Total Time: 30 minutes

Prep Time: 15 minutes

Cook Time: 20 minutes

for 2 servings

• 1 chicken breast (500 g), sliced in half and then long thin strips
• 2 tablespoons unsalted butter
• ½ teaspoon dried oregano
• 2-3 small cloves of minced garlic
• ½ teaspoon sea salt
• ½ teaspoon pepper
• 2 cup penne pasta (500 g), cooked
• ¼ cup fresh parsley (10 g)
• 1/2 cup sliced button mushrooms
• 1 medium white onion - caramelized
• Fresh Diced tomato (small roma or ½ hot house)
• Half a fresh lemon
• 1 cup heavy cream (18-35%)
• ¼ cup shredded/grated parmesan cheese (25 g)

1. Bring Salted water to a boil in a pot and cook pasta until al-dente – firm but tender (follow the instructions for the cook times on the back of the packaging of your preferred pasta)
2. In a saucepan over medium-high heat, melt butter, then add the sliced chicken breast.
3. Season with salt, pepper, minced garlic (reserve half for later), and oregano. Cook 8-10 minutes or until chicken is fully cooked. Remove from heat and set chicken aside.
4. In the same pan over medium heat, melt butter and add the sliced mushrooms and onions. Cook until they begin to soften and caramelize. Add in fresh diced tomato and sauté for 2 min.
5. Add the remaining minced garlic and cooked chicken breast, stirring until incorporated. Add a touch more butter if needed
6. Deglaze the saucepan with either a chicken stock, reserved pasta water or ¼ cup of your favorite dry white wine.
7. Add in the cream and simmer until thickened. Squeeze a small amount of lemon juice into the cream to lighten the heavy sauce to taste
8. Adjust seasonings with salt and pepper if needed
9. Once plated, top with fresh chopped parsley and Parmesan cheese.

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Total Time: 5-7m

Yield: 1-2 servings

• flesh of 2 ripe avocados (240g)
• ½ cup regular or organic cacao cocoa powder
• 3-4 tbsp milk of choice (almond preferred) – or preferred fat % milk or cream)
• 1/2 tsp pure vanilla extract
• 1/8 tsp salt
• sweetener of choice to taste (preferred 1/4 cup pure maple syrup) or agave
• shredded coconut for garnish

Combine all ingredients in a blender or food processor until completely smooth. Portion and garnish with shredded coconut.  Chill for 15-20 min before serving

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Total Time: 20 mins + 15 mins cool time

Yield: 25 pieces

• 12 ounces quality chocolate chips or chopped chocolate (dark)
• ¾ cup raw nuts or seeds (choose from almonds, pecans, hazelnuts, pistachios and/or pepitas)
• ¼ cup dried cranberries or other dried fruit (dried cherries, apricots and/or candied ginger—chopped if large)
• ¼ cup shredded coconut
• About ½ teaspoon sea salt
• 1 tablespoon of olive oil

1. Melt chocolate in a heat-proof bowl set over a saucepan of gently simmering water. (double boiler)
2. Sprinkle the nuts, dried fruit, shredded coconut and salt. Into the chocolate once removed off the heat. (reserve some of this for visual garnish on top)
3. Cover a large, rimmed baking sheet with parchment paper. Use a silicone or rubber spatula to spread chocolate evenly over the centre area of the baking sheet—aim for about ¼″ thickness. Sprinkle remaining ingredients on top for garnish with coconut
4. Once the chocolate is completely hardened, use your hands to break it into desired serving size. Serve immediately or cover and store in refrigerator.

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Ingredients:

• 1 1/2 cup Sweet potato (cooked and mashed)
• 1 cup Red, black and green quinoa mix (cooked and drained)
• 1 ¾ water or stock (to cook quinoa)
• 60-80 g Dried cranberry (or preferred nut)
• 1/3 bunch Parsley
• 1/4 part Red and Green pepper
• 3 stalks Green Onion
• 1 tbsp Salt
• 1 tsp pep
• 1 tsp cumin
• 1tsp garlic or 3 small garlic cloves

Dipping Sauce:

• 250 ml Sour cream
• 2 tsp paprika dip
• 1tbsp lemon
• 1 tbsp parsley
• ½ tsp chopped garlic

1. Pre heat oven to 375 degrees
    
2. Peel and cut sweet potato into cubes. Place in a pot of water, add salt and bring to a boil. Drain water and place into a bowl to cool and rough mash (not too smooth but some lumps remaining)
    
3. Rinse quinoa and place into a pot and cover with 1 ¾ cup water. Bring to a boil and reduce to a simmer and keep the cover on. Cook for 15 minutes on LOW. Turn off the stove and leave it covered for another 5 minutes.
    
4. Uncover — You should see tiny spirals (the germ) separating from and curling around the quinoa seeds. Fluff the quinoa gently with a fork and serve. If any liquid remains in the bottom of the pan or if the quinoa is still a bit crunchy, return the pot to low heat and cook, covered, for another 5 minutes, until all the water has been absorbed.
    
5. Chop the red and green pepper, parsley and green onion. Fold in the cooked quinoa, lemon juice, salt, pepper, cumin, parsley and chopped garlic into the mashed sweet potatoes until combined.
    
6. Get a baking tray and line with parchment paper. Measure or scoop potato mixture and roll into balls, and place them onto the tray. Bake for 10 minutes or until nice and golden.
    
7. Prepare the dipping sauce by mixing the sour cream, paprika, lemon juice, parsley and chopped garlic.
    
8. Remove potato cakes from oven, plate and serve with dipping sauce.