Ingredients:

• 4 tbsps. butter, softened
• 1/2 unsweetened applesauce
• 3/4 cup white sugar
• 3/4 cup packed light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 3/4 cup all-purpose flour
• 1/2 cup whole wheat flour
• 2 tbsps. chia seeds (whole or ground)
• 1 teaspoon baking soda
• 3/4 teaspoon ground cinnamon
• pinch or two of ground nutmeg
• 1/2 teaspoon salt
• 2 3/4 cups rolled oats
• 1 cup dried goldenberries

Directions:

1. Preheat oven to 375 degrees F.
2. In large bowl, cream together butter, applesauce, white sugar, and brown sugar until smooth.
3. Beat in the eggs and vanilla until fluffy. Stir together flours, chia, baking soda, cinnamon, nutmeg, and salt.
4. Gradually beat into butter mixture.
5. Stir in oats and goldenberries.
6. Drop by teaspoonfuls onto ungreased cookie sheets.
7. Bake 8 to 10 minutes in the preheated oven, or until golden brown. Cool slightly, remove from sheet to wire rack. Cool completely.

Adapted from recipe found on http://dosesofnourishment.blogspot.com/.

Ingredients:

• 3/4 cup white quinoa
• 1 1/2 cups old-fashioned rolled oats
• 1/2 cup shelled raw sunflower seeds
• 1/2 cup shelled raw pistachios, chopped
• 1 cup dried apricots, thinly sliced
• 1/4 cup sugar
• 1/2 teaspoon coarse salt
• 1/4 cup honey
• 2 tablespoons vegetable oil
• 1 1/2 teaspoons pure vanilla extract
• 2 large eggs plus 1 large egg white, lightly beaten
• Vegetable-oil cooking spray

Directions:

1. Preheat oven to 350 degrees. Rinse quinoa thoroughly in a fine sieve; drain. Bring 1 1/2 cups water to a boil in a small saucepan. Add quinoa; return to a boil. Stir quinoa; cover, and reduce heat. Simmer until most liquid is absorbed and quinoa is slightly undercooked, about 12 minutes; transfer to a rimmed baking sheet. Bake, fluffing with a fork occasionally, until pale golden, 30 to 35 minutes. Let cool in a large bowl.
2. Spread oats on baking sheet; bake until lightly browned, about 15 minutes. Add oats to quinoa. Spread seeds on baking sheet; bake until lightly toasted, about 7 minutes. Add to quinoa mixture; let cool. Reduce oven temperature to 300 degrees.
3. Toss nuts, apricots, sugar, and salt with quinoa mixture. Beat honey, oil, and vanilla into eggs; stir into quinoa mixture.
4. Line a 12-by-17-inch baking sheet with parchment; lightly coat with cooking spray. Spoon 1/4 cup batter onto sheet for each cluster; space 3 inches apart. Flatten to 1/4 inch thick. Bake, rotating sheet halfway through, until crisp, about 25 minutes. Let cool on a wire rack. Store, loosely covered with foil, up to 2 days.

Makes 20.

Ingredients:

• 4-5 tbsp chia seed
• 2 cups almond milk
• raw honey or agave syrup to taste

Directions:

1. Combine the ingredients to your taste. Leave the chia to soak for at least 10 minutes before consuming.
2. You can also add other flavours like vanilla, cinnamon or cardamom.

Ingredients:

• 8 dried prunes, soaked in 1 pint pure water
• 1 tbsp spirulina powder
• 1/3 cup chia seeds

Directions:

1. Drain off most of the prune soak water and put the chia seeds to soak in the prune soak water.
2. Blend together the prunes with the spirulina and a small amount of the soak water.
3. Stir the spirulina/prune mixture into the soaked chia seeds.
4. Leave the chia to soak for at least 10 minutes before consuming.

Ingredients:

• 1/4 cup freshly squeezed lemon juice
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 medium garlic clove, minced or pressed
• 1/2 cup extra-virgin olive oil sea salt
• 1 1/2 cups quinoa, thoroughly rinsed and drained (about 4 Cups cooked)
• 2 ears corn, kernels cut from cob
• 1 medium red pepper, cored, seeded, and diced
• 1 large cucumber, peeled, halved lengthwise, seeded, and diced
• 3 scallions, thinly sliced
• 1 large jalapeno pepper, seeded and diced
• 1/4 cup roughly chopped fresh cilantro leaves
• Sea salt
• 1 medium head red-leaf lettuce, leaves separated, washed and dried, small inner leaves reserved for future use
• 2 ripe medium tomatoes, cored and cut in thin wedges
• 1 ripe avocado, pitted and thinly sliced
• 1 lime, cut in wedges
• 1/4 cup pumpkin seeds, toasted

Directions:

1. Bring 2 3/4 cups water to boil in a small saucepan and stir in the quinoa and some salt. Return to boil, reduce heat to simmer, cover, and cook until water is absorbed, about 15 minutes. Turn off heat, place corn kernels on top of quinoa, cover pan, and let stand for 5 minutes. Stir corn into quinoa, remove from pan, and spread out on baking sheet to cool for about 20 minutes.
2. In a small bowl, whisk together lemon juice, cumin, chili powder, garlic, oil, and salt to taste; set aside.
3. Place cooled quinoa and corn, red pepper, cucumber, scallions, jalapeno, and cilantro in large bowl. Add 1/2 cup dressing (or more to taste) and salt to taste; mix until combined.
4. Place large lettuce leaves side by side in a circle around a large serving platter so the curly tops extend just beyond the platter rim. Mound quinoa salad in center.
5. Arrange tomato, avocado, and lime around quinoa on top of leaves. Sprinkle pumpkin seeds over salad. Serve immediately or hold briefly at room temperature.  Per serving: 643 calories; 17 g protein; 34 g fat; 76 g carb; 13 g fiber.

Serves 4.