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Ingredients: 3 Egg Whites 1 Medium Banana 1/2 Cup Blueberries 1 Serving PB2.  Directions: In a mixing bowl: mash up banana. I usually cut mine into little slices, then mash it up with a fork.  Add three egg whites to the mashed banana and combine Heat frying pan on medium high. Spray pan with cooking spray. Pour half the mixture onto the frying pan, top with blueberries and cover. Cook each side until golden brown. When you flip the pancake it needs to be really fast! Top each pancake with 1 tbsp of PB2 powdered peanut butter. 
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Hot Fudge Brownie Larabars Based on this popular recipe. 1 cup walnuts (120 g) 1 and 1/3 cups pitted dates (220 g) (I love SunMaid dates, as they’re much softer.) 1 tsp pure vanilla extract 3-4 tbsp cocoa powder (or even Dutch cocoa) optional: 1/8 plus 1/16 tsp salt (I always add it) optional: chocolate chips or even a piece of a chocolate bar or baking chocolate Blend all the ingredients, using a food processor, Magic Bullet, etc. (No need to blend the dates first; I just blend everything all at once in my MB. Form into bars. It might help to put dough in a plastic bag and close the bag, then shape into a bar. (Feel free to experiment with different nut combinations. I often sub almonds or cashews for some of the walnuts.)
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Cookie Dough Babies (a.k.a. Raw Cookie Dough Balls) Scant 2/3 cup pitted dates (80g) (I highly recommend Sunmaid dates, found in regular grocery stores near the raisins. They’re softer and easier to blend.)  handful of chocolate chips or Sugar-Free Chocolate Chips 1/4 cup cashews (30g) (or another nut, like almonds.) 1/4 tsp pure vanilla extract tiny pinch of salt (can be omitted) Blend the dates, cashews, salt, and vanilla in a food processor. (You can use a blender, but they’re much harder to blend and they can get very sticky.) You can either blend the chocolate with the other ingredients or chop it separately, then mix the pieces into the dough. Make bars, balls, or shapes of whatever size you want.
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Triple Almond Cherry Crumble Squares Almond squares: 1 & 1/2 cup raw almonds, ground into meal (or 1.5 cups + 2 tbsp almond meal) 1/4 cup brown rice flour 2 tbsp ground flax seed 1 tsp baking powder scant 1/2 tsp kosher salt 1/2 cup almond butter 6 tbsp agave nectar (or maple syrup) 1/2 tsp almond extract Cherry Almond Chia Seed Jam: 3 cups pitted cherries, roughly chopped 2.5 tbsp agave nectar (or maple syrup) 2 tbsp chia seeds 1/2 tsp almond extract 1. Preheat the oven to 350F and line an 8-inch square pan with two pieces of parchment paper, one going each direction. 2. Place almonds into a high-speed blender and grind into flour, making sure not to process too long or the oils will release. Or use store bought almond meal (use approx 1.5 cups + 2 tbsp almond meal). 3. In a large bowl, whisk the dry ingredients together (almond meal, rice flour, ground flax, baking powder, and salt). Use your fingers to break up any clumps of almond meal. In a small bowl, mix together the almond butter, agave, and almond extract. Add wet mixture to dry mixture and stir until thoroughly combined. I got in there with my hands and kneaded the dough together a few times! 4. Set aside 1/2 cup of packed dough for crumbling on top of the jam later. Press the rest of the dough into the prepared pan. You may need to lightly wet your fingers as it’s sticky! Smooth it out and poke it with a fork about 8-10 times all over. 5. Pre-bake the almond base for 8 minutes at 350F. Remove and set aside. 6. Meanwhile, prepare the chia seed jam (or just use about 3/4-1 cup jam of choice). Add pitted cherries and agave into a medium-sized pot. Bring to a low boil and reduce heat to medium-low. Simmer for about 10 mins, stirring frequently. Stir in chia seeds and cook until thickened, about 5 mins more. Remove from heat and stir in the almond extract. Try not to burn your tongue shoveling it in your mouth! 7. Spread jam over the almond base and smooth out. Now crumble the reserved dough on top. Bake at 350F for another 12-13 minutes or so, watching closely. Crumble topping will be golden when ready. Cool in pan on a wire rack before attempting to remove, about 30-45 mins. If you are impatient like me, just cut yourself a square right out of the pan while you wait!
