Peanut Butter Bites
  • 5-6 cups Peanut Butter Whole Grain Cheerios (can also use plain Cheerios)
  • 1 cup crunchy natural peanut butter
  • 1/2 cup honey
  • 1 teaspoon vanilla


  1. In a medium large bowl, pour the Peanut Butter Whole Grain Cheerios into the bowl.
  2. In a different medium size bowl, measure and scrape out the crunchy peanut butter and microwave for 40 seconds.
  3. Take out, stir, and add the 1/2 cup honey and microwave for another 30 seconds.
  4. Add the vanilla, and mix in until well-combined.
  5. Pour the peanut butter mixture over the Peanut Butter Cheerios and mix together well with a spoon until all the cereal pieces are coated.
  6. Spoon out bite sized spoonfuls and place on a sheet of greased aluminum foil.
  7. Let the bites sit and solidify for about 3 hours.

Roasted Chickpeas 


  • 2 14-15oz cans of chickpeas (also known as garbanzo beans)
  • 2 tablespoons olive oil (can also use coconut oil)
Sweet Cinnamon
  • 1 tsp ground cinnamon
  • 1 tablespoon granulated sugar
  • 2 tablespoons agave or honey
Sesame Seed
  • 1 tsp sesame oil
  • 1 tsp garlic powder
  • 1/2 tsp sea salt
  • 1 tablespoon sesame seeds
  • 1-2 tsp garlic powder or 2 cloves fresh minced garlic
  • 1/4 tsp fresh cracked pepper
  • 1/2 tsp sea salt
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp cayenne pepper
  • 1/2 tsp sea salt


  • 2 teaspoons paprika
  • 1 teaspoons cumin
  • 1 teaspoon chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 3 teaspoons brown sugar
  • ¼ cup ground black pepper
  • 1½ cups parsley flakes
  • ½ cup garlic salt
  • 2 tablespoons kosher salt
  • ¼ cup granulated garlic
  • ¾ cup granulated onion
  • 2 tablespoons dill weed


  • Drain and rinse your chickpeas. Remove any loose skins off of the beans butdon’t worry about taking them all off. Just remove the ones that are super loose.
  • On a paper towel or towel, evenly spread your beans and let dry. Approximately 1/2 an hour.
  • Preheat oven to 400 degrees.
  • Line a cookie sheet with either foil or parchment paper.
  • Evenly spread your dried beans on cookie sheet
  • Bake for 40-60 minutes. It will all depend on your oven. Check after 40 minutes and if they are crunchy, they are done. If they are too moist, then cook a little longer but watch so they don’t burn.
  • After baking, quickly transfer to a bowl and mix with the 2 tablespoons olive oil or coconut oil.
  • Then spread the seasonings of whatever flavor you are using and mix well.
  • With the agave or honey-cinnamon flavor, after coating you can put the beans back into the oven for 5 minutes or so to caramelize them.
  • With the ranch recipe, mix 2-3 teaspoons of the whole mix into your baked chickpeas and refrigerate the rest for other recipes.
Roasted Sweet Potatoes Stuffed with Quinoa & Spinach
  • 2 medium sized sweet potatoes
  • 6 cups of baby spinach – roughly chopped
  • 1 clove of garlic – minced
  • 1 tbs olive oil
  • 1 1/2 cups of cooked quinoa
  • 1/4 cup of pecan pieces
  • 1/4 cup dried cranberries
  • 1 to 2 ounces of feta cheese – diced
  • 6 twists of black pepper from a pepper mill
  • A pinch of salt


  1. Preheat oven to 400 degrees.
  2. Slice sweet potatoes evenly in half length wise. Coat them with a little olive oil and place face down on a parchment lined baking sheet.
  3. Roast sweet potatoes for 30 to 40 minutes until the sweet potatoes are tender and soft.
  4. Make the quinoa, prepare 1/2 cup of dry quinoa as per the package instructions. Cook quinoa in vegetable broth or add a 1/2 a bouillon cube for extra flavor. (Can also use precooked Quinoa if preferred.)
  5. While the sweet potatoes are roasting, add olive oil to a large sauté pan and heat over medium heat. Add garlic and half the spinach and cook until wilted and then add the rest of the spinach to the pan and cook until it’s wilted – about 4 minutes. Remove from heat.
  6. Stir cooked quinoa, pecans, cranberries, black pepper and salt into spinach mixture.
  7. Gently toss feta into quinoa spinach mixture.
  8. When sweet potatoes are ready, remove from the oven and let cool slightly. Test for doneness – they should be soft and indent slightly when squeezed. If they are not done, put them back into the oven for an extra 5 or 10 minutes.
  9. Let the sweet potatoes cool slightly so they are easy to handle. With a small spoon, gently press down on the center of the sweet potatoes to create a small indentation that is the length of the sweet potato.
  10. Spoon quinoa and spinach mixture evenly over sweet potatoes and serve.


