Minestrone Soup - link to my favorite recipe here!
To cut down on cooking time, I used canned beans, which is discussed at the link. I added small diced delicata squash along with the fennel and beans and stirred in roughly chopped kale at the end.

Broiled Cabbage

1 small or medium head of cabbage, sliced into thin wedges, keeping the core in tact
2-4 Tablespoons extra virgin olive oil
Sea salt and freshly ground pepper
2-3 tablespoons lemon juice 

  1. Turn the oven on to the high broil setting and place a rack on the setting closest to the top of the oven where the broiler is.

  2. Place the cabbage on a rimmed baking dish and use your hands to gently coat with the olive oil, salt and pepper.

  3. Cook for 3-4 minutes until the cabbage starts to turn brown in spots and remove from oven. Flip over with tongs or a spatula and return to the oven for another 2-3 minutes. The cabbage should turn more of a vibrant hue and golden-brown around the edges. Remove from the oven and toss with lemon juice.  

Avocado Chocolate Mousse

Did you know that consuming dark chocolate is linked to better brain function and improved memory? For best results, stick with a 1-ounce serving of dark chocolate with at least 70% cacao content or raw cacao.

Or try this quick, easy, and decadent recipe. It’ll surprise you that it has health benefits! Avocados and dark chocolate have high amounts of magnesium which reduce inflammation and metabolize cortisol which relaxes the body and mind. Other magnesium rich foods are bananas, pumpkin seeds, broccoli, spinach. Make it your own, for example, by mixing in cinnamon. Or cayenne pepper if you like it spicy or a sprinkle of toasted unsweetened coconut flakes on top.

Serves 6

2 medium avocados
½ cup cacao or cocoa powder
¼ cup pure maple syrup
½ teaspoon vanilla extract
pinch of sea salt
cacao nibs + flaked sea salt for garnish, optional

1. Combine all the ingredients except for the cacao nibs and flaked salt in a food processor and puree until smooth. Refrigerate to cool.

2. Divide evenly among serving dishes and top with a sprinkle of cacao nibs and flaked sea salt, if using.

3.  Keeps for up to 1 week refrigerated in an airtight container