RECIPE BOOK Nutrition Challenge 2019 - All of these recipes will fill your summer days with tasty, vibrant, and healthy meals that will make you ...
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Nutrition Challenge
2019
RECIPE BOOK
All of these recipes will fill your summer days with tasty, vibrant, and
healthy meals that will make you glow from the inside out. ENJOY!! Xx
BREAKFAST RECIPES
BLUEBERRY MUFFINS
Dairy Free + Gluten Free
12 Servings
INGREDIENTS
2 ½ cups almond flour
1 Tbsp coconut flour
¼ tsp sea salt
½ tsp baking soda
¼ cup coconut oil
2 eggs
¼ cup maple syrup
2 ounces full fat coconut milk
1 Tbsp vanilla
1 cup blueberries, fresh or frozen
2 Tbsp cinnamon
INSTRUCTIONS
1. Preheat oven to 350 F.
2. Use coconut oil to grease a 12-count muffin pan, or line the pan with foil muffin cups.
3. Combine almond flour, coconut flour, salt, and baking soda in a bowl and mix well.
4. Add the coconut oil, eggs, maple syrup, coconut milk, and vanilla. Mix well to incorporate.
5. Finally, add in blueberries and cinnamon.
6. Spoon batter into muffin cups or pan.
7. Bake for 22-25 minutes.
STRAWBERRY BREAKFAST COOKIES
Makes 36
INGREDIENTS
3 cups almond flour
¾ cup raw honey (add to taste)
1 tsp baking soda
1 tsp salt
½ tsp cinnamon
2 chia eggs
1 tsp vanilla extract
½ cup nut butter, just slightly melted (almond, cashew, etc.)
¼ cup dairy free milk (almond, coconut, etc.)* Omit if honey or maple syrup are used.
1 cup raspberries or blueberries or strawberries (chop the strawberries)
INSTRUCTIONS
1. Prepare two chia eggs and preheat oven to 375°F
2. In a bowl, combine the almond flour, sweetener (unless it is liquid), baking soda, salt, and
cinnamon.
3. Add the chia eggs, vanilla, nut butter, sweetener (if liquid), and dairy free milk.
4. Mix to combine.
5. Add the raspberries, stir to combine, and let sit for 2-3 minutes.
6. Scoop 1 Tbsp of dough onto a parchment paper lined baking sheet and flatten the top of the
dough slightly.
7. Bake for 13-15 minutes or until golden brown and cooked through.
8. Allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool
completely.
GRAIN FREE WAFFLES
Serves 4
INGREDIENTS
3 eggs
1 cup raw cashews
⅓ cup almond milk (or any non-dairy milk)
3 Tbsp honey or maple syrup
3 Tbsp coconut oil, melted
¼ tsp salt
¾ tsp baking soda
3 Tbsp coconut flour
INSTRUCTIONS
1. Preheat your waffle iron.
2. Combine the eggs, cashews, milk, honey, and melted coconut oil in a blender. A high-speed
blender isn’t necessary, although it will make the process easier. Blend until very smooth and
creamy. You may need to stop the blender and push the mixture down the sides a few times to
get it all to blend really well.
3. Add the salt, baking soda, and coconut flour, then blend again for about a minute until the dry
ingredients are well incorporated.
4. If you’re iron requires oil, spread a little coconut oil on both sides. Pour the batter into the waffle
iron so it just covers the bottom portion of the iron, being careful not to overfill it as these do
rise quite a bit and will spill over.
5. Cook the waffles for about a minute, more or less depending on the heat of your waffle iron
(they will release easily with a fork).
6. Repeat until the batter has been used up.
BANANA OVERNIGHT OATS
Serves 4
INGREDIENTS
4 tsp honey
2 tsp ground flax
2 cups old fashioned oats
3 cups milk
4 tbsp almond butter
2 bananas, divided
INSTRUCTIONS
1. On a flat surface, place 4 bowls or lidded glass jars. Fill each with ½ tsp ground flax, ½ cup
oats, ¾ cup milk, and 1 tbsp almond butter.
