• 1/2 cup warm water
• 2 1/4 teaspoon instant yeast ( one packet)
• 1/2 Tablespoon raw honey or sugar
• 1 egg
• 1/2 teaspoon sea salt
• 2 cups Rorie’s spelt flour (not spelt dough mix) white whole wheat flour can be substituted
• Olive Oil for oiling counter
• Store bought or homemade pizza sauce to taste
• Shredded cheese of choice to taste
• Veggie toppings of choice

Preheat oven to 400 F

Combine the water yeast and sugar/honey and let it proof for 5 minutes. Add the egg, salt and 1 and a half cups flour, reserve the 2 tbsp to add after mixing.

Mix the dough first by spoon. The dough will be sticky. Dust the additional 2 tablespoon of flour on the dough. Then kneed the dough until it becomes a nice ball of dough. Dust the top of the dough with a little flour, then cover and let it rise for 15 minutes.

Oil your surface and your hands.

The dough can be used as one larger pie 2 medium pizzas or 3 personal pies. Shape dough into a ball/balls then roll out each the dough to desired thickness ( it does puff up so not too thick)

Place each rolled out pizza on a baking sheet lined with parchment paper. Top with desired amount of sauce, cheese and or toppings.

Bake on 400 for 15-20 minutes depending on the thickness and size of your pie. Let it cool before slicing.

• 1 medium spaghetti squash
• 
1 medium onion

• 2 cubes 

• 1 small (6-ounce) box shiitake mushrooms and baby bella mushrooms, thinly sliced
• 
3 cups washed fresh baby spinach

• 1/2 teaspoon Himalayan Salt or sea salt

• black pepper, to taste

• 5 eggs

• 1 cup cheddar cheese (optional)

Preheat oven to 375 degrees. Line a cookie sheet with parchment paper and set aside. 
Cut spaghetti squash in half lengthwise and scoop out the seeds. Bake face-down on the cookie sheet for 35 minutes; add five more minutes for a larger squash and five less for a smaller one. 
Remove from oven. Leave squash face down for five more minutes. After five minutes, flip over and allow to cool completely before stringing. These steps ensure that you will get crispy individual strands out of your squash.


To string, hold the squash over a plate or bowl and use a fork to scrape the flesh. The flesh will come apart into strands that look almost exactly like spaghetti.

Sauté the onion until golden.
 Add frozen garlic, mushrooms and sauté.

Once the mushrooms are cooked through, add spinach and allow to cook until slightly wilted.

Transfer to a mixing bowl.
 Add stringed spaghetti squash. Season vegetables with salt and pepper. Add eggs and cheese if using and mix well. Pour mixture into a nine- or 10-inch round pan for a larger casserole.
 Bake at 375 degrees for about 35 minutes or until very brown on top. Rewarm uncovered or enjoy at room temperature.

Variation: Omit the cheese and enjoy this as a kugel side for any meat or fish meal.

• 2 bags frozen prechecked asparagus
• 3 Tbsp mustard
• 1 Tbsp honey
• 1 cup shelled pistachio nuts crushed
• 1 cup grated Parmesan cheese*
• 1 cup red grape tomatoes
• 1 cup yellow grape tomatoes
• 3 cubes frozen garlic
• 1 cube frozen Basil
• 1 cube frozen parsley
• 1 cube frozen dill
(adjust herbs to taste)

• 1/2 tsp sea salt
• 1 1/2 Tbsp olive oil

Preheat the oven to 425 F
Keep the asparagus frozen as you prepare the topping.

Combine mustard, honey and garlic in a small bowl and whisk. Set aside.

Crush the pistachios in a ziploc bag with a heavy bottle or back of metal spoon until most pieces are the size of rice. You do not want to create a fine flour. Add the cheese to the bag.

Remove frozen asparagus and line them up on a metal baking sheet lined with parchment paper. Alternatively you can use a large glass oven-to-table baking dish sprayed with oil.

Brush frozen asparagus with mustard mixture on both sides. Sprinkle crumbs on one side pressing down to set. Then flip asparagus over and top the second side. Be sure to reserve more crumbs for the second side which will become the top.

In another ziploc bag combine herbs, garlic, oil, and salt and squish with your fingers to combine. Add the whole tomatoes and shake up the bag to coat. Place herbed tomatoes on a baking pan or glass dish. Bake both pans in the oven for 15-20 minutes.

Serve asparagus with Herbed tomatoes on top.

*For a non dairy option, omit the cheese and add 2 tbsp of nutritional yeast for a cheese like flavor. The crumbs will not stick in the parve version but adds a delicious flavor and looks beautiful.

• 1 small onion
• 2 celery stalks
• ½ red peppers (optional)
• 1 medium celery root, cubed and riced
• 1 tbsp. coconut aminos or tamari sauce
• Salt and pepper to taste
• 8 large Portobello mushrooms

Balsamic Marinade

• 1 tbsp. balsamic vinegar
• 1 tbsp. orange juice
• 1/4 cup olive oil
• 1 tsp. garlic salt
• ½ tsp. rosemary

To prepare the mushrooms, wash well and remove stems. Marinate in Balsamic Marinade for 1 hour to overnight.

