• 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.

• In a medium sauce pan over high heat, bring the orange juice, water and sugar to a boil.
• Add the cranberries, orange zest, and salt and return to a boil.
• Reduce the heat to medium and boil gently for approximately 10 minutes, until most of cranberries have burst open. You can also use a spoon to mash any that do not burst.
• Transfer sauce to a serving bowl. Cover and chill until ready to serve.
• Cranberry sauce will keep for 10 days in a covered container in the refrigerator. It can also be frozen for up to two months. 

• Fill 1 tablespoon of tea in a cloth tea bag or mesh basket and place in your favorite mug.
• Pour 8 ounces of boiling water over the tea and allow to steep for 3-5 minutes.

• 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.

• With a mandolin or a sharp knight, slice the Brussels sprouts very thinly (making sure not to slice your hand!). In a small bowl, combine  the the lemon juice, spicy mustard, maple syrup, salt, and pepper. Mix and set aside.
• Place a skillet over medium heat. Once hot, add the hazelnuts and spread them to a single layer over the pan. Toast them for 5-7 minutes, or until lightly browned on the out side and smell nutty. Remove from heat quickly to avoid burning and set them to cool a bit. Rub nuts in a cloth towel to remove skins and cool completely.Slice the hazelnuts in half.
• Toss the sliced Brussels sprouts with the lemon-maple dressing and mix in the hazelnuts and pomegranate seeds. Season with salt and cracked black pepper to taste and serve.

• 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!

• Remove the core and let the cauliflower dry completely.
• Roughly chop the cauliflower into florets, and place the cauliflower in a food processor.
• Roughly chop half the cauliflower into florets, and place the cauliflower in a food processor.
• Pulse until the cauliflower is small and resembles couscous.
• In a large skillet over medium heat, heat the olive oil, then add the onions and garlic and cook until soft and translucent, about 5-7 minutes.
• Add the cauliflower rice and stir to combine.
• Season with salt and pepper and continue to cook, stirring frequently until the cauliflower softens, about 3-5 minutes. 
• Remove from heat and transfer to a large serving bowl.
• Add lime juice and fresh cilantro and toss gently to combine. Serve warm.

• Remove the core and let the cauliflower dry completely.
• Roughly chop the cauliflower into florets, and place the cauliflower in a food processor.
• Pulse until the cauliflower is small and resembles couscous.
• In a large skillet over medium heat, heat the coconut oil, then add the onions and garlic and cook until soft and translucent, about 5-7 minutes.
• Add the cauliflower rice and stir to combine.
• Add the coconut milk
• Add the shredded coconut
• Season with salt and pepper and continue to cook, stirring frequently until the cauliflower softens, about 3-5 minutes.
• Remove from heat and transfer to a large serving bowl.
• Add lime juice and fresh parsley and toss gently to combine. Serve warm.

• Melt the coconut oil in a skillet set over medium-high heat.
• Add tandoori seasoning, salt and pepper.
• Stir the spices for a few seconds to wake up the flavor.
• Add onion and continue to stir the mixture until the onion becomes soft and translucent.
• Add the garlic and cook another minute.
• Add the coconut milk and mix.
• Add the chickpeas.
• Cover skillet and simmer on medium heat for 7-10 minutes.
• Collards: remove stems, stack leaves, roll and slice thinly.
• Slice the red pepper
• In a saucepan, steam the collards and the red bell pepper until the collards becomes wilted and bright green (don’t let it lose its color by over steaming).
• Remove veggies from the heat, drain and transfer to a serving plate.
• Drizzle veggies with lemon juice and olive oil.
• Serve the chickpeas with the vegetables on the side.
• Leftovers can be eaten for tomorrow’s lunch.