1. Zest and juice the orange.
2. Add cranberries, orange juice, and ½ cup water to a medium pot over medium heat. Once the water starts to boil, reduce to a simmer.
3. Let simmer until the cranberries begin to pop and the sauce thickens.
4. Stir in cinnamon and orange zest.
5. Taste and adjust sweetness by adding a little honey or maple syrup if needed.
6. Refrigerate for at least 1 hour before serving to allow the flavors to blend.

1. Boil the sweet potatoes
   Add cubed sweet potatoes to a large pot, cover with water, and bring to a boil. Cook for 12–15 minutes until fork-tender. Drain well.
2. Mash until smooth
   Return potatoes to the pot. Add olive oil, garlic, salt, and pepper. Mash with a fork or potato masher.
3. Add herbs
   Stir in fresh herbs. Add a splash of broth if you want a smoother texture.
4. Taste and adjust
   Add a bit more pepper or herbs based on your preference.
5. Serve warm
   Garnish with a sprinkle of herbs for color or chopped nuts for crunch.

Slow Cooker Instructions

1. Add turkey, hominy, salsa verde, broth, onion, peppers, garlic, cumin, and oregano to the slow cooker.
2. Stir gently to combine.
3. Cook on Low for 6–7 hours or High for 3–4 hours, until turkey is tender.
4. Remove turkey, shred it, and return it to the pot.
5. Add zucchini, corn, and cabbage.
6. Cook for 20–30 more minutes until vegetables soften.
7. Stir in lime juice and add black pepper to taste.
8. Serve warm with toppings of your choice.

Oven Instructions

1. Preheat oven to 325°F.
2. Place turkey, veggies, hominy, salsa verde, broth, cumin, and oregano into a large oven-safe pot.
3. Stir gently and cover with a lid.
4. Bake 1.5–2 hours, until turkey is tender.
5. Shred turkey and stir back into the pot.
6. Add zucchini, corn, and cabbage.
7. Bake 20 more minutes.
8. Add lime juice before serving.

1. Prepare the crust:
   Mix almond flour, melted coconut oil, mashed banana, and cinnamon until crumbly.
   Press into mini cupcake liners. Refrigerate.
2. Make the filling:
   Whisk or blend pumpkin puree, cream cheese, Greek yogurt, mashed banana, vanilla, pumpkin pie spice, and cinnamon until silky smooth.
3. Assemble:
   Spoon the filling over each crust and smooth the tops.
4. Chill:
   Refrigerate 2–3 hours or freeze 30–45 minutes until firm.
5. Serve:
   Keep chilled for best texture.

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper or lightly coat with oil.
3. Place sweet potato cubes on one side of the sheet pan.
4. Place chicken breasts in the middle of the pan.
5. Place green beans on the other side.
6. Drizzle olive oil over everything.
7. Sprinkle garlic powder, onion powder, thyme, rosemary, paprika, and pepper evenly across the pan.
8. Bake for 35–45 minutes, or until chicken reaches 165°F internal temperature and sweet potatoes are fork tender.
9. Squeeze lemon juice over the chicken before serving.
10. Top with parsley if desired.

1. Preheat oven to 350°F.
2. Lightly grease a small baking dish.
3. Place sliced apples in the dish.
4. Drizzle with lemon juice, cinnamon, and vanilla.
5. Toss gently.
6. In a small bowl, mix almond flour, nuts, coconut oil, and cinnamon.
7. Sprinkle topping over the apples.
8. Bake for 25–30 minutes, or until apples are soft and the topping is lightly golden.
9. Let cool slightly before serving.