2. Peel and mash one banana. Divide mashed banana into the four oat mixtures. Pour milk
over the banana and oat mixture and with a spoon, combine ingredients.
3. Refrigerate for 8 hours or overnight.
4. When ready to eat, serve cold or warm up for 30 seconds in the microwave. Slice remaining
banana, top each oat mixture with banana slices and drizzle 1 tsp of honey over the top.
5. Combine and enjoy.
BLUEBERRY SMOOTHIE
Serves 1
INGREDIENTS
1 cup blueberries, frozen
1 Tbsp flax seed, ground
Handful of spinach
¼ cup full-fat Greek yogurt
1 cup c oconut milk or any kind of milk
INSTRUCTIONS
1. Place all ingredients in a blender or magic bullet. Mix until smooth.
GO-TO GREEN SMOOTHIE
Serves 1
INGREDIENTS
1– ½ cups ice
1 medium banana, fresh or frozen (may sub 1 cup fruit of choice
such as green apple, frozen pineapple, or mango)
2 handfuls of spinach or greens of choice
½ avocado
1 ½–2 cups unsweetened almond milk or coconut milk
2 scoops protein powder of choice (such as collagen peptides)
INSTRUCTIONS
1. Place all ingredients into a blender.
2. Blend until smooth and creamy and no chunks remain.
3. Serve and enjoy (or store in a mason jar with lid for up to 24 hours in the fridge).
VEGGIE FRITTATA MUFFINS
Serves 12 mini frittatas
INGREDIENTS
8 large eggs
⅓ cup unsweetened almond milk
1 garlic clove, minced
¼ teaspoon Dijon mustard
½ teaspoon sea salt
freshly ground black pepper
¼ cup chopped fresh dill
2 small kale leaves, finely shredded
1 cup halved cherry tomatoes
¼ cup scallions
⅓ cup crumbled feta
INSTRUCTIONS
1. Preheat the oven to 350°F and brush a non-stick muffin pan with olive oil or non-stick cooking
spray.
2. In a large bowl, whisk together the eggs, almond milk, garlic, dijon mustard, most of the dill
(reserve a little for garnish), salt and pepper. Pour just a bit of the egg mixture into the bottom of
each muffin cup. Divide the kale, tomatoes, scallions and feta into each cup then pour the
remaining egg mixture on top.
3. Bake for 20 to 22 minutes or until the eggs are set. Season with salt and pepper to taste and
garnish with the remaining dill. Store any remaining frittatas in the fridge for up to 2 days.
RICE CAKES
1. Red pepper Hummus + Sesame
1 Tbsp Hummus
¼ Tbsp sesame seeds
Freshly chopped peppers
2. Blueberry Cheesecake
1 Tbsp Cottage cheese
Blueberries
1 Tsp Honey
3. Salted Caramel
1 Tbsp Cashew Butter
½ Medjool date (chopped)
Cinnamon (sprinkled)
4. Chocolate Almond Butter
1-2 Tbsp Almond butter
½ tsp Cocoa
1 tsp Honey
Sea Salt (sprinkled)
Chopped Almonds (for extra crunch)
5. Caprese
2 thin tomato slices
1 slice fresh Mozzarella
Oregano & Basil (sprinkled)
Balsamic reductionLUNCH + DINNER RECIPES
TOMATOES + ZOODLES + SHRIMP
INGREDIENTS
4 oz Shrimp
10 Cherry tomatoes
2 ½ cups Zucchini noodles
1 tbsp Parmesan cheese
1 tbsp Olive oil
INSTRUCTIONS
1. Saute shrimp in ½ of the olive oil. Season with salt and pepper.
2. Add tomatoes to the shrimp- Once cooked place in a bowl.
3. Add zucchini noodles to empty pan and saute with olive oil for about 2 minutes.
4. Add everything together and top with parmesan cheese.PORTOBELLO MUSHROOM PIZZA
INGREDIENTS
Portobello mushroom caps
Crushed canned tomatoes
Mozzarella cheese
INSTRUCTIONS
5. Preheat oven to 400F
6. Evenly distribute clean mushroom caps gill side down on a lined baking sheet. Roast for 10
minutes, until mushrooms are soft.
