The Power Up Cookie

You will need:

• 2 ½ cups of almond meal
• 1/4 cup of flex meal
• 1 teaspoon of cinnamon
• ½ teaspoon baking powder
• ½ teaspoon Himalayan salt
• 1 teaspoon pure vanilla extract
• ¼ cup maple syrup
• 4 oz apple sauce
• 1 egg
• ½ cup goji berries (you can also use cranberries, c
• herries or raisins)
• ½ cup dark chocolate chips
• ½ cup chopped walnuts

Preheat oven to 350 degrees. 

Combine first 7 ingredients in a bowl with an electric mixer until everything is mixed well. Then add the apple sauce and the egg. 

Mix until smooth. Still mixing, add the goji berries, chocolate chips and the walnuts.

Once the dough is mixed well, form into 8 balls and press them onto a parchment paper lined baking sheet and bake for 15 minutes.

Allow to cool on a cooling rack.

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Avocado: The Perfect Snack

You will need:

• 1 ripe avocado

• Sprinkle of Himalayan salt

One of my favorite snacks is simply an avocado and I eat one almost every day. I add them to my salad, top my soup with them and or just simply enjoy them cut in half with a sprinkle with of salt, pepper and a squeeze of a fresh lemon. They are the perfect snack and you can replace them with your typical junk-food choice.

To me an avocado, as a snack, is rough to beat and I crave them all the time. Avocados are full of good fats, making them satisfy your cravings for fats, with skipping saturated and trans fats.

Try to add more avocados to your life and soon you will understand why I cannot live without them.

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Walnut Paté

Inspired by my beloved mentor, Sarah

You will need:

• 1 cup walnuts (best if soaked over night)
• ½ cup olive oil
• Juice of 1 small lemon
• 1 large garlic clove
• 1 handful of flat leaf parsley
• ½ cup chopped celery
• Salt and pepper to taste

In a food processor, blend the walnuts, garlic, and lemon juice. Slowly add the olive oil. When mixture is nice and smooth, add the parsley and celery. Pulse a couple more times.

Season with salt and pepper. Scoop onto your salad, into a wrap or use as a dip. 

Store in a closed container in the fridge up to 3 days.

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Sun Dried Tomato Hummus

You will need:

• 2 cups cooked chickpeas (15 oz can)
• Save some of the cooking liquid or save some of the liquid from the can
• 2-3 large garlic cloves
• ½ cup sundried tomatoes (not in oil)
• ¼ cup tahini
• Juice of 1 lemon Salt and pepper to taste

Using a food processor, chop the garlic cloves and then add the sundried tomatoes, chickpeas, tahini, lemon juice and the reserved chickpea liquid until it is the perfect consistency.

Season with salt and pepper.

Store in a closed container in the fridge up to 5 days.

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A Sweet Treat : Stuffed Dates

You will need:

• 2 cups large Medjool dates (10 ounces)
• ½ cup chopped walnuts

OR

• 2 cups large Medjool dates (10 ounces)
• 1 cup almond butter
• ½ cup pistachios

Slit one side of each date with a sharp knife and take out the pits. Open up each date and fill with the chopped walnuts and close as much as you can.

OR

Slit one side of each date with a sharp knife and take out the pits. Combine the almond butter and the pistachios in a food processor. Blend till smooth but still chunky.
Open up each date and fill with the about 1 teaspoon of the nut mixture.

Dates will keep well for up to 2 weeks in an airtight container. You can leave them out to snack on. I like to store mine in the fridge. They have a very nice taste when cold and firm. 

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Kale Chips

You will need:

• 1 Bunche kale 
• 1 tablespoon of olive oil or coconut oil 
• Pinch of salt 

Preheat your oven to 300 degrees Fahrenheit. 
Line a backing sheet with parchment paper. 
Wash the kale and dry in a salad spinner (make sure the kale is very dry). 

Using a knife remove the core of the kale and cut the remaining parts of the leafs into 2-3 inch pieces. 

Place the kale into a bowl and drizzle with the olive oil, toss and make sure all the kale is coated well. 

Lay the kale in a single layer onto the baking sheet and sprinkle with salt. Bake the kale for 7 minutes and then flip each piece over and continue baking for another 7 minutes.

Start checking on the kale after 5 minutes, you don’t want to overcook the kale, since it burns very easy. 

