Do you find yourself wearing lots of hats? Not the kind that would protect you from the cold or the sun.

We are all running around, or sitting behind the computer all day, and the best meal planning efforts seem to get left at the checkout counter or a soccer practice.

Well, I’m popping in here today to help you change that. One of the hats I get to wear is a chef hat. My friend and psychic medium Lindsay is planning a retreat where I’ll be “chefing” and there’s a lot that goes into making sure that her event is a success.

So I am peeling off a curtain. Or an apron. Or just opening the doors wide open into my kitchen and spilling my secrets of meal planning like a chef.

This dish combines the sweetness of caramelize onions, smokiness of grill roasted corn and luxurious flavor of toasted pine nuts all combined very cosily with cauliflower rice.

1 CUP PITTED DATES

1/4 CUP ALMOND BUTTER

1/4 CUP CHOCOLATE HAZELNUT BUTTER

1/4 CUP COCONUT ALMOND MILK

1 TEASPOON CINNAMON

1 TEASPOON VANILLA

COATING: 1/2 cup toasted coconut, 1/2 cup chopped almonds

The flavor of this dish reminds me of eastern European flavors, with the addition of the delicious quinoa. Check out awesome benefits of quinoa that our friends at Cooking Detective put together HERE.