Yield: 4-6 servings

Ingredients:

1/4 cup olive oil

2 eggs

1 cup flour

1 large eggplant, cut into 1 inch cubes

3-4 large tomatoes, diced (about 1 1/2 cups total)

1/2 cup fresh mozzarella cheese, diced

3 Tbsp balsamic vinegar (or your favorite prepared dressing)

Salt & Pepper, to taste

Directions:

  1. In a large skillet, heat the olive oil over medium heat.
  2. Whisk eggs in a shallow bowl and season with salt and pepper. Pour flour into a separate shallow dish.
  3. Start the breading procedure for the eggplant: first, coat the eggplant pieces in the eggs, then into the flour. Shake off excess flour before placing eggplant pieces into the hot oil. Do not overcrowd the pan.
  4. Cook on medium-high heat for 3-5 minutes on each side (tossing occasionally) until eggplant is browned and crispy. Place eggplant pieces onto a dish in one even layer to cool.
  5. In a separate bowl, combine the tomatoes, mozzarella and balsamic. Season with salt and pepper.
  6. Just before serving, add the eggplant to the bowl with tomatoes and mozzarella, toss to combine. Salad can be served room temperature or cold.

Yield: 10-12 fritters

 

Ingredients:

2 cups zucchini, shredded

1 cup corn kernels, cooked or canned

2 eggs

1/4 cup flour

1/4 cup shredded Parmesan cheese

1/2 tsp salt

1/2 tsp pepper

1/2 tsp garlic powder

1/2 tsp onion powder

1/2 tsp mustard powder

2-3 Tbsp olive oil

Optional for topping: plain Greek yogurt, fresh basil

 

Directions:

  1. Mix together all ingredients except olive oil and toppings until fully incorporated.
  2. Heat olive oil in a large skillet over medium heat. Place 1/4 cup sized scoops into the oil about 2 inches apart.
  3. Cook for 2-3 minutes before flipping. Cook for an additional 2-3 minutes before removing from the pan. The fritters should be golden brown and crispy.
  4. Serve with plain Greek yogurt and fresh herbs!

 

 

Yield: 8-10 balls

 

Ingredients:

1/2 cup chocolate nut butter (Or combine 1/2 cup nut butter and 2-3 Tbsp cocoa powder)

1/4 cup maple syrup

1/2 cup almond flour

1 Tbsp vanilla extract

 

Directions:

  1. Mix all ingredients together until a dough forms and ingredients are well combined.
  2. Scoop into 1-2 Tbsp sized balls and roll in the palm of your hand to smooth the edges.
  3. Place on baking sheet lined with parchment/wax paper and freeze for 20-30 minutes. Store in refrigerator or freezer!

Yield: 10-12 servings

 

Ingredients:

8 graham cracker sheets

1/4 cup almonds (or any other nut)

1/3 cup peanut butter (or other nut butter)

2 Tbsp butter, melted

2 cups Greek yogurt

1/3 cup honey

1 tsp lemon zest, optional

1 cup blackberries (or other berry of choice)

 

Directions:

  1. Pulse together the graham crackers, almonds, peanut butter and butter in a food processor until a crumble forms. Press into a loaf pan.
  2. Mix together the yogurt, honey and lemon zest. Pour over crust and spread evenly.
  3. Sprinkle blackberries over the yogurt layer and freeze for 1-2 hours or until firm.
  4. Cut into squares and enjoy!

 

 

Yield: 12-16 cookies

 

Ingredients:

6 Tbsp coconut oil, melted

2 eggs

1/2 cup maple syrup

1 Tbsp vanilla

1/2 tsp salt

1 tsp baking soda

3 1/2 cup almond flour

1 cup chocolate chips (or chopped chocolate bar)

1/2 cup mini marshmallows

1/2 cup graham crackers, crushed

 

Directions:

  1. Preheat oven to 350 degrees.
  2. Mix together coconut oil, eggs, maple syrup and vanilla until combined.
  3. In a separate bowl, stir together the salt, baking soda and almond flour.
  4. Add the wet ingredients into the dry ingredients and mix until a dough forms.
  5. Fold in the chocolate chips, mini marshmallows and graham cracker crumbs.
  6. Scoop 2 Tbsp sized balls onto a greased sheet pan and bake for 10-12 minutes or until lightly golden.

 

Yield: 3-4 servings

 

Ingredients:

3 cups shredded brussels sprouts

1 small apple, diced

1/2 cup dried apricots, diced

1/2 cup sunflower seeds

1/3-1/2 cup poppy seed dressing

 

Directions:

  1. Toss all ingredients together in a large bowl until evenly coated and combined.
  2. Refrigerate for 30-45 minutes before serving!

Yield: 3-4 cups

 

Ingredients:

1/4 cup coconut oil, melted

1/3 cup maple syrup

1/4 cup cocoa powder

1/4 tsp salt

1 tsp almond extract

1 1/2 cup oats

1/3 cup shredded coconut

1/3 cup almonds, chopped

1/3 cup chocolate chips

 

Directions:

  1. In a large bowl combine the coconut oil, maple syrup, cocoa powder, salt and almond extract until smooth.
  2. Add in the oats, coconut, and almonds and toss to coat evenly.
  3. Spread onto a greased baking sheet and bake at 325 for 20-25 minutes, stirring half way through.
  4. Once granola is slightly cooled, sprinkle over the chocolate chips and mix. Allow the granola to cool before storing in an air tight container.

Yield: 6-8 servings

 

Ingredients:

1 can chick peas, drained + rinsed

1/3 cup peanut butter

1/3 cup oats

1/3 cup maple syrup

1 Tbsp vanilla

1/2 tsp salt

1/2 cup chocolate chips

 

Directions:

  1. Pulse all ingredients besides the chocolate chips in a food processor or blender until smooth.
  2. Stir in chocolate chips until evenly incorporated.
  3. Refrigerate 1-2 hours before serving with fruit, graham crackers or by the spoonful!

Yield: 8-10 servings

 

Ingredients:

2 boxes pasta, cooked, drained and cooled

1 can chick peas, drained and rinsed

1/2 cup pesto

1/2 sliced pepperoni or salami

1 jar roasted red peppers, drained and chopped

1/2 cup mini mozzarella balls

1/4 cup basil, fresh

 

Directions:

  1. Combine all ingredients in a large bowl until fully combined and all ingredients are coated in the pesto evenly.
  2.  Refrigerate before serving!

Yield: 10-12 bars

 

Ingredients:

1 cup flour

1 1/2 cup oats

1/3 cup sugar

1/2 tsp salt

1 tsp cinnamon

6 Tbsp butter

1 1/2 cup blueberries (fresh or frozen)

2 Tbsp honey

2 Tbsp cornstarch

 

Directions:

  1. In a bowl, combine the flour, oats, sugar, salt and cinnamon. Cut the butter into small cubes and incorporate into the flour mixture until a crumble begins to form.
  2. In a small sauce pan, heat the blueberries, honey and cornstarch over low heat for 8-10 minutes or until the blueberries have burst and the mixture thickens.
  3. Press 2/3 of the crumble mixture into an 8×8 pan or a loaf pan. Spread the blueberry mixture evenly over the crust layer. Top with the remaining crumble mix and bake at 350 for 30 minutes or until lightly golden.
  4. Cool completely before cutting into squares!