Smashing then roasting sweet potatoes creates a naturally sweet caramelization.  Top it with a simple pecan-red pepper sauce and you've got a perfectly tangy complement to balance out the dish. Ingredients For the potatoes: 2 medium sweet potatoes, scrubbed 2 teaspoons extra virgin olive oil 1/4 teaspoon kosher salt 1/8 teaspoon freshly cracked black pepper For the sauce: 1/2 cup pecan pieces, toasted, divided 2 jarred roasted red bell peppers, roughly chopped 1 tablespoon extra virgin olive oil 1 garlic clove 1/8 teaspoon freshly cracked black pepper For garnishing: 1/4 cup crumbled feta cheese 1 tablespoon finely minced fresh parsley Process: Preheat the oven to 425’F.  Prick sweet potatoes all over with a fork. Place on a microwave-safe plate and cover with a clean paper towel. Microwave on high for 8 minutes, flipping over halfway through cooking time. Potato should be fork tender. If not, continue cooking in one-minute increments. Let cool slightly. Slice potatoes into 1–inch rounds and transfer to a foil-lined baking sheet coated with cooking spray. Gently smash each potato with the back of a large spatula, keeping the potatoes as intact as possible. Drizzle the potatoes with olive oil and sprinkle with salt and pepper. Place in the oven and roast for 30 minutes or until potatoes are lightly brown and crispy. Meanwhile, combine the red pepper with 1/4 cup pecans, olive oil, garlic and black pepper in a small food processor and puree until smooth. *Transfer to a small skillet and cook over low heat, stirring often, for 5 minutes. Transfer potatoes to a serving plate and top with a dollop of pecan-red pepper sauce. Garnish with remaining toasted pecans, feta and parsley. Recipe note: *If you’re looking to save time, you can skip cooking the red pepper sauce. 

Ingredients 19 pecan halves ½ cup fresh blueberries 1 hardboiled egg/peeled ⅓ cup cucumber slices 1 ounce cubed white Cheddar cheese 2 slices salami 1/8 cup ranch dressing Process: Divide pecans, blueberries, eggs, cucumber, cheese, and salami between sections of the lunch box. Secure ranch dressing in small container with lid. Refrigerate and serve as a snack or lunch.

Ingredients 1 cup fresh pecan pieces 3 Medjool Dates, pits removed 6 Pink Lady Apples (can use half apples, half pears, if desired), peeled 1/4 cup Ghee or grass-fed butter 1 teaspoon cinnamon 1 teaspoon vanilla or seeds scraped from 1 vanilla bean 1/4 cup coconut butter, warmed   Process: Heat the oven to 400 degrees F. Lay the pecan halves in a single layer across a baking sheet. Bake in the preheated oven for 5 to 7 minutes, until lightly golden brown and fragrant. Watch closely as they can burn easily. Remove and let cool completely. Roughly chop the dates and add them to the food processor along with the cooled pecans. Pulse together until the mixture resembles very coarse crumbs. Set aside. Core the apples and slice them into even 1/2-inch thick slices. Heat the ghee in a sauté pan or skillet over medium/high heat. When the ghee is melted and hot, add the apple slices to the pan. Cook, stirring occasionally, until apples have softened and caramelized, about 6 to 8 minutes. Add the cinnamon and if using, vanilla bean seeds, and sauté for another 30 seconds, fully coating the apples with the spice. Remove from heat. If using vanilla extract, toss in at this point. Spoon the apples onto a serving platter and drizzle with warm coconut butter. Sprinkle the top of the apple dish with the pecan crumble. Serve warm.

Ingredients 15 Medjool dates (9 ounces) 1 cup pecan pieces 1/2 cup gluten free oats 1 tablespoon chia seeds 1 teaspoon vanilla extract 1/2 teaspoon cinnamon 1/4 teaspoon kosher salt   Process: Preheat the oven to 200 degrees F. Place the dates in the food processor and process or pulse until they are chopped and a rough texture forms. Then, add the remaining ingredients and process for a minute or so until a crumbly dough forms. Line a baking sheet or jelly roll pan with parchment paper. Dump the dough into the center of the parchment paper and use a rolling pin to roll it into a rectangle that is 6” x 10.5”. Cut the dough into 14 bars that are 1.5” x 3” or into a desired shape. Bake the bars for 30 minutes (this step helps to make the texture more dry and less sticky). Cool the bars to room temperature, then store refrigerated in a sealed container between sheets of wax paper. To package them for on-the-go snacking: cut out 4” x 6” rectangles of wax paper, wrap them around the bars, and secure them with tape.

Ingredients 1/3 cup canola oil or pecan oil 4 boneless, skinless chicken breasts 1 cup all-purpose flour Kosher salt and pepper 2 large eggs 1 1/2 cups pecan pieces 1/2 cup grated Parmesan cheese 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon Italian seasoning Lemon Basil Butter (Optional) 4 tablespoons unsalted butter 1 clove garlic, minced 1 tablespoon minced shallot 3 tablespoons lemon juice 2 tablespoons chopped basil Kosher salt and pepper   Process: Preheat oven to 350 degrees F. Lightly grease a baking sheet with canola oil. Place the chicken breasts between two pieces of plastic wrap. Using a meat tenderizer, pound each breast until it is a 1/2-inch thick. Heat canola oil in a large cast-iron pan over medium heat. Prepare your dredging station by adding the all-purpose flour and a generous pinch of kosher salt and black pepper to a shallow bowl. To the second shallow bowl, add the eggs; slightly beat using a fork. In a third shallow bowl, combine chopped pecans, Parmesan cheese, garlic powder, onion powder, Italian seasoning, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Dip each breast in the flour mixture until lightly coated on both sides, then in the egg mixture, allowing the excess to drip off. Finally, dip each breast in the pecan mixture, pressing the mixture onto each side of the breast. Make sure each breast is thoroughly coated. Gently place chicken in hot oil. Cook on each side for 3 to 4 minutes, or until golden brown. Season with a pinch of kosher salt immediately after flipping, and do the same on the other side after you remove the breasts from the hot oil and transfer them to the prepared baking sheet. Bake for 15 minutes, or until the internal temperature reads 165 degrees F. on an instant-read thermometer. Allow the breasts to rest for 5 minutes. While the breasts are in the oven, make the lemon basil butter: Melting the butter in a small saucepan over medium-low heat. Add the garlic and shallot and allow to cook, stirring often, for 3 to 4 minutes, or until the shallot is soft and the garlic is fragrant. Whisk in the lemon juice and allow the mixture to cook for an additional minute. Stir in the basil. Season with salt and pepper to taste. Plate chicken breasts and serve alongside lemon basil butter.