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Turkey Lettuce Wrap Tacos Ingredients1 lb Lean ground turkey or beef (I used extra lean)1 cup Salsa (I used Newman’s Own Pineapple salsa)1 (4 oz) Green chiles1/2 tbs Taco seasoning Toppings:1 (15 oz) can Corn, drained1 (15 oz) can Black beans, rinsed and drained1 Head lettuce OR 6 low carb tortillasOptional:Low fat plain greek yogurt or low fat sour cream, additional salsa for serving, corn, black beans, sliced olives Instructions Spray a large skillet with nonstick cooking spray. Add turkey meat, salsa, green chiles, and taco seasoning to skillet, and turn on heat to medium high.  Stir everything to combine, breaking up turkey as best as possible while cooking. Cook for 8-12 minutes, or until turkey is completely browned, and cooked through, (no longer pink). Take off heat. Add beans and corn and stir to combine. To make the lettuce wraps, Cut off the stem (or base) of the lettuce head, and cut in half long ways. Peel off individual leaves, and wash and pat dry.  Scoop 1/2 cup meat into lettuce wraps and and top with low fat plain greek yogurt or low fat sour cream, additional salsa, and olives if desired. 
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Lightened-Up Sundried Tomato Basil Pesto Pasta For the pesto: 2 garlic cloves 20 grams fresh basil leaves (1/2 cup packed) 55 grams (about 7) oil-packed sundried tomatoes (see notes) 1/4 cup extra virgin olive oil 6-8 tbsp water 3-4 tbsp walnuts (toasted, if preferred) Fine grain sea salt  + pepper, to taste (I used 1/4 tsp salt) 1 tbsp nutritional yeast (optional) Crushed red pepper flakes, to taste For the pasta: Your choice of pasta Walnuts, chopped and toasted Fresh basil Sundried tomatoes, chopped Pesto 1. In a food processor, with the machine running, drop in the 2 garlic cloves to mince. Now, drop in the basil and process until finely chopped. 2. Pour in the olive oil, with the machine running, along with the tomatoes, nutritional yeast (optional), and water (add slowly as needed). Process until mostly smooth. 3. Pulse in the walnuts until chunky and season with salt and pepper to taste. Note: If using dry, non oil-packed sundried tomatoes, soak 30 grams in a bowl of water for 1-2 hours until very soft. Reserve the soaking water and use it in the pesto. I used 9 tbsp of soaking water, but you may need less or more depending on your preference.
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Vegetable and Edamame Pasta with Basil Cream Sauce Ingredients: Approx 300 grams (about 5 cups uncooked) Rotini or Penne pasta (I used Kamut rotini) 1-2 tsp extra virgin olive oil 1 cup chopped sweet onion 3 garlic cloves 1 orange bell pepper, chopped 1 yellow bell pepper, chopped 1 small zucchini, chopped 2 tomatoes, roughly chopped 1 cup frozen edamame (or bean of choice) Basil sauce: 1 cup packed fresh basil, 1 small avocado (or half large), 1/4 cup fresh lemon juice, 2 tbsp water, 2 tbsp olive oil, 1 tsp kosher salt, black pepper & red pepper flakes (to taste) Kosher salt, pepper, red pepper flakes, to taste (I used lots of red pepper flakes so it had a nice kick to it) Directions: 1. Bring a large pot of water to a boil. 2. Sautee onion, olive oil, and minced garlic in a large skillet for about 5 minutes on medium heat. Add in chopped vegetables (except for the tomato) and edamame. Sauté for another 10 minutes. Reduce heat as needed. 3. Meanwhile, add the pasta to the boiling water and cook for 9-11 minutes, being careful not to overcook. Pour into colander and rinse very well with cold water to stop the cooking process. Set aside. 4. In a food processor, make the basil cream sauce by processing the basil, water, olive oil, lemon juice, avocado, salt, black pepper, and red pepper flakes until smooth (or just about). 5. Just before the vegetables are done cooking, add the chopped tomatoes, and cook for another 5 minutes until tender. 6. Add drained pasta to the vegetables in the skillet. Mix. Now, pour on the basil cream sauce and stir until combined. Season with salt, pepper, and red pepper flakes, to taste. Garnish with basil leaves. Serve warm or cold. Makes 4-6 servings.
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Easy Tomato Basil Cream Pasta Ingredients: 2 servings uncooked spaghetti (I used Kamut) 1 large ripe tomato or two smaller tomatoes 1/2 cup raw cashews 1/4 cup water 1 tbsp tomato paste 1 tbsp olive oil 2-4 garlic cloves, minced (I used 3) 1 tsp salt, or to taste 3-4 tbsp water or wine, (optional) 1-2 tsp freshly ground black pepper 1 cup packed fresh basil, finely chopped Directions: 1. Bring a large pot of water to boil. Chop tomato and add it to the blender (including skin and seeds). Now add the cashews, water, and tomato paste. Blend until smooth. 2. Add your pasta to boiling water and cook pasta according to package directions. 3. Meanwhile, add olive oil to a large skillet and heat to low. Add the minced garlic and sauté for a few minutes being careful not to burn it. 4. Pour the sauce from the blender into the skillet, stir, and bring to a simmer. Add the salt and let it cook for 4-5 minutes, watching closely. You may add water or wine to thin out the sauce to you desired consistency, but this is not necessary. 5. Remove sauce from heat and stir in the chopped basil and pepper. Once the pasta is done cooking, rinse and drain it. Add the drained pasta back in the pot and now gradually add pasta sauce until your desired amount is achieved. Stir and serve immediately. Makes 2 servings, likely with sauce leftover.
