In a bowl combine turkey, green onion, 1 tablespoon coconut aminos, salt, pepper, 1/2 teaspoon garlic powder and 1/2 teaspoon ground ginger. Mix until combined. Divide evenly into 4 patties (about the size of your palm).Turn your grill or pan on medium high heat and once the pan is hot, add oil. Cook patties for about 4 minutes per side, until they reach an internal temperature of 165ºF. Remove and set aside.

In a medium sized bowl combine 2 tablespoons almond butter, 3 tablespoons rice vinegar, 2 tablespoons coconut aminos, ½ teaspoon garlic powder, 1 teaspoon sesame oil and ¼ teaspoon ground ginger. Whisk to fully combine then add in coleslaw mix and cilantro and toss to coat. 

To serve: Top each burger with a large serving of coleslaw and wrap in a lettuce wrap of collard green leaf.

Brown sausage in a large pot over medium heat until no longer pink. Drain sausage and set aside. in the pot, heat 1 tablespoon of olive oil over medium heat and add in diced onions. Cook 4 to 5 minutes, stirring occasionally, until soft. Add in minced garlic and cook 1 to 2 minutes, stirring occasionally. Return ground sausage to the pot and add in diced tomatoes, sweet potatoes, chicken broth, kale and season with salt and pepper. Bring to a boil and then reduce to a simmer, stirring occasionally, cook 15 to 20 minutes until potatoes are tender.

In a large skillet, brown the pork over medium-high heat.
Add fresh grated ginger, white parts from green onions and minced garlic, stir and cook for 2-3 minutes.
Add coleslaw mix, sugar snap peas (or any additional vegetables you like), sesame seed oil, coconut aminos, and rice wine vinegar. Season with salt and pepper.
Sauté until coleslaw mix becomes tender, about 5 minutes.
Stir in sesame seeds and serve immediately. Garnish bowls with green parts from the green onions.

Preheat oven to 425℉. Line a large baking sheet with parchment paper.
In a small mixing bowl, combine balsamic vinegar, olive oil, garlic, basil, thyme, mustard, salt and pepper and stir to combine.
Place chicken in zip-lock bag or mixing bowl with about 1/2 of the balsamic sauce. Toss chicken to coat and let marinate while you prep the remaining ingredients.
Place prepared vegetables on baking sheet and pour remaining balsamic sauce over vegetables and toss to coat.
Spread vegetables evenly on sheet-pan and place chicken on-top. Discard the marinade used for chicken.
Place sheet-pan in preheated oven and cook for 10 minutes, remove pan and toss vegetables. Return pan to oven and cook for another 10 minutes or until chicken is cooked through and vegetables are tender. Top with fresh basil and serve.

Preheat oven to 425 degrees. Place vegetables and sausage on a large rimmed sheet pan lined with parchment for easy clean up. Drizzle with olive oil and season with garlic powder, onion powder, salt and pepper. Stir with hands to combine. Bake for 15 minutes, stir, then bake for an additional 15 minutes or until vegetables are cooked through. Total cooking time 30-45 minutes. Serve immediately.

Serving suggestions: Serve with grainy mustard and sauerkraut.