Ingredients:
Natural peanut butter – 1 cup
Honey – 1 cup
Old Fashioned Oatmeal – 3 cups

Instructions:

1. Put peanut butter and honey in a heavy saucepan and heat on low until thoroughly combined and becomes a liquid consistency.
2. Mix in oats and stir.
3. Press into a 9 x 9 inch pan.
4. Cover and let set overnight.

*For gluten free, use gluten free oats.
*For clean eating, use raw honey.

Prep Time: 10 minutes
Yield:: 12 bars
Rating:: 3.44 stars – based on 635 review(s)
Nutrition facts: Calories: 281 kcal; Fat: 12.2 grams;

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You will need:
-2 sheets puff pastry, thawed but still cold
-1/2 wedge of brie (about 4 ounces), cold
-1/3 cup cherry jam (or any flavor you fancy!)
-1 large egg, beaten
-splash of milk
-coarse sea salt
-popsicle sticks (optional, they taste just as good without sticks!)

Directions:
Cut the puff pastry into thirds along the creases. Cut each panel into four pieces. They’ll be 2 1/4-inch tall and 3-inches wide. One sheet of puff pastry will yield 12 rectangles. Cut each rectangle in half. You’ll have 24 little rectangles that will create 12 little rectangle pockets.

Combine beaten egg and splash of milk. Brush 12 of the small rectangles with egg wash.

Place a popsicle stick halfway up the puff pastry and press in gently. Place a small sliver of brie (rind and all) on top of the egg wash (and stick). Top with about 1/2 teaspoon of cherry jam.

Take another square of puff pastry and press between your fingers to make the rectangle slightly bigger. Place puff pastry on top of the cheese and jam. Use a fork to press the edges together.

Place a rack in the center of the oven and preheat oven to 375 degrees F.

Place prepared brie bites on a parchment lined baking sheet. Brush with egg wash. Sprinkle with a touch of coarsely ground sea salt.

Bake for 12 to 14 minutes or until golden brown.

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Ingredients:
1 (20 ounce) package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, chopped
1 cup kalamata olives, pit removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano
Salt and pepper, to taste

Directions:
1. Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. Drain the tortellini and rinse with cold water.

2. Place the tortellini in a large bowl. Add the tomatoes, cucumber, olives, red onion, and feta cheese.

3. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, salt, and pepper. Pour the dressing over the salad and stir until salad is well coated. Serve immediately or place in the refrigerator.

Note- this salad will keep in the fridge for up to 3 days.

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Almonds, cooked oatmeal, bananas, and yogurt meet up in your blender for a power breakfast. Drink this Banana Oatmeal Smoothie before your morning exercise routine and you’ll have the energy you need to get through your workout.

Ingredients:
2 whole Chiquita Bananas (best with brown flecks on peel)
2 cups Ice
1/3 cup Yogurt – preferably Greek yogurt flavored with honey
1/2 cup cooked oatmeal
1/3 cup Almonds

Instructions:
Pour all ingredients in blender pouring ice in last. Blend on high for 30 seconds or until smoothie thickens.

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Ingredients:
-1 cup (256 g) smooth no-stir natural peanut butter
-1/3 cup (75 g) virgin coconut oil (can use an equal amount, by weight, of unsalted butter or vegetable shortening)
-2 cups (280 g) all purpose gluten free flour (I used Better Batter)
-1 teaspoon xanthan gum (omit if your blend already contains it)
-1 teaspoon baking soda
-1/2 teaspoon kosher salt
-1/2 cup (80 g) coconut sugar (can use an equal amount, by weight, of granulated sugar)
-2 tablespoons (42 g) pure maple syrup
-2 eggs (120 g, out of shell) at room temperature, beaten
-2 teaspoons pure vanilla extract
-Melted chocolate, for drizzling (optional)

For directions, click here.  
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This is an easy salty and sweet treat!

Ingredients:
6-8 cups chopped cauliflower
4 cups vegetable broth + 2 cups water
½ cup milk
1½ cups brown rice (I used a brown rice blend)
1 teaspoon salt (plus more to taste!)
2 tablespoons butter
6-8 cloves minced garlic
½ cup Mozzarella cheese for topping (more to taste)

Instructions:
Cook the rice according to package directions. Set aside.
Bring the vegetable broth and water to a boil in a large pot. Add the cauliflower and boil for about 10 minutes, until tender. Transfer cauliflower pieces to a blender or food processor.
Puree the cauliflower, adding milk or extra vegetable broth to get a smooth, creamy consistency. Season with salt. Pour over the cooked rice and stir to combine.
In a large nonstick skillet, melt the butter and add the garlic, sauteing over low heat until the garlic is very fragrant, about 3-5 minutes. Add the creamy rice mixture and stir until butter and garlic is incorporated. Add cheese on top or stir it throughout the rice to get it melted. Season with additional salt and pepper to taste.

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Salad Ingredients:

Large head of romaine
15 oz. can black beans, rinsed and drained
1 large orange bell pepper
1 pint cherry tomatoes
2 cups corn (I used frozen, thawed)
5 green onions
Creamy Cilantro-Lime Dressing (Directions below)

Dressing Ingredients:

1 cup loosely packed cilantro, stems removed and roughly chopped
1/2 cup plain Greek yogurt
2 Tbsp. fresh lime juice (about 1/2 lime)
1-2 garlic cloves
1/4 cup olive oil
1 1/2 tsp. white wine vinegar
1/8 tsp. salt

Salad Directions:
1. Finely chop romaine, bell pepper, tomatoes, and green onions.
2. Place all ingredients in a large bowl and stir to combine.
3. Toss with desired dressing.

Dressing Directions:
1. Puree all ingredients in a blender or food processor until smooth.
2. Taste and adjust seasonings if necessary.

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Ingredients:
1 1/2 cups quick oats
1 1/2 cups flour
1 cup brown sugar
1 tsp. salt
1 cup butter melted
1 14 oz. can sweetened condensed milk
1 bag milk chocolate chips
2 TB butter softened
1 cup M&Ms

Instructions:
– Preheat oven to 350.
– In a large bowl, mix oats, flour, brown sugar, salt and 1 cup softened butter with a spoon. Remove 1 cup and set aside.
– Press remaining mixture into the bottom of a greased 9×13 pan.
– In a small pot, melt condensed milk, chocolate chips and 2 tablespoons of butter over low-medium heat. Stir constantly until chips are melted and everything is mixed well.
– Pour chocolate chip mixture over the bottom layer and spread evenly. Sprinkle leftover cup of oat mixture over the chocolate.
– Top with M&Ms and bake for 20-25 minutes. Let cool completely before cutting. ENJOY!

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