2 tablespoons olive oil
2 garlic cloves, smashed and finely chopped
1 shallot, finely chopped
1/2 cup raw pumpkin seeds (pepitas)
2 large yellow squash, cut into 1/3 inch thick half moons
1/4 cup thinly sliced flat-leaf parsley
2 tablespoons finely chopped fresh chives
Salt and freshly ground black pepper
2 tablespoons finely grated pecorino cheese

Directions

In a medium skillet, heat the oil over medium-high heat. Add the garlic, shallot, and pumpkin seeds and cook until the pumpkin seeds are toasted and the garlic and onions are translucent, 2 t0 3 minutes. Add the squash and cook, stirring frequently, until the squash is golden brown and fork tender, 4 to 6 minutes.

Toss in the parsely and chives and season well with salt and pepper. Top each serving with a sprinkle of pecorino cheese.

2 tablespoons olive oil
1 tablespoon unsalted butter
6 celery ribs, diced
2 turnips, peeled and diced
2 carrots, diced
1 medium onion, diced
4 garlic cloves, finely chopped
1/4 cup finely chopped fresh ginger
2 teaspoons Old Bay seasoning
1 teaspoon smoked paprika
1 teaspoon ground cumin
2 bay leaves
1 large bunch collard greens, stems and ribs removed, cut into 1/2 inch wide ribbons
2 1/2 quarts low-sodium chicken broth
1 tablespoon white wine vinegar
4 dashes hot sauce
2 large boneless, skinless chicken thighs, cut into 1/2 inch pieces
1 cup whole wheat pasta bow ties
1/2 cup loosely packed hand-town flat-leaf parsley
Salt and freshly ground black pepper

Directions

In a large soup pot, heat the oil and butter over medium heat. Throw in the celery, turnips, carrots, onion, garlic, ginger, Old Bay seasoning, paprika, and cumin and cook, stirring constantly, until the onion is translucent and the vegetables have softened, about 3 minutes.

Add the bay leaves and collards and cook for 2 minutes. Stir in the broth, vinegar, hot sauce and chicken. Cover the pot and bring to a boil. Reduce to a simmer and cook fro 50 minutes.

Add the pasta and cook until the pasta is tender, about 10 minutes. Stir in the parsley and season to taste with salt and pepper.

Cranberry Piccata Sauce

1 medium fennel bulb (about 3/4 pound), stalks discarded, cored, and thinly sliced
3 tablespoons olive oil
1 small yellow onion, diced
1/2 bunch celery, thinly sliced
1 1/2 teaspoons fennel seeds
1/2 cup dry white wine
1 cup fresh cranberries
1/4 cup hand-torn flat-leaf parsley
1 tablespoon drained capers
1 to 2 tablespoons stevia extract
1 1/2 teaspoons freshly ground pink peppercorns
2 tablespoons unsalted butter

Turkey Paillards:

1/2 cup whole milk
2 cage-free organic eggs
1/2 cup panko breadcrumbs
1/2 cup almond flour
1/4 cup grated Parmesan cheese
4 thick slices (6 ounces each) fully cooked turkey breast
2 tablespoons canola oil

Directions

To make the sauce: Preheat the oven to 450 degrees F. Spread the fennel on a baking sheet, drizzle with 1 tablespoon of the olive oil, and bake until browned on the edges, about 6 minutes. Set aside to cool to room temperature.

In a large skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the onions, celery, and fennel seeds and cook until the onions and celery are translucent, about 2 minutes. Add the white wine, cook for 2 minutes, stirring with a wooden spoon to scrape up any browned bits from the bottom of the pan to deglaze it. Add the toasted fennel, cranberries, parsley, capers, sweetener, pink pepper, and butter and cook for 2 to 3 minutes to heat through. Remove the pan from the heat.

To cook the paillards: In a shallow bowl, whisk together the milk and eggs to make egg wash. In another shallow bowl, combine the panko, flour, and Parmesan. Dip each piece of turkey in the egg wash, coating both sides, then dip into the breading mixture. Shake off any excess breading.

