Cut an apple into thin slices and place it on a slice of bread. Pour 1 teaspoon of honey and sprinkle with cinnamon. Apple is rich in vitamin C, biotin, potassium and fiber, as well as a teaspoon of cinnamon has dozens of nutrients such as: iron, manganese, calcium, vitamin C, vitamin K and about a gram of fiber.

• 1 1/2 cups cooked chickpeas or 1 can, drained
• 1/2 cup whole wheat bread crumbs
• 2 tablespoons ground flax seeds
• 2 teaspoons dried sage
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• canola oil for frying

• 1. In a medium bowl, combine the mashed sweet potatoes and mashed chickpeas. There should be rough chunks of chickpeas throughout the mixture. Add the crumbs, flax, sage, salt and pepper and mix well.
• 2. Use a 1/4 cup (60 mL) measure to portion 8 cakes, placing each on a plate. Form each cake into a 3 inch wide by 3/4 inch thick disk. 
• 3. Heat oil in a large saute pan. When the oil is shimmering and hot, carefully slip the cakes into the pan. When all the cakes are in the pan and the oil is sizzling around them, reduce the heat to medium and cook for about 4 minutes, occasionally using your spatula to carefully separate each cake from sticking to the pan. 
• 4. Turn the cakes at 4 minutes, they should be golden brown. Cook for 4-5 minutes on the other side, and carefully lift the cakes with your spatula to drain on the paper towel lined plate.
• Serve hot with desired condiments.

• 2 tbsp olive oil, divided
• ½ block super firm tofu, drained and chopped into cubes*
• 1 cup/8oz. rice noodles
• 1 medium head of broccoli, very small chopped florets
• 2 large zucchini, spiralized
• ½ small red pepper, sliced thin
• 1 medium garlic cloves, minced
• 4 green onions, chopped small

• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 tbsp tomato paste
• 2 tbsp rice vinegar
• 2 tbsp lime juice
• 2 tsp sesame oil
• ¼ tsp garlic powder

• ½ cup peanuts
• 1 tbsp sesame seeds
• fresh cilantro or parsley, chopped

1. Heat a large pan over medium heat. Add 1 tbsp olive oil and cook your tofu until browned on all sides, 5-10 minutes. Set aside.
2. Bring a large pot of water to a boil. Once boiling, add your rice noodles and cook according to package directions.
3. While your noodles are cooking, heat another tbsp of olive oil in the same large pan you used for the tofu. Then add in your broccoli, zucchini and red pepper. Cook for about 5-10 minutes, or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and add to the pan of veggies. Add the tofu, as well, and toss everything together.
4. In a small bowl, whisk together all of the sauce ingredients until well combined. Pour all over the noodles, veggies and tofu.
5. Divide between bowls, and top with peanuts, sesame seeds and chopped cilantro or parsley. Serve warm.

• 1 cup dairy-free chocolate chips (I used Enjoy Life brand)
• ½ cup peanut butter (store-bought or homemade)
• Kosher salt (optional)

1. Add chocolate chips to a microwave-safe bowl and heat for about 2 minutes, stirring every 45-60 seconds, until melted. Stir until smooth.
2. Add paper or silicone liners to a large muffin pan. Add about 1 tbsp melted chocolate to the bottom of each liner. Freeze for about 10 minutes, or until the chocolate has hardened.
3. Add about 1 tbsp peanut butter on top of the hardened chocolate (you may need to spread it out a bit), then add another 1-2 tbsp melted chocolate on top, making sure to cover the peanut butter.
4. Sprinkle each peanut butter cup with a bit of kosher salt, then put the pan back in the freezer for another 10 minutes or so, until hardened.
5. Store in the refrigerator (when you want to eat one, remove it from the fridge and allow to come to room temperature).

BUSE G. TURKEY
Stuffes Peppers 

Materials

Half a kg of bell pepper
1 tablespoon of rice for each pepper
1 onion
1 tablespoon tomato paste
Parsley
2-3 tomatoes
Black pepper
Salt
Mint
Oil-Olive Oil
Preparation of

Let's clean our bell peppers.
Let's chop the onions and tomatoes.
We will use the edges of the tomatoes to cover the peppers, so it would be better if we cut what we will use to cover them first.
We can use it in cooking mortar.
Let's add onion, rice, tomato paste, parsley, tomato, black pepper, salt, mint and a little oil in a bowl and mix well.
Later, let's fill the peppers with this mortar.
Let's arrange the peppers that we filled with the mortar in the pot.
Let's put hot water into the container in which we made the mortar.
Let's add 1 tablespoon of tomato paste to the water we put in the bowl so that it will be half the size of the peppers and melt it.
Let's pour this mixture in the pot until it reaches half the peppers, so that it does not overlap the peppers.
Let's cover the peppers with the tomatoes we cut.
Then, let's pour a little oil or olive oil over the peppers and cook our meal on low heat.

• 2 cups fine bulgur 

• 1,5 cups hot water 

• 2 tablespoons tomato paste 

• 1 cay cup olive oil 

• 2 teaspoon salt 

• 2 teaspoon chilli pepper 

• Juice of 2 lemons 

• 1 /2 cay cups pomegranate sour 

• 6 rametti curcuma 

• Un mazzetto di prezzemolo 

• Un mozzo di mento fresca 

3 egg (s)
125 g of sugar
1 packet of vanilla sugar
125 g margarine
1 teaspoon Baking powder
250 g flour
250 ml milk
1 pinch (s) of salt