1 tsp Smoked Paprika
1 tbsp dried oregano
1 ½ tbsp dried basil
1 tbsp dried parsley
1 tbsp dried thyme
½ tbsp onion powder
½ tbsp garlic powder
1 tsp sea salt
Tip: Feel free to play around with the ingredients. If you hate oregano, leave it out. If you love garlic, add more.
2 teaspoons olive oil
2 cloves garlic
1 bag baby spinach leaves
1 dash salt
1 dash black pepper
Fresh lemon
Tip: Enjoying the cooked spinach with the vitamin C in the “raw” lemon juice helps your body absorb more of the iron.
3 cups of fresh or frozen berries of choice
3/4 cup natural peanut butter
1/2 cup maple syrup ( 1/4 cup for filling, 1/4 cup for base)
1 cup almond flour
1/4 cup coconut flour
1/2 cup brown rice flour
1/4 tsp baking soda
1 tsp vanilla
3 tbsp melted coconut oil
1/8 sea salt
For The Jelly Filling:
1 can chickpeas (garbanzo beans), drained & rinsed
⅓ cup tahini
1 garlic clove
2 tbsp cold pressed olive oil
2 tbsp lemon juice
1 dash salt
1 dash pepper
1 cup Pumpkin puree
1/2 cup maple syrup
2 eggs (or use flax eggs to make recipe vegan see bottom)*
4 tbsp tahini
1 tbsp pure vanilla
1 1/2 tsp pumpkin spice
2 1/4 cup oats
1 teaspoon baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup pumpkin seeds
1/4 cup dried cranberries
1 tsp cinnamon
* to make flax eggs, use 1 tbsp ground flax seeds and 3 tbsp water to make equivalent of 1 egg. Mix together in small bowl and let sit for 5 minutes before using. Mixture will become gelatinous.