1 1/2 cups drained and well rinsed black bean
1/4 cup maple syrup (or agave)
1/3 cup veg oil
1/4 c cocoa powder
1/2 tsp sea salt (or kosher)
1/2 tsp baking powder
2 tsp vanilla extract
2 eggs
3/4 cups milk chocolate chips

• preheat oven to 350 degrees and grease an 8x8 baking pan
• in a food processor (or blender) puree the first three ingredients until smooth
• add the cocoa, baking powder, vanilla, half of the salt
• once blended then add the eggs; blend again
• mix in a 1/2cup of the chips by hand and pour into the pan
• top with the remaining chips and salt and bake for 25-30min
• don't over bake....these are better when they are fudgy

1/2 cup honey
1 tbsp. coconut (or veg) oil
3/4 cups natural nut butters (any)
1/2 cups ground or finely chopped nuts
1/4 cup protein powder (optional)
1/4 tsp salt (omit if the nuts you are using are salted)
1 1/2 cups puffed rice cereal (preferably brown)
2/3 cups dark chocolate (melted)

• line a 9x9 pan with parchment paper
• in a small pot over medium heat bring the honey to a boil
• turn off the heat and add the oil and nut butters; stir to combine
• then stir in 1/4 cup of the nuts, the protein powder, salt and cereal
• pack the mixture in the pan and chill for 30min in the fridge
• to finish; melt the chocolate and drizzle over the chilled mixture, sprinkle over remaining nuts
• bars are best when kept in the fridge and cut when needed

Serves 4 people

1lb of boneless chicken breasts or thighs
1/4 cup soy sauce
4 tbsp. oyster sauce
1 white onion (cut into quarters)
1 tbsp. each black peppercorns and coriander seeds
3 pc star anise or cloves
1 stalk lemongrass or a 1" knob of ginger chopped (optional)
2 cups frozen or fresh veggies (thinly sliced)
rice noodles
sriracha/hoisin (to taste)
bean sprouts, fresh cilantro, basil or lime (optional)

• in a large pot add the first 7 ingredients plus 16 cups water.
• bring to a light simmer and cook until chicken easily pulls apart
• remove the chicken, shred, and divide between the serving bowls
• cook rice noodles and divide between serving bowls
• strain the whole spices out of the broth
• cook veggies in the warm broth for 1-2 minutes
• pour broth and veggies over the noodles and chicken
• garnish with optional sauces or fresh ingredients