Before Breakfast Ideas!

Lemon Water

Enjoy a big glass of water with fresh lemon juice or 1-2 drops of lemon essential oil. 



Sip on some warm non-caffeinated tea. Enjoy with some lemon juice or with a splash of almond milk.


Flaxseed Cocktail

Add 1 full teaspoon of ground flaxseeds in 8 ounces of water. Stir well and then drink quickly!


Herbal Tea

Breakfast Ideas!


Always enjoy a glass of water before sipping on morning coffee.

If you love coffee creamer, try using unsweetened vanilla almond milk. 




"Eat food, not too much, mostly plants."- Micheal Pollan

Oatmeal Bake
Mini Veggie Quiches
Overnight Oats

Serves 6



- 2 cups rolled oats

- 2 bananas

- 1.5 cups unsweetened almond milk

- 1 cup berries, fresh or frozen

- 1.5 cups water 

- 1/4 cup honey 

- 1 large egg

- 1/4 cup chia seeds

- 1/4 cup walnuts, chopped



1. Preheat oven to 350F and spray an 8x8 pan with cooking spray or with butter.

2. Line the bottom of your pan with sliced banana.

3. Spread on 2 cups of oats on top of the banana.

4. Next, sprinkle on 1 cup of berries.

5. In a medium bowl, mix together 1.5 cups milk, 1.5 cups water, 1/4 cup honey, 1/4 cup chia seeds and 1 egg. Then, pour on top of oats.

6. Garnish the top with chopped walnuts.

7. Bake for 20-25 minutes or until the oatmeal bake begins to firm up. 

8. Serve with a Tbsp of nut butter (get those healthy fats in!)


Breakfast Toast

Makes 12 muffins 



- 12 eggs

- 3 cups chopped veggies (examples include, mushroom, onion, chopped spinach, shredded brussels sprouts, broccoli)

Salt and pepper to taste (or use Mrs. Dash!)



1. Crack and whisk eggs together in a bowl. 

2. Add veggies and spices to the bowl. 

3. Mix well. 

4. Pour evenly into a 12-cup muffin tin. 

5. Back at 350F for 25 minutes. 

6. Top with salsa, hot sauce, avocado, or goat cheese! 


*Store in fridge. Re-heat in paper towel. This is a great snack or breakfast! 



Cooking Eggs

1 serving



- 1/2 cup unsweetened plain almond milk

- 3/4 Tbsp chia seeds

- 2 Tbsp natural peanut butter or almond butter (creamy or crunchy)

- 1 Tbsp maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)

- 1/2 cup gluten-free rolled oats



  1. To a mason jar or small bowl, add almond milk, chia seeds, peanut butter, and maple syrup (or another sweetener) and stir with a spoon to combine. The peanut butter doesn't need to be completely mixed with the almond milk (doing so leaves swirls of peanut butter to enjoy the next day).

  2. Add oats and stir a few more times. Then press down with a spoon to ensure all oats have been moistened and are immersed in almond milk.

  3. Cover securely with a lid or plastic wrap and set in the refrigerator overnight (or for at least 6 hours).

  4. The next day, open and enjoy as is or garnish with desired toppings (examples include berries and flaxseed)

  5. Overnight oats will keep in the refrigerator for up to 2 days, though best within the first 12-24 hours.




Serves 1



- Gluten-free bread 

- 1/4 avocado

- Salt, pepper, garlic powder

- 2 eggs

- Spinach

- Goat cheese



1. Toast 1 piece of gluten-free bread

2. Cook 2 eggs however you desire

3. Spread avocado on toast, put a handful of spinach on top and then place eggs on top of spinach

4. Enjoy with goat cheese sprinkled on top!


Poached Egg Sandwich
Other ideas: 

Oatmeal with berries, peanut butter, and nuts/seeds


Gluten-free toast with nut butter and banana slices


Rice cereal with berries, nut butter, and nuts/seeds








Savory Toast

1 Serving



- Gluten-free toast 

- Sundried tomatoes

- Hummus 

- Spinach

- Egg



- Toast the bread, spread hummus on the toast, top with spinach, and a fried egg.








Remember to drink a big glass of water before eating anything!

