Below is a collection of recipes from different items that have been on past menus.  New recipes will continually be added as new menu items are created. The recipes have been developed over the course of Josh's career by creating or altering recipes borrowed & altered from magazines, websites, & other chefs.

Evening Peach Haze

Serves 4

303 calories. 29 gm protein, 42 gm carbohydrates, 6 gm fiber & 2.25 gm Fat per serving

Roasted Cinnamon Peaches

6 peaches, halved

2 teaspoon cinnamon


  1. Preheat oven to 500 degrees.

  2. Place peaches, cut side up, on a sheet pan and sprinkle cinnamon evenly over peaches flesh.

  3. Place in the oven and decrease temperature to 350 degrees, roast for about 20 minutes.

  4. Cool peaches and set aside.


Vanilla Bean Haze

12 oz nonfat ricotta cheese

24 oz nonfat small curd cottage cheese

2-3 tablespoons artificial sweetener (Monk fruit in the raw, stevia, splenda, sweet-n-low)

1 inch vanilla bean, split and beans scraped (or 3 tablespoons vanilla extract)

Pinch kosher salt


  1. Mix all ingredients together.


Sugar-free Granola

½ cup instant rolled oats (or whatever oats you want)

1 tablespoon slivered almonds

1 teaspoon cinnamon

2 tablespoons water

1 tablespoon vanilla extract


  1. Preheat oven to 500 degrees.

  2. In a small bowl mix together all ingredients until well combined.

  3. Spread evenly on a sheet pan and place in the oven.

  4. Decrease temperature to 350 and bake for about 15 minutes.  Keep an eye on it after 10 minutes. Granola should be slightly browned. Remove and allow to cool.

Pears Melba Haze

Makes 4 Servings

265 Calories, 25 gm Protein, 1 gm Fat, 30 gm Carbohydrates, 7 gm Sugar per serving


  1. In a small bowl place ⅔ cup of Haze and top with ¼ cup of roasted pears.

  2. Spoon 2 tablespoons of raspberry Melba atop of pears. Sprinkle with 2 tablespoons of sugar free granola.


Roasted Pears

2 Pears, halved & core removed (Bosc, Bartlett, Red, Anjou, and/or Asian)

½ teaspoon cinnamon

  1. Preheat oven to 400 degrees Fahrenheit.

  2. Place pears on sheet tray and sprinkle w/ cinnamon. Roast pears for about 10-15 minutes.

  3. Remove, cool, cut pears medium dice, and set aside.


Vanilla Bean Haze

2.5 cup Fat free cottage cheese

1 cup Fat free ricotta cheese

1 inch vanilla bean split in half, scraped

2 tablespoons splenda, truvia, or monk fruit in the raw

Pinch salt

  1. In a large bowl, mix all ingredients together and set aside.  


Sugar-Free Cinnamon Granola

½ cup rolled oats

½ tablespoon splenda, stevia, or monkfruit in the raw

½ teaspoon cinnamon

½ teaspoon vanilla extract

3 tablespoons water

  1. Preheat oven to 400 degrees.

  2. In a small bowl mix all ingredients together and place on a sheet tray.

  3. Bake for about 10-15 minutes, or until golden brown in color and dry.

  4. Cool and set aside.


Melba Sauce

¼ cup raspberry preserves, sugar free

¼ cup water

¼ cup raspberries, fresh


  1. Place water and preserves in small pot over medium heat.  Bring to a boil to melt preserves. Remove from heat and stir in raspberries.

  2. Set aside and allow to cool.

Mexican Butter Wraps w/ Black Bean Mango Salad

Makes 4 Servings

280 Calories, 31 gm Protein, 2 gm Fat, 36 gm Carbohydrates, 9 gm Sugar per serving


12 ea butter lettuce leaves

2 cups shredded Guajillo chicken

2 cups black bean mango salad

2 cups lime cilantro slaw


  1. Place 3 leaves of butter lettuce on a plate, stem side down.  Evenly distribute ½ cup of shredded chicken in each cup. Top with lime-cilantro slaw and serve with side of mango-black bean salad.


