Ingredients:

• 2 cups broccoli florets, chopped into tiny pieces
• 1 cup zucchini, grated and juice squeezed out
• 1/3 cup finely sliced green onion
• 1 teaspoon dried basil or 2 tablespoons fresh basil, finely chopped
• 2/3 cup oat flour
• 1 tablespoon  nutritional yeast (can  use parmesan cheese in a pinch)
• 1/2 teaspoon  salt
• 1/4  teaspoon  pepper
• 3 eggs

Good quality oil for frying – I used avocado

Instructions:

• In a large bowl, blend the oat flour, nutritional yeast salt and pepper.  Add the basil, if dried.
• Add the broccoli, zucchini, onion, (and fresh basil ) and toss together
• Whisk the eggs and pour them over the vegetable and oat mixture until well blended.
• Heat oil in a frying pan and drop a tablespoon of batter into the pan for each fritter. Fry each side until golden.
• Serve with kefir, yogurt or sour cream.

Chickpea Protein Bars

Ingredients:

• 3/4 cup dates
• 1/4 to 1/2 cup water
• 1 cup fruit – I used strawberries (frozen fruit okay)
• 2 cups cooked chickpeas
• 2 tablespoons plain yogurt
• 4 eggs, whisked
• 10 drops liquid stevia
• 2 scoops vanilla protein powder
• 1/4 cup hemp seed
• 1/4 cup chia seed
• 1/2 teaspoon sea salt
• 1/2 cup pistachios, chopped (or other nut of choice)

Instructions:

• In a small pot, add the dates and water, (water just covers the dates) and boil until the dates are soft.
• Transfer the dates with a little remaining water and the fruit into a blender or food processor. Add the chickpea and yogurt, then, blend the ingredients until it forms a paste.
• Blend in the eggs and stevia.
• In a separate bowl, combine and blend the protein powder, hemp, chia and sea salt.
• Combine the dry and wet ingredients together in the bowl
• Add the pistachios once all other ingredients are blended
• Pour the dough into a greased 8×8 inch baking pan. Bake at 325 F. for about 25 minutes. If a toothpick comes out clean, the bars are done,
• Store in the fridge.

Blender Muffins

Ingredients:

• 2 ripe bananas
• 3 large eggs
• 1/2 cup natural peanut butter
• 1 tablespoon vanilla
• 1/4 cup of milk of choice, (I used coconut milk)
• 10 drops liquid Stevia
• 1/3 cup baking cocoa
• 1/4 cup hemp seeds
• 1/4 cup ground flax seeds
• 1/4  teaspoon baking powder
• Pinch of salt

*Various nuts, seeds, unsweetened coconut and/or dark chocolate chips for toppings

Instructions:

• In a small bowl, blend the dry ingredients: cocoa, hemp seed, flax, baking powder and salt
• In a blender, combine the bananas, eggs, peanut butter vanilla,  milk and Stevia
• Next, add the dry ingredients and blend
• Spoon the batter into greased muffins tins or lined muffin tins, There should be enough for about 8 muffins. Before baking, sprinkle the tops with your chosen toppings
• Bake at 350 F. for approximately 15-20 minutes or until a toothpick comes out clean.

Sweet Potato Noodles With  Pumpkin Sauce

Ingredients:

• 2 large sweet potatoes, spiralized to make “noodles”
• 1 tablespoon  oil, avocado, coconut oil, olive oil
• 1 small onion, finely diced
• 1 clove of garlic, minced
• 1/2 cup coconut milk
• 1 cup of strained tomatoes
• 1 cup of pumpkin puree
• 1/2 to 1 cup of water (use as needed depending on the thickness of the sauce)
• 1/4 cup hemp seeds
• 1/2  teaspoon dried sage
• 1 teaspoon sea salt
• 1/2 teaspoon cinnamon
• 1 cup chopped spinach or kale

*Toasted pumpkin seeds to sprinkle on top for serving

Instructions:

• In a large skillet sauté the onions and garlic in the oil until soft on medium heat
• Add the coconut milk, strained tomatoes, pumpkin, 1/2  cup of water, hemp, sage salt and cinnamon
• Heat the ingredients in the skillet and stir well to create a nice sauce
• Add the sweet potatoes and stir into the sauce
• Turn the heat to low, cover and allow the sweet potatoes to cook until tender, checking regularly to see if there is enough water, add if necessary if sauce gets too thick. Stir regularly.
• Just before the sweet potatoes are done, add the chopped  kale or spinach
• Sprinkle the dish with toasted pumpkin seeds before serving