Ingredients For the Meatballs:1 1/2 pounds ground turkey1/3 cup chopped green onions (about 2 stalks)1 teaspoon toasted sesame oil1/2 teaspoon crushed red pepper flakes1 teaspoon Kosher salt1/2 teaspoon black pepper2 cloves garlic, minced1/4 teaspoon powdered ginger1 cup pecan pieces, groundFor the Sauce:1/2 cup soy sauce (see recipe notes)1/2 teaspoon corn starch (see recipe notes)1/2 teaspoon fish sauce1 tablespoon toasted sesame oilFor Serving:1 head of butter lettuce leaves1/2 cup matchstick carrotsChopped scallions (optional)Cilantro leaves (optional)   Process: Preheat oven to 375 degrees F. In a large bowl, combine the ground turkey, green onions, sesame oil, red pepper flakes, salt, pepper, garlic, powdered ginger. Use your hand to combine until mixed. In a food processor, pulse pecan pieces until coarsely ground. They should be about the same consistency as panko bread crumbs. Scoop 1 tablespoon of the meat mixture at a time and roll into meatballs. Place the pecan crumbs on a plate, then roll the meatballs in the ground pecans until evenly coated. Place the pecan crusted meatballs on a parchment lined baking sheet. Continue until all meatballs are formed and coated with pecans. Place meatballs in oven and bake at 375 degrees F. for approximately 20 minutes. Flip after 15 minutes. Make the sauce: While meatballs are cooking, combine the Soy Sauce, Cornstarch, fish sauce and sesame oil in a bowl. Heat a small sauce pan over medium heat and add the sauce. Continue to stir until sauce thickens, about 3 minutes. Remove from heat and let cool until ready to serve. To serve: sprinkle the lettuce cups with the shredded carrots. Then, place the meatballs on top and drizzle with sauce. Garnish (optional) with scallions and cilantro.

Ingredients 8 ounces cream cheese, softened 4 tablespoons chopped scallions, divided 1/4 cup finely diced red pepper 4 tablespoons seeded and finely diced jalapeno, divided 1/2 teaspoon Worcestershire sauce 1/4 teaspoon garlic powder 2 1/2 teaspoons ranch seasoning 1/2 cup shredded cheddar cheese Salt and pepper, to taste 1/2 cup toasted pecan pieces 1/2 cup cooked crumbled bacon   Process: In a large bowl, combine cream cheese, 2 tablespoons chopped scallions, red pepper, 2 tablespoons diced jalapeno, Worcestershire sauce, garlic powder, ranch seasoning, and cheddar cheese. Using a rubber spatula, fold the ingredients into the cream cheese until thoroughly combined. Season with salt and pepper to taste. In a small bowl, combine remaining chopped scallions and jalapeno, toasted pecans, and crumbled bacon. Stir to combine. Shape the cheese mixture into a ball and roll the ball in the pecan mixture, gently pressing the pecan mixture into the cheese ball. Refrigerate until ready to serve. The cheese ball is best made the day before you’re going to serve it and will stay fresh in the refrigerator for up to 5 days.

Ingredients 4 chicken thighs (bone in, skin on), trimmed of excess fat Kosher salt & fresh ground pepper, to taste 1 large sweet potato (about 1 pound), cut into wedges/thick slices 1 cup (4 ounces) raw pecan halves 3 tablespoons maple syrup 2 tablespoons Dijon mustard 1 tablespoon olive oil or pecan oil 1 tablespoon apple cider vinegar 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg Fresh chopped herbs for serving (parsley, thyme, rosemary, etc.), to taste   Process: Preheat oven to 400 degrees F. convection roast if you have that setting. Otherwise, 425 degrees F. Place the trimmed chicken thighs skin side up on a clean surface and season liberally with salt and pepper then transfer to a large bowl. Add the sweet potatoes and pecans to the bowl with the chicken. In a separate small bowl, whisk together the maple syrup, mustard, olive oil, apple cider vinegar, cinnamon and nutmeg. Pour the mixture into the large bowl with the chicken. Gently toss everything together until the chicken, sweet potatoes and pecans are all evenly coated. Spread out onto a foil lined baking sheet in an even single layer. Roast for about 20 minutes or until chicken is fully cooked, flipping the sweet potatoes and pecans 1-2 times during cooking to ensure even browning and caramelization. If you want a deep golden brown skin on the chicken, finish under the broiler for about 1 minute watching carefully so it doesn’t burn! Remove from oven, garnish with fresh herbs and serve.

Ingredients 1 cup pecan pieces 1/2 pound (or 2 cups) sharp cheddar cheese, freshly grated 4 ounce jar sliced pimentos 2 tablespoons red hot sauce (like Franks RedHot Original Sauce) 2 tablespoons mayo 1 teaspoon kosher salt 1/2 teaspoon fresh cracked pepper 1 tablespoon chives, chopped   Process: Preheat oven to 350 degrees F. Spread pecan pieces on a baking sheet and roast for 8 to 10 minutes, or until golden brown and fragrant, tossing once halfway through the cooking time. Remove from oven and set aside to let cool completely. In a bowl, combine the cheddar cheese and pimentos with all the juice in the jar, Franks RedHot sauce, mayo, salt and pepper. Stir until combined. Then, add 3/4 of the pecan pieces, reserving the rest for topping, and mix until combined. Place the dip in a serving bowl and top with the remaining pecan pieces and freshly chopped chives. Serve with fresh cut veggies and crackers for dipping. Makes 30 servings (two tablespoons per serving).

Ingredients 1 cup raw pecan pieces 4 tablespoons unsalted butter, at room-temperature 1 cup brown sugar 1 teaspoon ground cinnamon 1/8 teaspoon nutmeg 1/2 teaspoon kosher salt 5 apples, cored and cut in half 3 1/3 cups vanilla ice cream, for serving (optional)   Process: Method Preheat oven to 375 degrees F. Butter a 9-inch-by-13-inch casserole dish. In a bowl, combine pecans, brown sugar, cinnamon, nutmeg, and kosher salt. Stir to combine. Using a fork, cut the butter into the brown sugar mixture until it resembles pea-sized crumbs. Add the apple halves to the prepared casserole dish. Evenly sprinkle the brown sugar mixture over the top of the apples. Cover the dish with aluminum foil and bake, covered, for 15 minutes. Remove the foil and bake for an additional 15 minutes, or until the apples are tender. Serve warm. If you’d like, top each apple with around 2/3 cup ice cream and a generous drizzle of the caramelized brown sugar mixture at the bottom of the pan.

Ingredients 1/2 cup raw pecan pieces 3/4 cups very ripe mashed banana about 2 medium 1 3/4 cups old-fashioned rolled oats 1/4 cup semi sweet or dark chocolate chips 3 tablespoons honey 1 teaspoon cinnamon 1 teaspoon vanilla extract   Process: Combine all ingredients in a large bowl until thoroughly mixed. (Note that the mixture will appear slightly crumbly.) Evenly scoop cookie dough onto a parchment paper lined baking sheet using hands to shape if necessary. Press down with the bottom of a glass to flatten, if desired. Bake at 350 degrees F. for 12 to 14 minutes or until cookies are golden brown. Remove from the oven and allow to cook on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely. Recipe notes: Freezer instructions: Once cookies have cooled completely, store them in the freezer in an airtight container for up to 3 months. Reheating instructions: Wrap cookie in a paper towel and reheat in the microwave for 15 seconds. Repeat by 10 second intervals if not warm all the way through. For a cakier cookie: Add one egg to the mixture for a cookie that has a more cake-like texture.