Chia and Berry Breakfast Pudding

Serves 4



- 1 1/2 cups full-fat coconut milk

- 1 1/2 cups unsweetened almond milk

- 3/4 cup chia seeds

- 2 tsp vanilla extract

- 2 tsp ground cinnamon

- 2 cups fresh berries

- 1/4 cup finely chopped walnuts

- optional: 3/4 tsp grated nutmeg




1. Place all the ingredients, except the fresh berries, walnuts, and nutmeg into a large mixing bowl and stir until everything is incorporated. Pour the mixture into four 10-ounce serving bowls. Cover and refrigerate overnight to allow the pudding to set and become creamy. 

2. To serve, top each bowl with 1/2 cup of the berries and garnish with 1 Tbsp of the chopped walnuts and the nutmeg. 



Easy Pancakes!

Makes 2 servings 


- 2 bananas

- 3 eggs

- 3/4 cup quick, rolled, or steel oats

- 1/2 tsp cinnamon



- Put two bananas in a bowl and mash with a fork.

- Add the eggs to the banana and stir together. Set the bowl aside.

- Put the oats in a blender and blend for a minute or two until the oats are fine. If you do not have a blender, skip this step. The pancakes will just be a little thicker!

- Add blended oats and cinnamon to the banana/egg mixture. Stir it all together!

- Pour into a warm pan and whip into pancakes. The pancakes will not bubble so watch closely so they don't burn!



You can also make this whole recipe in a food processor. You would blend together the oats first and then add the bananas and eggs. The pancakes are best served with local maple syrup, peanut butter, berries, and of course, bacon. Want more protein? Add a scoop of chocolate or vanilla protein powder to the mixture. Oh, and don't forget DARK CHOCOLATE CHIPS!







"You can't exercise your way out of a bad diet."

- Dr. Mark Hyman

Almond Pancakes with Berries

4 servings



- 4 eggs

- 1/2 cup full-fat coconut milk

- 1/2 cup water

- 2 Tbsp butter or ghee or coconut oil

- 2 Tbsp vanilla or almond extract

- 1 cup almond flour

- 1 tsp baking soda

- 1/2 tsp ground cinnamon

- 1/4 tsp sea salt

- 1 tsp coconut oil (for the griddle)



  1. Preheat over to 200F and place an oven-safe plate in the oven. 

  2. In a medium bowl, whisk together eggs, coconut milk, water, butter, and vanilla until smooth.

  3. In another large bowl, whisk together the flours, baking soda, cinnamon, and salt. 

  4. Combine the egg mixture and the flour mixture into one bowl and whisk together until smooth. The batter will be thick and look a little grainy. 

  5. Heat a large nonstick griddle or large pan over medium heat with the coconut oil. Use 1/4 cup measuring cup to scoop out mixture to the pan. Make 12 pancakes. 

  6. Serve with berries and coconut oil or butter! 




More chia!

Servings: 5 


Ingredients for the chia seed pudding:


- 3 cups unsweetened almond milk

- 1/2 to 3/4 cup chia seeds, as needed

- 1-3 tablespoons of pure maple syrup, to taste (optional)


Suggested toppings:

Granola, Fresh fruit, Coconut flakes, Pure maple syrup, Cinnamon, Nuts and seeds


  1. Whisk the almond milk, chia seeds, and sweetener together in a large bowl. (For a thin and runny chia pudding, use 1/2 cup chia seeds. For a thick chia pudding, use 3/4 cup chia seeds.) Let sit for 5-10 minutes and then whisk again (this just helps prevent clumping).

  2. Cover and chill in the fridge for 3 hours, or overnight. It helps to stir the mixture every so often during this time, but don't worry if you can't.

  3. Stir well before serving. If it's too runny, whisk in more chia seeds and let it sit again until thickened. If it's too thick, thin it with a touch of milk.

  4. Portion into bowl(s) and add your desired toppings. Leftovers will keep in an airtight container in the fridge for 3 to 5 days.



Smoothies can either be a HUGE sugar rush in the morning or they can be amazing for your blood sugar curve. These smoothie recipes will help keep you full and satisfied. 


