Veggie Frittata


  • 8-10 organic eggs

  • ¾  cup of organic whole milk

  • ½ cup Mozzarella & Parmesan Cheese (optional)

  • sauté veggies/any & every kind you like!

  • Ground flax seed & hemp seed (best to buy seeds to ground at home)

  • Sea salt, pepper & garlic to taste


  • Heat oven to 375

  • Scramble eggs in a bowl. 

  • Sautee veggies with olive oil (use either frozen or fresh)

  • Mix all ingredients in a bowl.

  • Pour mixture into a glass baking dish.

  • Bake approximately 25/30 minutes

Almond Butter Banana Baked Oatmeal


  • 1 ½ cups quick cooking oats

  • 1 tsp baking powder

  • ½ tsp sea salt

  • 1 tsp ground cinnamon

  • 2 overripe bananas mashed

  • ¼ cup creamy organic almond butter

  • 1 tsp vanilla extract

  • 1 tblsp pure maple syrup (optional)

  • 1 large organic egg lightly beaten (Vegan: 1 TBS ground chia seeds mixed with 2 ½ TBS hot water)

  • ¾ cup unsweetened vanilla almond milk

  • sprinkle of ground flax & hemp seed


  1. Preheat oven to 350 degrees F. Grease a 9x9" square baking pan and set aside.

  2. For Vegan Version: Mix 1 TBS ground chia seeds with 2 ½ TBS hot water. Set aside.

  3. In a small bowl mix together the quick cooking oats, baking powder, sea salt, ground cinnamon and flax/hemp. Set aside.

  4. In a large bowl mix mashed banana and almond butter together until combined.

  5. Add in the vanilla extract, maple syrup and chia seed mixture or egg. Mix until combined.

  6. Add the almond milk and stir until batter is homogenous.

  7. Add dry ingredients to wet ingredients and mix thoroughly.

  8. Pour the mixture into a lightly greased 9x9" baking pan.

  9. Bake at 350 degrees for 25 minutes. Or until the top slightly springs back when touched and the edges are just barely brown!

  10. Cut into squares and enjoy!

  11. Store in refrigerator, reheat in microwave or enjoy cold!



  • 1 large sweet potato peeled and diced

  • 1 Tbsp. ground flaxseeds & hempseeds

  • 3 Tbsp. water

  • 2 1/2 cups almond flour

  • 1 tsp. dried thyme

  • 1 tsp. fresh chopped rosemary

  • 1/2 tsp. sea salt plus

  • 2 Tbsp. organic olive oil


  1. Preheat the oven to 350 degrees F.

  2. Steam the sweet potato until tender, about 10 minutes over medium high heat.

  3. Combine the flaxseeds, hemp seeds and water in a small bowl and set aside for 10 minutes or until the mixture becomes gel-like then mix well.

  4. In a large bowl, mash the cooked sweet potatoes. Add the remaining ingredients and mix well to form a 'dough'. Transfer the dough to a parchment lined baking sheet and flatten with another piece of parchment and a rolling pin to a ½ inch thickness.

  5. Bake for 45 minutes or until the flatbread is golden brown and the edges turn golden brown.

  6. Cut into rectangle pieces and serve.

Gluten-Free Pumpkin Bread


1 c. organic pumpkin puree

2 c. gluten-free oats

2 large organic eggs

1/4 c. organic honey

1 tblsp. organic sugar

1 tsp. baking soda

1 tsp. pure vanilla extract

1/2 tsp. cinnamon

1/4 tsp. cloves

Pinch nutmeg

1/2 tsp. sea salt

1/2 c. pecans (optional)

1 tblsp of ground hemp & flax seed


  1. Preheat oven to 350° and line an 8"-x-5” pan with parchment paper.

  2. Combine pumpkin, oats, eggs, honey, baking soda, vanilla, cinnamon, cloves, nutmeg, flax & hemp and sea salt in a blender. Blend until you have a smooth batter, about 1 minute.

  3. Pour batter into prepared pan and sprinkle with pecans (optional). Cover with aluminum foil and bake until a toothpick inserted into the middle of the bread comes out clean, about 35 minutes.

  4. Let cool in pan for 15 minutes, then invert loaf onto a cooling rack to cool completely. Slice and serve.



  • 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!

Oat 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 unsweetened vanilla almond milk

2 cups Gluten Free Organic Oats  

1 whole organic green apple, cut in 1/2 

2 organic eggs

1/2 teaspoon sea salt

2 tablespoons organic 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 oats (Gluten-free if needed)

·       1 Tbsp organic maple syrup

·       1 Tbsp  organic raw honey

·       1 Tbsp + 1 tsp coconut oil

·       ½ cup unsweetened shredded coconut

·       1 tsp vanilla extract

·       sprinkle ground flax & hemp seeds

·       ½ cup slivered almonds 

·       2 Tbsp cinnamon

·       1 large pinch fine sea salt



·      Preheat the oven to 350º.

·      Combine all ingredients in a mixing bowl, mix and toss to coat.

·       Spread the mixture in a thin layer on a baking sheet & bake for 10-12 minutes, until 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: Please watch 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.

Gluten-Free 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 + 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

  • 1/2 cup organic sugar

  • 3 cups almond flour

  • 3 tsp ground cinnamon

  • Sprinkle ground flax/hemp seeds

  • 1 tsp baking soda

  • 1 tsp salt

  • ¼ tsp baking powder

  • ½ cup chopped walnuts or pecans (optional)



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.