In a large skillet, heat the canola oil over medium-high heat. Add the turkey and paillard topped with 1/4 cup of the cranberry piccata sauce. You will have leftovers for another meal.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

Juice of 1 lemon
1/3 cup unsweetened shredded coconut
2 tablespoons graham cracker crumbs
1/2 cup Grape Nuts or granola cereal
1 tablespoon granulated stevia extract, or to taste
1 teaspoon ground cinnamon
2 ripe Bosc pears, slightly firm to touch
3 cups 2% plain Greek Yogurt

Directions

In a medium bowl, combine the lemon juice, coconut, graham cracker crumbs, cereal, sweetener, and cinnamon.

Peel, core, and finely chop the pears. Spoon the yogurt into 4 bowls and top with the fruit and coconut mixture or sprinkle directly onto each individual container of yogurt.

Note: This recipe can do double-duty as dessert if you serve it up parfait style. Spoon 1/8 of the pears into the bottom of each of 4 bowls or parfait glasses. Add 1/8 of the cereal mixture, then 1/2 cup of yogurt. Repeat with the remaining pears, cereal mixture, and yogurt.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

Blackened Chicken:

1 3-pound free-range organic chicken
4 garlic cloves, finely chopped
1/4 cup blackening seasoning
2 tablespoons olive oil
1 lemon, halved
1/2 bunch fresh thyme
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper

Toasted Couscous:

1 1/2 cups almond milk
1/2 cup reduced sodium chicken broth
3 tablespoons olive oil
1 large onion, finely diced
4 garlic cloves, finely chopped
1/2 cup pine nuts
1 teaspoon turmeric
1 cup Israeli couscous
2 scallions, thinly sliced
Salt and freshly ground black pepper
Juice of 2 lemons

Directions

To roast the chicken: Preheat the oven to 350 degrees. Remove the chicken giblets. Rinse the chicken and pat it dry. In a small bowl, toss together the garlic, blackening seasoning, oil, lemon halves, thyme sprigs, salt, and pepper. Remove the lemon and thyme from the seasoning mixture and stick them into the cavity of the chicken. Rub the seasoning mixture all over the chicken and transfer the bird to a roasting pan.

Roast the chicken until a thermometer inserted in the thickest part of the thigh registers 180 degrees F, 45 to 50 minutes. Remove the chicken from the oven, take the lemon halves out of the cavity, and squeeze them over the chicken. Let the chicken cool for 10 minutes then pull the meat off in chunks.

Meanwhile, to make the couscous: In a medium saucepan, combine the almond milk and broth and bring to a rolling simmer over medium-high heat; keep on a back burner.

In another medium saucepan, heat the oil over the medium-high heat. Add the onion, garlic, pine nuts, cinnamon, and turmeric. Cook until the spices bloom and the aromatics take over the room, about 2 minute. Add the couscous to a large bowl and pur in the hot milk-broth mixture. Add the scallions. Cover the bowl tightly with plastic wrap and steam for at least 20 minutes.

Season the couscous liberally with salt and pepper, then sprinkle with the lemon juice. Stir in the pulled chicken shred to combine and serve warm.

This recipe is featured in Sam’s book, “The Sweet Life: Diabetes Without Boundaries.” Photo Credit: Tara Donne

1/2 cup gluten-free corn flakes cereal, lightly crumbled
1 tablespoon extra-virgin olive oil
1 tablespoon butter
4 tablespoons Chickpea Flour
2 1/2 cups unsweetened hemp, oat, almond or whole milk, warmed
3 1/2 cups shredded Gruyere cheese, cheddar or yogurt probiotic cheese (about 12 ounces)
1 teaspoon Dijon mustard
Kosher salt and ground black pepper
1 pound gluten-free pasta (artichoke and Quinoa based pastas are all good option), cooked according to package instructions and drain.

Directions

Preheat oven to 350°F. Toss the cereal in a bowl and set aside.