  • Serving Size: 4
  • Calories: 275
  • Sugar: 9.1g
  • Fat: 11.7g
  • Saturated Fat: 2.6g
  • Carbohydrates: 37.3g
  • Fiber: 5.9g
  • Protein: 7.5g
Open Faced Banana Nut Sandwich

1 big banana
2 TBSP almond butter or natural peanut butter
1 TBSP raw honey/agave/maple syrup
1 TBSP tahini
Toppings of choice: walnuts, raisins, almond flakes, sesame, chia seeds, shredded coconut

  1. Slice your banana lengthwise.
  2. Mix almond butter with tahini and sweetener of choice.
  3. Layer it all up!
  4. Enjoy.


Sticky Bun Chia Seed Pudding


Chia Seed Pudding

2 c . Silk Unsweetened Cashew Milk
1/2 c . chia seeds
2 T . agave
1 T . brown sugar
1 tsp . ground cinnamon
1 tsp . vanilla extract

Sticky Pecans

2 T . real maple syrup
2 T . agave
Pinch of salt
3/4 c . chopped pecans


In a medium bowl, whisk together cashew milk, chia seeds, agave, brown sugar, cinnamon, and vanilla.

 Cover, and refrigerate overnight.

To make the sticky pecans, add maple syrup, agave, and salt to a saucepan.

Bring to a boil.

Remove from heat, and stir in pecans.

Let pecans sit for 5 minutes.

To serve, spoon sticky pecans over pudding, and enjoy!


Peanut Butter Oatmeal Protein Bites


1/2 cup of natural peanut butter
1/2 cup of organic local honey
1/4 tsp of cinnamon
1/4 tsp of vanilla
1/8 tsp of salt
1/2 cup of raisins or nuts
3 tbsp of chia seeds
3 cups of oats

Combine all of your liquid ingredients together, than add your dry ingredients except for the oats to ensure batter is well combined. Next add the oats and form the dough into balls(roughly 2 tbsp). (You may find you need to rinse your hands a couple times through out rolling the balls to help prevent the mixture from sticking to your hands.) Store in fridge for up to 1 week.

Chocolate Peanut Butter Buster Bites


3 tbsp cocoa powder
1/4 cup of natural maple syrup
3/4 cup of natural peanut butter
2/3 cup of almond or quinoa flour
1/3 cup of crushed walnuts
1 tsp vanilla
4 tsp of water
pinch of salt

Combine all of your liquid ingredients together first, than add your dry ingredients except for the walnuts to ensure batter is well combined. Next add the walnuts and form the dough into balls (roughly 2 tbsp). Store in fridge for up to 1 week.

Lemon Coconut Bliss Bites


1 cup of shredded coconut (plus a little extra if you want to roll your bites in it)
4 tbsp of natural honey
2 tbsp of unflavored or vanilla flavored whey protein powder (heaped)
2 tbsp of coconut oil (softened for easy mixing)
1 tsp of vanilla
1 lemon (zest & juice)

Combine all of your ingredients together and form the dough into balls (roughly 2 tbsp). Roll in extra coconut after if you’d like and enjoy! Store in fridge for up to 1 week.


Avocado Chocolate Pudding


2 ripe medium avocados, peeled and chopped
1/3 cup cocoa powder
1/4 cup honey or raw agave nectar (or other sweetener of choice)
1/2 cup milk (almond milk, coconut, etc.)
1 1/2 teaspoon vanilla extract

Blend all ingredients, until smooth, in a blender, food processor or using a hand held mixer. Serve immediately, or chill first.
Makes 2-3 servings.