Prep time: 15 minutes
Cook time: 30-40 minutes

What you need:

Topping:

• 1 1/2 cup rolled oats (large flakes)
• 1/2 cup almond meal (or finely ground almond)
• 1/2 cup raw coconut sugar
• 1 tsp ground cinnamon
• 6 tbsp organic salted butter, melted
• 1/2 cup sliced almonds

Fruit:

• 3 cups peeled and chopped apples
• 1 1/2 cup sliced strawberries
• 1 1/2 cup sliced rhubarb
• 1/2 cup pure maple syrup
• 2 tbsp lime juice
• 1 1/2 tbsp arrowroot starch

What you do:

1. Preheat oven to 350C. Grease a deep medium-sized baking dish.
2. In a medium bowl, combine the rolled oats, almond meal, cinnamon and sugar. Add the coconut oil and mix until you get a coarse, crumbly mixture. Set aside.  
3. In a large bowl, combine the fruit ingredients and mix well. Pour into the greased baking dish. Add topping spreading evenly over the fruit mixture. Sprinkle the sliced almonds on top.
4. Cook in the oven for 30-40 minutes or until fruit mixture is bubbly and topping is golden. Remove from oven and let cool slightly. 
5. Serve warm in small bowls and top with coconut whipping cream or ice cream.

Bon appétit!

Substitution tips:

• Replace the rolled oats with quick-cooking oats.
• For a vegan or dairy-free version, replace the salted butter with coconut oil.
• Replace the sliced almonds with slivered almonds or chopped nuts.
• Use any combination of fruit that is in season.

References:

1. “Rhubarb Recipe & Nutrition: Precision Nutrition’s Encyclopedia of Food.” Precision Nutrition, www.precisionnutrition.com/encyclopedia/food/rhubarb

2. “What Is Rhubarb Good For?” Mercola.com, foodfacts.mercola.com/rhubarb.html

6-8 servings 

Prep time: 15 minutes
Cook time: 15 minutes

What you need:

• 1 tbsp coconut oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 tbsp grated ginger (more or less to taste)
• 1 tbsp turmeric powder
• 6 medium carrots, cubed
• 1/2 cup dry quinoa, rinsed
• 1 1/2 cup chopped asparagus
• 4 cups homemade bone broth (or vegetable broth)
• 1 tsp sea salt
• Freshly ground black pepper (to taste)

What you do:

1. In a large saucepan, melt the coconut oil. Add the onions and sauté until they have softened. Add the garlic, ginger, and turmeric powder. Mix and cook for another minute.
2. Add the carrots, quinoa, asparagus, bone broth, and sea salt. Mix and bring to a boil. Then simmer for 15 minutes or until all vegetables have softened.
3. Taste and adjust seasoning. Pour into serving bowls. Top with fresh herbs and freshly ground pepper.

Bon appétit!

Substitution tips:

• Replace the homemade bone broth with chicken or vegetable broth.
• Replace the quinoa with rice or lentils. 
• Replace the turmeric powder with some curry powder.
• The soup will keep in the fridge for a few days or in the freezer for a month.
• Other soup toppings: coconut kefir and/or toasted pumpkin seeds, pine nuts, or sunflower seeds.

Makes approx. 2 cups of dip. 

Prep time: 10 minutes

What you need:

• 1 ripe avocado, peeled and pitted
• 1 can cooked chickpeas (about 1 3/4 cup)
• 1 clove garlic, crushed
• 1 tsp Dijon mustard
• 1/2 tsp sea salt
• 1 lemon, juiced
• 2-4 tbsp water
• 2-4 tbsp olive oil
• paprika (optional)
• seed crackers or fresh veggies to serve

What you do:

1. Combine all ingredients except the olive oil and paprika in a food processor. Blend until you get rid of all big lumps.
2. Start drizzling the oil and continue blending until you get a nice smooth mix. You may need to add a little bit more water if it is too thick. 
3. Add your Garlic Avocado Hummus to a serving bowl, sprinkle some paprika and extra olive oil on top. 
4. Enjoy with seed crackers or fresh veggies such a bell peppers, carrots, celery, broccoli or cauliflower.

Bon appétit!

Substitution tips:

• Replace the garlic with 1 tbsp of grated ginger.
• Replace the paprika with some chili powder to add a little more fire.
• Use a lime juice instead of lemon juice.

