Ingredients:

• 1 1/2 cups gluten-free rolled oats
• 1/2 cup peanut butter
• 1/2 cup pumpkin
• 3 T. maple syrup
• 3 T. hemp hearts
• 1 T. cinnamon
• 1/4 t. vanilla
• 1/2 cup dark chocolate chips

Method:

Mix all ingredients, except chocolate chips, in a medium sized bowl with a spatula.  Once fully mixed, fold in chocolate chips.  Roll mixture into small-medium sized balls. Cover and refrigerate overnight.

Ingredients:

• 2-3 pears, cored & cut into slices
• 2/3 cup goat cheese
• 3 T. crumbled pistachios
• 1 T. cranberries
• 1 T. lemon juice

Method:

Toss pear slices in lemon juice. Spread cheese on slices. Sprinkle the end of each slice with pistachios & cranberries.

Ingredients:

• 1 cup almond flour
• ½ t. baking powder
• ½ t. baking soda
• 1 t. chia seeds
• 1 cup almond butter
• ½ cup maple syrup
• 1 cup chocolate chips
• 1 t. vanilla
• ½ t. Salt

Method:

Mix chia with 3 T. water and let sit for 5 minutes.

Mix flour, baking soda, baking powder, and salt in bowl.

In separate bowl, mix together almond butter, syrup, vanilla, and chia egg.

Combine both bowls and mix together, then stir in chocolate chips. Line baking sheet with parchment paper and spoon batter on. Add more sea salt on top if desired. Bake for 15 minutes, until they are browned and flat. Let cool for 10 minutes.

Ingredients:

• ½ cup almond butter
• ¼ cup dates (pitted)
• ½ cup coconut butter (warmed)
• ½ cup g/f rolled oats
• ¼ cup chia seeds
• ¼ cup hemp seeds
• ¾ cup dried cranberries
• 2 scoops vanilla protein (vegan)

Method:

Mix ingredients by hand in a large bowl and roll into balls. Store in fridge up to 3-4 days or freeze.

Ingredients:
• 1 cup g/f rolled oats
• ¼ cup oat flour
• ½ cup coconut flakes (unsweetened)
• ¼ cup vanilla protein powder
• 1 t. baking powder
• ½ t. salt
• 1 t. cinnamon
• 2 flax eggs (2 T. ground flax with 6 T. water)
• ¼ cup unsweetened applesauce
• ½ cup peanut butter
• ¼ cup coconut sugar
• 1 t. vanilla
• ½ cup of trail mix

Method:
Combine wet ingredients and whisk together. In a separate bowl, combine dry ingredients then combine dry ingredients with wet. Fold in trail mix. Drop spoonfuls of dough onto greased cookie sheet. Bake at 350 degrees for 10-12 minutes.

Ingredients:

1 Can cannellini beans
1 large clove garlic
1 tsp sea salt
1/2 tsp curry powder
1/4 cup tahini
1/2 lemon
2 Tbs water

Method:

1. Drain and rinse the cannellini beans
2. Combine all ingredients in a food processor and process until smooth and creamy
3. Serve with pita chips and veggies!

Ingredients:

• 1 package frozen fire roasted corn thawed (I used Trader Joe’s brand) or roast corn on grill with evoo and cut off cobb.
• 1 can black beans drained and rinsed
• 1/2 cup chopped shallots or 1/2 cup red onion chopped
• 1 large red bell pepper chopped
• 1 clove garlic minced
• 1 cup tomatoes chopped
• 1/4 cup chopped cilantro
• 1/4 cup olive oil
• 1 tablespoon fresh lime juice
• 1 tablespoon red wine vinegar
• 1/4 teaspoon ground cumin
• 1 teaspoon Duxbury sea salt
• 1/4 teaspoon fresh ground black pepper

Method:

1. Place peppers, onion and minced garlic in a bowl and toss with about 1 teaspoon of evoo or avocado oil and a pinch of salt and pepper.