My favorite type of protein powder is a pea protein. I really like NOW food brand and I also really enjoy Vital Protein Collagen powder. ​

All smoothies listed are for 1 person to enjoy. 

Make sure your protein powder has about 20 grams of protein per serving, usually 2 scoops. 

Each smoothie will include protein, healthy fats, fiber, liquid, and greens in most! If you add berries to your smoothie, I suggest 1/4 cup.

All of these smoothies are definitely a meal replacement! 

Green Smoothie

1 serving of vanilla protein powder 

1/4 avocado or 2 Tbsp coconut oil

2 Tbsp chia seeds

Handful of spinach

2 cups unsweetened nut milk

1 serving of vanilla protein powder 

1/4 avocado 

Juice of 1/2 lemon

1 to 2 Tbsp of chia seeds

Fresh mint leaves (a few)

Handful of spinach

A few slices of cucumber

2 cups unsweetened nut milk

Spa Day
Chocolate Coconut
Healthy Smoothie
Peanut Butter!

1 serving of chocolate protein powder

1/4 cup unsweetened coconut yogurt

1 to 2 Tbsp chia seeds or flaxseeds

Handful of spinach

2 to 3 cups unsweetened nut milk 

Unsweetened shredded coconut, for garnish

1 serving chocolate protein powder

2 Tbsp peanut butter (or almond butter)

1 to 2 Tbsp chia seeds

2 cups unsweetened nut milk 

1 teaspoon cacao nibs


1 serving of vanilla protein powder

1 to 2 Tbsp coconut oil or MCT oil

1 to 2 Tbsp chia seeds

Handful of spinach

2 to 3 cups of unsweetened nut milk 

1 serving of matcha powder


1 serving mocha protein powder

1 to 2 Tbsp MCT oil

1 to 2 Tbsp chia of flaxseeds

1/4 to 1/2 cup cold brewed coffee

2 to 3 cups unsweetened nut milk

Protein powder not your thing?
Try these out!
Triple Green

1.5 cups full-fat coconut milk

1/2 small avocado

Juice of 1 lime

1 handful of spinach

Green Machine

1 cup unsweetened nut milk

1/4 cup full-fat coconut milk

2 big handfuls of spinach

1/2 small avocado

2 Tbsp hemp seeds to chia seeds

Juice of 1 lime

1 Tbsp of matcha

Island Dream

3/4 cup unsweetened nut milk

3/4 cup full-fat coconut milk

1 tsp vanilla extract

1 tsp ground cinnamon

1 handful of spinach

Ruby Smoothie

1.5 cups unsweetened nut milk

1/2 cup frozen unsweetened raspberries

2 Tbsp ground flaxseeds

2 Tbsp almond butter

1 Tbsp chia seeds

3 strawberries


Lunch & Dinner

Chia Flax
Chicken Tenders
Avocado Chicken
Salad Boat
Fresh Salad

Makes 4 to 6 servings 



- 1 cup potato starch

- 1 tsp pink Himalayan salt

- 1 tsp ground pepper

- 2 large eggs

- 1 cup chia seeds 

- 1 cup flaxseeds

- 1 cup gluten-free bread crumbs

- 2 tsp paprika

- 2 tsp garlic salt

- Pinch of chopped fresh parsley 

- 4 to 6 ounces uncooked chicken tenders, pounded to 1/2 inch thick or less

- 1/4 cup ghee (clarified butter)

- Avocado Hummus, for serving 



1. Preheat the over to 350F.

2. Create a breading line. On one plate, combine the potato starch, salt, and pepper. In a shallow bowl, whisk the eggs. On a second plate, combine the chia, flax, bread crumbs, paprika, garlic salt, and parsley. 

3. Take each chicken tender through the breading line, first dipping it in the potato starch mixture, then dredge it in the egg mixture to coat completely, letting the excess drip off, then coating it with the chia-flax mixture. Set the pieces on a baking sheet as you finish. 

4. In a large saute pan, melt the ghee over medium heat.

5. Working in batches, set the tenders in the pan and raise the heat to medium-high. Cook the tenders, turning them gently after 2 to 4 minutes, until the crumbs are browned on both sides and the chicken is cooked through. Transfer them to a baking dish or baking sheet as you finish. 

