Quinoa Cookies

How to make it

1. Preheat oven to 350F and line 2 cookie sheets with parchment paper or a silicone baking mat.

2. In a large bowl, or a stand mixer with a fitted paddle attachment, cream together butter, sugar, and honey for 2-3 minutes.

3. Add in eggs and vanilla. Beat until smooth.

4. In a small bowl, sift together flour, baking soda, baking powder, salt, and cinnamon (optional).

5. Add flour to butter mixture, and fold in.

6. Add in oats and quinoa, partially combined.

7. Add in mix ins of choice, and mix until approximately evenly distributed.

8. Using a cookie scoop, scoop out dough onto prepared sheet. (makes 20 large or 32 medium cookies).

9. Bake for 10 (small) to 15 minutes (large).

10. Let cool for 5 minutes, and enjoy!

11. Store in air tight container for up to 4 days (if they last that long in your house!) or freezer for up to 1 month.

What you’ll need

1/2 Cup butter, room temperature

1/2 Cup brown sugar

1/4 Cup honey

2 eggs

1 tsp vanilla extract

1 1/2 Cups flour

1/2 tsp sea salt

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp cinnamon (optional)

1 Cup oats

1 Cup cooked & cooled quinoa

Mix Ins (Pick your combo):

White chocolate chunks, dried cranberries & toasted pecans

Dark Chocolate chunks, dried cherries & toasted walnuts

Best Ever Chewy Trail Mix Granola Bars

How to make it

1. Ensure all nuts are ROASTED! If not, line a cookie sheet with parchment paper and preheat the oven to 320F. Spread the nuts in an even layer on the sheet. Roast for 10-15 minutes, checking frequently. Time and temperature will vary based on ovens.

2. Line an 8x8 pan with parchment paper.

3. In a large bowl, combine nuts, raisins, and sprinkle with sea salt. Stir well.

4. In a small food processor, puree dates until they form into a ball.

5. In a medium sauce pan over medium heat, combine peanut butter, honey, vanilla, and date puree. Stir until combined and bubbles begin to form.

6. Remove from heat.

7. Pour mixture over nuts, and stir with heat resistant spatula until well coated.

8. Spread about half of the mixture into prepared pan. Sprinkle with 1 Tbsp of chocolate chips and 1 Tbsp of M&Ms.

9. Add in second half of nut mixture and spread evenly. Sprinkle with remaining chocolate chips and M&Ms, pressing in gently.

10. Allow to set and cut into 12 bars.

What You’ll Need

1 Cup roasted almonds

3/4 Cup roasted peanuts

1/2 Cup roasted cashews

1/2 Cup raisins

1 tsp sea salt

1 tsp vanilla

1/3 Cup dates (about 4 large mejool dates)

1/3 Cup honey

3 Tbsps peanut butter

2 Tbsps chocolate chips

2 Tbsps mini M&Ms

Praline Pumpkin Spiced Pepitas

How to make them

1. Preheat oven to 325F.

2. In a small bowl, coat pumpkin seeds with maple syrup. Mix in spices.

3. Spread in a single layer on a baking sheet lined with parchment paper or silicon non-stick mat.

4. Bake for 10 minutes, remove from oven and stir on sheet. Bake for an additional 10 minutes.

5. Allow to cool, and enjoy.

What you’ll need

1 Cup Raw Pepitas

1 Tbsp Maple Syrup

1/2 tsp cinnamon

1/4 tsp ginger

1/8 tsp cloves

sprinkle of sea salt

Macaroon Madness Energy Balls

“A bite size boost for that mid-day slump. You’re sure to go mad for the chocolate coconut goodness.”

how to make it

1. Soak pitted dates for 1 hour, or overnight. Drain and dry well.

2. Combine dates, nuts, maple syrup, coconut oil, cocoa powder, and spices in food processor.

3. Mix in coconut.

4. Roll into 12 balls, and roll in remaining coconut.

5. Store in fridge for up to 4 days, or in freezer.

Note: If you do not have a food processor, you can make using an immersion blender. Try pre-grinding the nuts in a small blender (ie magic bullet) before mixing in.

