More over ripe bananas? No worries! My dear friend Ronna passed along this YUMMY 
recipe to me.
Ingredients
2.5 bananas, overly ripe
2 cups oat flour
3/4 peanut butter
A coupe handfuls of your favorite chocolate chunks.
Mix all together. Drop onto cookie sheet. For crispy outside and chewy inside, make jumbo size. Bake 15-18 minutes at 375 degrees. Remove and cool on wire rack before storing in airtight container, up to 3 days.
The lightness of this fish allows for this slightly decadent coconut sauce. It is truly yummy & so simple. Note, this recipe based on 2 servings. 
Ingredients
2 Mahi Mahi Fillets, Thawed
6oz Low Fat Coconut Milk
2 Tbsp Cilantro, chopped
2 Green Onions, chopped
2 Garlic Cloves, chopped
1 Small Tomato, chopped
1.5 Tbsp Butter
4 Mango Slices, chopped
Salt & Pepper to Taste
Preheat oven to 350 degrees. In a small saucepan saute butter, onion and garlic for two minutes. Add tomatoes and cook for two minutes. Add coconut milk, mango, cilantro, salt and pepper. Stir, turn off heat and let sit. In a baking dish place fish and pour coconut sauce over the top. Cover with aluminum foil and bake for 15 minutes. Remove foil and bake uncovered for 10 to 12 minutes, until fish is fork tender. Serve with quinoa and spinach salad.
In a word: YUMMY!
More ripe bananas call for more cookies! Banana keeps the cookies together & adds a nice natural sweetness so you can ease up on the added sugars. And bananas are loaded with minerals that feed your muscles!
Ingredients
2/3 Cup Flour (Your Choice: Amaranth, Garbanzo Bean, Brown Rice or Whole Wheat)
1 Cup Rolled Oats
1/2 Cup Unsweetened, Shredded Coconut
1/4 Tsp Baking Soda
1/4 Tsp Ground Cinnamon
Dash Salt
2 Ripe Bananas, Mashed
1/4 Cup Brown Rice or Maple Syrup
1/4 Cup Canola Oil
1 Tsp Vanilla Extract
1/4 Chocolate Chips (I prefer dark chocolate chips)
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In one bowl mix dry ingredients. In another bowl mix wet ingredients. Add wet ingredients to dry ingredients. Mix gently until all combined then fold in chocolate chips. Drop onto baking sheet with a teaspoon. Let cook 15 minutes. Remove from oven and cool on a wire rack. Makes 20. You can double recipe & freeze the rest. Store in an airtight container up to 3 days.
This recipe is so simple and tasty we are sure you will love it! 
Ingredients
1 Pound Wild Salmon
1 Tbsp Olive Oil
2 Tbsp Honey
1/3 Cup Rice Vinegar Or Balsamic
1/4 Tsp Chinese Five Spice Blend (Made by Morton & Bassett, can be purchased at Whole Foods) or make yourself: Contains: cinnamon, anise seed, cloves, ginger and fennel.
Salt & Pepper
Brush salmon with olive oil, salt & pepper. Heat grill or grill pan until hot. Mix honey, vinegar and spice blend in a bowl. Set aside. Grill salmon 3-4 minutes each side. Pour glaze over the salmon. Serves 2. Goes great with coconut rice or quinoa and kale salad. YUM!
These are easy to make and very tasty! Great as a healthy snack with a touch of 
sweetness.
Ingredients
1/2 Cup Whole Wheat Flour
1/2 Tsp Sea Salt
1 Tsp Baking Powder
1 Cup Coconut, Shredded & Unsweetened
1 Cup Dates, Chopped
1 Egg
1 Tsp Vanilla Extract
1/4 Cup Butter, Melted
1/2 Cup Agave
2 Tsp Orange Rind, Grated
Preheat oven to 350 degrees. Mix all ingredients except coconut & dates. Blend in coconut & dates. Spread in 8×8 inch pan. Bake for 30 minutes. When cool, cut into squares. Makes 25 squares. Store in airtight container up to 3 days.
The next time you reach for rice or risotto, try farro instead! Farro is a whole grain complex carbohydrate. By “whole grain” we mean the kernal & bran are still intact & this is where the nutrients are, including fiber! Eating complex carbs gives you nutrients, fiber, steady energy and makes you feel full.
