Ingredients:

• 2 cups of walnuts (or any other type)

• 1 cup shredded unsweetened coconut

• 2 cups soft Medjool dates, pitted

• ½ teaspoons sea salt

• 1 teaspoon vanilla extract

Instructions

1. Process walnuts and coconut until crumbly in a food processor

2. Add dates, vanilla and sea salt and process until just sticky

3. Roll between your hands to form ball shapes

4. Place on baking paper and then place in the fridge for 30 minutes before serving

Ingredients:

• 1 can chickpeas, rinsed and drained

• 2 tablespoons olive oil

• 1 tablespoon grated parmesan cheese

• 1 teaspoon garlic salt

• 1/2 teaspoon black pepper

Instructions:

1. Preheat the oven to 400 degrees Fahrenheit

2. Rinse and drain the can of chickpeas, then remove the skins. To remove the skin, pinch a chickpea between your thumb and index finger. The skin should slide off. Discard the chickpea skins, and add the chickpeas into a bowl

3. Toss the chickpeas in olive oil. grated parmesan, garlic salt, and pepper until they are fully coated

4. Line a baking sheet/tray with parchment paper and pour the chickpeas in a single layer on top

5. Bake the chickpeas for 35-40 minutes until golden and crispy, shaking the tray halfway through to toss them

Ingredients:

• 1 avocado, halved and pitted

• 1 can tuna, drained

• 1 tablespoon mayonnaise

• ¼ red onion, diced

• 1 lime, juiced

• Salt and pepper

Instructions:

1. Scoop out some of the avocado from the pitted area to widen the "bowl" area. Place the scooped avocado into a bowl. Mash it with a fork

2. Add the tuna, capsicum, onion and mayo to the mixing bowl. Pour lime juice over. Stir it all together until everything is well mixed

3. Scoop the tuna into the avocado bowls. Season with salt and pepper

Ingredients:

• 1 cup + 1 tbsp all-purpose flour, divided

• 1 cup rolled oats

• 2 tsp baking powder

• 1/4 tsp salt

• 2 large eggs, lightly beaten

• 1 cup plain Greek yogurt

• 1/3 cup honey

• 1/4 cup milk

• 2 tsp vanilla extract

• 1 cup blueberries, frozen or fresh

Instructions:

1. Preheat your oven to 350 degrees F and either grease a muffin pan or line with 12 silicone liners

2. Combine 1 cup flour, oats, baking powder and salt in a large bowl

3. In a medium bowl, whisk together the eggs, yogurt, honey, milk, and vanilla until well combined

4. Stir the wet ingredients into the dry ingredients until combined

5. Toss the blueberries in the remaining flour and then carefully fold them into the batter

6. Divide the batter evenly among the muffin cups, filling to the top

7. Bake for 18-20 minutes, or until the tops are firm and just starting to turn golden. A toothpick should come out clean

Ingredients:

• 1 slice brown bread

• ½ avocado

• 1 egg

• 1 tomato, sliced

• crumbled feta cheese

• salt and pepper

• olive oil

• fresh chives, chopped

Instructions:

1. Toast bread

2. Fry egg in a frypan over medium heat

3. Scoop avocado onto toast and mash with a fork. Season with salt and pepper

4. Slice tomatoes and layer over avocado. Season with salt and pepper

5. Top with fried eggs and season with salt and pepper

6. Sprinkle with crumbled feta, a drizzle of olive oil and chopped chives

7. Lastly finish with a drizzle of hot sauce. Serve with a fork and knife

Ingredients:

• Blueberries

• Greek yogurt

• Toothpick

Instructions:

1. Line small baking sheet with parchment or wax paper

2. Using a toothpick, dip each blueberry into the Greek yogurt and then place on baking sheet

3. Place baking sheet into freezer and leave for an hour before serving

Ingredients

• 1 package thinly sliced deli ham, chopped

• 1 small onion, chopped

• 1/2 cup shredded Swiss cheese

• 1 large egg

• 1-1/2 teaspoons Dijon mustard

• 1/8 teaspoon pepper

• 1 tube refrigerated pastry shortcuts

Instructions:

1. Preheat oven to 375°

2. Combine the six ingredients

3. Divide pastry shortcuts into 24 portions

4. Press into greased mini muffin cups

5. Spoon 1 tablespoon of ham mixture into each cup

6. Bake until golden brown, 13-15 minutes

Ingredients:

• 2 large overripe bananas (240 grams total, without peel)

• 1 cup (92 grams) rolled oats (Use GF oats, if needed)

• 1/2 cup crunchy cereal granola or nuts

• 2 tbsp pure maple syrup or any other sweetener you use, if using a granulated sweetener add 2 tbsp liquid such as almond milk

• 2 tbsp (28 grams) natural peanut butter or other nut or seed butter

• 2 tbsp semi-sweet chocolate chips (make sure to use vegan, if desired)

• 2 tbsp dried cranberries or other dried fruit

• 2 - 4 tsp unsweetened cocoa powder

Instructions:

1. Line a muffin pan with paper liners, or use a silicone muffin pan for easy removal

2. Mash the bananas. Add wet ingredients and cocoa powder and mix well. Add all other ingredients, mix well then press into prepared muffin tin

3. Freeze at least 60 minutes before enjoying. We like keeping them in the freezer for easy snacks. In the past we've used a homemade cereal that stays crunchy but more often than not I'll use homemade granola or even an equal amount of nuts but use whatever you have. I've even used toasted buckwheat before and it works really well and stays crunchy