Vegetarian

 INGREDIENTS

* 3 tablespoons extra virgin olive oil

* 2 medium onions, chopped

* 1 pound fresh shiitake mushrooms, sliced

* 2 pounds butternut squash, peeled, seeded, cut into 1/4-inch-thick slices

* 2 cups vegetable broth

* 4 tablespoons chopped fresh thyme, divided

* 4 tablespoons sliced fresh sage, divided

* 3 15-ounce containers whole-milk ricotta cheese

* 4 cups grated mozzarella cheese, divided

* 2 cups grated Parmesan cheese, divided

* 4 large eggs

* Olive oil

ENERGY SUSTAINING BREAKFAST BARS

This recipe was inspired from a diet recipe for breakfast bars. I took that recipe and turned it upside down, added fiber, protein, antioxidants and lots of healthy goodness. These are incredibly easy to make and keep on hand for grab-and-go mornings. (sara snow)

INGREDIENTS

* 2 ½ cups old fashioned organic quick oats

* ½ cup whole flax seed

* ¼ cup organic dark cocoa power (or slightly less)

* ½ cup natural peanut butter

* ½ cup honey

* ½ t spirulina

* ½ - 1 cup HOT water

Ingredients

1 cup agave nectar

1/2 white sugar

1 1/3 cup canola oil

1/2 cup unsweetened almond milk (or your favorite non-dairy milk)

2 tablespoon corn starch

4 teaspoons pure vanilla extract

4 cups all purpose flour

1 teaspoon baking soda

1 teaspoon salt

1 1/2 cups chocolate chips

Directions

Step 1: Preheat oven to 350 F. Lightly grease two large light metal baking sheets.

* 1-1/4 cups dry lentils

* 8 cups water (2 quarts)

* 4 carrots, peeled and sliced

* 3 or 4 celery stalks, peeled and sliced

* 1 large onion, peeled and sliced

*4 bouillon cubes or 1 teaspoon salt

* 1 teaspoon garlic powder

* 1/4 teaspoon black pepper

*** addition from Chella 1 Roll of Jimmy Deans Hot Sausage