Ingredients 8 ounces reduced fat cream cheese 1 14-ounce can artichoke hearts packed in water, drained 1 cup reduced fat Greek yogurt 3/4 cup parmesan cheese, shredded 3/4 cup part skim mozzarella, shredded, divided 10 ounces frozen spinach, thawed and squeezed 1/2 teaspoon kosher salt 1/4 teaspoon black pepper 1 cup raw pecan pieces   Process: In the bowl of a food processor, add cream cheese and artichokes. Pulse several times or until artichokes are chopped and mixed evenly with the cream cheese. Transfer to a large bowl. Add Greek yogurt, parmesan cheese, 1/2 cup of mozzarella, spinach, kosher salt and black pepper. Mix well to combine. Spread mixture into an ovenproof skillet or small casserole dish. Sprinkle dip with pecan pieces and reserved mozzarella cheese. Cover with foil and bake at 375 for 20 to 25 minutes or until cheese is melted and dip is bubbling. Serve with chips, crackers, or vegetables. Makes 30 servings, assumes 3 servings person (2 tbsp per serving).

Ingredients Dough: 1 cup warm whole milk 1 packet (2 1/4 teaspoons) instant dry yeast 2 large eggs, beaten 4 tablespoons salted butter, melted 3 1/2 cups all-purpose flour 1/2 teaspoon kosher salt 1 tablespoon packed brown sugar Maple Pecan Sticky Sauce 2 cups raw pecan pieces 1/2 cup whole milk or heavy cream 2/3 cup real maple syrup 1/4 cup + 1/2 cup packed light or dark brown sugar 12 tablespoons salted butter 2 teaspoons vanilla extract 1 tablespoon ground cinnamon 4 tablespoons salted butter, at room temperature   Process: For the dough: In the bowl of a stand mixer, combine the milk, yeast, brown sugar, eggs, butter, 3 1/2 cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4 to 5 minutes. If the dough seems sticky, add an additional 1/2 cup of flour. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size. For the sticky sauce: Meanwhile, line a 9×13 inch baking dish with parchment, and spread the raw pecan pieces in the bottom of the baking dish. In a medium sauce pot, combine the milk, maple syrup, brown sugar and 12 tablespoons of butter. Cook over medium heat until the butter is melted and the sauce bubbling, about 8 minutes. Remove from the heat and stir in the vanilla. Pour the sauce over the pecans. Preheat the oven to 350 degrees F. In a small bowl, mix together the remaining 1/2 cup brown sugar and the cinnamon. To combine: Lightly dust a surface with flour. Roll the dough into a rectangle (about 9×24 inches). Spread 4 tablespoons softened butter evenly over the dough. Sprinkle the cinnamon sugar evenly over the butter and lightly push the mixture into the butter. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place rolls in the prepared baking dish, cut side down into the sticky pecan sauce. Cover with plastic wrap and let rise 20 to 30 minutes or transfer to the fridge to rise overnight. Transfer to the oven and bake 20 to 25 minutes, until golden brown on top. If the rolls are browning too quickly on top, cover with foil halfway through cooking. Let the rolls sit 5 minutes and then carefully invert the rolls onto a serving plate. Serve warm and enjoy!

Ingredients 1 cup raw pecan pieces + more for topping Cooking spray for coating pan 1 3/4 cup gluten free or regular baking flour mix 1 teaspoon baking powder 1/2 teaspoon baking soda 1/2 teaspoon sea salt 2 flax eggs or equivalent amount of egg replacer* or two eggs    *Flax egg recipe: 2 tablespoons ground flaxseed meal mixed with 6 tablespoons water 1 cup coconut sugar or other sugar 1/2 cup coconut oil or pecan oil 1/2 vanilla bean or 1 teaspoon vanilla extract 1/2 cup plain soy yogurt or regular yogurt 3/4 cup ripe mashed bananas    *Look for very ripe bananas – with dark or black skin   Process: Preheat the oven to 350 degrees F. Prepare your 9 x 5 banana bread pan by coating the inside of pan with cooking spray and then sprinkling with a bit of the flour mix. Set aside. In a medium sized bowl, sift the 10 ounces (1 3/4 cup) of the flour mix, baking powder, baking soda and sea salt and whisk to combine. In a mixer attachment bowl, add the flax eggs/egg replacer/egg, sugar and coconut oil. Mix together for about 2 minutes on medium-low speed. Scrape the vanilla bean and add to the mixture. Add the soy yogurt and the mashed bananas and mix everything together for 2 more minutes on medium low speed, scraping down the sides and bottom to ensure everything is combined. Add in 1/2 of the dry ingredients mixture, combine for 30 seconds, and then add in the rest of the dry ingredients mixture. Mix again for another 30 seconds, ensuring everything is combined. Remove bowl from mixer and fold in the raw pecan pieces into the batter until evenly distributed. The batter should be thick. Add the batter to the banana bread pan and use your spatula to smooth down the top. Sprinkle some pecan pieces on top. Bake the banana bread on the top shelf of your oven for 60 minutes, until a toothpick comes out with a few crumbs. You don’t want it to come out clean, so watch your banana bread from about 50 minutes depending on your oven. Remove from oven and allow to cool for 10 minutes in pan. Transfer the bread to a wire rack by placing the wire rack on top of the bread, then holding the sides of the pan and flipping it over and removing the pan. Hold the sides of the bread to turn right side up. You can also turn the pan over into your hand, and then flip right side up and place on a wire rack. Allow the bread to cool completely. Slice as desired. Enjoy!

Ingredients For the French Toast 1-pound loaf challah, sliced 1-inch thick Cooking spray or 2 teaspoons unsalted butter, room temperature (for coating baking dish) 4 large egg yolks 2 cups heavy cream 2 cups whole milk 1/2 cup of sugar 1 teaspoon vanilla extract 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon kosher salt For the Pecan Crumble 3/4 cup pecan pieces 2 tablespoons chilled unsalted butter, cut into pieces 2 tablespoons chilled unsalted butter, cut into pieces 2 tablespoons light brown sugar 1/2 teaspoon kosher salt Fresh raspberries and blueberries, if desired   Process: French Toast Spread out bread on a rimmed baking sheet; let stand overnight. Butter a 13×9” baking dish. Cut bread so slices are similar in size. Arrange, overlapping, in rows in prepared dish. Whisk eggs, egg yolks, cream, milk, sugar, vanilla, cinnamon, nutmeg, and salt in a medium bowl. Pour over bread, pressing bread to help it soak up custard. Cover and chill at least 2 hours. Pecan Crumble and Assembly Preheat oven to 375 degrees F. Pulse pecan pieces, butter, brown sugar, and salt in a food processor until pecans are coarsely chopped. Scatter pecan crumble over soaked bread. Place dish on a rimmed baking sheet and cover tightly with foil. Bake until warmed through (a knife inserted into the center should feel warm to the touch), 25 to 30 minutes. Remove foil and bake until deeply browned, 35 to 40 minutes longer. Let cool slightly before serving with fresh berries.

Ingredients 1 pound mushrooms (about 25 1.5-inch mushrooms) 2 tablespoons butter 2 tablespoons pecan or olive oil* 1 shallot, minced about (1/4 cup) 4 cloves garlic, minced 1/2 cup pecan pieces 1/4 cup parsley, minced 1/4 panko breadcrumbs 1/2 teaspoon salt 1/4 teaspoon pepper Honeyed Pecans 25 pecan halves 2 tablespoons honey 1 teaspoon pecan or olive oil Pinch of salt   *Recipe notes: Can also use butter   Process: Carefully break off stems. Chop stems extremely fine, discarding tough end of stems. Heat butter over medium heat in a small skillet. Add in shallots, pecans, mushroom stems and garlic. Sauté until everything has softened. About 5 minutes. Add warm ingredients to a medium sized mixing bowl and stir in goat cheese, parsley and breadcrumbs. Preheat oven to 350 degrees F. Spread out mushroom caps on a large baking sheet. Working with one mushroom at a time brush both inside and outside with oil (or melted butter) and stuff with 1 teaspoon of pecan filling. Place on center rack and bake from 20 minutes. While mushrooms are cooking: heat honey and olive oil and medium sized skillet over low heat. Add in pecan halves and stir until they are completely coated. Over medium-low heat, cook until pecans have taken on a slightly darker color, about 3 to 4 minutes. Remove from oven, and spread pecans onto a piece of parchment to cool. Once mushrooms are cooked, top with candied pecans and serve immediately. Enjoy!

