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These bars are loaded with quality carbs and protein. They are high in calories and very delicious so be very careful!

1/2 cup orange juice
1/2 cup honey
1/2 cup brown sugar
1/4 cup cocoa powder
1/2 cup whole wheat flour
2 teaspons cinnamon
1/2 teaspon cloves
1/2 teaspon ginger
1 cup chopped dates
1 cup chopped figs
1 cup raisins
1 cup chopped hazelnuts
1 cup chopped almonds

1. Preheat oven to 300 degrees.
2. Combine all ingredients and mix until well blended.
3. Spread dough out on a pan with either parchment paper that has been sprayed with Pam or a Silplat (silicon baking sheet). Dough should be 1 1/2 inches thick.
4. Bake for 1 hour. Remove from oven and let cool for 30 minutes. Cut into pieces and place in airtight container until ready to eat.

1 package tofu, drained
2 eggs
1/2 cup maple syrup
1 teaspoon vanilla
1 1/4 cup flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup oatmeal
1/2 cup almonds
1/2 cup carob chips
1/4 cup peanut butter

1. Add tofu and eggs to mixing bowl and beat until creamy.
2. Add maple syrup, peanut butter and vanilla and beat until incorporated.
3. Mix flour, baking soda, oatmeal and salt together in separate bowl.
4. Add flour mixture to batter and mix thoroughly.
5. Add nuts and carob chips and mix.
6. Put batter into a greased and floured casserole dish and bake at 350 degrees for 35 minutes or until done.

• 1 cup Whole Wheat Flour
• 1 cup Oat Flour
• 1/3 cup Soy Flour
• 1/3 cup whole ground Flax Seed
• 2 teaspoons baking soda
• 2 eggs
• 2 cups vanilla soy milk
• pinch of sea salt
• sugar free maple syrup

1. Mix all dry ingredients in bowl.

2. Combine eggs and soy milk and mix well. Stir milk mixture into dry mix and stir until combined.

3. Heat non-stick skillet and spray with non-stick spray. For each pancake, drop1/4 cup of batter onto hot skillet and cook until done.

• 3 medium-large summer or Danish squash
• ground cinnamon
• Splenda®
  

1. Slice the raw squash to form rings, boil until tender but not soft.
2. Remove and place rings on a baking sheet. Sprinkle with ground cinnamon and bake at 400 degrees until tender.
3. Sprinkle with Splenda® right before serving.

• 4 red garnet yams
• 2 firm pear, cored, seeded, chopped 1/4″ squares
• 4 shallots, chopped 1/2 teaspoon fresh ginger, minced
• 1/2 cup hazelnuts, toasted, shelled, chopped
• 4 tablespoon fresh chives, chopped 4 tablespoons butter
• 1 tablespoon molasses
• 1/2 teaspoon cinnamon
• pinch nutmeg brie salt and pepper

1. Preheat oven to 350 degrees.

2. Place yams on baking sheet and cook in oven for 30-40 minutes until soft when pierced with a fork.

3. Remove yams from oven and cool.

4. Place a saute pan over medium high heat. Add butter to pan and melt. Add shallots and ginger and cook for 3-4 minutes until translucent. Add pears and cook for 3-4 more minutes. Remove from heat and mix in chives, molasses, cinnamon and nutmeg.

5. Slice each yam lengthwise in half. Using a fork fluff the inside of each yam. Spoon filling onto top of each yam. Place a slice of brie over the top of each. Return to 350 degree oven until for 10-15 minutes.

6. Remove from oven and serve immediatley

• 1 pound cooked and peeled shrimp
• Juice of 1 lime
• 3 tomatoes, chopped
• 1 cup seeded and chopped cucumber
• 1 ripe avocado, peeled and cube
• 1 tablespoon chili sauce
• 2 tablespoons chopped cilantro
• 2/3 cup non-fat sour cream
• 4 cups spinach leaves

1. Place shrimp and lime juice in bowl and let marinate
2. Add avocado, tomatos and cucumbers to shrimp and toss
3. Mix chili sauce, cilantro and sour cream in a separate bowl
4. Toss shrimp mixture with dressing
5. Arrange spinach leaves on plate and place shrimp salad over the spinach.

• 4 boneless, skinless chicken breasts, grilled and diced
• 1 pound whole wheat pasta (elbow, spiral, or any .
  small pasta style)
• 1 medium red bell pepper
• 1 small red onion, diced
• 1/2 cup sliced olives
• 1 cup diced low-fat mozzarella cheese
• 1/2 cup balsamic vinegar
• 1/3 cup olive oil
• 2 tablespoons fresh rosemary
• 1-2 cloves fresh garlic, mashed
• 1 tablespoon chopped fresh basil

1. Combine the chicken, pasta, onion, olives and bell pepper. Set aside.
2. Mix the vinegar, oil, rosemary, garlic and basil, pour over the chicken mixture and add the cheese.
3.To serve hot serve immediately, to serve chilled; refrigerate for 4 or more hours.

• 1/2 large cantaloupe, seeded and diced
• 1/2 large honeydew, seeded and diced
• 1 cup fresh strawberries sliced
• 1/2 cup fresh blueberries
• 1/2 cup fresh cherries
• 1 cup diced fresh pineapple

1. combine and serve chilled with a yogurt dressing or dip.

• 1 teaspoon extra virgin olive oil
• 1/2 Lb. Ground Buffalo
• 1 cloves garlic, chopped
• 1 shallot, chopped
• 1 tsp paprika
• 1 jalapeno, seeded and chopped
• 4 eggs, beaten
• 1 tomato, chopped
• 1 scallion, chopped
• 2 tablespoons cilantro, chopped
• pinch salt and pepper
• fat free sour cream
• 1 avocado, sliced
• 2 whole wheat, low carb tortillas

1. Heat a non-stick pan on medium heat with olive oil. Add garlic, jalapeno and shallot and cook for 2 minutes. Add buffalo and paprika and cook for about 5 minutes until meat is browned. Remove meat from pan and set aside.

2. In same pan heat some olive oil and place tortilla and brown on both sides. Place tortilla on a serving plate.

3. Heat another non-stick pan on medium heat and spray with non-stick vegetable spray. Add tomatoes and scallions and cook for 2 minutes. Add eggs, cilantro, salt and pepper and stir until eggs are set. Remove from Heat.

4. Place buffalo over tortilla followed by the egg. Top with avocado and sour cream.

• 2 eggplant, sliced 1/2 inch thick
• 4 beefsteak or hierloom tomatoes, sliced 1/2 inch thick
• 2 zucchini, sliced 1/2 inch thick
• 1 walla walla or vidalia onion, sliced 1/2 inch thick
• 1 red bell pepper, charred, skinned and cut into 1/2 inch squares
• 5-10 cloves of roasted garlic
• 4 tablespoon fresh basil, chiffinade
• 4 tablespoons fresh parsley, chopped
• 1 tablespoon balsamic vinegar
• sea salt and fresh black pepper
• extra virgin olive oil

1. Rub eggplant, tomatoes, zucchini and onion with olive oil and season with salt and pepper. Place on hot grill and cook on both sides until cooked. remove vegetables from grill and cool long enough to be able to cut them into 1/2 inch squares. Place into large bowl.

2. Add bell pepper, garlic cloves, basil, parsley and balsamic vinegar. Mix until combine and serve either hot or cold..