Broccoli/Cauliflower Salad

4 head broccoli
1 large head cauliflower

Cut into bite size pieces.

1/2 purple onion diced
4 C mozzarella cheese

Mix it all up

1 lb bacon cooked and broken up

Combine 2 C miracle whip, 1 C sugar and 4 TBS vinegar
Mix and serve.

Chicken Salad (Shauna)

5-6 chicken breasts boiled shredded
1 pkg bowtie pasta cooked and cooled
1/2 C chopped celery
1 bunch of red grapes, sliced in half
1 can cashew halves
1 bottle coleslaw salad dressing
1 C mayo

Cook chicken and shred. Cook pasta. Cut up celery and grapes and mix into bowl. Add dressing. Put in fridge then serve on croissant sandwiches.

Salmon, Maple glazed (ryan nakaya)

2 tsp paprika
1 tsp chilli powder
1 tsp ground ancho chilli powder
1/2 tsp ground cumin
1/2 tsp brown sugar

Combine above ingred. Salt fish to taste. Rub fish with paprika mix (you won't use all of it) Place fish on a broiler pan, or grill rack and broil for 7 mins, remove fish before it's fully cooked and brush with maple syrup, return to broiler for 1 min or until desired doneness is achieved.

Chicken Enchiladas (Katie's recipe)

500g boneless chicken
2 med potatoes
2 small cans or 1 large can of Enchilada sauce
Sour Cream
Grated cheese

Boil chicken then shred.
Cook potatoes after you've diced them.
Put chicken and potatoes in tortilla and into the container to cook.
Pour sauce over top after putting a dollop of sour cream on top of each enchilada.
Add grated cheese last then cook at 350 uncovered for about 15-20 mins

Spaghetti Salad

1 small bottle of italian salad dressing
1 cucumber
4 small tomatoes
1 green pepper
1/2 purple onion
salad supreme spice
24oz cooked spaghetti

Protein rice krispie (running with spoons)

Ingredients

• 4 cups crispy rice cereal*
• 1/2 cup protein powder (~40g)
• 1/4 cup creamy nut butter**
• 1 Tbsp. coconut oil
• 1/2 cup brown rice syrup***
• Optional: 2-3 Tbsp. chocolate chips, for drizzling

Directions

1. Prepare a 8x8 baking pan by spraying it with cooking spray. Set aside.
2. In a medium-sized bowl, combine the cereal and protein powder. Set aside.
3. In a small pan over medium-high heat, add almond butter, coconut oil, and brown rice syrup. Bring to a boil, stirring frequently to avoid burning, before removing from heat and allowing to cool slightly.
4. Pour nut and syrup mixture into the cereal mix. Stir until everything is fully combined and all the cereal is well coated.
5. Transfer to prepared baking dish. Using the spatula or your hands, spread the mixture evenly in the pan, pressing down firmly.
6. Place chocolate into a microwave safe bowl and nuke on high in 20 second intervals, mixing between each. When chocolate is fully melted, drizzle over the top of the packed cereal mixture using a spoon.
7. Place pan into fridge and allow to cool for ~30 minutes before cutting into squares.

Notes

* use a brand that's certified gluten-free if you need these to be GF.
** feel free to use your favourite nut butter. I used almond, but you could easily use peanut butter; or even a soy nut butter to make these nut-free.
*** you can sub this with honey if not strictly vegan.

Banana choc chip muffins (our fav fam recipes)

Ingredients (with Amazon Links)

• 3 very ripe bananas
• 1/2 c. packed brown sugar
• 1/3 c. milk
• 1/4 c. coconut oil microwave 20 seconds to soften
• 1 egg
• 1/2 tsp. almond extract
• 1 3/4 c. flour
• 3 tsp. baking powder
• 2 tsp. cinnamon
• 1/2 tsp salt
• 1 c. mini chocolate chips
• 1/2 c. coconut finely chopped (optional)

Instructions

1. Heat oven to 400 degrees. 
2. Line 12 muffin cups with paper liners and lightly spray with cooking spray.
3. In a large bowl beat together the bananas, brown sugar, milk, coconut oil, egg, and almond extract. 
4. Then stir in flour, baking powder, cinnamon, and salt- just until moistened. Fold in the mini chocolate chips and coconut.
5. Divide the batter into the 12 muffin cups and bake 14 to 18 minutes or until toothpick inserted in center comes out clean. 
6. Remove from pan immediately to cool.