KALE WHITE BEAN SOUP

SERVES 6 PORTIONS

1 pound navy beans

1 tbsp coconut oil

1⁄2 cup coarsely chopped onions

1 clove garlic, minced

1⁄4 cup nutritional yeast

1 red bell pepper, diced

4 Roma tomatoes, chopped

2 cups sliced carrots

5 cups vegetable broth

1 tsp Italian seasoning

2 tsp salt

1⁄2 tsp ground black pepper

1 pound kale, de-stemmed and coarsely chopped

NUTRITIONAL VALUES

Calories: 409kcal
Fat: 5.4g (2.5g S.Fat)
Carbs: 66.9g
Protein: 27.6g
Sugar: 9g
Sodium: 1482mg

METHOD

In a large stockpot, cover the beans with water by about 3 inches. Allow it to sit overnight to allow the beans to expand. Instead of soaking the beans overnight, you can prepare them quickly by covering them with 2 inches of water in a stockpot. Bring to a boil, covered with a lid. Remove from the heat and set aside for 1 hour, uncovered. Set aside the beans after draining them in a colander.

Heat the oil in the same stockpot over medium heat. Sauté the onions for 10 to 15 minutes, or until soft and translucent. Cook, stirring constantly, for 1 minute after adding the garlic. 4 cups water, the beans, nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt, and pepper are all added. Bring to a boil, covered. Uncover and reduce to a low heat. Cook until the beans are tender, 1 to 1 1/2 hours.

Stir in the kale and 2 cups water and cook, uncovered, for 12 to 15 minutes, or until the kale is tender.

STACKED ENCHILADA CASSEROLE

SERVES 4 PORTIONS

FOR THE FILLING

1 cup diced yellow bell pepper

1 sweet potato, peeled and chopped into bite-size pieces

1 cup diced white onion

1 tbsp extra virgin olive oil

1 tsp salt, divided

1⁄4 tsp ground black pepper

1 425g (15oz) can black beans, drained and rinsed

57g (2oz) tempeh, pulsed fine

1 tsp ground cumin

1 tsp chili powder

2 cloves garlic, minced

2 cups store-bought red enchilada sauce

6 small corn tortillas

FOR THE WHITE SAUCE

2 tbsp dairy-free butter

3 tbsp flour

1 1⁄2 cups dairy-free milk

1 tbsp nutritional yeast

NUTRITIONAL VALUES

Calories: 235kcal
Fat: 9.9g (3.5g S.Fat)
Carbs: 2.7g
Protein: 31.5g
Sugar: 0g
Sodium: 192mg

METHOD

FILLING:
On a baking sheet, arrange the bell pepper, sweet potato, and onion. Toss the vegetables in the oil to coat them completely. Season with 1/2 tsp salt and pepper and spread out on a baking sheet. Place in the oven for 15 minutes to roast. Remove from the oven, stir, and bake for another 15 minutes. Check to see if sweet potatoes can be pierced easily with a fork. If not, stir and continue to cook for up to 10 minutes. Remove the dish from the oven and reduce the oven temperature to 350°F (77°C, or gas mark 4).

In a medium mixing bowl, combine the roasted vegetables, beans, tempeh, cumin, chili powder, and garlic. In the bottom of an 8-inch square glass casserole dish, spread 1/4 cup enchilada sauce.

4 tortillas, cut into fourths Place a quarter in each corner of the casserole, with the V facing out. Place one whole tortilla in the center of the plate. Spread a third of the vegetable mixture evenly over the tortillas. Drizzle with the remaining 1/4 cup enchilada sauce. Place another layer of tortillas on top of the first. Top with a third of the vegetable mixture and drizzle with the remaining 1/4 cup enchilada sauce. Place another layer of tortillas on top, followed by the remaining vegetable mixture. Set aside the remaining enchilada sauce.

WHITE SAUCE:
In a medium saucepan, melt the butter. Cook for 1 minute after adding the flour. Bring the milk to a low boil. Stir in the nutritional yeast until the sauce thickens and reduces by 14 cup. Take the pan off the heat.