6. Transfer the tenders to the oven and bake for 10 to 12 minutes, or until cooked through. 

7. Serve with avocado hummus.

Makes 4 meals or 12 appetizers



- 2 chicken breasts, cooked, cooled, and shredded

- 2 large avocados and then mash them 

- 1/4 cup chopped cilantro

- 1/4 cup chives

- Juice of 1 lime

- 1 Tbsp pink Himalayan salt

- Heads of lettuce



1. In a large bowl, combine the chicken, avocado, cilantro, and chives and stir until the chicken is well coated with the avocado. 

2. Add the lime juice and sprinkle with the salt. Mix to combine. 

3. Serve the chicken salad in the lettuce leaves! 

Avocado Hummus


- 3 avocados, pitted and peeled

- 1 to 2 Tbsp tahini

- 1 to 2 garlic cloves

- Squeeze of fresh lemon juice

- Extra-virgin olive oil



In a high-speed blender or food processor, combine the avocados, tahini, garlic, and lemon juice. Add a drizzle of olive oil and blend fast. 

Roasted Veg Curry Bowl
Summer Salad

Makes 2 servings



- 4 cups mixed 1-inch-cubed eggplant and zucchini and broccoli florets

- 2 Tbsp coconut oil, melted, plus 1 Tbsp

- 1 cup canned or cooked chickpeas, drained and rinsed with water

- 1/4 cup chopped onion

- 1 (13.5 ounce) can coconut milk 

- 3 Tbsp curry powder

- 1/2 tsp pink Himalayan salt

- 1 date, sliced

- 2 lemon slices

- Cilantro sprigs, for garnish



1.Preheat the oven to 425F.

2. Toss the veggies in the melted coconut oil and spread them on a rimmed baking sheet. Roast for 10 minutes, or until golden brown. 

3. Turn the veggies over with a spatula and add the chickpeas to the baking sheet. Roast for 10 minutes. 

4. Meanwhile, in a large saucepan, heat the remaining 1 Tbsp coconut oil over medium heat. Add the onion and cook, stirring, until tender and translucent. Add the coconut milk, curry and salt. Whisk and bring to a rolling boil.

5. Add the roasted veggies and chickpeas to the curry sauce and stir to coat and combine. 

6. Serve garnished with the sliced date, lemon and cilantro.


Easy Veggie Bowls

My go-to veggie bowl includes: 


- Cooked quinoa 

- Roasted veggies (sweet potato, broccoli, brussels sprouts, cauliflower, onion)

- Mashed avocado 

- Lemon juice

- Salt and pepper

- Top with chicken and roasted chickpeas


I love making a big batch for the week!


Makes 2 servings



- 2 Tbsp apple cider vinegar

- 1/4 cup olive oil

- 1/2 tsp ground turmeric

- Squeeze of fresh lemon juice

- 1 tsp honey

- 4 cups mixed spinach and kale

- 1 to 2 Persian cucumbers, sliced or 1/2 to 1 cucumber

- 6 to 8 asparagus stalks, trimmed and cut into 1-inch pieces

- 1/2 cup microgreens

- 1 avocado and dice it into small cubes

- 2 Tbsp chopped parsley

- 2 Tbsp chopped cilantro 

- 2 Tbsp chopped dill



1. In a salad bowl, whisk together the dressing ingredients.

2. Add the salad ingredients and toss to coat with the dressing.

3. Divide the salad between two plates and serve.

4. Option to top with protein such as 4 ounces of chicken, salmon or shrimp.


Kale, Squash & Pomegranate Salad

Makes 2 servings



- 1 butternut squash (peeled and cut into bite-sized chunks)

- 4 cups kale (chopped)

- Handful of pomegranate seeds

- 1 Tbsp balsamic vinegar

- 3 Tbsp olive oil

- Pinch of sea salt



1. Preheat oven to 400F.

2. Place the butternut squash into a baking sheet tray and drizzle with olive oil and salt - cook for 30-35 minutes until soft.

3. While they cook, place the kale into a separate baking tray and drizzle with olive oil and salt - cook in the last 5 minutes until crispy.

