In a small saucepan, gently heat the nut butter, honey or maple syrup and vanilla extract until smooth and easy to stir.

In a large bowl, combine oats and mix-ins. Stir well.

Line an 8x8 baking dish with parchment paper. Press the mixture down firmly (this helps them hold together).

Refrigerate for at least 1-2 hours until firm.

Cut into bars or squares and enjoy.

Store for up to 1 week in the refrigerator or 2-3 months in the freezer.

Wash all fruit thoroughly under running water.

Prepare the fruit: slice the bananas, peel and dice the kiwis, and quarter the strawberries. Leave grapes whole or halve if preferred.

In a large bowl, combine the strawberries, grapes, kiwis, and sliced bananas.

Drizzle the honey and fresh lime juice evenly over the fruit.

Gently toss until all the fruit is well coated.

Cook quinoa according to package directions. Set aside to cool.

Add cooled quinoa, parsley, green onions, tomato, cucumber and mint (if using) to bowl.

In a small, separate bowl combine oil, lemon juice salt and pepper.

Drizzle oil mixture over quinoa mixture. If using the chickpeas or feta, add it now. Mix well to combine.

Heat a griddle or large skillet over medium-low heat. In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

In a separate small bowl, whisk together yogurt, milk, brown sugar, and egg until combined.

Pour wet ingredients into the dry ingredients. Stir until well combined.

Add on teaspoon butter or oil the griddle or skillet. Flip pancakes after bubbles rise to surface and bottom brown, about 2-4 minutes.

Cook until second side is lightly browned.

Serve pancakes topped with your favorite fresh fruit.

In a large skillet, add the shaped pasta and cover with water about ½ inch above the pasta. Bring to a boil, then reduce heat to a simmer and cover with a lid.

Add frozen vegetables during the last half of the pasta cooking time according to the directions on the vegetable package (the vegetables usually take a little less time than the pasta, depending on how small they are cut).

When the thickest vegetable is tender, drain the pasta and vegetables in a colander. Set aside.

In a small container with a tight lid, combine the flour and the half and half. Shake until it is smooth and pourable like pancake batter, set it aside.

Rinse and wipe out the same skillet. Warm 2 tablespoons olive oil over medium-hi heat. Sauté fresh garlic, optional ginger and shrimp until shrimp is just pink. If you use garlic powder, add it after the shrimp turns pink.

Pour in the chicken broth

Pour the flour mixture into the skillet and stir it until a creamy sauce is formed.  If the sauce is too thick, add a splash of water.

Add pasta and veggies and stir well to combine.

Add parmesan, serve and enjoy!