Makes 8

Total time: 40 minutes

Ingredients

1 cup almonds

1 cup whole wheat flour

1 tsp baking powder

¼ tsp salt

1/3 cup canola oil

½ cup pure maple syrup

1 large egg

1 tsp vanilla extract

1 cup rolled oats

1 ½ cups fresh or frozen blueberries

1 cup fresh or frozen cranberries, halved

1 cup unsweetened dried cranberries

½ tsp finely grated lemon zest

Directions

1. Preheat the oven to 350. Place almonds on a baking sheet and toast in oven until fragrant, about 8 minutes. Set aside
2. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, beat together canola oil, maple syrup, egg and vanilla extract; add flour mixture and stir to combine. Roughly chop toasted almonds and add to the batter, along with oats, blueberries, cranberries, and dried cranberries, and lemon zest, and fold until fruit and nuts are evenly distributed.
3. Line a baking sheet with parchment paper. Using an ice cream scoop or a ½ cup dry measuring cup, scoop batter into 8 large balls and drop them onto parchment lined baking sheet. Bake until cookies are set and lightly browned on the bottom, 20-25 minutes. Remove cookies from oven and transfer to a cooling rack.

Serves:10-12

Ingredients

3 large cucumbers, peeled and chopped (about 4 cups)

5-6 Roma tomatoes, chopped (about 4 cups)

1 large red onion, chopped

8 oz. feta cheese, cut into squares

½ c. olive oil

¼ c. red wine vinegar

½ Tbsp. dried oregano

½ Tbsp. minced garlic (3 cloves)

½ tsp. dijon mustard

¼ tsp. salt

¼ tsp. pepper

Directions

Combine cucumbers, tomatoes, onion, and feta in a large salad bowl.

Prepare dressing by combining all ingredients and shaking well.

Pour dressing over salad and stir to combine.

Healthy Peanut Butter Chocolate Chip Quinoa Bars

Ingredients:

3 cups cooked quinoa (equal to 1 cup uncooked quinoa)

2 & 1/2 cups oats (steel cut or quick cooking)

3/4 cup chocolate chips (I like minis!)

1/4 cup flaxseed

3/4 cup creamy peanut butter (can use all natural)

3/4 cup milk

1/4 cup honey

Directions:

Cook the quinoa according to the directions on the package (takes about 15-20 minutes). You'll need 2 cups of water for 1 cup of uncooked quinoa. Allow it to cool before moving forward.

Preheat the oven to 350 degrees F.

Combine the cooked & cooled quinoa, oats, chocolate chips, and flaxseed in a bowl and mix to combine.

Add in the peanut butter, milk, and honey and stir to combine. *TIP* Spray the 1/4 cup with non-stick cooking spray before measuring the honey, it will ensure that it doesn’t stick to the cup.

Spray an 8x8 inch baking pan with non-stick cooking spray. Transfer the quinoa mixture to the baking pan and distribute evenly with a spatula.

Bake for 21-26 minutes. Remove the pan from the oven and allow the bars to cool. Cut and store in an airtight container in the fridge.

Banana Coconut Energy Bars

Ingredients:

 For the Crust:

• 2 cups raw almonds
• 1/3 cup coconut oil, melted but not hot
• 2 tablespoons honey
• 2 tablespoons chopped dried fruit (apricots, dates, cranberries, etc)

For the filling:

• 1 cup shredded unsweetened coconut
• ½ cup coconut cream
• ½ cup ripe banana, mashed
• 2 tablespoons honey
• 2 tablespoons coconut oil
• 1 tablespoon peanut butter
• 1 tablespoon water

For the topping:

8 oz. dark chocolate, chopped

1 tablespoon coconut oil

¼ cup shredded coconut, toasted

2 tablespoons almonds, chopped

Directions

Spray a 9x13 inch pan with nonstick spray for the crust:

In a food processor, finely grind the nuts. A few large pieces are ok, but be careful not to over process the nuts. And the coconut oil, honey and dried fruit. Pulse in the processor until just combined. Transfer mix into prepared pan and press into an even layer.

For the filling:

Combine all ingredients and mix well. Spread banana coconut mixture over the crust. Make sure the filling is smooth as possible. Place in refrigerator while the topping is being prepared.

For the topping:

Melt the chocolate, stirring often. Once melted, whisk in coconut oil. Remove crust and filling layers from the refrigerator and pour chocolate over the top of the filling, spreading evenly over the top, sprinkle coconut and almonds over top. Refrigerate until chocolate has hardened. Slice, serve and enjoy!

St. Paddy’s Day Cabbage Soup

To make it an even more Irish twist switch out ham for corned beef

Serves: 4
Prep time: 15 minutes
Cook time: 25 minutes

Ingredients:
1 tsp. olive oil
1/2 cup onion, diced
1 cup cabbage, chopped
6 cups chicken broth
1 cup ham/corn beef, cut in 1/2-inch dices
1 cup parsnips, cut in 1/2-inch dices
1/2 cup sunshine rutabagas, cut in 1/2-inch cubes
1 15 oz. frozen/fresh mixed vegetables

Directions:
In a medium size heavy-bottomed pot, heat the oil over medium heat and sauté the onions until transparent. Add the cabbage and stir briefly, then add the broth and bring it to a boil. Add the ham/cornbeef, parsnips and rutabagas. Return the liquid to a boil. Reduce heat to a simmer and cook 15 minutes. Add the mixed vegetables, and simmer another 5 minutes. Serve very hot with bread if desired.

Nutrition score per serving (1/4 of recipe): 
Calories: 119
Fat: 1g
Carbs: 19g
Protein: 6g

Chocolate Chia Pudding

Chocolate Chia Pudding for two is perfect for breakfast, a snack, or dessert! Top it with your favorite fruit and enjoy this healthy, sugar-free treat.

Total Time: 1 hr
Prep Time: 20 min 

Ingredients

2 Medjool dates, pits removed

2 cups unsweetened non-dairy milk

3 tsp. cocoa powder

6 Tbsp. chia seeds

Raspberries or other fruit, for topping

Method

In a high-speed blender, blend the dates, milk, and cocoa powder until very smooth.

In a medium bowl, add the liquid to the chia seeds.

Stir well, and continue stirring every few minutes for about 15 minutes.

Place in the refrigerator at least one hour, or overnight.

Just before serving, stir again, then top with fruit.

Enjoy!