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2 cups almond butter
1/4 cup cocoa powder
1/2 cup + 2 Tbsp honey
1 Tbsp coconut oil, melted (optional)
2 tsp vanilla extract
1 tsp salt

Combine all ingredients into a large bowl and mix well until incorporated.  Then, spoon the mixture into a pan and flatten with the back of a spoon.  Place in the freezer for an hour or so.  Then, take it out and cut into bite-size squares or rectangles.  Keep fudge covered and stored in freezer.

**Try this too:  Use 1/2 cup almond butter and 1/2 cup cashew butter for creamier texture.

1 cup raw almond butter
1 egg
1/2 cups honey
1 tablespoon vanilla extract
1/4 cup cocoa powder
1/2 teaspoon Celtic sea salt
1/2 teaspoon baking soda

With a mixer, blend the almond butter and the egg. Add the agave and vanilla and beat until well combined. Add remaining ingredients and beat on a low speed until combined.

Grease an 8 or 9 inch round pan. Spoon batter into pan and bake at 350 for 20-25 minutes.

1 cup almond butter
1 cup sunbutter
2/3 cup honey
1 tbsp vanilla
3 eggs
1/2 tsp salt
1 tsp baking soda
Handful of dark chocolate chunks

1. In a mixer, blend all ingredients, except chocolate, until well combined.
2. Spoon into a greased 9×13 inch pan.
3. Sprinkle top with chocolate chips and gently pat into the batter.
4. Bake at 325 for ~30 minutes.

1 ½ lbs ground turkey or beef
1 cup chopped onion
1 cup tomato purée
2 tbsp cocoa powder
1 tbsp chili powder
½ tsp yellow mustard powder
1 ½ ground black pepper

Cook meat and onion in a large skillet on medium heat for 10-15 mins, until meat is browned. Stir in remaining ingredients and heat for another 10-15 minutes. Serve over veggies of your choice. Makes 4 servings.

1 lb ground pork
1 tbsp olive oil
1-2 tbsp curry powder
1 bag baby spinach
½ can coconut milk
2-3 garlic cloves

In a pot large enough to hold the spinach, brown pork in olive oil. Add curry powder as pork browns, mix well. Once pork is brown, add all spinach and coconut milk. Heat until spinach has cooked down and wilted. Add garlic at the end, mincing or use garlic press to crush. Mix well, remove from heat and serve.

2 tsp olive oil
6 oz chicken
1 apple
2 tsp cinnamon or allspice

Heat olive oil in a saucepan over medium heat. Shred and add chicken. Grate the apple. Add to pot with spice of choice. Cover and cook on medium low. Stir frequently. Once apple has cooked down, dish is ready to be served.

1 can artichoke hearts
1 can diced tomatoes
1/4 c capers
1 c red wine (optional)
2 tbsp minced garlic
Fresh ground pepper
4 large chicken breasts
Water

Do not drain the artichokes or tomatoes. Put into a large pot with the capers, wine, garlic, and some pepper. Bring to a boil. Add chicken and enough water so chicken is submerged. Turn heat to low-medium and simmer until chicken is cooked through (time varies depending on size of chicken breasts). Remove chicken from pot. Bring the liquid to a boil and reduce it until it is a nice chunky sauce.

Serve chicken with a generous amount of the artichoke sauce.