Slice Brussels sprouts in half and line the baking sheet with parchment paper.

Create a mixture of olive oil, rosemary, thyme, garlic, and black pepper. Mix well.

Toss Brussels sprouts with the oil mixture and spread them onto a baking sheet.

Bake at 400°F/204°C for 20-25 minutes or until crisp. Flip half way through.

Peel butternut squash, scoop seeds and cut into cubes.

Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.

Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.

Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.

Peel butternut squash, scoop seeds and cut into cubes.

Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.

Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.

Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.

Peel butternut squash, scoop seeds and cut into cubes.

Add olive oil, shallot, salt, and pepper to a large pot, and cook over medium heat for approximately 5 minutes. Add butternut squash and stir, cooking for another 5-10 minutes or until squash softens.

Add garlic, ginger, rosemary, and nutmeg. Stir for 2 minutes. Add broth and bring to a boil. Stir well, cover, and reduce heat to simmer for approximately 20 minutes.

Pour soup into a blender, or use an immersion blender. Blend until smooth. Add more broth as needed. Add pepitas as a garnish and enjoy.

Thinly slice veggies into 1/4-1/8-inch thick slices. A mandolin will make this much easier, but a knife will do the trick.

Lay your veggie slices on a flat surface and allow them to dry. Season with sea salt to extract moisture and let sit for 5-10 minutes. Blot with a paper towel to absorb moisture and pat dry.

Place veggie chips in a bowl and spray evenly with olive oil cooking spray, sprinkle with black pepper and paprika.

Spread chips on air fryer basket in one layer. Set air fryer to 350°F/176°C, cook for approximately 7 minutes, flip chips, and cook for another 3-4 minutes or until crispy.

Combine mayo, garlic, and apple cider vinegar. Stir with a whisk until smooth.

Thinly chop fresh dill, parsley, and chives.

Combine the remaining ingredients with the liquid mixture. Stir all ingredients until well mixed. For a thinner consistency, add in small amounts of water while stirring until you reach desired consistency.

Add all ingredients to slow cooker. Cook on high for 4-6 hours or low for 8-10 hours.

Add all ingredients to a blender. Blend until smooth. If needed, add splashes of almond milk to help with blending. Refrigerate until cool.

Optional toppings: fresh strawberries, cinnamon, coconut flakes, or crushed pistachios. All make for great additions!

Cut spaghetti squash down center and pull apart in two pieces.

Scoop center seeds out with a spoon

Drizzle with olive oil and spices of choice

Flip upside down on baking sheet so the outside of the squash is facing up

Bake at 375 / 190 for one hour

Use fork to loosen spaghetti squash into “pasta”

Place all ingredients in a small pan. Whisk together and cook over medium heat until warm.