Ingredients For the shortbread layer 1 1/4 cup all-purpose flour 1/2 teaspoon kosher salt 1/4 cup maple syrup 1/2 cup coconut oil For the caramelized pecan layer 2 cups raw pecan pieces 1/2 cup maple syrup For the chocolate layer 1 1/4 cup dark chocolate chips (vegan if desired) 1 tablespoon coconut oil   Process: Preheat oven to 350 degrees F. Line an 9×9 inch square pan with parchment paper. Make the shortbread: In a medium bowl, stir together the flour and kosher salt. Add the oil and maple syrup and stir it together with a spoon, then when it starts to come together use your hands to knead it into a dough. Use your fingers to squeeze out any lumps in the coconut oil and knead until it comes together into a playdough-like texture. Press the dough into the pan. Keep pressing the dough into an even layer that covers the entire pan; it might take a while; you can use a small glass to help roll it out (we used a shot glass). Bake about 15 minutes until lightly browned on the edges. Allow to cool for about 15 minutes until it reaches room temperature. Meanwhile, make the caramelized pecan butter: In a large skillet over medium heat, toast the pecans, stirring constantly, for 1 minute. Add the maple syrup and continue to stir. It will bubble immediately and start to cook down. Cook for 2 to 3 minutes until the liquid is totally cooked out and the maple syrup starts to darken. Transfer the caramelized nuts to a food processor. Process for 7 to 10 minutes, stopping and scraping the bowl as necessary, until the pecans form into a thick and creamy caramelized pecan butter. It takes a while to come together, so just keep processing. Then, spread the pecan butter onto the cooled shortbread crust using a spatula. Spread it into an even layer; it doesn’t have to be perfect, but take care to make it as even as possible. Place the chocolate and coconut oil in a glass measuring cup. Microwave for 20 seconds at a time, stirring after each time, until melted (it took us about 3 20-second bursts). Be very careful not to overheat the chocolate! Pour the chocolate over the top of the bars and refrigerate until the chocolate layer is hardened, about 1 hour. When ready to serve, let the bars stand at room temperature for a few minutes so the chocolate comes to room temperature. Cut into 1 inch by 2.25-inch rectangles, to make 36 rectangles in all. Eat immediately or refrigerate until serving.

Ingredients 1 cup toasted pecan pieces 1 cup dried cherries 4 medjool dates, pitted 1/4 cup old-fashioned oats 1 tablespoon cacao powder, plus more for coating 1 teaspoon vanilla extract   Process: Add all of the ingredients to the bowl of a food processor. Pulse until the ingredients begin to bind and form a loose dough-like ball. Roll into 1-inch balls. Roll the balls in cacao powder (optional) and transfer to an airtight container. Refrigerate until ready to serve. Makes 10 to 12 energy bites.   Notes: To make this recipe gluten-free, substitute 1/4 cup of certified gluten-free old-fashioned oats. The energy balls will stay fresh in the refrigerator for up to 7 days.

Ingredients For the pesto: 3 cups fresh basil leaves 2/3 cup parmesan cheese, freshly grated 1/2 cup pecan pieces 4 large cloves garlic, minced 1/2 teaspoon sea salt, plus more to taste 1/2 teaspoon smoked paprika 1/4 teaspoon ground black pepper 2/3 cup pecan, olive or avocado oil For the chicken: 1/3 cup balsamic vinegar 1/4 cup coconut aminos 2 cloves garlic, minced 6 medium sized chicken breasts   Process: Make the pesto: in a food processor or blender, pulse the ingredients for pesto: basil, parmesan cheese, pecans, garlic, salt and pepper. While motor is running, add in the oil. Continue to pulse until smooth. Set aside. Whisk together the marinade ingredients for the chicken: balsamic vinegar, coconut aminos, and garlic. Marinate the chicken in a large container for at least 20 minutes, up until 4 hours. Heat the grill to medium high heat (or prepare a charcoal grill). Place chicken on the prepared grill and cook for 4-6 minutes (depending on thickness of the chicken breast). Flip over and repeat on the other side. Continuing to grill until chicken is no longer pink and internal temperature is 165 degrees F. Remove and cover with foil until ready to eat. Serve by spooning the pecan pesto on top of each chicken breast over a bed of greens.

Ingredients 1 cup pecan pieces 1/3 cup arrowroot or corn starch 2 teaspoons Italian seasoning 1 teaspoon onion powder 1 teaspoon garlic powder 1/4 teaspoon sea salt, plus more to taste 1 large egg 1 teaspoon Dijon mustard, plus more for serving 1 tablespoon water 2 garlic cloves, crushed 6 medium sized boneless pork chops (trimmed of any fat) Process: Preheat the air fryer to 400 degrees F. In a medium sized bowl, mix together pecans, arrowroot starch, Italian seasoning, onion powder, garlic powder and sea salt. In a separate bowl, whisk together egg, Dijon mustard, water, and garlic. To make the pork chops*: first cover the pork chops in the egg mixture, then transfer to the bowl with the pecan mixture to coat all sides. Repeat with remaining pork chops. Place 3 pork chops in the air fryer basket. Cook pork chops for 6 minutes, flip, then cook for an additional 6 minutes. Set aside on a plate. Repeat with remaining pork chops. Serve hot with extra Dijon mustard (if using). NOTES *If you don’t have an air fryer, coat the pork chops using the same method, then sauté the pork chops for 5-6 minutes per side in an oiled skillet over medium-high heat.

Ingredients 1 cup cooked quinoa 1 1/2 cups (1-15 ounce can) cooked black beans 1 cup frozen corn kernels 2/3 cup raw pecan pieces 1 to 2 tablespoons taco seasoning 2 cups fire roasted tomatoes 1/2 yellow onion, diced 1/2 cup chopped fresh cilantro, plus more for garnish 4 multicolor bell peppers 1 ripe avocado, diced (for garnish) 1 lime, sliced (for garnish) 2 radishes, sliced (for garnish, optional) Process: In a large bowl, stir together the quinoa, beans, corn, pecan pieces, taco seasoning, tomatoes, onion, and cilantro. Cut the tops off the peppers and use a spoon to scrape out the seeds and veins. Fill the hollowed peppers with the filling. If making in the Instant Pot: Pour 1 cup of water into the Instant Pot liner. Fit with the trivet or large steamer basket. Place the peppers onto the trivet. Lock the lid, with valve sealing. Select manual/pressure cook (high) and set for 5 minutes. When the cook time is finishes, naturally release the pressure for 5 minutes before manually releasing any remaining pressure. Carefully remove the lid and ensure the peppers are fork-tender. If making in the oven: Place peppers into a casserole dish, cover with foil, and bake at 350 degrees F. for 30 minutes, or until peppers are tender. Remove the peppers and enjoy warm topped with avocado, lime, radish slices, and fresh cilantro.

