Ingredients:

• 3 medium ripe avocados, peeled, halved and seeded
• 1 tbsp lime juice
• ½ tsp kosher salt
• ½ tsp ground cumin
• ¼ tsp ground cayenne pepper
• ½ medium onion, finely diced
• 2 small tomatoes, seeded and diced
• 1 large garlic clove, minced
• 1 tbsp fresh cilantro leaves, chopped
• ½ jalapeno pepper, finely chopped
• 1 mL ofFull Spectrum CBD Oil

Instructions:

• Place the avocados in a mortar or bowl and mash them with a fork or pestle.
• Add the salt, cumin, garlic, cayenne pepper, cilantro, onion, jalapeno, tomatoes and lime juice. Top the mixture with your full-spectrum CBD oil and stir to combine.
• Cover the bowl with plastic wrap and let the guacamole sit at room temperature for 2 hours before serving.

Ingredients:

Salad:

• 4 cups arugula
• ½ medium watermelon, cubed
• 2-3 small-sized apricots, sliced into sixths
• ¼ red onion, chopped
• A handful of mint leaves, chopped
• 2 tbsp Feta cheese

CBD-infused honey balsamic dressing:

• ¼ cup honey
• ½ cup balsamic vinegar
• ¼ cup extra virgin olive oil (cold-pressed)
• 0.25 grams 99% pure CBD isolate powder
• Himalayan salt and black pepper to taste

Instructions:

• Preheat a grill pan over medium heat.
• Brush the rinsed and sliced apricots lightly with olive oil and place them on a grill pan.
• Cook for 1–2 per side just enough to caramelize the apricots. Remove from heat and set aside.
• Place the watermelon, mint and onion in a bowl and set aside as well.
• For the vinegar, whisk together balsamic vinegar, olive oil and honey along with 0.25 grams of the isolate powder. Mix until well combined and season with salt and pepper.
• Grab a salad bowl and add the arugula, mint and red onion. Pour the desired amount of dressing to the bowl and toss well. You can use a tablespoon to measure out the dressing.
• Transfer the salad to plates and top with grilled apricots, cubed watermelon and a sprinkle of feta cheese. Season with salt and pepper to taste.

Ingredients:

CBD Raw Pesto:

• ½ cup fresh parsley
• ½ cup cherry tomatoes
• 1 tbsp pine nuts
• 2 medium garlic cloves
• 2 tbsp olive oil
• 4 tsp 500mg Full-Spectrum CBD Oil
• A pinch of salt and black pepper to taste

Shrimp Pasta:

• 8 oz uncooked penne pasta
• 1 lb asparagus, cut into 2-inch pieces
• 1-2 cherry tomatoes, halved
• 2 tbsp butter
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp red pepper flakes
• 1 tsp cayenne pepper
• Salt and black pepper to taste

Instructions:

• For the pesto: rinse off the leafy greens under cold water and place all the pesto ingredients in a food processor. Blend until the pesto becomes a smooth sauce.
• Scoop the pesto sauce with a spoon and transfer it to a small bowl. Cover with plastic wrap and store in the refrigerator.
• For the shrimp pasta: in a large pot, boil water over medium heat and add the uncooked penne pasta. Cook according to package directions.
• Grab a large saucepan and heat butter along with olive oil over medium heat until fully melted.
• Dip both sides of the shrimp in the previously ground red pepper flakes, cayenne pepper, salt and black pepper before adding them to the pan. Once added, squeeze in the lemon juice and cook until the shrimp turns pink on each side.
• Wash the asparagus and cut into 2-inch blocks. Add the asparagus to the pasta for the last 3 minutes of cooking time. Drain and set aside.
• Once your shrimp have been thoroughly cooked, add the pasta and asparagus to the pan. Saute for about a minute and remove from heat.
• Mix in 6–8 tablespoons of pesto. Add cherry tomatoes, fresh basil leaves and top the meal with shaved Parmesan cheese.