2. Spread out on a sheet pan in a single layer and roast in a 425 degree oven 8-10 minutes and then let cool.

3. Placed thawed corn, black beans, tomatoes and cilantro in a bowl.

4. In another bowl mix together oil, lime juice vinegar, cumin, salt and pepper. Add peppers and onions to corn mixture.

5. Pour dressing over all and toss to coat. Add salt and pepper to taste.

6. Serve on a bed of shredded lettuce and a squeeze of lime on top.

Ingredients:
1 1/2 cups slivered almonds, toasted
9 ounces good dark chocolate, finely chopped
1/2 cup dried cranberries
2 Tablespoons crystalized ginger, finely chopped
1/4 cup pepitas (pumpkin seeds), toasted

Method:

1. Line a baking sheet with parchment or wax paper.

2. In a glass bowl, heat two-thirds of the chocolate in a microwave oven at high power in 30-second intervals until melted, stirring as you go.

3. Add the remaining chopped chocolate and stir until completely melted and smooth.

4. Stir in almonds, cranberries and ginger until all ingredients are evenly coated.

5. Scrape the mixture onto the prepared baking sheet and spread it into a 12×8 inch rectangle. Spread pepitas evenly over the top of the chocolate mixture.

6. Refrigerate for 10 minutes, or until firm enough to cut into squares. Serve cold (or room temperature) and store remaining chocolate in an air-tight container in the refrigerator.

Ingredients:
1/3 cup pure cane sugar for filling, plus 1 cup for cake
1 Tablespoon cinnamon
1/2 teaspoon nutmeg, grated
4 apples, peeled, cored and thinly sliced
4 cups flour (can substitute whole wheat flour)
2 teaspoons baking powder
2 teaspoon salt
5 eggs, lightly beaten
1 cup vegetable oil
1/4 cup orange juice
1 teaspoon vanilla
confectioners sugar for dusting

Method:

1. Preheat oven to 350 degrees. Lightly grease a ring cake pan.

2. Toss apples together with 1/3 cup sugar, cinnamon and nutmeg. Set aside.

3. In a large bowl with an electric mixer (or, you can use a hand mixer), combine flour, remaining 1 cup of sugar, baking powder, and salt. Add eggs, oil, orange juice and vanilla and beat on low speed for 1 minute.

4. Spoon one-third of the batter into prepared ring cake pan. Add one-half of the apple mixture. Add another one-third of the batter, layer the remaining apples and top with remaining batter.

5. Bake at 350 degrees for 1 hour, until cake is cooked throughout. Let cool and remove from pan (you may need to loosen the sides of the pan with a spatula or knife before cake will come out easily). Serve warm or room temperature.

Ingredients:
3 cups all purpose flour
2 cups sugar
1 teaspoon salt
1 teaspoon baking soda
1 teaspoon ground cinnamon
3 eggs
1 1/2 cups vegetable oil
1 1/2 teaspoons vanilla extract
1 8-ounce can crushed pineapple, drained
1 cup chopped walnuts (plus 2 Tablespoons for topping)
2 cups diced banana
1 8-ounce package cream cheese, softened
1/2 cup butter
4 cups confectioner’s sugar
1 teaspoon vanilla extract

Method:

1. Preheat oven to 350 degrees.

2. Do NOT use a mixer. Combine flour, sugar, slat, baking soda, and ground cinnamon. Add eggs and oil, stirring until dry ingredients are moistened. Stir in 1 1/2 teaspoons vanilla, pineapple, nuts and bananas.

2. Pour into 3 9-inch greased, floured pans. Bake at 350 degrees for 25-30 minutes or until cake tests done. Remove from oven and cool completely.

3. To make cream cheese frosting: combine cream cheese and butter. Cream until smooth. Add confectioners sugar beating until frosting is light and fluffy. Stir in 1 teaspoon vanilla.

4. Frost cooled cake in layers, stacking all 3 cake layers and frosting in between. Frost entire outside of cake with remaining frosting and top with chopped walnuts.