Ingredients 4 1-inch thick boneless pork loin chops 3/4 teaspoon plus 1/8 teaspoon kosher salt, divided Freshly ground black pepper, to taste 2 medium peaches, diced 2/3 cup raw pecan pieces 2 tablespoons red onion, diced 2 tablespoons chopped fresh basil 1 teaspoon minced jalapeno pepper 2 teaspoons lime juice Process: Season the pork chops with the 3/4 teaspoon salt and black pepper. Heat the grill or grill pan to medium-high heat. Add pork chops to the grill and cook until nicely browned, about 5 minutes. Flip the chops and continue to cook until the center registers 135 degrees F, another 5 or 6 minutes. Transfer to a plate and let rest for at least 5 minutes (the interior temperature will continue to rise and should reach 145 – 160 degrees F. before eating). While the pork chops are grilling, prepare the salsa: Gently stir together the peaches, pecans, onion, basil, jalapeno, lime juice, and remaining 1/8 teaspoon salt. Add a generous amount of salsa on top of each chop, with remaining salsa on the side.

Ingredients 1 12-ounce jar roasted red bell peppers, drained 2/3 cup raw pecan pieces 1/4 cup panko or unseasoned breadcrumbs 1 clove garlic 1 tablespoon lemon juice 1/2 teaspoon kosher salt 1/2 teaspoon red pepper flakes (or 2 teaspoons Aleppo pepper) 1/2 teaspoon ground cumin 2 tablespoons pecan or olive oil, plus more for drizzling if desired 1 tablespoon pomegranate molasses (or 1 1/2 teaspoon balsamic vinegar + 1 teaspoon honey) 8 slices crusty bread 8 ounces shredded rotisserie chicken Handful arugula (about 1 cup) Process: Make the muhammara: Put the red peppers, pecans, panko, garlic, lemon juice, salt, red pepper flakes, cumin, olive oil, and pomegranate molasses into a food processor fitted with a metal blade. Pulse until finely chopped, nearly to a puree, scraping down the sides as needed. Assemble the sandwiches: Lightly toast the bread in a toaster. Spread a few tablespoons of the muhammara on four slices of bread. Divide the chicken over the muhammara and top with a pile of arugula. Lightly drizzle with olive oil and cover with remaining bread.

Ingredients Veggies: 1 pound baby red potatoes, quartered 1 pound baby carrots 3 tablespoons olive oil or pecan oil 1 teaspoon salt 1/4 teaspoon black pepper Pecan-Crusted Chicken: 2 boneless skinless chicken breasts (about 1 1/2 pounds) 1/2 tablespoon salt 1/4 teaspoon black pepper 1 cup raw pecan pieces 1/2 cup panko breadcrumbs 1 tablespoon dried thyme 1 tablespoon garlic powder 2 eggs Fresh parsley, for garnish Process: Preheat oven to 400 degrees F. For the veggies: Spray a sheet pan with non-stick cooking spray or oil. Place potatoes and carrots on the pan. Toss vegetables with oil, 1 teaspoon salt and 1/4 teaspoon pepper. For the chicken: Slice chicken horizontally into 4 cutlets. Season with salt and pepper. In a shallow bowl combine the pecans, breadcrumbs, 1/2 tablespoon salt, thyme, and garlic powder. Adjust salt to taste. In a separate bowl, beat the eggs. Dip chicken in eggs, then dredge in the pecan mixture, coating both sides. Place on the sheet pan. Place sheet pan in oven and bake for 10 minutes. Flip the chicken over and stir the vegetables. Cook for an additional 10 minutes, until golden brown and juices run clear. Remove chicken from sheet pan and transfer to a plate to rest. Cook the vegetables for an additional 5 minutes. Serve chicken, carrots, and potatoes immediately. Garnish with parsley if desired. Note: Some of the pecan pieces will fall off the chicken during baking, but they toast so nicely the last 5 minutes the vegetables are cooking and they are such a treat.

Ingredients 1 pound ground chicken 1/4 cup spinach, chopped 1 tablespoon fresh lemon juice 1 egg 1 teaspoon minced garlic 1/4 teaspoon onion powder 1/4 teaspoon paprika 1/4 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon cayenne pepper, optional 1 cup raw pecan pieces   Process: Preheat oven to 400 degrees F. Line a baking sheet with parchment paper. In a large bowl, combine ground chicken, spinach, lemon juice, egg, garlic, onion powder, paprika, salt, pepper, cayenne (if adding), and 1/2 cup pecans. Mix all ingredients together until well combined. Roll chicken mixture into meatballs, a little over 1 tablespoon of mixture each. Place reserved 1/2 cup pecans in a bowl. Roll meatballs in pecans to coat, and then place prepared baking sheet. Bake for 20 to 30 minutes until meatballs are cooked through. Serve warm with sauces for dipping or over pasta of your choice as a main dish. Makes about 25 meatball. Serves 5.

 INGREDIENTS / YIELDS: SERVES 6-8 2 cups fresh chopped peaches, unpeeled 1 tablespoon lemon juice 1 ¼ cups sugar, divided 1 ½ cups whole milk 2 eggs 2 egg yolks 1 ¼ cups heavy cream 2/3 cup crushed, amaretto cookies or graham crackers    PREPARATION FIRST  Combine peaches, lemon juice, and ½ cup sugar in a medium bowl and refrigerate for 1 hour.  Meanwhile, whisk eggs, yolks, and remaining ¾ cup sugar in a medium bowl and set aside. NEXT  Heat milk in the top of a double broiler set over gently boiling water until it comes to a light simmer.  Whisk in ½ cup hot milk into egg mixture and then slowly add egg mixture into double broiler with remaining milk.  Stir with a wooden spoon until think and mixture coats back of spoon, about 15 minutes.  LAST  Transfer to a mixing bowl and whisk in cream; refrigerate until cold. Drain juice from peaches and stir into cream base and return peaches to refrigerator.  Pour cream mixture into ice cream maker and process according to manufacturer’s directions.  Just before ice cream is set, stir in peaches and cookies.

 INGREDIENTS 2 tablespoons vegetable oil 1 pound large shrimp, shelled, deveined 1/2 pound broccoli, stems diagonally sliced, flowerettes cut into bite-size pieces 1 8 ounce can water chestnuts, drained, sliced 2 fresh Ga peaches, peeled, pitted and sliced 3 green onions, diagonally sliced Savory Sauce:Blend 1 1/2 tablespoons cornstarch with 3/4 cup chicken broth, 1/3 cup sherry, 1 teaspoon soy sauce, 1/2 teaspoon fresh ginger root, minced, and 1 teaspoon sugar.    PREPARATION Heat 1 tablespoon oil in wok or large skillet. Add shrimp and stir-fry until tender, about 4 to 5 minutes. Remove from wok; set aside. Add 1 tablespoon oil and stir-fry broccoli until tender-crisp, about 4 to 5 minutes. Add shrimp, water chestnuts, peaches and onions to wok and heat through. Stir in Savory Sauce and cook just until thick and glossy.

