Recipes

• 1 ripe banana and or applesauce

• raw nuts (almonds, walnuts, pecans, hazelnuts, cashews, etc.)

• chia seeds

• raw seeds (pepita seeds, sesame seeds, hemp seeds, sunflower seeds, etc.)

• unsweetened coconut flakes

• flax meal

• unsweetened dried currants (or other dried fruit choice)

• gluten free sprouted oats

• nut flour/meal (almond, tigernut, pecan, etc.)

• vanilla

• cinnamon

• 1/4-1/2 tsp salt

• 3 Tbsp melted coconut oil

• almond butter

Pre-heat oven to 275 F. Line baking sheet with parchment paper. Mix together your choice of dry ingredients (nuts, seeds, coconut, dried fruit) + spices. In separate bowl, mix together wet ingredients of choice (mashed banana, applesauce, nut butter) + coconut oil. Mix wet and dry ingredients together. ***Dried mixture should be fully coated with wet ingredients, but not runny. Spread on parchment lined baking sheet. Bake in pre-heated oven for about 20 minutes, or until desired brownness. Move granola around 1-2 times while baking. Careful to avoid over baking.

***Ratio of dry to wet ingredients is around 2 cups to 0.5-1 cup, respectively, depending on how wet the ingredient is.

8-10 oz. almond milk (or milk of choice)

1 frozen banana

1/4 - 1/3 c pureed pumpkin

1 Tbsp nut butter

1 scoop of protein powder (flavoring of your choice)

1/2 - 1 tsp pumpkin pie spice (amount to your flavor likeness)

Mix all together.

8-10 oz. almond milk (or milk of choice)

1 frozen banana

1 Tbsp nut butter

1 scoop of protein powder (flavoring of your choice)

Mix all together.

• 1/2 C full fat coconut milk

• 1 frozen banana

• 1-2 scoops collagen

• 1/2 tsp vanilla

• 1/2 tsp cinnamon, 1/4 tsp nutmeg, 1/4 tsp ginger, 1/8 tsp cloves

• pinch of salt

• water

Blend and enjoy!!!

1 1/2 C nut butter

1 C unflavored protein powder (or flavor of your choice)

1 C puffed rice

1/2-3/4 C non-alkalized cocoa powder

1/3 C flax meal

1/4-1/3 C pure maple syrup or raw honey

**Can add other ingredients, such as matcha powder, maca powder, vegetable powder, dark chocolate chunks, chia seeds, etc.

brussel sprouts - halved

butternut squash- chopped

parsnips - chopped

olive oil

salt and pepper

rosemary

1 Tbsp pure maple syrup

1-2 Tbsp grass-fed butter

pecans - chopped

Place vegetables in glass dish. Coat with olive oil, salt, pepper, and rosemary. Roast in 450 F oven for about 40 min. Remove and place grass-fed butter on top of vegetables, in separate pieces. Drizzle maple syrup over top of vegetables. Sprinkle pecans on top. Continue to roast for another 10-20 min, to desired softness. Can broil for extra brownness - watch closely so not to burn.

brussel sprouts - halved

carrots- chopped

parsnips - chopped

garlic - chopped (3-5 cloves)

olive oil

salt and pepper

rosemary

thyme

1-2 Tbsp grass-fed butter

Place vegetables in glass dish. Coat with olive oil, salt, pepper, rosemary, and thyme. Roast in 450 F oven for about 40 min. Remove and place grass-fed butter on top of vegetables, in separate pieces. Continue to roast for another 10-20 min, to desired softness. Can broil for extra brownness - watch closely so not to burn.

1/2 C pure maple syrup

4-6 Tbsp arrowroot powder

1 tsp vanilla

Place in pot over medium heat. Stir pretty consistently; allow mixture to boil. Once boiling, reduce heat to simmer. Continue to stir. Allow to simmer for about 3-5 minutes. Frost on cookies when liquid. Keep an eye on the icing, will start to harden between frostings, keep warm. If becomes too hard, can either try to make liquid by rewarming (if not too hard), or if the icing is too hard, add about 1 tsp of water, break up hardened icing, mix well over low heat. Depending on consistency of icing, can dry within minutes on cookies, or over a few hours.

Note: This was an experiment and my first time making icing that actually hardens! Feel free to trial and error with this recipe! :)

• 1/3 C melted coconut oil or olive oil

• 1 C mashed bananas (2-3 bananas)

• 1/4-1/3 C pure maple syrup

• 2 eggs, room temperature

• 1/4 C milk of your choice

• 1 tsp vanilla

• 1 tsp cinnamon

• 1/2 tsp salt

• 1 tsp baking soda

• 1 3/4 C oat flour (gf)

• 1/3 C old fashioned oats (gf)

Preheat oven to 325 degrees. Whisk all wet ingredients together in one bowl. Mix all dry ingredients in a separate bowl, combine. Evenly place in greased or paper lined muffin tins, about 1/3 full. If using large muffin tin, bake ~20-22 minutes. If using small muffin tins, bake ~12-15 min. Bake until toothpick comes out clean. Allow to cool. Enjoy with a nice cup of coffee or tea :)

