Ingredients:

• 1 can black beans, rinsed and drained
• 3 eggs
• 1/3 cup maple syrup or 1/2 cup sugar
• 1/4 cup cocoa powder
• 1 tsp baking powder
• 1/4 tsp salt
• 1 tsp vanilla extract
• 1/3 cup olive oil or melted coconut oil
• 1/4 cup oat flour (optional for texture)
• 1/4 cup mini dark chocolate chips (optional but delicious!)

Instructions:

1. Preheat oven to 350°F (175°C). Grease a small cake pan or line with parchment.
2. In a food processor, combine black beans, eggs, maple syrup, cocoa, baking powder, salt, vanilla, and oil. Blend until smooth.
3. Stir in oat flour (if using) and chocolate chips.
4. Pour batter into prepared pan and smooth the top.
5. Bake for 25 minutes, or until the center is set and a toothpick comes out mostly clean.
6. Cool completely before slicing. It tastes even better chilled!

• 1 cup pasta
• 1 cups cauliflower florets
• ½ cup milk
• 1 cup shredded cheddar
• 1 tbsp cream cheese (I prefer bechamel sauce but with cream cheese it is faster)
• ¼ tsp turmeric
• Salt to taste
• 1 tsp olive oil or butter

Instructions:

1. Cook pasta and set aside.
2. Steam cauliflower until soft (8–10 mins).
3. Blend cauliflower, milk, turmeric, and cream cheese until smooth.
4. Heat sauce in a pan with oil, stir in cheddar until melted.
5. Mix with pasta, stir to coat.

• 4 large eggs
• ¼ cup heavy cream
• ¼ cup shredded cheese
• ¼ cup finely chopped veggies
• Salt & pepper to taste
• Optional: pinch of turmeric

Instructions:

1. Preheat oven to 350°F (175°C) Lightly grease a mini muffin tin or use silicone liners.
2. Whisk eggs + milk in a bowl until smooth. Add seasoning.
3. Add veggies and cheese into the egg mixture. Stir to combine.
4. Pour into muffin tins, filling each about ¾ full.
5. Bake for 18-20 minutes, until set and slightly golden on top.
6. Cool & Serve! Enjoy warm, or store in the fridge for up to 4 days.