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Pumpkin Green Smoothie

INGREDIENTS:

  • 1 cup hemp milk or milk of choice
  • 1/4 cup canned  pumpkin puree (make sure its not pumpkin pie filling)
  • 1 small frozen banana
  • 1 tbsp flax seeds
  • Handful kale or spinach or both
  • Dash of cinnamon and nutmeg

DIRECTIONS:

  1. Combine all ingredients into a blender
  2. Blend until smooth

Apple Donuts

INGREDIENTS:

  • 1-2 apples, sliced crosswise
  • Natural peanut, almond or sunflower butter
  • Toppings: unsweetened coconut, mini chocolate chips, granola, sliced almonds, raisins and or Dye-Free Sprinkles.

 

DIRECTIONS:

  1. Slice apples crosswise into 1/2″ slices.
  2. Use a mini cookie cutter to remove the core and make a hole in the center of each slice.
  3. Spread each “donut” with peanut/almond/sunflower seed butter.
  4. Top with a sprinkle of unsweetened coconut, granola, mini dark chocolate chips, raisins, sliced almonds and/or sprinkles.

 

 

 

Apple Donuts

Sweet Potato Toast 2 Ways

INGREDIENTS:

  • 1 large sweet potato sliced into 1/4 ” thick rounds
  • 1 small avocado mashed
  • 1/2 cup crumbled feta or goat cheese
  • 3 radishes thinly sliced
  • 1/2 cup mixed greens or microgreens
  • 2-3 tbsp  natural almond or peanut butter
  • Apple slices thinly sliced
  • Cinnamon to taste

DIRECTIONS:

  1. Toast sweet potato rounds on high until crisp on the edges and just cooked thru on the inside
  2. Spread avocado or nut butter on the sweet potato
  3. Top with cheese, radish and greens or apples and cinnamon

Almond Flour Muffins

Serves: 12

Ingredients:

  • 3 eggs
  • 2 cup almond flour
  • 1 cup applesauce
  • 1 Tbsp. cinnamon
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 2 tsp. vanilla extract
  • ¼ cup maple syrup
  • Berries, bananas, chocolate chips, nuts, or coconut for topping

 

Directions:

  1. Preheat oven to 350˚F.
  2. Beat 3 eggs in a bowl, and set aside.
  3. Add almond flour, applesauce, cinnamon, baking soda, baking powder, vanilla, and maple syrup. Mix well.
  4. Slowly fold in eggs, and mix until well combined.
  5. Line a muffin tin with liners.
  6. Using an ice cream scooper, scoop to fill.
  7. Top each muffin with berries or toppings of choice.
  8. Bake in oven for 20-25 minutes, or until golden brown.
  9. Cool for 10 minutes, and enjoy!

Peanut Butter Cup

INGREDIENTS:

  • ½ cup oats of your choice
  • ½ cup milk of your choice
  • ½ teaspoon vanilla extract
  • 1 teaspoon 70% cacao powder

DIRECTIONS:

  1. Mix or shake above ingredients in mason jar until combined.
  2. Then stir in: 2 teaspoons peanut butter
  3. Be creative! A sprinkle of coconut, dark chocolate chips or cinnamon are amazing additions.

Matcha Chia Mamma

INGREDIENTS:

  • ½ cup oats of your choice
  • ½ cup milk of your choice
  • ¼ cup plain Greek yogurt
  • 1 teaspoon matcha powder
  • 2 teaspoons chia seeds

DIRECTIONS:

  1. Mix or shake above ingredients in mason jar until combined.
  2. Then stir in: 1 tablespoon chopped pecans and 2 diced dried apricots

The immune boosting, inflammation banishing oat pot

INGREDIENTS:

  • ½ cup oats of your choice
  • ½ cup milk of your choice
  • ½ teaspoon turmeric
  • ½ teaspoon ginger
  • 1 teaspoon high quality maple syrup
  • ½ cup frozen raspberries

DIRECTIONS:

  1. Mix or shake above ingredients in mason jar until combined.
  2. Then stir in: 2 teaspoons slivered almonds

Chocolate Almond Butter Banana Muffins

Serves: 12

INGREDIENTS:

  • 2-3 large ripe bananas
  • 3 organic eggs
  • 3 tablespoons coconut oil, melted
  • 1 teaspoon vanilla extract
  • ⅓ cup natural creamy almond butter
  • ⅓ cup coconut flour
  • ⅓ cup cocoa powder
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup dark chocolate chunks

 

DIRECTIONS:

  1. Preheat the oven to 350ºF. Line 12 muffin tins with paper liners or grease with coconut oil.
  2. In a large bowl, combine the mashed bananas, eggs, coconut oil, vanilla extract and almond butter until fully combined.
  3. Add the coconut flour, cocoa powder, baking soda, baking powder, and salt to the wet ingredients and mix well. Gently add the chocolate chunks.
  4. Divide the batter between the prepared muffin tins.
  5. Bake in the preheated oven for about 16 minutes. A toothpick inserted into the center of a muffin should come out clean.
  6. Remove from oven and allow to cool on a wire rack for about 15 minutes.

 

Charoset Muffins

Time: 1 hour

Serves: 18 muffins

INGREDIENTS:

Charoset:

  • 2 medium granny smith apples, diced
  • 1/2 cup red wine
  • 1 cup chopped walnuts
  • 1/2 cup chopped dried dates
  • 1 teaspoon cinnamon
  • 1/3 cup honey
  • 1/2 lemon, squeezed
  • 1/2 teaspoon lemon zest

Muffin:

  • 1 ½ cups almond flour
  • ½ cup matzo meal flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon kosher salt
  • ¼ cup honey
  • 3 eggs
  • ½ cup grapeseed oil
  • 1/3 cup orange juice
  • 1 teaspoon vanilla extract
  • 1 cup charoset

DIRECTIONS:

  1. Prepare the charoset by mixing all of the charoset ingredients together. This can be made a day in advance and chilled in the refrigerator.
  2. Preheat the oven to 350˚F and prepare 20 muffin cups with liners.
  3. In a bowl, whisk together all of the dry ingredients, from the almond flour to the salt. In a separate bowl, mix the wet ingredients from the honey to the vanilla. Combine the dry into the wet ingredients and fold in 1 cup charoset.
  4. Fill the muffin cups ½ way and bake for 18 minutes. Muffins are ready when a toothpick inserted into the center comes out clean.

Gluten-Free, Grain-Free Pumpkin Muffins

INGREDIENTS:

  • 2 cups blanched almond flour
  • 1 tsp baking soda
  • ½ tsp sea salt
  • ½ tsp ground cinnamon
  • ½ tsp nutmeg
  • 1 cup fresh pumpkin puree or organic canned pumpkin puree
  • 3 eggs
  • ¼ cup organic extra virgin olive oil
  • ¼ cup maple syrup
  • 1 tsp pure vanilla extract
  • Optional: Add organic raw coconut, chocolate chips or chopped pecans as toppings

DIRECTIONS:

  1. Preheat oven to 350. Prepare muffin tins with muffin liners.
  2. Mix dry ingredients together
  3. Mix wet ingredients together
  4. Add dry ingredients to the wet ingredients
  5. Pour batter into muffin tin, about 3/4 cup full for each.
  6. Bake for approximately 22-25 minutes or until a tester inserted in the middle comes out clean
  7. Enjoy!