Ingredients: 
1 1/2 Cups Farro* (*Trader Joe’s now selling bags of “10 Minute” Farro & recipe based on this; 1 1/2 cups = one bag, pictured right)
3 Cups Low Sodium Vegetable Broth
2 TBSP Extra Virgin Olive Oil
1/2 Cup Currants
1/2 Cup Slivered Almonds
Sea Salt to taste
Combine farro and vegetable broth in saucepan and bring to a boil. Reduce heat to low, cover with lid and simmer 10 minutes until all liquid absorbed. Remove from heat. Add Olive Oil, Currants, Almonds and Sea Salt. Mix well and allow to stand for 5 minutes. Enjoy!
These make for a savory snack and are a wonderful alternative to potato chips! 
Ingredients
4 Green Plantains
Juice of 4 Limes
3 TBSP Unrefined Coconut Oil
Sea Salt
Preheat oven to 350 degrees. Peel & slice plantains diagonally, very thin. (Note: Since skin is thick, first I slice the skin all around the plantain vertically with a knife, then I peel it with my fingers). Soak sliced plantains in lime juice for 10 minutes. Lay out on paper towel and pat dry. Toss with oil- if oil is solid, heat it first. Arrange plantains in a single layer on baking sheets. Season with salt and pepper. Bake until golden and crisp, 30 to 35 minutes, rotating sheets and flipping plantains halfway through. Allow to cool before storing in airtight container. Will keep in fridge up to 5 days.
On the 180 Weight Loss Plan, this is now one of my favorite smoothies!! I have it for lunch, post work out.
-2 Scoops Cafe Latte Smoothee
-1 Cup Unsweetened Vanilla Almond Milk
-1/2 Cup Blueberries
-5 Brazil Nuts (optional)
-1 Tbsp Cacao Nibs or Cacao Powder
-4 Kale Leaves (optional)
To blender add milk first, then rest of ingredients.
Note: If you need/want more protein, add 1/2 cup fat free cottage cheese. If I have done a weight work out, I add the cottage cheese.
If you want a real coffee fix, add 1/4 tsp instant coffee!
Yes, even better than they sound! Bananas are a great source of potassium– think no 
more muscle cramps. Oats are a wonderful source of fiber and nutrient rich carbohydrates for energy, satiety and yes, elimination 
A clean colon makes everyone happy! Awesome as an afternoon snack or pre/post work out. YUM.
Ingredients
(Note: this will make 20 clusters. Double recipe as needed for more.
1 Cup Rolled Raw Oats
1/4 Cup Whole Grain Flour (I like Amaranth)
1/4 Tsp Baking Soda
1/4 Cup Chopped Nuts (I like Walnuts)
1 Ripe Banana, Mashed
1/4 Cup Semi Sweet Chocolate Chips
1/8 Cup Shredded Coconut (eliminate if you don’t like coconut!)
1/8 Cup Canola Oil
1/8 Cup Honey
1 Tbsp Vanilla Extract
Preheat oven to 350. Mix all dry ingredients well. Add wet ingredients to dry ones. Mix well. Use a tablespoon or scooper to drop onto cookie sheet. Bake 10-12 minutes until brown. Allow to cool for 10 minutes then transfer to dish. Can store in fridge in airtight container for 3 days.
Additional Notes: Add raisins, cranberries, carob, whatever you like! To increase protein add a scoop of vanilla smoothee mix.
These truffles are easy to make & they’re so delicious! You can adjust the ingredients 
based on what you like. We add Maca Root Powder due to its libido enhancing effects!! These also make a great gift. Enjoy the 2 recipes below, one with chocolate, one without
Chocolate Truffles
Ingredients for the Base:
1 Cup Raw Cashews
1 Cup Cacao Powder
1/4 – 1/2 Cup Grade “A” Maple Syrup (if you want sweeter/more moist, use 1/2 cup)
1 TBSP Maca Root Powder
Water
Add all ingredients to food processor. Add splash of water if too dry. Add more cacao powder if too sticky/wet. Mix well. Roll into balls on wax paper. Store in fridge up to 7 days. Best served at room temperature. If you want, roll the balls in coconut or even add a dried cherry/cranberry to the top.
Coconut Truffles
Ingredients for the Base:
1 Cup Raw Cashews
3/4 Cup Shredded Unsweetened Coconut
5 Medjool Dates, Soaked and Chopped
1/4 Cup Grade “A” Maple Syrup
1 TBSP Maca Root Powder
1 TBSP Vanilla Extract
Water
Add all ingredients to food processor. Add splash of water if too dry. Add more coconut if too sticky/wet. Mix well. Roll into balls on wax paper. Store in fridge up to 7 days. Best served at room temperature. If you want, roll the balls in coconut or add a sliver of the date to the top.