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.

Ingredients

1 large egg

1 Tbsp dijon

1/2+ tsp salt (or to taste)

1 1/2 Tbsp lemon juice

1 cup oil (I prefer 1/2 avocado and 1/2 grapeseed for neutral flavor)

optional: a few drops of lemon oil or lemon extract for extra lemony flavor

Instructions

1. In a deep cup or jar, blend first four ingredients using an immersion blender.
2. Then, with blender still running, slowly add the oil while keeping the blender in the bottom of the container.
3. Once all the oil is added, slowly start moving the blender up and down to emulsify all of the oil. Continue until it has reached desired thickness and all ingredients are well mixed.
4. Makes a little over 1 cup of mayonnaise. Can easily be doubled or more.

Tip: Double recipe, move half to a jar for mayo, then use remaining half (still in blender cup or jar) to make Ranch Dressing, saving yourself time and two blending sessions!

Makes: 20 bombs

Ingredients

1 cup mascarpone or cream cheese (8 oz), softened

1/4 cup butter, softened

2 tbsp MCT or coconut oil

2 tbsp cocoa

1 1/2 tsp cinnamon

1/4 cup sweetener

10-15 drops Stevia

1/2 cup coffee

1 tsp rum extract

Instructions

1. In a large mixing bowl with immersion blender, blend all ingredients together until smooth.
2. Pour into ice cube trays and freeze. Keep frozen.