Vegetarian

2 med eggplants, 1 tsp salt, 1 Tbsp olive oil, 100 g greek yoghurt, 3 Tbsp coriander pesto

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

120 g raw butternut, peeled and cubed, 3 tsp olive oil, 1/8 tsp ground coriander, 1/8 tsp ground

3 Tbsp chia seeds, 1 c coconut milk, 1/4 c fresh or frozen raspberries, 1 Tbsp melted dark

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

4 sweet potatoes (small if serving as a side and medium if served as a main meal), 2 tsp olive

1 pie crust or dough of choice, 4 large eggs, 2 egg whites, 3/4 c milk, 1/4 c greek yoghurt,

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

Base:, 3.4 c coconut flour, 1 Tbsp granulated sweetner like stevia or xylitol, 1/2 tsp ground

500 g drained, cooked chickpeas (2 cans), juice of 1 lemon, 2 garlic cloves, roughly chopped,

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,