Prep time: 3 mins | Total time: 3 mins | Serves: 8

Ingredients

1/3 cup olive oil

Zest of one lime

1/4 cup fresh lime juice from 1-2 limes

1 clove garlic minced

2 tbsp honey

2 tbsp heavy cream

1/2 tsp salt

1/4 tsp ground black pepper

Instructions

1. Pour all ingredients into a jar.
2. Screw the lid on tightly and shake until smooth and creamy. Refrigerate until ready to serve.

Makes about 6 cups

Ingredients

2 tbsp olive oil

2 tsp minced garlic

2 (6-ounce) packages fresh baby spinach

2 (8-ounce) packages cream cheese, softened

2 (16-ounce) containers sour cream

1 (1-ounce) package ranch-flavored dip mix

1/2 tsp freshly ground black pepper

1 (14 can artichoke hearts, chopped

1/2 cup chopped green onion Garnish: chopped green onion

Directions

1. In a large Dutch oven, heat olive oil over medium heat. Add garlic; cook for 1 to 2 minutes, stirring constantly, until lightly browned. Add spinach; cook for 3 to 4 minutes, stirring constantly, until wilted. Cool spinach completely; drain spinach and finely chop.
2. in a large bowl, combine cream cheese, sour cream, ranch-flavored dip mix, and pepper. Add spinach, artichoke hearts, and green onion, mixing well. cover and chill for 2 hours. Garnish with chopped green onion, if desired. Serve with crackers.

Makes 8 energy bites

Ingredients

1/2 cup chocolate chips

1/2 cup ground flax

1 tsp vanilla

1 cup oatmeal, dry

1/3 cup honey or maple syrup

1/2 cup peanut butter

1 tbsp chia seeds

2/3 cup coconut flakes, toasted

Instructions

1. Stir together all ingredients in a medium bowl.
2. Cover and chill 1/2 hour.
3. Once chilled, roll into balls.
4. Store in an airtight container in fridge.

Notes

Substitution Ideas:

• chopped dried fruit (dates, cherries, raisins, craisins, etc.)
• chopped almonds, pecans, walnuts, etc.
• other chips (white, dark, butterscotch, M&M’s, etc.)
• other grains (rice cereal, etc.)

Makes 8 energy bites

Ingredients

1/2 raw almonds

1/4 cup plus 1 tbsp almond butter or sunflower seed butter, divided

1/2 cup plant-based vanilla protein powder

1/2 cup dried cherries

2 tbsp maple syrup, agave nectar, or honey

3 tbsp unsweetened coconut flakes

2 tbsp dried cranberries

Instructions

1. Place the almonds in a food processor and pulse until the almonds are just broken up into small pieces. Add 1/4 cup almond butter, protein powder, dried cherries, and maple syrup. Pulse until ingredients are combined and nuts and cherries are broken into smaller bits. Roll into balls pressing the mixture between your hands to seal everything together. Place each energy bites on a plate.
2. Place the coconut flakes and dried cranberries in the food processor bowl (don’t bother cleaning it out, it’s all good stuff). Pulse until the coconut and cranberries are broken into small pieces. Spread a little bit of the remaining almond butter over an energy ball and roll it in the coconut-cranberry topping. Repeat with each ball.

Makes 9-11 energy bites

Ingredients

1 cup pitted dates (12-13 dates)

1 cup rolled oats

1/4 cup mini chocolate chips (semisweet, dark chocolate or vegan)

2 tbsp ground coffee or 2 tsp instant espresso

2 tbsp chia seeds

Instructions

1. Place dates in a food processor and blend until a paste forms. Place date paste, oats, chocolate chips, ground coffee and chia seeds in a medium bowl. Mix by hand until all ingredients are well blended. Place bowl in the refrigerator for 10-15 minutes to make mixture easier to handle. Roll mixture into balls. Refrigerate up to 1 week or freeze up to 4 months.

Makes 12 energy bites

Ingredients

1 cup rolled oats

1/2 cup raw or roasted cashews

4-5 tbsp maple syrup, agave nectar or honey

1 tbsp peanut butter

2-3 vanilla extract

Pinch of salt

Directions

1. Place the oats and cashews in a food processor. Pulse for a few seconds, until a coarse mixture results. Add the maple syrup and peanut butter. Pulse until combined. Next, add the vanilla extract and salt. Pulse until combined. Transfer the mixture to a bowl and roll into balls. Store in an airtight container in the fridge for up to 2 weeks.

Makes 12 energy bites

Ingredients

1/2 cup rolled oats

1 cup cashews

1 cup pitted dates

2 heaping teaspoons ground ginger

Instructions

1. Pulse the oats and cashews in a food processor until they form a flour. Add the pitted dates and ginger to the food processor. Blend until everything forms a sticky dough. Roll the mixture into 12 balls and refrigerate for and hour to set, then store refrigerated in an airtight container.

Makes 12-15 bites

Ingredients

1 cup peanut butter (or any nut butter)

3/4 cup rolled oats

1/4 cup ground flaxseeds

1 tbsp hemp seeds (optional)

1 tbsp chia seeds (optional)

1/2 cup semi-sweet chocolate chips

2 tbsp maple syrup or honey

Instructions

1. Combine all ingredients into a large bowl and refrigerate for 30 minutes. Remove from fridge and roll into 1-inch balls. Store energy bites in an airtight container.

Prep time: 5 mins

Ingredients

1 cup thick rolled oats

1/2 cup flax seeds, ground

4 tbsp cocoa powder

2 tbsp coffee grounds (spent or fresh)

1 tsp cinnamon

1 tsp ground clove

Pinch cayenne

1 1/2 cup creamy unsalted almond butter.

1 tsp vanilla extract

2-4 tbsp dark robust maple syrup

Water, as necessary

1/4 c semi-sweet chocolate chips

Coconut shreds or cacao powder

Directions

1. In a large mixing bowl or food processor, combine oats, flaxseed, cocoa powder, ground coffee beans and spices until thoroughly mixed.
2. Add almond butter, maple syrup and vanilla extract, and mix well until you have a thick, sticky paste. Add some water if needed to make the paste more pliable. Once combined, fold in the mini chocolate chips and stir well.
3. Let the mixture chill in the refrigerator for about 20 minutes. Once chilled, scoop out about 1 tablespoon of the mixture at a time and roll into small, bite-sized balls.
4. Roll the balls in cocoa powder and/or shredded coconut.
5. Store in an airtight container and keep in the fridge for up to 1 week or in the freezer for a month.

Yield: 10 cups

Ingredients

2 teaspoons cumin seeds

4 (15-ounce) cans black beans, rinsed and drained

2 (15 1/4-ounce) cans whole kernel corn, drained

2 red bell peppers, seeded and minced

1 purple onion, minced

1 cup minced fresh cilantro

1 cup minced fresh parsley

2/3 cup lime juice

1/2 cup olive oil

6 garlic cloves, pressed

2 teaspoons dried crushed red pepper

1 teaspoon ground black pepper

Instructions

1. Cook cumin seeds in a small cast-iron skillet over medium heat, stirring often, 2 to 3 minutes or until browned.
2. Combine cumin seeds, black beans, and remaining ingredients; toss well. Store in refrigerator up to 2 weeks.