7. Remove from oven and carefully flip the mushroom caps over. If water accumulates on the
baking sheet, drain the liquid.
8. Spoon tomato sauce into the mushroom caps. Add cheese. Return to the oven for another 10
minutes, or until cheese is fully melted. To brown the top of the cheese, broil for the last 2
minutes.
9. Remove from the oven and sprinkle with oregano and basil. Serve immediately.FAJITA CHICKEN KEBABS
VEGETABLE INGREDIENTS
16 cherry or grape tomatoes
1 red bell pepper 1-inch squares
1 orange bell pepper, 1-inch squares
1 yellow squash, 1/2-inch thick slices
1 yellow bell pepper, 1-inch squares
1 zucchini, 1/2-inch thick slices
1 green bell pepper, 1-inch squares
1 large red onion, cut into bite-sized pieces
8 purple potatoes, halved
VINAIGRETTE INGREDIENTS
¼ cup olive oil
2 tbsp white balsamic vinegar (or white wine vinegar)
2 cloves garlic, minced
½ tsp salt
¼ tsp black pepper
INSTRUCTIONS
1. Vinaigrette- whisk all ingredients together until blended.
2. Bring a large pot of water to a boil. Then add the halved purple potatoes and boil for 10 minutes
or until fork tender, stirring occasionally. Drain.
3. Add the purple potatoes and remaining vegetables to a large bowl, and toss with the vinaigrette
until combined. Cover and refrigerate for at least 10 minutes, or up to 8 hours. If you are using
wooden skewers, be sure to also soak them in water before grilling.
4. When you are ready to cook the vegetables, heat your grill to medium heat. Thread the
vegetables onto skewers, in rainbow order if desired. Sprinkle with additional salt and pepper if
desired. Then place the skewers on an oiled grill and cook for 5-7 minutes per side, or until
cooked through. Remove and serve immediately.QUINOA CAULIFLOWER PATTIES
MAKES 12
INGREDIENTS
1 cup quinoa
1 ½ cups cauliflower florets
4 eggs
6 scallions, white and green parts
¾ cup rolled oats
sea salt + pepper
1 ⅓ cup feta
zest of one large lemon
½ cup flat leaf parsley (roughly chopped)
Butter for cooking
INSTRUCTIONS
1. Rinse the quinoa. Put the quinoa and 2 cups water in a medium pot. Bring it up to a boil, add a
pinch of salt and pepper, turn it down to a simmer and cover and cook for 15 minutes. Fluff with
a fork, turn off the heat, set the lid ajar to rest.
2. In a food processor, pulse the cauliflower until it resembles couscous. About 10-15 times.
3. In a large bowl, whisk the 4 eggs together well. Add the cauli couscous to the eggs. Back to the
processor (it's fine if it still has cauli crumbles, leave them), add the scallions and oats and pulse
a few times to roughly chop. Add this to the egg bowl along with the cooked quinoa. Add a
generous pinch of salt and pepper, the crumbled feta, lemon zest, chopped parsley and stir to
mix well. Let the mixture rest in the fridge for 30 minutes.
4. Warm a nub of ghee in a heavy bottomed skillet over medium high heat. Form the quinoa
mixture into patties about 4'' wide and 1'' thick. Cook them for about 4 minutes on each side
until just crisped, covering them after the flip to completely warm though. The patties will keep
covered in the fridge for 3-4 days.
5. Quick whiz in the food processor of garlic, tahini, lemon, chives, cilantro, olive oil and a teeny
splash of white wine vinegar.LEMON KALE SALAD + SEARED SALMON
SERVES 2
INGREDIENTS
4 cups Kale (rinsed and dried)
⅓ cup Fresh, Whole Grain Breadcrumbs
⅓ -½ cup grated Parmesan or Pecorino Cheese
Red Pepper Flakes to taste
2 (5 oz.) pieces Wild Salmon Filets
1 tbsp. Dried Basil
1 tsp. Garlic Salt
½ cup White Wine
LEMON DRESSING
⅓ cup Extra Virgin Olive Oil
⅓ cup Lemon Juice
2 Cloves Garlic
Pinch of Salt + Pepper
INSTRUCTIONS
1. Remove the ribs from the kale, lay leaves on top of each other, and slices into 1/4'' ribbons. Put
them all in a bowl.