 INGREDIENTS 3 Ga peaches, peeled, pitted and halved Juice from peaches being peeled and cut 1/2 cup cooking or salad oil 1/4 cup soy sauce 2 tablespoons lemon juice 2 tablespoons minced onion 1 teaspoons salt Few grains black pepper 1/2 teaspoon ground ginger 1 clove garlic, crushed 1 1/2 lbs. boneless beef sirloin steak, cut in 2 in. squares 12 cooked small whole onions 2 green peppers, cut in 2 in. squares    PREPARATION Mix thoroughly in a shallow dish the peach juice, oil, soy sauce, lemon juice, minced onion, salt, pepper, ginger, and garlic. Add steak pieces and turn until pieces are coated. Refrigerate at least 2 hours, turning pieces several times. Remove meat from marinade and drain. Thread meat pieces on 8-inch skewers alternately with onions and green pepper squares; put kabob pieces close together for rare meat, separate them slightly for well-done meat. Arrange kabobs on broiler rack and brush with reserved marinade. Broil with tops of kabobs about 3 inches from source of heat, 7 to 10 minutes, turning kabobs several times; brush frequently with marinade. Test for doneness by cutting a slit in meat and noting internal color of meat. During last 3 minutes of cooking, spear a peach half on the end of each skewer, brush with marinade and finish broiling.

 INGREDIENTS: 10 SERVINGS    Crust1 cup butter (2 sticks), melted2 cups self-rising flour1 cup finely chopped pecans   Filling1 cup heavy cream8-ounces Neufchatel or regular cream cheese, softened2 ½ cups powdered sugar1 teaspoon vanilla   Topping1 cup sugar4 tablespoons flour3 tablespoons peach Jell-O1 cup cold water2-3 medium peaches, peeled and thinly sliced    PREPARATION Special equipment: 9-inch springform pan with removable bottomFIRST Preheat oven to 375°F. In a large bowl or food processor, combine butter, flour, and pecans until smooth. Pour batter into a greased, springform pan and place on a baking sheet. Bake until crust begins to brown, about 15-20 minutes. Remove from oven to cool.NEXT Beat cream on medium speed until soft peaks form; set aside. Beat cream cheese, sugar, and vanilla until fluffy; fold in whipped cream. Spread mixture on top of crust and refrigerate while preparing topping.LAST In a medium saucepan set over medium-high heat, combine sugar, flour, jello, and water. Cook, stirring constantly, until mixture is thick and clear, about 8 minutes; set aside to cool. Arrange peach slices on top of tart and pour cooled jello mixture over peaches, using a rubber scrapper to spread evenly. Cover with plastic wrap and chill until set, at least 4 hours.

 INGREDIENTS 4 tablespoons butter 3/4 cup self-rising flour 3/4 cup milk 3/4 cup & 2 tablespoons sugar, divided 1 teaspoon vanilla 2 1/2 cups fresh peaches, peeled and sliced 1 cup fresh or frozen blueberries    PREPARATION FIRST Preheat oven to 350. Put butter in a 9 x 13 glass baking dish; bake until butter is melted. Set aside. NEXT In a medium bowl, combine flour, milk, 3/4 cup sugar, and vanilla. In a separate bowl, toss peaches, blueberries, and remaining 2 tablespoons sugar. LAST Pour batter into dish over melted butter, but do not stir. Spoon fruit over batter along with 1/2 cup fruit juice from bottom of bowl. (Discard any extra juice.) Do not stir; bake 25 minutes, or until crust browns.

 INGREDIENTS: SERVES 12 1 cup Finely chopped pecans 2 tablespoon Butter or margarine, melted 1 Envelope unflavored gelatin 1/4 cup Cold water 2 (8-ounce) packages cream cheese, softened 3/4 cup Skim milk 1/2 cup Sugar 3 cup Peeled and sliced Georgia peaches 12 Paper liners for regular size muffin tins    PREPARATION Stir together pecans and margarine in a small bowl. Spoon equal amounts of mixture into paper-lined muffin tins, pressing evenly. Soften gelatin in water in a small saucepan; stir over low heat until dissolved. In a large bowl, beat cream cheese, milk, and sugar at medium speed with an electric mixer until well blended. Stir in gelatin. Pour equal amounts into muffin tins; freeze until firm. Place peach slices in food processor or blender; process until smooth. Just before serving, spoon peach puree onto individual plates. Remove cheesecakes from freezer 10 minutes before serving; peel off paper. Invert cheesecakes onto top of peach puree on each plate. Garnish with additional peach slices and fresh mint leaves, if desired. *Hint: Removing cheesecakes from muffin tins is much easier if tins are first sprayed with non-stick vegetable spray.

 INGREDIENTS / YIELDS: SERVES 8 8 cups sliced Georgia peaches 2 cups sugar 3 tablespoons all-purpose flour 1/2 teaspoon nutmeg 1 teaspoon vanilla flavoring 1/3 cup butter or margarine Pastry for double-crust pie Vanilla ice cream    PREPARATION Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside to allow syrup to form (approx. 15 minutes). Bring peach mixture to a boil: reduce heat to low, and simmer 10 minutes or until peaches are tender. Remove from heat and stir in vanilla and margarine. Roll half of pastry to 1/8” thickness: cut into a circle to fit a two-quart baking dish. Spoon half of mixture into lightly buttered baking dish; top with pastry. Bake at 475°F for 12 minutes or until lightly browned. Spoon remaining peach mixture over baked pastry. Roll remaining pastry to 1/8” thickness and cut into 1” strips; arrange in lattice design over peaches. Bake an additional 15-20 minutes until browned. Allow to cool slightly before serving. Serve with vanilla ice cream.

 INGREDIENTS: 6 SERVINGS 4 or 5 ripe peaches, sliced and pitted ¼ cup plain flour 1/3 cup sliced almonds ¼ teaspoon vanilla extract ½ cup sugar 1 refrigerated pie crust 2 tablespoon peach preserves, melted 2 tablespoons unsalted butter 1 tablespoon unsalted butter, melted    PREPARATION FIRST Preheat oven to 400°F. In a large bowl, toss peaches, flour, almonds, and sugar. Lay crust flat on greased baking sheet and arrange peaches in center. NEXT Fold edges of crust so that they overlap edges of peaches. Brush peaches with melted preserves and top with pats of butter. Brush crust with melted butter to help with browning. LAST Bake for 40-45 minutes or until golden. Serve with vanilla ice cream, if desired.

 INGREDIENTS 1 roll Refrigerated Sugar Cookies 1/2 cup All Purpose Flour 1 tablespoon sugar 1/2 teaspoon cinnamon 1/4 teaspoon ground ginger 2 Eggs 3 tablespoon water 1 1/4 cup Finely Chopped Georgia Pecans 1/3 cup Georgia Peach Preserves 1 cup powdered sugar 2 tablespoon water    PREPARATION Heat oven to 350. Line cookie sheet with parchment paper or spray with cooking spray. In large bowl, knead cookie doug, flour, sugar, cinnamon and ginger until well blended. Shape dough into 1-inch balls. In shallow dish, beat eggs and water until well blended. Place pecans in another shallow dish. Roll dough balls in egg mixture, then coat with pecans – pressing into pecans if necessary. Place inches apart on cookie sheets. Make small indentation in each cookie, using handle of wooden spoon or finger. Fill each indentation with about 1/2 teaspoon of peach preserves. Bake 11 to 15 minutes or until light golden brown. Meanwhile, in small bowl, mix powdered sugar and 2 tablespoons water until smooth. If necessary, stir in a small amount of water for desired drizzling consistency. Remove cookies from cookie sheets to cooling racks. Cool 3 minutes. Drizzle bourbon mixture over warm cookies. Enjoy!

