1. Preheat oven to 400º F.
2. Place sweet potatoes on baking sheet.
3. Bake for 50 to 60 minutes, or until fork tender.
4. Cool until sweet potatoes can be handled.
5. While potatoes are baking, cook bacon in large nonstick skillet over medium heat for 3 to 4 minutes on each side, or until crisp
6. Place on paper towels to drain.
7. Once cooled, crumble bacon. Set aside.
8. Add chicken to same skillet.
9. Season with salt and taco seasoning
10. Cook, over medium heat, stirring frequently, for 4 to 5 minutes, or until cooked through.
11. Add spinach
12. Cook, stirring frequently, for 2 to 3 minutes, or until fully wilted. Set aside.
13. Slice cooled sweet potatoes in half lengthwise.
14. Scoop out most of flesh with a spoon, leaving about ¼-inch of flesh attached to skin.
15. Place sweet potato halves, skin-side up, on baking sheet. Lightly coat with spray. Bake for 15 minutes, or until skins are brown and crisp.
16. Fill each sweet potato half with ¼ cup of chicken mixture.
17. Top evenly with 1 Tbsp. cheese, and bacon.
18. Bake for 5 minutes, or until cheese is melted.
19. Garnish each sweet potato half evenly with 1 tsp. sour cream and chives (if desired); enjoy!

• 3 Tbsp. chili powder
• 1 Tbsp. + 1½ tsp. ground cumin
• 2½ tsp. garlic powder
• 2½ tsp. onion powder
• 2½ tsp. ground sweet smoked paprika
• 2½ tsp. ground coriander
• 2 tsp. ground black pepper

Directions:

1. Combine chili powder, cumin, garlic powder, onion powder, paprika, coriander, and pepper in a small bowl; mix well.
2. Store taco seasoning in an airtight container

Nutritional Info (Per Potato Half):
Calories: 150
Total Fat: 6 g
Saturated Fat: 3 g
Cholesterol: 27 mg
Sodium: 360 mg
Carbohydrates: 13 g
Fiber: 4 g
Sugars: 1 g
Protein: 10 g

Portobello Sliders

• ¼ cup olive oil
• 1 Tbsp. Worcestershire sauce, vegan
• 2 cloves garlic, finely chopped (or 1 tsp. garlic powder)
• 1 tsp. onion powder
• 1 tsp. chopped fresh rosemary (or 1 tsp. dried rosemary)
• ½ tsp. sea salt (or Himalayan salt)
• ¼ tsp. ground smoked paprika
• ¼ tsp. ground black pepper
• 8 baby portobello mushrooms, stems removed, rinsed
• 8 whole-grain dinner rolls, sliced in half
• 4 slices smoked Gouda cheese (approx. 4 oz.) (optional)

1. Combine oil, Worcestershire sauce, garlic, onion powder, rosemary, salt, paprika, and pepper in a small bowl; whisk to blend.
2. Place mushrooms in a resealable plastic bag. Pour oil mixture over mushrooms, squeeze out excess air, seal. Refrigerate, covered, for at least 15 minutes, or as long as overnight. (The longer they marinate, the more flavor they will absorb.)
3. Preheat oven to 425º F.
4. Place rolls on sheet pan, cut side up. Place ½ slice of cheese on each top (if desired). Bake for 2 to 4 minutes, or until cheese is melted. Set aside.
5. Grill mushrooms over high heat for 3 minutes on each side, or until soft to the core and lightly charred on each side.
6. Place one grilled mushroom on each bottom roll. Top with your favorite burger toppings and top roll.

Protein-Packed Ranch Dip

Ingredients:

• 3 cans (5-oz. each) chicken breast, well-drained
• 2 Tbsp. reduced-fat (2%) plain Greek yogurt
• 2 Tbsp. fresh chives
• 1 Tbsp. fresh dill
• 2 Tbsp. coarsely chopped onion
• 2 cloves garlic
• 2 tsp. Dijon mustard
• ¼ tsp. sea salt (or Himalayan salt)
• ¼ tsp. ground black pepper
• 1 dash ground smoked paprika

Directions:

1. Place chicken, yogurt, chives, dill, onion, garlic, mustard, salt, pepper, and paprika in food processor (or blender).
2. Pulse for 1 to 2 minutes, or until smooth and creamy.

Nutritional Info (Per 1/4 Cup):
Calories: 67
Total Fat: 1 g
Saturated Fat: 1 g
Cholesterol: 23 mg
Sodium: 468 mg
Carbohydrates: 2 g
Fiber: 0 g
Sugars: 2 g
Protein: 12 g

Guacamole

Ingredients:

• 2 cups mashed ripe avocado (approx. 2 large)
• ¾ cup seeded, chopped Roma tomatoes (approx. 2 medium)
• ½ cup chopped onion (approx. ¾ medium onion)
• 1 Tbsp. finely grated lime peel (lime zest) (approx. 2 limes)
• ¼ cup fresh lime juice (approx. 2 limes)
• ¼ cup finely chopped fresh cilantro
• ½ tsp. sea salt (or Himalayan salt)
• ¼ tsp. ground black pepper
• 1 Tbsp. extra-virgin olive oil
• 2 Tbsp. seeded, chopped jalapeño (approx. 1 medium) (optional)

Directions:

1. Combine avocado, tomatoes, onion, lime peel, lime juice, cilantro, salt, pepper, oil, and jalapeño (if desired) in a medium bowl; mix well.
2. Serve immediately, or refrigerate, covered tightly, a few hours to let the flavors meld

