• 21/2 c. pecans (properly prepared)
  • 1 tbsp. cacao
  • 12 large Megool  dates
  • 1 tbsp vanilla extract
  • 1 tbsp. Maple syrup
  • Opt. Vanilla or choc protein powder
  • (Cardamom or cinnamon ,clove , ginger or nutmeg)

In a food processor blend nuts ,  cacao  and protein powder, add dates then vanilla and maple syrup.

Press into a 8x8 in glass dish and freeze for 1 hour.

Cut into squares or bars .

One can use these additional ingredients:

  • Almonds
  • Pecans
  • Walnuts
  • Brazil nuts or cashews
  • Cocoa or chia and flax or different seeds are great!
  • Experiment with different spices.
  • Utilize different protein powders



  • 2 ½ cups almond flour (or walnut, pecan, etc...)
  • 1/3 - 1/2 cup coconut sugar or maple syrup
  • 1 ½ tsp baking powder
  • ¼tsp salt
  • Spices: ginger, clove, cinnamon and nutmeg
  • 7 eggs
  • 1 ½ cups canned pumpkin or sweet potatoes
  • 1 ½ tsp vanilla extract

preheat oven to 300 degrees
butter either loaf pans or use cup cake liners for muffin style

In one bowl mix the first 5 ingredients. In another bowl mix the last 3 ingredients. Pour the wet ingredients into the dry and stir until combined.

Pour into the pan and cook for 1 ½ hours or adjust accordingly if using muffin tins or miniature loaf pans.

Loaf serves 12


Ingredients for the meatballs:

  • 1-1/2 lbs  of ground veal, beef, pork mix
  • 2/3 cup gluten-free bread crumbs
  • 2 tbsps chopped garlic
  • black pepper
  • salt
  • 3 tbsps chopped parsley
  • 1 tbsp oregano
  • pinch of paprika, nutmeg, and cayenne
  • 1 egg
  • 1 or 2 tbsp parmesan cheese=optional

Ingredients for the soup:

  • 2 tbsps butter
  • 1 tbsp olive oil
  • 1 cup chopped onions
  • 1 cup chopped carrots
  • 3/4th cup chopped celery
  • 2 tbsps chopped garlic
  • 1-28oz can of organic chopped tomatoes
  • 4 cups homemade chicken broth
  • 2 or 3 cups of kale, spinach or dandelion greens chopped
  • 1 cup gluten –free small pastas


Preheat over to 350 degrees. For the meatballs, combine all of the ingredients and form meat into small balls.

Place on a cookie sheet w/parchment paper and bake for 30 minutes.

For the soup , melt butter and oil in a pot and sauté all of the vegetables about 10 minutes,then add the tomatoes and chicken broth and cook for 10 or 12 minutes. Add the pasta and cook for 5 or 6 minutes , lastly add the spinach and meatballs and cook a few minutes more to incorporate the flavors of the meat into the soup. Adjust salt and spices to your taste.

Opt:  sprinkle the soup w/fresh dill or parsley.

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