Superfood snack hacks to stop the midday slump!

Ingredients:

• 2 small/med banana’s mashed
• 1 cup peanut butter
• 3 egg
• 1 tsp cinnamon
• ¼ tsp salt
• ¼ cup honey
• (Add some choc chips to batter and a few on top, if you have a sweet tooth)

Instructions:

1. Mix everything together and spoon into a muffin tin.
2. Bake at 180 degrees for 15 mins.

Ingredients:

• 1 beet (small)
• 3 carrots (medium)
• 1 orange (medium)
• 1/4 piece of ginger (optional)
• 1 dash fresh lemon juice

Instructions:

1. Wash all the vegetables and fruits under running water. Scrub beets well with your hands or veggie scrubber as beets tend to have dirt on them. 
2. Cut off the carrot tops. For beets, cut off the tops and bottom. Quarter the beet if it does not fit in your juicer feed. Peel the orange. 
3. Juice the ginger first (if using) followed by beet, carrots, and orange.

Enjoy!

Ingredients:

• 120ml boiling water
• 30ml coconut cream or coconut milk
• 1 teaspoon matcha green tea powder

Instructions:

1. Add matcha powder to your cup
2. Pour your boiling water in and stir until mixed
3. Pour the coconut cream into a blender
4. Add the matcha tea into the blender
5. Add any sweeteners you want, being careful not to add too much
6. Blend well
7. Pour back into your cup and enjoy!

Ingredients:

• 1 3/4 cups gluten-free oat flour or rolled oats
• 1/4 cup coconut flour or almond flour
• 2 T granulated sweetener of choice 
• 1 T mix of cinnamon, nutmeg, all-spice and a dash of ginger
• 1/2 cup pumpkin puree
• 1 tsp vanilla extract
• 1/4 cup cashew butter or any nut butter
• 1/4 cup brown rice syrup 
• 1 T + dairy free milk of choice
• Cinnamon and granulated sweetener

Instructions:

1. In a large mixing bowl, combine the flour, sweetener, spices and mix well.
2. In the microwave or on the stovetop, heat your nut butter with your sweetener until combined. Mix in the vanilla extract. Pour the wet mixture and pumpkin to the dry mixture and mix well. Depending on consistency, either add dairy free milk (of choice) or extra flour until a firm texture is formed.
3. Using your hands, form into small bite sized balls. Roll them in cinnamon/sugar mixture and place on a baking tray or plate. Refrigerate for at least 10 minutes to firm up.

Ingredients:

• 1 1/2 cup pitted dates (about 15)
• 1 cup walnut or pecan
• 3 tablespoon raw cacao powder
• 1 tablespoon almond butter
• 1 tablespoon maple syrup optional
• 1/4 teaspoon sea salt
• 1/4 teaspoon cinnamon
• 1/4 cup puffed quinoa
• 1/3  bar of vegan dark chocolate
• Flaked sea salt to garnish 

Instructions:

1. To the food processor, add the dates. Process until broken apart and sticky (about 30 seconds). Add walnuts and process until ground and evenly distributed with the dates.
2. With the food processor running, add the remaining ingredients (minus the quinoa and chocolate bar) and process until a dough begins to form. You should be able to pinch it between your fingers and it will stay together. Pulse in the quinoa
3. Form the dough into golf ball-sized truffles (you should get 20 - 24 balls). Place the ball on a parchment lined baking sheet and set aside
4. Melt the chocolate bar over a double boiler. Once melted, dip the top of each ball into the melted chocolate and return them to the baking sheet. Sprinkle with sea salt flakes while the chocolate is still shiny
5. Allow to chill in the refrigerator for 30 minutes until chocolate has set
6. Store in an airtight container in the fridge for 5 day

Ingredients:

• 2 slices quality smoked ham, quartered
• 8 cocktail tomatoes, halved
• 4 fresh basil leaves
• 125 ml grated cheddar cheese
• 125 ml medium-fat or full fat cream cheese
• 4 egg
• a few pinches of salt

Instructions:

1. You will need four 125ml glass jars with lid
2. Divide the ham, tomatoes, and basil among the jars. Top each with grated cheddar and cream cheese. You can close the lids at this stage and keep them in the fridge for when needed.
3. Just before serving, break an egg into each jar, season with a pinch of salt and roughly mix using a fork
4. Cook each in the microwave for 90 seconds. Remove carefully and enjoy straight from the jar.

Ingredients:

• 12 medjool date
• ¼ cup natural peanut butter or almond butter
• ¼ cup vegan chocolate chip
• ¼ cup crushed peanuts or slivered almonds (optional)
• Sea salt for sprinkling.

Instruction:

1. Slice each date open enough to remove the pit. Fill each date with 1 teaspoon of the peanut butter or almond butter. Arrange the dates on a baking sheet or plate
2. In the microwave, melt the chocolate chips for 30 seconds to 1 minute, stir to create a smooth chocolate sauce and drizzle over each date
3. Sprinkle each date with the crushed peanuts or slivered almonds, if using, and a tiny bit of salt
4. Freeze the dates for at least 1 hour for the best texture before serving.  The dates can be stored in an airtight container in the freezer for up to 30 days.