4.Once the kale and butternut squash are cooked, mix everything together, including another Tbsp of olive oil, in a large bowl and serve.



Tagliatelle with Pesto Sauce
Simple Pesto & Pasta
Cauliflower & Crispy Chickpea Tacos

Make 4 servings 


Ingredients for the cauliflower: 

- 1 cauliflower (cut into florets)

- 1 Tbsp olive oil

- 1 tsp ground cumin

- 1 Tbsp paprika

- 1 tsp ground turmeric

- 1 tsp sea salt 


Ingredients for the chickpeas:

- 1 15oz can chickpeas

- 1 Tbsp olive oil

- 1 tsp ground cumin

- 1 tsp paprika

- 1 tsp sea salt

- 1 tsp black mustard seeds


To serve:

- 1 head of lettuce leaves

- 8 small tortillas

- 4 Tbsp coconut yogurt

- A drizzle of hot sauce



1. Preheat oven to 400F

2. Place the chickpeas in a baking tray with the olive oil and spices and mix well.

3. Place in the oven for 25-30 minutes until the chickpeas have crisped. 

4. Toss the cauliflower in the spices and olive oil and cook for 35-40 minutes.

5. Warm the tortillas through either in the oven or stove. 




Makes 4 servings



- 1 cup walnuts

- 3 cups basil

- 1 large garlic clove 

- Pinch of salt

- Juice of 1/2 lemon

- 1 Tbsp nutritional yeast 

- 1/2 cup olive oil



1. Add all the ingredients to a food processor. 

2. Blend for about 30 seconds, until the pesto reaches your desired consistency. I like blending mine quite well but leaving a few chunks rather than making it completely smooth.

Enjoy with rice noodles! Add in veggies and top with chicken, if desired.

Black Bean Burgers

Makes 3 big burgers



- 1 15 oz can black beans, drained and rinsed

- 1/4 cup of your favorite BBQ sauce

- 1 tsp garlic powder

- 1 tsp onion powder

- 2/3 cup quick cooking oats



1. Preheat oven to 400F. Line a small baking sheet with parchment paper or a silicone baking mat and set aside.

2. In a medium-size mixing bowl, mash the black beans with a fork until you have a chunky paste (leave some of the beans for texture)

3. Add in the BBQ sauce, garlic powder, and onion powder. Stir until well-combined.

4. Add in the oats, and stir until well-combined. You don't want any lumps of oats.

5. With wet hands, form the mixture into three even-sized patties. Place on the prepared baking sheet. Bake in preheated oven for 15 minutes, flip over and then bake an additional 10 minutes or until the patties are slightly brown.

6. Serve immediately on gluten-free buns with your favorite burger toppings.




Salmon and Veggies
Fresh Organic Vegetables

Makes 2 servings


- 2 (4-ounce) salmon fillets, skin removed

- 2 tablespoons olive oil

- Pink Himalayan salt

- ½ lemon, thinly sliced

- Juice of ½ lemon

- ¼ cup extra-virgin olive oil

- 2 cups arugula leaves

- 2 cups mâche leaves

- Fresh dill, for garnish


1.     Preheat the oven to 350°F. Line a baking sheet with aluminum foil.

2.     Rub each salmon fillet with 1 tablespoon of the olive oil and season with salt. Place the salmon on the prepared baking sheet. Top each fillet with a few lemon slices and bake until cooked to your liking, about 20 minutes.

3.     In a salad bowl, whisk together the lemon juice and the extra-virgin olive oil.

4.     Add the arugula and mâche to the bowl with the dressing and toss to coat.

5.     Divide the salad between two serving plates. Top each with a salmon fillet and garnish with dill.



Makes 4-8 servings 



4 medium sweet potatoes

1 can chickpeas, rinsed and drained

1 ripe avocado

Juice of ½ lemon

½ tsp cumin

½ tsp garlic powder

2 tsp Dijon mustard

Salt and pepper to taste

A few large handfuls of greens 

Everything but the bagel seasoning


Preheat oven to 425 degrees F. Scrub sweet potatoes, then poke a few holes into them with a fork. Roast for about 1 hour until very soft.While the sweet potatoes cook, mash together chickpeas, avocado, lemon juice, cumin, garlic powder, mustard, salt, and pepper. Mash some of the chickpeas, but keep some whole.Let sweet potatoes cool for 10 minutes after roasting. Cut in half lengthwise and mash with a fork to form a small well. Top each sweet potato half with a handful of greens and a few heaping spoonfuls of chickpea-avocado mash. Sprinkle with everything but the bagel season. Option to add feta or goat cheese on top, too! Serve warm.