2. Dressing- combine olive oil, lemon juice, garlic cloves and salt, pepper & red pepper in a blender
and combine. Taste for spice and lemon to olive oil ratio, It’s a personal preference (You can
add a touch of honey to mellow out the tang). Pour desired amount over the kale and toss so
the leaves marinate in the dressing while you finish the salmon.
3. Dry both sides of the salmon, and gently rub on the garlic salt, pepper and dried basil. Heat a
saucepan over medium heat with a bit of oil to avoid sticking, add the salmon filets, and allow
them to get crispy on one side, about 5 minutes. Flip the filets, sear for a minute, and add the
1/2 cup of wine to the pan. Cover and cook until just cooked through. This will likely take another
5 minutes, will vary depending on thickness of your filet (watch the center of the fish) then
remove.4. Add the breadcrumbs, grated parmesan, a bit more dressing and give the salad another toss to
combine. Serve each plate with a hefty portion of kale, and a piece of salmon.
SHEET PAN DINNER
INGREDIENTS
1 lb small potatoes, chopped into bite sized chunks
1 lb asparagus, trimmed & chopped in half cups
1 ½ lb boneless skinless chicken, chopped into chunks
1 tbsp olive oil (for potatoes)
LEMON GARLIC SAUCE
Juice 1 lemon
4 cloves garlic, minced
3 tbsp olive oil
1 tbsp maple syrup
1 ½ tsp salt
1 ½ tsp pepper
1 tsp basil
1 tsp oregano
INSTRUCTIONS
1. Preheat oven to 400F.
2. Coat potatoes with 3 tbsp of lemon garlic sauce + an additional tbsp of olive oil. Roast for 20
minutes.
3. Meanwhile, let chicken marinate in the remaining sauce. Ounce potatoes have roasted, toss and
add chicken with sauce and asparagus to the pan.
4. Place back in the oven for 15-25 minutesBUILD YOUR OWN BOWL→My favorite guide to follow :) + Non Vegan Protein Options- Chicken, Turkey, Ahi Tuna, etc.
MARINADES
HONEY GARLIC
INGREDIENTS
2 Tbsp. avocado oil
Juice of 1/2 lemon
1 Tbsp. coconut aminos ( may substitute gluten-free tamari)
3 cloves garlic, minced
2 Tbsp. honey
½ tsp. Salt
⅛ tsp. black pepper
Pinch of red pepper flakes (optional)
1 lb. chicken ( breasts or thighs)*
*If using chicken legs, use 1½ pounds
INSTRUCTIONS
1. Place chicken in a zip-top plastic bag or another freezer-safe container (if you plan to freeze it).
2. In a small bowl, whisk together marinade ingredients. Taste and adjust salt and pepper as
desired.
3. Pour over the chicken, close bag and gently massage to coat chicken pieces evenly.
BASIL PESTO
INGREDIENTS1 cup fresh basil leaves, tightly packed
2 Tbsp. avocado oil
Juice of ½ lemon
1 large garlic clove
½ – 1 tsp. Salt
Pinch of black or red pepper, to taste
1 lb. chicken ( breasts or thighs)
*If using chicken legs, use 1½ pounds
INSTRUCTIONS
1. Place chicken in a zip-top plastic bag or another freezer-safe container (if you plan to freeze it).
2. Place marinade ingredients in a food processor or blender and process until well combined.*
3. Pour marinade over the chicken, close bag and gently massage to coat chicken pieces evenly.
LEMON HERBINGREDIENTS
Juice of 1 lemon
Zest of ½ lemon
1 clove garlic, minced
2 Tbsp. avocado oil
2 Tbsp. fresh herbs of choice, such as thyme, rosemary, tarragon and/or sage (may substitute 2
tsp. dried herbs)
½ – 1 tsp. Salt
¼ black pepper
1 lb. chicken ( breasts or thighs)*
*If using chicken legs, use 1½ pounds
INSTRUCTIONS
1. Place chicken in a zip-top plastic bag or another freezer-safe container (if you plan to freeze it).
2. In a small bowl, whisk together marinade ingredients. Taste and adjust salt and pepper as
desired.
