• 1 large turnip, peeled and diced

  • 1/4 onion, diced

  • 3 slices turkey bacon (no nitrates of course :)

  • 1 tblsp olive oil

  • 1/2 tsp each of paprika, garlic powder, salt, & pepper

  • 1 green onion, sliced, for garnish

  • Parsley, for garnish


1.     Add the oil to a large skillet over medium high heat. Add in the turnips and spices. Cook 5-7 minutes stirring occasionally.

2.     Add in the onion and cook 3 minutes until it starts to soften. Chop the bacon into small pieces and add to the skillet. Continue to cook anoth 5-7 minutes until the bacon is crispy.

3.     Top with green onion and parsley before serving.



Carrot Applesauce Spelt Muffins

These muffins are the perfect on-the-go breakfast, pre workout snack, or just a pick me up when you need a quick sugar fix. 


These muffins are dairy free and void of refined sugar. Not to mention low in fat and rich in nutrients!


  1. 1 cup spelt flour

  2. 1/2 cup whole wheat flour

  3. 1 tsp baking soda

  4. 1 tsp ground cinnamon

  5. 1/4 tsp ground nutmeg

  6. 1/2 tsp pink salt

  7. 2 tbsp coconut oil, melted

  8. 1/2 cup raw honey (or maple syrup)

  9. 2 egg whites

  10. 1 tsp pure vanilla extract

  11. 1 cup unsweetened applesauce

  12. 3/4 cup finely shredded carrots ( 2-3 carrots)

  13. Sprinkle of ground flax & hemp seeds 

  14. 1/4 cup shredded coconut (optional)

  15. 1/4 cup chopped walnuts (optional)


  1. Preheat oven to 350 degrees F. Grease a 12-cup muffin tin, or line with paper liners

  2. In a large bowl whisk together the flour, baking soda, cinnamon, nutmeg, and salt

  3. Stir in coconut oil, raw honey, egg whites, vanilla extract, flax & hemp and applesauce (Stir until everything is combined)

  4. Fold in carrots, coconut & walnuts ( do not over mix)

  5. Divide batter evenly among the muffins cups. Bake for 20 minutes, or until a toothpick comes out clean.

  6. Remove and let cool for 5 minutes

  7. ENJOY!

Steel Cut Oat Apple Blender Pancakes (Gluten Free)

A high protein, gluten-free delicious twist on the classic pancake. These apple blender oat pancakes are a great mix of protein, healthy fats and smart carbs, and taste like a lovely dessert.




2 1/2 cups almond milk

2 cups Udi's steel Cut Oats 

1 whole apple, cut in 1/2 

2 eggs

1/2 teaspoon salt

2 tablespoons coconut oil

1 teaspoon vanilla

1 teaspoon ground cinnamon

1 pinch nutmeg

1 pinch of ground flax & hemp seed

1 tablespoon baking powder 


In a blender, combine the milk, oats, and apple.  Blend for 3 minutes on high - the mixture will be smooth and thick.  

Stop the blender, add eggs, salt, oil, vanilla, cinnamon, nutmeg and flax/hemp.  Pulse for 20 seconds.

Stop blender and add baking powder.  Pulse

Scoop 1/3 cup of batter onto a hot cast iron griddle for each pancake 

Apple-Cinnamon Cake Bars

This simple cinnamon sugar apple cake is light and fluffy, loaded with fresh apples, and topped with a crunchy cinnamon sugar layer!


2 1/2 cups rolled oats, divided
1/2 cup birch xylitol
1 teaspoon cinnamon
1/2 teaspoon sea salt
5 small apples, cored, divided (no need to peel)
1 cup unsweetened rice milk
1 teaspoon vanilla


Preheat the oven to 375 degrees. Line an 8-inch square pan with parchment.

Place half of the oats in a food processor, and process until finely ground. Transfer to a large mixing bowl and stir in the remaining oats, xylitol, cinnamon, and sea salt.

Place 3 of the cored apples in the food processor, and process until smooth. Finely chop the remaining 2 apples. Add the apple puree and chopped apples to the mixing bowl, along with the rice milk and vanilla. Stir well.

Spread the mixture in the lined pan and bake 55 minutes, or until the center springs back when lightly touched. Let cool and cut into 10 bars. Enjoy immediately, or freeze in ziplock bags (2 bars per bag) for quick single-serving breakfasts.

