Recipes for a well-fed midlife.

Ingredients

• 1 cup unsweetened kefir
• ¼ cup walnuts
• 2 tbsp chia seeds
• 3 tbsp hemp seeds
• Fruit sauce — frozen or fresh

How to make it

1. Mix all the ingredients together.
2. Let it sit a few minutes so the chia's soluble fiber softens.
3. Enjoy.

Ingredients

• 1 can wild Alaskan pink salmon (skin & bones included)
• Mayo, to taste
• Mustard, to taste
• 1 tbsp turmeric
• Fresh dill, chopped
• 1 carrot, chopped
• 3 celery stalks, chopped
• 1 tbsp capers
• ½ red onion, chopped
• Fennel, chopped

How to make it

1. Combine everything in a bowl — bones and all; they're soft and full of calcium.
2. Adjust the proportions to your taste.
3. Serve on crackers, as a melt, or straight from the bowl with a fork.
4. Enjoy.

Ingredients

• A big wedge of watermelon, in rough cubes
• Cucumber, sliced thick
• 4 oz feta
• A generous handful of torn mint
• 1 lime, squeezed
• A drizzle of olive oil

How to make it

1. Combine everything, tossing or leaving as-is.
2. Chill and serve cold in a bowl.
3. Eat it somewhere breezy.

Ingredients

• ½–¾ cup sugar
• 1 lb silken tofu
• 8 oz good bittersweet chocolate, melted
• 1 tsp vanilla extract
• ¾ cup strong coffee
• Cacao nibs, to top

How to make it

1. In a small pot, combine the sugar and coffee; bring to a boil and cook until the sugar dissolves, then cool slightly.
2. Blend everything except the nibs until completely smooth.
3. Divide into 4–6 ramekins and top with cacao nibs.
4. Chill at least 30 minutes.

Ingredients

• 2 cups all-purpose flour
• ½ cup coconut flour
• ¾ cup Menomix
• 1 tbsp cinnamon
• 1 tsp cardamom
• 2 tsp baking soda
• 1 tsp salt
• ¼ tsp baking powder
• 3 eggs
• 1¼ cups sugar
• ½ cup neutral oil
• ¾ cup plain Greek yogurt
• 1 tbsp vanilla
• 2 cups packed grated zucchini
• ¾ cup chopped walnuts
• 1 cup dark chocolate chips
• 2 tbsp ground flaxseed
• 2 tbsp chia seeds

How to make it

1. Heat the oven to 350°F and line or grease muffin tins.
2. Beat the eggs until frothy, then beat in the sugar, oil, yogurt, and vanilla until smooth.
3. Stir in the grated zucchini.
4. In another bowl, whisk the flour, coconut flour, Menomix, cinnamon, cardamom, baking soda, salt, and baking powder.
5. Fold the dry into the wet until just combined, then fold in the walnuts, chocolate chips, flax, and chia.
6. Rest the batter 5 minutes (a splash of milk if it's too stiff).
7. Fill the cups ¾ full and bake 20–24 minutes, until the tops are golden.
8. Cool 10 minutes before serving.

Ingredients

• 9 cups almond flour/meal
• 2 cups hemp seeds, ground into meal
• 3 tsp kosher salt
• 3 tsp baking soda
• 4 sticks butter
• 1 cup natural peanut butter
• 2 cups brown sugar
• 2 cups white sugar
• 4 eggs
• 2 tbsp vanilla extract
• 8 oz toasted pecan pieces
• ~1 bag chocolate chips

How to make it

1. Preheat the oven to 350°F.
2. Cream the butter, then beat in both sugars, the eggs, and the vanilla.
3. In a separate bowl, mix the almond flour, hemp meal, salt, and baking soda.
4. Combine the dry with the wet, then fold in the pecans and chocolate chips.
5. Form 2-tbsp mounds on lined sheets and sprinkle with salt.
6. Bake 8–10 minutes, rotate the pan, and bake another 8–10 until lightly browned.
7. Cool before serving.