3. Pour over the chicken, close bag and gently massage to coat chicken pieces evenly.SIDES + DIPS
ROASTED ASPARAGUS
INGREDIENTS
1 bundle/bunch of asparagus
1 lemon
Handful of rosemary sprigs
2 tbsp olive oil
Salt and pepper to taste
INSTRUCTIONS
1. Preheat oven to 400-degrees F.
2. Thinly slice half of lemon.
3. Prep asparagus shoots, and spread them along with the lemon slices and rosemary on a
parchment lined baking sheet.
4. Toss all with olive oil, as well as salt and pepper.
5. Squeeze juice from remaining half of lemon.
6. Roast in oven for 7 minutes, then carefully turn asparagus over and continue roasting for
another 8 minutes. Watch for preferred doneness. Add additional time if needed. Total roasting
time should be between 15-20 minutes. Serve warm.LEMON PARMESAN BROCCOLI
INGREDIENTS
5-6 cups fresh broccoli florets
1 lemon
½ tbsp olive oil
½ tsp kosher salt
Freshly ground pepper
3 tbsp grated parmesan cheese
INSTRUCTIONS
1. Preheat the oven to 450ºF.
2. Steam the broccoli until it is slightly tender.
3. Zest the lemon and set aside about ½ Tablespoon of the zest.
4. Toss the broccoli with the juice from the lemon, olive oil, salt, and pepper, and put in a glass or
ceramic baking dish or spread on a baking sheet that has been sprayed with olive oil or cooking
spray.
5. Sprinkle the parmesan and lemon zest over the broccoli.
6. Roast in the oven for 15-20 minutes, or until the broccoli is as soft as you like it, and the cheese
and edges of the broccoli are browned and crispy.GREEN BEAN & BLACK QUINOA SALAD
INGREDIENTS
½ Cup Quinoa (black or red)
1 lb. Green Beans, ends trimmed
2 Scallions / Green Onions
½ Cup Hazelnuts (toasted + roughly chopped)
DRESSING INGREDIENTS
¼ cup Extra Virgin Olive Oil
3 tbsp. White Balsamic
2 tsp. Agave Nectar / Honey
1 Clove Garlic
Handful of Basil Leaves
Pinch of Salt + Pepper
INSTRUCTIONS
1. In a blender or food processor, whirl all of the dressing ingredients together. Taste for salt and
pepper and set aside in the fridge.
2. Bring 1 Cup water to a boil and add the quinoa, turn the heat down to a simmer, cover and cook
for about 20 minutes or until all the liquid is absorbed. Transfer to a large mixing bowl to cool.
3. Blanch or steam the green beans until just barely softened. Drain well. Add the drained green
beans to the cooled quinoa. Thinly slice the scallions and add them, and half of the chopped
hazelnuts to the bowl and toss with desired amount of the dressing. Finish the salad with a fewgrinds of fresh black pepper and the rest of the hazelnuts. Serve at room temperature or chill in
the fridge. The leftovers hold up great.
SWEET POTATO FRIES
INGREDIENTS
1 whole Sweet Potato
2 tbsp Olive Oil
½ tsp Kosher Salt
¼ tsp Freshly Ground Pepper
¼ tsp Garlic Powder
1 pinch Cayenne Pepper (if You're Down With That)
INSTRUCTIONS
1. Preheat the oven to 450F.
2. Scrub the sweet potato and cut into 1/2 inch slices (or thinner if you like your fries crispier).
3. In a bowl, toss the sweet potatoes with the olive oil, kosher salt, pepper, garlic powder, and
cayenne (if you like-ah some spice-ah).
4. Arrange fries evenly on a cookie sheet and bake for about 20 to 30 minutes minutes, checking
after 20 minutes to prevent burning (ovens vary). Flip halfway so they cook evenly.