Remove from the oven and cool. 
I like to sprinkle mine with Nutritional yeast. 

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Rosemary Yam Chips

 You will need:

• 2 peeled and very thinly sliced yams
• 2 tablespoon olive oil
• 1 tablespoon dried rosemary
• ½ teaspoon of Himalaya salt

Preheat your oven to 200 degrees. In a mixing bowl, toss your thinly sliced yams with the olive oil and season with the salt and the rosemary.

Line a sheet pan with parchment paper and arrange the yams in a single layer. Bake the chips for 20 minutes. Now flip each chip and turn up the temperature to 300 degrees, baking for another 15 minutes, until the chips feel completely dry. You may have to bake them longer depending on how moist the yam is. Once you take them out of the oven, they will crisp up even more. Store them in an airtight container up to 5 days.

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Make your own raw Almond Butter

MAKEs 1-½ cups of almond butter

I love to eat almond butter as a snack or just before a workout.  Just cut up some apple, celery or even carrots and dip into your butter. 

You need:

• 3 cups of almonds 
• Food processor (Vitamix is too strong)

Add all the almonds into the food processor, using a “S” blade. 

Start the food processor and just know that it will take a very long time for things to happen, about 10-15 minutes, but at about that time oil will start to release from the almonds and it will get little more messy in the mixer. 

After about 20 minutes of consistent processing– right about the time when you think you’re never going to wind up with almond butter– magic will happen.

Now the mixture will be grainy and you are almost there, just a little longer and you have smooth yummy butter. 

If you like it chunky and crunchy, add now a couple more almonds and just pulse the mixture. 

Also if you like it a little salty, add a dash of Himalaya salt. 

For best shelf live, keep in a closed jar and keep refrigerated . 

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No bake Puffed Millet Energy balls

You will need: 

• 1 cup of Walnuts 
• 5 table spoons Almond butter
• 1 tablespoon ground Chia seeds 
• 2 tablespoons unsweetened coconut flakes 
• 8 pitted dates 
• 1 cup puffed millet (you can find that in most health food stores in cereal section) 
• ½ cup you favorite dark chocolate chips 

Combine all ingredients in a food processor and pulse till mixed and broken down.

Constancy should be sticky and easy to form into a ball. 

Transfer the batch into a mixing bowl. Roll each ball in the palm of your hand to a ball of what ever size your heart desires. 

Store them in the refrigerator, they taste even better cold. 

(If you don’t have a food processor you can mix all ingredients in a bowl, the texture will just be a little different). 

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Pesto Lovers

You will need: 

• About 4 oz of Basil
• 2 hands of wild arugula
• ½ -1 cup Olive oil
• ½ cup Pine nuts
• ½ raw walnuts
• Juice of a lemon
• Dash of salt and pepper
• ½ cup Parmesan

We almost always have a jar of Pesto in out fridge.

You can use it for everything, mix it into a salad dressing, on a sandwich, on your veggies or grains and of cause on your pasta.

I make it in very many different ways, I mix up the nuts or greens and you can come u with amazing combos.

Just have fun with this, there are no limits.

Just mix everything, but the olive oil in a food processor or in a bowl and use a Immersion blender. Slowly add the olive oil till the pesto has perfect consistency.

Some like it thick, some like it more runny.

Keep in a jar or container in the fridge, poor some olive oil over the top. The oil will act  like a seal and that way will keep for up to 2 month.

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Minted Pineapple

You need:

• 1 Pineapple 
• 1 bunch of mint 
• ¼ cup Pure Maple syrup 

Cut up the pineapple, place into a bowl.  Chop the mint (just the leafs) ,add them to the pineapple and pour the maple syrup to the mixture, mix well.  Place into the fridge and serve cold. 

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Real nice with Greek yogurt or some whipping cream.

Yogurt and Herb Dip

You will need:

• 6oz Whole milk Greek yogurt 
• 2 tbsp. of chopped dill
• 2 tbsp. of chopped parsley 
• 2 tbsp. of chopped chives 
• Drizzle of extra virgin olive oil 
• Squeeze of lemon juice from half a lemon
• Salt and Pepper 
• You can also add some chopped tomatoes 

Place all the ingredients in a small bowl. Stir until well combined. Adjust seasonings to taste. 

I like to cut up all kinds of in season vegetables and serve with the dip. 

It’s also a very nice snack for kids.

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