Prep & Cooking: 35-40 minutes
Serves: 2-4
Pairs well with: Whole Wheat Cornbread Muffins

Main Ingredients:
1 jar or can (approx. 398 ml/14 oz.) of black beans, rinsed OR 1 ½ -2 cups cooked black beans – if you are using a can or jar of beans that is slightly more than the suggested size, no problem
1 jar or can (approx. 398 ml/14 oz.) of diced tomatoes, with liquid
1 large sweet potato, peeled and diced into 1” pieces – this is roughly around 2 cups, a little more or less is A-OK
1-2 tbsp olive oil (optional)
1 medium white or yellow onion, diced
1 bell pepper, diced
1-1 ½ cups of vegetable broth or water – start with one, depending on the amount of beans and potato to cook, you may need to add more
1-2 cups fresh spinach (optional)

Seasonings/Spices:
2-3 cloves of garlic, chopped finely OR 1-1 ½ tsp powdered
2-3 tbsp chili powder
2 tsp cumin
1 tsp each; paprika, oregano, thyme
1 tsp cayenne (optional)

Method:
In a large pot over medium heat, sauté onion in olive oil until onion is translucent; around 3-5 minutes.

Add garlic and bell pepper, stirring the mixture for an additional 2-3 minutes, being careful not to burn the garlic.

Add diced sweet potato, tomatoes, beans, and, broth making sure the potatoes are covered by the liquid.

Add the spices and stir to combine; working out any lumps. Bring to a boil and reduce heat to medium low. Allow the chili to simmer, covered for 20-30 minutes or until the sweet potato pieces are soft.

Remove from heat and add spinach, stir to combine and allow the spinach to wilt. Garnish with cilantro, a wedge of lime, or chopped green onion and serve.

This chili pairs wonderfully with cornbread and will keep in a lidded container for up to a week in the refrigerator.

Tips & Variations:

• This is a great make-ahead meal, freeze it in single serving portions for quick lunches and dinners
• As always, use what you have – No black beans? No problem. Substitute kidney or a mixed bean medley (not marinated salad) for results that are just as tasty
• Need to feed a crowd? Double or triple the recipe if you have a large enough pot
• In a hurry or short on spices – if you have a premade chili seasoning blend that you like – use it!

Prep & Cooking: 30 mins
Makes: 10 cookies
 
Main Ingredients:
¼ cup shredded carrot
¼ cup shredded apple
¼ cup shredded zucchini
2-3 tbsp melted coconut oil - if you want the cookies to be oil free substitute the same amount of applesauce
2-3 tbsp molasses
2 tbsp chia seeds
1 cup quick cook oats
1 cup oat flour – if you don’t have oat flour then use what is available or grind oats into a flour using a blender or food processor
1 tsp baking soda
1 tsp baking powder
1 tsp vanilla
2 tbsp hemp hearts (optional)
¼ cup pecans – use what you have on hand, walnuts work well too
¼ cup raisins or dried cranberries
¼ cup shredded coconut (optional)
 
Method: 
Preheat oven to 350 °F and prepare two cookies sheets.

In a large bowl, mix together the molasses, oil, vanilla, and chia seeds. Set this mixture aside allowing the chia seeds to sit in the liquid while you combine the dry ingredients. In a separate bowl, mix together flour, oats, baking soda, and baking powder. Add the shredded fruit and vegetables to the wet ingredient mixture; and stir to combine.
 
Gradually incorporate the dry ingredients into the wet mixture, stirring to combine. Depending on the moisture content of your fruit and vegetables, you may need to add water or plant milk a tablespoon at a time to help the mixture come together.
 
When the wet and dry ingredients are combined, add the pecans, raisins, and coconut. Stir to combine.
The mixture will be sticky and you may want to wet your hands before handling it. Using your hands or two spoons, drop the batter onto a prepared cookie sheet. Shape the batter into round forms, patting them out to around 2 ½ inches in diameter and approximately ½ thick or less.
 
Bake the cookies for 12-15 minutes. The cookies will darken considerably when baked. These breakfast cookies are soft, but when done should be firm enough to hold their shape.
 