Ingredients:

CBD Raw Pesto:

• 8 cups of pre-made mashed potatoes
• 2 tbsp unsalted butter
• ¼ cup whipping cream
• ¼ cup parmesan cheese (we prefer the original Parmigiano Reggiano)
• 2 tsp each salt and pepper
• 0.16g CBD isolate powder

Instructions:

• In a bowl of a stand mixer, combine the mashed potatoes with butter, whipping cream, parmesan cheese, salt, pepper and CBD isolate.
• Whip all the ingredients until pureed.
• Transfer the potato puree to a medium casserole dish, spraying it with non-stick spray beforehand.
• Top the mashed potatoes evenly with parmesan cheese and bake at 400F.
• Allow the potatoes to cool off a bit before serving.

Ingredients:

Sauce:

• 7 cups tomato pulp
• ⅓ cup onion, finely chopped
• 2 garlic cloves, minced
• 2 tsp dried basil
• 1 tsp dried oregano
• ½ tsp pepper
• ½ tsp salt

Meatballs:

• 1 lb ground beef (lean)
• 1 lb spicy Italian sausage
• 1 cup panko breadcrumbs
• ⅓ cup onion, finely chopped
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp salt
• ½ tsp pepper
• 2 large eggs
• 4 mozzarella cheese sticks, divided into 4-5 even pieces

Instructions:

• Place all the sauce ingredients in the slow cooker and stir to combine
• Set the slow cooker to high and cover until your done preparing the meatballs (30 minutes should suffice).
• Mix all meatball ingredients excluding the mozzarella in a large bowl. Using your hands, work with the mass as if you were making pizza dough.
• Take a golf ball-sized piece of the beef mixture and place a piece of mozzarella in the center.
• Press the beef around the mozzarella piece until fully enclosed. Repeat until you run out of meat.
• Transfer the meatballs into the slow cooker and immerse in the sauce. Cover and continue cooking on high for up to 2 ½ hours.

Ingredients:

Steak:

• Rib Eye steak, cooked to your preferred doneness

Veggies:

• ½ red onion, cut into wedges
• 1 large sweet potato, cubed
• 230g broccoli, chopped (stems removed)
• 2 handfuls of kale (stems removed)
• 2 tbsp olive oil
• ¼ tsp salt
• ¼ tsp pepper

Chickpeas:

• 1 can (425g) chickpeas, drained, rinsed and patted dry
• 1 tsp cumin
• 1 tsp powdered chili
• ½ tsp garlic powder
• ¼ tsp salt
• ¼ tsp pepper

Tahini Sauce:

• 60g tahini
• 1 tbsp agave
• Juice of ½ lime
• 3 tbsp hot water
• 0.2g CBD isolate powder

Instructions:

• Preheat the oven to 400 degrees.
• Lay a bare baking sheet with sweet potatoes and onions.
• Add a bit of olive oil and make sure all veggies are well coated.
• Roast for 8–10 minutes
• While the veggies are sitting in the oven, heat a large heavy-bottom skillet over medium heat. In the meantime, toss the chickpeas with seasonings in a mixing bowl.
• Once the skillet is hot, add 1 tbsp of olive and chickpeas and saute, stirring constantly. Cook for about 10 minutes and set aside.
• Take the veggies from the oven after 8–10 minutes, flip sweet potatoes on the other side and add broccoli. Bake for another 10 minutes.
• Remove the vegetables from the oven and add kale. Drizzle the kale with olive oil and season with salt and pepper. Bake for 5 minutes then set aside.
• Serve your steak on a plate, add the vegetables and top with chickpeas and tahini sauce. Enjoy your meal!
• For the sauce: Add tahini, lemon juice, agave and CBD isolate to a mixing bowl and whisk to combine. Set aside.

Ingredients:

• ½ cup almond butter
• ½ cup coconut sugar
• 90mL melted CBD coconut oil
• 1 cup almond flour
• 1 tbsp coconut flour
• 1 tsp cinnamon powder
• 1 tsp vanilla bean paste
• 1 large egg
• 1 tsp baking soda
• ¾ cup dark chocolate chips

Instructions:

• Preheat your oven to 350F
• Line an 8×8 baking sheet with non-stick parchment paper. You may want to spay the pan prior to using the paper so that it sticks to the pan.
• Mix all of the ingredients in a large bowl.
• Gently fold in the chocolate chips using a wooden or silicone spatula.
• Bake for 20-25.
• Take your cookie bars out of the oven and let them cool off to room temperature. Divide them into several pieces according to your liking.