ASSEMBLY:
Spread the remaining enchilada sauce evenly over the top of the casserole. Drizzle the white sauce over the top, but do not spread it. Cover with the casserole dish lid or a sheet of aluminium foil. 30 minutes in the oven Remove the enchilada casserole from the oven and discard the foil. Allow for a 10- minute rest before cutting into squares to serve.

AIR-FRIED STICKY RICE FEATURING SEITAN

SERVES 4 PORTIONS

2 cups jasmine rice

1⁄2 cup soy sauce or gluten-free tamari

4 tbsp maple syrup

4 cloves garlic, finely chopped

2 tsp Chinese five spice

1⁄2 tsp ground ginger

4 tbsp white wine or rice vinegar

1 pound cremini mushrooms, wiped clean, or any large mushrooms cut in half

1 cup Pressure Cooker Thai Nuggets

1⁄2 cup frozen peas

NUTRITIONAL VALUES

Calories: 504kcal
Fat: 3.1g (0.4g S.Fat)
Carbs: 100g
Protein: 15.3g
Sugar: 15g
Sodium: 1858mg

METHOD

In a large saucepan, combine the rice and 2 cups of water. Bring to a boil, covered. Reduce the heat to medium and cook for 20 minutes, or until the water has been absorbed.

If your air fryer does not already have a built-in insert, add one now.

Set aside the soy sauce, maple syrup, garlic, Chinese five spice, ginger, and white wine in a small bowl.

Put the mushrooms in the air fryer to cook. If you have the option, set your thermostat to 350°F (180°C). Otherwise, simply turn it on—my air fryer temperature is pre-programmed and always cooks at 338°F. Cooking time is 10 minutes. Add the seitan nuggets to the air fryer. Stir if your air fryer does not have a built-in self-stirrer. Over the top, pour the liquid mixture and peas. Cook for 5 minutes, stirring occasionally.

Stir in the rice thoroughly. 2 minutes on high heat Serve.

RECIPE NOTES

If you don't have an air fryer, this dish can be made in a skillet. Set aside the cooked jasmine rice. Set aside the next six ingredients after mixing them together. In a large skillet, heat 1 tablespoon of oil. Cook for 10 minutes over medium-high heat with the mushrooms. Over the mushrooms, pour the liquid mixture. Cook for 5 minutes more after adding the peas and seitan nuggets. Stir in the cooked rice and heat through.

PUMP UP THE POWER ENERGY BALLS

SERVES 32 BALLS

1 cup old-fashioned oats

3⁄4 cup almond meal

1⁄3 cup wheat germ

1⁄4 cup flaxseed meal

1⁄4 cup pepitas

2 tbsp raw shelled hempseed

1 tsp ground cinnamon

1⁄4 tsp ground nutmeg

1⁄2 cup dried currants

1⁄2 cup peanut butter

1⁄3 cup maple syrup

1 tsp vanilla extract

1⁄4 tsp salt

NUTRITIONAL VALUES

Calories: 81kcal
Fat: 6g (1.9g S.Fat)
Carbs: 1.2g
Protein: 5.3g
Sugar: 0.5g
Sodium: 828mg

METHOD

In a medium mixing bowl, combine the oats, almond meal, wheat germ, flaxseed meal, pepitas, hempseed, cinnamon, nutmeg, and currants.

In the bowl of a stand mixer, combine the peanut butter, maple syrup, vanilla, and salt. Mix on medium speed until everything is well combined. Combine the dry and wet ingredients in a mixing bowl. Mix on low until thoroughly combined.

Make 32 balls out of the dough.

LAYERED OAT AND CHOCOLATE BARS

SERVES 16 BARS/SQUARES

1 cup dairy-free butter

1⁄2 cup coconut sugar

1 tsp vanilla extract

3 cups quick-cooking oats

1⁄4 cup raw shelled hempseed

2 tbsp protein powder

1 cup dairy-free chocolate chips

1⁄2 cup peanut butter

NUTRITIONAL VALUES

Calories: 168kcal
Fat: 7.7g (1.7g S.Fat)
Carbs: 17.4g
Protein: 7.9g
Sugar: 3.3g
Sodium: 64mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.

Melt the butter in a medium saucepan over medium-high heat. Mix in the sugar and vanilla extract. Cook for 2 minutes after adding the oats. Mix in the hempseed and protein powder thoroughly. Half of the mixture should be pressed firmly and evenly into all edges and corners of the prepared dish.

