Almond Butter “Fudge”

Yields 4 Servings, Serving Size: 1 square, Low Carb, Vegetarian, GDRx Veggie Week Almond butter (1⁄2 cups) Coconut oil (virgin or refined)(1⁄4 cup) Cocoa powder (not Hershey’s brand)(1 tsp), Stevia or honey (to taste) Tip: Warm the almond butter and coconut oil before adding to the container so they’re easier to mix. In a small […]

Chickpea Pizza Crust

Yields ~4 Servings, Serving Size: 1 pizza, Vegetarian Chickpeas (one 29oz can) Basil (1 tsp) Oregano (1 tsp) Rosemary (1 tsp) Thyme (1 tsp) Salt (1⁄2 tsp) Black pepper (a pinch) Lemon juice (a squeeze) Tip: If you don’t need 4 personal-sized pizzas, you can always use the dough to make two larger pizzas. Or […]

Zucchini Cauliflower Rice

Recipe source: Primavera Kitchen, Yields 4 Servings, Low Carb, Vegetarian, GDRx Veggie Week 1 Medium head of cauliflower 1⁄2 Red onion 1⁄2 Zucchini Dairy and gluten free pesto (1 1⁄2 TBS) Hemp seeds (1 TBS) Garlic powder (1⁄2 tsp) Rinse produce with water then dry. Grate the head of cauliflower into a medium sized bowl […]

Easy Baked Salmon

Recipe source: Creme De La Crumb, Yields 4, Servings Serving Size: 1 fillet, Low Carb 4 Salmon fillets (~6oz each) 1 Lemon Garlic (minced)(2 tsp) Italian seasoning (1 tsp) Salt (1⁄2 tsp) Black pepper (cracked or ground)(1⁄4 tsp) Preheat the oven to 400°F. Grease a baking pan with a drizzle of olive oil, then add […]