1. Preheat oven to 425°F.

2. In a large bowl, mix radishes with olive oil and spices.

3. Lay the radish slices in a single layer on a lightly greased baking sheet.

4. Bake for 15-20 minutes, or until chips are crisp and lightly browned.

1. Preheat oven to 450°F.
2. Carefully remove the peel with a sharp knife or peeler.
3. Remove seeds with a spoon.
4. Cut the squash into long, thin rectangular pieces (like fries).
5. Cover pieces in a liberal amount of salt and let them sit for 10–15 minutes.
6. Then soak pieces in a bowl of water for up to 30 minutes. If needed, you can let them sit and soak overnight.
7. Drain the water; pat them very dry.
8. Toss with coconut oil.
9. Lay them on a baking sheet and season with sea salt or your favorite seasoning.
10. Bake for 10 minutes; flip the fries over with a spatula and bake for another 10 minutes so both sides get browned.
11. The fries are done when they brown on the edges. You want them crispy, not soggy.

1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Put the bananas in a large mixing bowl and smash with a fork. Stir in the apple sauce. Add the oats, salt, honey or maple syrup, and vanilla extract.
3. Put the freeze dried fruit in a plastic bag and crush with a rolling pin until the largest pieces are about [q:1/4] inch. Stir the crushed fruit into the mixture and let sit for 10 to 30 minutes.
4. Drop about 2 tablespoons of batter onto the prepared baking sheets for each cookie (I use a # 40 ice cream scoop for this), spacing them about an inch and a half apart. Flatten the cookies and bake 30 to 35 minutes or until browned and fragrant. Let cool on the pans for 10 minutes.
5. Store cookies in an air tight container at room temperature.

1. In a large bowl, mix flakes, brown rice crisp, protein powder, flaxseeds, cinnamon, and salt.
2. Place honey and almond butter in a small saucepan and heat over medium heat until warm and easily stirred. Add vanilla extract.
3. Pour the liquid mixture over the dry mixture and mix well with a spoon.
4. Line a pan with parchment paper and spread the mixture evenly. Lightly wet your hands and press the mixture into a thin layer. I prefer the thin bars so I can also use them as a low-calorie snack. Trim the sides.
5. Melt the chocolate. Pour mixture over crust. Sprinkle with coconut flakes.
6. Place in freezer for 10 minutes until the chocolate sets. Cut into small rectangular bars and store in refrigerator. Delicious!

1. Preheat oven to 375°F and line a baking sheet with a silicone baking mat or parchment paper. Set aside.
2. Combine wet ingredients in a large bowl with a hand or stand mixer.
3. Whisk dry ingredients in a small bowl. Once incorporated, add to the wet mix and mix until smooth. Allow to sit for 1 to 2 minutes to thicken up.
4. Scoop approximately [q:1/3] cup at a time into your hand. Shape into a bar and place on prepared baking sheet. You can also shape the bars on the baking sheet; I found that was easiest.
5. Bake bars for 22 to 25 minutes, or until toothpick inserted comes out clean, the bottoms of the bars are golden, and the tops are cracking slightly.
6. Remove from oven and allow to cool on the pan for 5 minutes before removing to a cooling rack.
7. Once cooled completely, then drizzle with melted chocolate.

1. Start with a base ingredient such as granola or flax clusters.
2. Add to this your choice of sweet, such as dried cranberries, dried bananas, dried apricots (cut into small pieces), and raisins.
3. Next, venture into the salty territory, with things like pumpkin seeds, almonds, walnuts, sesame seeds, and pecans.
4. Mix it all together with a big spoon and enjoy!

Filling

1. Pre heat oven to 375 degrees
2. Cut off the top of 4 apples and remove the inside with a spoon or scooper. Be very careful, as to not puncture the peel!
3. With the 2 additional apples, remove the skin and slice very thinly. These apple pieces will be the filling for the mini apple pies.
4. Throw the apple slices in a bowl and mix with sugars and cinnamon. Scoop mixture evenly into each of the 4 hollow apples.

Topping

1. Roll out pie crust and slice into [q:1/4] inch strips. Note: You can also add a strip of pastry inside the top of the apple almost like a liner to add a little more texture and sweetness to the pie.
2. Cover the top of the apple in a lattice pattern with pie crust strips.
3. Place apples in an 8 by 8 pan and add just enough water to the cover the bottom of the pan. Cover with foil and bake for 20 to 25 minutes.
4. Remove foil and bake for an additional 20 minutes or until crust is golden brown and sliced apples are soft

1. In a medium microwave-safe bowl, heat 9 ounces of the chocolate chips with the butter in the microwave on Low power for 1 to 2 minutes, or until melted. Stir until well blended.
2. In a large bowl, beat the eggs, sugar, and vanilla with an electric mixer on low speed until thick, about 1 minute. In a small bowl, whisk together the flour, baking soda, xanthan gum, and salt, and beat into the eggs on low speed until no flour streaks remain. Beat in the chocolate mixture. Stir in the walnuts and the remaining 12 ounces chocolate chips. The dough will be very soft. Cover the bowl tightly and refrigerate for 2 hours.
3. When thoroughly chilled and solid, shape the dough into 2 logs, each [q:1 1/2] inches in diameter. Wrap tightly in plastic wrap to hold the shape, and refrigerate for up to 3 days. Or, shape the dough into 48 walnut-size balls with your hands, place in a plastic freezer bag, seal tightly, and refrigerate for up to 3 days or freeze for up to 1 month
4. When ready to bake, place an oven rack in the middle position of the oven. Preheat the oven to 375°F. Line a 13 by 18 inch baking sheet (not nonstick) with parchment paper. Cut twelve [q:1/2] inch slices from the log and place on the baking sheet; or place 12 walnut-size balls on the baking sheet.
5. Bake for 10 to 12 minutes or just until the cookies look shiny and the crust starts to crack. Cool the cookies for 2 minutes on the pan; then transfer to a wire rack to cool completely. Repeat with remaining dough.