In a small saucepan, combine the chocolate and peanut butter. Heat over low heat until the chocolate melts and everything is well combined. Pour over the bottom layer of the prepared dish and smooth out evenly. Crumble the remaining oat mixture evenly over the top and lightly press into the chocolate.

Refrigerate for at least 1 hour before serving.

Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.

VANILLA ALMOND DATE BALLS

SERVES 20 BALLS

1 1⁄2 cups almond flour

16 dates, pitted

4 tbsp sunflower seed kernels

4 tbsp vanilla protein powder

2 tbsp flaxseed meal

1 tsp vanilla extract

Pinch of salt

2 tbsp sunflower seed kernels, ground fine in a small food processor

NUTRITIONAL VALUES

Calories: 89kcal
Fat: 6.8g (2.4g S.Fat)
Carbs: 5g
Protein: 2.5g
Sugar: 2.7g
Sodium: 42mg

METHOD

In a food processor, combine all the ingredients except the ground sunflower seeds. Process on high until everything is well combined and forms a ball. Form twenty balls in a large mixing bowl. Squeezing each one a few times to form a ball works well with this dough. Roll in ground sunflower seeds to coat.

CHOCOLATE TRAIL MIXBARS

SERVES 8 BARS

3⁄4 cup old-fashioned oats

1⁄2 cup bran flakes cereal

1⁄2 cup mixed nuts, chopped

1⁄4 cup dried cherries

1⁄4 cup dried cranberries

1⁄4 cup raw shelled hempseed

3 tbsp peanut butter

1⁄4 cup maple syrup

1⁄2 cup dairy-free chocolate chips, melted

NUTRITIONAL VALUES

Calories: 193kcal
Fat: 11.2g (2.1g S.Fat)
Carbs: 19g
Protein: 5.7g
Sugar: 8g
Sodium: 69mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to lift the bars out of the dish. In a large mixing bowl, combine the oats, cereal, nuts, cherries, cranberries, and hempseed.

Pour the peanut butter and syrup into a large mixing bowl. Combine thoroughly. Mix in the melted chocolate once more.

Firmly press into the prepared dish, making sure to get into all the corners. Set aside for 30 minutes in the refrigerator.

Grab the parchment paper "handles" and lift out of the dish. Slice down the center on a cutting board. Turn and make three even cuts, yielding eight long bars.

CARROT CAKE TWO-BITE BALLS

SERVES 16 BALLS

1 cup old-fashioned oats

1⁄2 cup almond meal

1⁄2 cup pecans

1⁄3 cup plus 2 tbsp unsweetened shredded coconut, divided

3 medium carrots, grated

15 dates, pitted

2 tbsp unsweetened cocoa powder

2 tbsp almond butter

1 tsp ground cinnamon

1⁄2 tsp ground nutmeg

1⁄2 tsp ground ginger

NUTRITIONAL VALUES

Calories: 184kcal
Fat: 13.1g (1.8g S.Fat)
Carbs: 15.5g
Protein: 6.4g
Sugar: 10.2g
Sodium: 237mg

METHOD

In a food processor, combine the oats, almond meal, pecans, 1/3 cup coconut, carrots, dates, and cocoa powder. Mix on high until thoroughly combined. You may need to scrape down the edges a few times to ensure the dates don't clump. Combine the almond butter, cinnamon, nutmeg, and ginger in a mixing bowl. Mix once more until everything is well combined. If necessary, scrape down again.

Transfer to a flat surface and thoroughly mix everything together. If necessary, use your hands. Pinch off dough pieces and roll into sixteen balls. If desired, roll the balls in additional shredded coconut.

APRICOT PISTACHIO ENERGY SQUARES

SERVES 16 SQUARES

1 1⁄2 cups pitted dates, chopped

1 cup dried apricots, chopped

1 cup cashews, chopped

1⁄2 cup old-fashioned oats

1⁄2 cup pistachios

3 tbsp cashew butter

2 tbsp ground ginger

1⁄3 cup brown rice syrup

2 tbsp maple syrup

1 tsp vanilla extract

1⁄4 cup dairy-free chocolate chips (optional)

NUTRITIONAL VALUES

Calories: 294kcal
Fat: 7g (1.3g S.Fat)
Carbs: 60.5g
Protein: 4.4g
Sugar: 46.1g
Sodium: 20mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.