To prepare the stuffing, chop onion into very small pieces and sauté until golden. Add chopped celery and peppers and sauté until vegetables begin to soften but are still firm. Preheat oven to 375°F. Bake Portobello mushrooms for 30 minutes; they will give off liquid and shrink considerably. Allow to cool and spill off liquid.

In the bowl of a food processor fitted with the S blade, process the celery root cubes until consistency resembles rice. Line a cookie sheet with parchment paper and spray with oil. Lay the celery root rice on the cookie sheet and bake for 20-25 minutes. (Mushrooms and cauliflower may be baked simultaneously.) Combine the sautéed vegetables with the celery root rice. Add coconut aminos or tamari sauce and salt and pepper to taste Stuff mushrooms with vegetable mixture. Top with cheese to taste, if using, and re-bake for 10 minutes to melt the cheese.

• 1 head fresh cauliflower
• Olive or avocado oil
• Garlic salt, to taste
• 1 cup cheddar cheese

Soak, wash, and check the cauliflower. Chop it into small, half-inch chunks that resemble macaroni. Generously spray cauliflower with olive or avocado oil using an Evo sprayer, or use 1-2 Tbsp. of oil to coat it instead. Season with garlic salt to taste.

Bake covered at 375°F for 1 hour. Uncover. Add cheddar cheese and mix. Bake uncovered for an additional 10-12 minutes or until cheese is melted. Yum!

Preheat oven to 375°F. Cut spaghetti squash in half and remove seeds. Place squash halves face down on a baking sheet lined with parchment paper. Bake for 35 minutes. Remove from oven and let sit 5 minutes, then flip squash halves over and allow to cool completely. Do not attempt to string until completely cool. Use a fork to create spaghetti like strands from the flesh of the squash. It is important not to refrigerate the squash before this step is done. Place strung squash back into the skin. Add desired amount of store bought organic sugar free Marinara sauce and top with desired about of cheese. Bake for in a pre heated oven at 375 until cheese melts, about 10 minutes. Serve warm.

1 cup cooked spaghetti squash strands 1 egg ¼ cup shredded cheese of choice ¼ tsp. garlic salt ¼ tsp. oregano Prepare spaghetti squash strands according to instructions in Spaghetti Squash Wrap recipe. Combine 1 cup of spaghetti squash strands with the rest of the ingredients and mix to combine. Preheat oven to 375°F. Line a cookie sheet with parchment paper and spray with oil. Create a ball out of the batter, then flatten into a thin round pizza crust. Bake the crust for 30-35 minutes. Allow crust to cool for 10 minutes. Take the parchment paper out now – this way it will be easier to remove once you add the sauce and cheese. Top your pizza crust with sauce, spices, cheese and whatever else you like! Bake on the cookie sheet for an additional 8-12 minutes, or until the pizza looks just the way you like it. Allow the pizza to a cool a few minutes before removing from pan and slicing.

1 32-oz. bag frozen broccoli, cauliflower and carrot medley 1 medium onion 1 small box mushrooms, thinly sliced (optional) 11⁄2 tsp. Celtic or sea salt Black pepper, to taste 2 cans tuna 3 eggs 1⁄2 cup cheddar or mozzarella cheese (optional, adjust to taste) Preheat oven to 375°F. Line 2 cookie sheets with parchment paper. Pour bag of frozen vegetables onto the trays and bake for 45 minutes, until water is evaporated and vegetables are getting brown at the edges. Allow to cool. Place 1-2 cups of veggies at a time in a food processor and pulse twice. This is just to break up the veggies; you don’t want them to become pureed. This step can be skipped, but it helps the casserole hold together and gives it a more uniform texture. Sauté́ onion until golden, then add chopped or sliced mushrooms and sauté until soft. Combine onions and mushrooms with the vegetable medley. Season with salt and pepper. Add flaked tuna, eggs and cheese (if using) and mix well. Pour mixture into a square or round glass casserole dish. Bake at 375°F for 1 hour and 15 minutes, or until very brown on top. Enjoy at room temperature, or rewarm uncovered.

Crust - this crust is parve and can be used for a meat pizza as well. 3 egg yolks (reserve whites for another use) 1 c grain free mix 1/2 c coconut milk or dairy free milk of choice 1/2 tsp kosher salt 1/2 tsp parsley flakes 1/2 tsp granulated garlic 1/2 tsp granulated onion Toppings of choice Shredded Cheese of Choice Mix and allow mix to sit for 5-10 mins to thicken. Preheat oven to 375 degrees. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Spread dough batter as thin as you can, an offset spatula helps. Bake 25 minutes. Remove from oven, cool slightly and then carefully flip over. Add toppings on your choice and bake another 10 mins or until desired degree of doneness.