5. Settle in for a good movie and a glass of wine with a delicious snack.Suggestion: Try throwing on
some parmesan cheese during the last few minutes of baking for a yummy surprise!THE BEST SUMMER SALAD
Serves 4
INGREDIENTS
8 cups romaine, chopped
8 cocktail/pearl tomatoes (16 cherry tomatoes), sliced
1 small sweet onion, sliced
1 cucumber, peeled and sliced
2 avocados
¼ cup extra virgin olive oil
2 tbsp red wine vinegar
BIG pinch of: salt, pepper, garlic powder, onion powder, oregano
INSTRUCTIONS
1. Chop veggies and place everything in a large bowl.
2. Just drizzle on your EVOO and vinegar and season away. Toss. Let the salad sit for a few minutes
to "marinate" and serve.HOMEMADE SALSA
INGREDIENTS
1 ¼ lbs. tomatoes (roma, beefsteak, heirloom)
1 small red onion
1 bell pepper
2 serrano chiles
3 cloves garlic, in their peel
1 tsp. smoked salt or sea salt
1 large, juicy lime
⅓ cup well chopped cilantro
INSTRUCTIONS
1. Clean and heat your grill to medium high heat or preheat the broiler.
2. Slice the tomatoes, onion and bell pepper into large wedges. Pull aside one wedge each of the
tomato, pepper and two of the red onion. These will get added at the end. On a large rimmed
baking sheet, toss the tomatoes, onion, pepper, serrano and garlic cloves in a thin coat of oil
with just a pinch of salt. Grill the items over direct heat for about 10-15 minutes until charred on
the edges, keeping the garlic cloves in a little foil pouch to soften. If using the broiler, set the tray
in the upper third and broil about 15-20 minutes until the edges char, but the vegetables to do
not completely break down.
3. Set everything aside to cool completely. Discard the stems of the serranos, leaving the seeds in
tact and push the garlic out of it's skin. In a food processor, pulse the cooled, grilled vegetables
with the serranos and garlic until just chopped up. Transfer to a large mixing bowl. Finely chop
the reserved raw tomato, pepper and onions and add them to the salsa. Stir them in along withthe salt, lime juice and cilantro. Adjust seasoning to your taste - a pinch of sugar if the tomatoes
aren't super tasty, chipotle powder if you like it smoky/hotter, more cilantro if you are me, etc.
4. Salsa will keep for about a week.
HOMEMADE GUACAMOLE
INGREDIENTS
4 avocados
¼ cup red onion, finely chopped
½ cup tomato, chopped
2 garlic cloves, minced
1 lime, juiced
½ tsp salt
⅛ tsp pepper
dash of red pepper flakes
1 tbsp cilantro, chopped
INSTRUCTIONS
1. Halve the avocados and remove the seeds. With a spoon, scoop the fruit into a bowl.
2. Add the remaining ingredients and use a pastry cutter or potato masher to mash and blend
until the avocados are smooth.BEET HUMMUS
INGREDIENTS
12 ounces beets, cooked and peeled*
1 (14-ounce) can garbanzo beans, drained- reserve ¼
cup of the liquid
Juice of ½ lemon
¼ cup tahini
3 cloves garlic, peeled
3 Tbsp. Thrive Culinary Algae Oil, divided
¼ cup reserved liquid from garbanzo beans
½ – 1 tsp. salt, to taste
Optional: Chopped parsley, sesame seeds, chopped pistachios (or pumpkin seeds for nut-free)
*Cooked beets by roasting or steaming them. Precooked beets are also a great option to save time.
INSTRUCTIONS
1. Place beets, beans, lemon juice, tahini, and garlic cloves in the bowl of a food processor (or
high-power blender). Add 2 Tbsp. oil and start blending.
2. With the food processor running, slowly drizzle remaining tablespoon of oil through the chute in
the lid and blend until smooth, stopping to scrape down the sides as needed.
3. If the hummus is too thick to blend at this point, stream in the reserved liquid from the beans
one tablespoon at a time until your desired consistency is achieved.
