Eliza's peanut butter balls (a.k.a. "Health Lumps")

3 C oats

1 C peanut butter (chunky natural)

2/3 C honey

1 C (or a bit less) chocolate chips

1.5 tsp vanilla

Dash of salt 

Mix, roll, and chill. I prefer freezing them, actually! 

Warning, they're addicting haha.
           -From eliza and BEcca  

Another version of Health Lumps:

• ¾ cup unsweetened shredded coconut
• ¾ cup gluten-free rolled oats
• ¼ cup ground flaxseed
• ¼ cup chopped peanuts or other gluten-free, vegan add-ins (chocolate chips, raisins, etc.
• ¾ cup natural, unsalted peanut butter (mine is very liquidy)*
• ¼ cup pure maple syrup 

Peanut Butter energy bites:

1 cup oats

1 cup shredded coconut (toasted or not, whatever you prefer)

1/2 cup mini chocolate chips

1/2 cup ground flax seed

1/2 cup peanut butter

1/3 cup honey

Mix together well, then form balls and enjoy!

Peanut Butter energy bites 1 cup oats 1 cup shredded coconut (toasted or not, whatever you prefer) 1/2 cup mini chocolate chips 1/2 cup ground flax seed 1/2 cup peanut butter 1/3 cup honey Mix together well, then form balls and enjoy!

Lentil Kale Soup

We love this and eat it often. 15-year-old Josh begs me to make it.

http://cookieandkate.com/2015/vegan-lentil-soup-recipe/

• ¼ cup extra virgin olive oil   (I use less)
• 1 medium yellow or white onion, chopped
• 2 carrots, peeled and chopped
• 4 garlic cloves, pressed or minced
• 2 teaspoons ground cumin   (I use less)
• 1 teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes, drained
• 1 cup brown or green lentils, picked over and rinsed
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon salt, more to taste
• Pinch red pepper flakes
• Freshly ground black pepper
• 1 cup chopped fresh collard greens or kale, tough ribs removed (I use way more kale)
• Juice of ½ to 1 medium lemon, to taste

INSTRUCTIONS

1. Warm the olive oil in a large Dutch oven or pot over medium heat. One-fourth cup olive oil may seem like a lot, but it adds a lovely richness and heartiness to this nutritious soup.
2. Once the oil is shimmering, add the chopped onion and carrot and cook, stirring often, until the onion has softened and is turning translucent, about 5 minutes. Add the garlic, cumin, curry powder and thyme. Cook until fragrant while stirring constantly, about 30 seconds. Pour in the drained diced tomatoes and cook for a few more minutes, stirring often, in order to enhance their flavor.
3. Pour in the lentils, broth and the water. Add 1 teaspoon salt and a pinch of red pepper flakes. Season generously with freshly ground black pepper. Raise heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer. Cook for 30 minutes, or until the lentils are tender but still hold their shape. 
4. Add the chopped greens. Cook for 5 more minutes, or until the greens have softened to your liking.
5. Remove the pot from heat and stir in the juice of half of a lemon. Taste and season with more salt, pepper and/or lemon juice until the flavors really sing. Serve immediately. Leftovers will keep well for about 4 days in the refrigerator, or can be frozen for several months (just defrost before serving).