Adapted from Ambitious Kitchen

The goods: 
10 dates, pitted 
1 C tahini
¼ C maple syrup
2 eggs
⅔ C cocoa powder
1 tbsp coconut flour
½ tsp baking soda
¼ tsp sea salt 
⅓ C chopped dark chocolate --I honestly didn’t measure but just chopped up what I had remaining
Extra Maldon Salt for topping
​
 How to: 
1. Preheat the oven to 350 F and line a 9 x 9 pan with parchment paper.  I sprayed with coconut oil too just in case. 
2. Place dates in a bowl and submerge in boiling water.  Let stand 10 minutes, longer is fine too. 
3. Drain dates and place in food processor with tahini, maple syrup, eggs.  Blend until smooth. 
4. Add cocoa powder, coconut flour, baking soda, sea salt and chocolate chunks to tahini batter.  Fold until well combined without overly mixing. 
5. Transfer brownie mixture to the prepared pan.  Smooth out top and sprinkle with Maldon flakes. 
6. Bake in the center rack for 25 minutes.  
7. Remove from the oven and carefully transfer to a cutting board by lifting parchment paper.  
8. Allow to cool 5-10 minutes before slicing.  

The Goods:

4 local stalks of corn on the cob 
​2 avocados, diced into square chunks
2 heirloom tomatoes, diced however you want or 2 cups of cherry tomatoes, cut in halves
1 small sweet onion, diced
Juice of 1 lemon
2 Tbsp EVOO
Pinch of Himalayan sea salt, to taste 
How to:

1. Prepare the corn by removing the husk and silk, then boil both stalks for 5 minutes.  Then run under cold water to let cool for 1 minute. 
   
2. Remove corn kernels from the cob. Check out this site for easy ways to remove the kernels. 
   
3. Combine corn, avocado, tomatoes, and onion in a small mixing bowl. 
   
4. Squeeze lemon juice into mixture, drizzle with EVOO, and sprinkle with salt.  Serve and enjoy!

COPYCAT RECIPE, ADAPTED FROM THE FAUX MARTHA 

I still remember the first time I tried Bitchin' Sauce.  I was visiting my brother-in-law in San Diego and he took us to the Little Italy Farmer's Market and said we HAD to taste this dip made out of almonds.  At the time, he was super into a Paleo lifestyle and this vegan dip was a game changer.  Bitchin' Sauce comes in a variety of flavors, but chipotle was my jam!  Fast forward to a friend's recent birthday and one of the girls brought homemade Bitchin' Sauce.  I was shook.  Sure you can buy this sauce at the nearest gourmet grocery in Seattle, but it's $$$.  So why not make your own and then play around with the flavors?  Perfect as a dip for veggies and chips or drizzle this goodness all over yours tacos.

THE GOODS: 
1/2 cup raw almonds
1/2 cup extra virgin olive oil
1/2 cup water
Juice of 1 large lemon
2 tbsp apple cider vinegar 
2 tsp soy sauce (or coconut aminos)
2 tsp dice chipotle in adobo (add more if you want it bolder)
2 garlic cloves, peeled 
3 tbsp nutritional yeast 
1/2 tsp chili powder
1/2 tsp cumin
1/4 tsp paprika
sprinkle of sea salt or pink salt 

HOW TO: 

1. Add everything to high speed blender and blend on high for 1 minute and then low for an additional minute.  Should be creamy and smooth.
2. Refrigerate in tightly sealed container.  Honestly never lasts more than a few days in our house...so unsure on the shelf life? 

THE GOODS: 
2 cans fire roasted tomatoes
1 medium yellow onion, peeled chopped
2 Tbsp Extra Virgin Olive Oil
3 cloves garlic, peeled and minced
1 tsp dried oregano
salt to taste

Optional adds (Talamo Favorites): 
Sprinkle of Red Pepper Flakes
1/4 cup Kalamata Olives, pitted and halved
1-2 tbsp Capers 
1 lb Ground Beef or Lamb, simply saute with garlic and onion until lightly browned, before adding remaining ingredients to simmer (as noted below).

HOW TO: 

1. In a large saucepan, simmer garlic and onions in EVOO on medium heat for approximately 5 minutes or until garlic is sizzling. 
2. Add tomatoes with their juices, along with remaining ingredients with the exception of salt and let simmer for 45+ minutes on low heat. The longer the simmer, the better the sauce.
3. Stir occasionally and let the aroma take over the entire house. 
4. Remove the pot from heat, taste and add salt to preference.
5. Serve warm over noodles of choice! We are big fans of chickpea pasta, for the high amount of protein. I usually roast broccoli and throw it into my pasta for a balanced meal! 

