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.

Add ingredients to glass mason jar fitted with lid – shake to combine and store in a cool, dry place.

Preheat oven to 375° F. Line baking sheet with parchment paper.

In a glass bowl, toss chicken with olive oil and our BBQ Seasoning mix.

Season with salt and pepper.

Roast until the internal temperature of chicken reaches 165° F, about 20-25 minutes.

Preheat oven to 450°F.

Peel plantain and slice a quarter-inch thick diagonally.

Toss plantain slices gently in oil and salt to taste. Place flat on a sheet pan lined with parchment paper.

Bake for 10 minutes then flip and smash the plantain until flat. You can use the bottom of a clean jar to do this.

Bake for another 10 minutes until browned.

Add all ingredients to a food processor and blend till smooth.

Preheat grill to medium-high. Grease the grates.

Prepare all vegetables according to prep instructions.

Brush corn with some of the olive oil while it is grilling, rotating to slightly char all sides.

Remove corn from the grill to cool. Place cob in a deep bowl and remove kernels while holding cob upright. You can also hold corn upright in a bundt pan to capture kernels as you slice them off from the cob with a paring knife.

Add prepped vegetables and corn to a large bowl and toss with remaining olive oil and vinegar.

Season with salt and pepper to taste.