In a large mixing bowl, combine the dates, apricots, cashews, oats, and pistachios. Mix in the cashew butter and ground ginger as thoroughly as you can. You can blend it all together with your fingers.

Brown rice syrup, maple syrup, and vanilla extract should all be combined in a small saucepan. Bring to a boil and continue to cook until it reaches the hard ball stage on a candy thermometer, 260°F (127°C). Add to the date mixture quickly and thoroughly. Pour into the prepared dish and press firmly and evenly into all of the corners and edges. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.

Melt the chocolate chips in a microwave or a small saucepan if desired. Drizzle over the bars in a zigzag pattern.

NO-BAKE CHOCOLATE PEANUT BUTTER COOKIES

SERVES 24 COOKIES

1⁄2 cup unsweetened dairy-free milk

3 tbsp dairy-free butter

1⁄3 cup coconut sugar

1 tbsp unsweetened cocoa powder

1⁄3 cup dairy-free semi-sweet chocolate chips

1 tsp vanilla extract

1⁄3 cup creamy peanut butter

Pinch of salt

2 1⁄2 cups old-fashioned oats or quick cooking oats

1⁄4 cup raw shelled hempseed

NUTRITIONAL VALUES

Calories: 160kcal
Fat: 8.9g (5.9g S.Fat)
Carbs: 18.2g
Protein: 4g
Sugar: 11.3g
Sodium: 153mg

METHOD

Line a baking sheet with wax paper.

In a large saucepan, combine the milk, butter, sugar, cocoa powder, and chocolate chips. Bring to a boil and then check the timer. Allow to boil for 2 minutes. Stir occasionally to prevent the chocolate chips from sticking to the bottom of the pan before melting. Remove from the heat and stir in the vanilla extract, peanut butter, and salt until the peanut butter melts. Combine the oats and hempseed in a mixing bowl.

Drop dollops of the batter onto the prepared baking sheet with a spoon. You can handle them and shape them into cookies in a minute or less. Allow the cookies to set for about an hour. By putting them in the fridge, you can speed up the cooling and hardening process.

HIGH-PROTEIN PEANUT BUTTER COOKIE DOUGH

SERVES 45 BALLS

1 cup crunchy peanut butter

1 cup maple syrup

1⁄2 tsp salt

1 cup chickpea flour

3⁄4 cup almond meal flour

1⁄2 cup peanuts, chopped

1⁄2 cup cashews, chopped

1⁄2 cup old-fashioned oats

Finely ground peanuts, for coating (optional)

NUTRITIONAL VALUES

Calories: 113kcal
Fat: 6.3g (1.4g S.Fat)
Carbs: 12g
Protein: 3.7g
Sugar: 6.5g
Sodium: 67mg

METHOD

In a large mixing bowl, combine the peanut butter and the syrup. Mix in the remaining ingredients thoroughly. Form into balls and serve.

Roll the balls in finely ground peanuts to give them a more refined appearance when serving. Store in the refrigerator between snacking for easier handling.

CRUNCHY NUTS AND SEEDS PROTEIN BARS

SERVES 16 BARS

2 cups chickpea flour

1 cup plus

2 tbsp almond flour

2 tbsp flaxseed meal

1 cup dairy-free milk

1 cup cashew butter

1⁄2 cup maple syrup

1⁄2 cup slivered almonds

1⁄2 cup dried cranberries

1⁄4 cup sunflower seed kernels

1⁄2 cup dairy-free chocolate chips, melted

NUTRITIONAL VALUES

Calories: 203kcal
Fat: 18.3g (9g S.Fat)
Carbs: 7.5g
Protein: 4g
Sugar: 3g
Sodium: 64mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to lift the bars out of the dish.

In a large mixing bowl, combine the flours and flaxseed meal. Mix in the milk, cashew butter, maple syrup, almonds, cranberries, and sunflower seeds with a heavy wooden spoon. Finally, stir in the melted chocolate. Pour the batter into the prepared dish and press firmly and evenly into all corners. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 bars.