What you’ll need

10 dates, soaked, drained

1/3 Cup almonds

1/3 Cup pecans

1/3 cup shredded unsweetened coconut +3 Tbsps for rolling

1 Tbsp maple syrup

1 Tbsp coconut oil

2 Tbsps cocoa powder

1/2 tsp cinnamon

1/4 tsp sea salt

Naw-cho Cheesy Kale Chips

“0 cheese, 100% nacho flavour. These crispy, cheesy, dairy free kale chips are the perfect munchie for your next Netflix binge session, or a savoury mid-afternoon snack to pack for work!”

How to make it

1. Preheat oven to 300F.

2. In a small blender (I use a magic bullet) or food processor, combined the cashews, nutritional yeast, and spices.

3. Tear apart cleaned and dried kale in small chip sized chunks.

4. In a large bowl combined olive oil and lemon juice with spice blend.

5. Mix in the kale and massage well.

6. Bake on two cookie sheets lined with parchment paper for 18-25 min, until crispy, swapping racks half way through. Be sure to spread the kale into 1 thin layer (do not over crowd the cookie sheet) so it can crisp up.

7. Sprinkle with extra nutritional yeast, and enjoy!

What you’ll need

1 bunch dinosaur kale, washed and de-stemmed
1/2 Tbsp olive oil
1/2 Tbsp lemon juice

1 Tbsp cashews
2 Tbsps nutritional yeast (+1/2 tbsp for sprinkling at the end).
1/4 tsp sea salt
1/4 tsp garlic powder
1/8 tsp onion powder
1/8 tsp cayenne pepper (optional for an extra kick)
Freshly cracked pepper

Trail Blazer Bars

“These chewy, hearty granola bars are all you need to pack for the ride!”

how to make it

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cinnamon, cranberries, chocolate chips)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Sprinkle with more chocolate chips if desired.

9. Let cool, and cut into 12 bars.

what you’ll need

1 ¾ Cups oats

1/3 Cup pumpkin seeds

1/3 Cup sunflower seeds

1/3 Cup almonds

1/3 Cup cashews

1/3 Cup cranberries 

½ tsp salt

½ tsp cinnamon

½ Cup dates

¼ Cup peanut butter

½ Cup maple syrup

½ Tbsp coconut oil

¼ Cup chocolate chips

Mint Madness Granola Bars

“Refresh & re-energize with these decadent bars.”

how to make

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cocoa)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Melt down chocolate chips, and stir in mint extract. Drizzle over the bars (or transfer into a bag and pipe on neatly).

9. Let cool, and cut into 12 bars.

What you’ll need

2 Cups oats

1/2 Cup pumpkin seeds

1/2 Cup pecans

1/2 Tbsp ground flax seeds

1/2 tsp sea salt

1 Tbsp cocoa powder

½ Cup dates

¼ Cup peanut butter

½ Cup honey

½ Tbsp coconut oil

3 Tbsp chocolate chips

1/4 tsp mint extract

Morning Mocha Bars

“Rise and shine with an extra boost of mocha on the move! ”

How to make

1. Preheat over to 350F. Spread nuts, seeds, and oats on a cookie sheet and toast for 10 min.

2. Place in a bowl and mix in dry ingredients (salt, cinnamon, cocoa, coffee, cranberries, chocolate chips)

3. With a handheld blender or food processor, puree dates into a paste.

4. Over medium heat, combine peanut butter, coconut oil, and coconut nectar. Heat until melted into a homogeneous mixture and small bubbles form.

5. Once combined, add in date puree.

6. Drizzle wet ingredients over dry, and mix with spatula.

7. Spread in an 8X8 pan lined with parchment paper (or multiple pans if you want thinner snacking bars), and press down.

8. Sprinkle with more chocolate chips if desired.

9. Let cool, and cut into 12 bars.

What you’ll need

1 ¾ Cups oats

½ Cup pumpkin seeds

1/3 Cup sunflower seeds

¼ Cup pecans

3 Tbsp chocolate chips (Made Good or Enjoy Life are vegan friendly options)

1/3 Cup dried cranberries

½ tsp sea salt

½ tsp cinnamon

1 Tbsp cocoa powder

1-2 tsp ground coffee (to taste)

½ Tbsp coconut oil

¼ Cup peanut butter

½ Cup coconut nectar

½ Cup dates (pureed into a paste)