"These veggie patties are great on their own or wrapped in some lettuce for extra nutrients and to cut down on simple carbs. They're a great healthy, fiber-packed alternative to traditional burgers," says holistic nutritionist and best-selling author of Body Love, Kelly LeVeque.

Ingredients:

· 1 tbsp avocado oil
· 1 tbsp chili powder
· 1 tbsp ground cumin
· 1 1/2 tsp smoked paprika
· 3 garlic cloves, minced
· 8 ounces shiitake mushrooms
· 1 carrot, roughly chopped
· 1 green pepper, roughly chopped
· 1/2 yellow onion, finely diced
· 2 cup canned black beans, drained, and rinsed, or pressure cooked dry beans
· 2 tbsps unsweetened organic ketchup
· 1/2 cup walnuts
· 1/4 cup flax meal
· 2 cups packed spinach
· 1/4 cups aquafaba, or 2 flax eggs
· 9 romaine, butter, or red-leaf lettuce leaf cups
· Toppings and condiments of choice

1. Preheat the oven to 400°F.
2. In a large bowl, whisk the avocado oil, chili powder, cumin, smoked paprika and garlic. Add mushrooms, carrot, green pepper and onion and toss to coat. Spread the beans on a separate baking sheet and roast them along with the vegetables for 10 minutes, until they're dried out a bit (some will split open).
3. In a food processor, pulse the roasted vegetables with the ketchup, walnuts, flax seeds, and spinach. Take care not to over-process; you want the veggies in tiny chunks about the size of breadcrumbs.
4. In a large bowl, combine the roasted beans, aquafaba, and vegetable-nut mix, and a hand-mix gently but thoroughly. Form mixture into 4 patties.
5. Pan-fry the patties in a large skillet over medium heat for 4 minutes per side, until warm and set.
6. Wrap each burger in two lettuce leaf cups and add your choice of toppings and condiments.

"These rolls not only have a higher protein content compared to standard bread (each bite-size roll offers up 1 gram of protein), but they sport a no-fuss ingredient list with no artificial colors or preservatives. They're also gluten-free, grain-free, and nut-free, accommodating many dietary needs and restrictions," says registered dietitian-nutritionist Mary Ellen Phipps.

Ingredients:

· 1/2 lb skirt steak
· 2 limes
· 1/2 tsp salt
· 1 avocado
· 1/4 red onion
· 1/2 jalapeño
· 1 garlic clove
· 1 pack Cheddar & Parmesan Brazi Bites

1. Make Brazi Bites per packaging instructions.
2. Mince garlic and combine with skirt steak, salt, and juice from 1.5 limes. Cover and refrigerate for at least one hour.
3. Remove steak from refrigerator. Cover a sheet pan with foil and broil steak for 3-5 minutes on each side. Chop steak.
4. Chop red onion and jalapeño and combine with diced avocado and juice from half a lime. Mash together with a fork.
5. Cut Brazi Bites in half and stuff with steak and guacamole.

"These bites are a great low-carb snack that comes with a boost of healthy fat from the coconut oil and protein from the bacon. Butternut squash is high in fiber and an excellent source of vitamins and minerals," says registered nutritionist, Shawn Wells.

Ingredients:

· 1 package pre-cut butternut squash
· 1 package bacon
· 1/2 tsp salt
· 1/8 tsp pepper
· 1 tbsp coconut oil
· 1/8 tsp garlic powder

1. Melt coconut oil and drizzle over squash. Sprinkle with salt, pepper, and garlic salt and toss to coat.
2. Cut bacon in half width-wise.
3. Wrap each piece of squash in one half-strip of bacon and place seal-side down on a foil-lined baking sheet.
4. Cook for 20 min at 350 degrees, then flip over and cook for an additional 15 min.
5. Add a toothpick & serve!