Make the Matcha Green Tea Fudge Protein Bars: Line a small baking dish with parchment paper and set aside. In the bowl of a stand mixer fitted with a beater attachment, add almond butter, almond milk, stevia, almond extract, protein powder, oat flour, matcha, and salt. Mix on low speed until fully combined. Scrape the bowl, then mix on medium speed until thick and fudgy, like cookie dough. Press the mixture into the prepared pan and flatten evenly. Cover tightly with plastic wrap and refrigerate overnight. Once chilled, lift the mixture out of the pan and slice into bars.

Optionally, melt chocolate in the microwave on 20 second intervals until melted. Drizzle with melted chocolate.

Prepare Split Pea Soup In a slow cooker, combine split peas, onion, carrot, celery, garlic, vegetable or chicken broth, dried thyme, black pepper, and bay leaf. Cover and cook on low heat for 8 hours until peas are tender. Season with additional salt and pepper as needed. Remove bay leaf before serving.

Make the Grilled Ham and Cheese: Butter one side of each slice of bread. Heat a skillet over medium heat.

Place two slices of bread, butter side down, in the skillet. Top with cheese and ham, then the remaining slices of bread (butter side up).

Grill until the bread is golden and the cheese is melted, flipping once.

Make the Korean Banana Milk: In a blender, combine banana, maple syrup, vanilla extract, milk, and water. Blend until smooth. Serve over ice if desired.

To Serve: Enjoy the split pea soup with grilled ham and cheese, a glass of Korean banana milk, and a matcha green tea fudge protein bar for dessert.