Breakfast

1 cup quick oats, uncooked

1 tsp cinnamon

1 cup cooked quinoa

3 tbsp maple syrup

1 cup chopped apples

2 eggs, lightly beaten

1. Preheat oven to 350F.
2.  In a large bowl, mix the quick oats and cinnamon. Add the quinoa and mix again.
3. Add maple syrup, apples and eggs, and mix until just combined.
4. Place 12 muffin liners into a muffin pan. Fill each muffin cup about ⅔ of the way.
5. Place in oven and bake for about 25-30 minutes.
6. Let cool before serving.
7. Enjoy!

Tip: Before baking, sprinkle each muffin with a touch of cinnamon for extra (natural) flavor.

1 cup blueberries (fresh or frozen)

1 cup oats (gluten-free)

1 cup almond milk

1 tablespoon chia seeds

2 tablespoons hemp seeds

½ teaspoon cinnamon

1 banana, sliced

¼ cup chopped walnuts

1. Blend blueberries in the food processor until smooth.
2. Mix blueberries, oats, almond milk, chia seeds, hemp seeds in a bowl with a lid. Let set in fridge overnight.
3. Split into two bowls and top with cinnamon, banana, and walnuts.
4. Enjoy!

½ cup almond butter

1 cup dates

1 cup almond flour

1 tbsp melted coconut oil

½ tsp baking soda

1 1/12 tsp vanilla

1 tsp cinnamon

¼ cup dried cranberries

¼ cup raw pumpkin seeds

¼ tsp sea salt

1. Preheat oven to 315. Line baking sheet with parchment paper.
2. Soak Dates in warm water for 30 min.
3. Place dates, almond flour, baking soda vanilla, cinnamon and salt in a high-powered blender or food processor. Blend well until a thick dough is formed. Will have to stop periodically to scrape sides.
4. Fold in the cranberries and pumpkin seeds.
5. Using hands, create a small ball of the mixture about the size of a golf ball and place on baking sheet. Flatten with the palm of your hand.
6. Bake for 12-15 min until golden in color.
7. Let cool for 15 min before eating as the cookies will be crumbly.
8. Can be stored in an airtight container for up to 3 weeks. (doubt they will last that long, they are too good!)

2 cups grated zucchini

1 cup almond flour

1 cup brown rice flour

1/4 cup ground flax

1/3 cup melted coconut oil

1/3 cup maple syrup

2 eggs

1/4 cup coconut sugar

1/4 cup unsweetened shredded coconut

1/4 cup walnut pieces

1/4 cup mini chocolate chips, dairy free

1 tbsp cinnamon

1/2 tsp salt

1 tsp baking soda

1. Preheat oven to 350.
2. In a large mixing bowl, add maple syrup and melted coconut oil. Mix well. Add eggs and mix into maple syrup mixture.
3. Add in flours, baking soda, cinnamon coconut and salt.
4. Fold in the zucchini, chocolate chips and walnuts.
5. Cover 2 large baking sheets with parchment paper and generously scoop mixture with spoon . Flatten onto baking sheet to be approx. 2 inch round circles.
6. Bake for 35 min until tops are golden.
7. Remove from oven and let cool for 10-15 min as cookies will still be soft.
8. Enjoy!

3/4 cup cooked quinoa

1/4 cup warm unsweetened vanilla almond milk

1/2 tsp cinnamon

1 tbsp pecan pieces

1 tbsp coconut sugar or maple syrup

1. Combine all ingredients except the pecans in a small bowl and mix well.
2. Top with pecans.
3. Enjoy!

1 green apple

½ ripe avocado

1 inch piece of fresh ginger

1 handful of baby spinach

1 ½ cup unsweetened almond milk

1 tbsp raw honey

1 cup ice

1. Place all ingredients in blender and blend until smooth.
2. Pour into tall glasses and enjoy! Serves 2.

2 cups of large flake gluten free oats

¼ cup coconut sugar

¼ cup pecans

½ cup cranberries

¼ cup pumpkin seeds

¼ cup sunflower seeds

2/3 cup coconut oil

Sea salt

1. Preheat oven to 350
2. Combine all dry ingredients in bowl and mix together.
3. Melt coconut oil in glass dish.
4. Add coconut oil to dry mixture and toss until fully coated.
5. Spread mixture on a cookie sheet and bake in oven for 35 minutes stirring occasionally. Remove from oven and let cool before serving.
6. Use on top of yogurt, smoothie bowls or chia pudding.
7. Enjoy!