4. Taste and season with salt to taste.5. To serve, sprinkle with desired toppings and drizzle with additional oil if desired. 6. Store unused hummus in the fridge for up to 5 days. A SUMMER CHEESE PLATE
PARMIGIANO REGGIANO // R
AW COW'S MILK
- Chisel off a few pieces, drizzle raw honey
CHEVRE // SOFT GOAT'S MILK CHEESE
- Rolled in finely chopped lemon thyme, chives, pinch of rosemary and ground pepper
MANCHEGO // A
GED SHEEP'S MILK
- With a bit of apricot jam
BABY MOZZARELLA // FRESH COW'S MILK
- With slow roasted yellow tomatoes, basil and balsamic reduction
Marcona Almonds + Cashews
Fresh Grapes + Figs
Crostinis + Seeded Crackers
Tomatoes + OlivesRoasting guide for other vegetable sides:
DESSERT
FUDGY BROWNIES
Grain Free + Dairy Free
INGREDIENTS
1 cup Nut butter
¼ cup Agave
2 tbsp Coconut oil
1 Egg
⅓ cup Cacao powder
1 tsp baking soda
INSTRUCTIONS
1. Preheat oven to 350 F
2. Mix all ingredients together in a large mixing bowl until uniform.
3. Pour batter into lined muffin pan or brownie pan.
4. Bake for 15-20 minutes. Allow to cool before removing from the pan.BANANA BREAD
Grain Free + Dairy Free
Serves 2
INGREDIENTS
1 cup Rolled oats
2 tbsp Milk (dairy free)
2 small Bananas
1 Egg
½ tsp baking soda
INSTRUCTIONS
1. Preheat oven to 350 F
2. Reserve half of a banana and add the remaining ingredients to a food processor and process
until batter is smooth.
3. Pour batter into nonstick mini loaf pan and top with banana half, sliced.
4. Bake for 15-20 minutes.LEMON BARS
Makes 16
INGREDIENTS
CRUST
¾ cup blanched almond flour
¼ cup coconut flour
½ cup coconut oil or butter
½ cup Swerve (or cane sugar)
½ tsp sea salt
FILLING
3 large eggs
½ cup Swerve (or cane sugar)
½ tsp baking powder
¼ tsp sea salt
4 tbsp lemon juice
INSTRUCTIONS
CRUST
1. Preheat oven to 325 degrees F. Grease a 8 x 8 square glass pan. In a medium bowl, mix
ingredients. This will be a thick cookie crust; press onto bottom of pan. Place in oven to pre-bake
the crust. Bake for 15 minutes or until lightly golden brown. Remove from oven and set aside to
cool.
FILLING
1. In a medium bowl, beat the ingredients for the filling until well combined. Pour the mixture
evenly over the pre-baked crust and bake again for about 15-20 minutes or until set. Let cool.
Store in fridge or freezer in an airtight container. Makes about 16 bars.FLOURLESS PB CHOCOLATE CHIP COOKIES
INGREDIENTS
1 cup natural peanut butter
⅔ cups old fashioned oats
1 tsp baking powder
3 tbsp honey
1 egg
⅓ cups dark chocolate chips
INSTRUCTIONS
1. In a blender or magic bullet, grind oats until mostly smooth.
2. In a large bowl, mix together peanut butter, egg, and honey.
3. Stir in oats and baking powder. Once mixed, fold in dark chocolate chips.
4. Chill batter for 30-40 minutes.
5. Preheat oven to 350 degrees.
6. Roll tablespoon sized balls onto a cookie sheet and slightly press down. Blot with a paper towel
to lift off some of the grease from the peanut butter.
7. Bake cookies for 10-12 minutes.STRAWBERRY LEMONADE POPSICLES
SERVES 10
INGREDIENTS
1 pound strawberries, hulled and halved
1/2 cup water
1/4 cup fresh lemon juice
1/4 cup light-colored raw honey
INSTRUCTIONS
1. In a blender, combine strawberries, honey, lemon juice, and water. Blend on lowest setting just
until combined with small pieces of strawberries still visible, 5 to 10 seconds, depending on
blender model.
2. Divide mixture between popsicle molds and freeze for at least 6 hours.
3. Run popsicles under warm water to loosen them from the molds before serving.You can also read