 INGREDIENTS 1 cup Butter plus 2 tablespoon Butter 2-1/4 cup Sugar, divided 4 Eggs 1 teaspoon Vanilla 3 cup All-purpose flour, divided 1 teaspoon Baking powder 1/2 teaspoon Salt 2 cup Chopped, fresh Georgia peaches    PREPARATION Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with 1/4 cup sugar. Cream remaining butter; gradually add remaining sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla and mix well. Combine 2-3/4 cups flour, baking powder, and salt; gradually add to creamed mixture, beating until well blended. Dredge peaches with remaining 1/4 cup flour. Fold peaches into batter. Pour batter into prepared pan. Bake 325F for 1 hour 10 minutes. Remove from pan and cool completely. Yields 16 servings.

 INGREDIENTS 1 “party pack” of chicken wings – about 2.5-3 lbs Seasonings for chicken: salt, pepper, chili powder 2 med Ga peaches, ripe, peeled, pitted & quartered 1 teaspoon spicy chili powder, or up to 1 Tablespoon of a milder one 1 teaspoon ground ginger 1.5 teaspoons garlic powder 3 Tablespoons soy sauce    PREPARATION For wings: Season well with salt, pepper, and chili powder. Either grill or deep fry them. You want crispy skin. Grill them over direct heat till skin is crispy, and if they aren’t done, cook a little longer over indirect heat. For dipping sauce: Blend peaches in a blender or food processor first. Add the rest of the ingredients, and simmer in sauce pan until reduced to about half. Toss crispy wings in sauce and serve hot.

 INGREDIENTS 1 pound ground beef 1 egg 1/2 cup milk 1/4 cup chopped onion 1 cup soft bread crumbs 1 teaspoon salt 1 pinch pepper 2 med sized Ga peaches, peeled, pitted & sliced 1 tablespoon vinegar 1 tablespoon ketchup 1/4 cup brown sugar    PREPARATION Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the ground beef, egg, milk, onion, bread crumbs, salt and pepper. Press into a 9 inch pie pan like a crust. Prick meat all over using a fork. Bake for 25 to 30 minutes in the preheated oven. Remove from the oven, and pour off any excess fat. Arrange the sliced peaches over the beef. Mix together the vinegar, ketchup and brown sugar, and spoon over the top of the peaches. Bake for an additional 20 minutes. Let stand for at least 10 minutes before serving.

Ingredients For the Crust: 2 cups almond flour 1 egg 1/4 cup melted coconut oil (at room temp) 1/3 cup molasses 1 teaspoon vanilla extract 1 teaspoon cinnamon 1 teaspoon ginger 1/2 teaspoon cloves 1/2 teaspoon salt For the Sweetened Condensed Milk: 1 can coconut milk (approx. 13.5 oz) 1/4 cup maple syrup For the Toppings: 3/4 cup semi-sweet chocolate chips 1/2 cup unsweetened shredded coconut 1/3 cup pecan pieces   Process: To make the Sweetened Condensed Coconut Milk: In a small saucepan combine coconut milk and maple syrup. Whisk them together on high until it boils, then reduce to a simmer and let cook and thicken for 40-60 minutes. Pour it into a glass jar and place in the refrigerator for at least an hour to cool down. To make the crust: Preheat oven to 350 and line an 8×8 pan with parchment paper. Combine crust ingredients and press into the bottom of the pan. Bake for 20 minutes. Add chocolate chips, coconut and pecans. Pour the coconut sweetened condensed milk evenly on top. Place the bars back in the oven for 10 minutes. *Recipe notes: Store in the refrigerator

Ingredients 1/2 cup pecan pieces 1/3 cup thinly sliced green onions 1/3 cup diced jarred roasted red peppers* 8 large eggs 1/4 cup milk 1/2 teaspoon garlic powder 1/2 teaspoon smoked paprika 1/2 teaspoon kosher salt Freshly ground black pepper 1/3 cup shredded Parmesan cheese (or shredded cheese of any type) Butter, for greasing   Process: Preheat the oven to 350 degrees Fahrenheit. Grease a 12-cup muffin tin generously with butter. Roughly chop the pecans. Thinly slice the green onions. Dice the roasted red peppers. In a medium bowl, whisk together the eggs, milk, garlic powder, smoked paprika, kosher salt, and a few grinds of black pepper. Divide the mixture evenly into the muffin cups (fill them about halfway). Sprinkle the shredded Parmesan cheese evenly into each cup. Then top with the green onions, then the red peppers. Finish by adding the pecans, divided evenly between the cups. Bake for 20 to 25 minutes until golden brown and puffed. (When you remove them from the oven, they’ll immediately start to deflate and will continue deflating as they cool.) Allow to cool for 5 minutes in the tin, then remove. Eat immediately, refrigerate up to 4 days, or freeze up to 3 months. They work great as an on-the-go breakfast or lunch, and are good at room temperature or cold (don’t need to be reheated).

Ingredients ¾ c. whole wheat flour ½ c. old fashioned oats 2 tbsp. ground flax seeds 1 tsp. cinnamon ½ tsp. baking soda 1 tsp. baking powder ¼ tsp. salt 1 egg 3 tbsp. maple syrup 2 ½ tbsp. MCT oil or melted coconut oil ¼ tsp. vanilla extract 1 small very-ripe banana, mashed ½ c. light coconut milk (or regular milk) 1/4 cup pecan pieces   Process: Preheat oven to 350 degrees and line muffin pan with six paper muffin liners Combine whole wheat flour, oats, flax seeds, cinnamon, baking soda, baking powder and salt In a separate bowl, mix together egg, maple syrup, MCT oil, vanilla, banana and coconut milk Gradually pour egg mixture into the flour mixture and stir until batter is combined Fold in pecans Divide the batter into six muffin cups and bake for 15 – 18 minutes Allow to cool and enjoy

Ingredients 12 ounces raw broccoli florets, finely chopped 12 ounces raw Brussels sprouts, shredded 1/2 cup shredded carrots 1/2 cup finely diced red onion, soaked in a small bowl of cold water for 10 minutes 1 large apple, chopped 1/2 cup dried cranberries 1/2 cup pecan pieces For the dressing: 1/3 cup olive oil 1 tablespoon honey 1 1/2 tablespoons Dijon mustard 2 tablespoons apple cider vinegar 1/2 teaspoon garlic powder 1/4 teaspoon onion powder 1/4 teaspoon sea salt   Process: Drain water from the onion and discard. Combine all salad ingredients in a large bowl. In a small bowl, combine all dressing ingredients and whisk together. Pour dressing on top of salad and toss to coat. Let the salad rest for 10-20 minutes to let the flavors develop. (Note: This salad is also great the next day if you’d like to prep it ahead!) Spoon into bowls and enjoy!