PEPITA AND ALMOND SQUARES

SERVES 16 SQUARES

1 cup almonds, coarsely chopped

1 cup old-fashioned oats

2⁄3 cup pepitas

2⁄3 cup dried cranberries

1⁄2 cup unsweetened shredded coconut

1⁄4 cup raw shelled hempseed

1⁄3 cup peanut butter

2⁄3 cup brown rice syrup

1⁄4 cup maple syrup

2 tsp vanilla extract

NUTRITIONAL VALUES

Calories: 181kcal
Fat: 9.6g (2.8g S.Fat)
Carbs: 21g
Protein: 4.9g
Sugar: 12.6g
Sodium: 37mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will be used as a handle to lift the squares from the dish.

Combine the almonds, oats, pepitas, cranberries, coconut, and hempseed in a large mixing bowl. Combine thoroughly. Stir in the peanut butter, making sure it's evenly distributed. When most of it has been worked in, you can use your fingers.

In a small saucepan, combine the brown rice syrup, maple syrup, and vanilla extract. Bring to a boil and continue to cook until it reaches the hard ball stage on a candy thermometer, 260°F (127°C). When this temperature has been reached, quickly pour over the almond mixture, and thoroughly stir. It will quickly begin to harden. Pour into the prepared dish and press down as firmly and evenly as possible. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Place on a cutting board and cut into 16 squares.

RAW DATE CHOCOLATE BALLS

SERVES 24 BALLS

3⁄4 cup sunflower seed kernels, ground

1⁄2 cup dates, pitted, chopped well

1⁄2 cup walnuts, chopped

1⁄2 cup unsweetened cacao powder

1⁄2 cup maple syrup

1⁄2 cup creamy almond butter

1⁄2 cup old-fashioned oats (use gluten-free if desired)

1⁄4 cup raw shelled hempseed

170g (6oz) unsweetened coconut, for coating

NUTRITIONAL VALUES

Calories: 269kcal
Fat: 15.1g (7.8g S.Fat)
Carbs: 26.9g
Protein: 7.3g
Sugar: 14.1g
Sodium: 196mg

METHOD

In a large mixing bowl, combine the sunflower seeds, dates, walnuts, cacao powder, maple syrup, almond butter, oats, and hempseed. Combine thoroughly.

Pinch off pieces of dough and roll them into 24 balls. Each ball should be rolled in shredded coconut. Place in the refrigerator for about 30 minutes to harden.

OVER-THE-TOP BARS TO GO

SERVES 16 SQUARES

1 1⁄2 cups old-fashioned oats

1⁄2 cup pecans

1⁄2 cup pistachios

1⁄2 cup cashews

1⁄2 cup dried cranberries

1⁄4 cup dates, pitted and chopped

1⁄4 cup sunflower seed kernels

1⁄4 cup pepitas

2 tbsp raw shelled hempseed

1⁄2 cup peanut butter

1⁄2 cup brown rice syrup

3 tbsp maple syrup

NUTRITIONAL VALUES

Calories: 256kcal
Fat: 11g (1.9g S.Fat)
Carbs: 35.5g
Protein: 7.7g
Sugar: 12.2g
Sodium: 64mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to lift the bars out of the dish.

In a large mixing bowl, combine all of the ingredients except the peanut butter and syrups. Start mixing in the peanut butter with a wooden spoon, then use your hands to mix and pinch until the peanut butter is well incorporated into the dry ingredients.

In a small saucepan, combine the brown rice syrup and maple syrup. Bring to a boil and cook until a candy thermometer reads 260°F (127°C) for hard ball stage. Pour the syrups over the oat mixture and thoroughly mix. The mixture should then be quickly spread into the prepared dish. It will cool quickly, allowing you to press down into the dish as evenly as possible with your fingertips. You can also press down firmly with the bottom of a measuring cup. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Slice into sixteen squares on a cutting board.

