In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and jalapeno peppers and a pinch of salt. Cook, stirring frequently, for about 5 minutes or until the onions are translucent.
Use a towel to pat excess liquid from the jackfruit, then add it to the pan and stir. Cook, stirring occasionally, for another 5 minutes or until the jackfruit has dried out somewhat.
Add about 2/3 of the spice blend to the pan. Stir and cook for 60 seconds or until fragrant. (Reserve remaining spice blend to season to taste at the end of cooking).
Add the orange juice, apple cider vinegar, coconut aminos, and liquid smoke. Stir to combine.
Simmer for approximately 15 minutes or until most of the liquid is cooked off. Season to taste with additional salt, spice mix, and top with fresh lime juice. Serve hot.

Get Jennifer Knutson's full list of ingredients here!

Mix mix 5-6 cups fresh mixed berries, 2 T arrowroot flour, zest of 1 lemon, 1 T lemon juice in a bowl, then add to greased 8x8 dish.
In another bowl, mix 1 cup oats, 1/2 cup almond flour, 1/4 cup chopped almonds, 1/4 cup maple syrup, 1 tsp vanilla, 1 tsp cinnamon, 3 T melted coconut oil, & 1/4 tsp salt.
Add topping to berry mixture and bake at 350 for about 35 minutes. Enjoy!

By Lara Gwyn

How does a nice tall, subtly sweet, deliciously indulgent, secretly healthy, seriously chocolaty, matcha mudslide sound?

By Emma Swanston