INGREDIENTS

Servings: 12

1 cup all-natural peanut butter
1 cup almond flour
⅓ cup honey
1 teaspoon vanilla extract
¾ cup dark chocolate chips

PREPARATION

1. In a medium bowl, mix together the peanut butter, almond flour, honey, and vanilla extract until the mixture thickens and sticks together.
2. Roll the mixture into balls half an inch in diameter.
3. In a small bowl, melt the dark chocolate chips in the microwave no more than 15 seconds at a time.
4. Using a spoon or fork, dip the peanut butter balls in the melted chocolate and toss to fully coat.
5. Transfer the balls to a wax or parchment paper-lined baking sheet and refrigerate at least one hour.
6. Enjoy!

NOTE: For this recipe, be sure to use a no-stir, all-natural peanut butter. Using a natural peanut butter that separates may cause the ball mixture to be too loose.

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INGREDIENTS

Serves 8

1 (16 ounce) box fusilli pasta (or any similar pasta)
2 (28 ounce) cans crushed tomatoes
½ cup water
¼ cup olive oil
½ cup basil, torn
2 tablespoons dried oregano
4 cloves garlic, minced
2 teaspoons salt, plus more for sprinkling
1 teaspoon black pepper
3-4 large tomatoes, thinly sliced

PREPARATION

1. Pre-heat oven to 450°F/230°C.
2. In a large bowl, mix together the crushed tomatoes, water, olive oil, basil, oregano, garlic, salt, pepper, and fusilli.
3. Pour the pasta mixture into a greased roasting pan and smooth the top into an even layer.
4. Line the top of the mixture with the sliced tomatoes and sprinkle with salt.
5. Bake in the oven for 40-45 minutes, until the pasta is fully cooked.
6. Enjoy!

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Serves 12

INGREDIENTS
Apple Mixture
200 grams apple, diced
1 tablespoon brown sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1 tablespoon lemon zest
Juice of half a lemon
1 teaspoon vanilla extract

Cupcake mixture
150 grams unsalted butter, softened
150 grams brown sugar
150 grams plain flour
1 teaspoon baking powder
1 tablespoon cornflour
1 teaspoon cinnamon
½ teaspoon ground cloves
3 eggs

Crumble mix
1 tablespoon plain flour
2 tablespoon oats
1 tablespoon brown sugar
1 tablespoon butter

Top with whipped cream.

PREPARATION
1. Preheat oven to 160°C/320°F.
2. In a medium saucepan, cook the apple, sugar, cinnamon, nutmeg, lemon zest, vanilla extract, and the juice of half a lemon until soft and fragrant. Remove from heat and mash until the mix resembles a paste. Cool.
3. Cream the butter and brown sugar with a hand mixer in a large bowl, smoothing out with a wooden spoon if needed. Sift in the flour, cornflour, baking powder, cinnamon, and ground cloves and mix until incorporated. Add one of the eggs and mix in. Repeat twice until all three eggs are fully incorporated to make the batter. Fold in the apple mixture.
4. Pour cupcake mix into a muffin tin lined with cupcake cases. Fill about halfway. Bake for 30-35 minutes. Cool.
5. In a small bowl, rub the flour, oats, brown sugar, and butter together with your fingers until you have a crumble. Transfer to a small tin and toast under the grill for 5-10 minutes until golden brown.
6. Top the cupcakes with whipped cream and the crumble mix.

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7. Enjoy!

INGREDIENTS

2 zucchini squashes
1 pound shrimp, peeled and deveined
½ yellow bell pepper, sliced thin
1 lime, juiced (about 2 tablespoons)
1 teaspoon kosher salt
1 teaspoon black pepper
½ teaspoon garlic powder
2 tablespoons olive oil

PREPARATION

1. Preheat oven to 400°F/200°C.

2: Using a vegetable peeler, peel long strips from the zucchini.

3: In a large bowl, mix the zucchini strips, shrimp, bell pepper sliced, lime juice, salt, pepper, garlic powder, and olive oil until the mixture is evenly coated.

4: On a roasting tray, spread the mixture into one even layer and bake for 8 minutes.

5: Enjoy!

INGREDIENTS

3 romaine hearts, chopped
1 yellow bell pepper, thinly sliced
½ cup peanuts, roughly chopped
1 chicken breast
Salt, to taste
Pepper, to taste

PREPARATION

1. Chop the romaine and slice the bell pepper, placing them in a large bowl.
2. In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.
3. For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.
5. Let the chicken rest for 5 minutes and cut into thin slices.
6. Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.
7. Enjoy!

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INGREDIENTS

Serves 8-10

Caramel Apple Filling:
7 apples (recommended: Granny Smith or Pink Lady)
1 tablespoon lemon juice
1 teaspoon cinnamon
½ teaspoon salt
2 tablespoons flour
1 cup brown sugar

Topping:
1/2 cup butter, chopped into small pieces
1 teaspoon cinnamon
½ cup white sugar
½ cup brown sugar
⅓ cup flour

PREPARATION

1. Preheat oven to 350ºF/180ºC.
2. Core apples and cut into ¼-inch slices, then cut those slices in half width-wise.
3. In a large bowl, combine apples and all filling ingredients. Stir well and transfer to a 13 inch x 9 inch baking dish.
4. For the topping - in a separate bowl, combine all topping ingredients and mash together with a fork until it forms into small and medium-sized clumps.
5. Sprinkle the topping evenly over the apples.
6. Bake for 40-45 minutes or until the liquid has thickened and the apples are tender.
7. Cool for 10 minutes and serve with a scoop of vanilla ice cream.
8. Enjoy!

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INGREDIENTS

For the roasted vegetables:
2 zucchini squash, diced
2 carrots, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 teaspoon lemon zest
1 teaspoon salt
½ teaspoon garlic powder
¼ cup olive oil

For the quinoa:
½ tablespoon olive oil
½ cup quinoa
1 cup water
¼ teaspoon salt
⅓ cup sliced almonds

For the garnish:
flat-leaf parsley
lemon zest

PREPARATION

1. Preheat oven to 400°F/200°C.

2. In a large bowl, combine the zucchini, red bell pepper, yellow bell pepper, carrots, lemon zest, salt, garlic powder, and olive oil until well-combined.

3. Spread the veggie mixture evenly on a large baking sheet.

4. Bake for 45-50 minutes.

5. Prepare quinoa by heating olive oil in a small pan. Toast quinoa until fragrant, about 2 minutes.

6. Add in water and salt. Simmer for 15-20 minutes until the quinoa is fully cooked.

7. In a large bowl, combine the roasted veggies, quinoa, and sliced almonds. Serve in individual bowls and top with parsley and lemon zest.

8. Enjoy!

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