No-Bake Pecan Snowballs

Ingredients

• 1 cup pecan halves

• ½ cup shredded unsweetened coconut

• 1 cup soft Medjool dates, pitted (about 10 dates)

• 1 tablespoon coconut oil

• ½ teaspoon sea salt

• ½ teaspoon vanilla extract

• ½ cup arrowroot or tapioca starch

• Powdered sugar or coconut sugar (see note below)

Instructions

1. Place the pecans and shredded coconut in a large food processor fitted with an "S" blade, and process until the pecans are broken down and crumbly. Add in the rest of the ingredients and process again, until a sticky dough is formed. (It should stick together when pressed between two fingers.)

2. Scoop the dough by rounded tablespoons and roll the dough between your hands, forming balls. Arrange the balls on a plate or baking sheet lined with parchment paper, then place them in the freezer to set, about 1 to 2 hours. For a "snowball" look, roll the balls in powdered sugar or arrowroot-- just a light coating will do (the starch will not enhance the flavor. It's just for looks)

3. Store and serve these cookies in the fridge for best texture. They should keep well in a sealed container in the fridge for up to two weeks, though they didn't last nearly that long in our house before they were gobbled up!

Notes
If you'd prefer to roll the balls in coconut sugar or shredded coconut, roll them first before freezing, so the coating will stick better.

Healthy Baked Butternut Fries

INGREDIENTS:

1 Butternut squash

Sea salt

Garlic powder ( optional)

Cayenne Powder ( optional)

Spray olive or coconut oil 

TO PREPARE:

Preheat oven to 450 degrees
Peel squash (optional) 
Cut in half and de-seed
Slice into half moon rings or French fry shape taking care they are similar in size.
Place squash pieces flat on a sprayed cookie sheet making sure not to overlap the pieces.
Spray cookie sheet and squash w/ oil and sprinkle with sea salt
Place in a preheated oven and bake for 40 minutes, flipping halfway through.
When done, add your favorite condiments .

Quinoa Veggie Saute

4 servings

(Note: double up the recipe for more servings during the week but add greens on when your ready to serve)

Ingredients

• 1 cup quinoa, cooked according to package directions (try cooking with vegetable broth/stock instead of water for added flavor.)

• 1 red onion, or leek chopped

• 2 tablespoons olive oil/ coconut oil or you can omit and use vegetable broth

• 1 red or yellow pepper chopped, or a combo of both

• 1 small carrot, chopped

• 1 cup of Cremni and / or Portobello mushrooms

• 2 cup broccoli florets

• ½ cooked sweet potato ( optional)

• 2 garlic cloves, minced

• 2-3 tablespoons fresh basil (or 1-2 tablespoon dried basil)

• 4 cups of arugula

• Sea salt & ground pepper to taste

• Juice of 1/2 lemon (optional, for a zesty kick)

To Prepare

•  In a large sauté pan, heat olive oil ( or broth) over medium heat.

• Add onions and sauté 2 minutes. (Make sure not to “burn” onions.)

• Add in garlic and sauté 2 more minutes.

• Add veggies and sauté another 3-5 minutes or until desired tenderness.

• Add basil (reserving one tablespoon for garnish) for another minute or so.

• In large bowl combine veggie mixture to cooked quinoa, toss gently

• Salt and pepper to taste.

• Add in a few splashes of vegetable broth or water if you want more moisture.

• Squeeze on lemon juice for a zesty, refreshing burst.

• Sprinkle on remaining chopped basil, some cherry tomatoes, micro greens etc

• Add on top of arugula or your favorite greens