Preheat the oven to 425 º F and line a baking sheet with aluminum foil.

In a large bowl, mix the beets with 1 tablespoon olive oil. Spread the beets evenly onto the baking sheet and roast in the oven for 25-30 minutes until tender.
Remove and set aside.

Then, lower the heat to about 350 º F and spread the slices of bread on a single layer of baking sheet and bake until 10-15 minutes. Watch carefully to make sur it is not over-toasted.

Remove the bread and spread with goat cheese, then top with beets and arugula Drizzle with honey and sprinkle with salt to taste.

Preheat oven to 425⁰F. Prepare a rimmed baking sheet with nonstick spray or a sheet of parchment paper.

Slice the zucchini into about 3-inch-long sticks, or to desired size.
Combine breadcrumbs, cheese, garlic power, salt, pepper, in a small bowl.

In a separate bowl, beat the egg lightly. Then dip the zucchini sticks into the eggs and then into the breadcrumb mixture.

Place the prepared zucchini sticks onto the pan and into the preheated oven for about 10 minutes. Then flip the zucchini sticks and place back into the oven for 10-15 more minutes.

Once zucchini is out of the oven, sprinkle with fresh parsley.

Roughly chop figs and add to a blender or food processor. Add the cashews, lemon zest and juice, honey, coconut oil, desiccated coconut and salt. Pulse until well blended. You may have to scrape down the sides occasionally.

Remove from blender or food processor and rolls into balls. Roll in desiccated coconut. Refrigerate for at least 1 hour until set.

Coat snack bar tray with coconut oil. If you do not have a snack bar tray, you can use a cookie sheet with parchment paper. Soak dates in water for about 5-10 minutes.

While the dates are soaking, grind almonds and pecans in blender until fine. Pat dry the dates and grind in blender with almonds and pecans. You may have to use a rubber spatula to scrap sides. Until just about mixed, add the espresso powder, coco powder, and vanilla. Grind and manually mix until fully incorporated. Manually mix in chocolate chips

For the chocolate topping: Warm coconut oil and chocolate chips over low-medium heat in a saucepan. Stir constantly to avoid burning. Once melted, carefully drizzle over snack bars.

Then put snack bars in freezer to set.

Set the oven to 400°F. On a rimmed baking sheet, place the slices of bread and lightly brush with olive oil. Bake until golden brown, about 10 minutes.

Remove the bread from the oven and let cool slightly. Then top with goat cheese, nectarine slices, and basil. Drizzle lightly with olive oil and add a pinch of salt and pepper.

Prepare the fruit by washing and drying thoroughly. Then take the grapes off of the stem and place in a freezer-safe container or plastic bag. Place the blueberries in the container with the grapes. Cover lightly with foil or plastic wrap. Place in the freezer for at least 8 hours or overnight.

Preheat the oven to 400° F and prepare a rimmed baking sheet with parchment paper. In a medium-sized bowl, add 1 cup of black beans, ½ cup cooked corn kernels, ¼ cup chopped scallions, and taco seasoning, lime juice, and a pinch of salt.

Slice the mini peppers in halve and remove seeds. Place the peppers on the prepared baking sheet and space apart. Place in the oven until the edges begin to darken, about 15 minutes.

Remove from the oven and allow to cool. Then top with corn mixture. Add cheese on top of each pepper. Place in the oven to melt the cheese, about 7 minutes. Remove from oven and top with chopped avocado and cilantro.

Set oven to 350 F. Spread oats evenly onto cookie sheet and toast for 5 minutes.

Meanwhile, combine dates and water in bowl and soak for 5-10 minutes. (Until soft)

Use coconut oil to grease a granola bar pan. If you do not have a granola bar pan, line a cookie sheet with parchment paper.

Drain dates and press with paper towel to remove excess moisture. Put into blender or food processor. Grind until paste forms. Scrape down sides. Add almond butter. Mix until just combined. Add ground vanilla, cinnamon, and salt. Mix until combined. Scrape the rest out into a bowl.

In the bowl. Add the date and almond butter mixture with toasted oats. Combine with maple syrup and pumpkin seeds. *Add almonds.

Once everything is mixed, add to the granola bar pan. Or shape desired amount onto cookie sheet with parchment paper. Put into freezer for about 15 minutes until set.