For Hummus: In a food processor, blend the chickpeas for about 1 minute. Scrape down the sides and blend for another 30 seconds or so. Add the tahini, lemon juice, garlic and salt and blend until smooth. With the machine running, pour in 1 tablespoon of water at a time, until you get very smooth, creamy mixture.
Preheat oven to 375°F. Line a 12 cup muffin pan. Bring a large pot of water to a boil; then add macaroni and cook for about 8 minutes until pasta is cooked or as directed on box. Drain well then place in a large bowl. Add your cheeses, beaten eggs and bread crumbs and mix till fully combined.
Take one skewer and add 1 piece of bread, 1 cube of cheese, 1 slice of meat (folded over several times), 1 tomato, 1 cucumber, and 1 more piece of bread. Repeat with remaining skewers and leftover ingredients.
Preheat oven to 350 degrees. Mash ripped bananas in a bowl and set aside. In a separate bowl mix together sugar, coconut oil and beaten eggs. Then add your bananas as well as your flour, baking soda and salt and mix well. Pour batter into a well greased 5×9 loaf pan and bake in oven for about 45-60 minutes. I always stick a toothpick into the loaf to see if it is done. When the toothpick comes out clean you know it’s ready.
In large bowl stir together oats, chocolate chips and flax seeds and set aside. In small saucepan heat peanut butter and honey over medium heat, stirring often, until melted and smooth. Remove from heat and pour over oat mixture and stir to combine. Transfer to a parchment lined 7×5 baking dish. Press mixture to form an even layer. Place in fridge to set for about 2 hours. Then when set break into pieces and store in air-tight container.
Preheat oven to 400 degrees. Lay garbanzo beans on a paper towel and gently blot to dry. Add them to a baking sheet and toss with olive oil, garlic powder, onion powder, paprika, salt, and chili powder. Bake for 15-20 minutes until crispy.
Preheat oven for 350 degrees. In a pan, sauté onions with olive oil till translucent which is about 15 minutes. Let onions cool. Then in a mixing bowl add the ground turkey, oats, eggs, ketchup, parmesan cheese, parsley and tomato paste to the onions. Then gently mix all together with your hands until combined. Then start to form into small golf ball sized meatballs; about 24 meatballs. Place on a baking sheet lined with parchment paper and a wire rack sprayed with oil about 2 inches apart.
In a large bowl, mix together the almond butter, coconut flakes, oats, and fig jam until well combined. Add in the chia seeds, hemp seeds, vanilla, and chocolate chips. You may need to use your hands to mix together. If mixture is too dry you can add a little more almond butter to help it stick together. If it’s too wet, add a little more oats. Form mixture into 12 balls and place in an airtight container. You can store these in the fridge for up to one week, or the freezer for one month.
Butter 1 side of each bun. Lay 3 slices butter-side down on a work surface. Top each with 4 slices of cheddar. Top with the other half of the bun, butter-side up. Heat a cast-iron griddle over medium heat. Add the sandwiches and cook until the cheese begins to melt and the bread is golden brown, 2 to 4 minutes. Flip and continue to cook until golden brown and the cheese is melted through, 2 to 4 minutes. Cut in half and serve.
Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the tomatoes cut-side up in a single layer on the baking sheet. Drizzle with 1/4 cup olive oil and sprinkle with 1 teaspoon salt, 1/4 teaspoon pepper and the sugar. Scatter the thyme sprigs over the tomatoes. Roast until the tomatoes are wrinkled and soft, about 1 hour. Let cool until cool enough to handle. Discard the thyme sprigs. Gently peel off and discard the tomato skins. Heat the remaining 2 tablespoons olive oil in a large Dutch oven over medium heat.
Preheat oven to 350 degrees. Then take an 8×8 inch pan and oil or line with parchment paper. Melt 1/4 cup of the chocolate chips over a double broiler or microwave until fully melted. Then in a medium size bowl place your avocados, coconut oil, sugar, vanilla and blend in a food processor or with a hand mixer until completely smooth. Then add your melted chocolate and blend. You then add your beaten eggs. Now add your remaining dry ingredients; cocoa powder, almond flour, baking soda and salt. Mix with a spoon till everything is fully combined. Lastly fold in your remaining chocolate chips.
Preheat the oven to 350 degrees F. Place a large pan over medium heat and melt butter. Heat the butter until the foam disappears and the butter turns a light brown color. Watch carefully so it does not burn. Pour the brown butter into a large bowl. Whisk in maple syrup. Then add your milk and buttermilk. When cooled slightly whisk in the eggs. In a separate bowl mix together the cornmeal, flours, baking powder, sugar, salt and baking soda and then little by little add to your liquid ingredients and whisk together until combined. Pour the cornmeal batter into a lined muffin tray.
In a Dutch oven over medium heat, cook the onion until soft with 2 tablespoons olive oil and a pinch of kosher salt and freshly ground pepper, about 3 minutes. Mix in the remaining 2 tablespoons of olive oil along with the garlic, cumin, coriander and tomato paste. Cook until the spices and tomato paste toast, 1 to 2 minutes. Then add the kidney beans, black beans, pinto beans, garbanzo beans, diced tomatoes, Worcestershire, vegetable broth and corn along with a tablespoon of kosher salt. Bring to a simmer and let cook for one hour. Garnish as desired and serve.