This recipe is great to double up and eat throughout the week. I will throw in roasted sweet potatoes, avocado, etc. to spice it up for lunches.

THE GOODS: 
12 dates
Approximately 1 cup peanut butter (or nut butter of choice, I suggest just peanuts or peanuts + salt as the ingredients)
2 cups coconut oil
1 cup 100% cocoa powder
1 tsp vanilla extract
1-2 tbsp natural sweetener of choice (I used coconut nectar for a lower glycemic index.. AKA it won't spike the blood sugar as high)
Pinch of sea salt (optional)

HOW TO:

1. Cut each date in half and stuff nut butter into opening.
2. Place each date into a silicon mini muffin pan (24 mini cups total) and place to the side. 
3. Heat coconut oil in a pot on the stove over medium heat.
4. Once melted, whisk in the cocoa powder, vanilla extract, and coconut nectar or sweetener of choice until well combined.
5. Pour the runny chocolate mixture over each of the dates until fully covered, it will look like liquid. 
6. Place in fridge for 30 minutes. 
7. If desired, once chocolate has hardened sprinkle with sea salt or simply enjoy with extra PB on top!
8. Store in airtight container in the refrigerator.

Once you pop, I promise, YOU WILL NOT be able to stop.​ The caramel goodness from the date mixed with the peanut butter and chocolate goodness is NEXT LEVEL. It has become a staple in both of our households and using a silicon pan is so satisfying as you pop each mini cup out.

Makes: 24 mini cups, using a mini silicon pan (highly recommend!)
Time: 10 minutes to prepare and 40 minutes total. 

THE GOODS: 
3 Cups old-fashioned oats
1/4 Cup each of  ground flaxseed, chia seeds, and hemp hearts 
3/4 Cup raw nut of choice (I use chopped walnuts; almonds/peanuts/pecans as alternatives)
1/3 Cup 100% cocoa powder 

1/2 Cup peanut butter (creamy or crunchy is fine, I use no sugar added) 
*1/3 to 1/2 Cup liquid sweetener of choice (I use a mix of agave and maple syrup, honey works too) 
1/4 Cup coconut oil 
1 tsp vanilla extract

*I prefer my granola just slightly sweet, so I use a little less than 1/2 C mix of maple syrup & agave.  I will sometimes add chocolate chips to my granola once it's cooled for an added sweet treat!

HOW TO: 

1. Preheat oven to 325 F and line a baking sheet with parchment paper or silicone baking mat. 
2. In a microwave safe bowl combine peanut butter, coconut oil, maple syrup, agave, and vanilla extract.  Microwave 30 sec and stir to combine all ingredients. 
3. In a large bow combine dry ingredients so that cocoa powder is dispersed evenly. 
4. Pour peanut butter goodness over oat mixture and stir until dry ingredients are coated thoroughly. 
5. Spread granola mixture evenly on pan.  Bake for 10 minutes.  Remove from oven and flip granola, then bake additional 10 minutes.  
6. Remove and allow granola to fully cool.  It will be soft initially.  As it cools, perfect little granola clusters will form!  Store in a tightly-sealed container in cool, dry place. 

Makes approximately 12 muffins
The Goods:
Dry Ingredients:
1 1/2 cups almond meal 
1/3 cup coconut flakes
1/4 cup coconut flour 
2 tbsp ground flax seed
1 tbsp cinnamon 
1 tbsp baking soda
1/2 tsp sea salt 

Wet Ingredients:
3 eggs
2 tbsp ghee, melted
1 tbsp coconut oil, melted 
1 cup coconut milk (lite, cream or regular is too heavy for this recipe) 
1 ripe banana 
2 large apples or 3 small apples chopped 
1 tsp vanilla extract 

Optional adds: 1 tbsp date syrup for added sweetness, dried cherries or other dried fruit of choice 

How To: 

1. Preheat over to 350 degree and line muffin tray with 12 paper liners, set aside. You can also grease the liners with a little coconut oil or ghee for easier removal once baked.
2. In a mixing bowl or electric mixer, add all dry ingredients and  stir until well combined or on low if using an electric mixer.
3. Add remaining wet ingredients one by one with whisk or on medium power if using electric mixture until well combined and forms a batter consistency.
4. Spoon batter evenly in muffin liners. Fill to the very top, as they will not rise much.
5. Bake for 23-25 minutes or until lightly brown on top.
6. Remove from oven and let cool before serving. 
7. Store in an airtight container at room temperature. Will store well for 5 days, but if you are anything like our family they will be gone in a day or two.

Note: I love to add almond butter or grass fed butter!