Easy Egg Casserole

Easy Egg Casserole
 
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Ingredients
  • 2 sweet potatoes (shredded)
  • 10 large organic eggs (or 18 small eggs) (whisked)
  • sea salt & pepper to taste
  • 2 cups chopped organic spinach
  • 1 tbsp minced garlic (optional)
  • coconut oil for greasing the pan
Instructions
  1. (You can use a cheese grater to shred the sweet potatoes down if you don't have a fancy shredder or just dice them up).
  2. Grease a glass baking dish. Whisk the eggs in a bowl and add a dash of salt + pepper
  3. Add shredded sweet potatoes, spinach (& optional garlic) to the dish.
  4. Pour whisked eggs evenly into the dish trying to coat all of the ingredients.
  5. Add more salt/pepper or cayenne if you want it to be spicy.
  6. Bake at 400 degrees for 20-25 minutes.

 

Easy Peanut Butter Oat Bars

Easy Peanut Butter Oat Bars
 
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Ingredients
  • 1 cup peanut butter (any nut butter or even seed butter will work)
  • ½ cup raw honey
  • 3 cups organic rolled oats
Instructions
  1. Lightly coat a 9x9 glass baking dish with coconut oil.
  2. Melt the peanut butter and honey together until smooth, either in the microwave or stove top. Combine mixture with oats.
  3. Press into prepared pan. Place in refrigerator until set. Cut into squares.

 

Fluffy Coconut Vanilla Pancakes

Fluffy Coconut Vanilla Pancakes
 
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Author:
Serves: 4
Ingredients
  • 4 eggs
  • 1 cup almond or coconut milk
  • 2 tsp PURE vanilla extract
  • 1 tbsp raw honey
  • ½ cup organic coconut flour
  • 1 tsp baking powder (aluminum free)
  • pinch of sea salt
  • 1-4 tsp coconut oil for frying
Instructions
  1. Preheat griddle over medium to low heat.
  2. In a small bowl beat eggs until frothy(electric mixer works best), about two minutes. Mix in milk, vanilla, and honey.
  3. In a medium-sized bowl combine coconut flour, baking powder, and sea salt and whisk together.
  4. Add wet mixture into dry until coconut flour is incorporated (again the electric mixer works best here to get out all the clumps & ensure the pancakes will be fluffy).
  5. Grease pan with coconut oil.
  6. Ladle a few tablespoons of batter into pan for each pancake.
  7. The pancakes should be 2-3 inches in diameter and fairly thick. Cook for a few minutes on each side, until the tops dry out slightly and the bottoms start to brown.
  8. Flip and cook an additional 2-3 minutes.
  9. Serve hot with pure maple syrup, chia jam, fruit &/or nuts

 

Creamy GREEN Chocolate Milkshake

Creamy GREEN Chocolate Milkshake
 
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Author:
Serves: 1
Ingredients
  • • ¼ cup hemp seeds (or use soaked almonds, cashews)
  • • 2 tbsp raw cacao powder
  • • 1 avocado
  • • 1 very large frozen banana (or 2 small)
  • • 1-2 tbsp raw honey or maple syrup
  • • dash sea salt
  • • ¾ – 1 cup water (or you can use almond milk instead)
  • • 4 ice cubes
  • *Optional: sprinkle with hemp seeds & cacao powder
Instructions
  1. Blend all the ingredients together; adding the water or almond milk to thin if desired. It’s a thick one- so you may need to eat it with a spoon!

 

Hemp Protein Pancakes

Hemp Protein Pancakes
 
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Author:
Serves: 4
Ingredients
  • 1 cup almond flour
  • ½ cup gluten free all purpose flour (I used Trader Joes brand)
  • 2 eggs
  • ½ cup unsweetened almond milk
  • 1 tbsp vanilla extract
  • 1 tbsp cinnamon
  • 2 tbsp unsweetened shredded coconut
  • 3 tbsp hemp seeds
  • *Coconut oil for cooking
Instructions
  1. Mix all ingredients into a large bowl. Pour 2 teaspoons of pancake mix into a greased pan & cook until brown. Serve with pure maple syrup, cacao nibs, fresh fruit, nuts, goji berries, applesauce and/or additional hemp seeds.

