Apple Pie Energy Snacks (No Bake) Courtesy of Delightedmanna.com and Chrystal Kracke

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1 Apple Pie Energy Snacks (No Bake) Courtesy of Delightedmanna.com and Chrystal Kracke 1 cup of pitted dates ½ apple (use whatever kind is your favorite) 1 teaspoon cinnamon 1/3 cup whole roasted flax seeds ½ teaspoon vanilla ½ cup almonds 1 tablespoon melted coconut oil Banana Bread for Ten-Year-Olds Courtesy of Holly Jason 3 medium sized bananas, mashed ½ cup cooking oil 2 eggs 1 cup sugar 1 ½ cup flour 1 teaspoon baking soda ¼ teaspoon salt 1 teaspoon vanilla ¼ to ½ cup pecans or walnuts, chopped Preheat oven to 350 degrees. Liberally grease loaf pan. In a large bowl, combine all ingredients until mixed thoroughly. Do not over mix. Pour into pan and bake 1 hour and 15 minutes, or until toothpick inserted in the center comes out clean. Turn out on a rack and cool before slicing.

2 Chicken With Black Beans and Salsa Courtesy of Holly Jason Chicken, cut up Black beans-2 cans Fresh salsa-2 containers Bake at 350 until chicken is cooked. Serve with sour cream and toasted tortillas. Easy Sausage Boom-Boom Courtesy of Laura Steele Mild Italian sausage Pasta Pasta sauce Red peppers-sliced Cook pasta. Brown sausage and remove from pan and slice in to 1 inch pieces. Brown peppers in pan and return sausage to cook through. Mix all and serve.

3 Gluten-Free Baked Oatmeal Casserole Courtesy of Urban Nester and Chrystal Kracke 2 cups gluten-free rolled oats 1/3 cup brown sugar 1 teaspoon baking powder 1 teaspoon cinnamon ½ teaspoon salt 1 cup walnut pieces 1 cup raspberries (any berries work) ½ cup milk chocolate chips 2 cups milk 1 large egg 3 tablespoons butter, melted 1 tablespoon vanilla extract 1 ripe banana, peeled, ½ inch slices Directions: Preheat oven to 375 degrees Generously spray 10 ½ X 7 baking dish with cooking spray. Place dish on cookie sheet before baking. Saving ½ of strawberries, walnuts and chocolate chips for the top, mix dry ingredients and add to the prepared baking dish, arranging the saved ingredients on top and adding banana slices last. Then mix milk, egg, butter and vanilla in a large bowl until blended. Pour milk mixture over the entire casserole and shake a little to distribute liquid throughout the dry ingredients. Bake minutes until top is golden brown and casserole is set. May sprinkle a tablespoon of brown sugar on top.

4 Healthy Peanut Butter Cookies Courtesy of Holly Jason ½ stick melted butter 1 cup sugar (prefer Sugar in the Raw) 1 cup brown sugar 3 eggs 2 cups peanut butter (prefer Natural Jif) 2 teaspoon baking soda 1 teaspoon vanilla 6 oz. chocolate chips 4 ½ cups oatmeal ¼ to ½ cup flax seed meal Stir together in big bowl. Scoop out and 375 for minutes, depending on size and oven. DO NOT OVER BAKE! Can be scooped out into balls and frozen for later. Panko Sole Courtesy of Laura Steele Frozen Sole Panko Thaw sole in bowl of water or running water Heat oil Dip Sole in egg, cover in panko Fry until crisp

5 Pumpkin No Bake Energy Bites Courtesy of Gimme Some Oven and Chrystal Kracke 8 ounces (about 1 packed cup) chopped dates ¼ cup honey ¼ cup pumpkin puree 1 Tablespoon Chia seeds or Flax seeds 1 teaspoon ground cinnamon ½ teaspoon ground ginger ¼ teaspoon ground nutmeg pinch of salt 1 cup old-fashioned oats (dry, not cooked) 1 cup toasted coconut flakes 1 cup toasted pepitas (pumpkin seeds) Directions: Combine the dates, honey, pumpkin puree, chia or flax seeds, cinnamon, ginger, nutmeg and salt in a food processor, pulse until smooth and combined. Transfer the mixture to a large bowl, stir in the oats, coconut flakes and pepitas until evenly combined. Cover and refrigerate for at least 30 minutes. Once the mixture is cool (and easier to work with), use a spoon or cookie scoop to shape it into your desired size of energy balls. (Mine were about an inch in diameter). Alternately, you can line a small baking pan with parchment paper, and press the mixture evenly into the pan, let it cool, and then cut into bars. Store covered in the refrigerator for up to 2 weeks. (Storing them in the refrigerator especially helps them hold their shape.)

6 Pumpkin Pie Sugar Cookies (Paleo) Courtesy of Delightedmanna.com and Chrystal Kracke 1 cup almond butter 1 cup almond flour 2/3 cup pumpkin puree 1 egg ½ teaspoon baking soda 5 tablespoons coconut sugar plus a little extra to sprinkle on top 1 teaspoon vanilla 1 tablespoon pumpkin pie spice Directions: Preheat oven to 350 degrees. Combine all ingredients in a bowl. Mix well until you have a sticky dough. Line two baking sheets with parchment paper and drop rounded tablespoon size cookies on to the sheet. Use the bottom of a glass or the back of a spoon to gently flatten out each cookie. Sprinkle a tiny bit of coconut sugar on top of the cookies. Bake for 13 minutes or until edge are golden. Enjoy! Smoothie Courtesy of Laura Steele Bananas Yogurt Any berries Blend in single serve blender. Fantastic for half eaten yogurt or fruit about to spoil.