Clean slate bites

Date and Nut Energy Balls

Ingredients:

• 1 cup pitted dates
• 1 cup nuts (almonds, walnuts, or cashews)
• 1/4 cup unsweetened shredded coconut (optional)
• 1/2 tsp cinnamon (optional)
• 1/4 cup cocoa powder (optional, for a chocolatey flavor)

Instructions:

1. Blend Ingredients: In a food processor, blend dates and nuts until sticky and crumbly. Add cinnamon or cocoa powder if desired.
2. Form Balls: Roll the mixture into small balls. Roll in shredded coconut if you like.
3. Chill and Serve: Store in the fridge for 1-2 weeks for a quick snack or dessert.

3. Greek Yogurt and Berry Parfait

Ingredients:

• 1 cup Greek yogurt (unsweetened)
• 1/2 cup mixed berries (fresh or frozen)
• 1-2 tbsp honey or maple syrup
• 1 tbsp chia seeds or granola for topping

Instructions:

1. Layer Ingredients: In a glass or bowl, layer Greek yogurt, berries, and a drizzle of honey or maple syrup.
2. Top and Serve: Sprinkle with chia seeds or granola for crunch, and enjoy immediately!

Stuffed Eggplant (Imam Bayildi)

Ingredients:

• 2 large eggplants, halved lengthwise
• 1 onion, thinly sliced
• 1 bell pepper, chopped
• 2 cloves garlic, minced
• 2 tomatoes, chopped
• 1/4 cup parsley, chopped
• 1 tbsp olive oil
• Salt and pepper to taste
• 1/2 tsp paprika (optional)

Instructions:

1. Prepare Eggplants: Preheat oven to 375°F (190°C). Scoop out some of the flesh from each eggplant half, leaving a thin shell. Dice the scooped flesh and set aside.
2. Sauté Filling: In a skillet, heat olive oil over medium heat. Add onion, bell pepper, garlic, and diced eggplant flesh. Cook until softened, then add chopped tomatoes, parsley, salt, pepper, and paprika. Cook until everything is well mixed and tender.
3. Stuff and Bake: Stuff each eggplant half with the filling mixture. Place in a baking dish, cover with foil, and bake for 25-30 minutes, or until eggplants are tender.
4. Serve: Garnish with extra parsley and serve warm.