No Bake Energy Bites

1 c dry oatmeal
1 c toasted coconut flakes
1/2 c chocolate chips
1/2 c peanut butter
1/2 c ground flaxseed
1/3 c honey
1 tsp vanilla

• Mix all ingredients.
• Refrigerate for 30 minutes.
• Roll into 1" balls and refrigerate.

Avacado Basil Pasta

8 oz bow tie pasta
2 avocados
6 slices bacon, cooked, drained, crumbled
2/3 c chopped fresh basil
2 Tbsp lemon juice
1 Tbsp olive oil
3 cloves minced garlic
1/4 tsp pepper
1/8 tsp salt
1/2 c shredded Romano cheese

• Cook pasta according to package directions, drain.
• Combine remaining ingredients into a large bowl. 
• Add pasta and cheese. Toss.

Oatmeal Raisin Chocolate Chip Cookies on Steroids

1.5 c flour
1.5 tsp baking powder
1.5 tsp baking soda
1.5 tsp cinnamon
1/4 tsp salt
3/4 c butter, room temperature
2 large eggs, room temperature
1.5 tsp vanilla
3/4 c sugar
3/4 c light brown sugar, packed
1/2 c semisweet chocolate chips
1/2 c milk chocolate chips
1/4 c Heath Bits 'O Brickle toffee bits
1/4 c white chocolate chips
1.5 c old-fashioned rolled oats
1 c sweetened flaked coconut
1 c chopped pecans
1 c raisins

• Heat oven to 350 degrees. 
• Mix flour, baking powder, baking soda, cinnamon, and salt in bowl.
• In a 8 quart bowl, beat butter on medium speed until smooth and creamy, about 1 minute.
• Gradually beat in sugars; beat to combine about 2 minutes.
• Add eggs and vanilla.
• Stir in flour mixture until just combined.
• Add chocolate chips, oats, coconut, pecans, raisins, mixing well.
• Bake 15 minutes, until edges are lightly browned.

Candied Spiced Almonds

5 cups sliced almonds, or a 1 pound package*
½ cup sugar
3 tablespoons butter
2 teaspoons cinnamon

1 teaspoon cumin*
1-1 ½ teaspoons smoked paprika* - some smoked paprikas are quite hot, if you don't like "hot", just use 1 teaspoon and they will be mildly spiced.
1 teaspoon vanilla
sea salt

•  Place a large sheet of foil on a work surface. Spray with cooking spray or rub a teaspoon of oil over foil with a paper towel.
•  Place sugar in a large non-stick sauté pan and heat over medium heat , occasionally tipping and swirling the sugar until it is all melted into a pale golden syrup.
•   Lower heat immediately and add butter, cinnamon, smoked paprika and vanilla. Stir until well combined and all butter is incorporated into the sugar syrup.
•  Add the nuts and stir gently to coat. Don't worry if you have some clumps of caramelized sugar - they will melt as you continute to sauté the almonds. Cover and continue to cook on low, stirring every minute or so until almonds are a delicious golden brown. Watch very carefully as they can go from beautiful to burned very quickly! Turn out onto prepared foil and sprinkle liberally with sea salt. Spread out on foil to cool. 
• *Serve over Craisin Avacado Salad

Craisin Avacado Salad with Spiced Almonds

Ingredients for the dressing:

⅓ cup sugar
1 ½ tablespoons poppy seeds
1 ½ tablespoons sesame seeds
½ teaspoon paprika
2 teaspoons dried mustard
1 tablespoon minced sweet onion
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup white balsamic vinegar
⅓ cup vegetable oii
⅓ cup extra virgin olive oil

Ingredients for the salad:
12 ounces baby spinach, arugula, field greens

1 small bunch cilantro, washed and dried, leaves removed whole from stems
2 medium avocados, peeled and halved
¾ cup dried cranberries
¾ cup candied spiced almonds* (see recipe)

•  For the dressing, combine all ingredients in a pint sized glass jar and shake well to dissolve sugar.
•  For the salad, place greens and cilantro leaves in a large bowl. Add avocado and dried Craisins and about 1/4 cup of the dressing and toss gently. Scatter candied almonds over salad and sprinkle lightly with sea salt and freshly ground black pepper. Pass extra dressing at the table.

Quinoa Salad

1 cup cooked quinoa
¼ cup fresh corn, cut off the cob
¼ cup cooked black beans
¼ cup red bell pepper, chopped
¼ cup chopped red onion
½ lime, juiced
salt and pepper to taste
1/2 avocado, cut into small pieces

•  Cook the quinoa according to the package instructions.
•  Meanwhile combine the corn, black beans, red bell pepper and red onion in a bowl. Toss to combine.
•  Add the cooked quinoa into the mixture, and add the lemon juice and salt and pepper to taste.
•  Add chopped avocado right before serving.

Mushroom Spread

1/2 cup mayonnaise
1 tablespoon prepared pesto
2 teaspoons coarse-grained mustard

• Mix ingredients together and spread on bun. This is great for a portobello burger.