Ingredients
1 can black beans, rinsed until they stop foaming
4 tbsp raw cocoa powder
1/4 tsp salt
2/3 cup oats
1/4 cup raw honey
1/3 cup coconut oil
1 tsp baking powder
1/2 cup dark chocolate chips

Directions
1. Preheat oven to 350° F. Pour all ingredients (except chocolate chips) into the blender and pulse for 60 seconds. Then blend until smooth for another 45 to 60 seconds. The batter is ready when it's a smooth consistency. 

2. Grease an 8 x 8 baking pan with coconut oil. Pour batter into the baking pan and fold in chocolate chips.

3. Bake for 20 - 25 minutes or until a toothpick comes out clean.  Let cool for about 10-15 minutes before cutting.  Serves 12 - 16 depending on the size you cut them.

Ingredients:

• 1 C oats
• 1/2 C toasted unsweetened coconut
• 1/4 C cocoa powder
• 1/2 C cacao nibs (or regular chocolate chips)
• 1 Tbsp hemp seeds
• 1/2 C ground flaxseed
• 1/3 C raw honey
• 1/2 C coconut oil
• 1 tsp vanilla extract

Instructions:

1. In a large bowl, mix together oats, coconut, cocoa powder, chocolate chips, hemp seeds and ground flaxseed.
2. In a mixer (or a smaller bowl), cream together the remaining ingredients. Add this to the oat mixture and mix well to completely combine. Add a bit more honey if it feels to dry. 
3. Refrigerate the mixture for 15-20 minutes and then roll into 24 balls, about the size of a ping pong ball. The mixture may be a bit crumbly so pressing them into balls might work better than rolling. As they cool, they will harden up and keep their shape.
4. Store in an air tight container in the refrigerator for up to 1 week.

You can cook this up on the stove or in the slow cooker in the morning and it's ready when you get home from work.

INGREDIENTS

3 tablespoons butter
3 leeks, green parts removed and thinly sliced
2 carrots, chopped
2 celery stalks, chopped
1 fennel bulb, thinly sliced
4 cloves of garlic, minced
2 fresh rosemary sprigs, leaves removed and chopped
1 cup of thinly sliced savoy cabbage
6 cups of vegetable stock
1 15oz canned of white beans or lentils, drained and rinsed
Handful of parsley (flat leaf), chopped
Sea salt and pepper

In a large soup pot, heat the ghee over medium low heat, add leeks, carrots, and fennel and cook until leeks are soft and slightly browned, about 5-8 minutes. Add the garlic, rosemary and cook for another minute. Add the cabbage and sauté another minute.  Add stock and bring to a boil. Add the beans and cook on low for 10 – 15 minutes, until veggies are tender. Stir in the parsley and season with salt and pepper.


Slow cooker version: Coat slow cooker with butter.  Put all ingredients in (except parsley) and cook on low for 6-8 hours.  Add in parsley 15 minutes before serving.

Ingredients:

1 tbsp coconut oil
1 medium onion, chopped
1 cup low-sodium chicken or vegetable stock
1 3/4 cups water
1 medium sweet potato, peeled and diced
5 large carrots, peeled and sliced
1 tbsp ginger, chopped finely (or 1 tsp dry ginger)
1 pinch ground nutmeg
Salt and pepper to taste
Plain non-fat Greek-style yoghurt

Directions:

1. In a large saucepan heat the oil then toss in the onion and cook until soft, about 3 minutes.
   
2. Add the stock, water, sweet potato, carrot, ginger and nutmeg. Bring to a boil then turn to low and simmer until vegetables are fork tender, about 20 minutes.
   
3. Carefully with a ladle add the soup to a food processor or blender. Puree until smooth, adding a bit more water or stock if needed. (If you're using a standard blender, allow the mixture to cool first; hot liquid may cause the blender to splash out contents. You may need to do this in batches depending on the size of your appliance.)
   
4. Put the soup back into the saucepan, add salt and pepper to taste.
   
5. Serve with a small spoonful of yoghurt on top, if desired. 

This a great seasonal breakfast, after school or afternoon snack.  To make it more of a meal, add in a scoop of plain or vanilla protein powder.

1 cup low-fat vanilla yogurt
3/4 cup canned pumpkin, chilled
1/2 cup ice cubes
1/3 cup fresh orange juice
1 tablespoon brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Dash of ground cloves
1 ripe banana, sliced and frozen (can be unfrozen, this just makes the smoothie colder)
Dash of ground cinnamon (optional)

Combine all ingredients in a blender and blend until smooth.  Enjoy

1/4 cup frozen blackberries*
1/2 cup frozen strawberries*
2 tbsp frozen cranberries*
1 small apple, cored
handful of spinach (or other greens)
1 tbsp maple syrup
1/4 cup kefir (this is found in the yogurt section...filled with probiotics)
3/4 cup milk of choice
2 tbsp hemp seeds

Place all the ingredients in a blending machine and blend until smooth.

*Use any berries you may have in the freezer like blueberries or strawberries

Ingredients

• 1 pound 99% lean ground turkey breast
  
• 1 ½ pounds mixed mushrooms, sliced (such as portobello, crimini, oyster, beech, shitake)
  
• 6 scallions, white and light green parts only, sliced
  
• 6 cups water
  
• ¼ cup + 2 tablespoons miso
  

 
Directions

1. In a large soup pot, cook turkey breast for 5-8 minutes over medium heat until no pink color remains; crumble with a wooden spoon or spatula.
2. Add mushrooms to pot; cook 5 minutes, stirring occasionally, to soften.
3. Add scallions, water, and miso; stir to combine. Bring to a boil, reduce heat to low, and cover. Simmer 15 minutes.

 
Makes 4 servings

Per serving: 248 calories, 3 g total fat, 1 g saturated fat, 69 mg cholesterol, 18 g total carbohydrate, 6 g dietary fiber, 36 g protein, 1044 mg sodium.

Ingredients

¼ cup ground flaxseeds
2 tbsp tahini
2 tbsp sesame seeds
6 large fresh medjool dates
2 tbsp dark cocoa powder or raw cacao
1 tbsp maca powder
2 tsp virgin coconut oil



Directions

1. Place the flaxseeds, tahini and sesame seeds in the bowl of a high-powered blender, such as the Vitamix, and process until well combined.

2. Add the rest of the ingredients.

3. Process until a ball forms. You might have to scrape down the sides.

4. Take the ball out and place on a plate.

5. Roll into smaller 1-inch balls.

Tip: Enjoy a couple Maca Choco Flax Balls right away! For those that are left over, store them in the freezer, because once flaxseeds are ground they begin to oxidize and have a tendency to go rancid. Freezing keeps them fresh until you are ready for more. 

It’s easy to spruce up your water. Here are some quick ways to create a cooling drink on a hot summer day.

1. Raspberry lime water. In a large sealable jar, add 1 cup of fresh raspberries and 1 lime cut into quarters. Pat down with a wooden spoon to get some of the juice out without smashing them to smithereens. Put in about a cup of ice cubes then fill the jar with water. Sweeten to your liking with maple syrup. Keep in the fridge until you are ready for it (the flavors improve over time).

2. Cucumber mint water. Wash about 2 inches worth of cucumber then slice into 1 cm thick discs. Wash a sprig of fresh mint, gently bruising it before placing it into a sealable jar with the cucumbers. Cover with water and add ice (optional) – enjoy right away. If cucumber isn’t appealing to you try pineapple instead.

3. Watermelon water. Ever wonder why watermelon isn’t a traditional juice flavor? Me too! Create your own watermelon infused water by freezing cubes of watermelon then adding them to your drinking glass with a squeeze of lemon.