The below recipe is courtesy of our friend Amie at THE HEALTHY APPLE:

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Gluten-Free and Vegan

1/2 cup olive oil
2 Tbsp balsamic vinegar
½ ripe avocado, peeled, pitted and finely chopped
1 tsp. sunflower seeds
3 tsp lime juice
1 Tbsp curry powder
1 tsp ground cinnamon
½ cup Love Grown Foods Sweet Cranberry Pecan Granola

3 cups dinosaur kale, finely chopped
1 cup carrot, shredded, for topping
½ cup jicama, shredded, for topping

In a food processor, combine all ingredients except kale, carrots and jicama.  Pulse until smooth.  Transfer to a large bowl.  Add chopped kale; using hands, toss to combine and coat kale.
Place in the fridge until ready to serve.
Serve chilled with shredded carrots and jicama.

I have a confession: the following recipe is not my own creation. It truly was so fabulous that I had to share it with you! This recipe was on the cover of WHOLE LIVING last month and something my family and I thoroughly enjoyed with our Thanksgiving Feast. Brussels sprouts are so wonderful and often I feel people don’t know how to cook them. Roasting them is not only easy, but it keeps them tender (but not mushy) while still adding great roasted flavor! Additionally, I have never thought to cook grapes, and must admit that the sweetness  and texture they add to this recipe is wonderful! Topped off with toasted walnuts and balsamic vinegar, this super salad can be served warm or cold and makes a perfect compliment to any meal. Happy Winter!

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Roasted Brussels Sprouts and Grapes with Walnuts

Serves 8 - taken from WHOLE LIVING

Ingredients:

* 24 ounces brussels sprouts (about 8 cups), halved or quartered if large
* 24 ounces grapes
* 2 tablespoons extra-virgin olive oil
* 4 tablespoons fresh thyme
* Coarse salt and freshly ground pepper
* 2 teaspoons balsamic vinegar
* 1/2 cup walnuts, toasted and coarsely chopped

Directions:

1. Heat oven to 450 degrees. On two rimmed baking sheets, toss brussels sprouts and grapes with oil and thyme. Season with salt and pepper. Roast, until caramelized and tender, about 20 minutes.
2. Drizzle each tray with 1 teaspoon vinegar and scrape up any caramelized bits with a wooden spoon. Toss in walnuts.

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Cranberry Orange Nut Bread

Makes one large bread OR 2 medium breads OR 4 little breads

Ingredients:

2 cups flour (I use 1 cup Whole Wheat flour and 1 cup Unbleached White Whole Wheat flour)
1 cup raw sugar
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons Butter
HOT Water
½ cup orange juice
1 beaten egg
1 cup raw cranberries, cut in half
½ cup chopped pecans

Directions:

-Preheat oven to 350*
-Sift flour, sugar, salt, and baking soda
-Put butter in 1 cup measure—fill to ½ cup mark with HOT water. Then fill to 1 cup mark with orange juice
-In a large mixing bowl, add liquid to beaten egg.
-Slowly add to flour mixture.
-Blend in cranberries and nuts.
-Bake 1 hour at 350* (or if making 4 smaller breads check with a tooth pick at 40 minutes, or if making 2 medium breads check with a tooth pick at 50 minutes)

This bread is a fond memory of the holidays. My mom makes it every year. I love to make them and give them away as holiday gifts. They are great toasted or just eaten cold.

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Love Grown Blueberry Crisp

Serves 3

Ingredients:

-1 ½ cup Frozen Blueberries (slightly thawed)
-2 teaspoons Flour (if making gluten-free substitute Pamela's Gluten-Free Flour)
-1/2 teaspoon Cinnamon
-1 tablespoon Maple Syrup

-1 cup Love Grown Foods (I like to use the Simply Oats)

Directions:

Preheat toaster oven to 350*. In a small bowl mix all the ingredients together except for Love Grown Foods. Pour fruit mixture into a 5x3 inch mini loaf pan. Pour the cup of Love Grown Foods into the mixing bowl (coating the oats with any remaining syrup from the fruit mixture). Pour oats on top of blueberries, cover with tin foil, and bake for 20 minutes. After 20 minutes, uncover and bake for 5 more minutes. Serve warm with yogurt, milk, or ice cream!

I made this in a small loaf pan, but you can always make individual crisps or one larger one.

I absolutely LOVE this recipe! It is SO simple, so fast, and taste SO good! These are ingredients you can just keep on hand and throw together in less than 20 minutes. The Whole Wheat Naan is so yummy. 3 Naan come in each package, so often I will make 3 different Naan flatbreads for Alex and I to share.

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Pesto Arugula Flatbread

Ingredients:

-1 Whole Grain Naan Flatbread (I LOVE StoneFire but you can also buy similar ones under the Whole Foods Brand)
-2 tablespoons Pesto (fresh or store-bought)
-1 1/2 cup Fresh Arugula
-1/2 cup Grated Parmesan
-Fresh Cracked Pepper

Directions:

-Preheat oven to 350*
-Place Naan on a baking sheet and bake in oven for 3-5 minutes (or until warm and soft)
-Carefully remove from the oven. Keeping the Naan on the baking sheet top with ingredients.
-Return to oven and bake for 3-5 more minute (until cheese is melted and edges crisp slightly)
-Cut and enjoy!