PROTEIN BARS/BALLS Base Protein Bars or Balls (Recipe 1) • 2 cups Peanut Butter or Organic Sunbutter • 1 3/4 cups Honey • 2 cups Protein Powder (vanilla and/or chocolate) • 3 cups dry uncooked oatmeal In a microwave-safe bowl, combine PB/Sunbutter and honey and heat in the microwave for 60 -90 seconds or until it easily stirs.Add protein powder and oatmeal and mix thoroughly. It will be thick. If it's still sticky and not think add more oatmeal. To make bars: Press into a 9x13 pan and refrigerate for 1 hour or until solid enough to cut into bars. Wrap each in foil or plastic wrap and store in the refrigerator. To make balls: scoop into desired size and roll into a ball. Be creative and roll the balls in chia seeds, flax seeds, cocoa powder, mini dark chocolate chips, crushed nuts, etc for variety. You can also mix in craisins, raisins, or any healthy add-in! Crunchy Protein Bars or Ball (Recipe 2) • 1 cup chocolate or vanilla protein powder (or ½ and ½) • ¾ cup rice krispies • ½ cup oats • ¾ cup honey • ¾ cup PB or Organic Sunbutter

Chocolate Avodado Pudding 3 avocados 3 Tbsp coconut milk 1/3 c honey 1/3 c cocoa powder 1 Tbsp vanilla extract 1 Tbsp sea salt 1 Tbsp espresso powder Mix in food processor until smooth and serve.

Anti-inflammatory Coconut and Sweet Potato Muffins with ginger, turmeric, cinnamon, and maple syrup!!!! I wish you could smell how amazing these are fresh out of the oven. INGREDIENTS • 1 small sweet potato (about 1 cup packed) • 3/4 cup canned coconut milk • 1 flaxseed "egg" (1 tbsp. ground flax mixed with 2.5 tbsp. water) • 2 tbsp. olive oil • 1/2 cup pure maple syrup or raw, unpasteurized honey pure maple syrup or raw, unpasteurized honey • 1 cup organic brown rice flour • 1/4 cup organic coconut flour • 1 tbsp. aluminum-free baking powder • 1/2 tsp. sea salt • 1 tbsp. cinnamon powder • 1 tsp. ginger powder • 1 tsp. turmeric powder • 1/8 tsp. ground cloves • 1/8 tsp. ground nutmeg INSTRUCTIONS 1. Preheat your oven to 400 degrees Fahrenheit 2. Use a wooden skewer to make 10-12 holes in your sweet potato and cook it on a baking tray for an hour to soften it. 3. Remove the potato and let it cool. 4. Oil your muffin tray with coconut oil. 5. Cut the potato in half and scoop out the insides into a large bowl (eat the skin for a nutritious snack!). 6. Add the flaxseed “egg,” coconut milk, olive oil, and maple syrup (or honey) to the bowl and combine until smooth. 7. In a separate bowl, mix the dry ingredients together. 8. Pour the dry ingredients into the wet ingredients and mix until well combined. 9. Pour the batter evenly throughout the muffin tray until each section is 2/3 full. 10. Place the tray on the middle rack of the oven and cook for 30-35 minutes. 11. Let it cool, then enjoy! You can freeze these and eat them as you please.

Chicken Salad on a Bed of Greens 1 lb pulled chicken 1/2 c diced red onion 2/3 c grapes sliced in half 1/2 c diced apple 1/3 c dried cranberries 1/4 c sliced almonds 1/2 c Greek yogurt Salt. Pepper. Squeeze of lemon Serve as a lettuce wrap, on top a salad or on whole grains.

Banana Cookies And for dessert.... 2 ripe banana's (beat with fork) 1 cup oatmeal Handful of mini chocolate chipsMix togethe rBake at 350* for 15 minutes.

JUICE IT!!!! Add all ingredients to a high-power juicer and serve immediately, refrigerate in an airtight contrainer up to 1 week, or freeze up to 3 months. IMMUNE BOOSTER - 8 medium carrots - 4 oranges, peeled and cut up - 1 - inch piece of ginger, peeled * Makes 2 servings DETOX - 8 oz fresh kale with stems and leaves - 1 Granny Smith apple - 3 stalks celery - 1 small lemon, peeled and cut up - 1 bunch parsley with stems and leaves *Makes 2 servings HEART HEALTH AND MEMORY - 2 medium beets, peeled and cut up - 3 medium carrots - 1 medium apple - 1 cup blueberries *Makes 2 servings