Granola Bars

 3 cups rolled oats

3/4 cup peanut butter or other seed or nut butter

1/3 cup maple syrup or honey

1/2 cup mini chocolate chips

2 eggs

optional add ins- walnuts, pecans, almonds, chia seeds, sunflower seeds or dried fruit

Preheat oven to 350. In a large bowl combine all ingredients and mix well. Transfer to a 9X9 greased dish. Firmly press mixture into a pan in an even layer. (line the pan with parchment paper for easier removal)

Bake for 15-17 minutes or until center is baked through- start checking at 12 minutes. Let the bars cool completely then cut into squares.

Cauliflower Alfredo Sauce

 2 cups cauliflower

2 tsp minced garlic

1/2 tsp salt

2 Tbsp butter

1/2 cup milk

1/2 cup chicken broth

1/2 cup mozzarella or nutritional yeast- optional

Put all ingredients in a saucepan and bring to a boil. Simmer for 15 minutes or until cauliflower is fork tender. Pulverize with a blender or immersion blender. Serve over pasta.

Southwest Ground Beef and Sweet Potato Skillet

 1 tablespoon olive oil

1/2 cup diced onion

1 pound lean ground beef

5 teaspoons chili powder, divided

2 teaspoons ground cumin

Kosher salt and fresh ground black pepper to taste

1 teaspoon grated garlic

2 cups peeled and diced sweet potatoes

14.5 ounce can fire roasted diced tomatoes

4 ounces canned diced green chiles

1/4 cup water

1/2 cup shredded cheddar cheese

Cilantro for garnish (optional)

Heat the olive oil in a large skillet over medium-high heat. Add in the ground beef and diced onion and crumble the beef with a wooden spoon. Add in 1 tablespoon of chili powder, 1 teaspoon of cumin, and season with salt and pepper. When the beef is nearly cooked through add in the garlic and cook for another minute. Pour it out onto a plate and wipe out the skillet. Add the diced sweet potato, fire-roasted tomatoes, green chiles, water, 2 teaspoons of chili powder, 1 teaspoon cumin, salt and pepper to the skillet. Stir everything together and cover it with a lid. Lower the heat and let it simmer for about 20 minutes or until the sweet potatoes are tender. Add the ground beef mixture in with the sweet potatoes and stir everything together. Top with shredded cheese and cover with the lid again for another minute or until the cheese is melted. Top with chopped cilantro and serve over rice or on taco shells.

Black Bean Burgers

Burgers

3 T olive oil, divided

1 bunch scallions, thinly sliced

1 diced green chilies

4 cloves garlic, minced

1 15-ounce can black beans, drained and well rinsed

1/2 cup cilantro, minced

1/2 c breadcrumbs

1 large egg

1T chili powder

1 T cumin

salt to taste

Guacamole

2 ripe avocados

1 T cherry tomatoes minced

2 cloves garlic, minced

1/4 c cilatro, minced

1 lime, juiced

salt to taste

Heat 1 Tablespoon of oil in a skillet. Add scallions, green chilies and garlic. Season with a pinch of salt. Cook to soften about 5-7 minutes over medium. Transfer to food processor. Add the beans and pulse 3-4 times to chop the ingredients. ( Be careful not to turn the mixture into much by over processing.)

Transfer the black bean mixture to a large bowl and mix in the cilantro, bread crumbs, egg, spices and salt. Shape into 4-6 burger patties. Refrigerate, covered, for at least 30 minutes. Heat 2 Tablespoons oil in a large skillet. Cook burgers until browned on both sides. To prepare the guacamole, mash the avocado. Then add all ingredients and continue mashing together. Adjust flavors to your liking.

Turkey and Black Bean Chili

 3 cans black beans, drained

1 (4 oz) can mild green chilies

2/3 cup chopped red onion

2/3 cup chopped celery

2/3 cup chopped red pepper

2/3 cup chopped leek ( white part only)

2 cloves garlic, minced

2 tsp. oregano

1/2 cup butter

1/4 cup flour (arrow root powder)

4 cups shredded turkey

5 1/2 cups chicken broth

2 1/2 cup thawed frozen corn

1 tablespoon chili powder ( or leave it out)

2 Tablespoons cumin

1/2 teaspoon salt

2 Tablespoons brown sugar or coconut sugar or leave it out

In a pot, saute chilies, onion, celery, peppers, leek, garlic and oregano in butter until tender. Blend flour or arrowroot powder into cold chicken broth and stir into sauteed vegetables. Add corn, meat, beans, and spices. Heat thoroughly.