Stuffed Sweet Potatoes
New Year, New Sweet Potato Recipe_ 😅 Lo
A few tips...

Making a big batch of soup to last a few days is the BEST.


On the go? You can buy a rotisserie chicken to keep in your fridge for a few days. Use this to put on a simple spinach salad with seeds, dressing, avocado, and goat cheese.


Sometimes we eat out politeness. I suggest remembering why you want to eat healthier and it's okay to say no thank you to certain foods. It takes practice! You don't owe anyone an explanation of why you prefer not to eat a certain food.


Crank up your favorite music, dance around the kitchen, listen to a podcast, grab a friend/partner/kid to help, or binge watch a show while you cook and meal prep!


Snacks & Sides

Ditch the processed snacks!

Street Corn on the Cob

Makes 4 servings 



- 4 cobs of corn

- 4 Tbsp avocado mayo

- 1/2 cup feta or goat cheese

- 1 lime, sliced into wedges



1. Turn your oven’s broiler up to high.


2. Peel off the outer layers of the corn and clean off all the corn silk. Leave the green ends attached for a convenient handhold.


3. Place the cobs on a baking pan under the broiler for 2 to 3 minutes, then rotate them and repeat until they’re brown and toasty all the way around. The broiling shouldn’t take more than 10 minutes in total.


4. Working quickly, spread a tablespoon of mayonnaise over each cob, lightly coating every kernel. Next, sprinkle the cheese all over the corn. It should stick fairly easily to the mayonnaise, but you’ll probably get a little messy coating them thoroughly.


5. Sprinkle chili powder over the corn, but not too heavy or it’ll be gritty. Use any chili powder you like; ancho or cayenne are great.


6. Lastly, squeeze lime juice all over and serve hot!



Don't eat food your great grandma wouldn't recognize as food! 

Peanut Butter
Trail Mix Balls

 Servings: 15




  • 1 cup Quick Oats

  • ⅓ cup Shredded Coconut (unsweetened)

  • ⅓ cup Ground Flax (aka flax meal)

  • ⅔ cup Trail Mix

  • ½ cup Peanut Butter (heaping)

  • ¼ cup Honey, Maple Syrup, or Agave

  • 1 tsp Vanilla




  1. In a bowl, mix dry ingredients; oats, flax, coconut and trail mix.

  2. In a separate bowl, mix wet ingredients; Peanut butter, honey and vanilla.

  3. Pour the dry ingredients into the bowl of wet ingredients. Mix until completely combined. It should be nice and packy.

  4. Roll in golf ball-sized balls and set on a flat baking sheet.

  5. Refrigerate for 30 minutes.

  6. Enjoy!

Sweet Potato Fries

Makes 1 big bowl


- 4 ripe avocados

- 1 red onion

- Handful of cilantro

- The juice of 1 lime

- Pinch of sea salt


1. Simply it all together! Enjoy with crackers, corn chips, or veggies.



Makes 4 servings



- 2-3 sweet potatoes (depends on size)

- 1 Tbsp cornstarch (I suggest Bob's Red Mill) 

- 1/2 tsp sea salt

- 2 Tbsp extra-virgin olive oil

- Optional spices: freshly ground back pepper, cayenne pepper and or/garlic powder



1.Preheat oven to 425F. Line two large, rimmed baking sheets with parchment paper. 

2. Scrub potatoes and cut them into fry-shaped pieces. Try to cut them into similar sized pieces. Transfer half of the uncooked potatoes to one pan and then the other half to the other baking sheet. 

3. Sprinkle the sweet potato fries with the cornstarch (use 1.5 tsp per pan) and salt (1/4 tsp per pan). Toss until the fries are lightly coated in powder. Drizzle the olive oil over the fries and toss until the fires are lightly and evenly coated in oil, and no powdery spots remain. 