PROTEIN PEANUT BUTTER BALLS

SERVES 24 BALLS

1⁄2 cup creamy peanut butter

1⁄2 cup maple syrup

1⁄2 cup powdered soy milk, non- GMO

1⁄4 cup flaxseed meal

1⁄2 cup coconut flour

1⁄4 cup peanuts, chopped fine

NUTRITIONAL VALUES

Calories: 52kcal
Fat: 3.5g (3g S.Fat)
Carbs: 4.2g
Protein: 1.1g
Sugar: 0.8g
Sodium: 121mg

METHOD

In a medium mixing bowl, combine the peanut butter and maple syrup. Combine thoroughly. Combine the powdered soy milk, flaxseed meal, and coconut flour in a mixing bowl. Make 24 balls out of the mixture. Roll each ball in the chopped peanuts lightly.

Keep refrigerated for up to 2 weeks.

CHERRY CHOCOLATE HEMP BALLS

SERVES 24 BALLS

1 cup old-fashioned oats

1⁄2 cup unsweetened shredded coconut

1⁄2 cup dried cherries, chopped

1⁄2 cup pistachios, chopped

1⁄3 cup dairy-free chocolate chips

1⁄3 cup peanut butter

1⁄4 cup maple syrup

1⁄4 cup raw shelled hempseed

NUTRITIONAL VALUES

Calories: 77kcal
Fat: 4.8g (1.8g S.Fat)
Carbs: 6.9g
Protein: 2.3g
Sugar: 2.8g
Sodium: 26mg

METHOD

In a large mixing bowl, combine all the ingredients. Mix thoroughly with a sturdy wooden spoon. Make 24 balls out of the dough.

Refrigerate for up to 5 days or freeze for up to 6 months.

TROPICAL LEMON PROTEIN BITES

SERVES 24 BALLS

1 3⁄4 cups cashews

1⁄4 cup coconut flour

1⁄4 cup unsweetened shredded coconut

3 tbsp raw shelled hempseed

3 tbsp maple syrup

3 tbsp fresh lemon juice

NUTRITIONAL VALUES

Calories: 202kcal
Fat: 15.2g (3.4g S.Fat)
Carbs: 4.8g
Protein: 12.6g
Sugar: 0.7g
Sodium: 445mg

METHOD

In a food processor, grind the cashews until very fine. Add the remaining ingredients and process until well combined. Pour the mixture into a large mixing bowl.

Take a clump of dough and roll it into a ball. Continue squeezing and working it until a solid ball is formed.

NO-BAKE CEREAL DATE BARS

SERVES 16 BARS

2 cups granola cereal

2 tbsp flaxseed meal

2 tbsp protein powder

1⁄2 cup peanuts, chopped

1⁄2 cup dates, chopped small

1⁄2 cup almond butter

1⁄2 cup brown rice syrup

1⁄4 cup maple syrup

NUTRITIONAL VALUES

Calories: 140kcal
Fat: 10.4g (1.7g S.Fat)
Carbs: 33g
Protein: 9.1g
Sugar: 19.1g
Sodium: 24mg

METHOD

Line an 8-inch square baking dish with parchment paper, extending 3 inches on opposite sides. This will serve as a handle to help you remove the bars from the pan.

In a large mixing bowl, combine the cereal, flaxseed meal, protein powder, peanuts, and dates.

Combine the almond butter and both syrups in a small saucepan. Bring to a boil and continue to cook until the hard ball stage, 260°F (127°C) on a candy thermometer, is reached. Stir into the cereal mixture quickly, then spread into the prepared dish. It will cool quickly, allowing you to press down into the dish as evenly as possible with your fingertips. Refrigerate for at least 30 minutes before serving.

Grab the parchment paper "handles" and lift out of the dish. Slice into sixteen squares on a cutting board.

PROTEIN POWER PISTACHIO BITES

SERVES 18 BALLS

1⁄2 cup old-fashioned oats

1⁄2 cup almond butter

1⁄4 cup maple syrup

1⁄3 cup oat bran

1⁄3 cup flaxseed meal

1⁄3 cup pistachios, ground

1 tbsp raw shelled hempseed

NUTRITIONAL VALUES

Calories: 433kcal
Fat: 34g (7.1g S.Fat)
Carbs: 22.2g
Protein: 14.5g
Sugar: 4.6g
Sodium: 1010mg

METHOD

In a large mixing bowl, combine all the ingredients and thoroughly combine.

Make eighteen balls out of the dough.