While it is not completely necessary to freeze the zucchini and banana, it does yield a creamier smoothie.

Add all ingredients to blender and process until creamy.

Mince garlic and ginger.

Slice scallions.

Add the frozen mixed vegetables and cook until tender, about 5 minutes.

Add the cooked quinoa and soy sauce, stirring to combine.

Drizzle with sesame oil, and sprinkle with green onions and sesame seeds.

If using fresh peaches, peel by scoring an X on the bottom and blanching in boiling water for 30 seconds, then transfer to an ice bath – the skins slip right off. Dice and set aside. If using frozen peaches, make sure they are fully thawed and drained of excess liquid before starting.

Sauté the aromatics: Heat the olive oil in a medium saucepan over medium heat. Add the onion and cook, stirring occasionally, until softened and translucent. Add the garlic and cook for another minute until fragrant.

Add peaches and cook down: Add the peaches to the pan and stir to combine. Cook over medium heat, stirring occasionally, until the peaches are very soft and beginning to break down.

Add remaining ingredients: Stir in the maple syrup, tomato paste, apple cider vinegar, Worcestershire sauce, smoked paprika, ground mustard, cayenne, salt, black pepper, and water. Stir well to combine and bring to a gentle simmer.

Simmer: Reduce the heat to medium-low and simmer uncovered, stirring occasionally, until the sauce has thickened and the flavors have melded. Taste and adjust – more maple syrup for sweetness, more vinegar for tang, or more cayenne for heat.

Blend & finish: Remove from heat. Use an immersion blender directly in the pan (or carefully transfer to a blender in batches) and blend until smooth. Return to low heat for a few minutes if needed to reach your desired consistency. Taste one final time, then adjust the seasoning.

Store: Keeps in a sealed jar in the refrigerator for up to 2 weeks, or freeze in portions for up to 3 months.

Preheat oven to 350°F.

In a blender combine all ingredients (except chocolate chips) until smooth.

Stir in chocolate chips.

Pour batter 3/4 way up a muffin pan lined with paper liners. Sprinkle tops with more chocolate chips (optional).

For six large bakery style muffins bake 350°F for 45 minutes. Cook less for twelve regular muffins.

Cut the flank steak into strips.

Mince the garlic.

Slice the mushrooms and sweet pepper.

Whisk the reserved 3 tbsp pineapple juice, vinegar, soy sauce, ketchup, and sugar in a small bowl until smooth. Place beef in a medium bowl; toss with 2 tablespoons of the sauce. Let marinate for 20 minutes.

Add cornstarch to the remaining sauce and whisk until smooth.

Heat 2 teaspoons oil in a large nonstick pan over medium-high heat. Transfer the beef to the pan. Whisk any remaining marinade into the bowl of sauce. Cook the beef, stirring every 1 to 2 minutes, until tender, about 4-5 minutes. Transfer the beef to a plate.

Add the remaining 1 tsp oil to the pan and heat over medium heat. Add garlic, stirring constantly, until fragrant, about 30 seconds. Add the mushrooms, snap peas and sweet pepper to cook, stirring often, until just tender, about 3 minutes. Pour in the sauce and cook, stirring, until thickened, about 30 seconds. Add the beef and pineapple and cook, until heated through.

Serve over rice, quinoa, or cauliflower rice.

Preheat oven to 350°F and line a baking sheet with parchment paper.

In a large bowl, whisk together dry ingredients – oat flour through salt.

In a separate bowl, whisk together wet ingredients – coconut oil through maple syrup.

Add the wet mixture to the dry and stir until combined. Stir in chocolate chips if using.

Cover and refrigerate for about 10 minutes.

Using two spoons or an ice cream scoop, portion out batter into about 12 cookies, then flatten a bit with wet fingertips. Leave space between them as they will spread.

Bake for 10-12 minutes until edges are brown and centers are set. Remove from the oven and let stand for 10 minutes before transferring to a wire rack to cool completely.