Snack

2 c rolled oats, 1/2 c desiccated coconut, 30 g pecans or nuts of choice, chopped, 1/2 - 1

1 Tbsp dijon mustard, 2 tsp balsamic vinegar, 1 tsp chopped fresh rosemary, 2 cloves garlic,

2 Tbsp olive oil, 2 cloves of garlic, minced, 1 Tbsp fresh rosemary leaves, 2 400 g cans of

3 Tbsp coconut flour, 3 Tbsp cocoa powder, 1/2 tsp baking powder, 1/4 tsp cinnamon, 2 scoops

3 c rolled oats, 1 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1 tsp baking powder, 1/4 tsp

12-24 Tbsp granola of choice, 2 Tbsp honey, 1 Tbsp coconut oil, 3 c greek yoghurt, 1 c granadilla

1/2 banana, mashed, 1 Tbsp almond butter, 1/2 c almond milk (or milk of choice), 1 1/2 Tbsp

3 c cheerios (honey or plain), 1/4 c chopped pecans, 1/4 c pumpkin seeds, 1/4 c toasted sunflower

3 Tbsp coconut oil, 1/2 c peanut butter, pinch of salt, 1/4 c honey or pure maple syrup, 1.5

Brownies:, 1.5 c rolled oats, 1 c pitted dates, 1/3 c cocoa powder, 3/4 c plain yoghurt, 1/4

1/2 c maple syrup, 1/2 c honey, 1/2 c no sugar peanut butter, 3 Tbsp coconut oil, 1/4 tsp salt,

3/4 c whole wheat flour, 1 c rolled oats, 1.5 tsp baking powder, 2 tsp ground cinnamon, pinch

3-4 cups zucchini, grated (about 3-4 medium zucchini), 9 eggs, 1/4 c water or milk, 1/4 c chopped

35 g low fat cream cheese, 2 heaped Tbsp wholegrain flour, 1 egg, 1 tsp olive oil, 1/2 shallot,

300 g dark chocolate (I used Lindt 70%), 1/2 tsp vanilla extract, 1/2 tsp cinnamon, 100 ml