Guajillo Chicken

1 lb of chicken breast, boneless, skinless, trimmed

4 cloves of garlic

3 guajillo peppers (long dried Mexican peppers, can substitute 1 Ancho)

1 tomato, diced

1 green pepper diced

1 medium white onion, diced

2 tablespoons chicken base

1 teaspoon salt

1 teaspoon black pepper

½ teaspoon oregano

½ tablespoon cumin

1 tablespoon chili powder


  1. Place all ingredients in a crock pot and cover with water (about ½ inch above ingredients).

  2. Place on low heat and cook for about 6 hours.  Chicken will fall apart when lifted.

  3. Remove chicken and shred with two forks, add about ¼ cup of cooking liquid and set aside.


Black Bean Mango Salad

2 cup black beans, canned, rinsed & drained

½ cup mango, diced

¼ cup tomato, diced

¼ cup bell pepper, diced

2 tablespoons red onion, diced

1 tablespoons red wine vinegar

1 lime, juiced

2 tablespoons cilantro, minced

1 teaspoon chili powder

Pinch salt & pepper

  1. Mix all ingredients together and set aside.


Lime-Cilantro Slaw

2 cups shredded cabbage

¼ cup shredded carrot

1-2 limes, juiced

1 tablespoon cilantro, minced

Pinch salt & pepper

Pinch garlic powder

Pinch chili powder

  1. Toss all ingredients together thoroughly and set aside.

Pumpkin Bolognese

Makes 4 Servings

235 calories, 27 gm protein, 9.5 gm carbohydrate, 10 gm fat, 4 gm sugar per serving

1 lb lean ground turkey

1 cup puréed pumpkin

¾ cup chicken broth

½ cup white onion, small dice

6 cloves garlic, minced

1 teaspoon fennel seed

Pinch oregano ½ teaspoon cinnamon

Pinch crushed red pepper

½ tablespoon kosher salt

¼ tablespoon black pepper, ground

4 leaves fresh sage, minced


3 cups zucchini noodles (blanched)

4 tablespoons grated Parmesan

  1. Place a large pot over high heat and sauté the garlic, onions, ground turkey, fennel seed, oregano, crushed red pepper, cinnamon, salt & pepper until onions are translucent and turkey is cooked.

  2. Add broth & pumpkin purée and simmer on low for about 10-15 minutes.

  3. Remove from heat and mix in sage & 2 tablespoons of Parmesan.

  4. In a separate bowl toss zucchini noodles with Parmesan cheese & pinch of salt & pepper.

  5. Place ¾ cup of zoodles on plate and ¼ of the pumpkin Bolognese sauce.

Chicken Stroganoff

Servings: 5

183 calories, 25 gm protein, 4 gm fat, 12 gm Carbohydrates, 7 gm Sugar

Chicken Stroganoff

14 oz chicken breast, boneless, skinless, trimmed of visible fat, diced

2 ½ cups mushrooms (any variety), sliced (about 8 oz)

¼ cup white onion, minced

2 Tablespoons garlic, minced

12 oz chicken broth, “better than bouillon”

1 tablespoon fat free cream cheese

1 teaspoon Worcestershire sauce

2 bay leaves

4 oz non-fat sour cream

1 tablespoon dill, minced (½ tablespoon dry)

2 tablespoons cornstarch mixed in 2 tablespoons water “slurry”

“BB” Blend to taste (see recipe below)

  1. In a large bowl mix together the chicken, onion, garlic, & pinch of BB seasoning.

  2. Place a large pot over high heat and allow pan to heat to just to the point before smoking.

  3. Place chicken mixture in pot and don’t touch for about a minute. (this allows coloring)

  4. Stir mixture and allow to brown on other sides stirring occasionally, being mindful not to scorch the bottom of the pan. (reduce heat if necessary to medium-high).

  5. Add chicken broth & bay leaves and bring to a boil. Once boil is reached, reduce to simmer and cook for about 10 minutes.

  6. Turn heat to low and add cream cheese, sour cream, Worcestershire sauce, dill, and slurry. Simmer until sauce thickens to desired consistency.

  7. Taste & adjust seasonings

  8. Serve over Parmesan zoodles.


Parmesan Zoodles

4 zucchini

¼ cup grated Parmesan

“BB” Blend to taste (see recipe)

  1. Preheat the oven to 500 degrees

  2. Cut the tops and bottoms off of zucchini and cut so that it fits on your spiralizer. Make zoodles as instructed by your owner’s manual and place on a sheet tray.

  3. Sprinkle generously with a heavy pinch of BB Blend (between 1-3 tablespoons) and place in the oven.  Decrease temperature to 400 degrees and bake for about 10 minutes. (objective is to remove moisture from vegetable so it doesn’t water down the sauce)

  4. Remove from oven and place in large mixing bowl.

  5. Using tongs, gently toss in Parmesan cheese.  

  6. Taste & adjust for seasoning, set aside.  


BB Blend

1 cup kosher salt

1 cup onion powder

½ cup garlic powder

½ cup ground black pepper

  1. Mix all ingredients together & store in airtight container.

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