Grain Free Pumpkin Loaf

Ingredients:

• 6 tablespoons coconut flour
• 1 teaspoon baking powder
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sea salt
• 6 tablespoons pumpkin puree
• 4 large eggs, whisked
• 2/3 cup coconut milk
• 1 teaspoon vanilla
• 10 drops of liquid stevia
• A mixture of seeds, such as pumpkin, sesame, hemp, sunflower as a topping

Instructions:

• Combine the first 4 ingredients in a large bowl and mix well
• Add the wet ingredients to the dry ingredients and blend well
• Pour the mixture into a well greased and coconut floured  loaf pan
• Sprinkle the top of the batter with seeds of choice
• Bake at 350 F. for approximately 45 minutes. Check if a toothpick comes out clean.

Pesto Zucchini Noodles (Recipe from Goodness Me)

Ingredients:

For the sauce:

• 1 tablespoon coconut oil
• 2 cloves garlic, minced
• 1 cup red onions, finely chopped
• 2 small zucchini, finely chopped
• 1 red pepper, cut into strips
• 1 cup mushrooms, sliced
• 1 teaspoon sea salt
• 1/2 cup chicken broth
• 3/4 teaspoon red pepper flakes
• 1/4 teaspoon cayenne
• 1/4 black pepper
• 1/2 cup basil pesto

For the Noodles:

• 3-4 small zucchinis spiralized
• Freshly grated parmesan and/or toasted pinenuts for garnish

Instructions:

• In a skillet, heat the oil and sauté the onions and garlic until soft. Add the chopped zucchini, red pepper, mushrooms and cook another 5 minutes.
• Add the salt, chicken broth, red pepper flakes, cayenne, pepper and pesto
• While the sauce is simmering, use a spiralizer or vegetable peeler to make noodles with the remaining zucchinis
• Pour the sauce over the zucchini noodles.
• Sprinkle parmesan and pinenuts on top if using and serve.

This meal can be served with chicken – sauté 2 boneless breasts in 1 tablespoon coconut oil with Herbamare seasoning to taste and two cloves of garlic. Chop chicken and portion accordingly.

Lentil, Bean and Sweet Potato Tacos

Ingredients:

• 2&1/2 – 3 cups sweet potatoes, diced into 1/4 inch pieces
• 3/4 cup water + more if necessary
• 1 clove garlic, minced
• 3/4 cups cooked adzuki beans
• 3/4 cups cooked black beluga lentils
• 1/2 cup organic corn (can be frozen)
• 1 teaspoon paprika
• 1/2 teaspoon cumin
• 1/2 teaspoon chili powder or chipotle chili powder
• For the sauce:
• 1/2 cup plain yogurt
• 1/4 cup chili powder or chipotle chili powder
• Juice of 1/2 lime

Instructions:

• In a large skillet, add the water and sweet potatoes and cook until tender @ 15 minutes
• Add the garlic and sauté a few more minutes, then, add the beans, lentils, corn and spices. Add more water if necessary and allow the flavours to meld.
• To make the sauce, combine the yogurt, chili powder and lime.

To serve, scoop the taco filling into small tacos, and drizzle with the sauce.

Additional toppings could be shredded lettuce, diced avocado, thin pepper slices, chopped cilantro

*Note: Remove the lentils and use 1/2 pound grass fed beef for a non vegetarian option

Brussels Sprout Salad

Ingredients:

• 1 pound of brussels sprouts, cut in 1/ 2 length wise, outer leaves removed
• 1 tablespoon avocado or coconut oil
• Sea salt and freshly ground pepper to taste
• 4 cups of spinach, kale or mixed salad greens
• 1 cup red cabbage, chopped
• 1 cup of grape tomatoes, cut in half
• 1 cucumber, diced
• 1 carrot, peeled and shredded
• Dressing:
• 2 tablespoons natural peanut butter or your favourite nut butter
• Juice of one large lemon
• 1 teaspoon dried parsley flakes

Topping: 2 tablespoons lightly toasted sesame seeds

Instructions:

• Place the prepared Brussels sprouts into a bowl and toss with the oil
• Spread the Brussels sprouts evenly on a baking sheet, lightly salt and pepper, then, place the pan in the oven at 350 F. Roast for approximately 20-25 minutes until golden.
• In a large bowl, add the mixed greens, cabbage, tomatoes, cucumber and carrot. Add the brussels sprouts when they have cooled.
• Combine the ingredients for the salad dressing.
• To serve, pour the dressing over the salad. Toss, then sprinkle with the toasted sesame seeds.