 

Pumpkin Spice Granola

Pumpkin Spice Granola
 
Author:
Ingredients
  • 1 cup GF oats
  • ½ cup raw sliced almonds
  • ½ cup pepitas (raw pumpkin seeds)
  • ½ cup pecans (or walnuts or any nut/seed of choice)
  • 2 tbsp maple syrup
  • 1 tsp pumpkin spice
  • 1 tsp cinnamon
  • coconut oil
Instructions
  1. Line a baking sheet with parchment paper and preheat oven to 350 degrees. Lighty grease the paper with coconut oil (optional). In a bowl mix the nuts & granola together then coat with the syrup and mix in the spices. Evenly spread the mixture onto the lined pan (spread thin so it all bakes evenly). Bake for 8-15 minutes (watch it closely and remove from oven when brown). It can burn very quickly/easily so keep an eye on it! Let cool completely then enjoy!
Notes
Eat as cereal, add to acai bowl, eat with yogurt, in superfood cereal- so many ways to enjoy it!

 

Pumpkin ‘Cream Cheese’ Muffins

Pumpkin 'Cream Cheese' Muffins {gluten & dairy free}
 
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Author:
Serves: 10-12
Ingredients
  • 1 cup almond butter
  • • 1 cup almond meal/almond flour
  • • 3 eggs, whisked
  • • ½ cup raw honey
  • • ⅓ cup coconut oil, melted
  • • ½ tsp baking soda
  • • ½ tsp baking powder
  • • ¼ tsp sea salt
  • • 1 tsp cinnamon
  • • 1 tsp pumpkin spice (ginger, nutmeg, cardamom, cloves)
  • • ½ cup pureed organic pumpkin
  • For ‘cream cheese’ filling:
  • • ½ cup raw cashews
  • • 1 tsp raw honey
  • • 6 oz canned organic coconut milk (refrigerated over night)
  • • 1 tsp coconut oil
  • • a dash of sea salt
Instructions
  1. Remove the ‘coconut cream’ that sits on top of the coconut water (keep the coconut water to use in a smoothie later). Place the coconut cream, cashews, honey, oil & salt into a blender and blend until smooth.
  2. If you’re fancy then place the cream into a piping bag or plastic bag and then cut off the end – if not then just spoon the mixture!
  3. Preheat your oven to 350 degrees.
  4. Prepare muffin tin with paper or silicone liners.
  5. Mix all ingredients together in a bowl.
  6. Options: fill the muffin cups half full with muffin mix‐ add a spoonful of cream then go back and add a spoonful of muffin mix on top.
  7. Or the fancy way: fill muffin cup almost full then use piping bag or plastic bag to ‘insert’ some of the cream cheese into the middle of the muffin mixture in each cup.
  8. Bake for 15‐20 minutes or until golden brown.

 

Hot Fudge Homemade Larabars

Hot Fudge Homemade Larabars
 
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Author:
Serves: 8
Ingredients
  • 1 cup almonds
  • 1 cup dates
  • 1tbsp vanilla (alcohol free)
  • 4 tbsp cocoa or cacao powder
Instructions
  1. Place all ingredients into a food processor (if dates are dry then add 1tbsp water).
  2. Process until fully mixed/chopped.
  3. Place a layer of wax paper into a pan (8x8 or whatever size you want).
  4. Press the ingredients into the pan until flattened.
  5. Refrigerate for an hour or so to let them firm up.
  6. Cut and serve. (or wrap in wax paper for an easy grab n go snack!)

 

Chia Pudding

Chia Pudding
 
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Author:
Serves: 1
Ingredients
  • ½ cup chia seeds
  • 1 cup almond or coconut milk (add more as needed)
  • Toppings of choice: bananas, berries, pepitas, goji berries, shredded coconut etc
Instructions
  1. place the chia seeds & milk of choice into a bowl
  2. whisk thoroughly
  3. cover and place into refrigerator for 15-20 minutes (or longer)
  4. layer ingredients into a jar or bowl
  5. enjoy!

 

Clean Eating Banana Creme Pie

Clean Eating Banana Creme Pie
 
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Author:
Serves: 1
Ingredients
  • 1 cup Yogurt (greek, almond, or coconut)
  • 1 banana
  • 3tbsp hemp seeds
Instructions
  1. Place ½ cup yogurt in your bowl/container
  2. Place a layer of bananas
  3. Place a layer of hemp seeds
  4. Repeat until all ingredients are used