Breakfast

Ingredients:

• 1 cup old-fashioned oats use certified gluten-free (if needed)
• 1/2 cup oat flour*
• 1/2 cup dried cranberries, raisins, or other dried fruit**
• 1/2 cup unsalted pumpkin seeds or other seed/nut**
• 1/4 cup ground flax seeds
• 1 tablespoon chia seeds
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 large mashed banana or 1/2 cup unsweetened applesauce
• 3 tablespoons melted coconut oil or grass-fed butter
• 3 tablespoons coconut nectar/syrup, honey, or other liquid sweetener
• 2 tablespoons almond milk or other milk of choice

Instructions:

Preheat oven to 325ºF. Combine dry ingredients in a large mixing bowl—oats, oat flour, dried cranberries, pumpkin seeds, ground flaxseed, chia seeds, cinnamon, baking powder, and salt.

Stir in mashed banana, coconut oil, coconut nectar, and almond milk until well blended. Let mixture rest for 4–5 minutes, giving time for the chia and flax to bind everything together. If your dough has gotten too thick, stir in an additional 1–2 tablespoons milk before scooping it out onto your baking sheet.

Measure dough into balls and place on a baking sheet lined with parchment paper (or lightly greased). These cookies don’t spread much while baking, so I like to gently press the dough with the palm of my hand to flatten them a bit.

Bake for 15–18 minutes, or until cookies are lightly golden around the edges.

Store leftovers in an airtight container for 2–3 days. Makes 8–9 cookies.

Ingredients:

• extra virgin olive oil
• 1 large yellow onion chopped
• 2 green peppers chopped
• 2 garlic cloves, chopped
• 1 teaspoon ground coriander
• 1 teaspoon paprika
• ½ teaspoon ground cumin
• Pinch red pepper flakes (optional)
• Salt and pepper
• 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
• ½ cup tomato sauce
• 6 large eggs
• ¼ cup chopped fresh parsley leaves
• ¼ cup chopped fresh mint leaves

Instructions:

Heat 3 tablespoons olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch of salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.

Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.

Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.

Reduce the heat, cover the skillet, and cook on low until the egg whites are set.

Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm Einkorn sourdough bread

Ingredients:

• 2 Tbsp. chia seeds
• 1/2 cup unsweetened almond milk or non-dairy milk of choice
• 1 Tbsp honey or maple syrup

Instructions:

In a small bowl or mason jar, whisk together the almond milk and honey until well combined. Stir in the chia seeds and refrigerate overnight or for at least 4-5 hours

Stir and top with your favorite toppings and enjoy.

Ingredients:

• 6 eggs
• 3/4 cup A2A2 whole milk (raw milk is best)
• 1/2 cup A2A2 cheese, shredded
• 1 cup mixed veggies such as mushrooms, bell peppers, tomatoes, and spinach
• 1/2 lb. ground chicken sausage

Instructions:

Preheat oven to 350

Cook down the chicken sausage until cooked thoroughly, about 10-15 minutes, and set aside. In the last 7-10 minutes throw in the mixed vegetables to soften.

In a large mixing bowl, whisk together eggs, milk, and salt and pepper to taste. Fold in the sausage and veggie mixture and cheese.

Pour mixture into a greased pie pan and bake for 1 hour or until the center is completely solid. Cool for 10 minutes before serving.

Large Batch

Ingredients:

• 4 cups organic oats
• 1/2 tsp Real sea salt
• 1 tsp cinnamon
• 2 Tbsp cacao powder
• 2 Tbsp Organifi protein powder
• 1/4-1/2 cup honey or maple syrup (depending on how sweet you like it to be)
• 6 cups plant based milk
• optional: blueberries, banana, strawberries, flax seeds, hemp heart seeds, chia seeds, green juice powder, almond butter, apples

Instructions:

To a glass or ceramic bowl, add the following: oats, salt, cinnamon, cacao powder, and protein powder and mix together well.

Once mixed, pour the honey and plant milk over top the mixture. Do not mix or stir. Using the end of a spoon, gently poke holes throughout the mixture to incorporate the last two ingredients.

Cover the bowl and place in the fridge overnight. Serve as cold cereal in the morning.

Ingredients:

• batter
• 4 eggs
• 3 tablespoons coconut sugar or maple syrup
• 1 teaspoon vanilla
• 2 teaspoons cinnamon
• 1/2 cup Einkorn Flour
• 2 Tablespoons butter, melted
• pinch of salt
• 1/2 cup almond milk or dairy-free milk of choice
• 1 cup strawberries or any berry of choice
• 2 tablespoons butter

Instructions:

Preheat oven to 450F

In a blender, add all of the batter ingredients. Blend on LOW for about 20 seconds, until combined. Let rest in the blender for about 10 minutes.

While the batter is resting, chop your strawberries. Add butter to a 10-inch cast iron skillet and heat on medium. When butter is melted, add in the strawberries and coat well.

Pour the batter over the strawberries and transfer the skillet to the oven and bake for 15-20 minutes, until the center is solid.

Remove from the oven and top with maple syrup, more strawberries, whipped cream, or anything desired. Enjoy!

