the rest of the dry ingredients and pumpkin and mix together. Add a bit more coconut milk, if needed. The batter should be runny but still have a bit of girth to it. Ew, I just said girth.
4. Ladle into your waffle maker. Be careful, they expand a bit so they will be pour over if you get ladle happy.
5. Cook until done. Mine took about 3-4 minutes, I’d say.
6. While your waffles are cooking, add a couple tablespoons of coconut oil to a large skillet and add your sliced apples to the pan.
7. Mix around to help the apples coat in oil, add in some maple syrup, and sprinkle with your cinnamon, allspice, ground cloves and salt.
8. Add a splash of water to the pan and cover to help the apples become soft. Cook for around 10 minutes, making sure to mix occassionally so they don’t burn.
9. Once your pumpkin waffles are done cooking, add your apples on top along with a crap ton of maple syrup on top and/or coconut butter or regular butter.
10. Eat with bacon. Duh.

Ingredients:

For the Bar -

• 15 dried medjool dates, pitted
• ¼ cup coconut oil, melted
• 2 tablespoons coconut flour

• 3 eggs, whisked
• ¼ cup unsweetened cocoa powder
• 2 tablespoons raw honey
• 1 teaspoon vanilla extract
• ¼ teaspoon baking soda
• ¼ teaspoon baking powder
• pinch of salt

For the Topping -

• 1.5 cups unsweetened shredded coconut
• 2 tablespoons coconut oil
• 2 tablespoons coconut butter
• 1 tablespoon raw honey
• 2 egg whites, whisked until foamy
• pinch of salt

Instructions:

1. Preheat oven to 365 degrees.
2. Now add your dates to the food processor and begin to pulse until you get a clumpy paste.
3. Then add your coconut oil and cocoa powder to the food processor and puree until well mixed and it has become smoother.
4. Then add your eggs, coconut flour, honey, vanilla, baking soda and powder, and salt and puree until smooth.
5. Grease an 8×8 baking dish with some extra coconut oil, then pour in your brownie mix and smooth out throughout the dish.
6. Now make the top layer. Add your shredded coconut, coconut oil, coconut butter, and honey to a bowl and heat in the microwave.
7. Mix ingredients together ingredients until smooth then add your whisked egg whites and mix well.
8. Pour topping over your brownie batter and smooth out until covering the entire surface of the brownie.
9. Add dish to oven and baking for 20-25 minutes.
10. Let cool then cut into pieces.