1. Line a baking sheet with parchment paper or nonstick foil.
2. Slice bananas in half widthwise and insert a wooden frozen treat stick lengthwise into each banana half. Place bananas on baking sheet and freeze for 15 minutes.
3. Melt chocolate with oil in a large bowl by microwaving at 50 percent power for 2 to 3 minutes. Stir occasionally with a spoon, until melted and smooth.
4. Holding wooden stick, roll each banana half in melted chocolate. Quickly sprinkle desired toppings over.
5. Freeze bananas until frozen and chocolate sets, 30 to 45 minutes. Serve immediately or freeze up to 1 week in an airtight container.

1. Preheat your oven to 350 degrees Fahrenheit.
2. Add the cereal to a large bowl. Mix in the coconut flakes, sliced almonds, vanilla extract, almond extract, honey, and coconut oil until combined.
3. Spread out onto a baking sheet lined with parchment paper. Bake for 25 minutes. Let cool completely and set aside.
4. Melt the white chocolate using a double boiler or the microwave.
5. Using a new baking sheet lined with parchment paper, pour over the melted white chocolate and spread out evenly.
6. Immediately sprinkle over granola and the strawberries before it begins to set.
7. Let set in the freezer for minimum of 10 minutes.
8. Break into pieces to serve, and enjoy!

1. Line an [q:8 1/2] x [q:4 1/2]-inch loaf pan with unbleached parchment paper, allowing paper to overhang on 2 sides of pan.
2. Melt chocolate in a heatproof bowl set over a small saucepan of simmering water until melted and smooth. Set aside.
3. Blend avocado, cashew butter, maple syrup, cocoa powder, vanilla, and salt. Add melted chocolate to blender and blend until smooth.
4. Scrape mixture into pan and smooth top. Lightly press chopped cashews over top. Chill 2 hours.
5. Lift fudge out of pan using parchment paper overhang. Place on a cutting board and cut into 8 bars. Store leftovers in fridge.

1. Mix the beans, red onion, parsley garlic, tomatoes, lemon juice, lemon zest, salt and pepper together in a medium mixing bowl.
2. Toast the ciabatta. Spread the tapenade on each slice and top with the bean mixture before serving.
3. Great as an appetizer for parties or tapas bar.

Meatballs

1. To make the meatballs, place the oats in a blender. Blend on high for 2 minutes, until the oats form a flour. Set the oat flour aside.
2. Spray a large skillet with the olive oil spray and set the skillet over medium heat. Add the onion and celery. Cook the vegetables for 2 to 3 minutes, until the onion is translucent.
3. While the onion and celery cook, place the beef, oats, coconut milk, coconut aminos, nutmeg, salt, black pepper and 1 teaspoon of the parsley in a large bowl. Add the onion and celery to the beef mixture and mix the ingredients together with your hands. Roll the meat mixture into 16 ([q:1 1/2] inch) balls.
4. Place the skillet over medium heat. Add the meatballs to the skillet and cook them for 7 minutes. Gently flip them over and cook them for another 7 minutes. Once the meatballs have browned, transfer them to a plate. Set the plate aside.

Gravy

1. To make the gravy, add the cornstarch to the skillet and whisk it together with the leftover fat from the meat until the mixture is bubbly, 2 to 3 minutes. Add the broth, coconut milk, coconut aminos and mustard. Increase the heat to medium-high and simmer the gravy for 5 minutes to thicken it.
2. Add the meatballs to the skillet and sprinkle with the remaining 1 teaspoon of parsley. Serve the meatballs immediately topped with the gravy.
3. Store leftovers in the refrigerator for up to 5 days or in the freezer for up to 30 days.

1. Chicken Satay Marinade

   1. Mix together the curry powder, turmeric, brown sugar, onion, garlic, salt and oil in a large bowl.
   2. Add the chicken thigh pieces to the marinade and combine thoroughly. Marinate the chicken for at least 1 hour (or preferably overnight in the refrigerator).

2. Chicken Satay Skewers

   1. Soak 22 to 24 thin bamboo skewers in warm water for 30 minutes
   2. Preheat the grill to medium-high heat (400 to 450°F).
   3. Thread 3 to 5 pieces of chicken onto each skewer, depending on the size of the chicken pieces. The chicken should cover only the top third of the skewers.
   4. Grill the skewers for 2 to 3 minutes per side, then move the skewers to medium heat (350°F) and cook the skewers for a further 2 to 3 minutes per side, until the chicken is opaque all the way through when cut open.
   5. Serve the satay skewers with the Peanut Sauce, cucumber and red onion.

1. Preheat the grill to high heat (450 to 475°F).
2. In a medium bowl, mix together the peppercorns, salt, brown sugar and lime juice. Stir thoroughly until the salt and sugar are dissolved. Set the sauce aside.
3. Place the mussels on the grill and close the grill’s lid, or place a large metal bowl over the top of the mussels to trap the steam and smoke. Cook the mussels for 2 to 3 minutes. Check to see if all the mussels have opened. If not, cook them for another 1 to 2 minutes.
4. Remove the mussels from the heat as quickly as you can and transfer them to a large bowl. Discard any mussels that have not opened.
5. While the mussels are still hot, dress them with the sauce and oil. Sprinkle the cilantro over the mussels and serve immediately.

1. Adjust oven racks to upper-middle and lower-middle positions and heat oven to 350 degrees. Line 2 baking sheets with parchment paper.
2. Process hazelnuts, flour, sugar, cornstarch, and salt in food processor until finely ground, about 30 seconds. Add butter and vanilla and process until dough comes together, about 30 seconds.
3. Transfer dough to counter and divide into 4 equal pieces. Working with 1 piece of dough at a time, press and roll into 10-inch-long by 1-inch-wide rope. Using bench scraper or sharp knife, cut rope into 20 lengths, then roll lengths into balls with your hands and space them 1 inch apart on prepared sheets. Repeat with remaining dough. Bake until edges are lightly browned, 16 to 18 minutes, switching and rotating sheets halfway through baking. Let cookies cool completely on sheets.
4. Microwave chocolate chips in small bowl at 50 percent power, stirring occasionally, until melted, 1 to 2 minutes. Spread [q:1/4] teaspoon chocolate over bottom of half of cookies, then top with remaining cookies, pressing lightly to adhere. Let chocolate set, about 15 minutes, before serving.

1. Blanch spinach in a large pan of salted, boiling water for 1 minute. Drain spinach. When spinach is cool enough to handle, place it in a clean dish towel and wring to remove as much water as possible.
2. Add spinach to a food processor along with yogurt and lemon juice. Blend until almost smooth.
3. Transfer spinach mixture to a saucepan set over medium-low heat. Add cheeses, nutmeg, and salt and pepper to taste. Heat until cheeses melt.
4. Serve immediately with baked tortilla chips, crackers, and raw sliced veggies.