Nutrition Facts Servings: 8 Amount per serving Calories 167% Daily Value *Total Fat 11.7g 15% Saturated Fat 7.5g 38% Cholesterol 97mg 32% Sodium 94mg 4% Total Carbohydrate 12.4g 5% Dietary Fiber 1.5g 5% Total Sugars 6.1g Protein 4.3g 

Vitamin D 12mcg 58% Calcium 25mg 2% Iron 1mg 6% Potassium 101mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

• ⅔ C chopped pecans (quickly roasted)
• 3 C old-fashioned oats (soaked overnight or pre-sprouted ) 
• 2 tsp cinnamon
• 1 tsp baking powder
• ¾ tsp hem. sea salt 
• 2 C  milk of choice 
• 1/2 C maple syrup 
• 3 large eggs or flax eggs
• 1/3 C ghee (or 1/2 stick melted unsalted butter or coconut oil)
• 1 Tbsp vanilla extract
• 1 pint fresh strawberries or  blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces), divided 1/2 on bottom 1/2 on top. 
• 2 teaspoons honey or raw agave drizzled in top (optional)

INSTRUCTIONS:

1. Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.

2. In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt. Whisk to combine.

3. In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the melted butter or coconut oil, and vanilla. Whisk until blended.

4. Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.

5. Scatter the remaining berries across the top. Sprinkle some pecans on top for crunch.

6. Bake for 42 to 45 minutes, until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.

7. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. I simply reheat individual portions in toaster oven. 

Nutrition Facts Servings: 12 Amount per serving Calories 153% Daily Value *Total Fat 9.2g 12% Saturated Fat 4.1g 20% Cholesterol 61mg 20% Sodium 63mg 3% Total Carbohydrate 15.7g 6% Dietary Fiber 1.3g 4% Total Sugars 11.2g Protein 2.5g 

Vitamin D 13mcg 64% Calcium 26mg 2% Iron 1mg 4% Potassium 102mg 2% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

• 4 eggs
• 2 cup almond flour or oat flour 
• 1/2 cup apple sauce
• 6 tbsp maple syrup
• 2 tsp baking powder
• 1 tsp vanilla extract
• 1 tsp almond extract
• 1/2 tsp salt
• Pumpkin version add: 
• 1/2 C pumpkin (no apple sauce)
• 2 tsp cinnamon
• 1/2 tsp pumpkin pie spice

GLAZE: 

• 2 tbsp butter, ghee or coconut butter
• 2 tbsp maple syrup 
• 2 tbsp unsweetened non-dairy milk 

Instructions:

1. Preheat oven to 350F 
2. In a bowl, whisk the eggs. 
3. Add in the rest of your donut ingredients. 
4. Mix it all together with either a stand mixer or an immersion blender. 
5. Spray a donut pan with nonstick spray. Add the batter to the donut pans, filling up about 3/4 of the way. 
6. Bake 350 for 20-22 minutes 
7. When you put the donuts in the oven, get the ingredients ready for your icing. 
8. In a small saucepan melt coconut butter, then add nondairy milk and maple syrup. It won’t mix super well but that’s okay, just stir until well combined. 
9. Once combined, set aside the icing to cool completely. 
10. Remove the donuts from the oven, let them cool completely before adding the icing. 
11. To add the icing, dip the donuts in the icing mixture. 
12. Either eat them or store them in the fridge so the icing hardens a bit! 
13. Makes 10-12 donuts. 

Nutrition Facts Servings: 6 Amount per serving Calories 222% Daily Value* Total Fat 5g 6% Saturated Fat 1.4g 7% Cholesterol 109mg 36% Sodium 238mg 10% Total Carbohydrate 36.5g 13% Dietary Fiber 3.1g 11% Total Sugars 13.1g Protein 7.7g 

Vitamin D 10mcg 51% Calcium 122mg 9% Iron 2mg 13% Potassium 361mg 8% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice.

• 1 heaping cup shredded zucchini, (1 medium zucchini, squeeze-dried)
• 2 bananas 
• 1/2 cup honey (or *raw agave nectar)
• 1 cup unsweetened applesauce
• 1 tsp vanilla extract
• *3 flax eggs (nonvegan 3 eggs)
• 1 1/2 cups almond flour (or GF flour)
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 2 tsp cinnamon 
• 1/2 cup chopped walnuts (optional)

INSTRUCTIONS:

Preheat the oven to 350 F. Grease a loaf pan with coconut oil or grease of choice and set aside.

Using a handheld shredder or the shredding attachment of your food processor, shred 1 medium zucchini. Using paper towels, cheesecloth, or a fine-mesh strainer, squeeze any excess liquid out of the zucchini and set aside. 

Combine the dry ingredients in a small bowl.

Place the wet ingredients in the bowl of a stand mixer, then beat on medium for 1-2 minutes until fully combined. Add the zucchini and beat again just to incorporate.

Slowly add the dry ingredients with the mixer running, until all of the flour mixture has been incorporated.

Add walnuts. 

Transfer batter to prepared loaf pan and bake for 55-65 minutes until a toothpick inserted in the middle comes out clean. 

Let cool for 15 minutes in the loaf pan BEFORE transferring to a wire cooling rack to cool completely. 

Drink every A.M.

In 20 oz water add: 

•One whole lemon (squeezed, lemon press helpful) 

•1 tsp organic green powder (YourSuper, Alkamind, Organify, phresh, Quantum Wellness Botanical, Sunfood) 

•1 tsp Moringa powder (unless found in your green powder)

•1 tsp Matcha (YourSuper, Costal tea company) 

•1 tsp Spirulina powder (Triquetra Health, Soul organics, Microingredients)

•1 tsp Amla powder (Terrasoul)

Optional:

•Dash of ACV 

•1 tsp Honey (only if needed)

Fill glass with 20oz of water and simply add the juice of one lemon and 1 tsp of each green powder. Mix and down the hatch it goes!