4. Arrange fries in a single layer on the pans. Bake for 20 minutes, then flip fries. Bake for another 10 to 18 minutes.

5. Take out of the oven when they look nice and crispy! If desired sprinkle other spices on the fries! 



Servings: 15




  • 1 cup Quick Oats

  • ⅓ cup Shredded Coconut (unsweetened)

  • ⅓ cup Ground Flax (aka flax meal)

  • ⅔ cup Seedy Trail Mix

  • ½ cup Almond Butter (heaping)

  • ¼ cup Honey, Maple Syrup, or Agave

  • 1 tsp Vanilla




  1. In a bowl, mix dry ingredients; oats, flax, coconut and trail mix.

  2. In a separate bowl, mix wet ingredients; almond butter, honey and vanilla.

  3. Pour the dry ingredients into the bowl of wet ingredients. Mix until completely combined. It should be nice and packy.

  4. Roll in golf ball-sized balls and set on a flat baking sheet.

  5. Refrigerate for 30 minutes.

  6. Enjoy!

Seedy Almond
Butter Balls
Quick Snacks!

- Handful of almonds

- Veggies and hummus 

- Hard-boiled egg

- Chia seed pudding with berries

- Rice cake with nut butter

- Apple with nut butter




Raspberry and Various Nuts
Avocado Bean Salad

Makes a few servings


  • 1 cup white beans

  • 2 avocados, peeled, pitted, and cubed

  • 2 tablespoons vegan mayonnaise (optional)

  • 1 cup finely chopped fresh herbs (parsley, dill, and chives)

  • 2 celery stalks, finely chopped

  • 1 small red onion, finely chopped, soaked for five minutes in cold water, drained, and rinsed

  • Salt and pepper to taste


  1. Combine the avocado, mayonnaise, herbs, celery, and red onion in a large bowl. Slowly whip in and gently smash white beans until blended. Season to taste with salt and pepper. Serve over salad or on toast. 


Freezer Fudge
Chickpea Banana Bread

Melt 1 cup coconut oil, whisk in 1/4 cup unsweetened cocoa powder, and 8 drops stevia, 1/4 cup nut butter. Dive mixture into ice cube trays. Freeze and enjoy!





- 1can chickpeas (15oz can)

- 1 cup oats (any kind)

- 1/4 cup peanut butter or almond butter - 2 bananas

- 1/4 cup maple syrup

- 1 tsp baking powder

- 1/4 cup dark chocolate chips


- Mix together oats and baking powder in a blender or food processor. Blend for just a bit -- about 15 seconds.

- Drain the can of chickpeas and rinse them with water.

- Add the chickpeas, peanut/almond butter, bananas, and maple syrup to the blender/food processor. Blender together for a minute or two!

- Add the dark chocolate chips to blender. Stir.

- Pour the mixture into a greased baking sheet or muffin tins.

- Bake at 355F for 12-15 minutes.



- 1can chickpeas (15oz can)

- 1 cup oats (any kind)

- 1/4 cup peanut butter or almond butter - 2 bananas

- 1/4 cup maple syrup

- 1 tsp baking powder

- 1/4 cup dark chocolate chips


- Mix together oats and baking powder in a blender or food processor. Blend for just a bit -- about 15 seconds.

- Drain the can of chickpeas and rinse them with water.

- Add the chickpeas, peanut/almond butter, bananas, and maple syrup to the blender/food processor. Blender together for a minute or two!

- Add the dark chocolate chips to blender. Stir.

- Pour the mixture into a greased baking sheet or muffin tins.

- Bake at 355F for 12-15 minutes.

Blackbean Brownies


- 1.5 cans of drained black beans

- 2 scoops of chocolate protein powder (I prefer pea protein)

- 1/2 cup oats

- 1/4 cup maple syrup

- 1/4 cup coconut oil

- 2 tsp vanilla

- Dash of salt




Mix or blend all of the ingredients. Bake @ 355F for around 20 minutes. I used a loaf pan. For the frosting, I used melted dark chocolate and peanut butter.

Keep it simple with a piece of dark chocolate!