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Cauliflower Alfredo:

1. Bring a large pot of salted water to a boil. Add the 2 cups of cauliflower and cook for 2 minutes then remove with a slotted spoon to your colander to drain.
2. Add the fettuccine to the boiling water and cook according to the package directions. Note: Do not drain the pasta, we may need some pasta water for the sauce!
3. While the pasta cooks, continue the Alfredo sauce.
4. In a blender or food processor, combine the cooked cauliflower and milk. Puree until smooth.
5. In a large skillet over medium-low heat, add the olive oil. Then add the garlic and cook for 2 minutes.
6. Next, gently pour the cauliflower puree into the olive oil and garlic and stir to combine.
7. Then, turn the heat to low and add the Parmesan cheese and stir into the sauce to melt.
8. Taste for seasonings and add pepper and salt to your liking.
9. Then, add the pasta directly into the Alfredo sauce. Using tongs toss the pasta to coat with the sauce.
10. Top the pasta with your roasted chicken and broccoli, enjoy!

Roast Chicken & Broccoli:

1. Preheat oven to 400° F. Line a sheet tray with foil or parchment paper.
2. Prepare the broccoli by cutting the florets off the stem and set aside.
3. Lay the chicken breasts onto the sheet tray. Top evenly with olive oil, salt, pepper and garlic powder.
4. Place into the oven and bake for 25 minutes, until the chicken reaches 165° F.
5. At the 15 minute mark, add the broccoli to the sheet tray to roast.
6. Remove from the oven and slice the chicken breast to serve over the pasta with the roasted broccoli.

1. Preheat oven to 350° F. Spray an 8×8 baking pan with nonstick spray, set aside.
2. To a large bowl add the pumpkin, almond butter, maple syrup, egg, vanilla, pumpkin pie spice, baking powder, baking soda and salt. Stir together with a spatula to fully combine.
3. Next, fold in 1/3 cup chocolate chips.
4. Pour the batter into your prepared pan and smooth the top so the batter is even. Top with the extra 2 tbsp of chocolate chips.
5. Place the pan into the oven and bake for 25 minutes until the blondies are set.
6. Allow the blondies to cool on a wire rack for at least 15 minutes before digging in. Enjoy!

1. Slice the tofu into thirds, width-wise so that you have 3 wide rectangles of tofu.
2. Place the tofu slices onto a clean dish towel, cover with the other half of the towel and place a heavy pot over top. Let sit for 15 minutes to drain excess water.
3. After the tofu has been pressed, dice into 1-inch pieces.
4. Place the tofu into a medium size bowl and add the soy sauce, vinegar, maple syrup, garlic powder, ground ginger. Stir together with a spatula or spoon. Allow to marinate for 10 minutes.
5. Right before air frying, sprinkle the cornstarch over top of the tofu and stir to coat each piece.
6. Place half of the tofu into the air fryer and spray the top with nonstick spray.
7. Air fry at 400° F for 10-15 minutes, stopping and shaking the air fryer basket halfway through to mix the tofu.
8. Cook until the tofu is crispy and golden, enjoy!