Tips & Variations

• These cookies are only sweetened with a few tablespoons of molasses and raisins or cranberries, if you prefer a sweeter cookie then add additional molasses or up to ¼ cup coconut sugar
• Add or substitute dried fruit of your choice for the raisins and cranberries; chopped apricots or small pieces of date would work well
• The cookies can be stored in an airtight container in the refrigerator for up to a week or frozen for longer.

Prep & Cooking: 5 minutes
Serves: 1-2

Main Ingredients:
2 tbsp tahni (sesame seed butter)
1 tbsp maple syrup
1 tbsp apple cider vinegar
1 tbsp lemon juice
1 tsp turmeric
Pinch of cayenne (optional)
Pinch of salt (optional)
2-3 tsp water (use, if necessary, to thin out the dressing - depending on desired consistency)

Method:
In a small bowl, mix together the tahini, lemon juice, vinegar, and maple syrup.
When blended and smooth, add turmeric, salt, and cayenne and stir to combine.
If you would like a thinner consistency, add water a teaspoon at a time and continue to whisk together.

Tips & Variations:

• You can make as little or as much of this dressing as you like, just double or triple the recipe
• The dressing keeps for up to 2 weeks in a sealed container in the refrigerator
• Sprinkle toasted sesame seeds or shelled hemp seeds over your dressed salad for additional flavour

Prep & Cooking: 25 minutes
Makes: 15-20 pieces

Main Ingredients:
¾ cup raw cashews
¼ cup raw almonds
1/3 cup dried cranberries
6-7 Medjool dates, pitted and quartered - I use medjool because they tend to stay fresh and are easily blended as are most fresh dates, if fresh dates aren’t available or you have dried dates on hand soak them for about 30 minutes in hot water before continuing with the recipe. The dates pictured below are fresh.
1 tsp vanilla
1 tsp cinnamon
Pinch of salt

Optional Topping:
2-3 tbsp finely chopped cashews

Method:
In a food processor, chop almonds and cashews until fine (see photo below). Add dates, cranberries, vanilla, salt, and cinnamon. Continue processing until all ingredients are incorporated; often the ingredients will come together and form a ball in the processor.

Unplug your food processor and remove the mixture. The mixture should hold together easily when pinched, if not, continue processing for approximately 1 minute. If the mixture is still too dry, add an additional pitted chopped date or two, one at a time, and process. Roll into 1” balls. Leave plain or roll in chopped cashews.

These bites make a great on-the-go snack or a great addition to a packed lunch. They keep for around a week in an airtight container in the fridge. If you are travelling with these, be sure to store them in a hard-sided container to avoid squishing.

Prep & Cooking: 25-30 mins
Serves: 2

Main Ingredients:
½ cup steel cut oats - use gluten free oats if needed
2/3 cup fresh cranberries (use ¼ cup dried if you don’t have fresh)
1 pear cored and diced finely
1 apple cored and diced finely
Zest of one clementine (optional)
¼ cup pecans chopped and toasted (optional)
1 tsp vanilla
2 tsp cinnamon
Pinch of salt
Brown sugar or maple syrup to top (optional)

Method:
*Be sure to check the ratio and cook time for the oats you are using.
In a large saucepan over high heat, bring 2 ½ cups of water with a pinch of salt to a boil.
Add steel cut oats and reduce heat to medium.
Add fresh cranberries and cook uncovered for 10 minutes; stirring frequently to avoid clumping.
You may hear or see the cranberries popping. The berries are softening with the heat.
At the 10-minute mark add the diced apple and pear.
Continue cooking over medium heat, stirring frequently for an additional 15 minutes.
You may need to add additional water, a few tablespoons at a time, if the mixture becomes too thick.

When the oats are cooked through, remove from the heat and add the vanilla, clementine zest, and cinnamon.
Stir to combine. Top with toasted pecans and brown sugar or maple syrup.

Tips & Variations:

• If you are in need of a quicker version, use rolled or quick cook oats and ¼ cup dried cranberries
• Use any nuts you have on hand, toasted almond or walnuts work well
• This recipe is easily doubled or tripled and is an easy make-ahead breakfast to be reheated