Nutritional Info (Per 1/4 Cup):
Calories: 70
Total Fat: 6 g
Saturated Fat: 1 g
Cholesterol: 0 mg
Sodium: 99 mg
Carbohydrates: 5 g
Fiber: 3 g
Sugars: 1 g
Protein: 1 g

Deviled Eggs Three Ways

Ingredients:

• 6 Eggs

For Asian Infusion

• ¼ cup mayonnaise
• 1 tsp. Dijon mustard
• ¾ tsp. finely grated lemon peel (lemon zest) (peel of approx. ½ lemon)
• 1 Tbsp. fresh lemon juice
• ½ tsp. Sesame Infusion (see separate recipe for Sesame Infusion**)
• 1 pinch ground black pepper
• ¼ tsp. Thai fish sauce
• 1 Tbsp. bonito flakes (optional)
• Ground sweet paprika (for garnish; optional)

For Devil’s Curry

• ¼ cup reduced-fat (2%) plain Greek yogurt
• ½ tsp. finely grated lime peel (lime zest) (peel of approx. ½ lime)
• 1 Tbsp. fresh lime juice
• ½ tsp. ghee (organic grass-fed, if possible)
• 1 Tbsp. sliced green onion (reserve a small amount for garnish)
• 1 tsp. curry powder (reserve a small amount for garnish)
• 1 tsp. finely chopped serrano chile, seeds and veins removed
• ¼ tsp. sea salt (or Himalayan salt)
• 2 kaffir lime leaves, stem and center vein removed, finely chopped (optional)

For Scandinavian Smorgasbord

• ¼ cup reduced-fat (2%) plain Greek yogurt
• 1 tsp. Dijon mustard
• ¾ tsp. finely grated lemon peel (lemon zest) (peel of approx. ½ lemon)
• 1 Tbsp. fresh lemon juice
• 2 Tbsp. finely chopped smoked salmon (reserve a small amount for garnish)
• 1 Tbsp. finely chopped fresh dill (reserve 1 sprig for garnish)
• 1 pinch ground black pepper
• 1 pinch sea salt (or Himalayan salt)

Directions:

1. Bring water to a boil in a large saucepan over high heat.
2. Add eggs; cook for 12 minutes. Cook’s Note: To avoid cracking, remove your eggs from refrigerator 30 minutes before you cook them.
3. Remove eggs from boiling water; immediately place eggs in an ice water bath to stop cooking process. Peel eggs as soon as they are cool enough to handle. Cook’s Note: The shock of ice water separates shell from the white, making eggs a snap to peel, but if you leave them in cold water too long, the temperature equalizes and the effect is lost.
4. Carefully cut eggs in half. Follow instructions for the recipe or recipes you want to make.

For Asian Infusion

1. Place yolks in food processor (or blender). Add mayonnaise, mustard, lemon peel, lemon juice, Sesame Infusion, pepper, fish sauce, and bonito (if desired); pulse until smooth. Cook’s Note: The size of yolks varies and more or less mayonnaise might be needed to achieve the desired consistency; you are looking for a texture similar to frosting.

For Devil’s Curry

1. Place yolks in food processor (or blender). Add yogurt, lime peel, lime juice, ghee, green onion, curry powder, chile, salt, and lime leaves (if desired); pulse until smooth. Cook’s Note: The size of yolks varies and more or less yogurt might be needed to achieve the desired consistency; you are looking for a texture similar to frosting.

For Scandinavian Smorgasbord

1. Place yolks in food processor (or blender). Add yogurt, mustard, lemon peel, lemon juice, salmon, dill, pepper, and salt; pulse until smooth. Cook’s Note: The size of yolks varies and more or less yogurt might be needed to achieve the desired consistency; you are looking for a texture similar to frosting.

For All Eggs

1. Arrange egg whites on a serving plate. Set aside.
2. Place egg yolk mixture in a 1-gallon freezer bag (or piping bag). Cut off a small piece of one corner and use like a piping bag to pipe mixture evenly and neatly into the center of each egg white.
3. Garnish with sweet paprika (if desired) and a drop of Sesame Infusion for Asian Infusion Eggs; salmon and dill for Scandinavian Smorgasbord Eggs; or curry powder and green onion for Devil’s Curry Eggs; enjoy!

Asian Infusion Eggs Nutritional Info (per 4 halves):

• Calories: 284
• Total Fat: 25 g
• Saturated Fat: 5 g
• Cholesterol: 373 mg
• Sodium: 282 mg
• Carbohydrates: 2 g
• Fiber: 0 g
• Sugars: 1 g
• Protein: 12 g

Devil’s Curry Eggs Nutritional Info (per 4 halves):

• Calories: 171
• Total Fat: 11 g
• Saturated Fat: 4 g
• Cholesterol: 369 mg
• Sodium: 323 mg
• Carbohydrates: 3 g
• Fiber: 1 g
• Sugars: 2 g
• Protein: 14 g

Scandinavian Smorgasbord Eggs Nutritional Info (per 4 halves):

• Calories: 167
• Total Fat: 11 g
• Saturated Fat: 3 g
• Cholesterol: 368 mg
• Sodium: 240 mg
• Carbohydrates: 2 g
• Fiber: 0 g
• Sugars: 2 g
• Protein: 15 g

**Sesame Infusion

• ¼ cup sesame oil
• 3 cloves garlic, finely chopped
• 1 Tbsp. finely chopped fresh ginger
• ½ tsp. ground smoked paprika

1. Heat oil, garlic, and ginger in small saucepan over low heat, stirring occasionally, for 12 to 15 minutes, or until garlic has turned golden brown. Remove from heat.
2. Add paprika; allow to infuse until oil has cooled to room temperature.