Ingredients 2 cups pecan pieces 3 cups water 1/2 cup + 2 tablespoons coconut sugar 1 tablespoon vanilla extract 3/4 teaspoon ground cinnamon, divided Pinch of salt 1 1/2 cups oats 6 tablespoons chia seeds 1 tablespoon avocado oil   Process: Preheat the oven to 325 degrees Fahrenheit. Spread the pecan pieces out evenly on a parchment-lined pan and toast for 15 minutes, until golden brown and fragrant. Set aside 1/3 of the total nuts (a little less than 3/4 of a cup) and add the remaining 2/3 of the nuts to a dry blender. Pulse until a rough pecan flour forms.  Remove half of the flour from the blender; set aside. To the remaining flour in the blender, add water, 1/2 cup coconut sugar, vanilla extract, 1/2 teaspoon ground cinnamon and a pinch of salt. Blend until a very smooth pecan “milk” forms. In a large bowl, stir together oats and chia seeds. Pour pecan “milk” over oats and chia; stir. Roughly chop the remaining whole toasted pecan pieces and add to a small bowl with the set-aside pecan flour, 2 tablespoons coconut sugar, 1/4 teaspoon cinnamon, and avocado oil. Stir to create a crumble topping. Store overnight oats mixture in the refrigerator separately from crumble topping. When ready to serve, top the overnight oats generously with the crumble, or layer in a parfait glass. Overnight oats will be ready after 1 hour, or when chia seeds have become gelatinous, and will last in the refrigerator for up to 5 days.

Ingredients 1/4 cup fresh pecan pieces 2 medium peaches 1 cup raspberries 1 1/2 cups vanilla whole milk Greek yogurt   Process: Peel the peaches, remove the pits, and purée them in a blender or food processor until smooth (you can leave some chunks for texture). Transfer to a large bowl. In the same blender, purée the raspberries. Transfer them to the bowl with the peaches. Chop the pecans very finely. Add to the bowl with the pureed fruit. Stir in the Greek yogurt. For more of a swirled look, try to stir only minimally, leaving some separation between the yogurt and fruit. Spoon the mixture evenly into 8 popsicle molds. Tap the filled popsicles against the counter a few times to remove any pockets or bubbles in them. Freeze for at least 6 hours, or until fully hardened. Tip: run the popsicle molds under warm/hot water to help loosen them!

Ingredients 1 1/2 cups pecan pieces 1 cup pitted dates 1 teaspoon vanilla extract Pinch of sea salt   Process: Add the pecan pieces to the bowl of a large food processor. Process on high (with an S-blade) for about 15 seconds until they form a fine powder. Make sure not to over-process the pecans and release the oils too much. Add the remaining 3 ingredients to the bowl of the food processor and process for about one minute until it forms a dough. Carefully remove the blade from the food processor, and divide the dough into 12 balls. (Alternatively, press the dough into the bottom of a parchment-lined loaf pan and cut into pieces at a later step.) Let the bites chill in the refrigerator or freezer for about an hour before enjoying. The bites can be stored in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.

Ingredients 1/3 cup pecan pieces 4 peaches, halved with the pit removed 3 tablespoons grass-fed butter or coconut oil, softened but not liquid 1/3 cup rolled oats 1/3 cup oat flour 1/3 cup coconut sugar 1 tablespoon vanilla extract 1/4 teaspoon ground cinnamon 1/4 teaspoon fine grain sea salt   Process: Preheat the oven to 350 degrees Fahrenheit. Arrange peaches cut-side up in a shallow glass baking dish. In a medium bowl, use a fork or your fingers to mix together the pecans, butter, oats, oat flour, coconut sugar, vanilla, cinnamon, and salt until a chunky crumble topping forms. Distribute evenly between peaches, pressing gently to adhere the crumble to the peach flesh. Bake for 30-40 minutes, until the top is golden. Store any leftovers in a tightly sealed container in the refrigerator for up to 5 days.

Ingredients 1/2 cup pecan pieces 3/4 cup rolled oats 1/2 teaspoon salt 1/2 teaspoon ground cumin 1/2 teaspoon garlic powder 1/4 teaspoon paprika 2 tablespoons tahini 1 tablespoon honey 1/2 tablespoon Dijon mustard   Process: In a food processor, pulse the oats and pecans until it becomes a fine, almost a flour-like consistency. Then add the salt, cumin, garlic powder, paprika, tahini, honey, and Dijon mustard. Pulse until all ingredients are thoroughly combined. Using a 1 tablespoon measuring spoon scoop out the mixture and shape into a ball. (Shape into a ball vs. rolling or the mixture will crumble.) Repeat with the remaining mixture. Store in the refrigerator.

Ingredients 1/2 cup pecan pieces 2 cups old fashioned rolled oats 1 cup crispy rice cereal 1/2 cup dried cranberries 1/3 cup unsweetened coconut flakes 1/3 cup coconut oil 1/3 cup honey 1/4 cup light brown sugar, packed 1 teaspoon vanilla extract 1/2 teaspoon salt Process: Preheat the oven to 325 degrees F. Line a 9-inch square baking pan with foil. Spray the foil with cooking oil spray. In a large bowl, combine the pecan pieces, oats, cereal, cranberries, and coconut flakes. In a small saucepan, heat the coconut oil, honey, brown sugar, vanilla, and salt over medium heat until the coconut oil is melted and the sugar has dissolved. Pour the honey mixture over the oat mixture and stir well to coat all of the dry ingredients. Transfer the granola mixture to the prepared pan and use a rubber spatula to firmly press the mixture into the pan. Moisten your fingers with water and press again to really pack the bars down (this will help prevent them from crumbling later). Bake for 10 minutes. Remove the pan from the oven and use a rubber spatula to pack the mixture down once more. Bake for an additional 7 minutes. Let cool on a wire rack, then refrigerate for at least 2 hours. Cut into 12 bars. Bars will keep for 5-7 days in an airtight container at room temperature, but they hold their shape better if stored in the refrigerator!

Ingredients 3 cups raw pecan pieces 1/2 teaspoon cinnamon 1/4 teaspoon fine grain sea salt 2 tablespoons maple syrup   Process: Toast the pecans on a parchment-lined pan at 350 degrees Fahrenheit until fragrant and golden, about 10 minutes. Add to a food processor and process until very smooth, scraping down the sides if necessary, about 3-5 minutes. Add in the cinnamon, salt, and maple syrup and process for 30 seconds. Transfer to a small jar and store in the fridge for up to a month. Enjoy!

 INGREDIENTS: 4 CUPS 4 cups frozen peaches, unpeeled 1 cup non-fat Greek yogurt 1½ -2 cups milk or almond milk 1-2 tablespoons honey (depending on sweetness of peaches) 1 teaspoon vanilla extract ¼ teaspoon cinnamon ground nutmeg to taste ¼ cup crushed graham crackers    PREPARATION FIRST  Place peaches, yogurt, 1½ cups milk, honey, vanilla, cinnamon, and nutmeg in a blender and puree until smooth.  Add more milk, if necessary, to reach desired consistency.  Pour into 4 glasses and top with 1 tablespoon graham cracker crumbs to serve.

Ingredients ¼ cup chopped pecans, toasted 1 cup fresh blueberries ¼ cup honey, divided 2 tablespoons olive oil 1 teaspoon finely chopped fresh thyme 1 teaspoon lemon zest 1 tablespoon lemon juice 4 ounces part-skim ricotta cheese 4 slices whole wheat bread, toasted   Process: Preheat oven to 425o In a 2-quart baking dish, toss together blueberries, 3 tablespoons of honey, olive oil, thyme, lemon zest and lemon juice. Bake for 12 to 15 minutes or until blueberries start to burst and juices are bubbly and slightly thickened. Spread ricotta cheese over toast. Top with roasted blueberries and toasted pecan pieces, and drizzle with remaining honey.