• Add 1/4 of the yogurt to a parfait glass.
• Add 1 tsp of the prune puree on tip of the yogurt.
• Add another layer of yogurt and continue alternating to almost the top of the glass.
• Top with the wild blueberries and walnuts.

• Preheat the oven to 375F.  Lightly spray a 8 x 8" or 9 x 9" ceramic baking dish with cooking spray; set asid.
• Arrange the banana slices in a single layer on the bottom of the ceramic dish.
• Sprinkle half of the blueberries (thaw the blueberries and drain well before using) over the bananas, 1/4 tsp of the cinnamon, 1 tbsp of the maple syrup and cover with foil.
• Meanwhile, in a medium bowl, combine the oats, half of nuts, baking powder, remaining cinnamon, and salt; stir together.
• In a separate bowl, whisk together the remaining maple syrup, milk, egg, and vanilla extract.
• Remove the bananas from the oven, then pour the oat mixture over the bananas and blueberries.
• Pour the milk mixture over the oats, making sure to distribute the mixture as evenly as possible over the oats.
• Sprinkle the remaining blueberries and walnuts over the the top.
• Bake for 30 minutes until the oatmeal has set. Serve warm from the oven. Cut in 6 pieces.
• Oatmeal can be stored in the refrigerator for 3 days and heated again to enjoy.

• Toast your oats and pecans/almonds in a 350-degree F (176C) oven for 15 minutes or until slightly golden brown.
• Soak your dates in warm water for 10 minutes. Then drain off liquid and reserve for use later if needed.
• Process walnuts in a food processor until a loose meal is reached. Remove from bowl and set aside.
• Add dates to food processor and process until small bits remain (about 1 minute). It should form a “dough” like consistency.
• Add walnut meal, cacao powder, flax, protein powder, mushroom powder, calcium citrate and chicory root back in with the dates and process to combine.
• Transfer mixture to a large mixing bowl and add the toasted oats and nuts and combine. I use my hands to better incorporate the mixture.
• Warm tahini and coconut oil in a small skillet over medium heat for 2-3 minutes until combined and pourable.
• Pour over brownie mixture and then thoroughly mix ingredients until well combined. Again, use your hands to better incorporate the mixture.
• If your mixture is too dry add some of the saved date water to moisten.
• Once thoroughly mixed, roll into ball and weigh each ball to approximately 40 g.
• I mould each 40 gram ball it into a muffin pan and press down to make it uniform.
• Cover the muffin pan with parchment paper and freeze for 20 minutes until hardened. This recipe will fill 2 muffin pans making 24 bars.
• Remove from freezer and store in an airtight container in the fridge to keep them extra fresh. They may also be stored in the freezer.
• If you do not have muffin pans you can transfer the mixture to 9x13 dish lined with parchment paper. Freeze for 20 minutes.
• Cut the bars into 40 gram size bars and store the refrigerator.

• Slice the pointy ends off the sweet potato - leave the skin on
• Using a knife or mandoline, carefully cut the sweet potato into ¼-inch thick slices

To oven bake

• Preheat the oven to 350°F. Lightly oil the baking tray. Put your potato slices in a single layer on the tray and very lightly oil them as well using a pastry brush.
• Sprinkle with salt and pepper. Bake the sweet potato slices about ⅓ from the top of your heated oven for 13-15 minutes.

To air fry

• Lightly oil the air fryer tray or basket
• Air fry for 10 minutes at 400°F , then flip the toasts over and air fry 8-10 more minutes. You don’t have to add additional oil.
• Let them sit about 3 minutes to cool before topping and enjoying
• They can also be stored in the refrigerator for 4-5 days before toasting again prior to adding your topping.
• You can also freeze them for up to a month and then just reheat in your toaster oven to crisp prior to adding your topping.

• In a medium skillet, heat the butter over medium-low heat. Add the onions, season with a pinch of salt and cook until soft and translucent, stirring occasionally, 7 minutes.
• Meanwhile, crack the eggs into a medium bowl and whisk until the whites and yolks blend together, 20 to 30 seconds. Be careful not to over-aerate.
• Add the eggs and the salmon to the onions and cook, stirring constantly until the eggs become soft curds and are almost fully cooked for approximately 2 minutes.
• Serve and enjoy!

• Wash and dry Bok Choy
• Cut Bok Choy into small pieces, using the crunchy white stems as well as the greens
• Sauté  Bok Choy in olive oil for 2-3 minutes
• Add the diced sun-dried tomatoes, diced Kalamata olives and cook another 2 minutes.
• Beat the eggs with salt and pepper and add to the pan.
• Add the shredded cheese to the eggs.
• Cook eggs until done to your liking.

• Slice one banana into 1/2 inch pieces
• Place the other banana into a bowl and mash with a fork
• Add one egg to the mashed banana and mix until fully blended
• Add rolled oats, calcium citrate, protein powder and mix
• Add olive oil or butter to your pan
• Cover the bottom of the pan with the banana slices
• Pre heat broiler
• Pour the banana mixture over the banana slices to cover
• Cook covered at medium heat for approximately 10 minutes, but be careful not to burn the bottom.
• If you have trouble flipping the pancake, place the pan into the oven under the broiler until the pancake is fully cooked and nicely browned, approximately 5 minutes.

• Soak oats, groats, teff and quinoa in water with 1 Tbsp of apple cider vinegar over night.  Make sure grains are covered in water. This starts the sprouting process.
• In the morning, using a fine mess strainer, empty and rinse the soaked grains. You can also use a nut bag or cheese cloth bag.
• Place grains in a pot and add 3 cups of fresh water.  Bring to a boil.  
• Add your spices, vanilla extract, if using chopped prunes add those now.
• Lower temperature to medium heat
• Stir your oatmeal
• Add Zen Basil seeds or chia seeds
• Cover your oatmeal and turn off flame
• Oatmeal should cook in about 20 minutes - you want it wet (but not runny) so when it’s time to add the ground flax oatmeal won’t be paste like.

• Preheat oven to 400 degrees F
• Spray a mini muffin pan with cooking spray (or if using a silicone pan no need to use any spray
• Combine zucchini and carrot in a large bowl
• Mix bread crumbs, cheddar cheese (or nutritional yeast), basil, egg, salt, pepper, and Italian spices into zucchini/carrot mix.
• Scoop mixture into the muffin tin to fill and press down mixture.
• Bake in a preheated oven until tops are golden brown- 15-18 minutes