5-Minute Oatmeal Power Bowl

Healthy breakfast on the go! Oatmeal is a great way to start your day with its belly-filling fiber. Not only is it super healthy with its rich nutrients, Oatmeal can easily be prepared when you are out in hurry! 


  • 1 ripe banana, mashed

  • 2 tablespoons chia seeds

  • heaping 1/3 cup rolled oats 

  • 1/4 teaspoon cinnamon

  • 2/3 cup almond milk

  • 1/3 cup water

  • 1 tablespoon ground flax 

  • For garnish: soaked almonds, pepita seeds, hemp hearts, cinnamon, toasted coconut, nut butter, spices (cinnamon, ginger, allspice)


The night before: Grab a medium bowl and mash the banana until smooth. Now stir in the chia, oats, cinnamon, milk, and water until combined. Cover and refrigerate overnight.

In the morning: Scoop the oat mixture into a medium pot. Increase heat to medium-high and bring to a simmer. Reduce heat immediately to medium-low, and stir frequently until heated throughout and thickened. At the end of cooking, stir in flax (optional).

Pour oats into bowl. Garnish with your desired toppings. Get cozy!


Egg White Veggie Omelet


The perfect breakfast for those who are looking for a low-calorie diet but high-protein meal to start their day! 


3/4 cup of cage-free egg whites

all the veggies your heart desires -- mostly green please!

dash of salt


sprinkle of olive oil

option - a couple of slices of avocado 



Sprinkle olive oil in pan, add garlic and salt and veggies. Both frozen and/or fresh veggies work. Saute', add egg whites.  Optional - serve with sliced avocado on top! 


Homemade Granola



  • 2 cups raw, whole rolled oats
  • ½ cup sliced raw almonds
  • ¼ cup raw sunflower seeds
  • 2 Tbsp maple syrup (100% maple syrup, preferably grade-b)
  • 1 Tbsp  raw honey
  • 1 Tbsp + 1 tsp coconut oil
  • ½ cup unsweetened shredded coconut
  • ¼ tsp vanilla extract
  • sprinkle ground flax seeds  
  • 2 Tbsp cinnamon
  • 1 large pinch fine sea salt



Preheat the oven to 350º. Combine all ingredients in a mixing bowl & use your clean hands to mix and toss to coat. The coconut oil might be liquid or solid.  (it has a melting point of about 75ºF.) Run the glass jar under warm water to melt if solid. Spread the mixture in a thin layer on a baking sheet & bake for 10-12 minutes, until very lightly toasted. Mix – bake until lightly brown.  Cool before serving or storing. This granola can be kept in an airtight container in a cool, dry place for up to 2 weeks.

Note: It is very easy to over cook this granola. 

Gluten Free Banana Bread


Delicious, healthy, and tasty!

This Gluten-Free Banana Bread is seriously moist, sweet, fruity and free from added sugar! Easy to make and freezes well too.


3 cups almond meal

3 eggs, beaten

½ cup honey

2 mashed ripe bananas

1 tsp baking soda

sprinkle ground flax seed

¼ cup coconut oil



Mix together & pour in a pan. Bake at 350 degrees for 30-45 minutes, until cake springs back to the touch.

Zucchini Bread

Clear the kitchen because this superbread will have you bakin' up a storm. Using zucchini as a nutritional base, this delicious loaf is sugar-free, packed with delicious goodness such as applesauce, flax, chia + hemp seeds for superfood power! 



  • 2 ½ cups shredded zucchini (about 2 medium)
  • 1 cup unsweetened applesauce
  • ½ cup olive oil
  • ¾ cup fat-free egg product or 3 eggs
  • 2 tsp vanilla
  • 1 ½ cups sugar
  • 1 ½ cups whole wheat flour
  • 1 ½ cups flour
  • 3 tsp ground cinnamon
  • Sprinkle ground flax seeds
  • 1 tsp baking soda
  • 1 tsp salt
  • ¼ tsp baking powder
  • ½ cup chopped walnuts or pecans



Heat oven to 350°F. Spray bottoms only of 2 (8x4-inch) loaf pans with cooking spray.

In large bowl, mix zucchini, applesauce, oil, egg product, vanilla and sugar until well blended. Stir in all remaining ingredients except walnuts until well blended. Stir in walnuts. Spoon batter evenly into pans.

Bake 50 to 60 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves from pans; remove.