Recipe Courtesy of Sabrina Najarian - Health Coach Specializing in Integrative Nutrition

Olive oil Chocolate chip mac nut cookies:

1 cup butter olive oil, 1 Tablespoon vanilla extract, 3/4 cup coconut sugar, 1/2 cup pure maple syrup, 1 tsp sea salt, 1 large egg, 1 cup coconut flour, 1 cup almond flour, 1/2 tsp baking soda, 1 - 2 cups choc. chips, 1/2 cup crushed mac nuts or your favorite nut.  Can leave nuts out.    Directions: Preheat oven to 350 degrees.  Line cookie sheets with parchment paper. In a large mixing bowl add oil, vanilla, sugar, syrup, and salt.  Mix well till smooth. Add in egg and mix well.  Add in flours and baking soda. Incorporate well. Fold in choc. chips.  Roll small balls with your hands or I use a small scooper and place 2 inches apart.  Flatten less than half way down.  (Sometimes I don't and they come out just fine.)  Bake for 15-20 minutes or until edges are nicely browned and crispy.  Let them rest for 5 minutes on the cookie sheets than transfer to a cooling rack.

Recipe Courtesy of Sabrina Najarian - Health Coach Specializing in Integrative Nutrition

2 tsp butter olive oil or ghee, 1/2 cup coconut sugar, 2 Tablespoons balsamic vinegar, 1/2 tsp sea salt, 2 cups walnut halves Directions: Preheat oven to 350 degrees. Line baking pan with parchment paper. In a non-stick pan melt ghee or warm oil, add sugar, vinegar, salt and mix well. Pour walnuts into pan and coat well. Pour onto parchment lined pan and separate with fork. Bake for 15 or 20 minutes till a nice brown color. Remove from oven and cool. Optional: add a sprinkle of cayenne pepper when tossing for some heat.

Ingredients

1 1/2 cup Roasted Almond

2/3 cup Dry Cranberry 

12 pitted Dates

1 Tablespoon Black Currant Balsamic 

Directions

Grind Almonds fine in a food processor.

Add Cranberries and grind further, add pitted Dates and grind till well combined.  Move the combined ingredients into a plastic bag along with a tablespoon balsamic vinegar and knead well till well mixed. 

Use plastic wrap to make small balls and candy wrap with waxed paper.  

Yield: 40-50 ½” balls

Vegan* Gluten Free*

Recipe Courtesy of Junko Geil

For best flavor let dip set for 30 minutes at room temperature. 

Ingredients:  
2 Salmon Filets
¼ cup Blood Orange Fused Olive Oil
¼ cup Blackberry-Ginger Balsamic Vinegar
1 Tbsp. Shoyu (Soy Sauce)
1 Tbsp. chopped fresh ginger
1-2 Tbsp. Toasted Sesame Oil
1 Tbsp. Toasted Sesame Seeds

Mix together olive oil, balsamic vinegar, shoyu (soy sauce), and ginger. Put salmon and olive oil mixture into a large re-sealable bag and marinate for 2-4 hours.
In a skillet, heat the sesame oil over med-high heat. Remove salmon, discard marinade, and cook salmon for 2 minutes on each side. Add salt and pepper to taste. Top with Sesame seeds.
Enjoy!