​Prep Time:
10 minutes 

Prep Notes:
Do not over stir. 

Cooking Time:
10 minutes 

Yields:
16 people 

Ingredients:
​2 Tablespoons of cocoa powder
2 Tablespoons of coconut flour*
3/4 teaspoon baking powder
1/4 teaspoon of ground cinnamon
2 eggs
2 Tablespoons of maple syrup
1 teaspoon of vanilla extract
1 teaspoon of coconut oil, melted and cooled
a pinch of salt flakes
2 Tablespoons of dark chocolate chips divided.
     1 Tablespoon finely chopped to go into the cupcakes,
     1 Tablespoon we will melt and drizzle over the top once our cupcakes are baked and cooled

Directions:
1 – Preheat oven to 175’C (350’F) and prepare your mini cupcake tray with paper cases or lightly grease and set aside.
2 – In a medium size bowl whisk together eggs, vanilla, maple syrup and coconut oil until well combined.
3 – Sift cocoa, coconut flour, baking powder, cinnamon and salt into your vanilla egg mix and whisk until just combine.
4 – Add chocolate chips and stir until almost combined.
5 – Spoon batter into your prepared cupcake tray and bake for 10-12 mins until the tops spring back when lightly pressed and a toothpick comes out clean with just a few crumbs attached when inserted into the centre. Set aside to cool
6 – While your cupcakes are cooling, melt remaining Tablespoon (or more if you prefer) of chocolate. Once melted drizzle over cupcakes and then shower those bad boys with generous amounts of your fave sprinkles.

Notes:
I bring this to birthday parties and workshops and it has been a hit.

Credit:
http://betterwithcake.com/desserts/secretly-healthy-double-chocolate-mini-cupcakes-paleo-friendly/

Prep Time:
5 minutes 

Cooking Time:
15 minutes 

Yields:
8 people 

Ingredients:
2 cups black or green lentils
1/2 cup fresh parsley, finely chopped
2 sprigs thyme, finely chopped
1 bay leaf

Dressing:
3 shallots peeled and thickly sliced
1/4 cup Dijon mustard
1/4 cup red wine vinegar
2 tablespoons extra virgin olive oil
Salt and pepper to taste 

Directions:

1. Put the lentils in a large pot and cover with water to an inch above beans.
2. Add parsley, thyme and bay leaf. Bring to a boil.
3. Reduce the heat to medium-low and simmer 15 minutes until lentils are tender, not mushy.
4. While the lentils are simmering, combine the ingredients for dressing and whisk briskly.
5. Drain water.
   
6. Add dressing to lentils and serve warm. 
   

Prep Time:
​10 minutes 

Prep Notes:
You can substitute protein powder for the powdered milk. 

Cooking Time:
0 minutes 
Yields:
18 people 
​
Ingredients:
1 cup all-natural (must contain no hydrogenated oil) chunky peanut butter. 
1/2 cup dry nonfat powdered milk
1 cup finely chopped peanuts 
1 tablespoon molasses
1/2 cup old-fashioned rolled oats
4 ounces semisweet chocolate chips (such as Ghirardelli)

Directions:
1. Mix the peanut butter, powdered milk, peanuts, molasses and oats.  Roll mixture into 1-inch balls and place on a large flat platter or cookie sheet.
2. Place the chocolate chips in the microwave-safe dish and heat until just melted, stir and then spoon the melted chocolate on top of the peanut butter balls.  NOTE: Do not coat the entire ball with chocolate, only coat the tops.
3. Refrigerate for 1 1/2 hours and serve.
Notes:
I sometimes...
use chunky almond butter instead of chunky peanut butter.
use chocolate or vanilla protein powder instead of the powdered milk.
leave out the oats for a creamier consistency.
use dark chocolate chips instead of milk or semi-sweet for a healthier treat.  


ENJOY!  It has been a treat for my family, friends and clients for years.

Prep Time:
20 minutes 

Prep Notes:
Substitute veggies of your choice. 

Cooking Time:
18 minutes 

Yields:
12 muffins 

Ingredients:
1/2 cup asparagus cut into 1/2 inch strips 
1 tsp olive oil 

1 3/4 cups whole wheat pastry flour 
1/4 cup cornmeal 
1 tbsp baking powder 
1/2/ tsp salt 
1/4 tsp cayenne pepper 

6 tbsp unsalted butter, melted (I would use salted butter here for taste.) 
1 large egg 
3/4 cup skim or 1% milk (I would use whole milk here.) 
1/2 cup frozen peas 
1/2 cup fresh herbs, 
minced 3 oz soft, mild goat cheese (I would use more.) 


Directions:
Heat oven to 400F.  Line a 12 cup muffin tin with paper liners. In a bowl, toss asparagus with olive oil; roast on a baking sheet, 10 minutes.  (I would roast for 4 minutes.)  
In a second bowl, stir together flour, cornmeal, baking powder, salt, and cayenne pepper.  
In a third bowl, combine butter, egg, and milk.  Make a well in the dry ingredients and pour in the milk mixture; stir lightly until combined.  Stir in asparagus, peas and herbs.
Fill muffin cups halfway with batter.  Drop 1 tsp goat cheese into the center of each muffin; cover goat cheese dollops with remaining batter.
Bake muffins until golden and springy to the touch, 18 minutes.

Notes:
Nutritional Info  147 calories per muffin, 9 g fat (5 g saturated), 14 g carbs, 2 g fiber, 4g protein.,283 mg sodium
Credit:
Yoga Journal Magazine, March 2015, P.56