Ingredients:

Cookie Base:

• ½ cup almond flour
• 4 tbsp cocoa powder (unsweetened)
• ½ tsp Vanilla extract
• 1 tsp baking powder
• 1 egg (beaten)
• 1 tbsp coconut oil or clarified butter

Cream Cheese Filling:

• ½ cup almond butter
• 1 cup cream cheese
• ¼ tsp vanilla extract
• Pinch of vanilla bean paste
• 5 full droppers of CBD oil

Instructions:

• For the dough: Preheat the oven to 300 F.
• In a medium bowl, combine the almond flour, cocoa, vanilla extract, salt and baking powder. Add the egg along with coconut oil and stir well until combined.
• Scoop out the cookies and place each piece on a prepared sheet of parchment paper. They should be about 1–2 inches wide when pressed down.
• Bake the cookies in the oven for 12–15 minutes or until they get crispy.
• Let the cookies cool down to room temperature. They will crisp up as they lose the heat, so don't panic if they are softer at the beginning.
• For the filling: Combine all the ingredients in the bowl of a stand mixer and mix until smooth.
• Fold in half of the crumbled cookies and stir until well incorporated.
• Scoop out one ball of the cheesecake filling and empty the scoop right on top of the remaining cookie crumbles. Roll to make sure the cream cheese mass is covered in the cookies.
• Move your cheesecake bites to the freezer (or fridge if you don't mind waiting a bit longer). Serve cold.

Ingredients:

The loaf:

• 1 tbsp apple cider
• 1 tsp baking soda
• 4 medium eggs
• 1 cup pumpkin puree
• ½ cup yuca-root flour
• 1 tsp espresso powder
• 1 tsp pumpkin pie spice

CBD sugar-free icing:

• 1 tbsp CBD coconut oil
• ¼ cup coconut butter

Instructions:

• Preheat the oven to 350F
• Combine the apple cider with baking soda in a bowl and let the mixture fizz. Stir in eggs and mix with a stand mixer until peaks form.
• Mix in the remaining ingredients until well combined.
• Line a bread loaf pan with parchment paper and pour the prepared batter into the dish.
• Bake for about 30 minutes. Allow the loaf to cool in the freezer for 30 minutes.
• For the icing: melt the coconut butter with the CBD coconut oil over low heat until combined and pour over the loaf.

Ingredients:

• 1 tbsp raw cacao powder
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• Pinch of Himalayan salt
• Your favorite flavorings (e.g. mint, cinnamon, cayenne, culinary lavender, or rose water)
• 1 full dropper of 500mg Full Spectrum CBD Oil

Instructions:

• Place all ingredients (except CBD) in a small pot.
• Bring to simmer over medium heat and whisk vigorously to prevent any clumps.
• Once done, remove from the heat and mix in your CBD oil.

Ingredients:

• 2 cups whipping cream
• 2 tsp vanilla extract
• ¼ cup white sugar (or icing sugar)
• 0.33g CBD isolate powder

Instructions:

• Grab a large mixing bowl and place it in a freezer for 20 minutes so the dish chills.
• Once cold, remove the bowl from the freezer and add whipping cream, sugar, vanilla extract and your CBD isolate powder.
• Whip the ingredients on high speed using an electric hand mixer and lower the speed as the mixture thickens. Make sure not to over whip it, as you may end up with CBD-infused sweet butter (it doesn't sound tasty, does it?)
• Serve over your favorite desserts.

Ingredients:

• 20mg of CBD oil (about 2 full droppers)
• ½ cup coconut butter
• ½ cup coconut oil
• ½ cup raw cocoa powder
• 1 teaspoon honey

Instructions:

• Place a saucepan over low heat and melt the coconut oil until fully liquified. Whisk in the cocoa powder until all lumps are gone. Add the honey and stir again until well combined.
• Evenly pour the cocoa mixture into 6 cups of a silicone muffin pan. Transfer the batter to the refrigerator for about 30 minutes or until the batter becomes firm.
• In another saucepan, melt the coconut butter. Remove from the heat and whisk in CBD oil.
• Take out the muffin mold from the refrigerator and add the coconut butter mixture on the top of each cup. Refrigerate for another 30 hours or until everything
solidifies.
• Store the fat bombs in the refrigerator.