Peanut Butter Powerballs

2 c. old fashioned oats, slightly broken down in the blender
1 c. all natural creamy peanut butter
1/2 c. unsweetened finely shredded coconut
2 T. hemp seeds, ground flax or wheat germ
2 T. chia seeds
2/3 c. local ray honey

optional: 1 scoop of your favorite vanilla protein powder

Add ins: 1 cup mini chocolate chips, dried fruit, craisins, raisins, chopped nuts

Combine all dry ingredients in mixer.  Mix on low until ingredients are well blended.  Add wet ingredients. Mix on medium speed until dough forms.  Scrape bowl with spatula and mix again.  Use a 2" cookie scoop to form into bowls.  Set on parchment lined cookie sheet.  Store in covered storage container in the fridge for up to 1 week.

*recipe from cleaneatsandtreats.com

Black Bean and Sweet Potato Tostadas

2 large sweet potatoes, washed, peeled and cut into small cubes
drizzle of olive oil
salt and pepper to taste
4 corn tortillas
1 can black beans
1/2 c. chopped cilantro
1 avocado, diced
1/4 c. chopped red onion
1 lime, cut into wedges
shredded cheese, salsa, hot sauce-optional

Put sweet potatoes in a gallon ziplock bag.  Drizzle with olive oil.  Close bag and shake to coat.  Spread on baking sheet lined with silpat mat.  Season with salt and pepper.  Bake at 400 degrees for 30-40 minutes until soft and tender.  Stir a couple of times while they are baking.

Heat black beans.  Stir together with sweet potatoes, cilantro, avocado, onion and lime juice.  Serve on warm corn tortilla or eat as a salad.

*recipe from twopeasandtheirpod.com