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Vegan Enchiladas with Cilantro Avocado Cream Sauce Ingredients: 1 tbsp extra virgin olive oil 1 onion, chopped (~2 cups) 2 garlic cloves, minced 1 cup sweet potato, chopped (or zucchini) 1 bell pepper, chopped 2 handfuls spinach, chopped 1 can black beans (~2 cups), drained and rinsed Enchilada sauce or Pasta sauce (about 2.5 cups)* see note 1 tbsp nutritional yeast (optional) 1.5 tsp ground cumin 1-2 tbsp fresh lime juice, to taste 1/2 tsp kosher salt, or to taste 1/2 tsp garlic powder 1 tsp chili powder, or to taste 4 whole grain tortilla wraps (I used Food for Life Ezekiel) Cilantro Avocado Cream Sauce, to pour on top (recipe below) Green onion & chopped cilantro, to garnish Directions: 1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside. 2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat. 3. Now add in your enchilada or pasta sauce. Stir well, and add in your seasonings: nutritional yeast (optional), cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well. 4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top. Sprinkle with vegan cheese if preferred. 5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas. Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste. I used a pasta sauce so I likely needed more seasonings to achieve the taste I desired.
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Spring Salad with Strawberry Lemon Basil Dressing for the dressing (yield: 2/3 cup): 1 cup fresh strawberries 1/4 cup packed fresh basil 3 tbsp fresh lemon juice 1 tbsp extra virgin olive oil 1-2 tsp pure maple syrup, to taste fine grain sea salt & black pepper, to taste (I used 1/4 tsp each) for the salad: Slivered almonds, toasted shredded unsweetened coconut, toasted mixed greens strawberries, chopped chiffonade fresh basil 1. Preheat the oven to 300F. Toast the almonds for about 7-8 minutes and then remove and add the coconut. Toast another 2-4 minutes, or until lightly golden, watching closely so the coconut doesn’t burn. 2. In a food processor, add the strawberries, basil, lemon juice, and oil. Process until smooth. Add in the salt, pepper, and maple syrup to taste and process again. 3. Assemble the salad as desired. Leftover dressing should keep for at least a few days in a sealed container.
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Veggie Summer Rolls with Spicy Peanut Lime Sauce For the filling: Spring Roll Wrappers (at least 8-10) 1 block firm or extra-firm tofu 1/2 English cucumber, julienned 1 red bell pepper, julienned 2 medium carrots, peeled & julienned 2 green onions, chopped 3-4 lettuce leaves, julienned 1/4 cup fresh Thai basil leaves, minced 1/4 cup cilantro, thick stems removed and minced 1/3 cup roasted & salted peanuts Herbamare or sea salt, to season For the peanut lime sauce: 1-2 garlic cloves 2 tbsp sesame oil 1/4 cup natural roasted peanut butter 1/2-1 tbsp peeled & roughly chopped fresh ginger 3 tbsp fresh lime juice 2 tbsp low sodium tamari 2 tsp sugar 1-3 tsp water, to thin out as needed 1. Press the tofu while you prepare the filling and sauce. For pressing instructions, see here. 2. For the filling: Julienne the vegetables (slice into long thin strips). Set aside, along with peanuts. 3. For the sauce: In a mini processor, process the sauce ingredients until smooth. Adjust to taste. You may prefer more sweetener, tamari, oil, or lime juice. Or mince everything by hand and whisk. 4. Slice pressed tofu into long thin strips. You likely won’t need the entire block. 5. Set up a roll making station and gather all of your ingredients in one area. Place a tea towel on the counter and fill a very large bowl with hot tap water. Dip one rice paper wrapper into the water and carefully submerge it once it gets soft. Hold it under water for about 10 seconds, or until soft, and remove from water carefully. Place it onto the tea towel and unfold any corners that may have rolled up. 6. Add the filling ingredients in the centre of the wrapper (see pictures in post). Be careful not to overfill or the wrappers will tear. Sprinkle with peanuts and a sprinkle of salt. 7. Roll the two sides of the rice wrapper inward and then flip the bottom over top the filling and roll forward. Place roll on a plate and cover with damp paper towels. Repeat for the rest. 8. Serve the rolls immediately with the peanut dipping sauce. If you have any leftover vegetables enjoy them dipped in the sauce on the side. Sauce should keep for at least a week in a sealed container in the fridge. Rolls will keep for 1-2 days in the fridge.
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