Makes 6 large round waffles 

Prep time: 15 minutes
Cook time: 1-2 minutes per waffle (depending on the waffle iron used)

What you need:

• 1 1/2 cup gluten-free all-purpose flour*
• 1/2 cup gluten-free quick-cooking oats
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 2 tsp baking powder
• 3 eggs, lightly beaten
• 1 cup non-dairy unsweetened milk
• 2 tbsp pure maple syrup
• 1 tsp vanilla extract
• 1/4 cup coconut oil, melted
• 1/4 cup hemp seed oil
• 1 cup non-dairy yogurt 

What you do:

1. Preheat your waffle iron. In a large bowl, mix together the dry ingredients: flour, oats, baking powder, baking soda and salt.
2. In a medium bowl, whisk together the wet ingredients: eggs, milk, maple syrup, vanilla, coconut oil, hemp seed oil and yogurt.
3. Pour the wet ingredients over the dry ingredients and mix well. Add more milk if batter is too thick.
4. Pour batter in your waffle maker (the quantity will vary according to the waffle iron used).
5. Enjoy with healthy toppings such as berries, peach slices, banana slices, applesauce, chia jam, nut butters, yogurt, ground flaxseeds, hemp seeds, chopped nuts, or a drizzle some maple syrup.

*Bob’s Red Mill All-Purpose Baking Flour was used to develop this recipe.

Bon appétit!

Substitution tips:

• Replace the quick-cooking oats with rolled oats.
• Replace the hemp seed oil with avocado oil or more coconut oil.
• If you can tolerate dairy, use full-fat yogurt instead of dairy-free.

4 servings 

Prep time: 20 minutes
Cook time: 20 minutes

What you need:

• 200g pkg rice noodles
• 1 tbsp coconut oil
• 1 large onion, minced
• 2 tbsp grated gingerroot
• 3 cups bone broth (or vegetable broth)
• 2 cups broccoli florets
• 5 star anise pods
• 1 cinnamon stick
• 2 cups cooked chicken or extra-firm tofu
• 2 green onions, sliced
• 2 cups bean sprouts*
• Tamari sauce
• Hot sauce
• Fresh herbs: mint, basil, cilantro
• Sea salt and freshly ground pepper (to taste)

What you do:

1. Cook rice noodles according to package directions. Set aside.
2. In a large saucepan, melt the coconut oil. Add the onion and gingerroot and cook until softened. Add the bone broth, broccoli, star anise, and cinnamon. Simmer for 20 minutes.
3. Add the cooked chicken (or tofu) and heat through.
4. To serve, add the rice noodles to bottom of bowl. Pour the soup over them. Add the tamari and hot sauce to your liking. Top with bean sprouts, green onions and the fresh herbs.

* Lightly fry the bean sprouts beforehand to soften them.

Bon appétit!

Substitution tips:

• Replace chicken or tofu with cooked beef, shrimps, or any other protein.
• Replace the broccoli florets with another vegetable of choice like carrots or cauliflower.
• Replace the tamari with soy sauce or coconut aminos.

Makes 12 muffins. 

Prep time: 15 minutes
Cook time: 25-30 minutes

What you need:

• 1/2 cup almond meal (finely ground almonds)
• 1/4 cup unsweetened protein powder
• 3/4 cup ground oats*
• 1/4 cup ground flax seeds
• 1 tsp cinnamon
• 2 tsp baking powder
• 1/2 tsp sea salt
• 3 eggs
• 3 ripe bananas (mashed) 
• 1 cup strawberries (fresh or frozen, sliced in 1/4 inch pieces)
• 1/2 cup blueberries (fresh or frozen)
• 2 tsp sesame seeds (optional)

What you do:

1. Preheat oven to 350F. Line muffin tin with paper or silicone cups.
2. In a large bowl, blend together the dry ingredients (ground almonds, protein powder, ground oats, flaxseed, cinnamon, baking powder and salt).
3. In the small bowl of a food processor, mix together the eggs and bananas. Add to the dry ingredients.
4. Fold in the strawberries and blueberries. Fill the muffin cups with the mix (about 3/4 full) and sprinkle with sesame seeds if using.
5. Cook in preheated oven for 25-30 minutes or until firm to the touch. Let cool and enjoy!

*To make ground oat, just take rolled oats and reduce to a fine grind in your food processor.

Bon appétit!

Substitution tips:

• Replace the blueberries or strawberries with another berry.
• Replace the ground flaxseeds with more ground oats.
• Replace the sesame seeds with pumpkin seeds or sunflower seeds as a topping.