• 12 eggs

• 3/4 C goat cheese, softened

• sauteed vegetables - radishes, onion, peppers, zucchini

• salt, pepper, garlic powder

Preheat oven to 350 degrees. Place eggs, goat cheese, and seasonings into food processor. Process until well blended. **Note - do not over whip eggs, or egg bites will be too airy. Pour egg mixture into pre-greased muffin tin, 3/4 full. Add a spoonful of sauteed vegetables to egg mixture in muffin tin and stir. Top off muffin tin with egg mixture to the top. Place in oven for about 20 minutes. As soon as there is color change, egg bites should be more than likely cooked through. Store in fridge.

• 1 ripe banana - mashed

• 1/2 cup gluten free oats

• 2 eggs

• 1/4 tsp baking powder

• 2 Tbsp flax meal

Mix all ingredients - sit for 10 minutes, allowing mixture thicken. Over medium to medium high eat, grease frying pan or griddle with grass-fed butter or EVOO (extra virgin olive oil). When pan is to temperature, pour batter. Cook 2-3 min. each side. Enjoy with nut butter, fruit, berries, maple syrup, honey, or all by itself!

• 2 tsp of instant coffee

• 2 tsp pure maple syrup

• 2 tsp hot water

Pour ingredients into medium sized bowl, allow to dissolve a little and then start whisking away, until stiff peaks form. This will take close to 5+ min. (but it is worth it). Pour over iced milk of choice.

• berries of choice

• mint leaves

• sparkling water (flavor of choice)

• raw honey

• fresh squeezed lemon or lime juice

Muddle mint leaves with juice from lemon or lime; add berries and muddle. Add your ice. Pour sparkling water over. Enjoy!

• frozen blueberries

• 1 serving vanilla protein powder or vanilla collagen peptides

• 1 tsp ashwagandha

• 1 tsp mushroom powder blend

• 1 tsp matcha powder

• 2 tsp almond butter

• 1 tbsp pumpkin seeds

• 1 tbsp flax meal

• water

Mix and blend!

• 2 Tbsp softened grass fed butter or solid coconut oil

• 1/3 C raw honey

• 1 egg

• 1/4 C milk of choice

• 1 tsp vanilla

• 1 C almond flour

• 1/4 C unsweetened cocoa powder

• 1/8 tsp sea salt

• 1 tsp baking powder

• 1/4 C dark chocolate chunks and/or nuts of choice

Preheat oven to 350 F. Blend together butter, sugar, egg, and vanilla. Add milk and blend. Add in flour, cocoa powder, salt, and baking powder, blend just until mixed. Fold in chocolate chunks and nuts. Pour into 8x8 inch baking pan covered in parchment paper. Bake for 30-35 minutes.

• 2 C almond flour

• 1 1/2 C oatmeal

• 1/4 C coconut flour

• 1/4 C flaxmeal

• 1/4 C coconut sugar

• 1-2 tsp cinnamon + a sprinkle

• 2 tsp baking powder

• 1/2 tsp sea salt

• 1/2 C oil (melted coconut, grass-fed butter, or EVOO)

• 2 C chopped apples

• 1 C milk choice

• 3 eggs

• 1 tsp vanilla

• 1/8 C maple syrup

Preheat oven to 325 F, place parchment paper in 9x13 inch backing pan.

Mix apples, 1 Tbsp of the oil, maple syrup, a sprinkle of cinnamon - set aside.

In separate bowl, mix all dry ingredients. Whisk wet ingredients in separate bowl, add apple mixture. Add to dry mixture. Fold until mixed. Pour into preparing baking pan. Bake in oven for 35-40 min.

Cookie Dough Squares

• 1 C nut butter -1/2 C almond butter + 1/2 C cashew butter

• 2-3 tbsp maple syrup or raw honey (warmed to make a thinner consistency)

• 1/2 tsp sea salt

• 1.5 tsp vanilla

• 1/2 C coconut flour or almond flour

• 1/4 C finely chopped dark chocolate

Mix all ingredients well and flatten between parchment paper, about 1/4 inch thick. Freeze for a few minutes. Remove from freezer and cut in 2 equal half parts. Add your favorite paleo ice cream to the bottom layer (I prefer to make my own). Take second piece of cookie dough and place on top. Freeze until ice cream is hard enough to cut through without making a mess :)

• bowlful of fresh cherry tomatoes

• 1-2 diced medium avocados

• juice of lime

• 2 tbsp cilantro

• salt, pepper, garlic powder to taste

Cut cherry tomatoes in half and place in bowl. Mix in diced avocadoes, amount to your liking. Add amount of cilantro, amount to your liking. Start with about 2 tbsp of cilantro and add more as needed. Salt, pepper, and garlic powder to your liking. Mix all together. Enjoy as a salad, or as a topping for tacos.