Ingredients:

• 1 frozen banana
• 2 cups spinach
• 2 cups pineapple
• 1/2 large avocado
• 2 T. hemp hearts
• 1/2 lemon – juice and zest
• 1 1/2 cups coconut water

Method:

Place all ingredients in blender and blend until smooth.

Ingredients:

For the crumb topping:

1/4 cup gluten-free oats

1/2 gluten-free flour (Cup 4 Cup, King Arthurs)

1/4 cup coconut sugar

2 t. cinnamon

2 T. avocado or coconut oil

1 T. almond milk

For the muffins:

1 T. arrowroot powder

1 cup diced apples

1/2 cup avocado oil

3/4 cup real maple syrup

3/4 cup almond milk

2 cups gluten-free flour

2 1/2 t. cinnamon

1/2 t. allspice

1/2 t. baking soda

2 1/4 t. baking powder

Method:

• Preheat oven to 350 and grease or line a muffin tin.
• For the topping, mix all ingredients together with hands until they form small pebbles.
• Toss apples and arrowroot powder in a separate bowl.  Whisk liquids together, then add remaining ingredients.  Fold in apples and evenly distribute batter amongst muffin cups.
• Divide topping between the muffins (it will be overflowing a bit so I gently press my crumble down to adhere more).
• Bake for 25 minutes, or until knife or toothpick comes out clean.

Ingredients:

• 1 cup coconut yogurt
• 2 T. granola
• 1 T. dark chocolate chips
• 1 banana- sliced
• 1 T. peanut butter, melted

Method:

Add yogurt in cup. Top with granola, chocolate chips, banana slices. Drizzle with melted peanut butter.

Ingredients:

• 2 cups washed/chopped/stemmed kale
• 1 cup frozen pineapple
• ½ apple (pink lady)
• ½ lemon – juiced
• ¾ cup unsweetened almond milk (or milk of choice)

Method:

Combine ingredients in blender and blend until smooth.

Ingredients:

• 2 eggs
• 1 overripe banana
• 1 cup pumpkin puree
• ½ cup g/f oat flour
• 1 t. cinnamon
• 1 t. pumpkin pie spice

Method:

Whisk eggs in a medium sized bowl. Mash in banana. Add in all other ingredients and combine.

Spray large skillet with cooking spray. Pour batter (1/4 cup size) and flatten with back of spatula. Cook until top is no longer shiny- around 5 minutes.

Flip, and cook 3-5 minutes more.

Serve hot with maple syrup or drizzled almond butter

Ingredients:

• 3 cups g/f rolled oats
• 1 cup pecans
• 1 cup sliced almonds
• ¼ cup sesame seeds
• ¼ cup pepitas
• 1 cup coconut flakes
• 1 T. cinnamon
• 1 t. all spice
• Dash of salt
• 1/3 cup pure maple syrup
• ¼-1/2 cup of coconut oil
• 1 T. vanilla

Method:

Mix maple syrup and coconut oil in a saucepan over low heat. Once mixed well remove from heat and add vanilla. Stir well.

Add the rest of the ingredients to a large mixing bowl and mix.

Pour wet ingredients into dry mix and mix well.

Spread granola evenly on parchment lined baking sheet and bake at 250 degrees for 60-80 minutes- taking out to stir every 15-20 minutes.
Store in an airtight container.

Ingredients:

1 raw beet- peeled and cut into quarters

1 frozen banana

1 cup strawberries

1 T. flax

1 t. honey

1 scoop vanilla protein powder (optional)

Method:

Blend all ingredients until smooth.

Dry Ingredients:
2 Tbs shredded coconut
1.5 cups gluten free oats
.25 cup coconut flour
1 Tbs Chia seeds
1/4 sea salt

Wet ingredients:
1/4 cup Tahini
1 very ripe banana
2 eggs
1 cup grated carrots
1/4 cup Grade A maple syrup
1/2 cup Flax milk (oat, almond, cashew all work too!)
1 tsp vanilla

Icing:
1/4 cup softened cream cheese
4 tsp melted coconut oil
2 Tbs powdered sugar

Method:
1. Preheat your oven to 350 and lightly grease 12 muffins cup liners.

2. In two separate bowls mix dry ingredients together and wet. Add wet ingredients to dry and mix until just combined.

3. Pour into prepped muffin cups and bake for 20 minutes (or until toothpick comes out clean).

4. While muffins are baking, stir together melted coconut,, cream cheese and powdered sugar.

5. After muffins are done, let them cool completely before icing. If piping, pour icing into a small plastic ziplock and snip off the end

NOTES:
– you can omit icing and just top with your favorite nut butter!
– muffins stay good in the fridge for 3-4 days

Ingredients:

1 cup gluten-free oats (or quick oats)
1 large overripe banana

Add-ins:
Vanilla
Cinnamaon
Chia seeds
Dark chocolate chips
Cranberries
Raisins
Chopped nuts
Any nut butter
Flax meal/seeds
Hemp seeds
Bee pollen
Protein powder

Method:

1. Preheat oven to 350.
2. Gently pulse oats a few times in a blender to break down whole oats (you can skip if using quick oats)
3. Mash the bananas, add oats and any of your favorite add-ins! The possibilities are endless!
4. Form into 8-9 cookies, gently flatten and bake for about 10 minutes

**If you do add flax meal, protein powder or a dryer ingredient and it seems too dry, get some fat in there with any nut butter or more banana.

Ingredients:

• 1/2 cup vanilla yogurt
• 1/2 cup almond milk
• 2 tablespoons chia seeds
• optional -1 handful grain-free granola – I am loving Paleonola, made in Rhode Island.
• 1 handful raspberries and blackberries
• additional yogurt – for topping

Method:

1. In a medium bowl, mix together the yogurt and milk. Stir in the chia seeds. Cover and set in the refrigerator overnight. If you can, stir the chia seed mixture a couple times after putting it in the refrigerator to help it not clump.
2. Top with your favorite chocolate granola and a few fresh raspberries and a drizzle of local honey!