In a large saucepan or pot, heat the oil and butter over medium. Stir in chickpea flour and cook, stirring, for 2 minutes. Slowly whisk in milk and cook, whisking constantly, turn to low and add the cheese. Cool for another 5 to 10 mins or until thickened. Remove from heat and stir in mustard. Use hand blender or blender to blend until smooth; season with salt and pepper. Add pasta and stir to coat. Serve macaroni garnished with cereal mixture.

Ingredients

1 1/2 ounces Vodka
3/4 ounces Veev
2 ounces Club soda
1/2 fresh lemon juice
1 stick Cinnamon Bark/Stick
1 lemon wedge for garnish

Directions

Pour over Ice and stir with Cinnamon Bark/Stick. Garnish with Lemon wedge. Enjoy!

Ingredients

1 1/2 cups almond meal
3/4 cup coconut flour
1/4 cup quinoa flakes
1/4 teaspoon sea salt
1 teaspoon cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon cardamom
1/2 cup butter, unsalted, softened (or sub dairy-free/vegan butter)
1/4 cup agave nectar (or equivalent stevia powder)
1 tablespoon vanilla extract
1 large egg
1 cup cooked pumpkin, pureed (use canned or freshly cooked)
1/4 cup unsweetened coconut flakes (optional)

Directions

1. Preheat oven to 350° F.
2. Combine dry ingredients (flour, salt and spices) in a small bowl.
3. Beat butter, sweetener and vanilla extract in a large mixing bowl (or stand mixer) until creamy.
4. Add egg and beat thoroughly.
5. Fold in pumpkin. Stir until smooth.
6. Slowly add flour mixture to wet ingredients.
7. Place coconut flakes on a small plate, set aside.
8. Line a baking sheet with parchment paper.
9. Roll dough into 1-1/2” balls. Press top lightly into coconut flakes. Place onto lined pan and indent using thumb.
10. Bake for 7-10 minutes or until edges are lightly browned. Transfer to rack and cool. Enjoy!

Makes approximately 48 bite-size cookies

Nutritional Information

Calories 196; Total Fat 14 g; Sat Fat 7 g; Sodium 32 mg; Carbs 12 g; Fiber 5 g; Sugars 2.5 g; Protein 5 g

1 1/2 cups prepared mayonnaise
1/4 cup Dijon mustard
2 tablespoons fresh orange juice
2 tablespoons green chili pepper puree
1 large ripe Jalapeño, seeded and diced
1/2 cup chopped cilantro leaves
1/2 cup chiffonade basil
2 bunches scallions, charred and chopped
2 medium red onion, finely diced
1/2 teaspoon cayenne
8 cloves garlic, finely chopped
3 tablespoons Chopped Lemongrass
3 tablespoons chopped ginger
3 tablespoons black sesame seed
1 lb turkey bacon
4 Fuji apples, cubed 3/4 inches
Salt and freshly ground black pepper
8 sweet potatoes, 3 pounds, cooked, drained and cubed into ¾ inch cubes
3 tablespoons Sesame Oil

Directions

Heat the oil on medium high heat; add the scallions and char for about two mins add the jalapeño, garlic, onion, ginger, apple and turkey bacon. Cook for additional 3 to 4 minutes until the vegetables are beginning to caramelize and the turkey is browning. Set aside and let reach room temp. Place the turkey bacon mixture in a large mixing bowl and Combine all the remaining ingredients gently. Season with lemon juice salt and pepper to taste.

Zest of 1 lemon
2 cups of pumpkin seeds (pepitas)
1 cup of halved almonds
1 tablespoon of olive oil
1 tablespoon of sea salt
1 tablespoon of apple butter

Directions

Pre-Heat oven to 325 F. Line a rimmed baking sheet with parchment paper. In a bowl, toss the ingredients together. Spread the mixture on the baking sheet and bake until seeds are a golden brown and toasted (approximately 15-20 minutes). Transfer to a bowl after so everyone can enjoy! Happy Halloween!